FMB2_16_17

Farmers’ Market Box 2-16-17

This weeks local produce and featured farms:
Rainbow CarrotsSuzie’s Farm
CauliflowerBlack Sheep Produce
Rainbow ChardBe Wise Ranch
Pomelo Grapefuit – Golden Door Farm
Italian ParsleyBe Wise Ranch
Black Kale – Coleman Family Farm
Little Gem Lettuce – The Garden Of….
Walla Walla OnionsMilliken Family Farm
Alaskan Fingerling PotatoesWeiser Family Farm
Red RadishesBlack Sheep Produce
Gold BeetsWeiser Family Farm

Juicing Bag:
Carrots – Cal Organics
Green Kale – Babe Farms
Limes – Sundance Organics
Green Chard – Lakeside Organic Gardens
Red Beets – Lakeside Organic Gardens

Farmer’s Choice:
Green Garlic – Schaner Family Farms
Meyer LemonsKoral’s Tropical Fruit Farm
Chanterelle Mushrooms – Foraged in California

Feature:
Blue Farro – Kandarian Organic Farms

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

Green Delight
Handful of Green Kale
2 stalks of Celery
1 Lime

Super Beets
2 Red Beets
1 Romaine Lettuce
1 Lime

Sweet Chard
1 Green Chard
1 Cucumber
2 Carrots

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

Cauliflower Piccata
Serves 4

One cauliflower cored, and cut into florets
1/2 cup extra virgin olive oil
1 1/2 teaspoons salt
1/2 teaspoon freshly ground black pepper
1/4 cup extra virgin olive oil
3 garlic cloves, minced
Grated zest of 1 lemon
1/3 cup fresh lemon juice
1/4 cup capers packed in brine, drained, and chopped if large
2 tablespoons finely chopped Italian parsley

1. Preheat the oven to 400 degrees, line a baking sheet with silicone, aluminum foil, or parchment.
2. Combine the cauliflower, 1/2 cup of oil, salt and pepper, tossing to coat the cauliflower.
3. Roast for 15 to 20 minutes, turning once, until the cauliflower is tender, and a bit charred on the tips.
4. Remove from the oven, transfer to a serving bowl, and cover with aluminum foil.
5. While the cauliflower is roasting, in a large skillet, heat the oil, sauté the garlic, red pepper, and zest for 1 minute. Add the lemon juice and capers, and simmer 1 minute. Add the parsley, and pour over the cauliflower in the bowl. Serve warm.

Pasta with Calvo Nero
Serves 6

2 tablespoons extra virgin olive oil
1/2 pound bulk sweet Italian sausage
2 garlic cloves, minced
Pinch red pepper flakes
1/2 cup finely chopped onion
1 bunch black kale, tough stems removed, and cut into 1/2 inch ribbons
Salt and pepper
1 pound orecchiette, or shell pasta, cooked 3 minutes short of al dente, saving some pasta water
1/2 to 3/4 cup grated Pecorino Romano
Salt and pepper

1. In a large skillet, heat the oil, saute the sausage, breaking it up, and cooking until the sausage loses its pink color. Remove all but 2 tablespoons of fat from the pan.
2. Add the cloves, red pepper, and onion, sautéing until the onion begins to soften. Add the kale, and saute with the sausage, until it is wilted. Season with salt and pepper.
3. When the pasta is cooked, drain and add it to the skillet, tossing to coat. Add 1/3 cup of the cheese, and some of the hot pasta water to create a creamy sauce. Season with salt and pepper. Serve garnished with additional cheese.

Golden Beet Salad with Pomelo Vinaigrette
Serves 4

One bunch baby golden beets, scrubbed and tops removed
One head little gem lettuce, washed, spun, dry and separated into leaves
2 Pomelo, peel and pith removed, cut into segments
1/4 cup pomelo juice
1/4 cup rice vinegar
2 tablespoons honey
1/2 cup canola or vegetable oil
Salt and pepper
1/2 cup Feta cheese

1. Steam the beets for 15 to 20 minutes until tender. When the beets are cool enough to handle, slip off the skins, and slice thinly.
2. Arrange the lettuce on salad plates. Top with the sliced beets, and pomelo segments.
3. In a small bowl, whisk together the pomelo juice, vinegar, honey and oil. Season with salt and pepper.
4. Drizzle the dressing over the salad and garnish with the cheese.

