OK, so according to google maps King Arthur Flour is 247 miles from my house, so we're going with a local food shed of 250 miles! Rock on. It's a bit of a stretch, but I want to use the vital wheat gluten to make seitan count as local. I love KAF anyway because it is a great company.
I also joined a CSA for 2009 and will be picking up a surprise package every week of all kinds of locally grown veggies and fruit when it's finally in season-OK around June. It'll be like an iron chef challenge every week!
A CSA (community supported agriculture) is where a farm sells shares of produce before the season starts. Then when the produce is harvested, the farmer packs up a box of whatever is picked each week of the growing season and gives it out to the participants. I pay money in December so the farmer can buy the seeds and stuff, then around June, I'll pick up a box of fruit and veggies each week. It works out to about $40 a week for veggies, fruit, and corn. Find one near you...http://www.localharvest.org/
So today's local meal is going to be pizza! Since I don't have any tomatoes saved from summer, I'm going back to my trusty pesto that reared it's head in last week's spaghetti squash. Also roasting a carnival squash.
Basic pizza dough recipe
1 cup water
1-2 TBS olive oil (optional)
1-2 tsp sugar (optional)
3 Cups all purpose flour
3 TBS vital wheat gluten (optional)
1 tsp salt
2 tsp or 1 packet yeast
Mix all ingredients together and knead until smooth elastic ball forms. Coat large bowl with olive oil and place in kneaded dough. Let rise until doubled, about 1 hour. Punch down and knead briefly into ball. Preheat oven to 400 degrees. For 4 personal pizzas, divide dough into 4 pieces and roll out to desired thickness. Place on baking sheet, top with sauce and (vegan) cheese and desired toppings. Bake 10 min.
1 Heaping (Lovin') Spoonfull each
Chopped basil (mine was frozen with olive oil)
Nut butter (I used almond from Tierra Farms)
Big pinch or so of salt
1 clove of garlic
The lighting in my kitchen bites, but pizza 1 is mashed squash spread on the dough and dollops of pesto and pizza 2 is the bizarro version with pesto spread on the dough and pieces of roasted squash on top. Both are sprinkled with Penzey's Pizza seasoning.