Tim Spannaus's blog

Yes, it’s been hot here in Michigan and across much of the country. And we complain about the heat.

But while at the Royal Oak Farmer’s Market Saturday, buying produce to eat right now and much more to can for later, it occurred to me that the beautiful cucumbers, tomatoes, berries, corn and other great food on display is there because it’s summer and it’s hot. It’s hard to grow tomatoes in cooler climates. Corn needs long hot days and nights.

Enjoy the great bounty of summer produce. And endure the heat that makes it all grow.

We tried the stuffed pizza from the King Arthur Flour site. Great! Collette and I have some differences over pizza: She prefers simple pizzas, cheese and nothing else. I like pizzas with a lot of toppings. So there was some concern over the stuffed pizza. It has cheese, of course, plus sausage and spinach.

Not to worry. We both loved it.

Stuffed Pizza

It’s a two crust pizza, with sausage, mozzarella and spinach in the middle. Cover the top crust with tomato sauce and grated parmesan cheese.

Stuffed pizza

The recipe is at http://www.kingarthurflour.com/recipes/stuffed-pizza-recipe

Let me know how yours turns out, or better, post your comments on the King Arthur blog.

Collette’s taking a nutrition class so we’re eating better foods.

This recipe for a zucchini and swiss chard tart is really great to eat and seems healthy. What I really liked about it is the crust, which contains whole wheat flour and is really a yeast recipe. Don’t worry if you’re not used to working with yeast breads; you make it with a mixer and it’s duck-soup simple.

The result is a savory vegetable tart with a crust that is much lighter than it has any right to be.

I want to try the crust with other savory recipes, like quiches, which we sometimes avoid because of the high-fat crusts.