FMBG62316

Farmers’ Market Box 6-23-16


This weeks local produce and featured farms:
StrawberriesBe Wise Ranch
Green CabbageBlack Sheep Produce
CeleryBlack Sheep Produce
Italian ParsleyBe Wise Ranch
Black Kale – Milliken Family Farm
Romaine LettuceTutti Frutti Farms
Valencia Oranges – Evergreen Nursery
Sweet Onions – Coastal Farm
Zee Lady PeachesFrog Hollow Orchard
Heirloom Cherry Tomatoes – Blue Heron Farm
Blackberries – Stehly Family Farm

Organic Juicing Bag:
Blackberries – Stehly Family Farms
Carrots – Cal Orgaincs
Collard Greens – Lakeside Organic Gardens
Black Kale – Babe Farms
Watermelon – Country Sweet

Farmer’s Choice:
Baby Green ArtichokesTutti Frutti Farms
Rocky Sweet Melon – Munak Ranch
Shishito PeppersWeiser Family Farm

Feature:

White CornBlack Sheep Produce

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

Spicy Greens
1 collard greens
Handful of black kale
2 stalks of celery
1/2 inch of ginger

Pinch of Carrots

1 cup of watermelon
2 carrots
1 Orange

Berry Chilly
1/2 basket of blackberries
2 red beets
1 cucumber
Add ice and basil leaves (optional)

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

Summer Chicken Chopped Salad

Serves 6

One head Romaine lettuce, washed, spun dry and chopped
2 thin slices sweet onion, cut into quarters
1 cup cherry tomatoes
2 ribs celery, finely chopped
2 cups cooked chicken, cut up or shredded
2 yellow peaches, pitted and sliced 1/4-inch thick
1 1/2 cups mayonnaise
2 tablespoons maple syrup
2 tablespoons fresh orange juice
2 tablespoons rice vinegar
1/4 cup finely chopped basil
2 tablespoons finely chopped Italian parsley
1 teaspoon grated orange zest
Salt and pepper
1 cup finely chopped toasted pecans for garnish

1. In a large salad bowl, combine the lettuce, onions, tomatoes, celery, chicken and peaches.
2. In another bowl, whisk together the mayonnaise, syrup, orange juice, vinegar, basil, parsley and zest. Season with salt and pepper.
3. Toss the salad with the dressing, and garnish with the pecans.

Chipotle Orange Slaw
Serves 6

One green cabbage, cored, and thinly sliced
2 ribs celery, finely chopped
3 Valencia oranges, peel and pith removed, and segmented
1/4 cup finely chopped Italian parsley
1 cup vegetable oil
1/4 cup orange juice
2 chipotle peppers in adobo
2 to 3 tablespoons rice vinegar
1/2 teaspoon ground cumin
Salt and pepper

1. In a large bowl, combine the carrots, celery, oranges, and parsley.
2. In another blender, combine the oil, orange juice, chipotle, vinegar and cumin. Blend until pureed. Season with salt and pepper.
3. Pour over the salad and toss to coat. Refrigerate the slaw for at least 1 hour before serving. The dressed slaw will keep in the fridge for 24 hours. Drain off any excess water that may have accumulated in the bottom of the bowl, and serve.

Summer Pasta with Cherry Tomatoes and Pecorino Romano
Serves 6

One pound flat pasta, like linguine, fettucine, or pappardelle, cooked 3 minutes short of al dente saving some pasta water
2 tablespoons extra virgin olive oil
2 garlic cloves, sliced
2 cups cherry tomatoes, stemmed, and cut in half
1/4 cup finely chopped Italian parsley
Salt and pepper
1 cup grated Pecorino Romano cheese

1. In a large skillet, heat the oil over medium heat, and saute the garlic for 3 to 4 minutes until it translucent. Remove from the oil, and discard.
2. Increase the heat to medium high, add the tomatoes to the oil, and saute until the tomatoes become softened, about 5 to 6 minutes.
3. Add the parsley, season with salt and pepper to taste.
4. Add the pasta to the skillet, adding some of the pasta water to make a nice sauce, usually about 1/4 cup, depending on the tomatoes. Add 1/2 cup cheese to the pasta, serve the pasta, and garnish with the remaining cheese.

