Farmers Market Report

fmb 10-12

Farmers’ Market Box 10-12-2017

This week’s local produce and featured farms:

Ruby Crescent potatoes Weiser Family Farm

Winter mixed Lettuce – Terra Madre’s

Meyer LemonRancho Del Sol

Tatsoi – Sundial Farms

Comice PearPenryn Orchard

French LeeksMilliken Family Farm

Mix Heirloom TomatoesBe Wise Ranch

Globe Grapes – Murray Family Farms

Chioggia BeetsBlack Sheep Produce

Zucchini SquashBlack Sheep Produce

Kabocha Squash – The Garden of…

Juicing Bag:

Green Kale – Babe Farms

Celery – A&A Organic Farms

Carrots – Cal-Organics

Blueberries – A&A Organic Farms

Farmer’s Choice:

GuavasKoral’s Tropical Fruit Farm

PomegranatesPolito Family Farm

Pineapple Quince

Feature:
Last Chance Peaches – Sweet Peach

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

Super Kale
2 stalks of celery
Handful of green kale
1 cucumber

Sweet Carrots
Handful of green kale
2 carrots
1 roman lettuce

Delicious Berries
1 stalk of celery
1 cup of blueberries
1 apple

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

Kabocha Squash Fingerling Gratin
Serves 6

To cut the kabocha squash, pierce the flesh a few times with a sharp paring knife, then microwave on high for 2 to 3 minutes to soften the skin. Then cut in half. Scoop out the seeds, thinly slice, then remove the peel. Cook’s Illustrated also recommends this method: Place the squash in a large, clean plastic bag and drop it from chest height onto a hard surface. Remove the pieces from the bag, scrape out the pulp and seeds, and prepare as desired. My cousin Andrea Geary is a senior editor at Cook’s and this method is awesome!

3 tablespoons unsalted butter
1 tablespoons extra virgin olive oil
3 leeks, thinly sliced into 1/2 moons, using the white and tender green parts
1 teaspoon sugar
2 teaspoons dried thyme
Salt and pepper
1 1/2 cups heavy cream
1 cup milk
1 garlic clove minced
3 cups thinly sliced Kabocha Squash (1/4-inch thick)
1 pound ruby crescent potatoes, scrubbed, and thinly slice (about 1/4-inch thick)
Salt and a few shakes Tabasco or Frank’s hot sauce
1 1/2 cups shredded Gruyere or imported Swiss cheese
1/2 cup grated Parmigiano Reggiano cheese

1. Preheat the oven to 350 degrees, and coat the inside of a 13-by-9inch baking dish with non-stick cooking spray.
2. In a large skillet, heat the butter and oil, add the leeks, sugar, and thyme, and cook until the onions are caramelized, turning a light golden brown. Season with salt and pepper, and set aside.
3. In another large skillet, combine the cream, milk and garlic. Add the squash and potatoes, season with salt and some hot sauce, bring to a boil, and simmer for 7 to 10 minutes until the vegetables are almost cooked, they should be tender. Taste for seasoning and adjust.
4. In a small bowl, combine the cheeses.
5. Transfer half of the potato mixture into the prepared pan. Cover with the leeks, and 1/2 of the cheeses.
6. Cover with the remaining potato mixture, and the remaining cheese.
7. Cover and bake for 20 minutes, uncover and bake an additional 20 minutes until the cheeses are golden brown and the gratin is bubbling. Allow the gratin to rest for 10 minutes before serving.

Chiogga Beet and Kabocha Squash Salad
Serves 4

For the Greens

2 tablespoons extra virgin olive oil
1 garlic clove, sliced
Beet greens from chiogga beets, tough stems removed, and leaves cut into 1/2-inch ribbons
Salt and pepper

In a large skillet, heat the oil, add the garlic, and saute 30 seconds. Add the beet greens and saute until the greens are wilted. Season with salt and pepper. Set aside.

