Sunday, April 8

Farm Photo: 4/8/07

Homemade Pizza With Red Onion, Pecorino Romano, & Fresh Sage From The Greenhouse (recipe here)

A Year In Bread has begun, and the pizzas are done! Click
here to read more about A Year In Bread, the new project Beth, Kevin, and I started a few weeks ago. It's 3 bakers, 12 months, 36 original recipes--and more fun than should probably be allowed in the kitchen. We're definitely having lots of fun, and the pizzas so far have been fantastic.

Click here to read my pizza dough recipe post and see how the pizza above turned out after it spent a little while on a hot baking stone in a 500 degree oven
. I also hope to have a separate article about pizza toppings up soon. Meanwhile, Beth and Kevin have already written about their favorite pizza dough recipes, and the all the comments sections are filled with dozens of questions, answers, and helpful tips (along with plenty of kidding around of course).

We've also created
A Year In Bread flickr group, where you're invited to share up to three of your homemade bread and pizza photos a week. I'm just getting the hang of flickr, but I'm Farmgirl Susan if you'd like to add me as one of your contacts.

Ready, breadie? Then head over to and come bake bread with us!


  1. What a fun idea!

    I'll contribute my bagel recipe to the group. I have some New Yorkers coming over on Friday that I want to do a final taste test with (that is the supreme test, huh?).

    Happy Easter!

  2. Mmmm I love making bread, it's so satisfying.

  3. Farmgirl I have a question about bread. I made up some lovely challah that looked beautiful and I was going to post the photo on A Year in Bread but it tasted the flour went bad. Is it possible to taste rancid flour as strongly as I did?

    I've been loving A Year in Bread! And of course your blog too. All the lambs and hints of spring are keeping me going through this bitter cold we're still having.


  4. Oh myyyyyy, that pizza looks
    great. Sad thing, my kids think
    CiCi's is "the" place for great

  5. farmgirl, first i apologise for commenting here about something that is not related to your post. i could not figure out your email address. please delete/make this comment invisible if you think it doesnt belong here.

    this is re your input in the rulhman blog. first of all, please know that i totally appreciate what you are doing and noone should be under any illusion that farming is romantic or quaint. it's hardwork and the last thing you need is more paper work. thank you. i also have no qualms about being identified as a 'conspiracy nut' and i will not have trouble considering the possibility that the usda wants to destroy small farmers. i havent been to material and studied it in depth, but it doesnt seem implausible at all. and no, i agree..the govt shouldnt interfere with food choices.

    having said that..and knowing enough about the damage on the other side of the pond, i am of the opinion that putting traceability controls in place for livestock is the right and responsible thing to do. the govt is indeed responsible for anything that becomes part of the food supply chain and has some right in regulating it. such measures will earn enormous confidence from the consuming public.

    being a small farm does not in any way erase the dangers of communicable livestock disease. the foot and mouth outbreak in the uk began in a small family run pig farm. people could bring it into another area simply through the dirt that would get trapped in their footwear. the losses were enormous. animals that were suspected to be infected and all animals in and around infected farms were culled and then burned. bird flu spread from avian species to mammalian when cats contracted avian flu from some migratory bird. most meat is expected to conform to traceability in the eu. all game is traceable and their place of origin can be identified. i don't trust the govt either, but supply chain is very important and the processes of it need to be codified.

    once again, i am sorry to have raised this in the comments section of this post.

  6. Susan: I keep forgetting how fun it is to make pizza at home!

    Thanks for the reminder (gotta go get some yeast...and find my pizza stone...and my peel!)

  7. Try leaving the dough to rise and age in the refrigerator for 24 hours. I have found it makes the crust much crisper and lighter.

  8. I usually just sit back and drool but for this one I had to comment that is one fabulous looking pie.

  9. gonna try to make it tomorrow nite! i've got some good olive oil, sea salt, and mozerrella cheese. Hmmm.. I think i have a jar of roasted red pepper too.. Sounds like it's gonna be a Saturday nite pizza nite! Yum!

  10. Looks delicious, thanks for the inspiration, this will be on my kitchen table one of this days and finished off with some fruity spicy olive oil, mmmmhhhh. Delicious, I am sure a few days on your farm must be a wonderful experience.


December 2015 update: Hi! For some reason I can't figure out, Blogger hasn't been letting me leave comments on my own blog (!) for the last several months, so I've been unable to respond to your comments and questions. My apologies for any inconvenience! You're always welcome to email me: farmgirlfare AT gmail DOT com.

Hi! Thanks for visiting Farmgirl Fare and taking the time to write. While I'm not always able to reply to every comment, I receive and enjoy reading them all.

Your feedback is greatly appreciated, and I especially love hearing about your experiences with my recipes. Comments on older posts are always welcome!

Please note that I moderate comments, so if I'm away from the computer it may be a while before yours appears.

I try my best to answer all questions, though sometimes it takes me a few days. And sometimes, I'm sorry to say, they fall through the cracks, and for that I sincerely apologize.

I look forward to hearing from you and hope you enjoy your e-visits to our farm!