Zucchini Pie!

October is Non-GMO month. GMOs (genetically modified organisms) are plants or animals that have been created through gene splicing techniques. It is changing the DNA of a plant. There is a lot of misinformation out in the world about this particular issue. One common misconception of GMOs is that they will allow us to feed more people in our ever growing world yet, none of the GMO traits currently on the market even offer increased yield, drought tolerance, higher nutrition, or any other benefits to consumers. And there is plenty of evidence now that connects GMOs to health problems, environmental damage and violation of both farmers’ and consumers’ rights. More than 60 countries around the world now have either significant restrictions or outright bans on the production and sale of GMOs (meaning, also, that they won’t allow US grown products into their country!). The bottom line is, once we have lost complete control of the source of our food, there is absolutely no turning back. The importance of labeling our food as “Non GMO” is so that people like me, who care whether or not my food has been genetically modified, can try to avoid consuming too much genetically modified food. Seriously, y’all. It’s all about personal choice and labeling non-GMOs means we all still get a choice. I’ll stop my preaching but you can find out much more about this issue at the Non-GMO Project’s site.

The reason I thought to tie this topic in with this particular recipe below, though, is some of my favorite vegetables are now almost impossible to find Non-GMO (especially in middle Tennessee). In the United States, unless you can be certain you are eating organic, our corn crops, beet crops, zucchini and squash crops are pretty much all genetically modified at this point. Buying fresh vegetables has never been so confusing. In the summer, it’s easy to either grow your own food or buy seasonal, organic and local thanks to our local organic farmers! In the winter, it becomes way more complicated. We now have to think about the “Dirty Dozen” and this GMO list.

Thank God for friends, neighbors, and local farmers like Double N Urban Farm  (above) who provided us with lots of delicious organic produce this past summer!

Now, about that recipe… I have a special place in my heart for Art Bomb Studios in Greenville, S.C. First off, one of my very favorite people in all the world, my big Sis, has a studio space there. So, I have spent lots of time here visiting her studio, attending their many art shows, or just hanging out and enjoying some food with excellent company.

On my most recent visit, our friend and Art Bomb founder Diane shared some wonderful cookbooks with me and this very special recipe of hers for Zucchini Pie. I had never heard of such but she said it was one of her very favorite recipes and I have often made Zucchini Bread so I thought I would give it a try. I am always looking for new ways to add even more veggies into our diet. Even though it is easier to find good, local organic zucchini in the summer, this pie screamed FALL to me! Next time, I might experiment with grating the zucchini instead of cubing and it just might be tasty with some grated candied ginger thrown in. It would be great served alongside apple and pumpkin pies for a Thanksgiving day spread. Leftovers were great with a cup of coffee for breakfast.

Zucchini Pie
Filling:
4 cups Zucchini, diced
1 ¼ cups Sugar (I used organic cane sugar.)
1 ½ tsp Cinnamon
¼ cup Flour
1 Egg, beaten
¼ tsp Salt

Topping:
½ cup Brown Sugar
½ cup Unsalted Butter
1 cup Flour

Preheat oven to 350. Mix all the filling ingredients together in a bowl and let rest for 20-25 minutes. According to Diane, this is a necessary step which allows the gasses to escape so you won’t get gas from eating it. While you let the filling rest, roll out the pie dough (PLEASE never use store-bought crust, it is so easy to make your own. Here is my basic recipe here) and make the topping by mixing the 3 ingredients together until crumbly. I just used my fingers. Pour filling into unbaked pie crust and then crumble topping on top. Bake for one hour.

Exciting music news this week: our buddy (and proud Alabamian) Jon Byrd has a new cd out!

Jon is a wonderful songwriter, storyteller and all around great human being. His song Jack Knife is seriously one of my all time favorites. With this album, his 3rd, he decided to sing the songs of some of his favorite songwriters. It’s titled, Route 41, and you can purchase it here. He had his cd release party at the world famous Station Inn last week. If you happened to miss it, he’s playing again next Friday. You can check out all his dates on his website.

Out next week is the second EP from our buddy, Cale Tyson, titled, Cheater’s Wine.

This young Texan is already getting some good reviews for his songwriting. He’s a big fan of Townes Van Zandt and has a deep respect for the oldtimers of country music. He is in a group of young Nashville songwriters who are leading the charge to keep traditional country music alive. I love them!

Don’t forget to support our local artists and musicians as they are truly what make our communities thrive. Eat well, cold season is coming up! For more interesting articles about Non-GMOs and eating with purpose, visit our friends over at Corbin in The Dell.