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Farmers’ Market Box 8-25-2016

This weeks local produce and featured farms:
Fuji Apple – Fair Hills Apple Farm
Broccoli – Life’s a Choke Farm
CucumbersBlack Sheep Produce
FennelBlack Sheep Produce
DillBe Wise Ranch
Green Oak Lettuce – The Garden Of….
Limes – Koral’s Tropical Fruit Farm
Natural Flame Raisins – Peacock Family Farm
Plum Favorino Tomatoes – Dassi Family Farms
Green Beans – Lakeside Organic Gardens
Seafood Seasoning – Ground 2 Table

Organic Juicing Bag:
Fuji Apples – Viva Terra Organics
Cucumbers – Lakeside Organic Gardens
Fennel – Lakeside Organic Gardens
Ruby Red Grapefruit – Sundance
Black Kale – Lakeside Organic Gardens

Farmer’s Choice:
Passionfruit – Koral’s Tropical Fruit Farm
Red Shishitos – Suzie’s Farm
Japanese Sweet Potatoes – Miliken Family Farm

Feature:

Bartlett Pears – Penryn Orchard Specialties

Check out our YouTube Video highlighting all the produce in this weeks FMB:

Click here to Watch Video on YouTube

Post your photos on Instagram with the hashtag #specialtyproduceFMB or share them with the FMB community on our facebook page http://facebook.com/specialtyproduce!

When it’s about food…#specialtyproduce

Click the links above & search for products on our website with recipes attached

Below are some great recipes for you to try out with the produce from your box/bag. Let us know on our Facebook Page or through twitter if you tried any of them with the hastag #SpecialtyProduceFMB!

Juice Recipes
Courtesy of Drew Canole of Fitlife.tv

Green Detox
2 Cucumbers
1 Fuji Apple
1/2 lemon

Energy Boost
Handful of Black Kale
1 Fennel
1 Cucumber
1in of Ginger

Morning Rise
1 Grapefruit
2 Fuji Apples
1 Carrot

Specialty Produce Recipe Suggestions
courtesy of Diane Phillips (Cucina Divina)

Roasted Tomatoes
Makes about 2 cups

One basket tomatoes, cut into quarters
1/3 cup extra virgin olive oil
1 teaspoon dried basil
1/2 teaspoon fresh rosemary leaves, crushed
1/2 cup chopped red onion
3 cloves garlic, coarsely chopped
1 teaspoon salt
1/2 teaspoon freshly ground black pepper

1. Preheat the oven to 350 degrees, and line a baking sheet with silicone, parchment or aluminum foil.
2. In a large bowl, combine all the ingredients and spread out onto the baking sheet in one layer.
3. Roast for 25 to 35 minutes, until the tomatoes have a bit of char on their edges, and they are fragrant.
4. Cool the tomatoes, cover and store in the refrigerator for up to 1 week, or freeze for up to 6 months.
5. You can use the tomatoes as a bruschetta topping, toss it into pasta, or puree and use as a sauce for grilled meats, or poultry.

Chopped Mediterranean Salad
Serves 6
Feel free to add your favorite protein to this mix.

One head green oak leaf lettuce, washed, spun dry and chopped
1 fennel bulb, wispy ends removed, and finely diced
1 cucumber, peeled, and finely diced
2 flavorino tomatoes, chopped
1/2 cup pitted Kalamata olives, chopped
1/2 pound green beans, blanched boiling water, and shocked in cold water
1/2 cup extra virgin olive oil
1/3 cup white wine vinegar
1 teaspoon sugar
1/4 cup finely chopped dill
Salt and pepper

1. In a large bowl, combine the lettuce, fennel, cucumber, tomatoes, olives, and beans.
2. In another small bowl, whisk together the oil, vinegar, sugar, and dill. Season with salt and pepper. Pour over the salad, and toss to coat. Serve immediately.

Fall Harvest Salad
Serves 6

2 cups farro
1/2 cup raisins, chopped if large
2 Fuji apples, cored, and finely chopped
1 medium shallot, finely chopped
Grated zest of 1 lemon
1/2 fennel bulb, wispy ends removed, and finely chopped
1/2 cup extra virgin olive oil
1/4 cup fresh lemon juice
2 garlic cloves, minced
Salt and pepper

1. Bring 4 cups of salted water to a boil, add the farro and simmer for 15 to 20 minutes, until the farro is tender. Drain and put into a bowl to cool.
2. Add the raisins, apples, shallot, zest and fennel.
3. In another bowl, whisk together the oil, lemon juice, garlic, salt and pepper. Pour over the farro and vegetables, and toss to coat. Serve at room temperature.

