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Farmers’ Market Box 3-16-17

This weeks local produce and featured farms:
Italian ParsleyBe Wise Ranch
Brussels Sprouts – Two Peas in a Pod Farm
Green CabbageBlack Sheep Produce
CarrotsBe Wise Ranch
Rainbow ChardBlack Sheep Produce
Fennel – Coastal Farms
RosemaryRutiz Family Farms
Red Leaf LettuceTutti Frutti Farms
Cara Cara OrangesKen’s Top Notch Produce
Sierra Gold PotatoesRutiz Family Farms

Juicing Bag:
Carrots – Cal Organics
Celery – Lakeside Organic Gardens
Fennel – Earthbound Organics
Lemons – Sundance Organics
Italian Parsley – Lakeside Organics

Farmer’s Choice:
Oro Blanco GrapefruitPolito Family Farm
Golden Raisins – Peacock Farms
Gold Nugget TangerinesRancho Del Sol

Feature:
Blue Corn – Kandarian Organic Farm

Check out our YouTube Video highlighting all the produce in this weeks FMB:

Click here to Watch Video on YouTube

Post your photos on Instagram with the hashtag #specialtyproduceFMB or share them with the FMB community on our facebook page http://facebook.com/specialtyproduce!

When it’s about food…#specialtyproduce

Click the links above & search for products on our website with recipes attached

Below are some great recipes for you to try out with the produce from your box/bag. Let us know on our Facebook Page or through twitter if you tried any of them with the hastag #SpecialtyProduceFMB!

Juice Recipes
Courtesy of Drew Canole of Fitlife.tv

Super Fennel
2 stalks of celery
1 fennel
1 apple

Green Detox
Handful of Italian parsley
1 cucumber
1 lemon

Sweet carrots
2 carrots
1 orange
1in turmeric

Specialty Produce Recipe Suggestions
courtesy of Diane Phillips (Cucina Divina)

Slow Cooker Corned Beef and Cabbage in Riesling
Serves 6 to 8

One pound Sierra gold potatoes, scrubbed
2 cups baby carrots
3 medium sweet yellow onions, like Vidalia, coarsely chopped
2 cups Riesling
½ cup whole grain Mustard
¼ cup Dijon mustard
¼ cup firmly packed light brown sugar
4 whole peppercorns
2 bay leaves
One 3 ½ to 4-pound corned beef brisket, rinsed, and any excess fat removed
One large head of green cabbage, cut in half, cored and thickly sliced

1. Layer the potatoes, carrots, and onions in the insert of a 5 to 7-quart slow cooker.
2. In an 8-cup measuring cup, whisk together the Riesling, mustards, and sugar. Stir in the peppercorns and bay leaves.
3. Place the brisket on top of the vegetables in the insert; if you are using a 5-qaurt cooker, you may need to cut the brisket in half and stack the pieces on top of each other to make it fit.
4. Pour the Riesling mixture over the brisket, then strew the cabbage over the top of the brisket, cover the slow cooker and cook on low for 8 to 10 hours.
5. Remove the brisket from the cooker, and cover with aluminum foil for about 20 minutes, to rest. Using a slotted spoon, remove the vegetables and arrange them on a platter. Slice the brisket and arrange over the vegetables. Strain the liquid from the crock and ladle a bit over the meat and vegetables before serving.
6. Slow Cooker Savvy: Due to the long cooking time required, if cabbage is quartered as it is when this meal is made on the stovetop, it will disintegrate. Slicing the cabbage gives you a blanket for the brisket, and some of the cabbage flavor when it is laid on the platter with the other vegetables. If you would like to serve quartered cooked cabbage alongside your corned beef, add it during the last 2 hours of cooking time. It will still retain its crispness.

