let’s keep it simple

have you already eaten like a million tomatoes this year? holy crap, they’re here in full force, and here at The Mill we are freaking out about how delicious they are. in particular, just this last week Ryan & Blair & Erin roasted up a whole bunch of them and turned them into the best damn pizza sauce we’ve ever had. we’re getting all of our tomatoes, of the dry-farmed early girl variety, from a strapping young farmer named Toby, who looks just like this -

Toby_SF_680_340_85_s_c1

Toby the farmer. (photo credit: zagat.com)

handsome, isn’t he?? but hold your horses boys + girls, he’s taken.

so hell yeah, we roasted up all those yummy tomatoes and put them on the pizza along with smoked mozzarella and basil and it looked like this -

photo 4

we liked it so much, get this – for at least the next month we’re going to celebrate the mighty tomato by letting it shine loud and true – dry farmed early girl tomatoes, mozzarella cheese, basil. what does it taste like? really frikkin good cheese pizza, that’s what. come check it out if’n you’re curious.

Monday_Night_Pizza_tomato

and eating this delicious pizza made us feel just like this -

photo 3

which was funny, because there just so happened to be many drawings of this variety all over The Mill this last Monday, since we had very rad Berkeley artist Rob Wilson’s art opening, which was a smashing success – he sold almost all of his art that very night. understandable, when it looks like this -

rob water magic

we’re also continuing our R&D for a bunch of new breads, here’s one that we pulled outta the oven today: stone ground spelt -

photo 5

100% stone ground whole grain spelt sourdough, to be exact. where do we look for inspiration on matters such as these? the man, the myth, the legend: Mr. Dave Miller.

photo 1

was beyond stoked that he came by to visit the other day. he never ceases to inspire, got me all pumped up to keep pushing our bread into new directions.

that’s all, check ya soon sweeties.

<3 j

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