Archive for December, 2019

Farmers’ Market Box January 2nd 2020


 

This week’s local produce and featured farms:

Baby Bunch Carrots - J.R. Organics
Rainbow Swiss Chard - Terra Madre Gardens
Valencia Orange - Polito Farms
ArugulaTerra Madre Gardens
Satsuma TangerineKen’s Top Notch Produce
Garnet Yams – Her Produce
Chiogga Beets - Tamai Family Farms
Butternut Squash - Schaner Farms

Farmer’s Choice:

Meyer Lemons - Rancho Del Sol
Green Dragon Apples - Dragon Berry Produce
Maitake Mushrooms - Mycopia Farms

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 hashtag #SpecialtyProduceFMB!


Farmers’ Market Box Recipes

 
Roasted Butternut Squash and Rainbow Chard Pasta
Serves 6-8

1 butternut squash, peeled, seeded, and cut into bite-sized chunks
1 medium to large onion, cut into 1-inch chunks
1 bunch rainbow chard, tough stems removed, washed, spun dry, cut into 1/2-inc ribbons
1/3 tightly packed cup fresh basil leaves, torn
16 large fresh sage leaves, torn
5 large garlic cloves, coarse chopped
1/2 cup extra-virgin olive oil
1/4 teaspoon red pepper flakes
1 tight-packed tablespoon brown sugar
Salt and fresh-ground black pepper
1 pound farfalle, cooked 3 minutes short of al dente
1/2 cup half-and-half
1 to 1-1/2 cups shredded Parmigiano Reggiano or Asiago cheese

1. Preheat the oven to 400 degrees, line 2 baking sheets with silicone, aluminum foil, or parchment.
2. In a large bowl, combine the squash, onion chard, basil, sage garlic, oil, pepper flakes, and sugar. Season liberally with salt and pepper. Spread evenly in one layer onto the baking sheets, and roast for 25 to 35 minutes, turning once or twice during the cooking.
3. Remove from the oven, scrape into a large serving bowl, add the hot pasta, 1/2 and 1/2 and 1/2 of the cheese. Toss to coat. Season with salt and pepper and serve garnished with the remaining cheese.

 
Roasted Butternut Squash Soup with Candied Bacon
Serves 8

1/4 cup extra virgin olive oil
1 cup finely chopped sweet yellow onion
1 cup finely chopped peeled and cored firm red pears, about 2 cups
2 teaspoon dried thyme
1/4 teaspoon dried ginger
3 pounds peeled butternut squash cut into 1-inch pieces—should be about 6 to 7 cups
4 cups chicken broth
1 1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 cup heavy cream
1/4 cup finely chopped Italian parsley

1. Preheat the oven to 400 degrees and line 2 baking sheets with silicone baking liners or aluminum foil. In a large bowl, combine the oil, onion, pears, thyme, ginger and the butternut squash, tossing to coat with the oil and spices.
2. Spread the mixture onto the two prepared pans, and roast for 20 to 30 minutes until the squash is softened.
3. Transfer the squash mixture to a Dutch oven, stir in the broth, salt and pepper, and simmer for 15 to 20 minutes, until the squash begins to fall apart.
4. Using an immersion blender, puree the soup, or cool the soup and puree in a blender or food processor.
5. Do-Ahead: At this point the soup can be refrigerated for 3 days or frozen for up to 2 months, defrost before proceeding.
6. Add the cream, and parsley, and heat to serving temperature.
7. When ready to serve, reheat the soup and serve with crumbled candied bacon (see recipe below)
8. Serving suggestion: If you would like to serve this as an appetizer, serve it in “shooter” glasses, with a half slice of candied bacon as garnish.

Candied Bacon

8 slices thick cut bacon
1/3 cup firmly packed dark brown sugar
1/8 teaspoon finely ground black pepper

1. Preheat the oven to 400 degrees.
2. Line a baking sheet with aluminum foil or a silicone baking liner and place a rack into the baking sheet.
3. Lay the bacon across the baking sheet, but do not overlap the slices.
4. In a small bowl, combine the sugar and pepper, and sprinkle evenly over the bacon.
5. Bake for 8 to 10 minutes, until the bacon is crispy. Remove from the oven and allow to cool.
6. Do-Ahead: The crisp bacon can be stored in zip-lock bags in the freezer for up to 1 month or refrigerated for up to 3 days.
7. Crumble the bacon, or if you are using it as a garnish for “shooters” cut each slice in half crosswise to use as a stirrer in the soup.

 
Slow Cooker Turkey Minestrone
Serves 6-8

3 tablespoons extra virgin olive oil
1 cup chopped sweet yellow onion
2 cups chopped carrots
2 cups chopped celery
2 teaspoons chopped fresh rosemary
1/2 cup dry white wine
One 14 to 15-ounce can chopped tomatoes and their juice
5 cups chicken broth
Rind of Parmigiano Reggiano cut into 1/2-inch pieces if available
3 medium zucchinis, ends trimmed, and diced (about 1 1/2 cups)
1 cup green beans cut into 1-inch pieces (about 1/3 pound)
4 cups cooked turkey or chicken, cut into bite sized pieces
One 15-ounce can small white beans, or garbanzo beans, rinsed and drained
One bunch rainbow chard washed, tough leaves removed, and cut into 1-inch pieces
1 teaspoon salt (you will need more if you don’t use the rind from the cheese)
1 teaspoon freshly ground black pepper
12-ounces fresh cheese tortellini cooked according to the package instructions and drained
1 cup freshly grated Parmigiano Reggiano cheese, for garnish

