Recipes

fmb

Farmers’ Market Box 8-3-17

This weeks local produce and featured farms:

Cranberry Shelling Beans – Two Peas in a Pod

CarrotsBlack Sheep Produce

Sonoran GarlicMilliken Family Farm

ParsleyBe Wise Ranch

Leopard Romaine Lettuce – The Garden Of….

Valencia OrangesPolito Family Farm

Purple PotatoesWeiser Family Farm

Zucchini SquashBlack Sheep Produce

Flavor Top NectarinesFrog Hollow Orchard

Sungold Cherry TomatoesTutti Frutti Farms

Juicing Bag:

Strawberries – A & A Organics

Fennel – Cal-Organics

Cucumbers – Lakeside Organic Gardens

Green Kale – Babe Farms

Valencia Oranges – Sundance Organics

Farmer’s Choice:

Red Fife and Soronran Wheat Berries – Kenter Canyon Farms

Oro Blanco GrapefruitPolito Family Farm

Black Royal Grapes – Murray Family Farm

Feature:
Sugar Baby Watermelon – Munak Ranch

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

Orange Licorice
2 oranges
1 fennel
1in of turmeric

Strawberry Water
1 cup of strawberries
1 stalk of celery
1 cucumber

Valencia Kale

Handful of green kale
1 cucumber
1 orange

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

Grilled Nectarine Salad
Serves 6

3 yellow nectarines, halved and pitted
Raw sugar
One head Leopard Romaine, washed, spun dry and chopped
1/4 cup orange juice
1 tablespoons Dijon mustard
1/4 cup rice vinegar
1 tablespoon honey
1/2 cup vegetable oil
Salt and pepper
1/2 cup crumbled Feta or Ricotta salata

1. Preheat the grill. Dip the cut side of the nectarines into the raw sugar, and grill cut side down, for 3 to 4 minutes, until the nectarines are softened and the cut side is caramelized.
2. Remove from the grill and keep warm.
3. Put the lettuce into a salad bowl.
4. In a small bowl, whisk together the juice, mustard, vinegar, honey and oil. Season with salt and pepper.
5. Pour some of the dressing over the lettuce, and toss to coat. Plate the salad, and top with a grilled nectarine half, and sprinkle with crumbled feta.

Cranberry Beans Tuscan Style

Serves 4 to 6
A terrific side dish with any grilled entrée; any leftovers can be whizzed in the food processor and made into an Italian ‘hummus’.

1/4 cup extra virgin olive oil
4 garlic cloves, sliced
2 tablespoons chopped rosemary or sage leaves
1 pound cranberry shelling beans, removed from the pods
1/2 to 1 cup vegetable or chicken broth (enough to cover the beans)
1 bay leaf
Salt and pepper

1. In a Dutch oven, heat the oil, and saute the garlic with the rosemary (or sage) until the garlic is translucent.
2. Add the beans and enough broth to cover. Toss in the bay leaf, and simmer, for 30 to 40 minutes until the beans are tender and creamy. Season the beans with salt and pepper, remove the bay leaf and serve.
3. Cook’s Note: In Southern Italy instead of broth they add canned crushed tomatoes to the beans instead, this bean dish is sometimes served over pasta. If you would prefer to use tomatoes you will need one 14.5-ounce can, and enough broth to cover the beans, or use the basket of cherry tomatoes in your box, stem and halve the tomatoes and add to the beans.

Purple Potato Smash
Serves 4

1 pound purple potatoes, scrubbed
1/3 cup finely chopped shallot
1 teaspoon grated lemon zest
2 tablespoons lemon juice
1/4 to 1/3 cup extra virgin olive oil
2 tablespoons finely chopped Italian parsley
Salt and pepper

1. Put the potatoes into a saucepan with water to cover. Bring to a boil, and simmer for 15 to 20 minutes until tender. Cool the potatoes for 15 minutes, then peel and put into a bowl.
2. Using a fork, smash the potatoes into varying size chunks.
3. Add the shallot, zest, lemon juice, 1/4 cup olive oil and parsley. Toss to blend the ingredients. Add more oil if needed, season with salt and pepper and serve at room temperature.

