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Farmers’ Market Box 11-17-16

This weeks local produce and featured farms:
Granny Smith ApplesFair Hill Apple Farm
Brussels Sprouts – Two Peas in a Pod
Bunch CarrotsBlack Sheep Produce
Dragon Fruit – Tony Do’s Farm
Mizuna GreensBe Wise Ranch
Leopard Romaine Lettuce – The Garden Of….
Bearss Limes – 3 Nuts Farm
Fuyu Persimmons – Fuyu Farms
Red RadishesBlack Sheep Produce

Organic Juicing Bag:
Grapefruit – Sundance
Carrots – Cal Organics
Dandelion Greens – Cal Orgnaics
Red Beets – Lakeside Organic Gardens
Green Kale/a> – Coke Farms

Farmer’s Choice:
RomanescoBlack Sheep Produce
PassionfruitKoral’s Tropical Fruit Farm
Natural Flame Raisins – Peacock Family Farm

Feature:
Perfection TangerinesPolito 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

Mega Greens
Handful of green kale
1 cucumber
Handful of dandelion greens

Sweet Beets
2 red beet
1 grapefruit
1 cucumber

Citrus Love
2 carrots
1 grapefruit
2 stalks of celery

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

Leopard Romaine Salad with Granny Smith Apples, Toasted Pecans and Blue Cheese
Serves 4

One head leopard romaine, washed, spun dry and cut into 1-inch pieces
2 Granny Smith apples, cored, and sliced ½-inch thick
3 radishes, scrubbed, and cut into julienne
1 cup crumbled blue cheese
¼ cup apple cider or juice
2 tablespoons apple cider vinegar
1 teaspoon Dijon mustard
1/3 cup canola or vegetable oil
Salt and pepper
½ cup chopped toasted pecans

1. Put the lettuce, apples, radish and blue cheese into a salad bowl.
2. In a smaller bowl, whisk together the cider, vinegar, mustard, and oil. Season with salt and pepper, and pour over the lettuce and apples in the salad bowl. Toss to coat.
3. Plate the salad and garnish each plate with toasted pecans.

Persimmon Agra Dolce
Makes about 2 cups
Use this condiment on a cheese platter, or spread over Brie or goat cheese on crostini. The nice balance of sweet and tart plus the color of the dish is perfect for fall. It will also make a nice hostess gift, with a wedge of brie and some crostini.

2 tablespoons extra virgin olive oil
½ cup finely chopped yellow or red onion
3 Fuyu persimmons, peeled, and chopped
1/3 cup firmly packed brown sugar
1/3 cup aged balsamic vinegar
Freshly ground black pepper and salt

1. In a large skillet, heat the oil, and saute the onion and persimmons, until the persimmons begin to soften, about 5 to 7 minutes.
2. Add the sugar, and vinegar, bring to a boil, and simmer for 2 to 3 minutes, until thickened.
3. Cool the mixture, season with salt and pepper, and transfer to an airtight container. The condiment will keep in the refrigerator for up to 2 weeks.

Roasted Breaded Brussels Sprouts
Serves 4

½ cup extra virgin olive oil
1 teaspoon salt
½ teaspoon freshly ground black pepper
¾ pound Brussels sprouts, halved, if they are large quarter them
1 cup panko crumbs
1 cup grated Parmigiano Reggiano

1. Preheat the oven to 400 degrees. Line a baking sheet with aluminum foil, parchment or silicone.
2. In a bowl, combine the oil, salt and pepper. Toss the sprouts in the oil to coat them thoroughly. (add more oil if necessary)
3. In another bowl, combine the panko and Parmigiano.
4. Coat the sprouts with the panko mixture, toss to completely cover them.
5. Spread on the baking sheet and roast for 10 minutes, turning them once to brown them evenly.
6. Serve warm.

