Archive for September, 2015

FMB10-1-15

Farmers’ Market Box 10-1-15

Cauliflower – Life’s a Choke Farm
CeleryBlack Sheep Produce
Hydroponic Butter LettuceGo Green Agriculture
ShallotsWeiser Family Farm
Warren PearsFrog Hollow Farm
Ruby Crescent Fingerling PotatoesWeiser Family Farm
Japanese Sweet Potatoes Kong Thao
Red RadishesBlack Sheep Produce
Delicata SquashTutti Frutti Farms
Hon Shimeji (Brown Beech) Mushrooms – Hokto Kinoko Company

Organic Juicing Bag:

Persian Cucumbers – Beylik Family Farm
Jalapeno PeppersJF Organic Farms
PomegranateRancho Del Sol
Flavor Treat PluotsFrog Hollow Orchard
Fennel – Cal Organics

Farmer’s Choice:

Sweet Scarlet GrapesKen’s Top Notch Produce
Blistered Almonds – Fat Uncle Farms

Feature: Pomegranate Power
Tsuru Noko “Chocolate” PersimmonsPenryn Orchard

Catalina Offshore catch of the week: Opah


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

Jalapeno Business
1 Cucumber
1/2 Jalapeno

Sweet Green Licor
1/2 Fennel Bulb
1 Cucumber
2 Each Pluots – Pits Removed

Don’t Take it for Granate
1 Fennel bulb
1 Jalapeno
2 Pluots – Pits Removed
Pomegranate arils, for garnish

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

Brown Beech Mushroom Frittata
Serves 4
Brown Beech mushrooms should always be eaten cooked; check out the Specialty Produce App for more information.

2 tablespoons extra virgin olive oil
2 garlic cloves, minced
1 medium shallot, finely chopped
1 package brown beech mushrooms, cleaned, and coarsely chopped
1 1/2 teaspoons salt
1/2 teaspoons freshly ground black pepper
6 large eggs
1/2 teaspoon Tabasco or Frank’s Hot Sauce
2 tablespoons water
1/4 cup finely chopped chives, or scallions for garnish (optional)

1. Preheat the oven to 350 degrees. In a large non-stick skillet, heat the oil over medium high heat and saute the garlic and shallot for 2 minutes, until the shallot begins to soften. Add the mushrooms, salt, pepper, and saute until the mushrooms begin to color, and the liquid in the pan begins to evaporate.
2. In a mixing bowl, whisk together the eggs, hot sauce and water. Pour over the vegetables in the pan, and shake to distribute the eggs in the pan.
3. When the bottom of the frittata appears to be, set put the frittata into the oven and bake for 5 minutes, until the eggs are just set in the middle. Let the frittata rest for 5 minutes, before cutting into wedges and serving.
Cook’s Note: I don’t prepare this with cheese, since the mushrooms have such a strong flavor, but if you would like to sprinkle cheese on top before baking, I would recommend a mild cheese like Havarti, or mozzarella, or Monterey Jack.
4. Serve the fruittata with the Warren Pear Salad for a delicious meatless Monday.

Warren Pear Salad
Serves 4

For the Pears
2 Warren pears, cored, and cut into 8 wedges
1/2 cup raw sugar

1. Preheat the oven to 400 degrees, and line a baking sheet with silicone or parchment.
2. Dip the cut sides of the pears into the raw sugar, and lay on the baking sheet in one layer.
3. Roast for 10 to 15 minutes, until the pears begin to turn golden. Allow to cool and set aside.

For the Dressing
1/4 cup rice vinegar
1/4 pear nectar
2 tablespoons sugar
2 tablespoons finely chopped shallot
1 teaspoon Dijon mustard
2/3 cup vegetable or canola oil
Salt and pepper

1. In a mixing bowl, whisk together all the ingredients, until emulsified. Season with salt or pepper if needed. The dressing will keep refrigerated for up to 5 days.

