FMB72816

Farmers’ Market Box 7-28-16

This weeks local produce and featured farms:
Red Bell PeppersBlack Sheep Produce
Rainbow CarrotsRutiz Family Farms
Pickling CucumbersBlack Sheep Produce
ArugulaBe Wise Ranch
Italian ParsleyBe Wise Ranch
Green Oak Leaf Lettuce – The Garden Of….
Ogen MelonWeiser Family Farm
Rhubarb – Trevino Farms
White PeachKen’s Top Notch Produce
Yellow PeachesKen’s Top Notch Produce
Heirloom Cherry Tomatoes – Gloria Tamai Farms

Organic Juicing Bag:
Gala Apples – Viva Terra
Celery – Lakeside Organic Gardens
Cucumbers – Lakeside Organic Gardens
Green Kale – Babe Farms
Red Beets – Lakeside Organic Gardens

Farmer’s Choice:
Brown Trukey Figs – People Plus Organic Farms
Princess Grapes – Scott Farms
Hydroponic Basil -Archi’s Acres

Feature:

Sugar Baby Watermelon – Munak 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

Apple Paradise
1 Gala Apple
2 Cucumber
1 Stalk of Celery

Passionate Beet

2 Red Beets
1 Cucumber
1/2 Lemon

Natures Kale
Handful of Green Kale
2 Celery Stalks
1 Cucumber
Pinch of salt

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

Pepperonata
Serves 4
Pepperonata is a great side dish to serve with grilled burgers, sausages, chicken, and steak.

2 tablespoons extra virgin olive oil
1 large red onion, thinly sliced
2 teaspoon sugar
2 red bell peppers, seeded, and thinly sliced
2 tablespoon aged balsamic vinegar
Salt and pepper
1/4 cup finely chopped Italian parsley

1. In a large skillet, heat the oil over medium high heat, add the onion, and saute for 3 to 4 minutes, until the onion begins to soften. Sprinkle with the sugar, and cook another 2 minutes.
2. Add the bell pepper, and saute another 5 minutes, until the peppers are softened. Add the vinegar, and simmer for 3 to 4 minutes. Season with salt and pepper, add the parsley, and serve.

Quick Refrigerator Pickles
Makes about 3 cups

4 pickling cucumbers, scrubbed and sliced 1/2-inch thick
1 onion, cut into quarters, thinly sliced
1 teaspoon salt
1 1/2 cups sugar
1 1/2 cup white vinegar
1 teaspoon mustard seed

1. Pack the cucumbers and onions into 2 large jars with screw on tops.
2. In a bowl, whisk the salt, sugar, vinegar, and mustard seed, until the sugar and salt dissolve.
3. Pour the mixture over the cucumbers and onions. Seal the jars, and refrigerate for 2 days. These pickles are great on sandwiches, or burgers.

Roasted Rainbow Carrots
Serves 4
This is my favorite recipe for rainbow carrots—garnish they with the carrot top pesto to dress them up a bit. These carrots are also delicious as crudités, and grated into carrot cake.

One bunch of rainbow carrots, tops removed (set aside), scrubbed, and halved
1/4 cup honey
1 teaspoon ground cumin
1/4 cup extra virgin olive oil
Salt and pepper

1. Preheat the oven to 400 degrees and line a baking sheet with silicone, parchment or aluminum foil.
2. In a bowl, whisk together the honey, cumin, oil, salt and pepper.
3. Toss the carrots with the mixture, and arrange in a single layer on the baking sheet.
4. Roast for 10 minutes, or until the carrots are crisp/tender.

Carrot Top Pesto
2 cups carrot tops, tough stems removed
2 garlic cloves
1/4 cup pine nuts or almonds
1/2 cup grated Parmigiano Reggiano
1 tablespoon capers packed in brine and drained
1/3 cup extra virgin olive oil
Salt and pepper

1. In a food processor or blender, combine the carrot tops, garlic, pine nuts, Parmigiano, and capers. Pulse on and off to break up the ingredients.
2. With the machine running, add the oil. Season with salt and pepper, and store in the refrigerator for up to 1 week, or in the freezer for up to 6 months.

