In Season


Farmers’ Market Box 10-8-15

Granny Smith ApplesFair Hill Apple Farm
Green Bell PeppersBlack Sheep Produce
EggplantBe Wise Ranch
MintRutiz Family Farms
Red Fire LettuceBlack Sheep Produce
Sweet Yellow Onions Kong Thao Farm
Valencia OrangesPolito Family Farm
Shinko Asian PearsKen’s Top Notch Produce
Early Wonderful PomegranateKen’s Top Notch Produce
Russian Banana Fingerling PotatoesWeiser Family Farm
Spaghetti SquashRutiz Family Farms

Organic Juicing Bag:

Valencia Oranges – Lodge Ranch
Red Bell PeppersTutti Frutti Farms
Yellow Baby CarrotsMcGrath Family Farm
Mexican GuavasKoral’s Tropical Fruit Farm
Romaine LettuceBe Wise Ranch
Celery – Garcia Organic Farms

Farmer’s Choice:

Pineapple GuavasKoral’s Tropical Fruit Farm
Golden Russet Bosc PearsPenryn Orchard
QuinceWeiser Family Farm

Warren PearsFrog Hollow Farm

Catalina Offshore catch of the week:

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!

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!


Liquid Salad
½ Head of Romaine
1 Orange
3 Guavas
½ Red Bell Pepper

The Holy Trinity
1 Red Bell Pepper
4 Stalks of Celery
½ Bunch of Baby Yellow Carrots

Hawaiian Beta Punch
½ Bunch of Baby Carrots
2 Oranges
3 Guavas

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

American Gothic House Apple Pie
My friend Beth Howard ran the Pitchfork Pie Stand during the summer at the American Gothic House in Eldon Iowa. This is Beth’s recipe from her book, Making Piece, a Memoir of Love, Loss, and Pie. You can follow her on Facebook at The World Needs More Pie, or at her blog,

For the Crust
2 ½ c. flour (but have at least 3 ½ cups on hand, as you’ll need extra flour to roll dough and thicken filling)
½ c. vegetable shortening
½ c. butter
Dash of salt
Ice water (fill one cup, but use only enough to moisten dough)

1. In a large bowl, work the butter and shortening into the flour with your hands until you see marble-size lumps form.
2. Pour in ice water a little at a time, sort of “fluffing” the flour to mix in liquid. When the dough feels moist, do a “squeeze test” and if it holds together, you’re done. Your dough should feel tacky, but not wet. (Do not overwork the dough! It takes very little time and you’ll be tempted to keep touching it, but don’t!)
3. Divide the dough in 2 balls. Form each ball into a disk shape. Roll flat and thin to fit your pie dish.
4. Sprinkle flour under and on top of your dough to keep it from sticking to your rolling surface.
5. Trim excess dough around the edges with scissors so that it is about 1 inch wider than the dish edge.

For the Filling
1 pound Granny Smith apples, peeled, cored and thinly sliced
2 teaspoons cinnamon (or more, depending on how much you like)
¾ c. sugar
1 Tablespoon unsalted butter (to put on top of apples before covering with top crust)
4 Tbsp. flour
1 beaten egg (to brush top crust before putting in oven)
Dash of salt

1. Lay the prepared bottom crust into the pie dish. Slice half of the peeled apples directly into the pie, arranging and pressing them into the dish to remove extra space between slices.
2. Cover with half of your other ingredients (sugar, flour, cinnamon, salt), then slice the remaining apples, and cover with second half of ingredients. Add dollop of butter.
3. Cover with top crust and crimp edges, then brush with the beaten egg (this gives the pie a nice golden brown shine). Use a knife to poke vent holes in the top crust (get creative here with a unique pattern if you want).
4. Bake at 425 degrees for 20 minutes.
5. Turn oven down to 375 degrees and bake for another 30 to 40 minutes or so, until juice bubbles. Poke with a knife to make sure apples have softened. Do not over bake or apples will turn mushy.

Pomegranate and Orange Salad
Serves 4 to 6

1 head Red leaf lettuce, washed, and spun dry
2 Valencia Oranges, pith and peel removed, and sliced 1/2-inch thick
1 slice yellow onion, separated into rings
1 pomegranate, peeled, and arils removed
1/4 cup orange juice
1/4 cup rice vinegar
2 tablespoons finely chopped fresh mint
1 tablespoon honey
1/2 cup vegetable oil

1. Arrange the lettuce on salad plates. Top with some of the orange slices, onion, and the pomegranate arils.
2. In a small bowl, whisk together the juice, vinegar, mint, honey and oil until thickened. Drizzle over the salads and serve.

