Submitted by: Janet Vogenthaler

Ingredients:
9 inch pre-baked pie shell - cooled (grocery store pie crust is fine, as is pre-made pie dough)
**Or
1 cup unsalted butter, chilled
3 cups all-purpose flour
3 tablespoons white sugar
1/3 cup ice water

METHOD for Pie Crust

Combine flour and sugar. Cut butter or margarine or butter and shortening into tablespoon pieces; add it to the flour and butter. Cut the butter and flour together by hand with a pastry blender.

While stirring the mixture with a fork, slowly pour in the cold water. When the dough starts to clump, and before it turns into a ball, stop stirring.

Lightly knead dough in the bowl until it forms a ball. Divide dough into two parts. Flatten each part into a disk, and chill for about 30 minutes before rolling.

Roll dough into round and press into pie plate. Roll edges to create crust. Prick bottom and sides all over with fork. Bake at 350° for 9 - 12 minutes.

Cool crust while preparing vegetables.

Ingredients: 
1 pound assorted vegetables:
4 oz Brussels sprouts Diablo Hybrid
4 oz Baby Pearl Onions (Candy Hybrid works well for growing your own Pearl Onions.)
4 oz Broccoli Early Dividend Hybrid
4 oz thick sliced Nantes carrots
4 oz baked salmon
2 Tablespoon olive oil
1 generous pinch fresh ground pepper
3.25 oz grated Parmesan cheese
1 Tablespoon melted butter
4 whole eggs

METHOD for summer in a Pie

Chop all vegetables into bite size dice. (Small onions and small Brussels sprouts can remain whole) Steam all vegetables together for 5 minutes. Drain well and Saute with salmon in 2 Tablespoons olive oil till Brussels sprouts begin to brown. (About 4 minutes) whisk 4 eggs with generous pinch freshly ground pepper. Brush bottom of pie crust with 1 tablespoon melted butter Pile vegetables as high as you dare in baked pie crust. Pour beaten eggs over all. Sprinkle Parmesan cheese over all. Bake for 10 minutes at 450° Lower heat and bake for 20 minutes at 350°

**NOTES:
THIS RECIPE IS AS FLEXIBLE AS YOUR IMAGINATION. My cousin and I made it one frosty January night in Alaska, using the leftover vegetables and salmon from the night before. All these vegetables are easy to grow, and store well. You can serve up summer while the snow blows through January. And if there are any leftovers, it's great cold. Just cut a slice and eat it right out of your hands. (Yes, we ARE barbarians!) You can use a pre-made pie shell from the grocery store, or rollout pie dough from the refrigerated section.