A couple nights ago my husband, Eric and I had personal pizzas for dinner. When we started cooking, Eric organized all of the pizza toppings into nice neat piles on the chopping board. I took a picture because they looked so pretty, and then I realized that almost all of our toppings came from the Sunfield Garden:
Tomatoes- a mix of ‘Celebrity’, ‘Bush Champion’ and ‘Bush Early Girl’
‘Gypsy’ Sweet Peppers (they are the yellow-y white ones in the picture)
Onions- white and yellow
Green Bell Peppers -‘Jupiter’ variety
Malabar Spinach (not pictured)
We also had amazingly delicious, amazingly Texan Smoke-dried tomatoes from Boggy Creek Farm. Some pine nuts, corn meal crusts, organic tomato sauce, organic mozzarella cheese and pepperoni from Wheratsville Co-Op rounded out our ingredients. I just ate the leftover half of my pizza for lunch!