We've been picking spinach and lettuce and herbs from the garden for awhile now, but today we picked our first actual vegetables. The zucchini was a nice surprise, the cucumbers were delicious and we are SO looking forward to more of those sweet little tomatoes.
We ate the cukes and the tomatoes on their own, but I put the zucchini on our pizza. Also, I'm experimenting with a new pizza crust. The one I usually do is very, very thin, almost crispy. But one of my customers at the Farmer's Market has asked for a thicker more poufy, chewy crust, because that's what her son prefers. So I'm trying it out.
It was very well recieved. The Little Dude said "I LOVE this mom!" And then later, I was very nicely thanked for making dinner. I fricken' love that. Totally worth all the effort. Oh, and here's my little secret for making pizza extra special delicious - a layer of pureed basil in olive oil. I have SO MUCH basil in the garden (but not too much. There is no such thing as TOO much basil.) so I just pick a big bowl of it everytime I have a surplus, and then blend it up in the blender with just enough oil to make it just a little thinner than a paste. Then, I freeze it in ice cube trays and I can enjoy it all winter. I melt one cube per pizza and spread it on before I put on the tomato sauce.
Anyhow, try it next time you make a pizza. You'll be sneaking a few extra greens into your kids and also, it'll taste awesome.