Spring

FMB

Farmers’ Market Box 6-1-17

This weeks local produce and featured farms:
StrawberriesBe Wise Ranch

CabbageBlack Sheep Produce

Red Toch Garlic Kong Thao Farm

Mizuna GreensBlack Sheep Produce

Leopard Romaine – The Garden Of….

Red RadishesBlack Sheep Produce

Baby ZucchiniTutti Frutti Farms

Yellow NectarinesFitzgerald’s Premium Ripe Tree Fruit

Beef Tomatoes – Dassi Family Farms

Juicing Bag:
Blackberries – Sthely Family Farms

Cucumbers – Lakeside Organic Gardens

Carrots – Cal Organics

Green Kale – Babe Farms

Red Ruby Grapefruit – Sundance Organics

Farmer’s Choice:
Asparagus – Life’s A Choke Farm

White Hopi CornMilliken Family Farm

Honey Dates – Dates by DuVall

Feature:
Black Barley – Kandarian Organic Farm

Check out our YouTube Video highlighting all the produce in this weeks FMB:

Click here to Watch Video on YouTube

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

When it’s about food…#specialtyproduce

Click the links above & search for products on our website with recipes attached

Below are some great recipes for you to try out with the produce from your box/bag. Let us know on our Facebook Page or through twitter if you tried any of them with the hastag #SpecialtyProduceFMB!

Juice Recipes
Courtesy of Drew Canole of Fitlife.tv

Super Kale
Handful of green kale
1 cucumber
1 lemon

Delicious Grapefruit
2 carrots
1 grapefruit
1 roman lettuce

Sweet Berries
1 cup of blackberries
1 apple
1 cucumber

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

Stuffed Tomatoes
Serves 4

2 beef steak tomatoes
Salt and pepper
Olive oil
1 cup fresh bread crumbs
1/2 cup grated Parmigiano Reggiano
1/4 cup finely chopped basil
2 garlic cloves, minced
2 tablespoons finely chopped parsley
1/3 cup water

1. Cut the tomatoes in half horizontally, and season the cut sides with salt and pepper.
2. Film the bottom of a 10-inch skillet with some of the oil, and put the tomatoes into the skillet, cut side up.
3. In a bowl, combine the crumbs, cheese, basil, garlic and parsley. Mound the mixture onto the cut sides of the tomatoes, and drizzle with a bit of olive oil.
4. Turn on the heat to medium high, and add the water. Cook for 10 minutes, until the tomatoes begin to sizzle.
5. Cover and simmer for another 10 to 15 minutes, basting with the sauce in the bottom of the pan.
6. When the tomatoes are softened, remove from the heat, and allow to rest for 5 minutes before serving.
7. These are delicious with grilled meats, fish, or poultry. They can be made ahead and then reheated before serving.

Nectarine Slaw
Serves 6

One head green cabbage, cored, cut into quarters, and thinly sliced
4 red radishes, thinly sliced
2 yellow nectarines, peeled, pitted, and coarsely chopped
1 cup mayonnaise
1 yellow nectarine, peeled, pitted, and cut into quarters
1/4 cup orange juice
1/4 cup rice vinegar
Several drops Tabasco or Frank’s hot sauce
2 tablespoons poppy seeds

1. Put the cabbage, radishes, and nectarines into a salad bowl.
2. In a food processor or blender, combine the mayonnaise, nectarine, juice, vinegar, and Tabasco.
3. Puree until blended. Season with salt, and add the poppy seeds. Pour over the slaw, and toss to combine. Serve cold. The slaw can be refrigerated for up to 8 hours.

