FMB10214

Farmers’ Market Box 10-2-14

Blue Lake Beans – Rutiz Farms
Cranberry Shelling Beans – Suzie’s Farm
Brown Turkey Figs – People Plus Organics
Red Hydro Romaine – Sundial Farm
Limes – Koral’s Tropical Fruit
Cremini Mushrooms – Mountain Meadow Mushrooms
Red Beets – Black Sheep Produce
Acorn Squash – Black Sheep Produce
Red Cherry Tomatoes – Suzie’s Farm

Organic Juicing Bag:

Fuji Apples – Fair Hills Farm
Cucumbers – Tutti Frutti Farm
Limes – Koral’s Tropical Fruit
Valencia Oranges – Polito Farms
Collard Greens – Lakeside Organic Gardens

Farmer’s Choice:

Honey Dates – Dates by Duvall
Pomegranate – Rancho Del Sol

Fruit Add on:

Sunchokes – Coleman Farms


Click here to Watch Video on YouTube

Catalina Offshore catch of the week: Black Cod

Post your photos on Instagram with the hashtag #specialtyproduceFMB or share them with the FMB community on our facebook page http://facebook.com/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!

FMB JUICE RECIPES
Courtesty of Drew Canole of Fitlife.tv

Green Apple
Handful of Collard greens
3ea Apples

Natures Multivitamin
1ea Cucumber
2ea Oranges
1ea Lime

Magnesium OJ
Handful of Collard greens
4ea Oranges

Green And Lean
2ea Cucumbers
4ea Collards Leaves
1ea Lime

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

Red Romaine and Brown Fig Salad
Serves 4

One head red romaine, washed, spun dry and chopped
1/2 cup extra virgin olive oil
1/3 cup aged balsamic vinegar
Salt and pepper
4 brown figs, quartered
Shaved Parmigiano Reggiano

1. Arrange the romaine in a salad bowl. In a smaller bowl, whisk together the oil and vinegar, taste for seasoning and add salt and pepper.
2. Pour a bit of the dressing over the romaine, and toss to coat.
3. Plate the salad and arrange a fig on each salad.
4. Drizzle the figs with a bit more dressing, and garnish with the shaved Parmigiano.

Roasted Cremini Mushrooms
Serves 4

1/2 to 1 pound cremini mushrooms, cleaned and quartered
1/4 cup extra virgin olive oil
2 garlic cloves, minced
1 teaspoon chopped fresh rosemary
2 to 3 tablespoons balsamic vinegar
Salt and pepper

1. Preheat the oven to 400 degrees, and line a baking sheet with a silicone liner, or aluminum foil.
2. In a bowl, combine the mushrooms, oil, garlic, rosemary, vinegar, salt and pepper.
3. Toss to coat the mushrooms. Spread the mushrooms onto the baking sheet and roast for 10 to 15 minutes until fragrant and beginning to color.
4. Remove from the oven, and serve as a garnish for grilled meats, or serve on bruschetta with shavings of Parmigiano Reggiano.
5. The mushrooms can be roasted ahead and refrigerated for up to 3 days.

Roasted Maple Bacon Acorn Squash
Serves 4

1 acorn squash, ends cut, and cut in half
1/4 cup unsalted butter, melted
1/4 cup maple syrup
Freshly ground black pepper
4 strips bacon, cooked crisp and crumbled

1. Preheat the oven to 400 degrees. Coat the inside of a 9-inch baking dish with non-stick cooking spray, and arrange halves of the squash cut side up.
2. In a small bowl, combine the syrup and butter, brush over the inside of the squash, and pour any remaining into the center cavity.
3. Grind black pepper over each squash half, and bake for 1 hour, or until the squash is tender.
4. Remove from the pan, and cut each half in half again, serving the quarters on each plate spooning any remaining maple butter over the top and garnishing with the bacon.

