Farmers Market Report

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Farmers’ Market box 12-7-17

This week’s local produce and featured farms:

Leopard Lettuce – Garden of…

French Breakfast Radish – Coleman Farms

Red BeetsBlack Sheep Produce

EggplantBlack Sheep Produce

Pink Lady AppleFair Hill Apple Farm

Warren PearFrog Hollow Orchard

Pomegranates – Scott FArms

Dandelion GreensBe Wise Ranch

Redbor KaleBe Wise Ranch

Japanese Purple Sweet Potatoes Kong Thao Farm

Meyer Lemon – Garcia Organics

Sunrise Kabocha Squash – Lucky Dog Ranch

Juicing Bag:

Green Kale – Babe Farms

Celery – Earthbound Organics

Fennel – Earthbound Organics

Red Beets – Lakeside Organics

Farmer’s Choice:

Shinko Pear – Lee Farms

Valencia Oranges – JJ’s Lone Daughter

White Grapefruit – JJ’s Lone Daughter

Feature:

Page Tangerine

Clementine Tangerine

Kishu Tangerine

Satsuma Tangerine

Daisy Tangerine

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

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

morning fresh

1 Fennel

1 handful kale

2 carrots

kale crush

1 handful kale

3 carrots

1 beet

carrot love

5 carrots

3 stalks celery

1 beet

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

Beans and Greens

Serves 6

2 tablespoons extra virgin olive oil (plus more for garnish)

2 garlic cloves, minced

Pinch red pepper flakes

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

One 14.5-ounce can chopped tomatoes

4 cups chicken or vegetable broth

Two14.5-ounce cans small white beans, rinsed and drained

Salt and pepper

  1. In a Dutch oven, heat the oil, saute the garlic and red pepper for 30 seconds, until fragrant.  Add the kale, and saute for 2 to 3 minutes until wilted.

  2. Add the tomatoes, and saute for 2 to 3 minutes.

  3. Add the broth and beans, bring to a boil, and simmer for 30 to 40 minutes, until the soup has thickened a bit.

  4. Season with salt and pepper, serve the soup garnished with a drizzle of extra virgin olive oil.

  5. Cook’s Note:  If you would like to use the beet greens, wash and spin dry, remove the tough stems, cut into 1/2-inch ribbons, and saute with the kale.

Beet Salad with Cara Cara Vinaigrette

Serves 6

1 bunch beets, tops removed and scrubbed

One head red oak lettuce, washed, spun dry and separated into leaves

2 thin slices red onion

3 cara cara oranges, peel and pith removed, and segmented

1/4 cup orange juice

1/4 cup rice vinegar

2 tablespoons honey

1 teaspoon Dijon mustard

1/2 cup extra virgin olive oil

Salt and pepper

  1. Preheat the oven to 400 degrees, and line a baking sheet with parchment, aluminum foil, or silicone.

  2. Put the beets onto the baking sheet, cover with aluminum foil, and roast for 40 to 50 minutes until tender when pierced with the tip of a paring knife.  When the beets are cool enough to handle, slip the skins off, and thinly slice.

