Paul Mazza’s CSA (community supported agriculture): Week six, July 21, 2011
The Pick-up location for this examiner is 135 Poor Farm Road in Colchester, Thursdays between 3:30 – 6:30 pm. Paul Mazza’s also has pick-up location Tuesdays and Wednesdays at 182 River Road in Essex.
Georgia Lavigne, Paul Mazza’s CSA Coordinator, has posted the CSA newsletter on http://paulmazzas.com. There are also, recipes, photos, produce availability, newsletter archives from last year to current, as well as other helpful information.
This week’s CSA includes corn, radishes, turnips, basil, zucchini, string beans, wax beans, broccoli, blueberries and a peach coupon to use at the farm stand.
Using some of these ingredients, stewed tomatoes available at the Colchester Community Food Shelf, and dough from the deli section at my neighborhood Price Chopper, this examiner created a healthy and delicious pizza and sauce.
Chunky Garden Pizza:
1 ball premade dough
1/2 ball mozzarella, 6 slices
¼ log Vermont Butter and Cheese Co. goat cheese
2 tablespoons shredded asiago
6 fresh basil leaves*CSA
Sprinkle of oregano and black pepper
1/3 cup (appx) extra virgin olive oil to grease pan and drizzle on top of pizza
Bring pizza dough and cheeses to room temperature while sauce is cooking. Drizzle olive oil on pizza pan, then sprinkle with corn meal. Set aside.
1 can stewed tomatoes (with liquid)
1 cup chopped kale (remove rib) *CSA
1 cup grated zucchini *CSA
½ teaspoon black pepper
1 clove chopped garlic or a few shakes of garlic salt
½ teaspoon oregano
1 or 2 shakes red pepper flakes (optional)
Add above ingredients to medium saucepan. Bring to boil. Reduce heat and simmer on low for about 15 minutes. Taste and adjust seasoning, as desired. Stir occasionally breaking up tomatoes with spoon, potato masher, or immersion blender.
Preheat oven to 450’F and move oven rack to lower level. With a small amount of flour and floured hands, remove dough ball from bag and stretch to shape of pizza pan. Forming desired type of edges for crust.
Let sauce cool, slightly. With slotted spoon cover dough with 1 cup chunky garden sauce. Let liquid remain in saucepan.
Place slices of mozzarella and small pieces of goat cheese on top of the sauce. Place a basil leaf on top of each slice of mozzarella. Sprinkle with shredded asiago, oregano and black pepper. Drizzle lightly with olive oil.
Bake for 12 – 15 minutes till cheese is melted and crust is golden. Bon appetite!
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