Colcannon
Serves 4

4 slices bacon, finely chopped
1/4 cup finely chopped shallots
2 cloves garlic, minced
1/2 head green cabbage, thinly sliced
6 medium Sierra Gold potatoes, scrubbed and peeled if desired, cut into 1-inch chunks
1/2 cup heavy cream
1/4 cup unsalted butter
Salt and pepper to taste

1. In a large skillet, cook the bacon until crisp. Add the shallots and garlic, and cook another 2 minutes, until the onion is softened.
2. Add the cabbage and sauté until about 5 minutes. Taste for seasoning and adjust with salt or pepper.
3. Set the mixture aside while you cook the potatoes. (this mixture can be served as a side dish all by itself; and it can be refrigerated for up to 2 days, and reheated before serving)
4. Place the potatoes into a large pot, cover with water, add 1 teaspoon salt, and bring to a boil.
5. Cook the potatoes for 12 to 27 minutes, until tender. While the potatoes are cooking, heat the cream and butter in a saucepan and keep warm.
6. Drain the potatoes, and return them to the pot to dry them out. Add some of the butter and cream mixture to the potatoes, and mash until smooth, adding more of the cream mixture as needed. Stir the cabbage into the potatoes, taste for seasoning, and serve.
Colcannon Lore: in Ireland, colcannon is made with kale, or cabbage, depending on what was in the garden.

Roasted Brussels Sprouts with Balsamic Vinegar
Serves 4

1 pound brussels sprouts, ends trimmed, and cut into quarters
1/3 cup extra virgin olive oil
3 garlic cloves, minced
1 1/2 teaspoons salt
1 teaspoon freshly ground black pepper
2 to 3 tablespoons aged balsamic vinegar

1. Preheat the oven to 400 degrees, and line a baking sheet with parchment, silicone or aluminum foil.
2. In a bowl, combine the sprouts, oil, garlic, salt and pepper, tossing to coat the vegetables.
3. Spread onto the pan in a single layer, and roast for 5 to 7 minutes, until the sprouts are tender.
4. Remove from the oven and transfer to a serving bowl. Drizzle with the vinegar, and serve.

Cara Cara, Fennel Caprese Salad
Serves 4

3 Cara Cara oranges, peel and pith removed, and sliced 1/2-inch thick
1 fennel bulb, wispy ends removed, root end trimmed, and thinly sliced
2 fresh mozzarella balls, sliced 1/2-inch thick
1/2 cup extra virgin olive oil
1/4 cup red wine vinegar
1 tablespoon finely chopped fennel fronds
Salt and freshly ground black pepper

1. On a serving platter, arrange the oranges, fennel and mozzarella alternating them around the plate.
2. Drizzle with olive oil, then vinegar.
3. Decorate the plate with fennel fronds, and season with salt and pepper.
4. Serve at room temperature.
Did you know? In Italy, fresh mozzarella is bought from the cheesemaker and never sees the inside of the refrigerator, since it is used within hours of being purchased.

Bistro Carrot Salad
Serves 4 to 6

1 bunch carrots, shredded on the big holes of a box grater
2 scallions, finely chopped
1/3 cup extra virgin olive oil
1 teaspoon honey
1/4 cup rice vinegar
1 tablespoon Dijon mustard
Salt and pepper

1. Put the carrots and scallions into a serving bowl.
2. In a smaller bowl, whisk together the oil, honey, vinegar, and mustard. Season to taste with salt and pepper.
3. Pour the dressing over the salad, and serve at room temperature.
4. If you wish to make the salad ahead of time, refrigerate and remove 1 hour before serving.

Carrot Top Pesto
Makes about 1 cup

Carrot tops with stems removed
3 garlic cloves
1/3 cup pine nuts (walnuts or almonds will work here)
1/2 cup grated Pecorino Romano cheese
1/2 to 2/3 cup extra virgin olive oil (see note)
Salt and pepper

1. In a food processor or blender, combine the carrot tops, garlic, pine nuts, and cheese. Pulse on and off to break up the garlic and nuts.
2. With the machine running add 1/2 cup of the oil, until the mixture comes together as a paste.
3. If you would like a less thick pesto, add more oil to the mixture. Season with salt and pepper, cover and refrigerate for up to 4 days, or freeze for up to 3 months.
Note: An herb paste, using the 1/2 cup of olive oil is terrific as a spread on bruschetta, or crostini, if you would like to drizzle the oil over grilled poultry or meats add more extra virgin olive oil. I usually leave the pesto as a paste, remove a few tablespoons when I need it and whisk in additional oil as necessary. The pesto will not freeze rock hard, and is easily removed from ice cube trays, or zip-lock bags.

