In Season

FMB8-13-15

Farmers’ Market Box 8-13-15

Reed AvocadoKoral’s Tropical Fruit Farm
BlackberriesStehly Family Farms
Cauliflower – Life’s A Choke Farm
Celery – Rutiz Family Farm
Rainbow ChardBe Wise Ranch
Bi-Color CornBlack Sheep Produce
CucumbersBlack Sheep Produce
CilantroBe Wise Ranch
Meyer LemonsRancho Del Sol
Tequila Chile PeppersTutti Frutti Farms
Red Pear Tomatoes – Point Loma Farm

Organic Juicing Bag:

Carrots – Cal Organics
CucumbersJF Organics
Princess Grapes – Ken’s Top Notch Produce
Hydroponic Basil – Sundial Farm
Red Hydroponic Romaine – Sundial Farm

Farmer’s Choice:

Honeyloupe, Rocky Sweet or Ananas Melon – Munak Ranch
Passion FruitKoral’s Tropical Fruit Farm
Hosui PearsPenryn Orchard

Feature:
Watermelon Wonder
Sugar Baby WatermelonsBlack Sheep Produce

Catalina Offshore catch of the week: Halibut


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!

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

Juice Recipes

Sweet Refresher
1 Cucumber
3 Carrots
3 Leaves Basil

When in Romaine
1 Head Romaine
20 Grapes
1 Carrot
1/2 Cucumber

Through the Grapevine
40 Grapes
5 Leaves Basil
1 Cucumber

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

Celery, Pecorino and Walnut Salad
Serves 4
This salad will rely on the quality of the olive oil and the saltiness of the cheese. Use an imported Italian cheese if possible. Specialty Produce now carries Cali-Virgin olive oil—it’s terrific.

1 large head of celery
1 cup pecorino cheese, cut into 1/2-inch chunks (see note)
1 cup toasted walnuts
1/2 to 3/4 cup good quality olive oil
Salt and pepper to taste

1.Remove any outer stalks of celery that are damaged, or very tough. Remove any tough strings for the celery stalks, and discard.
2.Chop the celery into 1/2-inch slices, including the leaves, and put into a mixing bowl.
3.Add the cheese and walnuts, and toss with the olive oil. Depending on how much celery you have, you may need up to a cup of oil. Season the salad with salt and pepper and serve.
Note about the cheese: If you can’t find a good pecorino cheese, I would recommend Parmigiano Reggiano or Asiago as a substitute.

Cucumber, Feta and Mint Salad
Serves 4

1 cucumber, peeled, seeded and cut into a fine dice
1/2 cup feta cheese, crumbled
2 tablespoons fresh mint, finely chopped
2 tablespoons fresh dill, finely chopped
1/4 cup extra virgin olive oil
2 to 3 tablespoons fresh lemon juice
Salt and pepper

1.In a large bowl, combine the cucumber, feta, mint and dill.
2.Add the oil, and lemon juice, and toss. Season with salt and pepper.
3.This salad is delicious with burgers, or grilled seafood.

Black Bean Avocado Salad
Serves 6

Two 15-ounce cans black beans, drained and rinsed
1 cup peeled and chopped jicama
1/4 cup finely chopped scallions (white and tender green parts)
1 1/2 cups fresh corn kernels cut from the cob
1/2 cup seeded and finely chopped Tequila pepper
1 cup pear tomatoes, cut in quarters
1 ripe avocado, finely chopped
2 cloves garlic, minced
2 tablespoons chopped fresh cilantro
1/4 cup fresh lime juice
1/2 cup vegetable oil
1 teaspoon hot sauce
1 1/2 teaspoons salt
1/2 teaspoon freshly ground black pepper

1.In a large bowl, combine the black beans, jicama, scallions, corn, pepper, tomatoes, avocado, garlic, and cilantro.
2.In a small bowl, whisk together the lime juice, oil, hot sauce, salt, and pepper. Pour over the vegetables and toss until blended.
Do-Ahead: At this point, cover and refrigerate for at least 2 hours to let the flavors develop or overnight. Serve the salad cold.

