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Farmers’ Market Box 12-18-14

Sugar Pie Pumpkin – Bunkhouse
Fuji Apples OR Pink Lady Apples – Fair Hills Farm
Yellow Wax Beans – Be Wise Ranch
Chicory Treviso – Coleman Farms
Fennel – Rutiz Farm
Red Hydro Romaine – Sundial Farm
Navel Oranges – Sundance Natural
Radishes – Black Sheep Farm
Red Beets – Black Sheep Farm
Baby Pink Turnips – Coastal Organics

Organic Juicing Bag:

Pink Lady Apples – Fair Hills Farm
Carrots – Tutti Frutti Farm
Persian Cucumbers – Milliken Farm
Dandelion Greens – Be Wise Ranch
Limes – Korals Tropical Farm
Navel Oranges – Sundance Natural

Farmer’s Choice:

Honey Dates – Dates by Duvall
Yuzu Limes – Rancho Del Sol

Fruit add on:

Cara Cara Oranges – Ken’s Top Notch Produce


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Catalina Offshore catch of the week: Halibut

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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!

FMB JUICE RECIPES
Courtesy of Drew Canole of Fitlife.tv

green routine
1/2 apple
2 carrots
2 cucumbers
2 handfuls dandelion greens
1/2 orange

dandyshot
1 handful dandelion greens
1 lime

morning delight
1 apple
6 carrots
1 orange

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

Easter Egg Radishes with Olive Oil, Sage-Dipping Sauce
Serves 2

1/2 cup extra virgin olive oil
1 teaspoons salt
1/2 teaspoon freshly ground black pepper
1 teaspoon dried sage leaves
One bunch Easter Egg Radishes, tops removed, scrubbed, and cut into quarters

1. Pour the olive oil into a shallow dish.
2. With a mortar and pestle, crush together the salt, pepper and sage until it is a fine powder.
3. Add to the oil in the dish, and dip the radishes into the oil mixture.

Maple Praline Pumpkin Cheesecake Streusel Bars
Makes 24 two-inch squares
You can serve these cold, or at room temperature but store them in the refrigerator if you have any leftovers. They also freeze well.

Roasted Sugar Pie Pumpkin
One Sugar Pie Pumpkin

1. Preheat the oven to 400 degrees, and arrange parchment, silicone or aluminum foil over a baking sheet.
2. Using a large knife or cleaver, cut the pumpkin in half, and lay the halves cut side down on the baking sheet.
3. Roast for 35 to 45 minutes (depending on the size of the pumpkin)
4. Allow to cool slightly, remove the flesh from the peel, and puree in a food processor or blender. The puree will keep in the refrigerator for 1 week, or frozen for 3 months.

For the Crust

3 cups all-purpose flour
¾ teaspoon baking powder
1 teaspoon salt
1 cup firmly packed light or dark brown sugar (see note)
1 1/8 cup (two sticks and 2 tablespoons) unsalted butter, cold, cut into small pieces
1 ½ cup chopped pecans

1. Preheat the oven to 350 degrees and coat the inside of a 13-by-9-inch baking pan with non-stick cooking spray.
2. In the bowl of a food processor or electric mixer fitted with the paddle attachment, combine the dry ingredients, and drop the butter cubes onto the dry ingredients. Blend on low speed or pulse on and off in the food processor till the mixture comes together. Stir in the pecans.
3. Press 2 ½ cups of the mixture into the prepared baking dish, set the remaining crust aside and bake for 20 minutes until golden brown. Remove from the oven, allow to cool.

For the Filling

2 cups pumpkin puree (see preceding recipe for Roasted Sugar Pie Pumpkin)
1 cup light or dark brown sugar
2 large eggs
Two 8-ounce packages of cream cheese, softened
1 teaspoon pumpkin pie spice
2 tablespoons maple syrup
1. In the bowl of an electric mixer or in a food processor, beat all the ingredients together until they are smooth. Pour over the cooled crust, and sprinkle with the reserved streusel. Bake the cheesecake bars for 40 to 45 minutes, until the filling is set.
2. Remove from the oven and cut the square immediately with a sharp knife, wiping the knife with each cut. Serve the squares warm or at room temperature. Refrigerate any leftovers.

