We make pizza at least once a week here on the farm. Pizza is so quick and easy to make and you can use virtually anything as a topping. In the spring we often use kale, chard, arugula, broccoli and other greens as a base for our pizzas. In the summer, fresh tomatoes and peppers are an obvious choice for pizza toppings in addition to veggies like summer squash and eggplant. Local meats and cheeses make pizza even better! Hog jowls, bacon or Italian sausage are great if you like a little meat on your pizza.
1 prepared pizza dough (use store bought or make your own - click here my favorite pizza dough recipe)
1 cup pizza sauce
0.5 to 1 pound mozzarella cheese (we used insanely fresh and tasty mozzarella from Chapel Hill Creamery)
0.5 to 1 pounds local meat (we used hog jowls from Dawn Breaker Farm)
2 to 3 cups kale
1 tablespoon pizza or Italian herb seasoning
1 cup microgreens (optional)
Preheat oven to 425 degrees. Cook hog jowls (or other meat) till crispy. Drain of excess fat and set aside. Place prepared pizza crust on a nonstick baking sheet. Spread pizza sauce on crust and add 3/4 of the mozzarella. Add the cooked hog jowl and kale and top with the remaining mozzarella. Sprinkle on the pizza or Italian herb seasoning. Place pizza on the center rack in the preheated oven. 15 minutes into cooking. use a spatula to slide the pizza from the baking sheet onto the center rake. This allows the pizza crust to get crusty. Remove the pizza from the oven when it's golden and crispy, about 30 minutes total. Allow to cool for 10 minutes then top with microgreens.
Our microgreen blends make an excellent topping for sandwiches and burgers. After using micros, it hard to go back to plain old lettuce! The micros add a great punch of flavor and texture. This week we made a bison burger placed on a bed of sautéed swiss chard and pea shoots, topped with spicy microgreens and finished off with goat cheese. We generally pair burgers with "fries" of some sort made out of a seasonal root vegetable. In this case we used sweet potatoes, but rutabagas, turnips and beets also make excellent veggie fries.
4 buffalo or beef patties (these patties are from Sunset Ridge Buffalo Farm, we also love beef patties from T5-Farms)
4 buns (we used bread from our friends at Boulted Bread)
4 pinches of Spicy Microgreens
1 tub of goat cheese (we used an herb coated chevre from Hillsborough Cheese Company)
Your favorite burger toppings
Your choice of root veggie to make fries, I love this recipe for making sweet potato fries
Make your veggie fries using this recipe. Cook patties to desire doneness and top with microgreens, goat cheese and your favorite toppings.
Pea shoots are an item that we grow in the greenhouse year-round. They grow great throughout the year so we will have them in the heat of the summer and the dead of winter. Pea shoots are basically the young seedlings of pea plants. We plant them really densely in trays and harvest them in about 15 to 20 days. They are are incredibly tender, nutrient dense and and have a delicate, sweet flavor. Try them in salads, on sandwiches or quickly sautéed. Here's a recipe for a easy pea shoot pesto that is great with hot pasta or used as a dip or spread.
1/2 cup nuts (walnuts, almonds or pecans)
2 cups pea shoots (about one box), roughly chopped
1/2 cup grated Parmesan Reggiano
2 cloves garlic, chopped
Kosher salt to taste
1/3 to 1/2 cup extra-virgin olive oil
8 slices of locally sources bacon, optional (we love bacon from Two Bridges Farm!)
In a food processor or blender, combine nuts, pea shoots, Parmesan and garlic. Pulse until roughly chopped. Add salt to taste. With motor running, slowly drizzle in olive oil. Blend until well-combined and you reach your desired thickness. Scrape pesto into a bowl and use immediately. Mix with hot pasta and top with cooked bacon.
Recipe inspiration from Edible Portland
Each week we'll post a recipe using an ingredient that you can buy from us at the farmers market on Saturday. Some recipes are original creations and some are modified from our favorite websites and cookbooks. Most of the meat we use is from our farmers friends. We encourage you to source your ingredients from local producers, especially those selling at the farmers market. For more recipe ideas, check out our Recipe Archives or join our Recipe Swap Facebook group.