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Farmers’ Market Box 2-5-15

Baby Bunch Carrots – Pedro Santiago
Fuji Apples – Fair Hills Farm
Star Ruby Grapefruit – Sundance
Dino Kale – Be Wise Ranch
Meyer Lemons – Polito Farms
Romaine Lettuce – Be Wise Ranch
Red Onions – Jaime Farms
Russian Banana Fingerlings – Weiser Farms
Japanese Sweet Potatoes – Milliken Family Farm
Red Beets – Black Sheep Produce
Celery – Deerdorf Farm

Organic Juicing Bag:

Black Knight Carrots – Tutti Frutti Farm
Star Ruby Grapefruit – Sundance
Dino Kale – Be Wise Ranch
Algerian Tangerines – 3 Nuts Farm
Celery – Deerdorf Farm

Farmer’s Choice:

Broccoli – Life’s a Choke Farm
Cipollini Onions – Schaner Farms
Golden Raisins – Peacock Farm

Fruit Special:

Sumo Citrus – Suntreat


Click here to Watch Video on YouTube

Catalina Offshore catch of the week: Grouper

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

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

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

FMB JUICE RECIPES
Courtesy of Drew Canole of Fitlife.tv

morning fresh
1 grapefruit
2 tangerines
2 carrots

kaleicious
1 handful kale
3 carrots
1 celery
1 tangerine

carrot love
5 carrots
3 stalks celery
1/2 grapefruit

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

Japanese Sweet Potato Fries
Serves 4
Make sure that after you cut the sweet potatoes that you submerge them in cold water, otherwise, they will discolor.

1 pound Japanese Sweet Potatoes, scrubbed
1/2 cup extra virgin olive oil
1 tablespoons salt
1 teaspoon freshly ground black pepper
1 teaspoon garlic powder
1/2 teaspoon sweet paprika
Fleur de Sel for garnish

1. Preheat the oven to 400 degrees, and line 2 baking sheets with parchment, silicone or aluminum foil.
2. Cut the potatoes in half width wise, and then stand each side on its cut edge. Cut each side into 1/2-inch slices, and then cut each slice into 1/2-inch sticks. Put the potatoes into water to prevent discoloration.
3. In a large bowl mix together the oil, salt, pepper, garlic powder, and paprika.
4. Drain the potatoes, add them to the bowl with the flavored oil, and make sure that each potato is coated with the mixture.
5. Arrange the potatoes on the baking sheets in 1 layer, and bake for 15 minutes, turn the fries, and bake another 10 minutes, until they are crispy and browned around the edges. Serve garnished with fleur de Sel.

Come Back Sauce for Dipping
Makes 2 cups
Come Back Sauce is a Southern Tradition and pairs well with the Sweet potato fries.

1/4 cup vegetable oil
2 tablespoons lemon juice
1 teaspoon Worcestershire sauce
2 dashes hot sauce, like Tabasco
1 teaspoon black pepper
1 tablespoon finely chopped onion
3 cloves finely minced garlic
1 cup mayonnaise
1 ketchup
1 teaspoon dry mustard
¼ teaspoon paprika
¼ teaspoon salt
1 teaspoon celery seeds
¾ teaspoon curry powder
3 teaspoons horseradish

1. Put all the ingredients into a blender or food processor and puree.
2. Refrigerate the sauce for at least an hour before serving. The sauce will keep refrigerated for up to 2 weeks in the refrigerator.

Ginger Carrot Soup
Serves 4 to 6

1 tablespoon extra virgin olive oil
2 tablespoons unsalted butter
1 bunch orange carrots, peeled and cut into 1/2-inch rounds (you will need about 2 cups)
2 ribs celery, coarsely chopped, with some leaves
1/2 cup finely chopped red onion
1 to 2 teaspoons freshly grated ginger
2 cups chicken or vegetable broth
1/2 cup heavy cream (or more broth)
Salt and pepper

1. In a large Dutch oven, heat the oil and butter, and add the carrots, celery, and onion, and ginger, sautéing for 5 to 6 minutes, until the vegetables begin to soften. Add the broth, and simmer for 20 minutes, until the vegetables are tender.
2. Puree the soup in a blender, food processor, or use an immersion blender. Add the cream, season with salt and pepper and serve.