For the Squash and Beets

2 cups thinly sliced, peeled Kabocha Squash (see recipe above for peeling)
1 bunch chiogga beets, scrubbed, and cut into quarters
1/3 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. In a bowl, combine the beets and squash. Add the oil, season with salt and pepper, and toss to coat.
3. Spread onto the baking sheet in 1 layer.
4. Roast for 35 to 45 minutes, until the vegetables are just tender.
5. Remove from the oven, remove the skin from the beets, and transfer the beets and squash to a bowl.

Assembly
1/4 cup aged balsamic vinegar
1/3 cup extra virgin olive oil
Salt and pepper
Beet greens
Roasted squash and beets
1/3 cup crumbled goat cheese

6. In a small bowl, combine the vinegar and oil. Season with salt and pepper.
7. Arrange the warm beet greens on a serving platter.
8. Pour the dressing over the beets and squash, and toss to coat.
9. Arrange the beets and squash over the beet greens and garnish with crumbled goat cheese to serve.

Zucchini Sticks
Serves 4

2 large eggs
2 tablespoons water
Salt and pepper
1 cup panko
1 cup grated Parmigiano Reggiano or Pecorino Romano cheese
2 zucchini, ends trimmed, and sliced lengthwise into 1/4-inch slices
Oil for frying

1. In a shallow bowl, beat together the eggs, water, salt and pepper. Set aside
2. In another bowl, combine the panko and cheese.
3. Dip the zucchini into the egg mixture, then coat with the panko/cheese mixture. Repeat until the slices are all coated.
4. In a large skillet, heat 1/4-inch of oil to 350 degrees, and fry the zucchini for 3 to 4 minutes on each side, until the coating is golden brown. Remove to paper towels and drain. Serve warm.
5. Do-Ahead: You can make these ahead, and then re-warm in a 300 degree oven.

Meyer Lemon Potato Salad
Serves 4

1 pound ruby crescent potatoes, scrubbed
1 leek, finely chopped, using only the white part
2 tablespoons Meyer lemon juice
Salt and pepper
1/2 cup mayonnaise
Grated zest of 1 Meyer lemon
1 garlic clove, minced
2 teaspoons finely chopped thyme, or tarragon
1/4 cup finely chopped Italian parsley

1. Put the potatoes in a saucepan with water to cover. Bring to a boil, and simmer for 20 minutes until tender.
2. Cool the potatoes completely.
3. Cut the potatoes into bite size pieces in a large bowl. Add the leek, sprinkle with 1 tablespoon lemon juice, and season with salt and pepper.
4. In a small bowl, whisk together the mayonnaise, zest, remaining lemon juice, garlic, thyme or tarragon, and parsley. Season with salt and pepper.
5. Dress the potatoes and leeks with the dressing, and toss to coat and serve.
6. The salad will keep in the refrigerator for 24 hours.

Comice Pear Condiment for Cheese Platters
Makes about 2 cups

In Europe cheese platters include condiments to complement the cheeses. At this time of the year, pears and apples dominate the condiment list, and this condiment can be used as a spread for grilled cheese or turkey sandwiches, as well as a dip for bread sticks, and to compliment cheeses. It makes a great gift, too.

2 tablespoons unsalted butter
1 cup finely chopped onion
2 comice pears, peeled, cored, and coarsely chopped
2 tablespoons brown sugar
1/4 cup aged balsamic vinegar

1. In a skillet, heat the butter, and saute the onions for 4 to 5 minutes until they begin to turn translucent.
2. Add the pears, brown sugar, and vinegar, and simmer for 15 to 20 minutes, until the mixture has thickened and takes on a jam-like consistency.
3. Season with additional sugar or vinegar if needed. Cool, cover and refrigerate for up to 1 month.

Meyer Lemon Curd
Makes about 3 cups
1 cup sugar
6 large eggs
1/2 to 2/3 cup Meyer Lemon juice
1/2 cup (1 stick) butter, cut into 1/2-inch cubes

1. In a saucepan, combine the sugar, eggs, and lemon juice. Whisk over medium high heat until the mixture thickens. This will take about 10 minutes.
2. Remove from the heat, whisk in the butter, and cool.
3. Cover, and refrigerate for up to 1 month or freeze for up to 3 months.
4. Lemon Curd is amazing as a cake filling, spread on toast or English muffins, and of course served with scones.

