In Season

FMB121015

Farmers’ Market Box 12-10-15

Gretel EggplantBlack Sheep Produce
Fennel – Coastal Farms
Italian ParsleyBe Wise Ranch
Leeks Kong Thao Farm
Romaine LettuceBlack Sheep Produce
Cara Cara OrangesKen’s Top Notch Produce
Teen ParsnipsWeiser Family Farm
French Heirloom PotatoesWeiser Family Farm
Daikon Radish Kong Thao Farm
Baby Pink Turnips – Coastal Organics
Satsuma Tangerines – Regier Family Farm

Organic Juicing Bag:

ArugulaBe Wise Ranch
Grapefruit – Sundance
Celery – Earth Fresh Organics
Kale – Earthbound Organics
Lemongrass – Beck Grove
Red Beets – Earth Fresh Organics

Farmer’s Choice:

Fuerte AvocadoKoral’s Tropical Fruit Farm
Asian Shinko PearsKen’s Top Notch Produce
Oro Blacno GrapefruitKen’s Top Notch Produce

Feature:
Meyer LemonsKoral’s Tropical Fruit Farm

Catalina Offshore catch of the week: Opah


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!

FMB JUICE RECIPES
Courtesy of Drew Canole of Fitlife.tv

Aru Gunna Drop the Beet
1 Bunch of Arugula
1 Grapefruit
1 Red Beet

You Used to Call Me on My Cele
½ Bunch of Celery
1 Stalk of Lemongrass
1 Bunch of Kale

The Grass is Always Greener
3 Stalks of Celery
1 Grapefruit
2 Inches of Lemongrass

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

Chicken Meatball Bahn Mi
Serves 4
Bahn Mi are delicious Vietnamese sandwiches; using either pork or chicken for the meatballs, and then topping with a delicious orange flavored vegetable salad. These make a great dinner, or can be served while watching football.

For the Meatballs
2 pounds ground chicken or turkey
1/2 cup finely chopped leek using the tender white parts
2 garlic cloves, minced
1 teaspoon grated ginger
1 tablespoon fish sauce (either nam pla or nuoc nam)
2 shakes hot sauce (Tabasco or Frank’s)
1 tablespoon cornstarch
2 teaspoon sugar
Vegetable oil for frying

1. In a mixing bowl, blend the ingredients. Using a portion scoop shape into 1-inch balls and put onto a baking sheet. Refrigerate for 2 hours.
2. Pour 1-inch of vegetable oil into a large skillet, when the oil reaches 320 degrees, begin frying the meatballs, turning until they are crusty and golden brown on all sides.
3. Transfer to a baking sheet that has a rack in it, and keep warm in a 250-degree oven until they are all fried. (The meatballs can be fried in advance, and then warmed up in a 350-degree oven for 10 minutes, covered.

For the Salad
1 1/2 cups peeled daikon cut into julienne
1/2 cup parsnips cut into julienne
1/4 cup finely chopped leek
3 leaves romaine, cut into 1/2-inch ribbons
1/4 cup finely chopped Italian parsley (or cilantro, or mint)
1/4 cup orange juice
1 tablespoon sugar
2 tablespoons rice vinegar
1 tablespoon fish sauce

1. In a mixing bowl, combine all the ingredients, tossing to coat the vegetables. Refrigerate the salad for 1 hour before using.

Assembly
6 French rolls
Meatballs
Daikon salad

1. Slit the rolls down the center, but not all the way through. Pile in meatballs and top with the salad.

Maple Glazed Pink Turnips and Parsnips
Serves 4

2 tablespoons unsalted butter
1/4 cup maple syrup
1/2 cup chicken or vegetable broth
One bunch pink turnips, scrubbed, trimmed and cut into quarters
1 bunch parsnips, peeled, and cut into 1/2-inch thick rounds
2 tablespoons finely chopped Italian parsley
Salt and pepper

In a large skillet, heat the butter, syrup and broth. Add the turnips, parsnips, and simmer, uncovered, turning frequently, until the turnips are tender, about 10 minutes. Serve garnished with the parsley.