Pasta with Meyer Lemon and Kale
Serves 4 to 6

For the Topping
2 tablespoons extra virgin olive oil
1 garlic clove, minced
Zest of one lemon
1 cup fresh bread crumbs

1. Heat the oil in a small skillet, add the garlic, lemon zest, and swirl in the pan for 30 seconds, until fragrant.
2. Add the bread crumbs, and toss to combine. Heat the bread crumbs in the skillet, turning them, for about 2 minutes until they are toasted. Set aside.

For the Pasta

One pound linguine, cooked 3 minutes short of al dente, saving the pasta water
1/4 cup extra virgin olive oil
One 1/2-inch piece pancetta, cut into fine dice
1/2 cup finely chopped red onion
2 garlic cloves, minced
Grated zest of 2 lemons
1 bunch kale, tough stems trimmed, and cut into fine ribbons (1/4-1/2-inch thick)
1/4 cup fresh Meyer lemon juice
1/2 cup freshly grated Parmigiano Reggiano cheese for garnish

1. In a large skillet, heat the oil, and saute the pancetta until it is crispy. Add the onion, 2 garlic cloves, and zest of 1 lemon, and saute for 2 minutes, until the onion is beginning to soften. Add the kale, and saute until the kale is tender, this may take 10 minutes. Stir in the lemon juice.
2. When the pasta is cooked, drain it and toss into the skillet with kale, adding some pasta water if needed to make the sauce creamier. Serve the pasta garnished with the bread crumbs and Parmigiano.

Lemon Cod with Provencal Russian Fingerling Potatoes
Serves 6

1/2 cup extra-virgin olive oil
Grated zest of 2 Meyer lemons
1/4 cup fresh Meyer lemon juice
4 garlic cloves, minced
1 1/2 tsp salt
1/2 tsp freshly ground black pepper
1/2 tsp sweet paprika
2 tsp herbes de Provence (see note)
1/2 cup oil-packed sun-dried tomatoes, drained
1/2 cup capers packed in brine, drained and chopped if large
1 lb. Russian fingerling potatoes, quartered
Six 6-oz cod fillets or other-thick fleshed fish
1/2 cup finely chopped fresh flat-leaf parsley, for garnish

1. Preheat the oven to 400 degrees, and coat the inside of a 5-quart Dutch oven with non-stick cooking spray.
2. In a mixing bowl, whisk together the oil, lemon zest and juice, garlic, salt, pepper, paprika, herbes de Provence, sun-dried tomatoes, and capers and set aside.
3. Arrange the potatoes in the bottom of the Dutch oven, drizzle some of the lemon sauce over the potatoes, and toss to coat. Cover the Dutch oven and bake for 20 minutes.
4. Remove the Dutch oven from the oven, and arrange the halibut over the potatoes and pour the remaining sauce over the halibut. Bake an additional 10 to 15 minutes until the fish is opaque in the center, and registers 155 degrees on an instant read meat thermometer.
5. Remove from the oven and allow the fish to rest (covered) for 5 minutes. You can either serve directly from the Dutch oven, or arrange the potatoes on dinner plates, and top with the halibut, spooning some of the sauce over the fish. Garnish the dish with chopped parsley.
6. Cook’s Note: No Dutch oven? Bake the potatoes in a 13-by-9-inch baking pan (covered with aluminum foil), and proceed as directed, baking the dish covered with aluminum foil.

Updated Chicken Waldorf Salad
Serves 4 to 6

A twist on the traditional Waldorf salad made with mayonnaise, this lighter version doesn’t skimp on flavor and it’s terrific in sandwiches as well.