BLT Chopped Salad
Serves 4 to 6

1 bag mixed winter lettuce, washed, spun dry and chopped
1 leek, finely chopped using only the white part
2 heirloom tomatoes, cored, and diced
6 strips bacon, cooked crisp and crumbled
1 to 2 cups seasoned croutons
1/2 cup mayonnaise
1 tablespoons Meyer lemon juice
1 teaspoon lemon zest
1/2 teaspoon dried thyme
1/4 teaspoon dried oregano
1/8 teaspoon freshly ground black pepper
Milk to thin the dressing if needed

1. In a large salad bowl, combine the lettuce, leek, tomatoes, bacon and croutons.
2. In a small bowl, whisk together the mayonnaise, lemon juice, zest, thyme, oregano, and pepper. Thin with milk if necessary. Season with salt and pepper.
3. Pour the dressing over the salad, toss and serve.

Shredded Chicken and Tatsoi Soup
Serves 6

A great way to use up that leftover rotisserie chicken, this soup can be made a day ahead of time, too.

2 tablespoons vegetable oil
1 leek, finely chopped, using the white and tender green parts
1 teaspoon grated ginger
2 garlic cloves, minced
1 bunch Tatsoi, coarsely chopped
6 cups chicken or vegetable broth
2 cups cooked shredded chicken
1/4 cup soy sauce
4 ounces fresh soba noodles
2 scallions, finely chopped for garnish
1 tablespoons sesame oil, for garnish

1. In a Dutch oven, heat the oil, saute the leek, ginger and garlic for 2 minutes until the leek is softened. Add the Tatsoi, and saute another 2 minutes.
2. Add the broth, chicken and soy sauce. Bring to a boil and simmer for 10 minutes. Add the soba noodles, and cook another 3 minutes.
3. Serve the soup garnished with scallions and a drizzle of sesame oil.

Pork Roast with Globe Grapes
Serves 6

Globe grapes have seeds, so you will need to cut them in half and remove the seeds for this dish.

2 teaspoons salt
1 teaspoon black pepper
3 garlic cloves, minced
2 teaspoons dried sage
1/4 cup extra virgin olive oil
One 3 to 4 pound pork loin roast
2 leeks, finely chopped using the white and tender green parts
1 cup port wine
1 cup chicken broth
1 pound globe grapes, cut in half and seeded
2 teaspoons cornstarch mixed with 1/4 cup water
Salt and pepper

1. In a small bowl, combine the salt, pepper, garlic, sage and oil.
2. Rub all over the pork roast.
3. In a Dutch oven, brown the pork on all sides. Add the leeks to the pan, pour in the pork, broth and grapes.
4. Cover and simmer for 1 1/2 hours over low heat, until the pork is cooked through.
5. Remove the pork from the sauce, skim off any excess fat from the sauce, add the cornstarch mixture, and bring to a boil. Simmer for 1 minute, taste for seasoning and adjust using salt and pepper. When the pork has rested for 10 minutes, slice thin, return to the sauce and serve from the Dutch oven.

Choice

Guava Syrup
Makes about 1 1/2 cups

To prepare guavas, cut off the ends, then cut in half, and scoop out the seeds.

4 guavas
1 cup water
1/4 cup sugar
1. Put the guavas, water and sugar into a saucepan, and simmer for 30 minutes.
2. Push the mixture through a sieve, and return to the saucepan, bringing to a boil. Simmer another 10 minutes.
3. Cool, cover and refrigerate for up to 1 month.
4. Use Guava syrup in drinks (margaritas, Bellini) over pancakes and French toast or ice cream.

