I'd like regular ancestral cooking emails!
This sourdough pizza has the last of the garden basil in its pesto topping. I’m so grateful for the beautiful herbs my garden has given me this year – basil, parsley, chives, pineapple sage (which is currently in beautiful flower), mint and tarragon.
The garden’s slowing down now and I’ve filled four of my containers (I’m a container-only gardener) with #bokashi – fermented kitchen waste. This will, I hope, mean that come January I will have refreshed soil ready for another year of growing.
The pizza-making, however, continues a-pace. Gabriel, my 7-year old, mixes all the doughs. He is our #pizzaiolo in the making! The recipe for the spelt flour sourdough base is in my profile.