Orange and Fennel Caprese Style Salad
Serves 4 to 6

2 Cara Cara Oranges, peel and pith removed, and cut into 1/2-inch slices
1 bulb fennel, wispy ends removed, and thinly sliced
8 ounces fresh mozzarella, sliced 1/2-inch thick
Salt and pepper
1/2 cup extra virgin olive oil

2. On a serving platter, arrange the oranges, and fennel, tucking the sliced of mozzarella between the orange and fennel slices.
3. Season with salt and pepper, and drizzle with olive oil. Serve at room temperature.

Fennel and Fingerling Potato Gratin
Serves 4 to 6

1 pound fingerling potatoes, thinly sliced
1 fennel bulb, wispy ends removed, and thinly sliced
1 leek, finely chopped, using the white and tender green parts
1 1/2 cups whole milk
1 cup heavy cream
1 clove garlic, minced
1 leek, finely chopped using the white and tender green parts
2 teaspoons finely chopped fresh thyme
6 drops Tabasco
1 1/2 cups finely shredded Gruyere or imported Swiss cheese
1/4 cup finely grated Parmigiano Reggiano

1. Preheat the oven to 350 degrees and coat the inside of a 13-by-9-inch baking dish with non-stick cooking spray.
2. In a large skillet, heat the potatoes, fennel, leek, milk, cream, thyme, Tabasco, and cook 5 to 6 minutes, until the vegetables are almost done; they will be firm, but a knife will pierce them easily.
3. Transfer the vegetables to the prepared pan, and sprinkle with the cheeses.
4. Bake the gratin for 30 to 40 minutes, until the sauce is bubbling and the cheeses are golden brown. Allow to rest for 5 to 10 minutes before serving. (Great with grilled meats, chicken, or seafood)

Stuffed Baby Eggplant
Serves 4

3 baby eggplant, stem ends removed, and cut in half lengthwise
1/4 cup extra virgin olive oil
1/4 cup finely chopped leeks, using the white part only
1/4 pound bulk Italian sweet sausage
1 cup tomato puree
2 tablespoons finely chopped Italian parsley
Salt and pepper
1/2 cup grated Asiago cheese

1. Coat the inside of a baking dish with non-stick cooking spray and preheat the oven to 350 degrees.
2. Using a grapefruit spoon, or a small paring knife, remove the eggplant pulp, leaving about 1/2-inch of flesh. Coarsely chop the eggplant pulp.
3. Put the eggplant halves into the prepared pan.
4. In a skillet, over medium high heat, heat the oil, add the eggplant pulp, leeks and sausage, and saute until the sausage is no longer pink.
5. Add the tomato puree, and parsley, and simmer the mixture for 10 minutes, until the sauce is thickened. Season with salt and pepper.
6. Fill each eggplant half with some of the mixture, and sprinkle with grated cheese. Bake for 10 to 15 minutes, until the cheese is bubbling and golden brown. Let rest for 5 to 10 minutes, and serve hot, warm or at room temperature.

Caesar Salad
Serves 4 to 6

One head romaine lettuce, washed, spun dry and cut into 1-inch ribbons
1 cup mayonnaise
1/2 cup sour cream
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
1 cup shredded Parmigiano Reggiano cheese
2 cups garlic croutons (see following recipe)

1. Put the romaine into a large salad bowl.
2. In a mixing bowl, whisk together the mayonnaise; sour cream, lemon juice, anchovy paste, garlic, Worcestershire, and pepper. Taste for seasoning adjusting using more lemon juice, or Worcestershire sauce.
3. Toss the salad with some of the dressing, add the croutons half of the Parmigiano and toss again. Serve each salad garnished with the remaining Parmigiano Reggiano cheese.

Garlic Croutons
1/2 to 3/4 cup extra virgin olive oil
1 teaspoon garlic salt
1 teaspoon freshly ground black pepper
2 teaspoons dried herbs, such as oregano, rosemary, basil, marjoram, thyme, sage, or a combination
4 cups cubed leftover bread (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.
3. Spread the bread over the prepared baking sheet and bake for 5 minutes. Turn the cubes, bake for another 5 minutes, and turn the cubes again. Cook until they are dry and begin to turn golden, another 5 minutes.
4. Remove the croutons from the oven and let cool completely.
5. Do-Ahead: At this point, you can store in an airtight container or zipper-top plastic bags at room temperature for up to 4 days or freeze for up to 6 months.