Coconut Lime Bars
Serves 12

Makes about 24 two inch bars
Crust
2 cups unbleached all-purpose flour
1/2 cup confectioners’ sugar
1 cup (2 sticks) cold unsalted butter
1 cup sweetened shredded coconut
1/2 cup chopped macadamia nuts

1. Preheat the oven to 350°F. Coat a 13 x 9-inch baking pan with nonstick cooking spray.
2. To make the crust, combine the ingredients in a food processor and pulse until the mixture resembles small peas. Evenly press into the bottom of the prepared pan.
3. Bake until browned, about 20 minutes. Remove from the oven and let cool for 10 minutes.

Filling

1 1/2 cups granulated sugar
1/2 cup fresh lime juice
1/4 cup unbleached all-purpose flour
1 teaspoon baking powder
4 large eggs
1/2 cup sweetened shredded coconut
Confectioners’ sugar for dusting

1. To make the filling, combine the ingredients in the food processor and process until smooth. Pour over the baked crust and bake until the filling is set, another 20 minutes.
2. Let cool completely, then cut into 24 two-inch squares and dust with confectioners’ sugar.
3. Do-Ahead: At this point, you can cover and refrigerate for up to 2 days or freeze for up to 2 months.
4. Cooks’Note: You can make a double batch in a 15 x 12-inch jelly roll pan; the baking time will be the same.

Green beans with Gremolata
Serves 4 to 6

Extra virgin Olive oil
One pound green beans, cut into 1-inch lengths
5 large garlic cloves, crushed
1/3 cup water
Shredded zest of 2 large lemons (organic preferred; after all, you are eating the entire rind)
1 tight-packed cup Italian parsley leaves
Salt and fresh ground black pepper to taste
1-1/2 cups grated Parmigiano-Reggiano cheese

1. Lightly film the bottom of a straight-sided 12-inch sauté pan with oil, over medium-high heat.
2. Add the beans and generous sprinklings of salt and pepper, and sauté for 2 minutes, or until the beans begin to brown. Add 1/2 cup of water to the pan and immediately cover it. Turn the heat to medium-low. Cook the beans for 15 to 20 minutes, checking them often for burning and adding a little water if necessary. You want the beans very tender.
3. As the beans cook, make the gremolata. Put the garlic and 1/3 cup water in a coffee mug and microwave 1 minute, or simmer in a small saucepan to 1 to 2 minutes (this mellows the garlic just a little). Then, in a food processor, mince together the garlic (with its liquid), lemon zest, and parsley. Salt and pepper the mixture to taste.
4. When the beans are tender, uncover them, cook off any liquid in the pan, and turn them into a serving bowl. Toss the beans with the gremolata and the grated cheese.

Cranberry Bean Soup
Serves 6 to 8

3 tablespoons extra virgin olive oil plus extra to drizzle on the finished soup
2 garlic cloves, sliced
1/2 cup onion, finely diced
2 medium carrots, coarsely chopped
2 ribs celery (with leaves) coarsely chopped
1 cup cherry tomatoes, quartered
2 teaspoons fresh rosemary, finely chopped
2 cups shelled cranberry beans
6 cups chicken or vegetable broth
Salt and pepper to taste

In a Dutch oven, heat the oil over medium high heat and sauté the garlic, onion, carrot, celery, tomatoes, and rosemary, until the onion and tomatoes begins to soften. Add the beans, and toss in the oil mixture, to coat. Add the broth, bring to a boil, and simmer for 1 hour stirring occasionally, until the beans are tender. Season with salt and pepper, and serve garnished with a drizzle of olive oil and freshly ground black pepper.
Variations: Sauté a 1/2-inch piece of pancetta, finely diced in the oil until crisp (about 5 minutes) and proceed as directed
Add the rind from Parmigiano Reggiano, finely diced when adding the broth; it will give the soup a lovely flavor.

