Hello Maui Mamas! My name is Marta Greenleaf and my grandchildren call me Tootsie. I know how much we all care about feeding our family the freshest, healthiest and most delicious food possible. I also understand how challenging it can be to put home cooked meals on the table every day with babies crying, two year-olds hanging on your legs and older kids turning their noses up at green food on their plates.
The core of my eating has always been clean, organic food adding the “local” element to our plates as much as possible. I LOVE vegetables. I want to share with you ways to add more vegetables to your meals in 2017 and introduce you to new recipes using produce that might not be familiar, such as, yacon, chayote, plantain and taro. And ways to add more familiar foods to your table in new ways.
We started Greenleaf Farm in Kula in 2006, and we have served the local community with produce at Farmers Markets and CSA boxes for the past eleven years. We recently have been blessed to have our dear friends move back to Maui to run our farm. This change on the farm gives me more time to play with recipes and make fermented and medicinal creations to share with you in this magazine.
The first recipe I want to introduce is a new favorite of ours. It is a pizza that uses a cauliflower crust. Many people are avoiding or cutting back on grains and/or gluten. I love pizza, so I was so thrilled to taste this crust made without any!
Cauliflower Crust Pizza
• 1 small head cauliflower, chopped (3-4 cups)
• 1 cup grated Parmesan
• 1 clove garlic, minced
• 1/2 teaspoon dried Italian seasoning
• 1 egg
• 1/2 teaspoon kosher salt and freshly ground black pepper
• 1 1/2 cups shredded low-moisture mozzarella
• 1/2 cup marinara sauce 1/4 cup fresh basil leaves, torn
Special equipment: a pizza stone and peel or two rimless baking sheets
Place a pizza stone or rimless baking sheet in the oven; preheat to 475 degrees F.
• Add the cauliflower to a food processor; pulse until finely ground, about the consistency of couscous. Pour the cauliflower onto a clean kitchen towel (I like flour sack towels for this) and squeeze out as much liquid as possible.
• To a large bowl, add the cauliflower, Parmesan, Italian seasoning, garlic, salt, some black pepper and the egg. Mix until the mixture holds together when pinched.
• Line a pizza peel or a second rimless baking sheet with parchment paper; liberally brush with olive oil. Spread the cauliflower mixture into a 12-inch-wide circle on the parchment. Slide the parchment onto the preheated pizza stone or baking sheet. Bake until the cauliflower crust is firm, golden brown and darker at the edges, about 15-25 minutes.
• Remove the crust from the oven, sprinkle with the mozzarella and spread the marinara sauce over the top (this keeps the crust dry). Slide the pizza back onto the pizza stone or baking sheet and bake until bubbly and browned in spots, about 4 minutes. Scatter the basil over the top. Slice and serve.
(Recipe courtesy of Valerie Bertinelli)
Enjoy and Happy New Year, Tootsie
Image Credit: Marta Greenleaf