Tuesday, February 26, 2019
The Brick Oven Garden
If there is an opening bell to the garden season, it is March 1. For brick oven cooks, planning a garden that will provide us with abundant vegetables for broiling, roasting, and toppings, makes sense.
Virtually all of the produce from an average garden can be used to make a brick oven feast. However, certain vegetables continue to be the staples of brick oven cooking, especially in the European/Western culture.
And don't forget the mushrooms. Eric Milligan of the New Hampshire Mushroom Company is a leading grower of gourmet mushrooms (and a great guy). www.nhmushrooms.com/
Heirloom varieties of tomatoes make that essential ingredient one that can occupy an entire garden itself.
Then there are the outliers: beets, squash, potatoes, apples, peaches, and, for the botanically adventurous, figs.