Orange Upside Down Cake with Whipped Cream
Serves 10

1/2 cup unsalted butter
3/4 cups firmly packed light brown sugar
2 oranges, peel and pith removed, and sliced 1/4-inch thick

1. Coat the interior of a 10-inch cake pan with non-stick cooking spray and set aside.
2. Melt the butter in a small saucepan on medium heat, then add the brown sugar and stir for a few minutes until the brown sugar is completely combined and melted.
3. Pour the butter/brown sugar mixture over the bottom of the cake pan, and arrange the orange slices on the sugar syrup. Set aside while making the cake batter.

For the Cake:
1 1/2 cups all-purpose flour
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsalted butter, softened to room temperature
1 1/3 cups sugar
1/2 teaspoon vanilla paste or vanilla extract
1/2 teaspoon orange zest
2 large eggs, at room temperature
2/3 cup sour cream
1/4 cup fresh orange juice
2 cups heavy cream, whipped stiffly for garnish

1. Preheat the oven to 350 degrees.
2. In the bowl of an electric mixer, cream the butter and sugar until they are light and fluffy. Add the vanilla, orange oil, if using.
3. Add the eggs one at a time, mixing well after each addition, scraping down the sides of the bowl.
4. Mix the sour cream and orange juice together, add with the flour, baking soda and salt, and beat until the mixture comes together and is smooth.
5. Transfer the batter into the prepared pan. Bake for 45 to 55 minutes until a skewer inserted in to the center comes out clean.
6. Transfer the cake pan to a rack and allow to cool for EXACTLY 10 minutes.
7. Turn the cake out onto a serving platter, and serve at room temperature.
8. Refrigerate any leftover cake, and re-warm before serving, garnish with whipped cream, crème fraiche or vanilla ice cream.

Pasta Carbonara with Zucchini
Serves 6

1/4 cup extra virgin olive oil
1 garlic clove, minced
2 medium zucchini, ends trimmed and cut into 1/2-inch dice
5 large egg yolks
1 cup freshly grated Parmigiano Reggiano cheese, plus more for garnish
1/4 cup freshly ground black pepper
1 pound spaghetti, or buccatini

1. In a large skillet, heat the oil, saute the garlic and zucchini until the zucchini begins to color, and loses some of its liquid. Set aside.
2. In a mixing bowl, whisk together the eggs, the cheese, and half the pepper. Set aside at room temperature.
3. Bring 8-quarts of salted water to boil in a pasta pentola, and cook the pasta 2 to 3 minutes short of al dente.
4. When the pasta is cooked, heat the skillet with the zucchini, drain the pasta, reserving some of the pasta liquid, and add the pasta to the skillet tossing to blend.
5. Take the skillet off the heat, and add the egg and cheese mixture, adding more pasta water to make a creamy sauce. Taste the pasta and add more pepper if desired and serve.

Zucchini Parmesan Rice
Serves 6 to 8
This is my ‘go to’ summer side dish, it’s simple, and delicious, and doesn’t require a lot of energy.

3 tablespoons unsalted butter
1/2 cup finely chopped onion
2 cloves garlic, minced
4 cups shredded zucchini
1 1/2 teaspoons salt
4 shakes of Tabasco sauce
2 tablespoons all-purpose flour
1 cup chicken broth
1 1/2 cups heavy cream
3/4 cup long-grain rice
3/4 cup freshly grated Parmesan cheese

1. In a large skillet over medium heat, melt the butter, then add the onion and garlic and cook, stirring, until softened, 2 to 3 minutes.
2. Add the zucchini and cook until it is no longer giving off moisture, 4 to 6 minutes. Season with the salt, 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. Do-Ahead: At this point, you can let cool, cover, and refrigerate for 2 days. Let come to room temperature before continuing.
6. Preheat the oven to 400°F. Coat a 13 x 9-inch baking dish with nonstick cooking spray.
7. Stir the rice into the zucchini mixture, pour into the prepared dish, and sprinkle with the cheese.
8. Bake until the rice is tender and the cheese is golden, 25 to 35 minutes. Let rest for 5 to 10 minutes before serving.

