Posts Tagged ‘athens farmers market’

Springtime Ramp Pizza al Metro

 

spring 2016 1657ii

All I can say about spring is “Let’s ramp things up.”

For weeks now, I’ve been knee deep in ramps and my huge wheel of Parmigiano Reggiano has dwindled considerably from all the ramp pairing I’ve done.

Here is a killer pie with all the fun stuff of spring; Ramps, yellow beets and  Parmigiano Reggiano.

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Usually this is just perfect but I’ve decided to go really nuts and added Soppersata Friuli, edible violets and some great pea shoots from the Farmers at the Athens Farmers Market.

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First I started with a thirty hour, cold fermented dough made with Manitoba wheat at fourteen percent protein. It was leavened with my age-old starter with a little extra virgin olive oil. I flattened this baby really long and stretched and stretched… and proofed some more….and stretched. I then added a few handfuls of ramps. (Never skimp on ramps because then will melt to nothing on a pizza.)

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I then cooked this baby in a 630 degree oven until the parm was just melted and the ramps wilting nicely.

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Then it was time to add the yellow beet from Shade River Organic farms. I roasted these in a foil bag with the skins on at 350 degrees for 45 minutes then left them to steam even more for hours until they cooled. (This ensured a deep, sweet beet flavor and no crappy black spots.) I then skinned and sliced them- perfect for a mid cook, pizza topping.

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After the browning of the crust was complete, I added the sopperasata to melt completely on the still-hot pie, then I waited a little longer to put the pea shoots and violets.

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This baby rocks!

 

Winter Baking at Athens Farmers Market

rib bread

This Baby Back Batard, (above) with Gruyere, carmelized onions, BBQ,  and fresh spinach is always a big hit….and comes with a handle!

Here is a four minute clip of some baking Dane, Joel and I had done a few weeks back. Included are some cool fougasse, focaccia, batards, baguettes and of course pizza. I hope you like it.

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I continue to work with the perennial wheatgrass developed by the Land Institute called Kernza. Here is a Kernza pizza with Parmigiano Reggiano, fresh mozzarella, fresh basil and San Marzano filets with olive oil and sea salt.  Perennials like this are gonna save the world!

(Any references to my Baking Manager Dane having leprosy came from a joke I had with Jonah the previous week- I warned Jonah not to laugh if Dane accidently lost a finger or nose. Boy these kids have long memories. jeeeez.)