(From Thursday, August 18)
Today was Thursday, the day when my sweetie and I go work on Andrews Family Farm for our CSA Share. We are usually both tired by the time we get there, and try to arrange some sort of nice night together afterward. We decided to make pizza today, so before we left, I quickly mixed up some sourdough starter with more wheat and millet flour, and put it in a tupperware before we zoomed off to the farm to get there in time to help harvest.
We have a working share at the farm, which means we get a discount on our share price, and in exchange, we help out on the farm each week harvesting and doing other tasks around the farm. It's a great arrangement, although it can be hard some times after a long day getting the energy to get out there, but once we do, I almost always am so grateful to be there, and love sinking into the familiar tasks of farmwork.
We are in the high season of farming here, and our shares have been getting bigger and bigger.
The most exciting thing for me (and I think Laura, too) this week, was our huge pile of basil.
After picking up our share, we stopped by the farm stand of Hoot 'N Howl Farm just down Jay Road, and picked our own raspberries in addition to picking up a banana pepper, sungold cherry tomatoes, and some beautiful garlic.
We went home, I spread out and pre-baked to crust, and we added the ingredients...so good! Especially for an entirely whole-wheat and millet crust! Sungolds are my absolute favorite tomato of all time! (Which is saying something, and of course, the tomato I am currently gorging on is my favorite).
Here's a picture of the finished pizza:
Today was Thursday, the day when my sweetie and I go work on Andrews Family Farm for our CSA Share. We are usually both tired by the time we get there, and try to arrange some sort of nice night together afterward. We decided to make pizza today, so before we left, I quickly mixed up some sourdough starter with more wheat and millet flour, and put it in a tupperware before we zoomed off to the farm to get there in time to help harvest.
We have a working share at the farm, which means we get a discount on our share price, and in exchange, we help out on the farm each week harvesting and doing other tasks around the farm. It's a great arrangement, although it can be hard some times after a long day getting the energy to get out there, but once we do, I almost always am so grateful to be there, and love sinking into the familiar tasks of farmwork.
We are in the high season of farming here, and our shares have been getting bigger and bigger.
The most exciting thing for me (and I think Laura, too) this week, was our huge pile of basil.
After picking up our share, we stopped by the farm stand of Hoot 'N Howl Farm just down Jay Road, and picked our own raspberries in addition to picking up a banana pepper, sungold cherry tomatoes, and some beautiful garlic.
We went home, I spread out and pre-baked to crust, and we added the ingredients...so good! Especially for an entirely whole-wheat and millet crust! Sungolds are my absolute favorite tomato of all time! (Which is saying something, and of course, the tomato I am currently gorging on is my favorite).
Here's a picture of the finished pizza:
Here's what was in the pizza crust: whole wheat flour, ground millet, baked on course corn meal and buttered pan; butter smeared on top of crust. Toppings: sungold cherry tomatoes, banana pepper, and garlic from Hoot 'N' Howl Farm; eggplant, basil, yellow summer squash, and red onion from Andrews Family Farm; chevre from Haystack Mountain (and some parmesan on Laura's side), and some salt from Redmond, Utah...so good!
I had never tried making pizza without olive oil, but local butter worked fabulously. The farthest thing on this pizza was the salt. Boo ya!
Local food, delicious food. Thank you, Colorado family farmers!
-Seth
I had never tried making pizza without olive oil, but local butter worked fabulously. The farthest thing on this pizza was the salt. Boo ya!
Local food, delicious food. Thank you, Colorado family farmers!
-Seth
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