FMB52516

Farmers Market Box 5-26-16

This weeks local produce and featured farms:
FennelBlack Sheep Produce
Sonoran GarlicMilliken Family Farm
ThymeRutiz Family Farms
Hydroponic Butter LettuceGo Green Agriculture
Macadamia Nuts – Russell Family Farm
Red Onion – Coastal Farm
Texas Sweet Onion – Coastal Farm
Valencia OrangesPolito Family Farm
Russian Banana Fingerling PotatoesWeiser Family Farm
Red BeetsBlack Sheep Produce
White PeachesFitzgerald’s Premium Ripe Tree Fruit

Organic Juicing Bag:
Green Kale – Coastal Valley Farms
Blueberries – Cal Organics
Rainbow Carrots – Lakeside Organic Gardens
Cucumbers – Lakeside Organic Gardens
Strawberries – A & A Organics
Fennel – Lakeside Organic Gardens

Farmer’s Choice:
Asparagus – Life’s A Choke Farm
Blueberries – Forbidden Fruit Orchards
Primavera TangerinesPolito Family Farm

Feature:

Grill Kit!

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

Moring Refreshment
3 Rainbow carrots
2 stalks of Celery
Handful of Strawberries

Berry Blast
1/2 cup of Blackberries
3 Strawberries
1/2 cup of Blueberries
Top it off with a few Mint leave (optional)

Spicy Carrot

1 Fennel
1 Cucumber
2 rainbow carrots
1/2 inch of ginger to spice up (Optional)

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

Fennel, Beet and Farro Salad
Serves 6 to 8
Other grains to try: brown rice, wild rice, or barley

2 cups pearlized farro, rinsed and drained
One bunch beets, tops removed, and scrubbed (see beet green frittata)
1/4 cup finely chopped red onion
3 Valencia oranges, peel and pith removed, cut into segments and chopped
1 fennel bulb
1/2 cup chopped Macadamia nuts
1/4 cup orange juice
2 tablespoons honey
2 tablespoons rice vinegar
1 teaspoon finely chopped thyme
1 teaspoon Dijon mustard
1/3 cup extra virgin olive oil
Salt and pepper
1 cup crumbled feta, goat cheese, or ricotta salata (optional, but oh, so good)

1. Bring 4 quarts of salted water to a boil, and add the farro. Simmer for 15 to 18 minutes, until just barely tender. Drain and set aside in a large salad bowl.
2. Preheat the oven to 400 degrees, and line a baking sheet with aluminum foil, parchment, or silicone baking liner. Put the beets on the baking sheet, cover with aluminum foil, and roast for 35 minutes (medium beets) to 1 hour (gigantic beets—3-inches across) Cool.
3. When the beets are cool enough to handle, slip off the skins, and cut into a fine dice. Put into the bowl with the farro; add the onion, and oranges.
4. Remove the wispy ends from the fennel, and set aside for garnish. Cut off the root end, and thinly slice the fennel on a mandoline, or with a sharp knife. Add to the farro with the macadamia nuts.
5. In a bowl, whisk together the juice, honey, vinegar, thyme, mustard and oil. Season with salt and pepper. Pour over the salad in the bowl, and toss to combine. Add the cheese, if using, and toss again. Serve at room temperature.

Beet Green Frittata
Serves 4 to 6
Save the greens! Not only are beet greens gorgeous, they are loaded with vitamins and minerals, so keep them, and use them to add to soups, frittatas, and sautés.

2 tablespoons extra virgin olive oil
1 garlic clove, minced
Beet greens, tough stems removed, and cut into 1/2-inch ribbons
Salt and pepper
6 large eggs
2 tablespoons water
4 ounces fresh mozzarella, sliced (1/2 of a large ball)
2 tablespoons grated Parmigiano Reggiano

1. Preheat the oven to 350 degrees. In a large non-stick skillet, heat the oil, and saute the garlic for 30 seconds, until fragrant.
2. Add the beet greens, and saute until the greens begin to wilt. Season with salt and pepper.
3. In a mixing bowl, whisk together the eggs and water. Season with salt and pepper.
4. Pour over the beet greens in the skillet.
5. Top the frittata with the mozzarella, and sprinkle with the Parmigiano, and bake for 5 to 7 minutes until the center of the frittata is barely set in the center.
6. Remove from the oven, and allow to rest for 5 minutes, before cutting into wedges. Serve hot or at room temperature.