  3. Arrange the lettuce on a serving platter. Arrange the onion, beet, and orange segments on the lettuce

  4. In a small bowl, whisk together the juice, vinegar, honey, mustard and oil.  Season with salt and pepper.

  5. Pour the dressing over the salad, and serve.

Farro Salad with Pomegranate

Serves 4 to 6

2 cups pearlized farro

1/2 cup finely chopped red onion

3 French radishes, scrubbed, and thinly sliced

2 pink lady apples, cored, and finely chopped

1/2 cup pomegranate arils

1/4 cup apple cider vinegar

2 tablespoons honey

1 teaspoon Dijon mustard

1/3 cup vegetable oil

Salt and pepper

  1. Bring 4 quarts of salted water to a boil, add the farro, and cook for 15 minutes until barely tender.

  2. Drain, and cool.

  3. In a bowl, combine the farro, onion, radish, apples and pomegranate.

  4. In a small bowl, whisk together the vinegar, honey, mustard, and oil. Season with salt and pepper.

  5. Toss the dressing with the salad, and season with salt and pepper.

  6. The salad will keep in the refrigerator for up to 3 days, bring to room temperature before serving.

Traditional French Breakfast Radishes

Serves 4

One baguette, sliced 1/2-inch thick

Unsalted butter

Breakfast radishes, scrubbed, and thinly sliced

Fleur de Sel

  1. Spread the butter onto each baguette slice.  Top with radish slices, and sprinkle with fleur de Sel.

Stuffed Eggplant

Serves 4 to 6

2 eggplants

1/2 cup extra virgin olive oil

1/2 pound bulk sweet Italian sausage

2 garlic cloves, minced

1/2 cup finely chopped onion

2 tablespoons all-purpose flour

1 cup milk

1/8 teaspoon ground nutmeg

2 tablespoons finely chopped Italian parsley

1 cup grated Parmigiano Reggiano cheese

Salt and pepper

1/2 cup fresh bread crumbs

  1. Preheat the oven to 400 degrees, line a baking sheet with silicone, parchment or aluminum foil.

  2. Cut off the stem end of the eggplant, and then cut the eggplant in half lengthwise.  Drizzle the cut sides with some of the oil, place cut side down on the baking sheet and bake for 30 minutes, or until the eggplant is tender.

  3. Reduce the oven temperature to 350 degrees.

  4. When the eggplant is cool enough to handle, scoop out the flesh, leaving 1/2-inch border on the skin.

  5. Chop the eggplant and set aside.

  6. Heat 2 tablespoons of the oil in a skillet, add the sausage, and cook breaking the sausage apart.  When the sausage loses its pink color, add the reserved eggplant, garlic and onion, saute for 3 to 4 minutes until the onion is softened.

  7. Add the flour, and cook for 2 minutes.  Add the milk, and bring to a boil.  Season with nutmeg and parsley.

  8. Take the pan off the heat and add 1/2 cup of the cheese, stirring to melt the cheese.

  9. Season the filling with salt and pepper.  Refill the eggplant halves, combine the remaining cheese and the bread crumbs.  Sprinkle evenly over the eggplant filling.  Put the eggplant onto a baking sheet.

  10. Do-Ahead: At this point, you can cool, cover and refrigerate the eggplant overnight.  Bring to room temperature before baking.

  11. Bake the eggplant for 20 minutes until the filling is bubbling and the crumbs are golden brown.

Roasted Kabocha and Red Dandelion Salad

Serves 4 to 6

For the Squash

1 kabocha squash—peeled, seeded and cut into 1-inch-thick wedges

1/4 cup pure maple syrup

1/4 cup extra-virgin olive oil

2 teaspoons dried thyme

Salt and pepper

Preheat the oven to 400 degrees, and line a baking sheet with parchment, aluminum foil, or silicone.

In a bowl, combine the squash wedges, maple syrup, oil, thyme, salt and pepper.

Spread onto the baking sheet, and roast for 20 minutes.  Turn the squash and roast another 20 minutes, until tender.  The squash can be cooled, and refrigerated overnight.  Reheat before serving.

For the Salad

1 bunch red dandelions, tough stems trimmed, and chopped

2 scallions, finely chopped using the white and tender green parts

1 pink lady apple, cored, and thinly sliced

1/3 cup extra virgin olive oil

3 tablespoons apple cider vinegar

Salt and pepper

1/2 cup pomegranate arils

  1. In a salad bowl, combine the dandelions, scallions, and apple.

  2. Dress with the oil and vinegar, season with salt and pepper and plate the salad.

  3. Top with the squash wedges, and sprinkle with pomegranate arils.

Cook’s Note:  Sometimes large winter squash can be difficult to cut open.  Pierce the flesh with the tip of a paring knife, and then microwave for a few minutes on high power to soften the skin.

Meyer Lemon Mousse

Serves 6

1 cup sugar

6 large eggs

1/2 cup fresh lemon juice

1/2 cup (1 stick) unsalted butter, cut into 1/2-inch cubes

1 1/2 cups heavy cream

  1. In a 2-quart saucepan, combine the sugar, eggs, and 1/2 cup of the lemon juice and whisk until smooth.

  2. Set over medium heat and continue to whisk until the mixture begins to thicken; this may take about 5 minutes.

  3. Stir in the butter cubes, a bit at a time, and continue to cook, stirring constantly, until the curd is thickened.

  4. Remove from the heat, press a piece of plastic wrap directly against the surface to keep a skin from forming, and let cool to room temperature.

