Pesto Pizza with Asparagus, Summer Squash, Kalamata and Green Olives
Farmer’s Markets are one of my favourite places in the whole world.
A group of local farmer’s who bring their just picked fruits and vegetables still smelling like the sun and soil and tasting of the sweetest dirt. . . alongside raw milk that can be made into the most amazing yogurt and kefir, pasture fed meats from people who know the animals names and respected their lives, heirloom popcorn, homemade granola and hundreds more.
When you buy the bulk of your food from these markets, you’re not only giving your self the most nutritious food possible (since the more time that passes from harvest to consumption, the more vitamins, minerals and enzymes disappear), but you’re also supporting your local community by giving the business to your neighbors rather than giant corporations, saving the planet by saving oil and the rest of the eco-un-friendly aspects of processing and shipping food, supporting the use of organic farming methods, and you’re also usually saving money since it’s much cheaper to buy direct from the growers who are right in your area! It’s a win-win situation across the board.
And then there’s the taste. Seriously. . . nothing tastes better than the ugly heirloom tomatoes that are like sweet candy bursting in your mouth with flavors that don’t quit.
Or snappy radishes with the bug-eaten leaves still attached, giving kids something to hold onto while gnawing away.
Or yellow, purple and orange carrots that each have a different level of sweetness and the dirt in the cracks compliments it perfectly.
It’s one of the most fun things to go to the market, not knowing what you’re going to have for lunch or dinner that day and the rest of the week, but to find what’s in season and create your menu around that.
It teaches us that things are fleeting and meant to be savored. We’re meant to eat the blueberries and peaches and plums and tomatoes when they’re ripe and in my opinion, stuff ourselves silly on them because in a few weeks, when the season is over, we’ll be moving on to other tastes. It’s our bodies way of syncing up with the earth, taking the specific nutrients from specific foods at specific times during the year. . . for the most balanced and vibrant “diet” there is.
So this pesto pizza is entirely sourced from the Farmer’s Market, with the exception of the raw cashews. Even the olive oil was made locally. . and the sea salt I brought with me from the last visit home to Maine.
Use this as a template. . . and if the ingredients are readily found and in season right now, I highly suggest it since it after people dug in, it was perfectly silent except for murmurs of joy for the next several minutes!
But experiment and substitute with what is in season . . . and let me know what you concocted and who you met at your local farmer’s market today. . .
Farmer’s Market Pizza (Pesto with Summer Squash, Grilled Asparagus, Kalamata & Green Olives)
2 cup mix of gluten free flours (brown rice/almond/teff)
1/2 cup nut or seed milk
2 tablespoons coconut oil
1 teaspoon salt
1 heaping tablespoon nutritional yeast
1 cup kalamata and green olives
1 yellow (summer) squash, sliced into paper thin rounds
A handful of asparagus spears, the smaller the better
Mix crust ingredients together until completely combined.
Push soft dough onto a greased pizza pan, round or rectangular, using your fingers to spread to desired thickness and push the edges out (you can use a rolling pin to attain uniform thickness).
Cover with pesto (from recipe on page. . . ), thinly sliced summer squash, halved olives and spears of asparagus.
Bake at 425F for 20 minutes, or or 350F for 30 minutes
For crispier crust, brush top with oil and bake five additional minutes. Add sauce and bake or freeze for future use.