In Season

FMB111215

Farmers’ Market Box 11-12-15

Granny Smith ApplesFair Hill Apple Farm
Cauliflower – Life’s a Choke Farm
FennelBlack Sheep Produce
LeeksRutiz Family Farms
Lemongrass Kong Thao Farm
Romaine Lettuce – Coastal Farms
Teen ParsnipsWeiser Family Farm
Hyakume PersimmonsPenryn Orchard
Japanese Sweet Potato Kong Thao Farm
Japanese Purple Sweet Potato Kong Thao Farm
O’Henry Sweet Potato Kong Thao Farm
Garnet Yam Kong Thao Farm
Red RadishBlack Sheep Produce
Onion Alfalfa Sprouts – Sun Grown

Organic Juicing Bag:

Baby CarrotsJF Organics
CucumbersTutti Frutti Farms
Black KaleJF Organics
Meyer LemonsRancho Del Sol
Shinko Asian PearsKen’s Top Notch Produce

Farmer’s Choice:

CherimoyaKoral’s Tropical Fruit Farm
Longan – 3 Nuts
Whole Walnuts – Terry Ranch

Feature: Tangerine Throwdown!
Satsuma Tangerines – Regier Family Farms

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

Spa Water
1 Cucumber
3 leaves of Kale
¼ Meyer Lemon

Kale Yeah
½ bunch of Baby Carrots
2 Asian Pears
3 leaves of Kale

Hardly Carrot All
½ Meyer Lemon
½ bunch of Baby Carrots
1 Cucumber
1 Asian Pear

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

Lemon Grass Syrup
Makes 2 cups
Use this syrup to flavor drinks like tea, sparkling water or cocktails. Add herbs like mint or basil to the syrup while steeping for a great flavor.

2 cups water
1 cup sugar
1 lemon grass, tough outer leaves removed, smashed and cut into 1-inch pieces

1. Combine the ingredients in a saucepan, bring to a boil, and simmer for 5 minutes. Let steep for 1 hour.
2. Strain the syrup into a clean container, cover and store in the refrigerator for up to 1 week, or freeze in ice cube trays for up to 6 months.

Maple Glazed Sweet Potato Medley
Serves 4
Using a 2 step process, roast the potatoes, and then cover with a buttery apple and maple syrup glaze. Each step can be done ahead, and then warmed in the oven before serving.

1/4 cup extra virgin olive oil
4 mixed variety sweet potatoes, peeled, and cut into 1-inch chunks
1 1/2 teaspoons salt
1/4 teaspoon Tabasco or Frank’s Hot Sauce
1/4 cup unsalted butter
1 Granny Smith Apple, peeled, cored, and finely diced
1/4 cup maple syrup
2 teaspoons fresh lemon juice
1/2 teaspoon fleur de sel (finishing salt)

1. Preheat the oven to 400 degrees, and line a baking sheet with aluminum foil, parchment, or silicone baking liner.
2. In a bowl, combine the oil, potatoes, salt and Tabasco (using in place of pepper)
3. Lay the potatoes in one layer on the baking sheet, and roast for 10 minutes, turn, roast another 20 minutes, until tender, and crisp on the outside.
4. While the potatoes are roasting, melt the butter in a skillet, and add the apples, sautéing until they begin to soften, and gain some color. Add the syrup and lemon juice, and cook another 2 minutes, until the apples have absorbed some of the maple syrup.
5. When the potatoes are done, transfer them to a serving dish, and pour the apple mixture over the potatoes, tossing to coat. Serve warm.

Sweet Potato Gratin with Goat Cheese
Serves 6
This is a great side dish to serve with pork or poultry, the creamy goat cheese and sweet potatoes are a match made in culinary heaven.

