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Delivery 2/15/23


  1. Butter Lettuce

  2. Apples

  3. Parsnips

  4. Red Potatoes

  5. Bacon / Mozzarella Cheese

  6. Bucking the Sun Flour Blend /Mozzarella Cheese


  1. Local Bounti - Hamilton

  2. Moss Farm - Rollins

  3. Lifeline Farm - Victor

  4. Kimm's Organic Potatoes - Manhattan

  5. MT Natural Pork - Cascade Colony / Lifeline Farm - Victor

  6. Conservation Grains - Choteau / Lifeline Farm - Victor


A Note on Bucking the Sun Pizza Flour

This blend of whole grain flours does not need to be used exclusively for pizza dough, nor is it a ready-made dough mix. It just happens to be Judy Cornell's favorite blend of whole grain flours for homemade pizza dough. You can use it for cookies, bread, muffins, or any other baking project that strikes your fancy.


Parsnips & Apples w/ Marsala Reduction

Recipe adapted from Charlotte Druckman, NYTimes Cooking. Serves 4-6 as a side. You can substitute carrots for some of the parsnips, or some of the apples, if you wish.

1 1/2 lbs parsnips

2 medium apples

3 Tbs unsalted butter

1 tsp granulated sugar

Kosher salt and black pepper

2/3 C sweet Marsala

Flat-leaf parsley, chopped for garnish (optional)

  • Scrub the parsnips and halve them lengthwise, if very thick. You can remove the woody core of the parsnip, if you wish, but I don't think it's totally necessary. Chop into 1-in pieces.

  • Rinse and core the apples. Chop into 1-in pieces. You can peel the apples first, but again, I don't think it's totally necessary.

  • In a large, heavy skillet or Dutch oven, add the parsnips with enough water to just barely cover them (~2 C). Bring to a simmer, then cover the pan and continue to simmer until parsnips are crisp-tender, ~20 min. Drain the water and return the pan to the heat.

  • Add the butter and apples and cook, stirring continuously, until butter is melted and evenly coats the apples and parsnips, ~2 min.

  • Add the sugar, 1/2 tsp salt, and 1/4 tsp pepper and cook, stirring continuously, until the sugar melts, ~2 min. Pour in the Marsala, reduce the heat to low, cover and simmer for ~5 min.

  • Remove the lid, increase the heat to a boil, and let the sauce reduce until it is syrupy and coats the parsnips and apples, ~10 min. Taste for seasoning, and garnish with parsley, if using.


Inverted Pizza with Onions, Potatoes, & Bacon

This dish involves the combination of 2 recipes. If you want to make the Bucking the Sun Pizza Dough, you will need to start it in the morning, or even the night before you plan to have pizza. You can also use store-bought dough. The rest of the recipe is adapted from Milk Street: Vegetables. Serves 4-6.

1 recipe Bucking the Sun Pizza Dough, or ~ 1 1/2 lb store-bought pizza dough, at room temperature

All-purpose flour, for dusting

1 large or 2 small onions, halved and thinly sliced

8 oz red (or gold) potatoes, rinsed well and sliced 1/8 to 1/4-in thick

2-3 strips of raw bacon, cut into 1-in pieces (optional) if omitting, use an extra 1 Tbs oil on the veggies

2 Tbs fresh thyme or rosemary, chopped (optional but good!)

1 Tbs honey

3 Tbs extra-virgin olive oil, divided, plus more as needed

1/2 tsp ea. salt and pepper

Up to 1 C ricotta cheese

  • Follow the Bucking the Sun Pizza dough instructions, if making, up until the point it instructs you to divide the dough in half. Don't divide, instead leave it whole and follow the instructions below:

  • Preheat oven to 500 F with the rack on the lowest position. Get out a rimmed baking sheet, preferably one that won't warp in high heat, and spray or lightly coat it with oil

  • In a bowl, combine the onions, potatoes, bacon, herbs, honey, 2 Tbs olive oil, and 1/2 tsp each salt and pepper.

  • Spread the mixture out on the baking sheet in an even layer and bake without stirring until the onions and bacon begin to brown and the potato is softened but not fully cooked, ~15 min.

  • Meanwhile, on a well-floured surface, gently stretch the room-temperature dough by hand or roll it with a rollling pin into a 12x16-in rectangle (or the dimensions of your baking sheet). Work from the center outward to ensure dough is an even thickness. If it is resistant to stretching, or shrinks back, let rest for 5-10 minutes, then try again. You may need to let it rest a few times, depending on how elastic the dough is. It's ok if it ends up being slightly smaller than the pan dimensions.

  • When the onion-potato mixture is done, remove pan from oven, but leave the oven on. Careful to not touch the hot pan, lay the dough over top of the hot vegetables. The heat from the vegetables should help relax the dough so that you can gently stretch it and tuck it along the edges of the pan. It should completely fill the pan and cover the vegetables.

  • Brush the surface of the dough with 1 Tbs oil, then use a fork to poke holes every 2-3 inches all over it. Bake for ~15 minutes, or until the surface of the dough is well-browned.

  • Remove from the oven and immediately invert a wire rack on top the pan. Carefully, and with hot pads, hold the pan and rack together and flip to invert, so the top of the dough is now resting on the rack. Lift off the baking sheet, using a metal spatula to loosen any vegetable or bacon pieces that may have stuck to the pan and simply place them back on the pizza.

  • Dollop the top of the pizza with ricotta, then cut and serve


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