The farmer’s market is in full swing, as evidenced by my increasingly weighty weekly farm share. I’ve been up to my ears in corn, trying to get out of the weeds with all my greens, eating blueberries `til I’m…blue on the face… OK, I’ll stop. I’ve been loving it.
Without any further ado, some pictures and recipes from the first half of the season:
And last but not least, behold, the terrifying STRAWBERRIES GONE BAD (aka The ‘Roided Ruby):
One of the joys of the farmer’s market for me this year has been trying out fresh cheeses as well. A special favorite has been fresh ricotta, which has been making appearances in several places. The first time I brought some home, I was feeling a little cheeky in the kitchen and put together the following dish of strawberries, ricotta, basil, sea salt, pepper and a store-bought balsamic glaze called “Blaze.” I should mention that I LOVE this stuff and use it all the time. Highly recommended. Unfortunately for me, the dish itself was prettier than it tasted.
Then, of course, you can’t have fresh basil and ricotta in the house without making pizza!
I make the dough in my bread machine, then do a miserably amateur job of tossing, stretching and hanging the dough before ultimately beating it into a large jelly roll pan (more like a focaccia). Cover with sauce, shredded mozzarella, fresh ricotta, basil (I do a chiffonade), and a Spanish cured black olive to top off each mound of ricotta.
This pizza was amazing, albeit primarily because I finally nailed my crust recipe. It came out with just the right balance of crunchy/chewy golden perfection. Let’s hope I can repeat the experience. Like to try yourself? Here you go:
- 1 1/2 c warm water
- 2 T olive oil
- 2 t salt
- 4 1/4 c all-purpose flour
- 2 t sugar
- 2 t yeast
Add to bread machine in order listed, making a well in dry ingredients to pour in the yeast; run dough cycle. Make pizza in large (18×24) jelly roll pan, and cook for 20 minutes at 425.