This weeks local produce and featured farms:
StrawberriesBe Wise Ranch
CeleryBlack Sheep Produce
Green GarlicRutiz Family Farms
Star Pink Grapefruit – Point Loma Farms
Collard GreensBlack Sheep Produce
Green Leaf LettuceBe Wise Ranch
Russian Banana Fingerling PotatoesWeiser Family Farm
Celery RootWeiser Family Farm
King Trumpet Oyster Mushrooms – Hokto Kinoko Company

Juicing Bag:
Carrots – Cal Organics
Chard – Lakeside Organic Gardens
Fennel – Lakeside Organic Gardens
Lemons – Sundance Organics
Dandelion Greens – Lakeside Organic Gardens

Farmer’s Choice:
Persian CucumbersMilliken Family Farm
Blood OrangesPolito Family Farm
White Icicle Radish – Coastal Farms

Feature:
Asparagus – Life’s A Choke 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 Chard
1 green chard
1 romaine lettuce
1 lemon

Sweet Carrots
2 carrots
1 fennel
1 cup of pineapple

Powerful Greens
Handful of dandelion greens
1 fennel
1 cucumber

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

Celery Root and Potato Gratin
Serves 6

1 cup heavy cream
1 2/3 cups whole milk
1 1/2 teaspoons salt
1/2 teaspoon freshly ground black pepper
4 shakes of Tabasco sauce
1 pound fingerling potatoes, thinly sliced
1 celery root, peeled, and thinly sliced
2 cups shredded Gruyère cheese
1/2 cup freshly grated Parmesan cheese

1. Preheat the oven to 350 degrees and coat the inside of a 13-by-9-inch baking dish with non-stick cooking spray. In a large skillet, heat the cream, milk, salt pepper and Tabasco. Add the potatoes, and celery root, simmer until the potatoes are almost tender.
2. In a bowl, combine the cheeses.
3. Transfer half of the potatoes and celery root to the prepared pan, top with a sprinkling of the cheese.
4. Top with the remaining potatoes and sprinkle with the remaining cheese.
5. Do-Ahead: At this point, cool, cover and refrigerate for up to 24 hours. Bring to room temperature before baking.
6. Cover and bake for 30 minutes, remove the cover, and bake another 15 minutes until the cheeses are golden brown and the gratin is bubbling. Allow the gratin to rest for at least 10 minutes before serving.

Green Leaf Lettuce with Grapefruit Vinaigrette
Serves 4

One head green leaf lettuce, washed, spun dry and chopped
2 grapefruits, peel and pith removed and segmented
1/4 cup grapefruit juice
2 tablespoons rice vinegar
1 teaspoon Dijon mustard
1 teaspoon honey
1/3 cup vegetable or canola oil
Salt and pepper
1/2 cup crumbled Feta cheese

1. Put the lettuce into a salad bowl.
2. In a small bowl, whisk together the grapefruit juice, rice vinegar, mustard, honey, and canola oil. Season with salt and pepper.
3. Toss the lettuce with some of the dressing.
4. Arrange the lettuce onto salad plates, arrange some of the grapefruit over the lettuce, sprinkle with the cheese, and drizzle with a bit more of the dressing and serve.

Savory Celery Bread Pudding
Make this delicious bread pudding instead of potatoes with your next roasted meat, or poultry.

2 tablespoons unsalted butter
2 tablespoons extra virgin olive oil
1 medium onion, finely chopped
1 teaspoon chopped green garlic
1 head celery tough outer ribs discarded, and finely chopped including the leaves
1 tablespoon finely chopped fresh sage leaves
5 large eggs
2 cups heavy cream
5 shakes of Tabasco sauce
1 teaspoon Worcestershire sauce
6 cups white bread cubes with crusts removed
1 cup chopped Gruyere or imported Swiss cheese (about 1/4 pound)
1/4 cup chopped fresh parsley
1/2 cup freshly grated Parmesan cheese

1. Coat a 13 x 9-inch baking dish with nonstick cooking spray.
2. In a large skillet, heat the butter with the oil over medium heat until the butter melts and the foam subsides. Add the onions, garlic, celery, and sage and stir to coat with the butter, and cook until they begin to turn translucent. Remove from the skillet and cool.
3. In a large bowl, whisk together the eggs, cream, Tabasco, and Worcestershire. Stir in the bread, chopped Gruyere, onion mixture, and parsley. Pour into the prepared dish and sprinkle the top evenly with the cheese.
4. Do-Ahead: At this point, cover and refrigerate for at least 4 hours and up to 24 hours. Bring to room temperature before continuing.
5. Preheat the oven to 350°F. Bake the pudding until golden brown and bubbling, 45 to 55 minutes. Let rest for 5 minutes before serving.

Celery, Pecorino and Walnut Salad
Serves 4 to 6

One head celery, tough outer ribs removed, and chopped
2 cups diced pecorino Romano cheese
1 1/2 cups toasted walnuts
1 cup extra virgin olive oil
Salt and pepper

1. In a salad bowl, combine the celery, Romano, and walnuts.
2. Toss the salad with the oil, season with salt and pepper and serve at room temperature.

Roasted King Oyster Mushroom Salad
Serves 2 to 4

8 ounces King Oyster Mushrooms, cleaned, and sliced 1/2 inch thick
3/4 cup extra virgin olive oil
Salt and pepper
1/4 cup balsamic vinegar
1 teaspoon chopped green garlic
2 teaspoons finely chopped sage, thyme, or rosemary
Salt and pepper
1 bunch arugula, washed, and spun dry
1/4 cup shaved Parmigiano Reggiano cheese

1. Preheat the oven to 400 degrees and line a baking sheet with parchment, silicone or aluminum foil.
2. Put the mushrooms onto the baking sheet, sprinkle with 1/4 cup of the olive oil, salt and pepper and roast for 10 to 15 minutes turning once, until the mushrooms turn golden.
3. While the mushrooms are roasting, whisk together the oil, vinegar, garlic, and thyme. Season with salt and pepper.
4. Arrange the arugula onto a serving platter.
5. When the mushrooms are done, transfer them to the arugula, and drizzle with the dressing. Top with shaved Parmigiano, and serve warm.

Pasta with Sausage and Collards
Serves 6

1/2 pound sweet Italian sausage
1 medium onion, finely chopped
1 tablespoon minced green garlic
1 bunch collard greens, tough stems removed, and cut into 1/2-inch ribbons
1 pound orecchiette, short rigatoni, or penne pasta, cooked 3 minutes short of al dente saving some of the pasta water
1 cup grated Pecorino Romano

1. In a large skillet, cook the sausage, breaking up any large pieces, until the sausage loses its pink color.
2. Add the onion, and garlic, and saute until the onion begins to caramelize.
3. Add the collards, and cook until the collards are tender, about 10 minutes.
4. When the pasta is done, drain it, and add to the hot skillet. Toss to coat the pasta, adding some of the cheese, and pasta water to make a creamy sauce.
5. Serve the pasta garnished with the remaining cheese.

Strawberry Dip
Serves 2

1 basket strawberries, hulled
1/2 cup sour cream, or Greek yogurt
1/2 cup light brown sugar

1. Place the berries in a bowl, and surround with bowls of sour cream and brown sugar.
2. Dip a strawberry into the sour cream then the brown sugar and eat.

Farmers Choice:

Chicken Bahn Mi with Pickled Vegetables
Serves 6

For the Pickled Vegetables:
1 cup rice vinegar
1//2 cup sugar
1 teaspoon salt
2 teaspoon fish sauce (optional but adds great flavor)
1 1/2 cups julienned icicle radishes (cut into strips or run through a mandoline)
1 cup Persian or English cucumber, partially peeled in sections to leave some skin on, cut into half moons
1/4 cup finely chopped cilantro

1. In a saucepan, heat the vinegar, sugar, salt and fish sauce (if using) until the sugar and salt dissolve. Allow to cool.
2. In a bowl, combine the daikon, cucumber and cilantro. Pour the vinegar mixture over the vegetables in the bowl, and allow to mellow at room temperature for at least an hour. (Any longer than that, refrigerate for up to 24 hours)

For the Spicy Mayonnaise:
1 cup mayonnaise
1 to 2 tablespoons Sriracha
1teaspoon toasted sesame oil
Salt
1. In a bowl, whisk together the mayonnaise, Sriracha, and sesame oil. Season with salt if necessary. Refrigerate for up to 5 days. This is delicious on other sandwiches.

For the Pork:
2 tablespoons vegetable oil
1 red onion, finely chopped
2 teaspoons peeled and finely grated ginger
4 cloves garlic, minced
2 pounds ground chicken or turkey
1/4 cup pickling liquid from the vegetables
1/3 cup chicken broth
1/4 cup fish sauce
1/4 cup hoisin sauce
freshly ground black pepper
Six 8-inch torpedo rolls (bolillos work well here)
1/2 cup fresh cilantro leaves
1/4 cup salted roasted peanuts, chopped

1. In a large skillet, heat the oil, saute the onion, ginger and garlic, until the onion begins to soften. Add the pork breaking up any large pieces, and cook until the meat loses its pink color and the liquid in the pan has evaporated. Add the pickling liquid, broth, fish sauce, hoisin, and pepper cooking till the liquid in the pan has almost evaporated.
2. Toast the rolls in a 350-degree oven for 5 to 7 minutes. Split the rolls horizontally, leaving them attached (don’t cut all the way through)
3. Spread the mayonnaise over both sides of the roll, top with the pork mixture, salad, and then garnish with cilantro and chopped peanuts. Cut the sandwiches in half and serve.