1 cup milk
1 1/2 cups heavy cream
4 mixed sweet potatoes, peeled, and thinly sliced (use a mandoline)
1 leek finely sliced using the white and tender green parts
Salt
Tabasco (in place of pepper)
2 teaspoons finely chopped thyme
8 ounces crumbled goat cheese
1/2 cup grated Parmigiano Reggiano cheese

1. Preheat the oven to 350 degrees, and coat the inside of a 3-quart gratin dish with non-stick cooking spray.
2. In a large skillet, combine the milk, cream, potatoes, leek, salt, Tabasco and thyme, cooking until the potatoes become slightly tender. Taste the sauce, and correct for salt and Tabasco.
3. Transfer 1/2 of the mixture to the prepared pan, and sprinkle 1/2 of the goat cheese over the potato mixture. Cover with the other half of the potatoes, and sprinkle with the remaining cheeses.
4. Do-Ahead: At this point, you can cool, cover and refrigerate the gratin for up to 2 days. Bring to room temperature before baking.
5. Bake for 30 to 45 minutes, until the casserole is bubbling and cheese is melted and golden brown. Remove from the oven, and allow to rest for 10 minutes before serving.

Creamy Parsnip Soup
Serves 6
Someone once described Parsnips as carrots that someone doused with perfume, and it’s an accurate description, parsnips have an aromatic quality that carrots lack. Try this delicious soup as a first course for Thanksgiving (you can freeze it) Garnish the soup with crispy bacon, crumbled goat cheese, croutons, or crostini.

2 tablespoons unsalted butter
1 leek, thinly sliced, using the white and tender green parts
1 pound parsnips, peeled, and cut into 1/2-inch rounds
1 bay leaf
1 teaspoon finely chopped fresh thyme
3 cups chicken or vegetable broth
1/2 cup heavy cream
Salt and pepper

1. In a Dutch oven, heat the butter, and saute the leek for 2 to 3 minutes, until it becomes softened.
2. Add the parsnips, bay leaf, and thyme, and saute another 2 minutes.
3. Add the broth and simmer for 15 to 20 minutes, until the parsnips are soft.
4. Puree the soup with an immersion blender, or cool and puree in a blender or food processor.
5. Do-Ahead: At this point, you can cool, cover and freeze for up to one month. Reheat the soup, add the cream, and season with salt and pepper before serving.
6. Add back to the Dutch oven, and add the cream. Taste for seasoning, and correct using salt or pepper. Serve the soup warm.

Fennel and Leek Fritters with Buttermilk Ranch Dressing
Makes about 8
These fritters are delicious served with poultry, pork or grilled seafood. They can also be used as a garnish for salads. The two step process is necessary to soften the fennel. Make sure to refrigerate these for at least an hour to let them set up before frying.

2 tablespoons unsalted butter
2 garlic cloves, minced
1 fennel bulb, root and wispy ends removed, and finely chopped
1 leek, finely chopped, using the white and tender green parts
3 cups fresh breadcrumbs (run a stale baguette through a food processor)
1 cup grated Parmigiano Reggiano
2 large eggs, beaten
1/4 teaspoon Tabasco
Oil for frying

1. In a skillet, heat the butter, and saute the garlic, fennel and leek until the fennel begins to soften. Remove from the pan, and transfer to a mixing bowl. Add the breadcrumbs, Parmigiano, eggs, and Tabasco. Using a 2 tablespoon portion scoop, form the fritters into patties, and lay on a baking sheet. Refrigerate for one hour, or up to 8 hours.
2. In a large skillet, pour 1/2-inch of oil into the pan, and heat until it shimmers. Fry the fritters until golden on one side, turn and continue to fry until golden on the other. Remove to paper towels to drain. Serve the fritters warm or at room temperature.

Fresh Buttermilk Ranch Dressing
Makes 2 cups

1/2 cup buttermilk
1/2 cup Greek style yogurt
1 cup mayonnaise
1 garlic clove, minced
1 teaspoon finely chopped fresh thyme
1 teaspoon finely chopped fresh oregano
Grated zest of 1 lemon
1 teaspoon lemon juice
2 teaspoons chopped Italian parsley
2 teaspoons chopped fresh chives
1 1/2 teaspoons chopped fresh basil
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper

1. In a mixing bowl, whisk together the ingredients, taste for seasoning, adjust, cover and refrigerate for at least 4 hours before serving.
2. The dressing with keep refrigerated for 1 week.

Cauliflower Puree
Serves 4 to 6
Try substituting cauliflower for those mashed potatoes you serve. This simple recipe can be made ahead.