Carrot Pickles
Makes about two 8-ounce jars

1 pound carrots, peeled
1 1/4 cups water
1 cup cider vinegar
1/4 cup sugar
2 garlic cloves, lightly-crushed
1 1/2 teaspoons fennel or dill seeds
1 1/2 tablespoons coarse sea or kosher salt
1 bay leaf

1. Cut the carrots into sticks. Bring a medium-sized pot of lightly salted water to a boil. (Use a non-reactive pot.)
2. When the water boils, drop the carrots in and simmer for one minute. Pour into a colander and rinse under cold water. Drain thoroughly.
3. In the same pot, heat the remaining ingredients. Once it begins to boil, reduce the heat and simmer for two minutes.
4. Remove from heat and add the carrot sticks. Cool until room temperature, then put into jars and chill.

Orange Salsa
Makes about 2 cups
This is a great condiment to serve with grilled chicken, seafood or pork.

2 Valencia oranges, peel and pith removed, segmented and chopped
1 1/2 cups chopped cherry tomatoes
2 garlic cloves, minced
1/4 cup finely chopped Italian parsley
1 jalapeno pepper, seeded and finely copped
1/4 cup extra virgin olive oil
Salt

1. In a mixing bowl, combine the ingredients, season with salt, cover and refrigerate for at least 2 hours before serving. The salsa will keep in the refrigerator for up to 1 week.

Roasted Fresh Catch
Serves 4 to 6

2 1/2 pounds thick fleshed fish, such as cod, salmon, halibut or seabass
1/2 cup extra virgin olive oil
3 garlic cloves, minced
2 tablespoons aged balsamic vinegar
1 basket cherry tomatoes, stemmed and cut into quarters
1/4 cup finely chopped Italian parsley
1/4 teaspoon ground pepper
1/2 teaspoon fine sea salt

1. Preheat the oven to 400 degrees.
2. Arrange the fish in a 13-by-9-inch baking dish.
3. In a bowl, combine the remaining ingredients, and spread over the fish.
4. Roast for 10 minutes per inch of thickness of the fish, or until it registers 160 degrees on an instant read meat thermometer. Remove from the oven, and allow to rest for 5 minutes before serving.

Coconut Carrot Soup
Serves 6

3 tablespoons butter
½ medium onion, roughly chopped
¾ pound carrots, peeled and cut into 1/2-inch rounds
1 teaspoon peeled, grated fresh ginger
½ teaspoon ground cumin, to taste
½ teaspoon ground turmeric, to taste
½ teaspoon ground coriander, to taste
Pinch cayenne pepper
2 cups chicken or vegetable stock
1 cup unsweetened coconut milk
Juice from ½ lime
Salt and freshly ground pepper
1/4 cup finely chopped Italian parsley

5. In a Dutch oven, melt the butter, add the chopped onions, sprinkle with salt, stir to coat with butter. Add the carrots along with the spices. Stir and cook until softened, about 10 minutes.
6. Add the stock, bring the soup to a boil over high heat.
7. Reduce the heat to medium and continue cooking until the carrots are tender, about 10 to 15 minutes.
Using an immersion blender, purée the soup in the pot. Add the coconut milk, season with salt and pepper, add the lime juice and garnish with chopped parsley.

Choice

Wheatberry Salad
Serves 6 to 8

2 cups wheatberries
2 teaspoons salt
1/4 cup rice vinegar
1/4 cup orange juice
1 tablespoon honey
1 tablespoon Dijon mustard
1/2 cup extra virgin olive oil
Salt and pepper
1/4 cup finely chopped red onion
1 cup red seedless grapes, quartered
2 ribs celery, finely chopped
1/4 cup finely chopped Italian parsley
1 cup crumbled Feta, ricotta salata or blue cheese

1. Bring 4 quarts of water to a boil, add the wheatberries and 2 teaspoons of salt. Simmer for 30 to 40 minutes, until the wheatberries are tender, a bit al dente. Drain the wheatberries and transfer to a bowl.
2. While the wheatberries are simmering in a small bowl, whisk together the vinegar, orange juice, honey, mustard, and oil. Season with salt and pepper.
3. Pour a bit of the dressing over the warm wheatberries, and toss to coat.
4. When the wheatberries are cooled, add the onion, grapes, celery and parsley.
5. Drizzle with more dressing, and toss to combine.
6. Do-Ahead: At this point the salad can be covered and refrigerated for up to 24 hours. Bring to room temperature before serving.
7. Just before serving, toss in the cheese, and re-dress with a bit more dressing. Serve at room temperature.
Cook’s Note: Wheat berries can be cooked, then frozen into 2 cups packages for later use. They are terrific as a breakfast porridge (just add milk and reheat) serve with your favorite toppings, or used as a grain like rice, or barley for a pilaf.

