I usually let my local farmer's market dictate the evenings meal - whatever produce is fresh and in season will end up in our main course.
Since I haven't been to the market in a few days, however, my cupboards are bare.....
...and unfortunately, so is my garden.
The pumpkin plants are coming along nicely - but it will be a while before spiced organic pumpkin soup is on the menu.... The corn is growing taller every day - but narry an ear to be seen so far.
This lack of ingredients calls for some culinary creativity.
A home-baked pie can make a wonderful meal, served with a crisp green salad --heaven.
I keep my pie-crust ingredients in the freezer to prevent the dough from getting tough.
It is important to take your time when baking a pie, but also to make sure all of the ingredients stay chilled right up untill the finished pie is ready to bake. Since my Pantry always has a few standard staples on hand I find that I can easily substitute the fresh pumpkin and corn.
when filling your crust always let the ingredients settle loosely, this will promote the melding of flavors as the pie bakes.
It is also important to "eat from the rainbow" - Brightly colored foods offer an abundance of vitamins and minerals I like to toss in a little bit of "extra" color - just for fun.
If the color Green indicates high levels of vitamins in food, then the color blue must be REALLY good for you!
We only use whole, unprocessed or peeled foods at the Sweet b Ranch!
Into the oven at 350 degreesThe crust turned perfectly.....