Arugula Salad with Ogen Melon and Prosciutto
Serves 4

One bunch arugula, washed and spun dry
1/4 to 1/3 cup extra virgin olive oil
Salt and pepper
Four 1/2 inch slices Ogen Melon, skin removed
4 thin slices Prosciutto di Parma
1/4 cup aged balsamic vinegar

1. In a salad bowl, toss the arugula with the oil, salt and pepper. Plate the salad.
2. Wrap the prosciutto around the slices of the melon. Lay the melon on the arugula on the salad plate.
3. Drizzle each serving with the vinegar and serve.

Rhubarb Compote
Makes about 2 cups

3 cups finely diced rhubarb
1 1/2 cups sugar
1 1/2 cups full bodied red wine (Merlot is a good choice)
1 stick cinnamon
Zest of 1 lemon
Zest 1 orange

1. In a saucepan heat the ingredients until they come to a boil. Simmer for 20 to 25 minutes, until the mixture is thickened.
2. Remove the cinnamon stick, and cool the compote.
3. This compote is delicious with yogurt, ice cream, or served with pound cake.

Walk-About Caprese Salad
Serves 6 to 8

2 cups grape tomatoes, washed and patted dry
8 ounces boccacini
1 cup packed basil, finely sliced
1 cup extra virgin olive oil
2 teaspoons salt
1/2 teaspoon freshly ground pepper

1. Skewer a tomato and boccacini onto a toothpick or 3-inch skewer. Put into a 13-by-9-inch baking dish.
2. In a bowl, whisk together the basil, oil, salt and pepper.
3. Pour the oil mixture over the skewers, and turn in the mixture. Cover with plastic wrap and allow to mellow at room temperature for 2 to 3 hours.
4. Drain the oil mixture, and arrange the skewers on a serving platter. Serve at room temperature. (if you make these ahead, take them out 2 to 3 hours before serving)

Sautéed Grape Tomatoes

Serves 4

2 tablespoons extra virgin olive oil
One basket grape tomatoes, washed and cut in half if large
Salt and pepper
1/4 cup Italian parsley

1. In a large skillet, heat the oil, and add the tomatoes, and saute for 3 to 5 minutes, until the tomatoes begin to split.
2. Season with salt and pepper. Add the parsley, and serve the tomatoes hot or warm, or at room temperature.

Green Oak Leaf Lettuce Salad with Grilled Peaches
Serves 4

2 white peaches, cut in half and pitted
Raw sugar
One head green oak leaf lettuce, washed, spun dry, and chopped
1/4 cup vegetable oil
2 tablespoons orange juice
2 tablespoons honey
2 tablespoons rice vinegar
1 teaspoon Dijon mustard
Salt and pepper
1/2 cup crumbled Feta cheese

1. Preheat the grill or a grill pan. Dip the peach halves into the sugar, and place on the grill. Grill until the peaches have softened. Remove from the grill, and set aside while assembling the salad.
2. Put the lettuce into a salad bowl.
3. In a small bowl, whisk together the oil, juice, honey, vinegar and mustard, until thickened. Season with salt and pepper.
4. Toss the lettuce with some of the dressing, and plate the salad. Top each serving with a grilled peach half (grilled side up), drizzle with the remaining dressing and sprinkle with the feta cheese.

Pasta with Clam Sauce
Serves 6

1/4 cup extra virgin olive oil
4 garlic cloves, minced
1 large onion, finely chopped
Grated zest of one lemon
1/8 teaspoon red pepper flakes
1/2 cup white wine (Sauvignon Blanc, Pinot Grigio, or Dry Vermouth)
2 pound manila clams, scrubbed
Salt and freshly ground black pepper
1/2 cup chopped Italian parsley
One pound linguine, cooked 3 minutes short of al dente

1. In a large skillet, heat the oil over medium high heat, saute the garlic, onion, lemon zest, and red pepper for 3 to 5 minutes, until the onion is softened.
2. Add the wine, and bring to a boil.
3. Add the clams sautéing until the clams have opened. (discard any clams that don’t open)
4. Taste the sauce for seasoning, and adjust using salt and pepper. Add the parsley, and toss the pasta with the sauce. Serve the pasta immediately.

