Instead, I have turned my gardening attentions indoors - I am forcing some paperwhites and a red amaryllis to bloom indoors, and I'm trying to nurture the houseplants with a little more care than usual. Also, I've been doing my garden planning for the spring (click here to enter a giveaway for a seed catalog).
In the meantime, I can't live on the beauty of flowers and houseplants alone, so I spent a good amount of the weekend cooking. I am really fortunate to have Spring Ledge Farm's greenhouses so close to my house. They are open Friday afternoons and Saturday mornings through the winter, and their spinach is fresh, crisp and oh-so-very-green. For dinner last night, I made two small flatbread pizzas with garlic-infused olive oil as the base, and spinach, red onion and goat cheese on the top. That's a bit of grated Parmesan that you see in the photo - I'm trying to use up a last little bit of this cheese that has been "aging" in the fridge for months.
Garlic-infused olive oil sounds really fancy, right? It's not hard at all and takes about 1 minute to assemble.
Garlic-Infused Olive Oil -
Take a clove of garlic, smash it flat with the flat side of a knife, chop it finely and put it in a small cup or dish with some olive oil. When you're ready to assemble the pizza five minutes later, dump the olive oil with garlic chunks onto the dough and spread it around the whole pizza all the way to the edge. Also great with crusty bread or breadsticks.
Pizza dough - Bread flour from Champlain Organics, honey from Cutting Farm, sugar, olive oil, salt, yeast from the grocery store
Red onion - Kearsarge Gore Farm
Goat Cheese - Vermont Cheese Company
Spinach - Spring Ledge Farm
Garlic - from Vanessa's garden
Parmesan cheese - originally from Wisconsin, it's been in the fridge so long, it might now be considered a local product.
Olive oil - Italy (definitely not local... but oh so tasty)