We got home from our Maine vacation very late on Sunday night. On Monday I was reminded by our mostly empty refrigerator what I good job I'd done of using stuff up before we went away. In search of something good to eat, I turned to the garden and our chest freezer. The garden knows that summer is close to being over, but it's still producing well. And in the chest freezer, I found several pre-portioned balls of my homemade pizza dough. Garden pizzas were on the menu for Monday night's dinner.
Here's one sauced with a homemade sage pesto. The toppings include purple basil, arugula sylvetta, Peacevine cherry tomatoes, and garlic - all from our garden.
This one was a new experiment, based on our recent harvest of All Blue potatoes (not quite living up to their name) and some Sangres (white flesh, red skins). Even sliced so thinly on a pizza, the creamy texture of the Sangres was striking. The All Blues had a slightly fruity-floral taste to them. I tossed the sliced potatoes with garlic, olive oil, and thyme from the garden before putting them on the pizza. This one is actually a vegan pizza because I didn't put any cheese on it.
This one's a "white" pizza: no sauce, just cheese, tomatoes, basil and arugula thrown on after it came out of the oven.
Leftovers were delicious today at lunch. I always make a few extra pizzas when I fire the oven up that hot. It sure is nice to whip up a meal like this one with help from the garden and the freezer. It beats having to run to the store immediately after coming home from a longish trip.
Other harvest meals:
Egg & Chard Curry
Peanut Noodles with Garden Vegetables
Fusilli with Tuscan Kale in a Creamy Tomato Sauce
Vegetable Soup with Lamb Stock
Pumpkin-Sage Penne Pasta
Kale & Barley Soup
Gardenfork’s DIY Rocket Stove
1 day ago