1 white cauliflower, cored and cut into florets
1/4 cup unsalted butter
1/2 cup grated Parmigiano Reggiano
1/4 cup sour cream
1/2 cup crumbled goat cheese
Salt and pepper

1. Cook the cauliflower in water to cover for 5 to 7 minutes, until the cauliflower is very tender. While the cauliflower is cooking, rub 1 to 2 tablespoons of butter over bottom and sides of a 9-inch baking dish. Sprinkle 2 to 3 tablespoons over the Parmigiano over the butter, and shake the pan to distribute evenly. Preheat the oven to 350 degrees.
2. Drain the cauliflower thoroughly and mash with the remaining butter, sour cream and goat cheese. Season with salt and pepper, and turn into the prepared baking dish. Sprinkle with the remaining cheese, and bake for 15 to 20 minutes, until bubbling, and the cheese turns golden brown. Serve warm

Baked Cauliflower and Goat Cheese Dip
Serves 6
A version of this dip is served at Sea and Smoke in Del Mar, it’s a terrific starter.

1 head cauliflower, cut into florets
Salt and pepper
2 tablespoons unsalted butter
2 garlic cloves, minced
1 medium shallot, finely chopped
Pinch red pepper flakes
1 tablespoon Dijon mustard
4 ounces cream cheese, softened
8 ounces goat cheese, softened
1/4 cup freshly grated Parmigiano Reggiano cheese
1/4 cup fresh bread crumbs
1 tablespoon extra-virgin olive oil
1 tablespoon finely chopped Italian parsley
Toasted baguette slices or fresh vegetables to dip

1. Preheat the oven to 350 degrees. Coat the inside of a gratin dish with non-stick cooking spray.
2. In a 5-quart saucepan, heat 3 quarts of salted water. Add the cauliflower, and simmer until the cauliflower is crisp/tender, about 6 minutes.
3. Drain thoroughly and season with salt and pepper. Set aside to cool.
4. In a small skillet, melt the butter, and sauté the garlic and shallot for 2 minutes, until fragrant, add the red pepper flakes, and swirl in the pan for 10 seconds. Set aside to cool.
5. Place the cauliflower, garlic butter, Dijon mustard, cream cheese and goat cheese in a food processor, and process on and off until the mixture is smooth, with a few chunks of cauliflower.
6. Taste for seasoning and adjust using salt or pepper.
7. Transfer the mixture to the prepared baking dish.
Do-Ahead: At this point, you can cover and refrigerate the dip for 2 days. Before baking, remove the baking dish from the refrigerator 30 minutes before baking, and proceed as directed.
8. In a small bowl, combine the Parmigiano, breadcrumbs, oil and parsley, and stir until the crumbs are moistened. Sprinkle over top of the cauliflower mixture, and bake for 15 to 20 minutes, until the dip is bubbling and the topping is golden brown. Spread on crackers, baguette slices, or use as a dip for vegetables.

Romaine Salad with Radishes and Persimmon Dressing
Serves 6

One head romaine, washed, spun dry and chopped
1/2 cup thinly sliced red radishes
1 Hyakume Persimmon, peeled, seeded and cut into chunks
1/3 cup rice vinegar
2/3 cup vegetable oil
1 medium shallot, finely chopped
1 teaspoon Dijon mustard
Salt and pepper
1/2 cup onion alfalfa sprouts for garnish

1. In a large mixing bowl, combine the romaine and radish slices.
2. In a blender, combine the persimmon, vinegar and oil, and puree.
3. Pour into a mixing bowl, add the shallot and mustard, and season with salt or pepper.
4. Pour the dressing over the salad, and toss to coat.
5. Plate the salad, and garnish with the sprouts.
Cook’s Note: The dressing makes a great marinade for pork and will keep in the refrigerator for up to 1 week.

Cinnamon Baked Apples
Serves 2

2 Granny Smith apples, cored
1/2 cup cinnamon sugar (1/2 cup sugar mixed with 1 teaspoon ground cinnamon)
1/2 cup apple cider or apple juice
Heavy cream for garnish (optional)

1. Preheat the oven to 350 degrees.
2. Place the apples into a baking dish. Sprinkle the inside cavity of each apples with the cinnamon sugar, and pour the apple cider (or juice) into the dish.
3. Bake the apples for 45 to 50 minutes until they are tender, basting with the cider several times during the baking process.
4. Serve the apples warm with a few spoonfuls of heavy cream poured over each one.

