Saturday, June 4, 2016

The country life

Happy Saturday...

Its a sticky hot Saturday today here in Pa. A great day for the pool or staying inside and getting some things done. I will be doing both...

One of the things I love the most about the area we live in is the local produce. Within a one mile radius of our house I can find at least a handful of fruit and Vegetable stands. My favorite is a one stop farm that has been around for almost 200 years. They are still owned by the same family who all work there with the family dog and they have a little bit of everything. Fresh Jams, preserves, eggs, milk, baked goods,  fruit and vegetables that are in season, hanging baskets and even some antiques! You can pick your own blackberries and strawberries, apples and pumpkins. Its awesome in the fall with MUMS and fall decorating needs galore. They supplied all the tiny pumpkins that were used for name cards at Jessica's wedding this past fall.

I stopped by the other day and picked up the ingredients to make this fabulous Ricotta vegetable pie which turned out delicious! You can add or substitute different vegetables if you want to. Enjoy this easy to make pie!

Ricotta and Vegetable Pie

  • 2 Garlic cloves
  • 1 tsp Oregano, dried
  • 1/2 Red bell pepper
  • 2 green onions
  • 6 Sun dried tomatoes
  • 1 Zucchini
  • 1 bunch asparagus
  • 4 Eggs, large
  • 1/2 tsp Black pepper
  • 1 tsp salt
  • 2 tbsp Olive oil, extra virgin
  • 9 Deep dish pie crust
Cook vegetables in Olive oil, set aside Mix all other ingredients together then add vegetables, put all in pie plate. Cook on 350 for 50 min.

Have a great weekend and stay cool!

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