FMB: Farmers Market Bag

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Farmers’ Market Box 3-23-2016

This weeks local produce and featured farms:
StrawberriesBe Wise Ranch
CeleryBlack Sheep Produce
Green GarlicRutiz Family Farms
Star Pink Grapefruit – Point Loma Farms
Collard GreensBlack Sheep Produce
Green Leaf LettuceBe Wise Ranch
Russian Banana Fingerling PotatoesWeiser Family Farm
Celery RootWeiser Family Farm
King Trumpet Oyster Mushrooms – Hokto Kinoko Company

Juicing Bag:
Carrots – Cal Organics
Chard – Lakeside Organic Gardens
Fennel – Lakeside Organic Gardens
Lemons – Sundance Organics
Dandelion Greens – Lakeside Organic Gardens

Farmer’s Choice:
Persian CucumbersMilliken Family Farm
Blood OrangesPolito Family Farm
White Icicle Radish – Coastal Farms

Feature:
Asparagus – Life’s A Choke Farm

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 Chard
1 green chard
1 romaine lettuce
1 lemon

Sweet Carrots
2 carrots
1 fennel
1 cup of pineapple

Powerful Greens
Handful of dandelion greens
1 fennel
1 cucumber

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

Celery Root and Potato Gratin
Serves 6

1 cup heavy cream
1 2/3 cups whole milk
1 1/2 teaspoons salt
1/2 teaspoon freshly ground black pepper
4 shakes of Tabasco sauce
1 pound fingerling potatoes, thinly sliced
1 celery root, peeled, and thinly sliced
2 cups shredded Gruyère cheese
1/2 cup freshly grated Parmesan 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. In a large skillet, heat the cream, milk, salt pepper and Tabasco. Add the potatoes, and celery root, simmer until the potatoes are almost tender.
2. In a bowl, combine the cheeses.
3. Transfer half of the potatoes and celery root to the prepared pan, top with a sprinkling of the cheese.
4. Top with the remaining potatoes and sprinkle with the remaining cheese.
5. Do-Ahead: At this point, cool, cover and refrigerate for up to 24 hours. Bring to room temperature before baking.
6. Cover and bake for 30 minutes, remove the cover, and bake another 15 minutes until the cheeses are golden brown and the gratin is bubbling. Allow the gratin to rest for at least 10 minutes before serving.

Green Leaf Lettuce with Grapefruit Vinaigrette
Serves 4

One head green leaf lettuce, washed, spun dry and chopped
2 grapefruits, peel and pith removed and segmented
1/4 cup grapefruit juice
2 tablespoons rice vinegar
1 teaspoon Dijon mustard
1 teaspoon honey
1/3 cup vegetable or canola oil
Salt and pepper
1/2 cup crumbled Feta cheese

1. Put the lettuce into a salad bowl.
2. In a small bowl, whisk together the grapefruit juice, rice vinegar, mustard, honey, and canola oil. Season with salt and pepper.
3. Toss the lettuce with some of the dressing.
4. Arrange the lettuce onto salad plates, arrange some of the grapefruit over the lettuce, sprinkle with the cheese, and drizzle with a bit more of the dressing and serve.

Savory Celery Bread Pudding
Make this delicious bread pudding instead of potatoes with your next roasted meat, or poultry.

2 tablespoons unsalted butter
2 tablespoons extra virgin olive oil
1 medium onion, finely chopped
1 teaspoon chopped green garlic
1 head celery tough outer ribs discarded, and finely chopped including the leaves
1 tablespoon finely chopped fresh sage leaves
5 large eggs
2 cups heavy cream
5 shakes of Tabasco sauce
1 teaspoon Worcestershire sauce
6 cups white bread cubes with crusts removed
1 cup chopped Gruyere or imported Swiss cheese (about 1/4 pound)
1/4 cup chopped fresh parsley
1/2 cup freshly grated Parmesan cheese

1. Coat a 13 x 9-inch baking dish with nonstick cooking spray.
2. In a large skillet, heat the butter with the oil over medium heat until the butter melts and the foam subsides. Add the onions, garlic, celery, and sage and stir to coat with the butter, and cook until they begin to turn translucent. Remove from the skillet and cool.
3. In a large bowl, whisk together the eggs, cream, Tabasco, and Worcestershire. Stir in the bread, chopped Gruyere, onion mixture, and parsley. Pour into the prepared dish and sprinkle the top evenly with the cheese.
4. Do-Ahead: At this point, cover and refrigerate for at least 4 hours and up to 24 hours. Bring to room temperature before continuing.
5. Preheat the oven to 350°F. Bake the pudding until golden brown and bubbling, 45 to 55 minutes. Let rest for 5 minutes before serving.

