Polenta Cake with Italian Prune Plums

This luscious cake is kissed with juicy Italian plums and citrus peel.

Ingredients:
4 Italian prune plums, pitted and cut into wedges
¼ cup packed brown sugar
1 cup all-purpose flour
½ cup polenta or yellow cornmeal
1½ teaspoons baking powder
⅛ teaspoon salt
1 cup butter, softened
¾ cup granulated sugar
4 egg yolks, plus 2 full eggs
1 teaspoon finely grated lemon or orange peel
1 teaspoon vanilla
Crème fraîche for serving (optional)

Method:
1. Preheat oven to 350°. Lightly grease and flour bottom and sides of a 9-inch springform pan; line bottom with a 9-inch circle of parchment paper. Arrange plums on parchment in pan. Sprinkle brown sugar over the plums. Set aside.

2. In a small bowl combine flour, cornmeal, baking powder, and salt; set aside.

3. In a large mixing bowl, beat the butter with an electric mixer on medium to high speed for 30 seconds. Add granulated sugar and beat until light. Add egg yolks and eggs, 1 at a time, beating after each addition. Add lemon peel and vanilla; beat until combined. Beat in the flour mixture. Spoon batter over plums in pan and spread evenly.

4. Bake about 50 minutes or until a wooden toothpick inserted near center comes out clean. Cool cake in pan on a wire rack for 20 minutes. Remove sides of pan; cool cake completely. Invert cake onto serving platter; remove bottom of pan and parchment. If desired, serve with crème fraîche.

A Taste of Italian Summer Recipes

Crafted from tender basil leaves, sweet pine nuts, extra-virgin olive oil, Grana-style cheese, fragrant garlic and a kiss of sea salt, classic Genovese pesto is a true taste of summer—and our weekly delivery comes complete with the ingredients to craft your own incredibly fresh version. Accompanied by imported orecchiette pasta and fresh Italian Rustica bread to pair with that glorious pesto, this summery lineup also includes farm-fresh eggs, heirloom tomatoes, a crisp rosé and beautifully ripe plums. Mangia!

Here are a few recipe ideas for the week:

Classic Basil Pesto
Toss it on pasta, stir into salad dressings, drizzle over heirloom tomatoes—the possibilities are endless with this classic sauce!

Frisée Salad with Plums & Hazelnuts
Later in the fall, this salad is equally amazing with slices of crisp apple or juicy pear.

Slow-Roasted Heirloom Tomatoes
Slow-roasting these beautiful tomatoes concentrates their unique flavor—try these with a drizzle of pesto!

Grilled Turnips with Mint & Lime
The bright combination of mint and lime adds summery appeal to these tender-crisp grilled turnips.

Grilled Cauliflower Steaks with Honey & Lemon
Break out the barbecue for these flavorful cauliflower “steaks”!

Plum Compote
This delectable compote is delicious spooned over yogurt, ice cream, even waffles or pancakes!

Plum Compote

This delectable compote is delicious spooned over yogurt, ice cream, even waffles or pancakes!

Ingredients:
3-4 plums, seeds removed and quartered
1 orange
3 tablespoons high-quality maple syrup
½ teaspoon cinnamon
¼ teaspoon cardamom
Pinch kosher salt

Method:
1. Squeeze the juice from the orange into a medium skillet, then add the maple syrup, spices and salt. Set heat to medium and gently stir mixture until sugar dissolves. Allow the mixture to gently simmer (adjusting heat as needed) for about 5 minutes, then add quartered plums.

2. Continue to let the mixture simmer for another 5-7 minutes, or until the plums are tender, but still maintain their shape. If the liquid appear more watery than syrupy, remove plums with a slotted spoon and continue to simmer the liquid until a slightly syrupy texture is achieved, then pour over plums. Allow compote to cool to room temperature before placing in an airtight container. Refrigerate if not using right away.

Summer Stone Fruit Salad with Raspberry-Honey Vinaigrette

Adapted from a Gaby Dalkin recipe, this bright and lively salad is perfect for a hot summer’s day.

Ingredients:
2 heirloom tomatoes, cored and cut into wedges
1 cup cherry tomatoes
2 ripe but firm plums, cut into wedges
2 ripe but firm peaches, cut into wedges
½ small red onion, thinly diced
⅓ cup feta, crumbled
Fresh basil leaves
Fresh mint leaves
Sea salt and fresh cracked pepper

For the vinaigrette:
¾ cup olive oil
¼ cup raspberry wine vinegar
1 garlic clove, peeled and minced
1-2 teaspoons honey
Sea salt and fresh ground pepper

Method:
1. Arrange the tomatoes, peaches, plums and red onions on a large platter.

2. In a small bowl, whisk together the vinaigrette ingredients, seasoning with salt and pepper to taste. Drizzle the salad ingredients with the vinaigrette and lightly toss to coat. Top with feta, basil and mint, and then season generously with salt and pepper.

this week's recipes
holiday accoutrements

farm & garden notes
hi, november!

photo gallery

archives

WELCOME TO THE FARM!

Join our mailing list to receive updates on
workshops, special events and all the latest
happenings here at Bella Luna Farms.

You have successfully subscribed to our mail list.

Too many subscribe attempts for this email address.