Sicilian Zucchini Soup
Serves 6

2 tablespoons extra virgin olive oil
1 garlic clove, sliced
1 spring onion, finely chopped using only the white part
4 zucchini, ends trimmed, and coarsely chopped
4 cups chicken or vegetable broth
1/2 cup heavy cream (see note)
Salt and pepper

1. In a Dutch oven, heat the oil, and saute the garlic, until it begins to turn golden. Remove the garlic, and discard. Add the onion and zucchini, and saute for 5 minutes, until the zucchini begins to color, and the vegetables are tender.
2. Add the broth, bring to a boil, and simmer for 5 minutes. Puree the soup with an immersion blender, or cool the soup and puree in a counter top blender.
3. Add the cream, bring to serving temperature, taste for seasoning and correct with salt or pepper.

Mizuna Romaine Salad with Sesame Dressing
Serves 4 to 6

One head Leopard romaine, washed, spun dry and chopped
1 bunch mizuna, washed, spun dry and chopped, tough stems removed, and discarded
3 red radishes, scrubbed, trimmed, and julienned
1/4 cup rice vinegar
1 garlic clove, minced
3 tablespoons sugar
1/4 cup soy sauce
1/3 cup vegetable oil
2 tablespoons sesame oil
2 tablespoons sesame seeds
Dash Sriracha

1. Put the romaine, mizuna, and radishes into a salad bowl.
2. In a small bowl, whisk together the remaining ingredients. Season with salt if needed.
3. Pour the dressing over the salad, and toss to coat. Serve immediately.
4. If you would like to make the dressing ahead, leave out the sesame seeds until just before serving.

Roasted Garlic Dressing/Marinade
Makes about 1 1/2 cups

1 head garlic, top 1 inch cut off
Extra virgin olive oil
Salt

Preheat the oven to 350 degrees. Put the garlic in the center of a large piece of aluminum foil. Drizzle with oil, and sprinkle with salt. Bring up the ends of the foil, and seal the garlic in the foil. Roast for 30 to 40 minutes, until tender. To squeeze the garlic out of the head, use a ricer. You should have 1/4 cup.

1/2 cup white wine vinegar
1/4 cup roasted garlic
1/2 cup extra virgin olive oil
Salt and pepper

1. In a small bowl, whisk together the ingredients, seasoning with salt and pepper. Use as a dressing for potato or pasta salad, or on sturdy greens like romaine.

Strawberry Shortcakes
Serves 4

For the Shortcakes:
2 cups unbleached all-purpose flour
1 tablespoon baking powder
1/4 teaspoon salt
1/4 cup sugar
1 1/4 cups heavy cream
1 large egg yolk
1 tablespoons milk or heavy cream
2 tablespoons sugar

1. Line a baking sheet with a silicone liner, aluminum foil, or parchment paper.
2. Whisk together the flour, baking powder, salt, and sugar in a large bowl.
3. Stir in the heavy cream and continue stirring until the dough begins to form a rough mass.
4. Turn out the dough onto a lightly floured work surface and knead until smooth, about 6 times. Divide in half and shape into a disk about 3/4 inch thick. Cut the disk into six 2-inch biscuits and transfer to the prepared baking sheet.
5. Preheat the oven to 400°F.
6. Whisk together the egg yolks and milk, brush over the tops of the scones, and sprinkle with the sugar. Bake until golden brown, about 20 minutes. Serve warm.

For the Strawberries:
1 pound strawberries, hulled, and quartered
1/4 to 1/3 cup sugar (depending on the sweetness of the berries)
2 tablespoons orange juice, or liqueur of your choice
2 cups unsweetened whipped cream for garnish

1. In a bowl, combine the berries, sugar, and orange juice. Stir until the sugar is dissolved.
2. Split open the shortcake, mound strawberries onto the bottom half of the biscuit, arrange the top on the strawberries and garnish with whipped cream. Drizzle any juice from the berries over the shortcakes.

