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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.
Tomatoes, peppers, eggplant, onions, garlic are central. Arugula, kale, leeks, and the panoply of herbs add to the mix.
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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/
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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.
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Lastly, a side salad will balance the meal with its freshness and crunch. Do it all. And start now.
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