Catch of the Day with Dilly Lime Butter
Serves 6

For the Butter
Compound butters like this one are great flavor boosters that keep in your freezer for months. Lop off a piece to flavor vegetables, poultry, grains, and pasta.

1/2 cup unsalted butter, softened
2 garlic cloves minced
1/4 cup finely chopped dill
2 to 3 tablespoons fresh lime juice
1/4 teaspoon grated lime zest
Few drops Tabasco or Franks’ Hot Sauce

1. In a small bowl, cream the butter with the other ingredients, until blended. Shape into a log about 1-inch in diameter, and seal in plastic wrap. The butter will keep in the refrigerator for 1 week, or frozen for up to 4 months.

For the Fish
1/2 cup extra virgin olive oil
2 tablespoons seafood spice
2 1/2 pounds fish filets, about 1-inch thick (try salmon, cod, sea bass, halibut, snapper)

1. Preheat the oven to 400 degrees, and line a baking sheet with silicone, parchment or aluminum foil.
2. In a small bowl, combine the oil and seafood spice. Put the fish onto the baking sheet, and paint with the spice mixture. Roast for 10 minutes per inch of thickness, until the fish reaches 145 degrees on an instant read meat thermometer. Allow to rest for 5 to 10 minutes before serving, topped with melted Dilly lime butter.

Mediterranean Green Beans
Serves 4 to 6

1 1/2 pounds green beans, cut into 1-inch pieces
2 tablespoons extra virgin olive oil
3 garlic cloves, minced
1/2 cup finely chopped red onion
2 cups chopped tomatoes
Salt and pepper
1/4 cup finely chopped dill

1. Cook the beans in salted water for 5 minutes, until still crisp-tender. Drain thoroughly, and season with salt and pepper.
2. In a large skillet, heat the oil, saute the garlic and onion for 2 to 3 minutes, until the onion is softened. Add the tomatoes, and simmer, covered for 5 minutes, until the tomatoes release some of their juices.
3. Add the beans, season with salt and pepper, and simmer another 5 minutes. Add the dill, season with salt and pepper and serve. The beans can be served warm, or at room temperature.

Broccoli Cheddar Soup
Serves 6

3 cups broccoli florets
3 tablespoons unsalted butter
2 garlic cloves, minced
1 shallot, finely chopped
1/4 cup all-purpose flour
2 cups chicken or vegetable broth
1 cup heavy cream
2 cups grated sharp cheddar cheese
1/2 cup grated Parmigiano Reggiano
Few drops Tabasco or Frank’s Hot Sauce
Salt

1. Bring 4 quarts salted water to a boil, and add the broccoli. Bring to a boil and cook for 2 to 3 minutes, until crisp/tender. Drain and season with salt and pepper. Set aside.
2. In a Dutch oven, heat the butter, saute the garlic and onion for 2 to 3 minutes, until the onion is softened. Add the flour and whisk for 2 to 3 minutes to cook the flour.
3. Slowly add the broth, and whisk until the mixture comes to a boil.
4. Add the cream and reserved broccoli.
5. Remove from the heat and add the cheeses, whisk until smooth. Season with Tabasco and salt. Serve hot.
Cook’s note: You can use whole milk instead of the cream, it isn’t as luxurious but it works.

Tempura Sweet Potatoes
Serves 4 to 6
In Japan, every serving of Tempura has a few pieces of sweet potato. The potatoes retain their shape and crispness, but the crackly coating and the sweetness of the potato make this a terrific appetizer.

2 large egg yolks
Salt and pepper
2 cups ice water
2 cups cake flour plus 1 cup for dredging
2 Japanese sweet potatoes, peeled, and cut into 1/4-inch slices
Canola oil for frying

1. In a mixing bowl, whisk together the yolks, salt and pepper, water, and 2 cups cake flour. Allow to stand while heating the oil.
2. Put the remaining 1 cup of cake flour onto a plate.
3. Heat the oil to 360 degrees, in a large skillet, with deep sides.
4. Dip each sweet potato into the flour and then into the batter. Fry for 3 minutes on each side, then remove to paper toweling to drain. Serve warm.