Poached Pineapple Quince
Serves 1 to 2

1 pineapple quince, peeled, cored, and quartered
2 cups Riesling
1 stick cinnamon
1/4 cup sugar

1. Put the ingredients into a saucepan, and bring to a boil. Simmer for 20 to 30 minutes until the quince is tender.
2. Remove the quince and cinnamon from the syrup, bring the syrup to a boil, and simmer for 10 minutes until reduced by half.
3. Slide the quince, and add to the syrup. The quince can be used over ice cream, or cake, or for breakfast over oatmeal, or muesli.

Farro Salad with Pomegranates and Feta
Serves 6

2 cups pearlized farro
1 leek, finely chopped, using the white and tender green parts
2 zucchini, ends trimmed, and cubed
1 cup pomegranate arils
1/4 cup Meyer lemon juice
1 teaspoon grated lemon zest
1 garlic clove, minced
1 tablespoon honey
1 tablespoon finely chopped dill weed
1 tablespoon finely chopped Italian parsley
1/2 cup extra virgin olive oil
Salt and pepper
1 cup crumbled Feta cheese

1. Bring 4 cups of water to boil, add the farro and cook 20 minutes until al dente.
2. Drain the farro and cool slightly.
3. Add the leek, zucchini and pomegranate arils.
4. In a bowl, whisk together the lemon juice, zest, garlic, honey, dill, parsley and oil. Season with salt and pepper. Pour over the salad, and toss to coat.
5. Toss in the feta and combine.
6. Serve at room temperature.

Feature:

Peach Salsa
Makes about 2 cups

1 cup diced fresh peaches
1/2 cup diced cucumber
2 chipotle chilis in adobe, chopped
1 garlic clove, minced
3 tablespoons chopped fresh cilantro
2 tablespoons fresh lime juice
1/2 teaspoon salt

1. In a bowl, combine all the ingredients, season with salt and pepper if necessary. Cover and refrigerate for up to 4 days.
2. Serve the salsa with grilled seafood or chicken.

Old Fashioned Peach Pie
Serves 6 to 8

1 1/3 cups cold butter
4 1/4 cups all-purpose flour divided
1 1/2 teaspoons salt
1/2 to 3/4 cup ice-cold water
8 large fresh, firm, ripe peaches, peeled, pitted and thinly sliced
1/2 cup firmly packed light brown sugar
1/3 cup granulated sugar
1 teaspoon ground cinnamon
1/8 teaspoon salt
1 1/2 tablespoons butter, cut into pieces
1 large egg, beaten
1 1/2 tablespoons granulated sugar

1. Cut 1 1/3 cups butter into small cubes, and chill 15 minutes.
2. Stir together 4 cups flour and 1 1/2 tsp. salt.
3. Cut butter into flour mixture with a pastry blender until mixture resembles small peas.
4. Gradually stir in 1/2 cup ice water with a fork, stirring until dry ingredients are moistened and dough begins to form a ball and leaves sides of bowl, adding more ice water, 1 Tbsp. at a time, if necessary.
5. Turn dough out onto a piece of plastic wrap; press and shape dough into 2 flat disks.
6. Wrap each disk in plastic wrap, and chill 30 minutes to 24 hours.
7. Preheat oven to 425º. Place 1 dough disk on a lightly floured surface; sprinkle dough lightly with flour. Roll dough to about 1/4-inch thickness.
8. Starting at 1 edge of dough, wrap dough around a rolling pin. Place rolling pin over a 9-inch pie plate, and unroll dough over pie plate. Press dough into pie plate.
9. Roll remaining dough disk to about 1/4-inch thickness on a lightly floured surface.
10. Stir together brown sugar, white sugar, cinnamon and salt. Add the remaining 1/4 cup flour, and peaches. Stir to blend.
11. Transfer the peach mixture into piecrust in pie plate, and dot with 1 1/2 Tbsp. butter.
12. Carefully place remaining piecrust over filling; press edges of crusts together to seal. Cut off excess crust, and reserve.
13. Crimp edges of pie. Brush top of pie with beaten egg; sprinkle with 1 1/2 Tbsp. granulated sugar. Cut 4 to 5 slits in top of pie for steam to escape.
14. Bake at 425° on lower oven rack 15 minutes. Reduce oven temperature to 375°; bake 40 minutes. Cover loosely with aluminum foil to prevent excessive browning, and bake 25 more minutes or until juices are thick and bubbly (juices will bubble through top). Transfer to a wire rack; cool 2 hours before serving.

