Let’s talk about summer squash. Don’t be afraid to branch out from zucchini! We’re going to talk about summer squash varieties, how to select and store summer squash, and most importantly how to cook summer squash.
I love making pizzas using farmers’ market produce that doesn’t often make it onto a pie. Beets, their roots, leaves, and stems are all options on pizza!
Here we are with week 10 of the Elysian Fields Farm CSA. Look at the gorgeous cauliflower in the center of the photo! Also, beets with greens, carrots with tops and (summer’s around the corner) zucchini!
On more than one occasion, sharing a pizza with particularly good crust, someone at the table will remark “It’s all about the crust!” Hearty agreement follows. But sometimes, when the sauce is really good the remark will change to “It’s all about the sauce!” Same with the cheese. Same with the toppings. The fact is pizza is about all four.
Risotto is a mother dish. To master a mother dish means that you can take what you know and use it to make a huge variety of dishes. I make risotto a couple times a month, always leveraging ingredients that are in season, regardless of the season. This is the only risotto recipe you will ever need!
Botanically, the allium family is the king of aromatics: Onions (red, yellow, white, sweet), garlic, leeks, shallots, scallions… These are all alliums.
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