White Bean Spread
Makes about 2 cups

3 tablespoons extra virgin olive oil
3 garlic cloves, sliced
Two 14.5-ounce cans small white beans, rinsed and drained
1/4 cup packed Italian parsley
Salt and pepper

1. In a saucepan, heat the oil, and saute the garlic, until it is translucent, about 3 minutes.
2. Add the beans and parsley, and simmer for 5 minutes, stirring to prevent sticking.
3. Transfer the mixture to a food processor, and puree. Season with salt and pepper.
4. Serve the spread with pita chips, crackers, and crudités.

Farmers’ Choice:

Chicken Tortellini Salad with Green Grapes
Serves 6

One(1) 10-ounce packages fresh cheese tortellini, cooked for 3 minutes in boiling salted water and drained thoroughly
1 1/2 cups bite-size pieces of cooked chicken
3 scallions (white and tender green parts), thinly sliced
1/2 cup chopped celery
1 cup diced cucumber
1 cup seedless green grapes
1 cup mayonnaise
1 garlic clove, minced
1/2 cup freshly grated Parmesan cheese
1/4 cup fresh lemon juice
1/2 cup chopped Basil
Salt and pepper

1. Put the tortellini in a large salad bowl allow to cool slightly.
2. Add the chicken, scallions, celery, cucumber, grapes, to the pasta and toss to blend.
3. In a medium-size bowl, whisk together the mayonnaise, garlic, Parmesan, lemon juice, and basil until blended. Season with salt and pepper.
4. Pour some of the dressing over the salad and stir to blend. Just before serving, toss the remaining dressing with the salad.

Sausages Sautéed with Green Grapes and White Wine
Serve 6

2 tablespoons water
2 pounds sweet Italian sausage
4 cups white seedless grapes
1 1/2 cups Orvieto classico, Sauvignon Blanc, Pinot Grigio or Riesling
1/4 cup chopped basil

1. Put the water into a large skillet over medium high heat, add the sausages, cover and steam for 10 to 15 minutes. Remove the cover, turn the heat to medium, and cook the sausages until they are evenly browned on all sides, turning frequently.
2. Add the grapes, and wine, and simmer uncovered for 10 to 15 minutes, until the sauce begins to thicken a bit, and grapes are soft.
3. Add the basil, and serve the sausages and sauce over polenta, rice, or pasta.

Roasted Turkey Figs with Goat Cheese and Honey

Serves 4

4 Brown Turkey Figs
1/3 cup goat cheese
1/4 cup honey
Fleur de Sel

1. Preheat the oven to 350 degrees, and coat the inside of a 9-inch pie plate with non-stick cooking spray.
2. Cut the figs into quarters, without cutting through the bottom of the fig.
3. Stuff the inside of the fig with the goat cheese, and place in the pie plate.
4. Drizzle with the honey and sprinkle with Fleur del Sel.
5. Roast for 10 minutes, until the figs soften.

Prosciutto Wrapped Figs with Aged Balsamic Vinegar
Serves 4

4 Turkey Figs, cut in half
4 thin slices Prosciutto di Parma, cut in half
1/4 cup aged Balsamic vinegar
Thin shreds of Parmigiano Reggiano

1. Wrap each fig half in half a slice of Prosciutto. Arrange on a plate, drizzle with aged balsamic vinegar.
2. Garnish with thin shreds of Parmigiano Reggiano.

Basil Pesto
Makes 2 1/2 cups
Basil pesto freezes well, and can be used directly from the freezer.