Apple Cider Dressing
1 cup vegetable oil
1/2 cup apple juice or cider
2 tablespoons fresh Meyer lemon juice
1 1/2 teaspoons salt
1 teaspoon celery seeds
1/4 teaspoon dry mustard
Pinch of cayenne pepper

1. In a small mixing bowl, whisk together the ingredients until thickened.
2. Refrigerate for at least 2 hours, allowing the flavors to blend. The dressing will keep in the refrigerator for up to 1 week.

For the Salad

One head romaine lettuce, washed, spun dry and chopped
4 cups bite-size pieces of cooked chicken
4 ribs celery, finely chopped
2/3 cup golden raisins
1/4 cup finely chopped red onion
3 Fuji apples, cored and cut into 1/2-inch dice
1 cup toasted walnuts, chopped

Put the romaine in a large bowl, and toss with some of the salad dressing. Plate the salad.
In another bowl, combine the chicken, celery, raisins, onion, and apples. Toss with the dressing, arrange some of the salad on the romaine, and garnish each serving with the walnuts.

Roasted Beets with Balsamic Vinaigrette
Serves 4

One bunch beets, scrubbed, tops removed (see note)
1/2 cup aged balsamic vinegar
3/4 cup extra virgin olive oil
Salt and pepper

1. Preheat the oven to 400 degrees, and arrange the beets on a baking sheet. Cover the baking sheet with aluminum foil, and roast the beets from 30 to 45 minutes. (this will depend on the size of the beets—smaller beets will take 20 minutes, golf ball size about 30 minutes, larger 45 to 60 minutes)
2. When the beets are cool enough to handle, slip the skin off the beets, and dice the beets.
3. In a small bowl, whisk together the vinegar, and oil, season with salt and pepper.
4. Pour over the beets, and marinate at room temperature for 2 hours. Drain and serve. The beets will keep refrigerated for 1 week. Drain before serving.
Save the Greens—Beet Green Frittata
Beet and carrot greens are totally edible and can be added to frittatas, salads and greens sautés with aromatic ingredients like garlic, onion, and herbs. This simple recipe for a beet green frittata can be on the table in under 30 minutes. Frittatas are not like quiche, they don’t puff up in the oven, they tend to be flat.

2 tablespoons extra virgin olive oil
2 garlic cloves, minced
One bunch beet greens, washed, tough stems removed, and cut into 1/2-inch ribbons
Salt and pepper
8 large eggs, beaten
1 cup shredded mozzarella cheese
1/3 cup freshly grated Parmigiano Reggiano cheese

1. In a 10-inch skillet, heat the oil, add the garlic cloves, and swirl in the pan for 30 seconds until fragrant.
2. Add the beet greens, and saute until the greens begin to wilt. Season generously with salt and pepper.
3. Pour the eggs into the pan, and lift up on the greens to make sure the eggs cover the bottom of the frittata.
4. Sprinkle the frittata with the cheeses, and bake for 10 to 12 minutes until just set. Remove from the oven and let rest for 3 to 5 minutes before cutting into wedges and serving.

Red Grapefruit, Celery, Red Onion and Cucumber Salad
Serves 4

2 red grapefruits, peel and pith removed, sliced in to 1/2-inch slices, then quarter the slices
4 ribs celery, coarsely chopped
1/2 cup finely chopped red onion
One European cucumber, scrubbed, and cut into 1/2-inch dice
1/2 cup pitted Kalamata olives
1 cup crumbled feta cheese
1/4 cup grapefruit juice
1 teaspoon honey
1/2 cup extra virgin olive oil

1 In a large bowl, combine the grapefruits, celery, onion cucumber, olives, and feta.
2 In another bowl whisk together the grapefruit juice, honey, and olive oil.
3 Pour over the salad ingredients, and toss to coat. Serve immediately.

