Archive for October, 2015

FMB102215

Farmers’ Market Box 10-29-15

Granny Smith ApplesFair Hill Apple Farm
Taiwanese Flat Cabbage Kong Thao Farm
Yellow CarrotsWeiser Family Farm
Rainbow ChardBe Wise Ranch
Sonoran GarlicMilliken Family Farm
Key LimesKoral’s Tropical Fruit Farm
Shinko Asian PearsKen’s Top Notch Produce
Golden Russet Bosc PearsPenryn Orchard
Anaheim PeppersTutti Frutti Farms
Daikon Radish Kong Thao Farm
Butternut SquashRutiz Family Farms

Organic Juicing Bag:

Sweet Scarlet GrapesKen’s Top Notch Produce
Dandelion GreensBe Wise Ranch
Pineapple GuavasKoral’s Tropical Fruit Farm
Carrots – Cal Organics
Fennel – Lakeside Organic Gardens

Farmer’s Choice:

Medjool DatesMilliken Family Farm
Bartlett Pears – Has Apple Farm

Feature: Caramel Apple Kit
Pink Lady ApplesFair Hill Apple 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

Trick or Sweets
1 Handful of Grapes
1 Pineapple Guava
2 Carrots

Green Potion
¼ Fennel Bulb
¼ Bunch of Dandelion Greens
2 Pineapple Guavas

Witches Brew
2 Handfuls of Grapes
½ Bunch of Dandelion Greens
3 Carrots
¼ Fennel Bulb

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

Daikon & Asian Pear Slaw
Serves 6
This is a great slaw to serve with grilled pork tenderloins, chicken, or seafood.

1 cup daikon, cut into julienne
2 cups flat cabbage, thinly sliced
2 Asian pears, peeled, cored and cut into julienne
1 yellow carrots, grated
1/4 cup rice vinegar
1 garlic clove, minced
2 tablespoons sugar
2 tablespoons sesame oil
Few drops Sriracha
1/3 cup canola or vegetable oil

1. Combine the daikon, cabbage, pears, and carrots in a salad bowl.
2. In a small mixing bowl, whisk together the vinegar, garlic, sugar, sesame oil, Sriracha, and canola oil until blended. Pour over the slaw, and toss to coat.

Pasta with Butternut Squash and Rainbow Chard
Serves 6
This is one of my favorite recipes using winter squash and greens. It’s loaded with delicious nuggets, and the sauce can be roasted ahead of time.

1 butternut squash, peeled, seeded, and cut into bite-sized chunks
1 large onion, coarsely chopped
One bunch rainbow chard, tough stems removed, and cut into 1/2-inch ribbons
1/3 cup packed fresh basil leaves, coarsely chopped
1/4 cup fresh sage leaves coarsely chopped
5 garlic cloves, coarsely chopped
1/3 cup extra-virgin olive oil
1/4 teaspoon red pepper flakes
1 tablespoon brown sugar (light or dark)
Salt and fresh-ground black pepper
1 pound farfalle pasta, cooked 3 minutes short of al dente
1/2 cup half-and-half
1 to 1-1/2 cups (about 6 ounces) shredded Asiago cheese

1. Preheat the oven to 400 degrees, and line a baking sheet with parchment, silicone baking liner, or aluminum foil. In a large bowl, combine the squash, onion, chard, basil, sage, garlic, oil, red pepper, brown sugar, salt and pepper. Toss to coat, and spread onto the baking sheet in 1 layer.
2. Roast for 20 to 25 minutes, turning once or twice, until the squash is tender and the greens begin to get a bit of char on the edges. Remove from the oven and transfer to a large bowl. (At this point, you can cool and refrigerate the vegetables, reheat in a skillet before serving).
3. When the pasta is cooked, drain and save some of the pasta the pasta water. Add the pasta to the vegetables in the bowl, pour in the 1/2 and 1/2 and half of the cheese, tossing to create a creamy sauce.
4. Add more pasta water if necessary, the squash should dissolve, and color the sauce. Season with salt and pepper, and serve garnished with the remaining cheese.

