EdHart.me
We’re well into the growing season. Easter has come and gone, and we’ve already had several lettuce harvests that have made for wonderful farm to table salads! The big winners have been Roquette Arugula, which has always been reliable for me, Summertime, one of my favorites as far as flavor and texture go, and a new variety that we’ve tried this year, New Red Fire. Yields of Sunland have also been decent. More on that below.
There’s something deeply satisfying about pulling a homemade pizza from a blistering hot oven, especially when it’s topped with ingredients from your own garden. This Margherita pizza is what summer cooking is all about—simple, rustic, and wildly flavorful. I used fresh San Marzano tomatoes, just picked, for the sauce. If you’ve never made your own pizza sauce with sun-ripened tomatoes, you’re in for a treat.
Of course, you don’t have to have a tomato garden to make this work. Canned San Marzanos are a fine (and frankly, excellent) option—just don’t skip the step where you crush them by hand or with a quick pulse in a food processor. More on that below.