Alexandra, the Farm Share Newsletter has been one of my MOST FAVORITE of all food journalism. You are absolutely my kind of cook, and I have a whole folder in my Paprika app dedicated exclusively to your recipes because I know they are going to be the best. Thank you for your hard work this summer, and wishing you great success with the pizza book!
Thank you so much for showing up weekly with so many ideas that have been tucked into my cooking and our family’s food culture. It’s daunting to set a box of expensive veg on the counter and you have truly been a guide over the years, helping us catch the vision of how to eat it all deliciously. And the pizza newsletter is the perfect way to jazz up our 15 year-old Friday night homemade pizza tradition ! Keep writing, I love the way you cook! Also, lemme know if you ever are going to hike rim-to-rim at the Grand Canyon (you totally can do it!) Im here for all the advice and encouragement!
Oh my goodness, Becca, I will need so much encouragement and mental preparation, and I will 100% reach out before I do. My husband thanks you :) Thank you for all of these kind words. Means a lot 💕💕
I make pizza every Saturday night so this is right up my alley! Thank you! Any help with my pizza dough getting stuck on the peel would be greatly appreciated! Usually I just use flour under the dough. Very often one little spot will stick and it really makes a mess. Please help!
Yay! I will cover some of that in Friday's newsletter via the video... I like to use rice flour on my peel when I am cooking pizza in my outdoor pizza oven; I use parchment paper on my peel in my indoor oven — less messy — and I still use semolina on top because I like the textural element plus flavor it offers.
Thanks for this wonderful newsletter. Am excited for your new publication because who doesn’t love pizza. Have enjoyed and learned so much regarding baking, and just good food, in general.
As the others have said, I love your writing and your food. I’m here for all the things. We make homemade pizza many a Friday night. Here’s the thing: I don’t like melted cheese. We make our personal size so everyone can put what they want a theirs and mine is w/o cheese. Is the pizza book allllll about cheese?
I wish I could say otherwise, but there is a fair amount of cheese in this pizza book 🤣🤣🤣 Now, I will say I go lighter on the cheese when applying it than some people, but there is cheese on every pizza with the exception of the vegan pizza, which gets drizzled with cashew cream post bake because I am just not a fan of vegan cheeses.
I figured! I’m a strange bird, what can I say. When we order pizza out, I just pick it off, but when I’m home I leave it off. Thanks for your honesty. I may have to pass on this book. I do have your bread one!
I just found your newsletter recently and enjoyed it immensely. Thanks for sharing your expertise and good luck in your next venture. Someday I hope to find a GF pizza dough I like, more than just tolerate, and if I do I’ll look for your book first.
Thank you so much, Maryellen! There is one gluten-free pizza crust recipe in the book, and when I first made it, I served it to children, knowing they would be brutally honest, and they gobbled it up :) Adult recipe testers also approved 🎉
Wow!! Also one of my favorites.we are Roxbury members since 2005? 2006? Your Zucchini bread recipe is genius. (Definitely add cinnamon) And your kale salad post early this month resulted in almost a week of lunches. Thank you!
Thank you, Ali! I have absolutely loved the Farm Share Newsletter and I adore your website. I echo the sentiments of so many when I say you are my kind of cook and yours is hands down the first place I go to when looking for recipes and ideas. Will the past Farm Share posts remain available on your site? Can't wait to watch the pizza video! Excited about the book!
Thank you so much, Kathy :) :) :) And yes, all of these posts published on this Substack will remain here and free to access forever. If you click on the "archive" tab in the top menu, you'll get a chronological view of the posts.
Alexandra, the Farm Share Newsletter has been one of my MOST FAVORITE of all food journalism. You are absolutely my kind of cook, and I have a whole folder in my Paprika app dedicated exclusively to your recipes because I know they are going to be the best. Thank you for your hard work this summer, and wishing you great success with the pizza book!
Awww Marcia, thank you so much. Means a lot to read this.
Never subscribed to anything so fast! :) Always happy to read you, no matter the subject. xoxo
Thank you so much, Luisa :) :) :) I continue to love your newsletter so very much.
Love Farm Share and will surely miss it a bunch🥦 but maybe your Pizza newsletter and book will inspire my husband to want a pizza oven🍕😊
Excited to be part of your new project!
I hope it does!!
