“What is a weed? A plant whose virtues have never been discovered.”
~Ralph Waldo Emerson
Or, even better yet… EAT THEM!
That’s right, I said it.
If you can’t beat ’em, EAT ’em.
Most weeds are edible at some point in their growth. Even tumbleweeds here in the Southwest!
Love pizza? Love loaded baked potatoes? Why not have it both ways, I thought!!
And so I made some fresh pizza dough and mushroom gravy and layered on ingredients that would make a baked potato delish, combing two cheeses for their flavor and texture combination. One being smoked gouda for that added extra “bacon” bit flavor it would give and the other being ricotta for the sour cream like topping. AND of course a few fresh things from the garden. Recipe below…
First prepare fresh pizza dough from your favorite recipe. I prefer mine rolled out extra thin and that seemed to work really well with this version. It is easiest to roll out the dough and set it aside on your pan in the fridge while prepping the rest. Optional though, you could just set the dough in the fridge as a ball still while prepping.
- Mushroom gravy
- Fingerling potatoes, purple potatoes, red potatoes…one or two of each variety
- One small onion of your favorite variety
- Green onion and/or chives
- Smoked gouda or smoked mozzarella cheese
- Ricotta cheese
- Minced Garlic
- Fresh cracked pepper
The amount of each ingredient will vary according to what size pizza you are making and your preferences. Preheat your oven to somewhere between 350 and 450 degrees. I like to make thin dough and cook for less time so I heat mine to 450. I also cheated with the gravy and just got a vegetarian mushroom gravy packet mix. While your gravy is simmering, slice the potatoes (thinly) and the onion. Set aside the green onion and chives. In a pan with a little bit of olive oil saute the garlic, add the onion next, and finally the potato slices. After a minute or two of sauteing, add a tiny bit of water to the pan to steam the potatoes and cook it back off completely. Saute further until the onion is translucent and some of the potatoes are beginning to brown a little.
Next, grate the smoked cheese and roll out the dough if you haven’t already. Put the rolled out pizza dough in the oven for a few minutes. Make sure the gravy has simmered long enough to be as thick as possible. Take the pizza dough back out and spread the gravy on for sauce. Next, layer on the garlic, onion and potato slices. Top with smoked cheese, then chives and green onion. Follow with little drops of ricotta and fresh cracked pepper. Bake 10 to 20 minutes according to pizza crust preferences.
I just realized that I have reached the 100 posts mark!
I cannot believe I have written that much in the months since I began this blog!
Thanks to all of you that keep on reading!
I also wanted to share a couple of exciting links regarding my field school:
I will be showing my own 5 minute media piece on Mutual Aid Societies with some of my peers. I will share it on here eventually no doubt, as well. Speaking of… I better get back to work! 🙂
I have a few books that I wanted to pass on to all of you with high recommendations!
I was assigned several books to read for my Foodshed Field School Course as follows:
- Imhoff, D. (ed.). 2010. The CAFO Reader. Watershed Media.
- Franceschini, A. and D. Tucker. 2010. Farm Together Now: A Portrait of people, places, and ideas for a new food movement. Chronicle Books, San Francisco.
- Rodríguez, Sylvia. 2006. Acequia: Watersharing, Sanctity, and Place. School for Advanced Research, Santa Fe.
- World Economic Forum. 2011. Water Security: The Water-Food-Energy-Climate Nexus Island Press. ISBN-10: 1597267368.
Now, a quick check on that list… The number 4 book I would NOT recommend. I read a good portion of it and it raised the hair on my neck a few times. Part of the contributors for the text are CEOs of CocaCola and Pepsi. Obvious hidden agenda with companies like that telling others how they should conserve water!! It takes over 16 gallons of water to make just one 12oz can of soda… Think about it.
The other books are good reads so far.
It was hard in the last month to actually get any reading in during the field school but I am catching up now. I am nearly done with Farm Together Now and love love love this book. The CAFO book is graphic and harsh but that never stops me from reading on. The truth hurts at times 😉 The Acequia text I have actually used as a reference before for other school works I have written.
I would recommend book number2 the most.
The book that I really want all of you to read besides Farm Together Now is:
The Dirty Life: On Farming, Food, and Love.
I could not put this book down. It is so open, inspiring, and real. I always thought of myself as settling down later in life to run some sort of farm but this book has made me think why wait? It really was almost more informative that all of the texts that I was assigned during the field school. I referenced it so many times in discussions en route to new locations on our NM foodshed tour that my peers dubbed it “my bible”. I love this model though. How more connected to your food, land, love, and community can you get than this??
Read it and get inspired!
For more about the book/farm/author here are some links:
Wow!! What a fly-by-the-seat-of-your-pants month June was… Can I breath yet??
Hence, I have not shared this year’s garden’s progress for a bit.
Well hold onto your pantalones because it is growing fast and I am ready to share some loveliness!
E above, watering the Posole corn.
First and foremost, I must give credit where credit is due and if it wasn’t for a few of my beautiful friend’s my garden would not be the lively, thriving place that it is right now. Thank you to everyone, especially E, for helping me keep it watered through my absentee month and our no-rain-for-140-days summer! Where in the Sam-hell is our monsoon season anyhow??
The following photos were taken last weekend when I was home for two days and was able to get in some work in the garden as well as some harvesting. I gave away a bit of it and ate some delisciousness myself. I tell you what, there is nothing like the taste of fingerling potatoes and green onions fresh from the soil and straight from a wash into your pan. Those damn potatoes were so buttery tasting that I could have cried! I cannot wait for the next harvest for those.
I will be making a kale-beet salad tonight from my garden for my field school potluck wrap-up. That shall likely be equally divine tasting. I really cannot stress enough the richness of flavor that comes in food that you grow yourself.
Okay, I will stop my yapping and let you have a look-see…
The medium bed.
Flowers, tomatoes, green onions, and kale.
A yet green Roma tomato.
Row of beans sprouting well!
Giant kale loveliness!
Flowers for the kitchen window view.
Flowers in the small bed.
Box of my harvest!
Three kinds of lettuce, various greens, green onions, two kinds of basil, kale, dill, chamomile, baby beets, and fingerling potatoes.
Eat your heart out!
Whats in your front yard/back yard/windowsill garden or farm? What have you harvested lately? Whats doing well and what is not?