Duck Breast with Tangerine Sauce
Serves 4

4 duck breasts (about 7-ounces each)
salt and pepper

1. Use a thin sharp knife to make slashes through the fat covering the breasts. Season the breasts with salt and pepper.
2. Heat a seasoned skillet just large enough to hold the breasts in a single layer on medium high heat. Cook the duck breast side down for 8 to 10 minutes. If the meat appears to be browning too rapidly, turn down the heat. Turn the breasts over and turn up the heat to high, brown on the flesh side for 2 minutes, until the breasts are medium rare.
3. Transfer the duck to a cutting board flesh side up, cover with aluminum foil and allow to rest for 5 minutes. Slice the duck breast on an angle, into strips, and arrange on warmed plates to serve.

Tangerine Sauce
Makes about 2 cups

6 Tangerines (if not available, navels oranges will do), sectioned
2 to 3 tablespoons Grand Marnier
¼ cup sugar
¼ cup red wine vinegar
2 cups of duck or chicken stock
½ cup Port
2 tablespoons cornstarch mixed with 2 tablespoons Port

1. Marinate the orange sections in Grand Marnier.
2. In a saucepan, combine the sugar and vinegar, bringing them to a boil. Reduce the mixture to a syrup. Remove from the heat and stir in half of the stock. Return to the heat to dissolve the syrup. Add the rest of the stock.
3. Deglaze the cooking pan with the port, and heat, reducing it to a few tablespoons. Add the reduced port and dripping to the sauce, then add the cornstarch mixture. Add the tangerine segments to the sauce, and taste, adding a few drops of lemon juice if it is too sweet, and add salt if necessary.

Farmers’ Choice:

Phillis Carey’s Shrimp Cocktail
Serves 6
My pal Phillis Carey served this at an event we put on for our students in December. It’s awesome!

5 T. olive oil, divided use
2 lbs. uncooked medium shrimp, cleaned and tails removed
Salt and pepper to taste
1 cup fresh lime juice
2 tsp. lime zest
1 cup chopped white onion
1 serrano chili, finely chopped with seeds
2 cloves garlic, minced
2 avocados, diced and rinsed with water
1 1/4 cups diced seeded plum tomatoes
1/2 cup sliced ripe black olives
1/2 cup chopped cilantro
8 lime wedges for garnish

1. Heat 2 T. of the olive oil in a large skillet over medium heat. Add the shrimp and season with salt and pepper. Sauté shrimp until just opaque in center, about 3 minutes. Transfer shrimp and any juices to a large bowl.
2. Add the lime juice and zest to the skillet and bring to a simmer, scraping up any browned bits. Pour over the shrimp in the bowl. Toss in the onion, chili, garlic and remaining 3 T. olive oil. Cool to room temperature before completing recipe and serving or cover and refrigerate shrimp for up to 24 hours.
3. When ready to serve, gently fold in the avocados, tomatoes, olives and cilantro. Spoon into Martini glasses or small bowls to serve with a lime wedges on the side.
4. Genius Idea: Phillis taught me that if you rinse avocados with water, they will stay beautifully green for at least 4 hours, and maybe even longer. No more lemon juice soaks or putting the pit into the guacamole.

Avocado Mousse with Crab Louis Dressing
Serves 6

For the Mousse
1 1/2 tablespoons gelatin
6 tablespoons warm water
2 Fuerte avocados
3 tablespoons lemon juice
1 teaspoon salt
Pinch cayenne pepper
1 tablespoon Worcestershire sauce
1/3 cup mayonnaise
1/2 cup heavy cream, whipped stiffly

1. Line a ring mold with plastic wrap. In a small bowl, dissolve the gelatin in the water, stirring.
2. In another bowl, mash the avocado, and fold in the lemon juice, salt, cayenne, Worcestershire, mayonnaise, whipped cream and gelatin.
3. Spoon the mousse into the ring mold, cover and refrigerate for at least 6 hours until firm.
4. Unmold the mousse onto a serving platter, and fill the center with the Louis dressing.