To Assemble
One head butter lettuce, washed, spun dry and separated into leaves
4 red radishes, scrubbed, and thinly sliced
Roasted Warren Pears (see preceding recipe)
1/2 cup crumble blue cheese
1/2 cup toasted walnuts or pecans
Pear Vinaigrette (see preceding recipe)

1. Arrange lettuce leaves on salad plates.
2. Top with some of the blue cheese and walnuts, then drizzle with the dressing.

Crab Imperial Stuffed Delicata Squash
Serves 4
A nice side dish to try this fall, you can substitute chicken for the crab if you would like; the sweetness of the squash is a great balance for the savory filling. For a meatless filling, substitute cooked rice, or farro for the crab.

One Delicata Squash, halved lengthwise, and seeded
1/4 cup extra virgin olive oil
Salt and pepper
3 tablespoons unsalted butter
1/4 cup finely chopped shallot
2 ribs celery, finely chopped
2 teaspoons Old Bay Seasoning
8 ounces lump crabmeat
1/2 to 3/4 cup mayonnaise
1 tablespoon Worcestershire sauce
1/2 teaspoon Tabasco
2 cups crushed Ritz crackers or saltines

1. Preheat the oven to 400 degrees, and line a baking sheet with silicone, aluminum foil, or parchment.
2. Rub the inside of the squash with some of the olive oil, and sprinkle liberally with salt and pepper.
3. Roast for 30 minutes, or until the squash is tender when pierced with the tip of a paring knife. Turn the squash over and allow to cool a bit.
4. While the squash is roasting, melt the butter in a large skillet, and saute the shallot, celery, and Old Bay for 3 to 4 minutes, until the celery begins to soften.
5. Transfer to a bowl, and allow to cool. Add the crab, mayonnaise, Worcestershire, Tabasco and cracker crumbs, stirring to blend. Taste for seasoning and adjust.
6. Mound the filling into the squash halves, and bake at 350 degrees until the filling begins to turn golden brown, about 20 minutes. Allow the squash to rest for 5 minutes, and cut each half in half, giving you 4 pieces to serve.

Red and Sweet Potato Gratin
Serves 6 to 8
The balance of the sweet and ruby crescent potatoes makes a lovely gratin to serve with roasted poultry, seafood, or meats.

1 Japanese sweet potato, scrubbed, and sliced into 1/2-inch slices
1 pound Ruby Crescent potatoes, scrubbed and cut into 1/2-inch slices
1 1/2 cups whole milk
1 cup heavy cream
1 clove garlic, minced
2 shallots, finely chopped
2 teaspoons finely chopped fresh thyme
6 drops Tabasco
1 1/2 cups finely shredded Gruyere or imported Swiss cheese
1/4 cup finely grated Parmigiano Reggiano

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 large skillet, heat the potatoes, milk, cream, garlic, shallots, thyme, Tabasco, and cook 5 to 6 minutes, until the vegetables are almost done; they will be firm, but a knife will pierce them easily.
3. Transfer the vegetables to the prepared pan, and sprinkle with the cheeses.
4. Bake the gratin for 30 to 40 minutes, until the sauce is bubbling and the cheeses are golden brown. Allow to rest for 5 to 10 minutes before serving. (Great with grilled meats, chicken, or seafood)

Loaded Roasted Cauliflower Soup
Serves 6

1/3 cup extra virgin olive oil
1/2 cup shallots finely chopped
1 cauliflower, cored, and cut into florets (make sure they are the same size, to cook evenly—we’ll be pureeing the soup, so it doesn’t matter what they look like as long as they are uniform in size)
Salt and pepper
2 tablespoons unsalted butter
2 garlic cloves, minced
2 teaspoons fresh thyme, minced
6 cups chicken or vegetable broth
1 cup finely shredded sharp white cheddar cheese (plus more for garnish)
1 cup finely shredded mild orange cheddar (plus more for garnish)
Few drops of Tabasco
6 strips bacon, cooked crisp and crumbled
1/2 cup sour cream, for garnish (optional)
1/4 cup finely chopped chives, for garnish (optional)