Passion Fruit Cheesecake
Serves 8

For the Crust
1 1/2 cups graham cracker crumbs (about 18 crackers)
1/2 cup chopped macadamia nuts
2 tablespoons sugar
1/2 cup (1 stick) unsalted butter, melted

1. Line the inside of a springform pan with aluminum foil and coat with nonstick cooking spray.
2. To make the crust, in a medium-size bowl, stir together the ingredients until they begin to come together until they begin to come together.
3. Press into the bottom of the prepared pan and about 1 inch up the side. Set aside while preparing the filling.

For the Filling

Three 8-ounce packages cream cheese, softened
1 3/4 cups sugar
1 cup sour cream
3 tablespoons unbleached all-purpose flour
3 large eggs
1/2 cup passion fruit pulp
1 teaspoon vanilla extract

1. Preheat the oven to 350°F.
2. To make the filling with an electric mixer, beat together the cream cheese and sugar in a large bowl until smooth, about 2 minutes.
3. Blend in the sour cream and flour, beating until smooth. Add the eggs, one at a time, beating well after each addition. Add the passion fruit pulp, vanilla and beat until just blended.
4. Scrape the filling into the prepared pan and bake until the center is just about set, about 1 hour and 15 minutes.
5. Turn off the oven, leave the cake inside, and leave the door ajar for 1 hour. (Leaving the cheesecake in the turned-off oven helps it to cool evenly, which helps prevent cracking.)
6. Remove the pan from the oven, place on a rack, and let cool completely.
7. Do-Ahead: At this point, cover and refrigerate for at least 6 hours and up to 4 days or freeze for up to 2 months. Serve cheesecake at room temperature.
To get passion fruit pulp, put the passion fruit flesh into a food processor and pulse to loosen the seeds. Strain the flesh through a sieve into a bowl, pushing on the flesh to release the pulp.

 

Farmer’s Choice

Shishito Con Queso
Serves 6

2 tablespoons vegetable oil
1/2 cup chopped onion
2 garlic cloves, minced
1/3 cup finely chopped Shishito peppers, seeded
½ teaspoon ground cumin
½ chipotle chili finely chopped, with ¼ teaspoon adobo sauce
½ cup finely chopped canned tomatoes, drained
¼ cup milk
2 cups finely shredded Monterey Jack cheese
2 cups finely shredded mild cheddar cheese

1. Coat the inside of a 1-quart casserole dish with non-stick cooking spray and preheat the oven to 325 degrees.
2. In a medium saucepan, melt the butter, and add the garlic, onion, jalapeno, cumin, and chipotle stirring and sautéing for about 3 minutes, until the onion is softened. Add the tomatoes and cook another 3 minutes, until any liquid from the tomatoes has evaporated.
3. Add the milk, and remove from the stove. Stir in the cheeses and transfer to a one-quart ovenproof casserole dish. Bake for 20 to 30 minutes, until the dip is bubbling. Remove from the oven and serve with tortilla chips.

Slow Cooker Poached Pears in Port Wine
Serves 4

1 cup full bodied red wine
1 cup ruby port
1 ½ cups firmly packed light brown sugar
1 cinnamon stick
4 large pears, cored and cut in half
6 ounces Stilton cheese
1. Combine the wine, port, brown sugar and cinnamon in the insert of a 5 to 7-quart slow cooker. Add the pears to the cooker, you will have to arrange them in layers, and spoon some of the sauce over the pears.
2. Cover and cook on low for 2 to 2 ½ hours, until the pears are softened.
3. Uncover the slow cooker and allow the pears to come to room temperature. Carefully remove them from the cooker and arrange them on a platter.
4. Strain the sauce into a saucepan, discarding any solids. Bring the sauce to a boil, and boil for 5 to 10 minutes, until the sauce becomes syrupy.
5. Spoon the syrup over the pears on the platter, and scoop a bit of Stilton into the center of each pear. Serve at room temperature.

Slow Cooker Ginger Pumpkin Pear Soup
Serves 6

4 tablespoons (1/2 stick) unsalted butter
½ cup finely chopped sweet yellow onion
½ cup finely chopped celery
½ cup finely chopped carrot
2 medium pears, peeled cored and finely chopped
1/2 teaspoon ground ginger
Two 15.5-ounce cans pumpkin puree (see note)
3 cups chicken broth
1 cup heavy cream

1. In a medium skillet, melt the butter, and sauté the onion, celery, carrot, pears and 5-spice powder, until the vegetables begin to soften, about 3 minutes. Transfer to the insert of a 5 to 7-quart slow cooker.
2. Stir in the pumpkin and chicken broth stirring to blend. Cover and cook on high for 3 hours, on low for 5 to 6 hours.
3. Taste the soup for seasoning and adjust using salt and pepper to taste. Add the cream, cover and leave the control on “warm” for 30 minutes. Serve with crostini or croutons.