Fuji Apple Muffins
Makes 12 muffins

3/4 cup vegetable oil
1 cup sugar
1 large egg
1 teaspoon vanilla extract
2 cups unbleached all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
2 medium-size Fuji apples, peeled, cored, and finely chopped
1/2 cup golden raisins (optional)
1/2 cup chopped pecans or walnuts (optional)

1. Preheat the oven to 350°F. Line 12 muffin cups with paper liners or coat with nonstick cooking spray.
2. In a large bowl, stir together the oil, sugar, egg, and vanilla until blended. Add the flour, baking soda, cinnamon, and nutmeg and stir until the mixture begins to come together.
3. Add the apples, raisins and nuts, if using, and continue to mix until incorporated into the batter.
4. Scoop 1/3 cup of the batter into each muffin tin Bake until golden and a skewer inserted in the center comes out clean or with a few crumbs adhering to it, 20 to 25 minutes. Serve warm.
5. The muffins will keep stored in an airtight container at room temperature for 3 days, or can be frozen for 4 weeks.

Meyer Lemon Curd
Makes 4 cups

1 cup sugar
6 large eggs
1/2 to 2/3 cup Meyer lemon juice
1/2 cup (1 stick) butter, cut into 1/2-inch cubes

1. In a 2-quart saucepan, combine the sugar, eggs, and 1/2 cup of the juice and whisk until smooth.
2. Set over medium heat and continue to whisk until the mixture begins to thicken this may take about 5 minutes.
3. Stir in the butter cubes, a bit at a time, and continue to cook, stirring constantly, until the curd is thickened. Taste and add the more juice if you would like a punch of lemon flavor.
4. Remove from the heat, strain the curd through a fine mesh sieve into a bowl, press a piece of plastic wrap directly against the surface to prevent a skin from forming, and let cool to room temperature.
5. Do-Ahead: At this point, you can refrigerate for up to 1 week or freeze for up to 2 months. Defrost before continuing.
6. Cook’s Note: Follow this recipe but substitute lime juice, orange, or grapefruit juice, and make curd from those juices. Curd is delicious on toast, used as a filling for cakes, and slathered on scones.

FARMER’S CHOICE

Balsamic Pork with Cippolini Onions
Serves 4

Serve this stick-to-your-ribs dinner with polenta, or farro.
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 garlic cloves, minced
1 teaspoon whole dried sage leaves, crumbled (please don’t use “rubbed” sage—it has no essential oils)
2 tablespoons extra virgin olive oil, plus more if needed for browning
2 pounds pork shoulder, cut into 1-inch chunks
1/2 pound Cippolini onions, peeled, and cut into quarters
1/2 cup good quality balsamic vinegar
2 tablespoons softened butter, mixed with 2 tablespoons all-purpose flour

1. In a mixing bowl, combine the salt, pepper, garlic, sage, and olive oil. Add the pork to the bowl, and coat with the mixture.
2. In a 5 to 6-quart Dutch oven, brown the pork, a few pieces at a time, removing the browned pieces to a plate, and continue until all the pork is browned.
3. Add the onions to the pan (if there isn’t enough oil in the pan, add a bit more) Stir the onions, until they begin to soften, about 3 minutes.
4. Add the pork back into the pan, and stir in the vinegar.
5. Cover and simmer for 2 to 3 hours, until the pork is tender, and falling apart.
6. Remove the pork from the pan, and skim off any excess fat from the sauce.
7. Bring the sauce to a boil, and whisk in a bit of the flour/butter mixture, bring back to a boil, and continue to add the roux mixture until the sauce is thickened to your liking (you may not use all of the roux)
8. Transfer the pork back to the sauce and serve.

Cippolini Compote
Makes 2 cups
A delicious accompaniment for poultry or pork, try this on sandwiches, too.

3 tablespoons olive oil
1/2 pound Cippolini onions, peeled and cut in half
1/4 cup balsamic vinegar
2 tablespoons sugar
1 cup golden raisins
Salt

1. In a skillet, heat the oil, and saute the onions, until they begin to soften, about 3 to 4 minutes.
2. Add the vinegar, sugar, and raisins, and simmer for 15 to 20 minutes, until the mixture is thickened.
3. Taste for seasoning and add salt, and additional vinegar if desired.

