FMB5516

Farmers’ Market Box 5-5-16

This weeks local produce and featured farms:
Dried Red Hidasta BeansMilliken Family Farm
Green Bell PepperBlack Sheep Produce
StrawberriesBe Wise Ranch
Fennel – Coastal Farm
Collard GreensBe Wise Ranch
French Butter Lettuce – The Garden Of….
Blood OrangesPolito Family Farm
English PeasTutti Frutti Farms
Spring OnionsBlack Sheep Produce
White PeachesKen’s Top Notch Produce

Organic Juicing Bag:
Carrots – Cal Organics
Fennel – Cal Organics
Green Kale – Babe Farms
Green Chard – Cal Organics
Valencia Oranges – Sundance Organics

Farmer’s Choice:
Hass Avocados – Garcia Organic Farms
Sonora and Red Fife Wheat Berries – Kenter Canyon Farms
Passionfruit – Step Ladder Farms

Feature:

Carmen Miranda Nectarines – Fitzgerald’s Premium 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

Super Chard
1 Green Chard
1 Fennel
Handful of Green Kale
1/2 Limon

Sweet Carrots
2 Carrots
1 Fennel
1 Orange

Summer Refresher
Handful of Green Kale
2 Orange
1/3 of a Pineapple (optional)

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

Farfalle with English Pea Pesto
Serves 4 to 6

1/2 pound English Peas
2 tablespoons fresh mint
2 tablespoons Italian parsley
1/4 cup grated Parmigiano Reggiano
1/4 to 1/3 cup extra virgin olive oil
Salt and pepper
1 pound farfalle pasta, cooked 3 minutes short of al dente, reserving some of the pasta water.
1/2 cup grated Parmigiano Reggiano

1. Shell the peas, and put into a food processor or blender, combine with the mint, parsley and Parmigiano. Process on and off 4 to 5 times, to break up the peas and herbs. With the machine running, pour in the oil, until the mixture begins to come together. Season with salt and pepper.
2. When the pasta is cooked, drain it, reserving some of the pasta water. Stir in the pasta, toss with 1/4 cup of the Parmigiano, and add some pasta water to make a creamy sauce. Serve the pasta garnished with the remaining Parmigiano.
3. Cook’s Note: The pesto is delicious tossed with pasta, stirred into risotto, spread onto bruschetta and garnished with shave Parmigiano Reggiano. It can be stored in the refrigerator for up to 3 days, and frozen for up to 6 months.
4. Another Cook’s Note: the washed pea pods can be cut into julienne and put into ice water. Use them as garnish for salads.

Mediterranean Pasta Salad
Serves 6 to 8

One pound farfalle, fusilli, or small shell pasta cooked 3 minutes short of al dente
1 green bell pepper, seeded, and finely diced
1/4 cup finely chopped torpedo onion using the tender red/white part
1 bunch radishes, scrubbed, and finely chopped
1 fennel bulb, wispy ends trimmed, and finely chopped
2 blood oranges, peel and pith removed, cut into segments, and chopped
1 cup crumbled feta cheese
1/4 cup red wine vinegar
2 tablespoons fresh orange juice
1/2 cup extra virgin olive oil
Salt and pepper

1. In a large salad bowl, combine the cooled pasta, pepper, onion, radish, fennel, orange and feta.
2. In a small bowl, combine the vinegar, orange juice, and olive oil. Season with salt and pepper.
3. Pour over the salad, and toss to coat. Season with additional salt and pepper, and serve at room temperature. The salad will keep in the refrigerator for up to 3 days.

Grilled White Peach Salad
Serves 4

One head French Butter Lettuce, washed, spun dry and separated into leaves
2 white peaches, cut in half and pitted
Raw sugar
1/4 cup rice vinegar
2 teaspoons honey
1 tablespoon Dijon mustard
1 tablespoon finely chopped onion
1/2 cup vegetable oil
Salt and pepper
1/2 cup crumbled goat cheese

1. Arrange the lettuce on salad plates.
2. Preheat a grill pan for 5 minutes, and brush with some vegetable oil to prevent sticking.
3. Dip the cut half of the peach into the raw sugar and grill the peaches cut side down for 5 minutes until they are caramelized and softened. Remove from the grill pan (I don’t turn them) and allow to cool a bit before cutting each peach half in half. Arrange 2 pieces of peach over the lettuce.
4. In a small bowl, whisk together the vinegar, honey, mustard, onion and oil. Season with salt and pepper, and drizzle over the peaches and the lettuce. Top with some of the goat cheese, and serve.

