Eating seasonally is not a new concept; at one time in our history (probably your grandma’s) that is what folks did. The ability to bring food in from South America or other far away places did not exist so you ate what was in your garden, your neighbors garden or things you could pick up on your Sunday visit to the farmer’s market. I remember driving to the markets on Sundays with my parents. It was so awesome and the day usually ended with ice cream which made it even better! (I am digressing!)
Over the years, I will totally admit that I have gotten used to eating whatever I want, whenever I want it. There are no lack of stores to accommodate and no lack of recipes to be had! So, weekly I have done my menus and shopped for whatever I needed.
The last year however I have tried to merge our eating into eating seasonally. Between gardening and the CSA and farmers markets I can get plenty of in season food. Currently we are eating a lot of potatoes, cabbage, greens, squash and green beans. I have found lots of uses for these foods and have enjoyed the fact that they are just picked and then on my table. I love how these foods represent the fall and just simply feel like fall!
BUT, we are also in between seasons in southern Indiana and I still have tomatoes coming in (happily). I used to think I was not a tomato fan– they were OK on some things, but I wasn’t really into them. HOWEVER, that has changed since growing our own and having 6 different kinds to choose from. They are FANTASTIC and that is an understatement. I have canned many, used many and they are still presenting themselves on our very gangling tomato vines at this point.
This tomato pie just looked fantastic when I located on ChewNibbleNosh the other day. The pictures on the site and the recipe just looked too good to pass up. So, with summer gardens winding down, I decided to pick what was left and made this flaky, gooshy, creamy, tomatoey, yumminess! (I know there are lots of made up words there…).
Don’t let the picture fool you. This is NOT pizza. The crust is a biscuit type crust that you fold over the tomatoes at the edge and the cheesy yummy stuff is a mixture of cheese, herbs and mayo. Yes, it is heaven. I followed the recipe to a tee except for the cheese. I did not have what was called for so I used a mixture of fresh mozzarella that I shredded and Jarlsberg that I shredded as well. The oregano and basil were fresh from our garden as well since the herbs are still hanging out too.
After baking we let it sit for about 20 minutes and it came out perfect.
If you have tomatoes in your end of summer garden, try this. If you don’t, I would recommend that you wait until next year when you pick your first ones. Either way, it is worth it and worth the wait if you have to!
How are you eating seasonally now? In between seasons or totally into fall?
Happy unleashing today!