FMB

Farmers’ Market Box 6-22-17

This weeks local produce and featured farms:
Green Bell PeppersBlack Sheep Produce

Pickling CucumbersBlack Sheep Produce

Star Pink Grapefruit – Point Loma Farms

Collard GreensBe Wise Ranch

Chocolate Mint – Terra Madre Farms

LeeksTutti Frutti Farms

Romaine LettuceBe Wise Ranch

German Butterball PotatoesWeiser Family Farm

White PeachesKen’s Top Notch Produce

Flavorino Plums – Dassi Family Farm

Juicing Bag:
Blueberries – A & A Organics

Cucumbers – Lakeside Organic Gardens

Fennel – Lakeside Organic Gardens

Black Kale – Lakeside Organic Gardens

Ruby Red Grapefruit – Sundance Organics

Farmer’s Choice:
StrawberriesBe Wise Ranch

Baby Bok Choy – Yasutomi Farms

Green CauliflowerBlack Sheep Produce

Chinese EggplantMilliken Family Farm

Feature:
Saturn PeachesFitzgerald’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

Green Licorice
Handful of black kale
1 cucumber
¼ bulb of fennel

Summer Water
1 cup of blueberries
1 cucumber

Have it All
1 grapefruit – peel and pith removed
½ cucumber
¼ bulb fennel
5 leaves of black kale

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

Butterball Potato Salad
Serves 4 to 6

1.5 pounds German butterball potatoes, scrubbed
2 tablespoons white vinegar
Salt and pepper
1 leek, finely chopped using only the white part
1 pickling cucumber, scrubbed, and finely chopped
Grated zest of 1 lemon
3/4 cup mayonnaise
2 tablespoons fresh lemon juice
1 tablespoon finely chopped dill
6 slices bacon, cooked crisp, and crumbled for garnish (optional)

1. Put the potatoes into a pan with water to cover, and boil for 15 to 20 minutes, until tender. Cool completely.
2. Cut the potatoes into bite sized pieces, sprinkle with vinegar, and season with salt and pepper.
3. Add the leek and cucumber.
4. In a bowl, stir together the zest, mayonnaise, lemon juice, and dill.
5. Pour over the potatoes, gently stirring to coat. Garnish the salad with bacon and serve.

Tomato Sauce Provencal
Makes about 2 cups
This is a delicious sauce to serve over grilled fish or chicken, or to toss into rice or pasta. Try it over roasted potatoes.

2 tablespoons unsalted butter
2 tablespoons extra virgin olive oil
1 leek, finely chopped, using the white and tender green parts
2 teaspoons herbs de Provence
1 pint plum tomatoes, cored, and chopped
Salt and pepper

1. In a skillet, heat the butter and oil, saute the leek and herbs until the leek begins to soften, about 3 minutes.
2. Add the tomatoes, and simmer for 15 to 20 minutes, until the tomatoes are softened, and the sauce is thickened. Season the sauce with salt and pepper.
3. The sauce will keep in the refrigerator for up to 4 days, or freezes for 3 months.

Beans and Greens
Serves 6

2 tablespoons extra virgin olive oil (plus more for garnish)
2 garlic cloves, minced
1 bunch collard greens, tough stems removed, and cut into 1/2-inch ribbons (see note)
2 cups cored and chopped Roma tomatoes
Salt and pepper
8 cups chicken or vegetable broth
Parmigiano Reggiano rinds, cut into small dice (optional for flavor)
Two 14.5-ounce cans small white beans, drained and rinsed
1 cup cooked small pasta such as orzo, ditali, or cavatelli
Salt and pepper

1. In a Dutch oven, heat the oil, sauté the garlic for 30 seconds, until fragrant. Add the collards, and saute until the collards are softened.
2. Add the tomatoes, and season with salt and pepper. Saute the tomatoes and collards, until some of the tomato liquid has evaporated.
3. Add the broth, Parmigiano rinds and beans, and bring to a simmer. Simmer for 45 minutes, until the soup is thickened a bit.
4. Add the pasta, and simmer another 10 minutes. Season with salt and pepper. Serve hot garnished with a drizzle of extra virgin olive oil.
Cook’s Note: The stems from collards can tend to be tough and woody, if they are tender, cut them into fine dice, and add to the soup with the greens.