Red Bean Soup with Prosciutto
Serves 6

1 cup red beans, soaked overnight in water to cover
3 tablespoons extra virgin olive oil
6 slices prosciutto, coarsely chopped
1/2 cup finely chopped onion
2 garlic cloves, minced
1 tablespoon finely chopped rosemary
A few sage leaves, finely chopped
5 cups vegetable broth
A few Parmigiano Reggiano Rinds, cut into small pieces (optional)
Salt and pepper
Additional extra virgin olive oil for garnish

1. Drain and rinse the beans. Set aside.
2. In a Dutch oven, heat the oil and saute the prosciutto, onion, garlic, rosemary and sage for 3 to 4 minutes until the onion is softened.
3. Add the beans, vegetable broth and rinds if you are using them.
4. Cover and simmer for 45 minutes. Check the beans, and add more broth if needed. Season with salt and pepper. Cook another 15 to 20 minutes until the beans are tender. Serve the soup garnished with additional olive oil and freshly ground black pepper.

Stewed Collards Italian Style
Serves 4
This dish can be made with any green: broccoletti, chard, or spinach. Collards seem to love this kind of treatment; they soak up the flavors well. This is a great side dish with grilled anything.

1/4 cup extra virgin olive oil
4 garlic cloves, minced
Pinch red pepper flakes
1 bunch collards, tough stems removed, and chopped coarsely
1 cup crushed canned tomatoes
1/4 cup water or vegetable broth
Salt and pepper

1. In a large skillet, heat the oil over medium heat, and saute the garlic, and red pepper flakes for 30 to 45 seconds, until fragrant.
2. Add the collards, and toss in the tomatoes and water or broth, tossing the collards in the mixture. Cover and simmer for 30 to 45 minutes, checking to make sure there is still liquid in the pan, and the collards are tender.
3. Season liberally with salt and pepper. Serve warm or at room temperature.

Blood Orange, Fennel and Radish Salad
Serves 4 to 6

3 blood oranges, peel and pith removed, sliced 1/2-inch thick
1 fennel bulb, wispy ends removed and sliced 1/2-inch thick
3 to 4 radishes, scrubbed, and cut into julienne
1/4 cup orange juice
1/4 cup balsamic vinegar
1/2 cup extra virgin olive oil
2 tablespoons finely chopped mint
2 tablespoons finely chopped Italian parsley

1. Arrange the orange slices on the bottom of a serving platter. Top with the fennel and radishes.
2. In a small bowl, whisk together the orange juice, balsamic vinegar, and oil. Season with salt and pepper.
3. Pour over the oranges and vegetables and garnish with the mint and parsley.

Blood Orange Strawberry Panna Cotta
Serves 8

1 Basket Strawberries, hulled and cut into quarters
1/4 cup sugar
2 tablespoons blood orange juice
3 Blood Oranges, peel and pith removed, and segmented
4 teaspoons unflavored gelatin
1/4 cup water
3 cups heavy whipping cream
1/2 cup sugar
Pinch of salt
1 teaspoon orange extract
1 cup sour cream

1. Combine the berries, sugar, lemon juice and oranges in a saucepan, and bring to a simmer, to dissolve the sugar.
2. Remove from the heat and add 2 teaspoons of gelatin, stirring to dissolve. Let stand for 5 minutes.
3. Spoon some of the berry mixture into the bottom of 8-ounce drink glasses. Refrigerate the glasses until set, and leave the remaining berry mixture at room temperature.
4. Sprinkle the 2 teaspoons gelatin over the water. Let stand for 5 minutes.
5. In a 3-quart saucepan, warm the cream with the sugar, salt, and orange extract, over medium-high heat. Do not let it boil.
6. Stir in the gelatin until thoroughly dissolved. Take the cream off the heat and cool about 5 minutes.
7. Put the sour cream in a medium bowl. Gently whisk in the warm cream a little at a time until smooth.
8. Taste for sweetness. It may need another teaspoon of sugar. Spoon over the berry mixture and refrigerate for 20 minutes, until it begins to set. Spoon another layer of the berry mixture over the panna cotta and refrigerate 20 minutes. Top the berry mixture with the last of the panna cotta, and refrigerate for at least 4 hours, and up to 24 hours.

Farmers’ Choice:

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

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

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

Avocado Hummus
Makes about 2 cups

1 avocado, peeled and pitted
1 14.5-ounce can chickpeas, rinsed and drained
2 garlic cloves
1/4 cup fresh lemon juice
½ tsp Tabasco
½ tsp ground cumin
salt
Pita wedges, or pita chips to serve

1. In a food processor, combine the avocado, chickpeas, garlic, lemon juice, Tabasco, and cumin. Process until smooth.
2. Season with salt and additional Tabasco.
3. Transfer to a bowl, spritz the surface of the avocado with water, cover and refrigerate for at least 1 hour or up to 4 hours. Serve with Pita wedges.