Slow Cooker Shaved Brussels Sprouts with Pancetta
Serves 4

¼ cup extra virgin olive oil
2 ounces pancetta, finely chopped, (see savvy)
2 cloves garlic, sliced
1 pound Brussels sprouts, ends trimmed, cut into quarters and leaves separated
½ teaspoons salt
1/4teaspoon freshly ground black pepper

1. In a medium sauté pan, heat the olive oil and cook the pancetta until crispy, removing it to paper towels to drain.
2. Add the garlic, and cook over low heat until the garlic begins to turn golden, being careful not to let it get brown.
3. Pour the oil mixture into the insert of a 5 to 7-quart slow cooker and stir in the sprouts, salt and pepper.
4. Cook on high for 1 hour, until the leaves are tender, stir in the reserved pancetta and cook another 30 minutes. Serve hot, or at room temperature.
Slow Cooker Savvy: If pancetta isn’t available, finely diced prosciutto can be substituted.


Stir Fry Chicken and Mizuna Noodle Soup

Serves 4 to 6

2 teaspoons canola or peanut oil
2 cloves garlic, finely chopped
1 pound boneless, skinless chicken breast, very finely chopped
1/3 cup finely shredded carrot
1/3 cup finely chopped yellow onion
1/4 cup finely chopped water chestnuts
1/2 teaspoon chile paste with garlic
1 tablespoon lime juice
1 tablespoon tamari or soy sauce
1 pound mizuna, trimmed
6 cups chicken broth
1 package fresh soba noodles
1/4 cup finely chopped green onion
2 teaspoons sesame oil for garnish

1. In a Dutch oven, heat the oil, and saute the garlic for 30 seconds.
2. Add the chicken and cook for 3 to 4 minutes until it turns white all over.
3. Add the carrot, onion, water chestnuts, chile garlic paste, lime juice, tamari and mizuna, stir fry for 3 to 4 minutes, until the vegetables begin to soften.
4. Add the broth and soba noodles, and bring to a boil. Simmer for 10 minutes. Ladle the soup into bowls, and garnish with green onion and a drizzle of sesame oil.

Dragon Fruit Smoothie
Serves 2

1 dragon fruit, peeled, and chopped
2 navel oranges, peel and pith removed, and segmented
2 tablespoons honey
¼ cup fresh lime juice
1 cup crushed ice
1 cup Greek Yogurt
½ cup sparkling water

1. Put all the ingredients except the sparkling water into the blender. Puree.
2. Stir in the sparkling water, and serve cold.

Key Lime Coconut Cake

Serves 8

1 1/2 cups unsweetened shredded coconut
1 3/4 cups cake flour, plus more for pan
1/2 teaspoon baking powder
1/2 teaspoon salt
1/3 cup virgin coconut oil, melted
1 1/2 teaspoons vanilla extract
1 1/3 cups canned unsweetened coconut milk, divided
1 1/2 cups sugar
3/4 cup (1 1/2 sticks) unsalted butter, softened
3 large eggs
1 tablespoon finely grated lime zest
1/3 cup fresh lime juice

1. Position rack in middle of oven; preheat to 350°F. Spread coconut in a single layer on a rimmed baking sheet and toast until golden brown and aromatic, 3–5 minutes. Let cool 5 minutes.
2. Meanwhile, coat a 13×9″ pan with nonstick spray.
3. Whisk toasted coconut, baking powder, salt, and 1 3/4 cups flour in a medium bowl. Mix coconut oil, vanilla, and 2/3 cup coconut milk in another medium bowl.
4. Cream sugar and butter in the bowl of a stand mixer fitted with the paddle attachment at medium speed, occasionally scraping down sides of bowl, until pale and fluffy, 3–4 minutes.
5. Add eggs, one at a time, beating to blend after each addition.
6. Reduce mixer speed to low and beat in dry ingredients in 3 additions, alternating with coconut milk mixture in 2 additions, beginning and ending with dry ingredients. Pour batter into prepared pan, smoothing top with a spatula.
7. Bake cake until top is set and golden brown and a tester inserted into the center comes out clean, 25–30 minutes.
8. Mix key lime zest, juice, and remaining 2/3 cup coconut milk in a small bowl (it’s okay if mixture separates slightly; it will be absorbed by cake). Using a skewer, poke holes every 2″ into warm cake. Slowly pour key lime zest mixture over cake. Transfer pan to a wire rack and let cake cool completely.