Slow Cooker Caponata
Makes about 4 cups
Caponata is a relish that comes from the southern part of Italy, served as a condiment with fish, chicken, or meats, it is delicious served with cheeses, and bruschetta.

2 tablespoons extra virgin olive oil
One medium red onion, finely chopped
3 cloves garlic, minced
2 ribs celery, finely chopped
1 medium purple eggplant, finely diced
1 medium green bell peppers, cored, seeded and cut into ½ inch pieces
1 teaspoon dried oregano
1 teaspoon salt
Pinch red pepper flakes
¼ cup balsamic vinegar
One 15.5 ounce can diced tomatoes and their juice (see Caponata savvy)
1 cup golden raisins
¼ cup brined capers, drained
½ cup pitted Kalamata olives (or your favorite olive)
½ cup finely chopped Italian parsley

1. In a large skillet, heat the oil; add the onion, garlic and celery, and sauté for about 3 minutes, until the onion is softened.
2. Transfer the mixture to the insert of a 5 to 7-quart slow cooker. Add the eggplant, red pepper, oregano, salt, and red pepper flakes to the skillet, and sauté until the eggplant begins to soften, about 4 to 5 minutes.
3. Add the vinegar and allow it to evaporate a bit, then add the tomatoes and raisins, and stir together.
4. Transfer the contents of the skillet to the slow cooker, cover and cook on low for 5 hours.
5. Add the capers, olives and parsley and cook another hour, until the eggplant is tender.
6. Remove the Caponata from the slow cooker and serve cold or at room temperature.
7. Caponata will keep in the refrigerator for up to 1 week.

Caponata Savvy: I usually leave the skin on the eggplant, it adds color and texture to the dish, but make sure that the eggplant you buy has a smooth unblemished skin, and isn’t wrinkly at all.
More Savvy: If you prefer a less chunky version of this dish, use one 15.5-ounce can tomato puree instead of the diced tomatoes.

Mint Pesto Crusted Racks of Lamb
Serves 4 to 6

1 cup packed mint leaves
4 cloves garlic
1 tablespoon rice vinegar or white vinegar
¼ cup olive oil
6 to 7 leaves fresh oregano
1/8 teaspoon cayenne
1 teaspoon salt
Four 1-pound racks of lamb, trimmed

1. In the work bowl of a food processor, combine the mint, garlic, vinegar, oil, oregano, cayenne and salt, processing until smooth.
2. Do-Ahead: the pesto can be frozen for up to 2 months. Defrost before proceeding.
3. Makes ½-inch slits all over the racks, and transfer to a zipper top plastic bag.
4. Pour the pesto sauce over the racks, and turn to coat. Seal the bag and refrigerate for 12 hours, and up to 24 hours.
5. Preheat the oven to 400 degrees.
6. Remove the racks from the bag (no need to pat dry) and place in a roasting pan, fat side up.
7. Roast the lamb for about 25 minutes or until a meat thermometer inserted into the thickest part of the meat registers 140.
8. Remove from the oven and allow the roast to rest for 10 minutes before carving. Serve with cucumber mint salsa (see below).
9. Do-Ahead: If you would like to roast the racks ahead of time, roast them to 125 degrees and remove them from the oven. Allow to cool to room temperature and then wrap in foil or zipper top plastic bags. Refrigerate for up to 2 days. One hour before serving, preheat the oven to 350 degrees, and place the racks in a baking dish for 30 minutes to come to room temperature. Bake the racks for 15 to 20 minutes, until they are heated through.
10. Allow the meat to rest for 10 minutes before carving.

Cucumber Mint Salsa

1 European cucumber, cut into ½-inch dice
2 green onions, chopped, using some of the green part
½ cup packed mint, finely chopped
1 tablespoons rice vinegar
2 tablespoons canola oil
1/4 cup chopped fresh Italian parsley
½ teaspoon salt
1 tablespoon sugar
Pinch cayenne

1. In a small glass bowl, stir together the cucumber, onion, mint, vinegar, oil, parsley, salt, sugar and cayenne.
2. Cover the bowl with plastic wrap and refrigerate for at least 2 hours or up to 8 hours. Toss again, and serve cold.