  5. In the bowl of an electric mixer, whip the cream until stiff peaks form.  Fold in the cooled lemon curd, until blended.

  6. Transfer the mousse to six 6-ounce ramekins and freeze until firm.

Lemon Poppy Seed Muffins

Makes 12

Makes 12 shortcakes, or cupcakes

2/3 cup butter, softened

1 1/3 cup sugar

2 eggs

2 teaspoons lemon extract

Grated zest of ½ lemon

2 cups all-purpose flour

1 tablespoon baking powder

½ teaspoon salt

1 cup whole milk

1 tablespoon poppy seeds

  1. Preheat the oven to 350 degrees and coat the inside of cupcake tins with non-stick cooking spray.

  2. In the bowl of an electric mixer on low speed, cream together the butter and sugar, until fluffy.  Add the eggs, extract and zest beating on medium speed until well combined.

  3. Add the flour, baking powder and salt alternately with the milk, until the mixture begins to become smooth.

  4. Add the poppy seeds and beat another minute.

  5. Pour 1/3 cup of the batter into each prepared tin, bake for 18 to 22 minutes, until a skewer inserted into the center of each cake comes out clean.

  6. Remove from the oven, allow to cool for ten minutes, and then remove from the tins.  Store at room temperature for 24 hours, or freeze for up to 6 weeks.

Roasted Purple Sweet Potatoes and Pears

Serves 4 to 6

1 pound Japanese sweet potatoes, peeled, and cut into 1-inch chunks

2 Warren pears, cored, and cut into wedges

1/3 cup vegetable oil

2 tablespoons white miso

1/4 cup packed brown sugar

1/2 teaspoon ground ginger

Fleur de Sel

  1. Preheat the oven to 400 degrees, line a baking sheet with parchment, silicone or aluminum foil.

  2. In a bowl, combine the potatoes and pears.  Add the oil, miso, brown sugar, and ginger.

  3. Spread the mixture onto the baking sheet, and roast for 40 to 50 minutes, turning the mixture once during the cooking time.

  4. Serve the potatoes and pears sprinkled with coarse salt.

 

Choice

Slow Cooker Five Spice Poached Pears

1/4 cup unsalted butter, melted

1/2 cup firmly packed light brown sugar

1/4 cup dry sherry

1/2 teaspoon 5 spice powder

1 cup pear nectar

4 Shinko pears, peeled, cored and cut in half

 

  1. In the insert of a 5 to 7-quart slow cooker, mix together the butter, sugar, sherry, spices, and pear nectar.
  2. Add the pears to the slow cooker, turning them in the liquid to coat them.
  3. Cover and cook on high for 2 ½ hours until tender.  Carefully remove the pears with a slotted spoon to a container, spoon the liquid in the slow cooker over the pears.  Serve warm, or chilled.

 

Spinach Salad with Orange Segments, Cashews, and Soy Vinaigrette

Serves 4 to 6

 

For the Vinaigrette

1 cup vegetable oil

1/4 cup soy sauce

1/2 cup rice vinegar

1/3 cup sugar

1/4 teaspoon peeled and grated fresh ginger

1 clove garlic, minced

 

  1. In a mixing bowl, whisk together the ingredients, until they are blended.
  2. Refrigerate the dressing for up to 5 days.
  3. This dressing is also a great as a marinade for chicken or pork.

 

For the Salad

 

1 bunch spinach, washed, spun dry and torn into bite sized pieces

Soy Vinaigrette (see preceding recipe)

2 Valencia oranges, cut into segments

1/2 cup roasted salted cashews, chopped

 

  1. Arrange the greens in a large salad bowl.
  2. Toss with some of the vinaigrette, coating the spinach leaves.
  3. Plate the salad on salad plates, garnish with orange segments and sprinkle with cashews.

