Transforming Green Tomatoes

Several volunteers marked the closing of the Community Garden’s tomato season on Tuesday, in style, by cooking 28 Green Tomato Pies for the Central UMC—Haywood Street Campus Community meal. Throughout the growing season, the GCPC Community Garden has provided fresh vegetables for the UMC weekly Community Meal, and we thought it only fitting to help in their kitchen as the tomato seasons ends. UMC volunteers at the Haywood Campus prepare and host upwards to 300 folks each Wednesday for a noon meal.  Gardeners turned into cooks were Joanne Wallis, Mary Rhoads, Beth Kissling, Lloyd Horton and Buzz Durham.

So that you can share in the culinary delight...

 GREEN TOMATO PIE

Pastry for 9-inch pie
1/2 c. sugar
1/2 c. brown sugar

5 tbsp. flour
1 tsp. nutmeg
1/4 tsp. cinnamon
4 c. thinly sliced green tomatoes
1 tbsp. white vinegar

1 tbsp. lemon juice
1 tsp. grated lemon peel
1 tbsp. butter

Mix sugars, flour and spices. Arrange a layer of tomato slices on the bottom of pie shell. Sprinkle with 3 or 4 tablespoons of the sugar mixture. Continue alternating layers until the pie shell is full. Sprinkle any remaining sugar mixture on top and dot with butter. Sprinkle lemon rind, lemon juice and vinegar on top. Put top crust on and bake at 400 degrees for 40 minutes or until brown.

. Connecting up—if you are interested in becoming a community gardener or volunteering in one of the community food pantries or kitchens please contact Buzz Durham, 775-5593 or Hobblein@hotmail.com