Roasted Cauliflower Parmigiano
Serves 6

1 head cauliflower
1/2 cup olive oil
1 1/2 teaspoons salt
1/2 teaspoon freshly ground black pepper
1 1/2 cups fine dry breadcrumbs or panko
3/4 cup freshly grated Parmesan cheese
1 1/2 teaspoons dried oregano

1.Preheat the oven to 400 F. and line a baking sheet with a silicone liner or aluminum foil, or parchment paper.
2.Trim the cauliflower and cut into 1-inch florets. Try to keep them about the same size so they will cook evenly. Put the cauliflower in a large bowl and toss with 6 tablespoons of the oil, the salt, and pepper.
3.In another large bowl, combine the breadcrumbs, cheese, and oregano, stirring until blended. Toss the florets into the crumbs, a few at a time, stirring to coat evenly.
4.Transfer to the prepared baking sheet and drizzle with the remaining 2 tablespoons of olive oil.
5.Bake the cauliflower until tender when pierced with the tip of a knife, 20 to 30 minutes. Remove from the oven, transfer to a serving bowl, and serve warm or at room temperature.

Grilled Margarita Chicken with Corn, Pepper and Cotija Cheese Sauce
Serves 6

For the Chicken:
1/4 cup olive oil
1/2 cup orange 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
8 skinless, boneless chicken breast halves, tenders removed (use for another purpose)
2 limes, thinly sliced, for garnish
1 or 2 oranges, thinly sliced and any seeds removed, for garnish

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.
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 or a silicone liner until cooked through and golden brown, about 3 minutes per side.
4.Allow the chicken to rest for 4 to 5 minutes, then cut into strips, and cover with the warm salsa. Garnish with cilantro, lime and orange slices.

This sweet and spicy “salsa” should be served warm, and is delicious over grilled meats, or seafood.

For the Salsa:
2 tablespoons extra virgin olive oil
2 garlic cloves, minced
1 Tequila pepper, cored, seeded and cut into fine dice
3 ears corn, cut from the cob
1/2 cup pear tomatoes cut into quarters
Salt and pepper
Few drops hot sauce
1/4 cup finely chopped cilantro
1/2 cup crumbled cotija cheese

1.In a skillet, heat the oil, and saute the garlic and pepper, until the pepper begins to soften. Add the corn and tomatoes; toss together, until the corn and tomatoes begin to release some juice. Season with salt, pepper, and a few drops of hot sauce.
2.When ready to serve, heat the corn mixture, fold in the cheese and cilantro and serve over the chicken.

Sweet Corn Fritters with Avocado Cilantro Crème
Makes about 12

For the Fritters:
1 cup flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 cup milk
1 egg
2 teaspoons lemon juice
2 cups fresh corn kernels 1/2 cup scallions, minced
1 garlic clove, minced
1/3 cup cilantro, roughly chopped
1/3 cup shredded mild cheddar cheese
Vegetable oil for frying

1.Stir together flour, baking powder and salt.
2.In a separate bowl, whisk together milk, egg, and lemon juice.
3.Mix the wet ingredients into the dry, and then fold the corn, scallions, cilantro, garlic, and cheddar cheese in until just combined.
4.Heat a large skillet, and add enough oil to coat the bottom of the pan.
5.Once the oil is hot, spoon large mounds of batter into the pan, flattening them slightly.
6.Cook for about 3 minutes, or until fritters are nicely browned on the underside, then flip.
7.When they are browned on the second side, remove them from the pan and place them on a plate or sheet pan lined with paper towel. Repeat until all the batter has been used up, adding more oil to the pan if needed. Serve warm with avocado cilantro crème.