Caesar Potato Salad
Serves 6

1 pound Russian Fingerling potatoes, scrubbed
2 tablespoons finely chopped red onion
2 ribs celery, finely chopped
1/2 cup mayonnaise
2 tablespoons lemon juice
2 garlic cloves, minced
2 teaspoons Worcestershire
1/4 cup grated Parmigiano Reggiano
Freshly ground black pepper

1. Put the potatoes into water to cover, bring to a boil, and simmer for 15 to 20 minutes, until the potatoes are tender. Remove from the water, and cool completely.
2. Cut the potatoes into bite sized pieces, and put into a salad bowl. Add the red onion, and celery.
3. In small bowl, whisk together the mayonnaise, lemon juice, garlic, Worcestershire and 2 tablespoons of Parmigiano Reggiano. Season with black pepper.
4. Pour over the potatoes in the salad bowl, and toss to coat. Garnish the salad with the remaining Parmigiano Reggiano.
5. The salad will keep in the refrigerator for up to 24 hours.

Shrimp Lettuce Wraps
Serves 4 to 6

One head butter lettuce washed, spun dry and separated into leaves
2 tablespoons vegetable oil
2 garlic cloves, minced
1/4 cup finely chopped onion
1 teaspoon grated ginger
1 pound large shrimp, peeled and deveined
2 teaspoons soy sauce
1 teaspoon Hoisin sauce
1 teaspoon rice wine
1/4 cup finely chopped parsley

1. Put the lettuce leaves onto a serving platter.
2. In a large skillet or wok, heat the oil, and saute the garlic, onion and ginger for 1 minute, until the onion is softened. Add the shrimp and stir-fry for 1 minute, until the shrimp begin to turn pink.
3. Add the soy sauce, Hoisin and rice wine, and continue to cook until the shrimp are cooked through. Add the parsley, and stir.
4. Put 2 tablespoons of the mixture into each lettuce leaf, and serve.

Little Gem Salad with Grilled Peaches

Serves 4

One little gem lettuce, washed, spun dry and cut into 1/2-inch ribbons
2 white peaches, cut in half and pitted
Raw sugar
1/4 cup peach nectar
2 tablespoons red wine vinegar
1 teaspoon Dijon mustard
2 tablespoons finely chopped red onion
1/3 cup vegetable oil
Salt and pepper
1/2 cup finely chopped toasted macadamia nuts

1. Put the lettuce into a salad bowl.
2. Brush a grill pan with vegetable oil, and preheat the grill pan. Dip the cut side of the peach into the raw sugar, and grill, cut side down for 4 to 5 minutes, until the peach is softened. Remove from the grill pan; allow to rest for 5 minutes. Cut each peach half into 4 pieces.
3. In a small bowl, whisk together the nectar, vinegar, mustard, red onion, and oil. Season with salt and pepper. Pour the dressing over the lettuce in the salad bowl, and toss.
4. Plate the salad, arrange the peaches over the lettuce, drizzle a bit of the dressing over the peaches, and garnish with the nuts.

Awesome Garlic Bread

Serves 8
This bread is a great make-ahead. The garlic butter keeps in the freezer for up to 4 months.

1/2 cup unsalted butter, softened
1/2 cup extra virgin olive oil
6 garlic cloves, minced
2 teaspoons finely chopped thyme
1 teaspoon sweet paprika
3/4 cup grated Pecorino Romano cheese or Parmigiano Reggiano
One loaf soft crusted Italian bread

1. Preheat the broiler for 10 minutes.
2. In a small bowl, stir together the butter, oil, garlic, thyme, paprika, and 1/2 cup cheese.
3. Split the loaf of bread half horizontally.
4. Spread the garlic butter over the surface of the bread. Sprinkle with the remaining cheese.
5. Place on a baking sheet, and broil until the cheese is golden brown, and bubbling. Remove from the oven, and cut into 1-inch pieces.

Marinated Onions
Makes about 3 cups
These onions are terrific on burgers, tossed into salads, or eaten out of the bowl—use your red and Texas sweet onions in this.

2 large onions, cut in half and thinly sliced into half-moons (about 3 cups)
3/4 cup red wine vinegar
1/2 cup sugar
1/2 cup vegetable oil
Pinch of red pepper flakes
1 teaspoon dried oregano
1 teaspoon salt
1/2 teaspoon freshly ground black pepper

1. Place the onions in a glass bowl.
2. In a medium-size bowl, whisk together the vinegar, sugar, oil, pepper flakes, oregano, salt, and pepper. Pour over the onions.
3. Do-Ahead: At this point, cover and refrigerate for at least 8 hours and up to 24 hours.
4. Drain the onions and serve cold.