Winter Citrus Sangria

Serves 4 to 6

 

2 white grapefruit, peel and pith removed, and segmented

2 Valencia oranges, thinly sliced

1/2 cup sugar

1/2 cup brandy

One 750ml bottle dry red wine (Merlot is a good choice here)

2 cups sparkling water

Ice

 

  1. In a large pitcher, combine the fruit, sugar, and brandy.  Chill the mixture for at least 4 hours.
  2. Add the wine to the fruit mixture.  To serve, fill tumblers with ice, add 4 ounces of the sangria mixture, and top off with sparkling water.  Serve garnished with additional orange slices.

Feature Recipes

Tangerine Syrup

Makes 2 cups

 

1 cup sugar

1 cup tangerine juice

 

  1. In a saucepan, heat the sugar and tangerine juice.  Bring to a boil, and simmer for 10 to 15 minutes until thickened.  Cool, cover and refrigerate.
  2. Use the syrup in drinks, serve over ice cream, cake, pancakes or waffles.

 

Tangerine Butter Cookies

Makes about 4 dozen

 

3/4 cup butter, softened

1 1/2 cups sugar

1 1/2 teaspoons baking soda

1 1/2 teaspoons cream of tartar

1 teaspoon salt

2 large eggs

2 teaspoons finely shredded tangerine peel or orange peel

1 teaspoon paste vanilla

1 teaspoon orange extract

3/4 cup olive oil

1/2 cup semolina

4 cups all-purpose flour

1/2 cup sugar

 

  1. Preheat the oven to 350 degrees, and line baking sheets with parchment, aluminum foil, or silicone.
  2. In the bowl of an electric mixer, beat the butter and sugar together until light.  Add the baking soda, cream of tartar and salt.  Beat in the eggs, one at a time, add the tangerine peel, vanilla and extract, beating to combine.  Add the olive oil, semolina and flour.  Cover and refrigerate for 1 hour.
  3. Place the 1/2 cup sugar in a small bowl. Using a portion scoop, shape the dough into 1-inch balls; roll balls in sugar to coat. Place balls 2 inches apart on the prepared baking sheets. Using a fork, press into each ball of dough.
  4. Bake the cookies for 9 to 11 minutes or until tops are very lightly browned. Transfer cookies to a wire rack and let cool.

 

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

Follow me on:
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Farmers’ Market Box 11-30-2017

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This week’s local produce and featured farms:

Tatsoi – Sundial Farms

Arugula – Sundial Farms

Freckle Lettuce – Coleman Farms

FennelBlack Sheep Produce

Easter Egg Radish – Coleman Farms

Parsnip – JR Organics

Yellow Eightball Squash – JR Organics

Amarosa PotatoesWeiser Family Farm

Grapefruit – JJ Lone Daughter

CarrotsBlack Sheep Produce

Bosc PearPenryn Orchard

Maru (Cinnamon) PersimmonPenryn Orchard

Juicing Bag:

Green Kale – Foxy Organics

Green Chard – Eco Farm

Fennel – Earthbound Organics

Grapefruit – Foxy Organics

Farmer’s Choice:

Pomegranate – Scott Farms

Passion Fruit -Koral’s Tropical Fruit Farm

Seedless Satsuma – Regier Family Farms

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

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 Carrots
2 carrots
Handful of green kale
1 romaine lettuce
Super Greens
1 chard green
1 fennel
1 cucumber
 Delicious Kale
Handful of green Kale
One grapefruit
one apple

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

Arugula, Fennel and Grapefruit Salad

Serves 4

One bunch arugula, washed, and spun dry

1/4 cup grapefruit juice

2 tablespoons honey

3 tablespoons rice vinegar

1/3 cup vegetable oil

Salt and pepper

1/2 bulb fennel, wispy ends removed, and thinly sliced on a mandoline

1 grapefruit, peel and pith removed, segmented

 

  1. Put the arugula into a salad bowl.  In a small bowl, whisk together the juice, honey, vinegar, and oil. Season with salt and pepper.
  2. Dress the arugula with some of the dressing, tossing to coat.
  3. Plate the arugula, arrange some fennel and the grapefruit sections onto the arugula.
  4. Drizzle with addition dressing and serve.

