This weeks local produce and featured farms:
Cranberry Shelling Beans – Two Peans in a Pod Farm

Savoy CabbageBlack Sheep Produce

Mizuna GreensBe Wise Ranch

CilantroBe Wise Ranch

White CarrotsWeiser Family Farm

Red Oak Leaf Lettuce – The Garden Of….

Spring Shallots – The Garden Of….

Valencia OrangesPolito Family Farm

Gold Bar SquashBlack Sheep Produce

Flavorino Plum Tomatoes – Dassi Family Farm

Beaute PlumsKen’s Top Notch Produce

Juicing Bag:

Strawberries – A & A Organics

Carrots – Cal-Organics

Cucumbers – Lakeside Organic Gardens

Green Kale – Babe Farms

Lemons – Sundance Organics

Farmer’s Choice:

PassionfruitKoral’s Tropical Fruit Farm

Japanese PotatoMilliken Family Farm

Santa Rosa Plums – Frog Hollow Farms

Feature:
Thomcord Grapes – Murray Family 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

Delicious Greens
Handful of green kale
1 cucumber
1 lemon

Super Carrots
2 carrots
1 cucumber
1 roman lettuce

Sweet Strawberries
1 cup of strawberries
1 beet
Handful of green kale

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

Savoy Slaw
Serves 6
This is a great slaw to serve with fish tacos or with grilled chicken.

1 savoy cabbage, quartered, and thinly sliced
1/4 cup finely chopped green shallot
1/2 cup baby plum tomatoes, chopped
1/4 cup finely chopped cilantro
1/4 cup lime juice
1/4 cup orange juice
1 tablespoons honey
1 teaspoon ground cumin
Pinch cayenne
2 tablespoons white vinegar
1/2 cup canola or vegetable oil
Salt and pepper

1. In a salad bowl, combine the cabbage, shallot, tomatoes, and cilantro.
2. In another mixing bowl, whisk together the lime juice, orange juice, honey, cumin, cayenne, and vinegar.
3. Whisk in the oil, season with salt and pepper.
4. Pour the mixture over the slaw, and toss to coat.
5. Serve the slaw cold. The slaw will keep in the refrigerator for up to 3 days. Drain off any excess water that may accumulate in the bottom of the bowl.

Yellow Squash Salad
Serves 4

1 clove garlic, minced
2 tablespoons fresh flat-leaf parsley leaves
2 tablespoons finely chopped chives
2 Tablespoons capers, rinsed well
1/4 cup fresh lemon juice
1/2 cup extra-virgin olive oil
Salt and pepper
3 yellow bar squash, thinly sliced
One bunch mizuna greens, tough stems removed, washed and spun dry
1/3 cup shredded Parmigiano Reggiano

1. In a small bowl, combine the garlic, parsley, chives, capers, lemon juice and oil. Season with salt and pepper.
2. In a salad bowl, combine the squash and mizuna. Pour the dressing over the salad, and toss to coat. Add 1/2 the cheese, and toss again.
3. Serve the salad garnished with the remaining cheese.

Yellow Squash Casserole
Serves 6

2 tablespoons unsalted butter
2 tablespoons olive oil
1/2 cup chopped green shallot
3 yellow bar squash cut into 1/2 slices
Salt and pepper
2 tablespoons all-purpose flour
1 1/2 cups milk
One 5.5-ounce package Boursin cheese, crumbled
1 cup fresh bread crumbs
1/2 cup grated Parmigiano Reggiano
1/4 cup finely chopped Italian parsley
2 tablespoons extra virgin olive oil

1. Preheat the oven to 350°F and coat a 9-inch baking dish with nonstick cooking spray.
2. In a 12-inch skillet, heat the butter and oil together, add the onion and cook, stirring, until softened, about 3 minutes.
3. Add the squash and cook another 3 minutes, stirring a few times. Season with salt and pepper.
4. Add the flour, stir in the flour into the squash mixture, and cook until absorbed, another 2 minutes.
5. Add the milk and Boursin and stir until the mixture comes to a boil and the cheese has melted. Transfer to the prepared dish.
6. In a small bowl, combine the bread crumbs, cheese, parsley and oil, until the mixture is combined.
7. Spread over the casserole,
8. Bake the casserole until the top is golden brown, 20 to 25 minutes, let rest 5 to 10 minutes before serving.

