Market Slices

For me, the simplest and fundamental pizza is really the benchmark for everything else, pizza Margherita: tomato sauce, olive oil, mozzarella, basil, salt on top of what should be the star of the show, the crust.  This pizza is also often referred to as the Pizza Napoletana.

Making seasonal pizzas is so much fun, but I must confess that sometimes I just crave a good ol’ classic, and if you canned any tomatoes from the summer, this is the perfect time to use them, if not, certainly a motivation!  Basil is tougher; I’m not sure how to really use local basil out of season other than drying it, which I guess would be a suitable use!  I always try to seek out Buffalo mozzarella, but any good fresh mozzarella works.

I made the tomato sauce simply by dicing and crushing whole peeled tomatoes and reducing them in a small pot with just a touch of salt and olive oil until the consistency reached a point I liked.

There really isn’t anything like a classic.  To spruce it up just a touch, I totally advocate for adding some fresh garlic and either mixing it in with the tomato sauce, or sprinkling it on top of the pizza in tiny pieces.

I am very committed to seasonal eating and making fun creations out of the ingredients I can get out of the market; but as a pizza fanatic, I think the Margherita pizza is a suitable guilty pleasure that I share with you here

It has been a busy few weeks, and my apologies for not updating frequently.  I certainly made time to visit the market, and here’s what the week of November 15th looked like:

Straight from the market, I brought home:

• kale
• lettuce
• parsley
• basil (last of the season I’m sure)
• arugula
• walnuts
• roasted almonds (yum)
• grapes
• garlic
• onions
• shitake mushrooms
• apples
• eggplant
• zucchini

This is what the week of November 22nd menu liked like:

• Sunday: brown rice green curry (thanks to my lovely wife) with a side of salad and an arugula pesto dressing
• Monday: Great Northern white beans on kale, topped with salmon
• Tuesday: Mushroom risotto with garlic-herb chicken sausage, topped with parsley, side of salad (and the rice is from the Massa family, Sacramento Valley)
• Wednesday: Ratatouille and prosciutto sandwich
• Thursday: brown pasta with a toasted-black-pepper olive oil sauce, topped with prosciutto and basil
• Friday: Foccacia bread pizza with toppings of left-over ratatouille and a spinach pesto

The food and menu were terrific and made me even more excited for THANKSGIVING WEEK!!!

Included here…

• Huge stalk of Brussels sprouts, what an incredible value!
• more walnuts
• apples
• red pepper cheddar!
• garlic
• pistachios
• grapes
• acorn squash
• butternut squash
• sweet potatoes
• onions
• persimmons
• mandarins
• lettuce
• arugula
• kale
• rainbow chard
• spinach
• … and probably some other items I cannot pick out from the picture

Some of those ingredients are meant especially for my Thanksgiving meal which I will elaborate on later.  This is what the menu is looking like for the week:

• Sunday: stuffed acorn squash with garlic-herb sausage and kale
• Monday: tomato sauce and saffron risotto with Spanish chorizo and a side of chard
• Wednesday: PIZZA night: Margherita pizza and an encore of the apple-walnut-blue_cheese-bacon pie
• Thursday: (our Thanksgiving will be on Friday due to my wife’s work schedule) deluxe mac-and-cheese including spinach, arugula, butternut squash, ground chicken, and some crumbled goldfish instead of breadcrumbs (in addition to the cheese of course)
• Friday: Thanksgiving Dinner
• Saturday: let the left-overs begin!

I baked a dried-cranberry whole wheat sandwich loaf for lunches and plan on making extra bread for Thanksgiving too.  Pizza dough will also be in the works tonight for the pies tomorrow.

I really wanted to push the creativity envelope and I came out with this pizza that, while I thought was still very tasty, still needs some refinements.  Here were the toppings.

First, I made an arugula pesto, based on this recipe, which includes olive oil, walnuts, garlic, and of course arugula.  I happen to like extra crunch, so I incorporated some knife-cut pieces of walnuts into the overall pesto mixture to add the texture I wanted.  Be careful with the garlic, it’s easy to go overboard, especially with the delicious bitterness of the arugula.  I then used my fingers to spread the pesto on top of the crust.  My suggestion: make extra pesto and save it for your lunch sandwiches!

