Barefoot by the Sea: Farmer's Market is in FULL swing!

Friday, June 10, 2011

Farmer's Market is in FULL swing!

Our Farmer's Markets are FINALLY in full swing around here!  We are thrilled that every day we have a market within 15 minutes of us - so if we miss one, we can always hit another.  This year we decided to actually skip our CSA and shop weekly to purchase what we want.  In the end yes, I will probably spend a bit more but, I will be buying what we want and need so that is a good thing! 

Right now, we have a lot of greens at our markets, along with flowers, herbs and veggie seedlings.  I can't tell you how much better Swiss Chard, Kale and Spring Mix tastes from the market rather than my local store.  It's fresh and good and I just feel better about putting my money down to support local farmers. 

Here is a yummy recipe I'm trying this week with some of my weekly loot - it looks fabulous!
(photo source)
White Pizzas with Arugula
For the dough:  Use the dough in this recipe, use your favorite dough recipe or buy a pre made crust
For the topping:
3 cups grated Italian fontina cheese (8 ounces)
1 1/2 cups grated fresh mozzarella cheese (7 ounces)
11 ounces creamy feta or goat cheese, such as montrachet, crumbled

For the vinaigrette:
1/2 cup good olive oil
1/4 cup freshly squeezed lemon juice
Freshly ground black pepper
8 ounces baby arugula
1 lemon, sliced


Directions
Make garlic oil.
Place 1/2 cup of olive oil, the garlic, thyme and red pepper flakes in a small saucepan and bring to a simmer over low heat. Cook for 10 minutes, making sure the garlic doesn't burn. Set aside.


Preheat the oven to 500 degrees. (Be sure your oven is clean!)
Top the dough.
Brush the pizzas with the garlic oil, and sprinkle each one liberally with salt and pepper. Sprinkle the pizzas evenly with fontina, mozzarella and goat cheese. Drizzle each pizza with 1 tablespoon more of the garlic oil and bake for 10 to 15 minutes, until the crusts are crisp and the cheeses begin to brown.
Make the vinaigrette.
Meanwhile, whisk together 1/2 cup of olive oil, the lemon juice, 1 teaspoon salt and 1/2 teaspoon pepper.
Add the greens.
When the pizzas are done, place the arugula in a large bowl and toss with just enough lemon vinaigrette to moisten. Place a large bunch of arugula on each pizza and a slice of lemon and serve immediately.

Of course we love homeade pizza around here but this gives it a fresh facelift!  I'm starving as I type, and it's only time for breakfast!

Have a great Friday and weekend everyone!

1 comment:

  1. Woo Hoo to your local markets! You ought to check out the Kennebunk Market some Saturday morning when you get a chance. It's worth the drive! Plus there's a cool chick there who sells yummy jam and pickles. ;)

    ReplyDelete

 
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