This week we have recipes and ideas from two of our CSA members, Allie and Diane. Thank you, ladies!
Allie says:
We just made a pizza with the crust made of summer squash and zucchini- it was delicious.
Ingredients:
3 cups of shredded then blended zucchini and squash, squeeze as much water out as possible (I used a food processor to first shred then blend the zucchini and squash)
3/4 cups flour
3/4 cup of cornmeal
Garlic Powder (I go on the heavy side because I like garlic)
1-2 tbsp salt
2 egg whites
1/2 cup mozzarella cheese
1/2 Parmesan cheese
Mix all the ingredients together. (Including the cheese. I ended up having to add a little more cornmeal)
Grease and cornmeal a jelly roll pan.
Press the “dough” onto the pan – err on the thin side.
Bake at 350 degrees for 25 minutes, flip the crust half way through.
Then coat the crust with olive oil, and broil until golden brown, about 3 minutes.
Pull from oven, top with your favorite toppings – we did thick slices of mozzarella, homemade sauce, banana peppers and basil from our garden, pepperoni, tomatoes, onions.
Return the pizza to oven set at 425, cook for another 15 minutes.
Allow pizza to cool before serving.
We didn’t get a final picture of our meal because we were too excited to eat it, but it was delicious. The crust was a little soft in the middle but very crispy on the edges.
CSA member Diane sent us the following idea for lettuce (this week’s head of lettuce will be the last until the fall). Enjoy!
This is from Diane:
I’ve been hearing coworkers say, “What do I do with all this lettuce?”
This is an old family favorite. We always called it wilted lettuce. While descriptive, perhaps not the best name!
A head (or two) of leaf lettuce. Brown several slices of bacon (I cut it into pieces first). Remove the bacon and drain on paper towel. Stir sugar into the dripping in the pan and then add cider vinegar. Amounts will vary. I’d start with a few tablespoons of each.
Salt and pepper the lettuce. Pour the hot dressing over it. Mix to coat and sprinkle the bacon bits over the top.
Members, do you have ideas to share? If so email your recipes and photos to megan@fairridgefarms.com.