Carpaccio of Roasted Beets with Orange Vinaigrette and Buratta
Serves 4 to 6
A gorgeous salad for the holidays, make sure to buy an aged balsamic vinegar for the vinaigrette.

One bunch beets, tops trimmed, and scrubbed
Salad greens (or romaine cut into 1/2-inch ribbons)
2 burratta (burratta is a fresh mozzarella with a creamy center—you can substitute fresh mozzarella if you can’t find burratta—it’s available at Specialty Produce)
1 orange, peel and pith removed, and sliced 1/2-inch thick
1/2 cup extra virgin olive oil
1/4 cup fresh orange juice
2 tablespoons sugar
2 tablespoons aged Balsamic vinegar
6 large leaves basil, finely sliced
Salt and pepper

1. Preheat the oven to 400 degrees, and place the beets on a baking sheet. Bake for 30 to 45 minutes until tender. (they will show no resistance when pierced with the end of a sharp paring knife)
2. Remove the beets from the oven, allow to cool, and peel the beets.
3. Arrange the salad greens on 6 salad plates, thinly slice the beets and arrange over the them.
4. Thinly slice the burratta, and arrange 3 pieces over the beets.
5. Arrange the orange slices around the outside of each plate.
6. In a small bowl, whisk together the oil, orange juice, sugar, Balsamic vinegar and basil. Taste for seasoning, adjust with salt and pepper, and drizzle over the salad.

SAVE THE GREENS!
In your box this week, you will have turnips greens and beet greens. Wash them thoroughly, and cut into 1/2-inch ribbons. Heat a large skillet, and add 1/4 to 1/3-cup olive oil, and 2 garlic cloves, sliced, and the greens. Saute until the greens are tender, 5 to 10 minutes. Terrific on crostini, as a side dish, or in a frittata.

Cider Glazed Turnips with Apples, and Bacon
Serves 4
A delicious side dish for pork or poultry, the apples lend a sweet note to the peppery turnips, and the bacon adds crunch and smoke.

4 strips bacon, cut into 1/2-inch pieces
1 Fuji apple, peeled, cored and thinly sliced
One bunch pink turnips, scrubbed, and thinly sliced
5 sage leaves, finely chopped
1/2 cup apple cider
1 tablespoon unsalted butter
Salt and pepper

1. In a large skillet, cook the bacon until crisp, remove from the skillet, and skim off all but 2 tablespoons of the fat in the pan. Add the apple, and turnips, and sage leaves, and saute for 2 minutes. Add the cider, cover and simmer for 5 to 6 minutes, until the turnips are tender.
2. Add the butter to the pan, and toss the vegetables to coat. Season with salt and pepper, and serve.

Farro, Treviso and Pecorino Salad
Serves 8
Treviso pairs well with this delicious farro salad. If you would prefer to use brown rice, orzo or wild rice follow directions on the package for cooking.

1 1/2 cup pearlized farro
1/2 cup extra virgin olive oil
2 ounces fresh Pecorino Romano, cut into 1/4-inch dice
One head Treviso, washed and spun dry, chopped into 1/2-inch ribbons
One Fuji apple, cored, and finely chopped
1/2 cup finely chopped walnuts

1. Bring 3 quarts of salted water to a boil, and add the farro. Cook, stirring occasionally, until the farro is tender, this could take between 12 to 20 minutes.
2. Drain the farro thoroughly, put into a large bowl, and toss with 2 to 3 tablespoons of olive oil. Season with freshly ground black pepper.
3. Add the Pecorino Romano, Treviso, and apples, and toss with a bit more of the olive oil, to coat the apple and Treviso.
4. Taste for seasoning, and serve at room temperature garnished with the walnuts.