Spaghetti Squash Caccio Pepe Style
Serves 4 as a side dish
Use spaghetti squash like you would pasta, but pair it with bold flavors like the pecorino cheese in this recipe. If you would like to serve it with your favorite tomato sauce, it’s a great meatless Monday dinner.

1 medium spaghetti squash (about 3 pounds)
1/3 cup water
¼ cup unsalted butter
2 tablespoons extra virgin olive oil
1 tablespoon finely grated lemon zest
2 teaspoons fresh thyme leaves, plus more for serving
½ cup grated Pecorino Romano
½ cup finely grated Parmigiano Reggiano, plus more for serving
1 teaspoon freshly ground black pepper
Salt to taste

1. Preheat oven to 375°. Cut the squash in half, and lay each half cut side down in a 13-by-9-inch baking dish. Pour in the water, and cover the baking dish. Bake for 30 to 35 minutes, until just tender. The tip of a sharp paring knife will go in easily. Remove from the oven, and let cool slightly. Halve lengthwise and scoop out seeds; discard.
2. Scrape flesh with a fork to remove in long strands. Spread out on paper towels to drain.
3. Heat butter and olive oil in a large skillet over medium-high. Cook squash, lemon zest, and thyme, stirring to blend. When the squash is heated through, add the Pecorino, and ½ cup Parmigiano, stirring to combine Stir in pepper and season with salt. Serve topped with more Parmigiano.

Roasted Eggplant Rollatini stuffed with Smoked Scarmorza Cheese, and topped with Roasted Tomato Sauce
Serves 6

Roasted Tomato Sauce
Three 28-ouce cans peeled whole Roma tomatoes
1/2 cup extra virgin olive oil
2 teaspoons dried basil
1 teaspoon fresh rosemary leaves, crushed
1/2 cup chopped red onion
6 cloves garlic, coarsely chopped
1 1/2 teaspoons salt
1/2 teaspoon freshly ground black pepper
2 tablespoons finely chopped fresh basil
2 tablespoons finely chopped fresh parsley

1. Preheat the oven to 350°F. Line a jellyroll pan with a silicone liner, parchment paper, or aluminum foil.
2. Cut the tomatoes in half and put in a large glass bowl. Stir in the olive oil, basil, rosemary, onion, garlic, salt, and pepper, being careful not to tear the tomatoes.
3. Pour onto the prepared pan, spreading it out in a single layer. Bake until the tomato liquid is absorbed and the tomatoes have firmed up and turn a deep red color, 35 to 45 minutes, checking to make sure that the tomatoes and garlic don’t brown.
4. Transfer the tomato mixture to blender or food processor, and pulse to break up the tomatoes. Stir in the basil and parsley.
5. Do-Ahead: The sauce can be refrigerated for up to 2 days, or frozen for up to 3 months.

For the Eggplant
One large purple eggplant, top and bottom removed, and cut lengthwise in ½-inch slices
1 cup olive oil
2 teaspoon salt
1 teaspoon freshly ground black pepper
8-ounces smoked Scarmorza or smoked mozzarella
¾ cup grated parmesan cheese
Fresh Basil leaves for garnish (optional)

1. Preheat the broiler for 10 minutes. Line a baking sheet with aluminum foil and place the eggplant slices on the baking sheet.
2. In a small bowl, combine the oil, salt and pepper. Brush the slices with the oil, and broil on one side for 5 to 7 minutes, until the eggplant begins to turn golden brown. Turn the slices over, brush with the oil, and broil until browned. Remove from the oven and allow to cool. (The slices can be refrigerated for 2 days)
3. Spread 1 cup tomato sauce in the bottom of a baking dish. Depending upon your eggplant you may need a 13-by-9-inch dish (for more than 8 slices of eggplant) or a 9 to 10-inch baking dish for 8 or less slices.
4. Cut the mozzarella into 1/4-inch slices.
5. Lay an eggplant slice on a flat surface, and place the cheese in the center of the slice. Fold the eggplant over the cheese, and place seam side down on the sauce in the prepared pan.
6. Continue to roll the slices until they are all used.
7. Top each slice with some of the remaining marinara sauce. Sprinkle any remaining cheese over the eggplant, and top with the parmesan.
8. Preheat the oven to 350 degrees. Bake the eggplant for 25 to 35 minutes, until the cheeses are melted, and bubbling.