For the Coconut-Key Lime Curd:
1/4 cup (1/2 stick) unsalted butter, cut into pieces, room temperature
3 large egg yolks
1/2 cup sugar
1 teaspoon finely grated lime zest
1/4 cup fresh lime juice

1. Pour water into a medium pot to a depth of 2″. Bring to a simmer over medium heat. Place butter in a large bowl.
2. Whisk egg yolks and sugar in a heatproof medium bowl. Whisk in key lime zest and juice. Set bowl on saucepan, making sure bottom does not touch water.
3. Cook, whisking occasionally, until mixture is thick enough to coat the back of a spoon and an instant-read thermometer registers 175°F, 3–4 minutes.
4. Strain egg yolk mixture through a fine-mesh sieve over butter, then stir with a rubber spatula until smooth. Place a piece of plastic wrap directly on key lime curd and chill at least 30 minutes.

For the Whipped Cream Topping:
1 1/2 cups cold heavy cream
½ cup mascarpone cheese
1 cup unsweetened coconut flakes

1. Using an electric mixer on medium speed, beat cream in a large bowl until soft peaks form. Whip in the mascarpone. Gently fold in chilled key lime curd and key lime zest. Spread cream on cooled cake with a spatula, then chill 30 minutes to set cream.
2. Meanwhile, preheat oven to 350°F. Spread coconut flakes in a single layer on rimmed baking sheet and toast, tossing halfway through, until crispy and golden, 5–7 minutes. Let cool.
3. When ready to serve, sprinkle toasted coconut flakes over cake.

Carrot Pilaf

1 cup basmati rice
2 cups chicken or vegetable broth
2 tablespoons extra virgin olive oil
1 small onion or 1 medium leek, finely chopped
¾ pound carrots (2 large), peeled, cut in half lengthwise if large, and thinly sliced on the diagonal
Salt to taste
½ cup finely chopped flat-leaf parsley

1. Place the rice in a bowl in the sink and rinse several times with water, or soak for 30 minutes, to wash away some of the starch. Drain through a strainer.
2. Heat the water or stock to a bare simmer in a saucepan, heat the oil in a wide, heavy skillet or saucepan over medium heat and add the carrots, onion or leek, and salt to taste.
3. Cook, stirring, until the vegetables begin to soften, about 3 minutes, and add the rice. Cook, stirring, until the grains of rice are separate and beginning to crackle.
4. Add the broth and salt to taste and bring to a boil. Reduce the heat, cover and simmer 15 minutes, until all the liquid has been absorbed.
5. Uncover the rice and place a clean towel over the top of the pan (it should not be touching the rice). Replace the lid and allow the rice to sit for 10 minutes, undisturbed. Add the parsley and gently fluff the rice, then pile the pilaf onto a platter or into a wide bowl and serve.

Farmers Choice:

Passion Fruit Cheesecake
Serves 6

2 cups crushed graham crackers
1/3 cup unsalted butter, melted and slightly cooled
3 tablespoons sugar

1. Preheat the oven to 325 degrees, and coat the inside of a 9-inch springform pan with non-stick cooking spray.
2. Combine the graham crackers, butter, and sugar, press into the bottom and up the sides of the prepared pan. Bake for 10 minutes, and cool slightly.

16 ounces cream cheese, room temperature
3/4 cup sugar
Pinch of salt
1 large egg
1 can sweetened condensed milk
4 large egg yolks
1/2 cup passion fruit puree
Pinch of salt
Sweetened whipped cream, for serving

1. In the bowl of an electric mixer fitted with the whisk attachment, whisk together cream cheese, sugar, and salt on medium-high until light and fluffy. Add egg and whisk to combine. Pour into cooled tart shell and transfer to oven; bake until just set, about 15 minutes. Let cool.
2. Make the passion fruit layer: Reduce oven temperature to 325 degrees. In a medium bowl, whisk together condensed milk, egg yolks, passion fruit puree, and salt; pour over cooled crust.
3. Transfer to oven and bake until set but center still has a slight jiggle, 35 to 40 minutes until just set. Remove from oven and let cool.
4. Cool completely, refrigerate for at least 2 hours, or up to 2 days. (the cheesecake can be frozen for up to 2 months) Serve the cheesecake at room temperature dolloped with whipped cream.

