This weeks local produce and featured farms:
Fuji ApplesFair Hill Apple Farm
Asparagus – Life’s A Choke Farm
Nantes CarrotsWeiser Family Farm
Sonoran Garlic – Milliken Family Farm
Herb Mix – Golden Door Farm
Candy OnionsWeiser Family Farm
Early Wonderful PomegranateKen’s Top Notch Produce
Potato Medley: Japanese Sweet, O’Henry Sweet and Garnet Yam Kong Thao Farm
Spaghetti SquashBe Wise Ranch
Celery – Lakeside Organic Gardens

Organic Juicing Bag:
Lemons – Sundance
Carrots – Cal Organics
Black Kale – Nunes Farm
Red Beets – Lakeside Organic Gardens
Celery – Lakeside Organic Gardens

Farmer’s Choice:
Medjool Dates – Wynola Flats Produce
Fuyu Persimmons – Fuyu Farms
Satsuma Tangerines – Regier Family Farm

Feature:
Sugar Pie Pumpkins – Bunk House
Pumpkin Pie Spice – Coronado Tea and Spice Co.

Check out our YouTube Video highlighting all the produce in this weeks FMB:

Click here to Watch Video on YouTube

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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

Delightful Beets
2 red beets
1 cucumber
1 lemon

Spicy Kale
Handful of back kale
2 celery stalks
1/2in of ginger

Orange Deluxe
2 carrots
1 stalks of celery
1 lemon

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

Fuyu Persimmon Salad with Tangerine Vinaigrette
Serves 6

2 heads butter lettuce, washed, spun dry and separated into leaves
2 Fuyu persimmons, peeled, cored and thinly sliced
3 tangerines, peeled and separated into segments
1/3 cup tangerine juice
3 tablespoons rice vinegar
2 teaspoons Dijon mustard
2 garlic cloves, minced
½ cup vegetable or canola oil
Salt and pepper
½ cup crumbled blue cheese (or shaved Parmigiano Reggiano)
1 cup pomegranate arils

1. Arrange the lettuce leaves on salad plates. Top with persimmons and apples.
2. In a small bowl, whisk together the juice, vinegar, mustard, garlic and oil. Season with salt and pepper.
3. Drizzle the dressing over each salad, top with some of the blue cheese (or Parmigiano if using) and pomegranate arils.

Date Oatmeal Bread
Makes one loaf

2 1/2 cups sifted all-purpose flour
2 1/2 teaspoons baking powder
3/4 teaspoon salt
1/2 cup quick rolled oats
8 dates, chopped
1/2 cup brown sugar
1/2 cup granulated sugar
1 egg
1 1/4 cups whole milk
3 tablespoons melted butter
1 teaspoon vanilla

1. Preheat the oven to 350 degrees, and coat the inside of a standard loaf pan with non-stick cooking spray.
2. Whisk together the flour, baking powder and salt into a large bowl; add sugar. Stir in oats and dates.
3. Beat in the egg and milk, stir in melted butter and vanilla. Transfer the mixture to the prepared pan. Bake for 50 to 60 minutes until a toothpick comes out clean when inserted in center.
4. Cool the bread in the pan for 10 minutes, remove and cool completely on a wire rack. The bread will keep stored in an airtight container at room temperature for up to 4 days, or will keep frozen for 2 months.

Brie Crostini with Dates and Walnuts
Serves 4

1 baguette sliced into 1/2-inch rounds
Olive oil
Sea salt
2 tablespoons unsalted butter
1 cup coarsely chopped toasted walnuts
1 cup Medjool dates pitted and coarsely chopped
2 tablespoons honey
2 tablespoons aged balsamic vinegar
¼ pound brie, and softened to room temperature
2 Tbs. thinly sliced chives

1. Preheat the oven to 400 degrees, and line a baking sheet with parchment, silicone or aluminum foil. Lay the baguettes onto the baking sheet and brush the slices with olive oil and sprinkle with salt. Bake for 10 minutes until golden brown. Remove from the oven, and cool.
2. In a skillet, heat the butter, add the walnuts, dates, honey and vinegar. Bring to a boil, and simmer until the liquid in the pan begins to thicken. Remove from the heat and cool.
3. Spread the brie onto the crostini, and top with some of the date mixture. Sprinkle with the chives and serve.