In a large sauté pan heat the oil and add the onion, carrot, celery and rosemary, sautéing
for about 6 minutes, until the vegetables begin to soften.
Add the wine, and allow it to boil for 2 minutes, stirring. Add the tomatoes, and cook another 4 minutes, until some of the liquid evaporates.
Transfer the contents of the skillet to a 6 to 7-quart slow cooker insert. Add the chicken broth and rind, if you are using it. Add the zucchini, chicken, beans, and escarole, cover and cook on high for 4 hours, or low for 8 to 10 hours.
Taste the soup for salt and pepper and adjust. Add the cooked tortellini, cover and cook on
high for another 30 minutes, or low for 1 hour. Serve with Parmigiano Reggiano cheese
to garnish each serving.
Slow Cooker Savvy: Whenever you add pasta, rice, or other starches to soups, make sure to cook the starch separately, and then add it to your soup. It will still absorb some of the liquid but will not suck it up so that there is no broth left.

 
Chiogga Beet Salad with Burrata
Serves 4-6

1 bunch chiogga beets, tops removed, and scrubbed
1 bunch beets, scrubbed, and tops removed (see save the greens)
1/3 cup aged Balsamic vinegar
1/4 cup Valencia orange juice
1/2 cup extra virgin olive oil
1/4 cup packed basil leaves, thinly sliced
Salt and pepper
1 bunch arugula, washed and spun dry
2 to 3 Valencia oranges, peel and pith removed, and sliced 1/2-inch thick.
2 balls buratta (if you can’t fine buratta, use fresh mozzarella)

1. Preheat the oven to 400 degrees and line a baking sheet with aluminum foil. Put the beets onto the baking sheet, cover with aluminum foil, and roast for 50 to 60 minutes, until the beets are tender when pierced with the tip of a sharp knife.
2. When cool enough to handle, slip off the skins, and thinly slice the beets, put them into a shallow bowl.
3. In a mixing bowl, whisk together the vinegar, orange juice, oil, and basil. Season with salt and pepper.
4. Pour 1/2 of the mixture over the beets and marinate at room temperature for at least 1 hour.
5. Put the arugula leaves onto salad plates. Arrange beet slices on the arugula, top with some orange slices, and pieces of buratta in the center of the salad. Drizzle with the remaining dressing and serve.

 
Save the Greens
Serves 4

Beets give you an extra serving of healthy greens, remove the tough stems, and saute. If you don’t use the sautéed greens right away, they freeze beautifully, and can be added to soups, and sautés. They are delicious stirred into mashed potatoes and garnished with a bit of Parmigiano or your favorite cheese.

2 tablespoons extra virgin olive oil
2 garlic cloves, sliced
Pinch red pepper flakes
1 bunch beet greens, tough stems removed and cut into 1/2-inch ribbons
2 to 4 tablespoons water or broth
Salt and pepper
1. In a large skillet heat the oil, saute the garlic and pepper for 30 seconds until fragrant. Add the greens, and saute to 3 to 4 minutes until wilted.
2. If the skillet is dry add a bit of water or broth, to help wilt the greens.
3. Season the greens with salt and pepper if needed and serve warm. They are a terrific bed for grilled poultry or meats.

 
Warm Farro and Garnet Yam Salad
Serves 6

1/4 cup plus 3 tablespoons extra-virgin olive oil
1 small onion, finely chopped
5 garlic cloves, minced
Kosher salt
4 cups chicken or vegetable broth
2 cups farro
1 large Garnet yam scrubbed and cut into 1-inch pieces
Freshly ground pepper
1/2 cup sherry vinegar
2 apples—peeled, cored and cut into 1-inch pieces
1/2 cup dried cranberries
1 cup roasted cashews, coarsely chopped
3/4 cup coarsely chopped parsley
Shaved pecorino cheese, for serving

1. Heat 1/4 cup of the olive oil in a large saucepan. Add the onion, garlic and season with salt.
2. Cook over moderate heat, stirring occasionally, until the onion is translucent.
3. Add the stock and farro and bring to a boil over high heat. Reduce the heat to moderate and simmer, stirring occasionally, until the farro is tender and the stock is absorbed, 25 to 30 minutes.
4. Meanwhile, preheat the oven to 400°, and line a baking sheet with parchment, silicone or aluminum foil. In a boil, toss sweet potato with remaining 3 tablespoons of olive oil and season with salt and pepper.
5. Drizzle with sherry vinegar, spread onto the prepared baking sheet, and roast for about 15 minutes, until just starting to soften. Add the apples and toss to coat. Roast for about 20 minutes longer, until the sweet potato and apples are tender but not falling apart. Let cool slightly.
6. In a large bowl, toss the farro mixture with the cranberries, cashews, parsley and the roasted sweet potato and apples. Season with salt and pepper. Transfer to plates, top with shaved pecorino cheese and serve.

 
Roasted Curry Sweet Potatoes
Serves 4

1 pound Garnet Yams, peeled and cut into medium dice
1 teaspoon Madras curry powder
2 tablespoons extra virgin coconut oil
Fleur de Sel

1. Preheat the oven to 400 degrees, line a baking sheet with aluminum foil, parchment or silicone.
2. Combine the yams, curry and oil in a bowl, and toss to coat. Add more coconut oil if needed.
3. Spread onto the prepared baking sheet in one layer. Roast for 25 to 30 minutes, until the yams begin to caramelize and are softened. Remove from the oven and sprinkle with Fleur de Sel.

