FMB

Farmers’ Market Box 5-11-17

This weeks local produce and featured farms:
StrawberriesBe Wise Ranch

CarrotsBe Wise Ranch

CucumbersBlack Sheep Produce

FennelBlack Sheep Produce

Star Pink Grapefruit – Point Loma Farms

Chocolate Mint – Terra Madre Farms

Russian Banana Fingerling PotatoesWeiser Family Farm

Sierra Lettuce – Coleman Family Farm

Red Torpedo OnionsTutti Frutti Farms

Jalapeno PeppersMilliken Family Farm

Juicing Bag:
Carrots – Cal Organics
Lemons – Eco Farms
Cucumbers – Lakeside Organic Gardens
Green Kale – Deardorff Farm
Fennel – Cal Organics

Farmer’s Choice:
Pakistan Mulberries – Forbidden Fruit Orchards

French Breakfast Radishes – Terra Madre Farms

Crookneck SquashBe Wise Ranch

Feature:
Rainier Cherries – 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

Sweet Carrots
1 gold beet
2 rainbow carrots
1/2in of turmeric

Delicious Grapefruit
1 grapefruit
1 roman lettuce
2 rainbow carrots

Super Kale
Handful of green kale
1 cucumber
1 lemon

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

Chocolate Mint Panna Cotta
Serves 6 to 8

2 teaspoons unflavored gelatin
1/4 cup water
3 cups heavy whipping cream
1/2 cup sugar
1/4 cup finely chopped chocolate mint
1/4 cocoa powder
Pinch of salt
1 teaspoon vanilla paste
1 cup sour cream
1. Sprinkle the gelatin over the water. Let stand for 5 minutes.
2. In a 3-quart saucepan, warm the cream with the sugar, chocolate mint, cocoa powder, salt, and vanilla, over medium-high heat. Do not let it boil. Let steep for 10 minutes.
3. Stir in the gelatin until thoroughly dissolved.
4. Put the sour cream in a medium bowl. Gently whisk in the warm cream a little at a time until smooth.
5. Taste for sweetness. It may need another teaspoon of sugar. Fill 4 to 6-ounce ramekins 3/4 full with the cream. Chill 4 to 24 hours.
Cook’s Note: If the mint is chopped finely enough, you don’t have to strain it, but if you would prefer, strain it after letting it steep, then add the gelatin, and other ingredients.

Potato and Fennel Gratin
Serves 6

1 fennel bulb, wispy ends trimmed, and thinly sliced
1 torpedo onion, thinly sliced
2 tablespoons good olive oil
1 tablespoon unsalted butter
2 cups heavy cream
1 cup whole milk
One pound fingerling potatoes scrubbed and thinly sliced
1 teaspoon salt
1/2 teaspoon Tabasco
1 1/2 cups shredded Gruyère cheese (1/2 pound)
½ cup finely grated Parmigiano Reggiano

1. Preheat the oven to 350 degrees F.
2. Coat the inside of a 13-by-9-inch baking dish with non-stick cooking spray.
3. In a large skillet, sauté the fennel and onion in the olive oil and butter on medium-low heat for 5 minutes, until tender.
4. Add the cream and milk to the skillet, and add the potatoes, salt and Tabasco. Simmer the potato mixture until the potatoes are tender.
5. Transfer the potatoes to the prepared baking dish and sprinkle the cheeses evenly over the top of the potatoes.
6. Bake the gratin covered with aluminum foil for 20 minutes, remove the foil and cook another 15 to 20 minutes until the sauce is bubbling and the cheese is golden brown. Allow the gratin to rest for 10 minutes before serving.

Roasted Salmon with Pink Grapefruit Salsa
Serves 4 to 6

For the Salsa:
3 Pink grapefruit, peel and pith removed, cut into segments and chopped
2 Jalapenos, seeded, and finely chopped
1 garlic clove, minced
1 torpedo onion, finely chopped
2 Persian cucumbers, scrubbed, and finely copped
1/2 cup extra virgin olive oil
1/4 cup fresh grapefruit juice (see note)
1/4 cup finely chopped cilantro or Italian parsley

1. In a bowl, combine the grapefruit, jalapeno, onion, cucumber, oil, juice, and cilantro or parsley, until combined. Season with salt and pepper. Adjust using more juice, or jalapeno. Refrigerate for at least 2 hours, or up to 24 hours.
2. The salsa is delicious with roasted or grilled seafood, and poultry.
Cook’s Note: When you have segmented the grapefruit, squeeze the remaining flesh to get the amount of grapefruit juice.