Peach Salad Caprese Style
Serves 4

Winter green mix
4 peaches, peeled, pitted, and cut into 8 pieces
Two 8-ounce balls buffalo mozzarella, sliced 1/2-inch thick
4 slices prosciutto, cut into julienne
Extra virgin olive oil
Aged balsamic vinegar

1. Put the greens on a serving platter.
2. Arrange the peaches alternating with the mozzarella slices over the greens.
3. Spread the prosciutto over the peaches and mozzarella.
4. Drizzle with the oil, and balsamic vinegar and serve at room temperature.

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

Follow me on:
Facebook: Diane Phillips’ Blog of Cooking, Travel and Commentary
Twitter: @dianphillips
Pinterest: Diane Phillips

Download our FREE app HERE

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

If you haven’t joined yet, you can order a bag for next week on our FMB page!

FMB

Farmers’ Market Box 10-5-17

This week’s local produce and featured farms:

Dragon Fruit – Tony Do’s Farm

Herb Mix – Windrose Farm

Lollo Verde Lettuce – Coleman Family Farm

Sweet Onions – Coastal Farms

Valencia OrangesPolito Family Farm

Barlett PearsPenryn Orchard

Japanese Sweet PotatoesMilliken Family Farm

TurnipsBlack Sheep Produce

Dapple Dandy Pluots – Scott Farms

On the Vine Tomatoes – Dassi Family Farm

Juicing Bag:

Green Kale – Babe Farms

Lemons – Sundance Organics

Celery – Foxy Organics

Star Ruby Grapefruit – Sundance Organics

Fennel – Lakeside Organic Gardens

Farmer’s Choice:

Star Ruby Grapefruit – Bernard Ranches

Concord Grapes – Murray Family Farm

PassionfruitKoral’s Tropical Fruit Farm

Feature:
Asian Hosui PearsPenryn Orchard

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 Kale
Handful of Green Kale
1 Grapefruit
1 Apple

Fennel Detox
1 Fennel
Cucumber
1 Lemon

Super Celery
2 stalks of Celery
1 Lettuce
1 Lemon

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

Butternut Squash Risotto

Serves 4 to 6

2 tablespoons extra virgin olive oil
1/4 cup finely chopped onion
2 cups finely chopped butternut squash
1 teaspoon finely chopped thyme
1/2 cup dry white wine (Sauvignon Blanc, Pinot Grigio or dry vermouth)
2 cups Carnaroli, Vialone or Arborio rice
6 cups chicken or vegetable stock, kept simmering on the stove top
3 tablespoons unsalted butter
1/2 cup grated Parmigiano Reggiano cheese
Salt and pepper

1. In a large saucepan, heat the oil, and saute the onion, squash and thyme until the onion is softened. Add the wine, and bring to a boil, add the rice, and a ladle of hot stock.
2. Stir until the stock has almost evaporated, continue to add ladles of stock until the rice is almost al dente. It should still have a bit of resistance when eaten.
3. Stir in the butter, and half of the cheese, continuing to stir and cook for 2 minutes. Season with salt and pepper if needed.
4. Serve the risotto garnished with the remaining grated cheese.

Roasted Butternut Squash Soup
Serves 6 to 8
This soup freezes well (before adding the cream) and is delicious when garnished with thyme butter crostini, crumbled goat cheese, or lump crab meat, to dress it up a bit.