Pork Tenderloin Smothered with Balsamic Orange Onions
Serves 4

1/2 cup orange juice
1/4 cup aged balsamic vinegar
Grated zest of 1 orange
Pinch red pepper flakes
2 teaspoons finely chopped thyme
1/3 cup extra virgin olive oil
One 1 1/2 pound pork tenderloin, silverskin trimmed
2 medium onions
2 Valencia oranges, peel and pith removed, segmented
Salt and pepper

1. In a bowl, whisk together the juice, vinegar, zest, red pepper, thyme and 3 tablespoons of oil.
2. Divide the mixture in half, and pour 1/2 into a zip-lock bag. Add the pork tenderloin, seal the bag, and refrigerate for at least 2 hours and up to 8 hours.
3. In a large skillet, heat the remaining oil and saute the onions, until they begin to turn translucent, but not golden brown—about 7 minutes.
4. Add the remaining marinade, and bring to a boil. Simmer for 2 to 3 minutes, add the oranges, and simmer another 5 minutes. Season with salt and pepper. Keep warm.
5. Preheat the grill for 10 minutes. Remove the tenderloin from the bag, and discard the marinade.
6. Pat the tenderloin dry and grill over indirect heat, covered for 10 minutes on one side, turn, and grill another 10 to 12 minutes, until the pork registers 145 degrees on an instant read meat thermometer.
7. Leave the pork on the grill, covered for 5 to 7 minutes, until the pork registers 160 degrees. Cut the pork into 1/2-inch thick pieces, and garnish with the onion and orange mixture.

Farmers’ Choice:

Asparagus and Salmon Fettucine
Serves 4

2 tablespoons unsalted butter
1 tablespoon extra virgin olive oil
Grated zest of 1 lemon
2 teaspoons finely chopped thyme
2 bunch asparagus, tough ends trimmed, cut into 1-inch pieces
1/2 pound salmon filet, cut into chunks
3 tablespoons lemon juice
1/3 cup heavy cream (if you want to eliminate the dairy, use chicken or vegetable stock)
Salt and pepper
12 ounces fresh fettucine, cooked 2 minutes

1. In a large skillet, heat the butter and oil, saute the zest and thyme for 1 minute. Add the asparagus and saute for 2 minutes.
2. Add the salmon, lemon juice, and cream, and simmer for 5 minutes, until the salmon is cooked.
3. When the pasta is cooked, drain and toss with the asparagus and salmon. Season with salt and pepper and serve.
4. Italians traditionally don’t use cheese on seafood pasta, and I don’t recommend it on this one.

Slow Cooker Lemon Blueberry Pudding Cake
Serves 6

1 cup fresh blueberries, rinsed and picked over for stems
4 large eggs, separated
grated zest of one lemon
1/3 cup lemon juice
4 tablespoons butter, softened
1 2/3 cups milk
1 cup sugar
1/3 cup all-purpose flour
1/8 teaspoon salt

1. Coat the insert of a 5 to 7-quart slow cooker with non-stick cooking spray.
2. Spread the blueberries 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, 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. Serve the pudding cake warm with unsweetened whipped cream.

Orange Blueberry French Toast Muffins
Serves 8 to 10

1 cup sugar
Grated zest of 1 orange
1 teaspoon orange extract
1/8 teaspoon ground nutmeg
8 large eggs
1 1/2 cups heavy cream
9 cups torn egg bread
1 1/2 cups fresh blueberries, picked over for stems
1/4 cup sugar
1/8 teaspoon ground cinnamon

1. Coat 12 muffin tins with nonstick cooking spray.
2. In a large bowl, whisk together the sugar, zest, extract, nutmeg, eggs, and heavy cream until blended.
3. Add the bread to the bowl, pushing it down into the mixture to absorb the liquid. Add the blueberries and stir to combine.
4. Do-Ahead: At this point, cover and refrigerate for at least 12 hours and up to 3 days. Bring to room temperature before continuing.
5. Preheat the oven to 350°F. Sprinkle with the cinnamon sugar mixture, and bake for 25 to 30 minutes or until puffed, golden and cooked through. Serve the muffin bread puddings warm.

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!

