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A simple veggie equation produces extraordinary results

Ron Cabral and pizza topped with farm fresh veggies
Laura Melamed

What do you get when you combine a growing pizza place with a one-acre farm? Apparently, a couple of unique and tasty concoctions occur.

Creole eggplant, marinated tomatoes and scallion pesto is a combination I just discovered as a topping, today at Two Boots Pizza. Summer squash, arugula, tomato, garlic and lemon oil is another original Two Boots topping treat.

Pizza topped with seasonal farm fresh veggies just showed up at vegan-friendly Two Boots Pizza. Beginning this weekend, Two Boots will be offering the options above, alternating on a daily basis. Both pizza choices can be ordered by the slice.

The veggies are provided by Two Boots Farm, a local, family endeavor. When Ron Cabral, manager of Two Boots Pizza, first discovered a farm with the same name as his eatery, it seemed like fate. Cabral wanted to support local farms and this appeared to be the perfect opportunity.

“It can only grow from here,” says Cabral. His initiative is expected to reach beyond Baltimore to other Two Boots Pizza locations including New York, where the restaurant originated.

Baltimore’s Two Boots Pizza is located at 1203 W. Mount Royal Ave. and is open Monday through Thursday until 11 p.m., Friday and Saturday until midnight and Sundays until 10 p.m.

Two Boots Farm is in Hampstead, Maryland and can also be found on the corner of 36th and Elm at the Hampden Farmers Market every Saturday from 9 a.m to 1 p.m.. You can also visit the farm at All Two Boots Farm produce is grown without pesticides or synthetic fertilizers.

Pizza toppings will probably change every four months or so along with the seasons. Once in a while there may be a surprise. “If something all of a sudden pops up,” Cabral says, “we’ll be able to add it to our pizza.”

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