Romanesco with Raisins, Capers and Pine Nuts
Serves 4

1 head Romanesco, cut into florets
3 tablespoons olive oil, divided
salt and freshly ground black pepper
2 garlic cloves, thinly sliced
1 tablespoon capers packed in brine, drained
1/3 cup fresh coarse breadcrumbs
2 to 3 tablespoons chicken or vegetable broth
1/3 cup flame raisins, chopped
1 teaspoon white wine vinegar or Champagne vinegar
2 tablespoons chopped flat-leaf parsley

1. Preheat oven to 400 degrees, and line a baking sheet with aluminum foil, silicone or parchment. In a large bowl, toss the Romanesco with ½ of the olive oil in a large bowl; season mixture with salt and pepper. Spread the Romanesco onto the baking sheet in a single layer. Roast, tossing occasionally, until Romanesco is golden and crispy, about 20 minutes.
2. Heat the remaining olive oil in a small saucepan over medium-low heat. Add garlic and cook, stirring occasionally, until just golden, 5–6 minutes. Add capers and cook until they start to pop, about 3 minutes longer. Add breadcrumbs and toss to coat. Cook, stirring often, until breadcrumbs are golden, 2–3 minutes; transfer breadcrumb mixture to a plate and set aside.
3. Add broth to same saucepan. Bring to a boil. Add the raisins and white wine vinegar and cook until almost all liquid is absorbed, about 5 minutes.
4. Remove from heat and set aside. Transfer warm cauliflower to a serving bowl. Scatter raisin mixture over, then toss to distribute evenly. Season to taste with salt and pepper. Sprinkle cauliflower with breadcrumb mixture and parsley.

Feature:

Tangerine Sorbet
Serves 6 to 8

3/4 cup sugar
3/4 cup water
2 cups chilled strained tangerine juice (from about 16 tangerines)
1 cup chilled sparkling water
1 tablespoon finely grated tangerine peel

1. Combine sugar and 3/4 cup water in small saucepan. Stir over medium heat until sugar dissolves. Increase heat and bring to boil. Transfer syrup to medium bowl and chill until cold, about 2 hours.
2. Add strained tangerine juice, sparkling water, and finely grated tangerine peel to syrup; whisk to blend well. Transfer mixture to ice cream maker and process according to manufacturer’s instructions.
3. Transfer sorbet to freezer container. Cover tightly with lid and freeze until firm, at least 8 hours or overnight.
4. Can be made 3 days ahead. Keep frozen. Divide sorbet among wine goblets or dessert glasses. Serve immediately.

Stir Fry Shrimp and Tangerines
Serves 4

1 ½ pounds large shrimp, peeled and deveined
1 tablespoon cornstarch
2 tablespoons Asian sesame oil, divided
1 tablespoon minced peeled fresh ginger
4 small unpeeled tangerines or clementines, cut (with peel) into 3/4-inch pieces
1/4 cup Asian sweet chili sauce
2 tablespoons soy sauce
1/4 teaspoon Chinese five-spice powder
6 baby bok choy, cut crosswise into 1-inch-thick ribbons, tough bases discarded
5 green onions, thinly sliced on diagonal, divided

1. Place the shrimp in a medium bowl; sprinkle with salt and freshly ground black pepper and toss with cornstarch to coat.
2. Heat 1 tablespoon sesame oil in large nonstick skillet over medium-high heat. Add minced ginger; stir 30 seconds. Add the shrimp; stir-fry until the shrimp is beginning to turn pink and is almost cooked through, about 2 minutes.
3. Add tangerine pieces; toss 30 seconds.
4. Add sweet chili sauce, soy sauce, and Chinese five-spice powder; boil until sauce in skillet thickens slightly, tossing to blend, about 1 minute. Stir in remaining 1 tablespoon sesame oil, bok choy, and half of sliced green onions.
5. Stir-fry just until bok choy is wilted, 1 to 2 minutes. Season to taste with salt and freshly ground black pepper. Transfer to bowl; sprinkle with remaining sliced green onions and serve.

