Creating pizza from scratch is actually pretty easy, and it doesn’t take long to put together. A fresh homemade dough trumps anything that is bought from the store, and I recommend giving this a whirl when you’re cravings for the doughy goodness just won’t quit.

This easy pizza starts with a simple base, a fresh, homemade tomato sauce, then loaded with veggies. If you have a garden, or a market nearby, choose the best tomatoes for the freshest taste.

Grilled Pizza with Garden Fresh Vegetables

For the dough:

1 (1/4oz) package active dry yeast
1 cup warm water
1/4 teaspoon sugar
2 teaspoons sea salt
1 tablespoon extra-virgin olive oil
3 1/3 cups flour (plus more as needed)
2 cloves garlic, minced
1 1/2 tablespoons chopped fresh basil

For the grill:

1/2 cup extra-virgin olive oil
1 teaspoon minced garlic

For the sauce:

1/4 cup tomato sauce
1 teaspoon finely chopped fresh oregano
Freshly ground pepper

For the toppings:

1 cup chopped, fresh tomatoes
1/4 cup roasted red peppers
1/4 cup thinly sliced mushrooms
2 cups cheese; we like a mixture of provolone and mozzarella, with a little parmesan (use vegan versions for a vegan pizza)

For the garnish:

1/4 cup chopped fresh basil

How to make it:

Dissolve the yeast in warm water in the bowl of a stand mixer. Add the sugar and stir. Let sit about 10 minutes, until foamy. Add the salt, olive oil, and flour. Mix until dough pulls away from the sides of the bowl.

Use oiled hands to turn onto a lightly floured surface. Knead until smooth, about 8 minutes. Transfer the dough to a well oiled bowl, and cover with a damp cloth. Let rise in a warm, draft-free place until doubled, about 1 hour.

Punch down, and knead in garlic and basil. Let rise for 1 more hour, until doubled a second time.

Preheat grill to high heat. Put the olive oil in a small saucepan and heat with the garlic. Set aside. Mix together the tomato sauce, oregano, and ground pepper to taste.

Punch down the dough, and divide it in half. Form each half into an oval shape about 3/8 to 1/2 inch thick.

Brush grill grate with garlic flavored olive oil. Transfer a piece of the dough onto the hot grill. It will puff almost immediately. When the bottom crust has lightly browned, carefully turn the dough over using tongs and spatulas.

Brush the oil over crust, followed by half of the tomato sauce mixture. Top with 1/2 of each of the toppings: tomatoes, peppers, and mushrooms.  Sprinkle with 1 cup of the cheese and 2 tablespoons of the basil.

Close the lid to the BBQ and let cook until the cheese has melted.  Remove and set aside to cool, while preparing the other pizza in the same manner.

Makes two pizzas.

Image and more recipes

David Cleveland, a professor of environmental studies at UC Santa Barbara, felt that his Santa Barbara County could implement the local food system and really help some of the issues at hand.

A recent article from ScienceDaily outlined how Cleveland and his students launched a comprehensive study of just how “localized” the agrifood system for fruits and vegetables is in Santa Barbara County. And in turn, they wanted to determine the effects of this localization of the food system on greenhouse gas emissions and nutrition.

It seems like a good place to do it–Santa Barbara County ranks in the top 1 percent of counties in the United States in value of agricultural products, with 80 percent in produce.

The results of their research, conducted in 2009-10, were published in a recent copy of the journal Environmental Science & Technology.

The team found that more than 99 percent of the produce grown locally is exported, and more than 95 percent of the produce consumed is imported. The study also found that if all of the produce that they consumed was grown locally, it would lower greenhouse gas emissions less than 1 percent of total agrifood system emissions. Even more, there would be no effect on nutrition.

Additional research has shown that the transportation doesn’t cause as much greenhouse gasses compared to other parts of the agrifood life cycle. Thus, localization doesn’t necessarily make for better produce and food… nutritionally and environmentally.

