FMB9

Farmers’ Market Box 9-1-16

This weeks local produce and featured farms:
Granny Smith Apple – Fair Hills Apple Farm
Dragon Tongue Beans – Two Peas in a Pod
CarrotsRutiz Family Farms
Red ChardBe Wise Ranch
Black Beauty EggplantBlack Sheep Produce
Princess GrapesKen’s Top Notch Produce
RosemaryRutiz Family Farms
Leopard Romaine – The Garden Of….
Walla Walla OnionsMilliken Family Farm
Red BeetsBlack Sheep Produce
Yellow NectarinesKen’s Top Notch Produce

Organic Juicing Bag:
Strawberries – A & A Organics
Carrots – Cal Organics
Fennel – CAl Organics
Green Kale – Babe Farms
Red Beets – A & A Organics

Farmer’s Choice:
Brussel’s Sprouts – Life’s a Choke Farm
Brown Turkey Figs – Peoples Plus Organic Farm
Ginger Root with Top – Her Family Farm

Feature:

Thomcord GrapesKen’s Top Notch 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

Green Delight
1 Fennel
Handful of green kale
1 head of Romaine lettuce

Sweet Fennel
1 cup of strawberries
1 red beet
1 fennel

Spice up your Morning
2 carrots
Handful of green kale
1” of ginger

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

Pasta All ‘Amatriciana
Serves 6
My husband and I arrived in Italy on Tuesday and Wednesday morning were awakened by the earthquake. The town of Amatrice where this pasta dish comes from is a ruin. In honor of the town, I’m sharing my favorite recipe for Pasta All ‘Amatriciana. Many restaurants in San Diego, (Bencotto, Monello) are serving this dish with some of the proceeds going to the relief effort. I hope you’ll support them, or donate to the Italian Red Cross.

1 tablespoon extra virgin olive oil
4 ounces guanciale, cut into fine dice
1/4 cup finely chopped onion (I used a red onion for sweetness)
1 tablespoon finely chopped parsley stems (see note)
pinch red pepper flakes (I like just a bit of heat)
2 cups tomato puree (I use Mutti brand passato)
2 tablespoons finely chopped Italian parsley
1 pound buccatini, cooked 3 minutes short of al dente
1/2 cup grated Parmigiano Reggiano or Pecorino Romano

1. In a large skillet, heat the oil, and cook the guanciale until it is crispy, about 5 to 7 minutes on medium high heat.
2. Add the onion, red pepper and parsley stems, and saute until the onion is softened, about 3 minutes.
3. Add the tomatoes, and simmer for 5 to 6 minutes, until the sauce is thickened.
4. Season the sauce with salt, pepper, and a bit of sugar, if needed. Since tomatoes are acidic, a bit of sugar can temper the acid, and smooth out the sauce. Add the parsley, and simmer another minute.
5. Add the cooked pasta to the skillet and toss until the pasta has absorbed the sauce.
6. Serve the pasta immediately garnished with Parmigiano or Pecorino.
Cook’s Note: Parsley stems will sometimes end up in your compost bin, but they are terrific to use when you are starting a sauce or soup. Not only do they add flavor, they are what I call a neutralizer that can help to balance harsh flavors like garlic and onion. I chop the stems and freeze them for use right out of the bag.

Marcella Hazan’s Roasted Lemon Chicken
Serves 4 to 6
This is a simple recipe for roasted chicken that comes from the woman who introduced true Italian cooking to the United States. Over the years I’ve tweaked it, and added garlic and rosemary—they are both optional.

One 3 to 4 pound roasting chicken
2 teaspoons Salt
1 teaspoon pepper
2 Meyer lemons
4 sprigs rosemary
4 cloves garlic smashed

1. Preheat the oven to 350 degrees. Wash the chicken with cold water, and dry off with paper towels, inside and out. Combine the salt and pepper, and generously rub the salt and pepper into the skin and the cavity of the chicken.
2. Wash the lemons in hot water and use a scrubber to remove any wax on the lemons. Puncture the lemons with the tip of a sharp paring knife all over, and put the lemons, rosemary and garlic into the cavity of the chicken. Tie the legs of the chicken together with butcher’s twine, or silicone bands.
3. Put the chicken breast side down in a roasting pan, and roast for 30 minutes.
4. Turn the chicken breast side up, tilting so that some of the juices run into the pan. Roast another 20 minutes.
5. Turn up the oven temperature to 400 degrees, and roast another 15 minutes, to crisp the skin, and finish cooking the bird. It should register 165 degrees, on an instant read meat thermometer. (Note: the skin on this chicken generally swells like a balloon, don’t let it scare you, it’s normal!)
6. Allow the chicken to rest loosely covered with aluminum foil for 10 to 15 minutes before carving.
7. When removing the chicken to a carving board, tip the juices into the roasting pan, and bring the juices to a boil. Season with salt and pepper, and pour over the carved chicken on the platter.

