This week’s local produce and featured farms:

Summer Squash - Black Sheep Produce

Pink Grapefruit - Point Loma Farms

Pink Radish  - Black Sheep Produce

Chocolate Mint - Terra Madre

Vulcan Lettuce - ColemanFarms

Navel Oranges - Ken’s Top Notch

Yellow Nectarines - Fitzgerald Farms

Garlic Chives - Terra Madre

Black Kale - Be Wise Ranch

Juicing Bag:

Black Kale - Lakeside Organics

Green Chard - Lakeside Organics

Strawberries - Stehly Farms

Carrots - Cal Organics

Golden Beet - Cal Organics

Farmer’s Choice:

blackberries - Pudwill

Triticale - Kandarian Organic Farms

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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 

Oh Kale Yeah

1 Bunch black kale

½ lb strawberries

1 Bunch celery

Green Machine

1 Bunch black kale

½ bunch green chard

½ bunch celery

Strawberry Fields

1 lb strawberries

3 Carrots

2 Gold Beets

½ Bunch Kale

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

Chocolate Mint Simple Syrup

Makes about 2 cups

 

1 1/2 cups water

1 1/2 cups sugar

1 bunch chocolate mint, washed and chopped

 

  1. In a saucepan, heat the water and sugar, until the sugar is dissolved.  Add the chocolate mint, turn off the heat, and let steep for 30 minutes.
  2. Strain through a fine mesh strainer into a jar, cool and refrigerate.
  3. Use the syrup in drinks, cocktails and frostings for flavoring.

 

 

Chocolate Mint Zucchini Cake

Makes one 9-inch tube pan

 

1/2 cup unsalted butter, softened

1/2 cup canola oil

1 3/4 cup sugar

2 large eggs

1 teaspoon vanilla paste

1/2 cup sour cream

3/4 cup unsweetened cocoa

2 1/2 cup all-purpose flour

1/2 teaspoon baking powder

1 teaspoon baking soda

2 teaspoon espresso powder

1 teaspoon salt

2 cups grated zucchini (about 4 medium)

1/2 cup finely chopped chocolate mint

1/2 cup chocolate chips

 

  1. Preheat the oven to 350 degrees and coat the inside of a 9-inch bundt pan with non-stick cooking spray.
  2. In the large bowl of an electric mixer cream together the butter, oil and sugar, until the mixture is blended—it may look curdled.
  3. Add the eggs, vanilla and sour cream, and stir until combined.  Add the remaining ingredients and beat on low speed until blended.
  4. Transfer the batter to the prepared pan; bake for 45 to 55 minutes, until a skewer inserted into the center comes out clean.
  5. Remove the pan from the oven, transfer to a cooling rack and time for 10 minutes.
  6. At the end of the 10 minutes, remove the cake from the pan, and allow to cool completely.    Serve the cake garnished with sifted powdered sugar.

 

Sicilian Orange and Fennel Salad

Serves 4 to 6

 

One fennel bulb, root end trimmed, wispy ends trimmed, and thinly sliced on a mandoline

3 oranges, peel and pith removed, thinly sliced

1/4 cup red wine vinegar

2 tablespoons finely chopped garlic chives

1 teaspoon finely chopped oregano

1/2 cup extra virgin olive oil

Salt and pepper

 

  1. Arrange the fennel and orange in an alternating pattern on a serving platter.
  2. In a small bowl, whisk together the vinegar, garlic chives, oregano and olive oil.
  3. Season with salt and pepper and pour over the salad.  Serve the salad at room temperature.
  4. Do-Ahead:  If you would like to make this ahead, arrange the fennel and oranges on the platter, cover
  5. and refrigerate.  Remove from the refrigerator 1 hour before serving, pour the dressing over the salad, and allow to come to room temperature, before serving.

Cook’s Note:  To dress this up, alternate sliced fresh mozzarella with the fennel and oranges.

 

 

Roasted Salmon with Pink Grapefruit Salsa

Serves 4 to 6

For the Salsa

2 pink grapefruit, peel and pith removed, sectioned, and chopped

1/4 cup finely chopped garlic chives

1 chipotle chili in adobo, finely chopped (if you would like a little more heat, 1 to 2 tablespoons of chopped jalapeno can be substituted)

3 pinch radishes, tops trimmed, and finely diced

1/4 cup finely chopped Italian parsley

2 tablespoons grapefruit juice (squeeze the segments over the bowl)

1/4 cup extra virgin olive oil

Salt and pepper

 

  1. In a bowl, combine the grapefruit, chili, radishes, parsley, juice, and oil. Season with salt and pepper.
  2. Set aside at room temperature while roasting the salmon.  The salsa can be refrigerated for up to 5 days.  Bring to room temperature before serving.

