Beet and Kale Pizza
1/4 c. olive oil
2 cloves garlic
1 bunch kale (8oz)
kosher salt and freshly ground pepper
3 beets (about 12 oz total) scrubbed, peeled and sliced into 1/4 inch rounds
1 large onion thinly sliced
1 tsp fresh thyme leaves
unbleached all purpose flour
raw pizza dough (for 1 pizza)
cheese of your choice: 4 oz fresh goat cheese or 1/2 c mozzarella mixed with 1/2 c freshly grated parmigano or 1 c shredded fontina
(we used fontina- it was delicious!)
In a large frying pan place 1 tblspoon of the olive oil and the garlic, saute over medium heat until the garlic is fragarant, about 30 sec ( dont let it brown). Add the kale, with any water clinging to it from washing. Season generously with salt and pepper and increase the heat to medium high. Cook, tossing frequently, until the kale is wilted and tender, about 12 to 20 mins depending on the variety (you can add more water if it starts to look dry).
Meanwhile, heat the oven to 400F. Toss the beets with another tablespoon of olive oil, season with salt and pepper and spread on a baking sheet. Roast until tender and starting to brown slightly, about 20 minutes.
While the beets are cooking, put the remaining 2 tblspoons of olive oil in a frying pan over medium high. Add onion and thyme, season with some sale and cook, stirring frequently, until the onions are soft, sweet, fragrant and carmelized, about 20 minutes.
Once the beets are out of the oven, increase heat to 475F. Line baking sheet with parchment or use baking stone. Roll out pizza dough on floured surface. Transfer to stone or pan covered in parchment. Distribute kale, onions, beets and cover with cheese.
Bake until crust is golden brown, the underside looks crisp and brown and the cheese is bubbling, 18 to 25 minutes. Cut into wedges and serve immediately.
Also, this recipe comes from Farmstand Fresh magazine, which was published by Fine Cooking. We highly recommend it- so many good recipes for CSA members!
Cucumbers and/or carrots
4 cups Water
4 cups Vinegar
6 Tbsp. Salt (pickling or kosher)
6 Tbsp. Pickling spice*
Optional extra flavors such as garlic, hot peppers, herbs, etc.
Rustle up a gallon jar, or several smaller canning jars (or scale the recipe to what you have available).
Heat the water and vinegar until steamy, and add the salt and pickling spices. Simmer about 5 minutes.
Leave cucumbers whole or slice to fit the jars. Pour the hot vinegar mixture into the jars slowly, enough to cover the cucumbers. Fasten lids and let stand at room temperature until they cool.
Refrigerate. Taste test in about two weeks. We find the pickles are best if eaten within a few months, though the carrots will keep longer than the cucumbers.
You can also process the jars so they are shelf stable at room temperature, but this tends to make the pickles mushy. We prefer to forego the processing and keep the pickles in the fridge.
*For pickling spice, we buy the blend from Echo Hill Country Store in Fleetwood. You could just as well find a blend at the grocery store or make your own. Add additional flavorings to taste. We like just enough hot pepper or garlic to add some zing.
Anton M. ShannonLisa A. Miskelly
Beet And Kale Pizza
The Public Good
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