This week is the last week of spring CSA. We hope you have enjoyed the early greens! There are still shares available for the summer program, but we need to hear from you soon. In a CSA we plant our crop based on the number of shares purchased. That's why it's so important that you reserve your spot by May1. This guarantees that we will have enough time to start and plant the variety of plants that we will offer in the summer share! You can look at the previous post for prices and contact info.
This week your share will contain mostly greens. If you are looking for a new and delicious way to use them this week try our Green Pizza recipe.
Use your favorite pizza dough recipe, or if you don't have one try ours!
2/3 cup warm water with 2 tsp. yeast sprinkled on top. Let sit until bubbly.
2 c. of flour with 1 tsp salt -may use bread flour, spelt flour, 1/2 whole wheat, or your favorite gluten free all-purpose flour mix. You can use all whole wheat, but expect a very dense crust!
Add 2 tbsp. olive oil to the water after it is foamy and mix together with the flour. Knead until pliable, and add flour as necessary. Of course, this can be done in seconds in a mixer if you have one available. Get creative and add herbs or garlic or Parmesan cheese to the dry flour before mixing. This dough makes great breadsticks too! This makes one 15 inch thin crust, but this recipe doubles easily!
Roll your dough to desired thickness and top with your favorite pizza sauce. We mix 1 can organic tomato sauce and 1 can organic tomato paste, 2. cups spinach, and 1 fresh garlic clove, basil, oregano, marjoram, and a pinch of salt, in the food processor and pulse until well mixed!
Heat 1 tbsp olive oil or olive oil based Italian salad dressing over medium heat and add 8 cups of mixed chopped greens, kale and spinach are our favorite, or use all spinach. Add 1 can or jar of drained artichoke hearts, roughly chopped, 1 c. of roughly chopped black olives, and 1 medium onion sliced thin. After the greens and onion are soft, spread over sauce. This pizza is delicious as is, with a sprinkling of fresh Parmesan or top with a mix of provolone and mozzarella cheese. Bake at 425 until crust is golden.
You can make a wonderfully light variation of this pizza by omitting the tomato sauce and brushing the crust with olive oil and garlic instead. Add chopped red peppers to the saute mix and you have a whole new pizza!