tag:blogger.com,1999:blog-5190698551624574472.post6498067938423809353..comments2024-03-06T15:41:15.077-08:00Comments on Trout Caviar: October BonusTrout Caviarhttp://www.blogger.com/profile/11236671377889601457noreply@blogger.comBlogger3125tag:blogger.com,1999:blog-5190698551624574472.post-81250915940930810812011-10-30T13:56:17.120-07:002011-10-30T13:56:17.120-07:00Hey Tom: Our polenta formula is 4 parts water to 1...Hey Tom: Our polenta formula is 4 parts water to 1 part polenta--the coarse Whole Grain Milling stuff. Bring the water to boil, stir in polenta, then cook at very low, stirring often but not constantly with a wooden spoon, 20-25 min. Loosen at the end with a nice knob of butter. Season well. <br /><br />Hi Emily: We still haven't had a hard frost in our St Paul garden, tomato leaves still green. Nice haul you had from a few plants! I'm on Facebook under my name, will look you up there. <br /><br />BrettTrout Caviarhttps://www.blogger.com/profile/11236671377889601457noreply@blogger.comtag:blogger.com,1999:blog-5190698551624574472.post-36759110739871705542011-10-27T09:56:31.344-07:002011-10-27T09:56:31.344-07:00Congrats on the book!!! I can't wait to get my...Congrats on the book!!! I can't wait to get my hands on it. Is trout caviar on Facebook? I'm there at Minneapolis real food lover. I'd love to sponsor a giveaway of your new book if your interested. Email me at emilyolivemama@aol.com<br /><br />Speaking of tomatoes, I'm enjoying a beef chili with previously frozen tomatoes from our five plants. I got about 25 quarts of tomatoes from them this year.Emilyhttps://www.blogger.com/profile/01986200647153081940noreply@blogger.comtag:blogger.com,1999:blog-5190698551624574472.post-82912125547680819542011-10-26T06:51:20.026-07:002011-10-26T06:51:20.026-07:00We picked up some sweet corn from the farmers mark...We picked up some sweet corn from the farmers market in Midland, MI this past weekend and it was amazingly good — as good as mid-August corn, but in the last weeks of October. The farmer claimed that the hot spell we had earlier this month really helped the corn. <br /><br />I'd love to know your polenta technique. I'd like to eat more of it, but making it is such a hassle, what with the stirring and the explosions of hot corn magma.Tomhttp://www.marthaandtom.comnoreply@blogger.com