Strawberry Blackberry Crumble
Serves 6

3 cups all-purpose flour
1 cup sugar
1 cup unsalted butter, chilled and cut into bits
1 large egg, beaten
1 basket strawberries, hulled, and sliced
1 basket blackberries, washed and patted dry
1/2 cup sugar
2 tablespoons cornstarch
2 tablespoons orange juice

1. Preheat the oven to 375 degrees, and coat the inside of a 9-inch pie plate with non-stick cooking spray.
2. In a food processor, pulse the flour and sugar together. Add the butter, and pulse on and off 5 to 6 times, till the butter is the size of peas. Transfer to a bowl, and add the egg, mixing until it all begins to come together.
3. Press 1/2 of the dough into the bottom of the pie plate and set aside.
4. In a bowl, combine the berries, sugar, cornstarch and juice, mixing till the sugar is dissolved. Transfer to the prepared pan, and crumble the rest of the dough over top of the fruit.
5. Bake for 45 to 50 minutes until the fruit is bubbling and the crumble is golden brown. Allow to rest at least 30 minutes before serving warm with vanilla ice cream.

Stracchiatella with Kale
Serves 6
Stracchiatella means rags in Italian, which is what the scrambled eggs look like in the soup when they cook. This is a terrific soup for dinner, with the addition of chicken, or it can be a great meatless Monday lunch.

2 tablespoons extra virgin olive oil
1/2 cup finely chopped onion
One bunch kale, tough stems removed, and cut into 1/2-inch ribbons
6 cups chicken broth
4 large eggs
1/2 cup grated Parmigiano Reggiano cheese
Salt and pepper

1. In a Dutch oven, heat the oil, and saute the onion for 2 to 3 minutes, until softened. Add the kale, and toss in the oil. Saute for 3 to 4 minutes, until it begins to wilt.
2. Add the chicken broth and bring to a boil. Simmer for 20 minutes, until the kale is tender.
3. In a small bowl, whisk together the eggs, and cheese. Whisk the eggs into the simmering soup. Season the soup with salt and pepper, and serve.

Peach Caprese Salad
Serves 4 to 6

2 yellow peaches, pitted and sliced 1/2-inch thick
1 pound fresh mozzarella, slice 1/2-inch thick
1/4 cup finely chopped Italian parsley
1/3 cup extra virgin olive oil
1/3 cup aged balsamic vinegar

1. On a serving platter, arrange the peaches and mozzarella. Sprinkle with the parsley.
2. Drizzle the oil over the peaches and mozzarella, and then drizzle with the vinegar.
3. Serve at room temperature.

Farmers’ Choice:

Shishito Pepper Bites
Serves 6
Try these for your 4th of July Barbecue, they can be frozen ahead of time, then thawed, and warmed in your oven.

1 pound Shishito peppers
½ cup (1 stick) unsalted butter
½ cup finely chopped sweet yellow onion
¼ cup finely chopped red bell pepper
1 cup corn kernels, either fresh, or frozen and defrosted
One package Jiffy corn bread mix
1/4 cup milk
1/3 cup sour cream
½ cup mayonnaise
6 shakes hot sauce, or Tabasco
2/3 cups shredded mild cheddar cheese
1/3 cup shredded pepper jack cheese