Butter Poached Radishes
Serves 4

1 bunch red radishes, scrubbed, and cut into quarters
1/4 cup unsalted butter
1/4 cup dry white wine such as Sauvignon Blanc, Pinot Grigio, or Pinot Gris
Salt and pepper
1/4 cup finely chopped Italian parsley

1. In a small skillet, combine the radishes, butter and wine.
2. Bring to a boil, and simmer for 5 to 7 minutes, until the radishes are tender. Season with salt and pepper. Garnish with parsley.

Rainbow Carrot Cake
Makes one 13-by-9-inch cake

1 1/2 cups canola oil
2 cups sugar
3 large eggs
2 teaspoons vanilla extract
2 cups grated carrots
One 8-ounce can crushed pineapple (do not drain)
1/2 cup chopped nuts of your choice
3 cups unbleached all-purpose flour
2 teaspoons baking soda
2 teaspoons ground cinnamon
1 recipe Orange Cream Cheese Frosting (recipe follows)

1. Preheat the oven to 350°F. Coat a 13 x 9-inch baking pan with nonstick cooking spray.
2. In a large bowl, beat together the oil, sugar, eggs, and vanilla. Add the carrots, pineapple and juice, and nuts, stirring until blended. Add the flour, baking soda, and cinnamon and stir to combine. Pour the batter into the prepared pan and bake until a skewer inserted in the center comes out clean, 40 to 50 minutes.
3. Place the pan on a rack and let cool completely. Spread the top of the cake with the cream cheese frosting.

Cream Cheese Frosting:
One 8-ounce package cream cheese, softened
1/2 cup (1 stick) unsalted butter
5 cups confectioners’ sugar
1 teaspoon orange extract
1 teaspoon vanilla paste or extract
Milk, as needed

1. Using an electric mixer, beat together the cream cheese and butter in a medium-size bowl.
2. Add the confectioners’ sugar and extracts and beat until the mixture is of spreadable consistency. If the frosting is too thick, beat in some milk, 1/2 teaspoon at a time, until desired consistency is reached.

Grilled Flank Steak with Chimichurri
Serves 6

For the Chimichurri:
1 cup chopped Italian parsley
1/2 cup chopped mint leaves
2 scallions, chopped (white and tender green parts)
3/4 cup olive oil
1/4 cup capers packed in brine, drained, and chopped if large
Grated zest of 1 lemon
1 tablespoon lemon juice
salt freshly ground black pepper
pinch red pepper flakes

Combine all the ingredients in a small bowl, and whisk until blended.
Refrigerate for at least 4 hours, or up to 1 week.

For the Steak:
One 1 1/2 pound flank steak
4 garlic cloves, minced
1/4 cup red wine vinegar
1/4 cup soy sauce
Freshly ground black pepper
1/2 cup extra-virgin olive oil

1. Put the steak into a large zip-lock bag.
2. In a small bowl, combine the garlic, vinegar, soy sauce, pepper and oil until blended.
3. Pour over the steak, seal the bag, and refrigerate at least 4 hours or up to 8 hours.
4. Preheat the broiler or grill. Grill for 4 minutes per side, until medium rare.
5. Allow the steak to rest for 5 minutes before slicing thinly against the grain.
6. Drizzle the steak with the chimichurri sauce and serve.

Italian Parsley Salad
Serves 4 to 6
A cousin of tabbouleh, this is made with farro an ancient grain.

2 cups farro
3 to 4 red radishes, scrubbed, and cut into julienne
1 cup chopped Italian parsley
2 cups grape or cherry tomatoes, cut into quarters
3 scallions, finely chopped using the white and tender green parts
Grated zest of 1 lemon
1/2 cup extra virgin olive oil
1/4 cup lemon juice
1 garlic clove, minced
1 teaspoon salt
1/2 teaspoon freshly ground black pepper.
1/2 cup toasted pine nuts

1. Bring 4 quarts of salted water to a boil, add the farro and cook for 15 to 20 minutes until tender. Drain thoroughly, and transfer to a large bowl.
2. When the farro has cooled, add the radishes, parsley, tomatoes, and scallions.
3. In a small bowl, whisk together the zest, olive oil, lemon juice, garlic, salt and pepper. Pour over the farro and vegetables, tossing to coat.
4. Add the pine nuts, toss again, and serve at room temperature. The salad will keep in the refrigerator for 2 days, bring it out at least 90 minutes before serving to get to room temperature.