 

Crostini with Arugula Pesto

Serves 6

Crostini

Makes about 24 pieces

One baguette sliced into1/2-inch pieces

1/2 cup extra virgin olive oil

 

  1. Preheat the oven to 400 degrees; line a baking sheet with silicone or parchment. Lay the baguette slices in one layer on the baking sheet.
  2. Brush the baguette slices with oil, and bake for 10 minutes until the slices begin to turn golden brown.
  3. Remove from the oven and allow to cool.
  4. The crostini can be stored at room temperature for 2 days, or frozen for one month.

 

Arugula Pesto

Makes 1 1/2 to 2 cups

1 cup packed arugula leaves

1 cup walnuts

2 garlic cloves

1/2 cup grated Parmigiano Reggiano cheese

1 tablespoon capers in brine, drained

1/2 to 2/3 cup extra virgin olive oil

Salt and pepper to taste

 

  1. In a food processor or blender, combine all the ingredients except the oil, pulsing to break up the nuts, and parsley.
  2. 2.      With the machine running at 1/2 cup of the oil, and add more if needed. This should be a paste, not a runny pesto. Season with salt and pepper if needed.
  3. Remove from the machine and pour into an airtight container, spooning 1 to 2 tablespoons of the oil over the top of the pesto, to preserve its green color.
  4. Refrigerate for up to 1 week, freeze for up to 3 months.
  5. Cooks’ Note:  The pesto is terrific on baguette slices, or tossed into pasta, or pasta salad, or potato grilled steak. 

 

Potato and Fennel Gratin

Serves 6

1 fennel bulb, wispy ends removed, and thinly sliced

1 leek, thinly sliced, using the white and tender green parts

2 tablespoons good olive oil

1 tablespoon unsalted butter

2 cups heavy cream

1 cup whole milk

1 pound potatoes, thinly sliced

1 teaspoon salt

1/2 teaspoon Tabasco

1 1/2 cups shredded Gruyère cheese

½ cup finely grated Parmigiano Reggiano

 

  1. Preheat the oven to 350 degrees F.
  2. Coat the inside of a 13-by-9-inch baking dish with non-stick cooking spray.
  3. In a large skillet, melt the butter in the olive oil, sauté the fennel and leek for 5 to 7 minutes, or until the fennel begins to soften.
  4. Add the cream and milk to the skillet, add the potatoes, salt and Tabasco.   Simmer the potato mixture until the potatoes are tender.
  5. Transfer the potatoes to the prepared baking dish and sprinkle the cheeses evenly over the top of the potatoes.
  6. Bake the gratin covered with aluminum foil for 20 minutes, remove the foil and cook another 15 to 20 minutes until the sauce is bubbling and the cheese is golden brown.  Allow the gratin to rest for 10 minutes before serving.

 

Roasted Carrot and Parsnip Soup

Serves 6

1 bunch carrots, peeled, and cut into 1-inch chunks

1 bunch parsnips, peeled and cut into 1-inch chunks

1/4 cup extra virgin olive oil

1 teaspoon dried thyme

2 medium shallots, coarsely chopped

1 teaspoon salt

1/2 teaspoon freshly ground black pepper

4 cups chicken or vegetable broth

1/2 cup heavy cream (optional) see note*

2 to 3 tablespoons finely chopped chives for garnish

 

  1. Preheat the oven to 400 degrees, line a baking sheet with parchment, aluminum foil, or silicone.
  2. In a large bowl, combine the carrots, parsnips, oil, thyme, shallots, salt and pepper.
  3. Roast for 20 to 30 minutes until the vegetables are tender.
  4. Transfer to a Dutch oven, add the broth, and bring to a boil.
  5. Simmer for 10 minutes.  Puree the soup with an immersion blender, add the cream, season with salt and pepper.  Serve garnished with chopped chives.
  6. Note:  If you prefer to leave out the cream, puree the soup and serve as is.

