While sitting at the counter at Biga Pizza the other night, stuffing our faces with our two favorite selections on their menu, Flathead Cherry and Sweet Potato Bacon, we were told a lovely tale by one of the chefs. My question to him came about because this is April and Flathead cherries are in season during the summer months. I was in awe of how, almost a year after the very cherries I was gorging on were picked from the tree, they could possibly taste so good. His answer made me smile and think what a perfect example it is of local farmers, food producers and chefs work together to bring us Montanans this plate of pure bliss. Here's how it works.
Biga buys Flathead cherries from the growers late in the season and stores them in a seriously deep freeze at their friends' store, Big Dipper Ice Cream. Then when they are ready to use the cherries, they make a chutney out of them which results in an almost candy-like concoction. Mix that with a little sausage, gouda and Biga's tasty crust and you have one mighty fine pizza. It all works so perfectly because the cherry growers are able to sell (and not waste) the remainder of their crops when the market for fresh cherries is winding down, Biga sells Big Dipper ice cream in their restaurant and Biga has a widely popular variety of pizza to add to their menu. Everybody wins.
Plus, now I cannot WAIT for cherry season!
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