Cottage Pie
Serves 6
Since there is more rain and cold weather on the way, make this delicious pie for your family with your veggies. Shepherds’ pie is made with lamb, cottage pie is made with beef. The secret to making a successful pie is to make sure the potatoes are a bit stiff, rather than runny, and that the filling is cooled before spreading the potatoes on top.

For the Potatoes:
1 pound fingerling potatoes, scrubbed and cut into chunks
1/2 cup heavy cream
1/4 cup unsalted butter
Salt and pepper

1. Put the potatoes in water to cover, and bring to a boil. Simmer for 10 to 15 minutes until tender.
2. While the potatoes are cooking, heat the cream and butter until the butter is melted.
3. Drain the potatoes, and mash using the butter and cream mixture until the potatoes are smooth, and a bit stiff. Season with salt and pepper.
4. Cook’s Note: Great additions to the potatoes are 1 cup shredded sharp cheddar cheese, and 1/4 cup finely chopped chives.

For the Meat:
2 pounds lean ground beef
1 large onion, finely chopped
3 carrots, finely chopped
2 ribs celery, finely chopped
1 garlic clove, minced
1 teaspoon dried thyme
1 bay leaf
1 tablespoon tomato paste
3 tablespoons all-purpose flour
1/2 cup full bodied red wine
1 1/2 cups beef broth
2 tablespoons Worcestershire sauce
Salt and pepper

1. Coat the inside of a 13-by-9-inch baking dish with non-stick cooking spray.
2. In a large skillet, cook the ground beef, breaking up the pieces, until the beef loses its pink color. Drain off any excess water/fat.
3. Add the onion, carrots, celery, garlic, thyme, bay leaf and tomato paste, sautéing until the vegetables begin to soften, about 5 minutes.
4. Sprinkle the flour over the mixture, and cook for 2 to 3 minutes, stirring to combine.
5. Slowly add the red wine and broth, bringing the mixture to a boil. Add the Worcestershire and season the mixture with salt and pepper. Cool the mixture before pouring the filling into the prepared baking dish.
6. Spread the mashed potato mixture over the filling, and dot the top with additional butter.
7. Do-Ahead: At this point, the pie can be refrigerated for up to 24 hours, or frozen for up to 6 weeks. Defrost and bring to room temperature before baking.
8. Preheat the oven to 350 degrees, and bake the cottage pie for 30 to 45 minutes, until the potatoes are golden brown and the filling is bubbling. Allow to rest for at least 10 minutes before serving.

Potato and Chard Pie
Serves 4 to 6

1 pound fingerling potatoes, scrubbed
2 tablespoons olive oil
1/2 cup chopped onion
2 garlic cloves, minced
1 bunch chard, tough stems removed, cut into 1/2-inch ribbons
1/2 cup chopped Italian parsley
2 tablespoons chopped fresh basil
Freshly ground pepper
1 cup ricotta
2 eggs, beaten
2/3 cup grated Gruyere cheese
1/2 cup grated Parmigiano Reggiano
1 sheet puff pastry
Flour for rolling pastry

1. Put the potatoes in water to cover, bring to a boil, and simmer for 10 to 15 minutes until tender.
2. Cool and slice into 1/2-inch rounds.
3. In a large skillet, heat the oil, sauté the onion and garlic for 2 to 3 minutes, until the onion begins to soften. Add the chard, and sauté until the chard wilts, another 3 minutes.
4. Stir in the parsley and basil. Season with salt and pepper. Cool the mixture.
5. In a mixing bowl, combine the ricotta, eggs, and Gruyere. Add the chard, and stir to blend.
6. Preheat the oven to 375 degrees, and coat the inside of a 10-inch spring form pan with non-stick cooking spray.
7. Roll out the pastry on a floured board, to a 14 to 16-inch diameter circle. Gently transfer the pastry to the pan, letting the excess hang over the edge.
8. Spread the egg mixture into the baking dish. Top with the sliced potatoes and grated Parmigiano.
9. Fold in the sides of the pastry so that they cover the potatoes. (the pastry will not cover the entire surface)
10. Bake for 30 to 40 minutes until the pastry is golden brown and the filling is set. Allow to rest for 10 minutes before cutting into wedges. The pie can be served hot or at room temperature.