Spiced Apple and Pear Muffins
Makes 12 muffins

3/4 cup vegetable oil
1 cup sugar
1 large egg
1 teaspoon vanilla paste or extract
2 cups unbleached all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
2 medium-size Granny Smith apples, peeled, cored, and finely chopped
1 Golden Russet Pear, peeled, cored, and finely chopped
1/2 cup chopped pecans or walnuts (optional)

1. Preheat the oven to 350°F. Line 12 muffin cups with paper liners or coat with nonstick cooking spray.
2. In a large bowl, stir together the oil, sugar, egg, and vanilla until blended.
3. Add the flour, baking soda, cinnamon, and nutmeg and stir until the mixture begins to come together.
4. Add the apples and nuts, and continue to mix until incorporated into the batter.
5. Scoop 1/3 cup of the batter into each muffin tin Bake until golden and a skewer inserted in the center comes out clean or with a few crumbs adhering to it, 20 to 25 minutes. Serve warm.

Asian Chicken Salad
Serves 6

2 cups cooked chicken, shredded or cut into thin strips
2 cups flat cabbage, thinly sliced
2 yellow carrots, julienned or grated on the large holes of a box grater
1/2 small red onion, thinly sliced
1 Asian pear, peeled, cored, julienned or grated on the large holes of a box grater
2 scallions, thinly sliced
2 tablespoons freshly minced cilantro
2 tablespoons chopped cashews
4 ounces thin rice noodles, cooked and cooled
2-3 tablespoons soy sauce
1 garlic clove, minced
1/4 cup rice wine vinegar
1 teaspoon fresh lime juice
2 teaspoons honey
1-3 teaspoons Sriracha or other hot pepper sauce

1. In a large salad bowl, combine the chicken, cabbage, carrots, red onion, pear, scallions, cilantro, cashews, and noodles.
2. In a small bowl, whisk together the soy sauce, garlic, vinegar, lime juice, honey, and Sriracha. Taste for seasoning, and adjust. Pour over the salad, and toss to combine. Serve immediately.

Key Lime Pie
Serves 6 to 8

For the Crust
1 1/2 cups finely ground graham cracker crumbs
3 tablespoons granulated sugar
pinch salt
1/2 cup unsalted butter, melted

1. Combine graham crumbs, sugar and salt in a medium bowl and stir until mixed.
2. Add butter and stir until crumbs are evenly coated.
3. Press crumbs into the bottom and up the sides of a standard 9-inch pie dish.
4. Bake crust until lightly browned, about 10 minutes. Set on cooling rack while you prepare filling.

For the Filling
1 1/2 tablespoons finely grated key lime zest
3 large egg yolks
1 14-ounce can sweetened condensed milk
2/3 cup key lime juice

1. Beat zest and egg yolks with an electric mixer until pale and thick, about 5 minutes.
2. Add sweetened condensed milk and beat until thickened again, about 3 minutes more. Whisk the juice into the yolk mixture until combined.
3. Pour into the crust and bake pie for another 10 minutes, until set but not browned on top at all.
4. Cool the pie completely.

For the Topping
1 cup heavy whipping cream
2 tablespoons sugar, to taste

1. In a medium bowl, beat cream and sugar until soft peaks are formed.
2. Spread over top of chilled pie. Ideally, pie should be chilled at least another 2 to 3 hours with the cream on top, so that it can fully set before sliced.

Margaritaville Grilled Chicken
Serves 6

1/4 cup olive oil
1/2 cup orange juice
1/4 cup fresh key lime juice
1/4 cup gold tequila
1/2 teaspoon ground cumin
1 canned chipotle chile in adobo sauce
1/4 cup packed fresh cilantro, plus extra for garnish
6 skinless, boneless chicken breast halves, tenders removed (use for another purpose)
2 limes, thinly sliced, for garnish
1 or 2 oranges, thinly sliced and any seeds removed, for garnish

1. In a food processor or blender, combine the oil, juices, tequila, cumin, chipotle, and cilantro and process until smooth.
2. Put the chicken in a zipper-top plastic bag, pour in the marinade, seal the bag, and turn the chicken to coat.
3. Do-Ahead: At this point, refrigerate for at least 4 hours or overnight. Bring to room temperature before continuing.
4. Build a hot charcoal fire preheat a gas grill, or grill pan, or the broiler for 10 minutes. Drain the chicken and pat dry.
5. Grill or broil on a baking sheet lined with aluminum foil or a silicone liner until cooked through and golden brown, about 3 minutes per side.
6. Do-Ahead: At this point, you can let cool, cover, and refrigerate for up to 2 days.
7. Serve, hot, warm, cold, or at room temperature, garnished with chopped cilantro, lime and orange slices.

