UNNOTICED CHANGE

They say that the only thing we know for sure is change (and death and taxes). Often change can be abrupt, knowingly, or surprisingly, for better or for worse. And then, sometimes, change can be slow, so slow and subtle that we may not even notice, again – for better or for worse.

Being still enough to notice subtle change is rare for me, but the other day when I was out filming the buffalo, I noticed that the birds were mostly quiet. After thinking more on it I realized that, with the exception of the invasive ring-neck dove screeching, the ruckus of the blue jays, and the occasional piercing sound of a red tail hawk, the sky had been quieting for some time.  I wondered why and so I took my question to Dan.

Me: “Tonight I only heard one call of a meadowlark and come to think of it, I haven’t heard the meadowlarks and the red winged black birds for a while. Are they leaving earlier?”

Dan: “They’re still here, but once the mating season is over and their babies have fledged there’s no reason for them to be singing.”

Me: “Ah, right, makes total sense. I can’t believe I’m just noticing that now. I see some birds bunching up but mostly lark buntings.”

Dan: “Yeah, they are gathering up for their fall migration.”

This I know, but I didn’t realize how early the silence came until this year.  It made me wonder what other changes I had missed, while engrossed in my own bubble.

Then, the other day, I was listening to Krista Tippet‘s show “On Being” on NPR. Her guest was Dan Barber, renowned chef and sustainable food/environment advocate. She asked a question that went something like this: “Dan, do you ever sympathize with those who have jobs, families, activities to attend?” It is so much easier and more affordable to pick something up in a box or package – do you think that’s ok?”  There was laughter and then Dan Barber replied with something like this: “No, I really don’t. If someone were to tell you that X amount of years ago people would pay for cable TV and would spend an average of 4 hours in front of it, would you have believed them? Now add Internet and I-phones to this. People not only found the time, they found the money.” W-O- W, I thought, they found the time and the money.

Dan and I often get similar questions. Although we empathize with the busy working families, we offer our viewpoints on the environmental effects and economics of it all, in addition to the flip-flop in income spent on food VS income spent on healthcare from years past. We had not, however, thought of what Dan Barber had mentioned. A change, that crept up on us, for better or for worse, for richer or poorer.

This time of year, change is in the air and most of us are aware of it. The temperature starts to slide to “more comfortable” in most regions. Folks with gardens are reaping the slow benefits of their homegrown produce. Kids are heading back to school and summer vacations are coming to a close.  We become more focused on work, children’s education and for some, the shuffling of them to and fro from one activity to the next.

But even when life gets busy, we should try to slow ourselves and remind ourselves of our greater environment. As consumers we all have a choice, we can be part of the problem or part of the solution. Everyday we vote with the choices we make, including the foods we eat. I know we all do the best that we can and I certainly do not mean to pontificate here, but only want to gently remind that together, one bite at a time, we can make a difference!

In celebration of the coming Harvest Moon, this month’s recipe is for Pizza, (“When the moon hits your eye like a big pizza pie that’s amore!”).  Instead of singing you the song, here is the delicious, healthy and mostly sustainably recipe. Cheers everyone! Jill

Italian Buffalo Sausage & Mushroom Pizza (3 medium or 6 small pizza)
Who doesn’t love pizza? And good pizza is well – irresistible. This will require a little bit of time, but all the steps are super easy.  Although I attempted my own pizza sauce, it just was not as good (and I tried many) as my favorite purchased brand, Mezzetti, which has a deep richness that I could not duplicate. For best results apply your toppings evenly and not too heavily. Baking the pizza can be done in a variety of ovens and the timelines for those are noted at the end of the recipe.

