This weeks local produce and featured farms:
Orange CauliflowerSuzie’s Farm
CeleryBlack Sheep Produce
Mizuna GreensBe Wise Ranch
Red Mustard Frill – Coleman Family Farms
Red Oak Leaf Lettuce – The Garden Of….
Valencia OrangesPolito Family Farm
Sierra Gold PotatoesRutiz Family Farms
Red BeetsBlack Sheep Produce
Hinoa Kabu Turnips – Coastal Farms
Grape TomatoesBe Wise Ranch

Juicing Bag:
Celery – Goldie Farms
Green Kale – Foxy Oragnics
Lemons – Eco Farms
Romaine Lettuce – Goldie Farm
Red Beets – Lakeside Organic Gardens

Farmer’s Choice:
Star Ruby Grapefruit – Bernard Ranches
Meiwa Kumquats – Garcia Organic Farms
Rhubarb – Trevino Farms

Feature:
Cherimoya – La Primavera Orchard

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

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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

Super Beets
2 red beet
1 romaine lettuce
1 cucumber

Delightful Celery
2 stalks of celery
1 romaine lettuce
1/2 lemon

Super Greens
Handful of green kale
1 romaine lettuce
1 lemon

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

Carpaccio of Beets and Oranges
Serves 4

One bunch red beets, tops removed, and scrubbed
1/4 cup orange juice
2 to 3 tablespoons red wine vinegar
1 teaspoon Dijon mustard
1 tablespoon finely chopped shallot or onion
1/3 cup extra virgin olive oil
Salt and pepper
One head red oak lettuce, washed, spun dry and separated into leaves
2 Valencia oranges, peel and pith removed, sliced 1/2-inch thick
2 balls buratta

1. Preheat the oven to 400 degrees, and place the beets on a baking sheet. Bake for 30 to 45 minutes until tender. (they will show no resistance when pierced with the end of a sharp paring knife)
2. Remove the beets from the oven, allow to cool, peel the beets, and slice 1/2-inch thick.
3. In a small bowl, whisk together the orange juice, vinegar, Dijon, shallot and oil, until thickened. Season with salt and pepper. Toss the beets with some of the dressing and set aside.
4. Arrange lettuce leaves on salad plates.
5. Top with sliced beets, and oranges in a decorative pattern. Slice the burrata and arrange 1 or 2 slices on top.
6. Drizzle the salads with the remaining dressing, and serve.
7. Cook’s Note: instead of buratta, crumbled goat cheese, Feta, or diced fresh mozzarella can be substituted.

Save The Greens
Serves 2 to 4
An easy way to use beet, turnip or other greens. I sometimes toss these into a potato gratin, or use them as a bed for grilled seafood, poultry or steak. They are also delicious served on crostini with a bit of cheese sprinkled on the top.

3 tablespoons extra virgin olive oil
3 garlic cloves, sliced
Pinch red pepper flakes
Greens, washed, spun dry, tough stems removed, leaves cut into 1/2-inch ribbons
Salt and pepper

1. In a large skillet, heat the oil, saute the garlic for 1 minutes, until beginning to turn translucent.
2. Add the red pepper flakes and greens and saute until the greens are wilted.
3. Season with salt and pepper and serve warm or at room temperature.

Sierra Gold Nachos
Serves 4 to 6
By dressing up these roasted potatoes with your favorite toppings, they are going to be the star of your Super Bowl Party. The variations are endless, so enjoy!

1/2 cup extra virgin olive oil
4 garlic cloves
1 1/2 teaspoons salt
1/2 teaspoon freshly ground black pepper
1 pound Sierra Gold Nachos, scrubbed and thinly sliced on a mandoline
2 cups shredded sharp cheddar cheese
1 cup sour cream
1/4 cup finely chopped scallions or chives
8 strips bacon, cooked crisp, and crumbled

1. Preheat the oven to 400 degrees, and coat the inside of a 13-by-9-inch baking dish with non-stick cooking spray.
2. In a large bowl, combine the oil, garlic, salt and pepper. Add the potatoes, and toss to coat thoroughly.
3. Arrange the potatoes in the baking dish and roast for 20 minutes. Remove from the oven and cover with the cheese.
4. Roast another 15 minutes, until the cheese is bubbling and golden brown. While the potatoes are cooking, in a small bowl, whisk together the sour cream and chives.
5. Remove from the oven, and garnish with the sour cream and crumbled bacon. Serve warm with lots of plates, napkins, and forks!
Variations:
South of the Border:
Combine the potatoes, oil, garlic, salt and pepper. Add 1/2 teaspoon Ancho chili powder, finely chopped seeded jalapeno and 1/2 teaspoon ground cumin to the oil mixture. Roast for the first 20 minutes.
Sprinkle with 2 cups shredded pepper jack, or mild Colby cheese. Roast another 15 minutes.
Garnish with 1 1/2 cups Guacamole, 1 cup grape or cherry tomatoes, quartered, 1/2 cup sour cream.