Potatoes Bourguignon
Serves 4

1 1/2 pounds fingerling, or small Yukon gold potatoes, scrubbed, and quartered
1/4 cup extra virgin olive oil
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 1/2 teaspoons dried thyme

1. Preheat the oven to 400 degrees, and line a baking sheet with silicone, parchment or aluminum foil. Combine the potatoes, oil, salt, pepper and thyme, arrange on the prepared pan, and roast for 25 to 35 minutes, until crispy and browned. Keep warm.
2. Cook’s note: a sprinkling of shredded Gruyere over the potatoes would be awesome (probably about 1 to 2 cups. Cook until the cheese is golden brown.

1/4 cup extra virgin olive oil
2 tablespoons unsalted butter
2 large onions, finely chopped
1 stalk green garlic, finely chopped
1 teaspoon dried thyme
2 teaspoons sugar
1 1/2 teaspoons salt
1/2 teaspoon freshly ground black pepper
1/2 pound chanterelle mushrooms, cleaned and cut into
2 tablespoons soy sauce
1 1/2 cups Burgundy, or other full flavored red wine
1/2 cup beef broth
1 bay leaf

1. In a Dutch oven, heat the oil and butter together, and sauté the onions, green garlic, thyme, sugar, salt and pepper until the onions begin to caramelize.
2. Add the mushrooms, and continue to cook until the mushrooms begin to color and there is no more liquid in the pan. Add the soy sauce, sautéing for 1 minute. Add the wine, broth and bay leaf, simmer for 30 minutes, uncovered. Taste for seasoning, adjust using salt or pepper and remove the bay leaf.
3. Serve the sauce over the potatoes.
4. Cook’s Notes: You can do this in the slow cooker, but sauté everything and then pile into the slow cooker, cook on low for 4 hours, or high for 2 hours.

Farmers Choice:

Meyer Lemon Panna Cotta
Serves 8

2 teaspoons unflavored gelatin
1/4 cup water
3 cups heavy whipping cream
Grated zest of 2 Meyer lemons
1/2 cup sugar
Pinch of salt
2 tablespoons lemon juice
1 teaspoon vanilla paste
1 cup sour cream

1. Sprinkle the gelatin over the water. Let stand for 5 minutes.
2. In a 3-quart saucepan, warm the cream, zest, sugar, and salt over medium-high heat. Do not let it boil.
3. Stir in the gelatin until thoroughly dissolved. Take the cream off the heat and cool about 5 minutes.
4. Put the lemon juice, vanilla and sour cream in a medium bowl. Gently whisk in the warm cream a little at a time until smooth.
5. Taste for sweetness. It may need another teaspoon of sugar. Fill 4 to 6-ounce ramekins 3/4 full with the cream. Chill 4 to 24 hours.

Fettucine with Chanterelles
Serves 4

1/4 cup unsalted butter
1 stalk green garlic, minced
1/2 pound chanterelles, cleaned, and sliced
Salt and pepper
3/4 pound fresh fettucine, cooked a bit shy of al dente
1/2 cup grated Parmigiano Reggiano
2 tablespoons finely chopped chives for garnish

1. In a large skillet, heat the butter, add the garlic, and swirl in the pan.
2. Add the chanterelles, and saute until the mushrooms begin to turn golden. Season with salt and pepper.
3. When the pasta is cooked, toss it with the mushrooms, 1/4 cup of the cheese, adding a bit of pasta water to make a creamy sauce.
4. Add the chives, season with salt and pepper if needed, and serve garnished with the remaining cheese.

Feature:

Blue Tinged Farro Minestrone
Serves 6 to 8

2 tablespoons extra virgin olive oil (plus extra for garnish)
1 medium onion, finely chopped
3 ribs celery, including the leaves, finely chopped
3 medium carrots, finely chopped
2 teaspoon finely chopped sage
2 cups pearlized farro, rinsed in cold water
8 cups chicken or vegetable broth
Salt and pepper

1. In a Dutch oven, heat the oil over medium high heat and saute the onion, celery, carrots and sage, until the onion begins to soften, about 3 to 4 minutes.
2. Add the farro, broth and simmer, covered for 45 minutes, until the farro is tender.
3. Season with salt and pepper.
4. Remove 2 cups of the farro and vegetables with some broth to a blender.
5. Puree the farro and vegetables, and add back to the soup.
6. Simmer another 5 minutes, and serve garnished with a drizzle of olive oil and freshly ground black pepper.