Farmers’ Choice:

Curried Chicken Salad with Longans and Toasted Walnuts
Serves 6

4 cups shredded or diced cooked chicken
1 cup longans, peeled, seeded and cut in half
2 ribs celery, finely diced
2 scallions, finely chopped
1 Gala apple, cored and finely chopped
1/3 cup mayonnaise
1/3 cup sour cream
2 tablespoon chopped Major Grey’s chutney
1 to 1 1/2 teaspoons curry powder, to your taste
1 cup toasted walnuts, chopped

1. In a large bowl, combine the chicken, longans, celery, scallions, and apple.
2. In a small mixing bowl, whisk together the mayonnaise, sour cream, chutney and curry powder.
3. Toss the dressing with the chicken salad, until coated. Serve the salad garnished with the walnuts.

Maple Walnut Muffins
Makes 12

1/2 cup (1 stick) unsalted butter, softened
1 cup sugar
2 large eggs
1/3 cup whole milk
1/4 cup pure maple syrup
1 1/2 cups unbleached all-purpose flour
1 1/2 teaspoons baking powder
1 cup walnuts, toasted and chopped

1. Preheat the oven to 375°F.
2. Line 12 muffin cups with paper liners or coat with nonstick cooking spray.
3. With an electric mixer, beat the butter and sugar together in a large bowl until fluffy.
4. Add the eggs, milk, and maple syrup, beating on low speed to combine.
5. Add the flour and baking powder and blend thoroughly on low speed.
6. Add the walnuts, stirring until well incorporated.
7. Using a portion scoop, scoop 1/4 cup of batter into each muffin cup. Bake until golden and a skewer inserted in the center comes out clean, 20 to 25 minutes. Serve warm.

Cherimoya Pie
Makes one 9-inch pie

One 9-inch graham cracker crust (see following recipe)
1 Cherimoya peeled, seeded and diced
3 eggs, separated
1 cup evaporated milk
1/2 cup granulated sugar
1/2 teaspoon vanilla paste or extract
1/8 teaspoon salt
Sweetened whipped cream

1. Preheat oven to 375 degrees.
2. In blender or food processor, purée cherimoya until smooth.
3. Whisk in egg yolks, milk, sugar, vanilla and salt until blended. Set aside.
4. On high speed of electric mixer, beat egg whites just until soft peaks form. Fold whites into cherimoya mixture until no streaks of white remain (do not stir).
5. Pour filling into crust. Bake 35-40 minutes or until filling is set, and knife inserted halfway between center and edge of filling comes out clean.
6. Cool; refrigerate. Serve wedges topped with sweetened whipped cream.

Graham Cracker Crust
Makes one 9-inch crust

11 graham crackers
¼ cup of confectioners’ sugar
6 tablespoons unsalted butter, melted

1. In a food processor, crush the graham crackers, add the rest of the ingredients, and pulse on and off until the mixture begins to come together.
2. Press into the bottom and sides of a 9-inch baking dish.
3. For this pie, the crust doesn’t need to be pre-baked. (if you do need to pre-bake the crust for another pie, bake at 350 degrees for 12 minutes)

Feature:

Satsuma Ricotta Cheesecake with Chocolate Crumb Crust
Serves 8 to 10

For the Crust
1 1/2 cups finely ground Nabisco Famous Chocolate Wafer cookies (about 25 cookies) (ground in a food processor)
2 Tbs. granulated sugar
1/4 cup unsalted butter, melted

1. Preheat the oven to 350°F. Coat the inside of a 9-1/2-inch fluted tart pan with a removable bottom with nonstick cooking spray.
2. In a medium bowl, mix the cookie crumbs and sugar with a fork until well blended.
3. Drizzle the melted butter over the crumbs and mix with the fork or your fingers until the crumbs are evenly moistened.
4. Put the crumbs in the tart pan, use your hands to spread the crumbs so that they coat the bottom of the pan, and start to climb the sides.
5. Use your fingers to pinch and press some of the crumbs around the inside edge of the pan to cover the sides evenly and create a wall a scant 1/4 inch thick. Redistribute the remaining crumbs evenly over the bottom of the pan and press firmly to make a compact layer.
6. Bake the crust until it smells nutty and fragrant (crusts made with lighter-colored cookies will brown slightly), about 10 min.
7. Set the baked crust on a rack and let cool.
8. Do-Ahead: The crust can be made up to one day ahead of filling, and stored at room temperature, wrapped well in plastic.

