In August, I recieved a request from a soldier in the 101st Airborne stationed at Fort Riley, Kansas. He was raised here in Athens and was a big fan of Avalanche Pizza. His team was heading to Afghanistan within 10 days and he wanted to know if we’d send him some pizzas.
I really didn’t know how to ship 20 to 30 pizzas, so I contacted Belle Cancellare at Diagnostic Hybrids to see if she could help. Belle and all the gracious people at this company didn’t think twice about dropping everything and helping out. I was stunned.
When I arrived at Diagnostic Hybrids with my frozen pizzas, I met some recently-returned veterans who enthusiatically helped to pack up pizzas up in giant boxes with tons of dry ice. I gotta tell you that I was sincerely bowled over by the goodwill exhibited during this project.
Sgt. Evener has contacted me recently. Because they left the morning after the Kansas pizza party for busy operations in Afghanistan, he has been unable to send the pizza party pictures. I will post them as soon as I get them.
Let’s all hope these great Americans stay safe over there. Meanwhile here are two links about the event:
Another Saturday at the Athens Farmer’s Market, with lots of customers coming out to try some of our slightly wacky, yet delicious breads. This Saturday we had the fight of our lives with gregarious paper wasps going after the Purple People Eater, so named for its blueberries, in a frenzy. (I first thought they were yellowjackets but I asked for their papers. Yuk yuk…yes, dumb.)
The variety was cut short this time because of late night pizza business but as I like to say, a pizza in the hand is worth two calzones in the bush.
Here are some photos of the breads:
Large Pide with Spinach, Ricotta, Parmesan and Carmelized Red Onion, Black Sesame Seed
Leek-a-Choke with Carmelized Leeks, Artichokes and Parmesan
The Purple People Eater,Butternut Squash and Pumpkin braised in Honey, Vanilla, Nutmeg and Cinnamon then added to Whole Wheat with Blueberries and topped with a Compote of Mango, Apricot and Blueberries.
Afghani Snowshoe Na’an with Horseradish, Parmesan, Lemon Zest, Dill and Black Sesame Seeds
Ciabatta
Stuffed Fougasse with Roasted Garlic Pudding made with Ricotta, parmesan and topped with Aged Cheddar
Sea Salt and Herb Fougasse with Extra Virgin Olive Oil
Cherry and Walnut Couronne made with Whole Wheat
Alta Cucina Tomato Pizza al Taglio with Whole Milk and Fresh Mozzarella, Parmesan, and farmer’s market veggies
Peruvian Purple Potato Bread with Organic Corolla Potatoes, Fresh Dill, Dill Pickles, Yellow Onion, Garlic, Sun dried Tomato and Aged Cheddar
Asiago Fougasse
Italian Sausage Bread with Onions and Green Peppers, Red Pepper Flakes, with and without poppy seeds
Guadalajaran Pepper Bread with Roasted Cayenne, Tornado, Padron, Habanero, Hot Yellow Peppers, Black Beans, Corn, Cilantro, Cumin, Onion, Garlic (Sorry, no photo but I’ll give you a visual of most faces of folks who tried it.)
End of the Season Tomato Pie with Freshly sliced heirlooms, Whole Milk Mozzarella and Parmesan, Basil Pesto or Black Sesame Seeds
Assorted Pizza al Taglio
Super Mushroom with Porcini, Shiitake, Button, Portabello; Parmesan, and Roasted Garlic (Just stick a straw in that bubble hole for some umami heaven!)
Also baked for the farmer’s market: Cilantro “Tantrum” Bread with fresh Cilantro, Fresh Ginger, Garlic, White Sesame, Black Sesame, Cranberry, Red Miso (shown in video but no photo); and Bacon and Onion Ladder Bread with Roasted Fennel Seeds.