Roasted White Peaches with Maple Bacon Sauce
Serves 6
These peaches are delicious filled with crème fraiche, vanilla ice cream, or over cornbread.

3 white peaches, cut in half and pitted
Raw sugar
6 slices bacon, cooked crisp, chopped saving 1 tablespoon bacon drippings
1/2 cup Maple syrup
2 tablespoons sherry vinegar
Crème fraiche, or vanilla ice cream for serving

1. Preheat the oven to 400 degrees. Dip each peach cut side into the raw sugar, and place cut side up in an oven proof skillet that will hold the 6 pieces. Roast for 15 to 20 minutes, until the peaches are soft and the sugar is caramelized. Cover and keep warm.
2. While roasting the peaches, cook the bacon, remove all but 1 tablespoon of bacon drippings, chop the bacon and add the syrup to the pan. Bring to a boil. Add the vinegar, and simmer for 5 minutes.
3. To serve, place a peach cut side up into a bowl, dollop with the crème fraiche or ice cream and drizzle with the warm maple bacon sauce.

Roasted Pepper Salad
Serves 4 to 6 as a side
Roasted peppers are served in the Mediterranean as a side dish to compliment the main course.
These are delicious on burgers, or bruschetta.

3 Green Bell Peppers
2 garlic cloves, sliced
2/3 cup extra virgin olive oil
1/3 cup balsamic vinegar
Salt and pepper

1. Preheat a broiler for 10 minutes. Line a baking sheet with aluminum foil.
2. Put the peppers onto the baking sheet, and broil, turning as each side begins to blacken. When all sides are soft, turn off the broiler, and allow the peppers to rest in the turned off oven for 1 hour.
3. Remove the peppers, scrape off the skin, remove the core and seeds, and tear the peppers into strips.
4. Put the peppers into a shallow bowl. Add the garlic, oil, and vinegar, and toss gently. Season with salt and pepper. Serve the peppers at room temperature. The peppers can be refrigerated for up to 5 days. Remove from the refrigerator 1 hour before serving.

Chocolate Mint Mojitos
Serves 4

1/2 cup packed chocolate mint
1/4 cup lime juice
1/4 cup sugar
8 ounces white rum
1 liter club soda

1. In a large pitcher, combine the mint lime juice and sugar, and muddle together using a muddler, pestle or other device.
2. Add 1/2 pitcher of ice, and the rum. Stir, until the sugar is dissolved. Fill the pitcher with club soda, and serve garnished with additional chocolate mint.
3. For a ‘virgin’ Mojito, muddle the mint, lime juice and sugar. Add 7-UP instead of the club soda.

Romaine and Cucumber Salad with Tomato Dressing
Serves 2 to 4

One head romaine, washed, spun dry and chopped
2 pickling cucumbers, scrubbed, and sliced
1/4 cup finely chopped leek, using only the white part
2 Roma tomatoes, cored, and finely diced
2 garlic cloves
1/3 cup red wine vinegar
3 tablespoons sugar
2 tablespoons Worcestershire sauce
1 tablespoon Dijon mustard
2/3 cup extra virgin olive oil
Salt and pepper
1/2 cup crumbled Feta cheese

1. Put the romaine, cucumbers and leek in a salad bowl.
2. In a food processor or blender, combine the tomatoes, garlic, vinegar, sugar, Worcestershire and mustard.
3. Process on and off to break up the tomatoes, and garlic. With the machine running, add the oil. Season with salt and pepper.
4. Pour the dressing over the salad, and toss to coat. Add the feta, and toss again. Serve.

Choice

Green Cauliflower Fritters
Serves 4

One green cauliflower, cut into florets
1/2 cup finely chopped leek, using only the white part
2 garlic cloves
1/2 cup grated Parmigiano Reggiano cheese
1/4 cup fresh bread crumbs
1 large egg
Oil for frying

1. Put the cauliflower into water to cover, and bring to a boil. Salt the water, and simmer until the cauliflower is tender about 7 minutes. Drain thoroughly, and transfer to a food processor.
2. Add the leek, garlic, cheese and bread crumbs. Add the egg, and process on and off until you have a chunky mixture.
3. Form the mixture into patties, about 2-inches in diameter and 1/4-inch high (like a pancake)
4. Heat 1/4 inch of oil in a skillet to 350 degrees and fry the patties until they are golden on one side. Flip and fry until the other side is golden. Drain on paper toweling, and serve warm.