2 cups fresh basil leaves
1 cup freshly grated Parmesan cheese
1/4 cup pine nuts
3 cloves garlic, peeled
1/2 cup olive oil

1. In a blender or food processor, process the basil, cheese, pine nuts, and garlic together until broken up.
2. With the machine running, gradually add the oil and process until smooth. Scrape down the bowl, and process again for another 30 seconds.
3. At this point, you can pour into a jar, float ½ inch of olive oil on the top, and refrigerate for up to 5 days. Pour off the oil, and stir before using. If you are freezing the pesto, there is no need to pour extra oil over the pesto. Pesto can be frozen in zip-lock bags, or ice cube trays.

Sun-Dried Tomato Pesto
Makes about 4 cups

1 1/2 cups oil-packed sun-dried tomatoes
6 medium-size cloves garlic, peeled
1 cup packed fresh basil leaves
1 cup freshly grated Parmesan cheese
1/2 cup olive oil
2 tablespoons balsamic vinegar

1. In a food processor, combine the tomatoes, garlic, basil, and Parmesan and process for about 1 minute.
2. With the machine running, gradually add the oil and vinegar and process until thoroughly incorporated. Scrape down the sides of the bowl and process for another 30 seconds.
3. Do-Ahead: At this point, you can pour into a jar and refrigerate for up to 7 days or freeze for up to 2 months.

Pesto Chicken

Serves 4 to 6

6 skinless, boneless chicken breast halves, tenders removed (use for another purpose)
1/2 cup pesto, either basil or sundried tomato
1/3 cup balsamic vinegar
1 cup heavy cream

1. Place the chicken between pieces of waxed paper or plastic wrap and, using a meat mallet, the bottom of a wine bottle, or a rolling pin, pound until a uniform thickness, about 1/2 inch. Paint each side of the chicken with 1 tablespoon of the pesto.
2. Heat a 10-inch sauté pan over high heat and, cooking in batches, brown the chicken on both sides; it may not be totally cooked through. Transfer the chicken to a plate.
3. Add the vinegar to the hot pan, swirling it around and scraping up any browned bits stuck to the bottom of the pan.
4. Add the cream, bring to a boil, add the chicken, and reduce the heat to medium-low.
5. Simmer the chicken for 3 to 4 minutes, turning it in the sauce. Serve with orzo.

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!

FMB72016

Farmers’ Market Box 7-21-16


This weeks local produce and featured farms:
Broccoli – Life’s A Choke Farm
Black Knight CarrotsTutti Frutti Farms
White CornBlack Sheep Produce
FennelBlack Sheep Produce
LeeksTutti Frutti Farms
Green Leaf LettuceBe Wise Ranch
LimesKoral’s Tropical Fruit Farm
Sugar Cube MelonWeiser Family Farm
Cherry Heirloom Tomates Kong Thao Farm
Yellow OnionsJF Organics
PluotsKen’s Top Notch Produce

Organic Juicing Bag:
Carrots – Cal Organics
Cucumbers – Lakeside Organic Gardens
Black Kale – Babe Farms
Lemons – Eco Farms
Seedless Watermelon – Ca Pay Farms

Farmer’s Choice:
Gala ApplesFair Hill Apple Farm
Lemon Cucumbers – Munak Ranch
Sugar Baby Watermelon – Munak Ranch

Feature:

Flavor King PluotsFrog Hollow 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

Kale Detox
Handful of Black Kale
1 Cucumber
1 Lemon
1/2 inch of Ginger

Happy Day
1 Carrot
2 Cucumber
1 Orange
1 Lemon

Summer Fun
1 Cup of Watermelon
2 Carrots
1 Cucumber

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

Roasted Salmon with Green Pluot Salsa
Serves 4

For the Salsa:
2 green pluots, pitted, and finely chopped
1/4 cup finely chopped sweet yellow onion
1/4 cup finely chopped fennel
1 cup cherry tomatoes, quartered
2 tablespoons fresh lime juice
1 garlic clove, minced
1/8 teaspoon Tabasco or your favorite hot sauce
1/4 cup extra virgin olive oil
Salt

1. In a mixing bowl, combine all the ingredients, and toss to combine. Season with salt, and refrigerate for at least 2 hours. The salsa is delicious with pork, chicken or seafood.

