Spring Harvest Spring Rolls

This week's share brought more lettuces- a peppery Asian mix and baby greens as well as deer tongue and leaf lettuce. There are also some spring onions and Hakurei turnips (very much like mild radishes). I had a barbeque to attend, and decided to bring some spring rolls to share as appetizers.
These spring rolls are made with rice wrappers. While I often go to the Oriental Food Market in Norwalk, CT to get my Asian ingredients, I found sesame oil and rice wrappers at the local Shop Rite in the Asian section. Very convenient!! These keep for days, and are a refreshing snack-- a really easy way to get those vegetables into your diet.
Knife skills are important here. If you have a mandolin, and are not a complete clutz with them, that's a great way to julienne your vegetables. Or you can cut them into planks and stack them in the feed tube of your food processor and use the slicing disc. OR you can get a really thin julienne of carrots by using a vegetable peeler and peeling wide strips and then stacking them and slicing them. Whichever works for you.
Some of the vegetables are stir-fried and chilled, and then I top them with the crisp, peppery Asian greens for more crunch. The sauce is also very easy, but if time is an issue, Ken's Asian Sesame Salad Dressing makes a great dipping sauce, too.

Spring Harvest Rolls

4 dried shitake mushrooms
2 cups boiling water
1 medium bunch bok choy, or 2 baby bok choy
2 carrots
2 spring onions
1-inch piece fresh ginger
1 fat clove garlic, or two medium cloves of garlic
4 cups water
1 Tablespoon vegetable oil
30 (approximately) leaves of Asian lettuce mix (or any mixed baby greens)
15 spring roll wrappers

2 Tablespoons oyster sauce
1 teaspoon soy sauce
1 teaspoon sugar
1 teaspoon sesame oil
1/2 Tablespoon sherry or rice vinegar
2 Tablespoons cornstarch
1/2 cup water

1. Boil about 2 cups of water, pour over the mushrooms and let sit for about 30 minutes, until soft.
2. Cut the leafy tops off the bok choy (reserve for another recipe). Wash the stalks and cut into matchstick sized pieces. Peel the carrots and cut into matchstick sized pieces. Trim the bright green, woody stem of the onion and cut the white bulb and tender part of the stem into slivers.
3. When the mushrooms are ready, drain and cut off the woody stem. Cut the caps into slivers.
4. Grate the ginger on the smallest side of a box grater or with a zester. Mince the garlic.

5. Bring 4 cups of water to a boil in a pot and add the bok choy. Cook for  one minute, drain and rinse in cold water. Heat the oil in a wok and add the ginger and garlic. Cook for a minute or two- just until the mixture becomes fragrant. Add the onions and carrots and cook until they begin to wilt. Add the bok choy and mushrooms and cook for 3 or 4 more minutes. Chill.

6. Meanwhile make the sauce by combining the oyster sauce, soy sauce, sugar, sesame oil, sherry, cornstarch and cold water. 

7. Fill a wide, shallow dish, such as a pie pan, with warm water. Add a spring roll wrapper and let soak 20 to 30 seconds, until pliable. Remove from water and place about 2 Tablespoons of the vegetables in the center of the wrapper. Top with a few leaves of crisp, fresh lettuce. Fold the sides in, and then roll up the roll from the bottom as tightly as possible, as if it were a burrito. Repeat with remaining filling and rolls. Chill. Just before serving, cut each spring roll in half, on an angle, and serve with dipping sauce.

Turnips?? Rutabagas?? Swedes??

Growing up in a large Irish-American family, turnips to me meant that big yellow, waxy bulb that you can't cut without a cleaver. They'd turn up at the holidays--Easter, Thanksgiving, Christmas-- prepared by my Grandma Brown. Simply boiled, mashed, and seasoned with butter, salt and pepper. None of us really seemed to like the turnips (and in those days the gathering was large-- with just my parents, siblings, aunts, uncles and cousins we were over 20 at the table(s)). But we all had a dollop of turnips on our plates, to make Grandma happy.
I now know that what we called turnips are really rutabagas-- called 'swedes' in the UK-- a winter root vegetable that is best boiled and mashed. Not so yummy raw. The turnips I get in my CSA share are white and purple, the density of potatoes (as opposed to rocks), and have a distinctive peppery taste. Young specimens can be enjoyed raw. You can treat them a bit like potatoes-- keeping in mind that they do bring their own distinctive flavor to however you are preparing them. I've become quite fond of the turnip -- I liked the recipe for Scalloped Turnips with Apples so much, I had seconds last night. It's a perfect fall dish, warm and creamy, marrying the root vegetable with local apples.