1. Coat the inside of 24 mini-muffin tins with non-stick cooking spray.
2. In a heavy skillet, over medium high heat, put the peppers into the skillet, and cook until the skins are blistered. Remove from the skillet, allow to cool, then cut off the stems, and remove the seeds. Finely chop the peppers.
3. Melt the butter in a large skillet and remove half to a mixing bowl to cool. Add the onion, 1/2 cup chopped peppers, and corn to the skillet, and sauté until the onion and peppers are softened.
4. Transfer the mixture to the mixing bowl with the remaining butter, and allow to cool.
5. Add the remaining ingredients to the corn mixture in the bowl, and stir until blended. Using a small scoop, fill the muffin cups 3/4 full. Cover and refrigerate up to 3 days, or freeze for 6 weeks.
6. Or, preheat the oven to 375 degrees, and bake for 20 to 30 minutes until a skewer inserted into the center of the muffin comes out with a few crumbs adhering to the toothpick.
7.
Or, Bake it Later
1. Preheat the oven to 375 degrees, defrost and bring the muffins to room temperature.
2. Bake for 20 to 30 minutes, until a toothpick inserted into the center of a muffin comes out with just a few crumbs adhering to the toothpick. Remove from the oven, allow to cool in the tins for 5 minutes, remove and serve warm.
Cook’s Note: Any leftover muffins can be refrozen, in air tight containers for up to 1 month. Defrost and then warm in a 350 degree oven (loosely tented with foil) for about 10 minutes.

Shishito Con Queso

Serves 6

2 tablespoons unsalted butter
1 clove garlic, minced
½ cup finely chopped sweet yellow onion
1/4 cup chopped Shishito peppers (see above for instructions)
½ teaspoon ground cumin
½ chipotle chili finely chopped, with ¼ teaspoon adobo sauce
½ cup finely chopped canned tomatoes, drained
¼ cup milk
2 cups finely shredded Monterey Jack cheese
2 cups finely shredded mild cheddar cheese

1. Coat the inside of a 1-quart casserole dish with non-stick cooking spray and preheat the oven to 325 degrees.
2. In a medium saucepan, melt the butter, and add the garlic, onion, jalapeno, cumin, and chipotle stirring and sautéing for about 3 minutes, until the onion is softened. Add the tomatoes and cook another 3 minutes, until any liquid from the tomatoes has evaporated.
3. Add the milk, and remove from the stove. Stir in the cheeses and transfer to a one-quart ovenproof casserole dish. Bake for 20 to 30 minutes, until the dip is bubbling. Remove from the oven and serve with tortilla chips.

Melon Granita
Serves 6 to 8

1 green melon, peeled, seeded, and cut into chunks
1/2 cup water
1/2 cup sugar
1/4 cup lemon juice
1 cup sparkling water

1. Put the melon into a blender, and set aside. In a saucepan make a simple syrup from the water and sugar, bring to a boil, until the sugar is melted.
2. Remove from the heat, and cool. Put the lemon juice into the blender, and add the simple syrup. Blend on high until pureed.
3. Add sparkling water and stir to blend. Pour into a 13-by-9-inch baking dish. Freeze.
4. Every 2 hours, rake the Granita with a fork, to form the crystals. Repeat 3 times. Transfer to an airtight container and freeze for up to 1 week.

Stuffed Artichokes
Serves 2

2 Artichokes
2 cups water
1/2 cup lemon juice
2 cups fresh bread crumbs
3 garlic cloves, minced
Grated zest of 1 lemon
1 cup grated Pecorino Romano cheese
1/4 cup finely chopped Italian parsley
Salt and pepper
1/4 cup extra virgin olive oil plus more for drizzling

1. Remove the tough outer leaves of the artichoke, and cut off the top 1/3 and remove the stem end. In a large bowl, combine the water and lemon juice, and put the cut artichokes into the lemon water.
2. In a bowl, combine the remaining ingredients. Remove the artichokes from the lemon water, and pour the water into a Dutch oven fitted with the steamer basket or rack. Separating the leaves, push some of the stuffing between the leaves in each artichoke.
3. Put the artichoke stem end down onto the steamer rack, drizzle with some olive oil, cover and steam for 35 to 45 minutes until the outer leaves are tender, and a sharp knife piercing the heart goes in easily. Remove from the steamer basket, and allow to rest for 15 minutes, and serve.

Feature:

Perfect Corn on the Cob
Serves 3 to 6

6 ears Corn, husk and silk removed

1. Bring 6 quarts water to a boil. Add the corn, bring back to a boil, turn off the heat and let sit in the water for 5 minutes.
2. Remove the corn and serve. The corn can be left in the water for up to 20 minutes.