FMB51816

Farmers’ Market Box 5-19-16

This weeks local produce and featured farms:
Hass Avocados – Shadow Mountain Ranch
StrawberriesBe Wise Ranch
Black Knight CarrotsTutti Frutti Farms
CeleryBlack Sheep Produce
Pickling CucumbersBlack Sheep Produce
Italian ParsleyBe Wise Ranch
Red Oak Leaf Lettuce – The Garden Of….
Pirella Lettuce – Coleman Family Farm
Red Onions Kong Thao Farm
Sweet Yellow Onions Kong Thao Farm
Yellow PeachesFitzgerald’s Premium Ripe Tree Fruit
Minneola TangelosRancho Del Sol

Organic Juicing Bag:
Carrots – Cal Organics
Blueberries – Cal Organics
Green Kale – Babe Farms
Celery – Nunes
Strawberries – A & A Organics

Farmer’s Choice:
Grapefruit – Point Loma Farms
Flame Raisins – Peacock Family Farm
Yellow NectarinesFitzgerald’s Premium Ripe Tree Fruit

Feature:

Blueberries – Whitney Ranch

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

Morning Refreshment
Handful of Strawberries
1 Carrot
2 Stalks of Celery

Berry Clean Liver
Handful of Blueberries
1/2 Beet
1 Cucumber

Cyclo Celery
Handful of spinach
3 stalks of celery
1/2 cup of Blueberries

Green Glory
2 celery stalks
Handful of Green Kale
2 Carrots

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

Strawberry Peach Crumble
Serves 8

For the Fruit:
1 basket strawberries, hulled and quartered
2 yellow peaches, peeled, pitted, and thinly sliced
2 teaspoons cornstarch
1/4 teaspoon ground ginger
1/4 teaspoon ground cinnamon
1/2 cup sugar

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 bowl, combine the ingredients, and set aside while making the crumble. You can also make this in individual ramekins if you like.

For the Crumble:
1 1/4 cup all-purpose flour
1/3 cup sugar
1/2 teaspoon baking powder
1/2 cup unsalted chilled butter, cut into bits
1 egg yolk

1. Put the flour, sugar, and baking powder into the bowl of a food processor fitted with the steel blade. Pulse on and off.
2. Add the butter, and pulse on and off 10 times, until the mixture begins to come together.
3. Add the egg yolk, and process another 4 to 5 times, until the mixture is crumbly.
4. Put the fruit into the prepared baking dish, and top with the crumble.
5. Bake for 35 to 45 minutes, until the fruit is bubbling, and the crumble is golden brown. (individual ramekins 20 to 25 minutes) Remove from the oven and allow to rest for at least 20 minutes before serving.


Cucumber, Orzo Salad

Serves 6 to 8

One package Orzo pasta, cooked 3 minutes short of al dente
3 pickling cucumbers, scrubbed finely diced
1/2 cup finely diced red onion
1/2 cup dried apricots, finely chopped
1/4 cup fresh lemon juice
2 tablespoons honey
2 tablespoons rice vinegar
1/3 cup extra virgin olive oil
1/4 cup finely chopped Italian parsley
1. In a large bowl, combine the cooled orzo, cucumbers, onion, and apricots.
2. In a smaller bowl, whisk together the lemon juice, honey, vinegar and olive oil. Taste for seasoning and adjust with salt and pepper.
3. Toss with the salad, and add the parsley. Serve at room temperature.


Roasted Black Carrots with Carrot Top Pesto

Serves 4
The black color of the carrots fades a bit when cooked.

1 1/4 pounds black carrots, scrubbed, tops removed, and cut in half lengthwise
1/3 cup extra virgin olive oil
2 tablespoons honey
Salt and pepper

1. Preheat the oven to 400 degrees. Line a baking sheet with aluminum foil, parchment or a silicone baking liner. In a bowl, combine the carrots, oil, honey, salt and pepper. Toss together and lay on the baking sheet in one layer. Roast for 7 to 10 minutes until tender. Remove from the oven, arrange on a platter, and drizzle with carrot top pesto.

Carrot Top Pesto
The pesto will keep in the refrigerator for up to 1 week, or can be frozen for up to 6 months. Drizzle in more oil, if you wish to make it a sauce.

Carrot tops: trim tough stems, and coarsely chop to measure 2 cups
1 garlic clove, minced
1/2 cup pine nuts
1/2 cup grated Parmigiano Reggiano
1/2 to 3/4 cup extra virgin olive oil
Salt and pepper

1. In the bowl of a food processor or blender, combine the carrot tops, garlic, pine nuts, and Parmigiano.
2. Process on and off 5 to 6 times, until the garlic and pine nuts are broken up.
3. With the machine running, pour in the oil, until the desired consistency is reached. This won’t be a saucy pesto; it will be more of a paste. Taste for seasoning and adjust using salt or pepper.