For the Salmon and Finishing:
1/2 cup extra virgin olive oil
2 tablespoons Old Bay Seasoning
2 1/2 pound salmon filets

1. Preheat the oven to 400 degrees.
2. In a 13-by-9-inch baking dish, combine the oil, and Old Bay. Dip the salmon into the mixture, and turn to coat.
3. Roast the salmon for 10 minutes per inch of thickness or until an instant read meat thermometer registers 155 degrees.
4. Allow the salmon to rest for 5 minutes, and serve garnished with the grapefruit salsa.

Farro Salad
Serves 6

2 cups pearlized farro
2 torpedo onions, finely chopped
4 Persian cucumbers, scrubbed and cut into 1/2-inch dice
1/2 cup finely chopped fennel
1/2 cup finely chopped carrots
1/2 cup crumbled Feta cheese
2/3 cup extra virgin olive oil
1/3 cup rice vinegar
1 tablespoons honey
1 tablespoons Dijon mustard
Salt and pepper
1/4 cup finely chopped Italian parsley

1. Bring 8 cups of salted water to a boil, add the farro and cook until the farro is just al dente. Drain thoroughly and allow to cool.
2. Add the onions, cucumber, fennel, carrots and Feta.
3. In a small bowl, whisk together the oil, rice vinegar, honey and mustard. Season with salt and pepper.
4. Pour the dressing over the salad, and toss to coat. Garnish with the parsley and serve the salad at room temperature.
5. If you would like to refrigerate the salad (up to 12 hours) remove from the refrigerator for at least 2 hours before serving.

Tzatziki Sauce
Makes 2 cups

1 1/2 cups Greek style yogurt
1 torpedo onion, finely chopped
3 Persian cucumbers, scrubbed, and finely diced
2 garlic cloves, minced
3 tablespoons lemon juice
Grated zest of 1 lemon
1/4 cup chopped dill
Salt and pepper

1. In a bowl, whisk together all the ingredients, season with salt and pepper.
2. Serve with crudités, like fennel, carrots, and zucchini.

Strawberry Dip
Serves 2 to 4

1 basket strawberries, hulled
1 cup sour cream or Greek style yogurt
1/2 cup brown sugar

1. Set our separate bowls of strawberries, sour cream (or yogurt) and sugar.
2. Dip the berries into the sour cream (or yogurt) then the brown sugar, and consume.
3. This is a simple, delicious dessert, that you can put together anytime. It also works with sliced fresh peaches.

Sierra Lettuce Salad with Creamy Jalapeno Dressing
Serves 4

One head sierra lettuce, washed, spun dry and chopped
1 torpedo onion, thinly sliced
2 Persian cucumbers, scrubbed and thinly sliced
1/2 cup mayonnaise
1/2 cup Greek Style yogurt
2 garlic cloves
1/4 cup fresh lime juice
1jalapeno, seeded, and finely chopped
1/4 cup cilantro or Italian parsley
Salt and pepper

1. Put the lettuce, onion, and cucumbers into a salad bowl.
2. In a blender, or food processor, combine the mayonnaise, yogurt, garlic, lime juice, jalapeno and cilantro or parsley.
3. Blend until the mixture is smooth. Season with salt and pepper, and additional lime juice if necessary. Pour the dressing over the salad, and toss to coat. Serve.

Choice

Traditional French Breakfast Radishes on Baguette
Serves 6

One baguette, sliced 1/2-inch thick
Unsalted butter
French breakfast radishes, scrubbed, and thinly sliced
Fleur de Sel

1. Spread the butter onto the baguettes, top with sliced radishes and sprinkle with fleur de sel.

Yellow Squash Casserole
Serves 6 to 8
This is a great dish to serve at a BBQ during the summer, it’s creamy, cheesy, and has a crunchy topping, just the thing to serve with your favorite grilled entrees.

