Chef Govind Armstrong's love of food is obvious, but his love for gardening came to the forefront with his newest restaurant, Post and Beam. Though he planned to use Red Kuri squash on his Seasonal Squash with Lamb Bacon and Pickled Tomato pie, the ginormous Trombetta Di Albenga vine, which engulfs the entire rear fence of his on-site garden, had other plans for the present. The northern varietal squash burst forth with late summer trumpets. Chef Armstrong pairs he squash with fresh mint growing just a few feet away. Pickled tomatoes and lamb belly bacon—both made in-house—round out this light but bold pie.
What You'll Need
- 1 portion of dough
- Seasonal squash
- Lamb belly bacon (cured in salt, pepper, palm sugar, coriander and sumac)
- Roma tomatoes (pickled in white vinegar, salt, and palm sugar)
- Ricotta salata
- Pea shoots
- Extra virgin olive oil
Post and Beam
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