Pepper Place Farmers Market

The Pepper Place Saturday Market is in full swing! And you've got to get there early if you want strawberries!

Yesterday, I got to help out at the Jones Valley stand. It was a wonderful experience to have put a little bit of sweat into what we were selling, and then see how much people appreciated it. So many people exclaimed, "You grew that HERE? In the CITY? Wow!" The other night at the CSA Potluck, Edwin, JVUF executive director, explained how difficult it has been to cultivate land that has so much urban debris in it-- rocks, cement, glass, even large remnants of structures that were once on the property-- but that with hard work and creativity, along with using the city to your advantage, such as reusing food scraps and leaves for compost, it is possible. And the beautiful Jones Valley stand at the market it testament to that.

Farm to Market:

Jones Valley Market Arugula Pizza:

1 Pizza Crust (most groceries sell ready-to-use fresh dough)
1 1/2 cups shredded mozzarella
4 slices pancetta, cooked
1/4 cup olive oil
1 large clove garlic, minced
3/4 cup diced pineapple
1 hand full arugula
salt and pepper to taste

Preheat oven to 450 degrees. Brush prepared dough or ready to use crust generously with olive oil and garlic mixture. Season with a little salt and pepper. Sprinkle cheese and top with pancetta. Bake until crust is done and cheese is bubbly and beginning to brown. Remove from oven. While the pizza is still piping hot, top with arugula and pineapple, and drizzle with a little more olive oil. Let stand for 2-3 minutes. Slice and enjoy!