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Spring Provides :: Roasted Kale Pizza

May 21, 2010

I’m flattered to see how busy this site has been since my last post, just over a month ago.  There’s a lot of exciting things happening behind the curtain here, such as planning out the multimedia end of Heartland’s move to Downtown St. Paul in July, as well as keeping up with the Spring Wedding Season.  Until I can get back up to speed with writing regularly, here’s a quick bit to wet your maw…

As Spring’s now in full bloom, there’s a lot of interesting things happening in the markets.  Kale, Dandelion Greens, Ramps, Sorrel…  I’m beginning to figure out that there’s a distinct flavor to spring, from brightly flavored and tender greens to garlicky spring onions, and these flavors don’t come around during any other time of the year.  For the time being, I’ve backed off on curing meats for charcuterie in an effort to really grasp all of the unique flavors that spring has to offer.  It’s really just that good.  Here’s an idea that I picked up from a recent.  staff “family” meal at Heartland that makes full use of these bright spring flavors.  Start out with a well proofed roman style pizza dough and top it with roasted kale.  For my at-home version, I kept it simple with lots of thinly sliced garlic, baby sage, and a few tears of fresh mozzarella.

I know the heat of summer draws the biggest crowds to my favorite Farmers Market, the St. Paul Farmers Market in Lowertown, maybe because that’s when the vegetables with which we’re most familiar make their way to the stands (i.e. Tomatoes, Cucumbers, etc).  But if you haven’t made it out yet this year, I’d really encourage you to come out for the spring harvest and try something new.

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