9/18/17 Medium Bushel
Apples (1 lb avg) or Persimmons (1 lb avg), Lettuce (1 head), Red Potatoes (1 lb avg) or Sweet Potatoes (1 lb avg), Summer Squash (1 lb avg), Sweet Corn (2 ears), Winter Squash – Acorn, Butternut, or Spaghetti (1-2 each)
9/18/17 Large Bushel
Apples (1 lb avg), or Persimmons (1 lb avg), Green Beans (1 lb avg), Lettuce (1 head), Okra (1 lb), Red Potatoes (1 lb avg) or Sweet Potatoes (1 lb avg), Summer Squash (1 lb avg) or Mushrooms (1/2 lb), Sweet Corn (4 ears), Tomatoes (1 lb avg) or Sweet Peppers (1/2 lb avg), Winter Squash – Acorn, Butternut, or Spaghetti (1-2 each)
Vegetable Pizza Party
Forget the pepperoni, it’s all about stunning seasonal vegetables in this week’s pizza party. Everything is better with a crispy crust, drizzled with rich olive oil and a generous sprinkle of salt. If you’re gluten-free, we’ve got a Sweet Potato Crust that you’re sure to swoon over. We are calling the corner slice on these recipes for Tomato, Basil, and Corn Pizza, Roasted Vegetable Flatbread, and Delicata Squash Flatbread with Persimmon & Pomegranate.
Height of Summer: Tomato, Basil, and Corn Pizza
Bright, beautiful sweet corn paired with rich, fresh tomatoes is the perfect summer combo on a pizza. Crisp, salty pizza dough (gluten-free is great, too!) is your canvas for this incredibly seasonal pizza, calling for fresh basil and a drizzle of sweet balsamic vinegar to pull all the flavors together. Serve with a side of blanched green beans or roasted okra to balance out all the starch and carb. (Recipe Source: Cooking Light)
A Flatbread By Any Other Name is Actually Just a Pizza: Roasted Vegetable Flatbread
If you’ve got a whole bunch of veg that needs to be used up, it’s time for a pizza. Simply drizzle sliced veggies (like summer squash, sweet peppers, and mushrooms) with olive oil and sea salt and roast at 500°F for a few minutes – you don’t need to cook the veggies all the way through. Top rolled-out pizza dough with a variety of preferred cheeses and spread veggies over the top. Bake for another 10 minutes, or until cheese is melty and vegetables are soft. If you’ve got leftovers, you could always fold the slices in half and call it a sandwich! (Recipe Source: The Girl on Bloor)
Photo Courtesy of Pinch of Yum
Goodbye to Gluten: Sweet Potato Crust
You know you’ve got the cauliflower crust down, but have you met our friend Sweet Potato Pizza Crust? This idea calls for a mixture of an egg, one raw sweet potato and gluten-free oats as the base for your favorite pizza toppings. Go crazy with your topping creations- the more plants the better! (Recipe Source: Pinch of Yum) P.S. This recipe hasn’t been tested with regular red potatoes, but we are also eyeing this Potato Pizza from Smitten Kitchen if you need an idea!
If you’re hesitant about fruit on pizza, all you need is some tangy bleu cheese to change your mind. Savory and decadent winter squash is baked into a pizza crust and topped with bright pomegranate seeds, zesty bleu cheese, and chopped persimmons (or you could use your apples instead!). Serve a simple salad on the side to pack in more veggies, and use up any bushel ingredients that are still waiting for you in the crisper drawer. (Recipe Source: Daily Waffle)