Chad is making a different seasonal farm to fire pizza every week
After five weeks of making, on average, four different pizzas a week (though usually only one to highlight), I must admit to feeling a little over-cheesed. Cheese is great, of course! But I wanted to mix things up a bit. And, while pizza marinara might have been the obvious choice, I decided to be different: Pizza Tika Masala!
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So, I’ve made it five weeks in a row on my weekly “pie of the week” challenge. This week: Ham and Cheese Pizza! Continue reading
I’ve had several requests for the Neapolitan pizza crust recipe I use for my farm to fire pizzas, since I began sharing my Pie of the Week journey. Continue reading
I was inspired by some of the beautiful broccoli Stan and Judy from Countryside Orchard had at the Culver Farmers’ Market this week. Their broccoli is usually pretty spectacular, and while we have broccoli raab in the high tunnel that I hope will make some delicious winter pizzas, I do really love roasted broccoli in the fall. And broccoli likes cheese, as does pizza. So…
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I only used half of one of the Long Island Cheese pumpkins I got from Two Acre Farm in Sunday’s soup, so I went ahead and roasted the rest. It’s been sitting in the fridge waiting for something. Today was that something: a pumpkin pie! No, not the sweet custardy thing you cram down right before your Thanksgiving nap (drool….), but a pumpkin pizza!
Continue readingIn Pie of the Week news, I got a new thing today: a Gozney Roccbox pizza oven.
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We’ve been harvesting some really delicious and beautiful Swiss Chard. It’s the first harvest from our new Nifty Hoops high tunnel! So, for this week, chard and sausage pizza! A Neapolitan crust, the same 3 cheese white sauce as last week, Italian sausage from Amor Gardens and Pork, our own Swiss chard and Nabuka scallions, fresh mozzarella, and dollops of ricotta. Yummy and pretty!
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One of my best, though sadly distant, friends did a cool burger journey, making probably every one of George Motz’ crazy burgers. Meanwhile, I’ve been in a serious, protracted cooking funk, going from my usual creative seasonal experiments to kinda boring stuff on repeat.
That’s a serious problem for someone trying to not only eat seasonally for his own health, community, and the environment, but also to encourage and enable others to do the same. Time to change.
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