Pirella and Oak Leaf Lettuce Salad with Green Goddess Dressing

Serves 4 to 6
The dressing is great for potato salad, pasta salad and as a dip for cooked seafood.

For the salad dressing:

1 Hass avocado, peeled, pitted and cut into chunks
1 cup mayonnaise
Grated zest of 1 lemon
1/4 cup fresh lemon juice
1/4 cup packed Italian parsley
1/4 cup packed basil leaves
2 garlic cloves
1 tablespoon Worcestershire sauce
1/2 cup Greek style yogurt
Salt and Tabasco

1. Place the ingredients into a blender, or food processor, and process until smooth.
2. Adjust the seasoning using salt and Tabasco, more lemon juice or Worcestershire.
3. Transfer to an airtight container and store in the refrigerator for up to 1 week.

For the Salad:
One head Pirella lettuce, washed, spun dry and chopped
One head red oak leaf lettuce, washed, spun dry and chopped
1/2 cup thinly sliced red onion
Green Goddess dressing

1. In a large salad bowl, combine the lettuces, and red onion.
2. Toss with some of the dressing, plate the salad, and serve.

Celery Pomodoro
Serves 4
This is a delicious side dish, or can be tossed with pasta and garnished with grated Parmigiano Reggiano.

1/4 cup extra virgin olive oil
1/2 cup finely chopped red onion
2 garlic cloves, minced
One 14-ounce can crushed tomatoes
1/4 cup chicken or vegetable broth
One bunch celery, root end trimmed, and cut into 1-inch pieces
1/4 cup packed Italian parsley, chopped
Salt and pepper

1. In a large skillet, heat the oil; saute the onion for 2 to 3 minutes, until softened.
2. Add the garlic, and swirl in the pan for 30 seconds.
3. Add the tomatoes and broth bring to a boil, and add the celery, stirring to coat the celery.
4. Cover, and simmer for 10 minutes, until the celery is tender, yet still crisp. Add the parsley, season with salt and pepper, and serve warm or at room temperature.

Avocado, Tangelo and Celery Salad
Serves 4

2 cups thinly sliced celery
2 tangelos, peeled and separated into segments
1 Hass avocado, peeled, pitted, and thinly sliced
2 tablespoons orange juice
2 tablespoons rice vinegar
1/3 cup extra virgin olive oil
Salt and pepper
1/4 cup chopped Italian parsley

1. Arrange the celery, tangelos, and avocado on a small platter.
2. In a small bowl, whisk together the juice, vinegar and oil.
3. Season with salt and pepper, and drizzle over the salad. Sprinkle the salad with the parsley, and serve at room temperature.

Farmers’ Choice:

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.

Nectarine Cobbler
Serves 8

For the Cobbler Dough:
1-2/3 cups all-purpose flour
3-1/2 Tbs. granulated sugar
1-1/2 Tbs. baking powder
pinch salt
6 Tbs. cold unsalted butter, cut into 1/2-inch cubes
2/3 cup plus 1 Tbs. heavy cream
1 tsp. coarse raw sugar

1. In a food processor or an electric mixer fitted with the paddle attachment, combine the flour, sugar, baking powder, and salt.
2. Pulse or mix to combine.
3. Add the butter and then pulse or mix until the mixture resembles fine crumbs.
4. Add 2/3 cup of the cream and pulse until the dough just comes together, scraping the paddle and bowl if necessary.
5. Turn the dough onto a lightly floured surface and gently pat it together, incorporating any stray crumbs. Shape the dough into eight 2-inch balls.
6. Set each ball on a baking sheet and flatten slightly. Refrigerate for at least 20 minutes but no longer than 2 hours.

For the Filling:
3 to 4 large Nectarines, pitted and quartered
1/4 tsp. ground cinnamon
1/4 cup granulated sugar
2 teaspoons fresh Valencia orange juice
1 teaspoon grated orange zest
1 teaspoon vanilla paste (or extract)

1. Heat the oven to 350°F. In a large bowl, combine the nectarines, cinnamon, sugar, juice, zest and vanilla, and toss well.
2. Spoon the fruit into a 2-qt. gratin dish or other shallow casserole dish (don’t use a metal dish).
3. Flatten the dough balls and arrange on top of the fruit, leaving about 1 inch of space around each biscuit.
4. Brush the biscuits with the remaining 1 Tbs. cream and sprinkle with the raw sugar.
5. Bake on a baking sheet until the fruit is bubbling and the top is lightly browned, 40 to 45 minutes. Serve hot or warm, topped with crème fraiche or vanilla ice cream, if you like.