For the Salmon:
2 tablespoons unsalted butter
1 tsp. chopped fresh ginger
1 garlic clove, minced
juice of 2 limes
½ cup maple syrup
½ cup soy sauce
2 1/2 pounds wild salmon filets

1. In a saute pan, heat the butter, and saute the ginger and garlic for 30 to 40 seconds, until fragrant.
2. Add the lime juice, syrup and soy sauce, stirring to combine. Cool completely.
3. Marinate the salmon in the mixture for at least 2 hours.
4. Preheat the oven to 400 degrees, and line a baking sheet with aluminum foil, parchment or a silicone liner.
5. Remove the salmon from the marinade and roast for 10 minutes per inch of thickness of the fish. Remove from the oven and allow to rest for 10 minutes before serving with the salsa.

Pasta with Broccoli Pesto
Serves 6

1 bunch broccoli, tough stems removed, and cut into florets
2 garlic cloves
Pinch red pepper flakes
1/2 cup grated Parmigiano Reggiano cheese plus more for serving
Grated zest of 1 lemon
2 tablespoons fresh lemon juice
1/3 cup extra virgin olive oil
Salt and pepper
1 pound shaped pasta such as penne, fusilli, or shells cooked 3 minutes short of al dente with pasta water reserved

1. Bring 6 quarts of water to a boil, and boil the broccoli for 3 to 4 minutes until tender. Drain thoroughly, and transfer to the bowl of a food processor fitted with the steel blade.
2. Add the remaining ingredients to the food processor and process until smooth. Season with salt and pepper.
3. Toss the pesto with the cooked pasta, tossing to combine, adding some pasta water to make a creamy sauce.
4. Serve the pasta garnished with additional Parmigiano Reggiano cheese.

Chicken and Broccoli Stir Fry
Serves 6

1/2 cup chicken broth
1/4 cup soy sauce
1 teaspoon rice vinegar
2 teaspoons cornstarch
Canola oil
1 pound boneless, skinless chicken tenderloins, cut into strips
3 cloves garlic, minced
1/4 teaspoon red pepper flakes
2 teaspoons minced peeled fresh ginger
3 cups broccoli florets, tough stems removed
1 carrot, peeled and cut into julienne
1/2 pound linguine, cooked al dente
Sesame oil for garnish
Toasted sesame seeds for garnish
2 scallions, finely chopped for garnish

1. In a measuring cup, combine the broth, soy sauce, rice vinegar and cornstarch. Set aside.
2. In a large skillet, or wok, heat 2 tablespoons of canola oil, and saute the chicken until it is cooked through, about 3 minutes. Remove to a plate and keep warm.
3. In the same wok, heat 1 tablespoon of canola, and stir fry the garlic, red pepper, and ginger, for 30 seconds, until fragrant.
4. Add the broccoli and carrot and stir fry for 2 minutes, add the chicken and any accumulated juices to the pan, and the sauce, stirring to combine. Cover and heat for 3 minutes.
5. Remove the cover, stir in the cooked linguine, and cook another minute until the linguine is heated through.
6. Drizzle the sesame oil over the stir fry, and sprinkle with sesame seeds and scallions before serving.

Roasted Black Carrots with Carrot Top Pesto
Serves 4

One bunch black carrots, scrubbed and cut in half lengthwise
2 tablespoons honey
1 teaspoon ground cumin
2 tablespoons olive oil

Preheat the oven to 400 degrees, and line a baking sheet with silicone, parchment or aluminum foil.
In a bowl, combine the honey, cumin and oil. Rub over the carrots, and lay they onto the prepared pan.
Roast for 3 to 5 minutes, until tender when pierced with a sharp knife.
Allow the carrots to rest for 5 minutes, while you make the pesto.
Arrange on a plate and drizzle with the pesto.

Carrot top Pesto:

2 cups carrot tops, tough stems removed
2 garlic cloves
1/4 cup pine nuts or almonds
1/2 cup grated Parmigiano Reggiano
1 tablespoon capers packed in brine and drained
1/3 cup extra virgin olive oil
Salt and pepper

1. In a food processor or blender, combine the carrot tops, garlic, pine nuts, Parmigiano, and capers. Pulse on and off to break up the ingredients.
2. With the machine running, add the oil. Season with salt and pepper, and store in the refrigerator for up to 1 week, or in the freezer for up to 6 months.

