This weeks local produce and featured farms:
Italian ParsleyBe Wise Ranch
Brussels Sprouts – Two Peas in a Pod Farm
Green CabbageBlack Sheep Produce
CarrotsBe Wise Ranch
Rainbow ChardBlack Sheep Produce
Fennel – Coastal Farms
RosemaryRutiz Family Farms
Red Leaf LettuceTutti Frutti Farms
Cara Cara OrangesKen’s Top Notch Produce
Sierra Gold PotatoesRutiz Family Farms

Juicing Bag:
Carrots – Cal Organics
Celery – Lakeside Organic Gardens
Fennel – Earthbound Organics
Lemons – Sundance Organics
Italian Parsley – Lakeside Organics

Farmer’s Choice:
Oro Blanco GrapefruitPolito Family Farm
Golden Raisins – Peacock Farms
Gold Nugget TangerinesRancho Del Sol

Feature:
Blue Corn – Kandarian Organic Farm

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

Super Fennel
2 stalks of celery
1 fennel
1 apple

Green Detox
Handful of Italian parsley
1 cucumber
1 lemon

Sweet carrots
2 carrots
1 orange
1in turmeric

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

Slow Cooker Corned Beef and Cabbage in Riesling
Serves 6 to 8

One pound Sierra gold potatoes, scrubbed
2 cups baby carrots
3 medium sweet yellow onions, like Vidalia, coarsely chopped
2 cups Riesling
½ cup whole grain Mustard
¼ cup Dijon mustard
¼ cup firmly packed light brown sugar
4 whole peppercorns
2 bay leaves
One 3 ½ to 4-pound corned beef brisket, rinsed, and any excess fat removed
One large head of green cabbage, cut in half, cored and thickly sliced

1. Layer the potatoes, carrots, and onions in the insert of a 5 to 7-quart slow cooker.
2. In an 8-cup measuring cup, whisk together the Riesling, mustards, and sugar. Stir in the peppercorns and bay leaves.
3. Place the brisket on top of the vegetables in the insert; if you are using a 5-qaurt cooker, you may need to cut the brisket in half and stack the pieces on top of each other to make it fit.
4. Pour the Riesling mixture over the brisket, then strew the cabbage over the top of the brisket, cover the slow cooker and cook on low for 8 to 10 hours.
5. Remove the brisket from the cooker, and cover with aluminum foil for about 20 minutes, to rest. Using a slotted spoon, remove the vegetables and arrange them on a platter. Slice the brisket and arrange over the vegetables. Strain the liquid from the crock and ladle a bit over the meat and vegetables before serving.
6. Slow Cooker Savvy: Due to the long cooking time required, if cabbage is quartered as it is when this meal is made on the stovetop, it will disintegrate. Slicing the cabbage gives you a blanket for the brisket, and some of the cabbage flavor when it is laid on the platter with the other vegetables. If you would like to serve quartered cooked cabbage alongside your corned beef, add it during the last 2 hours of cooking time. It will still retain its crispness.

Colcannon
Serves 4

4 slices bacon, finely chopped
1/4 cup finely chopped shallots
2 cloves garlic, minced
1/2 head green cabbage, thinly sliced
6 medium Sierra Gold potatoes, scrubbed and peeled if desired, cut into 1-inch chunks
1/2 cup heavy cream
1/4 cup unsalted butter
Salt and pepper to taste

1. In a large skillet, cook the bacon until crisp. Add the shallots and garlic, and cook another 2 minutes, until the onion is softened.
2. Add the cabbage and sauté until about 5 minutes. Taste for seasoning and adjust with salt or pepper.
3. Set the mixture aside while you cook the potatoes. (this mixture can be served as a side dish all by itself; and it can be refrigerated for up to 2 days, and reheated before serving)
4. Place the potatoes into a large pot, cover with water, add 1 teaspoon salt, and bring to a boil.
5. Cook the potatoes for 12 to 27 minutes, until tender. While the potatoes are cooking, heat the cream and butter in a saucepan and keep warm.
6. Drain the potatoes, and return them to the pot to dry them out. Add some of the butter and cream mixture to the potatoes, and mash until smooth, adding more of the cream mixture as needed. Stir the cabbage into the potatoes, taste for seasoning, and serve.
Colcannon Lore: in Ireland, colcannon is made with kale, or cabbage, depending on what was in the garden.

Roasted Brussels Sprouts with Balsamic Vinegar
Serves 4

1 pound brussels sprouts, ends trimmed, and cut into quarters
1/3 cup extra virgin olive oil
3 garlic cloves, minced
1 1/2 teaspoons salt
1 teaspoon freshly ground black pepper
2 to 3 tablespoons aged balsamic vinegar

1. Preheat the oven to 400 degrees, and line a baking sheet with parchment, silicone or aluminum foil.
2. In a bowl, combine the sprouts, oil, garlic, salt and pepper, tossing to coat the vegetables.
3. Spread onto the pan in a single layer, and roast for 5 to 7 minutes, until the sprouts are tender.
4. Remove from the oven and transfer to a serving bowl. Drizzle with the vinegar, and serve.

