Tuesday, May 28, 2013

Garlic - and canning season (Pickled Green Garlic)

The garlic is looking good.  Although we are weeks behind where it was maturity-wise last year at this time.  We've completed our first pass at weeding the beds. 

All tomatoes are transplanted.  Varieties this year are Hillbilly Potato Leaf, Illini Star, Blonkopfchen, Green Zebra, Martino Romano, Dester and Kellogg's Breakfast. (Our forever thanks to Penny at Wishful Acres for introducing us to Kellogg's Breakfast!)

Kale, Swiss Chard and a couple of pepper varieties are also transplanted.  Pepper varieties transplanted are Georgia Flame, Beaver Dam, Lipstick and Alma Paprika.

Memorial Day saw summer canning start again. 

Our first batch of pickled green garlic.

Friday, May 10, 2013

Iowa White Spread Asparagus Pizza

A springtime pizza featuring the gorgeous La Quercia Iowa White Spread, caramelized pear, asparagus and WI Sheep Dairy Cooperative Pecorino, and small amount of cubed mozzarella.

I made a whole wheat pizza crust.  Heated oven to 500 degrees and put baking stone on the top rack.  Turn broiler on for ~10 mins once oven is heated and prior to baking pizza.  (Cook's Illustrated tip! - it really heats up the stone.)

After rolling out the crust and another slight rise (I make rectangular pizzas - fits better on the peel, the stone, and the cooling rack).  Baked empty crust for 3-4 mins; just enough to 'toughen up' the crust.  Remove and let cool.

I spread the Iowa White spread, pear, asparagus and shaved Pecorino and a small amount (approx. 1/4 cup) of small cubes of mozzarella.  Bake until golden.  It was spectacular.

And for Susan - here's a photo of the barn cats.