Grilled Romaine Salad with Blue Cheese Dressing
Serves 2

One head romaine cut down the center lengthwise, washed and spun dry
1/4 cup extra virgin olive oil
Salt and pepper
1/2 cup mayonnaise
1/4 cup sour cream
1/2 cup crumbled blue cheese
1 garlic clove, minced
1 to 2 teaspoons Worcestershire sauce
1 tablespoon red wine vinegar
2 teaspoons lemon juice
1/2 teaspoon freshly ground black pepper

1. Preheat the broiler, or a grill for 10 minutes. Arrange the romaine cut side up on a baking sheet (if broiling) drizzle with olive oil, salt and pepper, and broil until the leaves turn a bit golden, about 3 to 4 minutes. If grilling, brush the cut side of the romaine with olive oil, and sprinkle with salt and pepper. Place cut side down on the grill, and grill for 2 to 3 minutes until the outer leaves are charred, and the romaine is warm through to the core. Remove from the grill or broiler, arrange on a place and spoon the dressing over the lettuce.
2. For the dressing, whisk together the mayonnaise, sour cream, blue cheese, garlic, Worcestershire, red wine vinegar, lemon juice and pepper. Taste for seasoning and add salt or pepper if necessary. The dressing will keep stored in the refrigerator for up to 1 week. It makes a great dip for veggies, and a topping for baked potatoes.

Braised Pork with Apples
Serves 6

This is a scrumptious fall dinner; make it ahead, and then reheat it before serving. Although you can make it with pork tenderloins, (they cook in about 30 minutes), it tends to be dry, so I recommend the cheaper pork loin roast.

One 2 1/2-pound rolled boneless pork loin roast
1/4 cup Dijon mustard
1/4 cup firmly packed light brown sugar
3 tablespoons olive oil
One medium onion, thinly sliced
1/2 teaspoons dried thyme
3/4 cup apple cider
1 beef bouillon cubes
1/4 cup unsalted butter
2 large Fuji apples 2/3 cup firmly packed light brown sugar
1 tablespoons cornstarch
3 tablespoons water
1/2 cup heavy cream (this is optional, but really rounds out the flavor)
1 pound buttered egg noodles

1. Preheat the oven to 350 degrees. Place a long piece of waxed paper or aluminum foil on a cutting board and spread the mustard on it, the length of the roast. Sprinkle with the brown sugar, and lay the roast on top of the mixture, turning the roast to coating it completely. (This is messy work, but the results are great!)
2. Heat the oil a 5 to 6-quart Dutch oven over medium high heat—brown the meat on all sides, being careful to turn it often, so that it doesn’t burn. Add the onions and thyme to the pot and stir to coat with the mixture in the bottom of the pan. Lift the meat and slide some of the onions underneath the roast. Add the cider and bouillon cubes to the pan, and stir. Bring the cider to a boil, cover the pan and bake for 45 minutes.
3. While the pork is cooking, prepare the apples. Melt the butter in a large skillet, and add the apples, sautéing for 4 to 5 minutes, until the apples begin to soften, and color. Add the brown sugar, and cook another 5 minutes, until the apples have rendered some juice and are beginning to soften, but are not mushy. Remove from the heat and add to the pork in the pan.
4. Bake another 45 minutes. Remove the pork from the pan and allow the pork to rest for 20 minutes before carving. Stir the cornstarch and water together and stir into the boiling sauce, bringing it back to a boil. Add the cream, and season with salt and pepper to taste. Carve the pork and serve with the sauce and apples.

Wax Bean Salad with Warm Curry Vinaigrette
Serves 4

1/2 pound wax beans, ends trimmed and cut into 1-inch pieces
Salt and pepper
1/4 cup vegetable oil
1 shallot, finely chopped
1/2 to 1 teaspoon curry powder
1 teaspoon sugar
2 to 3 tablespoons rice vinegar

1. Cook the beans in salted water to cover, until crisp/tender, about 3 to 5 minutes. Drain thoroughly, and toss with salt, pepper and 1 tablespoon of olive oil.
2. In a skillet, heat the remaining oil, and saute the shallot, curry and sugar for 1 to 2 minutes. Add the rice vinegar, bring to a boil, and pour over the beans.
3. Toss the beans with the mixture, and serve warm or at room temperature.

