Backyard Gardens CSA: Week 4 — June 26, 2014

Snap peasOh boy, it’s time for some beets and peas! Yes, we saved some snap peas for you, dear CSA members, and there’s an easy recipe to do ’em up right if you can wait the five minutes or so. The garlic scapes, another newcomer, can be used just like garlic, or you can add it to some of the pizzas as a garnish, similar to chives. For the young-ins, rumor has it that you can make natural crazy straws out of them.

I used to work in a pizza place, and while our pizzas were a little weird and exotic, I don’t think we’d ever use beets on a pizza, much less in the crust! Well, give one of these two pizza recipes a whirl to bring beets back into the mainstream.

Eat well,

Garik

BeetsWHAT’S IN YOUR BIN?

Full Share

Beets – 1 bunch
Garlic scapes – 1 bunch
Lettuce – 2 head
Snap peas – 1 pint
Stir fry mix – ½ pound
Turnip greens – 1 bunch

Half Share

Beets – 1 bunch
Garlic scapes – 1 bunch
Lettuce – 2 head
Snap peas – 1 pint

 

RECIPES

Easy Herbed Sugar Snap Peas

Serves 3

Ingredients:
  • ½ pound sugar snap peas, trimmed
  • ½ cup water
  • ¼ teaspoon salt
  • 1 tablespoon butter or ghee
  • 1 teaspoon basil leaves
  • ½ teaspoon onion powder
Directions:
  1. Place sugar snap peas in medium saucepan. Add water and salt. Bring to boil. Reduce heat to low; simmer 4 to 6 minutes or until sugar snap peas are tender-crisp. Drain.
  2. Melt butter in same saucepan. Add basil and onion powder; mix well. Add sugar snap peas; toss to coat well. Serve immediately.

Note: Add some chopped garlic scapes to the mix for even more goodness

recipe courtesy of Marla Meridith

Pig Pineapple & Jalapeño Pizza on Beet Crust

Serves 3

Ingredients:
  • ¾ cup cooked and chopped beets, lightly packed in a liquid measuring cup
  • Enough almost warm water to make 1 cup when mixed with cooked beets, plus 1 tablespoon
  • 1 package bread machine or active dry yeast
  • 1 teaspoon honey
  • 3 cups all-purpose flour
  • 1 teaspoon kosher salt
  • 2 tablespoons extra-virgin olive oil, plus more for the bowl
Directions:
  1. Scrub beets under warm water to clean. Stab a knife into it a few times for venting. Line a plate with paper towels, place the beet on the plate, and cover with a paper towel. Microwave the beet on high for several minutes until easily stabbed through with the knife. Cool completely.
  2. Chop the beet into chunks. Place ¾ of a cup of the chunks (lightly packed) into a liquid measuring cup. Top with enough water to make 1 cup. Puree the beet/water mixture in a blender until smooth. (A couple small chunks are ok, but you might end up picking them out as you roll the dough. You can also strain beet mixture through a fine mesh strainer if you have one.) Pour the mixture back into the liquid measuring cup and top with enough water to make 1 cup, then add 1 more tablespoon.
  3. Add all the ingredients into a stand mixer bowl. Mix with the dough hook until well kneaded.
  4. Remove from the bowl and knead by hand for 2 minutes on an unfloured surface. (If you have a counter that stains find another place). Then pat into a ball.
  5. Grease a large bowl with olive oil and add the dough, flipping once to coat. Cover the bowl with plastic wrap and let rise in a warm spot until doubled.
  6. Roll out ¾ of dough on a floured surface, do the final stretches by hand by gently pulling the ends with your fingers. Place on a lightly oiled and coarse cornmeal covered pizza pan, and then add the toppings.
Pizza assembly:
  • 1 (16 inch) stretched beet pizza dough on a pan
  • 1 tablespoon extra virgin olive oil
  • 1 cup red pizza sauce
  • 1 jalapeño, sliced almost paper thin and removing the center if desired
  • 1 cup canned pineapple tidbits, drained and patted dry
  • 1 package Canadian bacon slices
  • ½ cups provolone
  • 1 cup mozzarella
  • Sprinkle of dried parmesan
  • Salt and pepper
  1. Measure out 1 cup of the sauce. Set aside. The extra sauce freezes well, or will cover another medium pizza.

  2. Heat up the grill to hot and close the lid.

  3. Brush the pizza pan lightly with olive oil and sprinkle with cornmeal. Stretch and roll ¾ of the dough and place on the pan. Brush with 1 Tablespoon olive oil. Spoon the pizza sauce around the dough.

  4. Top pizza with the mozzarella, provolone, Canadian bacon, pineapple tidbits, jalapeño rings, dried parmesan, and a sprinkle of salt, pepper.

  5. Set the pizza on the grill and close the lid. Turn grill to medium high and cook for 5 to 8 minutes or until cooked through. Turn to medium for a thicker crust pizza and cook longer. Remove onto a cookie sheet with tongs.

  6. Wait a couple of minutes then cut into wedges and serve.

recipe courtesy of The Cooking Photographer

Roasted Beet, Caramelized Onion, and Goat Cheese Pizza

Serves 3

Ingredients:
  • 1 clove roasted garlic
  • 1/4 cup (60 ml) olive oil, warmed
  • 1 pound pizza dough
  • 1 cup diced roasted beets (mine were 1 hour at 400 degrees Fahrenheit in an oiled foil pouch)
  • 1/4 cup caramelized onions
  • 2.5 ounces goat cheese
  • 1/2 cup shredded fontina cheese
  • freshly ground pepper
Directions:
  1. Preheat oven to 450 degrees Fahrenheit. If you’ve got a baking stone, preheat it as well. If not ;( just use a cookie sheet which doesn’t need pre-heating. Smush the garlic into the warmed oil (I do this in a small bowl).
  2. On an oiled piece of parchment paper, stretch out your dough in a pleasing shape. Or the shape that the dough is going to assume whether you like it or not!
  3. Brush the dough with the garlic oil. Scatter the beets across the top of the oil. Put dabs of goat cheese artfully around the beets. I’m serious! With muffins I tell you to just dump everything in together. Not so with pizza. Extra points for artfulness.
  4. Top with an even layer of fontina cheese. Grind a healthy amount of fresh pepper over top the pizza. Slide the whole thing, parchment and all, into the hot oven on the baking stone or cookie sheet.
  5. Bake for 5-8 minutes. Shake the pizza off the parchment, directly onto the stone. Or sheet.
  6. Bake an additional 3-8 minutes or until the cheese is browned and bubbly.
  7. Cool on a wire rack, then slice and serve. Enjoy!

recipe courtesy of Kirsten Madaus