Obrien Potatoes
Serves 6

This is a great side dish for brunch, or to serve alongside roasted meats. Add some crumbled sausage or bacon to it, and top with eggs over easy.

1 pound Russian banana fingerling potatoes, scrubbed
1/4 cup extra virgin olive oil
1 large yellow onion, finely diced
1 green pepper, cored, seeded, and finely diced
Salt and pepper

1. Put the potatoes into a saucepan with water to cover and boil for 15 minutes, or until tender. Remove from the water, and cool slightly. Cut the potatoes into 1/2-inch dice.
2. In a large non-stick skillet, heat the oil, and saute the onion and peppers until they are softened, and the onion begins to turn translucent.
3. Add the potatoes continue to cook, tossing occasionally, until the potatoes are golden brown. Season with salt and pepper and serve.

Chicken Cacciatore
Serves 6
Although this isn’t an authentic Italian recipe, you will find a version of it on the menus in most red-sauce Italian places in the US. This version of it is pumped up with red wine, and red pepper flakes in the sauce. It’s terrific to serve with polenta or pasta, or over mashed potatoes.

2 1/2 pounds chicken parts, bone in
Salt and pepper
1/3 cup extra virgin olive oil
1 large yellow onion, thinly sliced
1 green pepper, cored, seeded and thinly sliced
1/8 teaspoon red pepper flakes
1 teaspoon dried oregano
1 cup full bodied red wine
2 cups canned crushed tomatoes, and their juices

1. Wash the chicken in cold water and pat dry with paper towels. Sprinkle the pieces liberally with salt and pepper.
2. In a large skillet, heat the oil, and brown the chicken on all sides, removing it from the pan to a plate when it is browned.
3. Add the onion, pepper, pepper flakes and oregano to the pan, and saute until the onion begins to soften, about 2 to 3 minutes.
4. Add the red wine, and bring to a boil.
5. Add the tomatoes, and the chicken parts back into the pan.
6. Cover and simmer for 30 minutes, until the chicken is cooked through. Season the sauce with salt and pepper, and serve the chicken warm.
Do-Ahead: This is delicious made a day ahead so the chicken absorbs the flavors of the sauce.
Variation: If you would like to substitute 3 pounds of pork chops, brown the pork, and follow the directions cooking the pork for 1 hour, until tender.

Farmers’ Choice:

Pineapple Guava Muffins
Makes about 12

3 to 4 pineapple guavas, to give 1 cup guava pulp
1 large egg
¼ cup canola oil
1/4 teaspoon almond extract
½ cup sugar
1½ cups all-purpose flour
2 teaspoon baking powder
1/2 teaspoon salt
1 cup confectioner’s sugar
1 to 2 teaspoon milk
1/2 teaspoon vanilla

1. Coat the inside of muffin tins with non-stick cooking spray or line with paper liners. Preheat the oven to 350 degrees.
2. Split the guavas, in half, and press through a sieve to remove any seeds.
3. In a large bowl, stir together the guava pulp, egg, oil, extract, and sugar, until blended.
4. Add the flour, baking powder and salt, and stir until smooth.
5. Using a portion scoop, fill the muffin tins 3/4 full.
6. Bake for 20 to 25 minutes, until the muffins are golden brown and a skewer inserted into the center comes out clean.
7. Cool the muffins completely. In a small bowl, whisk together the sugar, milk and vanilla. Drizzle the glaze over the muffins, and serve.

Quince Paste
Makes about 8 ounces
That expensive quince paste at your local cheese shop is simple to make, with a few steps, and even nicer to give as a hostess gift during the holidays.

4 medium quince, scrubbed
1/4 cup apple juice or cider
2 to 3 cups sugar

1. Preheat the oven to 350 degrees, and place the quince on a baking sheet. Roast the quince for 1 to 2 hours until they are tender when pierced with the tip of a paring knife. (Firm quince will take longer) Cool the quince, peel and core, and put the pulp into a blender or food processor with the cider. Puree the pulp and measure it.
2. Line a 9-inch baking dish with parchment, or aluminum foil.
3. Transfer to a saucepan, and add an equivalent amount of sugar. Stir the quince and sugar, cooking at a simmer, until it begins to thicken and pull away from the pan.
4. Transfer to the prepared baking dish, smoothing the top. Cool completely, cover with plastic wrap and refrigerate for at least 8 hours.
5. Remove from the refrigerator, using a sharp knife, cut the quince into 2 to 3-inch squares.
6. Wrap well in waxed paper or plastic wrap and refrigerate for up to 3 months.
7. Quince paste or membrillo is traditionally served with Manchego cheese, but it is delicious with other salty cheeses, like Pecorino, Asiago, and blue cheeses.