Roasted Beet Chocolate Cake with Ganache Frosting
(Your family will never know)

Makes one 9-inch two layer cake

2 medium beets, trimmed
Vegetable oil
3/4 cup unsalted butter, softened
1-3/4 cups granulated sugar
2 large eggs, at room temperature
1 tsp. vanilla paste or extract
2 cups unbleached all-purpose flour; more for the pans
2/3 cup natural cocoa powder, such as Scharffenberger
1 tsp. baking soda
1 tsp. salt
1 1/4 cups boiling water

1. Pre-heat the oven to 375°F. Put the beets on a piece of foil large enough to wrap them. Drizzle with the vegetable oil and turn to coat well. Enclose the beets in the foil and roast until tender when pierced with a paring knife, about 1 hour. Let cool.
2. Reduce the oven temperature to 350°F.
3. Coat two 9-inch round cake pans generously with non-stick cooking spray.
4. Peel and finely grate enough of the beets to yield 3/4 cup.
5. Whisk the flour, cocoa powder, baking soda, and salt into a medium bowl.
6. Using a stand mixer fitted with the paddle attachment or an electric hand mixer, beat the butter and sugar on medium-low speed until fluffy, about 3 minutes.
7. Beat in the eggs, one at a time.
8. Mix in the grated beets and the vanilla.
9. Reduce the speed to low and carefully add half of the flour mixture; mix until fully incorporated.
10. Add the boiling water and the remaining flour mixture return to medium-low speed and mix until smooth, about 2 minutes.
11. Divide the batter evenly between the prepared pans, smoothing the tops.
12. Bake the cakes, rotating halfway through baking, until a toothpick inserted in the center of the cakes comes out clean, about 25 minutes.
13. Cool the cakes in their pans on a rack for 10 minutes and then turn them out onto racks and let the cakes cool completely.

For the Frosting

10 Tbs. unsalted butter
1 cup granulated sugar
3/4 cup natural cocoa powder, such as Scharffenberger
3/4 cup heavy cream
1 tsp. instant espresso powder
1 tsp. vanilla paste or extract
1/2 tsp. salt

1. Melt the butter in a 3-quart saucepan over medium heat.
2. Add the sugar and cocoa powder and mix until combined.
3. Stir in the cream, espresso powder, vanilla, and salt.
4. Bring the mixture to a simmer and cook, stirring constantly, until smooth.
5. Pour the mixture into a bowl and cool slightly.
6. Refrigerate, stirring every 10 minutes, until soft peaks form and the frosting is completely cool, about 1 hour.

Farmers Choice

Bacon Wrapped Honey Dates Stuffed with Parmigiano
Serves 8

12 strips bacon, cut in half crosswise
24 pitted honey dates
1/4 pound Parmigiano-Reggiano cheese, cut into 1/2-inch dice

1. Cook the bacon in a large skillet over medium heat until it has rendered some fat and begins to turn translucent; don’t let it brown at all. Remove from the pan and drain thoroughly on paper towels.
2. Make a slit in each date and stuff with a small piece of cheese. Wrap the date in a piece of bacon and secure with a toothpick if needed. Place the wrapped dates in a baking dish. Do-Ahead: At this point, you can cover and refrigerate for up to 36 hours.
3. Preheat the oven to 375° F and bake the dates until the bacon is crisp, 10 to 12 minutes. Remove from the oven, drain the dates on paper towels, and set on a platter for serving. Don’t serve these right out of the oven; allow them to cool for about 10 minutes.

@Diane Phillips
www.dianephillips.com
Blog: www.cucinadivina.blogspot.com
Follow me on Pinterest, Facebook, and Twitter

Post your photos on Instagram with the hashtag #specialtyproduceFMB or share them with the FMB community on our facebook page http://facebook.com/specialtyproduce!

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

 

FMB92514

Farmers’ Market Box 9-25-14

Bi Colored Corn – Rutiz Farms
Dragon Fruit – Tony Do’s Farm
Braising Mix – Sundail Farm
Asian Shinko Pears – Lee Farm
Fingerling Bakers Mix Potatoes – Weiser Farms
Sunchokes – Coleman Farms
Crookneck Dutch Squash – Suzie’s Farm
Yellow Squash Mix – Tutti Frutti Farm
Eureka Lemons – Sundance

Organic Juicing Bag:

Concord Grapes – Lee Farms
Dandelion Greens – Be Wise Ranch
Valencia Oranges – Polito Farms
Table Carrots – Kern Ridge
Celery – Lakeside Organic Gardens

Farmer’s Choice:

Reed Avocado – Koral’s Tropical Fruit
Cranberry Shelling Beans – Suzie’s Farm
Brown Turkey Figs – People Plus Organics

Fruit Add on:

Concord Grapes – Ken’s Top Notch Produce (Lee Farms)


Click here to Watch Video on YouTube

Catalina Offshore catch of the week: Wild Silver Salmon

Post your photos on Instagram with the hashtag #specialtyproduceFMB or share them with the FMB community on our facebook page http://facebook.com/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!

