Our garden has totally spoiled us this summer. It's still astonishing to me that I can just go out and eat tomatoes to my heart's content, and not have to hand anyone any money for them!
Here's a haul from about a week ago. The plants have since yielded SO MANY that we can barely keep up. Nightly arabic salads, daily salsa batches, and occasional insalata caprese cannot dispose of as many tomatoes as we are producing. We have had to resort to other, more creative tactics.But first, the blueberry U-pick opened for one more day, before being completely cleaned out. We did our part, picking approximately fifteen pounds. Here's Zips' big brother Bijoux, and Mini's tail checking out the haul. Some of them (the berries, not the cats) made it into our happy bellies, and two thirds made it into freezer bags for blueberry pancakes and pies in the future.
And speaking of pies, here's our veggie "chik'n" pot pie. The crust turned out better than usual, I hope to have the hang of it now, after absorbing some Paula Deen and Barefoot Contessa and Martha Stewart tips. The "chick'n" is thawed, cubed Quorn "chicken breast" style "Naked Chik'n Cutlets."
Veggie Pot Pie:
3 Quorn Chik'n Cutlets (cubed)
1 c. frozen mixed vegetables (corn, carrots, peas, green beans)
1-2 small potatoes, cubed (I used yukon gold)
1 can condensed cream of mushroom soup (cream of celery also works)
1 c. soy milk
2 9" pie crusts
mix the soy milk with the soup mix.
mix cubed chik'n, mixed veggies, and cubed potato together and pour soup/soy milk mixture over it.
pour it all into a crust lined pie plate, top with crust and crimp the edges.
Poke holes in the center of the top crust to let steam escape.
Bake for 45 minutes at 350.
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