Summertime Pasta Salad
Serves 6

I pound shell pasta, cooked 3 minutes short of al dente and cooled
1/4 cup finely leek using the white and tender green part
2 cups cherry tomatoes, quartered
1 cup finely chopped fennel
1/4 cup white wine vinegar
1 teaspoon honey
1/4 cup finely chopped dill
Grated zest of 1 lemon
2 tablespoons fresh lemon juice
1/2 cup extra virgin olive oil
2 tablespoon finely chopped Italian parsley
Salt and pepper
1 cup crumbled feta cheese, or ricotta salata

1. Put the pasta into a large salad bowl. Add the leek, tomatoes, and fennel.
2. In a mixing bowl, whisk together the vinegar, honey, dill, zest, lemon juice and oil. Add the parsley, season with salt and pepper, and pour over the salad, tossing to coat. Add the cheese, and toss again.
3. The salad can be made ahead and refrigerated for up to 12 hours. Remove from the refrigerator 45 minutes before serving.
4. Cook’s Note: This salad is a great vehicle for leftover chicken, or seafood, too.

Sugar Cube Melon and Lime Sorbet
Serves 6
If you don’t have an ice cream maker, this sorbet can be made and frozen in a large bowl. Scoop it into serving dishes when firm. A splash of Prosecco over the sorbet is awesome!

1 cup water
1 cup sugar
1/2 cup lime juice
1 sugar cube melon, peeled, seeded and cut into small pieces (at least 4 cups)

1. In a saucepan, heat the water, sugar, and lime juice until the sugar is dissolved. Cool completely
2. Put the melon into a blender, add the lime syrup, and puree.
3. Pour the mixture into an ice cream maker, and churn as directed. Or, pour into a bowl or loaf pan, and freeze. Scoop the frozen sorbet into dessert cups.

Fennel and Leek Gratin
Serves 4

2 tablespoons unsalted butter
2 tablespoons extra virgin olive oil
2 leeks, cleaned, and thinly sliced, using the white and tender green parts
1 fennel bulb, wispy ends removed, thinly sliced
1/2 cup chicken or vegetable broth
1/2 cup heavy cream
Salt and pepper
1/4 cup grated Parmigiano Reggiano cheese
1/4 cup fresh bread crumbs
1/4 cup grated Gruyere cheese
1 tablespoon finely chopped Italian parsley

1. Preheat the oven to 350 degrees, and coat the inside of a 9-inch baking dish with non-stick cooking spray.
2. In a skillet, heat the butter, and 1 tablespoon of the oil. Saute the leeks for 3 to 5 minutes, until they are softened.
3. Add the fennel, and chicken broth and simmer for 3 minutes. Stir in the cream, and simmer another 2 minutes, until the fennel is beginning to soften.
4. Season the sauce with salt and pepper.
5. Transfer the mixture to the prepared pan. In a small bowl, toss together the cheeses, breadcrumbs, parsley and remaining 1 tablespoon extra virgin olive oil.
6. Sprinkle over the top of the fennel and leeks, and bake for 20 to 30 minutes, until the sauce is bubbling, and the crumbs are golden brown. Allow the gratin to rest for 5 to 10 minutes before serving.

Cajun Corn and Shrimp Chowder
Serves 6

1/4 cup butter
2 teaspoons Old Bay Seasoning, or Cajun seasoning
1 medium sweet yellow onion, chopped
¼ cup flour
3 cups vegetable or chicken broth
2 ears white corn, cut from the cob
¾ pound cooked shrimp
½ cup heavy cream

1. In a 4 quart sauce pan, melt the butter and add the Old Bay or Cajun seasoning and the onion. Sauté for about 2 minutes, until the onion begins to soften, being careful not to burn the seasonings.
2. Add the flour, and whisk until smooth. Cook for about 2 more minutes, and then add the stock. B
3. ring the soup to a boil and whisk until smooth.
4. Add the corn and stir. Lower the heat and add the shrimp and the cream.
5. Allow the soup to heat through. Taste for seasoning.
6. Serve immediately or the soup can be cooled to room temperature, then refrigerated for up to 2 days, and reheated.