For the Filling
15-oz. container (1 1/2 cups) whole-milk ricotta
3 oz. cream cheese, at room temperature
3/4 cup granulated sugar
2 Tbs. unbleached all-purpose flour
1/4 tsp. table salt
3 large egg yolks
1 Tbs. finely grated Satsuma orange zest
2 Tablespoons Satsuma orange juice
1 Chocolate Wafer cookie crust, baked and cooled
Satsuma Syrup, cooled
1. Preheat the oven to 350°F.
2. In a medium bowl, combine the ricotta and cream cheese.
3. Using an electric mixer beat on medium speed until well blended and no lumps remain, about 3 min.
4. Add the sugar, flour, and salt and continue beating until well blended, about 1 min.
5. Add the egg yolks, orange zest, and juice.
6. Beat until just incorporated. Use a rubber spatula to scrape the filling into the crust and spread the filling evenly.
7. Bake the tart until the filling just barely jiggles when the pan is nudged, 30 to 35 minutes.
8. Let cool completely on a rack.
9. Refrigerate the tart in the pan until chilled and firm, 2 to 3 hours. Serve the cheesecake at room temperature drizzled with Satsuma Syrup.

Satsuma Syrup
1 cup Satsuma Juice
1 cup sugar
Grated zest of 1 Satsuma tangerine

1. In a small saucier, combine the ingredients and bring to a boil.
2. Simmer the mixture for 5 to 10 minutes, until it becomes thick and syrupy. Strain out the zest, and cool the syrup.

@Diane Phillips www.dianephillips.com www.cucinadivina.blogspot.com
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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!

FMB11-5-15

Farmers Market Box 11-5-15

Fuji ApplesFair Hill Apple Farm
CucumbersBlack Sheep Produce
Black Beauty EggplantBlack Sheep Produce
Green Gem Lettuce – Coastal Farm
Red Gem Lettuce – Coastal Farm
Sweet Yellow Onions Kong Thao Farm
Early Wonderful PomegranateKen’s Top Notch Produce
Ruby Crescent Fingerling PotatoesWeiser Family Farm
Watermelon Radish Kong Thao Farm
Butternut SquashBe Wise Ranch
Hon Shimeji (Brown Beech) Mushrooms – Hokto Kinoko Company

Organic Juicing Bag:

Red Bell PeppersTutti Frutti Farms
Green KaleJF Organics
LimesKoral’s Tropical Fruit Farm
Fuji Apples – Viva Tierra
Celery – Lakeside Organic Gardens

Farmer’s Choice:

Brussels Sprouts – Two Peas in a Pod Farm
Yuzu LimesRancho Del Sol
Flame Raisins – Peacock Family Farm

Feature: Fuyu Fest!
Fuyu Persimmons – Fuyu Farms

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

Morning Mary
½ Red Bell Pepper
2 Leaves of Kale
3 Celery Stalks

Walk the Lime
1 Lime
2 Apples
3 Leaves of Kale

Little Red Bell
1 Stalk of Celery
½ Red Bell Pepper
1 Apple
½ Lime

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

Pasta Alla Norma
Serves 6
A great main dish for meatless Monday, this pasta comes from Southern Italy. Traditionally the eggplant is fried in oil but roasting the eggplant gives it a much sweeter flavor.

1 black beauty eggplant, stem and root end trimmed, and cut into rounds
1/2 cup extra virgin olive oil
Salt and pepper
1/8 teaspoon red pepper flakes
1/4 cup finely chopped onion
1 garlic clove, minced
One 28-ounce can chopped tomatoes and their juices
2 tablespoons finely chopped basil or oregano
1/4 cup finely chopped Italian parsley
1 pound penne pasta, cooked 3 minutes short of al dente, reserving some of the pasta water
1/2 cup grated ricotta salata or Pecorino Romano, plus more for serving

