This week’s local produce and featured farms:

Crispin ApplesPenryn Orchard

Green Bell PeppersBlack Sheep Produce

Rainbow Carrots – The Garden Of….

CeleryBlack Sheep Produce

Romaine LettuceBlack Sheep Produce

Tatsoi Greens – Sundial Farms

Russian Banana Fingerling PotatoesWeiser Family Farm

Red RadishesBlack Sheep Produce

Late Harvest Peaches – Tenerelli Orchards

Emerald Beaute PluotsFrog Hollow Orchard

Juicing Bag:

Granny Smith Apples – Viva Tierra

Cucumbers – Lakeside Organic Gardens

Celery – Lakeside Organic Gardens

Romaine Lettuce – Lakeside Oragnic Gardens

Limes – Cal Organics

Collard Greens – Lakeside Organic Gardens

Farmer’s Choice:

Autumn Grapes – Murray Family Farm

20th Century Asian PearsPenryn Orchard

Comice PearsPenryn Orchard

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

Click here to Watch Video on YouTube Farmers Market Box 9-28-2017

Check out our YouTube Video highlighting the Catch of the Day:

Click here to Watch Video on YouTube Farmers Market Box 9-28-2017

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 Green
3 Collard Green leaves
1 Cucumber
1 Apple

Super Greens
1 Romaine Lettuce
Handful of Collard Greens
1 Lime

Delicious Celery
2 stalks of Celery
1 Cucumber
1 Lime

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

Chopped Chicken Salad
Serves 6

One head romaine, washed spun dry and chopped
3 ribs celery, thinly sliced on the diagonal
3 radishes, cut into julienne
3 rainbow carrots, scrubbed, and julienned
1 Crispin apple, cored, and julienned
2 to 3 cups shredded cooked chicken
2 scallions, finely chopped on the diagonal
1/2 cup vegetable oil
2 tablespoons soy sauce
1/4 cup rice vinegar
3 tablespoons sugar
1/4 teaspoon peeled and grated fresh ginger
1 clove garlic, minced
2 tablespoons sesame seeds for garnish

1. In a large salad bowl, combine the romaine, celery, radishes, carrots, apple, chicken and scallions.
2. In another bowl, whisk together the oil, soy, vinegar, sugar, ginger, and garlic. Adjust seasoning using soy or sugar to taste.
3. Toss the salad with the dressing, and garnish with sesame seeds before serving.

Chicken Cacciatore with Roasted Rosemary Fingerlings
Serves 4 to 6
Chicken Cacciatore, or chicken hunters’ style is not the red mess you find in Italian-American restaurants. Hunters would usually cook this in the wild, bringing along some wine, and possibly some pancetta. They would cook what they had killed in the forest, then pick wild garlic, and herbs to flavor the stew.

One 3 pound chicken, cut into serving pieces
Salt and pepper
1/4 cup extra virgin olive oil
1/4 inch slice pancetta cut into fine dice
4 garlic cloves, sliced
1/4 cup red wine vinegar
2 tablespoons finely chopped rosemary
1 pound fingerling potatoes, scrubbed and quartered
Salt and pepper

1. Put the chicken into a colander, and season liberally with salt and pepper. Allow to drain in the colander while preparing the other ingredients.
2. In a Dutch oven, heat 2 tablespoons of oil, add the pancetta, and cook until the pancetta is crispy.
3. Pat the chicken dry with paper towels, and brown on all sides.
4. In a small bowl, combine the garlic, vinegar, and rosemary. Pour over the chicken and bring to a boil.
5. Add the potatoes to the pot, placing them underneath the chicken pieces in the Dutch oven.
6. Cover and simmer for 30 minutes, basting with the pan juices a few times, until the potatoes are tender, and the chicken is cooked through.

Slow Cooker Beef Ranchero
Serves 4
Slow cookers are great time savers, you can put this into the cooker when you leave for work and you’ll have a Mexican fiesta when you get home.

2 tablespoons vegetable oil
2 large onions, thinly sliced
2 cloves garlic, minced
2 medium-size green bell pepper, seeded and thinly sliced
1 teaspoon ground cumin
1 teaspoon salt
1/8 teaspoon chili powder
2 tablespoons tequila
4 cups tomato puree (if you like a chunky sauce, use two 15.5-ounce cans whole plum tomatoes that you have crushed in your hand and their juice)
One 1 1/2 pound flank steak

1. Heat the oil in a large deep skillet over medium-high heat, add the onion, and cook, stirring, until softened, about 3 minutes. Add the garlic, peppers, cumin, salt, and chili powder and cook for 4 to 6 minutes, stirring, to prevent the vegetables and spices from sticking or burning.
2. Add the tequila and allow it to reduce.
3. Add the tomatoes and bring to a boil.
4. Pour the sauce into the insert of a 4 to 6 quart slow cooker, top with the steak, and spoon the sauce over the flank steak, cook on high for 3 to 4 hours until the flank steak is tender, and pulls apart with a fork, or 6 to 8 hours on low.
5. When the meat is done, remove it from the slow cooker, pull it apart with two forks, to shred it, then return it to the slow cooker to keep warm. Serve with rice, beans and tortillas.
6. Cook’s Note: This also works using six boneless chicken breasts, cooking time 3 hours on high, 5 to 6 on low.