Celery, Pecorino and Walnut Salad
Serves 4 to 6

One head celery, tough outer ribs removed, and chopped
2 cups diced pecorino Romano cheese
1 1/2 cups toasted walnuts
1 cup extra virgin olive oil
Salt and pepper

1. In a salad bowl, combine the celery, Romano, and walnuts.
2. Toss the salad with the oil, season with salt and pepper and serve at room temperature.

Roasted King Oyster Mushroom Salad
Serves 2 to 4

8 ounces King Oyster Mushrooms, cleaned, and sliced 1/2 inch thick
3/4 cup extra virgin olive oil
Salt and pepper
1/4 cup balsamic vinegar
1 teaspoon chopped green garlic
2 teaspoons finely chopped sage, thyme, or rosemary
Salt and pepper
1 bunch arugula, washed, and spun dry
1/4 cup shaved Parmigiano Reggiano cheese

1. Preheat the oven to 400 degrees and line a baking sheet with parchment, silicone or aluminum foil.
2. Put the mushrooms onto the baking sheet, sprinkle with 1/4 cup of the olive oil, salt and pepper and roast for 10 to 15 minutes turning once, until the mushrooms turn golden.
3. While the mushrooms are roasting, whisk together the oil, vinegar, garlic, and thyme. Season with salt and pepper.
4. Arrange the arugula onto a serving platter.
5. When the mushrooms are done, transfer them to the arugula, and drizzle with the dressing. Top with shaved Parmigiano, and serve warm.

Pasta with Sausage and Collards
Serves 6

1/2 pound sweet Italian sausage
1 medium onion, finely chopped
1 tablespoon minced green garlic
1 bunch collard greens, tough stems removed, and cut into 1/2-inch ribbons
1 pound orecchiette, short rigatoni, or penne pasta, cooked 3 minutes short of al dente saving some of the pasta water
1 cup grated Pecorino Romano

1. In a large skillet, cook the sausage, breaking up any large pieces, until the sausage loses its pink color.
2. Add the onion, and garlic, and saute until the onion begins to caramelize.
3. Add the collards, and cook until the collards are tender, about 10 minutes.
4. When the pasta is done, drain it, and add to the hot skillet. Toss to coat the pasta, adding some of the cheese, and pasta water to make a creamy sauce.
5. Serve the pasta garnished with the remaining cheese.

Strawberry Dip
Serves 2

1 basket strawberries, hulled
1/2 cup sour cream, or Greek yogurt
1/2 cup light brown sugar

1. Place the berries in a bowl, and surround with bowls of sour cream and brown sugar.
2. Dip a strawberry into the sour cream then the brown sugar and eat.

Farmers Choice:

Chicken Bahn Mi with Pickled Vegetables
Serves 6

For the Pickled Vegetables:
1 cup rice vinegar
1//2 cup sugar
1 teaspoon salt
2 teaspoon fish sauce (optional but adds great flavor)
1 1/2 cups julienned icicle radishes (cut into strips or run through a mandoline)
1 cup Persian or English cucumber, partially peeled in sections to leave some skin on, cut into half moons
1/4 cup finely chopped cilantro

1. In a saucepan, heat the vinegar, sugar, salt and fish sauce (if using) until the sugar and salt dissolve. Allow to cool.
2. In a bowl, combine the daikon, cucumber and cilantro. Pour the vinegar mixture over the vegetables in the bowl, and allow to mellow at room temperature for at least an hour. (Any longer than that, refrigerate for up to 24 hours)

For the Spicy Mayonnaise:
1 cup mayonnaise
1 to 2 tablespoons Sriracha
1teaspoon toasted sesame oil
Salt
1. In a bowl, whisk together the mayonnaise, Sriracha, and sesame oil. Season with salt if necessary. Refrigerate for up to 5 days. This is delicious on other sandwiches.