For the Dressing
1 cup mayonnaise
1/4 cup ketchup
1/4 cup minced scallion
2 tablespoons minced green olives
2 teaspoons fresh lemon juice
1 teaspoon Worcestershire sauce
1 teaspoon bottled horseradish
Salt and pepper to taste
1 lb. lump or chopped Dungeness crabmeat

1. In a mixing bowl, combine the mayonnaise, ketchup, scallion, green olives, lemon juice, Worcestershire, horseradish, and season with salt and pepper.
2. Fold in the crabmeat, and serve with the mousse.

Feature:

Scampi with Meyer Lemons
Serves 4 to 6

1/4 cup extra virgin olive oil
6 garlic cloves, minced
2 medium shallots, finely chopped
Pinch red pepper flakes
1 teaspoon dried Greek oregano
Grated zest of 2 Meyer lemons
1/4 to 1/3 cup Meyer lemon juice
1 1/2 pounds medium to large shrimp, peeled and deveined
1/4 cup finely chopped Italian parsley
1 pound linguine, cooked 3 minutes short of al dente

1. In a large skillet, heat the oil, and saute the garlic, shallots, pepper flakes, oregano, and lemon zest for 3 to 4 minutes, until the shallots are softened.
2. Add the lemon juice, and shrimp and bring to a boil. Simmer for 3 to 4 minutes, until the shrimp have all turned pink.
3. Add the parsley, and taste for seasoning adding salt or pepper if needed.
4. When the pasta has cooked, drain the pasta, reserving a bit of the water, and toss the pasta with the sauce in the skillet. Add a bit of pasta water if the sauce seems dry. Serve immediately.

Meyer Lemon Bundt Cake
Makes 1 10-inch Bundt cake

2 3/4 cup all-purpose flour
1/2 teaspoon baking soda
3/4 teaspoon salt
1 cup unsalted butter, softened to room temperature
2 1/2 cups sugar
1 teaspoon vanilla extract or paste
1 tablespoon grated Meyer lemon zest
5 large eggs, at room temperature
1 cup sour cream
1/2 cup fresh Meyer lemon juice (about 4 lemons)

1. Preheat the oven to 350 degrees, and coat the inside of a 10-inch Bundt or tube pan with non-stick cooking spray.
2. In the bowl of an electric mixer, cream the butter and sugar until they are light and fluffy. Add the vanilla, lemon zest and 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 lemon 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 1 hour or until a skewer inserted in to the center comes out clean.
6. Transfer the cake pan to a rack and allow to cool for EXACTLY 10 minutes. Allow to cool.
7. Pour the lemony icing over the cake when the cake is cooled.
8. The cake keeps at room temperature for up to 5 days, freezes for about 2 months.

Lemony Icing
1 1/2 cups confectioners’ sugar
2 to 3 tablespoons fresh lemon juice

1. Whisk the lemon juice into the sugar and drizzle over the cooled cake.
Adapted from: Tate’s Bake Shop Cookbook

Meyer Lemon Salsa for Fish
Makes about 2 cups

2 tablespoons finely diced shallots
1 tablespoon white wine vinegar
2 to 3 large Meyer lemons
1 teaspoon honey
3/4 cup green olives pitted and chopped
2 tablespoons chopped Italian parsley, chopped
2 tablespoons finely chopped mint
1/3 cup extra virgin olive oil
1/4 teaspoon Tabasco
salt and freshly ground black pepper

1. Cut both ends off the lemons. Place the lemons cut side down on a cutting board. Finely chop (with peel) into 1/4-inch dice.
2. In a small bowl and add the vinegar, shallots and 1/4 teaspoon salt.
3. Let sit 5 minutes and slowly whisk in the olive oil.
4. Stir in the honey, diced lemon, olives and parsley. Taste for seasoning, and adjust.

Meyer Lemon Curd
Makes about 4 cups

1 cup sugar
6 large eggs
1/2 to 2/3 cup fresh Meyer lemon juice
1/2 cup (1 stick) butter, cut into 1/2-inch cubes

1. In a 2-quart saucepan, combine the sugar, eggs, and 1/2 cup of the lemon juice and whisk until smooth. Set over medium heat and continue to whisk until the mixture begins to thicken, this may take about 5 minutes.
2. Stir in the butter cubes, a bit at a time, and continue to cook, stirring constantly, until the curd is thickened.
3. Taste and add the remaining juice if you would like it more tart.
4. Remove from the heat, strain through a sieve, press a piece of plastic wrap directly against the surface to keep a skin from forming, and let cool to room temperature.
5. Do-Ahead: At this point, you can refrigerate for up to 1 week or freeze for up to 2 months. Defrost before continuing.

@Diane Phillips www.dianephillips.com www.cucinadivina.blogpot.com
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When it’s about food…#specialtyproduce

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FMB12-3-15

Farmers’ Market Box 12-3-15

Hydroponic WatercressGo Green Agriculture
Fuji ApplesFair Hill Apple Farm
CarrotsBe Wise Ranch
ArugulaBe Wise Ranch
Tuscan Kale – Coastal Farms
Red Fire LettuceBlack Sheep Produce
LimesKoral’s Tropical Fruit Farm
Walla Walla OnionsMilliken Family Farm
Ruby Crescent Fingerling PotatoesWeiser Family Farm
Satsuma Tangerines – Regier Family Farms
Butternut Squash – A & A Organics

Organic Juicing Bag:

Green KaleBe Wise Ranch
Carrots – Kern Ridge
Celery – Earth Fresh Organics
Lemons – Sundance
Gold Beets – Lakeside Organic Gardens

Farmer’s Choice:

Honey Dates – Dates by DaVall
Brown Turkey Figs – People’s Plus Organics
Fuyu Persimmons – Fuyu Farm

Catalina Offshore catch of the week: King Clip Filet


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!

FMB JUICE RECIPES

Cel Me on It
3 Leaves of Kale
2 Stalks of Celery
½ Lemon

Orange Drink
1 Gold Beet
2 Carrots
½ Lemon

Beet It
4 Leaves of Kale
3 Carrots
1 Gold Beet

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

Watercress Soup
Serves 6

2 tablespoons unsalted butter
1/2 cup finely chopped Walla Walla Onion, finely chopped
1 bunch watercress, tough stems removed, and chopped
4 cups chicken or vegetable broth
2 cups russet potatoes, peeled, and cut into 1/2 inch cubes
1/2 cup heavy cream (see note)
Salt and pepper
2 to 3 tablespoons finely chopped chives

1. In a Dutch oven, heat the butter, and saute the onion for 3 to 4 minutes, until softened.
2. Add the watercress, and toss to coat in the butter.
3. Add the broth and potatoes, cover, bring to a boil, and simmer for 15 to 20 minutes, until the potatoes are tender.
4. Puree the soup with an immersion blender, and return to the pot. Add the cream, and season with salt and pepper. Serve the soup warm, garnished with chopped chives if desired.
5. Cook’s Note: If you decide not to use the cream, add a bit more broth to the soup, it will still be creamy, but not as luxurious.
6. If you would like to freeze the soup, freeze it after pureeing, but before adding the cream. Defrost and add the cream before serving.

Butternut Squash Risotto
Serves 6

2 tablespoons extra-virgin olive oil
1/4 cup packed sage leaves, thinly sliced
4 tablespoons unsalted butter
1/2 cup finely chopped sweet onion, such as Vidalia
2 cups chopped butternut squash (1/2-inch pieces)
1 1/2 cups Arborio rice
1/2 cup dry white wine, such as Sauvignon Blanc or Pinot Grigio, or dry vermouth
4 1/2 cups chicken or vegetable broth, simmering on the stove
1/4 cup freshly grated Parmigiano-Reggiano cheese

1. Heat the oil in a small skillet, and fry the sage, until it begins to get crispy, about 45 seconds. Remove from the oil, and drain on paper towels. Save the oil.
2. Melt 2 tablespoons of the butter in the pressure cooker over medium-high heat; add the onion and squash, and sauté for 2 to 3 minutes, until the onion begins to soften.
3. Add the rice and stir to coat the grains. Add the wine and bring to a boil
4. Ladle in a cupful of broth, and stir until the broth is just about absorbed.
5. Add another cupful of broth, and continue to add broth until you reach the 15 minute mark.
6. At this point, taste the rice; it should be al dente, with a bit of resistance when eaten.
7. Stir in the remaining butter and Parmigiano Reggiano, and serve the risotto in shallow bowls, garnished with fried sage. The sage oil can be used as garnish as well.

