LOCALadk Magazine

LOCALadk Spring 21

LOCALadk Magazine

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LOCALadk 50 Pizza Crust Ingredients • 3-5 cups white spelt flour (Champlain Valley Mills) plus more for rolling out the dough • 1 Tbsp. active dry yeast • ¼ tsp. salt • 1 cup warm water (120-130°) • 2 Tbsp. sunflower oil (Reber Rock Farm) • 4 Tbsp. cornmeal (Essex Farm) Directions In a large mixing bowl, combine 3 cups flour, yeast and salt. Add warm water and oil. Stir until combined. Transfer to a clean, floured surface and knead in more flour until the dough is smooth and elastic. Divide in half. Cover and let rest for 10 minutes. On a floured surface, roll out dough and then transfer to baking sheets sprinkled with cornmeal. Bake crust at 425° for 8-10 minutes, rotating pans halfway through to ensure even cooking. Sweet Potato Mash • 6 cups sweet potatoes, peeled and diced (Juniper Hill Farm) • 1 medium onion, diced (Juniper Hill Farm) • 4 garlic scapes, sliced (Fledging Crow) • 2 Tbsp. fresh oregano (Wild Work Farm) • 2 Tbsp. sunflower oil (Reber Rock) • 2 tsp. Celtic sea salt • ¼ cup vegetable broth or water Directions In a cast iron pan, warm oil over medium-low heat. Add onion and salt and cover for 5-10 minutes, until onions are translucent. Add sweet potatoes, garlic scapes and oregano. Stir and cover. Cook until sweet potatoes are so, stirring occasionally.Add broth or water to soen if needed. Remove from heat and mash with a fork until it reaches a spreadable consistency.

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