Cara Cara, Fennel Caprese Salad
Serves 4

3 Cara Cara oranges, peel and pith removed, and sliced 1/2-inch thick
1 fennel bulb, wispy ends removed, root end trimmed, and thinly sliced
2 fresh mozzarella balls, sliced 1/2-inch thick
1/2 cup extra virgin olive oil
1/4 cup red wine vinegar
1 tablespoon finely chopped fennel fronds
Salt and freshly ground black pepper

1. On a serving platter, arrange the oranges, fennel and mozzarella alternating them around the plate.
2. Drizzle with olive oil, then vinegar.
3. Decorate the plate with fennel fronds, and season with salt and pepper.
4. Serve at room temperature.
Did you know? In Italy, fresh mozzarella is bought from the cheesemaker and never sees the inside of the refrigerator, since it is used within hours of being purchased.

Bistro Carrot Salad
Serves 4 to 6

1 bunch carrots, shredded on the big holes of a box grater
2 scallions, finely chopped
1/3 cup extra virgin olive oil
1 teaspoon honey
1/4 cup rice vinegar
1 tablespoon Dijon mustard
Salt and pepper

1. Put the carrots and scallions into a serving bowl.
2. In a smaller bowl, whisk together the oil, honey, vinegar, and mustard. Season to taste with salt and pepper.
3. Pour the dressing over the salad, and serve at room temperature.
4. If you wish to make the salad ahead of time, refrigerate and remove 1 hour before serving.

Carrot Top Pesto
Makes about 1 cup

Carrot tops with stems removed
3 garlic cloves
1/3 cup pine nuts (walnuts or almonds will work here)
1/2 cup grated Pecorino Romano cheese
1/2 to 2/3 cup extra virgin olive oil (see note)
Salt and pepper

1. In a food processor or blender, combine the carrot tops, garlic, pine nuts, and cheese. Pulse on and off to break up the garlic and nuts.
2. With the machine running add 1/2 cup of the oil, until the mixture comes together as a paste.
3. If you would like a less thick pesto, add more oil to the mixture. Season with salt and pepper, cover and refrigerate for up to 4 days, or freeze for up to 3 months.
Note: An herb paste, using the 1/2 cup of olive oil is terrific as a spread on bruschetta, or crostini, if you would like to drizzle the oil over grilled poultry or meats add more extra virgin olive oil. I usually leave the pesto as a paste, remove a few tablespoons when I need it and whisk in additional oil as necessary. The pesto will not freeze rock hard, and is easily removed from ice cube trays, or zip-lock bags.

Lemon Rosemary Chicken Bake
Serves 4 to 6
A great sheet pan dinner, feel free to substitute oregano or thyme for the rosemary.

3 pounds cut up chicken parts (bone in with skin)
Salt and pepper
Grated zest of 2 lemons
1/2 cup lemon juice
1 cup extra virgin olive oil
6 garlic cloves
2 tablespoons fresh rosemary
2 teaspoons salt
1 teaspoon freshly ground black pepper
1 pound Sierra gold potatoes, scrubbed, and quartered

1. Preheat the oven to 400 degrees, and line a baking sheet with silicone, aluminum foil, or parchment.
2. Season the chicken liberally with salt and pepper and lay on the sheet pan.
3. In a food processor or blender, combine the zest, lemon juice, oil, garlic, rosemary, salt and pepper, blending until the garlic and rosemary are rinsed.
4. Pour the mixture over the chicken, and roast for 30 minutes. Baste with the sauce, and roast another 30 to 45 minutes until the chicken registers 165 degrees on an instant read meat thermometer, and the potatoes are cooked through, and crispy.
5. Remove from the oven, and allow the chicken to rest for 10 minutes before serving, spooning some of the sauce over the chicken to serve.

Chard and Bacon Cornbread
Serves 4 to 6

3 strips bacon, finely chopped
1 1/2 cups rainbow chard, stems removed, and finely chopped
2 teaspoons finely chopped fresh sage
1 1/2 cups yellow cornmeal
1/2 cup all-purpose flour
1 1/2 teaspoon baking powder
1 1/3 cups buttermilk
2 large eggs
3 tablespoons extra virgin olive oil
3/4 cup shredded smoked mozzarella cheese (you can sub in cheddar, Parmigiano, Pecorino, or Asiago)

1. Preheat the oven to 400 degrees. In a 10-inch ovenproof skillet, cook the bacon, until crisp, drain on paper toweling, and set aside in a bowl.
2. Add the chard, and sage to the skillet, and saute until the chard wilts about 2 minutes. Transfer to the bowl with the bacon, toss together and season with salt or pepper.
3. SAVE THE SKILLET.
4. In another bowl, whisk together the cornmeal, flour, baking powder, buttermilk, eggs, and 1 tablespoon oil. Whisk until blended. Add the bacon, and chard, and stir until blended.
5. Add the remaining olive oil to the skillet, and heat over medium high heat. Pour in the cornbread mixture, and sprinkle with the cheese. Bake for 20 t0o 25 minutes, until a skewer inserted into the center comes out clean. Cool for 10 minutes, before cutting into wedges and serving.
Cook’s Note: You can substitute spinach, or collards for the chard.

