2013 local foods directory now available

The 2013 edition of the North Dakota Local Foods Directory is now available from the North Dakota Department of Agriculture.

Agriculture Commissioner Doug Goehring said the guidebook may be used for finding fresh, high quality food products such as fruits and vegetables, eggs, jams and jellies, beef, goat, lamb, poultry and other locally-sourced products.

The 48-page directory lists more than 125 local food providers, including farmers markets, roadside stands, pick-your-own gardens, CSAs and home delivery produce operations. Each listing includes the name of the operation, address, phone number, description of products offered, times of operation and contact persons. Maps show the location of farmers markets.

The directory also contains a harvest calendar to help consumers determine the best times of the growing season to buy locally-grown vegetables, fruits and bedding plants. Ron Smith, former North Dakota State University Extension horticulturalist, developed the information for the calendar.

Free copies of the 2013 Local Foods Directory can be obtained by contacting the North Dakota Department of Agriculture, 600 E. Boulevard Ave., Dept. 602, Bismarck, N.D. 58505-0020, by phone at 800-242-7535, by fax at 701-328-4567 or by email at ndda@nd.gov. Directories are now being sent to people who requested them in the past.

Copies also will be available at libraries, local chambers of commerce and county extension offices.

Aid Inc. offering cookbook

Aid Inc. and Brighten's Thrift Shop in Mandan is offering a new cookbook, "Our Best Recipes," compiled by staff and volunteers.

The thrift shop is at 314 W. Main St., Mandan, and will be open from 9 a.m. to 7 p.m. the week of July 22-26. Cookies and juice will be served every afternoon that week.

Regular hours for Brighten's Thrift Store are from 9 a.m. to 7 p.m. Mondays and Thursday, from 9 a.m. to 5 p.m. Tuesdays, Wednesdays and Fridays and from 9 a.m. to 3 p.m. Saturdays. The store is closed Sundays.

Aid Inc. is celebrating 30 years of offering support to the working poor in 2013. The late Rev. Charles Backes led the organizing for Aid Inc., which also provides assistance through its Self-Help Center.

For more information, visit www.aidincbrightens.com.

Grilled Pizza

Makes 8 servings

2 1/2 teaspoons active dry yeast

2 cups warm water

3 1/2 cups all-purpose flour

1 cup semolina flour, plus extra for dusting

1 tablespoon salt

1/4 cup olive oil

1 1/2 cups tomato sauce

2 cups grated mozzarella

1/4 cup sauteed diced onions

2 tablespoons basil chiffonade

Combine the yeast and water in a bowl and stir to dissolve. Let the mixture sit until a thick foam forms.

Add the flours and the salt to the yeast and stir by hand, or mix on medium speed in an electric mixer using the dough hook attachment, until the dough is smooth and elastic, about 5 minutes.

Transfer the dough to a second bowl that has been lightly oiled. Cover the dough with a clean kitchen towel and let rest at room temperature until nearly doubled in size, about 1 1/2 hours.

Gently fold the dough over and allow it to rise for another 45 minutes.

Preheat a gas grill to high. If you are using a charcoal grill, build a fire and let it burn down until the coals are glowing red with a moderate coating of white ash. Spread the coals in an even bed. Clean the cooking grate.

Roll or stretch the dough into a 12-inch round. Lightly dust a 12-inch pizza pan with semolina flour and lay the dough round on top. Brush some of the olive oil over the entire dough round.

Lift the dough from the pan and place the pizza dough directly on the grill with the oiled side face down. Brush the dough with the remaining olive oil. Grill the pizza until the dough is marked and it puffs up slightly, 3 to 4 minutes. Flip the pizza over and spread the sauce evenly over the round, leaving a 1/2-inch border around the outside edges. Evenly sprinkle the cheese over the sauce and top with the onions. Close the lid on the grill. Cook the pizza until the crust is golden brown and the cheese is slightly brown and bubbly, about 2 to 3 minutes more.

Remove the pizza from the grill and sprinkle the basil chiffonade on top. Cut the pizza into 8 slices and serve immediately.

Per serving: 350 calories, 15 g protein, 44 g carbohydrates, 3 g fiber, 13 g total fat, 4 g saturated fat, 880 mg sodium.

- Culinary Institute of America

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