Chipotle Corn Salsa
Serves 6
A great way to use leftover corn

4 green onions, chopped, white and some of the tender green parts
1 clove garlic, minced
2 tablespoons chopped fresh cilantro
2 cups corn kernels, either fresh cut from the cob, or frozen defrosted
2 chipotle chilies in adobo sauce, finely minced
½ cup finely chopped red pepper
½ cup finely chopped jicama
3 tablespoons vegetable oil
2 tablespoons fresh lime juice
Salt and pepper to taste
1. In a small mixing bowl, stir together all the ingredients, until blended. Taste and correct for seasoning.
2. Do-Ahead: Cover and refrigerate for at least 4 hours, or up to 3 days before serving with tortilla chips.

Corn and Crab Soup
Serves 4 to 6

4 tablespoons (1/2 stick) unsalted butter
1 cup finely chopped onion
1/2 cup finely diced carrots
1/4 cup finely diced celery
1/2 teaspoon dried thyme
1/8 teaspoon cayenne pepper
3 tablespoons all-purpose flour
5 cups chicken broth or vegetable broth
4 cups white corn, fresh cut from the cob, or frozen and defrosted
1 cup heavy cream
1/2 pound lump crab meat
1/4 cup snipped chives
1. Melt the butter in a 4-quart saucepan and add the onion, carrots, celery, thyme, and cayenne, stirring until the vegetables are coated. Sauté over medium heat for about 4 minutes, until the vegetables soften.
2. Add the flour, and stir until the flour begins to bubble in the bottom of the pan.
3. Slowly add the chicken broth, and whisk until the mixture is smooth. Add the corn, and bring to a boil. Simmer the soup for 6 to 7 minutes until the vegetables are tender. Add the crab, taste for seasoning, and add salt and pepper to taste.
4. Do-Ahead: At this point, cover and refrigerate for up to 4 days.
5. Reheat the soup, add the cream, remaining corn and heat to serving temperature. Serve garnished with chopped chives.

Recipes provided by:
Diane Phillips www.dianephillips.com and www.cucinadivina.blogspot.com

Follow me on:
Facebook: Diane Phillips’ Blog of Cooking, Travel and Commentary
Twitter: @dianphillips
Pinterest: Diane Phillips

Download our FREE app HERE

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

If you haven’t joined yet, you can order a bag for next week on our FMB page!

FMB61616

Farmers’ Market Box 6-16-16

This weeks local produce and featured farms:
White CornBlack Sheep Produce
Sonoran Garlic – Milliken Family Farm
DillBe Wise Ranch
Red Russian KaleBlack Sheep Produce
Red Oak Leaf Lettuce – The Garden Of….
Yellow OnionsTutti Frutti Farms
Blood OrangesPolito Family Farm
Heirloom French PotatoesWeiser Family Farm
White NectarinesKen’s Top Notch Produce
Black Mission Figs – Corona College Heights

Organic Juicing Bag:
Blackberries – Stehly Family Farms
Strawberries – A & A Organics
Rainbow Carrots – Lakeside Organic Gardens
Fennel – Lakeside Organic Gardens
Black Kale – Deardorf Farm
Red Beets – Cal Organics

Farmer’s Choice:
Italian Parsley – Terra Madre Gardens
Italian Sorrento LemonsRancho Del Sol
White PeachesKen’s Top Notch Produce

Feature:

Carmen Miranda NectarinesFitzgerald’s Premium Ripe Tree Fruit

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

Wake up Call
2 rainbow carrots
1 fennel
1 Orange

Kale me up
Handful of black kale
1 cup of blackberries
2 red beets

Berry Refreshing
1 fennel
1 cup of strawberries
2 stalks of celery

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

Red Oak Lettuce Salad with Figs and Balsamic Vinaigrette
Serves 4

One head red oak lettuce, washed, and spun dry
1/4 cup aged balsamic vinegar
1 garlic clove, minced
1/3 cup extra virgin olive oil
Salt and pepper
2 black figs, washed, and quartered
Shavings of Parmigiano Reggiano for garnish

1. Put the lettuce into a salad bowl, and set aside.
2. In a small bowl, whisk together the vinegar, garlic, and olive oil. Season with salt and pepper.
3. Toss the lettuce with some of the dressing, and plate the salad.
4. Arrange some of the figs over the salad, drizzle with a bit of dressing, and garnish with Parmigiano Reggiano before serving.