1. Preheat the oven to 350 degrees, and line a baking sheet with silicone, aluminum foil, or parchment.
2. Lay the eggplant on the baking sheet, brush the eggplant with the oil, and sprinkle with salt and pepper. Roast for 10 to 15 minutes, until the eggplant begins to color, turn, and brush with oil, and sprinkle with salt and pepper. Roast another 10 to 15 minutes, until the eggplant is soften, and tender. Remove from the oven and allow to cool slightly. Cut the eggplant into thin strips and set aside.
3. In a large skillet, heat the remaining olive oil (enough to film the bottom of the skillet) add the pepper flakes, onion, garlic, and saute for 2 to 3 minutes until the onion begins to soften.
4. Add the tomatoes, basil or oregano, parsley and eggplant, and simmer until the sauce thickens, about 20 minutes. Season with salt and pepper. Add the pasta and cheese to the skillet, and toss to coat the pasta, and melt the cheese. Serve the pasta garnished with additional grated cheese.

Loaded Potato and Celery Soup
Serves 6

2 tablespoons unsalted butter
1/2 cup finely chopped onion
1 cup finely chopped celery
1 teaspoon finely chopped fresh thyme
1 pound ruby crescent potatoes, scrubbed, and cut into 1/2-inch pieces (see note)
4 cups chicken or vegetable broth
1/2 cup heavy cream (optional, but oh so good)
Salt and Tabasco to taste
1 cup finely shredded sharp white cheddar cheese for garnish
6 strips bacon, cooked crisp and crumbled
1/2 cup sour cream for garnish
2 green onions, finely chopped for garnish

1. In a Dutch oven, heat the butter and saute the onion, celery and thyme for 3 to 4 minutes until the vegetables begin to soften. Add the potatoes, toss to coat, and add the broth. Bring to a boil, and simmer, uncovered, for 20 minutes until the potatoes are tender. Add the cream, and season with salt and Tabasco. Serve the soup garnished with cheese, bacon, sour cream and green onions.
2. Cook’s Note: Fingerling potatoes are tough to cut into uniform pieces, cut them into quarters lengthwise, and then cut the quarters into bite-sized pieces.

Red and Green Salad
Serves 6 to 8
A great main course salad to serve any night of the week, the dressing will keep in the refrigerator for up to 4 days.

1 head green leaf lettuce, washed, spun dry and chopped
1 head red leaf lettuce, washed, spun dry and chopped
1/2 cup diced cucumber
1/2 cup finely diced celery
1/2 cup finely diced watermelon radish
1 1/2 pound cooked large shrimp, peeled, and deveined
1/4 cup cranberry juice cocktail
1 teaspoon Dijon mustard
2 tablespoons finely chopped onion
2 teaspoons honey
3 tablespoons rice vinegar
1/2 cup canola or vegetable oil
2 tablespoons poppy seeds
1/2 cup pomegranate arils
1/2 cup toasted sliced almonds

1. In a large salad bowl, combine the lettuces, cucumber, celery, radish and shrimp.
2. In a mixing bowl, whisk together the cranberry juice, mustard, onion, honey, rice vinegar, and oil.
3. Add the poppy seeds, and stir to combine. Pour the dressing over the salad, and toss.
4. Garnish with the pomegranate arils and almonds.
5. Cook’s Note: Substitute grilled chicken, or salmon for the shrimp if desired.

Farro and Brown Beech Mushroom Pilaf
Serves 6

4 cups chicken or vegetable broth
2 cups pearlized farro
3 tablespoons extra virgin olive oil
1/2 cup thinly sliced onion
2 garlic cloves, minced
1 package Brown beech mushrooms, cleaned, and coarsely chopped
Grated zest of 1 lemon
1/4 cup finely chopped Italian parsley
1/2 cup crumbled Parmigiano Reggiano cheese
Salt and pepper

1. Bring the broth to a boil, and add the farro. Simmer for 15 to 20 minutes, until the farro is tender. Drain the farro.
2. While the farro is simmering, heat the oil, add the onion and garlic, and saute until the onion begins to soften, about 4 minutes.
3. Add the mushrooms, and saute for 4 to 5 minutes, until the mushrooms begin to color. Add the zest, lemon juice, and the farro, and stir to blend. Add the parsley and cheese, taste for seasoning, and adjust using salt or pepper. Serve the pilaf warm.

