Alan provided:

> Alan's Tomato Pie
<snip>
That sounds incredible! I'll definitely be making it during the coming
weeks.

After my girlfriend got done taking what she wanted, this is what was left:

1 bunch carrots (white, red, and orange), with tops
1 green pepper, 1 purple pepper, and 1 yellow pepper
a bag (about 1 pound) of yellow string beans
2 middling-sized bok choy
2 bags (about 3 pounds) of assorted tomatoes
1 big bunch dill (I could smell it from five feet away)
1 big bunch curly parsley
1 small bunch sweet basil
1 small bunch cilantro
a bag (about 1/2 pound) torpedo onions
5 Santa Rosa plums (very, very good)
1 small bunch Thomson seedless green grapes
a bag (about 1 1/2 pounds) assorted cucumbers
a bag of squash (2 zucchini, 2 zephyr, 1 pattypan, 1 yellow crookneck)
1 head of AWESOME garlic

I've got a lot of tomatoes, squash, and cucumbers from previous weeks, but
I've got a plan. (Heh... an old quote from Blackadder: "I've got a plan so
devious you could pin a tail on it and call it a weasel.")

I'm going to roast the squash and make that Any-Many Squash vegetable purée
(which I *refuse* to call guacamole, regardless of what the book says!).

I WAS going to make Christine's roasted-tomato cream soup from the tomatoes,
but that tomato pie recipe has me reconsidering. Regardless, I'll have
tomatoes left over. I've got the makings of both salsa and gazpacho; I'm
sure that I'll get around to making them both this week.

I'm going to grate the cucumbers and steep them in Skyy melon vodka for a
week, hoping that they impart a cucumber flavor to the vodka. (I'll throw
the grated cucumbers away when the week is over.)

The bok choy was badly insect-damaged, but I salvaged enough to make an
improvised snack: Smoked sausage, garlic, and bok choy cooked in ham broth
for a couple hours, then ramen, Dave's Insanity sauce, and cream cheese
added. Tasty.

I STILL don't know what the hell to do with all this dill! It only takes a
tiny bit of it to DOMINATE whatever it's with, and I just don't like it
enough to have that much of it. Maybe I'll try making gravlax.

My toaster oven died last night, so all the roasting will have to be done in
my "normal" oven. :-( Or I can dig my 1987-vintage microwave/convection oven
out of the garage and hope that it still works.

Bob