Hey, before we get on to the food…in case you didn’t notice, the freakin’ sun came out, finally! July 5th marks the first day without any rain since I think I can remember, or at least since, like, the beginning of June. So, everyone molding in New England can now begin to dry out. Hallelujah!
Now…for this week’s OLS meal: barbeque chicken pizza!
It’s not exactly a “garden meal,” but for a stormy, damp July 4th, it was perfect. We had leftover barbeque chicken, which we had glazed with some great sauce from Stonewall Kitchen (Mainers, ‘eh), and some fresh mozzarella in the fridge. I used the America’s Test Kitchen pizza bianca recipe for the crust (registration required at ATK site). So far, this is my favorite homemade crust recipe.
Natives: King Arthur Flour*, Stonewall Kitchen Maple Chipotle Barbeque Sauce, chicken,VT mozzarella (sorry, can’t remember the farm name), garlic scapes, parsley.
From Away: Olive oil, yeast, salt, pepper.
*King Arthur Flour is an employee-owned company that produces flour in Vermont. The wheat is not from New England, but I consider the flour as local as I’m going to get at this point!