Farmers Choice:

Fuyu Persimmon Salad with Tangerine Vinaigrette
Serves 6

2 heads butter lettuce, washed, spun dry and separated into leaves
2 Fuyu persimmons, peeled, cored and thinly sliced
3 tangerines, peeled and separated into segments
1/3 cup tangerine juice
3 tablespoons rice vinegar
2 teaspoons Dijon mustard
2 garlic cloves, minced
½ cup vegetable or canola oil
Salt and pepper
½ cup crumbled blue cheese (or shaved Parmigiano Reggiano)
1 cup pomegranate arils

1. Arrange the lettuce leaves on salad plates. Top with persimmons and apples.
2. In a small bowl, whisk together the juice, vinegar, mustard, garlic and oil. Season with salt and pepper.
3. Drizzle the dressing over each salad, top with some of the blue cheese (or Parmigiano if using) and pomegranate arils.

Date Oatmeal Bread
Makes one loaf

2 1/2 cups sifted all-purpose flour
2 1/2 teaspoons baking powder
3/4 teaspoon salt
1/2 cup quick rolled oats
8 dates, chopped
1/2 cup brown sugar
1/2 cup granulated sugar
1 egg
1 1/4 cups whole milk
3 tablespoons melted butter
1 teaspoon vanilla

1. Preheat the oven to 350 degrees, and coat the inside of a standard loaf pan with non-stick cooking spray.
2. Whisk together the flour, baking powder and salt into a large bowl; add sugar. Stir in oats and dates.
3. Beat in the egg and milk, stir in melted butter and vanilla. Transfer the mixture to the prepared pan. Bake for 50 to 60 minutes until a toothpick comes out clean when inserted in center.
4. Cool the bread in the pan for 10 minutes, remove and cool completely on a wire rack. The bread will keep stored in an airtight container at room temperature for up to 4 days, or will keep frozen for 2 months.

Brie Crostini with Dates and Walnuts

Serves 4

1 baguette sliced into 1/2-inch rounds
Olive oil
Sea salt
2 tablespoons unsalted butter
1 cup coarsely chopped toasted walnuts
1 cup Medjool dates pitted and coarsely chopped
2 tablespoons honey
2 tablespoons aged balsamic vinegar
¼ pound brie, and softened to room temperature
2 Tbs. thinly sliced chives

1. Preheat the oven to 400 degrees, and line a baking sheet with parchment, silicone or aluminum foil. Lay the baguettes onto the baking sheet and brush the slices with olive oil and sprinkle with salt. Bake for 10 minutes until golden brown. Remove from the oven, and cool.
2. In a skillet, heat the butter, add the walnuts, dates, honey and vinegar. Bring to a boil, and simmer until the liquid in the pan begins to thicken. Remove from the heat and cool.
3. Spread the brie onto the crostini, and top with some of the date mixture. Sprinkle with the chives and serve.

Feature:

Roasted Pumpkin
Makes about 4 cups

2 sugar pie pumpkins, cut in half and seeds removed
¼ cup extra virgin olive oil
2 tablespoons salt

1. Preheat the oven to 400 degrees, and line a baking sheet with silicone, aluminum foil, or parchment.
2. Brush the cut sides of the pumpkin with the oil, and sprinkle with the salt. Lay the pumpkin halves cut side down on the prepared baking sheet and bake for 30 to 40 minutes, until the pumpkin is tender when a paring knife inserted into the flesh of the pumpkin goes in easily.
3. Cool the pumpkin halves for 1 hour. Remove the flesh, and put into a food processor and puree.

Traditional Pumpkin Pie
Makes one 9-inch pie

One unbaked pie crust
3/4 cup granulated sugar
1/2 teaspoon salt
1 teaspoon pumpkin pie spice
2 large eggs
2 cups pumpkin puree
12 ounces Evaporated Milk

1. Preheat the oven to 425, coat the inside of a 9-inch pie plate with non-stick cooking spray. Lay the pie crust in the pie plate, and crimp the crust for a decorative edge.
2. In a large bowl, whisk together the remaining ingredients until smooth.
3. Pour the mixture into the pie crust, bake the pie for 15 minutes, lower the oven temperature to 350 degrees, and bake for another 35 to 40 minutes, until the filling is set.
4. Remove the pie from the oven, and cool completely. Refrigerate the pie if not serving immediately.