FMB JUICE RECIPES
Courtesty of Drew Canole of Fitlife.tv

Grapes of Deliciousness
Handful of concord grapes
1 orange
2 pieces of celery
(option to add handful of spinach)

Beta Booster
4 carrots
1 orange

Green and Clean
Handful Dandelion greens
4 carrots
3 stalk celery

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

Dutch Crook Neck Squash Risotto
Serves 4 to 6

4 tablespoons unsalted butter
1/2 cup finely chopped sweet onion, such as Vidalia
2 cups chopped Dutch Crook Neck squash (1/2-inch pieces)
1 1/2 cups Arborio rice
1/2 cup dry white wine, such as Sauvignon Blanc or Pinot Grigio, or dry vermouth
4 1/2 cups chicken broth
2 tablespoons extra-virgin olive oil
1/4 cup packed sage leaves, thinly sliced
1/4 cup freshly grated Parmigiano-Reggiano cheese
6 slices thick cut bacon, cooked crisp, and crumbled

1. Heat the oil in a small skillet over medium-high heat. Fry the sage until crispy, about 5 minutes.
2. Remove the sage from the oil and drain on paper towels.
3. Melt 2 tablespoons of the butter in a large saucepan over medium-high heat; add the onion and squash, and sauté for 2 to 3 minutes, until the onion begins to soften.
4. Add the rice and stir to coat the grains. Add the wine and bring to a boil. Ladle in the broth and stir to combine. Keep the broth at a boil on the stovetop, and add a ladle of broth when the liquid begins to absorb. Continue to add the broth, until the risotto is cooked, it should be al dente and there should still be some liquid in the pan.
5. Stir in the remaining 2 tablespoons of butter and the Parmigiano. Spoon the risotto onto plates and sprinkle with the bacon and fried sage leaves.

Pasta Carbonara with Patty Pan Squash
Serves 4

One pound penne, rigatoni or shell pasta cooked 3 minutes short of al dente, saving some of the pasta water
6 strips bacon, cooked crisp and crumbled
3 tablespoons extra virgin olive oil
1 tablespoon unsalted butter
2 garlic cloves
1 shallot, finely chopped
2 cups finely diced patty pan squash
6 leaves fresh basil finely chopped
3 egg yolks, beaten
1/2 cup freshly grated Parmigiano Reggiano cheese

In a large skillet, heat the oil and butter, when the butter has melted, add the garlic, shallot, and sauté until the shallot is softened. Add the squash, basil, and sauté another 3 to 4 minutes, until the squash is tender. Add the hot pasta to the skillet, with 1/2 cup of the pasta water, add the eggs and 1/2 of the cheese, and toss until well combined, and a creamy sauce coats the pasta. Serve garnished with additional chees and sprinkle each serving with a bit of bacon.

Creamy Sunchoke and Leek Soup
Serves 6

For the Crispy Leeks

1/3 to 1/2 cup extra virgin olive oil
1 leek, split lengthwise, rinsed, and cut into 1/2-inch pieces, patted dry
Fleur de Sel

1. In a large skillet, heat the oil, and fry the leeks until they are crispy. Drain on paper toweling, and sprinkle with fleur de sel.
2. The leeks can be cooled, and covered, and kept at room temperature for up to 6 hours.