 
Orange Salsa
Makes about 2 cups

This is a great condiment to serve with grilled chicken, seafood or pork.

2 Valencia oranges, peel and pith removed, segmented and chopped
1 1/2 cups chopped cherry tomatoes
2 garlic cloves, minced
1/4 cup finely chopped Italian parsley
1 jalapeno pepper, seeded and finely copped
1/4 cup extra virgin olive oil
Salt

1. In a mixing bowl, combine the ingredients, season with salt, cover and refrigerate for at least 2 hours before serving. The salsa will keep in the refrigerator for up to 1 week.

 
Orange Upside Down Cake with Whipped Cream
Serves 10

1/2 cup unsalted butter
    3/4 cups firmly packed light brown sugar  
    2 oranges, peel and pith removed, and sliced 1/4-inch thick

1. Coat the interior of a 10-inch cake pan with non-stick cooking spray and set aside.
2. Melt the butter in a small saucepan on medium heat, then add the brown sugar and stir for a few minutes until the brown sugar is completely combined and melted.
3. Pour the butter/brown sugar mixture over the bottom of the cake pan and arrange the orange slices on the sugar syrup.  Set aside while making the cake batter. 

For the Cake

1 1/2 cups all-purpose flour
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsalted butter, softened to room temperature
1 1/3 cups sugar
1/2 teaspoon vanilla paste or vanilla extract
1/2 teaspoon orange zest
2 large eggs, at room temperature
2/3 cup sour cream
1/4 cup fresh orange juice
2 cups heavy cream, whipped stiffly for garnish

1. Preheat the oven to 350 degrees.
2. In the bowl of an electric mixer, cream the butter and sugar until they are light and fluffy.  Add the vanilla, orange oil, if using.
3. Add the eggs one at a time, mixing well after each addition, scraping down the sides of the bowl.
4. Mix the sour cream and orange juice together, add with the flour, baking soda and salt, and beat until the mixture comes together and is smooth.
5. Transfer the batter into the prepared pan.  Bake for 45 to 55 minutes until a skewer inserted into the center comes out clean.
6. Transfer the cake pan to a rack and allow to cool for EXACTLY 10 minutes.
7. Turn the cake out onto a serving platter and serve at room temperature.
8. Refrigerate any leftover cake, and re-warm before serving, garnish with whipped cream, crème fraiche or vanilla ice cream.    

 
Swordfish Sicilian Style
Serves 6

2 1/2 pounds Swordfish filets, cut 1/2-inch thick
1/3 cup Olive Oil
1/4 cup fresh tangerine juice
2 teaspoons fresh tangerine zest
1/3 cup finely chopped Italian Parsley
3 garlic cloves, minced
2 tablespoons finely chopped oregano
3 tablespoons capers, drained and chopped

1. Preheat the oven to 400 degrees. Lay the fish in a 13-by-9-inch baking dish.
2. In a small bowl, whisk together the oil, lemon juice, zest, parsley garlic, oregano and capers.
3. Pour the mixture over the fish, and roast for 7 to 10 minutes, until the swordfish is opaque and registers 155 on an instant read meat thermometer.

 
Meyer Lemon Drop Martini
Serves 4
A great New Year’s celebration libation.

1 Meyer lemon, thinly sliced
Superfine sugar
1/4 cup sugar
1/4 cup water
8 ounces Absolut Citron or regular vodka (the citron gives it a nice flavor)
1/3 cup fresh Meyer lemon juice

1. Rub the rim of a Martini glass with a sliced lemon and dip the glass into the superfine sugar. Set aside in the refrigerator.
2. In a small saucepan, heat the sugar and water until the sugar has melted. Allow to cool. (the simple syrup can be refrigerated for up to 1 week)
3. Fill a shaker with some crushed ice, combine the simple syrup, vodka, and lemon juice, and shake until blended. Strain into the prepared glasses and serve.

 
Meyer Lemon Drop Martini
Serves 4-6 as an appetizer
This is a super simple appetizer to serve on New Year’s Eve or Day. Mix it up ahead then pop it into the oven. Any leftovers can be stirred into scrambled eggs.

2 cups whole milk ricotta
Grated zest of 1 Meyer lemon
2 tablespoons Meyer lemon juice
3 garlic cloves, minced
1/3 cup finely chopped chives
1/2 teaspoon salt
Freshly ground black pepper
1/4 cup extra-virgin olive oil
Toasted baguette slices, or plain crackers

1. Preheat the oven to 350 degrees and coat the inside of a gratin dish with non-stick cooking spray.
2. In a bowl, whisk together the ricotta, zest, lemon juice, garlic, chives, salt and a generous grind of pepper.
3. Taste for seasoning.
4. Spread into the prepared dish, and drizzle with olive oil.
Bake for 20 minutes, until warmed through. Serve with toasted baguette slices, or plain crackers.

 
Meyer Lemon Ceasar Salad
Serves 4-6 as an appetizer
This is a riff on the original and doesn’t use the raw egg in the dressing. If you would prefer to omit the anchovy paste, add a bit more Worcestershire.