Roast Pork Tenderloin with Red Grapes
Serves 4

One 1 1/2 pound pork tenderloin, silver skin removed
1 teaspoon finely chopped thyme
1 ½ teaspoons finely chopped sage, plus 3 whole sprigs
2 tablespoons Dijon mustard
4 tablespoons olive oil
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 cup finely chopped onion
1 pound red seedless grapes
½ cup port
½ cup chicken stock
2 tablespoons unsalted butter mixed with 2 tablespoons all-purpose flour
1 tablespoon finely chopped parsley

1. Preheat the oven to 400 degrees.
2. In a small bowl, combine the thyme, sage, mustard, 2 tablespoons of oil, salt and pepper. Rub all over the pork.
3. In a large oven proof skillet, heat 2 tablespoons of oil, and brown the pork on all sides. Add the onion, grapes, port and stock to the skillet, transfer to the oven, and roast for 15 to 20 minutes, until the pork registers 155 degrees on an instant read meat thermometer.
4. Remove the pork from the skillet, and place the skillet over medium high heat, scraping up any browned bits on the bottom of the pan.
5. Add the butter mixture, bringing back to a boil, until the sauce is thickened. Taste for seasoning and adjust using salt and pepper. Add the parsley.
6. Thinly slice the roast, and nap with some of the sauce and grapes.

Oro Blanco Curd
Makes about 3 cups

1 1/4 cup sugar
6 large eggs
1/2 cup fresh Oro Blanco juice
1/2 cup chilled butter, cut into 1/2-inch cubes

1. In a saucier, or saucepan, whisk together the sugar, eggs, and juice. Place over medium heat and whisk until the mixture thickens, and almost boils.
2. Remove from the heat and add butter, whisking in a few bits at a time, until they are incorporated.
3. Transfer to a bowl, and press plastic wrap onto the surface of the curd to prevent a skin from forming.
4. Cool, and refrigerate, the curd will set up in the refrigerator. Use the curd on toast, English muffins, with scones for tea, and as a filling for cakes, or topping for cheesecakes.

Featured:

Watermelon Feta Salad
Serves 4
This salad is pretty much what you want to make it, whether the watermelon is sliced or in chunks, it works either way.

1 personal watermelon, rind removed, and sliced into wedges or chunks
1 1/2 cups crumbled Feta cheese
1/2 cup finely chopped Italian parsley or mint
1/2 cup extra virgin olive oil
Freshly ground black pepper

1. Arrange the watermelon on a serving platter, scatter with the cheese, and parsley (or mint)
2. Drizzle with oil, season with black pepper and serve.

Watermelon Lemonade
Serves 8

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 watermelon, continuing 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.
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.

Watermelon Gazpacho
Serves 6

1 basket cherry tomatoes, stemmed
3 cups seeded and cubed watermelon
1/4 cup packed Italian parsley
1 cup diced Persian cucumber
¼ cup olive oil
2 tablespoons lemon juice
Salt and pepper
Crumbled goat cheese, ricotta salata or crumbled Feta

1. Combine the tomatoes, watermelon, parsley and cucumber in a food processor and process on and off for a chunky consistency with a bit of puree.
2. Transfer to a bowl, stir in the oil, lemon juice, and season with salt and pepper.
3. Serve the gazpacho cold garnished with a bit of salty cheese.

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
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FMB

Farmers’ Market Box 7-13-17

This weeks local produce and featured farms:
Cranberry Shelling Beans – Two Peans in a Pod Farm

Savoy CabbageBlack Sheep Produce

Mizuna GreensBe Wise Ranch

CilantroBe Wise Ranch

White CarrotsWeiser Family Farm

Red Oak Leaf Lettuce – The Garden Of….

Spring Shallots – The Garden Of….