1/4 cup extra virgin olive oil
6 cups peeled, seeded and cubed butter nut squash
1 medium onion, coarsely chopped
2 pears, peeled, cored, and coarsely chopped
3 sprigs thyme
1 bay leaf
8 cups chicken or vegetable broth
1/2 cup heavy cream (optional)
Salt and pepper

1. Preheat the oven to 400 degrees, line a baking sheet with parchment, aluminum foil, or silicone.
2. In a large bowl, combine the oil, squash, onion, pears, thyme, and bay leaf. Toss to coat.
3. Spread onto the baking sheet and roast for 25 to 30 minutes, until the squash is tender.
4. Transfer the contents of the baking sheet to a Dutch oven, add the broth, and bring to a boil.
5. Simmer for 10 minutes. Remove the bay leaf and thyme, and puree the soup with an immersion blender.
6. Add the cream if using, bring to serving temperature, correct the seasoning with salt and pepper, and serve.
7. Cook’s Note: If you would like to freeze the soup, don’t add the cream. Cool, cover and freeze for up to 3 months. Defrost and add the cream, bring to serving temperature and serve.

Miso Glazed turnips and Sweet Potatoes
Serves 4 to 6

3 tablespoons white miso
1/4 cup vegetable oil
1/4 cup maple syrup
1/4 cup rice vinegar
1/4 cup soy sauce
One bunch Japanese turnips, tops removed, scrubbed and quartered
1 pound purple Japanese sweet potatoes, scrubbed, and cut into quarters
3 scallions, finely chopped for garnish
2 tablespoons sesame seeds, for garnish

1. Preheat the oven to 400 degrees, and line a baking sheet with parchment, aluminum foil or silicone.
2. In a large mixing bowl, whisk together the miso, oil, maple syrup, vinegar, and soy sauce.
3. Add the turnips and potatoes, stirring to coat.
4. Arrange the vegetables and marinade on the baking sheet, roast the vegetables for 35 to 45 minutes until tender.
5. Transfer to a serving bowl, garnish with scallions and sesame seeds.

Tropical Salad with Dragon Fruit
Serves 4

1 dragon fruit, cut in half, peeled, and cut into 1/2-inch cubes
1/4 cup orange juice
3 tablespoons rice vinegar
1/3 cup vegetable oil
Salt and pepper
One head Lolo verde lettuce, washed, spun dry and chopped
1 Valencia orange, peel and pith removed, and sliced 1/2-inch thick

1. Put 1/2 of the dragon fruit into a blender, add the orange juice, vinegar and oil. Puree, season with salt and pepper.
2. Put the lettuce into a bowl, and drizzle with a bit of the dressing. Toss to coat and plate the salad. Garnish the salad with the orange slices, remaining dragon fruit and drizzle with the some of the remaining dressing.

End of Summer Tomato Tart
Serves 6

One unbaked tart dough or Puff pastry sheet
1/4 cup grated Parmigiano Reggiano
2-3 ripe tomatoes
2 tablespoons olive oil
salt and freshly ground pepper
two tablespoons chopped marjoram and thyme
8 ounces goat cheese, sliced into 1/2-inch rounds
1 1/2 tablespoons honey
1/2 cup grated Parmigiano Reggiano

1. Preheat the oven to 400 degrees, and coat the inside of a 10-inch tart pan with non-stick cooking spray.
2. Roll out the dough, and press into the tart pan.
3. Spread an even layer of Parmigiano Reggiano over the bottom of the tart dough and let it sit a few minutes to dry out.
4. Slice the tomatoes and arrange them over the Parmigiano in a single, even layer. Drizzle the olive oil over the top.
5. Sprinkle with some chopped fresh herbs, then arrange the slices of goat cheese on top.
6. Add some more fresh herbs, then drizzle with some honey.
7. Sprinkle with the 1/2 cup of Parmigiano.
8. Bake the tart for 30 minutes or so, until the dough is cooked, the tomatoes are tender, and the cheese on top is nicely browned.
9. Depending on the heat of your oven, if the cheese doesn’t brown as much as you’d like it, you might want to pass it under the broiler until it’s just right. Serve the tart at room temperature.
Adapted from David Lebovitz

Herb Flavor Bomb
In the dead of winter, Flavor bombs are your friend; defrost them and add them to vegetables, soups, stews, and drizzle over meats, and poultry.