Lamb and Quince Tagine
Serves 6
Tagine is a typical Moroccan dish made in a conical topped vessel. You can replicate it in a Dutch oven or your slow cooker. This one incorporates the quince, which turn sweet and lend a delicious flavor to the stew.

1/4 cup extra virgin olive oil
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 teaspoon ground ginger
1 teaspoon ground turmeric
1/2 teaspoon ground cinnamon
1/8 teaspoon grated nutmeg
3 pounds lamb stew meat (preferably shoulder)
1 large onion, coarsely chopped
2 quince, peeled, cored, and cut into 8 wedges
1/2 cup warm water
1/2 teaspoon saffron threads
2 tablespoons honey
One 14.5-ounce can chopped tomatoes, and their juice
Golden raisins
Italian parsley
1. In a small bowl, combine 2 tablespoons olive oil with the salt, pepper, ground ginger, turmeric, cinnamon and nutmeg. Rub over the lamb, coating it thoroughly. (you can refrigerate the lamb overnight before proceeding)
2. In a large Dutch oven, heat the remaining olive oil and brown the meat, a few pieces at a time, to avoid crowding.
3. Remove the meat from the Dutch oven, and add the onion and quince, sautéing, until the onion begins to soften.
4. In a small bowl, combine the warm water with the saffron, and allow to bloom.
5. Return the lamb to the Dutch oven; add the saffron water, honey, tomatoes, and raisins.
6. Bring to a boil, and simmer stirring occasionally, cooking for 2 hours until the lamb is tender.
7. Remove any excess fat from the top of the stew, taste for seasoning, and adjust. Add the parsley and serve with couscous.
8. Slow Cooker Savvy: Once you have browned the meat and vegetables, transfer the contents to the slow cooker. Deglaze the pan with the saffron water, and add the remaining ingredients. Cook on high for 4 hours, or low for 8 hours.

Golden Russet Balsamic Compote
Makes about 1 cup
The Italians use this kind of dish as a complement to salty cheeses, setting off an explosion of sweet and salty in your mouth. The compote will keep in the fridge for about 1 month, or you can freeze it. I don’t peel the pears, but you may peel them if you prefer. The basic recipe can be made with onions substituted for the pears, or apples substituted for the pears.

2 tablespoons unsalted butter
1 tablespoon extra-virgin olive oil
1 cup finely chopped yellow or red onion
Pinch red pepper flakes (optional)
2 golden russet pears, scrubbed, cored and finely chopped
2 tablespoons honey
1/4 cup aged balsamic vinegar

1. In a large skillet, heat the butter and oil, and saute the onion and pepper flakes for 1 minute, until fragrant.
2. Add the pears and honey, and saute over medium high heat until the pears begin to color.
3. Add the balsamic vinegar, and simmer until the juice in the pan has almost evaporated.
4. Taste for seasoning, and add more vinegar if needed, or salt. Cool completely, and refrigerate for up to 1 month. Serve at room temperature.


Savory Warren Pear Tart
Makes one 10-inch tart
This is a stunning, and delicious first course, the Warren pears are a scrumptious pairing with the caramelized onions, balsamic vinegar, and creamy mascarpone. You can make this in stages, then put it together right before serving.

1 tablespoon unsalted butter
1 tablespoon extra virgin olive oil
1cup yellow onion, thinly sliced
1/4 teaspoon salt
1/8 teaspoon sugar
1 tablespoon unsalted butter
2 to 3 firm Warren pears, cored and thinly sliced
1 teaspoon sugar
1/2 teaspoon salt
1/2 teaspoon grated lemon zest
1 prebaked 10-inch tart shell (see note)
1/2 cup mascarpone cheese
1 teaspoon honey
1 to 2 teaspoons balsamic vinegar
1 tablespoon finely chopped fresh thyme