Eggplant Meatballs
Serves 6

1/4 cup extra virgin olive oil
1 large eggplant, stem end trimmed, and cut in half (about 1 pound)
2 garlic cloves, minced
3 cups fresh bread crumbs
2 large eggs, lightly beaten
1 tablespoon minced fresh basil
1/2 cup freshly grated Pecorino Romano cheese
1 tablespoon minced Italian parsley
1/4 teaspoon freshly ground black pepper
1 cup all-purpose flour
Vegetable oil for cooking the meatballs

1. Preheat the oven to 350 degrees, and line a baking sheet with a silicone baking liner, parchment or aluminum foil. Brush the cut sides of the eggplant with 2 tablespoons of the oil, and lay the eggplant halves, cut side down. Roast for 20 to 30 minutes until the flesh is completely tender.
2. Remove from the oven and when the eggplant is cool enough to handle, scoop out the flesh and chop it on a cutting board. Transfer it to a bowl, and add the bread crumbs, eggs, remaining oil, basil, cheese, parsley and pepper.
3. Spread the flour onto a cutting board, and using a portion scoop, form the eggplant into 1-inch balls. Coat them in flour, and then transfer to a baking sheet, while you roll the remaining balls.
4. Pour enough vegetable oil into a large saute or skillet to reach a depth of 1-inch and heat to 375 degrees.
5. Fry the meatballs until golden brown, turning them frequently.
6. Transfer them to a paper towel lined baking sheet and continue to cook the meat-less-balls, until they are all cooked. The meatballs can be added to marinara sauce, or served plain as an appetizer.

Tomato Basil Marinara
Serves 6
This is an excellent sauce to serve with any meatballs, regardless of whether its meat, or vegetable.

2 tablespoons extra virgin olive oil
1 medium onion, finely chopped
2 garlic cloves, minced
3 28-ounce cans crushed tomatoes
1/4 cup finely chopped basil
1/4 cup finely chopped Italian parsley
Salt and pepper

1. In a large Dutch oven, heat the oil, and saute the onion and garlic for 2 to 3 minutes until the onion is softened.
2. Add the tomatoes, and simmer for 20 to 30 minutes. Stir in the basil, parsley, salt, and pepper to taste. Simmer another 10 minutes. Taste for seasoning, and adjust using salt or pepper.
3. The sauce can be cooled and refrigerated for up to 5 days, or frozen for up to 3 months.

Grilled Eggplant Napoleons
Serves 4 to 6

One purple eggplant
3/4 cup extra virgin olive oil
2 teaspoons salt
1 teaspoon freshly ground black pepper
2 slicer tomatoes, sliced 1/2-inch thick
8-ounces fresh mozzarella cheese, sliced 1/4 inch thick
1 bunch basil, washed, spun dry and thinly sliced
1/2 cup grated Parmigiano Reggiano cheese for garnish

1. Remove the stem from the eggplant, and slice into 1/2-inch rounds. In a measuring cup, combine the olive oil, salt and pepper. Preheat the broiler or gas grill. Paint the eggplant with the oil mixture, and grill/broil until the eggplant begins to turn golden, turn, and grill another 2 minutes. Remove from the grill, and allow to cool for 5 minutes.
2. Arrange an eggplant slice in a 13-by-9-inch baking dish, top with a tomato slice, drizzle with some of the seasoned olive oil, and top with a slice of mozzarella and a sprinkle of basil. Top the stack with another eggplant round and drizzle with a bit of the seasoned oil. Repeat the process until you have used up the ingredients, and drizzle the remaining oil over the napoleons and top with the Parmigiano.
3. Do-Ahead: At this point, the dish can be covered and refrigerated for up to 24 hours. When ready to serve preheat the oven to 350 degrees, and remove the baking dish from the refrigerator for at least 30 minutes. Bake the Napoleons for 15 minutes, until the cheese is melted.

Roasted Beet and Plum Salad with Buratta
Serves 4 to 6

To Roast the Beets:
One bunch red beets, tops removed (see saves the greens)

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. Cut the beets into wedges.

