Tomato Pie

Tomato Pie
Recipe from Joan Wright of Flower House Farm . Original recipe given to her by Dr. George Highsmith, a retired general practitioner and former farmers market customer.

Ingredients (Serves 8, according to Mrs. Highsmith)

• 9-inch pie shell, baked

• 3-5 tomatoes, peeled, sliced and drained

• ½ cup mayonnaise

• 2 c sharp cheddar cheese, grated

• ¼ cup chopped onion

• ½ tsp basil, chopped

• Ritz cracker crumbs

• 2 tsp butter, melted

Preheat oven at 400F.
Arrange tomato slices in baked pie shell. Salt and pepper to taste.
Mix mayonnaise, cheese, bail and onion and add over tomatoes. Top with Ritz cracker crumbs and drizzle melted butter on top.

Bake at 400F for 35 minutes. Serve immediately. 

Recipe originally given by Dr, George Highsmith, a retired General Practitioner and former Farmers Market customer. 

Tomatoes available at Thomasville Farmers Market: Bella Rosa, German Johnson, Jake Majesty, Mountain Gems, Crimson Queen, Roma, Homestead, German Pink, Yellow Mini, Sweet 100.

Dill Sauce

When our gardens overflow with dill, the aroma can be intoxicating. Dill is said to help with insomnia, digestion, bone health, manage diabetes, prevent excess gas, can calm hiccups and even stimulate menstruation, and boosts your immunity.

So what can you do with dill? Create an easy sauce to put on top of roasted vegetables, chicken or fish.

1 bunch dill, roughly chopped

1/2 onion, diced

1 tsp olive oil

2 cups sour cream (or dairy free cream cheese)

Heat a pan on medium heat, add oil. Carmalize diced onion until golden brown. Do not try to rush this process, burnt onions are not what you want in this dish. Once the onions are done releasing their sugar and turning a beautiful soft brown, add your roughly chopped dill to the pan until they become bright green, maybe 1 minute.

Remove from pan and add to food processor. Add sour cream and blend. If you do not have a food processor, add by hand mixing thoroughly. This will create a thick dip for chips. If you wish to have a thinner sauce, add a milk of your choice until it is the desire thickness.

Zucchini Bread

(Compliments of Rosie Sink of Sink Family Farm)

INGREDIENTS:
3 cups ground or grated *zucchini (1.3 to 1.5 lbs of fresh zucchini)
(Frozen ground raw zucchini works well too.)
3 cups plain flour
1 tsp salt
1 tsp baking powder
1 tsp baking soda
2 tsp ground cinnamon
2 cups sugar
3 eggs
1 cup vegetable oil
1 cup crushed pineapple

Optional: 

• ½ cups pecan or walnut pieces

• ½ cup raisins

• ½ cup dried cranberries

Preheat the oven at 325F. Grate or grind 3 cups of zucchini. (Do not peel). Set aside.
Sift together flour, salt, baking powder, baking soda, and cinnamon. Set aside.

Combine sugar, eggs and vegetable oil. Mix well. Then combine flour ingredients. Cream the batter. 

Add grated zucchini to the batter. Stir well. Add crushed pineapple to the batter. You may wish any of the optional ingredients to the batter. 

Pour in greased loaf pans. Bake 325 degrees for 50 minutes or until done. (When golden brown and/or when toothpick comes out clean or when the loaf springs back to the touch.)

Cook in the loaf pan. Then tap upside down to remove from the pan.