To Market, To Market . . .

This is my beloved daylily bed, safely protected from the herd of deer which freely roam the neighborhood. Over 100 different types of daylily call this 40 foot garden home, most from McMurry Gardens, featured in a post in 2012 entitled "Gifted Hands".

As the daylilies grow and multiply, it is necessary to divide the plants to help them to retain their vigor. 

Last July, I divided 24 of my favorite and oldest varieties, and replanted the divisions in a separate garden.

It was my hope, at that time, to, one day, sell them at a Farmer's Market, 

never believing I would actually do it.

This week, with Baby Granddaughter in tow, I made my way to the office of Main Street,

local sponsor of one of the community's Farm Markets.  There, I requested an application for

the Farmer's Market.  All at once, the director asked what I intended to sell and indicated she

would spread the word in her newsletter.  Whew!  That was a quick decision.

Tonight, in the cold, soaking wet garden, I set about lifting 21 dayliles out of their garden homes.  I planted them in temporary pots, gave them a good drink of water and labeled each one.  

Tomorrow, they will make their way to the Farmer's Market, along with me, a makeshift display of sorts, and a sampling of felt fruits, vegetables, flowers and breads from the Felt Farm Market.

Dreams, be they ever so humble, do come true! 

Of Weddings and Wildflowers

I traveled to a wedding today, some 35 or so miles from home,

 passing the Shawnee State Forest on my way. 

 The forest called to me,

inviting me to come have a quiet shaded drive

 through her magnificent spring green canopy.

The wedding was lovely, though, as I cast my eyes about the church, 

I knew only two people assembled there, the bride and her mother.

At that moment, I decided to forego the reception,

give in to the forest, 

and indulge in that quiet shaded drive.

While the canopy was gorgeous, 

it was the wildflowers that drew me from my trusty Suburban,

over and over again,

in wedding attire,

to capture their stunning beauty.

Against the brown remnants of last year's leaves, 

And the just sprung-from-the-earth green foliage,

the tiny, fragile, intricate blooms shone.

Thanks to Roads 19 and 4 for the spectacular show.

Enjoy!

 Hispid Buttercup

 

Iris

 Ragwort

Phlox

Lousewort

 Trillium

Ladyslipper Orchid

I would loved to have captured the front side of the orchid,

 but poison ivy and wedding shoes prevented me from doing so.

White violet

 Geranium

Asparagus Bacon Pizza

Homemade pizza on Friday nights is something of a tradition on the North Forty. Asparagus fresh from the garden rounds out most meals for several weeks each spring. Tonight, as Better Half and I debated dinner, he jokingly suggested combining two favorites, asparagus pizza.

The idea of a regular pizza topped with asparagus held little appeal. However, the idea of pizza topped with Alfredo sauce, cheese, asparagus and bacon sounded altogether luscious. Hence, the Asparagus Bacon Pizza was born. Hat's Off to Better Half for the suggestion.

Let's get cooking!

The pizza crust is easy to pull together.

1 package of active dry yeast (2 1/4 teaspoons)
3/4 cup warm water
2 cups flour
1/2 teaspoon salt
1 tablespoon extra virgin olive oil

Dissolve yeast in warm water  Pour yeast mixture into mixing bowl. Add flour, salt and olive oil. Stir by hand until a rough dough is formed. Using kneading attachment,  mix with electric mixer until dough forms a ball. Knead for 5 or 6 minutes. If you don't have a kneading attachment, you may complete this entire process by hand. You want a shiny, smooth ball of dough at this point.

 

Pour a tiny bit of olive oil into the bottom of a mixing bowl.  Put in the dough, turning to coat all sides with oil. Cover and rise in a warm place one to 1 1/2 hours.

While the olive oil is handy, pour 2 tablespoons into a tiny bowl and add a large clove of smashed garlic.  The garlic flavored oil will be brushed onto the pizza crust before it is parbaked.

While the dough is rising, gather together the other ingredients for the pizza.  I had on hand Asiago cheese, about 3 ounces, and provolone cheese, about 4 ounces.   You may use whatever cheeses you like on pizza. These cheeses happened to be in my refrigerator.  Parmesan Reggiano cheese will be used for the Alfredo sauce, 1/2 cup, and also as the last ingredient to top the pizza, approximately 1/4 cup.

The best Alfredo sauce is, to me, the most simple sauce.  With the aforementioned Parmesan Reggiano cheese, you will use 1/2 cup whipping cream, 2 tablespoons butter, and a dash of both salt and pepper. Heat the cream and butter in a saucepan over the merest simmer until it begins to thicken.  Add the grated Parmesan Reggiano cheese just before using, and season with just a tad of salt and pepper. Stir until the sauce is smooth and has thickened.

Fry 4 slices of bacon which has been cut into small pieces until almost brown and crispy.  The bacon will finish browning as it bakes in the oven.

And, now for the piece de resistance.  Choose several asparagus spears.  If the spears are thick, slice them in half lengthwise.  Then cut each spear into slices about an inch to 1 1/2 inches long.  It is best if the pieces are fairly uniform in length and thickness.

Drain all but a couple teaspoons of oil from the pan in which the bacon was fried and add the cut asparagus. Saute for about 2 minutes over medium heat, just until the asparagus has deepened in color.  Remove from pan and place on plate to prevent further cooking.

By this time, the dough should have risen to double its original size.  Punch down the dough and roll into a rough circle about the size of a pizza peel.  Fold over the edges all around, forming a crust.  Transfer the dough to a peel which has been liberally sprinkled with yellow corn meal.

Brush the crust with the olive oil garlic mixture you created several steps above  Bake crust in a 450 degree oven on a pizza stone for about 3 minutes.

The crust will look like this once it has parbaked. Time to assemble the pizza. Spoon the Alfredo sauce onto the crust. Top with the 4 ounces of chopped provolone and the 3 ounces of grated Asiago cheeses. Spread the asparagus and bacon evenly across the crust, so you get a taste of each with every bite. Sprinkle with Parmesan Reggiano cheese.

This is how your pizza will look just before it is baked.  Return to the the 450 degree oven for 15 to 20 minutes until the crust has browned nicely and the toppings are bubbly.  

The finished pizza!!!  Better Half gave it a two thumbs up!  So did the cook!  The combination of flavors is wonderful.  The best of both worlds - Friday night pizza and fresh asparagus from the garden.

Enjoy!