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Sep. 21st, 2011 10:51 amAs the Bay Area swelters in sudden summer weather, yesterday may not have been the ideal day to heat up the kitchen with boiling water and a 500 degree oven. I did anyway.
I canned a batch of cauliflower and carrot pickles (using up the head of yellow cauliflower we got from our CSA and lovely baby carrots from the farmers' market). Then I made pizza with sourdough dough, tomato paste and herbs, slivered garlic, fire-roasted peppers, baby brown mushrooms, and house-cured lardo. The mushrooms and garlic were from the farmers' market but everything else was house-made. It was a delicious dinner, even if we had to keep all the windows open for the rest of the night.
I canned a batch of cauliflower and carrot pickles (using up the head of yellow cauliflower we got from our CSA and lovely baby carrots from the farmers' market). Then I made pizza with sourdough dough, tomato paste and herbs, slivered garlic, fire-roasted peppers, baby brown mushrooms, and house-cured lardo. The mushrooms and garlic were from the farmers' market but everything else was house-made. It was a delicious dinner, even if we had to keep all the windows open for the rest of the night.
