Farmer's Market pizza

On the way home from work today, Spencer and I decided to meet up at the Boulder Farmer's Market. There are a lot of reasons to avoid the market these days (monster strollers, bad crowds, uber expensive produce, bad hippie music, dirty hippies, dirty hippies singing badly, etc), once in a while we check it out because it's so close.

Today, we picked up a grab bag of mushrooms from Hazel Dell and then a bunch of green garlic, which is essentially immature garlic bulbs.



Clockwise from top: green garlic, King Oyster mushroom, Lions Mane mushroom, Blue Oyster mushroom, shiitake musrooms, and Cinamon Cap mushrooms.

I pureed the green garlic into a pesto with walnuts, pine nuts, olive oil, salt, lemon, and cheese (for Spencer). It turned out to have a wonderful taste, more delicate and soft than adult garlic.

We topped some cornmeal pizza dough with asparagus, spinach from the garden, green garlic pesto, sauteed sliced mushrooms, and cheese (vegan mozzarella for me, regular for Spencer).


The toppings all worked perfectly together, although the delicate taste of the various varieties of mushrooms was a little lost, so I was sure to taste a few before they went on the pie. We paired it with a bottle of Avery's Brabant, a wild ale aged in Zinfandel barrels for 8 months. It turned out to be a fantastic combination of local products!