1 cup mayonnaise
1/2 cup shredded Parmigiano Reggiano cheese
2 to 3 teaspoons fresh Meyer lemon juice
1 1/2 teaspoons anchovy paste
2 cloves garlic, minced
2 teaspoons Worcestershire sauce
1 1/2 teaspoons freshly ground black pepper
One head romaine, washed, spun dry and chopped

Garlic croutons

1. In a bowl, whisk together the mayonnaise, 1/2 of the Parmigiano, lemon juice, anchovy paste, garlic, Worcestershire, and pepper. Taste for seasoning adding more lemon juice, Worcestershire or salt.
2. The dressing will keep in the refrigerator for up to 1 week.
3. In a salad bowl, combine the romaine with some of the dressing, tossing to coat. Add the remaining cheese and croutons and re-toss. Serve immediately.
Garlic Croutons
1/2 to 3/4 cup extra virgin olive oil
1 teaspoon granulated garlic salt
1 teaspoon freshly ground black pepper
2 teaspoons dried herbs, of your choice (try oregano, rosemary, basil, marjoram, thyme, sage, or a combination)
4 cups cubed leftover bread (cut into 1/2-inch cubes)
1. Preheat the oven to 350° F and line a baking sheet with a silicone liner, aluminum foil, or parchment paper.
2. In a large bowl, whisk together the oil, garlic salt, pepper and optional herbs. Add the bread cubes and toss with the garlic oil.
3. Spread the bread over the prepared baking sheet and bake for 5 minutes.
4. Turn the cubes, bake for another 5 minutes, and turn the cubes again. Cook until they are dry, and they begin to turn golden, another 5 minutes.
5. Remove the croutons from the oven and let cool completely.
6. The croutons will keep in an airtight container for up to 1 week or freeze for up to 6 months.

 
Meyer Lemon Tiramisu
Serves 8-10 as an appetizer

For the Lemon Curd

1 cup sugar
6 large eggs
1/2 cup fresh lemon juice
1/2 cup (1 stick) cold butter, cut into 1/2-inch cubes

1. In a saucier, over medium heat, whisk together the sugar, eggs, and lemon juice, and cook, whisking constantly until the lemon curd comes to a boil.
2. Remove from the heat and whisk in the butter a bit at a time.  Push the lemon curd through a sieve into a clean bowl and press plastic wrap into the lemon curd.  Allow to cool completely.
3. The lemon curd will keep in the refrigerator for up to 5 days or freeze for up to 3 months.
4. If you prefer to buy lemon curd, I recommend the Stonewall Kitchens brand—you will need at least 3 cups. 

For the Mascarpone crème

3 cups heavy cream
1/2 cup sugar
1 1/2 cups mascarpone cheese

1. In the bowl of an electric mixer, fitted with a whisk, beat together the heavy cream and sugar, until stiff peaks form.
2. Add the mascarpone and beat together until blended.  Refrigerate until ready to use. 

For the Limoncello Brushing Liquid

1 cup Limoncello
1/3 cup water

1. Blend together the Limoncello and water and set aside. 

Assembly

4 packages of Italian lady fingers (these are hard, not soft)
Lemon curd (see previous recipe)
Mascarpone crème (see previous recipe)
Limoncello brushing liquid

2. Dip the lady fingers into the limoncello liquid, and line a 13-by-9-inch pan.
3. Spread with a thin layer of lemon curd. Top with mascarpone crème, and repeat with lady fingers, ending with mascarpone crème. You should have at least 2 layers—maybe 3—depending on the lady fingers.
4. Cover and refrigerate overnight. Serve chilled.

 
Apple Crumble Muffins
Makes 1 dozen

For the Crumble

1/3 cup packed dark brown sugar
1 Tablespoon granulated sugar
1 teaspoon ground cinnamon
1/4 cup unsalted butter, melted
2/3 cup all-purpose flour
1. In a mixing bowl, stir the ingredients together using a fork until the crumble begins to come together. Set aside.

For the Muffins

1/2 cup unsalted butter, softened to room temperature
1/2 cup packed dark brown sugar
1/4 cup granulated sugar
2 large eggs, at room temperature
1/2 cup sour cream, at room temperature
2 teaspoons vanilla paste or extract
1 3/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/4 cup whole milk at room temperature
1 1/2 cups peeled cored and chopped apple

1. Preheat oven to 400 degrees and coat the inside of 12 muffin tins with nonstick spray or line with cupcake liners.
2. Using a handheld or stand mixer fitted with a paddle attachment, beat the butter and both sugars together on high speed until smooth and creamy, about 2 minutes. Scrape down the sides and bottom of the bowl as needed. Add the eggs, sour cream, and vanilla.
3. Beat on medium speed for 1 minute, then turn up to high speed until the mixture is combined.
4. Whisk the flour, baking soda, baking powder, cinnamon, and salt together in a medium bowl. Pour the dry ingredients into the wet ingredients, add the milk and apple, and mix on low speed until combined.
5. Spoon the batter evenly into each cup or liner, filling each all the way to the top.
6. Press a handful of the crumble topping into the top of each muffin.
7. Bake for 5 minutes at 400 degrees, lower the oven temperature to 350°F and bake for 15-17 more minutes or until a toothpick inserted in the center comes out clean. Serve warm.