Lemon Rosemary Chicken Bake
Serves 4 to 6
A great sheet pan dinner, feel free to substitute oregano or thyme for the rosemary.

3 pounds cut up chicken parts (bone in with skin)
Salt and pepper
Grated zest of 2 lemons
1/2 cup lemon juice
1 cup extra virgin olive oil
6 garlic cloves
2 tablespoons fresh rosemary
2 teaspoons salt
1 teaspoon freshly ground black pepper
1 pound Sierra gold potatoes, scrubbed, and quartered

1. Preheat the oven to 400 degrees, and line a baking sheet with silicone, aluminum foil, or parchment.
2. Season the chicken liberally with salt and pepper and lay on the sheet pan.
3. In a food processor or blender, combine the zest, lemon juice, oil, garlic, rosemary, salt and pepper, blending until the garlic and rosemary are rinsed.
4. Pour the mixture over the chicken, and roast for 30 minutes. Baste with the sauce, and roast another 30 to 45 minutes until the chicken registers 165 degrees on an instant read meat thermometer, and the potatoes are cooked through, and crispy.
5. Remove from the oven, and allow the chicken to rest for 10 minutes before serving, spooning some of the sauce over the chicken to serve.

Chard and Bacon Cornbread
Serves 4 to 6

3 strips bacon, finely chopped
1 1/2 cups rainbow chard, stems removed, and finely chopped
2 teaspoons finely chopped fresh sage
1 1/2 cups yellow cornmeal
1/2 cup all-purpose flour
1 1/2 teaspoon baking powder
1 1/3 cups buttermilk
2 large eggs
3 tablespoons extra virgin olive oil
3/4 cup shredded smoked mozzarella cheese (you can sub in cheddar, Parmigiano, Pecorino, or Asiago)

1. Preheat the oven to 400 degrees. In a 10-inch ovenproof skillet, cook the bacon, until crisp, drain on paper toweling, and set aside in a bowl.
2. Add the chard, and sage to the skillet, and saute until the chard wilts about 2 minutes. Transfer to the bowl with the bacon, toss together and season with salt or pepper.
3. SAVE THE SKILLET.
4. In another bowl, whisk together the cornmeal, flour, baking powder, buttermilk, eggs, and 1 tablespoon oil. Whisk until blended. Add the bacon, and chard, and stir until blended.
5. Add the remaining olive oil to the skillet, and heat over medium high heat. Pour in the cornbread mixture, and sprinkle with the cheese. Bake for 20 t0o 25 minutes, until a skewer inserted into the center comes out clean. Cool for 10 minutes, before cutting into wedges and serving.
Cook’s Note: You can substitute spinach, or collards for the chard.

Red Leaf Lettuce Salad with Strawberries
Serves 4 to 6

One head red leaf lettuce, washed spun dry and chopped
1 basket strawberries, hulled and sliced
1/4 cup rice vinegar
2 tablespoons sugar
2 tablespoons chopped red onion
1 teaspoon Dijon mustard
1 tablespoon poppy seeds
1/4 cup vegetable oil
1/3 cup toasted sliced almonds for garnish

1. In a salad bowl, combine the lettuce, and strawberries.
2. In a smaller bowl, whisk together the vinegar, sugar, onion, mustard, poppy seeds and oil.
3. Pour over the salad and toss to coat.
4. Plate the salad and garnish with almonds.