BLT Salad
Serves 4

6 strips bacon, cooked crisp, and crumbled
One head red oak lettuce, washed, spun dry and chopped
1 cup chopped baby plum tomatoes
1 cup croutons, either store bought or homemade
1/2 cup mayonnaise
Grated zest of 1 lemon
2 tablespoons lemon juice
1 garlic clove, minced
Salt and pepper

1. In a salad bowl, combine the bacon, lettuce, tomatoes, and croutons.
2. In a mixing bowl, whisk together the mayonnaise, zest, lemon juice and garlic. Season with salt and pepper.
3. Pour the dressing over the salad, and toss to combine.

Roasted White Carrots
Serves 4

One bunch white carrots, tops removed (see note) and cut into quarters lengthwise
1/4 cup extra virgin olive oil
Pinch ground cumin
2 tablespoons honey
Salt and pepper

1. Preheat the oven to 400 degrees, and line a baking sheet with silicone, parchment or aluminum foil.
2. Combine the carrots with the oil, cumin and honey. Season with salt and pepper. Spread onto the prepared baking sheet. Roast for 10 to 15 minutes until tender. Serve warm or at room temperature.
3. Cook’s note: Save the carrot tops to make a carrot top pesto.

Carrot top pesto:
2 cup chopped carrot tops, washed and spun dry
2 garlic cloves
1/2 cup grated Parmigiano Reggiano
1/4 cup almonds
1/2 cup extra virgin olive oil
Salt and pepper

1. In a food processor or blender, combine the carrot tops, garlic, and almonds. Pulse on and off to break up the garlic and nuts.
2. With the machine running, pour in the oil, and process until smooth.
3. Season with salt and pepper. Refrigerate the pesto for up to 1 week, or freeze for up to 3 months.
4. Drizzle the pesto over the roasted carrots, or toss with pasta.

Cranberry Bean Soup
Serves 4

2 tablespoons extra virgin olive oil
2 garlic cloves, minced
1/4 cup finely chopped green shallot
2 tablespoons finely chopped sage
Pinch red pepper flakes
1 basket baby plum tomatoes
1/2 pound shelled cranberry beans
8 cups chicken or vegetable broth
Rind from Parmigiano Reggiano (optional), chopped
1 bunch mizuna, tough stems removed, and chopped
1/2 cup small pasta, such as orzo, small shells, or ditali
Salt and pepper

1. In a Dutch oven, heat the oil, saute the garlic, shallot, sage and red pepper until the shallot is softened.
2. Add the tomatoes, and beans, and saute for 2 to 3 minutes.
3. Add the broth, and rind, and bring to a boil. Simmer for 1 hour.
4. Add the mizuna, and pasta, and simmer another 8 to 10 minutes until the beans and pasta are al dente.
5. Season with salt and pepper.

Choice

Sweet Potato Fries
Serves 4

1 pound sweet potatoes, scrubbed, and cut into 1/2-inch by 1/2-inch sticks
1/2 cup extra virgin olive oil
2 teaspoons salt

1. Preheat the oven to 400 degrees, and line 2 baking sheets with aluminum foil, parchment or silicone.
2. Toss the potatoes with the oil and salt.
3. Roast for 20 to 25 minutes, turning the potatoes to brown evenly.
4. Serve warm.

Plum Upside-Down Cake
Serves 8

1/2 cup unsalted butter, divided
2 teaspoons vanilla paste
1/3 cup milk
1/2 cup brown sugar
6 to 8 ripe plums or 6 nectarines or peaches
1/2 cup sugar
1 egg
1 1/4 cups cake flour
1/4teaspoon salt
1 1/2 teaspoons baking powder

1. Preheat the oven to 350 degrees.
2. Cut one-fourth cup butter into pieces and add it to a small saucepan or skillet. Heat over medium heat until the butter browns but does not burn. Pour the browned butter into a small bowl and refrigerate until the butter solidifies.
3. Stir the vanilla paste into the milk heat the milk until it’s warm. Remove it from the heat and set aside to steep and cool.
4. Melt the remaining butter in a small, nonstick skillet. Remove it from the heat and add the brown sugar, stirring until the sugar dissolves.
5. Pour the mixture into an 8-by-2-inch buttered cake pan, evenly coating the bottom of the pan.
6. Cut the plums in half, then cut each half into three or four slices.
7. Arrange the slices in a single layer of concentric circles, beginning at the outside edge of the pan, so they are touching but not overlapping. Cover the bottom of the pan, then arrange a second layer of fruit on top. Set aside while preparing the cake batter.
8. Beat the cooled browned butter until light and fluffy. Beat in the sugar until creamy. Beat in the egg until blended.
9. In another bowl, stir together the cake flour, salt and baking powder.
10. Fold the flour mixture into the butter-sugar mixture alternately with the vanilla-bean milk. Begin and end with the flour mixture.
11. Gently spoon the batter over the top of the sliced plums in the cake pan. Spread the batter over the fruit so all the fruit is covered and the batter is distributed to the sides of the pan.
12. Bake until the cake tests done in the center and is golden brown, about 45 to 50 minutes.
13. Remove the cake from the oven and let it stand for a few minutes. Run a knife around the sides of the cake to loosen the edges.
14. Put a serving plate on top of the cake and invert. Carefully remove the baking pan from the cake.
15. Cool. Serve warm.