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

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FMB11-10-16

Farmers’ Market Box 11-10-16

This weeks local produce and featured farms:
Japanese Cucumbers Kong Thao Farm
Escarole Endive – Coleman Family Farm
Italian ParsleyBe Wise Ranch
Romaine LettuceBlack Sheep Produce
Valencia OrangesPolito Family Farm
Baby ParsnipsWeiser Family Farm
Shinko Asian PearsKen’s Top Notch Produce
Early Wonderful PomegranatesKen’s Top Notch Produce
Spaghetti SquashBe Wise Ranch
ZucchiniBlack Sheep Produce

Organic Juicing Bag:
Gala Apples – Coke Farms
Carrots – Cal Organics
Celery – Lakeside Organic Gardens
Red Beets – Lakeside Organic Gardens
Valencia Oranges – Eco Farms

Farmer’s Choice:
Asparagus – Life’s A Choke Farm
Honey Dates – Dates by DaVall
Thai Shallots Kong Thao Farm

Feature:
Blue Farro – Kandarian Organci 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!

Below is a great video for you to try out with the Catch of the Day!

Click here to Watch Video on YouTube

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 Beet
1 red beet
1 gala Apple
1 cucumber

Sweet Oranges
2 Valencia Oranges
1 stack of celery
1 roman lettuce

Super Carrots
1 carrot
2 stalks of celery
1 gala apple

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

Spaghetti Squash with Zucchini Carbonara
Serves 4 to 6

One spaghetti squash cut in half lengthwise, and seeded
½ cup extra virgin olive oil
One ½ inch piece pancetta, finely diced
2 medium zucchini cut into fine dice
3 large egg yolks
1 large egg
1 cup freshly grated Parmigiano Reggiano cheese
Freshly ground black pepper

1. Preheat the oven to 400 degrees, line a baking sheet with aluminum foil, parchment or silicone. Brush the cut side of the squash with olive oil and place cut side down on the baking sheet.
2. Cover tightly with aluminum foil, and bake for 35 to 45 minutes, until tender.
3. While the squash is cooking, in a large skillet, heat the remaining oil, and saute the pancetta, until crispy.
4. Add the zucchini, and saute for 3 to 4 minutes, until the zucchini is softened. In bowl, whisk together the yolks, eggs, and ½ the cheese.
5. When the squash is done, remove from the oven, turn the squash to the cut side, using a fork, pull out the spaghetti strands, and put into a large bowl, add the egg mixture and the zucchini, and toss to coat the spaghetti.
6. Serve the ‘pasta’ garnished with additional grated cheese.

Stracchiatella alla Nonna
Serves 4 to 6
Italian chicken soup for the soul.

2 tablespoons extra virgin olive oil
1 garlic clove, minced
1 head escarole, washed, spun dry and cut into ½-inch ribbons
6 cups chicken or vegetable broth
3 large eggs
½ cup grated Parmigiano Reggiano
Salt and pepper

1. In a Dutch oven, heat the oil, and saute the garlic for 30 seconds, until fragrant.
2. Add the escarole and saute for 3 to 4 minutes, until softened. Add the broth, and bring to a boil. Simmer the soup for 15 minutes. While the soup is boiling, whisk together the eggs, cheese, salt and pepper.
3. Pour the egg mixture into the boiling soup, stirring to break up any large pieces of egg. Serve the soup hot.

BLT Salad
Serves 4 to 6

One head romaine lettuce, washed, spun dry and chopped into 1-inch pieces
2/3 cup mayonnaise
¼ cup sundried tomatoes, packed in oil, drained
2 tablespoons parsley leaves
1 tablespoon fresh lemon juice
6 strips bacon, cooked crisp and crumbled
1 cup croutons

1. Put the romaine into a salad. Bowl.
2. In a food processor or blender, combine the mayonnaise, tomatoes, parsley, and lemon juice. Process until smooth.
3. Spoon the dressing over the romaine, add the bacon and croutons, and toss to coat. Serve immediately.
Cook’s note: The dressing can be made a few days ahead of time, and makes as great spread for sandwiches.