 
Braised Pork with Apples and Buttered Noodles

2 tablespoons oil
1 1/2 teaspoons salt
1 teaspoon freshly ground black pepper
One 4-pound boneless pork loin roast
2 tablespoons unsalted butter
2 large sweet onions, cut in half and thinly sliced into half-moons
6 apples, peeled, cored, and cut into 1/2-inch wedges
1/4 teaspoon ground nutmeg
1/8 teaspoon ground ginger
1 teaspoon dried thyme
1/3 cup firmly packed light brown sugar
1 1/2 cups apple cider
1/2 cup beef broth
1/2 cup chicken broth
1/4 cup finely chopped Italian parsley
3 tablespoons softened unsalted butter mixed with 3 tablespoons all-purpose flour
12 ounces wide egg noodles, cooked to al dente for serving
2 to 3 tablespoons unsalted butter for the noodles
Salt and pepper

1. Heat the oil in a 5-quart Dutch oven over medium-high heat and sprinkle the pork roast evenly with the salt and pepper. Brown on all sides in the hot oil and remove to a plate.
2. Melt the butter in the same pan, add the onions, apples, nutmeg, ginger, and thyme, and cook, stirring, until the onions are translucent, and the apples begin to soften, about 4 to 6 minutes.
3. Add the brown sugar, cider, and both broths, scraping up any browned bits stuck to the bottom of the pan.
4. Return the pork to the pan, cover, reduce the heat to medium-low, and simmer until the pork is tender, 3 to 4 hours.
5. Do-Ahead: At this point, you can let cool, cover, and refrigerate for up to 3 days. Gently reheat before continuing.
6. Remove the pork from the pan and cover with aluminum foil. Using a slotted spoon, remove the apples and onions from the sauce, reserving them, and bring the sauce to a boil.
7. Stir in the butter-and-flour mixture a bit at a time until the sauce is thickened to your taste. Taste the sauce and correct with salt and pepper, if necessary. Add the parsley, apples and onions back to the sauce.
8. Carve the pork into 1/2-inch-thick slices and serve garnished with some of the sauce and apples.
Slow Cooker Savvy: Prepare the pork on stovetop through step 2, then transfer everything to a 6-quart slow cooker. Cover and cook on Low for 8 to 9 hours. Add the parsley and the butter flour mixture, cook another 15 minutes until the sauce is thickened.

 
Rustic Mushroom Tart
Serves 4-6
This is a beautiful tart to serve as a first course with some bubbly beverage.

One unbaked pie crust, either store bought or homemade
1/4 cup unsalted butter
2 leeks, finely chopped, using only the white part
1 teaspoon minced fresh thyme
1/2 pound maitake mushrooms, chopped
Salt and pepper
2 tablespoons sour cream
1 tablespoon Dijon mustard
3/4 cup crumbled Gorgonzola cheese
2 tablespoons minced fresh parsley
Salt and pepper

1. Preheat the oven to 400 degrees and coat the inside of a 10-inch tart pan with removable bottom with non-stick cooking spray.
2. Roll out the pie crust to fit the tart pan, and transfer to the tart pan, trimming off any excess dough. Refrigerate the dough while making the filling.
3. In a large skillet, heat the butter, saute the leeks, thyme and mushrooms until the liquid in the pan is absorbed. Season with salt and pepper, and transfer to a bowl to cool. When cool add the sour cream, mustard, cheese, and parsley. Taste again for seasoning and adjust.
4. Spread the mixture into the tart pan and bake for 10 minutes, reduce the heat to 350 degrees, and bake another 30 to 35 minutes, until the filling is golden brown. Remove from the oven, allow to cool on a rack for 15 minutes before removing the outer part of the tart pan. Serve warm or at room temperature.

 
Mushroom Bisque
Serves 4-6

2 tablespoons butter
1/4 cup peeled and finely chopped shallots
1/4 cup finely chopped celery
2 ounces pancetta, finely chopped
1/2 pound maitake mushrooms, finely chopped
1/4 cup finely chopped flat-leaf parsley
3 cups chicken or vegetable broth
1/2 cup sour cream
1 to 2 tablespoons cognac (optional)
Salt and pepper

1. In a Dutch oven, heat the butter, add the shallots, celery and pancetta, cooking until the pancetta has rendered its fat. Add the mushrooms and cook until the mushrooms begin to turn golden brown.
2. Add the parsley, broth, and sour cream. Simmer for 20 minutes. Add the cognac, taste for seasoning, and adjust using salt and pepper. Serve warm.

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

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Farmers’ Market Box December 24th 2019


 

This week’s local produce and featured farms:

Romain Lettuce - D’Acquisto Family Farms
Yams - Kong Thao
Oro Blanco Grapefruit - Ken’s Top Notch Produce
Redbor KaleBe Wise Ranch
Satsuma TangerineRegier Family Farms
Calcot OnionsCrows Pass Farms
Fuyu Persimmon - Garcia Farms Produce
Warren Pears - Frog Hollow Farms

Farmer’s Choice:

Chanterelle Mushrooms - Foraged
Hidden Rose Apples - Dragon Berry Produce

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 hashtag #SpecialtyProduceFMB!


Farmers’ Market Box Recipes

 
Caesar Salad
Serves 6

The salad dressing is also delicious served as a dip for crudités.

1 cup mayonnaise
1/2 cup sour cream
1/2 cup freshly grated Parmigiano Reggiano cheese
2 teaspoons fresh lemon juice
1 1/2 teaspoons anchovy paste
2 cloves garlic, minced
2 teaspoons Worcestershire sauce
1 1/2 teaspoons freshly ground black pepper
I head romaine lettuce, washed, spun dry and chopped
1/2 cup shredded Parmigiano Reggiano cheese
2 cups garlic croutons, homemade or store-bought

1.)In a mixing bowl, whisk together the mayonnaise, sour cream, Parmigiano, lemon juice, anchovy paste (optional) garlic, Worcestershire and pepper. Refrigerate if not using immediately.
2.)In a large salad bowl, toss the romaine with the dressing, add the cheese and croutons, and toss again before serving.