2 plums, pitted and cut into wedges
1/2 cup rice vinegar
1/4 cup orange juice
1 tablespoon Dijon mustard
1 teaspoon honey
1/2 cup extra virgin olive oil
Salt and pepper
One head leopard lettuce, washed, spun dry and chopped
2 packages burrata

1. Put the plums, and beets into a bowl. In a small bowl, whisk together the vinegar, orange juice, Dijon, honey, and oil. Season with salt and pepper. Dress the plums and beets with some of the dressing, and let sit at room temperature for up to 2 hours.
2. In another bowl, toss the lettuce with the remaining dressing. Plate the lettuce, and top with some of the beets and plums.
3. Slice the burrata, (this can seem like nailing down jello, since the center is soft, but it’s worth it—I use a soft cheese knife with holes in the blade to make this a bit easier) and arrange a few slices of burrata over the plums and beets. Drizzle with any remaining dressing and serve.

Hot Lemon Pudding Cake with Plums
Serves 6
A great dessert, using your plums and Meyer lemons; use your slow cooker if you don’t want to turn on your oven.

1 1/2 cups peeled and pitted plums, cut into 1/2-inch wedges (about 3 plums)
4 large eggs, separated
grated zest of one lemon
1/3 cup lemon juice
4 tablespoons butter, melted
1 2/3 cups milk
1 cup sugar
1/3 cup all-purpose flour
1/8 teaspoon salt
2 cups heavy cream, whipped stiffly with 1/4 cup sugar

Oven Method:
1. Preheat the oven to 325 degrees.
2. Coat the inside of a 13-by-9-inch baking dish with non-stick cooking spray.
3. Spread the plums over the bottom of the pan.
4. In a large bowl, beat the egg whites until soft peaks form and set aside. In another mixing bowl, beat the egg yolks and blend in the zest, juice, butter and milk.
5. In another bowl, stir together the sugar, flour and salt and add to egg yolk mixture beating until smooth and fold into the reserved egg whites.
6. Transfer the batter to the prepared pan, and bake for 35 to 45 minutes, until the top is firm. Remove from the oven and allow to stand for 15 minutes before serving warm, with sweetened whipped cream.

Slow Cooker Method:
1. Coat the insert of a 5 to 7-quart slow cooker with non-stick cooking spray.
2. Spread the plums over the bottom of the slow cooker.
3. In a large mixing bowl, beat the egg whites until soft peaks form and set aside. In another mixing bowl, beat the egg yolks and blend in the zest, juice, butter and milk.
4. In another bowl, stir together the sugar, flour and salt and add to egg yolk mixture beating until smooth and fold into the reserved egg whites.
5. Transfer the batter to the prepared slow cooker, cover and cook on high for 2 ½ hours.
6. Remove the top of the slow cooker, turn off the heat, and allow the pudding to rest for 15 minutes.

Marinated Beets
Makes about 2 cups

One bunch beets, tops trimmed and scrubbed
1/2 cup apple cider vinegar
1/4 cup sugar
1 Walla Walla onion, thinly sliced
2 garlic cloves, sliced
1/2 teaspoon yellow mustard seeds
1 bay leaf
1 whole clove
1 1/2 teaspoons freshly ground black pepper

1. Bring 4 quarts of salted water to a boil. Put the beets into the boiling water, and simmer for 10 minutes, until crisp/tender. Cool the beets, and peel them. Cut the beets into 1/2-inch matchsticks, and put into a bowl.
2. While the beets are cooling, whisk together the vinegar, sugar, onion, garlic, mustard, bay leaf, clove and pepper. Pour over the beets, and allow to marinate for at least 4 hours, or overnight, covered in the refrigerator.
3. After 4 days, pour off the marinade and store the beets in the fridge. These make a great addition to salads, or served alongside grilled meats, poultry or seafood.

Red Chard and Beet Green Saute
Serves 4 to 6
I call this dish “saving the greens”, by using the beet tops, you make a great saute with both chard and beet greens, both of which are loaded with vital nutrients, and they are delicious! Serve this under grilled meats, or as a side dish. The stems from chard and beet greens can be cut into 1-inch lengths, and sautéed for 5 minutes, or until softened, before adding the leaves. The stems also make great additions to stock, or to soups, also.

1/4 cup extra virgin olive oil
2 garlic cloves, sliced
Pinch red pepper flakes
One bunch red chard, washed, tough stems removed, and cut into 1/2-inch ribbons
One bunch beet greens, tough stems removed, and cut into 1/2-inch ribbons
Salt and pepper

1. In a large skillet, with high sides, heat the oil over medium high heat add the garlic and red pepper, and saute until the garlic becomes translucent.
2. Add the chard and beet greens, season with salt and pepper, and toss in the oil, sautéing for 4 to 5 minutes, until the greens are tender, season with salt and pepper, serve hot, warm or at room temperature.

