Progressive Pizza | Food + Drink Features | Seven Days | Vermont's Independent Voice

Seven Days needs your financial support!

Progressive Pizza 

NOFA tries local "pies"

Pizza-to-go has moved way beyond speedy delivery. The Vermont Farmers' Fare project serves up hot pie topped with peppers and politics. Crafted from local foods, it's intended to encourage consumers to look to nearby farms for fresh products to use in their own cooking. Northeast Organic Farmers Executive Director Enid Wonnacott came up with the concept; staff members haul the traveling pizza oven to fairs and festivals, where they sell hot slices to hungry visitors.

Pizza is a persuasive choice, since pretty much everyone likes it. NOFA worked with King Arthur Flour of Norwich to develop the dough recipe; Duxbury's Red Hen Baking Company produces it. Toppings are updated depending upon the time of year and the venue - a recent version served at City Market's Harvest Festival included a blend of mozzarella and Orb Weaver cheese, braised leeks from Arethusa Collective Farm, and fresh herbs from Project Coordinator Lisa Harris' garden. Regardless of the incarnation, the pizza sells for $3 a slice, or $12 for a whole pie.

The wood-fired oven, which looks like a metal igloo, inevitably draws a crowd; it began making the rounds this past July, thanks to funding from the USDA Rural Business Enterprise Grant and the Sustainable Agriculture Research and Education program. Harris and others are crunching numbers to see if they can make the pizza pay for itself - soon, they hope, the Farmers' Fare project will be as sustainable as the farms it seeks to promote.

Got something to say? Send a letter to the editor and we'll publish your feedback in print!

More By This Author

About The Author

Suzanne Podhaizer

Suzanne Podhaizer

Bio:
Former contributor Suzanne Podhaizer is an award-winning food writer (and the first Seven Days food editor) as well as a chef, farmer, and food-systems consultant. She has given talks at the Stone Barns Center for Agriculture's "Poultry School" and its flagship "Young Farmers' Conference." She can slaughter a... more

Comments


Comments are closed.

Since 2014, Seven Days has allowed readers to comment on all stories posted on our website. While we’ve appreciated the suggestions and insights, the time has come to shut them down — at least temporarily.

While we champion free speech, facts are a matter of life and death during the coronavirus pandemic, and right now Seven Days is prioritizing the production of responsible journalism over moderating online debates between readers.

To criticize, correct or praise our reporting, please send us a letter to the editor. Or send us a tip. We’ll check it out and report the results.

Online comments may return when we have better tech tools for managing them. Thanks for reading.

Latest in Category

Keep up with us Seven Days a week!

Sign up for our fun and informative
newsletters:

All content © 2020 Da Capo Publishing, Inc. 255 So. Champlain St. Ste. 5, Burlington, VT 05401  |  Contact Us
Website powered by Foundation