Wild Mushroom Primo, Tuscan Kale, and Pumpkin Gelato

What makes our crust so great? The right flour, a long, slow rise that allows complex flavors to develop and skilled pizzaioli (pizza makers) who hand-toss every crust.  

And our toppings? We spend a lot of time sourcing premium local ingredients. It’s an essential part of our DNA. Oxbow Farm & Conservation Center is an excellent example of this. Oxbow is a non-profit organization located on 240 acres of forest and farmland by the Snoqualmie River near Carnation, Washington. Since their founding in 2009, Oxbow has become more than just one of the best growers of organic produce in our region with a heralded Community Supported Agriculture (CSA) program. Through their research and practice of regenerative farming methods and their education programs, they’ve quickly become a national leader in sustainably grown food.  Not only do they educate growers, but they also bring many school groups to Oxbow to learn about agriculture and the environment. Just earlier this month we were out there making pizza in their wood-burning pizza oven for kids; topped with just-picked vegetables from the farm.  


Our Tuscan Kale Primo uses Oxbow’s Tuscan Kale (aka Lacinato). We pair it with our preserved-lemon ricotta base—a blend of the minced rind of preserved lemons, black pepper and creamy ricotta—and mozzarella. To finish it off, we give it a dash of coarse sea salt. 

Another stellar example of our passion for local foods is our devotion to local, wild mushrooms. For these, we rely on our friends at Foraged and Found Edibles. Wild fungi (and those that hunt them) are a breed apart, refusing to be domesticated. Their mushroom hunters scour the forests and slopes of western Washington to supply us with one of gastronomy’s elusive treasures.  

Our Wild Mushroom Primo features a medley of the flavorful mushrooms they bring us. We combine them with onions, mozzarella and provolone over an olive oil and garlic base. After baking, we finish the pie with parmesan and fresh parsley. 


And what could be more seasonal than our Pumpkin Gelato? It’s fall after all, and nearly time to carve those jack-o’-lanterns. This gelato is so good it’ll even convert the pumpkin spice holdouts. It’s a satiny-smooth and creamy version of the best pumpkin pie ever. Fresh pumpkin is blended with ginger, cinnamon, allspice and clove. We started carrying it in 2003 on a lark, and it has turned into one of our most popular seasonal gelatos. Order some and see what all the fuss is about. 

Enjoy these seasonal specials throughout October.