Chicken and Chinese Eggplant Stir Fry
Serves 4

2 tablespoons canola or vegetable oil
2 garlic cloves, minced
2 teaspoons freshly grated ginger
2 Chinese eggplant, cut into 1-inch dice
1/2 pound ground chicken or turkey
2 tablespoons oyster sauce
2 tablespoons soy sauce
1 tablespoon rice vinegar
1 tablespoon granulated sugar
1 teaspoon chili garlic sauce
1/2 teaspoon sesame oil
1 tablespoon cornstarch, mixed with 2 tablespoons water, to make a paste
2 scallions, finely chopped, using the white and tender green parts
1/4 cup sesame seeds

1. In a large skillet or wok, heat the oil, add the garlic and ginger, and swirl in the pan for 30 seconds, until fragrant. Add the eggplant, and cook, until the eggplant is golden brown.
2. Remove from the skillet, and add the chicken or turkey, cooking until the meat is no longer pink.
3. Add the eggplant back to the skillet.
4. In a small bowl, combine the oyster sauce, soy, vinegar, sugar, chili garlic sauce and sesame oil.
5. Pour over the eggplant mixture in the pan, and toss to coat. Add the cornstarch mixture and cook until thickened. Serve garnished with scallions and sesame seeds.

Sautéed Baby Bok Choy
Serves 2

2 tablespoons canola or vegetable oil
2 garlic cloves, minced
1 teaspoon freshly grated ginger
2 tablespoons soy sauce
1/2 cup chicken or vegetable broth
4 baby bok choy, cut in half
Sesame oil for garnish

1. In a skillet or wok, heat the oil, and swirl the garlic and ginger for 30 seconds, until fragrant.
2. Add the soy sauce and broth, and bring to a boil.
3. Add the bok choy, cut side down, and simmer for 3 minutes, turn the bok choy and simmer another 3 minutes. Serve the bok choy drizzled with a bit of sesame oil.

Chocolate Meringues with Strawberries
Serves 6

6 egg whites
¾ teaspoon cream of tartar
1 ¼ cup sugar
3 tablespoons sifted Dutch process cocoa powder
2 cups strawberries, hulled and cut into quarters
1/4 cup sugar (depending on the sweetness of the berries)
2 tablespoons orange or lemon juice
Whipped cream for garnish

1. Preheat the oven to 225 degrees. Line two baking sheets with silicone liners, or parchment paper coated with non-stick cooking spray.
2. In the bowl of an electric mixer, with the whisk attachment, beat the egg whites and cream of tartar until they begin to look foamy.
3. Sprinkle in the sugar about ¼ cup at a time, and beat well after each addition, finishing with the cocoa, and beating until stiff peaks form.
4. Using about ½ cup of the meringue, mound the mixture into 3-inch rounds about 1-inch high. Using the back of a spoon that has been dipped into water, make a bowl in the center. (Alternately, you can spread a 3-inch wide layer of meringue onto the sheet, then using a pastry bag fitted with a large star tip, pipe two to three layers of meringue around the base)
5. Bake the meringue shells for 75 to 90 minutes, until they feel firm. Turn off the heat and allow the meringues to cool completely in the oven.
6. Do-Ahead: Remove the meringues from the baking sheets and store airtight at room temperature for up to 2 days.
7. In a bowl, combine the berries, sugar and juice, stirring to combine.
8. Place a meringue on a serving plate, fill with berries, and top with whipped cream.
9. A dusting of powdered sugar, or cocoa is also appropriate.

Feature:

Donut Peach Praline Cobbler
Serves 6 to 8

For the Peaches
2 pounds donut peaches, peeled, pitted and cut into wedges
1/2 cup sugar
2 tablespoons lemon juice
1 tablespoon cornstarch

1. In a bowl, combine the peaches, sugar, lemon juice and cornstarch. Put the mixture into a 13-by-9-inch baking dish. Preheat the oven to 400 degrees.

For the Cobbler Topping
1 1/2 cup all-purpose flour
1/2 cup brown sugar
1/4 cup granulated sugar
1/2 cup unsalted butter, melted
1 cup chopped pecans

1. In a food bowl, combine the flour and sugars.
2. Stir in the melted butter, unitl the crumble comes together. Add the pecans, and sprinkle over the peaches in the prepared pan.
3. Bake for 15 minutes, lower the temperature to 350 degrees, and bake another 25 to 30 minutes, until the peaches are bubbling, and the topping is golden brown. Allow to rest for 10 to 15 minutes, before serving with ice cream.