For the Pork:
2 tablespoons vegetable oil
1 red onion, finely chopped
2 teaspoons peeled and finely grated ginger
4 cloves garlic, minced
2 pounds ground chicken or turkey
1/4 cup pickling liquid from the vegetables
1/3 cup chicken broth
1/4 cup fish sauce
1/4 cup hoisin sauce
freshly ground black pepper
Six 8-inch torpedo rolls (bolillos work well here)
1/2 cup fresh cilantro leaves
1/4 cup salted roasted peanuts, chopped

1. In a large skillet, heat the oil, saute the onion, ginger and garlic, until the onion begins to soften. Add the pork breaking up any large pieces, and cook until the meat loses its pink color and the liquid in the pan has evaporated. Add the pickling liquid, broth, fish sauce, hoisin, and pepper cooking till the liquid in the pan has almost evaporated.
2. Toast the rolls in a 350-degree oven for 5 to 7 minutes. Split the rolls horizontally, leaving them attached (don’t cut all the way through)
3. Spread the mayonnaise over both sides of the roll, top with the pork mixture, salad, and then garnish with cilantro and chopped peanuts. Cut the sandwiches in half and serve.

Cucumber Blood Orange Spritzer
Serves 6

6 Persian cucumbers
1 1/2 cups water
1/4 cup sugar
1 cup ice
1 cup blood orange juice
Sparkling water

1. Peel cucumbers and cut into small 1-2 inch pieces.
2. In blender add cucumbers, water, sugar, orange juice, and ice. Blend until smooth.
3. Taste and adjust with additional sugar or lemon.
4. Pour 1/2 cup of the liquid into a tall glass filled with ice, top off with sparkling water.
5. For an adult beverage add white rum, or Vodka

Feature:

Roasted Asparagus
Serves 2 to 4

1 bunch asparagus, tough ends trimmed
1/3 cup extra virgin olive oil
Salt and pepper

1. Preheat the oven to 400 degrees, and line a baking sheet with parchment, silicone, or aluminum foil.
2. Arrange the asparagus on the baking sheet, drizzle with the oil, and sprinkle with salt and pepper.
3. Roll the asparagus on the baking sheet to coat with the ingredients.
4. Roast for 5 minutes or until tender.
5. Serve warm, or at room temperature.

Asparagus Frittata
Serves 6

2 tablespoons unsalted butter
2 thin slices imported Prosciutto di Parma, julienned
1 bunch asparagus, tough stems trimmed, cut into 1-inch pieces
2 scallions, finely 4 large eggs
1/2 cup heavy cream
6 ounces crumbled goat cheese
1/2 cup shredded Parmigiano Reggiano cheese

1. Preheat the oven to 375 degrees.
2. In a 10-inch skillet, heat the butter, and sauté the prosciutto, asparagus, and scallions, until the asparagus begins to soften—this will take about 3 to 4 minutes.
3. In another bowl, whisk together the eggs, cream, and goat cheese. Pour over the asparagus mixture, sprinkle with the Parmigiano, and bake for 15 to 20 minutes, until the eggs are set.
4. Remove from the oven, allow to rest for 5 minutes before cutting into wedges and serving.

Salmon Wellington
Serves 6

3 tablespoons unsalted butter
1 tablespoon olive oil
1 ½ teaspoon Old Bay Seasoning
Eight 4 to 5-ounce salmon filets, skin removed
16 asparagus spears, trimmed to fit the length of the salmon filets, and the ends peeled
½ teaspoon salt
1/8 teaspoon freshly ground black pepper
One pound phyllo dough, defrosted
1 ½ cups (3 sticks) unsalted butter, melted, milky solids removed
1 cup dry bread crumbs
½ pound lump crab meat, picked over for shells and cartilage
Sprigs of dill for garnish
4 whole lemons cut in half wrapped in cheesecloth and tied with chives or lemon wedges