For the Crème
1 cup Greek yogurt
1/2 cup mayonnaise
1 tablespoon lemon juice
1 avocado, peeled and pitted
1/4 cup packed cilantro
1 garlic clove
Hot sauce
1.In a blender, or food processor, process the yogurt, mayonnaise, lemon juice, avocado, cilantro and garlic.
2.Taste for seasoning and add hot sauce to taste. Serve with the corn fritters.

Farro Salad with Swiss Chard
Serves 6
If you haven’t tried farro, an ancient Roman grain, Specialty Produce sells it in home-size packages. Try some; it’s packed with protein, vitamins, and minerals. This salad is a terrific take along to a picnic or barbecue. This salad can also be made with cooked wheat berries, barley or wild rice.

2 tablespoons extra virgin olive oil
One 1/2-inch piece pancetta, cut into small dice
3 garlic cloves, minced
1 bunch Rainbow chard, tough stalks removed, and cut into 1/2-inch ribbons
Salt and pepper
4 cups cooked farro (cook 2 cups of pearlized farro in boiling salted water for 15 minutes—then cool)
1/4 cup finely chopped red onion
1 cup pear tomatoes cut into quarters
1 cup golden raisins
1/2 cup extra virgin olive oil
1/4 cup aged balsamic vinegar
Salt and pepper

1.In a skillet, heat the oil, and saute the pancetta until it is crispy.
2.Add the garlic, and saute for 2 minutes.
3.Add the chard, and saute until the chard is just wilted.
4.Season with salt and pepper, and turn into a mixing bowl to cool.
5.Add the farro, onion, tomatoes, and raisins.
6.In a small bowl, whisk together the oil and balsamic vinegar.
7.Add to the farro mixture, and toss to coat. Season with salt and pepper, and serve.
8.The salad will keep covered in the refrigerator for up to 24 hours.

Lemon Panna Cotta with Blackberry Sauce
Serves 6 to 8

2 tablespoons cold water
2 teaspoons unflavored gelatin
3 cups heavy cream
½ cup sugar plus more to taste
Pinch salt
Grated zest of 1 Meyer lemon
1 cup sour cream

1.Sprinkle the gelatin over the cold water in a small cup, let stand for 5 minutes.
2.In a 3-quart saucier, warm the cream, sugar, salt and zest over medium high heat until the sugar is dissolves. DO NOT LET IT BOIL.
3.Stir in the gelatin, take the pan off the heat, and cool about 5 minutes. In a mixing bowl, whisk the sour cream, and add the warm cream a bit at a time, until it is smooth.
4.Taste for sweetness, it may need another teaspoon or two of sugar. Transfer eight 4-ounce ramekins, filling them to the rim. Cover and chill for 4 to 72 hours.

For the Blackberry Sauce
1 basket blackberries, washed
1/4 to 1/3 cup sugar
Juice of 1 Meyer lemon
1.Combine the ingredients in a saucepan, and bring to a boil. Simmer for 10 minutes, stirring occasionally, until the sauce is thickened. Cool the sauce, cover and refrigerated for up to 1 week. Serve the sauce over the panna cotta.

Farmers’ Choice:

Asian Pear Slaw
Serves 4

2 Asian pears, peeled, cored, and cut into matchsticks
1/4 cup finely chopped red onion
1/4 cup finely chopped cilantro
1/3 cup vegetable oil
2 to 3 tablespoons rice vinegar
1 teaspoon toasted sesame oil
2 drops hot sauce
1 tablespoons sesame seeds

1.In a salad bowl, combine the pears, onion and cilantro.
2.In a small bowl, whisk together the oil, vinegar, oil, and hot sauce.
3.Pour over the pears in the bowl, and toss to coat. Serve garnished with toasted sesame seeds.