However, that doesn’t mean that it’s not good at all. Supporting the local farmers is a key step for building community, if nothing else at all.

The team also wants to explore to what extent local farmers depend on imported labour.

Cleveland and his students will be hosting a workshop discussing their food system, looking at localization as a strategy to eventually bring it toward reducing greenhouse gasses, ensuring locals can enjoy local food, increasing their nutrition, and, of course, bringing together the community and strengthening the local economy.

Read the full article here.

Varieties

Those fuzzy-skinned peaches are a member of the stone fruit family. There are loads of peach varieties, but we we’re more accustomed to referring to them by their main categories: freestone and clingstone.

Freestone peaches have pits that are easily removed from the fruit. These are the peaches that you can break in half and remove the pit, then munch away.

Clingstone peaches are firmly adhered to the pit; that it, you have to eat it like an apple. They come a little earlier in the season.

How to Buy

When buying peaches during FPT, select those that are free of bruising and have a deep, fruit aroma. They should be yellow or creamy white, free of any green undertones. If they are green, they were picked too early and won’t ripen very well. They also won’t be very sweet.

Often we look for that signature red blush on the fruit for ripeness, but that isn’t the case. Instead, this just indicates a certain variety.

When they are at their peak, peaches will yield to gentle pressure along the seams. They should be slightly soft; avoid those that are very soft.

If they aren’t quite ripe yet, but you plan to ripe them at home, choose peaches that are

firm, but not too hard. They will soften and become juicier as they ripen, but will not become sweeter. Place peaches in a paper bag, close it, and keep it at room temperature for 1 to 2 days, checking daily for ripeness.

Once they are ripe, store them in the refrigerator and use them within the next couple of days. Do not put unripe peaches in the refrigerator–they’ll become mealy.

How to Prepare

You can eat peaches with the skin or without… That’s a taste preference. They are often pealed when used in desserts, such as pies.

Always wash them before serving, and they are best served at room temperature.

If you are enjoying a freestone peach, you can pit it before eating it. To pit it, cut it lengthwise into halves around the pit, then twist the halves in opposite directions to separate them. Clingstone peaches cannot be pitted, but can be sliced into chunks around the pit or eaten out of hand.

What They’re Good For

One medium peach has only 40 calories, and is a good source of vitamin A, as well as vitamin C. They also pack in some fibre, are relatively low in sugar, and are naturally sodium free.

How to Enjoy Them

• Smoothies: add peaches, yogurt, spinach and your other favourite ingredients into a blender, and process until smooth.
• Top your creamy snacks, like yogurt, cottage cheese, and pudding.
• Puree with a little agave nectar, cinnamon and nutmeg, and pour over your favourite ice cream (try these vegan varieties).
• Use in savory dishes, like salads and stirfries.
• Mix with tomatoes, jalapeno, onion, cilantro and garlic for a quick sweet and spicy salsa.
• Grill halves of freestone peaches to enjoy alongside your dinner.

Tell us… How do you love your peaches? Link your recipes here or tell us about them!

Image courtesy of rubbahslippahsinitaly.blogspot.com

Radish and Roasted Potato Salad with Hemp Dressing

Makes four servings

Gluten-free, soy-free, vegan

1.5lb (680g) baby potatoes, halved
1 tablespoon (15mL) extra-virgin olive oil
1/4 teaspoon (3g) garlic powder
10 to 12 fresh radishes, cleaned and sliced (about one bunch)
2 celery ribs, chopped
3 tablespoons (45g) freshly chopped chives
1-2 tablespoons (15mL-30mL) hemp seed oil
juice of half a lemon
2 tablespoons (30g) hemp seeds
sea salt to taste
fresh ground pepper to taste

Preheat oven to 425F. Toss baby potatoes with olive oil and sprinkle with garlic powder. Roast in oven for approximately 25 minutes, until browned and cooked through. Remove from oven and let cool.

Meanwhile, toss remaining ingredients together in a bowl, coating well and checking for seasonings. When potatoes have slightly cooled, add to bowl, tossing to coat. Let sit for at least an hour and serve room temperature.