For the Soup

3 tablespoons unsalted butter
1 tablespoon extra-virgin olive oil
1 leek split lengthwise, rinsed, and cut into 1/4-inch pieces
1 garlic clove, minced
1 pound sunchokes, peeled, and cut into 1/2-inch pieces
2 medium baker potatoes, peeled and cut into 1-inch pieces
4 cups chicken or vegetable broth
Salt and pepper
1/4 cup finely chopped chives
1/2 cup heavy cream

1. In a large soup pot, melt the butter with the oil, and sauté the leek and garlic for 2 minutes.
2. Add the sunchokes, and potatoes, and toss in the mixture.
3. Add the broth, and simmer the soup for 15 to 20 minutes, until the potatoes and sunchokes are tender.
4. Using an immersion blender, puree the soup, taste for salt and pepper, add the chives, and cream.
5. Serve garnished with the crispy leeks.
Cook’s Note: with all creamy soups like this, if you do not want to add the cream (or dairy) to it, use a bit more broth, and puree the soup as directed. It will still be creamy, just not as luxurious.

Braised Pork with Asian Pears
Serves 6

1/4 cup extra virgin olive oil plus 2 tablespoons
2 teaspoons salt
1 teaspoon freshly ground black pepper
1 tablespoons chopped fresh rosemary
One 3 pound pork loin roast, tied at 1-inch intervals
2 large sweet yellow onions, like Vidalia
2 Asian Pears, cored, and cut into 8 wedges
1 cup chicken broth (plus more if needed)
1 cup dry white wine (sauvignon blanc, Pinot Grigio)
Braising Mix
2 tablespoons cornstarch mixed with 1/3 cup water
1/4 cup chopped fresh Italian parsley

1. Preheat the oven to 325 degrees.
2. In a small bowl, combine the 1/4 cup oil, salt, pepper, and rosemary, into a paste and rub all over the pork. (At this point you can refrigerate the pork overnight, or proceed)
3. Heat a large Dutch oven over medium high heat add the pork to the pan and brown the pork on all sides (no oil needed in the pan), being careful to turn it frequently.
4. Remove the pork from the pan, and add the remaining oil. Sauté the onions and pears, until the onions are softened.
5. Add the pork back into the pan, add the chicken broth and wine, and stir up any browned bits in the bottom of the pan.
6. Transfer the pork to the oven, and roast, covered for 30 minutes. If the liquid in the pan is evaporating too quickly, add more chicken broth. Add the braising mix, and roast another 30 minutes, until the vegetables are tender and the pork cooked through (165 on an instant read meat thermometer)
7. Remove the pork roast and vegetables from the Dutch oven, cover loosely with aluminum foil, and bring to liquid in the pan to a boil. Add the cornstarch mixture, bringing it back to a boil.(If there are vegetables that are too limp to serve, use an immersion blender to smooth out the sauce—sometimes the onions melt into the sauce) Add the parsley and taste for seasoning.
8. Slice the pork into 1/2-inch slices, and arrange on a platter with the vegetables in the center, spoon some of the sauce over the pork and vegetables and serve additional warm sauce on the side.

Grilled Lemon Chicken
Serves 8

1/2 cup extra virgin olive oil
1/3 cup fresh lemon juice
1 tablespoon dried rosemary
1 teaspoon salt
½ teaspoon freshly ground black pepper
2 cloves garlic, minced
8 skinless, boneless chicken breast halves, tenders removed (use for another purpose)

1. In a zipper-top plastic bag, combine the oil, lemon juice, rosemary, salt, pepper, and garlic, shaking to blend. Add the chicken, turning to coat it, and seal.
2. Do-Ahead: At this point, refrigerate for at least 2 hours and up to 2 days. Bring to room temperature before continuing.
3. Build a hot charcoal fire or preheat a gas grill, or a grill pan or the broiler for 10 minutes.
4. Remove the chicken from the marinade, discard the marinade and grill or place on a baking sheet lined with aluminum foil or a silicone liner and broil until cooked through, about 3 to 5 minutes per side.
5. Do-Ahead: At this point, you can let cool, cover, and refrigerate for up to 8 hours or freeze for 6 weeks. Serve cold or bring to room temperature before serving.
6. Variation: Substitute dried oregano or marjoram for the rosemary.