Next, I created some quick turkey sausage.  I used ground turkey, mixed some salt, pepper, and some crushed red pepper flakes.  I made multiple medium size spheres, baked them at 300 degrees for about 7 minutes, and spread them around the pizza.

The rest of the pizza included some pieces of whole milk mozzarella and some sliced Asian pears that are delicious and easily found at the farmers market.  The result?

I enjoyed the flavor combo, but my wife suggested that there was something about the merging of the flavors that could have been better.  Perhaps the pear was too much and I should have included a different fruit or left it out all together.

I certainly enjoyed the arugula pesto and it won’t be the last time that I incorporate it into a pizza.

To avoid overspending, I tried really hard to think about what I wanted to cook for the week, and then go to the market with these meals specifically in mind.  I must say that this is working for us to prevent over-purchasing and also make sure we eat everything we buy.  This is what the dinner menu consisted of for the week:

• Turkey burger with a side of green beans with walnuts
• Butternut squash risotto with chicken and roasted brussels sprouts
• Pizza: arugula pesto, mozzarella, pear, ground turkey… more on this coming up
• Butternut squash bisque with potatoes, and sides of spinach and fennel
• Seared Ahi tuna salad with a side of baked sweet potato fries

With this in mind, this is what I grabbed at the market:

• lettuce
• arugula
• spinach
• fennel
• brussels sprouts
• green beans
• potatoes
• sweet potato
• garlic
• butternut squash
• apples and pears
• grapes

This was perfect.  As this post is late in the week, I can report that we are on track to use everything, and we have just enough leftovers for some lunches too.  The total this week was < $20

What will this Sunday bring?  Hmmm… I need to start brainstorming the menu!

Sorry for a late post, I have a lot to share, especially highlighting the most recent pizza, which (if you don’t count the source of the whole-wheat flour I used to make the dough) is 100% local. 

First, of course, apples are EVERYWHERE as they peak in the middle of the fall season.  Take advantage of all the varieties.  My current favorites are two classics: fuju and golden delicious!  Next, as the weather cools and the trees turn vibrant colors with their falling leaves, the California Central Valley and coast harvests tons and tons of walnuts, enough to provide about 99% of the walnuts available in the United States according to California Walnuts – September 2008.  No wonder apples and walnuts go so well together naturally.

Every now and then, pizza needs some sort of meat, and to complement the two flavors, I opted for some smoked bacon from a farm in Yolo County named Bledsoe Purebred – Locally Raised Lamb and Pork.  I sautéed the bacon on very low heat for about 5 minutes to start cooking the meat and to draw out some of the flavor before it finished cooking in the oven.  Definitely don’t cook it all the way.

The last ingredient was some blue cheese crumbles from Point Reyes, CA that I sprinkled over the dough.  The walnuts were in pieces and sprinkled along with the cheese.  I then took the apple, cored it, and spread the slices somewhat concentrically.  The half-cooked bacon was then laid  in rows on top of the rest of the ingredients.  All of this, of course, on my whole wheat garlic and rosemary pizza dough, about a quarter inch thick and about 12 inches in diameter.  I put my oven as hot as it goes (550 deg F) with the pizza stone pre-heating for about 1 hour.  The result was my favorite market-slices pizza yet!

Since the bacon and the blue cheese are already pretty salty in themselves, so I did not add any salt.  Also notice that I didn’t pre-cook or add anything to the apples, just their natural selves.  Give this a try, let me know what you think!

Once upon a time, about a year ago, my then go-to farmer I’d frequent for my salad ingredients had run out of lettuce before my arrival.  I walked around the farmers market until I spotted another provider, Rob’s Natural Produce – Durham, CA, that not only grew their own lettuce, but created their own mixes ready to bag.  I approached with doubt, I was sure my go-to farmer had the best lettuce.  I asked for 8 oz of lettuce, and the farmer serving me asked me if I’d like some free arugula thrown into the mix.