Southwestern Rice
Serves 6 to 8

2 tablespoons vegetable oil
½ cup chopped onion
2 garlic cloves, minced
1 Anaheim chile, cored, seeded, and finely chopped
½ teaspoon ground cumin
1 ½ cups long grain rice
1 cup Bloody Mary Mix, or spicy tomato juice (use regular tomato juice if you would like it less spicy)
2 cups chicken broth
½ cup chopped cilantro

1. In a 3-quart saucepan, heat the oil; add the onion, garlic, chile and cumin, sautéing until the onion is softened, about 3 minutes.
2. Add the rice, and stir to coat.
3. Carefully pour in the tomato juice and chicken broth. Bring the mixture to a boil, reduce the heat to a simmer and cook, covered for 17 minutes, or until the liquid in the pan has evaporated and the rice is fluffy.
4. Fluff the rice, and garnish with cilantro before serving.

Huevos Rancheros
Serves 8 to 10
A perfect Sunday brunch casserole, it can be made ahead, and baked before serving.

8 large eggs
3/4 cup chunky salsa
3/4 cup chopped scallions (white and tender green parts)
1 1/2 cups shredded cheddar cheese
1 cup sour cream, plus extra for serving
Twelve 6-inch soft corn tortillas, torn into small pieces
2 cups Ranchero Sauce (recipe follows)
1 cup shredded Monterey Jack cheese

1. Coat a 13 x 9-inch baking dish with nonstick cooking spray.
2. In a large bowl, beat together the eggs, salsa, scallions, cheddar, and sour cream. Stir in the tortilla pieces and pour in to the prepared pan.
3. Preheat the oven to 350°F.
4. Spread 1 cup of ranchero sauce over the casserole, top with the Monterey Jack, and bake until puffed and the cheese is golden, 35 to 45 minutes.
5. Let rest for 5 minutes, and then serve with the remaining ranchero sauce, sour cream, and guacamole.

Ranchero Sauce
Makes about 5 cups
This sauce freezes well, so save some for another day. It’s great over quesadillas.

2 tablespoons vegetable oil
2 large onions, finely chopped
2 cloves garlic, minced
2 Anaheim chilies, seeded, and finely chopped
1 teaspoon ground cumin
1 teaspoon salt
2 tablespoons tequila
One 28-ounce can chopped tomatoes and their juice

1. Heat the oil in a large, deep skillet over medium-high heat; add the onion, and cook, stirring, until softened, about 3 minutes. Add the garlic, peppers, cumin, salt, and cook for 3 to 4 minutes, stirring to prevent the vegetables and spices from sticking or burning.
2. Add the tequila and allow it to reduce.
3. Add the tomatoes and bring to a boil.
4. Reduce the heat to low and simmer until the sauce is thickened, about 30 minutes. Serve warm.

Five Spice Asian Pears
Serves 6
This recipe is either for a garnish to serve around a Thanksgiving turkey, or roasted pork, or to use as a dessert. Serve the dessert with a dollop of crème fraiche.

½ cup (1 stick) unsalted butter, melted
1 ½ cups firmly packed light brown sugar
½ cup dry sherry
1 teaspoon 5 spice powder
1 cup pear nectar
1 pound Asian pears, peeled, cored and cut in half

1. In a large Dutch oven, combine the butter, sugar, sherry, spices and pear nectar.
2. Add the pears, cover, and simmer for 30 to 40 minutes, until the pears are tender.
3. Carefully remove the pears from the liquid using a slotted spoon.
4. Bring the liquid in the Dutch oven to a boil, and boil until the liquid is syrupy, about 10 minutes. Serve the pears warm or chilled, and spoon the warm syrup over the pears.

Farmers’ Choice:

Sautéed Dates with Fleur de Sel
Serves 6

1/4 cup extra virgin olive oil
10 ounces Medjool dates, pitted
Fleur de sel

1. In a large skillet, heat the oil, and saute the dates over medium heat, until they begin to soften.
2. Turn the dates onto a serving platter, and sprinkle with the fleur de Sel. Serve warm.