Scalloped Turnips with Apples

1 large or 2 medium white turnips

1 large apple

1 small onion

2 Tablespoons butter

2 Tablespoons flour

kosher salt and freshly ground black pepper

1/2 to 1 cup milk

Preheat the oven to 400 degrees.

Peel the turnips and the apple. Cut them into thin slices. Peel the onion and slice thinly. 

Place half of the turnips in a single layer in the bottom of a gratin or baking dish. Sprinkle half the apples and half the onions over the turnips. Season with salt and pepper. Dot with 1 Tablespoon of butter and sprinkle one Tablespoon of flour over all. Repeat with remaining turnips, apple, onion, butter and flour. 

Pour enough milk over all to come halfway up the vegetables. Cover tightly (use aluminum foil if the baking dish does not have a tight lid) and bake 30 minutes.

Remove cover, return to the oven and bake another 10 minutes, until the turnips are tender and the milk has thickened slightly. Serve hot.

What To Do With TURNIPS

1. Eat them raw: Young fresh turnip is crisp and refreshing with a mild spicy flavor, much like radishes but milder. Julienne it and add it to salad or coleslaw, or as a crisp contrast in chicken salad 

2. Roast them: Either alone or with other root vegetables such as carrots and potatoes. Cut the vegetables into similar sizes and preheat the oven to 375. Toss with melted butter or olive oil and season with salt and pepper (for fancier seasonings there are recipes in the book). Bake for 30 minutes to an hour, depending upon the size of the vegetables, until tender.

3. Braise them: Cut them into cubes and sauté with onions in butter or oil until just changing color. Cover with chicken or vegetable stock and maybe a little white wine and simmer until tender, about 15 minutes. You can then remove the turnips and turn the heat on high to boil the sauce to reduce it. Serve the turnips with the sauce.

4. Boil them: for large turnips, peel and dice and place in a pot. Cover with cold water and bring to a boil. Cook for 20 minutes or longer, until tender. Drain. Serve cubed, dressed with butter and salt and pepper, or mash with butter.

5. Pressure cook them: Peel and cut into 1-inch thick slices. Cover with 1 cup of water and cook for 3 minutes.

6. Microwave them: Peel and cut into wedges. For each medium turnip add 1/2 tablespoon of water and cook, covered, on high, for 3 minutes.

7. Fry them: Cut into 1/2” strips, and fry in 1-inch of water until crisp, turning often. Serve with ketchup, or mayonnaise mixed with horseradish.

HOW TO STORE TURNIPS:  Do not wash. Store in a cool, dry place for up to 4 months.

Enjoy!!

Hanson's Farm: Beauty, Tradition and Diversity

Tom and Martha Hanson of  Hanson's Farm in Framingham, Massachusetts, love farming. They are the fifth generation of Hansons to farm, and really want to keep farming. They are smart, fun and flexible. A few years ago they realized that in order for the farm to stay afloat, they needed to utilize all of the farm and all of their talents and skills. The result is that they’ve diversified in some very unique and cool ways. They have a beautiful, inviting farmstand filled with fresh vegetables in vibrant greens and reds and purples. A comfortable armchair in a corner, a table with chairs on a side-porch, and a sign reading “Be Nice or Go Away’ all reflect their open nature and sense of humor. They raise pastel-colored eggs from heirloom chickens, stable horses, have a corn maze, and annually have a Haunted Hay Ride that brings in nearly a hundred volunteers. They give birthday parties and field trips. And they have a very successful CSA program. Hanson's Farm is a delightful place to shop and a fun place to visit. In honor of Martha's eggs, here are some egg recipes!

