Green Tomato Pie - and almost goodbye! by Diane

First, I have to say I'm sorry - I'm behind again on blogs and especially photos! But to help make up for that, I'm posting up an amazing Green Tomato Pie recipe from Amanda Kimble-Evans.

Amanda works with NewFarm.org (part of the Rodale Institute) and was part of our event in Boalsburg, PA, with PASA (Pennsylvania Association for Sustainable Agriculture). And to make our sustainable world a little more connected, Amanda used to do some freelance writing for Sustainable Table - and I had no idea she was going to be at the event!

I think Patty's writing up a report of our day at the farmer's market (and I'll chime in with a few comments about our dinner that night) - but please forgive our delay. Our huge end of tour blowout harvest BBQ at Gigi Market in Red Hook, NY, is Friday, and we're so busy getting ready for it! There's a link into more information at the top of the road trip homepage.

I'm also sad to say that tomorrow evening we take the bus into New York City to drop off all our stuff. (I'm writing this right now from Poughkeepsie, NY.) That means the tour is almost over.... We have a lunch and tour of the Glynwood Center tomorrow, our event at Gigi Market in Red Hook on Friday, then head back to NYC on Saturday to table in Union Square with Farm Aid, and we'll also have a booth at the Farm Aid show at Randall's Island on Sunday. If you're planning to be at any of these events, please stop by and say hello!

And then it's back to the office. I'll be so sad when this is over, though I do have to say that we've met so many amazing people over the past month, and I have so many ideas for so many things to do with groups and people that we met, that I'm rather excited to get back and start some of the potential projects that were bounced around while we crossed the country.

To all of you who've been following us on the road, thank you so much! And don't think we're gone at the end of this week - I'll be so happy to have time to go over all our blog posts and add in comments or posts where I wasn't the blogger, or to fill in information we might have forgottten or not have time to tell you.

And once I have a little time to sleep (I'm rather road weary right now), I'll share some observations and thoughts with you, so the blog posts will continue. Until then, I hope you enjoy the rest of our blogs. And I hope you'll join us on our live webcast this Friday!

And now to Amanda's pie!

Sweet Green Tomato Pie
- Amanda Kimble-Evans

Crust
Combine in a mixing bowl:
2-1/2 cups all-purpose flour
1 teaspoon sugar
1 teaspoon salt
Add:
1 cup (2 sticks) cold butter cut into pieces
Break the butter into the flour mixture with a pasty cutter or by cutting in opposite directions with two knives until it looks like coarse crumbs with a few pea-sized chunks. Drizzle over the mix:
1/3 plus 1 tablespoon ice cold water
Gently cut water into mix until it's evenly moistened and begins to stick together. If it's still too dry, add another 1 to 2 tablespoons of ice cold water little by little until it looks right. Gather with hands into a rough but cohesive ball and divide into two circular hunks. Wrap in plastic wrap and refrigerate at least 30 minutes.

Filling
Pre-heat oven to 425F.
In mixing bowl combine:
1-1/3 cups sugar
1/4 cup plus 3 tablespoons flour
1-1/4 teaspoon cinnamon
1/4 teaspoon finely grated nutmeg
1 teaspoon salt
Chop fully mature but not yet ripe green tomatoes (preferably organic heirlooms!) into bite-sized chunks until you have about 4 cups and add:
zest and juice of 1 small lemon
Dump tomatoes into flour/sugar mixture and toss to coat.

Roll out one circle of crust and line pie plate. Refrigerate. Roll out second circle of crust, retrieve first from fridge, dump tomato mixture in and top with second crust. Trim excess around edges and crimp to seal. Cut steam vents in top crust, brush with organic milk and sprinkle with coarse sugar. Bake for 35-45 minutes. Let cool 15 minutes before slicing.

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