1. In a large skillet, heat the butter and oil over medium high heat and saute the onions, salt and sugar, until the onions begin to caramelize, about 10 minutes.
2. Remove them from the pan, and add the 1 tablespoon of butter. Sauté the pears in the butter, sprinkling with sugar, salt, and lemon zest until the pears begin to soften and turn golden.
3. Spread the mascarpone over the cooled pie shell.
4. Spread the onions over the mascarpone; arrange the pears over the onions, fanning them from the center out.
5. Drizzle with honey, balsamic vinegar, and finish the tart by sprinkling with the thyme. Serve at room temperature.
Cook’s Note: Use your favorite Pate Brisee recipe, or blind bake a sheet of puff pastry in a tart pan with a removable bottom.
Pate Brisee

1 1/2 cup all-purpose flour
1/2 teaspoon salt
8 tablespoons unsalted butter, chilled and cubed
1/4 cup ice water

1. Combine the flour and salt in the bowl of a food processor.
2. Add the cubed butter and pulse for about 5 seconds until well combined.
3. Pour in the ice water and pulse just until the dough forms a ball.
4. Cook’s Note: this can also be done by hand; use your fingertips to blend in the butter.
5. Form the dough into a ball and wrap in plastic. Freeze 1 hour or refrigerate overnight.
6. Preheat the oven to 400°F and coat the inside of a 10-inch tart pan with removable bottom with non-stick cooking spray. Roll the dough onto a floured work surface to create a circle 1/8-inch thick.
7. Set a piece of buttered foil over the dough and fill with dried beans.
8. Leave the edges exposed.
9. Bake the tart dough for 8 minutes. Remove the foil with the dried beans and use a fork to prick the bottom of the tart.
10. Return the tart to the oven and bake for 10 minutes or until cooked through and lightly browned. Cool to room temperature.

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


Farmers’ Market Box 10-1-15

Cauliflower – Life’s a Choke Farm
CeleryBlack Sheep Produce
Hydroponic Butter LettuceGo Green Agriculture
ShallotsWeiser Family Farm
Warren PearsFrog Hollow Farm
Ruby Crescent Fingerling PotatoesWeiser Family Farm
Japanese Sweet Potatoes Kong Thao
Red RadishesBlack Sheep Produce
Delicata SquashTutti Frutti Farms
Hon Shimeji (Brown Beech) Mushrooms – Hokto Kinoko Company

Organic Juicing Bag:

Persian Cucumbers – Beylik Family Farm
Jalapeno PeppersJF Organic Farms
PomegranateRancho Del Sol
Flavor Treat PluotsFrog Hollow Orchard
Fennel – Cal Organics

Farmer’s Choice:

Sweet Scarlet GrapesKen’s Top Notch Produce
Blistered Almonds – Fat Uncle Farms

Feature: Pomegranate Power
Tsuru Noko “Chocolate” PersimmonsPenryn Orchard

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!

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!


Jalapeno Business
1 Cucumber
1/2 Jalapeno

Sweet Green Licor
1/2 Fennel Bulb
1 Cucumber
2 Each Pluots – Pits Removed

Don’t Take it for Granate
1 Fennel bulb
1 Jalapeno
2 Pluots – Pits Removed
Pomegranate arils, for garnish

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

Brown Beech Mushroom Frittata
Serves 4
Brown Beech mushrooms should always be eaten cooked; check out the Specialty Produce App for more information.

2 tablespoons extra virgin olive oil
2 garlic cloves, minced
1 medium shallot, finely chopped
1 package brown beech mushrooms, cleaned, and coarsely chopped
1 1/2 teaspoons salt
1/2 teaspoons freshly ground black pepper
6 large eggs
1/2 teaspoon Tabasco or Frank’s Hot Sauce
2 tablespoons water
1/4 cup finely chopped chives, or scallions for garnish (optional)

1. Preheat the oven to 350 degrees. In a large non-stick skillet, heat the oil over medium high heat and saute the garlic and shallot for 2 minutes, until the shallot begins to soften. Add the mushrooms, salt, pepper, and saute until the mushrooms begin to color, and the liquid in the pan begins to evaporate.
2. In a mixing bowl, whisk together the eggs, hot sauce and water. Pour over the vegetables in the pan, and shake to distribute the eggs in the pan.
3. When the bottom of the frittata appears to be, set put the frittata into the oven and bake for 5 minutes, until the eggs are just set in the middle. Let the frittata rest for 5 minutes, before cutting into wedges and serving.
Cook’s Note: I don’t prepare this with cheese, since the mushrooms have such a strong flavor, but if you would like to sprinkle cheese on top before baking, I would recommend a mild cheese like Havarti, or mozzarella, or Monterey Jack.
4. Serve the fruittata with the Warren Pear Salad for a delicious meatless Monday.

