Author: The Migoni Kitchen / Servings: 6 people / Total Time: 2 hours (rise time for dough), 15 minutes cook time

Once the weather heats up, we turn to no-cook or grilling recipes as much as possible. Who wants to turn on the hot oven in this Texas heat?? Enter this easy grilled flatbread recipe! We use a basic charcoal grill and love the results. This grilled flatbread is incredibly delicious and can be topped with really any ingredients you want! Let’s start with our personal favorite – grilled zucchini, ricotta, and hazelnut flatbread!

The dough recipe features only a few ingredients that you likely already have on hand in your pantry! Flour, yeast, milk, sugar, and salt. It does need to rise for a good 1-2 hours, so this is a great recipe to prep on a weekend for those that work during the week! The dough recipe makes about 3 flatbreads, so even better, make this for your next get together and pair with a batch of your favorite cocktail for a fun night.



Ingredients:

• Flatbread Dough (Makes 3 flatbreads)
• 1 Cup Bread Flour
• 1 Cup All Purpose Flour
• 1 Teaspoon Kosher Salt
• 1 Packet Fast Acting Yeast
• 1 Cup Whole Milk
• 1/2 Teaspoon Sugar
• 1 Tablespoon Olive Oil for brushing prior to grilling

Toppings

• 3 Large Zucchini Sliced into approximately ¼ inch rounds
• 12 Ounces Whole Milk Ricotta
• 3/4 Cup Hazelnuts Chopped
• 1/4 Cup Fresh Basil Chopped
• 1/4 Cup Extra Virgin Olive Oil
• Sea Salt for Topping
• 1 Teaspoon Black Pepper

Instructions:

Dough:

Combine the flours and salt into a large mixing bowl or bowl for your standing mixer.

Combine the milk with the sugar and microwave for about 30 seconds to warm it slightly. Stir to dissolve the sugar, then add the yeast packet.

Allow the yeast to proof for 1-2 minutes. You should see a bubbly foam forming. If this does not occur, your yeast may be old or no longer active.

Once the yeast has proofed, you can add it to your flour mixture and knead using the dough hook attachment or by hand for about 5-6 minutes.

The dough should be soft and stick to itself. If it feels dry, you can add 1 tablespoon of water as needed until the desired consistency is reached. Cover with plastic wrap or damp towel and let rise for about 1-2 hours or until the dough has doubled in size.

Toppings:

While the dough is proofing, toss your zucchini in about 1/4 cup of olive oil, 1 teaspoon of kosher salt, and 1 teaspoon of black pepper.

Get your grill ready, you want it reaching medium-high heat.

Grill the zucchini for about 2 minutes on each side then remove from the grill and set aside.

Once the dough is done proofing, divide it into 3 equal parts. Using a rolling pin, roll them out until about 1/8 inch thick. Brush with some olive oil and sprinkle on some salt before adding onto the grill.

Gently place onto the grill (using a pizza paddle helps) and cook for about 1-2 minutes on each side or until charred and bubbled up.

Remove from the heat and allow to cool slightly. Then spread the ricotta in an even layer, followed by the grilled zucchini, chopped hazelnuts, and fresh basil. Top off with a drizzle of olive oil and sea salt. Repeat with the other 2 remaining flatbreads.

CSA Box Contents Week of June 10th

We think that our staff is the best in the business (okay, okay, we are a little biased), but the JBG family hails from all over the place and covers the gamut in talents and interests. We love sharing events, adventures, and side projects that inspire and excite our JBG-ers (food-related or not) with the community. Check out the staff-curated list of favorites below!

JBG-ers. Photo by Scott David Gordon.

Faith (Customer Service Extraordinaire)

My pick this month is Parallel Lives. Remember the black-haired witch from Hocus Pocus? Well, she wrote a two-person play with her comedic partner Mo Gaffney, and it's really funny. Go see it!

Heydon (Farm Writer)

My dear friend, Kathleen got married this past weekend and had a really intimate post-city hall lunch with friends at Bufalina. It was my first time visiting this Austin establishment and the pizza was perfection. Not to mention the summer salads and charcuterie boards... it was the perfect place to share food with friends and celebrate. Check it out!

Kathleen, the bride, at Bufalina. Photo by Heydon Hatcher.