Alsatian Onion Tart

2 cups all-purpose flour

4 ounces cold unsalted butter or lard, or a combination

2 ounces cold vegetable shortening

1/2 teaspoon salt

4 to 5 Tablespoons ice water

Filling:

4 ounces thick sliced bacon (about 4 slices)

3 Tablespoons unsalted butter

2 pounds onions 

1-1/4 teaspoons kosher salt

1 teaspoon black pepper

1 cup crème fraîche or heavy cream

4 large eggs

1/2 teaspoon freshly grated nutmeg

1. Blend together the flour, butter or lard, shortening, and salt in a bowl with your fingertips or a pastry blender until the pieces are the size of baby peas. Drizzle 4 tablespoons of the ice water over the mixture and stir with a fork or your fingers until incorporated. If the dough doesn't hold together, add more ice water, a tablespoon at a time, until it does. Turn the dough onto a lightly floured surface. With the heel of your hand, knead once or twice. Gather dough together and press into a ball and then flatten into a disk. Chill the dough, wrapped in plastic wrap, until firm, at least 1 hour.

2. Roll out the dough on a floured surface into a 14-inch round. Lift the dough into a 12-inch tart pan. Trim off the excess dough, leaving a 1/2-inch overhang. Fold the overhanging dough into the pan and press against the side to reinforce the edge. Prick the bottom and sides with a fork and chill until firm, about 30 minutes.

Put oven rack in middle position and preheat oven to 400°F.Line the chilled shell with foil and fill with pie weights (you can use raw rice or dried beans for pie weights). Bake until the pastry is set and pale golden along the rim, about 15 to 20 minutes. Remove the foil and weights and return to the oven to bake until golden all over, 10 to 15 minutes more. Transfer shell to a rack, leaving the oven on.

Cut the bacon into small pieces, about 1/8th inch thick. Cut the onions in half, peel and slice thinly. Place the bacon in a cold skillet and cook over medium heat, stirring occasionally, until crisp, 6 to 8 minutes. Transfer the cooked bacon to paper towels. Add the butter to the skillet and, when melted, add the onions with half the salt and pepper. Cook over medium –low heat, stirring, until quite wilted, about 2 minutes. Cover and continue to cook, stirring frequently, until the onions are very soft and pale golden, about 20 minutes. Stir in the bacon and remove from the heat. Let cool about 10 minutes. Whisk together the cream, eggs, nutmeg, and the rest of the salt and pepper in a large bowl. Drain any liquid that has settled out of the onions and add the onions to the cream mixture.Pour the filling into the tart shell, spreading onions evenly, and bake 35 to 45 minutes, until the filling is set and golden. Serve warm or at room temperature, as a main dish or in small portions as an appetizer.

Summer Spaghetti Carbonara

1 pound spaghetti

4 eggs

1/2 pound bacon

1 onion

freshly grated parmesan cheese, to taste

freshly ground black pepper, to taste

Cook the pasta according to package directions. Beat the eggs. Cut the bacon into half-inch pieces. Peel and slice the onion. Cook the bacon in a heavy skillet until crisp. Set aside. Cook the onion in the bacon fat.  Combine the bacon and onion in a bowl with the beaten eggs. Remove a half a cup of the pasta water before draining the pasta. Drain the pasta and add to the bowl. Toss and mix well, adding some pasta water a tablespoon at a time if it is too dry. Toss in the cheese and season with pepper. Serve with crusty bread and a large green salad.

Mirepoix for the Summer

I’m calling it Summer Mirepoix. Mirepoix is a mixture of 50% onions, 25% carrots and 25% celery, used as a base for most soups and many classic sauces. It can be chopped coarsely, left in large chunks, or diced precisely—the magic is in the combination of flavors.
But... I currently have corn, zucchini and onions, and so that's what I’m using as a base for soups and sauces. Fifty percent zucchini, 25% corn and 25% onions. Chili, chowder, pasta sauce, corn pudding, quiches—it’s all good. I’ve also chopped my ‘Summer Mirepoix’, sautéed it and frozen it in small batches to add to soups and stews during the winter, resurrecting summer flavors in January and February.

Summer 'Mirepoix'

1 pound (16 ounces) zucchini

8 ounces corn kernels

8 ounces onion

2 Tablespoons vegetable oil or butter

Wash the zucchini and cut into small dice. Dice the onion. Heat the oil or butter in a heavy skillet over medium heat. Add the vegetables and cook, stirring, over low heat until the onion is soft and the zucchini is tender. 

Summer Mirepoix Quiche

Leftover ham can be used in place of the bacon-- dice it, but there's no need to saute it. This is also a great use of the eggs in my share!

