Summertime Pizza

This week's recipe comes from our kitchen! In the summer after being outside most of the afternoon we are typically looking for something lite and quick for dinner. Our version of cheese-less pizza fits the bill and makes it easy to get the little ones involved. 

Gluten Free Cheese-less Pizza


  • (1) Package of Bob's Red Mill Gluten Free Pizza Crust
  • (1) Package yeast (Included in pizza mix)
  • 1 1/2 Cups warm water
  • (2) Large eggs
  • 2 TBSP Olive Oil
  • (1) Medium yellow zucchini
  • (1) Medium green zucchini
  • Handful of cherry tomatoes (We used Golden Nuggets)
  • (1) Medium red onion
  • (1) Jar of your favorite pizza sauce

*We also added red potatoes that we had harvested. Just add whatever vegetables you like and have available!


  1. Preheat over to 425
  2. In large bowl combine water and yeast. Let stand 5 minutes. 
  3. Stir in eggs and oil
  4. Add pizza dough mix
  5. Leaving dough in bowl, cover and let rise for 20 minutes
  6. Press out dough on desired pan
  7. Place in oven for 7 minutes
  8. Add sauce and toppings
  9. Place back in oven for 15-20 minutes or till crust is golden brown. 

*Along the way we added some seasoning to crust. Experiment and enjoy! 


Wild Blackberry Muffins

We had a suggestion from one of our friends to do a recipe share and we loved the idea. So each week during the growing season we'll post a recipe or two straight from the kitchens of those who are receiving our produce. 

Part of the boxes this week were wild blackberries. Our friends invited us to pick a few of their patches that are located on one of their farm's properties. We had more blackberries than we knew what to do with. Meg made many pints of wild blackberry jam and then we were able to have enough left over to include with this week's boxes!

We dropped boxes at 3pm and by 8pm we had pictures and a recipe for blackberry muffins from Chrissie and Steyn, and boy to they look great. 

Wild Blackberry Muffins

"This has always been my go-to for berry muffins. Simple...not to0 sweet recipe that produces an almost scone like texture. You can always up the sugar if you prefer them sweeter!"


  • 2  1/4 cups sifted all-purpose flour (sifted then measure)
  • 1/3 cup sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 eggs
  • 1/2 cup oil
  • 1/2 cup vanilla yogurt (I used a 4oz Noosa brand cup)
  • 1 teaspoon vanilla
  • 1 cup blackberries



  1. Preheat oven to 400
  2. Stir flour, sugar, baking powder, baking soda, salt
  3. Beat eggs, blend in oil, vanilla, and yogurt
  4. Add liquid to the dry ingredients. Stir quickly until just moistened
  5. Fold in blackberries
  6. Spoon into well grease muffin pan or paper lined muffin cups
  7. Bake at 400 for 25 minutes or until golden brown
  8. Remove to wire rack. Serve warm


Thanks to Chrissie and Steyn for the recipe and sharing with all of us! Happy baking!






Back In The Kitchen

We love being in the kitchen with the kids, with friends, and especially with family, engaged in laughter and disconnected from those devices that have taken our attention away from the "now."

Many of my early memories are those of being in the kitchen. One of my first real lessons on patience involved Mom teaching me how to wash grapes and only after they were washed was I allowed to eat them. The struggle was very real for the 3 year old me. 

Then there were the gatherings with my Dad's family in Pennsylvania. 30 people smashed into a little space that comfortably handled six. The ladies spent hours in the kitchen preparing food while the men and kids returned the favor by handling clean up duties post Thanksgiving feast. At some point my dad and uncles would break into song, their old time gospel favorites highlighting the afternoon. 

Of course there is Grandma Betty. Dutch to her core, no baked good from her oven lasts longer than a few hours before being completely devoured. Under her patient guidance I learned how to bake apple pie. My crust still doesn't compare to hers, but after another two decades maybe I'll get there. 

Over the years many of us become disconnected with our food. Life is speeding along so quickly we no longer know where our food comes from or who prepared it. It's the conversations, the learning, and the experimenting that give Meghan and I our memories in the kitchen. The privilege of producing food expands the experience and deepens the fulfillment, as we now witness the process from seed to table.

Here's to getting back in the kitchen, to understanding what we are putting in our body, and most importantly to spending time with one another.