Warren Pear Salad
Serves 4

For the Pears
2 Warren pears, cored, and cut into 8 wedges
1/2 cup raw sugar

1. Preheat the oven to 400 degrees, and line a baking sheet with silicone or parchment.
2. Dip the cut sides of the pears into the raw sugar, and lay on the baking sheet in one layer.
3. Roast for 10 to 15 minutes, until the pears begin to turn golden. Allow to cool and set aside.

For the Dressing
1/4 cup rice vinegar
1/4 pear nectar
2 tablespoons sugar
2 tablespoons finely chopped shallot
1 teaspoon Dijon mustard
2/3 cup vegetable or canola oil
Salt and pepper

1. In a mixing bowl, whisk together all the ingredients, until emulsified. Season with salt or pepper if needed. The dressing will keep refrigerated for up to 5 days.

To Assemble
One head butter lettuce, washed, spun dry and separated into leaves
4 red radishes, scrubbed, and thinly sliced
Roasted Warren Pears (see preceding recipe)
1/2 cup crumble blue cheese
1/2 cup toasted walnuts or pecans
Pear Vinaigrette (see preceding recipe)

1. Arrange lettuce leaves on salad plates.
2. Top with some of the blue cheese and walnuts, then drizzle with the dressing.

Crab Imperial Stuffed Delicata Squash
Serves 4
A nice side dish to try this fall, you can substitute chicken for the crab if you would like; the sweetness of the squash is a great balance for the savory filling. For a meatless filling, substitute cooked rice, or farro for the crab.

One Delicata Squash, halved lengthwise, and seeded
1/4 cup extra virgin olive oil
Salt and pepper
3 tablespoons unsalted butter
1/4 cup finely chopped shallot
2 ribs celery, finely chopped
2 teaspoons Old Bay Seasoning
8 ounces lump crabmeat
1/2 to 3/4 cup mayonnaise
1 tablespoon Worcestershire sauce
1/2 teaspoon Tabasco
2 cups crushed Ritz crackers or saltines

1. Preheat the oven to 400 degrees, and line a baking sheet with silicone, aluminum foil, or parchment.
2. Rub the inside of the squash with some of the olive oil, and sprinkle liberally with salt and pepper.
3. Roast for 30 minutes, or until the squash is tender when pierced with the tip of a paring knife. Turn the squash over and allow to cool a bit.
4. While the squash is roasting, melt the butter in a large skillet, and saute the shallot, celery, and Old Bay for 3 to 4 minutes, until the celery begins to soften.
5. Transfer to a bowl, and allow to cool. Add the crab, mayonnaise, Worcestershire, Tabasco and cracker crumbs, stirring to blend. Taste for seasoning and adjust.
6. Mound the filling into the squash halves, and bake at 350 degrees until the filling begins to turn golden brown, about 20 minutes. Allow the squash to rest for 5 minutes, and cut each half in half, giving you 4 pieces to serve.

Red and Sweet Potato Gratin
Serves 6 to 8
The balance of the sweet and ruby crescent potatoes makes a lovely gratin to serve with roasted poultry, seafood, or meats.

1 Japanese sweet potato, scrubbed, and sliced into 1/2-inch slices
1 pound Ruby Crescent potatoes, scrubbed and cut into 1/2-inch slices
1 1/2 cups whole milk
1 cup heavy cream
1 clove garlic, minced
2 shallots, finely chopped
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 9-inch baking dish with non-stick cooking spray.
2. In a large skillet, heat the potatoes, milk, cream, garlic, shallots, 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)

Loaded Roasted Cauliflower Soup
Serves 6

1/3 cup extra virgin olive oil
1/2 cup shallots finely chopped
1 cauliflower, cored, and cut into florets (make sure they are the same size, to cook evenly—we’ll be pureeing the soup, so it doesn’t matter what they look like as long as they are uniform in size)
Salt and pepper
2 tablespoons unsalted butter
2 garlic cloves, minced
2 teaspoons fresh thyme, minced
6 cups chicken or vegetable broth
1 cup finely shredded sharp white cheddar cheese (plus more for garnish)
1 cup finely shredded mild orange cheddar (plus more for garnish)
Few drops of Tabasco
6 strips bacon, cooked crisp and crumbled
1/2 cup sour cream, for garnish (optional)
1/4 cup finely chopped chives, for garnish (optional)