Date Nut Bread
Makes one loaf

2 cups chopped dates
4 tablespoons softened butter
1 teaspoon baking soda
3/4 teaspoon salt
2/3 cup brown sugar
1 cup hot brewed coffee
1 large egg
1 teaspoon vanilla paste or extract
1 tablespoon brandy
1/2 teaspoon baking powder
1 3/4 cups King Arthur Unbleached All-Purpose Flour
1 cup coarsely chopped walnuts or pecans

1. Preheat the oven to 350 degrees, and coat the inside of an 8 1/2”-by-4 1/2” loaf pan with non-stick cooking spray.
2. In a mixing bowl, combine the dates, butter, baking soda, salt, sugar and coffee.
3. Let the mixture sit for 5 minutes, to cool. Add the egg, vanilla, brandy, baking powder, flour and nuts, stirring to blend.
4. Transfer the mixture to the prepared pan, and bake for 45 to 50 minutes, until a skewer inserted into the center comes out clean.
5. Allow to cool in the pan for 10 minutes, then remove from the pan, and cool completely on a rack. The loaf will keep tightly wrapped at room temperature for 3 days, or freezes for up to 1 month.

Make Ahead Ginger Pear French Toast
Serves 8

1/4 cup (1/2 stick) unsalted butter
1 cup firmly packed light brown sugar
1 teaspoon ground ginger
6 large firm pears, peeled, cored, and sliced 1/4 inch thick
8 large eggs
1 1/2 cups heavy cream
1/2 cup granulated sugar
1/8 teaspoon ground nutmeg
2 tablespoons brandy
6 to 7 cups torn bread (Hawaiian sweet egg bread or challah work well)

1. Coat a 13 x 9-inch baking dish with nonstick cooking spray.
2. Melt the butter in a 10-inch skillet over medium heat, add 1/2 cup of the brown sugar and the ginger, and cook, stirring, until the sugar dissolves and the ginger becomes fragrant, 2 to 3 minutes.
3. Add the pears, coating them with the butter mixture, and cook, stirring occasionally, until they soften and some of their juices have evaporated, 7 to 8 minutes. Remove from the heat and pour the mixture into the bottom of the baking dish, arranging the pears in one layer.
4. In a large bowl, whisk together the eggs, cream, granulated sugar, remaining 1/2 cup of brown sugar, the nutmeg, and brandy until well combined.
5. Add the bread to the custard mixture, pressing it down into the mixture to saturate the bread. Turn the bread mixture into the prepared dish.
6. At this point, cover and refrigerate for at least 8 hours and up to 36 hours. Bring to room temperature before continuing.
Preheat the oven to 350°F. Bake the pudding until puffed, golden brown and bubbling, 45 to 55 minutes. Remove from the oven and let rest for 10 minutes before serving

@Diane Phillips www.dianephillips.com www.cucinadivina.blogspot.com
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If you haven’t joined yet, you can order a bag for next week on our FMB page!

FMB102215

Farmers’ Market Box 10-22-15

Brazilian GuavaKoral’s Tropical Fruit Farm
Mexican GuavaKoral’s Tropical Fruit Farm
Pineapple GuavasKoral’s Tropical Fruit Farm
Green Leaf LettuceBlack Sheep Produce
Walla Walla OnionsMilliken Family Farm
Warren PearsFrog Hollow Orchard
Yali PearsPenryn Orchard Specialties
French Heirloom PotatoesWeiser Family Farm
Sweet Dumpling PumpkinBe Wise Ranch
Natural Flame Raisins – Peacock Family Farm
Kohlrabi Kong Thao Farm
Sunchokes – Coleman Family Farm
Cilantro – A & A Organics

Organic Juicing Bag:

Baby Bunch CarrotsJF Organics
Rainbow ChardBe Wise Ranch
CucumbersTutti Frutti Farms
Bearss LimesRancho Del Sol
Red Beets – Earth Fresh Organics

Farmer’s Choice:

Longan – 3 Nuts
Cipollini Onions – Schaner Family Farm
Hydroponic Basil – Archi’s Acres

