End of summer bounty

As we say goodbye to farm fresh peaches and colorful heirloom tomatoes, we had an end of summer feast! I made a batch of pizza dough and let the kids each roll out their own pizzas and choose their own toppings. Violet's crust was the thickest, topped with tomato sauce, canadian bacon, Green Zebra and Brandywine tomatoes and smoked goat cheese (naturally lactose-free, Violet has come to choose goat cheese as her favorite).



Audrey's pizza had a well-rolled-out crust, topped with tomato sauce, pepperoni, fresh Brandywine and yellow Limmony tomatoes and mozarella cheese. Isaac rolled his dough large and thin, into the shape of a duck (that actually resembled a horse) that had to be cut in two to even fit on his plate, topped with tomato sauce, pepperoni, olives, and mozarella.




What did I choose for my toppings? Home-made pesto from local Purple Opal basil, Limmony, Green Zebra, and Brandywine heirloom tomatoes, and mozarella and Serena farmstead cheese (made at Three Sisters dairy in Lindsay, CA). YUM!!! We enjoyed our dinner...and the last week of summer as we planted our fall garden and even went swimming a couple times to stay cool in the near 100 degree heat. Goodbye summer. Bring on the fall!