Week two is here, and these long spring days have provided us with another bounty of delicious produce. As the crops we planted this spring continue to size up, we’re including overwintered alliums and beets, which all have excellent flavor. We loved seeing all the meals that you guys made with the share last week. This week we have more delicious spring greens. Now that the weather is cooperating we have finally started planting our summer crops out in the fields. Thank you all for supporting us! Have a great week!
To make dough, combine 2 1/2 cups flour (izza flour preferred), 1 cup warm water, 1 Tbsp yeast, 1 Tbsp sugar, 3 Tbsp oil, and 1 tsp salt. Mix all ingredients together, knead 5 to 10 times, cover and let rise for 30 minutes. Knead dough 10 or 20 more times form into a ball cover and let rise for 15 to 20 minutes.
Dice 3 green onions, and mince 2 cloves of garlic dice all the beet roots. In a saucepan heat 3 Tbsp olive oil. Add the green onions cook for 5 minute, add the garlic and cook another minute and set aside. Cut 3 to 4 bacon strips into smal strips cook and set aside
Form crust into a 12' to 14" pizza drizzle with olive oil and bake in the oven at 450 degrees for 5 to 7 minutes. Remove from oven and spread with the garlic onion beet mixture, bacon, and top with mozzarella cheese. bake another 7 minutes or until cheese is bubbly.
While pizza is baking, in a small saucepan add 1/2 cup balsamic vinegar and cook on low for 15 minutes or until a spoon leaves a trail behind it.
Drizzle pizza with arugula and balsamic reduction and enjoy.
Carrot Top Chimichurri
Chop 2 cups of carrot tops. Add to a blender with 3 cloves of garlic, 1 tsp red pepper flakes, 1/4 cup red wine vinegar, 1/2 cup olive oil, 1/2 cup water, 1 tbsp sea salt. Mix well and serve over an egg, with meat or rice.
Roast, saute, or boil 2 chicken breasts. Shred and add 1 cup mayonnaise, 3/4 cup finely chopped celery, 1/4 cup finely chopped green onions, 1/4 cup finely chopped carrot, 1/4 cup chopped walnuts 2 tsp honey, 2 Tbsp white vinegar.
Serve over a bend of lettuce or on a sandwich.
Cook 1 cup of white or navy beans until tender, about 90 minutes, adding water as needed. Drain and rinse beans.
Thinly slice 3 leeks, including greens. Finely chop 1 green onion, including greens, Finely chop 1 cup of carrot greens, and 1 bunch of beet greens, removing any thick fibrous stems.
Cube 3 medium potatoes.
Add 3 Tbsp cooking oil or butter to a large stock pot or Dutch oven over medium high heat. Add the chopped whites of the leeks and green onions. Saute for 2-3 minutes until fragrant. Add leek greens, onion greens, carrot greens, and beet greens. Saute another 3-5 minutes, stirring frequently, until greens are wilted.
Deglaze the pot with 2 Tbsp white vinegar, then add cubed potatoes, cooked beans, and 2 quarts chicken or vegetable stock. Add 2 tsp salt, 1/2 tsp ground black pepper, 1/2 tsp allspice, 2 bay leaves, 1 tsp dry dill (or 2 Tbsp fresh), 1 tsp dry parsley (or 2 Tbsp fresh), and 1/2 tsp celery seed.
Bring soup to a boil, then reduce heat and simmer for 30 minutes.
Serve with a dollop of mayonnaise or sour cream.
Salad with Creamy Dressing
Cut, wash lettuce and put in a bowl
To make dressing combine: 2 Tbsp sour cream, 1/4 cup mayonnaise, 3 Tbsp white vinegar, 1 clove of garlic, 1 tsp honey, 1/2 tsp salt, 1/2 tsp pepper.
The first table shows the ingredients that come in the share. The table after that shows the ingredients you would need to make the recipes.
|Arugula Pizza||Carrot Top Chimichurri||Chicken Salad||Leek Soup||Salad with Creamy Dressing|
|flour (pizza flour)||2 1/2|
|oil||6 Tbsp||1/2 cup|
|garlic||2 cloves||3 cloves||1 clove|
|balsamic vinegar||1/2 cup|
|red pepper flakes||1 tsp|
|red wine vinegar||1/4 cup|
|mayonaise||1 cup||1/4 cup|
|honey||2 tsp||1 tsp|
|white vinegar||2 Tbsp||2 Tbsp||3 Tbsp|
|white beans||1 cup|
|chicken stock||2 quarts|
|dry dill||1 tsp|
|dry parsley||1 tsp|
|celery seed||1/2 tsp|
|sour cream||2 Tbsp|