No Fooling - Market this Sunday, April 1st

Migliorelli will have their first-of-the-season greens this Sunday.
Broccoli Rabe, Kale, Tuscan Kale & Collard Greens.

C'mon by and get some fixings for a farmers' market lunch.
Capocollo & Pecorino from Dancing Ewe Farm,
Ciabatta from Our Daily Bread & Pea Shoots from Little Seed Gardens.

Have you tried the Goat Cheese from Lynnhaven? Delicious.

Quattro's will have special Turkey & Broccoli Rabe Sausage
this Sunday as well as Turkey  Italian Sausage.

Check out this recipe from our friends at Chef's Constortium 

featuring Spacey Tracy's Pickled Green Tomatoes!

Blackened Sea Bream with Creamy Smoked Cheddar Polenta 

and Pickled Green Tomatoes

South meets north

Whether its served raw, baked whole or tempura fried, Local Ocean’s sea bream is versatile and delicious. Blackened sea bream cooks up in minutes and makes the perfect meal with creamy smoked cheddar polenta and pickled green tomatoes from Spacey Tracey’s. 

Creamy smoked cheddar polenta

• 1/2 cup Wild Hive Farm polenta (cornmeal)
• 2 cups water
• ¼ cup shredded smoked Palantine cheddar cheese
• ¼ cup heavy cream

Whisk the polenta into the boiling water. Add the butter and cook over medium heat, stirring constantly, for 15-20 minutes until the polenta is very thick. Stir in the cheese and the cream. Season the polenta with two teaspoons of salt and 1/4 teaspoon of black pepper.