 

For the Salmon

2 1/2 pounds salmon filet

1/4 cup extra virgin olive oil

2 teaspoons fresh lemon juice

 

  1. Preheat the oven to 400 degrees.
  2. Arrange the salmon in a 13-by-9-inch baking dish.  Drizzle with the oil and lemon juice, turning to coat.
  3. Roast for 10 minutes per inch of thickness, or until an instant read meat thermometer registers 155 degrees.  Allow the salmon to rest for 5 minutes before serving.
  4. Cook’s Note:  If the salmon comes with the skin on, wait until it is cooked to remove it, otherwise it’s like wrestling a whale.

 

Kale and Potato Gratin

Serves 4 to 6

 

2 tablespoons extra virgin olive oil

1 garlic clove, minced

1 bunch kale, tough stems removed, and cut into 1/2-inch ribbons

1 1/2 cups milk

1 cup heavy cream

4 medium Yukon gold potatoes, thinly sliced on a mandoline (about 1/4-inch thick)

2 tablespoons finely chopped garlic chives

Salt and pepper

1/2 cup grated Parmigiano Reggiano

1/2 cup grated Gruyere, or imported Swiss 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.
  2. In a large skillet, heat the oil, swirl the garlic in the pan for 30 seconds, until fragrant, and add the kale.  Saute the kale until it begins to wilt.
  3. Add the milk and cream to the pan, along with the sliced potatoes, and garlic chives. Simmer for 10 to 15 minutes until the potatoes are beginning to turn tender.  Season with salt and pepper.
  4. Combine the cheeses in a bowl.
  5. Transfer the potato/kale mixture to the prepared baking dish and sprinkle with the cheese.
  6. Do-Ahead:  At this point, you can cool, cover and refrigerate overnight.
  7. Bake the gratin for 35 to 40 minutes until the cheese is golden brown and the potatoes are tender.
  8. Allow the gratin to rest for 10 minutes before serving.

 

Grilled Nectarine Salad

Serves 4 to 6

 

4 nectarines, halved, and pitted

Raw sugar

1 head Vulcan lettuce, washed, spun dry and chopped

1/4 cup orange juice

1 tablespoon honey

1 tablespoon Dijon mustard

2 tablespoons rice vinegar

2 tablespoons finely chopped garlic chives

1/2 cup extra virgin olive oil

Salt and pepper

1/2 cup crumbled goat cheese, or blue cheese for garnish

 

  1. Preheat the grill, broiler or a grill pan.  Dip the cut halves of the nectarines in the raw sugar and grill cut side down for about 3 to 4 minutes, until the fruit is softened.  Remove from the grill.  (Depending on how many salads you are making you can either cut the halves into wedges, or leave them whole)
  2. Put the lettuce into a salad bowl.
  3. In a small bowl, whisk together the orange juice, honey, Dijon mustard, rice vinegar, garlic chives, and oil.  Season with salt and pepper.  Toss the salad greens with some of the dressing and plate the salad.
  4. Arrange the nectarines on the lettuce, sprinkle with some of the dressing, and garnish with some of the cheese.
  5. Cook’s Note:  This salad is great using any stone fruit, the basic recipe remains the same, you can change out the type of lettuce, and use your favorites.

 

Nectarine Coffee Cake

Makes One 9-inch tube

For the Streusel Topping

1/2 cup all-purpose flour

1/2 cup sugar

1/4 cup firmly packed brown sugar

1 tablespoon ground cinnamon

2 tablespoons unsalted butter, chilled and cut into pieces

 

  1. In a food processor, process the flour, sugars and cinnamon.  Remove 2 tablespoons and set aside.
  2. Add the butter to the work bowl and pulse the flour mixture on and off until it becomes crumbly.  Set aside.

For the Coffee Cake

 

1 1/4 cup sugar

12 tablespoons unsalted butter softened

4 large eggs

1 tablespoon vanilla paste or vanilla extract

2 1/4 cup all-purpose flour

1 tablespoons baking powder

3/4 teaspoon baking soda

1 1/2 cups sour cream

2 cups chopped peeled nectarines

 

  1. Coat the inside of a tube or bundt pan with non-stick cooking spray and preheat the oven to 350 degrees.  Set aside while preparing the cake.
  2. In the bowl of an electric mixer, cream together the sugar and butter until light.  Add the eggs, vanilla and beat together until combined (it may look curdled)
  3. Add the remaining ingredients except the nectarines and beat until smooth.
  4. Pour half the batter into the prepared tube pan.
  5. Toss the nectarines with the 2 tablespoons of the reserved streusel flour mixture and spread into the center of the batter.
  6. Top with the remaining batter and sprinkle with the streusel topping.
  7. Bake for 55 to 65 minutes until a skewer inserted in the center comes out clean. Cool on a wire rack for 30 minutes, remove from the tube pan and allow to cool on a wire rack.  I have cut this when it was still warm at 60 minutes, it is a bit crumbly, but still delish!
Choice Recipes:

Triticale Salad

Serves 6 to 8

 