Arugula Pesto
Makes about 2 cups

1 cup packed arugula leaves
1 cup walnuts
2 garlic cloves
1 to 2 cups 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 the bowl of a food processor or blender, combine the arugula, walnuts, garlic, cheese, and capers.
2. Pulse on and off to break up the nuts and garlic, and to chop the arugula.
3. With the machine running, slowly pour in the oil and process until smooth. Season with salt and pepper.
4. Cover and refrigerate for up to 4 days, or freeze for up to 2 months.

Arugula, Farro and Pecorino Salad
Serves 6 to 8

2 cups pearlized farro
1/2 cup extra virgin olive oil
One 1/2-inch piece pancetta, cut into fine dice
6 ounces soft fresh pecorino cheese, cut into a fine dice (if pecorino isn’t available, try Asiago, or another soft salty cheese)
Grated zest of 1 lemon
2 to 3 tablespoons fresh lemon juice
Salt and pepper
1 cup packed arugula, coarsely chopped

1. Bring 4 quarts salted water to a boil, and add the farro. Cook for 15 minutes, until barely tender. (Farro breaks apart a bit like wild rice) Drain and cool the farro transfer to a large bowl.
2. In a skillet, heat 2 tablespoons of olive oil and add the pancetta, cooking over medium high heat until crispy.
3. Remove from the pan, and add to the farro.
4. Add the pecorino, and zest, and toss to combine.
5. Drizzle 2 tablespoons of lemon juice and the remaining olive oil over the salad, and toss to blend. Add more lemon juice if desired. Season with salt, pepper, and toss in the arugula. Serve the salad at room temperature.
6. Cook’s Note: If you want to make the salad ahead, do not add the lemon juice, oil or arugula. Remove from the refrigerator 1 hour before serving and toss with the remaining ingredients.
7. Cook’s Note: If fresh pecorino (soft) is not available, use Asiago instead.
8. Note on Farro: Many people call farro spelt or emmer wheat, but farro is farro, not either of the others. It is a wheat-like grain but with a low gluten index. Pearlized farro cooks faster than the non-pearlized; although I have not found non-pearlized in the US.

Slow Cooker Portuguese Sausage and Kale Soup
Serves 6 to 8

2 tbsp. extra-virgin olive oil
1/2 lb. linguiça or Spanish (not Mexican) chorizo sausage
1 medium onion, finely chopped
1 garlic clove, minced
1 1/2 lb. /kale, tough ends trimmed and thinly sliced
8 cups chicken broth
1 pound ruby crescent fingerling potatoes, scrubbed and cut into 1/2-in pieces
Salt and freshly ground black pepper

1. In a large skillet, heat the oil over medium heat and cook the sausages, pricking the skin with the tip of a sharp knife to release some fat.
2. When the sausage is browned, transfer it to the insert of a 5- to 7-qt/4.5- to 6.5-l slow cooker.
3. Add the onion and garlic, and sauté for 3 minutes, or until the onion begins to soften.
4. Add the kale to the skillet, and stir with the garlic, onion, and oil to coat.
5. Transfer the contents of the skillet to the slow cooker insert, and stir in the broth and potatoes.
6. Cover the slow cooker, and cook on high for 3 hours or on low for 6 hours. Skim the excess fat off the surface of the soup, season with salt and pepper, and serve.
7. Cook’s Note: No slow cooker? Follow the instructions, but keep everything in a 5-quart Dutch oven, and cook over medium heat for 1 1/2 to 2 hours, until the potatoes are tender.

Best Carrot Cake on the Planet with Tangerine Frosting
Makes one 13-by-9-inch sheet cake