Broccoli Au Gratin
Serves 4 to 6

One bunch broccoli, stalks trimmed, and cut into florets
Salt and pepper
3 tablespoons unsalted butter
2 garlic cloves, minced
2 tablespoons all-purpose flour
1 cup chicken or vegetable broth
1 cup milk
2 cups sharp cheddar cheese
Few drops Tabasco
1/2 cup grated Parmigiano Reggiano cheese

1 Preheat the oven to 350 degrees, and coat the inside of an 8-inch baking dish with non-stick cooking spray.
2 Put the broccoli into water to cover and bring to a boil; cook for 5 minutes until the broccoli begins to soften (It will further cook in the oven) Drain the broccoli and season liberally with salt and pepper and arrange in the prepared pan.
3 In a saucepan, melt the butter, and saute the garlic for 1 minute. Add the flour, and whisk for 2 to 3 minutes.
4 Add the broth, and milk, and bring to a boil.
5 Remove from the heat, and stir in the cheddar cheese. Season with a bit of Tabasco.
6 Pour the sauce over the broccoli, sprinkle the Parmigiano over the sauce, and bake for 20 to 30 minutes until the sauce is bubbling, and the Parmigiano is golden brown.
7 Remove from the oven, allow to rest for 5 minutes and serve.
8 Cook’s Note: Any leftover broccoli au gratin can be used as a stuffing for baked potatoes.

Crustless Broccoli Quiche
Serves 6 to 8

One bunch broccoli stems trimmed, and separated into small florets
8 large eggs
1 1/2 cups heavy cream
1 tablespoon Dijon mustard
2 tablespoons all-purpose flour
One 5.2-ounce package Boursin cheese, crumbled
1/2 cup shredded Parmigiano Reggiano cheese

1. Preheat the oven to 350°F. Coat a 10-inch pie plate with nonstick cooking spray.
2. Bring 4 quarts of salted water to a boil, and add the broccoli, cooking for 3 to 4 minutes, until the broccoli is crisp/tender. Drain thoroughly, and season with salt and pepper.
3. In a large bowl, whisk together the eggs, cream, Dijon mustard, flour and Boursin until blended. Add the broccoli and stir until incorporated.
4. Pour the egg mixture into the prepared pan, sprinkle evenly with the Parmigiano and bake until puffed, golden, and set in the center, 40 to 50 minutes.

@Diane Phillips
www.dianephillips.com
Blog: www.cucinadivina.blogspot.com
Follow me on Pinterest, Facebook, and Twitter

I’ll be teaching the Farmer’s Market Bag class February 6, 2015 @ 10:30—I’ll teach everything that is in the bag, and you get to take the bag home with you.

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!

fmb1

Farmers’ Market Box 1-29-15

Baby Turnips – Pedro Santiago
Moro Blood Oranges – Blair Shanel
Fuerte Avocados – Koral’s Tropical Fruit
Napa Cabbage – Kong Thao
Cauliflower – Life’s a Choke Farm
Fennel – Black Sheep Produce
Green Garlic – Black Sheep Produce
Hydro Butter Lettuce – Go Green Agriculture
Calcot Onions – Crows Pass
Gold Nugget Tangerines – Regier Farm

Organic Juicing Bag:

Carrots – Tutti Frutti Farm
Celery – Black Sheep Produce
Limes – Korals Tropical Farm
Vanilla Blood Oranges – Tom King
Temple Oranges – Flying Disc Farm

Farmer’s Choice:

Romanesco Cauliflower – Babe Farm
Blueberries – Forbidden Fruit
Lemongrass – Kong Thao


Click here to Watch Video on YouTube

Catalina Offshore catch of the week: Seabass

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

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

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

FMB JUICE RECIPES
Courtesy of Drew Canole of Fitlife.tv

Temple of Orange
2# temple orange
2# orange carrots
1# limes
Celery
2# vanilla blood oranges (no acid)

Clean Machine
3 stalks celery
1 vanilla blood orange
1/4 lime

Orange Dream
2 temple oranges
2 vanilla blood oranges
2 carrots

Citrus Shot
1 vanilla blood orange
1/2 lime

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

Chicken Lettuce Wraps
Serves 4 to 6

For the Sauce
2 tablespoons granulated sugar
1/2 cup water
3 tablespoons soy sauce
1 tablespoon rice vinegar
2 tablespoons chopped green onion
1 to 3 teaspoons chili garlic sauce

In a small bowl, combine the mixture, and stir until the sugar is dissolved. Set aside at room temperature, or refrigerate for up to 3 days.