Passion Fruit Pound Cake
Makes one 9-inch loaf

3/4 cup of unsalted butter, softened
1 1/2 cups of whole milk ricotta cheese
1 1/2 cups sugar
1 Tablespoon grated lemon zest
3 large eggs
1 tablespoon vanilla paste or extract
2 cups of cake flour
2 1/2 teaspoons of baking powder
1 teaspoon salt

1.Preheat the oven to 350 degrees, and coat the inside of a 9-inch loaf pan with non-stick cooking spray.
2.In the bowl of an electric mixer, cream the butter, ricotta, sugar, and lemon zest, until smooth.
3.Add the eggs one at a time, and stir in the vanilla paste or extract. Add the flour, baking powder and salt, and beat until the mixture is smooth.
4.Transfer the batter to the prepared pan, and bake for 40 to 50 minutes, until a cake tester inserted into the middle comes out clean. Remove the pan from the oven, and set a timer for 10 minutes. At the end of the
5.10 minutes, remove the cake from the pan to a wire rack to cool completely.
6.When the cake has cooked completely, make the frosting.

For the Frosting:
3 ounces cream cheese, softened
1/4 cup unsalted butter, softened
2 cups confectioner’s sugar
1/4 cup passionfruit pulp, seeds removed

1.In the bowl of an electric mixer, cream together the cream cheese, and butter.
2.Add the sugar and beat on high speed.
3.Add the passion fruit pulp and beat again till well combined.
4.Spread over the cake, when the cake is cooled.

Honeydew Lemonade
Serves 8

Grated zest of 1 lemon
1/2 cup fresh lemon juice
2/3 cup granulated sugar
6 cups honeydew, peeled, seeded and cut into small pieces
2 cups plain or sparkling water
Thin lemon slices and fresh mint sprigs for garnish

1.Combine the zest, lemon juice, and sugar in a small saucepan and bring to a boil. Simmer until the sugar dissolves, about 5 minutes. Strain and cool.
2.Purée the melon in a blender.
3.In a pitcher, combine the melon juice and the cooled syrup and mix well. Chill.
4.Just before serving, add the water and serve over ice, garnished with the lemon slices and

Feature:

Watermelini
Serves 6
A riff on the Bellini, using watermelon puree rather than the traditional peach juice. It’s a refreshing drink for hot nights.

4 cups peeled, seeded watermelon cut into chunks
1 bottle Prosecco

1.In a blender, puree the watermelon.
2.In a wine glass, pour in some of the watermelon puree. Top with prosecco and serve.

Watermelon Sorbet
Serves 6

3 cups water
1 cup sugar
4 cups peeled, seeded, chopped watermelon
1/4 cup lime juice

1.Bring 3 cups water and sugar just to a boil in a medium saucepan over high heat, stirring until sugar dissolves. Remove from heat. Cool.
2.Process sugar syrup and watermelon, in batches, in a blender until smooth. Stir in lime juice. Cover and chill 2 hours.
3.Pour mixture into the freezer container of a 1-gallon ice-cream maker, and freeze according to manufacturer’s instructions.

@Diane Phillips www.dianephillips.com www.cucinadivina.blogspot.com
Follow me on Facebook (professional page) Twitter, and Pinterest
I’ll be traveling to the East Coast in the next month, then on to Italy, so follow me as I explore.

Post your photos on Instagram with the hashtag #specialtyproduceFMB or share them with the FMB community on our facebook page http://facebook.com/specialtyproduce!

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

FMB 8-6-15

Farmers’ Market Box 8-6-15

CarrotsBe Wise Ranch
CeleryBlack Sheep Produce
Sonoran GarlicMilliken Family Farm
Italian ParsleyBe Wise Ranch
Hydroponic Butter LettuceGo Green Agriculture
Walla Walla OnionsMilliken Family Farm
Valencia OrangesPolito Family Farm
Passion FruitKoral’s Tropical Fruit Farm
Purple PotatoesWeiser Family Farm
Flavor Grenade Pluots OR Dapple Dandy Pluots – Ken’s Top Notch Produce
Yellow Crookneck SquashTutti Frutti Farms
Onions Mix Sprouts – Sun Grown Farms