Dough for a 9” pie crust

1/2 pound slab bacon, cut into 1/2-inch cubes 

2 cups Summer Mirepoix

pinch of kosher salt and freshly ground black pepper to taste 

3 eggs 

1- 1/2 cups milk 

1/4 pound Gruyere cheese, grated (about 1-1/3 cups)

1/4 cup minced fresh thyme (optional)

1. Cook bacon in a skillet over low heat until crisp. Drain off excess fat. Add the mirepoix, salt and pepper. Set aside. 

2. Preheat the oven to 375 degrees. On a lightly floured surface, roll the pastry from center out, lifting pastry, turning it slightly, and occasionally flipping to prevent sticking. Roll pastry to 1/8 -inch thickness.  Gently pick up the pastry and place in a 9-inch pie pan, leaving about 1/4-inch overhang for shrinkage. Pinch up excess pastry to form a rim and flute the edges. Prick the bottom all over with a fork.

3. Line the pastry with a sheet of parchment paper or aluminum foil larger than the pan, and fill with pie weights, rice, or dry beans. Bake about 20 minutes, until the edges begin to color. Remove the paper and weights. Lower the oven temperature to 325 degrees F. 

4. In a bowl, beat the eggs lightly with the milk and herbs, if using. Spread the vegetables and bacon over the bottom of the crust.  Sprinkle the vegetables with the cheese. Pour the custard into the pie shell to within 1/4-inch of the top of the crust. Bake 25 to 30 minutes, or until the filling puffs. Allow to cool 10 minutes before serving. Serve warm or at room temperature.

Summer Mirepoix Chowder

3 cups Summer Mirepoix

1/2 pound thick bacon, cut into small pieces 

1 large clove minced garlic

1 bay leaf 

1 tablespoon fresh thyme leaves

3 cups scrubbed baking potatoes, cut into 1/2” cubes

8 cups chicken or vegetable stock

1 cup milk 

1 cup heavy cream 

Salt 

Freshly ground black pepper 

1 bunch scallions, sliced

1. In a large Dutch oven or heavy bottomed saucepan, cook the bacon over medium-high heat until lightly brown. Add the garlic bay leaf, thyme, potatoes and Summer Mirepoix.. Cook, stirring, for 1 minute. 

2. Add the stock and bring to a boil. Reduce the heat and simmer slowly, stirring occasionally, until the potatoes are tender, 20 to 25 minutes. 

3. Add the milk and cream, and simmer for 5 minutes, making sure the soup does not boil. Remove from the heat and discard the bay leaf.  Add salt and freshly ground black pepper to taste. 

4. Ladle into soup bowls garnish each serving with the green onions.

Tracie's Community Farm: The Magic is in the Details

Tracie Smith started growing vegetables and selling shares of the harvest while she was in college, and she’s never stopped. Now, Tracie’s Community Farm in Fitzwilliam, New Hampshire has hundreds of share members, enjoying the produce she grows for both summer and winter harvests. 

In my instructional kitchen at Masuk High in Connecticut, I have a sign on the wall: The Magic is in the Details. Tracie pays attention to the details. The rows on her farm are straight and weed-free; her field tomatoes carefully trellised and standing straight and strong. She and her staff carefully trim the vegetables as they pick them, taking back buckets of beautifully prepped vegetables to the barn for inclusion in the CSA baskets. Her members have lots of choices, all carefully weighed and bagged and tucked into quaint farm baskets. Add-ons include mesclun, kale, herbs, and chard. Eggs, bread, cut flowers, and some dairy products are also available in the barn. Half of her shares are delivered to the member-- just one example of her focus on making sure her members are treated with care. The magic is in the details.

Back in Connecticut, I just picked up my share from Stone Gardens Farm this morning: eggplant, zucchini, corn, kale, potatoes, onion, garlic, yellow grape tomatoes, tomatoes. I also picked up a half-bushel of tomatoes for canning sauce. 

Most of the time those grape tomatoes don't make it to the dinner table- they're perfect for snacking! But if you do have a hankering to cook some, here's a simple recipe:

Hot Herbed Tomatoes

From Kathy’s recipe box

2 pints cherry or grape tomatoes

3/4 cup soft breadcrumbs

1/4 cup plus 2 Tablespoons minced onion

1/4 cup plus 2 Tablespoons minced parsely

1 large clove garlic, minced

3/4 teaspoon dried thyme leaves

1/4 teaspoon pepper

1/4 cup plus 2 Tablespoons olive oil

Heat oven to 400 degrees. Place tomatoes in a single layer in a 9x13-inch pan. Combine remaining ingredients except olive oil and sprinkle over tomatoes. Drizzle olive oil over all. Bake 6 to 8 minutes.

