FMB 7-29-15

Farmers’ Market Box 7-30-15

White Corn – Black Sheep Produce
Star Pink Grapefruit – Point Loma Farm
Dill – Be Wise Organics
Leeks – Rutiz Family Farm
Romaine Lettuce – Be Wise Organics
Japanese Sweet Potatoes – Milliken Family Farm
Red Beets – Black Sheep Produce
Yellow Peaches – Fitzgerald’s Farm
Sungold Cherry Tomatoes – Crows Pass Farm
Upland Watercress – Go Green Agriculture

Organic Juicing Bag:

Carrots – Tutti Frutti Farm
Italian Parsley – Be Wise Organics
Fennel – Tutti Frutti Farms
Italian Sorrento Lemons – Rancho Del Sol
Passion Fruit – Beck Grove

Farmer’s Choice:

Brown Turkey Figs – Peoples Plus Organics
Thomcord Grapes – Ken’s Top Notch Produce

Feature:
I Heart Stonefruit
Elephant Heart Plums – Penryn Orchards

Catalina Offshore catch of the week: Halibut


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!

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
Courtesy of Drew Canole of Fitlife.tv

Juice Recipes

Splashin’ Passion
6 carrots
1 passion fruit
1/2 inch fennel

Sweet N’ Sour
2 carrots
1 inch fennel
1/2 lemon
1/2 passion fruit

Carrot Cleanse
6 carrots
Handful parsley
1 lemon
1 passion fruit

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

Watercress and Beet Salad with Feta Cheese
Serves 4

One bunch beets, tops trimmed and scrubbed
1/3 cup aged balsamic vinegar (try the Cali Virgin at Specialty Produce)
2/3 cup extra virgin old oil
Salt and pepper
1 bunch watercress, washed, and spun dry
1/2 cup crumbled Feta cheese (substitute goat, or blue cheese if preferred)

1. Preheat the oven to 400 degrees. Line a baking sheet with aluminum foil, parchment or silicone.
2. Put the beets onto the baking sheet, and cover with foil. Roast for 25 minutes (small beets) 35 to 40 (medium beets) or 1 hour for large (baseball size).
3. Cool the beets completely. Slip off the skins and slice the beets 1/2-inch thick.
4. In a small bowl, whisk together the vinegar and oil, season with salt and pepper. Pour some of the dressing over the beets and allow to marinate at room temperature for 1/2 an hour.
5. Arrange the watercress on salad plates, top with some of the beets, and feta cheese. Drizzle with a bit more dressing, and serve. The dressing will keep in the refrigerator for up to 2 weeks.

Save the Greens—Beet Green Frittata
Beet and carrot greens are totally edible and can be added to frittatas, salads and greens sautés with aromatic ingredients like garlic, onion, and herbs. This simple recipe for a beet green frittata can be on the table in under 30 minutes. Frittatas are not like quiche, they don’t puff up in the oven, and they tend to be flat.

2 tablespoons extra virgin olive oil
2 garlic cloves, minced
One bunch beet greens, washed, tough stems removed, and cut into 1/2-inch ribbons
Salt and pepper
8 large eggs, beaten
1 cup shredded mozzarella cheese
1/3 cup freshly grated Parmigiano Reggiano cheese

1. In a 10-inch skillet, heat the oil, add the garlic cloves, and swirl in the pan for 30 seconds until fragrant.
2. Add the beet greens, and saute until the greens begin to wilt. Season generously with salt and pepper.
3. Pour the eggs into the pan, and lift up on the greens to make sure the eggs cover the bottom of the frittata.
4. Sprinkle the frittata with the cheeses, and bake for 10 to 12 minutes until just set. Remove from the oven and let rest for 3 to 5 minutes before cutting into wedges and serving.

Soy Maple Roasted Sweet Potatoes
Serves 4

3/4 pound Japanese sweet potatoes, scrubbed, and cut into quarters
1/4 cup unsalted butter, melted
3 tablespoons vegetable oil
1/4 cup maple syrup
2 tablespoons soy sauce

1. Preheat the oven to 400 degrees, and coat the inside of a 13-by-9-inch baking dish with non-stick cooking spray.
2. Arrange the potatoes in the pan. In a small bowl, whisk together the butter, vegetable oil, syrup and soy sauce. Pour over the potatoes, and toss to coat. Roast for 20 to 30 minutes, turning once, until the potatoes are crispy and golden brown. Serve warm.