Feature: Date Night!
Honey Dates – Dates by Duvall

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

Chill Beet
1 Cucumber
½ Beet
½ Lime

Beta Rainbow
½ Bunch of Rainbow Chard
½ Lime
2 Carrots

Char(d)ged
1 Cucumber
2 Carrots
½ Bunch of Rainbow Chard
½ Beet

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

Chewy Oatmeal Raisin Cookies
Makes about 3 dozen

1/2 cup unsalted butter, softened
1/4 cup granulated sugar
1/3 cup brown sugar
1 teaspoon ground cinnamon
1/4 teaspoon ground allspice
1/2 teaspoon ground ginger
1/2 teaspoon salt
1/2 teaspoon baking soda
1 teaspoon vanilla paste or extract
1 large egg
3 tablespoons honey
3/4 cup Unbleached All-Purpose Flour
1 1/2 cups quick-cooking oats
1 1/2 cups raisins
.
1. Line 2 baking sheets with parchment, silicone, or aluminum foil.
2. In the bowl of an electric mixer fitted with the paddle attachment, beat together the butter, sugars, spices, salt, baking soda, and vanilla, mixing until smooth.
3. Beat in the egg, then the honey.
4. Stir in the flour, then the oats, then the raisins.
5. Cover the dough, and refrigerate it for 1 to 2 hours, until it’s thoroughly chilled.
Using a portion scoop, drop the chilled dough by generous tablespoonful’s onto the prepared baking sheet; a tablespoon cookie scoop works well here. The cookies will spread, so leave 2″ or so between them.
Preheat the oven to 375°F.
6. Bake the cookies for 10 minutes, until they’re barely beginning to brown. Reverse the midway through baking.
7. Remove the cookies from the oven, and cool right on the baking sheets for 5 minutes, before transferring to a rack and cooling completely.
8. The cookies will keep airtight for 3 days, or freeze for up to 3 months.

To Roast a Pumpkin

One 3 pound pumpkin

1. Preheat the oven to 350 degrees and line a baking sheet with aluminum foil, parchment or silicone. Cut the pumpkin in half, scoop out the seeds, and cut the pumpkin into 4 to 8 pieces. Place on the baking sheet, and cover with aluminum foil.
2. Roast for 45 minutes, uncover and roast another 45 minutes.
3. Remove from the oven, and when cool enough to handle, scoop out the flesh and puree in a blender.
4. The puree will keep in the freezer for up to 6 months.

Pumpkin Ice Cream Pie with Butterscotch Sauce
Serves 10-12
Take advantage of the pumpkin in your box this week, and roast it. Using the puree, you can make this dynamite ice cream pie and freeze it for Thanksgiving if you can wait that long! The pie can be frozen for 6 weeks, and the sauce keeps refrigerated for 1 week, reheat in the microwave, or over low heat, on the stove top. The pie doesn’t freeze rock hard, so you can remove it from the freezer about 10 minutes before serving.

Graham Cracker Crust
1 stick melted butter
2 cup graham cracker crumbs
6 tablespoons sugar
½ tsp. ground cinnamon
Blend the ingredients in a mixing bowl, and pat into a 9-inch spring form pan.
Freeze the crust while making the pie.

Pie
One 16-ounce can pumpkin puree
2/3 c. brown sugar
1 tsp. ground cinnamon
1 tsp. ground ginger
3/4 tsp. ground nutmeg
1/8 tsp. ground cloves
3 pints vanilla ice cream
In a 3-quart saucepan, cook the pumpkin with the seasonings and sugar over low heat until the sugar dissolves and the puree thickens. Refrigerate until cool.
Soften 2 pints of ice cream and beat it with the pumpkin mixture.
Spread the pumpkin layer evenly over frozen pie crust. Freeze at least 2 hours.
Soften remaining ice cream and spread over pumpkin mixture and return it to the freezer. Wrap airtight and freeze for up to 6 weeks.

Butterscotch Sauce
4 tablespoons (1/2 stick) butter
1 cup dark brown sugar
1 cup heavy cream
In a small saucepan melt the butter, and add the brown sugar, stirring until the sugar is melted.
Add the cream, and stir until the sauce boils.
Remove the sauce from the heat, and refrigerate until ready to use.
To serve the pie, swirl some of the sauce onto a dessert plate, then top with a slice of pie.

Curried Pumpkin Soup
Serves 6

1/4 cup unsalted butter
½ cup finely chopped Walla Walla onion
½ cup finely chopped celery
½ cup finely chopped carrot
1 Warren pear, peeled cored and finely chopped
1 teaspoon sweet curry powder
2 cups pumpkin puree
3 cups chicken or vegetable broth
1 cup heavy cream
Salt and pepper

1. In a Dutch oven, melt the butter, and saute the onion, celery, carrot, pear and curry powder for 3 to 4 minutes, until the vegetables begin to soften.
2. Add the pumpkin and broth, and bring to a boil.
3. Simmer the soup for 20 minutes. Puree with an immersion blender.
4. Add the cream, taste for seasoning, adding salt or pepper if needed. Serve warm.