For the Stir Fry

4 tablespoons vegetable oil
3/4 pound ground chicken or turkey
one 8-ounce can water chestnuts, drained and minced (about 1 cup)
1 cup finely chopped shitake mushrooms (about 4 medium)
1 teaspoon minced green garlic
3 tablespoons soy sauce
1 tablespoon water
2 tablespoons Mirin
1 tablespoon oyster sauce
2 teaspoons rice vinegar
3 tablespoons chopped Calcot onion
6 leaves butter lettuce, washed and spun dry

1. Heat 1 tablespoon of the vegetable oil in a large sauté pan or wok over high heat.
2. Sauté the chicken until cooked through. Remove the chicken from the pan to cool.
3. Wipe out the pan, with the pan or wok back on high heat; add the 3 remaining tablespoons of oil.
4. When the oil is hot, add the water chestnuts, mushrooms, and garlic to the pan.
5. Cook the mixture for 2 minutes, stirring often.
6. Add the chicken, soy, water Mirin, oyster sauce, rice and vinegar to the pan and saute the mixture for a couple more minutes, then stir in the green onions and spoon everything onto a serving dish with lettuce.
7. Assemble each lettuce wrap by spooning the filling into a lettuce cup, adding sauce over the top and eating it like a taco.

Grilled Fish Tacos with Napa Cabbage Slaw
Serves 4

For the Slaw

One head Napa Cabbage, core removed, and sliced into 1/4-inch ribbons
1 Calcot Onion, finely chopped using the white and tender green parts
1 green garlic, finely chopped, discarding the tough ends
1/4 cup fresh lime juice
2 tablespoons rice vinegar
1/4 teaspoon ground cumin
3 shakes hot sauce
3/4 cup vegetable oil
Salt and pepper
1/2 cup sour cream or Greek yogurt

1. Put the cabbage, onion, and green garlic into a large salad bowl.
2. In a smaller bowl, whisk together the lime juice, rice vinegar, cumin, hot sauce, and oil, until blended. Season with salt and pepper, and pour some of the dressing over the cabbage in the salad bowl, and toss to coat.
3. Cover and refrigerate the slaw. Stir the sour cream or yogurt into the remaining dressing, cover and refrigerate until ready to serve. When ready to serve, drain out any excess moisture in the bottom of the salad bowl.

For the Fish

2 pounds fish filets (choose thicker fleshed fish, such as cod, swordfish, Mahi, or sea bass
1/4 cup fresh lemon or lime juice
1/2 cup vegetable oil
1/4 cup finely chopped cilantro
Corn tortillas for serving
Sliced avocado for serving
Sour cream sauce (see preceding recipe)
Napa Cabbage Slaw (see preceding recipe)

1. Place the fish in a zip-lock bag. In a small bowl, whisk together the juice, oil, and cilantro, pour into the bag, seal and marinate the fish for 2 hours or up to 4 hours.
2. Drain the marinade, and preheat the grill for 10 minutes.
3. Grill the fish for 2 to 3 minutes on each side, until it is cooked through. Keep the tortillas warm on the grill, and wrap the fish in tortillas, top with sliced avocado, sour cream sauce, and Napa Cabbage Slaw.
4. Want to keep that Avocado looking pretty? Spritz it with water, and wrap in plastic wrap, it will keep the avocado from turning black.