Cannellini Bean Spread
Serves 6
Very much like Hummus, this spread is a great starter; you can switch out the cannellini beans and use garbanzos if you prefer them.

1/4 cup extra virgin olive oil + more for garnish
5 garlic cloves, sliced
1 tablespoon finely chopped rosemary + more for garnish
Two 14.5-ounce cans Cannellini beans, drained and rinsed
Salt and pepper

1. In a large skillet, heat the oil, sauté the garlic and rosemary for 4 to 5 minutes, until the garlic is translucent. Add the beans, and simmer for 5 minutes. Season with salt and pepper.
2. Put the mixture into a food processor and process until smooth. Season with salt and pepper. Serve drizzled with olive oil and finely chopped rosemary with pita chips, or crackers.

Rosemary Parmigiano Shortbread
Makes about 2 dozen
These are great to have in the freezer, to slice and bake when unexpected company arrives. Feel free to substitute your favorite herb and Pecorino will also work here in place of the Parmigiano. Serve them with a crisp white or Rose wine.

1 1/4 cup all-purpose flour
¾ cup grated Parmigiano Reggiano
1 tablespoon finely chopped rosemary
1/2 cup unsalted butter, softened
1 large egg yolk

1. In a bowl, combine the ingredients until they begin to come together.
2. Knead them on a floured board, and roll into two 1 1/2-inch-wide logs. Wrap the logs individually in plastic wrap and refrigerate for 2 hours. (The rolls will keep in the freezer for up to 4 months) Let defrost on the counter for 1 hour before cutting.
3. Preheat the oven to 375 degrees and lay silicone, aluminum foil, or parchment onto baking sheets.
4. Cut the log(s) into 1 1/2-inch rounds, and lay on the baking sheets, 1-inch apart.
5. Bake for 12 to 15 minutes, until just golden on the outside edges. Allow to rest on the baking sheets for 5 minutes, then remove to racks to cool completely. The shortbread will keep in an airtight container for up to 5 days.

Pickled Dragon Tongue Beans

Makes 2 quarts
These pickles are great right out of the jar, but they are also amazing as a garnish for Bloody Mary’s and tossed into salads. If you would like to preserve them further, you can process them in a water bath for 10 minutes, and they will keep a year in the jar. (They make a great gift)

3/4 pound dragon tongue beans, ends trimmed to fit into quart jars
1 Walla Walla onion, thinly sliced
1 cup distilled white vinegar (5% acidity)
1 cup water
1 tablespoon pickling salt
1 tablespoon sugar
2 teaspoons dill seeds
3/4 teaspoon red pepper flakes
2 cloves garlic, sliced

1. Stuff the beans, and onions, into quart jars (you should be able to do 2 quarts)
2. In a saucepan, bring the vinegar, water, pickling salt and sugar to a boil, stirring until the salt dissolves.
3. Combine the dill, red pepper and garlic, and distribute evenly in the jars.
4. Pour the hot brine over the beans, leaving 1-inch of space between the liquid and the top of the jar. Seal the jars, cool and refrigerate, or process in a water bath. The refrigerated pickles will keep in the refrigerator for up to 3 weeks.

Dragon’s Tongue Beans with Meyer Lemon Salad

Serves 4
Once the beans are cooked, they will lose their beautiful color, but this salad will more than make up for any color loss, it’s so delicious.

3/4 pound dragons’ tongue beans, ends trimmed, and cut into 1-inch lengths
1/3 cup extra virgin olive oil
Grated zest of 1 lemon
2 garlic cloves, minced
3 to 4 tablespoons Meyer lemon juice
2 teaspoons finely chopped rosemary
Salt and pepper

1. Bring 4 quarts of salted water to a boil, and boil the beans for 3 minutes. Drain thoroughly, and put into a large bowl.
2. In a small bowl, whisk together the oil, zest, garlic, lemon juice and rosemary. Season with salt and pepper. Pour over the beans and toss to coat. Serve the salad at room temperature, any leftovers will keep in the refrigerator for up to 3 days.

Princess Chicken Salad
Serves 6

One head leopard lettuce, washed, spun dry and separated into leaves
3 cups cooked chicken, either shredded or cut into small dice
3 ribs celery, finely chopped
1/2 cup crumbled blue cheese
6 slices bacon, cooked crisp and crumbled
2 cups Princess grapes, cut in half or quarters if large
1/2 cup rice vinegar
1/4 cup sugar
3 tablespoons chopped red onion
1 teaspoon Dijon mustard
2 tablespoons poppy seeds
1/2 cup vegetable oil
Salt and pepper

1. Lay the lettuce onto a large serving platter.
2. In a large bowl, combine the chicken, celery, blue cheese, bacon and grapes. In a smaller bowl, whisk together the vinegar, sugar, onion, mustard, poppy seeds, and oil. Season with salt and pepper.
3. Pour some of the dressing over the lettuce leaves, and dress the chicken mixture with some of the dressing, tossing to coat. Pile the chicken mixture onto the lettuce leaves, and serve.