 
Pear and Yam Gratin
Serves 6

You can sub in Fuyu persimmons, or apples for the Warren pears here, if you like.

1 pound Garnet yams, scrubbed
1/2 cup (1 stick) unsalted butter, melted
1/4 cup firmly packed light brown sugar
1/4 cup dark corn syrup
1 1/2 tablespoons cream sherry
1/2 teaspoons ground cinnamon
1/8 teaspoon ground nutmeg
2 to 3 medium-size Warren pears peeled, cored, and sliced 1/4 inch thick

Preheat the oven to 400 degrees, prick the yams all over with the tip of a sharp knife, and roast for 1 hour until the yams are tender. Reduce the oven temperature to 350 if baking immediately.
Coat the inside of an 8-inch baking dish with non-stick cooking spray.
When the yams are cool enough to handle, cut in half and scoop the flesh into the bowl of an electric mixer. Mash the yams with 2 to 3 tablespoons of butter, brown sugar, corn syrup, sherry, cinnamon, and nutmeg until smooth.
Spread 1/2 of the mixture into the prepared pan, top with half of the pears, and brush the pears liberally with some of the butter.
Top the pears with the remaining yams and arrange the remaining pears onto the yams in a decorative pattern. Brush with the remaining butter.
The Gratin can be refrigerated for up to 2 days, or frozen for up to 2 months. When ready to bake, bring the gratin to room temperature and bake for 30 to 35 minutes until the pears are golden and the gratin is bubbling.
Allow the gratin to rest for 5 minutes before serving.

 
Caramelized Onion and Kale Bread Pudding
Serves 6-8

This is a great sub for potatoes on your holiday table.

3 tablespoons unsalted butter
3 tablespoons extra virgin olive oil
One bunch Calcot onions, thinly sliced, using the white and tender green part
1 tablespoon sugar
2 teaspoons dried thyme
1 1/2 teaspoons salt
1/2 teaspoon freshly ground black pepper
4 cloves garlic, mashed
1 bunch redbor Kale, washed, spun dry, tough stems removed
Salt and pepper
5 large eggs
2 cups heavy cream
5 shakes of Tabasco sauce
1 teaspoon Worcestershire sauce
6 cups stale white bread cubes with crusts removed
1 1/2 cups Gruyere cheese cut into 1/2-inch chunks
1/4 cup chopped fresh parsley
1/2 cup freshly grated Parmigiano Reggiano

1.)Coat the inside of a 13-by-9-inch casserole dish with non-stick cooking spray.
2.)In a large skillet, heat the butter and one tablespoon of oil. Saute the onions, sugar, thyme, salt, pepper and 2 garlic cloves, until the onions are golden brown. Remove to a bowl and set aside.
3.)In the same skillet, heat the remaining 2 tablespoons of the oil, add the remaining garlic, and kale, and saute until the kale is wilted. Season with salt and pepper and set aside to cool.
4.)In a large mixing bowl, whisk together the eggs, cream, tabasco and Worcestershire. Add the bread and mix until the bread begins to absorb some of the mixture. Add the kale and onions, Gruyere and parsley, stirring to blend.
5.)Transfer the mixture to the prepared pan. Sprinkle with the Parmigiano, cool, cover and refrigerate for at least 8 hours or up to 48 hours.
6.)When ready to bake, bring the casserole to room temperature, preheat the oven to 350 degrees, bake covered for 30 minutes, uncover and bake another 15 minutes, until the casserole is golden brown and bubbling. Allow to rest for 10 minutes before serving.

 
Tuscan Beans and Greens
Serves 4

An example of cucina povera (cuisine of the poor) this versatile dish can be used as a side dish, or more broth can be added to turn it into a soup. Adding protein such as chicken or sausage can make it a main dish. This is better the day after it’s prepared when the ingredients all get to know each other.

3 tablespoons extra virgin olive oil, plus more for serving
4 garlic cloves, minced
1 tablespoon finely chopped rosemary
1 bunch redbor kale, tough stems removed, and leaves chopped 1/2-inch wide
One 14.5-ounce can chopped tomatoes and their juices
Two 14.5-ounce cans cannellini or small white beans (your preference)
1 cup chicken or vegetable broth
Salt and pepper

1.)In a Dutch oven, heat the oil, swirl the garlic and rosemary in the pan for 30 seconds till fragrant.
2.)Add the kale, and saute until the kale is wilted. Season with salt and pepper.
3.)Add the tomatoes and bring to a boil. Add the beans and broth, and simmer for 1 hour, until the beans are creamy and tender. Season with salt and pepper.

 
Oro Blanco Strawberry Pie
Serves 6

1 1/2 cups graham cracker crumbs
2 tablespoons sugar
5 tablespoons unsalted butter, melted

1.)Preheat the oven to 350 degrees and coat the inside of a 9-inch pie plate with non-stick cooking spray.
2.)In a bowl, combine the graham cracker crumbs, sugar and butter.
3.)Put into the prepared pan, pressing evenly into the bottom and sides.
4.)Bake for 10 minutes. Cool on a rack while making the filling.

For filling

1 (14-ounce) can sweetened condensed milk
4 large egg yolks
1/2 cup plus 2 tablespoons fresh Oro Blanco juice

1.)In a mixing bowl, whisk together the milk, yolks and juice.
2.)Pour into the baked shell and bake again for 15 to 20 minutes until the filling looks set. Remove from the oven and allow to cool completely and store in the refrigerator.