Farmers Choice:

Oro Blanco with Honey and Pistachios
Serves 4
If you have a crème brulee torch this takes two minutes, with no baking dish to clean.

2 Oro Blanco grapefruits, cut in half
1/4 cup honey
2 teaspoon grapefruit juice
1/4 cup chopped salted pistachios
1/2 cup Greek yogurt
Chopped basil or mint for garnish

1. Preheat the broiler to high and line a baking sheet with aluminum foil.
2. Place the grapefruit cut side up onto the pan.
3. In a small bowl, combine the honey and grapefruit juice.
4. Drizzle over each cut grapefruit.
5. Broil until the honey is bubbling. Remove from the broiler, and garnish with salted pistachios, a dollop of yogurt and some chopped fresh herbs.

Farro Pilaf with Golden Raisins and Tangerines
Serves 6

2 cups pearlized farro
2 tablespoons unsalted butter
1/2 cup finely chopped onion
1 cup finely chopped rainbow chard
Salt and pepper
3 tangerines, peeled, segmented and chopped
1/2 cup golden raisins
1/4 cup finely chopped Italian parsley

1. Bring 4 quarts of salted water to a boil, add the farro and cook for 20 minutes until tender.
2. While the farro is cooking, melt the butter in a skillet, and saute the onion for 3 to 4 minutes, until translucent.
3. Add the chard, and saute until the chard is wilted. Season with salt and pepper.
4. When the farro is tender, drain, and add to the skillet, and toss to blend. Add the tangerines, raisins, and parsley, toss to combine and serve.

Feature:

Purple Corn Soup
Serves 6

1 cup purple corn
4 strips bacon, finely chopped
2 tablespoons unsalted butter
1 teaspoon dried thyme
1/2 cup finely chopped onion
2 ribs celery, finely chopped
2 carrots, finely chopped
1/4 cup all-purpose flour
6 cups chicken or vegetable broth
1 cup finely chopped Yukon gold or red potatoes
Salt and pepper

1. Put the corn into a bowl, and cover with water. Let stand overnight. Drain and rinse the corn, set aside.
2. In a Dutch oven, cook the bacon until crisp.
3. Add the butter, and saute the thyme, onion, celery, and carrot, sautéing until the vegetables begin to soften.
4. Stir in the flour and cook 2 minutes.
5. Slowly add the broth, stirring to blend. Bring to a boil.
6. Add the corn and potatoes, simmer for 15 to 20 minutes, until the potatoes are tender.
7. Add the milk, and bring to serving temperature. Season with salt and pepper, remove the bay leaf and serve.

A gift recipe for St. Patrick’s Day…. these are great anytime of the year, but seem to go best on this holiday.
Guinness Cupcakes with Baileys Frosting
Makes about 18

1 cup unsalted butter, softened
1 1/2 cups firmly packed dark brown sugar
2 large eggs
2 teaspoons vanilla paste or extract
1 1/3 cup Guinness or other Irish stout
2 cups all-purpose flour
3/4 cup cocoa powder
1/2 teaspoon salt
1 1/2 teaspoons baking soda

1. Preheat the oven to 350 degrees and line cupcake tins with liners or coat with non-stick cooking spray.
2. In the bowl of an electric mixer, beat together the butter and sugar until creamy, add the eggs, one at time, and gradually pour in the vanilla and Guinness. The mixture will look curdled.
3. With the machine on low, gradually add the flour, cocoa, salt and baking soda and beat on medium speed until smooth, and well combined.
4. Using a large portion scoop, scoop the batter into the cupcake tins, filling 2/3 to 3/4 full.
5. Bake for 20 to 23 minutes, until a skewer inserted into the center comes out clean and the cupcakes spring back when touched in the center. Cool the cupcakes completely before frosting.