Organic Juicing Bag:

Baby CarrotsMcGrath Family Farm
Star Ruby Grapefruit – Golden Door Farms
Green Kale – Foxy Organics
LimesKoral’s Tropical Fruit Farm
Fantasia NectarinesFrog Hollow Orchard

Farmer’s Choice:

Dried Yellow Peaches – Burkart Farms
Mini WatermelonBlack Sheep Produce

Catalina Offshore catch of the week: Check back Thursday morning!


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!

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

Juice Recipes

The Grapeful Carrots
2 Grapefruits
1 Nectarine
4 Carrots

Sweet Nectar
1/2 Grapefruit
Handful of Kale
1 Nectarine
3 Carrots
1/3 Lime

Oh Kale Yeah!
6 Carrots
1 Lime
Handful of Kale

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

Roasted Purple Potatoes with Parsley Pesto
Serves 4

For the Potatoes:
1 pound purple potatoes, scrubbed, and quartered
1/4 cup extra virgin olive oil
2 teaspoons salt
1 teaspoon freshly ground black pepper

1. Line a baking sheet with aluminum foil, parchment or silicone, and preheat the oven to 400 degrees.
2. Arrange the potatoes on the baking sheet, pour the oil over the potatoes, and sprinkle with the salt and pepper. Using your hands, coat the potatoes with the oil and seasonings. Bake for 20 to 25 minutes, until the potatoes are tender.
3. Transfer the potatoes to a serving bowl, and spoon the pesto over the potatoes. Serve warm.

Italian Parsley Pesto:
Makes about 1 1/2 to 2 cups
1 cup packed Italian parsley leaves, washed and spun dry
1 cup walnuts
2 garlic cloves
1 to 2 cups grated Parmigiano Reggiano cheese
2 tablespoons 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 parsley, walnuts, garlic, cheese, and capers.
2. Pulse on and off to break up the nuts and garlic, and to chop the parsley.
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.
Cook’s Note: This pesto can be used for pasta, as well as a drizzle over grilled meats, poultry or seafood. If you wish to drizzle it, whisk a bit more oil into the pesto so that it is pour-able.

Yellow Squash and Rice Casserole
Serves 6 to 8
A great take along to a BBQ; this is a terrific dish to serve with any grilled meat, fish or poultry.

2 tablespoons extra virgin olive oil
1 garlic clove, minced
1/2 cup finely chopped onion
3 crook neck squash, scrubbed, and grated
3 tablespoons all-purpose flour
1 cup chicken or vegetable broth
1 1/2 cups heavy cream
3/4 cup long-grain rice
3/4 cup freshly grated Parmesan cheese

1. Preheat the oven to 400°F. Coat a 13 x 9-inch baking dish with nonstick cooking spray.
2. In a large skillet over medium heat, melt the butter, then add the onion, garlic, and cook, stirring, until softened, 2 to 3 minutes. Add the squash, and cook until it is no longer giving off moisture, 4 to 6 minutes. Season with the salt, pepper, and Tabasco.
3. Sprinkle with the flour and cook, stirring, for 2 minutes.
4. Gradually stir in the broth and heavy cream, stirring until the mixture is smooth and comes to a boil.
5. Stir the rice into the zucchini mixture, pour into the prepared dish, and sprinkle with the cheese.
6. Bake until the rice is tender and the cheese is golden, 20 to 25 minutes. Let rest for 5 to 10 minutes before serving.
Cook’s note: Any leftovers reheat well, or you can make them into pancakes and saute them the next day.