Choice

Bacon Wrapped Dates Stuffed with Parmigiano
Serves 6 to 8

12 strips bacon, cut in half crosswise
24 pitted dates
1/4 pound Parmigiano-Reggiano cheese, cut into pieces to fit inside the dates

1. Cook the bacon in a large skillet over medium heat until it has rendered some fat and begins to turn translucent; don’t let it brown at all. Remove from the pan and drain thoroughly on paper towels.
2. Make a slit in each date and stuff with a small piece of cheese. Wrap the date in a piece of bacon and secure with a toothpick if needed. Place the wrapped dates in a baking dish.
3. Preheat the oven to 375° F and bake the dates until the bacon is crisp, 10 to 12 minutes. Remove from the oven, drain the dates on paper towels, and set on a platter for serving. Thin shreds of any leftover Parmesan would make an awesome garnish.

Chipotle Corn Dip

Serves 6

2 tablespoons unsalted butter
1/4 cup finely chopped red onion
1 clove garlic, minced
1/2 teaspoon ground cumin
1/2 teaspoon chipotle chili powder
1/2 cup diced fresh tomato
2 ears white corn, kernels removed
1 cup sour cream
1/2 cup mayonnaise
1 cup finely shredded mild cheddar cheese
1/2 cup finely shredded Monterey Jack cheese
1/4 cup chopped fresh cilantro

1. Melt the butter in a 10-inch skillet over medium-high heat and cook the onion, garlic, cumin, and chipotle powder, stirring, until you can smell the spices and the onion begins to soften, 2 to 3 minutes.
2. Add the tomato and corn and toss once or twice to coat with the onion mixture. Transfer to a medium-size bowl and allow to cool.
3. Stir in the sour cream, mayonnaise, and cheeses.
4. Serve garnished with chopped cilantro, and serve with tortilla chips.

Roasted Asparagus
Serves 4

1 bunch asparagus, tough ends trimmed
1/3 cup extra virgin olive oil
Salt and pepper

1. Preheat the oven to 400 degrees and line a baking sheet with silicone, parchment or aluminum foil.
2. Arrange the asparagus on the baking sheet, drizzle with the oil, sprinkle with salt and pepper, and roll the asparagus around on the sheet, until the vegetable is coated.
3. Roast for 5 to 7 minutes until al dente. Remove from the oven and serve.

Feature:

Black Barley and Nectarine Salad
Serves 6

2 cups black barley, rinsed
2 ears white corn, cut from the cob
1 spring onion, finely chopped using the white and tender green parts
2 nectarines, pitted, and chopped
1/4 cup rice vinegar
1/4 cup mango nectar (or orange juice)
2 tablespoons sugar
2 tablespoons Dijon mustard
1 garlic clove, minced
1/2 cup extra virgin olive oil
Salt and pepper

1. Bring 4 quarts of salted water to a boil, add the barley, and cook for 30 to 40 minutes, until the barley is tender. Drain and set aside in a salad bowl.
2. When the barley is cooled, add the corn, onion, and nectarine.
3. In a small bowl, whisk together the rice vinegar, mango nectar, sugar, Dijon mustard, garlic, and oil. Season with salt and pepper. Pour over the salad and toss to coat. Serve at room temperature. The salad will keep in the refrigerator for up to 3 days. Bring out 45 minutes before serving to get to room temperature.

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

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

Download our FREE app HERE

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

When it’s about food…#specialtyproduce

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

IMG_7877

Farmers’ Market Box 5-18-17

This weeks local produce and featured farms:
Red Toch Garlic Kong Thao Farm

Red Dandelion GreensBe Wise Ranch

LeeksTutti Frutti Farms

Lemongrass Kong Thao Farm

Brunia Lettuce – The Garden Of….

