Fifty Second Friday: My Last Asparagus

The last, the very last. Yes, that brief spring period where asparagus dominates the menu has come to an end. As temperatures become warmer, these little stalks can think of little else but going to seed. But the time is ripe, as summer produce beings to proliferate. Tomatoes, basil, and zucchini have started to show their lovely faces at market. 

That is something we just have to embrace when eating with the seasons. Sometimes they are just excruciatingly short. Black raspberries only stick around for about three weeks. Green garlic and garlic scapes only last until the bulb has grown up. Strawberries are done (for now), and there will be a flurry of figs in the late summer/early fall. And while this may be difficult to stomach, in a culture where we are accustomed to buying whatever we want, whenever we want, there is a certain beauty in it. The anticipation of the season's first blueberries; the juicy decadence of a perfectly ripened, height-of-summer peach; the crunchy sweetness of the prolific peas (sugar snaps, please).

So in an attempt to pay homage to the outgoing season and the one incoming, I melded everything on top of a baked crust. The aging asparagi met the fresh garlic, at the apex of its life; first of the season summer squash and basil fraternized with last-year's canned tomatoes. It was heavenly.

Spring Meets Summer Pizza Pie

crust

1/4 cup buckwheat flour

1/4 cup millet meal

1/4 cup corn meal

1/4 tsp xanthan gum

1/4 tsp baking soda

1/4 tsp baking powder

1/4 tsp salt

1 tbs olive oil

1 tbs almond milk

1. Combine all ingredients until you can form a ball. If it's really sticky, as some additional flour. Roll out to about 1/4 inch thickness (I made three mini pizzas).

2. Top with tasty veggies (see below). Bake at 375 for 20-25 minutes. Enjoy!

toppings

1 small or 1/2 medium yellow summer squash, thinly slices

4 asparagi chopped

1/2 cup chopped tomatoes

1/4 cup basil pest (I made mine with basil, olive oil, salt, lemon juice, and pepitas)

Sprinkle of nutritional yeast 

Happy second day of Summer!! For more, check out Wellness Weekends.