Pink Grapefruit Caesar
Serves 4
Using the pink grapefruit juice instead of lemon juice gives this salad a delicious twist.

One head romaine, washed, spun dry and cut into 1-inch ribbons
1 cup mayonnaise
1/2 cup sour cream
3/4 cup freshly grated Parmigiano Reggiano cheese
2 tablespoons pink grapefruit juice
1 1/2 teaspoons anchovy paste
2 cloves garlic, minced
2 teaspoons Worcestershire sauce
1 1/2 teaspoons freshly ground black pepper
2 cups garlic croutons, homemade or store-bought, crushed

1. Put the romaine into a salad bowl. In a mixing bowl, whisk together the mayonnaise; sour cream, 1/4 cup Parmigiano, juice, anchovy paste, garlic, Worcestershire, and pepper. Taste for seasoning and correct.
2. Toss the salad with some of the dressing. Serve the plates garnished with the remaining Parmigiano and croutons.

Crab and Corn Remoulade
Serves 8
I serve this as a spread on crackers or crostini; it’s addictive.

¾ cup mayonnaise
1/4 cup Dijon or Creole mustard
2 tablespoons ketchup
1 tablespoon finely chopped cornichons or dill pickles
2 teaspoons finely chopped shallot
1 teaspoons prepared horseradish
2 teaspoons finely chopped capers
1 tablespoon chopped fresh Italian parsley
½ teaspoon sweet paprika
1 pound lump crab meat
1 cup chopped celery
1 1/2 cups white corn, cut from the cob
¼ cup chopped chives for garnish

1. In a large bowl, whisk together the mayonnaise, mustard, ketchup, pickles, shallot, horseradish, capers, parsley, and paprika.
2. Fold in the crab meat, celery, and white corn.
3. Do-Ahead: Refrigerate for at least 4 hours, or up to 36 hours. Serve the dip with crackers, or dollop 1 teaspoon onto endive leaves and arrange on a platter.

Corn Chowder
Serves 6

4 cups chicken broth
4 medium Yukon gold potatoes, peeled, and cut into 1/2-inch dice
2 medium carrots cut into 1/2-inch dice
8 strips bacon, cut into 1/2-inch pieces
1/2 cup finely chopped onion or leeks, using the white part only
2 ribs celery, finely chopped
1 tablespoon finely chopped thyme
1/4 cup all-purpose flour
2 cups white corn, cut from the cob
1 cup heavy cream
Salt and pepper

1. Put the potatoes and carrots into a 4-quart saucepan with the broth. Bring to a boil and cook for 10 minutes, until the potatoes begin to be tender. Drain the potatoes and carrots, reserving the broth.
2. In a Dutch oven, cook the bacon until it is crisp.
3. Remove all but 3 tablespoons of drippings, and saute the onion, celery and thyme, sautéing until the onion is softened, about 3 minutes.
4. Add the flour, and whisk for 2 to 3 minutes, cooking the flour.
5. Gradually add the broth, whisking until the broth comes to a boil. Add the reserved potatoes, carrots, and corn. Simmer for 5 minutes.
6. Add the cream, taste for seasoning and adjust using salt and pepper.
7. The soup can be made 2 to 3 days ahead of time. It doesn’t freeze well.

Summer Corn and Tomato Salad
Serves 4

2 tablespoons unsalted butter
1 leek, washed, and thinly sliced using only the white part
2 ears corn, cut from the cob
2 cups cherry tomatoes, cut into halves or quarters if large
1/4 cup white wine vinegar
2 tablespoons honey
1 tablespoon fresh dill
1/2 cup vegetable oil
Salt and pepper

1. In a saute pan, heat the butter, add the leek and corn, and saute for 3 to 4 minutes, until the corn begins to soften.
2. Remove from the pan, to a bowl, and cool completely.
3. When the corn mixture is cooled, add the tomatoes.
4. In a small bowl, whisk together the vinegar, honey, dill and oil. Season with salt and pepper.
5. Pour some of the dressing over the salad, and toss to coat. Serve the salad at room temperature. Any leftover salad can be refrigerated for up to 2 days.

