"About your potatoes" . . . and Fall Harvest Pizza

Sept 6/78

About your potatoes, if they are well hilled they can stay till 30 of September or even longer if there is no heavy frost but I like to get them up by Sept 27^th.

I have to go to Winnipeg to send away presents for the cousins in Ukraine.  Besides I want to see Diana’s house. 

 Diana been doing a lot of papering. 

I got close to forty quarts raspberries.  

Our strawberries just started this year so we only had some with cream and yesterday I open kettled two pints.

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FALL HARVEST PIZZA  (my recipe)

TOPPING #1:  This can be prepared a day ahead or first thing in the morning.

2 pounds tomatoes

3 garlic cloves, minced

3 tbsp olive oil (or canola)
Salt & pepper

·        Cut tomatoes in half, lengthwise.

·        Place cut side up in 13x9 baking dish.

·        Start oven preheating to 200.

·        Combine oil and garlic.  Spoon a bit onto each tomato.  Sprinkle with salt & pepper.

·        Roast for 4 or 5 hours.

·        Blend in food processor.  Set aside.

TOPPING #2

1 cup carrot, diced

1 cup parsnip, diced

½ head garlic, minced

1 tbsp olive oil

½ tsp coarse salt

¼ tsp pepper

·        Heat oven to 425.

·        Put carrots and parsnips in a small baking dish and stir with oil, salt, and pepper.

·        Roast for 30 minutes.  Set aside

TOPPING #3:    (this is a great way to cook Swiss chard!)

8 ounces Swiss chard, chopped, some water from rinsing still on leaves

1 small onion, diced

2 tbsp butter

¾  tsp coarse salt  (taste afterwards, may need another ¼ tsp)

½ tsp pepper

·        Heat butter in large skillet on medium high.  Cook onion about 5 min.

·        Add chard, salt, and pepper.  Cook until wilted (about a minute).  Set aside.

TOPPING #4

4 to 8 mushrooms, depending on size:  sliced

TOPPING #5

2 or 3 hot Italian sausages

·        Slice about ¼ inch thick and put in small baking dish.  Put this in the oven when preheating it to 500 to bake the pizza crust.  Remove when oven is ready.  Let cool and then cut the slices in quarters.  Set aside.

TOPPING # 6

6 to 8 ounces shredded mozzarella

                                                 Eleanor, Diana 1977