Welcome back to the Fancy Fork – your seasonal produce insight and farm-style recipes that are made to satisfy.
As we celebrate the beginning of summer and all the fun that is to come, it also is an exciting time to enjoy a whole new variety of seasonal produce! Whether you have your own garden, shop at the local farmer’s markets or keep life simple at the grocery store, check out the seasonal produce list below for what ingredients are at their peak.
Through the month of June, you’ll find all those iconic heirloom tomatoes, as well as arugula, asparagus, avocado, beets, bok choy, corn, collard greens, mushrooms, rhubarb, radicchio, spinach, zucchini, green beans, cucumbers and celery. The fruit list is ever growing with cherries, figs, lemons, honeydew melon, watermelon, raspberries, strawberries, apricots, blueberries, blackberries, plums and peaches.
This month’s recipe features a variety of seasonal ingredients from heirloom tomatoes to arugula pesto and peaches. Heirloom tomatoes provide an incredible number of nutrients that include potassium, niacin, vitamin B6, folate and the cancer-fighting antioxidant lycopene. Arugula is a small but mighty leafy green that may help maintain bone health, prevent early aging, promote weight loss and regulate blood sugar levels. And, then you have peaches that are a great source of vitamins C and K, which your body uses to heal wounds and so much more!
Sourdough Grilled Flatbread with Burrata, Hot Honey & Pesto
Servings: 8
Prep time: 15 minutes
Cook time: 5 minutes
Total time: 20 minutes
Ingredients:
For the Sourdough Flatbread:
- ½ cup Active Sourdough Starter, or Sourdough Discard
- 2 ½ cups All Purpose Flour
- ¾ cup Warm Water
- 2 T Olive Oil
- 2 ¼ tsp. Instant Yeast
- 1 tsp. Granulated Cane Sugar
- 1 tsp. Fine Sea Salt
- ½ tsp. Garlic Powder
For the Toppings:
- Burrata
- Baby Arugula
- Heirloom Tomatoes, thinly sliced
- Peaches, sliced and pitted
- Pesto
- Hot Honey
Instructions:
- In a large bowl, combine the warm water, yeast and sugar. Let sit for five minutes.
- Add the salt, garlic powder, olive oil and sourdough. Mix just until combined, then add the flour. Mix until a shaggy dough, then turn out on a clean surface to knead one to two minutes, until a smooth and pliable dough.
- Place back into the bowl and cover. Place in a warm environment to rise until doubled in size, about 45 minutes to one hour.
- Roll out the flatbread to ¼” thick oval with a rolling pin.
- Heat up your grill to 500F – 550F.
- Toss the peaches in olive oil to grill directly on the racks two to three minutes on each side.
- Brush the dough with olive oil on both sides, then place on the hot grill racks. Close the grill lid to cook for two minutes, until slightly charred on the bottom, then flip to cook two to three more minutes. The dough should have the grill lines and be puffed up.
- While warm, add a layer of pesto followed by the arugula, thinly sliced tomatoes, burrata, grilled peaches and hot honey.
- Season with flaky salt and crushed black pepper to taste. Enjoy!
