Tonight is the eve of the annual REAP Pie Palooza. My pies are baked – Greens and Fennel Pie, from The new vegetarian epicure, 8 rectangular ones, that I can’t decide whether to cut into 6 or 8 pieces each. Baked in Janie’s prep bakery – a converted store front on Williamson Street – now that is a hidden kitchen. I successfully foraged at the farmers market for salad greens and cider (and bought some from the co-op, that are local but easier to get the larger quantity from the co-op than the farmers’ stand at the market). So really I should be getting into pjs, and heading off to watch Saturday night live, and getting a good night’s sleep so’s I can get up at 5:30 tomorrow (thanks God for fall back), to serve the pies ….
Guess I will.
Fennel, feta & greens pie - with yeasted crust