And a simple way to make zucchini look fancy:

Zucchini "Pasta"

2 medium zucchini

2 medium carrots

1 medium onion

1-2 Tablespoons olive oil

salt and pepper to taste

Using a vegetable peeler, peel the zucchini and carrots all the way through, turning the vegetable as you do so to make long peels. Toss the carrot peels and zucchini peels together. Cut the onion in half and then cut it into strips. Heat the olive oil in a heavy skillet until hot and add the onion. Lower the heat and cook until soft and beginning to brown. Add in the carrots and zucchini and toss well. Continue to cook, stirring, until the vegetables are tender but not mushy, about 8 to 10 minutes. Season with salt and pepper.

Cheers!

A Farm-alicious Week!

I have had a truly farm-alicious week, starting with Open Farm Day at Stone Gardens Farm, and ending with visiting four farms in Vermont (in 2 days!).

On Sunday, Fred and Stacia took a group of their CSA members on a tour of the fields and then back to the homestead to see the cows, chickens and turkeys (and nibble on some plums and raspberries as we passed the plum trees and raspberry patch). I learned more about IPM (Integrated Pest Management), how frequently the crops are planted and harvested, how they choose what to include in the CSA shares each week, and that I really do not enjoy the aroma in chicken coops.

On Wednesday I found Farmer Rachel Nevitt of Full Moon Farm in Hinesburg, Vermont, picking cucumbers with her two apprentices. She continued to pick while we talked, taking a 'teaching moment' with the apprentices to describe how to tell when a cucumber is ready to be picked. Her husband, Farmer David Zuckerman, arrived later to pitch in as they went on to harvest beans.  Rachel and David are passionate about organic gardening and honoring the land. This is evident in their straight, well-weeded rows of vegetables that managed to look luscious during a particularly long dry spell in Hinesburg. Later that day I went back to Full Moon with my friends and Full Moon CSA members, John and Jean Kiedaisch (and 2 year old grandson Jack, who gleefully sat on tractors while Jean and I were in the barn) to see the pick-up end of the process. In the cool of the barn, members chose from a selection written on a whiteboard. Among the offerings this week were fennel, potatoes, cucumbers, beans, beets, bunching onions and radishes.
David and Rachel are intelligent, thoughtful farmers with big dreams and high expectations. They have set their bar high, and seem to be reaching it. I thank them for their time and generosity-- they are truly awesome.

Cucumbers, beans, cabbage and potatoes were also being harvested here in Connecticut! We also got our first ears of corn, and continue to see kale, kohlrabi and zucchini in our boxes. So, here we go:

Connecticut Summer Nicoise

Don't be intimidated by the long list of ingredients -- this is really quite simple to make, and celebrates the best of southern New England!

For the Salad: 

1 pound green or yellow beans

1 pound potatoes, preferably new ('waxy')

1 Tablespoon oil

1 onion

1 clove garlic

2 dozen fresh clams

1 cup chicken or vegetable broth, or dry white wine

1 large ripe tomato

1 head butter lettuce

4 hard cooked eggs (optional)

1 cup Greek olives

For the dressing:

1 clove garlic

1 Tablespoon Dijon mustard

3 Tablespoons champagne vinegar or other white vinegar

2 Tablespoons good quality extra virgin olive oil

1/2 cup canola, or other light oil

1 Tablespoon fresh basil

kosher salt and freshly ground black pepper

Put a pot of water on to boil. Trim the stem ends of the beans and place in the boiling water. Lower the heat and simmer for 5 minutes. Drain and plunge into a pot of ice water to stop them from cooking.

Scrub the potatoes and place in a pot. Cover with cold water and bring to a boil. Reduce the heat and simmer for 15 minutes, or until you can easily pierce them with a fork. Drain and run under cold water. When cool, slice into 1/4-inch  thick slices.

Scrub the clams. Peel and dice the onion and garlic. Heat the oil in a deep skillet and saute the onion and garlic until soft. Add the clams and broth or wine and cover the pan. Simmer 5 to 10 minutes until the clams open. Remove from the pan and, when cool enough to handle, remove the meat from the shells, discarding any clams that did not open. Increase the heat to high and boil the cooking liquid vigorously until slightly thickened. Strain through cheesecloth. 