Passion Fruit Pudding
Serves 4 to 6

2 fresh passion fruits yielding 1/4 cup passion fruit pulp
¼ cup passion fruit puree
1 cup granulated sugar
⅓-cup all-purpose flour
3 large eggs, separated
⅓ cup melted butter
¾ cup whole milk
¼ teaspoon salt
1 tablespoon lime juice
1 tablespoon lime zest
1Tablespoon rum (optional)

1. Pre-heat the oven to 350°F. Coat the inside of a 9-inch baking dish with non-stick cooking spray.
2. In a medium bowl, whisk together ⅔ granulated sugar, salt and flour. Set aside.
3. In a large bowl, whisk together the egg yolks, butter, milk, rum, lime zest, lime juice and passion fruit puree, and pulp until fully combined.
4. Add the wet mixture to the flour mixture and whisk to just combine.
5. Using an electric mixer, beat the egg whites for about a minute then add sugar and continue mixing on medium-high until stiff peaks form, this may take about 2-3 more minutes.
6. Using a spatula carefully fold in ¼ of the egg whites mixture, and then fold in the remaining until well incorporated.
7. Pour the batter into the prepared pan bake until the top of the cake turns light golden and puff slightly (30 to 35 minutes.
8. Let the cake cool to room temperature, refrigerate for about 2 or more hours before serving or up to 24 hours.
9. Serves with crème fraiche or unsweetened whipped cream.

Featured:

Thomcord Grape Pie
Serves 6

For the Crust
2 1/2 cups all-purpose flour
¼ teaspoon fine sea salt
20 tablespoons (2 1/2 sticks) unsalted butter, cold and cut into cubes
4 to 6 tablespoons ice water, as needed

1. In a food processor, pulse together the flour and salt. Add butter and pulse until the mixture forms lima bean-size pieces. Slowly add ice water, 1 tablespoon at a time, and pulse until the dough just comes together. It should be moist, but not wet.
2. Turn dough out onto a lightly floured surface and gather into a ball. Divide into 2, flatten each into a disk with the heel of your hand. Cover tightly with plastic wrap and refrigerate for at least 1 hour and up to 2 days.
3. Coat the inside of a 9-inch pie plate with non-stick cooking spray.
4. On a floured board, roll out the bottom crust to 11-inches and lay into the prepared pan.
5. Roll out the top crust, and refrigerated while getting the fruit ready.

For the Fruit
4 cups Thomcord grapes, stemmed
1/4 cup sugar
1 tablespoon lemon juice
2 1/2 tablespoons cornstarch
Cream
Raw sugar

1. Preheat the oven to 400 degrees.
2. In a bowl combine the grapes, sugar, lemon juice and cornstarch.
3. Pour the mixture into the pie crust.
4. Top with the second pie crust, crimp or flute the edges, brush the top with cream, and sprinkle with raw sugar and slash 2 or 3 slits in the top.
5. Put the pie plate onto a lined baking sheet to catch any drips.
6. Bake the pie at 400 degrees for 15 minutes, reduce the temperature to 375 and bake another 45 to 50 minutes until the crust is golden brown and the fruit is bubbling.

Thomcord Sherbet
Serves 6

2 pounds Thomcord grapes, stemmed
1/4 cup water
3 tablespoons sugar
2 tablespoons light corn syrup

1. In a Dutch oven, add the grapes along with the water. Cover, stirring from time to time, and cook until the grapes are soft.
2. Remove from heat and pass the grapes through a food mill with the attachment with the smallest holes.
3. If you don’t have a food mill, press them through a fine-mesh strainer, which will take a bit of force. Different grapes will yield differing amounts of juice. You should have 3 cups.
1. Add the sugar, and corn syrup, stir until the sugar is dissolved. Chill thoroughly, then freeze in your ice cream maker according to the manufacturer’s directions.

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

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