Recipes provided by:
Diane Phillips www.dianephillips.com and www.cucinadivina.blogspot.com

Follow me on:
Facebook: Diane Phillips’ Blog of Cooking, Travel and Commentary
Twitter: @dianphillips
Pinterest: Diane Phillips

Download our FREE app HERE

Post your photos on Instagram with the hashtag #specialtyproduceFMB or share them with the FMB community on our facebook page http://facebook.com/specialtyproduce!

When it’s about food…#specialtyproduce

If you haven’t joined yet, you can order a bag for next week on our FMB page!

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Farmers’ Market Box 8-17-2016

This weeks local produce and featured farms:
Garlic – Schaner Family Farm
Sweet Scarlet GrapesKen’s Top Notch Produce
ArugulaBe Wise Ranch
Italian ParsleyBe Wise Ranch
Leopard Romaine Lettuce – The Garden Of….
CantaloupeBlack Sheep Produce
ScallionsBlack Sheep Produce
Kosui Asian PearsPenryn Orchard
German Butterball PotatoesWeiser Family Farm
Mini Heirloom Tomato Mix – Coastal Farms

Organic Juicing Bag:
Fuji Apples – Viva Terra Organics
Carrots – Cal Organics
Cucumbers – Lakeside Organic Gardens
Green Kale – Babe Farms
Seedless Watermelon – Access Organics

Farmer’s Choice:
Polenta – Kenter Canyon Farms
Mari Gras Radishes – Terra Madre Gardens
Yellow PeachesKen’s Top Notch Produce

Feature:

Passionfruit – Ranchez de Sanchez

Check out our YouTube Video highlighting all the produce in this weeks FMB:

Click here to Watch Video on YouTube

Post your photos on Instagram with the hashtag #specialtyproduceFMB or share them with the FMB community on our facebook page http://facebook.com/specialtyproduce!

When it’s about food…#specialtyproduce

Click the links above & search for products on our website with recipes attached

Below are some great recipes for you to try out with the produce from your box/bag. Let us know on our Facebook Page or through twitter if you tried any of them with the hastag #SpecialtyProduceFMB!

Juice Recipes
Courtesy of Drew Canole of Fitlife.tv

Sweet Greens
1 Cucumber
Handful of Green Kale
1 Fuji Apple

Tooooo Simple
1 cup of Watermelon
Handful of Green Kale

Energy Boost
2 Carrots
1 Cucumber
1 inch of ginger

Specialty Produce Recipe Suggestions
courtesy of Diane Phillips (Cucina Divina)

Smashed Braised Butterball potatoes, with Scallions
Serves 4
By braising these buttery potatoes in broth, then smashing them and enriching them with butter, and scallions gives you a delicious side dish for any night of the week.

1 1/2 cups chicken or vegetable broth
1 1/2 pounds German butterball potatoes, scrubbed
1/3 cup unsalted butter
3 scallions, finely chopped, using the white and tender green parts
Salt and pepper

1. In a large skillet, heat the broth and add the potatoes. Bring the broth to a boil, and simmer the potatoes, uncovered, for 20 to 30 minutes, until tender. The broth will reduce to a few tablespoons.
2. Smash the potatoes with a large spoon, add the butter to the remaining broth in the pan, and heat over medium heat, until the butter melts.
3. Spoon the mixture over the smashed potatoes, add the spring onion, and season with salt and pepper. Turn the potatoes in the sauce and serve.

Butterball Potato Turkey Hash
Serves 4 to 6
This is a terrific leftover dish; serve with the dandelion and marinated orange salad. Feel free to substitute cooked chicken, salmon, or duck for the turkey.

1 pound butterball potatoes
1/4 cup unsalted butter
1 tablespoon extra-virgin olive oil
1 tablespoon finely chopped thyme
2 scallions, finely chopped, using the white part (finely chop the tender green parts for garnish)
Salt and pepper
2 cups finely chopped turkey
1/4 cup heavy cream

1. In a large pot, put the potatoes into water to cover. Bring to a boil, and cook for 15 to 20 minutes, until tender. Cool, and finely dice the potatoes.
2. In a large skillet, heat the butter and olive oil, add the thyme, and sauté for 1 minute. Add the cooked potatoes, and cook until the bottom of the potatoes is browned, turn the potatoes, and add the onions, sprinkle liberally with salt, pepper, and sauté for 2 to 3 minutes.
3. Add the turkey and drizzle the heavy cream over the top. Cover and cook for another 10 minutes. Uncover, and cook for 2 to 3 minutes, until the liquid in the pan is absorbed, and the bottom potatoes are browned. Slide the hash onto a serving platter.