Cucumber Watermelon Radish and Pomegranate Salsa
Makes about 2 cups
A delicious change of pace, to serve with roasted pork, poultry or grilled seafood.

1 cucumber, peeled, seeded and finely diced
2 watermelon radishes, finely diced
1/4 cup finely onion
1/4 cup finely chopped Italian parsley
1/4 cup orange juice
2 tablespoons red wine vinegar
Few drops hot sauce (Tabasco or Franks)
1 tablespoon honey
2 tablespoons finely chopped basil
1/4 cup canola or vegetable oil
1/2 cup pomegranate arils
Salt or pepper to taste

1. In a bowl, combine the cucumber, radish, onion, and parsley.
2. In a mixing bowl, whisk together the orange juice, vinegar, hot sauce, honey, basil, and oil, until blended.
3. Pour over the vegetables in the bowl, and add the pomegranate arils and serve. The salsa will keep in the refrigerator for up to 4 days.

Roasted Butternut Squash and Apple Gratin
Serves 6 to 8
Get a head start on Thanksgiving, by making this delicious gratin and freezing it, or try it now—it’s terrific served with pork or poultry.

1 butternut squash cut in half, and seeded
1/4 cup extra virgin olive oil
1/2 cup unsalted butter, melted
½ cup light brown sugar
½ cup dark corn syrup
2 tablespoon sherry
1 teaspoon ground cinnamon
2 Fuji apples, peeled, cored and sliced into 16 wedges

1. Preheat the oven to 400 degrees, and line a baking sheet with parchment, aluminum foil, or a silicone baking liner. Brush the cut sides of the squash with the oil, and lay cut side down on the baking sheet. Roast for 45 to 50 minutes, until the squash is tender when you insert a paring knife into the thickest part. Remove from the oven, and allow to cool. When the squash is cool enough to handle, scrape out the flesh and put into a food processor fitted with a metal blade.
2. Brush the inside of a 10-inch pie plate with butter, and set aside.
3. Add 4 tablespoons of butter, brown sugar, corn syrup, sherry and cinnamon to the squash in the food processor, and process until smooth and creamy.
4. Spread half of the squash mixture into the prepared pan.
5. Arrange ½ of the apples over the squash layer and brush with some of the melted butter.
6. Repeat and brush the top layer of apples with 2 tablespoons melted butter, sealing the apples, so that they will not turn color.
7. You can freeze this for one month or keep refrigerated for up to 4 days.
8. Bake uncovered at 350 degrees for 30 to 40 minutes, until the apples become golden brown, and the squash is heated through.

Butternut Squash and Potato Gratin
Serves 6 to 8

3 cups peeled butternut squash, cut into 1/2-inch thick slices
1 pound ruby crescent potatoes, scrubbed and cut into 1/2-inch thick slices
1 1/2 cups whole milk
1 cup heavy cream
1 clove garlic, minced
1 medium onion, 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 13-by-9-inch baking dish with non-stick cooking spray.
2. In a large skillet, heat the butternut squash, potatoes, milk, cream, garlic, onions, 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)

Farmers’ Choice:

Roasted Brussel Sprouts with Pancetta and Aged Balsamic Vinegar
Serves 4

1 lb. Brussel sprouts, quartered
4 garlic cloves, minced
One 1/2-inch piece pancetta, finely diced
1/2 cup extra virgin olive oil
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/4 cup aged Balsamic vinegar

1. Preheat the oven to 400 degrees, and line a baking sheet with parchment or a silicone baking lines.
2. In a large bowl, combine the sprouts, garlic, pancetta, oil, salt and pepper, and toss to coat the sprouts. If you need more oil, add it so that all the leaves are coated.
3. Lay the sprout mixture onto the prepared pan, and roast for 15 to 20 minutes, turning twice during the baking time. The sprouts should begin to turn golden on the outer leaves, and will be crisp/tender. Remove from the oven, and allow to cool slightly. When ready to serve, transfer to a serving dish, and drizzle with a bit of balsamic vinegar.
4. Cook’s Note: If you are using a $5.00 balsamic vinegar, don’t use it on this, it will ruin the dish—you will need an aged balsamic vinegar that is sweet and syrupy to balance the flavors.