Dill and Leek Compound Butter
Makes 1 cup
Compound butters are great ammunition in your freezer. Serve pats of this over grilled seafood, lamb, poultry, or vegetables. Stir the butter in steamed rice, or pasta. The butter will freeze for up to 6 months.

1 cup unsalted butter, softened
1/4 cup finely chopped dill
1/4 cup finely chopped leek, using the white and some of the tender green part
1/4 teaspoon Tabasco

1. In a bowl, or food processor, stir together all the ingredients, until blended.
2. Form the butter into two logs about 1 1/2 inch wide. Wrap air tight in plastic wrap and freeze for up to 6 months. Break off pieces to use in your recipes.

Just Peachy Scones
Makes 12

2 cups King Arthur Unbleached All-Purpose Flour
1/2 teaspoon salt
1/4 cup granulated sugar
1/4 teaspoon ground cinnamon
1 tablespoon baking powder
6 tablespoons cold butter, cut into pieces
2 large eggs
1/3 cup sour cream or Greek yogurt
1/2 teaspoon almond extract
1 cup peeled, diced peach
Raw sugar, optional; for sprinkling on top

1. Preheat the oven to 375° and line a baking sheet with parchment or silicone.
2. In a large bowl, whisk together the flour, salt, sugar, nutmeg, and baking powder.
3. Work in the butter, using your fingers, a fork, or a pastry blender.
4. In a separate bowl, whisk together the eggs, yogurt or sour cream, and the almond extract.
5. Stir the wet ingredients into the dry ingredients.
6. Add the peaches, stirring just until everything is combined. This is a wet, sticky dough.
7. Using a large portion scoop Drop the dough by the 1/4-cupful onto the prepared pan.
8. Sprinkle the scones with coarse sugar, if desired.
9. Bake the scones for 20 to 25 minutes, until they’re light golden brown.
10. Remove from the oven, and let them cool on the pan for a few minutes before transferring to a rack to continue cooling.
11. Serve warm, or at room temperature.

Peaches and Cream Shortcakes
Makes 12 shortcakes

For the Shortcakes
3 3/4 cups unbleached all-purpose flour
1 1/2 tablespoons baking powder
1/2 teaspoon salt
1/3 cup sugar
2 1/2 cups heavy cream
2 large egg yolks
2 tablespoons milk or heavy cream
3 tablespoons sugar

1. Preheat the oven to 400°F. Line a baking sheet with a silicone liner, aluminum foil, or parchment paper.
2. Whisk together the flour, baking powder, salt, and sugar in a large bowl. Stir in the heavy cream and continue stirring until the dough begins to form a rough mass. Turn out the dough onto a lightly floured work surface and knead until smooth, about 6 times. Divide in half and shape into two disks about 3/4 inch thick. Using a 2-inch biscuit cutter, cut each disk into 6 rounds, and transfer to the prepared baking sheet.
3. Whisk together the egg yolks and milk, brush over the tops of the shortcakes, and sprinkle with the sugar. Bake until golden brown, about 20 minutes. Serve warm.

For the Fruit and Cream
2 large peaches, peeled, and cut into slices, or diced
1/2 cup sugar
2 teaspoons Amaretto or 1/2 teaspoon almond extract
1 cup heavy cream, whipped stiffly

1. In a bowl, combine the peaches, sugar, and Amaretto. Allow to mellow at room temperature for 1 hour.
2. Just before serving, split open the biscuits, spoon half the berries and whipped cream on the bottom half, top with remaining biscuit halves, and spoon on remaining berries and cream.

Farmers’ Choice:

Thomcord Grape Muffins
Makes 12

1 cup granulated sugar
1/2 cup unsalted butter, softened
2 eggs
1 teaspoon vanilla paste or extract
2 1/2 cups all-purpose flour
1 teaspoon baking soda
3/4 teaspoons baking powder
1/4 teaspoon ground cinnamon
1 cup milk
1 1/2 cup Thomcord grapes, halved
1 cup raw sugar for garnish

