Tag Archives: Homegrown

Tomato Pie🍅

There are only a few ways to respect a perfectly ripe, garden fresh tomato. A tomato sandwich with baked white or sourdough bread, Hellmann’s Real Mayo, and salt/pepper is a classic favorite. I would even put a toasted BLT in this catagory. However, if you want to take it up a notch, tomato pie is absolutely a little slice of heaven. 

There are a million ways to make a tomato pie, but this is one of my favorites. For those who don’t know my cousin (remember, the one with the unbelievable shrimp and grits recipe?!), she’s quite the cook also. This is her recipe that has come down from her mom’s side of the family. Her mom (my aunt) is one of the best cooks and bakers I know. Period. 

You obviously want to begin with the most perfectly ripe tomato slices you can find. These came from our garden. 

Slice a large vidalia onion and sauté it with a tablespoon of EVOO over medium heat. I like to let the onions cook way down until they begin to caramelize. 

Rinse and pat dry about 15 basil leaves. 

Now here is where this recipe stands out from the rest. Instead of using cheddar cheese, combine 1 cup of shredded Parmesan and 1 cup of mayonnaise. Set aside. 

Cook your pie crust according to the package instructions and let cool completely. Layer your tomatoes and generously salt and pepper them. 

Now layer in your onions and basil leaves. Repeat 2 more layers of each, ensuring you salt and pepper each tomato layer.

Top with your cheese and mayo mixture. 

Bake at 350 degrees for 30 minutes. Pairs well with fresh corn and a mixed green salad. Enjoy!

Adapted From: Catherine Ballard Logan 

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Fresh Shrimp Sliders

We just returned from a week at the beach. The beauty of living here is that we didn’t feel the need to eat out whatsoever. We simply picked veggies from our garden, brought fresh local shrimp from The Shrimp Lady, and bought some good bread, meats, and fruit. I mean, no place in town could beat the view from the porch anyways….

Every dinner felt like a date night…..

One of my favorite meals that we cooked were these Sliders. Now, these could easily be served as full size sandwiches or even bite size mini biscuits for the perfect brunch treat. Any size, they are absolutely delicious. 

Begin by whisking together 1/3C mayonnaise, 1tbl chopped basil, 1.5tsp freshly squeezed lemon juice, 1.5tsp freshly squeezed orange juice + 1tsp orange zest, and 3/4tsp Old Bay seasoning. 

Fold in a pound of cooked & chilled fresh shrimp, cut into 1/2 inch pieces (or smaller for smaller servings), 6 crispy crumbled slices of bacon, and 1/4tsp each of salt and pepper. 

Prepare your buns by buttering each side and sliding them under the broiler or onto the grill until the edges begin to brown. 

Spoon some of your shrimp mixture onto one half and top with fresh basil leaves and garden fresh tomatoes before capping with your top piece of warm buttered bread. OMG.😃

Adapted From: Southern Living

Garden Progress

This year’s garden is in full swing now and I can’t believe the early success we are having. Everything aside from the grafted tomatoes were started from seeds. A shout out to Territorial Seed Company (and my dedicated husband) – So impressed!

Squash & Zucchini

Cucumbers

Jalapeños, Banana, & Sweet Peppers

Sunday’s Basket

Tuesday’s Bounty

3 Days of Banana Peppers

First 2 Cukes (pulled yesterday)

My little helper ~ Look at the size of those things!!

The tomatoes are starting to grow fruit and the pumpkins and eggplants are also coming along. Stay tuned!

Gardening in the Suburbs

We have been growing certain things like tomatoes, basil, cilantro, and other herbs for years now. However, last year we decided to really kick it up a notch. I was sick of paying organic prices for veggies and herbs and knew we could also cut our grocery bill big time in the long run. We live in a coastal town so our soil here is mainly sand, which made garden boxes a must. My sweet husband is incredibly handy and built them all himself along with an irrigation system. We had a lot of lessons learned last year with overcrowding some plants and how we wanted to do things this year. Well, it’s beginning to really take off beautifully. Can’t wait to begin cooking with these beauties.🍆🍅🌶

Squash & Zucchini


Jalapeños & Sweet Peppers


Eggplant 


Grafted Tomatoes – This is our first year buying grafted. They are suppose to be amazing. We will see….I’m a southern girl who practically lives on tomato sandwiches and tomato pies during the summer, so I’m a tough critic!!🍅

We also did a flower box this year that’s beginning to sprout, plus herbs, garlic, and the pumpkins will be planted this week. Can’t wait to see how this year’s garden does – this all makes my heart so happy.🌱