1 1/2 cups canola oil
2 cups sugar
3 large eggs
2 teaspoons vanilla extract
3 cups grated carrots
One 8-ounce can crushed pineapple (do not drain)
1/2 cup chopped nuts of your choice (or golden raisins)
3 cups unbleached all-purpose flour
2 teaspoons baking soda
2 teaspoons ground cinnamon
1 recipe Cream Cheese Frosting (recipe follows)
1. Preheat the oven to 350°F. Coat a 13 x 9-inch baking pan with nonstick cooking spray.
2. In a large bowl, beat together the oil, sugar, eggs, and vanilla. Add the carrots, pineapple and juice, and nuts, stirring until blended. Add the flour, baking soda, and cinnamon and stir to combine. Pour the batter into the prepared pan and bake until a skewer inserted in the center comes out clean, 40 to 50 minutes.
3. Place the pan on a rack and let cool completely. Spread the top of the cake with the cream cheese frosting.
4. Do-Ahead: At this point, you can cover and refrigerate for up to 4 days or freeze for up to 2 months
Variation: This recipe will make about 30 standard-size cupcakes. Bake until a skewer inserted in the center comes out with a few crumbs sticking to it, 15 to 17 minutes.

Tangerine Cream Cheese Frosting

One 8-ounce package cream cheese, softened
1/2 cup (1 stick) unsalted butter softened
5 cups confectioners’ sugar
1 to 2 tablespoons tangerine juice
1. Using an electric mixer beat together the cream cheese and butter in a medium-size bowl. Add the confectioners’ sugar, juice and beat until the mixture is of spreadable consistency.
2. If the frosting is too thick, beat in additional juice, 1/2 teaspoon at a time, until desired consistency is reached.
3. Do-Ahead: At this point, you can cover and refrigerate for up to 5 days or freeze for up to 6 months. I recommend you soften it at room temperature after it’s been refrigerated, so it’s easy to spread.

Red Fire Lettuce and Tangerine Salad
Serves 4 to 6

One head red fire lettuce, washed, spun dry and torn
2 tangerines, peeled, and segmented
1/2 cup vegetable oil
2 tablespoons soy sauce
1/4 cup rice vinegar
3 tablespoons sugar
1/4 teaspoon peeled and grated fresh ginger
1 clove garlic, minced
1/2 cup toasted sliced almonds

1. Put the lettuce and tangerines into a salad bowl.
2. In a small bowl, whisk together the oil, soy sauce, vinegar, sugar, ginger and garlic.
3. Pour some of the dressing over the salad, and plate the salad.
4. Sprinkle the salad with the almonds, and serve. Any remaining dressing can be refrigerated for up to 3 days.

Mom’s Apple Pie Cake
Serves 6
This simple dessert can easily be doubled and cooked in a 13-by-9-inch pan.

1 pound Fuji apples, cored, peeled, and sliced
1 teaspoon ground cinnamon
1 tablespoon sugar
1 teaspoon fresh lemon juice
1 1/2 sticks (12 tablespoons) unsalted butter or margarine, melted
1 cup unbleached all-purpose flour
1 cup sugar
1 large eggs
3/4 cups pecan halves

1. Preheat the oven to 375 degrees; coat the inside of a 9-inch baking dish with non-stick cooking spray. Toss together the apples, cinnamon, sugar, and lemon juice in a large bowl.
2. To mix the batter, combine the melted butter, flour, sugar, eggs, and pecans, stirring until blended.
3. Pour over the apples and bake until the top is crisp and golden and the apples are bubbling underneath, 35 to 45 minutes.
4. Serve the cake warm or at room temperature with unsweetened whipped cream or vanilla ice cream.

Margarita Chicken
Serves 6

1/4 cup olive oil
1/2 cup tangerine juice
1/4 cup fresh lime juice
1/4 cup gold tequila
1/2 teaspoon ground cumin
1 canned chipotle chile in adobo sauce
1/4 cup packed fresh cilantro, plus extra for garnish
6 skinless, boneless chicken breast halves, tenders removed (use for another purpose)

1. In a food processor or blender, combine the oil, juices, tequila, cumin, chipotle, and cilantro and process until smooth.
2. Put the chicken in a zipper-top plastic bag, pour in the marinade, seal the bag, and turn the chicken to coat. At this point, refrigerate for at least 4 hours or overnight. Bring to room temperature before continuing.
3. Build a hot charcoal fire preheat a gas grill, or grill pan, or the broiler for 10 minutes. Drain the chicken and pat dry. Grill or broil on a baking sheet lined with aluminum foil until cooked through and golden brown, about 3 minutes per side.
4. Do-Ahead: At this point, you can let cool, cover, and refrigerate for up to 2 days.
5. Serve, hot, warm, cold, or at room temperature, garnished with chopped cilantro and lime and orange slices.