1. Preheat the oven to 400 degrees, and line baking sheet with silicone, parchment or aluminum foil.
2. Arrange the cauliflower and shallot on the baking sheet, and toss with the oil, salt and pepper. Roast for 15 to 20 minutes, until the cauliflower begins to color and is crisp/tender.
3. Set aside.
4. In a large Dutch oven, heat the butter, and saute the garlic and thyme for 1 minute. Add the cauliflower mixture from the baking sheet, and stir to blend.
5. Add the broth, and bring to a boil. Cook the mixture for 10 minutes. The cauliflower should be falling apart. Using an immersion blender, puree the soup. Remove the soup from the heat, and add the cheeses and Tabasco, stirring to melt the cheeses.
6. Taste for seasoning and add salt if needed.
7. Serve the soup garnished with additional cheese, crumbled bacon, sour cream and chives.

Farmers’ Choice:

Chicken Tortellini Salad with Red Grapes
Serves 8 to 10

1 cup snow peas, strings removed
Three 10-ounce packages fresh cheese tortellini, cooked for 3 minutes in boiling salted water and drained thoroughly
2 tablespoons olive oil
3 cups bite-size pieces of cooked chicken
6 scallions (white and tender green parts), thinly sliced
1 cup chopped celery
1 European cucumber, cut into 1/2-inch dice
2 cups seedless red grapes
1/2 cup golden raisins, chopped
Two 6-ounce jar marinated artichokes, drained, reserving the marinade, and chopped
1 1/2 cups mayonnaise
1/2 cup freshly grated Parmesan cheese
1/4 cup fresh lemon juice

1. Microwave the snow peas on High or plunge into boiling water for 1 minute. Shock in ice water, pat dry, and cut in half on the diagonal.
2. Cool the pasta.
3. Add the chicken, scallions, snow peas, celery, cucumber, grapes, raisins, and artichokes to the pasta and toss to blend.
4. In a medium-size bowl, whisk together the mayonnaise, Parmesan, lemon juice, and 1/4 to 1/2 cup of the reserved artichoke marinade, to your taste, until blended. Pour some of the dressing over the salad and stir to blend.
Do-Ahead: At this point, you can cover and refrigerate for up to 2 days. Remove from the refrigerator 30 minutes before serving.)
5. Just before serving, toss the remaining dressing with the salad and serve over the spinach salad.

Chocolate Almond Biscotti
Makes about 40

2 Cups all-purpose flour
½ cup Dutch processed cocoa powder
1 Tablespoon instant espresso powder
½ teaspoon baking powder
¾ teaspoon salt
½ cup butter, salted, room temperature
½ cup sugar
½ cup dark brown sugar, packed
2 eggs
1 teaspoon vanilla
1 cup chopped dry roasted salted almonds
1 cup milk chocolate chips

1. Preheat oven to 350 degrees. Line the baking sheet with parchment or silicon pan liner.
Stir together flour, cocoa powder, espresso powder, baking powder and salt.
2. In a large mixing bowl, beat butter and sugar until light and fluffy.
3. Scrape down bowl; add eggs, one at a time. Add vanilla and beat until light and fluffy again, approx. 2 minutes. Scrape down bowl.
4. Add flour mixture slowly, mixing till combined.
5. Add chopped nuts and chocolate chips. Mix until just combined.
6. Divide dough in half and roll each piece into a 12-inch cylinder. Pat down cylinder to 1 inch thick and 2 inches wide.
7. Bake for 30 minutes.
8. Remove baking sheet from oven and let cool at least 15 minutes. You can let them cool for hours at this point if you run out of time and continue later, or you can freeze the cooled logs for a later date.
9. With a long serrated knife, cut each log into ¾ slices. Stand slices onto prepared baking pan, 1 inch apart. Cookies can lie down flat onto the baking sheet, but I feel you get a nicer bake upright.
10. Bake 15 to 20 minutes more. Cookies should not be soft.

