Emil Grosswald
pronald | March 10, 2010 For the 2010 Pi day bakeoff, I baked a Swiss chard-Gruyere pie.
Shown here is the backdrop to our garden:a mural on the side of our barn, painted with California poppies, rice plants, sunflowers and (look closely) a red double helix. Artist: Jim McCall, Elastic Media.
Here is the recipe:
First, gather as many ingredients as you can from your garden. In our garden, I found multi-colored swiss chard, Kale, chives, thyme and parsley.
Next, prepare the crust:
1 cup barley flour2 cups white flour
1 tsp salt
1 cup unsalted butter
1/2 cup unsalted margarine, frozen
grated rind of 1 lemon
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