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SPONSORED: Indulge your senses with fresh produce from Bushel Boy Farms

Bushel Boy Farms joins Minnesota and Company to discuss how you can find fresh and local produce to elevate your holiday meals.

This content is sponsored by Bushel Boy Farms.

Lunds & Byerly’s Meal Creation Executive Chef, Ken Grogg, joined us today to talk about cooking with fresh, local and premium produce like Bushel Boy Farms tomatoes, cucumbers and strawberries.  This holiday season, pick up your holiday recipe ingredients at Lunds & Byerlys, including Bushel Boy Farms tomatoes, cucumbers and strawberries. Packed with vitamins and flavor, Bushel Boy products are grown year-round in Owatonna at their high-tech greenhouse under ideal growing conditions so you know you’re getting fresh, local and just-picked-from-the-garden flavor even when the outside weather is at its worst. 

For more information about Bushel Boy, visit bushelboy.com. You can also follow them on Instagram at @bushelboyfarms.

Here’s a look at the recipe Chef Ken shared with us today:

Pan Con Tomate (Spanish Tomato Bread)  

Ingredients 

2 large, ripe Bushel Boy tomatoes 

1 loaf L&B Ciabatta, split in half horizontally lengthwise, cut crosswise into 2-inch slices 

Lunds & Byerlys extra-virgin olive oil 

2 cloves garlic 

Flaked sea salt, such as Maldon or fleur de sel 

Directions 

Split tomatoes in half horizontally. Place a box grater into a large bowl. Rub cut faces of tomatoes over the large holes of a box grater. Discard skin. 

Adjust oven rack to 4-6 inches below broiler and preheat broiler to high. Place bread, cut side up, on a cutting board and brush with some of the olive oil. Place bread, oiled side up, on a rack set in a tray or directly on the broiler rack and broil until crisp and starting to char around the edges, 2 to 3 minutes. Remove bread from oven and rub with the split garlic cloves. 

Spoon tomato mixture over bread. Drizzle with remaining extra-virgin olive oil and season with flaky sea salt. Serve immediately. 

*Bread can be grilled, toasted with a culinary torch, or browned in a saute pan. 

*Fresh rosemary, lime juice, and balsamic glaze can be added for a more upscale tapa.  

THIS ARTICLE CONTAINS SPONSORED CONTENT. THE PRODUCTS AND SERVICES FEATURED APPEAR AS PAID ADVERTISING.

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