Maple Glazed Pork Tenderloin with Turnips
Serves 4

One 1 1/2 pound pork tenderloin
2 tablespoons extra virgin olive oil—plus more for the turnips
1 teaspoon dried sage leaves, crumbled
One bunch turnips, greens removed, and cut into wedges (if they are small, cut in half)
1/3 cup pure maple syrup
2 teaspoons apple cider vinegar
1 tablespoon Dijon mustard

1. Preheat the oven to 400 degrees. Make a paste of the oil and sage leaves, and rub the pork all over with the mixture.
2. Place in a roasting pan, and surround with the turnips, drizzling the turnips with some of the oil. Roast for 15 to 20 minutes, until the tenderloin registers 150 degrees on an instant read meat thermometer.
3. Remove from the oven, transfer the roast to a cutting board, and cover loosely with foil.
4. Place the roasting pan on the stove top, add the syrup, vinegar, and mustard, and bring to a boil, coating the turnips with the mixture.
5. Remove from the stove top, and slice the pork, drizzle with the sauce, and surround the roast with the turnips.

Blood Orange and Fennel Salad
Serves 4

2 to 3 blood oranges, peel and pith removed, and sliced into 1/-2inch thick slices
One fennel bulb, root end trimmed, and wispy stalks removed, sliced into 1/2-inch thick slices
Extra virgin olive oil
2 to 3 tablespoons red wine vinegar
1. Arrange the oranges and fennel in an alternating pattern on a serving platter.
2. Drizzle with the oil, and vinegar, and serve at room temperature.

Crispy Roasted Cauliflower
Serves 4

One head cauliflower, cored removed, and cut into florets
1/2 to 3/4 cup extra virgin olive oil
1 cup dry bread crumbs
1 cup grated Parmigiano Reggiano or Pecorino Romano cheese
1/2 teaspoon dried oregano

1. Preheat the oven to 350 degrees, and arrange a silicone baking liner, aluminum foil, or parchment on a baking sheet.
2. Put the cauliflower in a large bowl, and combine with the oil, tossing to coat.
3. In another bowl, combine the crumbs, cheese and oregano. Sprinkle over the cauliflower, and toss until the florets are coated with the bread crumb mixture.
4. Spread the cauliflower onto the baking sheet in one layer, and roast for 15 to 17 minutes, until the cauliflower is tender. Remove from the oven, and serve warm or at room temperature.

Curried Asian Slaw with Golden Nugget Tangerines

Serves 4 to 6
Another way to use your Napa Cabbage; this crispy salad is delicious with grilled meats, or poultry.

One head Napa Cabbage, core removed, and sliced into 1/4-inch ribbons
1 Calcot onion, finely sliced, using the white and tender green parts
2 golden nugget Tangerines, peeled and separated into segments
1/4 cup sugar
1/4 cup vegetable oil
1/4 cup red wine vinegar
1 teaspoon fresh lemon juice
1 garlic clove, minced
1/2 to 1 teaspoon sweet curry powder

1. Put the cabbage, onion, and tangerine segments into a salad bowl.
2. In a smaller bowl, whisk together the remaining ingredients. Pour the dressing over the cabbage, and toss to coat. Serve immediately.

FARMER’S CHOICE

Thai Lemongrass Soup
Serves 4
1 tablespoon vegetable oil
1 lemongrass stalk, pale parts only, crushed with the flat side of a knife
2 Calcot onions, sliced 1/8 inch thick, using only the white parts
1 serrano chile, stemmed, seeded, minced
2 boneless skinless chicken breasts, cut into 1/4-inch strips
3 tablespoons fish sauce (nam pla)
6 cups Chicken Broth
1/2 cup coconut milk
Juice of 2 lemons
Kosher salt and freshly ground black pepper to taste
1 tablespoon thinly sliced green stalks from Calcot onions
1. Heat a medium saucepan over medium-high heat. Add the oil and the lemongrass, stir, and saute for 2 minutes.
2. Add the onions and chilies, if using, and sauté, stirring, for 1 minute.
3. Add the chicken and sauté until opaque, about 1 minute.
4. Add the fish sauce and broth stir, bring to a simmer, and cook until the liquid is reduced slightly to intensify its flavor, 15 to 20 minutes.
5. Whisk in the coconut milk and lemon juice. Season with salt and pepper, garnish with the green onion tops, remove the lemongrass and serve.