Arugula Salad with Candied Asian Pears
Serves 4

1 Asian pear, cored, and sliced 1/2 inch thick
Raw sugar
1 bunch arugula, washed and spun dry
1/4 cup pear nectar
1/4 cup rice vinegar
1/2 cup vegetable oil
1 scallion, finely chopped, using the white part only
Salt and pepper

1. Preheat the oven to 350 degrees, and line a baking sheet with parchment, silicone or aluminum foil.
2. Dip one side of the pear wedge into the raw sugar, and lay sugar side up on the baking sheet. Bake for 10 to 15 minutes, until the pears are caramelized. Cool and set aside
3. Put the arugula into a salad bowl.
4. In another bowl, whisk together the pear nectar, vinegar, oil and scallion. Season with salt and pepper.
5. Pour some of the dressing over the arugula, and toss to coat. Plate the arugula, and lay a few pear slices over the top of the salad.

Tomato, Olive, and Feta Salad
Serves 10 to 12

1/2 cup vegetable oil
1/2 cup olive oil
1/2 cup red wine vinegar
2 teaspoons sugar
2 cloves garlic, minced
2 tablespoons dill weed
2 teaspoons dried oregano
1 teaspoon freshly ground black pepper
1 basket cherry tomatoes, cut in half
1 European cucumber, cut into 1/2-inch dice
1/2 cup Kalamata olives, drained, pitted, and coarsely chopped
1/2 cup crumbled feta cheese
1/2 cup finely chopped red onion
1/4 cup chopped fresh dill for garnish (optional)
1. In a medium-size bowl, whisk together the dressing ingredients until thickened. [Diva Do-Ahead: At this point, you can cover and refrigerate for up to 1 week.]
2. To assemble the salad, combine the ingredients in a large salad bowl. Pour the dressing over the vegetables and toss gently to coat well.
3. Remove from the refrigerator 30 minutes before serving, drain off any excess dressing, and serve, garnished with the dill.

Pasta with Sautéed Cherry Tomatoes

Serves 4 to 6

One pound shaped pasta, like penne, or shells, cooked 2 to 3 minutes short of al dente saving some of the pasta water
3 tablespoons extra virgin olive oil
2 garlic cloves, minced
Pinch red pepper flakes
1 basket cherry tomatoes, stemmed and cut in half
1/4 cup finely chopped Italian parsley
Salt and pepper
1/2 cup grated Pecorino Romano cheese

1. In a large skillet, heat the oil, and saute the garlic and red pepper flakes for 30 seconds.
2. Add the tomatoes, and cook down, until the tomatoes are softened, and release some juice, about 7 minutes. Add the parsley, season with salt and pepper.
3. Add the pasta to the skillet, and toss to coat. Add a bit of pasta water to create a creamy sauce. Season the pasta with salt and pepper, and serve garnished with Pecorino Romano cheese.

Pan Roasted Salmon with Roasted Grapes
Serves 4 to 6

2 pounds salmon filets
1/2 cup extra virgin olive oil
1 teaspoon Old Bay Seasoning
1 teaspoon dried thyme
2 cups red grapes, cut in half if large
1/2 cup full bodied red wine

1. Preheat the oven to 400 degrees.
2. Lay the salmon filets in a 13-by-9-inch baking dish, and drizzle with some of the olive oil. Sprinkle with the Old Bay.
3. In a bowl, combine the thyme, grapes and red wine.
4. Pour over the salmon in the pan and roast for 10 to 15 minutes until the salmon is cooked through. (165 on an instant read meat thermometer) Allow to rest for 5 minutes before serving.
5. Serve the salmon garnished with the roasted grapes.

Prosciutto and Melon Salad
Serves 6

One cantaloupe, peeled, seeded and cut into 1/2-inch thick slices, then cut into 1-inch pieces
8 thin slices Prosciutto di Parma, cut into julienne
1/2 cup extra virgin olive oil
1/2 cup finely chopped Italian parsley
Freshly ground black pepper

1. Put the cantaloupe and prosciutto into a bowl, and toss with the olive, parsley and pepper.
2. Arrange on a serving platter, and serve at room temperature.