1. Preheat the oven to 400 degrees, and line baking sheet with silicone, parchment or aluminum foil.
2. Arrange the cauliflower and shallot on the baking sheet, and toss with the oil, salt and pepper. Roast for 15 to 20 minutes, until the cauliflower begins to color and is crisp/tender.
3. Set aside.
4. In a large Dutch oven, heat the butter, and saute the garlic and thyme for 1 minute. Add the cauliflower mixture from the baking sheet, and stir to blend.
5. Add the broth, and bring to a boil. Cook the mixture for 10 minutes. The cauliflower should be falling apart. Using an immersion blender, puree the soup. Remove the soup from the heat, and add the cheeses and Tabasco, stirring to melt the cheeses.
6. Taste for seasoning and add salt if needed.
7. Serve the soup garnished with additional cheese, crumbled bacon, sour cream and chives.

Farmers’ Choice:

Chicken Tortellini Salad with Red Grapes
Serves 8 to 10

1 cup snow peas, strings removed
Three 10-ounce packages fresh cheese tortellini, cooked for 3 minutes in boiling salted water and drained thoroughly
2 tablespoons olive oil
3 cups bite-size pieces of cooked chicken
6 scallions (white and tender green parts), thinly sliced
1 cup chopped celery
1 European cucumber, cut into 1/2-inch dice
2 cups seedless red grapes
1/2 cup golden raisins, chopped
Two 6-ounce jar marinated artichokes, drained, reserving the marinade, and chopped
1 1/2 cups mayonnaise
1/2 cup freshly grated Parmesan cheese
1/4 cup fresh lemon juice

1. Microwave the snow peas on High or plunge into boiling water for 1 minute. Shock in ice water, pat dry, and cut in half on the diagonal.
2. Cool the pasta.
3. Add the chicken, scallions, snow peas, celery, cucumber, grapes, raisins, and artichokes to the pasta and toss to blend.
4. In a medium-size bowl, whisk together the mayonnaise, Parmesan, lemon juice, and 1/4 to 1/2 cup of the reserved artichoke marinade, to your taste, until blended. Pour some of the dressing over the salad and stir to blend.
Do-Ahead: At this point, you can cover and refrigerate for up to 2 days. Remove from the refrigerator 30 minutes before serving.)
5. Just before serving, toss the remaining dressing with the salad and serve over the spinach salad.

Chocolate Almond Biscotti
Makes about 40

2 Cups all-purpose flour
½ cup Dutch processed cocoa powder
1 Tablespoon instant espresso powder
½ teaspoon baking powder
¾ teaspoon salt
½ cup butter, salted, room temperature
½ cup sugar
½ cup dark brown sugar, packed
2 eggs
1 teaspoon vanilla
1 cup chopped dry roasted salted almonds
1 cup milk chocolate chips

1. Preheat oven to 350 degrees. Line the baking sheet with parchment or silicon pan liner.
Stir together flour, cocoa powder, espresso powder, baking powder and salt.
2. In a large mixing bowl, beat butter and sugar until light and fluffy.
3. Scrape down bowl; add eggs, one at a time. Add vanilla and beat until light and fluffy again, approx. 2 minutes. Scrape down bowl.
4. Add flour mixture slowly, mixing till combined.
5. Add chopped nuts and chocolate chips. Mix until just combined.
6. Divide dough in half and roll each piece into a 12-inch cylinder. Pat down cylinder to 1 inch thick and 2 inches wide.
7. Bake for 30 minutes.
8. Remove baking sheet from oven and let cool at least 15 minutes. You can let them cool for hours at this point if you run out of time and continue later, or you can freeze the cooled logs for a later date.
9. With a long serrated knife, cut each log into ¾ slices. Stand slices onto prepared baking pan, 1 inch apart. Cookies can lie down flat onto the baking sheet, but I feel you get a nicer bake upright.
10. Bake 15 to 20 minutes more. Cookies should not be soft.


Persimmon Muffins
Makes about 24

2 teaspoons baking soda
1 cup persimmon pulp
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
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