Thank you so much for showing up weekly with so many ideas that have been tucked into my cooking and our family’s food culture. It’s daunting to set a box of expensive veg on the counter and you have truly been a guide over the years, helping us catch the vision of how to eat it all deliciously. And the pizza newsletter is the perfect way to jazz up our 15 year-old Friday night homemade pizza tradition ! Keep writing, I love the way you cook! Also, lemme know if you ever are going to hike rim-to-rim at the Grand Canyon (you totally can do it!) Im here for all the advice and encouragement!
Oh my goodness, Becca, I will need so much encouragement and mental preparation, and I will 100% reach out before I do. My husband thanks you :) Thank you for all of these kind words. Means a lot 💕💕
Can’t wait for Pizza every Friday!
Thank you, Susan 💕💕💕
Your recipes are my first go-to.
Your efficient style (including quicky videos) and candid comments are so appreciated.
THANK YOU - I'm not leaving... but we only make GF pizza :(
Still, I'll check out your book! I feel like you're a friend :)
Thank you Ellen! I think of you often bc I have the wonderful recipe booklet you sent me on my coffee table with SO many recipes flagged to make.
There is a gluten-free pizza crust recipe in the book 🎉🎉🎉
I make pizza every Saturday night so this is right up my alley! Thank you! Any help with my pizza dough getting stuck on the peel would be greatly appreciated! Usually I just use flour under the dough. Very often one little spot will stick and it really makes a mess. Please help!
Yay! I will cover some of that in Friday's newsletter via the video... I like to use rice flour on my peel when I am cooking pizza in my outdoor pizza oven; I use parchment paper on my peel in my indoor oven — less messy — and I still use semolina on top because I like the textural element plus flavor it offers.
So sad going to miss this one of my favourites. But can’t wait for pizza and more. Thank you so much for the amazing farm share inspo!! 🙏🏽😘👍🏽
Thanks so much AP :) :) :)
Thanks for this wonderful newsletter. Am excited for your new publication because who doesn’t love pizza. Have enjoyed and learned so much regarding baking, and just good food, in general.
Thank you, Jan :)
I'm sorry to see this being discontinued but will reference the archives.
As the others have said, I love your writing and your food. I’m here for all the things. We make homemade pizza many a Friday night. Here’s the thing: I don’t like melted cheese. We make our personal size so everyone can put what they want a theirs and mine is w/o cheese. Is the pizza book allllll about cheese?
Thank you, Sheila! Means a lot :)
I wish I could say otherwise, but there is a fair amount of cheese in this pizza book 🤣🤣🤣 Now, I will say I go lighter on the cheese when applying it than some people, but there is cheese on every pizza with the exception of the vegan pizza, which gets drizzled with cashew cream post bake because I am just not a fan of vegan cheeses.
I figured! I’m a strange bird, what can I say. When we order pizza out, I just pick it off, but when I’m home I leave it off. Thanks for your honesty. I may have to pass on this book. I do have your bread one!
I get it! 💕
I just found your newsletter recently and enjoyed it immensely. Thanks for sharing your expertise and good luck in your next venture. Someday I hope to find a GF pizza dough I like, more than just tolerate, and if I do I’ll look for your book first.
Thank you so much, Maryellen! There is one gluten-free pizza crust recipe in the book, and when I first made it, I served it to children, knowing they would be brutally honest, and they gobbled it up :) Adult recipe testers also approved 🎉
Wow!! Also one of my favorites.we are Roxbury members since 2005? 2006? Your Zucchini bread recipe is genius. (Definitely add cinnamon) And your kale salad post early this month resulted in almost a week of lunches. Thank you!
Awww so nice to read this. Thank you. And while I am ending this newsletter, I will continue to be a Roxbury Farm CSA member forever :)
Sad to see The Farm Share go, but thrilled to dive into pizza!! Heat up the Ooni!!! I'd love a really, really good red sauce recipe.
Woohoo! I have a few red sauce recipes in the book, both cooked and uncooked :)
I am looking forward to your new newsletter and have preordered your book. Very excited for it.
Thank you, Mary :)
Thank you, Ali! I have absolutely loved the Farm Share Newsletter and I adore your website. I echo the sentiments of so many when I say you are my kind of cook and yours is hands down the first place I go to when looking for recipes and ideas. Will the past Farm Share posts remain available on your site? Can't wait to watch the pizza video! Excited about the book!
Thank you so much, Kathy :) :) :) And yes, all of these posts published on this Substack will remain here and free to access forever. If you click on the "archive" tab in the top menu, you'll get a chronological view of the posts.