Feature:

Persimmon Muffins
Makes about 24

2 teaspoons baking soda
1 cup persimmon pulp
1/2 cup (1 stick) unsalted butter
1 cup granulated sugar
2/3 cup firmly packed dark brown sugar
2 large eggs
2 teaspoons lemon juice
2 teaspoon vanilla paste or vanilla extract
2 cups all-purpose flour
1 teaspoons baking powder
1 teaspoon salt
1 teaspoon ground cloves
1 teaspoon ground cinnamon
1/4 teaspoon freshly ground nutmeg
1 cup chopped walnuts (or pecans or macadamia nuts)
3/4 cup golden raisins

1. In a large bowl, stir together the baking soda and the persimmons, set aside.
2. In the large bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugars.
3. Add the eggs, one at time, beating after each addition. Stir in the lemon juice and vanilla and beat until well combined.
4. Stir in the persimmon mixture, and then stir in the remaining ingredients, beating on low speed until combined.
5. Using a portion scoop, fill the muffin tins 3/4 full. Bake for 20 minutes, until a skewer or toothpick inserted into the center comes out with a crumb or two attached.
6. Transfer to wire racks to cool for 10 minutes, and then remove from the muffin tins and serve warm or at room temperature.
7. The muffins will keep stored airtight in the fridge for up to 3 days, or they freeze well for about 1 month. Defrost and reheat in a 300 degree oven for about 10 minutes.

@Diane Phillips www.dianephillips.com www.cucinadivina.blogspot.com
Follow me as I travel Italy for the next 5 weeks 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!

FMB924

Farmers’ Market Box 9-24-15

King Trumpet Mushrooms – Hokto Farm
Pickling CucumbersBlack Sheep Produce
Red Dandelion GreensBe Wise Ranch
Italian ParsleyBe Wise Ranch
Green Leaf LettuceBlack Sheep Produce
Walla Walla OnionsMilliken Family Farm
Shinko Asian PearsKen’s Top Notch Produce
Shishito PeppersWeiser Family Farm
Mini Bell Peppers Kong Thao Farm
Rhubarb – Trevino Farms
Hubbard SquashSuzie’s Farm

Organic Juicing Bag:

Baby CarrotsJF Organic Farms
BasilBe Wise Ranch
Bearss LimesRancho Del Sol
Valencia OrangesStehly Family Farms
Red Beets – Lakeside Organic Gardens

Farmer’s Choice:

Kaffir LimesRancho Del Sol
WatermelonJF Organic Farms
Warren PearsFrog Hollow Orchard

Feature: Pomegranate Power
PomegranatesKoral’s Tropical Fruit Farm

Catalina Offshore catch of the week:


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

Drop the Beet
3 Oranges
1 Beet
3 Carrots

Orange You Glad We Dropped the Beet
3 Oranges
5 Carrots
5 Basil Leaves

Sweet Shock
1/2 Beet
1 Orange
5 Carrots
1 Lime

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

Braised Red Dandelion Greens
Serves 4
A great way to prepare any green, these are delicious on baguettes, with buratta or fresh mozzarella, or served as a side dish with grilled anything.

1/4 cup extra virgin olive oil
3 garlic cloves, sliced
1 bunch red dandelion greens, washed, tough stems removed, and cut into 1/2-inch ribbons
Salt and pepper

1. In a large skillet, heat the oil, and sauté the garlic, to flavor the oil, about 1 minute.
2. Add the greens, and toss to coat, seasoning with salt and pepper. Simmer the greens for 10 minutes, until they are tender. Serve warm.

Rhubarb, Asian Pear Chutney
Makes about 2 1/2 cups
A small batch sauce to serve with salty cheeses on baguettes, or to simmer with chicken or pork tenderloins.

1/4 cup vegetable oil
1/2 cup finely chopped onion
1 Asian pear, peeled, cored and finely chopped
1 1/4 cups rhubarb, washed, and finely chopped
1/2 teaspoon dried ginger
1/4 teaspoon ground cinnamon
1/2 cup sugar
1/4 cup rice vinegar

1. In a saucepan, heat the oil, and sauté the onion and pear together until the onion is softened.
2. Add the remaining ingredients, and bring to a boil.
3. Simmer for 45 minutes, stirring occasionally, until the chutney is thickened. Cool, and refrigerate for up to 3 weeks.