Bistro Carrot Salad
Serves 6

One bunch carrots, finely grated
1/4 cup finely chopped Italian parsley
2 tablespoons finely chopped mint
1/4 cup extra virgin olive oil
2 tablespoons Meyer lemon juice
1 teaspoon Dijon mustard
1 teaspoon honey
Salt and pepper

1. In a bowl, combine the carrots, parsley and mint.
2. In a small bowl, whisk together the remaining ingredients. Season with salt and pepper.
3. Pour over the salad, and toss to coat. Serve immediately.

Farmers Choice:

Roasted Brussels Sprouts with Aged Balsamic Vinegar

Serves 4

1 pound Brussels sprouts, cleaned, and cut into quarters
1/2 cup extra virgin olive oil
4 garlic cloves, minced
One 1/2-inch thick piece pancetta, cut into fine dice
Salt and pepper
1/4 to 1/3 cup aged Balsamic vinegar

1. Preheat the oven to 400 degrees. Line a baking sheet with aluminum foil, parchment or silicone.
2. In a large bowl, combine the sprouts, oil, garlic and pancetta. Season with salt and pepper.
3. Spread the mixture over the baking sheet, and roast for 15 to 20 minutes, until the pancetta is crispy and the Brussels sprouts are tender.
4. Remove from the oven, transfer to a serving bowl, and drizzle with aged Balsamic vinegar. Serve warm.

Ginger Lemon Syrup
Makes 2 cups

1 cup ginger leaves and stems, chopped coarsely
1 cup water
1 cup sugar
Zest of 2 lemons
1/2 cup lemon juice

1. In a saucepan, combine all the ingredients. Bring to a boil, and simmer for 15 minutes. Turn off the heat and allow the mixture to steep for another hour.
2. Strain out the solids, and store in an airtight container in the refrigerator.
3. Add the syrup to drinks, both alcoholic and non-alcoholic, pour it over ice cream, or use it flavor frostings for cakes (particularly good with coconut cake)

Teriyaki Sauce
Makes 2 cups

2 tablespoons vegetable oil
2 garlic clove, minced
2 teaspoon grated ginger
1/2 cup soy sauce
1/2 cup Mirin, rice wine
2 to 3 tablespoons sugar
1. In a small saucepan, heat the oil, saute the garlic and ginger until fragrant about 30 seconds. Add the soy sauce, Mirin and sugar, and simmer for 10 minutes.
2. Cool, cover and refrigerate until ready to use as a glaze or dipping sauce.

Brown Turkey Fig Crostini
Serves 6

For the Crostini:
one thin baguette, sliced ½-inch thick
Olive oil

1. Preheat the oven to 350 degrees and arrange the bread on baking sheets.
2. Brush with the oil, and bake the bread for 10 minutes, until it is no longer soft, and begins to color slightly.
3. Allow the toast to cool to room temperature and store in zipper top plastic bags at room temperature for a day, or freeze for up to 3 weeks.
Tip:
One baguette will yield about 20 to 24 ½-inch slices

To Assemble:
4 brown turkey figs, peeled, and crushed
4 thin slices prosciutto di Parma, cut into strips
Aged balsamic vinegar

1. Spread a thin layer of fig over each crostini, top with a strip of Prosciutto and drizzle with balsamic vinegar.

Feature:

Thomcord Grape Jam
Makes 1 1/2 pints
Since this is a small batch, you can make it to freeze (for about 6 months) or refrigerate for about 1 month.
PB&J will never be the same.

2 pounds Thomcord Grapes, stemmed
2 cups sugar
2 tablespoons fresh lemon juice

2. Put the ingredients into a food processor and process on and off five times.
3. Pour the mixture into a large saucepan, and bring to a boil. Boil, stirring constantly, for 20 minutes, until the all the grapes have reduced.
4. Push the mixture through a sieve, or food mill, and collect the jam in a bowl underneath.
5. Return the jam to the pot and continue to boil for another 30 minutes, stirring constantly.
6. Ladle the jam into sterilized jars, leaving 1 inch of space between the top of the jar and the jam.
7. Seal the jars, allow to cool to room temperature and refrigerate, or seal the jars and process in a water bath for 10 minutes.