Farro Salad
Serves 6 to 8

2 cups pearlized farro
1/2 cup extra virgin olive oil
One 1/2-inch piece pancetta, cut into fine dice
6 ounces soft fresh pecorino cheese, cut into a fine dice (if pecorino isn’t available, try Asiago, or another soft salty cheese)
Grated zest of 1 lemon
2 to 3 tablespoons fresh lemon juice
Salt and pepper
1 cup packed arugula, coarsely chopped

1. Bring 4 quarts salted water to a boil, and add the farro. Cook for 15 minutes, until barely tender. (Farro breaks apart a bit like wild rice) Drain and cool the farro transfer to a large bowl.
2. In a skillet, heat 2 tablespoons of olive oil and add the pancetta, cooking over medium high heat until crispy.
3. Remove from the pan, and add to the farro.
4. Add the pecorino, and zest, and toss to combine.
5. Drizzle 2 tablespoons of lemon juice and the remaining olive oil over the salad, and toss to blend. Add more lemon juice if desired. Season with salt, pepper, and toss in the arugula. Serve the salad at room temperature.
Cook’s Note: If you want to make the salad ahead, do not add the lemon juice, oil or arugula. Remove from the refrigerator 1 hour before serving and toss with the remaining ingredients.

Recipes Provided By:
Diane Phillips www.dianephillips.com and www.cucinadivina.blogspot.com

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FMB

Farmers’ Market Box 2-9-17

This weeks local produce and featured farms:
Fuji ApplesFair Hill Apple Farm
Hass Avocados – Chocolate Mountain Ranch
Broccoli – Life’s A Choke Farm
CarrotsBe Wise Ranch
DillBe Wise Ranch
Black KaleBlack Sheep Produce
LeeksTutti Frutti Farms
Romaine LettuceBlack Sheep Produce
Daikon Radish Kong Thao Farm
Natural Flame Raisins – Peacock Family Farm

Juicing Bag:
Celery – Lakeside Organic Gardens
Black Kale – Deardorff Farm
Lemons – Eco Farms
Fennel – Cal Orgainc Farms
Red Beets – Cal Organic Farms

Farmer’s Choice:
Red Fife and Sonora Wheat Berries – Kenter Canyon
Lavender – Terra Madre Gardens
Perfection TangerinesPolito Family Farm

Feature:
StrawberriesBe Wise 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

Sweet Fennel
1 fennel
2 stalks of celery
1 orange

Divine Kale
Handful of black kale
1 cucumber
1 lemon

Magnificent Beets
2 red beets
1 fennel
1 roman lettuce

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

Farro Pilaf
Serves 4 to 6

1 1/2 cups pearlized farro
1/3 cup extra virgin olive oil
1 garlic clove, minced
1 leek, finely chopped, using the white and tender green parts
2 cups finely chopped Black kale, tough stems removed
Salt and pepper
1/2 cup flame raisins, chopped if large
1/4 cup finely chopped Italian parsley

1. Bring 4 quarts of salted water to a boil, add the farro and cook for 15 minutes until tender. Drain thoroughly and set aside.
2. In a large skillet, heat the oil, saute the garlic and leek for 2 to 3 minutes, until the leek begins to soften. Add the kale, and saute until the kale is wilted, and tender, about 6 minutes. Season with salt and pepper.
3. Add the cooked farro to the skillet, and toss to combine.
4. Add the raisins, and parsley, tossing to combine. Season with salt and pepper if needed and serve warm or at room temperature.

Salmon and Dill Pasta Bake
Serves 6

1/4 cup (1/2 stick) unsalted butter
2 pounds salmon filets
2 tablespoons dry white wine or dry vermouth
1/2 cup (1 stick) unsalted butter
1/2 cup all-purpose flour
3 1/2 cups whole or 2% milk
2/3 cup reserved cooking liquid or seafood stock
Salt and white pepper to taste
Dash of ground nutmeg
¼ cup chopped fresh dill with additional for garnish
1 pound penne or shell pasta, cooked 3 minutes short of al dente
1 1/4 cups freshly grated Parmigiano-Reggiano cheese