Red Leaf Lettuce Salad with Strawberries
Serves 4 to 6

One head red leaf lettuce, washed spun dry and chopped
1 basket strawberries, hulled and sliced
1/4 cup rice vinegar
2 tablespoons sugar
2 tablespoons chopped red onion
1 teaspoon Dijon mustard
1 tablespoon poppy seeds
1/4 cup vegetable oil
1/3 cup toasted sliced almonds for garnish

1. In a salad bowl, combine the lettuce, and strawberries.
2. In a smaller bowl, whisk together the vinegar, sugar, onion, mustard, poppy seeds and oil.
3. Pour over the salad and toss to coat.
4. Plate the salad and garnish with almonds.

Farmers Choice:

Oro Blanco with Honey and Pistachios
Serves 4
If you have a crème brulee torch this takes two minutes, with no baking dish to clean.

2 Oro Blanco grapefruits, cut in half
1/4 cup honey
2 teaspoon grapefruit juice
1/4 cup chopped salted pistachios
1/2 cup Greek yogurt
Chopped basil or mint for garnish

1. Preheat the broiler to high and line a baking sheet with aluminum foil.
2. Place the grapefruit cut side up onto the pan.
3. In a small bowl, combine the honey and grapefruit juice.
4. Drizzle over each cut grapefruit.
5. Broil until the honey is bubbling. Remove from the broiler, and garnish with salted pistachios, a dollop of yogurt and some chopped fresh herbs.

Farro Pilaf with Golden Raisins and Tangerines
Serves 6

2 cups pearlized farro
2 tablespoons unsalted butter
1/2 cup finely chopped onion
1 cup finely chopped rainbow chard
Salt and pepper
3 tangerines, peeled, segmented and chopped
1/2 cup golden raisins
1/4 cup finely chopped Italian parsley

1. Bring 4 quarts of salted water to a boil, add the farro and cook for 20 minutes until tender.
2. While the farro is cooking, melt the butter in a skillet, and saute the onion for 3 to 4 minutes, until translucent.
3. Add the chard, and saute until the chard is wilted. Season with salt and pepper.
4. When the farro is tender, drain, and add to the skillet, and toss to blend. Add the tangerines, raisins, and parsley, toss to combine and serve.

Feature:

Purple Corn Soup
Serves 6

1 cup purple corn
4 strips bacon, finely chopped
2 tablespoons unsalted butter
1 teaspoon dried thyme
1/2 cup finely chopped onion
2 ribs celery, finely chopped
2 carrots, finely chopped
1/4 cup all-purpose flour
6 cups chicken or vegetable broth
1 cup finely chopped Yukon gold or red potatoes
Salt and pepper

1. Put the corn into a bowl, and cover with water. Let stand overnight. Drain and rinse the corn, set aside.
2. In a Dutch oven, cook the bacon until crisp.
3. Add the butter, and saute the thyme, onion, celery, and carrot, sautéing until the vegetables begin to soften.
4. Stir in the flour and cook 2 minutes.
5. Slowly add the broth, stirring to blend. Bring to a boil.
6. Add the corn and potatoes, simmer for 15 to 20 minutes, until the potatoes are tender.
7. Add the milk, and bring to serving temperature. Season with salt and pepper, remove the bay leaf and serve.

A gift recipe for St. Patrick’s Day…. these are great anytime of the year, but seem to go best on this holiday.
Guinness Cupcakes with Baileys Frosting
Makes about 18

1 cup unsalted butter, softened
1 1/2 cups firmly packed dark brown sugar
2 large eggs
2 teaspoons vanilla paste or extract
1 1/3 cup Guinness or other Irish stout
2 cups all-purpose flour
3/4 cup cocoa powder
1/2 teaspoon salt
1 1/2 teaspoons baking soda

1. Preheat the oven to 350 degrees and line cupcake tins with liners or coat with non-stick cooking spray.
2. In the bowl of an electric mixer, beat together the butter and sugar until creamy, add the eggs, one at time, and gradually pour in the vanilla and Guinness. The mixture will look curdled.
3. With the machine on low, gradually add the flour, cocoa, salt and baking soda and beat on medium speed until smooth, and well combined.
4. Using a large portion scoop, scoop the batter into the cupcake tins, filling 2/3 to 3/4 full.
5. Bake for 20 to 23 minutes, until a skewer inserted into the center comes out clean and the cupcakes spring back when touched in the center. Cool the cupcakes completely before frosting.

Bailey’s Irish Creme Frosting
Makes enough to frost two 8 inch layers or 24 cupcakes

5 cups confectioners’ sugar
1/2 cup unsalted butter, softened and cut into cubes
4 ounces cream cheese, softened, and cut into cubes
2 to 4 tablespoons Bailey’s Irish Creme

1. In a food processor, process the sugar, and with the machine running, add the butter and cream cheese until blended. Add the Bailey’s a bit at a time, until the mixture is spreading consistency.
2. Pipe onto cupcakes using a large star tip, or frost using a small off-set spatula. The cupcakes and the frosting can be frozen for up to 2 months.

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

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