Bailey’s Irish Creme Frosting
Makes enough to frost two 8 inch layers or 24 cupcakes

5 cups confectioners’ sugar
1/2 cup unsalted butter, softened and cut into cubes
4 ounces cream cheese, softened, and cut into cubes
2 to 4 tablespoons Bailey’s Irish Creme

1. In a food processor, process the sugar, and with the machine running, add the butter and cream cheese until blended. Add the Bailey’s a bit at a time, until the mixture is spreading consistency.
2. Pipe onto cupcakes using a large star tip, or frost using a small off-set spatula. The cupcakes and the frosting can be frozen for up to 2 months.

Recipes Provided By:
Diane Phillips www.dianephillips.com and www.cucinadivina.blogspot.com

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FMB3_9_17

Farmers’ Market Box 3-9-17

This weeks local produce and featured farms:
Italian ParsleyBe Wise Ranch
Red Russian KaleBlack Sheep Produce
Hydro Magenta Romaine – Sundial Farms
Sweet Limes – Mountain Shadows Ranch
Red Torpedo OnionTutti Frutti Farms
Blood OrangesPolito Family Farm
Teen ParsnipsWeiser Family Farm
Sweet O’Henry Potatoes Kong Thao Farm
Red RadishBlack Sheep Produce
Murcott Tangerines – Regier Family Farms

Juicing Bag:
Carrots – Sundance
Black Kale – Lakeside Organic Gardens
Green Chard – Lakeside Organic Gardens
Ruby Red Grapefruit – Cal Organic
Daikon Radishs – Cal Organics

Farmer’s Choice:
Grain Wheat Berry Sonora/Red Fife – Kenter Canyon Farms
Oro Blanco GrapefruitKoral’s Tropical Fruit Farm
PassionfruitKoral’s Tropical Fruit Farm

Feature:
Spaghetti SquashTutti Frutti Farms

Check out our YouTube Video highlighting all the produce in this weeks FMB:

Click here to Watch Video on YouTube

Post your photos on Instagram with the hashtag #specialtyproduceFMB or share them with the FMB community on our facebook page http://facebook.com/specialtyproduce!

When it’s about food…#specialtyproduce

Click the links above & search for products on our website with recipes attached

Below are some great recipes for you to try out with the produce from your box/bag. Let us know on our Facebook Page or through twitter if you tried any of them with the hastag #SpecialtyProduceFMB!

Juice Recipes
Courtesy of Drew Canole of Fitlife.tv

Sweet Radish
1 grapefruit
1 daikon radish
1 cup watermelon

Super Chard
2 stalks of celery
1 green chard
1 cucumber

Delightful Carrots
2 carrots
2 stalks of celery
1 romaine lettuce

Specialty Produce Recipe Suggestions
courtesy of Diane Phillips (Cucina Divina)

Sweet Potato Hash and Eggs
Serves 4 to 6

2 sweet potatoes, scrubbed and cut into 1/2-inch dice
1/4 cup extra virgin olive oil
1 1/2 teaspoons salt
1/2 teaspoon freshly ground black pepper
1 teaspoon dried sage leaves
2 tablespoons unsalted butter
1 torpedo onion, finely chopped using the bulb and some of the tender green part
1/2 pound bulk pork breakfast sausage
4 or 6 large eggs (see note)
Salt and pepper

1. Preheat the oven to 400 degrees, and line a baking sheet with silicone, parchment or aluminum foil. In a bowl, combine the potatoes, oil, salt, pepper and sage, tossing to coat the potatoes. Spread onto the prepared baking sheet, and roast for 20 minutes, until the potatoes are crispy. Remove from the oven.
2. While the potatoes are cooking, melt the butter in a large oven proof skillet, saute the onion for 3 to 4 minutes, until translucent.
3. Add the sausage, breaking up any large pieces, and cook until the sausage loses its pink color.
4. Drain off any excess fat from the pan, add the potatoes to the skillet, and toss to combine. Make a well in the potatoes, and break 4 to 6 large eggs over the hash, season the eggs with salt and pepper, bake 5 minutes, until the eggs are set. Remove from the oven and serve.
5. Cook’s Note: If you are using a 12-inch skillet, it will fit 6 eggs, a 10-inch skillet will fit 4.