Summer Squash Soup
Serves 4 to 6

2 tablespoons extra virgin olive oil
2 tablespoons unsalted butter
1 garlic clove, minced
1/2 cup finely chopped onion
2 ribs celery, finely chopped
2 medium carrots, finely chopped
3 crook neck squash, scrubbed, and cut into fine dice
3 tablespoons all-purpose flour
3 cups chicken or vegetable broth
1/2 cup milk or heavy cream (if you prefer to leave out the milk or cream, no need to add anything else)
1 tablespoon finely chopped Italian parsley
Salt and Tabasco

1. In a 4-quart Dutch oven, heat the oil and butter, and saute the garlic, onion, celery, carrots and squash until the vegetables begin to soften, about 5 minutes.
2. Sprinkle with the flour, and cook the flour for 2 to 3 minutes.
3. Gradually add the broth and bring to a boil. Using an immersion blender, puree the soup.
4. Add the milk or cream, and parsley. Taste and correct the seasoning using salt and Tabasco.
Cook’s Note: This soup is lovely garnished with a bit of crumbled goat cheese, or crispy bacon.

Crudités with House Ranch Dressing
Makes 2 cups
This is a terrific dip for vegetables, dressing for salads or to serve atop baked potatoes.

1 cup mayonnaise
1/2 cup Greek yogurt
1 cup buttermilk or substitute 1 cup whole milk mixed with 2 tablespoons fresh lemon juice
2 garlic cloves, minced
1 teaspoon finely chopped chives
1 tablespoon finely chopped parsley
1/2 teaspoon salt
1/2 teaspoon dried tarragon
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
Grated zest of 1 lemon
1/2 teaspoon lemon pepper seasoning

1. In a medium-size bowl, whisk together the ingredients until blended.
2. Do-Ahead: At this point, you can cover and refrigerate for up to 2 weeks. Shake well or whisk before using.

Grilled Salmon and Lettuce Wraps
Serves 4
I like to serve this with lettuce, oranges, onion and sprouts out for people to build their own, but you can make these up in the kitchen and then serve them.

1 cup soy sauce
1 cup water
1/2 cup Mirin rice wine
2 tablespoons sugar
1 garlic clove, minced
1 teaspoon minced fresh ginger
1 cup packed Italian parsley, finely chopped
2 teaspoons fresh orange juice
2 teaspoon Sriracha
1 1/2-pounds salmon fillet
1 head butter lettuce, washed and spun dry
2 Valencia oranges, peel and pith removed, and cut into segments
Thinly sliced Walla Walla onion
Alfalfa or onion sprouts, washed and spun dry

1. In a mixing bowl, whisk together the soy, water, rice wine, sugar, garlic, ginger, parsley, orange juice and Sriracha.
2. Put the salmon into a 1-gallon zip lock bag, and pour the marinade over the salmon. Seal the bag, and refrigerate for at least 4 hours, and up to 12 hours.
3. Remove the salmon from the marinade, and preheat the oven to 400 degrees.
4. Pour the marinade into a saucepan and bring to a boil. Simmer for 10 to 15 minutes, until syrupy.
5. Put the salmon into a 13-by-9-inch baking dish, and roast for 10 minutes per inch of thickness.
6. Remove from the oven and allow to rest for 10 minutes.
7. Cut the salmon into strips, and lay a strip of salmon into a leaf of lettuce, top with some of the orange, sliced onion, and sprouts. Drizzle with a bit of the warm marinade and serve.

Flavor Grenade Pluot Cake

¾ cup sugar
½ cup unsalted butter
2 eggs
1 cup unbleached flour, sifted
1 teaspoon baking powder
Pinch salt, optional
3 flavor grenade pluots, pitted and cut into halves
3 tablespoons sugar
1 tablespoon fresh orange juice
1 teaspoon cinnamon, or to taste

1. Preheat oven to 350 degrees and coat a 9-inch spring form pan with non-stick cooking spray.
2. Cream the sugar and butter in a bowl.
3. Add the eggs, one at a time.
4. Add the flour, baking powder, and salt, beat well.
5. Spoon the batter into an 8-, 9- or 10-inch spring form.
6. Place the pluots skin side up, on top of the batter.
7. Sprinkle lightly with sugar and orange juice, depending on the sweetness of the fruit. Sprinkle with about a teaspoon of cinnamon, to taste.
8. Bake about an hour.
9. Remove from the oven and cool. Serve the cake warm, or at room temperature. Refrigerate any leftover cake for up to 3 days. Re-warm in the microwave.

