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A second layer of tomato
This past week end I took a quick trip to West Virginia for some personal business, and it was a long couple of days there so I was happy to come home to a perfect home cooked meal when I returned. Our garden, has been pumping out tomatoes for the last month and a half now, and Susan found a recipe for Tomato Pie in the latest issue of Garden and Gun.
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Beautiful all around.
Susan made the pie crust earlier in the day, and when I got home she sliced up a few different tomato’s from the garden. She crisped up some breadcrumbs from the freezer and added a splash of vinegar from our friends at Virginia Vinegar Works, cheese and some herbs from our garden as well and it was ready for the oven.
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A perfect crust.
We also had a few ears of corn left over from Corn Day, and Susan fried up some bacon from The Rock Barn to make skillet corn, and all this paired well with a Spanish-style smoked botifarra sausage, also from The Rock Barn. Botifarra is a classic Catalonian sausage seasoned with garlic, black pepper, and fresh parsley, and is a new favorite in our house.
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A perfect homecoming meal, all fresh and local.
When all was said and done this was one of the most amazing meals I’ve had in a while. Everything was fresh and local, traceable back to it’s roots either outside our door or from providers we know and trust, and a perfect meal for a late summer evening. You really couldn’t ask for a better homecoming.
Thanks for reading along and remember, F2% Because Heavy Cream is Always Better!
Cheers,
Justin