Wheat berry Salad
Serves 6

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

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

Feature:

Carmen Miranda Nectarine Tart Tatin
Serves 4 to 6

1 sheet puff pastry, defrosted and kept cold
Flour for rolling the puff pastry
1/2 cup (1 stick) unsalted butter
3/4 cup sugar
4 Carmen Miranda Nectarines, halved and pitted
Crème fraiche or unsweetened whipped cream

1. Preheat the oven to 375 degrees. Line a baking sheet with a silicone liner or parchment paper and set aside.
2. On a floured board, roll out the dough until it is 1/8-inch thick. Cut the dough into a circle 1-inch larger than the diameter of your baking pan. Prick the dough all over with the tines of a fork and transfer it to the baking sheet. Refrigerate the dough while you work on the nectarines
3. In a 10-inch ovenproof skillet, or tart tatin pan, (or cast iron skillet) melt the butter, tilting the pan so the sides have a thin coating of butter.
4. Sprinkle the sugar over the butter, and fit a layer of nectarines into the skillet, with the rounded side down and making concentric circles. Make sure to pack them in because they will shrink as they cook—-you want them snug in the pan.
5. When you have a snug layer, put the pan over medium heat and cook, until the sugar begins to turn a deep caramel color—you will see it bubbling up the side of the pan—this will take at least 1 minutes and up to 20 depending on your pan.
6. Transfer the skillet to the baking sheet.
7. Cover the nectarines with the pastry, loosely tucking in any overhang.
8. Bake for 25 to 35 minutes, until the pastry is baked through and puffed.
9. Cover the skillet with a large rimmed serving plate, and turn the tart out onto the platter and remove the pan. If any of the nectarines have stuck to the pan, gently lift them off the pan with an off-set spatula and press them onto the tart. Cool 10 minutes before serving with unsweetened crème fraiche.

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!

FMB42716

Farmers’ Market Box 4-28-16

This weeks local produce and featured farms:
Hass Avocados – Shadow Mountain Farms
CarrotsBe Wise Ranch
CauliflowerBlack Sheep Produce
Chicory Frisee – Coastal Farm
Sonoran GarlicMilliken Family Farm
Italian ParsleyBe Wise Ranch
Oak Leaf Lettuce – The Garden Of….
Macadamis Nuts – Russell Family Farm
Red Torpedo Onions – Tutti Frutti Farm
Russia Banana Fingerling PotatoesRutiz Family Farms
ZucchiniBlack Sheep Produce
Wheatberry Sprouts – Sun Grown

Organic Juicing Bag:
Red Beets – Lakeside Organic Gardens
Fennel – Cal Organics
Green Kale – A & A Organics
Romaine Lettuce – Earth Fresh Organics
Valencia Oranges – Sundance Organics

Farmer’s Choice:
StrawberriesBe Wise Ranch
Persian Cucumbers – Beylik Family Farm
Key LimesKoral’s Tropical Fruit Farm

Feature:

Pakistan Mulberries – Forbidden Fruit Orchards

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 Kale
Handful of Green Kale
1 Valencia Orange
1/2 inche of ginger

Tangy Bulbs
2 Valencia Orange
1 Fennel Bulbs

Beetoxification
2 Red beet
1 Romaine Lettuce
2 Cucumbers

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

Guacamole Potato Salad
Serves 4 to 6
Did you know that you could keep cut avocados beautifully green by soaking them in water? No more lemon or lime juice or saving the pit. If you only use 1/2 an avocado, spritz it with water, and cover tightly with plastic wrap.

1 pound fingerling potatoes, scrubbed
1 Hass avocado, peeled and seeded
1 garlic clove
2 tablespoons white wine vinegar
1/4 extra virgin olive oil
Salt and pepper
1 teaspoon finely chopped jalapeno pepper
1 red torpedo onion, finely chopped using the red only
1/4 cup finely chopped Italian parsley

1. Put the potatoes into a 4-quart saucepan with water to cover. Bring to a boil and simmer, uncovered for 15 to 17 minutes, until tender. Cool completely.
2. In a blender, or food processor, combine the avocado, garlic, vinegar, and oil, and puree until smooth. Season with salt and pepper
3. When the potatoes are cooled, cut into bit sized pieces. Toss with the avocado dressing. Add the jalapeno, onion and parsley, and toss again. Season with salt and pepper.
4. The potato salad can be served cold or at room temperature. The salad will keep refrigerated for up to 2 days. Bring to room temperature for 30 minutes before serving.