1. Preheat the oven to 400 degrees and coat the inside of 12 muffin tins with non-stick cooking spray or line with paper liners.
2. In the bowl of your mixer, beat together the sugar and butter, until light and fluffy, about 3-5 minutes.
3. Add the eggs, one at a time, scraping down the bowl as needed, then add in the vanilla.
4. In a mixing bowl, whisk together the flour, baking soda, baking powder and cinnamon. Add ⅓ of the flour mixture to the sugar mixture, beat to combine, then add half of the milk, beat to combine, and scrape down the bowl.
5. Add another ⅓ of the flour, mix again, and then add the rest of the milk, followed by the rest of the flour.
6. Beat until just moistened and scrape down the bowl as needed.
7. Fold in the grapes
8. Using a portion scoop, fill each muffin cup to the top. Sprinkle the tops liberally with raw sugar. Bake for 15-20 minutes, until the tops are golden brown and a skewer inserted into the center comes out clean. Allow to cool before removing from the pan. Serve warm with some salted butter or store in an airtight container, once cooled, at room temperature for up to 3 days.

Warm Fig and Blue Cheese Salad
Serves 4

3 strips bacon, cut into 1/2-inch pieces
1/4 cup finely chopped leek using the white part only
4 turkey figs, cut in half
2 to 3 tablespoons red wine vinegar
1 teaspoon Dijon mustard
3 tablespoons extra virgin olive oil
4 cups field greens, washed and spun dry
1/2 cup crumbled blue cheese

1. In a medium skillet, cook the bacon until crisp. Remove to paper towels to drain. Drain all but 1 tablespoon of the bacon drippings, and add the leek, and saute for 2 to minutes. Add the figs and warm the figs in the skillet. In a small bowl, whisk together the vinegar, mustard, and oil.
2. Add to the skillet, and turn the figs in the dressing.
3. In a salad bowl, toss the field greens with a few tablespoons of the dressing in the skillet.
4. Arrange the field greens on salad plates, top with figs, crumbled blue cheese, and drizzle with the remaining dressing.

Feature:

Elephant Heart Plum Salsa
Makes 2 to 3 cups

1/2 cup finely chopped red onion
1-1/2 Tbs. fresh lemon juice; more to taste
1/2 tsp. salt
2 cups plums, split, pitted, and diced
Grated zest of one lemon
1 Tbs. chopped fresh mint
1 Tbs. chopped fresh basil
1 tsp. granulated sugar; more to taste
1 fresh jalapeño, cored, seeded, and finely chopped
3 tablespoons extra virgin olive oil

1. In a small bowl, combine all the ingredients.
2. Taste for seasoning and adjust using salt/pepper or Tabasco. Serve the salsa with grilled fish, chicken, or pork.
3. The salsa will keep refrigerated for up to 3 days.

Balsamic Plums with Fresh Mozzarella Salad
Serves 4

1 cup balsamic vinegar (you can use a lesser brand)
1/3 cup sugar
4 plums, pitted, and quartered
8 ounces fresh mozzarella, sliced 1/2-inch thick
1/4 cup finely chopped basil
1/4 cups chopped pistachios

1. In a small saucepan, heat the vinegar and sugar, bringing it to a boil. Simmer until the vinegar is reduced by half, and syrupy.
2. Add the plums, and turn in the syrup.
3. Arrange the mozzarella slices on salad plates, and spoon the plums and syrup over the mozzarella. Sprinkle the plums with basil and pistachios.

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!

FMBBBBBBBBBBBBBBBBBBBBBBBBBBBB

Farmers’ Market Box 7-23-15

Kaffir Limes – Four Corners Farms
Asparagus – Life’s A Choke Farms
Blue Lake Beans – Rutiz Farms
Red Bell Peppers – Black Sheep Produce
Bi Color Corn – Black Sheep Produce
Persian Cucumbers – Dassi Family Farms
Yellow Onions – Tutti Frutti Farms
Valencia Oranges – Stehly Family Farms
Ozette Potatoes – Weiser Family Farms
Yellow Nectarines – Fitzgerald’s Farm
Romaine Hearts – Lakeside Organics

Organic Juicing Bag:

Baby Carrots – Jaime Family Farms
Cucumbers – Tutti Frutti Farms
Fennel – Tutti Frutti Farms
Star Ruby Grapefruit – Golden Door Farms
Green Kale – Be Wise Ranch

Farmer’s Choice:

Valley Pearl Grapes – Ken’s Top notch Produce
Red Torpedo Onions – Crows Pass Farm
Tomatoes on the Vine – Dassi Family Farms

Feature:
The Best Pluot You’ve EVER Had
Flavor King Pluots – Frog Hollow Farms

Catalina Offshore catch of the week: Halibut


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!