(c) 2010 Laurie Sadowski

These little spirals carry a nutritional kick of carotenoids and phenol compounds, both of which make fiddleheads an antioxidant powerhouse. What does that mean for our bodies? They can halt the growth of cancer-causing cells.

Because fiddleheads can cause food poisoning when consumed raw, it’s important to cook them properly. When you’re searching for the perfect ones, choose fiddleheads that are tightly wound and green, making sure that any brown stems are removed. They should have a solid “snap” sound when you trim the ends.

Trim the ends with a sharp knife, and then give them a few washes, changing the water each time ensure they are thoroughly cleaned, getting the dirt and debris out of their tiny crevasses.

Bring a large pot of water to a boil and add fiddleheads, simmering for about 10 minutes until tender. You can also steam them to retain the nutrients, but if you do choose to boil them, save the water for soup stock.

Simple Fiddlehead Sidedish

2 tablespoons extra-virgin olive oil
2 cups fiddleheads
1 garlic clove, minced
3 tablespoons finely chopped parsley
sea salt and fresh ground pepper to taste

Prepare fiddleheads as directed above. Heat 2 tablespoons of oil in a pan and add fiddleheads. Saute for about three minutes, then add garlic, stirring for about 45 more seconds until garlic is fragrant. Add parsley, salt and pepper to taste, and serve immediately.

Fiddleheads with Shittake Mushrooms and Shallots

2 cups fiddleheads, already boiled or steamed
2 tablespoons extra-virgin olive oil
3 shallots, peeled and diced
2 cloves garlic, minced
2 cups shittake mushrooms, cleaned and sliced
sea salt and fresh ground pepper to taste

Heat olive oil in a large skillet over medium-high heat. Add shallots and saute for about 2 minutes, until softened. Add garlic, and continue to saute for about 45 more seconds. Add shittakes and continue to cook until softened, about 3 to 4 minutes. Toss in fiddleheads, mixing to combine, and then serve warm.

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Want to savour them all year? Simply still wash and trim them, par-boil for a minute, then plunge in ice water. (Again, save the water for stock) When they are complete cool, place in freezer bags, top with ice water, and freeze until use.

Image courtesy of enlocale.com

Mealtime is anything but bleak with over 200 recipes that take advantage of seasonal, local produce. Each recipe features a rainbow of colours, all rich in nutrients, minerals and – most of all – taste.

The book is based upon simplicity of ingredients, drawing out natural flavours from nature’s bounty. More than just a cookbook, Walters delivers you the essential guide to eating well, bringing you closer to the source with points on nutrition and health.

Walters briefs us on her approach to nutrition, and it’s quite simple: plant-based, whole foods is the route to take. She then dives into the details, teaching readers how to get started, eat healthfully, and approach a clean-eating lifestyle.

The next part of the book is the Basics, an extensive section on tools, cooking methods and every ingredient you can think of. From teaching us how to cool legumes, to recommended nuts and seeds, she leaves no room for confusion or questions in adopting this lifestyle.

She also includes information on Oxalic and Phytic Acids, as well as Organic and Conventional choices, to provide readers with every avenue for optimal nutrition.

But the recipes are surely the highlight of the book, with over 230 recipes from organized by season. Starting with Spring, favourites such as asparagus and fennel appear among the many mouth-watering recipes. Some include simple recipes we know and love – like the Traditional Hummus – while others highlight unique combinations, such as the Inca Red Quinoa with Currants.

Summer falls upon us with variations on classic guacamole to pasta salads. Ending summer BBQs will be a breeze, too, with the Peach, Fresh Fig and Bourbon Crisp with Pecan Topping… A definite crowd-pleaser.

Next is Fall, when homey comfort food begins to take over. Warming soups deliver the classic apple/squash combination, as well as worldly shiitakes and chickpeas. riParsnips, squash, potatoes and pears sprinkle the recipes with their seasonal splendor. While vegans will appreciate variations on classic crips and pies, any foodie will devour desserts like the Green Tea Poached Pears with Pomegranate Glaze and Pistachios.