I was a little confused, I had never heard of arugula (also known as rocket), and I also questioned why they’d offer some for free.  She explained that it was a peppery and slightly bitter leafy green that would add a whole other dimension of flavor to the salad mix.  I took the arugula and went home to make my salad, not thinking much about it.

After serving the salad with our usual condiments of some sea salt, oil, vinegar, it only took a few bites before we knew this salad had something different and especially amazing about it.  It was that peppery dimension, and I was hooked!

Due to the farm’s location in Durham, California, with the exception of the hottest months where the plant bolts and becomes too bitter, the arugula is able to flourish almost year around – gotta love NorCal!  Arugula is rich in potassium and vitamin C, and some also consider it an aphrodisiac!  The leafy green is primarily a Mediterranean addition often added to salads, but it is not a stranger to pastas and PIZZAS either! 

No wonder Rob’s Natural Produce offers a little bit for free, one taste and you’re hooked!  It has become one of my signature ingredients, and the farm is now my first stop at the farmers market each week to make sure I don’t miss out on my favorite leafy green before it sells out for the week.

My suggestion is to mix it with your other greens and perhaps substitute it for different little accents to dishes.  Lately I’ve substituted arugula for basil, and it adds a completely different and nutritious dimension (try arugula pesto!).  The only thing to watch out for is how much pepper or spice your dishes already have since arugula can knock the bitterness a little over the edge.

November has arrived and tomatoes are still alive!  Heirlooms are not as visible, but romas and shady-lady equivalents are still around, so yum!

The menu for the week includes paella, chard-wrapped salmon, and a special apple-bacon pizza (more details later in the week).  But all in all, this is what I took home:

• Arugula
• Lettuce
• Rainbow chard
• Parsley
• Brussel sprouts
• Green beans
• Garlic
• Tomatoes
• Onions
• Apples
• Grapes
• Peppercorn cheese
• Half pound of smoked bacon

I splurged some with the cheese and bacon, but these were both items that I would have purchased at the store for an equivalent or greater price.  My total evened out at $25 for an awesome quantity of produce, and some protein and dairy too!

What are you seeing at your farmers market?

I was very excited to create this pizza, an invention that I had never tried nor heard of, and I think it was a success!  I do still think that pizza should be a lot about the crust, so whenever it makes sense, I’ll try to limit the number of toppings to three, and I think it worked this time.

Everything started with a baby butternut squash that I bought for only 50 cents at the farmers market (smaller than my hand)!  This has all the flavor and texture of the larger siblings; I was worried that this smaller version would be an odd, under-developed or unripe version of the winter squash, but it was just as delicious!  This is a great way to go if you know you don’t want to save unused extras for a not-as-fresh meal.  I cubed the squash, steamed it for about 10 minutes, then sautéed it in oil with continual stirring as it began to fall apart.  I then transferred the cooked pieces into another pot with a little bit of water in order to mash and create a sauce.  Salt and pepper to taste.

The chicken and potatoes were even easier to prepare.  I took two small purple potatoes, and boiled them for about 15 minutes until they were tender to a fork.  I then sliced them, keeping the skin!  For the chicken, the trick is to make sure that the meat does not dry out.  I pan-fried the chicken with high heat simply to brown the outside with the intention of leaving the inside of the chicken very moist and slightly under-cooked.  This was all put together on top of my whole wheat pizza dough and set on the pizza stone for about 7 minutes.  The outcome was delicious, though next time, I think I’ll use just one potato and less sauce.

October is such a super culinary month, it is the hodgepodge of seasonal food where many different ingredients are in season together.  Summer fruits are ending, tomatoes, basil, and peppers are barely hanging on, missing the heat and afraid of the first frost.  But more leafy greens, new fruits, and plenty of squashes are appearing.  October is the month to really be creative!

To help sort things out, I love the newsletters that the Farmers Market shares to help inform everyone what truly should be naturally available in the region.  The following is directly from California-Grown.com, to give you an idea of the type of produce that should be available this time of the year.  Please note that I did not author this, and the credit is all theirs!  I just want to share their valuable information.