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
Courtesy of Drew Canole of Fitlife.tv

Juice Recipes

Everything but the Kitchen Sink
1 cucumber
Handful of kale
3 carrots
1 inch fennel
1/4 of a grapefruit

Grapefruit Carrot
2 grapefruits
4 carrots
1 inch fennel

Bitter Sweet
2 cucumbers
1/2 grapefruit
1 carrot

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

Green Bean, Corn and Bacon Salad
Serves 6
This is a terrific salad to take to a barbecue or get together. Don’t add the bacon until just before serving.

1 pound green beans, ends trimmed cut into 1-inch pieces
2 cups corn kernels, cut from the cob (see note)
1/4 cup finely chopped yellow onion
1/2 cup vegetable oil
1/4 cup rice vinegar
1 tablespoon firmly packed light brown sugar
1 tablespoon Dijon mustard
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
12 strips bacon, cooked until crisp, drained on paper towels, and crumbled
2 tablespoons snipped fresh chives

1. Bring 4 quarts of salted water to a boil and add the green beans. Boil for 3 to 4 minutes, until still crisp, but beginning to feel tender.
2. Drain thoroughly, and put into a salad bowl to cool. Add the corn and onion to the green beans.
3. In a small bowl, whisk together the oil, vinegar, brown sugar, mustard, salt and pepper. Taste for seasoning and adjust using additional salt or pepper.
4. Pour the dressing over the beans and corn in the salad bowl and toss to coat. Add the bacon, and toss again. Garnish the salad with fresh chives.
Cook’s note: If you don’t have a corn stripper, cut the corn off one side of the cob. Then lay the corn on the cut side to give you a flat surface to cut the rest of the corn off the cob—turning the corn to cut all the kernels off the cob.

Mediterranean Vegetable Salad
Serves 6
Add a layer of cooked chicken or seafood from another meal to make this a whole meal salad.

For the Salad Dressing:
1/2 cup extra virgin olive oil
1/4 cup red wine vinegar
2 garlic cloves, minced
1/2 cup packed basil leaves, thinly sliced
Salt and pepper

1. In a mixing bowl, whisk together the oil, vinegar, garlic and basil. Season with salt and pepper to taste.
2. The dressing will keep refrigerated for up to 4 days.

For the Salad:
2 heads romaine lettuce, washed, spun dry and chopped into 1/2-inch ribbons
1 cup cherry or grape tomatoes, cut in half (vari-colored tomatoes are beautiful in this salad)
2 medium Persian cucumbers, finely diced
1/2 medium yellow onion, finely sliced, and separated into rings
One 14.5-ounce can garbanzo beans, rinsed and drained
1 red bell pepper, cored, de-ribbed, and thinly sliced
1/2 cup shaved Parmigiano Reggiano cheese

1. Arrange the vegetables in layers in a large bowl and end with the cheese. Dress with the salad dressing, and toss.

Kaffir Lime Juice Brined Pork Chops for the Grill
Serves 4 to 6

1/2 cup brown sugar
1 cup soy sauce
1/2 cup freshly squeezed Kaffir lime juice
2 garlic cloves, minced
2 teaspoons grated ginger
6 bone In Pork Chops 3/4 to 1-inch thick

1. In a saucepan, heat together the brown sugar, soy sauce, lime juice, garlic and ginger. Simmer the mixture until it begins to thicken, about 10 minutes. Cool the mixture completely.
2. Lay the pork chops into a 13-by-9-inch baking dish or a zip-lock bag. Pour 1/2 of the brine over the pork chops, and refrigerate the rest of the marinade to serve with the pork. Cover and refrigerate the pork for at least 6 hours, or overnight.
3. Preheat the grill, drain off the marinade, and cook the chops over indirect heat for 4 to 5 minutes per side, until the pork registers 160 degrees on an instant read meat thermometer. Allow the chops to rest for 5 to 10 minutes.
4. Reheat the reserved marinade. Serve the chops with the reserved marinade on the side.