1. Preheat the oven to 350 degrees, and coat the bottom of a 13-by-9-inch baking dish with non-stick cooking spray.
2. To prepare the salmon, in a large skillet, melt the butter over medium heat. Add the salmon, and the wine, cover and poach for 10 minutes, or until the salmon is cooked through. It may still be a deep pink in the center, but will cook through when the lasagna is baked.
3. Remove the salmon from the liquid, scrape off the skin, and break into chunks.
4. Transfer to a large mixing bowl.
5. To make the seafood cream sauce, in a 4-quart saucepan, melt the butter over medium heat. Whisk in the flour, and cook until white bubbles form on the top of the flour. Cook the mixture for 2 to 3 minutes, until smooth and thick. Gradually add the milk and reserved seafood cooking liquid, stirring constantly with a whisk, until the sauce comes to a boil. Simmer, stirring a few times, until the sauce coats the back of a spoon.
6. Season with salt, pepper, nutmeg and dill.
7. Pour the sauce over the salmon, add the cooked pasta, and 1/2 cup cheese, stirring to combine.
8. Transfer to the prepared baking dish, sprinkle with the remaining cheese, and bake covered for 20 minutes, uncover and bake for another 15 to 20 minutes, until the casserole is bubbling, and the cheese is golden brown.

Fresh Dilly Dip
Makes about 2 cups
Now that the Super Bowl is over, you may think you don’t need any more dips for veggies, but this dip is delicious over cooked vegetables, thinned with milk for a salad dressing, or served on baked potatoes.

1 1/2 cups sour cream or Greek yogurt
1/2 cup mayonnaise
1/4 cup Dijon mustard
1 leek, finely chopped using the white only
3 tablespoons chopped fresh dill
3 tablespoons chopped fresh parsley
2 teaspoons grated lemon zest
1 teaspoon celery salt
Salt and freshly ground black pepper to taste

1. In a medium-size bowl, stir together the sour cream, mayonnaise, and mustard until blended.
2. Stir in the leek, dill, parsley, lemon zest, and celery salt. Taste before adding salt and pepper.
3. At this point, cover and refrigerate for at least 6 hours to let the flavor develop or overnight.

Pork Bahn Mi
Serves 4 to 6

For the Salad:
1 cup rice vinegar
1//2 cup sugar
1 teaspoon salt
2 teaspoon fish sauce (optional but adds great flavor)
1 1/2 cups julienned daikon radish (cut into strips or run through a mandoline)
1 cup julienned carrot (same size as daikon)
1/4 cup finely chopped cilantro, or Italian parsley

1. In a saucepan, heat the vinegar, sugar, salt and fish sauce (if using) until the sugar and salt dissolve. Allow to cool.
2. In a bowl, combine the daikon, carrots and cilantro. Pour the vinegar mixture over the vegetables in the bowl, and allow to mellow at room temperature for at least an hour. (Any longer than that, refrigerate for up to 24 hours)

For the Spicy Mayonnaise:
1 cup mayonnaise
1 to 2 tablespoons Sriracha
1teaspoon toasted sesame oil
Salt
1. In a bowl, whisk together the mayonnaise, Sriracha, and sesame oil. Season with salt if necessary. Refrigerate for up to 5 days. This is delicious on other sandwiches.

For the Pork:
2 tablespoons vegetable oil
1 red onion, finely chopped
2 teaspoons peeled and finely grated ginger
4 cloves garlic, minced
2 pounds ground pork
1/4 cup pickling liquid from the vegetables
1/3 cup chicken broth
1/4 cup fish sauce
1/4 cup hoisin sauce
freshly ground black pepper
Six 8-inch torpedo rolls (bolillos work well here)
1/2 cup fresh cilantro leaves
1/4 cup salted roasted peanuts, chopped

1. In a large skillet, heat the oil, saute the onion, ginger and garlic, until the onion begins to soften. Add the pork breaking up any large pieces, and cook until the meat loses its pink color and the liquid in the pan has evaporated. Add the pickling liquid, broth, fish sauce, hoisin, and pepper cooking till the liquid in the pan has almost evaporated.
2. Toast the rolls in a 350 degree oven for 5 to 7 minutes. Split the rolls horizontally, leaving them attached (don’t cut all the way through)
Spread the mayonnaise over both sides of the roll, top with the pork mixture, salad, and then garnish with cilantro and chopped peanuts. Cut the sandwiches in half and serve.