Valencia OrangesPolito Family Farm

Gold Bar SquashBlack Sheep Produce

Flavorino Plum Tomatoes – Dassi Family Farm

Beaute PlumsKen’s Top Notch Produce

Juicing Bag:

Strawberries – A & A Organics

Carrots – Cal-Organics

Cucumbers – Lakeside Organic Gardens

Green Kale – Babe Farms

Lemons – Sundance Organics

Farmer’s Choice:

PassionfruitKoral’s Tropical Fruit Farm

Japanese PotatoMilliken Family Farm

Santa Rosa Plums – Frog Hollow Farms

Feature:
Thomcord Grapes – Murray Family 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

Delicious Greens
Handful of green kale
1 cucumber
1 lemon

Super Carrots
2 carrots
1 cucumber
1 roman lettuce

Sweet Strawberries
1 cup of strawberries
1 beet
Handful of green kale

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

Savoy Slaw
Serves 6
This is a great slaw to serve with fish tacos or with grilled chicken.

1 savoy cabbage, quartered, and thinly sliced
1/4 cup finely chopped green shallot
1/2 cup baby plum tomatoes, chopped
1/4 cup finely chopped cilantro
1/4 cup lime juice
1/4 cup orange juice
1 tablespoons honey
1 teaspoon ground cumin
Pinch cayenne
2 tablespoons white vinegar
1/2 cup canola or vegetable oil
Salt and pepper

1. In a salad bowl, combine the cabbage, shallot, tomatoes, and cilantro.
2. In another mixing bowl, whisk together the lime juice, orange juice, honey, cumin, cayenne, and vinegar.
3. Whisk in the oil, season with salt and pepper.
4. Pour the mixture over the slaw, and toss to coat.
5. Serve the slaw cold. The slaw will keep in the refrigerator for up to 3 days. Drain off any excess water that may accumulate in the bottom of the bowl.

Yellow Squash Salad
Serves 4

1 clove garlic, minced
2 tablespoons fresh flat-leaf parsley leaves
2 tablespoons finely chopped chives
2 Tablespoons capers, rinsed well
1/4 cup fresh lemon juice
1/2 cup extra-virgin olive oil
Salt and pepper
3 yellow bar squash, thinly sliced
One bunch mizuna greens, tough stems removed, washed and spun dry
1/3 cup shredded Parmigiano Reggiano

1. In a small bowl, combine the garlic, parsley, chives, capers, lemon juice and oil. Season with salt and pepper.
2. In a salad bowl, combine the squash and mizuna. Pour the dressing over the salad, and toss to coat. Add 1/2 the cheese, and toss again.
3. Serve the salad garnished with the remaining cheese.

Yellow Squash Casserole
Serves 6

2 tablespoons unsalted butter
2 tablespoons olive oil
1/2 cup chopped green shallot
3 yellow bar squash cut into 1/2 slices
Salt and pepper
2 tablespoons all-purpose flour
1 1/2 cups milk
One 5.5-ounce package Boursin cheese, crumbled
1 cup fresh bread crumbs
1/2 cup grated Parmigiano Reggiano
1/4 cup finely chopped Italian parsley
2 tablespoons extra virgin olive oil

1. Preheat the oven to 350°F and coat a 9-inch baking dish with nonstick cooking spray.
2. In a 12-inch skillet, heat the butter and oil together, add the onion and cook, stirring, until softened, about 3 minutes.
3. Add the squash and cook another 3 minutes, stirring a few times. Season with salt and pepper.
4. Add the flour, stir in the flour into the squash mixture, and cook until absorbed, another 2 minutes.
5. Add the milk and Boursin and stir until the mixture comes to a boil and the cheese has melted. Transfer to the prepared dish.
6. In a small bowl, combine the bread crumbs, cheese, parsley and oil, until the mixture is combined.
7. Spread over the casserole,
8. Bake the casserole until the top is golden brown, 20 to 25 minutes, let rest 5 to 10 minutes before serving.

BLT Salad
Serves 4

6 strips bacon, cooked crisp, and crumbled
One head red oak lettuce, washed, spun dry and chopped
1 cup chopped baby plum tomatoes
1 cup croutons, either store bought or homemade
1/2 cup mayonnaise
Grated zest of 1 lemon
2 tablespoons lemon juice
1 garlic clove, minced
Salt and pepper

1. In a salad bowl, combine the bacon, lettuce, tomatoes, and croutons.
2. In a mixing bowl, whisk together the mayonnaise, zest, lemon juice and garlic. Season with salt and pepper.
3. Pour the dressing over the salad, and toss to combine.

