This week we will have purple potatoes, sweet onions, snap beans, elephant garlic, arugula, kale, parsley & peppers in the share.

White Arugula Pizza
1 12-inch round of pizza dough, stretched
1/2 cup fresh mozzarella
Extra-virgin olive oil
Kosher salt
1/4 cup Parmesan, finely grated
2 handfuls arugula, washed & cut into bite size pieces
Half a lemon, juiced

Break the mozzarella into small pieces and place them gently on the stretched dough on a baking sheet. Drizzle lightly with olive oil and a pinch of salt and scatter the Parmesan over the top. Bake until the crust is golden brown and the cheese is bubbling, approximately 4 to 8 minutes. Meanwhile, put the arugula in a large bowl and dress it lightly with a splash of the olive oil, the lemon juice and salt to taste.
When the pizza is done, put the dressed greens on top of the pie and serve immediately.

Roasted Elephant Garlic
1 heads of garlic
1 Tablespoons olive oil
Kosher salt

Preheat the oven to 350 degrees F. With a very sharp knife, remove just enough of the root end of the garlic bulb to flatten it enough to sit upright. From the more tapered, flower end of the bulb, slice 1/4 to 1/2-inch off the top to reveal the garlic cloves within.

Place the garlic bulb upright in a baking dish, and drizzle 1 tablespoons olive oil over the top of the exposed cloves. Season with a touch of salt and pepper, cover with aluminum foil, and roast 30 to 35 minutes, until the garlic cloves take on a rich golden color and the papery covering has begun to brown but has not blackened. Remove from the oven and cool several minutes before serving. Best served as a spread.