Kale and Sausage Soup
Serves 6

2 tablespoons extra virgin olive oil
1 1/2 pounds kielbasa, or Andouille sausage, cut into 1/2-inch rounds
1 large onion, peeled and finely chopped
1 clove garlic, peeled and minced
3 parsnips, peeled, and cut into 1/2-inch dice
1/2 cup chopped canned tomatoes and their juice
4 medium Yukon gold potatoes, peeled and cut into 1/2-inch cubes
1 head purple kale, stemmed and coarsely chopped
4 cups chicken or vegetable broth
1 tablespoon balsamic vinegar
Salt and freshly ground pepper to taste

1. Place the sausage in a large pot over medium-low heat and cook until it begins to render its fat, about 2 minutes.
2. Add the onion and the garlic, saute for 3 minutes, until fragrant. Add the parsnips and tomatoes, simmer for 2 to 3 minutes.
3. Add the potatoes, kale and cook, and broth, bring to a boil, and simmer for 15 minutes, until the potatoes are tender. Add the vinegar and season with salt and pepper.

Grilled Chicken with Parsley Chimichurri

Serves 4 to 6

1/2 cup extra virgin olive oil
1/4 cup fresh lime juice
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 teaspoon sweet paprika
6 chicken breasts, skin and bones removed
1 cup packed Italian parsley
1/2 cup olive oil
1/4 cup red wine vinegar
2 garlic cloves
1/4 teaspoon dried crushed red pepper
1 teaspoon salt

1. In a bowl, whisk together the oil, lime juice, salt, pepper and paprika. Pour into a 1 gallon zip-lock bag, add the chicken, seal the bag, and refrigerate for at least 2 hours and up to 8 hours.
2. In a food processor or blender, combine the parsley, oil, vinegar, garlic, pepper and salt. Refrigerate for at least 2 hours and up to 4 days.
3. Preheat the grill. Drain the marinade and grill the chicken for 3 to 4 minutes on one side turn and grill for another 2 to 3 minutes, until the chicken is cooked through.
4. Remove from the grill and cover with foil. Allow to rest for 5 minutes before cutting into strips, and drizzling with the chimichurri sauce.
5. Cook’s Note: chimichurri sauce can be frozen for up to 3 months.

Romaine Salad with Creamy Chipotle Dressing
Serves 4 to 6

One head romaine, washed, spun dry and cut into 1-inch pieces
2 to 3 radishes, scrubbed, trimmed, and cut into julienne
2 torpedo onions, thinly sliced
2 blood oranges, peel and pith removed, cut into segments
1 cup mayonnaise
1/2 cup Greek yogurt
1/3 cup Murcott Tangerine juice
2 chipotles in adobo, finely chopped
1 garlic clove, minced
1/2 teaspoon ground cumin
1/4 cup finely chopped parsley
Salt and pepper

1. In a large salad bowl, combine the romaine, radishes, onions and oranges.
2. In another bowl, whisk together the mayonnaise, yogurt, juice, chipotle, garlic, cumin, and parsley. Season with salt and pepper.
3. Pour the dressing over the salad, and toss to coat the vegetables and serve.

Coconut Cake with Sweet Lime Frosting
Makes one 13-by-9-inch cake

1 1/2 cups sweetened shredded coconut
1 3/4 cups cake flour
1/2 teaspoon baking powder
1/2 teaspoon kosher salt
1/3 cup virgin coconut oil, melted
1 1/2 teaspoons vanilla extract
2/3 cups canned unsweetened coconut milk, divided
1 1/2 cups sugar
3/4 cup (1 1/2 sticks) unsalted butter, room temperature
3 large eggs

