This weekend, I picked up my first glorious box of produce from Bee Heaven Farm’s community supported agriculture (CSA) program. The surprise package contained callaloo, tomatoes, avocado, lettuce, mizuna, farm-fresh eggs, roselle, corn, turnips, green beans and bok choy! For the next few months, the majority of my recipes will be inspired by such local, seasonal produce. (I am so freaking excited.)
I usually start planning my weekly menus on Thursdays, but with a CSA, I won’t know what produce I’ll have to cook with until Saturday morning. My meals, no doubt, will have to get creative.
To start my CSA season properly, I made my all-time favorite meal—corn and tomato pie. This James Beard recipe is all Americana with a biscuit crust, ripe tomatoes and corn, sharp cheddar and lemon mayonnaise. For most of the United States, this pie should be reserved as a summer treat, but South Floridians can enjoy it November through February or April, as long as our slightly cooled climate gives us tomatoes and corn.
I’ve made this recipe four or five times now and have simplified it a bit. I don’t pulse my corn in a food processor nor do I peel the tomatoes. Also, the original recipe calls for beefsteak tomatoes, but I’ve used a mix of cherry, beefsteak and our lovely Florida uglies—the variety of tomato matters much less than the freshness and flavor. In a pinch, I’ll also substitute scallions for chives. But don’t skimp on the mayo and cheddar. They provide the dish’s craving-inducing, belly-satisfying richness. Believe me, unless you hate “summer” flavors, vegetables or America, you can’t help falling for this pie.