Roasted King Oyster Mushroom Sliders
Makes 2 to 4

1/2 pound king oyster mushrooms, cleaned, and sliced into 1/2-inch thick slices
1/4 cup vegetable oil
1/4 cup soy sauce
2 garlic cloves, minced
2 tablespoons rice wine (Mirin)
Slider buns
1 cup mayonnaise
A few slices of Walla Walla onion
A few leaves of green leaf lettuce

1. Preheat the oven to 400 degrees, and line a baking sheet with aluminum foil, parchment or silicone. Lay the mushroom slices on the baking sheet.
2. In a small bowl, whisk together the oil, soy sauce, garlic and rice wine.
3. Pour over the mushrooms, and toss to coat.
4. Roast the mushrooms for 10 to 15 minutes, until they are tender, and beginning to get some color.
5. Remove from the oven, and transfer the mushrooms to the slider buns.
6. Pour the juice from the mushrooms into the mayonnaise, and whisk together. Taste the “aioli” for seasoning, and spread on the mushrooms.
7. Add some onion and lettuce, and serve warm.

Small Batch Dill Pickles
Makes 2 cups

3/4 cups distilled white vinegar
2 tablespoons sugar
2 teaspoons coarse salt
1/2 teaspoon mustard seeds
1/2 teaspoon coriander seeds
1/2 teaspoon dill seeds
1 cup hot water
4 pickling cucumbers, sliced 1/4 inch thick
1/3 cup coarsely chopped dill
3 garlic cloves, coarsely chopped

1. In a large, heatproof measuring cup, combine the vinegar, sugar, salt, mustard seeds, coriander seeds and dill seeds with the hot water and stir until the sugar and salt are dissolved. Cool the mixture, and set aside.
2. In a large bowl, toss the cucumbers with the dill and garlic.
3. Put the cucumbers into two 1-pint jars, and pour the brine over the pickles in the jars.
4. Turn the pickles in the jars a few times, and refrigerate the pickles overnight, stirring once or twice. Serve cold.
5. The pickles can be refrigerated for up to 1 week.

Roasted Hubbard Squash Pasta
Serves 4

1 Hubbard Squash
3 tablespoons extra virgin olive oil
1 1/2-inch thick slice pancetta, cut into fine dice
1/2 cup finely chopped Walla Walla Onion
1/2 cup Asian pear, peeled, cored and cut into 1/2-inch dice
1/4 cup chicken or vegetable broth
1/4 cup heavy cream
Salt and pepper
1/2 cup grated Parmigiano Reggiano cheese
1 pound farfalle pasta, cooked 3 minutes short of al dente, saving some of the pasta water

1. Preheat the oven to 400 degrees. Cut the squash in half (they are next to impossible to peel) and scoop out the seeds. Line a baking sheet with aluminum foil, parchment or silicone, lay the squash cut side down, and roast for 35 to 45 minutes, until the squash is tender when a paring knife is inserted into the flesh. Remove from the oven and set aside until cool enough to handle.
2. While the squash is roasting, prepare the sauce ingredients.
3. In a large saucepan, heat the oil, and sauté the pancetta until it is crispy. Add the onion and pear, and sauté until the onion is fragrant. Add the broth and cream, and bring to a boil. Taste for seasoning and adjust. When the squash is cool enough to handle, scoop it out of its skin, and add to the simmering sauce, mashing any large pieces, so that the sauce is smooth with bits of the squash in it.
4. When the pasta is ready, drain it, reserving some of the water, and add to the skillet, tossing the pasta in the simmering sauce. Stir in 1/4 cup of the cheese, and toss again. If the sauce appears dry, add some of the pasta water to it. Serve garnished with some of the remaining cheese.

Italian Parsley

Italian parsley is what I call a “neutralizer”, if you have a sauce or soup that has flavor that is harsh, you can add parsley to it to tone down and neutralize some of the flavor, this is particularly important with wine reductions, and citrusy sauces. To store parsley, wash it and spin it dry. If storing in the refrigerator place in a tall glass filled 1/2 way with water, and cover with a loose plastic bag. The parsley should last for at least 10 days. To store in the freezer, wash and spin dry, roughly chop, and put into a zip-lock bag with a paper towel to absorb extra moisture. Use it right from the bag; it will retain its beautiful color.