1 cup extra virgin olive oil
1/2 cup chopped herbs (rosemary, Thyme, marjoram and lavender are the quintessential herbs de Provence)
4 garlic cloves, minced (this is totally optional, they can be left out)

1. In a bowl, combine the herbs, oil and garlic.
2. Pour the mixture evenly into ice cube trays and freeze until firm.
3. Transfer to zip-lock bags, and label.
4. To use, defrost and proceed.

Marinated Herbed Goat Cheese
Makes six 8-ounce jars
This makes a great hostess gift paired with some Rainforest Crisp crackers.

Two 11-ounce logs, goat cheese
1 cup chopped fresh herbs
Olive oil
Peppercorns

1. Shape the goat cheese into small balls with a portion scoop.
2. Roll in the herbs, and transfer to sterilized jars.
3. Pour in olive oil and add 2 to 3 peppercorns to the jar.
4. Seal the jars, and refrigerate. The goat cheese will keep for up to 2 months in the refrigerator.

Plum and Onion Jam
Makes 2 cups
This jam is delicious served on a cheese board with salty cheeses.

2 tablespoons unsalted butter
1 tablespoon extra virgin olive oil
2 sweet onions, finely chopped
2 teaspoons finely chopped thyme
1 tablespoons sugar
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 plums, pitted, and chopped
1/4 cup aged balsamic vinegar
Salt and pepper

1. In a large skillet, heat the butter, and oil add the onions and thyme, and saute until the onions begin to turn translucent. Add the sugar, salt and pepper. Cook until the onions being to caramelize.
2. Add the plums, and continue to cook, until the mixture is jam-like.
3. Add the vinegar. Cool, cover and refrigerate for up to 1 month.

Pear and Lollo Verde Salad
Serves 4

1 head Lollo verde, washed, spun dry and chopped
1 teaspoon Dijon mustard
1 tablespoon honey
1/3 cup extra virgin olive oil
3 tablespoons white wine vinegar
salt and pepper
1 pear, cored, and thinly sliced
1/2 cup walnuts, toasted
Shaved Pecorino Romano cheese for garnish

1. Put the lettuce into a mixing bowl, and set aside.
2. In a small bowl, whisk together the mustard, honey, oil, and vinegar. Season with salt and pepper.
3. Toss the lettuce with some of the dressing, and plate the salad.
4. Arrange the pears, walnuts and pecorino over the lettuce, and drizzle with some of the dressing before serving.

Choice

Roasted Chicken and Concord Grapes
Serves 6

1/2 pound Concord grapes, cut in half and seeded
3 chicken drum sticks
3 chicken thighs
1 teaspoon minced garlic
1 sprig fresh rosemary (about 4”), cut in half
1 1/2 tablespoons olive oil
1 tablespoon red wine vinegar
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 sweet onion, finely chopped
1/4 cup dry white wine
1/2 cup chicken stock
2 tablespoons unsalted butter, cut into small cubes (room temperature)
2 tablespoons finely chopped Italian parsley
1. Preheat oven to 400 degrees.
2. Wash and dry grapes, cut in half and remove the seeds. Place in a 12-inch oven proof skillet.
3. Toss grapes with 1 teaspoon of olive oil and a pinch of salt.
4. In a bowl, combine the garlic rosemary, olive oil, vinegar, salt and pepper. Add the chicken to the bowl, and rub the marinade into the chicken.
5. Add the chicken to the skillet, with the grapes, and roast for 30 minutes, or until chicken is cooked through and golden. During the last two minutes of cooking time, turn your oven to broil to crisp up the skin.
6. Transfer chicken and 2/3 of grapes to a plate, and cover with aluminum foil.
7. Turn heat to medium high and add onion and wine.
8. Cook, stirring and scraping until wine has reduced, the shallot (or onion) is soft.
9. Add chicken stock, turning down heat if necessary, and reduce until sauce has thickened.
10. Remove from heat, and incorporate butter one small cube at a time, stirring between each addition.
11. Taste for salt and acid and adjust if necessary. Stir in minced parsley.
12. Arrange chicken pieces and some roasted grapes on a serving platter, and spoon the sauce over chicken.