Sunchoke and Fingerling Potato Soup
Serves 6 to 8

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

1. In a large soup pot, melt the butter with the oil, and sauté the onion and garlic for 2 minutes.
2. Add the sunchokes, and potatoes, and toss in the mixture.
3. Add the broth, and simmer the soup for 15 to 20 minutes, until the potatoes and sunchokes are tender.
4. Using an immersion blender, puree the soup, taste for salt and pepper, add the chives, and cream, and serve warm.

Sautéed Kohlrabi Greens
Serves 2 to 4
Kohlrabi greens can be sautéed just like beet greens, or kale. I like to infuse the olive oil with sliced garlic, season with salt and pepper, and serve with a squeeze of lemon juice.

2 to 3 tablespoons extra virgin olive oil
2 garlic cloves, sliced
One bunch kohlrabi greens, tough stems trimmed, and cut into 1/2-inch ribbons
1/4 cup chicken or vegetable broth
Salt and pepper

1. Heat the oil in a large skillet, over medium high heat and saute the garlic for 2 to 3 minutes, to infuse the oil.
2. Remove the garlic from the pan; add the greens and broth to the skillet, seasoning with salt and pepper.
3. Simmer the greens until they are tender, about 5 minutes. Serve warm.

Kohlrabi Slaw
Serves 4
A delicious change of pace from cabbage slaw, this one is terrific tucked into fish tacos, or served with grilled pork tenderloin, chicken or seafood.

1 kohlrabi, peeled, and cut into julienne (or grated on the large holes of a box grater)
1 Asian pear, peeled, cored and cut into julienne
2 tablespoons finely chopped cilantro
1/4 cup vegetable oil
3 tablespoons orange juice
Few drops Sriracha (optional)
1 to 2 tablespoons rice vinegar
Salt and pepper

1. In a mixing bowl, combine the kohlrabi, pear and cilantro.
2. In a small mixing bowl, whisk together the oil, orange juice, Sriracha-if using, and vinegar.
3. Season with salt and pepper. Pour some of the dressing over the kohlrabi mixture and toss to coat. Serve cold.

Roasted Fingerlings and Kohlrabi
Serves 4
Kohlrabi has a flavor between cabbage and broccoli, and is delicious roasted. Choose your own flavor here, thyme is lovely, but good old sea salt and some hot sauce along with the olive oil is terrific too.

1 kohlrabi, peeled, and cut into 1/2-inch slices
1 pound fingerlings, scrubbed and cut into quarters (they should be about the same thickness as the kohlrabi)
1/3 cup extra virgin olive oil
3 tablespoons salt
1 teaspoon Tabasco or Frank’s hot sauce

1. Preheat the oven to 400 degrees. Line a baking sheet with silicone, parchment or aluminum foil.
2. Lay the vegetables on the baking sheet.
3. In a small bowl, whisk together the oil, 2 tablespoons of salt and hot sauce. Pour over the vegetables, and using your hands, toss the vegetables making sure they are coated.
4. Roast for 25 to 35 minutes, turning once or twice, until the vegetables are tender. Sprinkle with the remaining salt, and serve hot.

Green Leaf Lettuce Salad with Creamy Cilantro Dressing
Serves 4
Try the dressing on baked potatoes, or for an interesting pasta salad.

1/2 cup packed cilantro leaves
1 cup mayonnaise
2 tablespoons fresh lime juice
1/4 cup milk
1/2 teaspoon ground cumin
1 garlic clove
1 chipotle in adobo, with a bit of adobo sauce
1/4 cup finely chopped Walla Walla onion
Salt and pepper
One head green leaf lettuce, washed and spun dry

1. In a blender or food processor, combine the cilantro, mayonnaise, lime juice, milk, cumin, garlic and chipotle. Puree until blended.
2. Stir in the onion, season with salt and pepper, and store in the refrigerator for up to 5 days.
3. Tear the lettuce, and dress with some of the cilantro dressing.