The summer heat is upon us and my swimming needs have increased tenfold, so Deep Eddy and Barton Springs are, of course, my June staff pick. There's nothing like the cooling spring waters of these two Austin mainstays.

Friends at Deep Eddy. Photo by Heydon Hatcher.

Devon (Farmer's Market Manager)

Summer veggies are back and I am so happy to see them! And tomatoes are finally here!! I love canning homemade tomato sauce. Last year I saved a few jars worth and every time I opened one I was renewed with the pride of eating food that I made fresh and successfully stored. My family was always big on preserving food. When I was growing up, my stepdad had a garden in the backyard and he put up homemade pickles and jams every year. My great-grandmother had years and years worth of olives from her tree canned in the pantry. I remember being a kid and eating a jar of olives that had the year BEFORE I was born on the label. So I like to preserve food to carry on the tradition and also have peace of mind that I'm less likely to starve when the zombie apocalypse hits.

This summer, I'm really looking forward to canning/preserving even more than I did last year. My pickles last year were a flop so I hope I can keep them crisp this year. I may pickle some okra and yellow squash too. I would like to get peaches at the markets to make jams and pies.

And once I make a big ol' batch of tomato sauce then I can make veggie lasagna, eggplant Parmesan, spaghetti, etc. My veggie lasagna is killer! I make it without noodles and just use thinly sliced eggplant, zucchini, and summer squash instead. I make vegan ricotta out of cashews and a "meaty" mushroom and onion mix, layer it all up, top it with some store-bought vegan cheese and pop it in the oven. I have perfected this recipe over the years, stealing elements from recipes I have found online. It takes me several hours to make but it's so worth it! Even meat lovers agree that it is yummy and satisfying. This summer is going to be so delicious!

Megan (Recipe Developer)

Girls trip to Orcas Island!!! I’ll never miss an opportunity to visit the San Juan Islands, it’s Pacific Northwest paradise! Hopefully, we’ll see some whales, and we will definitely be hiking, oyster eating, lake swimming, fruit picking, kayaking, and porch hanging to our hearts' content.

Fruit picking in the San Juan Islands. Photo by Megan Winfrey.

Oysters! Photo by Megan Winfrey.

Mike Mo (Wholesale Manager)

HBO's new show, Chernobyl. It's frightening, eye-opening, and crazy how little the world knew about what was happening at the time. Check it out.

Stephanie (Farmer's Market Crew)

I was just reminded that I've been working with JBG since 2011! I was part of the wonder-team at Barton Springs Farmers Market back in the good 'ole days. At the time, I found myself missing my family farming roots and needed a fix; JBG saved the day! I still happily jump behind the booth from time-to-time but this past year, I've been spending more time with the family on our new property in Northeast Texas. I am able to follow my true passion, being a wildlife biologist for myself, without getting paid. Management plan in place, check, bluebird boxes, check, honeybees, check, playing with wild plants and animals, check!

Turtle friend on the property. Photo by Stephanie Shelton.

Hannah (Farmers' Market)

Now that summer is here I am stealing my mom's vintage convertible and riding around town or into the hill country with my little sister & her GSP pup, Grady!

GSP, Grady. Photo by Hannah.

Peak tomato harvest is right around the corner, and we couldn't be more elated. Chomping into a fresh juicy 'mater is like tasting sweet, succulent sunshine. The arrival of this beloved nightshade also denotes the dawn of our sweatiest season, summer! Our recipe developers have honored this summertime darling in all sorts of diverse and nuanced ways over the years, and this week we want to highlight five of our favorite recipes.

5. The Simple Caprese Salad - Let Your Tomatoes Shine

We love recipes that simply adorn tomatoes so that their inimitable taste is not adulterated, and Mackenzie hits the nail on the head with her Caprese salad.

Caprese Salad by Mackenzie Smith Kelley.

4. Canned Tomatoes - Your Ticket to Summer in the Depths of Winter

Though this might not seem like the most exciting recipe, there is definitely some serious magic in opening up a bottle of summer-fresh tomatoes in the thick of winter to add to bolognese sauce or pizza sauce. Megan's recipe is a sure fire way to can up the summertime.

Whole canned tomatoes. Photo by Megan Winfrey.