Bahn Mi Meatballs with Tatsoi Slaw
Serves 6
Instead of the typical sandwich, make these delicious meatballs and then serve on a bed of Tatsoi Slaw.

For the Meatballs:
1/2 pound ground pork
1/2 pound ground chicken
1/4 cup finely chopped fresh basil
2 garlic cloves, minced
2 green onions, finely chopped, using the white part only
1 tablespoon fish sauce (such as nam pla or nuoc nam)
1 teaspoon hot chili sauce (such as sriracha)
1 tablespoon sugar
2 teaspoons cornstarch
1/4 teaspoon freshly ground black pepper
1 teaspoon salt
Oil for frying

1. In a mixing bowl, combine the ingredients, until blended.
2. Using a portion scoop form into golf ball sized meatballs.
3. Heat 1/4 inch of vegetable oil in a large skillet, and fry the meat balls, turning frequently, to evenly brown. When cooked through, remove to paper toweling and drain thoroughly.

For the Slaw:
One bunch Tatsoi, washed, spun dry and cut into thin ribbons
3 radishes, scrubbed, and cut into julienne
3 to 4 rainbow carrots, cut into julienne (1 1/2 cups)
1 green onion, finely chopped on the diagonal, using the white and tender green parts
1/4 cup rice vinegar
1/4 cup sugar
1 teaspoon fish sauce

1. In a bowl, combine the vegetables.
2. In another bowl whisk together the vinegar, sugar and fish sauce, until the sugar is dissolved.
3. Pour over the slaw and toss to coat.
4. Spread the slaw onto a serving platter and top with the meatballs.

Creamy Chicken Stuffed Peppers
Serves 4

For the Marinara:
Makes about 4 cups
3 tablespoons olive oil
2 cloves garlic, minced
1 teaspoon dried basil
One 28-ounce can crushed tomatoes
1 teaspoon salt
½ teaspoon freshly ground black pepper
1 teaspoon sugar
1. In a 3-quart saucepan, heat the oil, and sauté the garlic and basil for a minute, swirling the pan, and being careful not to burn the garlic.
2. Add the tomatoes, salt, pepper, and sugar, and simmer the sauce for 45 minutes. Taste the sauce for seasoning and add more salt and pepper if needed. Cool the sauce and refrigerate for up to 5 days, or freeze for 3 months.

For the Peppers:
4 cups quick marinara (see preceding recipe)
¼ cup (1/2 stick) unsalted butter
½ cup finely chopped sweet yellow onion
2 cups finely chopped cooked chicken
1 cup ricotta cheese
½ cup finely minced ham
½ cup grated Parmesan cheese
1 ¼ cup heavy cream
Salt and pepper to taste
¼ cup finely chopped parsley
4 bell peppers, tops cut off and saved, and seeds removed

1. Preheat the oven to 350 degrees.
2. Pour the marinara into the bottom of a 13-by-9-inch oven proof casserole dish.
3. In a skillet, melt the butter, add the onion, and cook until the onion begins to turn translucent, about 3 minutes.
4. Reduce the heat to medium-low and add the chicken, ricotta, ham, parmesan and cream, simmering the mixture for 10 minutes, until the sauce is reduced by half.
5. Stir in the parsley, taste, and adjust the seasoning with salt and pepper. Cool the filling, fill the peppers, and arrange the peppers on the sauce stem filling side up, top with the stem end.
6. Bake the peppers for 45 to 50 minutes, until the filling is bubbling and the peppers are softened. Serve in a pool of the marinara.

Roasted Rainbow Carrots and Apples
Serves 4

2 tablespoons vegetable oil
2 tablespoons unsalted butter, melted
1 teaspoon salt
1/4 teaspoon Tabasco
2 teaspoons honey
1 teaspoon dried thyme
1 bunch rainbow carrots, tops removed, scrubbed, and cut into quarters lengthwise
2 Crispin apples, cored, and thinly sliced

1. Preheat the oven to 400 degrees, and line a baking sheet with silicone, parchment or aluminum foil.
2. In a large bowl, combine the oil, butter, salt, Tabasco, honey and thyme. Add the carrots and apples, and toss to coat.
3. Spread onto the baking sheet in a single layer, and roast for 15 minutes, turning once to evenly brown. The carrots should still be crisp-tender.
4. Serve the carrots and apples as a garnish for roasted chicken, or pork, or as a side dish.

Carrot Top Pesto
Makes about 2 cups

1 1/2 cups packed carrot tops, (tough stems removed), washed, and spun dry
2 garlic cloves
1/3 cup pine nuts
1/3 cup grated Parmigiano Reggiano cheese
1/2 cups extra virgin olive oil
Salt and pepper

1. In a food processor or blender, combine the carrot greens with the garlic, pine nuts, and cheese.
2. Pulse on and off to break up the garlic and nuts.
3. With the machine running, add the oil, until the mixture is a paste. Season with salt and pepper.
4. Refrigerate for up to 7 days, or freeze for up to 6 months.
5. Cook’s Notes:
a. To use the pesto, the paste can be used for bruschetta, or tossed into pasta, and rice.
Add more oil to some of the pesto to make a sauce for grilled meats, roasted vegetables, and poultry.
Add a bit of vinegar or lemon juice to make a vinaigrette.