1. In a large sauté pan, melt 2 tablespoons of butter with the oil, over medium high heat. Season the filets with the Old Bay.
2. When the foam from the butter subsides, add the salmon and cook on one side for 3 minutes, until the side begins to turn golden. Turn the salmon and cook another 2 to 3 minutes, until the salmon begins to color on that side. Remove the salmon from the pan, drain on paper towels and cool to room temperature.
3. Wipe out the pan, and melt the remaining butter. Toss the asparagus in the pan, seasoning with the salt and pepper, and cooking for 2 minutes to begin to soften the asparagus. Remove from the pan, and allow to cool.
4. Unwrap the phyllo and cover it completely with a clean kitchen dish towel. Lay one piece of phyllo on a flat surface and brush with butter. Sprinkle with some of the bread crumbs, and continue to layer until you have 4 sheets of phyllo buttered and sprinkled with crumbs. Arrange the salmon filet in the center of the phyllo and top with two tablespoons of crab meat and two spears of asparagus. Bring up the opposite ends of the phyllo towards the center and twist the phyllo into a knot. Brush the phyllo all over with butter, and transfer the package to a foil, silicone or parchment lined baking sheet. Repeat with the remaining salmon, cover and refrigerate the Wellington’s for up to 24 hours.
5. Preheat the oven to 400 degrees. Remove the Wellington’s from the refrigerator 30 minutes before baking to bring to room temperature. Bake the Wellington’s for 15 to 20 minutes, or until the pastry is golden brown, and meat thermometer inserted into the salmon registers 165 degrees on an instant read meat thermometer.
6. Remove the salmon from the oven, serve garnished with sprigs of dill, lemon halves wrapped in cheese cloth and any remaining lump crab.
7. Cook’s Note: Phyllo is quite simple to work with if you keep it covered and work quickly. Don’t let it scare you as it can be a great way to wrap lots of different fillings. Leftover phyllo can be refrigerated for up to 7 days—it can be used as a crust for chicken pot pie, or your favorite berry, apple or peach pie.

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

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Twitter: @dianphillips
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Farmers’ Market Box 3-16-17

This weeks local produce and featured farms:
Italian ParsleyBe Wise Ranch
Brussels Sprouts – Two Peas in a Pod Farm
Green CabbageBlack Sheep Produce
CarrotsBe Wise Ranch
Rainbow ChardBlack Sheep Produce
Fennel – Coastal Farms
RosemaryRutiz Family Farms
Red Leaf LettuceTutti Frutti Farms
Cara Cara OrangesKen’s Top Notch Produce
Sierra Gold PotatoesRutiz Family Farms

Juicing Bag:
Carrots – Cal Organics
Celery – Lakeside Organic Gardens
Fennel – Earthbound Organics
Lemons – Sundance Organics
Italian Parsley – Lakeside Organics

Farmer’s Choice:
Oro Blanco GrapefruitPolito Family Farm
Golden Raisins – Peacock Farms
Gold Nugget TangerinesRancho Del Sol

Feature:
Blue Corn – Kandarian Organic Farm

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 Fennel
2 stalks of celery
1 fennel
1 apple

Green Detox
Handful of Italian parsley
1 cucumber
1 lemon

Sweet carrots
2 carrots
1 orange
1in turmeric

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

Slow Cooker Corned Beef and Cabbage in Riesling
Serves 6 to 8

One pound Sierra gold potatoes, scrubbed
2 cups baby carrots
3 medium sweet yellow onions, like Vidalia, coarsely chopped
2 cups Riesling
½ cup whole grain Mustard
¼ cup Dijon mustard
¼ cup firmly packed light brown sugar
4 whole peppercorns
2 bay leaves
One 3 ½ to 4-pound corned beef brisket, rinsed, and any excess fat removed
One large head of green cabbage, cut in half, cored and thickly sliced

1. Layer the potatoes, carrots, and onions in the insert of a 5 to 7-quart slow cooker.
2. In an 8-cup measuring cup, whisk together the Riesling, mustards, and sugar. Stir in the peppercorns and bay leaves.
3. Place the brisket on top of the vegetables in the insert; if you are using a 5-qaurt cooker, you may need to cut the brisket in half and stack the pieces on top of each other to make it fit.
4. Pour the Riesling mixture over the brisket, then strew the cabbage over the top of the brisket, cover the slow cooker and cook on low for 8 to 10 hours.
5. Remove the brisket from the cooker, and cover with aluminum foil for about 20 minutes, to rest. Using a slotted spoon, remove the vegetables and arrange them on a platter. Slice the brisket and arrange over the vegetables. Strain the liquid from the crock and ladle a bit over the meat and vegetables before serving.
6. Slow Cooker Savvy: Due to the long cooking time required, if cabbage is quartered as it is when this meal is made on the stovetop, it will disintegrate. Slicing the cabbage gives you a blanket for the brisket, and some of the cabbage flavor when it is laid on the platter with the other vegetables. If you would like to serve quartered cooked cabbage alongside your corned beef, add it during the last 2 hours of cooking time. It will still retain its crispness.