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 6-15-17

This weeks local produce and featured farms:
StrawberriesBe Wise Ranch

Sonoran Garlic – Milliken Family Farm

Dandelion Greens – Terra Madre Farms

CilantroBe Wise Ranch

Freckles Lettuce – Coleman Family Farm

Sweet Onions – Coastal Farms

Valencia OrangesPolito Family Farm

Natural Flame Raisins – Peacock Family Farm

Red BeetsBlack Sheep Produce

Gold Bar SquashBlack Sheep Produce

Yellow PeachesFitzgerald’s Premium Ripe Tree Fruit

Juicing Bag:
Blackberries – Sthely Family Farms

Cucumbers – Lakeside Organic Gardens

Parsley – Lakeside Organic Gardens

Green Kale – Babe Farms

Valencia Oranges – Sundance Organics

Farmer’s Choice:
Blueberries – Whitney Ranch

Rhubarb – Trevino Farms

Santa Rosa PlumsKen’s Top Notch Produce

Feature:
Dried Apricots – Andy’s Orchard

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

Powerful Kale
Handful of green kale
1 cucumber
Handful of Italian parsley

Super Berries
1 cup of black berries
1 apple
Handful of green kale

Sweet Parsley
1 orange
1 cucumber
Handful of Italian parsley

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

Chicken Peach Salad with Maple Ranch Dressing
Serves 6
The secret to any great salad is to have all the ingredients cut into the same bite sized pieces.

For the Dressing

1 cup mayonnaise
1/2 cup buttermilk, or substitute 1/2 cup whole milk mixed with 1 tablespoon fresh lemon juice
1 clove garlic, minced
1tablespoon chopped fresh parsley
1 teaspoon chopped fresh chives
1 teaspoon chopped fresh basil
1 teaspoon chopped fresh oregano
1/2 teaspoon salt
1/2 teaspoon lemon pepper seasoning
2 tablespoons maple syrup
1. In a medium-size bowl, whisk together the mayonnaise and buttermilk, then add the garlic, herbs, salt, and lemon pepper and stir until blended.
2. Do-Ahead: At this point, you can cover and refrigerate for up to 4 days. Shake well or whisk before using.

For the Salad
1 head romaine lettuce, washed spun dry and cut into 1/2-inch ribbons
2 cups cooked chicken, shredded or cut into small pieces
2 yellow peaches, peeled, pitted, and cut into 1/2-inch pieces
2 ribs celery, finely chopped
2 tablespoons finely chopped red onion
6 strips bacon, cooked crisp and crumbled
1/2 cup chopped toasted pecans
1. In a large salad bowl, combine the ingredients. Toss with the dressing, and serve.

Fresh Peach Salsa
Makes about 2 cups

4 Peaches, pitted, peeled and diced
1/2 cup chopped red onion
1 cup diced fresh jicama
½ cup diced fresh cucumber
½ teaspoon ground cumin
1/4 cup fresh cilantro, chopped
2 tablespoons jalapeno pepper, seeded and diced
2 tablespoons fresh lime or orange juice
1 teaspoon salt
few drops Tabasco

In a glass bowl, combine the ingredients, and season with salt and Tabasco. Allow the mixture to mellow at room temperature for 2 hours, or refrigerate for up to 8 hours.
2. This is delicious served as a condiment with grilled fish, pork or poultry.

Fennel and Orange Salad
Serves 4
One head freckles lettuce, washed and spun dry
One bulb fennel, root end trimmed, and wispy fronds removed
2 Oranges
¼ cup extra virgin olive oil
1 to 2 tablespoons red wine vinegar
Salt and pepper
1. Arrange the lettuce on a serving platter. Thinly slice the fennel, and arrange over the lettuce.
2. Remove the peel and pith from the oranges, and slice into ¼-inch slices and arrange over the fennel.
3. In a small bowl, whisk together the oil, and vinegar. Season with salt and pepper, and pour over the salad. Serve at room temperature.