A Riff on Salad Nicoise
Serves 4 to 6
Although this will take a bit of pre-prep, this salad is a terrific change of pace for a weeknight dinner when the weather is heating up.

For the Cauliflower and Carrots:

2 cups cauliflower cut into florets
4 medium carrots cut into matchsticks
1/4 cup fresh lemon juice
Pinch red pepper flakes
2 tablespoons honey
1/3 cup extra virgin olive oil
Salt and pepper

1. Bring 4 quarts of salted water to a boil and blanche the cauliflower for 2 minutes. Drain well, and transfer to a bowl. Blanche the carrots in the same water for 2 minutes, they will still be crisp. Drain well and transfer to a separate bowl.
2. In another bowl, whisk together the lemon juice, red pepper flakes, honey and oil. Season with salt and pepper. Toss the cauliflower with some of the dressing, and toss the carrots with some of the dressing. Set aside.

For the potatoes:
1 pound fingerling potatoes, scrubbed
1/4 cup white wine vinegar
1 teaspoon Dijon mustard
1 red torpedo onion, finely chopped using only the red part
1 garlic clove, minced
1/2 cup extra virgin olive oil
Salt and pepper

1. Using the same salted water that you cooked the cauliflower and carrots in, boil the potatoes for 15 to 17 minutes, until tender. Cool and set aside.
2. In a small bowl, whisk together the vinegar, mustard, onion, garlic and olive oil. Season with salt and pepper. While the potatoes are still warm, cut them into bite-sized pieces, and toss with some of the dressing. Save the remaining dressing.

To Assemble:

1 head frisee, washed and spun dry
One 7-ounce can Italian tuna packed in oil, drained
1 torpedo onion, finely sliced using the white and tender green part
1/4 cup capers preserved in brine, chopped if large
1/4 cup finely diced sun dried tomatoes
Extra virgin olive oil

1. Lay the frisee onto a large serving platter. Drizzle with a bit of the potato salad dressing.
2. Arrange the cauliflower, carrots, potatoes, and tuna on the frisee. Scatter some of the onion, capers and sun-dried tomatoes over the salad, and drizzle with extra virgin olive oil.

Roasted Carrots with Carrot Top Pesto
Serves 4

One bunch carrots, scrubbed, peeled, tops removed, but set aside
2/3 cup extra virgin olive oil
2 tablespoons honey
Salt and pepper
1 to 2 cups carrot tops, tough stems removed, washed and spun dry
1/4 cup pine nuts
1/4 cup grated pecorino Romano
2 garlic cloves, minced
Salt and pepper

1. Preheat the oven to 400 degrees and line a baking sheet with silicone, parchment or aluminum foil.
2. Cut the carrots in half lengthwise, and toss 3 to 4 tablespoons oil and the honey. Arrange in 1 layer on the baking sheet, and roast for 5 minutes, until tender. They should begin to caramelize.
3. While the carrots are roasting, put the carrot tops, pine nuts, pecorino and garlic into a food processor or blender. With the machine running, add the remaining oil, until the mixture forms a paste. You may not need all the oil. Taste for seasoning and adjust using salt and pepper.
4. Serve the carrots drizzled with a bit of the pesto.
5. The pesto will keep in the refrigerator for up to 4 days, or freezes well for 4 months. Use the pesto to swirl into risotto, pasta, or serve over vegetables.

Sprouted Wheat Berry Salad with Parsley Dressing
Serves 4

For the Dressing:
1/4 cup orange juice
2 tablespoons red wine vinegar
1/4 packed parsley
1 garlic clove, minced
1/3 cup extra virgin olive oil
Salt and pepper

1. In a blender, combine the orange juice, vinegar, parsley, garlic, and olive oil. Season with salt and pepper. Set aside while preparing the salad.

For the Salad:
6 ounces sprouted wheat berries, washed, and spun dry
1 red torpedo onion, finely chopped using only the red part
1/2 cup crumbled feta cheese
2 medium zucchini, finely diced
1 medium carrot, finely diced
1 head oak leaf lettuce, washed and spun dry

1. In a salad bowl, combine the ingredients, and toss with some of the dressing. Serve the salad on Oak Leaf Lettuce or frisee.

