By Erin Covey-Smith
EATING LOCAL ALSO means eating in season, which in Maine provides great opportunity for a varied diet and also a challenge to figure out just what to do with the bounty (or perhaps, in late winter and early spring, the scarcity) that the local harvest provides. Here are some ideas to guide you through four seasons of eating what is ripest and most available all year long. In this fourth of four posts, we are featuring recipes that use produce from Maine; and many of the other ingredients—like dairy, honey, maple syrup, flour, sunflower seeds, even sea salt—are also produced in Maine and can be found at your local farmers’ market, natural food store or co-op, if not direct from the farmer. Take on an extra challenge and see how “local” you can make your plate! Or simply savor the seasons and enjoy all that Maine farms—or your own backyard garden—have to offer.
Fall: apple & delicata pizza with sage-walnut pesto
Comforting, warm and healthier than the average pizza, this dish boasts a cornucopia of fall flavors. The pesto is also great tossed with grilled zucchini or summer squash. Add some sliced chicken, pork or veggie sausage for more protein.
Crust:
Your favorite crust recipe; store-bought dough or crust (several local pizzerias, bakeries and markets offer their own!); OR use this SunriseGuide test-kitchen approved recipe for gluten-free buckwheat crust (bonus: buckwheat flour can be sourced from Maine growers).
Pesto:
3 large handfuls sage leaves, stems removed, washed and dried
¾ cup unsalted walnuts, pecans, almonds or (Maine-grown) sunflower seeds
⅓ cup chopped garlic
1 tsp salt
½ cup olive oil
1-2 tbsp lemon juice
Freshly ground black pepper, to taste
1-2 cups coarsely grated parmesan or gouda cheese (Adjust according to your taste. For a vegan version, add some nutritional yeast and more nuts or seeds)
Optional: saute the garlic in olive oil. Add the sage leaves to a food processor and pulse until finely chopped. Add the rest of the ingredients to the food processor, except for the olive oil and lemon juice, and process until mixture is well combined but not completely pureed together. With food processor running, pour the olive oil in through feed tube as you pulse, until the oil is blended with other ingredients. Add the lemon juice and pulse a few more times. Taste to adjust seasonings.
Toppings
1 small delicata squash, sliced thin
1 medium crisp apple, slicked thin (like Macintosh)
½ cup sharp cheddar cheese, cut into small cubes (optional, but delicious)
Optional: large handful of fresh arugula
Prepare and pre-bake pizza crust according to the recipe you choose to follow. Keep the oven on at 450 degrees F. Place the slices of squash on a cookie sheet spread with parchment paper, brush with oil or melted butter, sprinkle with salt and pepper (add a dash of cinnamon if you’d like!), and roast for 5-8 minutes, until al dente (it will cook more on the pizza). In the meantime, spread the pizza crust with pesto and arrange apple slices over it. When the squash is done, add the slices to the crust, then sprinkle the whole thing with cheese cubes. Cook the pizza for approximately 10 minutes, until the cheese is thoroughly melted and the squash is soft. Top with fresh arugula if desired, and drizzle with olive oil. Let cool a few minutes before slicing—and enjoy!
Check out the recipes for every season below:
