Archive for July, 2017

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Farmers’ Market Box 7-27-17

This weeks local produce and featured farms:

Lemon CucumbersTutti Frutti Farms

Red Torpedo OnionsTutti Frutti Farms

Princess GrapesKen’s Top Notch Produce

Red Dandelion Greens – Terra Madre Gardens

Chives – Terra Madre Gardens

Romaine LettuceBlack Sheep Produce

CantaloupeBe Wise Ranch

PassionfruitKoral’s Tropical Fruit Farm

Red RadishesBlack Sheep Produce

Natural Flame Raisins – Peacock Family Farms

Juicing Bag:

Strawberries – A & A Organics

Carrots – Cal-Organics

Cucumbers – Lakeside Organic Gardens

Green Kale – Babe Farms

Valencia Oranges – Sundance Organics

Farmer’s Choice:

Baby ArtichokesTutti Frutti Farms

Cipolini Onions – Schaner Farms

Cherry Heirloom Tomatoes – Coastal Farms

Feature:
Sugar Lips PeachesFitzgerald’s Premium Ripe Tree Fruit

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

Click here to Watch Video on YouTube

Post your photos on Instagram with the hashtag #specialtyproducefmb or share them with the FMB community on our facebook page http://facebook.com/specialtyproduce!

When it’s about food…#specialtyproduce

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

Sweet Carrots
2 oranges
1 carrot
1in of turmeric

Super Strawberry
1 cup of strawberries
1 stalk of celery
1 cucumber

Delicious Kale
Handful of green kale
1 cucumber
1 orange

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

Farfalle Salad with Green Grapes and Chive Aioli
Serves 6

1 pound farfalle pasta, cooked 3 minutes short of al dente (see note)
1 lemon cucumber, seeds removed, and finely diced
3 radishes, trimmed, scrubbed, and cut into julienne
One 5.5-ounce jar marinated artichokes, drained and chopped
1 cup green grapes, cut in half or quartered if large
1/4 cup Flame raisins, chopped
1/2 cup mayonnaise
1/2 cup Greek Style yogurt
3 garlic cloves
1/4 cup chopped chives
Grated zest of 1 lemon
2 tablespoons fresh lemon juice
Salt and pepper

1. Put the pasta into a large salad bowl, and cool the pasta at room temperature. Add the cucumber, radishes, artichokes, grapes and raisins.
2. Put the mayonnaise, yogurt, garlic, chives, zest and lemon juice into a food processor or blender. Blend until smooth. Season with salt and pepper.
3. Pour over the pasta in the bowl, and toss to coat. Season again with salt and pepper if needed and serve.
4. The salad will keep in the refrigerator for 3 days. If you refrigerate it before serving, save some of the dressing to re-dress before serving, the pasta will absorb every bit of dressing in the refrigerator, best to re-dress with a bit before serving. The dressing is delicious with potato salad, too.
5. Pasta Salad Note: Undercook your pasta for salads, because the acid in the dressing will further “cook” the salad like seafood cooks in acid for ceviche.

Layered Romaine Salad with Green Goddess Dressing
Serves 6

One head romaine, washed, spun dry and chopped
2 lemon cucumbers, scrubbed and thinly sliced
3 to 4 radishes, scrubbed, ends trimmed and thinly sliced
1/2 cup thinly sliced red onion
2 cups cooked elbow, or other small pasta (small shells, etc.) or 2 cups cooked chicken or turkey
1 cup shredded Asiago cheese
1 cup mayonnaise
1 cup chopped chives
1 cup basil leaves
1/4 cup freshly squeezed lemon juice
1 teaspoon grated lemon zest
2 garlic cloves
2 teaspoons Worcestershire sauce
Salt and pepper

1. In a large salad bowl, layer the romaine, cucumbers, radishes, onion, pasta (or protein if using), and cheese.
2. In a blender, combine the mayonnaise, chives, basil, lemon juice, zest, garlic and Worcestershire. Puree the dressing. Season with salt and pepper.
3. Pour over the salad, cover with plastic wrap and refrigerate for 2 hours, or up to 24 hours.
4. When ready to serve, toss the salad, and serve.

Braised Sausage and Green Grapes
Serves 6
This simple dish is delicious served over cheesy polenta.

2 pounds sweet Italian sausage
1 cup Riesling
2 cups green grapes

1. In a large skillet, heat the sausage, over medium high heat, browning the sausage on all sides. Add the Riesling and grapes and simmer for 25 to 30 minutes, reducing the wine by half, and cooking the sausage all the way through. (registers 165 degrees on an instant read meat thermometer)
2. Serve over cheesy polenta.

Flame Raisin Oatmeal Muffins
Serves 12

For the Muffins:
1 cup all-purpose flour
1/4 cup brown sugar
1 tablespoon baking powder
3/4 teaspoon salt
1/2 teaspoon cinnamon
1 cup old-fashioned oats
1/2 cup raisins
1/4 cup canola oil
1 teaspoon vanilla paste, or extract
1 egg, beaten
1 cup milk

Cinnamon Topping:

2 tablespoons brown sugar
2 tablespoons flour
1 teaspoon cinnamon
1 tablespoon melted butter

1. Heat the oven to 400°F. Coat 12 muffin tins with non-stick cooking spray, or line with paper liners.
2. Mix the flour, sugar, baking powder, salt, and cinnamon together in a large bowl. Stir in the oats and raisins.
3. In a large measuring cup, whisk the oil with the vanilla, egg and milk. Stir the liquid into the dry ingredients just until combined. Fill the prepared muffin cups 2/3 full with the batter.
4. Mix all the ingredients for the cinnamon topping together in a small bowl until crumbly. Sprinkle evenly over the muffin batter.
5. Bake for 15 to 20 minutes, until a skewer inserted into the center comes out clean.
6. Remove from the oven and let cool in the pan on a rack for 15 to 20 minutes before serving.

Sautéed Red Dandelion Greens
Serves 4

3 tablespoons extra virgin olive oil
2 garlic cloves, sliced
1 bunch red dandelion greens, tough stems removed, cut into 1/2-inch ribbons
Salt and pepper

1. In a large skillet, heat the oil and the garlic, until the garlic is translucent.
2. Add the greens, and saute until wilted, about 5 minutes. Season with salt and pepper, remove the garlic, and serve as a bed for grilled meats or poultry.

Panna Cotta with Passion Fruit Sauce

Serves 6

1 1/2 teaspoons unflavored gelatin
2 tablespoons cold water
3 cups heavy whipping cream
1/2 cup (3 1/2 ounces) sugar, or more to taste
Pinch of salt
1 1/2 teaspoons vanilla paste or extract
1/2 cup passion fruit pulp (see instructions)

1. Sprinkle the gelatin over the cold water. Let stand for 5 minutes.
2. In a 3-quart saucepan, warm the cream with the sugar, salt, and vanilla 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 sour cream into a medium bowl.
5. Gently whisk in the warm cream a little at a time until smooth. Taste for sweetness.
6. Fill ramekins 3/4 full, cover with plastic wrap, and refrigerate until set, about 5 hours.
7. Cut the passion fruits in half, and scoop out the pulp. Push the pulp through a sieve, and top each panna cotta with 1 to 2 tablespoons passion fruit pulp.

Cantaloupe, Cucumber and Mint Salad
Serves 6

2 lemon cucumbers, seeded and cut into 1/2-inch pieces
Salt
1 garlic clove, minced
1-1/2 cups ripe cantaloupe, seeded and cut into 1-inch chunks
1/4 tightly-packed cup fresh spearmint leaves, torn
1 heaping tablespoon finely chopped chives
1 tablespoon white wine or vinegar, more to taste
1 tablespoon extra-virgin olive oil, or more to taste
Freshly ground black pepper to taste
1/4 to 1/2 teaspoon of sugar, if needed to sweeten the melon
1/4 cup crumbled Ricotta Salata, or feta

1. Sprinkle the cucumber with salt, and allow to drain in a colander for 30 minutes. Pat dry with paper towels, and add to a large serving bowl.
2. Add the cucumber, melon, garlic, mint, chives, vinegar, and 1 tablespoon of olive oil.
3. Season with additional oil, vinegar, salt pepper or sugar if needed.
4. Serve the salad garnished with the cheese.

Choice

Cipollini Jam
Makes 1 1/2 cups

2 tablespoons unsalted butter
1 tablespoon extra virgin olive oil
2 garlic cloves, minced
1/2 pound cippolini onions, peeled, and chopped
1/3 cup packed brown sugar
1/3 cup red wine vinegar
Salt and pepper

1. In a skillet, melt the butter with the oil.
2. Add the garlic and onions, saute for 15 to 20 minutes until the onions begin to turn golden brown.
3. Add the sugar, and stir to dissolve the sugar.
4. Add the vinegar, bring to a boil, and simmer to reduce the liquid in the pan.
5. Taste the jam and season with salt and pepper.
6. Refrigerate the jam for up to 1 week, or freeze for up to 3 months.

Pasta with Fresh Tomatoes
Serves 6

One pound penne or other shaped pasta, cooked 2 minutes short of al dente, saving some of the pasta water
6 sage leaves, finely chopped
1 tablespoon finely chopped fresh mint
1 tablespoon finely chopped Italian parsley
1 basket cherry tomatoes, stemmed and cut in half
1/3 cup extra virgin olive oil
Salt and pepper
1/2 cup grated Parmigiano Reggiano for garnish

1. In a small bowl, combine the herbs and cherry tomatoes.
2. In a large skillet, heat the oil, and add the tomato mixture sautéing for 2 to 3 minutes until the tomatoes begin to blister.
3. Add the hot pasta, and toss the mixture to coat the pasta, adding some of the hot pasta water to make a creamy sauce. Season with salt and pepper.
4. Serve the pasta garnished with Parmigiano Reggiano.

Cocktail Artichoke Salad
Serves 4

3 cocktail artichokes
2 cups water
1/2 cup lemon juice
Grated zest of 1 lemon
1/4 cup fresh lemon juice
1/2 cup extra virgin olive oil
1 tablespoon chopped fresh mint
1 tablespoon chopped Italian parsley
Salt and freshly ground black pepper
2 cups romaine, washed, spun dry and chopped
3 radishes, scrubbed, ends trimmed and julienned
2 lemon cucumbers, seeded, and finely diced

1/2 cup coarsely shredded Pecorino cheese

1. Remove the tough outer layer of leaves from the artichokes, and set them aside. Cut 1/3 off the top of the artichoke, saving the tops with the tough outer leaves.
2. Trim the bottom and stem of the artichokes, cut in half, and remove the hairy choke in the center near the stem. Combine the water and lemon juice in a large bowl.
3. Shave the artichokes on a mandoline into lemon water and set aside.
4. In a small bowl, whisk together the zest, 1/4 cup lemon juice, olive oil, mint, and parsley. Season with salt and pepper.
5. In a bowl, combine the romaine and 1/2 of the dressing. Toss to coat, arrange the romaine onto salad plates.
6. Arrange the artichokes, radishes and cucumbers on the romaine, drizzle with the remaining dressing.
7. Garnish with the pecorino and serve.

Featured:

Roasted Peaches with Cornbread and Maple Bourbon Sauce

Serves 6
For the Cornbread
4 oz. (8 Tbs.) unsalted butter, softened; more for the baking dish
9 oz. (2 cups) unbleached all-purpose flour; more for the baking dish
3 oz. (1/2 cup) fine yellow cornmeal
2 tsp. baking powder
3/4 tsp. kosher salt
1 cup granulated sugar
3 large eggs, at room temperature
1/2 cup heavy cream
1/2 cup whole milk
1/2 cup sour cream

1. Preheat the oven and heat the oven to 375°F. Coat an 8-inch square baking dish with non-stick cooking spray.
2. In a large bowl, whisk the flour, cornmeal, baking powder, and salt. Set aside.
3. In a stand mixer fitted with the paddle attachment or in a large bowl with a hand-held electric mixer, beat the butter and sugar on medium speed until light and fluffy, about 2 minutes.
4. Gradually beat in the eggs, one at a time, until well combined.
5. Adjust the mixer speed to low and add the cream, milk, and sour cream; mix until combined.
6. The batter may look curdled at this point.
7. Add the dry ingredients, mixing until just combined and scraping down the sides as needed.
8. Pour the batter into the prepared baking dish.
9. Bake until a toothpick inserted in the center comes out clean, about 40 minutes. Let the cornbread cool in its dish on a rack until warm.
For the Peaches
4 firm yellow peaches (you can sub in any stone fruit you have on hand), halved and pitted
2 tsp. raw sugar

1. Preheat the oven to 400 degrees.
2. Dip the cut sides of the peaches into the raw sugar, and put them into an oven proof skillet large enough to hold the 8 peach halves comfortably, cut side down.
3. Roast for 15 to 20 minutes, until the peaches are soft. Cut the peaches in half and keep warm.

For the Maple Bourbon Sauce
1/4 cup unsalted butter
1/2 cup packed brown sugar
1/4 cup maple syrup
1/4 cup Bourbon
Vanilla ice cream for serving

1. In a saucepan, heat the butter, add the brown sugar, and stir until the brown sugar melts.
2. Add the maple syrup and bring to a boil. Simmer for 5 minutes, to reduce the sauce.
3. Add the bourbon, and continue to cook for another 5 minutes. Serve warm.

To serve: Cut the cornbread into squares. Put 2 wedges of peach onto the top of the cornbread, top with some vanilla ice cream. Ladle some of the sauce over the peaches and ice cream. Serve warm.

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

Follow me on:
Facebook: Diane Phillips’ Blog of Cooking, Travel and Commentary
Twitter: @dianphillips
Pinterest: Diane Phillips

Download our FREE app HERE

Post your photos on Instagram with the hashtag #specialtyproduceFMB or share them with the FMB community on our facebook page http://facebook.com/specialtyproduce!

When it’s about food…#specialtyproduce

If you haven’t joined yet, you can order a bag for next week on our FMB page!

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Farmers Market Box 7-20-17


This weeks local produce and featured farms:
Hass AvocadoKoral’s Tropical Fruit Farm

Nantes CarrotsWeiser Family Farm

White CornBlack Sheep Produce

Persian CucumbersBlack Sheep Produce

Oro Blanco GrapefruitPolito Family Farm

Italian ParsleyBe Wise Ranch

Romaine LettuceBe Wise Ranch

Purple PotatoesWeiser Family Farm

White PeachesKen’s Top Notch Produce

Black Plum Tomatoes – Point Loma Farms

Juicing Bag:

Limes – CCH

Carrots – Cal-Organics

Cucumbers – Lakeside Organic Gardens

Green Kale – Lakeside Organic Gardens

Watermelon – Goldie Farm

Farmer’s Choice:

Honeyloupe Melon – Munak Ranch

Pimento Peppers – Beylik Family Farms

French Breakfast Radishes – Terra Madre Farms

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

Click here to Watch Video on YouTube

Post your photos on Instagram with the hashtag #specialtyproducefmb or share them with the FMB community on our facebook page http://facebook.com/specialtyproduce!

When it’s about food…#specialtyproduce

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 Greens
1 cucumber
1 lime
Handful of kale

Delicious Carrots
2 carrots
1 cup of watermelon
1 cucumber

Sweet Kale
Handful of kale
1 cup of watermelon
1 roman lettuce

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

Black Bean, Corn Salad with Avocado Salsa
Serves 6 to 8
Three options here, you can serve this as a salad in lettuce cups, or as a dip with tortilla chips, or add protein (cooked poultry, seafood or meat) to it (about 3 cups) and stuff it into tortillas.

One 15-ounce can black beans, drained and rinsed
1/2 cup peeled and chopped jicama
2 scallions, finely chopped using the white and tender green parts)
2 ears corn, cut the kernels from the cob
1/4 cup finely chopped red or orange bell pepper
1 1/2 cups chopped tomatoes
1 Lamb’s Haas avocado, peeled pitted, and diced
2 cloves garlic, minced
1/4 cup seeded and finely chopped Anaheim chile
2 tablespoons chopped fresh cilantro
1/4 cup fresh lime juice
2/3 cup vegetable oil
1 teaspoon Cholula
1 1/2 teaspoons salt
1/2 teaspoon freshly ground black pepper

1. In a large bowl, combine the black beans, jicama, scallions, corn, red pepper, tomatoes, avocado, garlic, chile, and cilantro.
2. In a small bowl, whisk together the lime juice, oil, Tabasco, salt, and pepper. Pour over the vegetables and toss until blended.
3. Do-Ahead: At this point, cover and refrigerate for at least 2 hours to let the flavors develop or overnight. The Salad will keep in the refrigerator for about 3 days.

Farfalle with Sicilian Pesto
Serves 4 to 6

1 1/2 cups chopped black plum tomatoes
1/2 cup packed Italian parsley
2 garlic cloves
1/2 cup blanched almonds
1/2 cup shredded Pecorino Romano, plus more for garnish
1/3 cup extra virgin olive oil
Salt and pepper
1 pound farfalle, cooked al dente, saving a bit of the pasta water

1. In a food processor, combine the tomatoes, parsley, garlic, almonds and Pecorino. Pulse on and off until the mixture comes together. Stir in the olive oil, and season with salt and pepper.
2. Toss the pesto with the pasta, adding some of the pasta water to make a creamy sauce.
3. Serve the pasta garnished with additional Pecorino Romano.

Roasted Black Plum Tomatoes
Makes about 2 cups
This is a great way to preserve the flavor of summer, and keep these tomatoes in your freezer. They can be pureed into a delicious sauce, or added to soups and stews.

1 basket black plum tomatoes, cored, and cut in half
1/4 cup extra virgin olive oil
1 teaspoon dried basil
1/2 teaspoon fresh rosemary leaves, crushed
1/4 cup chopped red onion
3 cloves garlic, coarsely chopped
1 teaspoons salt
1/4 teaspoon freshly ground black pepper

1. Preheat the oven to 350°F. Line a jelly roll pan with a silicone liner, parchment paper, or aluminum foil.
2. Put the tomatoes into a large glass bowl.
3. Stir in the olive oil, basil, rosemary, onion, garlic, salt, and pepper, being careful not to tear the tomatoes. Pour onto the prepared pan, spreading it out in a single layer.
4. Bake until the tomato liquid is absorbed and the tomatoes have firmed up, about 45 minutes. 2. Transfer the tomato mixture to a clean glass bowl and let it mellow at room temperature for about 6 hours.
5. Do-Ahead: At this point, you can cover and refrigerate for up to 4 days or freeze for up to 3 months. Defrost in the refrigerator overnight and bring to room temperature before continuing.

Farro Salad with Cucumbers and Tomatoes
Serves 6 to 8

1 cup pearlized farro
2 cups finely diced Persian cucumbers
2 cups finely chopped Black tomatoes
1 scallion, finely chopped using the white and tender green parts
1/2 cup finely chopped Italian parsley
1/4 cup red wine vinegar
2 garlic cloves, minced
2 tablespoons finely chopped mint
1 tablespoon honey
1/2 cup extra virgin olive oil
1/2 cup crumbled feta cheese

1. Bring 2 cups of water to a boil, add the farro, and cook until the farro is just al dente, between 20 and 30 minutes. Drain off any excess water, and cool the farro.
2. When the farro is cooled, add the cumbers, tomatoes, scallion, and parsley.
3. In a bowl, whisk together the vinegar, garlic, mint, honey and oil until thickened.
4. Pour over the salad, and toss to coat. Add the feta and toss again. Serve the salad at room temperature.

White Gazpacho
Serves 6 to 8

1 1/2 cups chicken stock
1 1/2 cups sour cream (or equivalent of yogurt)
4 Persian cucumbers, peeled and diced
2 tablespoons white vinegar
1 large clove garlic, mashed
1 cup black plum tomatoes, cored and diced
2 green onions, chopped
1/4 cup chopped Italian parsley
1/2 cup diced yellow pepper
1/2 cup red bell pepper
1 avocado, peeled, pitted and diced
2 teaspoons lime juice
2 ears white corn, cut from the cob
2 tablespoons chopped fresh cilantro
¼ teaspoon chipotle chili powder
1 cup toasted sliced almonds

1. In a blender or food processor, process 1 cup of chicken stock, the pieces from one of the cucumbers, vinegar, and garlic. Pour into a large serving bowl. Whisk in the rest of the stock and the sour cream.
2. Add the remaining diced cucumber, tomatoes, green onions, peppers, and parsley, stirring until blended.
3. Do-Ahead: Chill for at least 4 hours or up to 24 hours.
4. In a small bowl, combine the avocado, lime juice, corn, chili powder and cilantro.
5. Serve the gazpacho garnished with the avocado corn mixture.

Romaine Salad with Fresh Herb Dressing
Serves 6
The dressing for the salad is similar to “Ranch” style dressing, only made with fresh ingredients. You can use any leftover dressing as a dressing for pasta or potato salad, a dip for cold seafood or served over baked potatoes.

One head romaine, washed, spun dry and chopped
1 cup mayonnaise
1/2 cup Greek Style yogurt
1/4 cup milk or buttermilk
2 teaspoons grated lemon zest
3 tablespoons chopped Italian parsley
2 tablespoons snipped fresh chives
1 tablespoon chopped fresh oregano
2 cloves garlic, mashed
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper

1. Put the salad greens into a salad bowl.
2. In a medium-size bowl, stir together the mayonnaise, sour cream and milk or buttermilk.
3. Add the lemon zest, herbs, garlic, salt, pepper and stir to blend.
4. Do-Ahead: At this point, cover and refrigerate at least 2hours to let the flavors develop and up to 5 days.
5. Toss the greens with the dressing and serve.

Romaine and Avocado Salad with Grapefruit Vinaigrette
Serves 4

One head romaine, washed spun dry and separated into leaves
1 Oro Blanco, peel and pith removed, and segmented
1 Lambs’ Haas avocado, peeled, pitted, and sliced in 8 wedges
1/4 cup Oro Blanco juice
2 tablespoons white vinegar
2 tablespoons honey
1/2 cup extra virgin olive oil
Salt and pepper

1. Put the leaves onto salad plates, top with some grapefruit segments and avocado wedges.
2. In a bowl, whisk together the Oro Blanco juice, vinegar, honey, and olive oil. Season with salt and pepper.
3. Dress the salads with the dressing, and serve.

Roasted Smashed Purple Potatoes
Serves 4

One pound purple potatoes, scrubbed
1/2 cup extra virgin olive oil
1 1/2 teaspoons salt
1/2 teaspoon freshly ground black pepper
Fleur de sel

1. Preheat the oven to 400 degrees, and line a baking sheet with a silicone, aluminum foil, or parchment.
2. Put the potatoes into water to cover. Bring to a boil, and simmer until tender.
3. Put the potatoes onto a cutting board, using a pot holder, press the potatoes flat.
4. In a bowl, combine the oil, salt and pepper.
5. Transfer the potatoes to the baking sheet. Drizzle the potatoes with the oil mixture.
6. Roast the potatoes for 15 to 20 minutes, or until they are crispy around the edges.
7. Sprinkle the roasted potatoes with fleur de sel.

Bistro Carrot Salad
Serves 4

One bunch carrots, scraped, and shredded
2 tablespoons rice vinegar
1 tablespoon Dijon mustard
2 tablespoons honey
1/2 teaspoon ground cumin
1/3 cup extra virgin olive oil
Salt and pepper
1/4 cup finely chopped Italian parsley

1. Put the carrots into a bowl.
2. In a small bowl, whisk together the vinegar, mustard, honey, cumin and oil. Season with salt and pepper.
3. Pour the dressing over the carrots, add the parsley, and toss to coat. Serve cold.

White Peach Streusel Muffins
Makes 1 dozen

1/4 cup butter or margarine, softened
1/3 cup sugar
1 large egg
2 1/3 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
3/4 cup milk
1 teaspoon vanilla paste or extract
3 white peaches, peeled, pitted and chopped
1/4 cup sugar
3 tablespoons all-purpose flour
1/4 teaspoon ground cinnamon
2 1/2 tablespoons chilled butter or margarine

1. Preheat the oven to 375 degrees and coat the inside of muffin tins with non-stick cooking spray.
2. Beat 1/4 cup butter at medium speed with an electric mixer until creamy; gradually add 1/3 cup sugar, beating until light and fluffy.
3. Add egg, beating until blended.
4. Combine 2 1/3 cups flour, baking powder, and salt.
5. Add flour mixture to butter mixture alternately with milk, stirring well after each addition. Stir in vanilla extract, and fold in chopped peaches.
6. Spoon muffin batter into greased or paper-lined muffin pan, filling two-thirds full.
7. Combine 1/4 cup sugar, 3 tablespoons flour, and cinnamon; cut in 2 1/2 tablespoons butter with pastry blender or fork until mixture resembles crumbs. Sprinkle evenly over muffin batter.
8. Bake at 375° for 20 minutes or until golden. Remove from pans, and cool on wire racks.

Choice

Pimento Cheese
Makes 2 cups
Pimento cheese is standard fare in the South; served with crackers, or mixed into mac and cheese.

3 large pimento peppers
4 oz. cream cheese, at room temperature
1/2 cup mayonnaise
1/2 tsp. Tabasco
1/2 tsp. salt
1/4 tsp. sugar
1/8 tsp. cayenne pepper
1/8 tsp. freshly ground white pepper
1/8 tsp. smoked paprika
1/4 cup finely chopped bread and butter pickles
4 cups grated sharp cheddar cheese

1. Preheat the broiler. Lay the peppers on a foil lined baking sheet. Roast the peppers, until they begin to blister on all sides, turning them. Turn off the broiler when the peppers are blistered on all sides. Allow them to cool in the turned off oven for 1 hour.
2. Carefully peel the blackened skin off each pepper. Cut the peppers lengthwise in half, open out flat on a cutting board, and carefully scrape away all the seeds and membrane. Dice the peppers.
3. Put the cream cheese in a medium bowl and beat it with a wooden spoon until softened. Add the mayonnaise and mix well. Add the hot sauce, salt, sugar, cayenne pepper, white pepper, and smoked paprika and stir to blend. Add the pickles, and cheddar cheese and stir again.
4. Fold in the diced pimentos.
5. Cover and refrigerate until ready to serve. Tightly covered, the pimento cheese will keep for up to 3 days in the refrigerator.

Prosciutto with Melon
Serves 4 to 6

One Honeyloupe melon
1/3 pound prosciutto di Parma

1. Peel and seed the melon. Cut into wedges.
2. Wrap each wedge in prosciutto and serve.

Honeyloupe Melon Sorbet
Serves 4 to 6

1/4 cup water
1/4 cup sugar
2 tablespoons corn syrup
1 Honeyloupe melon, seeds and peel removed, and coarsely chopped
1 tablespoon lime juice

1. In a sauce pan, heat the water and sugar, until the sugar is dissolved. Cool.
2. In a blender, combine the corn syrup, melon, lime juice, and cooled sugar syrup. (you may have to do this in batches)
3. Cool the mixture in the refrigerator for 2 hours, then pour into an ice cream maker, freeze according to the manufacturers’ directions.
4. Store the sorbet in the freezer.

French Breakfast Radishes on Baguettes
Serves 6 to 8

One baguette, sliced 1/2-inch thick on the diagonal
Unsalted butter, softened
One bunch breakfast radishes, scrubbed, tops removed, and thinly sliced
Fleur de Sel

1. Spread the baguette slices with unsalted butter.
2. Top with sliced breakfast radishes, and sprinkle with fleur de Sel.

Passion Fruit Curd
Makes 1 1/2 cups
Passion fruit curd is delicious on toast, or as a filling for cakes, or a topping for a cheesecake.

8 passion fruits
3 large eggs
12 tablespoons unsalted butter
1 1/4 cups packed light brown sugar
2 tablespoons cornstarch

1. Open the passion fruits, and push through a sieve. Transfer for the pulp to a saucepan, and whisk in the eggs, butter, sugar and cornstarch.
2. Cook over medium low heat until the curd begins to bubble and is thickened.
3. Push the curd through a sieve, and allow to cool. Push a piece of plastic wrap onto the curd, to avoid it forming a skin. Store in the refrigerator for up to 1 week, or freeze for up to 3 months.

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

Follow me on:
Facebook: Diane Phillips’ Blog of Cooking, Travel and Commentary
Twitter: @dianphillips
Pinterest: Diane Phillips

Download our FREE app HERE

Post your photos on Instagram with the hashtag #specialtyproduceFMB or share them with the FMB community on our facebook page http://facebook.com/specialtyproduce!

When it’s about food…#specialtyproduce

If you haven’t joined yet, you can order a bag for next week on our FMB page!

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