Broccoli Cheddar Soup
Serves 4 to 6

One head broccoli, cut into florets
3 tablespoons unsalted butter
1 leek, finely chopped using the white and tender green parts
1/4 cup all purpose flour
1 1/2 cups vegetables or chicken broth
1 cup milk
2 cups shredded sharp cheddar cheese
Salt and Tabasco to taste

1. Bring 4 quarts of salted water to a boil. Add the broccoli and cook for 2 minutes. Drain thoroughly and set aside.
2. In a Dutch oven, heat the butter, saute the leek for 2 to 3 minutes, until softened.
3. Add the flour, and whisk for 2 to 3 minutes to cook the flour.
4. Add the broth and bring to a boil. Add the reserved broccoli and milk to the soup, and simmer for 5 minutes.
5. Remove the pan from the heat, and stir in 1 1/2 cups of the cheese.
6. Season with salt and Tabasco.
7. Serve the soup garnished with the remaining cheese.

Avocado Mousse with Shrimp and Dill Dressing
Serves 6

2 1/4 teaspoons unflavored gelatin (from a 1/4-ounce envelope)
1/2 cup cold water
2 firm-ripe avocados quartered, pitted, and peeled
1 1/2 cups sour cream or Greek yogurt
1 1/2 tablespoons fresh lemon juice
1 tablespoon finely chopped shallot
1 teaspoon salt
1/4 teaspoon freshly ground black pepper

Coat the inside of eight 4-ounce ramekins with non-stick cooking spray and set aside.
Sprinkle gelatin over cold water in a small heavy saucepan and let soften 1 minute. Cook over low heat, 1 to 2 minutes, then remove from heat.
Mash avocados in a mixing bowl. Stir in gelatin mixture and remaining ingredients until combined well.
Pour mixture into ramekins and chill, covered tightly with plastic wrap, until firm, at least 4 hours.
Run tip of a thin knife between the ramekins and mousse to loosen the mousse. Spread some of the shrimp sauce on the plate, and top with the mousse. Garnish the mousse with more of the sauce.

For the Shrimp Sauce:
1 cup finely chopped celery
1 3/4 cups mayonnaise
1/4 cup milk
Grated zest of 1 lemon
1 teaspoon lemon juice
1/4 cup chopped fresh dill
1/2 teaspoon freshly ground black pepper
1/4 cup finely chopped fresh chives
1/2-pound cooked shrimp, chopped
Salt and pepper

1. In a mixing bowl, stir together the celery, mayonnaise, milk, zest, lemon juice, dill, pepper, and chives.
2. Fold in the shrimp, and season with salt and pepper if necessary.

Blue Cheese Caesar Salad
Serves 4

One head romaine, washed, spun dry and chopped into 1-inch pieces
1/2 cup fresh lemon juice
2 cloves garlic, minced
1 tablespoon Worcestershire sauce
1 teaspoon Dijon mustard
1 1/2 teaspoons freshly ground black pepper
1 1/3 cups olive oil
1 1/2 cups crumbled Gorgonzola cheese

1. Put the romaine into a salad bowl.
2. In a small mixing bowl, whisk together the lemon juice, garlic, Worcestershire, mustard, pepper, olive oil and Gorgonzola. Pour some over the salad, toss to coat and serve.

Apple Cake
Serves 8

2 cups unsalted butter, softened
2 cups sugar
4 large eggs
3 cups unbleached all-purpose flour
2 teaspoons baking soda
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
3 Fuji apples, peeled, cored, and finely chopped
1/2 cup chopped pecans
1/2 cup chopped raisins
1 tablespoon vanilla paste or extract

1. Preheat the oven to 350°F. Coat an 11 x 15-inch jelly roll pan with nonstick cooking spray.
2. With an electric mixer, beat the butter and sugar together in a large bowl until light and fluffy.
3. Beat in the eggs, one at a time, until blended. Add the flour, baking soda, and spices and beat until just incorporated. Stir in the apples, nuts, raisins and vanilla. Scrape into the prepared pan.
4. Bake until a skewer inserted into the center comes out with just a few crumbs attached to it, 35 to 40 minutes.
5. Set the pan on a rack to cool.
6. When cool frost the cake with cream cheese frosting, or serve plain, either way, it’s terrific.

