First off, I am very happy to say our oven is fixed! I was really starting to resign myself to the idea of not having one for at least the weekend. It got to be around 3:00 in the afternoon and nobody had shown up to fix it, so we phoned the office who said that they were "pretty sure" that someone was planning on stopping by. The minutes ticked by, and it got to be around 4:30, and I began looking at raw food websites and going through my thumbdrive for easy stove top recipes I have created (I have created far too many recipes, I still need to try most of them!), there was a knock on the door, and about 20 minutes later, our oven was back in action.
I am going to take something from this experience - I rely on the oven quite a bit. Having a grill, especially during the summer, would alleviate a lot of its use, but it made me think I needed to branch out, use the stove top more, and try more (mostly) raw foods - though my oven will still likely be my favorite gadget, we are such suckers for the roasted vegetable.
Anyways, on to the local grub! It's been unseasonably cool here (it feels like late October!), and, as usual it seems, rainy, I think the plants are confused. This is what we got from our container and community gardens this week.
A yellow straightneck squash (and a glass of sun tea). We were very happy that the squash was able to reach maturity considering the squash bug problem.
A jalapeno and bell pepper.
Starting from the right: roma tomatoes, a jalapeno, 3 banana peppers, butternut squash, and a couple of zucchini. I knew there was one zucchini on the plant, but was pleasantly surprised when I went back to "check-in" on the one zucchini that there were two. And the "bonus" one is actually the big one.
Here is this week's CSA quarter share:
Starting from the right: a yellow summer squash, a jalapeno, 2 mystery red peppers, another one of those mystery green peppers (I forgot to ask him what these were so I'm going to email Dan to help me identify them), a cucumber, an onion, lots of little heirloom tomatoes, more tomatoes, a green bell pepper, some apples, and cilantro.
This week's farmer's market booty ran us a whopping $31.
Starting from the right we've got: 4 red bell peppers, 2 red onions, lots of tomatoes (we really love, love tomatoes), 4 small new potatoes, 2 habaneros (Brett agreed to let me save the seeds out of these so long as I promised to mostly use them for my own food, and to use sparingly when I feed them to him - I agreed. I'm dreaming of some dried, crushed habaneros next summer!), 4 sweet potatoes (!!!), 3 cucumbers (we like cucumbers a lot too), sweet basil, locally made penne pasta, and one gigantic cantaloupe - it's HUGE!
I made a pesto pizza last weekend and somehow forgot to post about it, so I'm going to end with it. This was nothing special really, it was mostly a way of trying to use up the remaining organic all-purpose white flour that has been lurking in our cabinet for quite some time. It was really good, and the white flour is almost gone now, I could probably make one more crust with the last of it, and then we're going to figure out how to make a whole wheat (or partially whole wheat) or some other whole grain pizza crust that actually tastes good - you know, not like a slice of wheat bread, and one that has good texture. Any suggestions on recipes or types of whole grain flour to try?
Anyways, I've included my recipe in case any of you out there like white flour or have some that needs to be used up.
Just a reminder of the produce legend:
* = farmer's market
** = CSA
*** = Container or Community Garden
Using Up the White Flour Pizza Dough
3 cups of organic, all-purpose white flour
1 small package of active dry yeast
2 tbsp olive oil
1-2 tbsp organic sugar
1 tsp salt
(you could add herbs to the dough too, I bet that would be good)
1 cup of very hot water
Combine all the dry ingredients in a large bowl. Slowly add the oil and the water. It's easiest to use your hands to work the dough.
Spread out the crust on a pizza stone dusted with flour, using your fingers to pinch the dough at the edges to create a crust.
1 Using Up the White Flour Pizza Crust
1 batch of walnut pesto (the basil and garlic were * from the farmer's market)
3 Roma tomatoes sliced ***
6 baby portobello mushrooms, sliced
1/2 a zucchini, sliced into rounds ***
Preheat oven to 375.
Spread pesto on the crust and top with tomatoes, mushrooms, and zucchini.
Bake for 25-30 minutes, or until the crust is golden brown.
This was really yummy!
It's making me hungry! I'm off to make some sort of Mexican-ish (surprised?) hash using all the goodies we got from the farmer's market.
Oh, and we got most of our seeds in for the greens, herbs, and "kitty fodder" for our attempt at an indoor winter container garden. I'll be starting some of those goodies today, but more on that in the garden update.
'Til next time.