The confluence of our annual Pi(e) Day party and the first spring CSA pickup has awakened my blog from winter hibernation.
One of my contributions was chard pie, which I’ve blogged about before. I used Trader Joe’s puff pastry as the crust (I’d already made 2 pie crusts – for a pecan and a chocolate chip pie – and Matthew made pizza crusts). As Matthew was telling someone that the chard was grown just a few miles down the road, I started laughing and announced that there was actually not any chard in the chard pie – it included spinach, a bit of arugula (I’d eaten most of it the day before), and the ‘salad mix’ that Jennifer bagged up for us (I saw a few leaves of kale, mustard or mizuna, and lots of other things). It turned out great – you don’t need chard to make the so-called Micah’s Yummy Chard Pie. This pie now makes regular appearances at our house (without the dill :^) – we grown-ups like it, and someday soon I might be able to get Z-boy to try it (not holding my breath for the other two. Like me, they’re not fans of straight eggs. Unlike me, they’re not all that adventurous about new foods, so might not buy the ‘but really, it doesn’t taste eggy!’ line).
I was quite excited when one of my friends showed up with a shoo-fly pie. I told her it was the perfect librarian pie, because I was thinking of the book Shoo-Fly Girl, by Lois Lenski. I’ve never had it before so had no idea what to expect, but between the molasses and the texture it tastes like a piece of really good gingerbread on a crust. She used Alton Brown’s recipe. I might have to try making it myself some day soon, and I might just go back and re-read Shoo-Fly Girl.