Tomato Pie

Tomato Pie is more common in the Carolinas than anywhere else in the country. However, that doesn’t mean everyone else can’t enjoy a slice of this old-school dish on the front porch with a salad and an ice cold glass of sweet tea.

What you’ll need:

1 pie crust (unbaked)
4-5 sliced tomatoes
1 tsp salt
¼ cup chopped fresh basil leaves
½ cup chopped green onion
1 clove garlic, minced
1 cup grated mozzarella cheese
1 cup grated sharp cheddar cheese
¾ cup mayo
Fresh ground pepper to taste

To make:

Preheat your oven to 375 degrees. Line a baking sheet with a few layers of paper towels. Lay your sliced tomatoes on paper towels in a single layer and sprinkle them with salt to draw out the juices. Let them sit for about 15 minutes and then pat them dry with paper towels. This will prevent a soggy pie (nobody likes a soggy pie).

Roll out your pie crust and place it in a pie plate (or you can use a frozen pie crust already in a tin). Crimp the edges and poke holes in the bottom of the crust with a fork. Bake the crust for 10 minutes.

While your crust is baking, combine the basil, green onions and garlic into a bowl and stir. In another bowl, mix together the cheeses and mayo and season with the black pepper. Stir to combine.

Remove the crust from the oven and layer half the tomatoes on the bottom of the crust. Sprinkle with half of the basil-onion mixture. Layer the remaining tomatoes on top and sprinkle with the remaining basil-onion mixture. Finish by spreading the cheese mixture over the top of the pie.

Reduce the oven temperature to 350 degrees and bake the pie for 30 minutes until the cheese begins to lightly brown. Let it rest for 10 minutes before serving.

Visit our blog for more tasty recipes and gardening tidbits!

Old-Fashioned Chow Chow

Did you know that Chow Chow has been enjoyed in the South for over 200 years? Commonly used as a topping on pinto beans, this relish has gained popularity as a tasty condiment for hot dogs, burgers, and pork chops. Some believe the relish was brought over by Chinese laborers while others claim it originated in France due to the word “reles” which is Old French for “something remaining” (Chow Chow is made from end of season vegetables). Regardless of its origin, Chow Chow continues to be a delicious supper component. Here’s a tasty recipe you can try at home!

What you’ll need:

5 cups chopped green tomatoes
5 cups chopped cabbage
1 ½ cups finely chopped yellow or sweet onion (depends on the flavor you’re going for)
2 cups chopped green or red bell pepper
⅓ cup kosher salt
2 ½ cup cider vinegar
1 cup brown sugar
1 tbsp yellow mustard seeds
2 cloves of garlic, minced
1 tsp celery seed
½ tsp red pepper flakes

To make:

Combine the chopped veggies in a large kettle or bowl (do NOT use bowls made of aluminum, cast iron, or copper due as they are all reactive materials). Add the salt and mix thoroughly. Cover and refrigerate for at least 4 hours.

Next, drain the veggies and rinse thoroughly. In a large nonreactive pot, bring vinegar, sugar, seeds, and spices to a boil. Reduce heat to medium low and simmer for 5 minutes. Add the drained veggies to the pot and bring the mixture back to a boil. Reduce heat to medium low and simmer for 10 minutes.

With a slotted spoon, pack the veggies into glass jars. Cover veggies with the pickling liquid leaving ¼ quarter of space from the top of the jar. With a damp cloth, wipe the rims of the jars and place the flat lids on them and them screw on the rings tightly. Put the filled jars in a canner and add more water as needed to be at least 1 inch above the jars. Bring to a full boil. Cover and continue boiling for 10 minutes. Remove the jars of relish and allow them to cool completely.

Visit our blog for more tasty recipes and gardening tidbits!

Cool Butterfly Facts

We love butterflies here at Back Home on the Farm. In addition to being absolutely beautiful and helping us with our gardening efforts, they have several other really cool characteristics.