Parsley Pesto
Makes about 2 cups
This is a great sauce over pasta, on toasted baguettes with some buratta or fresh mozzarella, or add a bit more olive oil to it, and use it as a steak sauce, or a sauce over grilled chicken or meats.

1 cup packed Italian parsley leaves
1 cup walnuts
2 garlic cloves
1/2 cup grated Parmigiano Reggiano cheese
1 tablespoon capers in brine, drained
1/2 to 2/3 cup extra virgin olive oil
Salt and pepper to taste

1. In a food processor or blender, combine all the ingredients except the oil, pulsing to break up the nuts, and parsley.
2. With the machine running at 1/2 cup of the oil, and add more if needed. This should be a paste, not a runny pesto. Season with salt and pepper if needed.
3. Remove from the machine and pour into an airtight container, spooning 1 to 2 tablespoons of the oil over the top of the pesto, to preserve its green color.
4. Refrigerate for up to 1 week, freeze for up to 3 months.

Lemon Parsley Garlic Butter
Makes about 1 1/2 cups
I call this “awesome sauce”; great melted over grilled seafood, or chicken, it is terrific in baked potatoes, or over vegetables. Keep it in your freezer for up to 6 months.

1 cup unsalted butter, softened
1/2 cup packed parsley leaves
4 garlic cloves
Grated zest of 1 lemon
Juice of 1 lemon
6 dashes Tabasco or Frank’s Hot Sauce

1. In a food processor, combine all the ingredients, and process until the parsley and garlic are minced. Form the butter into a log on a sheet of plastic wrap.
2. Store in a zip-lock bag in the refrigerator for up to 1 week or in the freezer for 6 months.

Shishito Pepper Con Queso
Serves 6 to 8 (or 2 frat boys)
An old standby livened up with Shishito peppers; it’s a great snack for Sunday football games.

2 tablespoons unsalted butter
1 tablespoon canola or vegetable oil
1 clove garlic, minced
½ cup finely chopped sweet yellow onion
1/4 cup finely chopped Shishito peppers (seeds removed)
½ teaspoon ground cumin
½ chipotle chili finely chopped, with ¼ teaspoon adobo sauce
½ cup finely chopped canned tomatoes, drained
1/2 cup milk
2 cups finely shredded Monterey Jack cheese
2 cups finely shredded mild cheddar cheese
Tortilla chips for dipping

1. In a saucepan heat the butter and oil, and sauté the garlic, onion, peppers, cumin and chili for 2 to 3 minutes until the mixture is fragrant, and the vegetables are softened.
2. Add the tomatoes, and bring to a boil. Add the milk, and simmer 1 minute.
3. Remove from the heat and add the cheeses, stirring until they are melted. (the ambient heat in the pan should melt the cheeses, if not set on very low heat until the cheeses are melted)
4. Season with salt and hot sauce to taste. Serve warm in a fondue pot with chips for dipping.

Shishito Pepper Poppers
Serves 8
These little bites are perfect to serve while watching the game, or as part of a grazing menu.

1/4 cup unsalted butter
½ cup finely chopped sweet yellow onion
¼ cup finely chopped red bell pepper
1/3 cup finely chopped Shishito pepper
1 cup corn kernels, either fresh, or frozen and defrosted
One package Jiffy corn bread mix
1/4 cup milk
1/3 cup sour cream
1/4 cup mayonnaise
6 shakes hot sauce, or Tabasco
2/3 cups shredded mild cheddar cheese
1/3 cup shredded pepper jack cheese

1. Coat the inside of 24 mini-muffin tins with non-stick cooking spray and coat the inside of 24 mini muffin tins with non-stick cooking spray.
2. Melt the butter in a large skillet add the onion, peppers, and corn to the skillet, and sauté until the onion and peppers are softened.
3. Transfer the mixture to the mixing bowl and allow to cool.
4. Add the remaining ingredients to the corn mixture in the bowl, and stir until blended.
5. Using a small scoop, fill the muffin cups 3/4 full.
6. Bake for 20 to 25 minutes until the “muffins” are puffed and golden, and set in the middle.
7. Remove from the oven, allow to cool for 5 minutes, then serve warm.