Colcannon
Serves 4

4 slices bacon, finely chopped
1/4 cup finely chopped shallots
2 cloves garlic, minced
1/2 head green cabbage, thinly sliced
6 medium Sierra Gold potatoes, scrubbed and peeled if desired, cut into 1-inch chunks
1/2 cup heavy cream
1/4 cup unsalted butter
Salt and pepper to taste

1. In a large skillet, cook the bacon until crisp. Add the shallots and garlic, and cook another 2 minutes, until the onion is softened.
2. Add the cabbage and sauté until about 5 minutes. Taste for seasoning and adjust with salt or pepper.
3. Set the mixture aside while you cook the potatoes. (this mixture can be served as a side dish all by itself; and it can be refrigerated for up to 2 days, and reheated before serving)
4. Place the potatoes into a large pot, cover with water, add 1 teaspoon salt, and bring to a boil.
5. Cook the potatoes for 12 to 27 minutes, until tender. While the potatoes are cooking, heat the cream and butter in a saucepan and keep warm.
6. Drain the potatoes, and return them to the pot to dry them out. Add some of the butter and cream mixture to the potatoes, and mash until smooth, adding more of the cream mixture as needed. Stir the cabbage into the potatoes, taste for seasoning, and serve.
Colcannon Lore: in Ireland, colcannon is made with kale, or cabbage, depending on what was in the garden.

Roasted Brussels Sprouts with Balsamic Vinegar
Serves 4

1 pound brussels sprouts, ends trimmed, and cut into quarters
1/3 cup extra virgin olive oil
3 garlic cloves, minced
1 1/2 teaspoons salt
1 teaspoon freshly ground black pepper
2 to 3 tablespoons aged balsamic vinegar

1. Preheat the oven to 400 degrees, and line a baking sheet with parchment, silicone or aluminum foil.
2. In a bowl, combine the sprouts, oil, garlic, salt and pepper, tossing to coat the vegetables.
3. Spread onto the pan in a single layer, and roast for 5 to 7 minutes, until the sprouts are tender.
4. Remove from the oven and transfer to a serving bowl. Drizzle with the vinegar, and serve.

Cara Cara, Fennel Caprese Salad
Serves 4

3 Cara Cara oranges, peel and pith removed, and sliced 1/2-inch thick
1 fennel bulb, wispy ends removed, root end trimmed, and thinly sliced
2 fresh mozzarella balls, sliced 1/2-inch thick
1/2 cup extra virgin olive oil
1/4 cup red wine vinegar
1 tablespoon finely chopped fennel fronds
Salt and freshly ground black pepper

1. On a serving platter, arrange the oranges, fennel and mozzarella alternating them around the plate.
2. Drizzle with olive oil, then vinegar.
3. Decorate the plate with fennel fronds, and season with salt and pepper.
4. Serve at room temperature.
Did you know? In Italy, fresh mozzarella is bought from the cheesemaker and never sees the inside of the refrigerator, since it is used within hours of being purchased.

Bistro Carrot Salad
Serves 4 to 6

1 bunch carrots, shredded on the big holes of a box grater
2 scallions, finely chopped
1/3 cup extra virgin olive oil
1 teaspoon honey
1/4 cup rice vinegar
1 tablespoon Dijon mustard
Salt and pepper

1. Put the carrots and scallions into a serving bowl.
2. In a smaller bowl, whisk together the oil, honey, vinegar, and mustard. Season to taste with salt and pepper.
3. Pour the dressing over the salad, and serve at room temperature.
4. If you wish to make the salad ahead of time, refrigerate and remove 1 hour before serving.