Yuzu and Soy Glazed Salmon
Serves 4

2 pounds salmon filets
1/2 cup soy sauce
1/3 cup packed brown sugar
Zest from 1 Yuzu
1/4 cup yuzu juice
1 tablespoon toasted sesame oil

1. Put the salmon into a zip-lock bag.
2. In a mixing bowl, whisk together the soy sauce, sugar, zest, juice, and sesame oil. Pour over the salmon in the bag, seal the bag, and refrigerate for at least 2 hours and up to 6 hours.
3. Drain the marinade into a saucepan, and bring to a boil for 5 minutes. Keep warm.
4. Preheat the oven to 400 degrees, and lay the salmon on a baking sheet lined with parchment, aluminum foil, or silicone.
5. Roast for 10 minutes per inch of thickness, until the fish registers 165 on an instant read meat thermometer. Allow the fish to rest for 5 minutes before serving, drizzled with a bit of the warm marinade.

Overnight Bran Muffins
Makes 12

1/2 cup boiling water
1/2 cup bran cereal (not flakes, preferably a wheat bran)
1/3 cup vegetable oil
1 large egg
1 1/4 cups All-Purpose Flour
1/2 cup granulated sugar
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
3/4 cup Flame raisins
1 1/4 cups buttermilk
1/4 cup brown sugar
1 1/2 cups bran cereal (not flakes)

1. In a small mixing bowl, pour the boiling water over the half cup of cereal. When cooled, mix in the vegetable oil and egg.
2. While the water/bran mixture cools, whisk together the flour, sugar, baking soda, baking powder and salt in a large mixing bowl. Stir in the raisins.
3. In a large measuring cup, combine the buttermilk and brown sugar, and stir into the dry ingredients. Stir in remaining cereal, then the softened bran mixture. Cover the batter and refrigerate it overnight.
4. Preheat the oven to 375°F. Coat the inside and top of a 12 muffin tin with non-stick cooking spray.
5. Stir the batter once or twice, using a portion scoop, scoop a heaping 1/4-cup of batter into each prepared muffin cup.
6. Bake for 20 to 25 minutes, until a tester inserted in the center comes out clean.
7. Remove from the oven, cool in the pan on a rack for 10 minutes before removing the muffins from the pan.

Feature:

Red Romaine and Fuyu Persimmon Salad with Sweet and Spicy Walnuts
Serves 4
Fuyu persimmons lend a crisp apple-like crunch to this delicious fall salad. Feel free to sub in your favorite nut for the walnuts.

1/4 cup apple cider or juice
1/4 cup rice vinegar
3/4 cup vegetable oil
2 teaspoons Dijon mustard
1 tablespoon finely chopped onion or shallot
One head red romaine lettuce, washed, spun dry and coarsely chopped
2 Fuyu persimmons, peeled and cut into 1/2-inch wedges (or finely diced)
Sweet and Spicy Walnuts

1. In a small mixing bowl, whisk together the cider, vinegar, oil, mustard, and onion, until blended. Cover and refrigerate for up to 3 days.
2. Arrange the lettuce and persimmons in a large salad bowl, toss with some of the dressing, and plate the salad. Drizzle with a bit more dressing, sprinkle the salad with some of the nuts, and serve.

Sweet and Spicy Nuts
Makes 2 cups

3 tablespoons vegetable oil
2 cups walnut halves
1/4 cup raw sugar
1 teaspoon seasoned salt
1/2 teaspoon garlic salt
1/8 teaspoon cayenne pepper
1. Preheat the oven to 350 degrees, and line a baking sheet with parchment or a silicone liner.
2. In a large bowl, toss the walnuts with the oil. Combine 2 TB sugar, seasoned salt, garlic salt, and cayenne, sprinkle over the nuts, and toss to coat the nuts.
3. Lay the nuts onto the baking sheet in one layer.
4. Roasted the nuts, for 5 to 7 minutes, until they are fragrant.
5. Remove from the oven and place the nuts in a glass bowl.
6. Sprinkle the remaining 1 tablespoon of sugar over the nuts and toss until coated. Let cool before serving.
7. Do-Ahead: At this point, you can let cool, transfer to zipper-top plastic bags, and freeze indefinitely.
8. Cooks’ Tip: If you would like to make nuts to toss into salads, chop them before roasting.

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