Pappardelle Bolognese
Serves 8 to 10
This classic sauce is delicious served with pasta, but also can be made and frozen for future use, or use it to make a classic lasagna Bolognese.

2 tablespoons extra virgin olive oil
½ cup pancetta, diced small
¼ cup unsalted butter, softened
1 cup finely chopped onion
¼ cup finely chopped carrot
¼ cup finely chopped celery
3 sage leaves, finely chopped
½ cup Italian parsley, roughly chopped
⅛ teaspoon freshly grated nutmeg
1 teaspoon salt
½ teaspoon freshly ground black pepper
4 garlic cloves, minced
1½ pounds ground veal (or ¾ pound lean ground pork and ¾ pound ground veal)
½ cup white wine
½ cup heavy cream
1 cup beef stock
4 cups tomato puree
1 pound pappardelle, cooked for 3 minutes, short of al dente
1½ cups freshly grated Parmigiano-Reggiano cheese
1 pound pappardelle cooked 3 minutes short of al dente

1. In a large skillet, heat the oil over medium high heat, and cook the pancetta until it has rendered its fat.
2. Add the butter to the pan, and sauté the onion, carrot, celery, sage, parsley, nutmeg, salt, pepper, and garlic, until the vegetables soften, about 5 minutes.
3. Add the veal, and cook until the meat is no longer pink.
4. Turn up the heat, and add the wine, boiling to evaporate and concentrate the flavor.
5. Add the cream, and boil for 2 to 3 minutes, to thicken.
6. Add the stock and tomatoes, and cook, uncovered for 30 to 45 minutes, stirring occasionally, until the sauce is thickened.

Lemon Passionfruit Pudding Cake
Serves 6

1/3 cup unsalted butter, softened
3/4 cup sugar
2 eggs, separated
Grated zest of 1 lemon
1/4 cup fresh lemon juice
2 tablespoons passionfruit pulp
1 cup milk
1/4 cup all-purpose flour
Confectioner’s sugar and unsweetened whipped cream, to serve

1. Preheat oven to 375 degrees. Coat the inside of a 6 cup baking dish with non-stick cooking spray. . Using an electric mixer, cream butter and sugar in a bowl until light and fluffy.
2. Add egg yolks, 1 at a time, beating well after each addition.
3. Stir in lemon rind, 1/4 cup lemon juice, passionfruit and milk.
4. Sift flour over mixture and stir until combined.
5. Using the whip attachment, beat the egg whites in a bowl until soft peaks form. Fold into passionfruit mixture until just combined.
6. Pour batter into baking dish. Place dish in a baking pan.
7. Bake, uncovered, for 35 to 45 minutes or until pudding is just firm on top and light golden
8. Remove dish from baking pan and stand for 5 minutes.
9. Dust pudding with confectioner’s sugar and serve with unsweetened whipped cream.

Farmers’ Choice:

Watermelon and Feta Salad
Serves 6

One mini watermelon, rind removed, and sliced 1/2-inch thick
1 1/2 cups crumbled feta cheese
1/4 cup finely chopped Italian parsley
2 thin slices of onion, separated
1/3 cup extra virgin olive oil

1. Arrange the watermelon on a serving platter.
2. Strew the feta, parsley and onion over the watermelon.
3. Drizzle with olive oil and serve.

Watermelon Aqua Fresca
Serves 4
With the heat wave coming, try this delicious refresher to cool off.