1 cup triticale

1/4 cup chopped garlic chives

3 ribs celery, finely chopped

3 pink radishes, finely copped

1/2 cup finely chopped fennel

1/3 cup red wine vinegar

1/4 cup orange juice

2 tablespoons honey

2/3 cup extra virgin olive oil

1/4 cup finely chopped Italian parsley

Salt and pepper

 

  1. Soak the triticale in 3 cups of water, for 1 hour and drain.
  2. Bring 4 cups of salted water to a boil, add the drained triticale, and bring to a simmer.  Simmer for 45 minutes to an hour, until tender.  Drain the triticale and transfer to a salad bowl to cool.
  3. Add the garlic chives, celery, radishes, and fennel.
  4. In a small bowl, whisk together the vinegar, orange juice, honey and oil.  Add the parsley, and season with salt and pepper.  Toss the salad with the dressing and serve.
  5. Do-Ahead:  The salad can be made about 3 days.  Bring the salad to room temperature before serving.

 

Triticale Pilaf

Serves 4 to 6

 

1 cup triticale

4 tablespoons unsalted butter, divided

1 tablespoon extra virgin olive oil

1/2 cup finely chopped onion

3 cups chicken or vegetable broth

3 tablespoons finely chopped garlic chives

Salt and pepper

 

  1. Soak the triticale in water to cover for 1 hour.  Drain thoroughly.
  2. In a saucepan, melt 2 tablespoons butter with the oil and saute the onion for 2 to 3 minutes.
  3. Add the triticale, and saute to coat with the oil and butter.
  4. Add the broth, and simmer for 45 to 50 minutes until the triticale is tender.
  5. Stir in the garlic chives, season with salt and pepper, and serve.

 

 

Blackberry Coffee Cake

Serves 6 to 8

 

For the Streusel

½ cup sugar

½ cup all-purpose flour

¾ teaspoon cinnamon

¼ teaspoon freshly grated nutmeg

¼ cup melted butter

1 cup sliced almonds

 

In a small bowl, combine the dry ingredients, and gradually stir in the melted butter with a fork, until crumbs form.  Set aside while making the cake.

 

For the Cake

½ cup unsalted butter, softened

¾ cup light brown sugar

2 large eggs

1 cup buttermilk

1 teaspoon vanilla extract

½ teaspoon grated lemon zest

1 ½ cups all-purpose flour

¾ teaspoon baking powder

¼ teaspoon baking soda

¼ teaspoon salt

1 cup berries (blueberries, raspberries, black berries or a combination) either frozen (do not defrost) or fresh

  1. Preheat the oven to 375 degrees.  Coat the inside of a 10-inch spring form pan with non-stick cooking spray.
  2. In the large bowl of an electric mixer, cream together the butter and sugar, adding the eggs, one at a time, until blended.  Add the buttermilk, beating until the mixture is combined.
  3. Add the flour, baking powder, soda, and salt, beating on low speed until blended.
  4. With a spatula, carefully fold in the berries, until they are distributed throughout the batter.  Pour the batter into the prepared pan, sprinkle the streusel over the top and cover with the almonds.
  5. Bake for 35 to 45 minutes, until a tester inserted into the center comes out clean.  Cool 15 minutes before removing the springform and serving.
  6. Do-Ahead:  The cake can be baked, cooled and frozen for up to 1 month.
  7. Defrost overnight on the counter, and re-warm, loosely tented with foil in a preheated 350 degree oven for 10 minutes)
  8. The cake stays moist for about 3 days, stored in an airtight container at room temperature.

 

 

Blackberry Bread Pudding

Serves 8

 

1 cup sugar

Grated zest of 1 orange

1/2 teaspoon orange extract

1/8 teaspoon ground nutmeg

8 large eggs

1/4 cup orange juice

1 1/4 cups heavy cream

9 cups torn egg bread

2 cups fresh blackberries

1/4 cup sugar

1/8 teaspoon ground cinnamon

 

  1. Coat a 13 x 9-inch baking dish with nonstick cooking spray.
  2. In a large bowl, whisk together the sugar, zest, extract, nutmeg, eggs, juice and heavy cream until blended.  Add the bread to the bowl, pushing it down into the mixture to absorb the liquid. Add the berries and stir to combine.  Pour into the prepared dish.
  3. Do-Ahead: At this point, cover and refrigerate for at least 12 hours and up to 3 days. Bring to room temperature before continuing.
  4. Preheat the oven to 350°F.  Combine the sugar and cinnamon and sprinkle over the pudding. Bake until puffed and golden brown, 45 to 50 minutes.  Remove from the oven and let rest for 10 minutes.

Variation:

If you would like to make muffin size bread puddings, prepare the bread pudding, but scoop into muffin tins that have been coated with non-stick cooking spray.  Refrigerate 12 hours, sprinkle with the cinnamon sugar mixture, and bake for 25 to 30 minutes or until puffed, golden and cooked through.

Serve the muffin bread puddings warm.

 

 

@Diane Phillips   www.dianephillips.com   Blog:  www.cucinadivina.blogspot.com

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