Spring has officially arrived! Here’s a little bit of what’s happening on the farm..and in our kitchens.
The high tunnel is in full swing. Some of the greens we planted in February are ready to harvest and this past week we filled the rest of the beds with tomatoes, escarole, radicchio, and mache. It sure is looking good in there. Take a peek:
It is great to have fresh arugula and spinach again. The arugula is especially beautiful and tasty. To taste test some of it Christine and I decided to try it on a pizza. The pizza has an olive oil base with goat cheese and we even cracked an egg on top of it right before putting it in the oven. Easy, quick, and delicious. The recipe is below the pictures.
Arugula Goat Cheese Pizza:
adapted from Joy of Cooking
Combine in large bowl and let stand about 5 minutes until the yeast is dissolved:
1 1/3 cups warm water and 1 package (2 1/4 teaspoons) active dry yeast
3 1/2 cups whole wheat flour
2 tablespoons olive oil
1 tablespoon salt
Mix by hand. Knead for 10 minutes until dough is smooth and elastic. Transfer to a bowl and coat in olive oil. Let rise in a warm place cover with a towel until it has doubled in size. This usually takes about 1-2 hours.
Preheat oven to 475 °F, preheat pizza stone or use cookie sheets. Punch down dough and divide in half. Roll half of the dough into a ball and flatten until the dough is 1/4 inch thick. Place dough on cookie sheets or preheated pizza stone. Brush dough with olive oil.
Dried basil and thyme
2-3 garlic cloves chopped
Sprinkling of salt and pepper
Several dollops of goat cheese
Handful of arugula
Place above ingredients on the pizza, cracking the eggs just before placing the pizza in the oven. Bake on 400 °F for 10-15 minutes until the crust is crispy and the egg is cooked.