 

Parsnip Muffins

Makes 12

¼ cup sliced almonds

1 ¼ cups all-purpose flour

1 teaspoon baking powder

3/4 teaspoon baking soda

1/2 teaspoon freshly grated nutmeg

1/2 teaspoon kosher salt

3 whole eggs

3/4 cup sour cream

1/4 cup vegetable oil

1 cup plus 2 tablespoons sugar

1 ¼ cups grated parsnips

 

  1. Place the almonds in a single layer in a pie pan and place in oven. Heat the oven to 375 degrees F. Bake the nuts until lightly toasted, approximately 20 minutes while the oven heats. Meanwhile, coat 12-cup muffin tin with nonstick spray and set aside.
  2. Combine the flour, baking powder, baking soda, nutmeg, and salt in the bowl of a food processor, and process for 5 seconds.
  3. Whisk the eggs, sour cream, vegetable oil, and sugar in a large mixing bowl until combined. Add the flour mixture and parsnips, and fold with a spatula until all the flour is moistened, there will be some lumps.
  4. Divide the mixture evenly among the muffin cups using a portion scoop. Sprinkle the top of each muffin with the toasted almonds.
  5. Bake for 20 to 25 minutes or until a skewer inserted in the muffin comes out with a few crumbs attached.
  6. Remove them from the tin to a cooling rack, and cool for 15 minutes. Serve warm.
  7. Store completely cooled muffins in an airtight container for up to 3 days or freeze for up to 1 month.

 

Pasta with Tatsoi and Salmon

Serves 6

This is a great recipe to use up leftover grilled salmon.  You can sub in chicken for the salmon if you prefer.

2 tablespoons unsalted butter

2 tablespoons extra virgin olive oil

2 garlic cloves, minced

1 bunch Tatsoi, washed and spun dry

Salt and pepper

1/2 pound cooked salmon, flaked

1 pound farfalle pasta, cooked 2 minutes short of al dente, saving some of the pasta water

 

  1. In a large skillet, heat the butter and oil, add the garlic, and saute for 30 seconds, until fragrant.  Add the Tatsoi and saute until wilted, season with salt and pepper.
  2. Add the salmon and stir to blend.
  3. When the pasta is cooked, toss into the skillet, adding a bit of pasta water to make a creamy sauce, and serve.

 

 

Stuffed Yellow Eight Ball Squash

Serves 4 to 6

1 pound yellow eight ball squash

2 tablespoons unsalted butter

1 tablespoon extra virgin olive oil

1/4 cup finely chopped shallot

1 garlic clove, minced

1 bunch Tatsoi, washed, spun dry and chopped

Salt and pepper

Pinch ground nutmeg

1 tablespoon all-purpose flour

1/2 cup chicken or vegetable broth

1/2 cup shredded Gruyere cheese

1/4 cup grated Parmigiano Reggiano cheese

Salt and Tabasco

  1. Preheat the oven to 350 degrees, and coat the inside of a 9-inch baking dish with non-stick cooking spray.
  2. Cut off the top of the squash, and hollow out the inside of the squash, leaving 1/2-inch all the way around.
  3. Finely chop the squash flesh.
  4. In a large skillet, heat the oil and butter, saute the shallot and garlic for 2 minutes, until the shallot is softened.  Add the squash flesh, and Tatsoi, sautéing until the squash is softened.  Season with salt, pepper and nutmeg.
  5. Add the flour to the skillet, stirring for 2 minutes.  Add the broth, and bring to a boil.
  6. Remove from the heat add the cheeses, season with salt and Tabasco.  Re-stuff the squash with the mixture, and bake for 30 minutes until the outside of the squash is tender when pierced with the tip of a paring knife.

 

Pear and Persimmon Compote

Makes 2 cups

This makes a great hostess gift, or serve this compote over waffles, pancakes, on toast, or with a cheese platter. 

 2 Maru persimmons, peeled, seeded and chopped

2 bosc pears, peeled, cored and chopped

2 cinnamon sticks

1/2 cup Moscato wine

1/2 cup sugar

1 teaspoon lemon juice

1 teaspoon vanilla paste

 

  1. Put the persimmons, pears, cinnamon, wine, sugar, lemon juice and vanilla into a saucepan.  Bring to a boil, and simmer for 30 minutes, until thickened.
  2. Remove the cinnamon sticks, and cool the compote.  Store in the refrigerator for up to 2 weeks, or freeze for 3 months.

 

Pasta with Easter Egg Radishes

Serves 4 to 6

This pasta inspired Rozanne Gold is a play on Caccio peppe, using the radishes as the peppery component. 

