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    April 14, 2016 Owen Tree Service is pleased to announce that another member of its staff, Calvin Mass, has passed the ISA Certified Arborist examination. The ISA Certified Arborist examination was developed with the input of tree care industry experts from around the world, representing a variety of aspects in the field of arboriculture. By passing the ISA Certified Arborist test Calvin has demonstrated a high level of knowledge on arboricultural practices such as tree biology, tree installation & establishment, urban forestry and tree protection. of Agriculture certified applicator for Owen Tree Service for 5 years. While Calvin has mostly been involved with tree spraying, tree fertilization and tree injections he has also been called upon to work on residential or commercial tree crews, provide work proposals to home owners and perform property inspections for quality control purposes. Calvin has also been instrumental in the design and development of the last two versions of the Owen Tree Service website. Calvin comes from a large family and enjoys spending time with family and friends and doing just about any outdoor activity. While learning what he can from the veteran arborists at Owen Tree, he is also currently working towards a landscape horticulture degree at Oakland Community College. Advertise Your Product Here – contact [email protected] Active Prep time: 50 to 55 minutes Inactive Prep time (rising of dough): 1 hour and 15 minutes Bake time: 15 to 20 minutes In the past months, I’ve avoided soy and corn flours which are “snuck” into many baked products we buy (read the labels carefully). This delicacy is a specialty of Campania, Italy, where the production of dairy products is rooted in the region’s ancient Greco-Roman past. Soy and corn are GMO’s or “genetically modified organisms”. In 1570, the great connnoisseur of regional Italian cookery, Bartolomeo Scappi, mentioned “mozzarella di bufala” for the first time in his culinary treatise, Opera. In simple terms, soy, corn and other gmo’s are modified or “altered” at the gene level. Divide the dough balls among two greased and floured 12 X 18-inch baking sheets. The word “mozzarella” derives from the verb “mozzare”, a hand gesture which divides an elongated piece of “pasta filata” or freshly pulled cheese into single “mozzarelle” (Italian, for mozzarellas). Prep time: 15 to 20 minutes Serves: 4 Ingredients: One 8-ounce fresh buffalo mozzarella packed in water (cut into 4 slices & then in half -OR- Four 2-ounce fresh buffalo mozzarellas (each cut in half) 4 wooden skewers, set aside until ready to use 8 slices olive bread 8 fresh basil leaves 1 vine-ripened tomato, cut into 4 slices 1 Heirloom tomato (reddish-yellow in color), cut into 4 slices Extra virgin olive oil, for drizzling Salt and pepper, to taste 12 olives, for garnish 1. In an effort to say healthy, I’ve switched to Bob’s Red Mill® Organic, Unbromated flour products exclusively. With floured hands and using a knife, cut off dough in pieces measuring 2-inches. Set the dough balls 2 inches apart on the baking sheets: 13. Notice the photo with the mozzarella and layout of ingredients – these starters are intended to be fun to make, pleasing to the eye and exquisite. If using one 8-ounce mozzarella, cut it into 4 slices and cut each slice in half to yield a total of 8 pieces. Using a 3-inch round cookie cutter or a glass, cut each slice of bread to yield a total of 8 round bread slices. Why not try your hand at baking organic olive-rosemary rolls. Do your laundry or get your other work done while waiting. Set the bowl on a wood board (no granite, marble or stone), away from draft, to rise for 45 minutes. After 45 minutes, punch down the dough in its center. Cover the baking sheets containing the dough balls with a clean cloth; set aside to rise on a wood board, away from draft for 30 minutes. If using four 2-ounce mozzarellas, cut each one in half (you will have a total of 8 pieces). Save the leftover bread pieces in a sealed food storage bag for another use (such as enjoying them on a future binge). For each serving, use 2 bread rounds, 2 basil leaves, 2 mozzarella slices, 1 vine-ripened tomato slice, 1 Heirloom tomato slice and assemble as follows: 4. Arrange on a platter, garnish with olives and serve immediately. Wine suggestion: chilled Greco di Tufo – this is one of my favorite whites from the region of Campania, Italy. The aroma of freshly baked bread will warm your heart and soul. Ingredients: 1 envelope yeast 1 teaspoon granulated sugar 2 cups warm water One 10 to 15-ounce jar or can of organic Kalamata olives (drained, pitted and coarsely chopped) One 5-inch sprig fresh, organic rosemary (leaves removed and stem discarded) 1 large clove garlic, peeled 1-1/2 teaspoons sea salt 1 jalapeno pepper (optional), stem cut and discarded 1 large organic egg 4 tablespoons extra virgin olive oil 3-1/2 cups Bob’s Red Mill® unbleached, organic and unbromated, all-purpose flour 1-1/2 cups Bob’s Red Mill® organic, whole wheat flour 1. In a separate 2-quart bowl, combine 2-1/2 cups all-purpose flour with 1-1/2 cups wheat flour (reserve the remaining 1 cup all-purpose flour for when you will knead the dough). Gradually stir the combined flours into the bowl with wet ingredients until a sticky dough forms. With floured hands, gently knead the dough, letting it absorb a little flour at a time. When dough is soft but no longer sticks to your hands, transfer it to a large, oiled bowl. Push a skewer through the center of one bread round, positioning the bread within a 1/2-inch of the skewer’s tip. With shears, trim the remaining skewer, leaving 1/2-inch of the skewer tip outside the bread round. Note: Do not prepare this recipe ahead of time, as the mozzarella will become watery and change its texture. In a 1-quart saucepot, combine the yeast and sugar; set aside. In a separate 1-quart sauce pot, warm up the water. Pour 1 cup of the water over the yeast and sugar mixture. Meanwhile, in a food processor, grind together the rosemary leaves, garlic, sea salt and jalapeno pepper; set aside. After the yeast mixture has risen for 15 minutes and looks puffed up, transfer it to a 6 to 8-quart glass or porcelain mixing bowl. Mix on low for about 1 minute or until the dough looks uniform. Follow with a basil leaf and then alternate the mozzarella and tomato slices. Text and Photographs ©2010 Nancy De Lucia Real Nancy De Lucia Real is an art historian and chef.

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