For the Strawberries and Finishing

Cook’s Note: This is delicious with blackberries or blueberries, if you prefer them.

1 cup sugar
1/2 cup Oro Blanco juice
2 cups strawberries, hulled
2 cups heavy cream, whipped stiffly for garnish

1.)In a saucepan, combine the sugar and juice, bring to a boil, and simmer for 10 minutes until syrupy. Cool completely.
2.)When the pie is chilled, put the strawberries on top of the pie in a decorative pattern. 3.)Brush the berries with the syrup. Refrigerate for at least 1 hour before serving.
4.)When ready to serve, slice the pie, and garnish with whipped cream.

Any leftover syrup is great in cocktails.

 
Oro Blanco Sangria
Serves 4-6

1 cup superfine sugar
1 cup hot water
2 750-ounce bottles Riesling or Chablis
1 Oro Blanco, ends removed, and sliced 1/4-inch thick
2 satsuma tangerines, peeled, and segmented
1/2 cup Triple Sec
One 750-ounce bottle sparkling water
Orange slices, or lime slices for garnish
Pomegranate arils for garnish

1.)Put the sugar and hot water into a large bowl, stirring until the sugar is dissolved. Add the wine, Oro Blanco, tangerine segments, and Triple Sec. Cover and refrigerate for at least 4 hours, or overnight.
2.)For each serving, pour 1/2 cup Sangria mixture into a wine glass, and top off with the sparkling water. Serve garnished with an orange or lime slice and a few pomegranate arils.


 
Fuyu Persimmon Salad
Makes 2 9-inch layers, or 24 cupcakes

This salad lends itself to your own interpretation; if you have pomegranate arils, add them for color, if you would like to switch out the cheese, goat, or diced fresh mozzarella will work well here.

1/4 cup rice vinegar
2 tablespoons apple cider or juice
2 tablespoons honey
1 tablespoon Dijon mustard
1 Calcot onion, finely chopped using only the white part
2/3 cup vegetable oil
Salt and pepper
One head romaine, washed, spun dry and chopped
3 Fuyu persimmons, peeled, pitted and thinly sliced
2 Warren pears, or 2 apples, cored, and thinly sliced
1 cup toasted pecans
1 cup crumbled gorgonzola

1.)In a small bowl, whisk together the vinegar, apple cider, honey, mustard, onion and oil. 2.)Season with salt and pepper. The dressing will keep in the refrigerator for up to 1 week.
3.)In a salad bowl, combine the romaine, persimmons, pears (or apples) and toss with some of the dressing.
4.)Add the pecans and gorgonzola and toss again.

 
Chanterelle Port Wine Reduction Sauce
Makes about 2 cups

Chanterelle Port Wine Reduction Sauce
Makes about 3 cups

1/2 cup (1 stick) unsalted butter, softened
2/3 cup chopped shallots
8 sprigs fresh thyme, or 1 1/2 tablespoons dried
1/2 cups Cabernet Sauvignon wine
1 cup ruby Port wine
4 cups beef stock or broth
1/4 cup all-purpose flour
1/2 pound chanterelles, cleaned

1.)In a 2 1/2-quart saucepan, melt 2 tablespoons of the butter over medium heat. Add the shallots and thyme and cook, stirring, until the shallots soften, 3 to 4 minutes
2.)Pour in the Cabernet, Port and broth and bring to a boil.
3.)Reduce the heat to medium and simmer until it begins to thicken, about 30 minutes. Strain through a fine-mesh strainer.
4.)Do-Ahead: At this point, you can let cool, cover, and refrigerate for up to 5 days or freeze for up to 2 months. Defrost and reheat gently before continuing.
5.)In a small bowl, blend together the flour 1/4 cup (1/2 stick) of butter until it forms a smooth paste.
6.)Bring the sauce to a boil, then add the flour mixture a tablespoon at a time, bringing the sauce to a boil after each addition.
7.)Add only enough of the flour mixture to get the sauce to the thickness your prefer. Remove from the heat and serve.
8) Do-Ahead: At this point, you can let cool, cover, and refrigerate for up to 5 days. Reheat gently.
9.)Melt the remaining 2 tablespoons of butter, and saute the chanterelles for 2 to 3 minutes until they begin to turn golden. Add them to the sauce and serve warm.

 
Insta-Pot/Pressure Cooker Risotto
Serves 6

3 tablespoons unsalted butter
1 tablespoon extra virgin extra-virgin olive oil
1 medium shallot, finely chopped
1/2 pound assorted chanterelles, cleaned
2 teaspoons finely chopped fresh sage
1 1/2 cups Carnaroli or Vialone medium grain rice
1/2 cup dry white wine, such as Sauvignon Blanc or Pinot Grigio
2 cups chicken broth
1 1/2 cups beef broth
1/2 cup freshly grated Parmigiano-Reggiano cheese
Salt and freshly ground black pepper
1/4 cup finely chopped chives for garnish

1.)Melt 2 tablespoons of butter with the oil in the pressure cooker. Add the shallot and cook 2.)for 2 minutes, or until the shallot is softened. Add the chanterelles and sage to the pot, and cook for 5 to 6 minutes, or until the liquid from the mushrooms has evaporated. Remove from the pot.
3.)Add the rice, and wine, and bring to a boil. Add the broth, lock the lid into place and cook at high pressure for 7 minutes.
4.)Quick release the pressure, and remove the lid, tilting the pot away from you to avoid the steam escaping. Stir in the chanterelles, remaining tablespoon of butter, and the cheese. 5.)Garnish with the chives and serve immediately.
Cook’s Note: If you don’t have a pressure cooker or Insta-Pot, you will need 2 1/2 cups of chicken and 2 1/2 cups of beef broth simmering on the stove top. Add the broth 1 ladle-full at a time, after the broth has evaporated, until the rice is al dente.

