While out for a walk in Fort Myers Beach, Florida, I spotted a small restaurant tucked in the ground floor of an elevated house. They were serving breakfast as well as lunch, dinner, and cinnamon rolls! I immediately went in. 
The owner, Heather, and her “regulars” welcomed me and explained the menu. After ordering the cinnamon rolls, the word “pie” on the menu board caught my eye. It was a Fried Green Tomato Pie which I promptly ordered then, and many times thereafter. I asked Heather how she was able to find green tomatoes in the middle of winter for baking pies, and she explained that she also has a small farm near Immokalee and sells her vegetables to local restaurants and markets.
The area around Immokalee was originally occupied by the Calusa, Seminole and Miccosukee Indians. Following the drainage of the swamp area, Immokalee became an agricultural area, and is now one of the primary tomato growing centers in the United States, providing about 90 per cent of the
tomatoes harvested in the US during the winter. The next day, I set out with my sister, granddaughter and her friend in search of the green tomatoes and other locally and sustainably grown produce from this area. After passing through acres of produce fields and roadside stands selling fresh produce, we found our destination, the Immokalee State Farmers Market.
We did find the green tomatoes, and red ones too! The Florida tomatoes are not as good as the Indiana Beefstakes, (of course!), but so much better than what is typically sold in grocery stores in the winter. You w
ill always need to be quick to find green tomatoes as they rapidly turn from green to red. Some farmer’s markets sell them seasonally, and you also may be able to request them from your produce manager at your local grocery store.
The secret to Heather’s Fried Green Tomato Pie is that the coating for the fried green tomatoes includes Jiffy corn muffin mix which gives a hint of sweetness to the pie. This is a breakfast (or anytime!) pie similar to a quiche. The green tomatoes give it a great texture and a surprise tanginess. After our trip to Immokalee, we made the pie and served it with a tossed mixed greens salad with a 
light vinagrette and paired it with a pinot gris. A great lunch for sitting in the Florida sunshine! I made this pie again on “Pi Day”, March 14 (3.14,) when a friend visited and we celebrated her promotion. The pie can be frozen, and I plan to make several when I can obtain green tomatoes again.
People to meet:
• Vendors at the markets; they know their produce and can tell you about its source and ripeness
• Heather (aka Mom) at Mom’s Restaurant in Fort Myers Beach. She is the creator of the recipes, 
chef and hostess. Heather personally welcomes all who enter, and once she knows you, she will welcome you back by name. She even will get on her bike and deliver the Fried Green Tomato Pie to your doorstep, as she did once when the pie was not quite ready, but I was!
Places to visit:
• Immokalee State Farmers market 424 New Market Rd E, Naples, FL 34102;
• Mom’s restaurant, 2450 Estero Blvd., Fort Myers Beach, Florida
Pies to eat: Fried Green Tomato Pie (See recipe.)
- Crust (basic crust from artofthepie.com) Blind bake in a 9 inch deep dish pie pan at 350 degrees for 15 minutes or until firm.
- For the fried green tomatoes
- 1-2 green tomatoes
- ½ cup flour
- ½ cup Jiffy corn muffin mix
- 1 egg
- ¼ cup milk
- Cooking oil for a skillet or deep fat fryer
- For the filling
- 4 eggs
- ½ cup milk and or cream
- ¼ cup mayonnaise
- ½ cup cheese (cheddar, gruyere, your favorite or a blend)
- 2 slices bacon, fried, drained and crumbled.
- Slice tomatoes about ¼ inch thick. Mix egg with milk in a bowl. Put flour in one shallow bowl and muffin mix in another.
- Dredge tomato slices first in flour, then in egg mixture, and last in the corn muffin mix.
- Heat cooking oil in a skillet (or deep fat fryer). Sautee slices in oil until crispy. Blot on paper towels to remove excess oil.
- Line the bottom of the crust with the fried tomatoes.
- Mix eggs, milk, and mayonnaise in a blender. Pour on top of the fried tomatoes. Top with crumbled bacon.
- Bake at 375 degrees for 30-40 minutes until eggs are set. Makes 4 large slices.
