|Slice of American History|
Recipe from The Vegetable Gardener’s Cookbook
Back in the day—a century or two ago—most gardeners extended their growing season and harvest by baking with unripened fruits. Resourceful gardeners would often put still-green long-season fruits into pies, a special treat in days of few desserts. Too-early fallen apples and late-season green tomatoes and green pumpkins were good candidates—all technically fruits because they contain seeds. This recipe was published in the tiny 1979 Vegetable Gardener’s Cookbook, “conceived and created by the Community Gardens of Santa Cruz County.” Unlike more recent recipes, this green tomato pie has a retro flair with molasses, brown sugar, and spices. Its old-fashioned flavor reminds us of pies that our grandmas made for us, like their grandmas and great grandmas enjoyed.