My favorite “Farm Fresh to You” Recipe

FARM FRESH TO YOU is my go-to Organic CSA (Community Sustainable Agriculture) supplier of fine organic fruits and vegetable to my door. Take a look at their website for easy to customize deliveries of local goods of all kinds, including farm fresh organic eggs, jams, honey, baby food, cereals, etc. etc. etc.–remarkable variety and quality.
Collard Greens with Polenta
This is a great take on greens and grits. The creamy egg on top is a delicious addition. If you want a vegetarian version, try our Easy Braised Collard Greens
EASY BRAISED COLLARD GREENS
1 bunch collard greens
1/4 pound bacon, coarsely chopped
1 onion, julienned
2 tablespoons garlic, minced
1/2 cup white wine
2 cups vegetable broth
1/2 teaspoon red pepper flakes
2 teaspoons sea salt, divided
1/2 teaspoon freshly cracked pepper
4 cups water
1 cup polenta
3 tablespoons butter, divided
1/2 cup Parmesan cheese, grated
2 eggs
Instructions:
Wash the collard greens, then cut out the tough stems. Cut the leaves into thin strips. Set aside.
In a large sauté pan, over medium heat, add the bacon. Cook until the fat renders out and the bacon is browned. Remove the bacon and set aside.
Add the onion and garlic to the pan and turn the heat to low. Cook them slowly in the bacon fat, stirring frequently, until soft and golden, about 10 minutes.
Add the collard greens and bacon back to the pan, stirring until wilted. Pour in the wine, vegetable broth, red pepper flakes and season with 1 teaspoon salt and 1/2 teaspoon pepper. Bring to a low simmer, cover, and cook until tender, about 20 to 30 minutes. Remove the lid and continue to cook until most of the liquid has evaporated.
Meanwhile, bring the water and 1 teaspoon salt to a boil in a large saucepan. Pour the polenta slowly into the boiling water, whisking constantly until there are no lumps.
Reduce the heat to low and simmer, whisking often, until the polenta starts to thicken, about 5 minutes. Cover and cook for 30 minutes, whisking every 5 minutes. If the polenta becomes too thick to whisk, add a little water or broth.
Turn off the heat and gently stir the butter and Parmesan into the polenta. Cover and let stand 5 minutes to thicken. Taste and season with more salt if needed. Transfer the polenta to a serving plate and spoon the collard greens over the top.
Using a nonstick pan, melt 1 tablespoon butter over low heat. Crack the eggs into the pan and cook until the yolk and white part are set, about 2 minutes. Gently turn the egg over and cook about 30 seconds. Place the fried egg on top of the collard greens. Garnish with more Parmesan cheese if desired.

Secrets of Ca’Dario in Venice

Dubbed “the house that kills”, this 500 year old Venetian Gothic palace has claimed lives and repelled boatmen, boarders, renters, owners and potential owners like Woody Allen.   Built for the aristocrat Giovanni Dario in 1479, the house then passed on to a long list of owners who were stabbed to death, murdered, or died by suicide or assassin, suffered financial ruin, scandal, or heart attack. Violence, death by near-miss, lovers’ quarrels and ghosts further occupied its long history of tragedies and mayhem. As recently as 2002, The Who’s original bass player John Entwistle suffered a heart attack a week after renting the palace.

The house sits on an old Templar cemetery. Apparently, the settling of the foundation makes the building tilt visibly to the right. The house is directly opposite the S.Maria del Giglio boat stop on the canal.

Photo: Nino Barbieri/CCBY-SA2.5 https://www.atlasobscura.com/places/palazzo-dario