Farmers’ Choice:

Slow Cooker Lamb Tagine with Dates and Apricots
Serves 6

4 tbsp. extra-virgin olive oil
1 1/2 tsp salt
1 tsp freshly ground black pepper
3 pounds lamb, cut into 1-inch pieces
3 large onions, coarsely chopped
2 garlic cloves, chopped
1 tsp ground cumin
1/2 tsp ground cinnamon
1/2 tsp ground ginger
Pinch of saffron threads
1 cup chicken broth
1 cup beef broth
1 cup pitted dates, quartered
1 cup dried apricots, quartered
1/4 cup finely chopped fresh cilantro
Couscous for serving

1. Heat the 2 tbsp. of the oil in a large skillet over medium-high heat and brown the lamb, a few pieces at a time, transferring the browned meat to the insert of a 5- to 7-qt slow cooker.
2. Add the remaining 2 tbsp. of oil to the pan and sauté the onions, garlic, cumin, cinnamon, ginger, and saffron until the onions begin to soften, about 3 minutes. Pour in the chicken broth, bring to a boil, and scrape up any browned bits on the bottom of the pan. Transfer the contents of the skillet to the slow cooker, and add the beef broth, dates, and apricots.
3. Cover and cook on low for 6 to 7 hours, until the lamb is tender. Skim off any excess fat from the surface of the sauce, stir in the cilantro, and serve with couscous.
4. No Slow Cooker? Follow the instructions starting the tagine in a Dutch oven, and cooking for 2 1/2 to 3 hours, until the lamb is tender. This tagine actually tastes better the next day, so you can make it a day ahead, and then reheat.

Balsamic Figs with Goat Cheese
Serves 4

4 Brown turkey figs, quartered
1/4 cup extra virgin olive oil
1 garlic clove, minced
1/2 teaspoon finely chopped thyme
Salt and pepper
1/2 cup crumbled goat cheese
2 to 3 Tablespoons aged Balsamic vinegar
Bruschetta or crostini for serving

1. Preheat the oven to 400 degrees. Coat the inside of a 9-inch baking dish with non-stick cooking spray. Sit the figs in the baking dish. In a small bowl, combine the oil, garlic, and thyme. Season with salt and pepper.
2. Sprinkle the goat cheese over the figs, and drizzle with the garlic thyme oil. Bake for 10 to 15 minutes, until the goat cheese begins to melt. Remove from the oven, and drizzle the figs with balsamic vinegar.
3. Serve the figs warm, on bruschetta or crostini.
4. Variation: These figs can also be served on a green salad that has been dressed with olive oil, salt and pepper.

Persimmon Muffins
Makes about 24

2 teaspoons baking soda
3 persimmons, peeled, and finely chopped (should be about 2 cups)
1/2 cup (1 stick) unsalted butter
1 cup granulated sugar
2/3 cup firmly packed dark brown sugar
2 large eggs
2 teaspoons lemon juice
2 teaspoon vanilla paste or vanilla extract
2 cups all-purpose flour
1 teaspoons baking powder
1 teaspoon salt
1 teaspoon ground cloves
1 teaspoon ground cinnamon
1/4 teaspoon freshly ground nutmeg
1 cup chopped walnuts (or pecans or macadamia nuts)
3/4 cup golden raisins

1. In a large bowl, stir together the baking soda and the persimmons, set aside.
2. In the large bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugars.
3. Add the eggs, one at time, beating after each addition. Stir in the lemon juice and vanilla and beat until well combined.
4. Stir in the persimmon mixture, and then stir in the remaining ingredients, beating on low speed until combined.
5. Using a portion scoop, fill the muffin tins 3/4 full. Bake for 20 minutes, until a skewer or toothpick inserted into the center comes out with a crumb or two attached.
6. Transfer to wire racks to cool for 10 minutes, and then remove from the muffin tins and serve warm or at room temperature.
7. The muffins will keep stored airtight in the fridge for up to 3 days, or they freeze well for about 1 month. Defrost and reheat in a 300-degree oven for about 10 minutes.

@Diane Phillips www.dianephillips.com www.cucinadivina.blogpot.com
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