Peach and Pluot Crumble
Serves 4 to 6

2 Peaches, peeled, pitted, and sliced 1/4-inch thick
2 pluots, peeled, pitted, and sliced 1/4-inch thick
2 tablespoons cornstarch
1/4 cup firmly packed brown sugar
1/8 teaspoon ground nutmeg
2 teaspoons fresh lemon juice
3/4 cup granulated sugar
1 cup all-purpose flour
½ tsp. ground cinnamon
¼ tsp. salt
1 large egg, beaten
1/2 cup unsalted butter, melted

1. Preheat the oven to 375 degrees, and coat the inside of a 9-inch baking dish with non-stick cooking spray.
2. In a bowl, combine the peaches, pluots, cornstarch, brown sugar, nutmeg and lemon juice. Pour into the baking dish and set aside, while making the crumble.
3. In a bowl, combine the granulated sugar, flour, cinnamon, salt, and the egg, until it forms crumbs.
4. Sprinkle over the top of the fruit, drizzle the butter over the crumble, and bake for 30 to 40 minutes, until the crumble is golden brown and the fruit is bubbling.
5. Allow to rest for 10 minutes before serving with vanilla ice cream, or crème fraiche.

Choice

Comice Pear and Grilled Blue Cheese Sandwiches
Serves 1

1/4 cup melted butter
2 slices sour dough bread
2 ounces cambozola blue or other soft blue cheese (you can sub. in Brie here, or another triple cream cheese)
1/2 comice pear, cored, and thinly sliced

1. Preheat a griddle, or skillet.
2. Brush one side of the sour dough with butter, spread with the cheese, and top with the pear.
3. Put into the skillet, top with the second slice of bread, brush with butter, and cook until the first side is golden brown.
4. Turn down the heat, and flip the sandwich. Cook until the second side is golden brown and the cheese is melted.
5. Remove from the griddle, cut in half and serve.

Romaine Salad with Roasted Pears and Curry Vinaigrette
Serves 4

1 head romaine, washed, spun dry and chopped
Two 20th Century pears, cored, and sliced 1/2-inch thick
Raw sugar
1/2 cup sugar
1/2 cup vegetable oil
1/2 cup red wine vinegar
2 teaspoons fresh lemon juice
1 teaspoon Worcestershire sauce
1 garlic clove, minced
1/2 teaspoon dry mustard
1 teaspoon Madras curry powder
1/2 cup toasted sliced almonds, for garnish

1. Preheat the oven to 400 degrees, and line a baking sheet with silicone, parchment or aluminum foil.
2. Put the romaine into a salad bowl.
3. Dip each pear into the raw sugar, and lay onto the baking sheet in 1 layer.
4. Roast for 10 to 15 minutes until golden brown. Set aside.
5. In a small bowl, whisk together the sugar, oil, vinegar, lemon juice, Worcestershire, garlic, mustard, and curry powder.
6. Pour over the romaine in the bowl, and toss to coat.
7. Plate the salad, and garnish with pears, and almonds.
8. Cook’s Note: the dressing will keep in the refrigerator for up to 2 weeks, it is delicious on spinach salad, and used for chicken salad, too. The pears can be made ahead and refrigerated overnight. Bring to room temperature before serving.

Braised Pork with Autumn Royal Grapes
Serves 4 to 6

1/4 cup white miso paste
1 tablespoon ginger, finely grated
1/4 rice wine (mirin)
6 tablespoons cider vinegar
Six boneless pork loin chops, 1-inch thick
1 tbsp. extra virgin olive oil
2 large red onions, sliced 1/4-inch thick
1/2 cup white wine
1/4 cup unsalted butter
1½ tbsp. maple syrup
2 cups Autumn Royal grapes
1 tablespoon chopped tarragon
1/2 cup walnuts, chopped

1. In a large bowl, combine the miso, ginger, wine, and 3 tablespoons vinegar. Add the pork chops to the bowl, and turn to coat. Cover with plastic wrap and refrigerate at least 3 hours, or overnight. Drain the marinade, and transfer it to a saucepan, bring to a boil, and simmer for 5 minutes.
2. In a Dutch oven, heat the oil, and brown the pork chops on either side, removing them from the Dutch oven when they are browned. Add the onions, and saute until they begin to turn translucent.
3. Add the remaining vinegar, reduce for a few seconds then pour in the wine, the marinade, and add the pork chops to the Dutch oven. Cover and simmer for 35 minutes. Add the butter, maple syrup and grapes to the pan and continue to simmer for another 15 minutes.
4. Serve the pork with the sauce, and garnish with chopped tarragon and chopped walnuts. Serve over rice, couscous, or polenta.

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

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