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

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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

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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