Yoga in the Field This Thursday 6.30

Knife Sharpening 6/1 12-3

The Harvest Week 3

Small Shares Strawberries

Kale Beets

Arugula Breadsmith Dough

Goat Cheese ****************

Medium Shares Strawberries Goat Cheese

Breadsmith Dough Kohlrabi

Beets Arugula BAM

Strawberries Pizza Dough

Kale Beets

Arugula Goat Cheese

Market Box Breadsmith Dough

Beets Goat Cheese

Dreyer Marinara Mozzarella

Strawberries Arugula

94% of people eat pizza! Pick up a sweet potato (maybe Kale too) if you want to make the sweet potato & kale pie! Also…

grab a onion for Kohlrabi pizza! We are all about the veggies so if you wanna trade in your pizza dough for

MORE veggies you can always do that (this goes for the goat cheese too). Chart from visual.ly/ community/infographic/food/pizza-0

The Dreyer Flyer A veritable cornucopia of

inFARMation from the last farm in Union County, New Jersey.

Beet, arugula and goat cheese Pizza heatherchristo.com serves 6 -1 ball pizza dough-Breadsmith of course! -¼ cup semolina -Olive oil -2 large red beet, trimmed -5 oz soft goat cheese -2 cups fresh arugula -Olive oil -Red wine vinegar -Kosher Salt 1) Boil the beets in salted water until tender, about 10 minutes. Let cool and peel the beets and large dice them. 2) Preheat the oven to 500 degrees. If you have a pizza atone, put it on the bottom of the oven. Prepare a sheet pan with a brushing of olive oil. 3) Sprinkle the semolina on the countertop and put the dough down on top of the semolina. 4) Use the semolina to keep the dough from sticking and roll it out until it is very thin and round. 5) Transfer the pizza dough to the oiled sheet pan. Brush the pizza dough with a thin layer of olive oil. 6) Place the pizza dough on the sheet pan in the oven. I lay the sheet pan on the pizza stone. 7) I par-bake the pizza crust for about 5-7 minutes until golden and crispy.

8) Remove the pizza from the oven and crumble the goat cheese over the top of the pizza. Evenly spread the beets over the top. 9) Drizzle it with olive oil and bake it in the oven another 3 minutes until the goat cheese is soft. 10) Meanwhile, in a small bowl, gently mix together the arugula, a drizzle of olive oil and a little splash of red wine vinegar. Sprinkle with kosher salt. 11) When the pizza comes out, immediately top it with the arugula salad. Sprinkle lightly with kosher salt. Slice and serve! How easy was that recipe? Now this next one is CRAZY..Kohlrabi pizza! from farmfreshfeasts.com Shaved Kohlrabi Meat/No Meat Pizza 1 pound pizza dough olive oil for parchment paper, skillet, and to brush across crust 1 kohlrabi bulb, with leaves 1/2 cup caramelized onions Possible meat combo toppings: 4 slices pancetta, cooked until crisp in a medium skillet then crumbled, (you can even use Piggery Cottage Bacon it is totally delish here) 1 to 1 1/2 cups shredded Manchego cheese Possible veggie combo toppings: 1/4 cup

prepared pesto, 1 Tablespoon chopped dates, 2 ounces crumbled goat cheese Preheat oven to 450 degrees Fahrenheit, and if you own a pizza stone take it out of the box and put it into the oven as well. If not, use a cookie sheet. On an oiled sheet of parchment paper, stretch the dough into the shape that pleases you today. Brush with olive oil. Set aside. Chop the leaves off the kohlrabi bulb and slice into ribbons. Remove the thick stems (worms love them). Peel the kohlrabi bulb. Using knife skills, I don't possess, or a mandoline or Benriner (which I do possess), shave wafer thin slices of kohlrabi. Preheat a small skillet over medium heat. If you're making the meat pizza, place the pancetta into the preheated skillet and cook both sides until crispy and browned. Then there's enough fat in the skillet to sauté the kohlrabi leaves until bright green. If you're making the veggie pizza, add a turn of oil to the skillet and sauté the kohlrabi leaves until bright green. To top the meat pizza: layer slices of kohlrabi bulb across the oiled dough. Top with caramelized onions and sautéed kohlrabi leaves. Scatter crumbles of

crisp pancetta and then Manchego cheese over the rest. To top the veggie pizza: spread dough with prepared pesto. Layer slices of kohlrabi bulb over top, then caramelized onions, sautéed kohlrabi leaves, chopped dates, and finally bits of goat cheese. To bake: slide the whole thing, parchment and all, onto a preheated pizza stone or a cookie sheet. Bake 5 to 8 minutes, then shimmy the pizza off the parchment and continue baking another 3-5 minutes until shredded cheese is browned and bubbly or goat cheese is soft and crust is beginning to brown. Cool, slice, and serve. • Prep time: 10 minutes • Cook time: 45 minutes Quantities depend on how much caramelized onions you wish to make. In this example, 5 large raw onions yielded about 2 cups caramelized onions. INGREDIENTS • Several medium or

large onions, yellow, white, or red

• Olive oil • Butter (optional) • Salt • Sugar (optional) • Balsamic vinegar

(optional) METHOD 1 Cut the onions root to tip: Slice 1/2-inch off the stem ends of the onions and the roots off of the root