Roasted White Carrots
Serves 4

One bunch white carrots, tops removed (see note) and cut into quarters lengthwise
1/4 cup extra virgin olive oil
Pinch ground cumin
2 tablespoons honey
Salt and pepper

1. Preheat the oven to 400 degrees, and line a baking sheet with silicone, parchment or aluminum foil.
2. Combine the carrots with the oil, cumin and honey. Season with salt and pepper. Spread onto the prepared baking sheet. Roast for 10 to 15 minutes until tender. Serve warm or at room temperature.
3. Cook’s note: Save the carrot tops to make a carrot top pesto.

Carrot top pesto:
2 cup chopped carrot tops, washed and spun dry
2 garlic cloves
1/2 cup grated Parmigiano Reggiano
1/4 cup almonds
1/2 cup extra virgin olive oil
Salt and pepper

1. In a food processor or blender, combine the carrot tops, garlic, and almonds. Pulse on and off to break up the garlic and nuts.
2. With the machine running, pour in the oil, and process until smooth.
3. Season with salt and pepper. Refrigerate the pesto for up to 1 week, or freeze for up to 3 months.
4. Drizzle the pesto over the roasted carrots, or toss with pasta.

Cranberry Bean Soup
Serves 4

2 tablespoons extra virgin olive oil
2 garlic cloves, minced
1/4 cup finely chopped green shallot
2 tablespoons finely chopped sage
Pinch red pepper flakes
1 basket baby plum tomatoes
1/2 pound shelled cranberry beans
8 cups chicken or vegetable broth
Rind from Parmigiano Reggiano (optional), chopped
1 bunch mizuna, tough stems removed, and chopped
1/2 cup small pasta, such as orzo, small shells, or ditali
Salt and pepper

1. In a Dutch oven, heat the oil, saute the garlic, shallot, sage and red pepper until the shallot is softened.
2. Add the tomatoes, and beans, and saute for 2 to 3 minutes.
3. Add the broth, and rind, and bring to a boil. Simmer for 1 hour.
4. Add the mizuna, and pasta, and simmer another 8 to 10 minutes until the beans and pasta are al dente.
5. Season with salt and pepper.

Choice

Sweet Potato Fries
Serves 4

1 pound sweet potatoes, scrubbed, and cut into 1/2-inch by 1/2-inch sticks
1/2 cup extra virgin olive oil
2 teaspoons salt

1. Preheat the oven to 400 degrees, and line 2 baking sheets with aluminum foil, parchment or silicone.
2. Toss the potatoes with the oil and salt.
3. Roast for 20 to 25 minutes, turning the potatoes to brown evenly.
4. Serve warm.

Plum Upside-Down Cake
Serves 8

1/2 cup unsalted butter, divided
2 teaspoons vanilla paste
1/3 cup milk
1/2 cup brown sugar
6 to 8 ripe plums or 6 nectarines or peaches
1/2 cup sugar
1 egg
1 1/4 cups cake flour
1/4teaspoon salt
1 1/2 teaspoons baking powder

1. Preheat the oven to 350 degrees.
2. Cut one-fourth cup butter into pieces and add it to a small saucepan or skillet. Heat over medium heat until the butter browns but does not burn. Pour the browned butter into a small bowl and refrigerate until the butter solidifies.
3. Stir the vanilla paste into the milk heat the milk until it’s warm. Remove it from the heat and set aside to steep and cool.
4. Melt the remaining butter in a small, nonstick skillet. Remove it from the heat and add the brown sugar, stirring until the sugar dissolves.
5. Pour the mixture into an 8-by-2-inch buttered cake pan, evenly coating the bottom of the pan.
6. Cut the plums in half, then cut each half into three or four slices.
7. Arrange the slices in a single layer of concentric circles, beginning at the outside edge of the pan, so they are touching but not overlapping. Cover the bottom of the pan, then arrange a second layer of fruit on top. Set aside while preparing the cake batter.
8. Beat the cooled browned butter until light and fluffy. Beat in the sugar until creamy. Beat in the egg until blended.
9. In another bowl, stir together the cake flour, salt and baking powder.
10. Fold the flour mixture into the butter-sugar mixture alternately with the vanilla-bean milk. Begin and end with the flour mixture.
11. Gently spoon the batter over the top of the sliced plums in the cake pan. Spread the batter over the fruit so all the fruit is covered and the batter is distributed to the sides of the pan.
12. Bake until the cake tests done in the center and is golden brown, about 45 to 50 minutes.
13. Remove the cake from the oven and let it stand for a few minutes. Run a knife around the sides of the cake to loosen the edges.
14. Put a serving plate on top of the cake and invert. Carefully remove the baking pan from the cake.
15. Cool. Serve warm.