Thomcord Harvest Grape Focaccia
Makes one 13-by-9-inch pan

Rosemary, Lemon Zest Oil for Focaccia
1/2 cup extra virgin olive oil
1 tablespoon finely chopped rosemary
Grated zest of one Sorrento Lemon

1. Heat the oil in a skillet and add the rosemary and lemon zest.
2. Swirl in the pan one minute, and remove from the heat. Allow to cool and steep for at least 1 hour.
3. Pour into a bottle and seal, refrigerate until needed, or proceed. This will keep in the refrigerator for up to 1 week.

For the Focaccia
1 1/2 cups warm water
1 1/4 teaspoons salt
3 1/2 cups Unbleached All-Purpose Flour
1 tablespoon instant yeast
1. 1/2 cup rosemary, lemon zest oil (above)
1 cup Thomcord grapes, halved or quartered if large
1 tablespoon fleur de sel for finishing

2. Lightly grease a 9″ x 13″ pan, and drizzle 1 to 2 tablespoons Rosemary Lemon zest oil in the bottom.
3. Combine the water, salt, flour, yeast, and 2 tablespoons oil, beat at high speed with an electric mixer for 60 seconds.
4. Scoop the sticky batter into the prepared pan, cover the pan with plastic wrap, and let it rise at room temperature for 60 minutes, till it becomes puffy.
5. While the dough is rising, preheat the oven to 375°F.
6. Gently poke the dough all over with your index finger creating dimples and arrange the grapes over the top, drizzle with more oil and sprinkle with some fleur de sel.

7. Bake the bread till it’s golden brown, 35 to 40 minutes.
8. Remove it from the oven, wait 5 minutes, then turn it out of the pan onto a rack. Serve warm or at room temperature.

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!

fmb

Farmers’ Market Box 8-25-2016

This weeks local produce and featured farms:
Fuji Apple – Fair Hills Apple Farm
Broccoli – Life’s a Choke Farm
CucumbersBlack Sheep Produce
FennelBlack Sheep Produce
DillBe Wise Ranch
Green Oak Lettuce – The Garden Of….
Limes – Koral’s Tropical Fruit Farm
Natural Flame Raisins – Peacock Family Farm
Plum Favorino Tomatoes – Dassi Family Farms
Green Beans – Lakeside Organic Gardens
Seafood Seasoning – Ground 2 Table

Organic Juicing Bag:
Fuji Apples – Viva Terra Organics
Cucumbers – Lakeside Organic Gardens
Fennel – Lakeside Organic Gardens
Ruby Red Grapefruit – Sundance
Black Kale – Lakeside Organic Gardens

Farmer’s Choice:
Passionfruit – Koral’s Tropical Fruit Farm
Red Shishitos – Suzie’s Farm
Japanese Sweet Potatoes – Miliken Family Farm

Feature:

Bartlett Pears – Penryn Orchard Specialties

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

Green Detox
2 Cucumbers
1 Fuji Apple
1/2 lemon

Energy Boost
Handful of Black Kale
1 Fennel
1 Cucumber
1in of Ginger

Morning Rise
1 Grapefruit
2 Fuji Apples
1 Carrot

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

Roasted Tomatoes
Makes about 2 cups

One basket tomatoes, cut into quarters
1/3 cup extra virgin olive oil
1 teaspoon dried basil
1/2 teaspoon fresh rosemary leaves, crushed
1/2 cup chopped red onion
3 cloves garlic, coarsely chopped
1 teaspoon salt
1/2 teaspoon freshly ground black pepper

1. Preheat the oven to 350 degrees, and line a baking sheet with silicone, parchment or aluminum foil.
2. In a large bowl, combine all the ingredients and spread out onto the baking sheet in one layer.
3. Roast for 25 to 35 minutes, until the tomatoes have a bit of char on their edges, and they are fragrant.
4. Cool the tomatoes, cover and store in the refrigerator for up to 1 week, or freeze for up to 6 months.
5. You can use the tomatoes as a bruschetta topping, toss it into pasta, or puree and use as a sauce for grilled meats, or poultry.

Chopped Mediterranean Salad
Serves 6
Feel free to add your favorite protein to this mix.

One head green oak leaf lettuce, washed, spun dry and chopped
1 fennel bulb, wispy ends removed, and finely diced
1 cucumber, peeled, and finely diced
2 flavorino tomatoes, chopped
1/2 cup pitted Kalamata olives, chopped
1/2 pound green beans, blanched boiling water, and shocked in cold water
1/2 cup extra virgin olive oil
1/3 cup white wine vinegar
1 teaspoon sugar
1/4 cup finely chopped dill
Salt and pepper

1. In a large bowl, combine the lettuce, fennel, cucumber, tomatoes, olives, and beans.
2. In another small bowl, whisk together the oil, vinegar, sugar, and dill. Season with salt and pepper. Pour over the salad, and toss to coat. Serve immediately.

