I don’t know how everyone else feels about their CSA shares, but I often feel overwhelmed. When it all comes in, I’m so excited but that excitement quickly turns to panic as I try to determine how I am going to use all of the glorious veggies before they go bad!This is especially challenging as a single mom. There are only two of us to feed and my son frequently turns his nose up to the veggies.
Ah yes, many of the things that come in our weekly share can be put on a pizza or wrapped up in a calzone! I can say that I’m learning how to meal plan with my CSA share and, almost weekly, the plan includes a pizza of some type or another.
This week’s share from Denison Farm included hakurei turnips, broccoli, lettuce, sugar snap peas, parsley, Bok choy, Nappa cabbage and….. is that it? Wow-Lots of green to use! I’m not gonna lie, last year I was new to the CSA gig and unfortunately some things went to waste. I’m trying to prevent as much of this as possible this summer. I wanted to get to the turnips as they’re not something I eat often even though I do love them. Whatever I decided to make I wanted to be sure and use the greens of the turnips as well. This is where my pizza comes in! I decided to make a white pizza with garlic, turnip greens, broccoli, thin sliced hakureki turnips, black olives, and ricotta cheese. Oh my heart as soon as I put it all together in my head I was hungry!
First step was that my turnip greens had already wilted some. I chopped them off from the turnips and them put them in a bowl of ice water. Within an hour or so they looked brand new, like this:
I chopped up the greens and threw them into a pan along with chopped broccoli, minced garlic, a splash of olive oil, salt and pepper. I also added the turnips which I sliced paper-thin. I sautéed everything together until it was softened but still a bit crunchy:
Next, I rolled out my pizza dough. I spread a few tablespoons of olive oil on the crust. Then sprinkled with garlic powder and oregano. I place small dollops of ricotta cheese all over the pizza while the veggies were finishing sauteing in the pan. One the veggies were done I spread them out on the top of the pizza. I sprinkled with some fresh grated parmesan and then added black olives. I am hard pressed to make a pizza without adding black olives.
I then put the pizza in the oven a 425 degrees for about 20 minutes. Once it was done, I let it rest for about 5 minutes before digging in. Delicious! How do you use up all of your delicate greens, etc before they go bad?