April marks the time of year to be planting gardens for the spring and summer. This month also happens to celebrate local garden clubs and pie.

In my restaurant, I always try to use fresh, local ingredients and give acknowledgement to others who make the same commitment. Recently, I visited with Whispering Pines resident and garden club member, Bonnie Klein (seen at right). Mrs. Klein has lived here 13 years and is an active volunteer of the Sandhills Farm to Table Cooperative.

In her spare time, she practices what she preaches. Motivated by past poor health and being overweight, she taught herself to grow and eat organically at home. As a result, she and her husband are no longer taking previously required medications and living an active lifestyle.

The most impressive examples of her dedication are her use of rainwater, square footage gardening and making her own dirt out of worm castings. As a matter of fact, for her 40th wedding anniversary, she requested and received a worm bin, a great gift for the organic gardener.

“Nutrition helped me with my gardening. As I got more and more into gardening, I saw and understood the correlation between it and my own health,” Mrs. Klein says showing me the kale and collards that she planted last fall. “Because it’s organic, you can eat it right out of the garden.”

And all this gardening makes me think of a savory pie we can make from fresh ingredients grown right at home. We can all enjoy tomato pie. Nothing says fresh more than tomatoes, and there are so many varieties that are easy to grow at home or purchase at your local farmers market. So whether you make your own pie crust or buy one from the store, it ‘s easy and delicious.

Tomato Pie

1 (9 inch) pie crust

10-12 vine-ripe Roma tomatoes (or any variety)

3 tablespoons chopped fresh or dried basil

½ cup chopped crispy bacon

1 cup grated Ashe county cheese (parsley, chive & garlic flavor or any herbed cheese)

1 cup mayonnaise

Preheat oven 350 degrees. Layer tomatoes in bottom of pie crust and sprinkle with bacon and basil, repeating several times. Combine cheese and mayonnaise and spread on top of layered tomatoes. Place on sheet pan and bake 20 minutes or until golden and bubbly. Let stand and cool for 10 minutes before serving.

Morris, owner of Rhett’s Restaurant, Personal Chef & Catering in Southern Pines, can be reached at (910) 695-3663 or rhett@rhettsinc.com.