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.