Fall Harvest Salad
Serves 6

2 cups farro
1/2 cup raisins, chopped if large
2 Fuji apples, cored, and finely chopped
1 medium shallot, finely chopped
Grated zest of 1 lemon
1/2 fennel bulb, wispy ends removed, and finely chopped
1/2 cup extra virgin olive oil
1/4 cup fresh lemon juice
2 garlic cloves, minced
Salt and pepper

1. Bring 4 cups of salted water to a boil, add the farro and simmer for 15 to 20 minutes, until the farro is tender. Drain and put into a bowl to cool.
2. Add the raisins, apples, shallot, zest and fennel.
3. In another bowl, whisk together the oil, lemon juice, garlic, salt and pepper. Pour over the farro and vegetables, and toss to coat. Serve at room temperature.

Catch of the Day with Dilly Lime Butter
Serves 6

For the Butter
Compound butters like this one are great flavor boosters that keep in your freezer for months. Lop off a piece to flavor vegetables, poultry, grains, and pasta.

1/2 cup unsalted butter, softened
2 garlic cloves minced
1/4 cup finely chopped dill
2 to 3 tablespoons fresh lime juice
1/4 teaspoon grated lime zest
Few drops Tabasco or Franks’ Hot Sauce

1. In a small bowl, cream the butter with the other ingredients, until blended. Shape into a log about 1-inch in diameter, and seal in plastic wrap. The butter will keep in the refrigerator for 1 week, or frozen for up to 4 months.

For the Fish
1/2 cup extra virgin olive oil
2 tablespoons seafood spice
2 1/2 pounds fish filets, about 1-inch thick (try salmon, cod, sea bass, halibut, snapper)

1. Preheat the oven to 400 degrees, and line a baking sheet with silicone, parchment or aluminum foil.
2. In a small bowl, combine the oil and seafood spice. Put the fish onto the baking sheet, and paint with the spice mixture. Roast for 10 minutes per inch of thickness, until the fish reaches 145 degrees on an instant read meat thermometer. Allow to rest for 5 to 10 minutes before serving, topped with melted Dilly lime butter.

Mediterranean Green Beans
Serves 4 to 6

1 1/2 pounds green beans, cut into 1-inch pieces
2 tablespoons extra virgin olive oil
3 garlic cloves, minced
1/2 cup finely chopped red onion
2 cups chopped tomatoes
Salt and pepper
1/4 cup finely chopped dill

1. Cook the beans in salted water for 5 minutes, until still crisp-tender. Drain thoroughly, and season with salt and pepper.
2. In a large skillet, heat the oil, saute the garlic and onion for 2 to 3 minutes, until the onion is softened. Add the tomatoes, and simmer, covered for 5 minutes, until the tomatoes release some of their juices.
3. Add the beans, season with salt and pepper, and simmer another 5 minutes. Add the dill, season with salt and pepper and serve. The beans can be served warm, or at room temperature.

Broccoli Cheddar Soup
Serves 6

3 cups broccoli florets
3 tablespoons unsalted butter
2 garlic cloves, minced
1 shallot, finely chopped
1/4 cup all-purpose flour
2 cups chicken or vegetable broth
1 cup heavy cream
2 cups grated sharp cheddar cheese
1/2 cup grated Parmigiano Reggiano
Few drops Tabasco or Frank’s Hot Sauce
Salt

1. Bring 4 quarts salted water to a boil, and add the broccoli. Bring to a boil and cook for 2 to 3 minutes, until crisp/tender. Drain and season with salt and pepper. Set aside.
2. In a Dutch oven, heat the butter, saute the garlic and onion for 2 to 3 minutes, until the onion is softened. Add the flour and whisk for 2 to 3 minutes to cook the flour.
3. Slowly add the broth, and whisk until the mixture comes to a boil.
4. Add the cream and reserved broccoli.
5. Remove from the heat and add the cheeses, whisk until smooth. Season with Tabasco and salt. Serve hot.
Cook’s note: You can use whole milk instead of the cream, it isn’t as luxurious but it works.

Tempura Sweet Potatoes
Serves 4 to 6
In Japan, every serving of Tempura has a few pieces of sweet potato. The potatoes retain their shape and crispness, but the crackly coating and the sweetness of the potato make this a terrific appetizer.