Pizzaiolo:
Combine the potatoes, oil, garlic, salt and pepper. Add 1 teaspoon dried oregano, a pinch of red pepper flakes and 1 cup quartered cherry or grape tomatoes. Roast for the first 20 minutes.
Sprinkle with 1 1/2 cups shredded mozzarella, 1/2 cup grated Parmigiano Reggiano, 1/2 cup julienne pepperoni, or cooked Italian sweet (or hot) sausage. Roast for another 15 minutes, and serve.

Cook’s Note: The nachos can be made ahead, roasted for the first 20 minutes, then cooled, covered and refrigerated overnight. Bring to room temperature, and continue from step 4.

Orange Cauliflower Dip
Serves 6
Another great snack for your Super Bowl Party, it’s easy, and can be made ahead.

1 head cauliflower, cut into florets
Salt and pepper
2 tablespoons unsalted butter
2 garlic cloves, minced
1 medium shallot, finely chopped
Pinch red pepper flakes
1 tablespoon Dijon mustard
4 ounces cream cheese, softened
8 ounces goat cheese, softened
1/4 cup freshly grated Parmigiano Reggiano cheese
1/4 cup fresh bread crumbs
1 tablespoon extra-virgin olive oil
1 tablespoon finely chopped Italian parsley
Toasted baguette slices or fresh vegetables to dip

1. Preheat the oven to 350 degrees. Coat the inside of a gratin dish with non-stick cooking spray.
2. In a 5-quart saucepan, heat 3 quarts of salted water. Add the cauliflower, and simmer until the cauliflower is crisp/tender, about 6 minutes.
3. Drain thoroughly and season with salt and pepper. Set aside to cool.
4. In a small skillet, melt the butter, and sauté the garlic and shallot for 2 minutes, until fragrant, add the red pepper flakes, and swirl in the pan for 10 seconds. Set aside to cool.
5. Place the cauliflower, garlic butter, Dijon mustard, cream cheese and goat cheese in a food processor, and process on and off until the mixture is smooth, with a few chunks of cauliflower.
6. Taste for seasoning and adjust using salt or pepper.
7. Transfer the mixture to the prepared baking dish.
8. Do-Ahead: At this point, you can cover and refrigerate the dip for 2 days. Before baking, remove the baking dish from the refrigerator 30 minutes before baking, and proceed as directed.
9. In a small bowl, combine the Parmigiano, bread crumbs, oil and parsley, and stir until the crumbs are moistened. Sprinkle over top of the cauliflower mixture, and bake for 15 to 20 minutes, until the dip is bubbling and the topping is golden brown. Spread on crackers, baguette slices, or use as a dip for vegetables.

Creamy Cauliflower Soup
Serves 6
This soup is delicious right out of the soup pot, but the garnishes give it a nice combination of texture, crunch and flavor.

3 tablespoons unsalted butter
1/2 cup finely chopped shallot or onion
2 garlic cloves, minced
3 ribs celery, finely chopped
One head orange cauliflower, cored, and cut into florets, using the leaves if they are pretty—discard any brown, or damaged parts
5 cups chicken or vegetable broth
1 bay leaf
Salt and Tabasco to taste

Optional Garnishes—any of these will jazz up this gorgeous soup:
• 6 strips bacon, cooked crisp and crumbled
• 1 1/2 cups grated sharp cheddar cheese
• 1 cup sour cream
• 4 slices prosciutto cut into julienne and cooked crisp
• finely chopped chives

1. In a Dutch oven, heat the butter, saute the onion and celery for 2 to 3 minutes, until softened. Add the cauliflower, and toss in the butter mixture.
2. Slowly add the broth and bay leaf.
3. Bring to a boil, and simmer for 20 to 25 minutes, until the cauliflower is tender. Remove the bay leaf. Season with salt and Tabasco. Using an immersion blender, puree the soup, and serve.

Sesame Noodles with Mizuna
Serves 4 to 6
This salad lends itself to additions of vegetables and protein; add chicken, leftover cooked seafood, and leftover cooked vegetables to the mizuna as it sautés.