Cara Cara OrangesKen’s Top Notch Produce

Purple Daikon RadishBlack Sheep Produce

Chiogga BeetsBlack Sheep Produce

Yellow NectarinesFitzgerald’s Premium Ripe Tree Fruit

Flavorino PlumDassi Family Farm

Juicing Bag:
Blueberries – A & A Organics
Carrots – Cal Organics
Fennel – Cal Organics
Black Kale – Foxy Organics
Lemons – Eco Farms

Farmer’s Choice:
Blueberries – Whitney Ranch

StrawberriesBe Wise Ranch

LemonsKoral’s Tropical Fruit Farm

Feature:
Yellow PeachesFitzgerald’s Premium Ripe Tree Fruit

Check out our YouTube Video highlighting all the produce in this weeks FMB:

Click here to Watch Video on YouTube

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

When it’s about food…#specialtyproduce

Click the links above & search for products on our website with recipes attached

Below are some great recipes for you to try out with the produce from your box/bag. Let us know on our Facebook Page or through twitter if you tried any of them with the hastag #SpecialtyProduceFMB!

Juice Recipes
Courtesy of Drew Canole of Fitlife.tv

Blue Licorice
1 Basket of Blueberries
¼ Fennel Bulb

Full Power
½ Lemon
½ Bunch of Kale
2 Carrots

Sweets

2 carrots
¼ Bulb of Fennel

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

Grilled Nectarine Salad
Serves 4

2 nectarines, halved, and pitted
Raw sugar
One head red maple lettuce, washed, spun dry and chopped
3 purple radishes, scrubbed, trimmed, and thinly sliced
1/4 cup rice vinegar
2 tablespoons orange juice
1 teaspoon Dijon mustard
1 garlic clove, minced
1 tablespoon honey
1/3 cup canola or vegetable oil
Salt and pepper
1/2 cup crumbled ricotta salata, or Feta

1. Preheat the grill or broiler and dip the cut side of the nectarines into the raw sugar.
2. Grill cut side down until the nectarine begins to soften, about 4 minutes. Remove from the grill, and set aside.
3. Put the lettuce into a salad bowl, add the sliced radishes.
4. In a small bowl, whisk together the vinegar, orange juice, mustard, garlic, honey and oil. Season with salt and pepper.
5. Pour the dressing over the lettuce, and toss to coat. Plate the salad arrange one half nectarine on the salad, sprinkle with the ricotta salata, and drizzle with any remaining dressing.

Lemongrass Chicken
Serves 4

1 stalk lemongrass, tough outer layers removed, chopped
1 medium shallot, chopped
2 garlic cloves, chopped
¼ cup fresh lime juice
2 tablespoons orange juice
2 teaspoons fish sauce
2 teaspoons light brown sugar
½ teaspoon crushed red pepper flakes
4 6-ounce skinless, boneless chicken breasts, pounded to ½-inch thickness
1 head red maple lettuce, washed, spun dry and separated into leaves

1. In a blender or food processor, combine the lemon grass, shallot, garlic, lime juice, orange juice, fish sauce, sugar and red pepper.
2. Put the chicken into a zip-lock bag, and pour the marinade over the chicken. Seal the bag, and refrigerate for at least 4 hours, and up to 8 hours.
3. Preheat the grill or grill pan, and grill the chicken for 3 to 4 minutes per side, until cooked through. Remove from the grill, allow to rest for 2 minutes, before cutting into strips, and serving on lettuce leaves.

Lemongrass Lemonade
Serves 6

1 cup granulated sugar
2 stalks lemongrass, bruised lightly with the side of a knife and cut into 1/2-inch pieces
3 cups water
1 cup fresh lemon juice (from about 3 large lemons)
1/2 cup fresh lime juice (from about 2 limes)
2 cups ice
1 lemon, thinly sliced

1. In a small saucepan, combine the sugar, lemongrass pieces, and water and bring to a boil, stirring to dissolve the sugar. Lower the heat and simmer for 20 min. Remove the syrup from the heat; let it sit for about an hour.
2. Strain it into a glass pitcher. Just before serving, add the lemon juice, lime juice, and salt.
3. Stir well and add the ice. Serve in tall glasses