Winter doesn’t disappoint, featuring food fit for the chillier months and holiday entertaining. Olive Tapenade makes the list, along with savory stews, chilis and new favourites, such as the Lentil Apple Walnut Loaf.

Is your mouth watering? It should be.

Each recipe is laid out in an easy to follow spread, with a short anecdote featuring a tip, variation or memory.

We love the combination of good health with good food, and that’s exactly what Walters delivers. Vegans and non-vegans alike will relish in the plethora of palate-pleasing recipes, each dedicated to season, whole foods.

Read more about the author at terryskitchen.net.

Buy Clean Food now at Amazon.

Local Harvest
localharvest.org

LocalHarvest is dedicated to delivering Americans a nationwide directory of organic and local food. It lists farms, markets, and other food sources, with helpful search engines providing ease for the hunt for sustainable food choices. They also include an online store for farmers to develop markets for products sellable beyond their local area.

Farmers  Markets Canada
farmersmarketscanada.ca

Farmers Markets Canada connects Canada’s provincial and territorial farmers’ market organizations to help develop and build information, networking, standards, regulations and more. The website provides information on locations near you, as well as interesting reports and resources. It’s run by Agriculture and Agri-Food Canada.

Eat Well Guide®
eatwellguide.org

Eat Well Guide® is an online directory featuring farmers markets, CSA programs, organizations, restaurants, and other locally-based food items grown in the United States and Canada. Its search tool is easy to use to find sources near you. You can also download customized guides to discover hidden gems in your area. Their Eat Well Everywhere tool lets you write in your starting and ending address, then gives you a detailed outline of your choices for your whole trip. The guide is also home to The Green Fork Blog, highlighting various topics, from the latest  news to gardening tips. You can join in by contacting them: blog@eatwellguide.org.

Organic Consumers Association
OrganicConsumers.org

The Organic Consumers Association (OCA) is a grassroots non-profit organization spreading the word about health, justice, and sustainability. Their reports discuss issues such as food safety, agriculture, genetically modified foods and engineering, disease and health, Fair Trade, and other similar matters. To get involved, they offer volunteering and internship opportunities.

Kitchen Gardeners International
KitchenGardeners.org

Kitchen Gardeners International is a nonprofit organization hailing from Maine, with a mission to help communities and individuals increase their backyard gardening knowledge. It’s an online community where gardeners can discuss and share their passion for food, cooking, and gardening, while learning new skills and helping others. In addition, with their plentiful information, their database provides essential knowledge to help others achieve higher levels of food self-reliance. Their e-store also provides an amazon.com directed link to give you the best gardening, cooking, and food book recommendations.

World Wide Opportunities on Organic Farms
wwoofinternational.org

World Wide Opportunities on Organic Farms (WWOOF) is a world wide network of organizations designed to help volunteers live and learn on organic properties. WWOOF brings together these volunteers with hosts, through an exchange program that helps promote cultural understanding and making the world a better place. Through WWOOF, you not only learn essential organic farming skills, but also important life skills, confidence, and self-worth.  And the places you’ll visit and people you’ll meet? Undoubtedly life-changing. The ultimate in “Green” traveling.

EcoTrotters
ecotrotters.com

EcoTrotters is an online eco-travel community born with the goal to help travelers decide where to stay. Their database holds user- and travel-submitted sites with reliable eco-hotel recommendations. Alongside their rating system, they comment on the hotel’s planet-friendly procedures, given that it initially complies with a certain number of guidelines. They rate the accommodations based on the hotel’s environmental impact, conservation activities, free-trade in the local community, promoting sustainability, and other similar aspects.

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There are hundreds of other online resources that make our sustainable goals a lot more achievable. Check out our Travel section for more ideas about making your next trip. Add your favourites below, and we’ll highlight them in a future article.

Image: rhubarb stalks, courtesy of kitchengardeners.org