 

6 strips thick cut bacon, cut into 1/2-inch pieces

2 shallots, thinly sliced

1 bunch Easter egg radishes, tops cut and cleaned, radishes scrubbed, and thinly sliced

1 pound buccatini or linguine pasta, cooked 2 minutes short of al dente, saving some of the pasta water

1 cup grated Parmigiano Reggiano cheese

 

  1. In a large skillet, cook the bacon until it just becomes crisp.
  2. Add the shallots, and saute for 2 minutes until the shallots are softened.
  3. Cut the tough stems off the radishes, and slice the leaves into 1/2-inch ribbons. Add the radish slices and leaves, and saute until the leaves are wilted, and the radishes begin to soften.
  4. Add the cooked pasta to the skillet, and toss to coat.  Add half of the cheese, and some pasta water to create a sauce.
  5. Serve the pasta garnished with the remaining cheese.

 

Choice

Green Salad with Candied Almonds, Tangerines and Soy Vinaigrette

Serves 4

For the Candied Almonds

 

1/2 cup sugar

1 1/2 cups sliced almonds

 

  1. To make the candied almonds, in a medium-size nonstick skillet, heat the sugar over medium-high heat until it begins to melt. Add the almonds and stir constantly until they are golden and coated with the sugar. Transfer to a plate and let cool completely. Break them apart when they are cool.
  2. Do-Ahead: At this point, you can store in a zipper-top plastic bag in the freezer for up to 6 months.

 

For the Vinaigrette

1/2 cup vegetable oil

2 tablespoons soy sauce

2 tablespoons rice vinegar

2 tablespoons orange juice

3 tablespoons sugar

1/8 teaspoon peeled and grated fresh ginger

1 clove garlic, minced

 

  1. Whisk together the ingredients in a small bowl until blended.
  2. Do-Ahead: At this point, you can cover and refrigerate for up to 3 days.

 

Assembly

One head lettuce, washed, spun dry and chopped

3 tangerines, peeled, and segmented

Vinaigrette (see preceding recipe)

Candied Almonds (see preceding recipe)

  1. Put the lettuce into a salad bowl, add the tangerines, and toss with the dressing.
  2. Plate the salad, and garnish with candied almonds.

 

Pomegranate Sangria

Serves 6

1 1/2 cups grapefruit juice

1/2 cup Tangerine juice

One bottle rose wine

1/2 cup pomegranate juice

1 cup sugar

3 tangerines, peeled, and separated into segments

1/2 cup pomegranate arils

 

  1. In a large bowl, combine the juices, wine, and sugar.  Chill the mixture for at least 4 hours.
  2. When ready to serve, pour the mixture into a pitcher, add the tangerines and pomegranate arils, and serve over ice.

 

To Juice Pomegranates, pulse them in a blender, then push through a fine mesh sieve to extract the juice.

Juice can then be used for vinaigrettes, or simmered down with sugar/honey for syrup.

 

 

 

White Chocolate Passion Fruit Mousse

Serves 6

1 cup white chocolate, chopped

1 1/2 cups heavy cream

3 eggs, separated

1/4 cup sugar

1/2 cup passion fruit pulp

 

  1. Coat the inside of six 6-ounce ramekins with non-stick cooking spray.
  2. Place chocolate in a heatproof microwave-safe bowl. Microwave on medium (50%) for 2 to 3 minutes, stirring halfway through cooking, or until smooth. Set aside for 10 minutes to cool.
  3. Using an electric mixer, beat cream for 2 to 3 minutes until soft peaks form.
  4. Add egg yolks and half the cream to chocolate. Stir until just combined. Fold in remaining cream.
  5. Using an electric mixer fitted with the whisk attachment, beat egg whites for 3 to 4 minutes until soft peaks form. Add the sugar, and beat until glossy.
  6. Fold half the egg white mixture into chocolate until combined. Fold in remaining egg white mixture.
  7. Fold in passionfruit pulp. Spoon mixture into prepared ramekins. Cover surface with plastic wrap, then aluminum foil. Freeze overnight or until firm.
  8. When ready to serve, unmold onto a plate, and garnish with shaved chocolate.

 

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

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