Carrot Top Pesto
Makes about 1 cup

Carrot tops with stems removed
3 garlic cloves
1/3 cup pine nuts (walnuts or almonds will work here)
1/2 cup grated Pecorino Romano cheese
1/2 to 2/3 cup extra virgin olive oil (see note)
Salt and pepper

1. In a food processor or blender, combine the carrot tops, garlic, pine nuts, and cheese. Pulse on and off to break up the garlic and nuts.
2. With the machine running add 1/2 cup of the oil, until the mixture comes together as a paste.
3. If you would like a less thick pesto, add more oil to the mixture. Season with salt and pepper, cover and refrigerate for up to 4 days, or freeze for up to 3 months.
Note: An herb paste, using the 1/2 cup of olive oil is terrific as a spread on bruschetta, or crostini, if you would like to drizzle the oil over grilled poultry or meats add more extra virgin olive oil. I usually leave the pesto as a paste, remove a few tablespoons when I need it and whisk in additional oil as necessary. The pesto will not freeze rock hard, and is easily removed from ice cube trays, or zip-lock bags.

Lemon Rosemary Chicken Bake
Serves 4 to 6
A great sheet pan dinner, feel free to substitute oregano or thyme for the rosemary.

3 pounds cut up chicken parts (bone in with skin)
Salt and pepper
Grated zest of 2 lemons
1/2 cup lemon juice
1 cup extra virgin olive oil
6 garlic cloves
2 tablespoons fresh rosemary
2 teaspoons salt
1 teaspoon freshly ground black pepper
1 pound Sierra gold potatoes, scrubbed, and quartered

1. Preheat the oven to 400 degrees, and line a baking sheet with silicone, aluminum foil, or parchment.
2. Season the chicken liberally with salt and pepper and lay on the sheet pan.
3. In a food processor or blender, combine the zest, lemon juice, oil, garlic, rosemary, salt and pepper, blending until the garlic and rosemary are rinsed.
4. Pour the mixture over the chicken, and roast for 30 minutes. Baste with the sauce, and roast another 30 to 45 minutes until the chicken registers 165 degrees on an instant read meat thermometer, and the potatoes are cooked through, and crispy.
5. Remove from the oven, and allow the chicken to rest for 10 minutes before serving, spooning some of the sauce over the chicken to serve.

Chard and Bacon Cornbread
Serves 4 to 6

3 strips bacon, finely chopped
1 1/2 cups rainbow chard, stems removed, and finely chopped
2 teaspoons finely chopped fresh sage
1 1/2 cups yellow cornmeal
1/2 cup all-purpose flour
1 1/2 teaspoon baking powder
1 1/3 cups buttermilk
2 large eggs
3 tablespoons extra virgin olive oil
3/4 cup shredded smoked mozzarella cheese (you can sub in cheddar, Parmigiano, Pecorino, or Asiago)

1. Preheat the oven to 400 degrees. In a 10-inch ovenproof skillet, cook the bacon, until crisp, drain on paper toweling, and set aside in a bowl.
2. Add the chard, and sage to the skillet, and saute until the chard wilts about 2 minutes. Transfer to the bowl with the bacon, toss together and season with salt or pepper.
3. SAVE THE SKILLET.
4. In another bowl, whisk together the cornmeal, flour, baking powder, buttermilk, eggs, and 1 tablespoon oil. Whisk until blended. Add the bacon, and chard, and stir until blended.
5. Add the remaining olive oil to the skillet, and heat over medium high heat. Pour in the cornbread mixture, and sprinkle with the cheese. Bake for 20 t0o 25 minutes, until a skewer inserted into the center comes out clean. Cool for 10 minutes, before cutting into wedges and serving.
Cook’s Note: You can substitute spinach, or collards for the chard.

Red Leaf Lettuce Salad with Strawberries
Serves 4 to 6

One head red leaf lettuce, washed spun dry and chopped
1 basket strawberries, hulled and sliced
1/4 cup rice vinegar
2 tablespoons sugar
2 tablespoons chopped red onion
1 teaspoon Dijon mustard
1 tablespoon poppy seeds
1/4 cup vegetable oil
1/3 cup toasted sliced almonds for garnish

1. In a salad bowl, combine the lettuce, and strawberries.
2. In a smaller bowl, whisk together the vinegar, sugar, onion, mustard, poppy seeds and oil.
3. Pour over the salad and toss to coat.
4. Plate the salad and garnish with almonds.

Farmers Choice:

Oro Blanco with Honey and Pistachios
Serves 4
If you have a crème brulee torch this takes two minutes, with no baking dish to clean.