Curried Chicken Salad
Serves 6

2 cups cubed cooked chicken (1/2-inch cubes)
1/2 cup chopped celery
1 apple, cored, peeled, and cut into 1/2-inch dice
1/2 cup salted dry-roasted peanuts
1/2 cup flame raisins
1 cup chopped yellow nectarine
1/3 cup mayonnaise
3 tablespoons sour cream
1 tablespoon Major Grey’s chutney, chopped
1 teaspoon sweet curry powder

1. In a large bowl, combine the chicken, celery, apple, peanuts, raisins, and nectarine.
2. In a small bowl, whisk together the mayonnaise, sour cream, chutney and curry powder.
3. Pour over the salad and toss to coat. Serve the salad on lettuce leaves, or in sandwiches.

Roasted Beet Salad with Crispy Prosciutto
Serves 4 to 6

2 tablespoons extra virgin olive oil
4 thin slices prosciutto, cut into thin strips
One head red leaf lettuce, washed, spun dry and separated into leaves
One bunch beets, scrubbed and tops removed (save the greens to saute in olive oil with a bit of garlic, salt and pepper)
2 oranges, peel and pith removed, cut into slices, then into half moons
1/2 cup balsamic vinegar
1/2 cup extra virgin olive oil
1 teaspoon salt
1/2 teaspoon freshly ground black pepper

1. Heat the oil in a skillet over medium high heat, and saute the prosciutto until it begins to turn crisp. Drain on paper toweling, and reserve.
2.
2. 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)
3. Remove the beets from the oven; allow to cool, peel the beets.
4. Slice the beets, when they are cool, about 1/2-inch thick. Arrange some of the beets, and oranges onto the red leaf lettuce.
5. In a small bowl, whisk together the vinegar, olive oil, salt and pepper. Pour over the salads, and garnish with the prosciutto.
6. If you would prefer a vegetarian option, you can crumble goat cheese, or shave some Parmigiano Reggiano over the salad.

Grecian Style Zucchini Fritters
Serves 4 to 6

2 cups coarsely shredded round squash
2 teaspoons salt
2 large eggs
1/4 finely chopped leek using the tender white part only
2 garlic cloves, minced
1/4 cup chopped dill, or mint
1 cup dry breadcrumbs or panko, more as necessary
3 to 4 drops Tabasco
1 cup crumbled feta
All-purpose flour as needed and for dredging
Olive oil for frying

1. Sprinkle the salt over the zucchini and leave to drain in a colander for one hour, tossing and squeezing the zucchini from time to time.
2. Take up handfuls of zucchini, and squeeze out all of the moisture. Alternately, wrap in a clean dish towel, and squeeze out the water by twisting at both ends.
3. In a large bowl, beat the eggs and add the shredded zucchini, leek, dill or mint, bread crumbs, Tabasco, and feta.
4. Mix together, and take up a small handful of the mixture; it should press neatly into a patty.
5. If it seems wet, add more breadcrumbs or a few tablespoons of all-purpose flour.
6. When the mixture has the right consistency, cover the bowl with plastic wrap and refrigerate for one hour or longer.
7. Heat 1 inch of olive oil in a large frying pan to 275 degrees. Form the zucchini mixture into 1 to 2-inch patties. Lightly dredge in flour.
8. When the oil is very hot, add the patties in batches to the pan.
9. Fry until golden brown, turning once with a spider or slotted spoon.
10. Remove from the oil, and drain briefly on a rack.
11. Serve with plain Greek style yogurt if desired.

Eton Mess
A riff on trifle, this dessert is served at England’s famous boarding school, where princes and Kings have been schooled. There are many versions, this one is delicious (others not so much!) I have even frozen this mixture and served it as a “frozen” mess, heaped with warm berries.

2 cups heavy cream
1/4 cup sugar
4 cups hulled strawberries, sliced, plus more for garnish
1 cup crumbled meringue cookies (or Amaretti cookies)
1. Whip the cream until it forms soft peaks, add the sugar and beat another 30 seconds.
2. Using a potato masher, mash the berries, and add them to the cream with the meringue cookies.
3. Spoon the “mess” into dessert glasses, or ramekins, cover and refrigerate for up to 8 hours before serving. Garnish each serving with a few berries.

Layered Summer Salad with Herb Dressing
Serves 6
This is a great way to get your family to eat their veggies, and it’s a great way to cool down after a hot day at the beach. You can add protein to this such as leftover chicken, grilled seafood, or cooked shrimp.
The dressing is terrific on baked potatoes, too.

