Hello! I'm sneaking in this little post during my baking hiatus (17 more days to go!) because I don't think it would be fair to have any of my Indy friends miss this gem for the next couple Thursdays. And then we can go together all summer!
When you go on a mini adventure, you should remember two things. First, convince someone to go with you, which will hopefully make your awkwardness slightly less so when you arrive looking like a complete noob.* Two noobs are always better than one! Second, keep your expectations at an appropriate level. Let's be real, sometimes an adventure just doesn't turn out to be totally life changing. But that's okay. If that happened all the time, life would be real boring. And when you do come across something special, it makes the adventure that much more memorable.
*Unless you are suave and cool, which in that case you'll likely be just fine going solo.
Like this little farmstand! Which actually is not all too little, there are raised beds with basil of all types (even Thai!) and other herbs in one area, and a huge field housing kale, chard, and even strawberries. And a greenhouse where little tomatoes are growing. And another skinnier greenhouse where we found sprouts making their way from their humble bean beginnings. It was all so magical, especially when you stop and realize, hey, this is all happening within the big city.
We left with an bundle of swiss chard and some garlic scapes, with definite plans to return for juicy tomatoes and other summer goods later this season. For now, I've got some pesto plans for the scapes and the chard? We used it last night for Friday pizza! I used Deb's 12 hour adaptation of Jim Lahey's no knead dough, and topped it with some of the chard, zucchini, garlic, and a drizzle of balsamic. Andrew used the rest for this salad, which was simple and fresh.
We ate like summer royalty, wine glasses in one hand and pizza in the other.
Happy summer everyone!
For more information about Growing Places Indy, check out their website, and go to one of their spaces, they are so nice and friendly. This particular farmstand is open Thursday evenings all summer long, but their influence is all over the city. It's all sorts of incredible.
Swiss chard and zucchini pizza (recipe makes two 10-12 inch pizzas)
- 1 batch of Jim Lahey's no knead pizza dough
- 1 bunch of swiss chard, chopped into small pieces and including the stems
- 1 medium zucchini, cut into 1/4 inch thick rounds
- 2 cloves garlic, sliced thinly
- 2 cups shredded mozzarella cheese
- Good olive oil for brushing over the pizza dough
- Flaky sea salt for topping
- Fresh basil leaves for topping
- Preheat oven to 500 F.
- In a hot skillet, saute your swiss chard until wilted then set aside. Then saute the zucchini for about 2 minutes and set aside. Season both with a little pepper.
- Lightly flour or put cornmeal on the bottom of 2 baking pans (each pan will house a pizza). Split the dough in half and lightly pull the dough with your fingers and stretch it so that it becomes a large circle. Don't worry if it doesn't look perfect! I like to think it just looks more rustic and wonderful that way.
- Brush the dough with olive oil, then top each pizza with 1 cup of mozzarella cheese. Add the chard, zucchini, and sliced garlic over the tops of the pizza.
- Place your pizzas in the oven and let it cook for 15-20 minutes, or until the crust begins to turn a golden color. If you do this on a pizza stone, you'll get even more of an artisanal pizza look!
- Take out from the oven and place on a cutting board or serving platter. Top with the basil and sprinkles of flaky sea salt. Then slice it up and enjoy - preferably with a glass of wine. And make this salad if you have extra chard!