2 tablespoons vegetable oil
2 cloves garlic, minced
2 teaspoons peeled and grated fresh ginger
1 bunch mizuna, washed, spun dry and chopped into 1/2-inch ribbons
1/2 pound linguine, cooked 2 minutes short of al dente, cooled
2 tablespoons soy sauce
2 tablespoons rice vinegar
1 teaspoon brown sugar
2 tablespoons toasted sesame oil
2 scallions, finely chopped
1 tablespoons toasted sesame seeds

1. In a large skillet, heat the oil, saute the garlic, and ginger for 30 seconds until fragrant.
2. Add the mizuna, and saute until the mizuna is wilted.
3. Put the linguine into a bowl, and add the mizuna, tossing to combine.
4. In a small bowl, whisk together the soy, vinegar, sugar, and sesame oil. Pour over the mizuna and noodles, and toss to coat. Serve garnished with scallions, and sesame seeds.

Mizuna Steak Salad
Serves 6
Using Mizuna in place of peppery arugula, this simple salad maintains the right balance of sweet, savory, and crunch.

1 bunch mizuna, washed, spun dry and chopped
1 cup corn cut from the cob, or frozen and defrosted
2 oranges, peel and pith removed, sliced 1/2-inch thick
One 1/2-inch slice rare roast beef (you can buy this at the deli, or slice up leftover steak)
1/2 cup vegetable oil
3 tablespoons soy sauce
3 tablespoons rice vinegar
2 tablespoons orange juice
2 tablespoons honey
2 garlic cloves, minced
1/2 teaspoon finely grated ginger
2 scallions, finely chopped for garnish
1 tablespoon toasted sesame seeds for garnish

1. Put the mizuna, corn and oranges into a salad bowl.
2. Cut the beef into julienne and put into a bowl.
3. In a small bowl, whisk together the oil, soy sauce, rice vinegar, orange juice, honey, garlic and ginger.
4. Pour some of the mixture over the beef and allow to marinate for 5 minutes.
5. Pour some of the dressing over the mizuna and oranges, and toss to coat.
6. Plate the salad, toss the beef with the dressing in its bowl, and arrange over the greens. Scatter some of the scallions and sesame seeds over the salad, drizzle with any remaining dressing, and serve.

Pickled Turnips
One 16-ounce heat-proof jar
Pickled turnips are part of Middle Eastern cooking. They are served as a condiment with falafel and other vegetarian main courses. Beets turn the mixture a pale pink. These pickles will keep for 4 weeks in the refrigerator.

One bunch Hinoa Kabu Turnips, scrubbed, tops removed
1 beet, peeled, and cut into wedges
Pinch red pepper flakes
1 cup distilled white vinegar
2 garlic cloves, sliced
2 tablespoons salt
1/4 cup sugar
1. Trim the turnips to fit the jar, cutting in half if necessary.
2. Wedge the turnips, beet and red pepper flakes into the jar.
3. In a small saucepan, heat the vinegar, garlic, salt and sugar, until the salt and sugar dissolve.
4. Carefully pour through a funnel into the jar, covering the vegetables. Seal the jar, cool, and refrigerate for at least 4 days before serving.

Sautéed Turnips and Greens
Serves 4

2 tablespoons extra virgin olive oil
2 garlic cloves, minced
Turnip greens (or beet greens) tough stems removed, and chopped (1 1/2 to 2 cups)
1 bunch Hinoa Kabu Turnips, scrubbed, and cut into 1/2-inch rounds
1/2 cup vegetable or chicken broth
2 tablespoons maple syrup
Salt and pepper

1. In a large skillet, heat the oil, saute the garlic for 30 seconds, add the turnip greens and turnips, and saute for 2 minutes, until the greens begin to wilt.
2. Add the broth, and maple syrup. Simmer for 10 minutes, until the turnips are softened, and the liquid in the pan begins to evaporate. Season with salt and pepper and serve warm.

Vegetable Lasagna
Serves 6 to 8

For the Pecorino Cheese Sauce:
1/2 cup unsalted butter
1/2 cup all-purpose flour
2 cups chicken or vegetable broth
2 cups whole milk
1 teaspoon salt
½ teaspoon freshly ground black or white pepper
2 cup freshly grated Romano cheese

1. In a 2-quart saucepan, melt the butter. When the foam subsides, whisk in the flour. White bubbles will begin to form on the bottom and sides of the pan. Once the bubbles begin to form, cook the roux whisking constantly for 2 to 3 minutes.
2. Gradually add the broth, whisking until blended. Add the milk, salt and pepper, and bring the mixture to a boil, whisking constantly.
3. Remove the sauce from the stove and gradually stir in the cheese, until it melts. Taste the sauce for seasoning and correct with additional salt and pepper as necessary.

