Farmer’s Market finds Saturday, May 21:
- Kale flowers (which I thought was broccolini last week), Giant Spinach, Lettuce, and Garlic Greens from Rabbit Fields Farm
- Bunny Box CSA from Rabbit Fields Farm – I paid for my main season share – I will get a box of fresh, local, organic produce every week from June 11th to October 22nd – one step closer to becoming a more fresh, local, organic eater!
- Nettle Soup with Creme Fraiche from 22 Greens (I am going for a salad next time – check out their video below!)
And here is what I made for dinner with all of my spring greens:
Spring Greens Pizza with an Egg on Top
- pizza dough
- olive oil
- sauce and/or cheese (white sauce, feta)
- fresh greens (spinach, garlic greens, kale flowers)
- fresh eggs
- Prepare your pizza dough a few hours before you want to eat. I used a recipe from Smitten Kitchen.
- Preheat the oven to the highest temperature with a pizza stone set on a top rack positioned in the middle of the oven.
- Prepare your sauce while the dough is resting. I made a white sauce from my Betty Crocker cookbook because I didn’t have any cheese or red sauce.
- Form the crust and bake it for a few minutes on the pizza stone while you chop your greens. I did this so that the sauce would not interfere with the crispiness of the crust.
- Mix greens with olive oil and feta (I tossed my greens in the bowl I made my dough in because it had a little oil in it already and I wanted to limit Tommy’s time at the sink washing dishes after dinner)
- Take the barely cooked dough out of the oven, spread the sauce evenly over the crust, dump and distribute the greens, and if you are brave and feeling European, crack an egg on top.
- Bake your pizza until it looks tasty to you. To me, that means no runny egg whites, a golden crust, and wilted greens.