Best Ever

We had some incredible ingredients on our hands after farmers market, so we fired up the mud oven last night.  We had a little pizza party with Thurgood Morsel and Miles Giles as our invited guests (they said the pizza bones were to die for).

Cobblestone Farmers Market finds: Mediterranean flavored lamb sausage from Border Springs Farm, Fat Bear Farm spinach, and shiitake mushrooms from Myers Mushrooms and More. 

These pizzas were officially declared "our best pizzas ever."

Gettin' Figgy With It

Now that blueberry season is in the rearview, we've been able to have a little fun with our food again.  I usually don't have the energy to cook a real meal after a big harvest day, so we've been reduced to sandwiches from the sub shop and frozen pizzas for too long.

We finally fired up the clay oven for the first time in weeks.

On last night's pizza menu: homegrown figs, pimiento peppers, basil, and rosemary.  Our farmer's market friends contributed tomatoes, red onions, and goat cheese.

It's amazing how figs become their own delicious warm jam after two minutes in the pizza oven.  I think we'll be doing this all the time now.

Good enough to be a meal on their own.

It was a ten-pizza night.  This one was my favorite.

And, just so you know, I made a fig tart earlier in the week.  We're talking about roasted butternut squash & onions, ricotta, and pesto.