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CSA Cookoff Week 23: American as (Squash, Potato, Bacon, Onion & Mozz) Apple Pie


CSA COOKOFF WEEK 23: WHAT WE GOT IN OUR FARM SHARE & HOW WE USED IT

1. Butternut squash: See this week’s featured recipe, below.

2. Red leaf lettuce: Salad!

3. Macintosh apples: This week’s recipe (also, lunch).

4. Rutabaga: Roasted for soup.

5. Kale: Thanks to my weekly need for kale mac and cheese, I was the last one on the massaged kale bandwagon, but I finally tried this recipe and loved it, even without the mango or pumpkin seeds.

6. Russet potatoes: Shepherd’s pie. (Heart, indeed.)

7. Boston lettuce: Salad!

8. Red potatoes: See this week’s recipe.

9. Red beets: Saved for lip-balm making.

10. Yellow onions: Some got browned with lamb for shepherd’s pie (number 6); some went into this week’s recipe, below.

RECIPE: AMERICAN AS (SQUASH, POTATO, BACON, ONION & MOZZ) APPLE PIE
The idea of topping a slice of apple pie with a slab of Cheddar cheese has never held much appeal for me, but it might be time to reconsider. This pizza—itself a pie, really—could be my apple-with-Cheddar gateway, with Mozzarella standing in here for the sharper stuff. Delicious! We used this Crepes of Wrath recipe for the squash and potato hash, but then we took a good thing one step further and turned it into pizza.

FOR THE DOUGH
» 1 cup water
» 2 Tbsp olive oil
» 2 ½ cup bread flour
» ½ tsp salt
» 1 tsp active dry yeast

I cheat a little and use a bread machine, adding the ingredients in the order above. In my machine, the dough cycle takes about two hours and makes one 14-inch pie. Got a 100-percent-by-hand recipe? Post it in the comments below!

FOR THE TOPPINGS
» 1 butternut squash, peeled and cubed
» 12 to 15 red potatoes, cubed
» 3 to 4 Tbsp olive oil
» 2 tsp salt
» ¼ tsp pepper
» ¼ tsp red pepper flakes
» 2 slices of bacon
» 1 yellow onion, thinly sliced
» ½ cup water
» ¼ cup chicken stock
» 1 apple, peeled and cubed
» 1 Tbsp brown sugar
» 8 oz Mozzarella, shredded

Prepare the dough using your method of choice. When you’re ready to start cooking, preheat the oven to 400F. Toss together the squash, potatoes, oil, salt, pepper, and red pepper. Put that mixture on a baking sheet and roast for 30 minutes, until the squash and potatoes are tender. When you remove the squash mix from the oven, crank the heat up to 500 and preheat your pizza stone, if using.

Meanwhile, fry the bacon over medium-high. When the slices are crisp, transfer them to a paper-towel-lined plate. Add the onion to the pan and cook over medium until softened, about 5 minutes.

Add the water, stock, apple, brown sugar, and salt to the pan and bring to a simmer over medium. Cook 10 minutes, stirring frequently and adjusting to taste. Toss the results with the roasted squash and potato mix.

Roll out the dough and top with the shredded Mozz and the hash. Bake your pizza for 12 minutes. Remove from the oven and let cool slightly before slicing. Happy farm sharing!

STILL HUNGRY?
CSA Cookoff is HOMEGROWN’s ongoing series devoted to putting all that farm share bounty to good use. What did you get this week? And what did you make with it? Post a comment and share the farm share love!

Views: 115

Comment by Kirsten Madaus on November 15, 2013 at 6:25pm

Holy yum that looks amazing!

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