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Valley Bounty: Late-Winter Vegetables


Enjoy the end of the winter-vegetable season with a pizza. Thinly sliced butternut squash roasted with onions is a great topping on a crispy, thin-crust pizza. As soon as you take it out of the oven, top the pie with grated Parmesan. Or try potatoes: slice the spuds thin, then put them directly onto an unbaked pizza crust. Roast the whole thing together with a little rosemary sprinkled on top. Visit local farmers markets with pizza in mind and you’ll find all sorts of topping options — plus salad greens to serve on the side. Dried tomatoes, caramelized onions and goat cheese, anyone? How about sweet potatoes and kale pesto? Find recipes at www.buylocalfood.org.

Valley Bounty is written by Margaret Christie of Community Involved in Sustaining Agriculture.

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