3. Tomato & Peach Salad with Labne & Tomato Vinaigrette - Showstopping + Mouth-watering Gorgeousness

This salad came into our lives at the JBG Tomato Party a couple years back, when Mackenzie "threw" it together because she was missing certain ingredients for another plate. If you want to impress guests with some tangy labne, peaches and tomatoes at their peak ripeness (very important), some herbs, and a drizzle of vinaigrette... do yourself a favor and make this dish! Serve with warm crusty sourdough, and you will soon be swooning, too.

Tomato & Peach Salad with Labne & Tomato Vinaigrette. Photo by Rick Cortez.

2. Tomato & Honeydew Gimlet and The Tomato Martini - 'Mater Cocktails That Are Sure to Make You Everyone's Favorite Bartender

Nadia, our favorite farm mixologist, says it best re: her Tomato & Honeydew Gimlet, "This twist on a classic gimlet is the epitome of summer - the sweet juicy honeydew is a perfect contrast to tart -- almost grassy -- green tomatoes. Gins are distilled with various botanicals such as juniper berries, so using a fresh herb like basil is the perfect complement to those earthy spices."

Equally as delicious, Megan's take on the Tomato Martini is subtle, crisp, and refreshing.

Friends enjoying Nadia's gimlet by Rick Cortez, and Megan's 'mater martini by Megan Winfrey.

1 - Brenton Johnson's Famous Fried Green Tomatoes - A Classic

Nothing says home quite like a fresh batch of fried green tomatoes for native Alabamian and head farmer, Brenton. The recipe is super simple and results never disappoint. The crispy and salty outside paired with the succulent farm-fresh green 'maters on the inside will transport you to your version of comfort any night of the week.

Brenton preparing green tomatoes. Photo by Scott David Gordon.

Fried green tomatoes in the skillet. Photo by Scott David Gordon.

Brenton's tomato varieties this year. Photo by Scott David Gordon.

We have been busy picking tomatoes at the farm! It feels like all of a sudden it's summer. We have had such an unusually cool year... it hasn't even been in the high 90's yet and it's Austin in June! This means that our tomatoes have been ripening later than usual. Normally by this time of year, we are harvesting loads of tomatoes, and next week will be our first major harvest. We have a great variety this year (as you can see in the photos): Heirlooms, San Marzanos, Cherries, and the big ole slicer Beefsteaks!

Like we mentioned last week, we didn't plant as many tomatoes this year, so our tomato season will be shorter and more focused on getting the best tomatoes we can to our CSA community! We aren't doing a U-Pick, so if you want to ensure your portion of the tomato harvest, grab some 'maters through our bulk sale.

With all the rain, it's like a forest out at the farm. We are just starting to harvest eggplant, peppers, and okra, and getting sweet potato planting started, too. Come check out the summer harvest at markets this weekend.

Tomato babies growing strong! Photo by Scott David Gordon.

Checking out the 'mater bounty. Photo by Scott David Gordon.

Cilantro. Photo by Scott David Gordon.

Beet harvest. Photo by Scott David Gordon.

Tomatoes in all their different hues. Photo by Scott David Gordon.

Harvesting tomatoes. Photo by Scott David Gordon.

Towers of tomatoes. Photo by Scott David Gordon.

Gorgeous tomato striations. Photo by Scott David Gordon.

Recipe and Photo by Megan Winfrey

These hearty bundles of romaine have been making me so happy lately. Chopped salads, char-grilled caesars, dippers, and lettuce wraps (to make a few) are such easy ways to munch these crunchy leaves and keep cool in the rising heat. We love to make lettuce wraps on fridge clean-out days because you can throw practically anything into romaine and guarantee it will be delish. Feta is by far my favorite cheese to pair with lettuce wraps. Chilled crisp lettuce, warm filling, and cool salty feta are a perfect combo bite after bite.

For these particular lettuce wraps, I started by softening chopped garlic and onion in a skillet over medium-low. I added ground turkey, seasoned with salt, cracked white pepper, ground ginger, garlic powder, and a hint of cayenne, then cranked the heat up to medium-high. I like ground turkey to get nice and brown - I find that it looks more appetizing and adds more flavor.

Once the filling is cooked you can get creative with the toppings. I like chopped pickled jalapenos, fresh onion, tomato, and cilantro, toasted pepitas, feta or queso fresco, and always hot sauce.

CSA Box Contents Week of June 3rd