Limoncello Cupcakes
Makes about 24

2 3/4 cup all-purpose flour
1/2 teaspoon baking soda
3/4 teaspoon salt
1 cup unsalted butter, softened to room temperature
2 1/2 cups sugar
1 teaspoon vanilla extract or paste
1 tablespoon grated lemon zest
5 large eggs, at room temperature
1 cup sour cream
1/2 cup fresh lemon juice (about 4 lemons)

1. Preheat the oven to 350 degrees, and line 24 cupcake tins with liners or coat the inside with non-stick cooking spray.
2. In the bowl of an electric mixer, cream the butter and sugar until they are light and fluffy. Add the vanilla, lemon zest and oil, if using.
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 lemon juice together, add with the flour, baking soda and salt, and beat until the mixture comes together and is smooth.
5. Using a large portion scoop fill the muffin tins 3/4 of the way full. Bake for 20 to 25 minutes or until a skewer inserted in to the center comes out clean.
6. Transfer the cake pan to a rack and allow to cool completely.
7. The cupcakes will keep at room temperature for up to 2 days, and freeze for about 2 months.

Limoncello Frosting

Enough to frost two 9-inch layers, or 24 cupcakes

1/2 cup unsalted butter, softened
8 ounces cream cheese, softened
5 cups sifted confectioners’ sugar
2 teaspoons lemon juice
1/4 cup Limoncello

1. In the bowl of an electric mixer, beat together the butter and cream cheese until smooth.
2. Add the sugar, and beat until the mixture is smooth, adding the lemon juice and Limoncello to make a spreadable frosting.

Dragon Fruit Dressing for Salads
Makes 2 cups
Similar to papaya seed dressing, this is delicious over fruit salads, cold shrimp or crab, or served over greens.

1 dragon fruit cut in half
2 teaspoons fresh lime juice
1 teaspoon Dijon mustard
1/4 cup rice vinegar
1 cup vegetable oil (non-GMO canola)
Salt and pepper

1. Scoop out the flesh of the dragon fruit and place in a blender. Add the lime juice mustard, and rice vinegar.
2. Turn on the blender, slowly pour in the oil through the top, and blend until the dressing is emulsified, and thick. Season with salt and pepper and adjust.
3. Dragon fruit can be sweet, and if you like a more acidic taste, add a few drops of vinegar, or lime juice to balance.

Farmer’s Choice

Caramelized Brown Figs
Serves 4 to 6

1 cup sweet white wine, such as Moscato
1/2 cup sugar
4 to 6 brown figs cut in half

1. In a large non-stick skillet, heat the wine and sugar, until the sugar is dissolved. Add the figs, cut side down, and turn them in the wine syrup. Cook, until the figs begins to caramelize, and the wine and sugar begins to get syrupy, this should not take more than 15 minutes.
2. Turn off the heat, and let the figs cool. The figs and syrup will keep in the refrigerator for up to 1 week.
3. They make a great garnish for grilled, or roast pork, or they can be served for desert with a dollop of mascarpone, or Green yogurt. They are also delicious alongside of chocolate cake.

Cranberry beans Toscana
Serves 4
Almost like a confit of beans, this type dish is served all over Tuscany; I had them yesterday at Maceleria Dario Cecchini along with a 7 course beef lunch—mama mia! Make sure to buy a good quality olive oil.

1 pound cranberry beans shelled (about 2 cups)
1 cup extra virgin olive oil
10 large sage leaves
1 sprig fresh rosemary
2 garlic cloves, minced
1 1/2 teaspoons salt
1/2 teaspoons ground pepper

1. Bring 4 quarts of water to a boil, and boil the beans for 4 minutes. Drain thoroughly.
2. In a medium skillet, over medium heat, bring the oil, sage, rosemary and cloves to a simmer (bubbles just breaking the surface) Add the beans, and simmer (don’t boil) the beans for about 30 minutes until they begin to get soft.
3. Remove the garlic, and rosemary from the beans, serve, draining off some of the oil, and season with the salt and pepper.
4. The beans are delicious as a side dish; any leftovers can be made into soup, or pureed with some olive oil and made into a hummus.

@Diane Phillips
www.dianephillips.com
Blog: www.cucinadivina.blogspot.com
Follow me on Pinterest, Facebook, and Twitter

Post your photos on Instagram with the hashtag #specialtyproduceFMB or share them with the FMB community on our facebook page http://facebook.com/specialtyproduce!

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

 

Related Posts with Thumbnails