Farmers’ Choice:

Watermelon Feta Salad
Serves 4

One sugar baby watermelon, peeled, and cut into slices
1 cup crumbled Feta cheese
1/4 cup finely chopped mint or basil
Salt and pepper
1/3 cup extra virgin olive oil

1. Lay the watermelon on a serving platter.
2. Scatter the feta and mint over the watermelon. Season with salt and pepper.
3. Drizzle with the oil, and serve.

Orzo and Lemon Cucumber and Basil Salad
Serves 6
To keep basil from discoloring, cut it with a ceramic knife.

One package orzo pasta, cooked al dente and cooled
3 lemon cucumbers, seeds removed, and chopped
1/2 cup red onion, finely chopped
1 cup cherry tomatoes, quartered
Grated zest of 1 lemon
1/4 cup finely chopped basil
1/4 cup white wine vinegar
1 garlic clove, minced
2 tablespoons fresh lemon juice
1/2 cup extra virgin olive oil
Salt and pepper

1. In a large bowl, combine the cooked, cooled pasta, cucumbers, onion, tomatoes, zest and basil.
2. In another bowl, whisk together the vinegar, garlic, lemon juice and oil. Season with salt and pepper.
3. Pour over the salad, and toss to coat. The salad can be refrigerated for up to 12 hours. Remove from the
4. Refrigerator 1 hour before serving.

Green Leaf Lettuce Salad with Gala Apples, and Cider Vinaigrette
Serves 4

One head green leaf lettuce, washed, spun dry and chopped
2 Gala apples, cored, and cut into 16 pieces
¼ cup apple cider or apple juice
2 tablespoons apple cider vinegar
2 tablespoons brown sugar
2 tablespoons Dijon mustard
¾ cup canola oil
2 tablespoons poppy seeds
Salt and pepper
1/2 cup toasted chopped pecans

1. Put the lettuce, and apples into a salad bowl.
2. In a small bowl, whisk together the apple cider, vinegar, brown sugar, mustard, and oil. Whisk in the poppy seeds, and season with salt and pepper.
3. Toss the salad with the dressing, and plate the salad. Garnish with the pecans and serve.

Feature:

Pluot Pie Cake
Serves 6

5 Flavor King Pluots, pitted, and sliced into wedges
2 tablespoons sugar
2 teaspoons fresh lemon juice
1/2 teaspoon ground cinnamon
1/2 cup unsalted butter melted
1 cup unbleached all-purpose flour
1 cup sugar
1 large egg
1/2 cup pecan halves

1. Preheat the oven to 375 degrees, and coat the inside of a 9-inch square baking dish with non-stick cooking spray.
2. Combine the pluots, sugar, lemon juice, and cinnamon. Arrange in the prepared baking dish.
3. In another bowl, combine the butter, flour, sugar, egg, and pecans. Spread over the pluots in the prepared baking dish.
4. Bake for 45 to 50 minutes until the pluots are bubbling, and the topping is golden brown.
5. Allow to rest for 10 minutes before serving warm with vanilla ice cream.

Pluot and Goat Cheese Crostini
Serves 4 to 6

Crostini
One 11-ounce log goat cheese
2 tablespoons unsalted butter
1/4 cup thinly sliced onion
2 pluots, pitted, and finely chopped
1 teaspoon finely chopped thyme
Salt and pepper

1. Spread the crostini with goat cheese.
2. In a skillet, heat the butter, and saute the onion for 5 to 10 minutes, until beginning to caramelized.
3. Add the pluots and thyme, season with salt and pepper, and saute for 5 to 7 minutes, until the pluots are softened. Season with salt and pepper, and spread over the goat cheese, and serve.

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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