Saturday I went to the CNY Regional Farmers' Market here in Syracuse and picked up a few things for my Farmers' Market Pizza. The dough was glossed with garlic-infused olive oil and then sprinkled with Wake Robin Farm Caerffili cheese. It's made from milk from their Jersey cows and melts beautifully with a great salty, tangy flavor. It's not aged as long as the traditional Welsh version and therefore is more mild and softer than the Welsh cheese. They also make wonderful cheese curd, which I snacked on while assembling the pie. After the cheese went on, I added grilled zucchini and asparagus, tomatoes, red onion, and a bit of lemon thyme and lots of cracked pepper. After it came out of the oven it got a drizzle of extra virgin olive oil and some minced chives. It was terrific.
Three weeks in a row, dhorst—shouldn't this have been a turkey pizza? ;)
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