Poached Asian Pears
Serves 4

2 Asian pears, cored, and cut into quarters
2 cups Sweet wine like Moscato di Asti
½ cup sugar
2 star anise

1. Put the pears, wine, sugar and star anise into a Dutch oven, bring to a boil, and simmer for 15 to 20 minutes, until the pears are tender.
2. Remove the pears, and anise from the pot, discarding the anise.
3. Boil down the poaching liquid until it is syrupy, this may take about 20 minutes.
4. Serve the pears drizzled with the poaching liquid, and garnish with crème fraiche or vanilla ice cream.

Maple Glazed Parsnips
Serves 4

One bunch parsnips, peeled and cut into ½-inch lengths
2 tablespoons vegetable oil
3 tablespoons maple syrup
1 teaspoon dried thyme
Salt and pepper
1. Preheat the oven to 400 degrees, and line a baking sheet with silicone, aluminum foil, or parchment.
2. In a large bowl, combine the oil, maple syrup, thyme, salt and pepper.
3. Spread the parsnips onto the baking sheet and roast for 15 to 20 minutes, turning once, until the parsnips are golden brown and crisp. Sprinkle with some extra salt before serving.

Poppy’s Cukes and Dip
Serves 2
My granddaughter Poppy makes her own dip for cukes when she comes home from school, this is a great snack.

1 Japanese cucumber, scrubbed, and cut into ¼-inch rounds
2 tablespoons soy sauce
2 tablespoons Mirin
1 teaspoon rice vinegar
1 teaspoon honey

1. In a small bowl, whisk together the soy sauce, Mirin, rice vinegar and honey. Serve as a dipping sauce for cucumbers, and peeled parsnips.

Roasted Asian Pear and Romaine Salad
Serves 4

One head Romaine lettuce, washed, spun dry and cut into 1-inch ribbons
2 Asian pears, cored, and cut into 8 wedges each
Raw sugar
1/3 cup vegetable oil
¼ cup pear nectar
2 tablespoons rice vinegar
1 teaspoon Dijon mustard
Salt and pepper
½ cup pomegranate arils

1. Preheat the oven to 400 degrees and line a baking sheet with silicone, aluminum or parchment. Dip the cut sides of the pears into the raw sugar, and lay on the baking sheet, bake for 20 to 30 minutes, until the pears have turned golden brown. Remove from the baking sheet and cool.
2. In a small bowl, whisk together the oil, pear nectar, rice vinegar, and mustard. Season with salt and pepper.
3. Put the romaine into a bowl, and toss with the dressing. Plate the salad, top with some of the pear slices, and sprinkle with the pomegranates.

Valencia Orange Bundt Cake
Makes one 10-inch bundt

2 3/4 cup all-purpose flour
1/2 teaspoon baking soda
3/4 teaspoon salt
1 cup unsalted butter, softened to room temperature
2 1/2 cups sugar
1 teaspoon vanilla extract or paste
1 tablespoon grated orange zest
5 large eggs, at room temperature
1 cup sour cream
1/2 cup fresh orange juice

1. Preheat the oven to 350 degrees, and coat the inside of a 10-inch Bundt or tube pan with non-stick cooking spray.
2. In the bowl of an electric mixer, cream the butter and sugar until they are light and fluffy. Add the vanilla, and zest.
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 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 1 hour or 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. Allow to cool.
7. Pour the lemony icing over the cake when the cake is cooled.
8. The cake keeps at room temperature for up to 5 days, freezes for about 2 months.

Parsley Pesto
Makes about 2 cups

2 garlic cloves
Pinch red pepper flakes
1/2 cup grated Parmigiano Reggiano cheese
1/2 cup Italian pine nuts, or Marcona almonds
1/2 cup firmly packed Italian parsley
1/3 to 1/2 cup extra virgin olive oil, plus more for storage

1. In a food processor or blender, combine the garlic, red pepper, Parmigiano, nuts, and parsley.
2. Process on and off to break up the ingredients.
3. With the machine running, add the oil. If you would like a “saucy” pesto, add up to 1/2 cup of oil, otherwise, add 1/3 cup. The pesto will be a paste, and you can add more oil to it if you need it.
4. The pesto can be stored in an airtight container in the refrigerator covered with a thin layer of olive oil for up to 1 week, or frozen for up to 2 months.
5. The pesto doesn’t freeze rock hard, so you can take spoonfuls and use them as needed.