Roasted Asparagus with Kaffir Lime Hollandaise
Serves 4

One bunch asparagus, tough ends trimmed
1/4 cup extra virgin olive oil
Salt and pepper

1. Preheat the oven to 400 degrees, line a baking sheet with parchment, silicone or aluminum foil.
2. Arrange the asparagus on the baking sheet, and drizzle with the oil, salt and pepper.
3. Roll the asparagus around on the baking sheet to coat the asparagus.
4. Roast for 3 to 5 minutes until tender. Remove from the oven and serve with the hollandaise.

Kaffir Lime Hollandaise:
Because Kaffir lime juice is a bit bitterer than regular limes, it actually cuts the richness of the sauce.

3 large egg yolks
2 tablespoons fresh Kaffir lime juice
1 teaspoon salt
Few drops Tabasco
8 ounces unsalted butter, melted and kept hot

1. In a blender or food processor, blend or process the egg yolks, lime juice, salt, and Tabasco until well combined.
2. Do-Ahead: At this point, you can cover and refrigerate for up to 8 hours.)
3. Just before serving, with the machine running, slowly pour in the hot butter through the lid or feed tube and blend until the sauce thickens. Serve immediately or keep warm for up to 1 hour in a thermal container or in the top of a double boiler set over simmering water.

Red Wine Poached Nectarines
Serves 6
A delicious do-ahead dessert, the syrup is terrific served over ice cream, cake or panna cotta.

3 cups full bodied red wine (Merlot is a good choice here)
1/2 cup sugar
Grated zest from one orange
3 firm, ripe Nectarines, cut in half and pitted

1. In a large skillet, heat the wine, sugar and orange zest until the sugar is melted.
2. Add the nectarines to the skillet, and poach for 5 to 7 minutes, until the nectarines begin to soften. You don’t want to over cook them, as they will fall apart.
3. Remove the nectarines from the syrup, cool and refrigerate.
4. Bring the syrup to a boil, and reduce it to 1 1/2 to 2 cups, about 10 minutes. Cool the syrup.
5. To serve, serve the nectarines cut side up with a dollop of Greek yogurt, mascarpone, or ice cream in the center. Drizzle with the cooled syrup.

Sicilian Orange Salad
Serves 4 to 6

3 Valencia oranges, peel and pith removed, sliced 1/2-inch thick
2 tablespoons finely chopped oregano
2 to 3 thin slices of onion cut in half
1/3 cup extra virgin olive oil
3 tablespoons red wine vinegar

1. Arrange the orange slices on a serving plate.
2. Top with the oregano and onion.
3. Drizzle with the olive oil and vinegar. Serve at room temperature.

Smashed Ozette Potatoes with Herbs and Goat Cheese
Serves 4

1 pound Ozette potatoes, scrubbed
1/2 cup extra virgin olive oil
2 cloves garlic, minced
2 tablespoons finely chopped rosemary, or thyme
1/2 teaspoons salt
1/4 teaspoon freshly ground black pepper
1 cup crumbled goat cheese

1. Place the potatoes in water to cover, and boil until tender, about 15 minutes.
2. Preheat the oven to 400 degrees and line a baking sheet with parchment, aluminum foil, or silicone baking liners.
3. Pour the oil, garlic, rosemary, salt and pepper onto the baking sheet, and with your fingers, mix the oil with the seasonings.
4. Lay the potatoes on the baking sheet, and using an oven mitt, smash the potatoes with the palm of your hand. Turn the potatoes in the oil mixture.
5. Bake uncovered for 20 to 30 minutes, until the potatoes are crispy.
6. Sprinkle the goat cheese over the potatoes, and bake another 5 minutes.

Farmers’ Choice:

Panzanella Caprese Salad with Tomato, Mozzarella, Bread, Basil, and Red Wine Vinaigrette
Serves 8

For the Bread:
6 cups cubed baguette or Italian bread
1/4 cup extra-virgin olive oil
4 garlic cloves, minced
1 1/2 teaspoons salt
1/2 teaspoon freshly ground black pepper

1. Line two baking sheets with silicone, aluminum foil, or parchment and preheat the oven to 350 degrees.
2. In a large bowl, toss together the oil, garlic, bread, salt and pepper, and arrange the bread in an even layer on both baking sheets.
3. Bake the bread for 20 minutes, turning once at 10 minutes, until the bread is crispy. Allow to cool completely.
4. At this point, you can put the cubes in zip-lock bags, and store for up to 3 days, or freeze for up to 1 month.

