Gone til' December.

Hello Friends!

In the poetic words of Wyclef Jean, we are Gone 'til December. (Fine. Technically he says November. We improvised.)
You should have received some of this information from us in many ways but here it is again- we wanted to reiterate there are No Deliveries on Saturday, Nov 24. Our team will be spending time with family and taking the Saturday after Thanksgiving off. We imagine that you'll have plenty of leftovers to sustain you through the following week. We'll be back with a vengeance the following week (with anything but more turkey).

Ok! Onto the good stuff! 

We have pizza dough from Forge this week. Get your quiet Homemade Pizza and Sweatpants Night on before you have to put up with your relatives for the next few days.

Here are some extremely detailed dough instructions from Jen, one of the owners of Forge: 

Take dough out of the fridge an hour before you want to bake (move the dough from the freezer to the fridge the day before you want to bake). Keep it wrapped and let it expand in a warm spot for an hour. 

If using a sheet pan:

Preheat the oven to 500*

Use your hands to coat a cookie sheet in lots of olive oil. Unwrap the dough onto the oiled pan and use your well-oiled hands to pat the dough into an oval. Gently push the edges of the dough outwards, following the shape of the pan until the dough reaches the size and shape you want. If you feel resistance, let the dough rest for 10-15 minutes and try again. Use lots of oil (it's delicious) and gentle pressure - don't tear the dough! 

Top the dough with salt and pepper and then spread out the toppings of your choice. Lower the oven to 450*. Bake until the edges of the crust look brown and the cheese (if applicable) is melted. For a crispier crust, bake just the dough for 5 minutes before adding any toppings. 

If using a pizza stone: 

Preheat the oven and stone to 500* 

Flour a counter or the peel very well and flour your hands. Unwrap the dough ball onto the floured surface and pat into a flat round. Add more flour if you feel stickiness. Shaping on the peel (or whatever surface you will slide the dough off of) use gentle outward pressure on the edges of the dough to reach the desired shape. If you feel any resistance, cover the dough and let it rest for 10-15 minutes and try again. Don't let the dough tear. Before adding any toppings check to make sure that the dough slides freely on the peel. Add more flour as necessary.

Brush off any excess flour and oil the entire top of the dough with olive oil. Add salt and pepper and any toppings. Slide the dough onto the hot pizza stone and lower the oven to 450*. Bake until crust is brown and cheese is melted. For a crispier crust, bake the dough for 5 minutes before adding any toppings beside oil and seasoning. 

ENJOY!!!!

WHAT'S IN THE BAG?


HALF SHARE

Omnivore Protein
 - Chorizo from Feather Brook Farms; Yogurt from Brookford Farm
Pescatarian Protein - Salmon from Red's Best; Yogurt from Brookford Farm
Vegetarian Protein - Fresh Mozzarella from the Mozzarella House (made Friday!); Yogurt from Brookford Farm
Paleo Proteins - Chorizo Feather Brook Farms; Eggs from Cider Hill Farm
Fruits and Veggies - Baby Spinach, Candy Stripe Beets, Butternut Squash from Busa Farm; Purple Onions from Brookford Farm
Grain - Pizza Dough from Forge Baking Co
Special Treat - Donut Holes from Union Square Donuts


WHOLE SHARE

Omnivore Protein
 - Chorizo from Feather Brook Farms; Salmon from Red's Best; Eggs from Cider Hill Farm; Yogurt from Brookford Farm
Pescatarian Protein - Salmon and Skin on Blue Fish from Red's Best; Yogurt from Brookford Farm; Eggs from Cider Hill Farm;
Vegetarian Protein - Fresh Mozzarella from the Mozzarella House (made Friday!); Yogurt from Brookford Farm; Eggs from Cider Hill Farm
Fruits and Veggies - Apples, Baby Spinach, Candy Stripe Beets, Butternut Squash from Busa Farm; Potatoes and Purple Onions from Brookford Farm
Grain - Pizza Dough from Forge Baking Co
Special Treat - Donut Holes from Union Square Donuts



DOUBLE SHARE

Omnivore Protein 
-Chorizo and Chicken from Feather Brook Farms; Salmon from Red's Best; Eggs from Cider Hill Farm; Yogurt from Brookford Farm
Vegetarian Protein -Fresh Mozzarella from the Mozzarella House (made Friday!);Yogurt from Brookford Farm; Eggs from Cider Hill Farm
Fruits and Veggies - Parsnips, Baby Romaine, Apples, Baby Spinach, Candy Stripe Beets, Butternut Squash from Busa Farm; Potatoes and Purple Onions from Brookford Farm
Grain -Pizza Dough from Forge Baking Co and Crackers from Brewers Crackers
Special Treat - Donut Holes from Union Square Donuts and Sweets from Forge


RECIPES

Chorizo Pizza: This calls for Goat Cheese, which we skip cause Erin is a child and won't touch it. We do add the greens, in this case lightly dressed spinach - because then we can say we had salad for dinner.

Candy Stripe Beet and Carrot Slaw: Still have some of the carrots kicking around from last week? Work them into this slaw as a nice side fish for chicken or fish.

Baked Bluefish and Tomatoes:  We're going to skip the tomatoes and add slices of lemon and onions to the top with plenty of salt and pepper.
There is also a contingent of folks who like a touch of mustard on top of their bluefish before baking. 

Baked Butternut Squash: Of course you could go for a soup here but we're lazy and like a simple bake. You would swap out the cinnamon almost any other oil and spice combo that strikes your fancy. Have any curio spices laying around that could step up to the plate?