Star Pink Grapefruit Upside Down Cake
Serves 6 to 8

For the Grapefruit:
1/3 cup butter or margarine
½ cup packed brown sugar
1 Star Pink grapefruit, peeled and sliced into 6 cartwheel slices, pat dry

1. Melt butter in 9-inch square baking pan while oven is preheating to 325 degrees.
2. Remove baking pan from oven, sprinkle brown sugar evenly over melted butter. Arrange grapefruit cartwheels over sugar.

For the Cake:
1 1/2 cups all-purpose flour
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsalted butter, softened to room temperature
1 1/3 cups sugar
1/2 teaspoon vanilla paste or vanilla extract
1 1/2 teaspoons grated grapefruit zest
2 large eggs, at room temperature
2/3 cup sour cream
1/4 cup fresh grapefruit juice
2 cups heavy cream, whipped stiffly for garnish

1. Preheat the oven to 350 degrees.
2. In the bowl of an electric mixer, cream the butter and sugar until they are light and fluffy. Add the vanilla, and zest.
3. Add the eggs one at a time, mixing well after each addition, scraping down the sides of the bowl.
4. Mix the sour cream and juice together, add with the flour, baking soda, and salt, and beat until the mixture comes together and is smooth.
5. Transfer the batter into the prepared pan. Bake for 45 to 55 minutes until a skewer inserted in to the center comes out clean.
6. Transfer the cake pan to a rack and allow to cool for EXACTLY 10 minutes.
7. Turn the cake out onto a serving platter, and serve at room temperature.
8. Refrigerate any leftover cake, and re-warm before serving, garnish with whipped cream, crème fraiche, or vanilla ice cream.

Feature:

Blueberry Cornmeal Bars
Makes one 9-inch square

For the Blueberries:
2 baskets blueberries
1/2 cup sugar
2 tablespoons cornstarch
Grated zest of 1 lemon
2 tablespoons lemon juice

1. In a saucepan, heat the blueberries, sugar, cornstarch, zest and lemon juice, until thickened. Set aside.
2. Preheat the oven to 350 degrees, and coat the inside of a 9-inch square baking dish with non-stick cooking spray.

For the Crumble:
1 1/2 cups all-purpose flour
1 cup stone ground cornmeal
1/2 cup sugar
1/2 teaspoon baking powder
1 cup cold unsalted butter, cut into small bits
1 large egg

1. In the bowl of a food processor, pulse the flour, cornmeal, sugar and baking powder together.
2. Add the butter, and pulse on and off until the mixture begins to hold together.
3. Add the egg, and pulse on and off 4 to 5 times, until the mixture is crumbly.
4. Pat 1/2 of the mixture into the prepared pan spread the blueberry mixture over the crust, and sprinkle with the remaining crumble mixture.
5. Bake for 40 to 50 minutes, until the crumble is golden brown and the blueberry mixture is bubbling.
6. Allow to cool completely before cutting into squares.
7. The bars can be kept in an airtight container for 3 days, or frozen for up to 2 months.

Lemon Ricotta Blueberry Pancakes
Serves 6

1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
3 large eggs, separated
1 3/4 cups milk
2/3 cup whole milk ricotta cheese
Grated zest of 1 lemon
1/4 cup sugar
1 teaspoon lemon extract
Unsalted butter
1 pint fresh blueberries, washed and picked over for stems

1. In a small bowl, whisk the flour, baking powder and salt.
2. In a large bowl, whisk the egg yolks with the milk, ricotta, zest sugar and extract.
3. Add the dry ingredients and whisk until the batter is smooth.
4. In a large bowl, using an electric mixer beat the egg whites at medium speed until frothy.
5. Beat at high speed until soft peaks form.
6. Fold the egg whites into the batter until no streaks remain.
7. Preheat the oven to 225°. Heat a griddle, and then lightly butter it.
8. For each pancake, ladle a scant 1/4 cup of the batter onto the griddle; be sure to leave enough space between the pancakes.
9. Cook over moderately low heat until the bottoms are golden and the pancakes are just beginning to set, 1 to 2 minutes.
10. Sprinkle each pancake with a few blueberries and press lightly.
11. Flip the pancakes, cook until golden on the bottom, and cooked through, about 1 minute longer.
12. Transfer the pancakes to plates and keep them warm in the oven while you make the rest.
13. Serve the pancakes with maple syrup.

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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