Thursday, July 5, 2012


OK, not necessarily at the same meal, but here's some


CRISP COOL MUNCHIES on a hot day:  radishes, cut cukes, and snap peas with ice tea

BEAUTIFUL AND HEALTHY LUNCH:  veggie wrap with chevre* --(*made by York Hill Farm in New Sharon and sold at the Farm Store).

GRILLED PIZZA FOR DINNER:  we all love pizza, but don't want to turn the oven on on hot summer nights!  Topping ideas: our Sweet or Hot Italian Sausage, Garlic Scapes, Chevre, (many other cheeses), fresh tomatoes, fresh basil, spinnach...

WAFFLES WITH FRESH STRAWBERRIES FOR BREAKFAST: with maple syrup, butter, maybe cream?... everything except the waffles at the store (but we have eggs and flour too).

This wrap included our speckled romaine, carrots, diva cucumbers, tomatoes, chevre.



  • 2 cups flour (we sell w.wheat)
  • 1/2 teaspoon salt
  • 1/2 teaspoon white sugar
  • 1 package active dry yeast
  • 1 tablespoon olive oil
  • 2 tablespoons cornmeal for dusting
  • 3/4 cup warm water (110 degrees F/45 degrees C)


  1. Proof yeast in warm water.
  2. In separate bowl place flour, salt, sugar, and oil. Make a well in the center and place yeast/warm water mixture in. Mix thoroughly until consistency of an elastic ball. Allow to rise 1 1/2hours.
  3. Flour surface and roll out 1/2 dough. Rub with cornmeal. Sprinkle with your favorite toppings.
  4. Spray grill with cooking spray. Grill dough about 5 minutes or until toppings are melted. Repeat with second piece of dough.
  5. Note:  Some people prefer grilling dough w/o toppings on one side first then flipping and adding toppings.
Also, if you want to make an incredibly scrumptious sauce, roast your own tomatoes (now, you will have to turn the oven on, but you can do it in the morning).

Preheat oven to 225°F. Halve each tomato and arrange on a parchment-lined baking sheet along with cloves of garlic. Drizzle with olive oil, just enough to make the tomatoes glisten. Sprinkle herbs on (I like basil or oregano, or both) if you are using them, and salt and pepper, though go easily on these because the finished product will be so flavorful you’ll need very little to help it along. Bake the tomatoes in the oven for about three hours. You want the tomatoes to be shriveled and dry, but with a little juice left inside–this could take more or less time depending on the size of your tomatoes.Either use them right away* or let them cool, cover them with some extra olive oil and keep them in the fridge or freeze in zip lock bags.
*For a sauce, place in food processor and pulse.


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