In the past few weeks, I’ve been going to the farmer’s market a lot. My fingers still hurt from cutting corn off 100 ears. I wish I could help myself, but I just can’t resist the prices. I possibly have a produce addiction – – I just don’t know. When the vendor offers me 45 pounds of cucumbers for $10, how do I turn that down? I am really proud of myself, because I recently said “no” to 10 heads of cabbage for $5. I was going out of town, and knew I couldn’t possibly deal with that amount in such a short time. It took restraint, especially because the vendor kept pushing it, like he was a dealer of illegal substances. Because I don’t have the fridge space or a root cellar (yet – – just watch me), I had to decline. How very painful.
I love it when pantry staples can be used for an interesting dish. My family will take spaghetti any way we can get it, and this dish is a tidy way to eat it. I love the texture of the pasta crust, and the fact you can assemble this pie ahead of time is a bonus.