Guava Syrup
Makes about 1 cup
Use this guava syrup on ice cream, on pancakes or French toast, beat it into frostings, or stir it into mixed drinks. It will keep in the refrigerator for up to 1 month, or the freezer for up to 6 months.

3 guavas, ends trimmed, and cut in half
1 cup water
1/2 cup sugar

1. Put the guavas, and water into a saucepan. Bring to boil, and simmer until the guavas are very soft, about 10 minutes.
2. Strain the mixture through a fine mesh sieve, and return to the saucepan, adding the sugar.
3. Bring to a boil, and simmer until the mixture is syrupy, about 15 minutes.
4. Cool completely, and refrigerate before using

Guava Rum Daiquiri
Makes 2

1/4 cup guava syrup
1/4 cup lime juice
1 cup ice cubes
1/2 cup white rum

1. Combine the ingredients in a blender, and puree. Serve in chilled glasses garnished with your favorite tropical fruit, or a lime slice.

Farmers’ Choice:

Cippolini Onion Compote
Makes about 1 cup
Serve this compote with grilled chicken or pork, or with salty cheeses. Make sure to use a good aged balsamic vinegar. Specialty Produce sells the Cali-Virgin brand, which will give you a great result.

2 tablespoons extra virgin olive oil
1/2 pound Cippolini onions, thinly sliced
1/2 cup brown sugar
1/2 cup balsamic vinegar

1. In a skillet, heat the oil, add the onions, and brown sugar, and cook over medium low heat, until the onions are softened, and begin to caramelize, about 10 minutes.
2. Add the vinegar and cook the onions until the vinegar begins to evaporate. Cool completely, and store in jars. The compote will keep in the refrigerator for about 1 month.

Pesto Frittata
Serves 6
Make and freeze the pesto, then you will have it make any number of delicious dishes.

For the Pesto
This pesto is not runny—it is meant to stand on its own to be spread on bruschetta, or swirled into casseroles, etc. If you would like more of a “sauce” add more olive oil.

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
In a blender or food processor, process the basil, cheese, pine nuts, and garlic together until broken up. With the machine running, gradually add the oil and process until smooth. Scrape down the bowl and process again for another 30 seconds.
Do-Ahead: 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.

For the Frittata
8 large eggs
1/2 cup milk
1 1/2 cups shredded mozzarella cheese
1/2 cup Basil pesto
1/2 cup oil-packed sun-dried tomatoes, drained and cut into matchsticks
1/2 cup freshly grated Parmesan cheese

1. Preheat the oven to 350°F. Coat a 10-inch round baking dish with nonstick cooking spray.
2. In a large bowl, whisk together the eggs and milk until blended. Stir in 1 cup of the mozzarella, the pesto, and sun-dried tomatoes. Pour into the prepared dish and top with the remaining 1/2 cup of mozzarella and the Parmesan.
3. Bake the frittata until puffed, golden, and set in the center, 35 to 40 minutes. Allow the frittata to rest for 10 minutes before cutting into wedges.

Feature:

Pecan and Date Pie with Bourbon Whipped Cream
Serves 8

3/4 cup Lyle’s Golden Syrup or light corn syrup
1/2 cup firmly packed brown sugar
3 tablespoons unsalted butter, melted
3 tablespoons all-purpose flour
1 teaspoon vanilla paste
1/4 teaspoon salt
3 large eggs
1/2 cup whole pitted dates, chopped
1 1/2 cups pecan halves
One 9-inch pie shell, homemade or store bought

1. Preheat the oven to 400 degrees. Line a baking sheet with a silicone baking liner.
2. In a large bowl, whisk together the syrup, brown sugar, flour, vanilla paste, salt and eggs. Stir in the dates and pecans, and transfer the filling into the crust.
3. Bake for 15 minutes, lower the heat to 350 degrees and bake another 15 to 20 minutes. Remove from the oven and cool to room temperature.
4. Serve with vanilla ice cream, or Bourbon Whipped Cream.

Bourbon Whipped Cream
Makes about 2 cups

2 cups heavy cream
1/3 cup sugar
1/4 cup Bourbon (to taste)

1. In the large bowl of an electric mixer, beat the cream and sugar together until stiff peaks form, add the Bourbon, and beat again.
2. The cream will keep in the fridge for about 4 hours; re-whip with a balloon whisk before serving.

@Diane Phillips www.dianephillips.com www.cucinadivina.blogspot.com
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