Pumpkin Streusel Pie
Serves 8
One unbaked 10-inch pie crust, either store bought, or homemade

Streusel
¾ cup all-purpose flour
½ cup firmly packed light brown sugar
2 tablespoons granulated sugar
½ teaspoon ground cinnamon
½ teaspoon table salt
½ cup (1 stick) chilled unsalted butter, cut into small cubes
¾ cup pecan halves
1. In a food processor fitted with the steel blade, combine the flour, sugars, cinnamon and salt, processing for about 35 seconds, to blend.
2. Add the butter, distributing it evenly over the dry ingredients. Process on and off in short bursts, until the mixture is crumbly. Add the pecans, process 4 to 5 times in short burst, until the pecans are chopped and incorporated into the streusel.

Filling
2 cups pumpkin puree
¼ cup granulated sugar
½ cup light brown sugar
3 large eggs
2 tablespoons all-purpose flour
1 teaspoon pumpkin pie spice
¼ teaspoon salt
¾ cup heavy cream
2 tablespoons maple syrup

1. Preheat the oven to 375 degrees. In a mixing bowl, whisk together all the ingredients, until smooth. Pour into the prepared pie crust and top with the streusel.
2. Bake the pie for 15 minutes, lower the oven temperature to 350 degrees for another 45 minutes, until a knife inserted into the center comes out with just a bit of the filling on it. (It should not be sloshy at all) Allow to cool for 2 hours. Refrigerate for up to 24 hours. Serve at room temperature with sweetened whipped cream.

Maple Praline Pumpkin Cheesecake Streusel Bars
Makes 24 two-inch squares

Crust
3 cups all-purpose flour
¾ teaspoon baking powder
1 teaspoon salt
1 cup firmly packed light or dark brown sugar (see note)
1 1/8 cup (two sticks and 2 tablespoons) unsalted butter, cold, cut into small pieces
1 ½ cup chopped pecans

1. Preheat the oven to 350 degrees and coat the inside of a 13-by-9-inch baking pan with non-stick cooking spray.
2. In the bowl of a food processor or electric mixer fitted with the paddle attachment, combine the dry ingredients, and drop the butter cubes onto the dry ingredients. Blend on low speed or pulse on and off in the food processor till the mixture comes together. Stir in the pecans.
3. Press 2 ½ cups of the mixture into the prepared baking dish, bake for 20 minutes until golden brown. Set the remaining crust aside, allow the crust to cool for 15 minutes, then proceed.

Filling
2 cups pumpkin puree
1 cup light or dark brown sugar
2 large eggs
Two 8-ounce packages of cream cheese, softened
1 teaspoon pumpkin pie spice
2 tablespoons maple syrup
1. In the bowl of an electric mixer or in a food processor, beat all the ingredients together until they are smooth. Pour over the cooled crust, and sprinkle with the reserved streusel.
2. Bake the cheesecake bars for 40 to 45 minutes, until the filling is set.
3. Remove from the oven and cut the square immediately with a sharp knife, wiping the knife with each cut. Serve the squares warm or at room temperature. Refrigerate any leftovers.

Curried Cream of Pumpkin Soup
Serves 10

¼ cup butter
1 large onion, chopped
1 medium leek, white part chopped
3 cups pumpkin puree
4 cups chicken broth
1 teaspoon salt
½ teaspoon curry powder
¼ teaspoon grated nutmeg
¼ teaspoon ground white pepper
¼ teaspoon ground ginger
1 cup heavy cream

1. In a Dutch oven, melt the butter. Sauté the onion and leek, stirring occasionally. Stir in the pumpkin, chicken broth and spices. Bring to a boil. Lower heat and simmer, uncovered for 15 minutes.
2. At this point, continue with recipe or soup may be refrigerated for 2 days, or frozen. Bring soup to a boil and add half and half and cook over moderate heat, stirring occasionally, until heated through.

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

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