Cucumber Blood Orange Spritzer
Serves 6

6 Persian cucumbers
1 1/2 cups water
1/4 cup sugar
1 cup ice
1 cup blood orange juice
Sparkling water

1. Peel cucumbers and cut into small 1-2 inch pieces.
2. In blender add cucumbers, water, sugar, orange juice, and ice. Blend until smooth.
3. Taste and adjust with additional sugar or lemon.
4. Pour 1/2 cup of the liquid into a tall glass filled with ice, top off with sparkling water.
5. For an adult beverage add white rum, or Vodka

Feature:

Roasted Asparagus
Serves 2 to 4

1 bunch asparagus, tough ends trimmed
1/3 cup extra virgin olive oil
Salt and pepper

1. Preheat the oven to 400 degrees, and line a baking sheet with parchment, silicone, or aluminum foil.
2. Arrange the asparagus on the baking sheet, drizzle with the oil, and sprinkle with salt and pepper.
3. Roll the asparagus on the baking sheet to coat with the ingredients.
4. Roast for 5 minutes or until tender.
5. Serve warm, or at room temperature.

Asparagus Frittata
Serves 6

2 tablespoons unsalted butter
2 thin slices imported Prosciutto di Parma, julienned
1 bunch asparagus, tough stems trimmed, cut into 1-inch pieces
2 scallions, finely 4 large eggs
1/2 cup heavy cream
6 ounces crumbled goat cheese
1/2 cup shredded Parmigiano Reggiano cheese

1. Preheat the oven to 375 degrees.
2. In a 10-inch skillet, heat the butter, and sauté the prosciutto, asparagus, and scallions, until the asparagus begins to soften—this will take about 3 to 4 minutes.
3. In another bowl, whisk together the eggs, cream, and goat cheese. Pour over the asparagus mixture, sprinkle with the Parmigiano, and bake for 15 to 20 minutes, until the eggs are set.
4. Remove from the oven, allow to rest for 5 minutes before cutting into wedges and serving.

Salmon Wellington
Serves 6

3 tablespoons unsalted butter
1 tablespoon olive oil
1 ½ teaspoon Old Bay Seasoning
Eight 4 to 5-ounce salmon filets, skin removed
16 asparagus spears, trimmed to fit the length of the salmon filets, and the ends peeled
½ teaspoon salt
1/8 teaspoon freshly ground black pepper
One pound phyllo dough, defrosted
1 ½ cups (3 sticks) unsalted butter, melted, milky solids removed
1 cup dry bread crumbs
½ pound lump crab meat, picked over for shells and cartilage
Sprigs of dill for garnish
4 whole lemons cut in half wrapped in cheesecloth and tied with chives or lemon wedges

1. In a large sauté pan, melt 2 tablespoons of butter with the oil, over medium high heat. Season the filets with the Old Bay.
2. When the foam from the butter subsides, add the salmon and cook on one side for 3 minutes, until the side begins to turn golden. Turn the salmon and cook another 2 to 3 minutes, until the salmon begins to color on that side. Remove the salmon from the pan, drain on paper towels and cool to room temperature.
3. Wipe out the pan, and melt the remaining butter. Toss the asparagus in the pan, seasoning with the salt and pepper, and cooking for 2 minutes to begin to soften the asparagus. Remove from the pan, and allow to cool.
4. Unwrap the phyllo and cover it completely with a clean kitchen dish towel. Lay one piece of phyllo on a flat surface and brush with butter. Sprinkle with some of the bread crumbs, and continue to layer until you have 4 sheets of phyllo buttered and sprinkled with crumbs. Arrange the salmon filet in the center of the phyllo and top with two tablespoons of crab meat and two spears of asparagus. Bring up the opposite ends of the phyllo towards the center and twist the phyllo into a knot. Brush the phyllo all over with butter, and transfer the package to a foil, silicone or parchment lined baking sheet. Repeat with the remaining salmon, cover and refrigerate the Wellington’s for up to 24 hours.
5. Preheat the oven to 400 degrees. Remove the Wellington’s from the refrigerator 30 minutes before baking to bring to room temperature. Bake the Wellington’s for 15 to 20 minutes, or until the pastry is golden brown, and meat thermometer inserted into the salmon registers 165 degrees on an instant read meat thermometer.
6. Remove the salmon from the oven, serve garnished with sprigs of dill, lemon halves wrapped in cheese cloth and any remaining lump crab.
7. Cook’s Note: Phyllo is quite simple to work with if you keep it covered and work quickly. Don’t let it scare you as it can be a great way to wrap lots of different fillings. Leftover phyllo can be refrigerated for up to 7 days—it can be used as a crust for chicken pot pie, or your favorite berry, apple or peach pie.

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

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