 
Apple Breakfast Cake
Makes one 9″ Bundt

1 1/2 cups canola oil
1 1/2 cups sugar
3 large eggs
2 teaspoons vanilla extract
3 cups unbleached all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
3 cups peeled, cored and chopped apples
1 cup chopped pecans or walnuts
1/2 cup golden raisins (optional)

1.)Preheat the oven to 350°F. Coat a tube or Bundt pan with nonstick cooking spray.
2.)With an electric mixer, beat together the oil, sugar, eggs, and vanilla in a large bowl until blended. Add the flour, salt, soda, cinnamon, and nutmeg and mix on low speed until the flour disappears.
3.)Add the apples, pecans, and raisins, if using, and stir until incorporated. Scrape into the prepared pan and bake until a skewer inserted in the center comes out clean, about 1 hour and 10 minutes.
4.)Place the pan on a rack and let cool for 25 minutes; then remove the cake from the pan and let cool completely on the rack.
Do-Ahead: At this point, you can freeze for up to 6 weeks.
Variation: This recipe makes 36 dense cupcakes, which can be served like muffins for a brunch. Or, for dessert, split them open and cover with ice cream and caramel sauce, or frost with Cream Cheese Frosting. Bake the cupcakes until a skewer tester inserted in the center comes out clean, 35 to 40 minutes.

 
Turkey Breast Roulade Stuffed w/ Apple & Cranberry Sage Stuffing
Serves 8

One 1-pound loaf of firm white sandwich bread, cut into cubes
1/2 cup unsalted butter
1 cup finely chopped onion
1 cup finely chopped celery
1 tablespoon finely chopped sage
1 cup finely chopped peeled and cored apple
1 cup dried cranberries
Salt and pepper
1 large egg
1/2 to 1 cup chicken broth
One boneless turkey breast with skin (about 5 to 6 pounds)
Salt and pepper
1/2 cup dry sherry
1/3 cup soy sauce
1 bay leaf
2 cups apple cider
3 tablespoons cornstarch mixed with 3 tablespoons water
1 cup heavy cream

1.)Preheat the oven to 350 degrees and arrange the bread cubes on a baking sheet.
2.)Bake for 10 to 15 minutes until the cubes are toasted. Cool and transfer to a mixing bowl.
3.)In a skillet, heat half of the butter, and saute the onion, celery, sage, and apple until the onion begins to soften and turn translucent, about 7 minutes.
4.)Add the cranberries, and saute another 2 minutes.
5.)Transfer to the bowl with the bread cubes, season with salt and pepper, add the egg, and 1/4 cup of the broth, stirring to combine.
6.)The cubes should hold together, add more broth until the bread cubes hold together. Set aside or refrigerate overnight.
7.)Increase the temperature to 400 degrees.
8.)If your turkey breast doesn’t come boned, lay the breast skin side down on a cutting board. If the backbone is still attached to the breast, cut it away with poultry shears.
9.)Next, locate the wish bone in the V-shaped neck end of the breast.
10.)Using a boning knife, scrape the meat away from the bone and remove the bone.
Remove the rib cage and breastbone by cutting between the ribs and the meat at one edge of the breast.
11.)Scrape the knife as close to the rib bones as possible, and as the bones come free, pull back on them to make cutting between the bones and meat easier. Continue until you reach the breastbone.
12.)Scrape the point of the knife along the breastbone and use your thumb to free the meat. Be careful not to cut through the meat and skin at the ridge of the breastbone (the meat is very thin here).
13.)Once you bone half the breast, scrape along the other side of the breastbone and along the ribs until the entire rib cage and breastbone can be freed in one piece.
14.)Put the breast between two pieces of plastic and pound the breast until it is 1-inch thick all over.
15.)Spread the stuffing over the inside of the breast, leaving a 1-inch border on all sides. 16.)With the short side nearest you, fold the short end over the stuffing, gently pressing on the stuffing, then roll up the breast tightly.
17.)Arrange seam side down, and tie with butcher’s twine or silicone bands.
18.)Melt the remaining butter and add the sherry and soy sauce. Arrange the turkey in a roasting pan, brush with the soy, sherry butter sauce.
19.)Roast for 30 to 40 minutes, until the turkey breast is golden brown. Add the sherry butter sauce, bay leaf and 1 cup of cider to the roasting pan.
20.)Cover the roasting pan with aluminum foil and continue roasting until the center of the roulade registers 170 degrees on an instant read meat thermometer, about 35 to 40 minutes.
21.)Transfer the roulade to a cutting board and let rest, loosely covered with foil for 15 minutes before slicing.
22.)Pour the juices from the turkey through a sieve into a saucepan, skim off any surface fat. Bring to a boil.
Whisk in the remaining cider, and the cornstarch mixture. Bring to a boil and whisk until thickened.
Stir in the cream, and season with salt and pepper.
Slice the turkey and serve with the warm sauce.

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

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