Ready for Market

• Pie pumpkins and Asian pumpkins are here to remind us that the season has changed. Let the baking begin! More pumpkins will be ready for fall traditions in the next few weeks.
• The summer squash varieties will last until the first freeze. To preserve some for winter you can cut them into small chunks, blanch the chunks for a few minutes, then cool them under cold water. Next, arrange the squash pieces on a cookie sheet and place in the freezer. Once frozen, consolidate the squash pieces into a freezer bag to store with the rest of your frozen goods.
• Most melons are approaching the end of the season. All melons need heat to be sweet. Watermelons will last the longest as they can be stored.
• Stone fruit has passed its peak season, and supply will drop dramatically this month. Now is your last chance to can and make jam. Make sure the fruits you choose are firm and aromatic for the best result. There is information on safe food preservation on our website.
• Local strawberries are beginning to reach the end of their season. Coastal strawberries are expected to last through November.
• Apples are here to sustain us through the fall. Apples have natural pectin which is a type of soluble fiber. Eating soluble fiber like natural pectin is a great way to lower harmful cholesterol in the bloodstream.
• Both red and white pomegranates are for sale at the market right now. The cracks indicate ready fruit. A flinch-free way to remove the seeds is to do so while the fruit is submerged in water. Get all the seeds out at once and store them in the refrigerator for an easy snack later.
• Delta pears will be in the markets until around Halloween. Don’t be spooked; many varieties of asian pears will last even longer than that.
• Long beans are nearly done. Tomatoes and peppers will be gone once the first frost hits. It is hard to predict when this will happen in the valley, although it has already hit higher elevation farms.
• Persimmons are slowly but surely making their way to market. Fuyu persimmons are flat on the bottom. These have a hint of cinnamon flavor, and are both crunchy and smooth. Hachiya (also spelled Hychia) persimmons are heart-shaped and primarily used for baking.

I love that the newsletter not only informs me of what is available, but also provides advice on how to pick out the produce and what to do with them!

The final part of the newsletter is a big winner for me, it demystifies winter-squash!

Fall Brings Winter Squash

Here are a few helpful tidbits about these healthful varieties.

Pink Banana -You might be startled by the sight of a banana squash. One could easily disguise one of these squashes as a small sleeping pig. But it would probably be much more productive to bake one. Wash, slice, and remove the seeds from the squash. Then place in a baking dish rind side down. Bake at 375 degrees until tender (25-50 minutes depending on amount). Add a glaze of honey, butter, citrus and spices for a special treat. Bake for an additional 5-10 minutes with liquid glaze. Just make sure you have a good appetite because these are big bananas.

Butternut – This is a tall bell-shaped squash with tan skin and orange flesh. It is a favorite for beautiful baked medallions and wholesome rich soups. You can also slice it in thin pieces and make fries. Simply spray the slices and a cookie sheet with vegetable oil and season with salt. Bake at 425 degrees for 20 minutes, flip them over, and bake for another 20 minutes or until browning begins. One cup of butternut squash has an amazing amount of vitamin A, well over your full daily value requirement. Not bad for fries, huh?

Acorn – There are both white and traditional acorn squash available at market. The traditional acorn is dark green on the outside with deeply scalloped edges and an acorn shape. The white acorn has the same shape, but a cream colored skin. Cut the squash in half lengthwise. The seeds can be scooped out and toasted. And hollowed out halves are great for stuffing and baking. Acorn squash is a good source of vitamins A, C, and B6. It is also high in potassium and magnesium.

Delicata – This oblong squash is very pretty with cream colored skin and lengthwise stripes in many autumn colors. It can be stored for weeks in your kitchen as a fall decoration before you decide to eat it. Like other winter squash, it can be sauteed, microwaved or baked. It has a mellow flavor with smooth texture.