Ingredients:

• 1 – 1 lb. Wild Idea Buffalo Italian Sausage
• 1 – recipe, pizza crust
• ½ – cup basil pesto
• 1 – cup pizza sauce *Mezzetti
• 1 ½ – cups mushrooms, sliced
• ¾ – cup caramelized onions
• 12 – ounces fresh mozzarella or substitute chevre with fennel pollen
• 9 – ounces parmesan, grated
• salt, pepper & chili flake to taste
• flour & cornmeal

Preparation:

1. Prepare pizza dough per instructions below. Lightly flour work surface and your hands. Stretch and hold dough with one hand and form a fist with the other and place under the dough. Place on peel, baking sheet, or pizza stone that has been generously covered with flour or corn meal. Adjust shape with hands by stretching or scrunching dough into place.
2.  In a large saucepan over medium high heat, add the olive oil and crumble Buffalo Italian Sausage into pan. Lightly brown and stir occasionally breaking up sausage to desired pieces, about 4 minutes.
3. Spread pizzas with basil pesto, followed by the pizza sauce.
4. Top each pizza with desired amount of sliced mushrooms, caramelized onions, Buffalo Italian Sausage, mozzarella or chèvre, and parmesan cheese.
5. Baking:
   • Outdoor Brick Ovens: Have heat at about 700°. Slide pizza off peel and bake in oven for about 4 minutes, rotating once or twice while baking.
   • Indoor convection ovens: Place oven rack to lower level and preheat oven to as high as heat will go, 500° to 550°.  Bake on pizza stone or baking sheet for 8 to 12 minutes depending on your heat.
   • Gas Grill: Line gas grill rack low to flames with bricks and place bricks on upper grill rack if you have one. Place pizza stone on top of bricks (good old fashioned red bricks work great). Turn all burners to high heat and allow the grill to get very hot, so bricks are heated through, about 30 minutes. The bricks will help in retaining the heat and offer a more even cooking distribution. Slide pizza off of peel onto pizza stone and close grill lid.  Bake, turning once for about 6 minutes.
6. Remove pizza from oven or grill and place on a cutting board. Allow the pizza to rest for a few minutes before cutting. Season with chili flake as desired.

Pizza Dough (makes 3 medium or 6 large crusts) *Credit to Peter Reinhart.
This is fabulous dough! If not used for pizza it makes a great flatbread, brushed with a little pesto prior to baking.

Ingredients:

• 4½ – cups high protein flour (I used half Kernza whole grain flour & half organic bread flour)
• 1¾   – teaspoon salt
• 1 – teaspoon quick yeast
• 2 – tablespoons olive oil
• 1¾ – cup water, very cold

Preparation: In mixing bowl using a dough hook, sift flour, salt and yeast together. Add olive oil and water, scraping down sides as needed. Continue to mix for 6 minutes, stopping every two minutes to remove dough from the hook. Dust hands with flour and remove dough from mixer and place on flour dusted work surface. Knead dough for 1 to 2 minutes. Dough should spring back from touch. Divide into desired sizes and form into balls. Brush dough lightly with oil, place on lightly oiled baking sheet and cover loosely with saran or a plastic bag. Refrigerate for 8 hours or up to 3 days. Remove from refrigeration and allow to rest at room temperature for 4 hours. Proceed to Pizza instructions. *Dough can also be frozen for up to 3 months.

Basil Pesto
*I am not a ground pine nut fan, but if you are, add ¼ cup to ingredients.

Ingredients:

• 2 – cups fresh basil leaves, packed
• 2 – cups shredded parmesan cheese
• 3 – garlic cloves, chopped
• 1 – tsp. salt
• 1 – tsp. pepper (I like a little more)
• 2 – Tb. lemon juice
• 1 – cup olive oil

Preparation: Place all ingredients in blender and puree until smooth. Refrigerate.

Caramelized Onions

Ingredients:

• 1 – tablespoon butter
• 1 – tablespoon olive oil
• 2 – cups onions, diced
• 1 – tablespoons sugar+
• 1 – teaspoon balsamic vinegar
• season with salt and pepper

Preparation: Heat butter and oil in sauté pan over medium high heat. Add onions and sauté for 3 minutes. Add remaining ingredients and stir to incorporate. Reduce heat to low and stir occasionally. Cook for 25 minutes or until golden brown.