Crostini with Figs
Serves 4 to 6
This simple appetizer is served when figs are in season in Italy. The crunchy bread, flavored with garlic, then topped with the figs is a delicious bite to serve with a dry white wine, such as Soave, or Pinot Grigio.

One Baguette sliced into 1/2-inch thick slices
1/4 to 1/2 cup olive oil
2 garlic cloves, peeled
4 to 6 figs

1. Preheat the oven to 350 degrees.
2. Line baking sheets with parchment, silicone or aluminum foil. Spread the baguettes in an even layer.
3. Brush with the olive oil, and bake for 10 to 15 minutes, until toasted and golden.
4. Remove from the oven, and rub with the garlic.
5. Crush the figs (skin and all) and spread on the crostini, serving while slightly warm.

Dilled Potato Salad
Serves 4

1 pound Fingerling potatoes, scrubbed
1 teaspoon white vinegar
Salt and pepper
2 ribs celery, finely chopped
1/2 to 3/4 cup mayonnaise
1/2 teaspoon grated lemon zest
1 teaspoon lemon juice
3 tablespoons finely chopped dill

1. Put the potatoes into water to cover, and bring to a boil. Simmer for 20 minutes or until tender, when pierced with the tip of a sharp paring knife.
2. Cool the potatoes completely.
3. Cut the potatoes into bite sized pieces, and put into a mixing bowl. Drizzle with the vinegar, and toss with salt and pepper.
4. Add the celery, and set aside.
5. In a small bowl, whisk together the remaining ingredients, and pour over the potatoes, tossing to coat them. Cover and refrigerate for at least 2 hours, or up to 8 hours.

Kale Pesto
Makes about 2 cups

3 garlic cloves
1/2 cup pine nuts
1 cup torn kale leaves
1/4 cup Italian parsley leaves
Pinch red pepper flakes
1/2 cup grated Parmigiano Reggiano
1/2 cup extra virgin olive oil
Salt and pepper

1. In a blender, or the food processor fitted with a steel blade, combine the garlic, pine nuts, kale, parsley, red pepper, and cheese.
2. Pulse on and off 4 to 5 times to break up the garlic and kale.
3. With the machine running, add the oil until the mixture comes together. Season with salt and pepper.
4. Cover and refrigerate for up to 4 days, or freeze for up to 3 months. Stir the pesto into rice, pasta, or spread it on crostini (see above).

Corn with Dill Butter

Serves 2

2 ears white corn
1/2 cup unsalted butter, softened
1 tablespoon chopped chives
2 tablespoons chopped dill
Salt and pepper

1. Bring 4 quarts of water to a boil, and add the corn. Bring back to a boil, turn off the heat and let the corn sit in the hot water for 5 minutes. (it can be kept in the water for up to 20 minutes)
2. While the corn is cooking, cream the butter, chives, dill, salt and pepper together. Spread the butter onto the cooked corn. The butter, can be refrigerated for up to 2 weeks, or frozen for up to 3 months. The butter is delicious spooned over cooked potatoes, seafood, or chicken.

Caramelized Onion Dip
Serves 6

4 tablespoons unsalted butter
2 tablespoons extra virgin olive oil
2 large yellow onions, finely chopped
1 teaspoon sugar
1/2 teaspoon salt
1/2 teaspoon dried thyme
8 ounces cream cheese
1 cup sour cream
1/4 cup finely chopped chives
Potato chips, pita chips, or corn chips to dip

1. In a large skillet, over medium heat melt the butter in the olive oil, and add the onions. Sprinkle with the sugar, salt and thyme, and saute for 30 to 45 minutes, until the onions have turned dark golden brown. Cool the onions, completely.
2. In the bowl of a food processor, combine the cream cheese, sour cream, and caramelized onions. Process on and off until combined. Transfer to a serving bowl, and garnish with the chives. Serve the dip cold.