end. Place the onions cut side down on the cutting board. Cut them in half through the root end. Peel back the peels from the onions. Lay the onions cut side down and make angled cuts into each onion, aimed at the center, cutting almost all the way, but not completely through the root end. Make the cuts to your desired level of thickness. The root end will help hold the onion together as you cut it, making it easier to cut. Then cut a V in the root end to cut out the tough root holding the slices together. 2 Heat olive oil and butter, add onion slices: Use a wide, thick-bottomed sauté pan for maximum pan contact with the onions. Coat the bottom of the pan with olive oil, or a mixture of olive oil and butter (about 1 teaspoon per onion). Heat the pan on medium high heat until the oil is shimmering. Add the onion slices and stir to coat the onions with the oil. Spread the onions out evenly over the pan and let cook, stirring occasionally. Depending on how strong your stovetop burner is you may need to reduce the heat to medium or medium low to prevent the onions from burning or drying out.

After 10 minutes, sprinkle some salt over the onions, and if you want, you can add some sugar to help with the caramelization process. (I add only about a teaspoon of sugar for 5 onions, you can add more.) One trick to keeping the onions from drying out as they cook is to add a little water to the pan. 3 Cook, stirring every few minutes: Let cook for 30 minutes to an hour more, stirring every few minutes. As soon as the onions start sticking to the pan, let them stick a little and brown, but then stir them before they burn. The trick is to leave them alone enough to brown (if you stir them too often, they won't brown), but not so long so that they burn. After the first 20 to 30 minutes you may want to lower the stove temperature a little, and add a little more oil, if you find the onions are verging on burning. A metal spatula will help you scrape up the browned bits from the bottom of the pan as the caramelization proceeds. As the onions cook down, you may find you need to scrape the pan every minute, instead of every few minutes. Continue to cook and scrape, cook and scrape, until the onions are a rich, browned color. At the end of the cooking process you might want to add a little balsamic vinegar or wine

to help deglaze the pan and bring some additional flavor to the onions. Store refrigerated for several days in an air-tight container.

Sweet Potato, Kale and Goat Cheese Pizza realplans.com

Ingredients For the crust: • Use Breadsmith Dough For the toppings: • 1 large sweet potato • 2 tbsp. parmesan

cheese • 2 cloves garlic • 3 tbsp. extra virgin

olive oil • 1 bunch kale • 1/4 tsp. crushed red

pepper flakes, plus more to taste

• 1/4 c goat cheese • coarse sea salt, to taste Instructions

Remove the dough from the bag. Coat dough ball with a thin layer of olive oil, and place back into a large bowl. Cover the bowl with a dish towel and let it stand for 30 minutes or until the dough puffs up a bit. While dough is puffing up, prepare toppings. Heat oven to 500F. Bring a pot of water to a boil. Cook potato in water until fork-tender, 7-10 minutes. Meanwhile, de-stem kale and chop into bite-sized pieces. Shred the Parmesan and mince the garlic. Remove potato from the pot and let cool 5 minutes. In a food processor, pulse potato,

1/4 of the oil, red pepper and a pinch of sea salt until sauce is smooth. In a large pan, add half of the olive oil and heat until very hot. Add the garlic and red pepper flakes. Cook for about a minute to release the flavors, then add the kale and sauté until bright green and wilted. Roll and/or stretch your dough into shape. This is the fun part where you can toss it in the air like at a pizza parlor. (or not! I am the absolute WORST at this…of course I married a Salerno and he is insanely amazing at it!) Place your shaped dough on a pizza stone or sheet pan covered with parchment paper. Bake 8-12 minutes at 500F or until the crust is slightly browned. Spread sweet potato evenly onto your prepared pizza crust. Crumble goat cheese on top of pizza and sprinkle with kale and Parmesan. Return your pizza to the oven to cook for 3-5 minutes, or until the cheese has melted. Drizzle with remaining olive oil and sprinkle with sea salt and additional red pepper flakes to your taste. Slice and serve. BEET AND GOAT’S CHEESE KALE SALAD

• Author: Heather McCurdy

INGREDIENTS • Kale, chopped with the

thickest stems removed

– 1 large handful/6 large handfuls

• Cooked Beets -1 bunch either boiled or roasted

• Goat’s Cheese – 1/2 ounce/4 ounces for 6 handfuls kale

• Pumpkin Seeds • Balsamic Dressing – 1

teaspoon/2 tablespoons • Black Pepper

INSTRUCTIONS 1. Put 1/2 kale in a salad

bowl. 2. Thinly slice beets and

put 1/2 on top kale. 3. Cut off bits of goat’s

cheese and dot salad. 4. Sprinkle a small

handful of pumpkin seeds over top.

5. Repeat layers. 6. Finish with a drizzle of

balsamic dressing and black pepper.

NOTE: I USED ABOUT 1 TEASPOON FOR A SINGLE LUNCH SALAD AND 2 TABLESPOONS FOR A FAMILY SIZED SALAD.

Best way to contact me

908.477.0105 text or call. If you

want to email me make sure to

use the NEW email address:

dawn@dreyerfarms.com

Parents are probably already crystal clear on this fact, but a recent Gallup Poll found that kids between ages 3 -11 prefer pizza to all other offerings for lunch and dinner.