Harvest Ticket, October 18-19 Page One

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Harvest Ticket, October 18-19 Page Two

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Lime Meringue Pie

I’m not going to include a pie shell recipe here. You’ll need to have your baked shell ready. This recipe is not a typical restaurant lime pie. It’s got a good bit more zap to it..meaning if you like sweet lime pie, certainly add more sugar. Or go to Denny’s. I like my lime pie to roll just this side of too sour. With the fruit of 200 lime trees to experiment with, I’ve fiddled with this recipe for years. It’s not for sweet tooths. I think it’s the best lime pie on earth.


3/4 cup sugar

5 Tablespoons cornstarch

1/4 teaspoon salt

Mix together and set aside for a minute.

Combine 1 cup fresh lime juice, 3 beaten egg yolks, 2 tablespoons butter, and 3/4 cup boiling water. Add dry ingredients slowly, blending thoroughly. Bring entire mixutre to a full boil. cook over medium-low heat, stirring constantly, until mixture is thick. This happens fast! Dump pudding-like mixture into pie shell and cool.

For the meringue:


3 egg whites

1/4 teaspoon of cream of tartar

1/2 teaspoon vanilla

3 tablespoons confectioners sugar. If you don’t have the finer confectioner’s sugar on hand, you can powder your granulated sugar in a Vitamix if you have one. It only takes a second.

Whip egg whites to a consistency that will hold peaks. Add the cream of tartar, vanilla and sugar.

Using a spatula, ice your pie, and then broil the top to a golden brown for 3-4 minutes. Don’t make your peaks too pointy or your peaks will burn. Serve chilled.

A Crust-free Quiche To Remember

This is my favorite use of cookable leafy greens. I alternate kale, Swiss Chard, Arugula, Bok Choi; and sometimes mix them all. This week’s mild flavored Swiss Chard is perfect for this recipe:

I have to admit it’s a little more complicated than the typical Farmer Donna recipe, but it’s worth the effort. By omitting the crust you are saving some time and really not reducing the wonder of this recipe.


3 cups of cut up Swiss Chard; washed chopped and set aside.

single onion, diced

1 Tablespoon flour

3 pieces of cooked bacon

3 cloves of California garlic

Handful of mushrooms

5 eggs

2 cups goats’ or cows’ milk

1/2 cup walnuts

Salt, pepper, dash of Tabasco

Olive oil

One cup of grated cheese of your choice

Combine chard, half the onions, bacon, eggs, flour, milk, walnuts. Set aside.

Throw mushrooms, other half of onions, and garlic in saute pan with olive oil and saute. Dump everything together and spoon into individual, oven safe cups, and bake at 350 luntil done; about 35 minutes in my oven.