Farmers Choice:

Lavender Scones

3/4 cup granulated sugar
2 teaspoons lavender buds
3 cups all-purpose flour plus more for surface
1 tablespoon baking powder
1 teaspoon salt
1/2 teaspoon baking soda
3/4 cup (1 1/2 sticks) chilled unsalted butter, cut into 1/4″ cubes
1 cup plus 2 tablespoons buttermilk
2 teaspoons finely grated lemon zest
1 teaspoon vanilla paste or extract
2 to 3 tablespoons heavy cream
2 tablespoons raw sugar

1. Preheat the oven to 400 degrees and line a baking sheet with silicone, parchment or aluminum foil.
2. In a food processor, combine the sugar and lavender, and process until the lavender is finely chopped.
3. Add the flour, baking powder, salt and soda. Pulse on and off 3 to 4 times to mix.
4. Add the butter, and process until the butter is the size of a pea.
5. Combine the buttermilk, zest, and vanilla in a measuring cup.
6. With the machine running add the buttermilk mixture, stopping when the mixture begins to come together.
7. Transfer to a lightly floured surface; knead until dough forms, about 5 turns.
8. Pat into a 10×6″ rectangle. Halve dough lengthwise. Cut each half crosswise into 4 squares. Cut each square diagonally in half into 2 triangles, and set onto the prepared baking sheet. Brush with cream, sprinkle with sugar, and bake 12 to 15 minutes, until golden brown. Serve with butter and jam.

Wheat Berry Salad with Tangerine Vinaigrette
Serves 6
An easy way to incorporate wheat berries into your diet is to cook them all, then pack into 1 or 2 cup portions in zip-lock bags and freeze them. They defrost rapidly in the microwave, so you can be ready to use them whenever you like.

2 cups wheatberries
1/2 cup finely chopped celery
3 tangerines, peeled, segmented and chopped
1/2 cup dried cranberries
2 apples, cored, and finely chopped
1 cup toasted walnuts or pecans
1/4 cup orange juice
1/4 cup red wine vinegar
2 tablespoons honey
1 tablespoon Dijon mustard
1/2 cup canola or vegetable oil
Salt and pepper

1. Bring 7 cups of salted water to a boil. Simmer the wheat berries for 45 minutes, until barely tender.
2. Cool the wheatberries, and put into a large bowl.
3. Add the celery, tangerines, cranberries, apples, and nuts.
4. In a small bowl, whisk together the juice, vinegar, honey, mustard, and oil. Season with salt and pepper.
5. Pour some of the dressing over the wheatberries, and toss to coat. Serve at room temperature.

Wheat Berry Oatmeal Breakfast Porridge
Serves 4

1¼ cups old-fashioned rolled oats
½ cup raisins
2 cups milk
⅛ teaspoon salt
1 cups Cooked Wheat Berries
2 tablespoons brown sugar
1 teaspoon ground cinnamon
1 cup slivered almonds, toasted
1 cup mixed berries
1/3 cup granola or muesli

1. In a 4-quart saucepan, combine the oats, raisins, milk, and salt. Bring to a boil, and cook over medium low heat until the oats begin to soften.
2. Add the wheat berries, sugar and cinnamon, cooking for another 5 minutes, stirring to prevent the mixture from sticking.
3. Serve the porridge garnished with almonds, berries, and granola.

Feature:

Strawberry Ricotta Toast
Serves 4

One multi grain baguette, sliced 1/2-inch thick
1/2 cup ricotta
2 tablespoons honey
2 cups strawberries, hulled and chopped
1 tablespoon orange juice
2 tablespoons brown sugar

1. Preheat the oven to 350 degrees, line a baking sheet with silicone, parchment or aluminum foil.
2. Roast the bread for 10 minutes.
3. While the bread is toasting, in a small bowl combine the ricotta and honey. In another bowl, combine the strawberries, orange juice and brown sugar.
4. Spread the ricotta over the warm bread, top with the berries, and serve.

Strawberry Crumble Bars
Makes 12 to 16

1 cup sugar
1 teaspoon baking powder
1/4 teaspoon salt
3 cups flour
1 cup cold butter, cut into pieces
1 egg, beaten
4 cups fresh strawberries, hulled and chopped
1/2 cup sugar
4 teaspoons corn starch

1. Preheat oven to 375. Coat the inside of a 9 x 13 pan with nonstick cooking spray.
2. In a mixing bowl, whisk together sugar, baking powder, salt, and flour.
3. Using a pastry blender, add the butter until pieces are pea sized.
4. Stir in the egg to form a crumbly dough. Pat half of the dough in an even layer in the prepared pan.
5. In a medium bowl, toss the strawberries with the 1/2 cup sugar and corn starch, then spread the strawberry mixture on top of the dough in the pan. Crumble the remaining dough evenly over the strawberry layer. Bake 45-50 minutes, or until lightly browned.
6. Cool before cutting into squares.

Recipes Provided By:
Diane Phillips www.dianephillips.com and www.cucinadivina.blogspot.com

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