Tuesday, May 28, 2013

It's A Week Off For Tree-Top Baking

If you are on our weekly email list, or were at the market last week  you know that Tree-Top is taking a week off.  We will not be at the June 1 market.   

We will return the following Saturday June 8. 

If you would like to join our email list, just go to our website, and on the right hand side of the page click "Sign Up Now!).

Friday, May 24, 2013

Local Produce and Tree-Top Baking

This week, we will be featuring two items that include local island grown produce.  

Garlic Scape Focaccia (made with fresh garlic scapes from Georgie Smith's Willowood Farm Of Ebey's Prairie).  We made this twice last year, and this Saturday will be the last time this season..... Oh, and they sell out REALLY FAST!

Our second feature is Spinach Fetta Croissants, made with local spinach from Pam's Place Produce. 

 See you at the Bayview Farmers Market tomorrow, 10-2


Thursday, May 16, 2013

Week 4 of the market, and a new idea

For the past two years, Tree-Top Baking has been offering pizza dough for sale. 

 Many of you have been super happy with the pizzas you've created.  The other week, we had a few pieces of dough left over and thought...what about Calazones? 

So, after a bit of work, we came up with this—another use for pizza dough...


1 -Bag Tree-Top Pizza Dough 
1- Onion
1- Red (or other bell pepper)
1- Bunch Swiss chard (preferably from Bayview Farmers Market
1 1/2- cups Stewed tomatoes (any kind will do—left over spaghetti sauce works well) 
1- cup chopped cooked sausage (I used Louisiana smoked sausage)
Cheese (your choice and about 1/8 cup per calazone)

Process: I took one bag of pizza dough, divided it into two (you could do three, they would just be smaller), flattened it into a 7" round. 

You get the idea.  Saute the onions, add the peppers, then the chard (stems first) then the sausage.

Saute until the chard is wilted, and almost done.

Add tomatoes and cook for about 3 minutes.
Flatten pizza dough (1/2 of dough ball)
Add 1/2 cup of filling to middle of dough. 
Top with cheese of your choice.
Fold dough over filling.

Crimp dough to seal.

Place on parchment lined sheet pan.  Bake at 400 for 10 minutes then lower oven to 350 and bake for 15-20 minutes or until brown.
All you need to to is add a salad and a great glass of wine or bottle of beer and you have a great, quick dinner.  
If you make extra (I suggest you do), bake them, let cool and freeze.