Transparent Wings
Did you know that butterflies have transparent wings? They are covered in thousands of itty, bitty scales that reflect light in different colors. The butterfly’s actual wing is formed by layers of chitin, a protein that makes up an insect’s exoskeleton. The wings are so thin, you can see right through them. The colorful scales fall off as a butterfly ages, leaving transparent spots of the chitin layer.

Taste Buds in the Feet
Butterflies have taste receptors in their feed to help them find food. These receptors also help them select which plants to munch from. Female butterflies land on different plants and moves the leaves with her feet until the plant’s juices are released. Her legs have spines on them that help her detect plants that have the right kind of chemicals needed for her to lay her eggs.

No Solids
Butterflies live in on an all-liquid diet, primarily nectar. They can’t chew solids, but their mouths are able to drink. A straw-like feature called a proboscis stays curled up under a butterfly’s chin until they find nectar and are ready to drink.

Minerals Required
In addition to nectar, butterflies require minerals to live. More often than not, butterflies will drink from mud puddles to obtain these nutrients. This is more common in the male butterflies as they incorporate the minerals into their sperm which is transferred to the female during mating. These minerals help the female butterfly improve the viability of her eggs.

Can’t Fly in the Cold
Butterflies need to have a temperature of 85 degrees if they are going to fly. Butterflies are cold-blooded and can’t regulate their body temperatures. If the surrounding temperature falls below 55 degrees, butterflies can’t fly which makes them susceptible to predators.

Come see us here at the farm this Summer. We’ve got all kinds of fun attractions including our popular butterfly house!

Water Those ‘Maters!

You’ve planted your tomatoes and are eagerly waiting to see them grow so you can add them to salads, burgers, and other tasty dishes. To ensure you get the best fruit, follow these tomato watering tips.

In the Garden
Early in the growing season, you’ll want to water your tomato plants early in the morning. As the summer temperatures increase, you may want to water your plants twice a day. Tomatoes planted in the garden generally need 1 – 2 inches of water a week.

In Containers
Tomatoes that are planted in containers need more than those planted in the garden. Water evaporates a lot faster in containers as the soil heats up. A good rule of thumb for container tomatoes is to water them until water comes out of the bottom of the pot. As with garden tomatoes, it’s better to water the plants early in the morning. If the soil feels dry about an inch below the surface, water that bad boy again.

Mulch It Up
Adding a layer of organic mulch can also help reduce evaporation. This will keep the water where it’s needed which is keeping your maters nice and hydrated.

Visit our blog for some more plant tips and tricks!

Tip Top Tomatoes

Tomatoes are a vegetable garden staple. Grow gloriously red and ripe tomatoes this summer by following these tips!

Loads of Sun
Plant your maters in the sunniest spot in your garden. Tomatoes soak up loads up sunshine and need about seven hours of the stuff each day. When planting multiple plants, space the plants about 48 inches apart to allow light to reach the lower part of your plants. This will also improve air flow.

Rich Soil
Tomatoes dig rich, well-draining soil that is slightly acidic. Aim for a pH of 6.5 to 6.8. You can either use a soil tester at home or bring in a sample to your local garden center for a test. If you’ve got too much acidity, you can add dolomite lime. If the test results show that you have too much alkaline, you can add a little organic compost to your soil.

Bug Off Buddies
Placing companion plants like basil, onions, and garlic with your tomatoes can help ward off crop-damaging pets like nematodes. Moles also hate the pungent plant so…win-win.

Water and Mulch
Tomatoes need about an inch of water a week. To help keep the moisture from evaporating in the summer heat, spread a layer of mulch (shredded bark, grass clippings, etc.) on top of your soil.

So Long Suckers!
To keep your tomato plant’s energy focused on growing fruit, you’ll need to prune off the suckers. Suckers are the little leaves that shoot out from the main stem. This will help promote air circulation and reduce the chance of diseases.

We’ve got loads of lovely tomato plants at the Greenhouse. Stop on by and pick up a few!