No blizzard here on Saturday – 18 and sunny and perfect weather to bake up 42 pizzas for the Farmers Market. After clearing a path to the oven it was time to get creative with our winter larder and a little help from our friends at the Coop. We pulled frozen pesto, caponata, and wood-fired sauces from our freezer. Plenty of stored onions, garlic, and wood-fired dried tomatoes from the root cellar. Pears and wonderful cheeses helped us cross the threshold from plain pizza to artisan flatbread.
Oh yeah – we didn’t grow the walnuts either but we’re working on it!