4 cups coarsely chopped seedless watermelon flesh
Juice of 1 medium fresh lime
1 cup crushed ice or 1-1/4 cups ice cubes
1 Tbs. superfine sugar (or to taste)
Orange slices and mint sprigs for garnish

1. In a blender, combine the watermelon chunks, lime juice, ice and sugar. Puree until smooth.
2. Taste, and adjust using additional lime juice or sugar. Serve in tall glasses garnished with orange slices and mint.

Watermelon Rind Pickles

One watermelon
3 Tbs. sea salt
1 cup freshly squeezed lemon juice
2 cups granulated sugar
2 Tbs. grated fresh ginger
Peel of 1 lemon
2 Tbs. allspice berries
2 Tbs. whole cloves

1. Cut the watermelon pulp from the rind, leaving a thin layer of pink.
2. Using a vegetable peeler, remove the green skin from the rind and discard. Cut enough rind into 1⁄2-inch pieces to make 8 cups.
3. In a large bowl, combine the salt and 4 cups of water. Soak the rind in the brine for 1 hour and drain.
4. In a large pot, combine 1 cup water with the lemon juice, sugar, grated ginger, lemon peel, allspice, and cloves. Add the watermelon rind and bring to a boil over high heat. Reduce the heat to low, cover, and simmer for 50 minutes, or until the rind is translucent.
5. Using a slotted spoon, transfer the rind to a clean jar and cover with the strained pickling liquid. Store the pickles in the refrigerator for up to 6 months.

Watermelon Lemonade

1 2/3 cup fresh lemon juice (about 9 lemons)
1 ½ cups superfine sugar
4 ½ cups water
2 lemons sliced into rounds, seeds removed
2 cups watermelon puree (puree watermelon chunks in a blender or food processor)
Ice cubes

1. In a large pitcher, combine the lemon juice and sugar stirring to dissolve the sugar. Slowly pour in the water, and continue to stir until the mixture is blended. Taste the lemonade for flavor, adding more sugar if needed, or more lemon juice.
2. Do-Ahead: Refrigerate the lemonade for at least 4 hours, up to 5 days or freeze for 6 weeks, defrost before serving. When ready to serve, float the sliced lemons in the lemonade add the watermelon puree, stir, and serve over ice.
3. Lemonade Tip: To avoid watering down the lemonade, make a batch of lemonade ice cubes to toss into the pitcher, otherwise, have an ice bucket filled with cubes for serving.

Just Peachy Oatmeal Cookies
Makes 3 dozen

1/2 cup unsalted butter
1/2 cup granulated sugar
1/2 cup brown sugar, light or dark
1 egg
1 teaspoon vanilla
1/2 teaspoon cinnamon
1/8 teaspoon ground nutmeg
1/4 teaspoon salt
1 teaspoon baking powder
1/2 teaspoon baking soda
1 1/4 cups All-Purpose Flour
1 1/2 cups rolled oats
1/2 cup dried cranberries
1 1/2 cups chopped dried peaches
3/4 cup chopped nuts—walnuts or pecans

1. In a large mixing bowl, cream together the butter or margarine and the sugars.
2. Add the egg and vanilla, and beat until smooth.
3. Stir in the remaining ingredients, mixing until everything is well combined.
4. Using a cookie scoop, drop the dough onto parchment-lined baking sheets, leaving about 1 1/2 inches between each ball of dough.
5. Bake the cookies in a preheated 350°F oven for 12 to 15 minutes, or until they’re golden brown. Remove them from the oven, and cool on a wire rack.
6. Store them airtight for up to 1 week, or freeze for 6 weeks. These make awesome ice cream sandwich cookies.

@Diane Phillips www.dianephillips.com Blog: www.cucinadivina.blogspot.com
Follow me on Facebook (professional)

Post your photos on Instagram with the hashtag #specialtyproduceFMB or share them with the FMB community on our facebook page http://facebook.com/specialtyproduce!

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

Related Posts with Thumbnails