2 large egg yolks
Salt and pepper
2 cups ice water
2 cups cake flour plus 1 cup for dredging
2 Japanese sweet potatoes, peeled, and cut into 1/4-inch slices
Canola oil for frying

1. In a mixing bowl, whisk together the yolks, salt and pepper, water, and 2 cups cake flour. Allow to stand while heating the oil.
2. Put the remaining 1 cup of cake flour onto a plate.
3. Heat the oil to 360 degrees, in a large skillet, with deep sides.
4. Dip each sweet potato into the flour and then into the batter. Fry for 3 minutes on each side, then remove to paper toweling to drain. Serve warm.

Passion Fruit Cheesecake
Serves 8

For the Crust
1 1/2 cups graham cracker crumbs (about 18 crackers)
1/2 cup chopped macadamia nuts
2 tablespoons sugar
1/2 cup (1 stick) unsalted butter, melted

1. Line the inside of a springform pan with aluminum foil and coat with nonstick cooking spray.
2. To make the crust, in a medium-size bowl, stir together the ingredients until they begin to come together until they begin to come together.
3. Press into the bottom of the prepared pan and about 1 inch up the side. Set aside while preparing the filling.

For the Filling

Three 8-ounce packages cream cheese, softened
1 3/4 cups sugar
1 cup sour cream
3 tablespoons unbleached all-purpose flour
3 large eggs
1/2 cup passion fruit pulp
1 teaspoon vanilla extract

1. Preheat the oven to 350°F.
2. To make the filling with an electric mixer, beat together the cream cheese and sugar in a large bowl until smooth, about 2 minutes.
3. Blend in the sour cream and flour, beating until smooth. Add the eggs, one at a time, beating well after each addition. Add the passion fruit pulp, vanilla and beat until just blended.
4. Scrape the filling into the prepared pan and bake until the center is just about set, about 1 hour and 15 minutes.
5. Turn off the oven, leave the cake inside, and leave the door ajar for 1 hour. (Leaving the cheesecake in the turned-off oven helps it to cool evenly, which helps prevent cracking.)
6. Remove the pan from the oven, place on a rack, and let cool completely.
7. Do-Ahead: At this point, cover and refrigerate for at least 6 hours and up to 4 days or freeze for up to 2 months. Serve cheesecake at room temperature.
To get passion fruit pulp, put the passion fruit flesh into a food processor and pulse to loosen the seeds. Strain the flesh through a sieve into a bowl, pushing on the flesh to release the pulp.

 

Farmer’s Choice

Shishito Con Queso
Serves 6

2 tablespoons vegetable oil
1/2 cup chopped onion
2 garlic cloves, minced
1/3 cup finely chopped Shishito peppers, seeded
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.

Slow Cooker Poached Pears in Port Wine
Serves 4

1 cup full bodied red wine
1 cup ruby port
1 ½ cups firmly packed light brown sugar
1 cinnamon stick
4 large pears, cored and cut in half
6 ounces Stilton cheese
1. Combine the wine, port, brown sugar and cinnamon in the insert of a 5 to 7-quart slow cooker. Add the pears to the cooker, you will have to arrange them in layers, and spoon some of the sauce over the pears.
2. Cover and cook on low for 2 to 2 ½ hours, until the pears are softened.
3. Uncover the slow cooker and allow the pears to come to room temperature. Carefully remove them from the cooker and arrange them on a platter.
4. Strain the sauce into a saucepan, discarding any solids. Bring the sauce to a boil, and boil for 5 to 10 minutes, until the sauce becomes syrupy.
5. Spoon the syrup over the pears on the platter, and scoop a bit of Stilton into the center of each pear. Serve at room temperature.

Slow Cooker Ginger Pumpkin Pear Soup
Serves 6

4 tablespoons (1/2 stick) unsalted butter
½ cup finely chopped sweet yellow onion
½ cup finely chopped celery
½ cup finely chopped carrot
2 medium pears, peeled cored and finely chopped
1/2 teaspoon ground ginger
Two 15.5-ounce cans pumpkin puree (see note)
3 cups chicken broth
1 cup heavy cream

1. In a medium skillet, melt the butter, and sauté the onion, celery, carrot, pears and 5-spice powder, until the vegetables begin to soften, about 3 minutes. Transfer to the insert of a 5 to 7-quart slow cooker.
2. Stir in the pumpkin and chicken broth stirring to blend. Cover and cook on high for 3 hours, on low for 5 to 6 hours.
3. Taste the soup for seasoning and adjust using salt and pepper to taste. Add the cream, cover and leave the control on “warm” for 30 minutes. Serve with crostini or croutons.

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!

Related Posts with Thumbnails