Spaghetti – This is a large yellow oval shaped squash. It can be baked whole if you pierce the outside with a fork several times. Bake for about an hour at 375 degrees. Let the squash cool until it can be easily handled. Cut the squash in half and scoop out the seeds in the center. The baked flesh can now be removed with a fork. It will come out in spaghetti like strands. Add butter and garlic or your favorite marinara and re-heat in a saucepan. This pasta substitute is very low in calories and a fairly good source of vitamin C and B6.

Sweet Mama- This squash may have a cute name, but looks like a green warty pumpkin. The name comes from the lovely sweetness inside. It compares well to an acorn squash.

Turban – Turban squashes are named for their unique shape. With orange, green, and white stripes, they are quite a festive fall decoration. You can even hollow out large turban squashes as tureens for soup.

Again, the explanations of their flavor profiles, ideas for uses, and even some nutrition information all together is priceless!!!  And directly from our farmers!  From this information, I was able to make a stuffed acorn squash for my wife and I this week, loosely based on this recipe.  Delicious!

Please visit California-Grown’s website for a wealth of information on seasonal foods, particularly pertaining to Northern California.  Do one better by signing up for their newsletter that I honestly wish they’d send more often!

If you’re not in Northern California, be sure to use http://www.localharvest.org/ to leverage local resources and similar newsletters!

Unless you’re from around here (w00t Sacramento!), I’m guessing you probably have not heard of the Trulli pizza, or a midtown pizzeria with a twist known as Hot Italian (that names their pizzas after soccer players!).  While hip and fashionable, what really called my attention to this restaurant was a review I read about the restaurant’s authentic crust.  This is just around the time I had started making my own crust at home, instead of purchasing the Trader Joe’s pre-made crust, so I wanted to see what one reviewer claimed was a very authentic Italian style crust.

The reviewer was right, the crust was amazing, and I now had a goal for my homemade pizza crusts: thin (but not too thin), light and airy, yet still a little crispy.  This is only one portion of what attracted me to this pizzeria, though.  The second portion is a mix of their creativity and focus on local, seasonal foods + sustainability.  My understanding is that they are one of the first LEED-Certified restaurants in the city, so that’s cool!  Additionally, they are very conscious of where their ingredients come from and the seasonality of their menu (i.e. they use local farm-fresh eggs from Capay Valley).  As social as they are, via a tweet, I learned that one of their favorite pizzas would be going out of season soon, the Trulli.

Adoption and adaptation of Hot Italian Trulli Pizza

Heading into October, Hot Italian said their Trulli pizza (figs, gorgonzola, caramelized onions, and proscuitto parma!) had only a few days left.  Arriving with friends, while trying other slices, I was blown away by the flavor combination and decided to inaugurate Market Slices with my own adoption and adaptation of the Trulli Pizza at home (pictured above).

Of course, by now figs are out of season, so what am I to do?  Well, walking through the farmers market, something caught my eye which I hadn’t seen before: dried figs! One farmer said that while the season had ended, enough time had past to naturally sun dry part of the last harvest and offer a unique version of figs.  I bought some (and ate some before they even made it onto the pizza).  In all, these were my ingredients:

• Caramelized (yellow) onions (onions seem to have an eternal season here in NorCal)
• Point Reyes blue cheese (instead of gorgonzola), local to NorCal!
• Prosciutto di Parma (from Corti Bros. Sacramento)
• My farmers market dried figs
• Arugula (you’ll learn that I love arugula, and there is a producer out of Durham, CA that grows this leafy green amazingly)… and this was my own special addition to make the pizza my own.
• All of the above on my homemade garlic + herb whole wheat crust (which was light and airy!)

You need to careful with any additional salt since the prosciutto and the blue cheese already have plenty; luckily I remembered this while seasoning and didn’t add any extra salt, so it came out great!  Eventually I do want to start concentrating on proteins also sourced from local farms, but the Corti Brothers Specialty Grocer is a very Sacramento local shop that I’m happy to support as well.

Thanks to Hot Italian Pizzeria and Panini Bar for some creative and local inspiration (and you’ll see me there with friends more often!).  The fall menu looks great!