1. Position rack in middle of oven; preheat to 350°F. Spread coconut in a single layer on a rimmed baking sheet and toast until golden brown and aromatic, 3–5 minutes. Let cool 5 minutes.
2. Coat the inside of a 13×9″ pan with nonstick cooking spray.
3. Whisk toasted coconut, baking powder, salt, and 1 3/4 cups flour in a medium bowl.
4. Mix coconut oil, vanilla, and coconut milk in another medium bowl.
5. Cream sugar and butter in the bowl of a stand mixer fitted with the paddle attachment at medium speed, occasionally scraping down sides of bowl, until pale and fluffy, 3–4 minutes.
6. Add eggs, one at a time, beating to blend after each addition.
7. Reduce mixer speed to low and beat in dry ingredients in 3 additions, alternating with coconut milk mixture in 2 additions, beginning and ending with dry ingredients. Pour batter into prepared pan, smoothing top with a spatula.
8. Bake cake until top is set and golden brown and a tester inserted into the center comes out clean, 25–30 minutes.

For the Frosting:
1/2 cup unsalted butter, softened
One 8-ounce package cream cheese, softened
5 cups confectioners’ sugar
1/4 to 1/3 cup sweet lime juice

1. In the bowl of an electric mixer fitted with the paddle attachment, cream together the butter, and cream cheese.
2. Add the sugar, and 1/4 cup lime juice, beating until the frosting is spreading consistency. Add more lime juice to reach the desired consistency.
3. Spread the frosting over the cooled cake.

Parsnip Puree
Serves 4

1 pound parsnips, peeled, and cut into 1-inch lengths
3 tablespoons butter at room temperature
1 teaspoon salt
⅛ teaspoon freshly ground black pepper
⅓ cup heavy cream plus more as needed
1 torpedo onion, finely chopped

1. Put the parsnips into salted water to cover. Bring to a boil, and simmer for 10 minutes, or until the parsnips are tender.
2. Drain thoroughly, return to the pan, and mash with the butter, season with salt and pepper. Stir in the cream, and serve warm, garnished with finely chopped torpedo onion.

Lemon Parsley Goat Cheese Spread
Serves 6

One 11-ounce log goat cheese, softened
Grated zest of 1 lemon
2 tablespoons lemon juice
1 garlic clove, minced
1/4 cup finely chopped Italian parsley
Salt and pepper
Extra virgin olive oil

1. In a mixing bowl, mix together the goat cheese, zest, lemon juice, garlic, and parsley. Season with salt and pepper.
2. Roll the mixture into a ball, and transfer to a serving platter.
3. Drizzle with olive oil and serve with crackers, crostini or cucumber rounds.

Farmers Choice:

Passion Fruit Curd
Makes about 2 cups
This is a great way to use passion fruit. The curd will keep in the fridge for 1 week, or you can freeze it. Use it on toast, scones, to fill cakes, add to frostings, or fill a Pavlova.

2 large eggs
3/4 cup passion fruit pulp (see note)
1/3 cup sugar
1/4 cup chilled unsalted butter, cut into small bits

1. In a small saucepan, over medium heat, whisk together the eggs, passion fruit pulp, and sugar.
2. Bring almost to a boil; the curd will begin to thicken.
3. Remove from the heat, whisk in the butter, and strain the mixture through a fine mesh sieve to eliminate any scrambled eggs.
4. Press plastic wrap over the surface of the curd, cool and refrigerate. The curd will keep in the refrigerator for up to 1 week, or can be frozen for up to 4 months.
5. Cook’s Note: Cut the passion fruit in half, and scoop out the flesh and seeds. Push through a sieve to get the pulp.

Wheat berry Salad
Serves 6

2 cups wheat berries
2 scallions, finely chopped, using the white part only
2 ribs celery, finely chopped
2 Gala apples, cored and finely chopped
2 cups cooked chicken, cut into bite sized pieces
1/4 cup apple juice
1/4 cup apple cider vinegar
1 teaspoon Dijon mustard
1/2 cup vegetable oil
2 tablespoons poppy seeds
Salt and pepper
1 cup toasted chopped walnuts

1. Put the wheat berries into a saucepan with water to cover, and bring to a boil. Simmer for 45 minutes to an hour, until tender. Drain and put into a salad bowl.
2. When the wheat berries are cooled, add the scallions, celery, apples, and chicken.
3. In a small bowl, whisk together the juice, vinegar, mustard and vegetable oil. Add the poppy seeds and season with salt and pepper.
4. Pour the dressing over the salad, and toss to coat. Add the walnuts and toss again. Serve the salad cold.

