It is late September and I’m still harvesting the freshest, most tasty food on earth. But at this time of year there is less of it. A small summer squash or two instead of ten to twelve. Side shoots of broccoli instead of several large heads. One pepper or eggplant instead of six to eight. And frankly, less is a relief. I can use the harvest for dinner without having to think about freezing the excess.
Here is what I did for dinner with yesterday’s smaller harvest.
Here is what filled my garden basket yesterday. Broccoli shoots, arugula, two Zephyr summer squash, nasturtium flowers and some Howard German tomatoes.
I took a pizza crust and coated it with some pesto made from the basil/kale/chard/arugula we picked three days ago. Then I sprinkled the crust with an Italian blend grated cheese mix. You can make your own crust and roll it out or buy a pre-made and pre-baked one. Frankly, the crust is mostly a carrier for the veggies…
I quickly sautéed the broccoli shoots and sliced squash. and put them on the pizza.
Next, I added the sliced Howard German tomatoes (so meaty and sweet!) and the arugula. I spritzed it all with a light spray of olive oil and put it in a 350 degree oven.
Two minutes before it I’m ready to take it out of the oven I tossed the nasturtium flowers on. A garden pizza!