Leopard Romaine Salad with Creamy Garlic Dressing
Serves 4

One head Leopard Romaine, washed, spun dry and chopped
2 scallions, finely chopped
1 cup cherry tomatoes, stemmed and cut in half
1 cup mayonnaise
3 garlic cloves
Pinch red pepper flakes
2 tablespoons milk
1 tablespoon red wine vinegar
1/4 cup packed Italian parsley

1. Put the romaine, scallions and tomatoes into a salad bowl.
2. In a blender, combine the mayonnaise, garlic, red pepper, milk, vinegar and parsley and puree until smooth.
3. Taste for seasoning adding salt and pepper as needed.
4. Pour some of the dressing over the salad and toss to coat. The dressing will keep in the refrigerator for up to 4 days.

Note on Italian Parsley: Wash and spin dry the parsley. To store in the refrigerator, fill a water glass (or other stable vessel) with water, and put the parsley in stems first. Cover the parsley with a plastic bag, and refrigerate. The parsley will keep for at least a week with this technique.
If you need to freeze the parsley, wash it and spin it dry. Wrap in paper toweling, put into a zip-lock bag, and freeze. It will keep for 4 months, wrapped this way. Use it right from the bag.

Farmers’ Choice:

Pork Ragu with Polenta
Serves 6
In Italy, this dish is sometimes served on a board that goes the length of the table, and everyone helps themselves. You can replicate this by using a large serving platter in the middle of the table.

For the Pork Ragu:
2 tablespoons extra-virgin olive oil
1 1/2 pounds pork shoulder, cut into 1/2-inch pieces
1 medium sweet yellow onion finely chopped
Two 28-ounce cans crushed tomatoes
Salt and pepper
Sugar (depending on the acidity of the tomatoes)
1/4 cup finely chopped Italian parsley

1. In a 4-quart Dutch oven, heat the oil over medium heat and add the pork shoulder, browning in batches.
2. Remove the pork from the pan, when it is browned, and continue until all the pork is browned.
3. Add the pork back to the pan, and add the onions and sauté the onions with the pork for 3 to 4 minutes, until the onion is softened.
4. Add the tomatoes, and season with salt and pepper. Simmer the sauce for 40 to 50 minutes, until the pork is tender. (it should shred when cut into)
5. Remove any excess fat from the top of the sauce. Season the sauce with salt, pepper and sugar if needed, and add the parsley.
6. The sauce will keep refrigerated for up to 4 days, or freezes well for 4 months.

For the Polenta:
7 cups chicken broth
1 1/2 cups polenta
1/2 cup grated Parmigiano Reggiano cheese
1/2 cup unsalted butter
Freshly ground black pepper

1. Bring the broth to a boil, in a large saucepan. Add the polenta, and cook, stirring occasionally for 30 to 40 minutes, until the polenta is creamy. Add more broth if the polenta becomes dry.
2. Remove the polenta from the heat, add the cheese and butter. Season with pepper, and salt if needed.
3. Pour the polenta onto a serving platter, and top with the pork ragu.

Creamy Cheddar and Bacon Polenta

1 cup Polenta
4 ½ cups chicken broth
¼ cup (1/2 stick) unsalted butter, melted and slightly cooled
2 eggs beaten
½ cup heavy cream
2 cup finely shredded sharp white cheddar cheese
Salt and Tabasco
6 strips bacon, cooked crisp and crumbled

1. In a medium saucepan bring the broth to a boil. Add the polenta, and cook for 30 to 40 minutes, until the polenta is creamy.
2. Beat the eggs into the cream.
3. When the polenta is done, remove it from the heat, add the egg and cream mixture and stir in the grated cheese. Taste for seasoning, and add salt or Tabasco to taste. Stir in the bacon and serve.

Recipes provided by:
Diane Phillips www.dianephillips.com and www.cucinadivina.blogspot.com

Follow me on:
Facebook: Diane Phillips’ Blog of Cooking, Travel and Commentary
Twitter: @dianphillips
Pinterest: Diane Phillips

Download our FREE app HERE

Post your photos on Instagram with the hashtag #specialtyproduceFMB or share them with the FMB community on our facebook page http://facebook.com/specialtyproduce!

When it’s about food…#specialtyproduce

If you haven’t joined yet, you can order a bag for next week on our FMB page!

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