Creamy Zucchini Cauliflower Soup
Serves 6

2 tablespoons unsalted butter
2 tablespoons extra virgin olive oil
3 garlic cloves, minced
2 red torpedo onions, finely chopped, using only the red part
One head cauliflower, cut into florets
2 medium zucchini, coarsely chopped
Salt and pepper
4 cups chicken or vegetable broth
1/2 cup heavy cream (optional)
1/2 cup grated Parmigiano Reggiano (for garnish)

2. In a Dutch oven, heat the butter and oil over medium high heat and saute the onions and garlic for 1 minute.
3. Add the cauliflower and zucchini, season with salt and pepper, and toss in the butter and garlic mixture.
4. Add the broth, bring to a boil, and simmer for 15 to 20 minutes until the vegetables are tender.
5. Using an immersion blender, puree the soup. Add the cream if using.
6. Taste for seasoning, and adjust using salt and pepper. Serve the soup warm with a sprinkling over Parmigiano Reggiano over each serving if desired.

Vignarola of Zucchini and Parsley

Serves 4

2 tablespoons extra virgin olive oil
1 red torpedo onion, finely chopped using the tender red part
1 garlic clove, minced
3 medium zucchini, finely diced
Salt and pepper
1/4 cup packed parsley
2 tablespoons finely chopped mint
1/4 cup finely shredded Parmigiano Reggiano for garnish

1. In a large skillet, heat the oil, and saute the onion and garlic slowly for 1 minute.
2. Add the zucchini, season with salt and pepper, and saute for 2 to 3 minutes until the zucchini begin to soften.
3. Add the parsley and mint, and saute 2 more minutes. Serve warm garnished with Parmigiano Reggiano.

Farmers’ Choice:

Strawberry Key Lime Pie
Serves 6

For the Crust:
1 1/2 cups graham cracker crumbs
1/2 cup unsalted butter, melted
2 tablespoons sugar
Pinch salt

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 mixing bowl, stir together the cracker crumbs, butter, sugar and salt. Press the cracker crumbs into the pie plate, and bake for 10 minutes. Remove from the oven and cool, while making the filling.
3. Reduce the heat to 325 degrees.

For the Filling:
1 14-ounce can sweetened condensed milk
4 large egg yolks
1/2 cup Key lime juice
1 teaspoon Key lime zest
1 basket of strawberries, hulled, and sliced 1/2-inch thick
1 cup heavy cream, whipped until stiff

1. In the bowl of an electric mixer, beat together the milk, egg yolks, juice, and zest until combined.
2. Pour into the crust, and bake for 15 minutes, until set. Cool completely.
3. Arrange the berries in a chevron pattern beginning at the center of the pie. Serve the pie chilled, garnished with whipped cream.

Strawberry Mock-aritas
Makes a pitcherful
If you want to make these with alcohol, you’ll need 1 cup of Tequila, and substitute 1/4 cup Triple Sec for the orange juice.

2 cups strawberries, hulled, and sliced
1 cup orange juice
2 cups simple syrup (see note)
1/2 to 3/4 cups fresh lime juice
Ice
Lime wedges
Coarse salt for rimming glasses

1. In pitcher, combine 1 cup of strawberries, orange juice, simple syrup, and lime juice. Using an immersion blender, puree the strawberries. Add the remaining strawberries, and ice.
2. Rim glasses with lime wedges, and dip in salt before pouring the drinks into the glasses.
To make Simple syrup:
Bring 2 cups of water and 1 cup of sugar to a boil, until the sugar is melted. Cool completely and store in the refrigerator.

Asian Cucumber Pickles

Makes about 3 cups

1 pound Persian cucumbers, scrubbed
1 teaspoon salt
1/3 cup rice vinegar
3 tablespoons sugar
1 tablespoon soy sauce
1 teaspoon sesame oil
2 tablespoons sesame seeds

1. Thinly slice the cucumbers, and place in a bowl. Sprinkle with the salt, and toss to distribute the salt. Set aside for 5 minutes. Rinse off the salt and drain the cucumbers.
2. Combine the remaining ingredients in a bowl, add the cucumbers, and store in an airtight container in the refrigerator for 24 hours.
3. The cucumbers will keep for up to 4 days in the refrigerator. Eat them plain or serve them with grilled chicken, meat, or pork.

Feature:

Mulberry Granita
Serves 6

1 cup sugar
1 cup water
2 cups Pakistan Mulberries, washed
2 cups Prosecco (or sparkling water)

1. In a saucepan, bring the water and sugar to a boil, stirring to dissolve the sugar. Cool slightly.
2. Add the simple syrup and mulberries to a blender, and puree the mulberries.
3. Add the prosecco, and stir to blend.
4. Pour the mixture into a 13-by-9-inch baking dish, and freeze for 30 minutes. Scrape the ice crystal and return to the freezer.
5. Continue to scrape the ice crystals every 30 to 40 minutes for 2 hours.
6. Freeze for another 2 hours and serve. The sparkling wine or water makes a beautifully fine ice crystal for the Granita.

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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