2 Oro Blanco grapefruits, cut in half
1/4 cup honey
2 teaspoon grapefruit juice
1/4 cup chopped salted pistachios
1/2 cup Greek yogurt
Chopped basil or mint for garnish

1. Preheat the broiler to high and line a baking sheet with aluminum foil.
2. Place the grapefruit cut side up onto the pan.
3. In a small bowl, combine the honey and grapefruit juice.
4. Drizzle over each cut grapefruit.
5. Broil until the honey is bubbling. Remove from the broiler, and garnish with salted pistachios, a dollop of yogurt and some chopped fresh herbs.

Farro Pilaf with Golden Raisins and Tangerines
Serves 6

2 cups pearlized farro
2 tablespoons unsalted butter
1/2 cup finely chopped onion
1 cup finely chopped rainbow chard
Salt and pepper
3 tangerines, peeled, segmented and chopped
1/2 cup golden raisins
1/4 cup finely chopped Italian parsley

1. Bring 4 quarts of salted water to a boil, add the farro and cook for 20 minutes until tender.
2. While the farro is cooking, melt the butter in a skillet, and saute the onion for 3 to 4 minutes, until translucent.
3. Add the chard, and saute until the chard is wilted. Season with salt and pepper.
4. When the farro is tender, drain, and add to the skillet, and toss to blend. Add the tangerines, raisins, and parsley, toss to combine and serve.

Feature:

Purple Corn Soup
Serves 6

1 cup purple corn
4 strips bacon, finely chopped
2 tablespoons unsalted butter
1 teaspoon dried thyme
1/2 cup finely chopped onion
2 ribs celery, finely chopped
2 carrots, finely chopped
1/4 cup all-purpose flour
6 cups chicken or vegetable broth
1 cup finely chopped Yukon gold or red potatoes
Salt and pepper

1. Put the corn into a bowl, and cover with water. Let stand overnight. Drain and rinse the corn, set aside.
2. In a Dutch oven, cook the bacon until crisp.
3. Add the butter, and saute the thyme, onion, celery, and carrot, sautéing until the vegetables begin to soften.
4. Stir in the flour and cook 2 minutes.
5. Slowly add the broth, stirring to blend. Bring to a boil.
6. Add the corn and potatoes, simmer for 15 to 20 minutes, until the potatoes are tender.
7. Add the milk, and bring to serving temperature. Season with salt and pepper, remove the bay leaf and serve.

A gift recipe for St. Patrick’s Day…. these are great anytime of the year, but seem to go best on this holiday.
Guinness Cupcakes with Baileys Frosting
Makes about 18

1 cup unsalted butter, softened
1 1/2 cups firmly packed dark brown sugar
2 large eggs
2 teaspoons vanilla paste or extract
1 1/3 cup Guinness or other Irish stout
2 cups all-purpose flour
3/4 cup cocoa powder
1/2 teaspoon salt
1 1/2 teaspoons baking soda

1. Preheat the oven to 350 degrees and line cupcake tins with liners or coat with non-stick cooking spray.
2. In the bowl of an electric mixer, beat together the butter and sugar until creamy, add the eggs, one at time, and gradually pour in the vanilla and Guinness. The mixture will look curdled.
3. With the machine on low, gradually add the flour, cocoa, salt and baking soda and beat on medium speed until smooth, and well combined.
4. Using a large portion scoop, scoop the batter into the cupcake tins, filling 2/3 to 3/4 full.
5. Bake for 20 to 23 minutes, until a skewer inserted into the center comes out clean and the cupcakes spring back when touched in the center. Cool the cupcakes completely before frosting.

Bailey’s Irish Creme Frosting
Makes enough to frost two 8 inch layers or 24 cupcakes

5 cups confectioners’ sugar
1/2 cup unsalted butter, softened and cut into cubes
4 ounces cream cheese, softened, and cut into cubes
2 to 4 tablespoons Bailey’s Irish Creme

1. In a food processor, process the sugar, and with the machine running, add the butter and cream cheese until blended. Add the Bailey’s a bit at a time, until the mixture is spreading consistency.
2. Pipe onto cupcakes using a large star tip, or frost using a small off-set spatula. The cupcakes and the frosting can be frozen for up to 2 months.

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

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