Food Studies: Grow-Your-Own Pizza in New Haven Food Studies: Grow-Your-Own Pizza in New Haven

Food Studies: Grow-Your-Own Pizza in New Haven

by Josh Evans

April 8, 2011

I recently got back from exploring Switzerland and Italy with my a cappella group for our two-week spring break. It was a tour replete with food adventures of all kinds, though I have to admit I was still looking forward to coming back to New Haven, if only for one thing: the first pizza of spring.

With these ideas in mind, you can see why I was itching to get back to the farm and get my hands floured for the first time since November. Even though it was a long, cold winter in the Northeast, we had a bounty of produce to harvest for pizza: overwintered carrots, parsnips, rutabaga, and leeks (certain vegetables left in the ground over the winter gain an incredible intensity and sweetness of flavor), garlic, butternut squash harvested in the fall, tomato sauce made from last summer's tomatoes, mixed microgreens, the first sprigs of rosemary and sage, as well as ricotta and mozzarella from our favorite local cheesemaker, Liuzzi. The pizzas all featured a beautiful palette of oranges, greens, and whites, and they heralded the coming spring while celebrating the last that winter had to offer.

To be continued...

Josh is a student blogger for the Food Studies feature on GOOD's Food hub. If you enjoyed this, you can read more of his writing at his blog, Hearthstrung, and you should check out the rest of the Food Studies blogger gang, and their musings on land-grant universities, meat substitutes, iodine, and more.

Photos courtesy of the author.

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Food Studies: Grow-Your-Own Pizza in New Haven