Headwaters Farm- The Great Woodfired Oven

If you happen to be near Cobourg, Ontario on a Saturday and you smell fresh pizza it is likely that you are getting a sneak peak (with your nose) of the magic Tony is cooking up in Francesca, the beautiful Earth Oven. Mee, and I named her :). Head up to the farm for some lunch. If you show up early enough you might catch a Montreal Style Bagel and a good debate about what is better. . .the bagels or the pizza. Everything tastes twice as good with the view, right?

Mee (pronounced May), our dutch girl and fellow woofer, and I got the lovely task of re-cobbing and repairing this special little pizza oven one day. We felt like archaeologists as we chipped away at the areas where the cob plaster slid down and took out some of the beautiful broken thrift store plate swirly designs.

The next Saturday Linda and I experimented with some all-day batch cooking in the oven after the bagels and pizzas were done. The oven slowly lowers in temperature throughout about the next 12 hours and you can pre-plan all the things you want to make and what temperature you need it at. We blackened whole veg (onions, eggplants, and peppers), roasted cut mixed veggies and asparagus, baked bread, stewed beans, grilled steaks and salmon, made delicious apple gallettes (yay for Little Plate!), and Mr. Plate made some awesome Ciabatta bread. . . oh, don’t forget the ginger quick loaves. It was a busy day to say the least. We seriously can’t wait to make our own Earth Oven one day!