For the Salad:
2 cups chopped tomatoes
1/4 cup finely chopped red torpedo onion
1/2 cup packed basil leaves, thinly sliced
1/2 lb. small fresh mozzarella balls (about 1 inch in diameter), quartered
1 tablespoon capers packed in brine, drained
1/3 cup extra virgin olive oil
1/4 cup red wine vinegar
2 garlic cloves, minced
Salt and pepper

1. In a large bowl, combine the tomatoes, bread, red onion, basil, mozzarella and capers. In a small bowl.
2. Whisk together the oil, vinegar, and garlic. Taste for seasoning and adjust with salt and pepper.
3. Pour the dressing over the salad, and toss to coat the ingredients. Allow the salad to mellow at room temperature for about 1/2 an hour. Serve at room temperature.

Roasted Tomatoes
Makes 2 to 3 cups

1 pound tomatoes, cored and chopped coarsely
1/2 cup extra virgin olive oil
2 teaspoons dried basil
1 teaspoon fresh rosemary leaves, crushed
1/2 cup chopped red torpedo onion
6 cloves garlic, coarsely chopped
1 1/2 teaspoons salt
1/2 teaspoon freshly ground black pepper

1. Preheat the oven to 350°F. Line a baking sheet with a silicone liner, parchment paper, or aluminum foil.
2. Put the tomatoes in a large glass bowl. Stir in the olive oil, basil, rosemary, onion, garlic, salt, and pepper.
3. Pour onto the prepared pan, spreading it out in a single layer.
4. Bake until the tomato liquid is absorbed and the tomatoes have firmed up and turn a deep red color, 45 to 50 minutes, checking to make sure that the tomatoes and garlic don’t brown.
5. Transfer the tomato mixture to a bowl and cool to room temperature.
6. The roasted tomatoes make a terrific addition to pasta, rice, or can be spread onto crostini. The roasted tomatoes can be refrigerated for up to 2 weeks, or will keep in the freeze for up to 3 months.

Curried Chicken Salad
Serves 4 to 6
Check out the Charter Oak Chutneys in the retail shop; they are awesome.

3 cups cooked chicken, cut into bite size pieces, or shredded
2 ribs celery, finely chopped
1 red torpedo onion, finely chopped
2 cups green grapes, cut into half, or quartered if large
2/3 cup mayonnaise
1/3 cup sour cream
2 tablespoons peach chutney or Major Grey’s
1 to 1 1/2 teaspoons curry powder, to your taste
1/4 cup finely chopped roasted salted peanuts

1. In a mixing bowl, combine the chicken, celery, onion and grapes.
2. In a small mixing bowl whisk together the mayonnaise, sour cream, chutney and curry powder. Taste for seasoning, and adjust using more chutney or curry powder.
3. Toss with the chicken mixture, and serve the salad garnished with the peanuts.

Pluot Tart Tatin
Serves 6 to 8
I have made this with different hybrid stone fruits like pluots, pecotums, as well as nectarines, peaches or plums and it’s delicious.

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 to 6 pluots, peeled, pitted and cut into 8ths

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.
3. 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 pluots.
4. In a 10-inch ovenproof skillet, cast iron skillet, or tart Tatin pan, melt the butter, tilting the pan so the sides have a thin coating of butter.
5. Sprinkle the sugar over the butter, and fit a layer of pluots, into the skillet, with the rounded side down and making concentric circles. Make sure to pack in the pluots because they will shrink as they cook—you want them snug in the pan.
6. When you have a snug layer, top with the remaining pluots; sprinkle them over the first layer.
7. 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 15 minutes and up to 30 depending on your pan.
8. Cover the pluots with the pastry, loosely tucking in any overhang.
9. Transfer the skillet to the baking dish to the baking sheet.
10. Bake for 30 to 40 minutes, until the pastry is baked through and puffed.
11. Cover the skillet with a large rimmed serving plate, and turn the tart out onto the platter and remove the pan.
12. If any of the fruit has 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 or vanilla ice cream.

@Diane Phillips www.dianephillps.com www.cucinadivina.blogspot.com
Follow me on Facebook (professional page) Twitter and Pinterest

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