Pana Cotta with White Nectarine Bellini Sauce
Serves 6 to 8

For the Sauce
Bellini are made with white peach juice, but nectarines give this sauce a nice acid balance with the Prosecco.

2 white nectarines, peeled, pitted and coarsely chopped
1/4 cup sugar
1/2 cup Prosecco

1. In a saucepan, combine the ingredients, and simmer over medium heat for 10 to 15 minutes, until the nectarines are falling apart.
2. Using an immersion blender, puree the sauce. (or cool the sauce, and puree in the blender) Cover and refrigerate the sauce. The sauce will keep in the refrigerator for up to 3 days.

For the Pana Cotta
For this version, I am flavoring the panna cotta with vanilla, but you can substitute your favorite flavoring.

2 teaspoons unflavored gelatin
1/4 cup water
3 cups heavy cream
1/2 cup sugar
Pinch of salt
1 teaspoon vanilla paste or extract
1 cup sour cream

1. Sprinkle the gelatin over the water. Let stand for 5 minutes.
2. In a 3-quart saucepan, warm the cream with the sugar, salt, and extract, over medium-high heat until the sugar melts and tiny bubbles form around the outside of the pan.
3. Take the cream off the heat and cool about 5 minutes. Stir in the gelatin until thoroughly dissolved.
4. Put the sour cream in a medium bowl. Gently whisk in the warm cream a little at a time until smooth.
5. Ladle the cream mixture into 4 to 6-ounce ramekins 3/4 full. Chill 4 to 24 hours.
6. Serve garnished with fresh fruits of the season.

Faux Frozen Blood Orange Zabaglione
Serves 6
Zabaglione is made with dessert wine, like Moscato, but here, I’d substituted blood orange juice, which gives this frozen dessert a nice acidity, and sweetness balance.

6 large egg yolks
3/4 cups blood orange juice
1/3 cup sugar
1 cup heavy cream, softly whipped

1. In a large bowl, add ice until the bowl is half filled. Add 1 cup cold water and set aside.
2. In a large heatproof bowl, whisk together the egg yolks, juice, and sugar. Set the bowl over a saucepan of water that’s at a low boil and vigorously whisk the mixture. The mixture will become frothy, and after a few minutes, will start to thicken, this may take up to 7 minutes. It’s ready when you lift the whisk and the zabaglione holds its shape on the surface of the sauce in the bowl for a few seconds. Do not overcook it.
3. Remove the bowl from the heat and place the bowl in the ice bath. Gently stir the mixture over the ice bath infrequently to cool. (It may deflate a bit, which is normal.)
4. When at room temperature, fold in the whipped cream, transfer the mixture to a shallow container and put in the freezer, covered, for at least eight hours.
5. When ready to serve, scoop the mixture into parfait glasses, and serve garnished with chocolate shavings, or fruit.

Farmers’ Choice:

Swordfish with Lemon and Parsley
Serves 4

2 garlic cloves, minced
1/2 cup fresh lemon juice
Grated zest of 1 lemon
Pinch red pepper flakes
1/2 cup olive oil
2 1/2 pounds swordfish filets
1/4 cup finely chopped parsley
Sliced lemons for garnish

1. In a mixing bowl, combine the garlic, lemon juice, zest, red pepper flakes and oil. Divide the mixture in half.
2. Pour 1/2 into a zip-lock bag, and add the swordfish, seal the bag, and turn the bag to coat the swordfish.
3. Refrigerate for at least 2 hours, or up to 8 hours. Add the parsley to the remaining olive oil mixture, cover and refrigerate. Remove from the refrigerator 2 hours before using.
4. Preheat the grill or broiler, remove the swordfish from the marinade, discard the marinade and grill the fish for 3 to 4 minutes on each side, until cooked to your desired degree of doneness. Pour the remaining marinade over the fish, and serve garnished with lemon slices.

