Show the love for Pizza Tonight!

Y'all know we love Pizza Tonight, and you KNOW we love all things (most things) local, so here's a chance for you to love them too!  Right now, Pizza Tonight has a Kickstarter campaign, raising money to expand their vendor list to local farmers and producers.

As if helping a local business expand is not wonderful enough, their thank you gifts are extremely generous (and all involve pizza!)  So check 'em out today, and help Pizza Tonight expand!

Super foodie paradise: Abingdon, VA

Until this weekend, I had no idea that Abingdon, Virginia was such a foodie paradise- my version of a foodie paradise anyway. I am so inspired by the work going on there, that I have to recount to you the most perfect (and unbelievably packed) day, a.k.a. last Saturday.

Brother Al and his lady Miranda were on the east coast for Thanksgiving. They traditionally come to Abingdon to visit Miranda's parents and I could not pass up the chance to see them! So I hightailed it down for Thanksgiving, arriving just in time for the cooking festivities.

Now, Thanksgiving was great- such wonderful food and company. (I even got to fulfill one of my nerdiest foodie dreams- to try Susan Stamburg's cranberry relish!) But, lest this winds up being a tale a la Alice's Restaurant, I need to jump ahead and tell you about what happened on Saturday.

The day began with a trip to the Abingdon Farmer's Market, which was surprisingly busy for the weekend after the eating marathon (or was that just us?) I walked away with a couple of bottles of viognier from Abingdon Vineyard and Winery, a local food guide, and a market cookbook.

The folks at Moyer Family Farm showed off the largest radishes I'd ever seen- a hardy black variety and one that looks like a heart!

We also ran into ladies from Healthy Families ~Healthy Farms who generously talked with me about their project getting fresh food to food pantries- something I hope to work on in RVA next year.

When we left the market, we headed over to the Abingdon Olive Oil Company, where we were free to taste as many oils from all over the world as we wanted- plus flavored vinegars! The staff answered all of our novice questions with such grace. After much internal wrestling, I wound up with a hojiblanca olive oil from Spain and an 18 year old balsamic vinegar. I haven't bought balsamic vinegar in years, but this was sweet and thick, much more interesting than I remembered. We felt like it would be fantastic on ice cream- that is how thick and sweet it is!

Alex and Miranda's mom, Judith, outside of the Abingdon Olive Oil Company.

Then, of course, it was time to eat again. And you know what restaurant is right outside of Abingdon? Barbara Kingsolver's family restaurant, the Harvest Table. That's right...

Alex and Miranda outside of the Harvest Table.

What a warm place! The Harvest Table calls itself 'the most dedicated farm to table restaurant in Southwestern Virginia'. With most ingredients sourced locally, they keep to a very simple menu, sandwiches and pizza for lunch, and seasonal specials for supper.

When faced with the option of pizza or no pizza, I always go with pizza...

Yes, that is a glass of Barboursville Rosé beside this gorgeous salad/ pizza combo. So perfect!

We had heard that Tony Flaccavento was planting garlic, and after we finished eating, we headed over to his farm to see if we could help. Yes, I was wearing a dress and had already had my fair share of rosé, but I have probably gardened in fancier shape than that, so I was in. Turns out, Tony was done planting, which we really didn't mind because he was then able to talk with us about his good work.

Tony founded Appalachian Sustainable Development, (an amazing organization- how does RVA not have something like this?) and is now consulting on food system development all over Virginia. He and his wife Laurel also run Abingdon Organics, a 7 acre certified organic farm, which is where we found him on Saturday. Abingdon Organics is one of the most popular stands at the farmer's market, with individual customers and local chefs alike standing in line for the beauty of his well grown produce. I can see why- Tony's clear vision of what the food system could be is one of the most inspiring I have ever heard. (They take interns btw...)

Alas, we headed home- probably to eat again. Thank goodness for Thanksgiving, and for leftovers, and for kind and adventurous souls. Many, many thanks to Craig and Judith, Alex and Miranda for such an amazing visit. Abingdon, I hope to see you again soon!

black radish delights (with a side of fame!)

In our latest "red box" we got beautiful black radishes.  After using them to cover polenta for our Food Day gathering (more on that to come from Casey!), I decided to make a delicious radish pizza for dinner the other night.

First I gathered up my ingredients (strategically covering my dirty stove with a cutting board, so fancy!)

I was feeling all excited about potato pizza after Rachel's post, but I actually ended up substituting mushrooms.  Oh, and I added some onion.  Also, I got brave and used the hot sauce I made the other day.  I have to say that we have been using it like gangbusters at our house as of late.  It mellowed a bit (still super hot though) and now I can't get enough!  All that to say, the true ingredient list (picture notwithstanding!) should look like this:

• black radishes, natch
• garlic
• hot peppers (which I seeded, based on past experience!)
• pre-made pizza dough
• olive oil
• onion 
• mushrooms 
• hot sauce 

I chopped up the garlic, sliced the onion and the radishes, cut the peppers into strips and seeded them, cut the mushrooms and sauteed everything until the radishes were almost clear.  I always add the mushrooms towards the end so they don't get overcooked and I added the hot sauce a bit later as well.

Then it was a matter of rolling out the dough on my pizza stone, spreading my goodies on the dough and popping it all in the oven.

 So good!  I can't get over how amazing the radishes were.  And for a night when we really didn't feel like we had the "right" toppings for pizza, it worked out right nice.

Anybody else done anything fine with our best friend pizza lately?  I just never seem to get tired of finding new ways to make it delicious!

P.S.  I had the thrill of being interviewed by a new "cyber friend" recently about being a vegan mom.  She talked to a lot of interesting people and I was really honored to be a part of it.  Check it out if you can (she said shyly).

Let Them Eat Pizza: Crushin' on Pizza Tonight

October is a big deal in my family. In one month we celebrate the following (in order of day): our wedding anniversary, my mom's birthday, my mom and dad's anniversary, my mother-in-law's birthday, my husband's birthday, and my birthday. That is a lot of celebrating, ya'll. So, this year my family came down to RVA from NY, DC, and ol' West VA for a day in sun.

I'd had never been to the South of the James Farmers' Market. (I know, that's weird.) Since everyone was hungry we left the Northside for a lil' Southside early lunch.

'Alo vendors!

We arrived just as the market was closing, but we found that people were still willing to chat with us and, most importantly, feed us! I saw the Pizza Tonight brick oven and I knew we had a winner. It was perfect. There are three vegans in my family and so finding a vendor that can serve up yummy food for all is key. And they did just that!

OK - who loves this as much as I do??
A portable wood fired oven!
Yes. Yes. Yes.

These folks have a dope pizza oven that they tote around town to make you smile and they are super nice. My family - all eight of us - rolled up as the market was closing. But, they graciously took our orders and fed us.

Nice People.

Yummy Menu.

Beautiful vegan pizza with onions and potatoes!

Want some Pizza Tonight of your own?? Check 'em out - they are about town (with product to sell in stores as well.) But, if you get the chance, I'd recommend checkin' out the mobile wood fired oven, can't be beat. Enjoy!

- PS! You like these pics?? Why, thank you! But, they are courtesy of my talented sister, Vanessa Rees.