Farmers’ Choice:

Braised Chicken and Warren Pears
Serves 4

2 tablespoons unsalted butter
2 tablespoons extra virgin olive oil
1 Walla Walla onion, finely chopped
1/2 teaspoon ground ginger
2 Warren pears, peeled, cored, and sliced into quarters
4 chicken breast halves, skin and bones removed
Salt and pepper
1/2 cup chicken broth
1/2 cup pear nectar

1. Melt 1 tablespoon of the butter with 1 tablespoon of oil, and sauté the onion with the ginger for 2 to 3 minutes, until the onion is softened. Add the pears, and sauté for 2 to 3 minutes, until the pear begins to soften just a bit. Set aside.
2. In another skillet, melt the remaining butter and oil over medium high heat. Season the chicken with salt and pepper and sauté until the chicken is browned on all sides.
3. Add the broth and nectar, scraping up any browned bits on the bottom of the pan. Add the pear mixture to the pan, cover, and simmer for 8 minutes, until the chicken is cooked through and registers 165 on an instant read meat thermometer.
4. Remove the chicken from the sauce with the pears to a serving dish, covering with aluminum foil. Boil the juices in the pan, until they are reduced by 1/2. Spoon the juices over the chicken and pears, and serve.
Cook’s Note: This is delicious served with polenta, mashed potatoes or noodles.

Kaffir Lime Soy Butter
Makes about 1 1/2 cups

1 cup unsalted butter, softened
1/4 cup kaffir lime zest
3 tablespoons soy sauce
2 garlic cloves, minced

1. In a food processor, process the ingredients until smooth.
2. Form into a log on plastic wrap and put into a zip lock bag, and refrigerate for 1 week, or freeze for up to 6 months.
3. Use the butter over vegetables, to stir fry, or melted over grilled meats, chicken or seafood.

Feature:

Pomegranate Salad
Serves 4

1 head green leaf lettuce, washed and spun dry
2 cups pomegranate arils
1 cup finely cubed Asiago cheese (you want a milder cheese here, so a mild cheddar will work)
1 cup finely chopped celery
1 cup chopped toasted pecans
1/4 cup balsamic vinegar
1/2 cup extra virgin olive oil
Salt and pepper

1. Arrange the lettuce on a serving platter, or in a large serving bowl.
2. In a mixing bowl, toss together the pomegranate arils, cheese, celery, and pecans.
3. In a small bowl, whisk together the vinegar, oil, salt and pepper.
4. Drizzle some of the dressing over the lettuce, and the pomegranate mixture. Mound the pomegranate salad over the lettuce, and serve.

Farro Salad with Pomegranates
Serves 6

2 cups pearled farro (they sell it at Specialty Produce)
1/2 cup finely chopped onion
1/2 cup finely chopped red dandelion greens, or other green
1 cup pomegranate arils
1/4 cup rice vinegar
2 garlic cloves, minced
1/4 cup finely chopped Italian parsley
1/2 cup extra virgin olive oil

1. In a saucepan bring 2 quarts of salted water to a boil, and cook the farro for 20 minutes, until tender. It’s best to undercook it since it will be in a salad and the acid in the dressing will break down the farro after a few days. Drain the farro and set aside to cool a bit.
2. Once the farro is cool, add the onion, dandelion greens, and arils. In a small bowl, whisk the vinegar, garlic, parsley, and oil. Season with salt and pepper. Toss the salad with some of the dressing, and serve at room temperature. The salad will keep in the refrigerator for up to 3 days.

@Diane Phillips www.dianephillips.com www.cucinadivina.blogspot.com
Follow me as I travel Italy for the next 6 weeks 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!

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