Make the dressing: Peel and mince the garlic and finely chop the basil. Whisk together the garlic, mustard and vinegar. Add the olive oil and whisk until well combined. Slowly add the remaining oil, whisking continuously until thickened. Stir in the basil.

Place 1/4 cup of the reduced clam broth in a bowl with 1/4 cup of the vinaigrette. Add the clams, cover and refrigerate until ready to serve.

Toss the beans with 2 Tablespoons of the dressing. Toss the sliced potatoes with 1 Tablespoon of the dressing. Wash and dry the lettuce leaves and cut the tomato into wedges. If using hard cooked eggs, cut into wedges. Line a serving platter with lettuce leaves. Place the dressed beans in the center of the platter. Surround the beans with the potato slices and tomato and egg wedges. Spoon the clams over the beans and scatter the olives over all. 

Marinated Yellow Beans and Kohlrabi

This is a very versatile recipe. Substitute zucchini for the beans; radishes, salad turnips or Jerusalem artichokes for the kohlrabi, or any other firm, seasonal vegetable.

2 kohlrabi bulbs

1 pound green or yellow beans

1 small, fresh jalapeno

1/2 bunch cilantro

2 cloves garlic

2 lemons

1/2 cup olive oil, or 1/4 cup olive oil and 1/4 cup vegetable oil

kosher salt and freshly ground black pepper to taste

Bring a large pot of water to boil. Peel the kohlrabi and cut crosswise into 1/4-inch discs. Turn over and cut lengthwise into 1/4-inch strips. Trim the stems ends off the beans. Cut the pepper in half lengthwise and carefully remove the veins and seeds (you might want to wear gloves for this). Mince finely. Cut the thick stems off the cilantro and chop the leaves and remaining tender stems. Peel the garlic and mince. Juice the lemons. 

Place the kohlrabi strips in the boiling water and cook 5 minutes. Add the beans and cook an additional 3 minutes. Drain and run cold water over them. Combine the jalapeno, cilantro, lemon juice, garlic, olive oil and salt and pepper to taste. Place the vegetables in a shallow bowl and pour the dressing over them. Toss to coat all the vegetables in the marinade. Let this sit at room temperature for 30 minutes. Toss again, taste and add more salt and pepper if necessary. Serve or refrigerate until serving. This can be served cold or at room temperature.

Summer Vegetable Ragu with Polenta

Don't be afraid to substitute vegetables depending on what's available. Eggplant, carrots, or swiss chard would all work in this dish.

1 Tablespoon olive oil

1 onion

1/2 head cabbage or 1 bunch kale

1 medium (about 10-inch) or 2 small zucchini

3 cloves garlic

1 pound ground meat (beef, pork, turkey)

1 (28 ounce) can plum tomatoes or 10-12 medium tomatoes

2 Tablespoons minced fresh basil

1 Tablespoon minced fresh oregano or marjoram

kosher salt and freshly ground black pepper to taste

Parmesan or Pecorino cheese

Slice the onion into strips. Core the cabbage or de-stem the kale and chop finely. Cut the ends of the zucchini off and cut lengthwise into planks, then strips. Cut each strip into 1" pieces. Mince the garlic. If using fresh tomatoes, cut them in half crosswise, squeeze out the seeds and dice into 1/4-inch pieces. If using canned tomatoes, drain and chop.

Heat the oil in a heavy pan and add the onion and cabbage or kale. Cook over medium-low heat until soft. Add the zucchini and garlic and raise the heat to medium. Cook until the zucchini is tender. Remove the vegetables from the pan and increase the heat to medium-high. Add the ground meat and brown, breaking down into small pieces as it cooks. Add the vegetables and tomatoes and lower the heat to very low. Cook for 30 minutes or longer, stirring occasionally. Meanwhile, make the polenta (recipe below). Add the fresh herbs and season with salt and pepper. Serve spooned over the polenta, with freshly grated cheese.

Polenta

1 cup dry polenta or cornmeal

3 cups water 

1 teaspoon salt

1/4 cup freshly grated parmesan cheese

Bring the water and salt to a boil. Sprinkle the cornmeal into the boiling water, stirring constantly. Cook until the polenta begins to leave the sides of the pot. Add the cheese and stir.

Have a great week!

Visit Farmer Rachel and Farmer David at Full Moon Farm at: http://www.fullmoonfarminc.com/