For the Dressing
Makes about 1 1/2 cups
1/2 cup Greek yogurt
1/2 cup mayonnaise
1/4 cup milk
2 tablespoons fresh lemon juice
Grated zest of 1 Sorrento Lemon (see note)
1 teaspoon rosemary
1 garlic clove
Pinch red pepper flakes
1 teaspoon finely chopped oregano
4 leaves basil, torn
1/2 teaspoon freshly ground black pepper
Salt to taste

1. In the bowl of a food processor or blender, combine all the ingredients, and process or blend, until smooth.
2. Taste for seasoning, and adjust using salt, pepper, or lemon.
3. Cover and refrigerate for at least 2 hours, to allow the flavors to get to know each other.
4. The dressing will keep for 1 week in the refrigerator.
For the Salad
One head red dandelion greens, tough stems trimmed, and cut into 1/2-inch ribbons
3 orange carrots, peeled and thinly sliced
1 leek, washed, and thinly sliced, using the white and tender green parts
2 Persian cucumbers, scrubbed, and thinly sliced
2 to 3 orange tomatoes, thinly sliced

1 1/2 cups shredded cheese, your choice—try Havarti with dill, crumbled feta, Parmigiano, Asiago, or Fontina
1. In a salad bowl, layer the vegetables in the order given.
2. Top with the dressing, and cheese, cover and refrigerate for up to 12 hours.
3. Toss the salad before serving, or allow your guests to serve themselves.
Cooks’ Note: Most citrus is waxed to protect it during shipment. Make sure to wash your citrus well with hot water and a vegetable brush to get the wax off.

Choice

Santa Rosa Plum Savory Flatbread
Serves 6
A great spin on flatbread, serve this with a rose wine, or a crisp white before dinner.

1 sheet puff pastry
Flour
2 tablespoons unsalted butter
1 tablespoon extra-virgin olive oil
1 red onion, thinly sliced into 1/2-moons
1 teaspoon sugar
Salt and pepper
2 Santa Rose Plums, pitted and thinly sliced
One 11-ounce log goat cheese, softened
1/4 cup finely chopped mint
1. Preheat the oven to 400 degrees; line a baking sheet with aluminum foil, silicone, or parchment. On a floured board, roll out the puff pastry into an 11-by-14-inch rectangle. Transfer to the baking sheet, and prick with the tines of a fork all over. Bake for 10 to 15 minutes, until the pastry is golden brown. Set aside to cool.
2. In a large skillet, over medium high heat, melt the butter and oil, and saute the onion for 3 to 4 minutes until softened. Add the sugar, season with salt and pepper, and cook until the onions begin to turn golden brown. Add the plums, and saute another 2 to 3 minutes, to soften the plums. (Keep them warm on very low heat)
3. In a bowl, beat together the cheese and 2 tablespoons of the mint. Spread the mixture onto the cooled pastry. Spread the warm plum/onion mixture over the cheese, and sprinkle with the remaining mint. Cut the pastry into small squares, and serve.

Blueberry Rhubarb Crumble
Serves 8
A delicious spring dessert with sweet and tart flavors, along with a crunchy oat topping.

For the Topping
1 cup all-purpose flour
1/2 cup sugar
1/2 cup firmly packed brown sugar
1/2 cup rolled oats
1/2 cup cold unsalted butter, cut into small pieces
1. In a mixing bowl, combine the dry ingredients, using a pastry blender, or your fingers, cut the butter into the dry ingredients, until they hold together when pinched.
2. Set aside while making the filling.

For the Filling
4 cups rhubarb, tough ends trimmed, and cut into 1/2-inch pieces
2 cups blueberrries
1 cup sugar
3 tablespoons cornstarch
2 tablespoons lemon juice
Grated zest of 1 lemon

1. Preheat the oven to 350 degrees. In a mixing bowl, combine the rhubarb, blueberries, sugar, cornstarch, lemon juice, and zest.
2. Pour into a 9-inch baking dish.
3. Sprinkle the crumble over the fruit, and bake for 35 to 45 minutes, until the fruit is bubbling, and the crumble is golden brown.
4. Remove from the oven, and allow to rest for at least 10 minutes before serving warm with vanilla ice cream.

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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