Roasted Beet and Pancetta Salad
Serves 4

2 Tbs. extra-virgin olive oil
2 ounces pancetta, cut into small dice
1 clove garlic, thinly sliced
1 leek, finely chopped, using the white and tender green parts
1-1/2 Tbs. sherry vinegar
Pinch dried red chile flakes
Roasted or steamed beets (see note)
1 tablespoon finely chopped mint

1. Heat the olive oil in a medium skillet over medium-high heat. Add the pancetta and sauté until crisp and browned.; transfer with a slotted spoon to paper towels.
2. Turn the heat down to medium low and add the garlic slices and leek; sauté until translucent and barely turning golden, 2 to 3 minutes.
3. Add the vinegar, and a few red chile flakes.
4. Stir and remove the pan from the heat.
5. Leave the dressing in the pan and reheat just before the beets come out of the oven or steamer.
6. Add the warm beets to the pan and toss to coat.
7. Toss the mint and prosciutto into the pan with the beets, stir again, and taste for salt.
8. Serve warm.

To Roast the Beets:
1 bunch candy beets, tops removed, and scrubbed

1. Line a baking sheet with aluminum foil, and preheat the oven to 400 degrees. Put the beets onto the baking sheet, and cover the baking sheet with aluminum foil.
2. Roast for 20 minutes (baby) 35 for medium beets, and 1 hour for large.
3. When cool enough to handle, slip off the skins, and cut into quarters, or eighths, depending on the size.

Flavorino Panzanella
Serves 4 to 6

1 basket flavorino tomatoes, cored, and cut into wedges
3 cups stale baguette cubes
1/2 cup finely chopped basil
1 leek, finely chopped using the white and tender green parts
1/4 cup finely chopped Italian parsley
1/4 cup red wine vinegar
1/2 cup extra virgin olive oil
Salt and pepper

1. In a large bowl, combine the tomatoes, baguette cubes, basil, leek, and parsley.
2. In a bowl, whisk together the vinegar, and oil. Season with salt and pepper. Pour over the salad and toss to coat. Allow the salad to mellow at room temperature for several hours, and serve at room temperature.

Sautéed Dandelion Greens
Serves 4

2 to 3 tablespoons extra virgin olive oil
2 garlic cloves, sliced
Pinch red pepper flakes
1 bunch red dandelion greens, washed, spun dry and chopped
Salt and pepper

1. In a large skillet, heat the oil, add the garlic and red pepper, sautéing for 1 minute.
2. Add the greens, and toss in the oil mixture, until the greens are wilted. Season with salt and pepper and serve.

Sautéed Salmon with Cara Cara Oranges
Serves 6

2 tablespoons extra-virgin olive oil
2 tablespoons butter
2 pounds salmon filets
Pinch red pepper flakes
3 Cara Cara oranges, peel and pith removed, and segmented
1/4 cup fresh lime juice
1/4 cup fresh orange juice
2 tablespoons honey
2 tablespoons sherry vinegar
1/4 cup finely chopped Italian parsley

1. In a large skillet heat the butter and oil. Add the salmon and red pepper, and saute for 4 minutes on one side, turn and saute another 2 minutes. Add the oranges, lime juice, orange juice and honey. Simmer for 3 to 4 minutes, until the salmon is cooked through. Remove from the pan and cover with aluminum foil to keep warm. Add the sherry vinegar, and simmer for 4 minutes, until the mixture has thickened.
2. Add the parsley and pour the sauce over the salmon. Serve.

Polenta Berry Pudding
Serves 8

4 cups crumbled cornbread, homemade or from a mix (1 box of Jiffy cornbread works fine)
2 cups mixed fresh berries, such as blueberries, raspberries, and blackberries, or individually frozen berries, defrosted
1 cup heavy cream
4 large egg yolks
1/2 cup plus 2 tablespoons sugar
2 tablespoons amaretto
1 to 2 tablespoons cold unsalted butter, cut into bits
Macadamia-Caramel Sauce (recipe follows)

