Monday, July 30, 2007
Growing up there was a time my family subscribed to a CSA box. We would get our weekly selection of vegetables, and would try new things we hadn't even heard of. I remember we received Jerusalem Artichokes one week, they seemed so extremely exotic (not so much now.) Since visiting the Ferry Plaza Farmer's Market back in December I have really wanted to subscribe to one. Kenny and I searched around online but had difficulty finding one in our area. I finally found Two Small Farms while cruising around the web. I immediately looked into the options and signed up. I paid for a four week trial, and a few days later picked up my first box.
The photo shows everything that came that first week: Golden Beets, Cauliflower, Spinach, Radishes, Romaine Lettuce, Spring Onions, Oregano, Spigariello (a type of leafy green), and Strawberries.
We've now been subscribing for about 5 weeks. We LOVE our weekly supply of veggies. I check the Two Small Farms blog at the beginning of each week to find out what exciting produce we'll get to play with that week and then spend the next several days waiting to pick up our box (it comes on Thrusdays.) We love that we are forced to try and eat things we may not have otherwise tried. We also like that we are forced to eat a ton of vegetables, we both feel we are becoming more healthy as a result. The commitment of the subscription is contributing to our health and happiness. I would recommend anyone try it out!
Tuesday, July 17, 2007
I have to say that over time I've become less and less of a picky eater. I'm not a picky eater in the extreme sense, since I eat foods in colors other than white. But as a child I hated onions, hated fish, hated mushrooms, etc, etc. Slowly I've learned to love all of them, although certain flavors and textures I am still a bit hesitant about. In particular there are two types of cheese that I occasionally love, but often hate: blue veined cheeses and goat cheese. Sometimes they are the perfect addition to a salad, sandwich, or appetizer, and other times I find them unpalatable.
I decided to introduce goat cheese to my cooking after buying an assortment of beets, remembering that goat cheese if often paired with them. After putting together the goat cheese, beet, and walnut salad seen above, I still had about 6 oz. of cheese I needed to use (along with a vegetable bin full of veggies.) I'm now convinced the best way to use up an assortment of leftover food is to make a pizza.
I purchased the pizza dough from Trader Joe's, the Garlic Herb variety. And rummaged around my fridge coming up with caramelized onions, zucchini, tomatoes, and of course, the goat cheese. Once the cheese has had a chance to warm up and caramelize a bit it is soo delicious. So good that I made this recipe again a few days later for some friends.
GOAT CHEESE AND VEGGIE PIZZA
Makes 4 Individual Pizzas
- 1 package Trader Joe's Garlic Herb Pizza Dough
- 1 cup Pizza sauce (or mix 8 oz of tomato sauce with 2 tablespoons of tomato paste and add herbs)
- 1 large tomato sliced
- 1 cup caramelized onions
- 1/2 cup sauteed mushrooms
- 1 small zucchini sliced
- 2 oz. goat cheese
Preheat oven to 350 degrees. Remove pizza dough from refrigerator and let it start warming to room temperature for about 20 minutes. Spray a baking pan with cooking spray.
Flour a large cutting board or clean kitchen counter. Remove pizza dough from bag and flour lightly. Roll dough out to desired shape (I actually usually cut in 4 servings, and roll out what ever shape comes most natural, usually a triangular piece.)
Top each piece of dough with pizza sauce, then caramelized onions, then all remaining toppings. Add goat cheese near then end so it is on top and browns up a bit.
Bake for roughly 20 minutes, or according to the directions that came with your dough. The crust and goat cheese should both be lightly golden.
Saturday, July 14, 2007
After months of hobbling around on one leg, awaiting the day my cast would come off, I again became a two legged functioning individual. My cast came off on July 2nd!!!! Within a week I was driving. And two days after that. . .back on crutches.
I have very unfortunately managed to re-injure myself, so I will remain the one-legged chef a while longer. Which is good for you, dear readers. I'll be going in for surgery this time around which means I'll actually have to take time off work. The one good part about all of this is I'll be at home the next few weeks and able to catch up with all my postings. I have a back log of photos I've taken awaiting comments to post on my blog.
Hold tight. . .more recipes coming your way.
The One-Legged Chef