Peach pizza and bad-ass barbecue



While at the First and Main Town Center farmers market today (in anticipation of a feature I'm working on for next week's paper), I encountered one of the most interesting and delicious vending items I've yet run into at a market: a Merlot jelly and Palisade peach pizza.

Ladies and gentlemen, behold the Palisade peach pizza.
  • Matthew Schniper
  • Ladies and gentlemen, behold the Palisade peach pizza.

The creation came from impromptu experimentation by Sandy and Dennis Bracken of Olde Town Creperie, who were making pizzas instead of crepes for the day. They grabbed the peaches from market headliner Miller Farms (who'd sourced them from Palisade, not from their Platteville farm) and the wine-infused jelly from neighboring vendor Joan Maxwell of High Mountain Dessert Spreads.

More of a dessert pizza, obviously, it was fruit-forward with a nice, subtle wine aftertaste. Peaches work in crisps, cobblers and pastry dough ... so why not pizza dough?

The good news for you is that the Brackens will be at tomorrow's Woodland Park Farmers Market, and they plan to offer the peach pizza for $5.

Also look for Don Schneider of Dondo's BBQ Sauces & Rub, who offers a kick-ass pulled pork sandwich for $6. I went for the hottest of his three sauces, which had a nice kick.

In a land not lacking barbecue competion, Dondos stands strong.
  • Matthew Schniper
  • In a land not lacking barbecue competition, Dondo's stands strong.

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