Passion Fruit Pudding
Serves 4 to 6

2 fresh passion fruits yielding 1/4 cup passion fruit pulp
¼ cup passion fruit puree
1 cup granulated sugar
⅓-cup all-purpose flour
3 large eggs, separated
⅓ cup melted butter
¾ cup whole milk
¼ teaspoon salt
1 tablespoon lime juice
1 tablespoon lime zest
1Tablespoon rum (optional)

1. Pre-heat the oven to 350°F. Coat the inside of a 9-inch baking dish with non-stick cooking spray.
2. In a medium bowl, whisk together ⅔ granulated sugar, salt and flour. Set aside.
3. In a large bowl, whisk together the egg yolks, butter, milk, rum, lime zest, lime juice and passion fruit puree, and pulp until fully combined.
4. Add the wet mixture to the flour mixture and whisk to just combine.
5. Using an electric mixer, beat the egg whites for about a minute then add sugar and continue mixing on medium-high until stiff peaks form, this may take about 2-3 more minutes.
6. Using a spatula carefully fold in ¼ of the egg whites mixture, and then fold in the remaining until well incorporated.
7. Pour the batter into the prepared pan bake until the top of the cake turns light golden and puff slightly (30 to 35 minutes.
8. Let the cake cool to room temperature, refrigerate for about 2 or more hours before serving or up to 24 hours.
9. Serves with crème fraiche or unsweetened whipped cream.

Featured:

Thomcord Grape Pie
Serves 6

For the Crust
2 1/2 cups all-purpose flour
¼ teaspoon fine sea salt
20 tablespoons (2 1/2 sticks) unsalted butter, cold and cut into cubes
4 to 6 tablespoons ice water, as needed

1. In a food processor, pulse together the flour and salt. Add butter and pulse until the mixture forms lima bean-size pieces. Slowly add ice water, 1 tablespoon at a time, and pulse until the dough just comes together. It should be moist, but not wet.
2. Turn dough out onto a lightly floured surface and gather into a ball. Divide into 2, flatten each into a disk with the heel of your hand. Cover tightly with plastic wrap and refrigerate for at least 1 hour and up to 2 days.
3. Coat the inside of a 9-inch pie plate with non-stick cooking spray.
4. On a floured board, roll out the bottom crust to 11-inches and lay into the prepared pan.
5. Roll out the top crust, and refrigerated while getting the fruit ready.

For the Fruit
4 cups Thomcord grapes, stemmed
1/4 cup sugar
1 tablespoon lemon juice
2 1/2 tablespoons cornstarch
Cream
Raw sugar

1. Preheat the oven to 400 degrees.
2. In a bowl combine the grapes, sugar, lemon juice and cornstarch.
3. Pour the mixture into the pie crust.
4. Top with the second pie crust, crimp or flute the edges, brush the top with cream, and sprinkle with raw sugar and slash 2 or 3 slits in the top.
5. Put the pie plate onto a lined baking sheet to catch any drips.
6. Bake the pie at 400 degrees for 15 minutes, reduce the temperature to 375 and bake another 45 to 50 minutes until the crust is golden brown and the fruit is bubbling.

Thomcord Sherbet
Serves 6

2 pounds Thomcord grapes, stemmed
1/4 cup water
3 tablespoons sugar
2 tablespoons light corn syrup

1. In a Dutch oven, add the grapes along with the water. Cover, stirring from time to time, and cook until the grapes are soft.
2. Remove from heat and pass the grapes through a food mill with the attachment with the smallest holes.
3. If you don’t have a food mill, press them through a fine-mesh strainer, which will take a bit of force. Different grapes will yield differing amounts of juice. You should have 3 cups.
1. Add the sugar, and corn syrup, stir until the sugar is dissolved. Chill thoroughly, then freeze in your ice cream maker according to the manufacturer’s directions.

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

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