1. Coat a 9-inch baking dish with nonstick cooking spray.
2. Combine the crumbled cornbread and berries in a large bowl.
2. In another large bowl, whisk together the cream, egg yolks, 1/2 cup of sugar, and amaretto.
Pour the mixture over the cornbread and berries and stir well to combine and coat.
Let soak for a few minutes then transfer to the prepared dish.
Sprinkle the top with the remaining 2 tablespoons of sugar and dot with the butter.
Do-Ahead: At this point, cover and refrigerate for at least 8 hours and up to 24 hours. Bring to room temperature before continuing.
3. Preheat the oven to 350°F. Bake the pudding until puffed and pale golden brown, 30 to 45 minutes. Let rest for 10 minutes. Serve warm with the caramel sauce.

Macadamia-Caramel Sauce
Makes about 3 1/2 cups
This buttery caramel sauce studded with chopped macadamia nuts is delicious over bread pudding, ice cream, or plain chocolate cake.
1/4 cup (1/2 stick) unsalted butter
1 cup chopped macadamia nuts
1 cup firmly packed light brown sugar
1 cup heavy cream
1. Melt the butter in a large saucepan over medium heat.
2. Add the nuts and toast in the butter for 2 to 3 minutes, stirring. Add the brown sugar and stir until melted. Add the heavy cream, bring to a boil, and remove from the heat. Serve warm.

Choice

Meyer Lemon Couscous Salad
Serves 4

1 1/2 cups couscous
3 cups chicken or vegetable broth, brought to a boil
Grated zest of 1 Meyer lemon
1/3 cup extra virgin olive oil
salt and freshly ground black pepper
1/4 cup finely chopped Italian parsley
1/4 cup finely chopped mint
1/2 cup red onion, very finely chopped
1/2 cup pomegranate arils
1/4 cup toasted pine nuts

1. Place the couscous in a bowl. Pour the boiling stock onto the couscous and mix in the olive oil, zest and lemon juice. Season with sea salt and freshly ground black pepper.
2. Cover tightly with plastic wrap and allow the couscous to sit in a warm place for 5-10 minutes, or until the liquid has been absorbed. Remove the plastic wrap and fluff the grains with a fork. Allow the couscous to cool completely.
3. Add the remaining ingredients and toss to combine.
4. Season with salt and pepper if needed, and serve.

Amaretto Peach French Toast
Serves 6

For the French Toast:
6 large eggs
2/3 cup milk
1 tablespoon amaretto liqueur
1 tablespoon baking powder
2 tablespoons granulated sugar
1/2 teaspoon ground cinnamon
One 8-ounce loaf egg bread, cut into 1/2-inch-thick slices

1. Coat a 13 x 9-inch baking dish with nonstick cooking spray.
2. To begin the French toast, in a medium-size bowl, whisk together the eggs, milk, amaretto, baking powder, sugar, and cinnamon.
3. Put the bread on a rimmed baking sheet in a single layer. Slowly pour the eggs over the bread and turn the slices until they are totally soaked.

For the Fruit:
8 cups sliced ripe peaches
1/2 cup granulated sugar
1 teaspoon ground cinnamon
Pinch of ground nutmeg
1 teaspoon cornstarch

1. Put the peaches, granulated sugar, cinnamon, nutmeg, and cornstarch in the prepared dish, stir to coat the peaches, and cover with the soaked bread, wedging it in to fit.

For the Topping:
1 cup granulated sugar
2 teaspoons ground cinnamon
1/2 cup slivered almonds
3 tablespoons unsalted butter, melted
Confectioners’ sugar

1. Preheat the oven to 375°F.
2. In a small bowl, mix together the sugar and cinnamon. Sprinkle evenly over the bread and top with the almonds. Brush with some or all of the melted butter and bake until golden and the peaches are bubbling around the sides of the dish, 20 to 25 minutes.
3. Remove from the oven and sift confectioners’ sugar over the top.

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

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

Download our FREE app HERE

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

When it’s about food…#specialtyproduce

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

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