Farmers Choice:

Orange Date Nut Bread
Makes one loaf

3/4 cup sugar
1/2 cup butter, softened
1/2 cup sour cream
1/4 cup orange juice
1 tablespoon freshly grated orange zest
2 large eggs
1 3/4 cups all-purpose flour
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1 cup chopped pitted dates
1/2 cup chopped pecans

1. Preheat the oven to 350°F. Coat the bottom of 9×5-inch loaf pan with non-stick cooking spray. Set aside.
2. Combine sugar and butter in bowl. Beat at medium speed, scraping bowl often, until creamy.
3. Add sour cream, orange juice, orange zest and eggs; continue beating until well mixed.
4. Add flour, baking powder and baking soda; beat at low speed until well mixed. Gently stir in dates and pecans.
5. Pour batter into prepared pan. Bake 45-55 minutes or until toothpick inserted in center comes out clean. Let stand 10 minutes; remove from pan. Cool completely.

Bacon Wrapped Parmigiano Stuffed Dates
Serves 8 to 10
With Thanksgiving around the corner, these are a terrific make-ahead snack for the big day. Keep them in the freezer during the holidays for unexpected company.

12 strips bacon, cut in half crosswise
24 pitted dates
1/4 pound Parmigiano-Reggiano cheese, chopped

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, it should still be pliable. 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.
3. Place the wrapped dates in a baking dish. Do-Ahead: At this point, you can cover and refrigerate for up to 36 hours or freeze for 2 months.
4. 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.

Roasted Asparagus and Thai Shallot Pasta

Serves 4 to 6

One pound penne pasta, cooked 3 minutes short of al dente saving some warm pasta water
One bunch asparagus, tough ends removed, and cut into 1-inch lengths
2 Thai shallots, finely chopped
¼ cup extra virgin olive oil
Salt and pepper
½ cup heavy cream
½ cup grated Parmigiano Reggiano cheese plus more for garnish

1. Preheat the oven to 400 degrees, and line a baking sheet with aluminum foil, parchment, or silicone. In a bowl, toss together the asparagus, shallots, oil, salt and pepper.
2. Roast the vegetables for 5 to 7 minutes until just tender.
3. When the vegetables are ready, toss with the drained pasta, ¼ cup cream and the cheese, adding more cream (or pasta water) to achieve a creamy sauce.
4. Taste the pasta for seasoning and adjust, using salt or pepper if needed. Serve the pasta garnished with additional cheese.

Feature:

Notes on Blue Tinged Farro
Basic Cooking Instructions:
• Rinse & drain. Add 3 cups water or stock for every cup of Farro.
• Bring to a boil, reduce heat & simmer 30-40 minutes.
• For more tender grain, keep cooking, checking every 5-10 minutes.
• Need it faster? Overnight soaking reduces cooking time to about 20 minutes
• (and may increase the availability of nutrients).
• Make ahead & keep refrigerated or frozen until ready to use.
*1 cup dry farro yields 2-2 1/2 cups cooked whole grain.
*Cooked farro stores well and retains its texture up to one
week in the refrigerator and 6 months in the freezer.

Farro Salad
Serves 6

2 cups blue tinged farro
6 cups chicken or vegetable broth
2 zucchini, finely diced
½ cup finely chopped red onion
½ cup Japanese cucumber, finely diced
1 Valencia orange, peel and pith removed, cut into segments, and chopped
½ cup pomegranate arils
1/3 cup orange juice
1/3 cup rice vinegar
1 teaspoon Dijon mustard
1/2 cup vegetable oil
¼ cup finely chopped Italian parsley
1.
In a 4 to 6 quart saucepan, put the farro into the broth and bring to a boil. Simmer for 30 to 40 minutes, until tender. Drain and cool.
2. When the farro is cooled, add the zucchini, onion, cucumber, orange, and pomegranate.
3. In a small bowl, whisk together the juice, vinegar, mustard, oil and parsley. Pour over the salad and Toss to blend. Serve at room temperature.

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

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