Coconut Passion Fruit Smoothie
Serves 2

1 cup mango nectar
3 passion fruits, flesh only (reserve seeds for serving)
1/2 cup yogurt
1/2 cup coconut milk
6 mint leaves
2 cups ice cubes

1. In a blender, combine the ingredients until pureed.
2. Pour into tall glasses, and garnish with some of the passion fruit seeds if desired.

Ruby Grapefruit, Orange and Fennel Salad
Serves 4 to 6

One Ruby star grapefruit, pith and peel removed
2 Navel oranges, pith and peel removed
One fennel bulb, root end trimmed, and wispy ends trimmed
1/2 cup oil cured pitted black olives, or Kalamata pitted olives, cut in half
1/3 cup extra virgin olive oil
1 teaspoon Fleur de sel
1/2 teaspoon freshly ground black pepper
1/4 cup finely chopped Italian parsley

1. Cut the grapefruit and oranges into 1/2-inch slices, then cut into half-moons. Thinly sliced the fennel, about 1/4-inch thick.
2. Arrange the fennel and fruit on a serving platter, sprinkle with the olives, and drizzle with the oil, and sprinkle evenly with the salt, pepper and Italian parsley.
3. The salad can sit, covered at room temperature for up to 3 hours, or refrigerate for up to 8 hours. Remove from the refrigerator at least 2 hours before serving.

Feature:

Asian Pear Crisp
Serves 4 to 6

4 medium Asian pears, peeled, cored, and thinly sliced
1 tablespoon fresh lemon juice
2 tablespoons light brown sugar
1 1/2 tablespoons all-purpose flour
1 1/2 tablespoons ground cinnamon
Pinch nutmeg
2 tablespoons unsalted butter

1. Preheat the oven to 350 degrees, and coat the inside of a 9-by-13-inch casserole dish with non-stick cooking spray.
2. In a large bowl, combine the pears, lemon juice, sugar, flour, cinnamon, nutmeg and butter.
3. Transfer to the baking dish and set aside while making the crisp topping.
1 1/2 cups old fashion rolled oats
2/3 cup all-purpose flour
1/3 cup light brown sugar
1/4 teaspoon baking powder
8 tablespoons unsalted butter, melted, and cooled
2 1/2 tablespoons maple syrup

1. In a large bowl, combine the oats, flour, sugar, and baking powder. Stir in the butter, and syrup, until the mixture begins to come together.
2. Sprinkle over the fruit in the casserole dish. Bake for 30 to 40 minutes, until the fruit is bubbling, and the topping is golden brown.
3. Allow to cool slightly before serving with vanilla ice cream, or a dollop of crème fraiche.

Asian Pear Cake
Serves 6 to 8

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 Asian pears
1 cup chopped pecans or walnuts
1/2 cup golden raisins (optional)

1. Preheat the oven to 350° F. Coat a 12-cup tube or Bundt pan with nonstick cooking spray.
2. In a large bowl, with an electric mixer, beat together the oil, sugar, eggs, and vanilla in a large bowl until blended.
3. Add the flour, salt, soda, cinnamon, and nutmeg and mix on low speed until the flour disappears.
4. 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.
5. Place the cake pan on a rack and let cool for 25 minutes, then remove the cake from the pan and let cool completely on the rack.

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

Follow me on:
Facebook: Diane Phillips’ Blog of Cooking, Travel and Commentary
Twitter: @dianphillips
Pinterest: Diane Phillips

Download our FREE app HERE

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

If you haven’t joined yet, you can order a bag for next week on our FMB page!

Related Posts with Thumbnails