This is the second year that we’ve participated in the Ledge Ends CSA with our friends Janie and Ken, and the second year that we’ve celebrated the last share of the season with a “well, what’d we get?” pizza potluck. We elected to leave the rutabagas, radishes, and kale off of the pizza, but Ken and I still made four delicious pies using locally grown organic vegetables, and, uh, the bounty of the neighborhood Whole Foods:

Left: tomato sauce with mozzarella and parmigiano.
Right: sliced heirloom tomato, spinach, garlic, and mozzarella.

Left: hot italian sausage, green pepper, red onion, tomato sauce, mozzarella, and parmigiano.
Right: olive oil, garlic, leek, fingerling potato, black forest bacon, chevre, and mozzarella.

Four deeeelicious pizzas. Thanks to Ken and Janie for sharing delicious veggies with us all year long.

Update: Behind-the-scenes photos from Ken here and here.