Orange and Fennel Salad
Serves 4 to 6

3 large navel oranges, pith and peel removed, sliced into 1/2-inch pieces
One fennel bulb, wispy ends trimmed, root end trimmed, and sliced 1/2-inch thick
1/4 to 1/3 cup olive oil
2 tablespoons fresh orange juice
2 tablespoons white wine vinegar
Salt and pepper
2 tablespoons finely chopped fresh oregano

1. Arrange the oranges and fennel on a serving platter.
2. In a small bowl, whisk together the oil, juice, and vinegar. Taste for seasoning and correct using salt and pepper.
3. Pour the dressing over the salad, and allow to marinate for at least 1 hour, or up to 4 hours. Sprinkle the salad with the chopped oregano, and serve.
Cook’s Note: If you have any Treviso left over, use it as a base for the salad, it’s gorgeous!

Farmer’s Choice

Bacon Wrapped Dates Stuffed with Parmigiano
Serves 4 to 6

12 strips bacon, cut in half crosswise
24 pitted dates
1/4 pound Parmigiano-Reggiano cheese, cut into chunks

1. Cook the bacon in a large skillet over medium heat until it has rendered some fat and begins to turn translucent; don’t let it brown at all, you just want to make sure that you have rendered some of the fat. Remove from the pan and drain thoroughly on paper towels.
2. Make a slit in each date and stuff with a small piece of cheese.
3. Wrap the date in a piece of bacon and secure with a toothpick if needed. Place the wrapped dates on a rack in a baking sheet.
4. Do-Ahead: At this point, you can cover and refrigerate for up to 36 hours, or freeze for up to 1 month. Defrost overnight in the refrigerator before baking.
5. Preheat the oven to 375° F and bake the dates until the bacon is crisp, 10 to 12 minutes.
6. Remove from the oven, drain the dates on paper towels, and set on a platter for serving. Thin shreds of any leftover Parmesan would make an awesome garnish.
7. Sorry, this doesn’t work with turkey bacon.

Date Bars
Serves 6 to 8

2 cups packed pitted dates, coarsely chopped
1 1/2 cups water
1 teaspoon vanilla paste or extract
1 cup all-purpose flour
2 1/2 cups old fashioned rolled oats
3/cup firmly packed brown sugar
1 teaspoon ground cinnamon
1/2 teaspoon baking soda
1 1/2 cups chopped pecans
1/2 cup finely chopped crystalized ginger
1 cup unsalted butter, softened

1. In a small saucepan bring the dates and water to a boil, reduce the heat to medium low and simmer, stirring occasionally until the dates are tender, and cooked into a thick jam, about 15 minutes. Stir in the vanilla, and cool completely.
2. Preheat the oven to 350 degrees; coat the inside of a 9-inch baking dish with non-stick cooking spray.
3. In a large bowl, stir together the oats, flour, brown sugar, cinnamon, baking soda, walnuts and ginger. Add the butter and work until it is well combined and crumbly.
4. Press half of the crumbs into the prepared baking dish, spread the date filling over the crust, and sprinkle with the remaining crumbs. Bake for 45 to 55 minutes, until the edges are browned, and the filling feels set. Cool completely and cut into 16 bars.

Chicken Salad with Yuzu Dressing
Serves 4 to 6

3 cups cooked chicken, or turkey
1 cup finely chopped celery
2 scallions, finely chopped
2 Easter Egg radishes cut into julienne
1/2 cup finely grated carrot
2 cups finely chopped Romaine lettuce
2 Navel oranges, pith and peel removed, and segmented
1/2 cup yuzu lime juice
1 teaspoon finely grated ginger
1 garlic clove, minced
3 tablespoons sugar
1/4 cup soy sauce
3/4 cup vegetable oil
1/4 cup sesame seeds
Sesame oil

1. In a large bowl, combine the chicken, celery, scallions, radish, carrot, romaine, and oranges. In a small bowl, whisk together the juice, ginger, garlic, sugar, soy and vegetable oil.
2. Pour the dressing over the salad ingredients and toss to coat. Serve the salad garnished with sesame seeds and a drizzle of sesame oil.

@Diane Phillips
www.dianephillips.com
Blog: www.cucinadivina.blogspot.com
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