For the Greens and Tomatoes:
2 tablespoons unsalted butter
2 garlic cloves, minced
1 bunch red frill mustard greens, washed, spun dry and chopped
Grated zest of 1 lemon
3 tablespoons lemon juice
2 tablespoons finely chopped mint
2 tablespoons finely chopped Italian parsley
Salt and pepper
2 tablespoons extra virgin olive oil
2 garlic cloves, minced
One basket cherry or grape tomatoes, cut in half or quarters
salt and pepper

1. In a large skillet, heat the butter, and saute the garlic, until fragrant. Add the mustard greens, and zest. Saute until wilted, add the lemon juice and continue to saute. Add the mint, and parsley. Season with salt and pepper. Set aside.
2. In another skillet, heat the oil, and saute the garlic until fragrant. Add the tomatoes and saute until the tomatoes begin to split and become wrinkled. Season with salt and pepper. Add the tomatoes to the mustard greens.

To Assemble the Lasagna:
One 9-ounce box Barilla no-boil lasagna
1 pound fresh mozzarella, chopped
1/2 cup grated pecorino Romano
1 /2 cup grated Parmigiano Reggiano

1. Preheat the oven to 350 degrees. Coat the inside of a 13-by-9-inch baking pan with non-stick cooking spray.
2. Combine the mozzarella, pecorino and Parmigiano together.
3. Spread some of the Pecorino cheese sauce over the bottom of the baking dish. Top with a layer of lasagna noodles.
4. Spread 1/2 of the vegetables over the lasagna noodles. Spread some of the pecorino sauce over the vegetables, sprinkle with some of the mozzarella mixture.
5. Lay more lasagna noodles over the vegetables.
6. Spread with the remaining vegetables.
7. Spread with some of the pecorino sauce, and a bit of the mozzarella mixture. Cover with another layer of lasagna noodles, and cover with the remaining pecorino sauce and mozzarella mixture.
8. Do-Ahead: At this point the lasagna can be covered and refrigerated for 2 days, or frozen for up to 2 months. Defrost and bring to room temperature before baking.
9. Bake the lasagna covered, for 30 minutes, then 20 to 30 minutes until the lasagna is bubbling and the cheese is golden brown. Allow to rest for 10 minutes before serving.

Farmers Choice:

Candied Kumquats
Use these to decorate salads, and deserts. They will keep in the refrigerator for about 1 week, and freeze for about 2 months.

1/2 cup water
1/2 cup sugar
1 teaspoon vanilla paste
3/4 lb. Kumquats, sliced, seeds removed

1. In a saucepan, heat the water, sugar and vanilla until the sugar is dissolved.
2. Add the Kumquats, and simmer until the liquid has almost evaporated.
3. Using a slotted spoon remove the kumquats to a parchment lined baking sheet and allow to dry.
4. Store in an airtight container in the refrigerator or freezer.
5. Cook’s note: the syrup can be used as a drizzle over ice cream, or cake, and can be frozen for 6 months.

Rhubarb Bars
Makes one 9-inch square baking pan

For the Rhubarb Curd:
1 pound rhubarb, tough strings removed and cut into small dice
1/3 cup sugar
1 teaspoon cornstarch
1/4 cup water
6 egg yolks
3/4 cup sugar
a pinch of salt
1 teaspoon vanilla paste
1 teaspoon orange zest (optional)
1/4 cup unsalted butter, cut up into chunks

1. In a saucepan, combine the rhubarb, cornstarch, sugar and water. Cook until the rhubarb is very soft, and the mixture is thickened. Puree with an immersion blender, or cool and puree in a blender, or food processor.
2. In the same saucepan, whisk together the rhubarb puree, yolks, sugar, salt, vanilla paste and orange zest. Cook over medium high heat until the mixture begins to thicken—this may take 10 to 15 minutes, whisking constantly.
3. Remove from the heat and add the butter a bit at a time whisking until smooth. Cool slightly.
4. Do-Ahead: The curd can be cooled and refrigerated for up to 2 weeks, or it can be frozen for up to 3 months.

For the Crust and Crumble topping:
2 1/2 cups all-purpose flour
3/4 cup sugar
1 cup chilled unsalted butter, cut into small pieces
1 teaspoon baking powder
pinch of salt
1 large egg, beaten

1. Preheat the oven to 350 degrees, and coat the inside of a 9-inch baking dish with non-stick cooking spray.
2. Put the flour, sugar, butter, baking powder and salt into a mixing bowl, and cut the butter into the dry ingredients using a pastry blender, your fingers or a blending fork. The ingredients should begin to come together like a crumble.
3. Pat 1/2 of the mixture into the prepared pan, and bake for 20 minutes until just beginning to turn golden.
4. Spread the rhubarb curd over the crust, and crumble the remaining crust over the curd.
5. Bake another 20 to 30 minutes until the crumble is golden brown. Cool completely before cutting into squares.