Baked Passion Fruit Puff
Serves 6

For the Base:
1 cup self-rising flour
1/2 cup sugar
1/2 cup unsweetened coconut
2/3 cup coconut milk
1 large egg
1/4 cup unsalted butter, melted, cooled

1. Coat the inside of a 9-inch square baking dish with non-stick cooking spray. Preheat the oven to 350 degrees. In a mixing bowl, whisk together the flour, sugar, and coconut.
2. Blend in the coconut milk, egg, and butter, mixing until smooth.
3. Pour into the prepared pan.

For the Topping:
1/2 cup sugar
3 teaspoons cornstarch
1/2 cup milk
2 tablespoons lemon juice
1/4 cup passionfruit pulp
Unsweetened whipped cream for garnish

1. In a small saucepan, whisk together the sugar, cornstarch, milk, lemon juice and passionfruit pulp, stirring until the mixture comes to a boil, and thickens. Pour over the batter in the pan, and bake for 45 to 50 minutes until a skewer inserted into the center of the puff comes out clean. Allow the puff to cool for 5 minutes before serving warm, garnished with unsweetened whipped cream.

Sea breeze Spritz
Serves 4

1 cup vodka
2 cups cranberry juice
1 cup grapefruit juice
Ice cubes
2 cups sparkling water
Lime slices for garnish

1. In a large pitcher, combine the vodka, cranberry and grapefruit juices. Chill for at least 2 hours.
2. Fill tall glasses with ice, fill 1/2 way with the vodka mixture, top off with sparkling water, and garnish with lime slices.
3. For a virgin Sea breeze, omit the vodka.

Feature:

Spaghetti Squash Lasagna
Serves 6

One spaghetti squash cut in half lengthwise
1/4 cup extra virgin olive oil
Salt and pepper
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
1 1/2 cups milk
Salt and pepper
1/8 teaspoon grated nutmeg
1 cup grated Parmigiano Reggiano cheese
8 ounces fresh mozzarella, chopped
1 jar spaghetti sauce

1. Preheat the oven to 400 degrees, line a baking dish with aluminum foil, silicone or parchment.
2. Remove the seeds from the squash, drizzle with olive oil, sprinkle with salt and pepper, and lay cut side down on the baking sheet. Roast for 35 to 45 minutes, until the squash is tender.
3. While the squash is baking, melt the butter in a saucepan, add the flour, and whisk for 2 minutes.
4. Add the milk, salt, pepper and nutmeg, and whisk until the mixture comes to a boil, and thickens. Remove from the heat and add 1/2 cup of Parmigiano Reggiano.
5. When the squash is tender, remove from the baking sheet, and pull the flesh from the skin of the squash—it will come out in strands. Put the strands in a bowl. Pour the cheese sauce over the squash and stir to blend.
6. Coat the inside of a 9-inch baking dish with non-stick cooking spray and preheat the oven to 350 degrees.
7. Transfer half of the spaghetti squash mixture to the baking dish. Spread a thin layer of spaghetti sauce over the top, and sprinkle with half of the chopped mozzarella.
8. Top with the remaining spaghetti squash, spread the spaghetti sauce over the squash layer, top with the remaining Parmigiano and mozzarella. Cover and bake for 30 minutes, uncover and bake an additional 10 to 15 minutes until the cheese is golden and the casserole is bubbling. Allow the lasagna to rest for 5 minutes before cutting into squares and serving.

Recipes Provided By:
Diane Phillips www.dianephillips.com and www.cucinadivina.blogspot.com

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