Parsley Lemon Butter
Makes 1 1/2 cups
Compound butters are terrific to have in your freezer to use on vegetables, seafood, pasta, rice, or poultry.

1 cup unsalted butter, softened
Grated zest of 1 lemon
1/3 cup fresh lemon juice
1/4 cup finely chopped parsley
Pinch red pepper flakes

1. Cream the ingredients together, and form into a 1-inch wide log.
2. Wrap in plastic wrap and refrigerate for up to 4 days, or freeze for up to 3 months.

Homemade Limoncello
Makes 1 quart

5 Sorrento lemons
3 cups 80 proof Vodka
1 1/2 cups water
1 1/2 cups sugar
1. Carefully remove the peel from the lemons with a swivel peeler, trying not to peel away any of the pith (white part of the skin)
2. Drop the peels into a quart jar with a sealable lid. Add the Vodka, seal the jar, and let steep in a cool dry place for a week.
3. Make a simple syrup from the water and sugar, bringing the water to a boil, and adding the sugar. Stir until the sugar is dissolved, remove from the heat and cool completely.
4. Strain the peels out of the vodka, add the sugar, and transfer the mixture to bottles, seal and keep in a cool dry place for 7 days before drinking. Limoncello is generally served quite cold.
5. Cook’s note: After adding the simple syrup, if you prefer a sweeter version, make another batch of simple syrup and add until your reach your sweet spot.

Roasted Pork Chops with Balsamic Peaches
Serves 4

Salt and pepper
2 tablespoons extra virgin olive oil
4 boneless pork loin chops, 1-inch thick
1/2 cup thinly sliced onion
3 peaches, pitted, and quartered
1/3 cup aged balsamic vinegar
1/4 cup finely chopped Italian parsley

1. Preheat the oven to 400 degrees. Season the pork chops with salt and pepper.
2. In an ovenproof skillet, heat the oil over medium high heat and brown the pork chops on both sides.
3. Remove the chops to a plate, add the onion to the pan, and saute until it begins to soften. Add the pork back to the pan, and fit the peaches into the pan, around the chops.
4. Put the pan into the oven, and roast for 5 minutes, until the peaches begin to soften.
5. Drizzle the vinegar into the pan, and roast another 2 minutes, or until the pork registers 165 degrees on an instant read meat thermometer.
6. Remove from the oven, and allow to rest for 5 minutes. Sprinkle the chops with the parsley, and serve.

Feature:

Carmen Miranda Nectarine Fruit Butter
Makes about 3 cups
Fruit butters require less sugar than jams, and have a more intense flavor.

6 cups peeled, pitted nectarines
1/2 cup water
1/2-1 cup granulated sugar
1 tablespoon grated lemon zest
1/4 cup lemon juice

1. Combine fruit, water and sugar to taste in a Dutch oven; add the lemon zest and juice.
2. Bring to a boil over high heat.
3. Reduce heat to a simmer and cook, mashing the fruit and stirring occasionally then often as it thickens, until the mixture is very thick, 20 minutes to 1 hour (depending on the type of fruit).
4. To test doneness, put a spoonful of fruit butter on a plate. If no liquid seeps from the edges, it’s done. Return to a simmer to thicken more if necessary. Puree in a food processor or blender, then strain and push the mixture through a sieve before storing.
5. Store in the refrigerator for up to 3 weeks, in the freezer for up to 1 year.

Recipes provided by:
Diane Phillips www.dianephillips.com and www.cucinadivina.blogspot.com

Follow me on:
Facebook: Diane Phillips’ Blog of Cooking, Travel and Commentary
Twitter: @dianphillips
Pinterest: Diane Phillips

Download our FREE app HERE

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

If you haven’t joined yet, you can order a bag for next week on our FMB page!

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