Strawberry Rhubarb Cobbler

Serves 6

4 cups hulled strawberries, cut in half or quartered if large
4 cups fresh rhubarb, chopped into 1-inch pieces (about 4 stalks)
1 cup granulated sugar (or more if the berries need it)
3 tablespoons cornstarch
1/8 teaspoon freshly grated nutmeg
1/4 cup fresh orange juice

1. Preheat the oven to 375 degrees and coat the inside of a 13-by-9-inch baking dish with non-stick cooking spray.
2. In a large mixing bowl, toss together the berries, sugar, cornstarch and juice and transfer the mixture to the baking dish. Set aside while making the crumble.

For the Crumble:
2 cups all-purpose flour
1/2 cup granulated sugar
1/2 cup firmly packed light brown sugar
12 tablespoons (1 1/2 sticks) unsalted butter, chilled and cut into 1/2-inch cubes

1. In a food processor, combine the flour and sugars by pulsing on and off 4 to 5 times.
2. Drop the butter cubes onto the flour mixture, and pulse the mixture on and off until it begins to come together.
3. Break up any large pieces, and sprinkle evenly over the fruit in the prepared pan.
4. Bake the crumble for 35 to 45 minutes until the crust is golden brown and the fruit is bubbling.
5. Serve the crumble warm, or at room temperature with vanilla ice cream, or gelato.
6. If you have any crumble topping (uncooked) leftover, freeze it and then use it another time.

Cook’s Note: If you are doing individual crumbles, they will cook for 20 minutes, until they are golden and bubbling. This recipe will make about 16 ramekins.

Rhubarb Kumquat Compote
Makes 3 cups

4 cups Rhubarb, tough strings removed, and cut into 1/2-inch dice
3/4 pound kumquats, seeded and sliced
1 cup water
2 cups sugar
2 tablespoons orange juice
2 tablespoons vanilla paste

1. In a deep wide saucepan, combine the rhubarb, kumquats, water, sugar and orange juice. Bring to a boil, and simmer for 45 minutes, until the mixture is thickened.
2. Taste for sweetness, and adjust using more sugar, and bring to a boil to dissolve the sugar.
3. Remove from the heat and add the vanilla paste. Allow to cool, transfer to airtight jars, and refrigerate for up to 1 month.
4. Use the compote on English muffins, scones, and toast.

Salty Dog Cocktail
Serves 2

Coarse salt
3 ounces vodka
1/2 cup red grapefruit juice
Crushed ice

1. Rim two on the rocks glass with coarse salt.
2. In a martini shaker, combine the vodka, juice, and some crushed ice. Shake until blended.
3. Pour over ice in the glasses and serve.

Roasted Salmon with Citrus Salsa
Serves 4 to 6
This dish can be made using your favorite thick fleshed fish: salmon, halibut, swordfish, and seared tuna.

1/2 cup extra virgin olive oil
1 tablespoons Old Bay Seasoning
2 1/2 pounds salmon filets, or other thick fleshed fish
1 Valencia orange, peel and pith removed, sectioned and chopped
2 ruby red grapefruits, peel and pith removed, sectioned and chopped
2 tablespoons orange juice
1 jalapeno pepper, seeded and finely chopped
2 scallions, finely chopped
1 teaspoon capers packed in brine, drained, and chopped if large
1/2 cup finely chopped cilantro or Italian parsley
Salt and pepper

1. Preheat the oven to 400 degrees. Combine the oil and Old Bay into a 13-by-9-inch baking dish, and turn the salmon in the mixture. Roast for 10 minutes per inch of thickness, or until the internal temperature of the salmon reaches 155 degrees. Allow to rest for 5 minutes.
2. While the salmon is cooking, in a bowl, combine the orange, grapefruit, orange juice, pepper, scallions, capers, and parsley. Season with salt and pepper. Serve the salmon with the salsa on the side.

Feature:

Cherimoya Smoothie
Serves 2

1 cherimoya, cut in half, seeded, and flesh scooped out
1 cup apple juice
Pinch of ground cinnamon
1/2 cup Greek Style yogurt
1 cup hulled strawberries
1/2 cup ice

1. In a blender, combine the ingredients, and serve in tall glasses.

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

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