Lemon Blueberry French Toast
Serves 6

1 cup sugar
Grated zest of 1 lemon
1 teaspoon lemon extract
1/8 teaspoon ground nutmeg
8 large eggs
1 1/2 cups heavy cream
9 cups torn egg bread with crust removed
1 1/2 cups fresh blueberries, picked over for stems, or frozen blueberries (do not defrost)
1/4 cup sugar
1/8 teaspoon ground cinnamon

1. Coat a 13 x 9-inch baking dish with nonstick cooking spray.
2. In a large bowl, whisk together the sugar, lemon zest, lemon oil, nutmeg, eggs, and heavy cream until blended.
3. Add the bread to the bowl, pushing it down into the mixture to absorb the liquid. Add the blueberries and stir to combine. Pour into the prepared dish.
4. Do-Ahead: At this point, cover and refrigerate for at least 12 hours and up to 3 days. Bring to room temperature before continuing.
5. Preheat the oven to 350°F. Combine the sugar and cinnamon and sprinkle over the pudding. Bake until puffed and golden brown, 45 to 50 minutes. Remove from the oven and let rest for 10 minutes.
Variation
1. If you would like to make muffin size bread puddings, prepare the bread pudding, but scoop into muffin tins that have been coated with non-stick cooking spray. Refrigerate 12 hours, sprinkle with the cinnamon sugar mixture, and bake for 25 to 30 minutes or until puffed, golden and cooked through. Serve the muffin bread puddings warm.

Blueberry Almond Coffee Cake
Serves 6 to 8

For the Streusel
½ cup sugar
½ cup all-purpose flour
¾ teaspoon cinnamon
¼ teaspoon freshly grated nutmeg
¼ cup melted butter
1 cup sliced almonds

1. In a small bowl, combine the dry ingredients, and gradually stir in the melted butter with a fork, until crumbs form. Set aside while making the cake.

For the Cake
½ cup unsalted butter, softened
¾ cup light brown sugar
2 large eggs
1 cup buttermilk
1 teaspoon vanilla extract
½ teaspoon grated lemon zest
1 ½ cups all-purpose flour
¾ teaspoon baking powder
¼ teaspoon baking soda
¼ teaspoon salt
1 cup berries (blueberries, raspberries, black berries or a combination) either frozen (do not defrost) or fresh
1. Preheat the oven to 375 degrees. Coat the inside of a 10-inch spring form pan with non-stick cooking spray.
2. In the large bowl of an electric mixer, cream together the butter and sugar, adding the eggs, one at a time, until blended. Add the buttermilk, beating until the mixture is combined.
3. Add the flour, baking powder, soda, and salt, beating on low speed until blended.
4. With a spatula, carefully fold in the berries, until they are distributed throughout the batter. Pour the batter into the prepared pan, sprinkle the streusel over the top and cover with the almonds.
5. Bake for 35 to 45 minutes, until a tester inserted into the center comes out clean. Cool 15 minutes before removing the springform and serving.
6. Do-Ahead: The cake can be baked, cooled and frozen for up to 1 month. Defrost overnight on the counter, and re-warm, loosely tented with foil in a preheated 350 degree oven for 10 minutes
7. The cake stays moist for about 3 days, stored in an airtight container at room temperature.

Pasta with Roman Broccoli (Romanesco)
Serves 4

One head Romanesco, core removed, and cut into florets
1/4 cup extra virgin olive oil
3 green garlic, minced, discarding the tough ends
1 pound linguine, cooked 3 minutes short of al dente, saving some of the pasta water
1 cup finely grated Pecorino Romano cheese
Salt and coarsely ground black pepper

1. Boil the Romanesco in salted water until it is tender, about 5 to 6 minutes. Drain thoroughly.
2. In a large skillet, heat the oil, and saute the garlic for 30 seconds, add the Romanesco, and toss to coat with the garlic oil.
3. Add the linguine to the pan, tossing to coat, and add half of the cheese, tossing to make a creamy sauce, adding pasta water if necessary.
Season the pasta with salt and pepper, and serve garnished with the remaining Pecorino Romano

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