1/4 cup unsalted butter
1 garlic clove, minced
2 torpedo onions, finely chopped
6 cups diced yellow squash (about 2 pounds)
Salt and pepper
1/4 cup all-purpose flour
1 cup chicken or vegetable broth
1/2 cup whole milk
1 cup shredded Gruyere cheese
1/2 cup grated Parmigiano Reggiano
1/2 cup fresh bread crumbs
3 tablespoons extra virgin olive oil

2. Preheat the oven to 350 degrees, and coat the inside of a 9-inch baking dish with non-stick cooking spray.
3. In a large skillet, melt the butter, add the garlic, and swirl in the pan for 30 seconds, until fragrant.
4. Add the onion, and saute until the onions are translucent.
5. Add the squash, season with salt and pepper and continue to cook until the squash begins to soften, about 3 minutes.
6. Sprinkle the flour over the vegetables and cook for 2 to 3 minutes.
7. Gradually add the broth and milk, bringing the mixture to a boil. Season with salt and pepper, transfer to the prepared pan.
8. In a bowl, combine the cheeses, bread crumbs, and oil.
9. Sprinkle over the casserole, and bake for 30 to 40 minutes, until bubbling and the topping is golden brown.
10. Allow to rest for 5 minutes before serving.

Mulberry Mascarpone Parfait
Serves 4

1 cup heavy cream
1/2 cup mascarpone
1 basket mulberries, washed, and dried
1/4 cup sugar
2 to 3 tablespoons Amaretto di Saronno or 1/4 teaspoon almond extract
1/2 cup toasted sliced almonds

1. In the bowl of an electric mixer, beat the cream, until stiff peaks form.
2. Blend in the mascarpone. Set aside.
3. In a bowl, combine the mulberries, sugar and amaretto or extract.
4. In old fashioned glasses or parfait glasses layer mascarpone, mulberries, ending with mascarpone. Sprinkle with almonds, and serve cold.
5. The parfaits can be made 24 hours ahead, make sure to sprinkle the almonds on just before serving.

Featured:

Cherry Cream Cheese Brownies
Serves 6 to 8

For the Cream Cheese Filling
One 8-ounce package cream cheese, softened
1/3 cup sugar
1 large egg
1/2 teaspoon vanilla extract
1 cup pitted cherries, quartered

1. Preheat the oven to 350 degrees, and coat the inside of a 13-by-9-inch baking dish with non-stick cooking spray.
2. In a food processor or mixer, combine the cream cheese, sugar, egg, and extract until blended. Fold in the cherries. Remove from the bowl and set aside.

For the Brownie Batter
1 cup (2 sticks) unsalted butter, softened and cut into chunks
2 cups sugar
4 large eggs
1 cup unsweetened cocoa powder
1 cup unbleached all-purpose flour

1. In the same mixer or food processor, process the butter, sugar, and eggs, until smooth.
2. Add the cocoa and flour and blend until the flour disappears.
3. Spread half of the mixture into the prepared pan, top with the cream cheese and cherry mixture, and dollop with the remaining half of the brownie mixer smoothing the top.
4. Bake for 35 to 45 minutes until a toothpick inserted into the center comes out with a few crumbs adhering to it.

For the Frosting
This might seem like gilding the lily, but the frosting is awesome. You will need to pour the frosting onto the hot brownies, and cut the brownies while they are warm. (see note)

1 cup sugar
5 tablespoons unsalted butter
1/3 cup milk
1 cup chopped semi-sweet chocolate

1. In a saucepan, bring to the sugar, butter and milk to a boil. Boil for 1 minute. Remove from the heat add the chocolate and stir to melt to the chocolate.
2. Pour the frosting over the warm brownies.
3. Cut the brownies while they are still warm.
4. Cook’s Note: Many chefs say to cut the brownies when they are cooled, but with a cream cheese middle, if you wait, you will pull up the cream cheese center cutting into cold brownies. By cutting them when they are warm, you will slice right through the cream cheese, and be able to remove them from the pan when they are cooled without disrupting the delicious middle.

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!

FMB

Farmers’ Market Box 5-4-17

This weeks local produce and featured farms:
Hass Avocado – Garcia Organic Farms

Bok ChoyBe Wise Ranch

Collard GreensBe Wise Ranch

DillBe Wise Ranch

Sorrento Lemons – Murray Family Farms

English PeasTutti Frutti Farms

French Heirloom PotatoesWeiser Family Farm

Purple Daikon RadishBlack Sheep Produce

Baby Pink Turnips – Coastal Farms

ZucchiniBlack Sheep Produce

Cherry Tomatoes – Dassi Family Farms

Juicing Bag:
Rainbow Carrots – Cal Organics
Lemons – Eco Farms
Grapefruit – Sundance Organics
Green Kale – Deardorff Farm
Red Beets – A & A Organics

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

Macadamia Nuts – Russell Family Farm

Natural Flame Raisins – Peacock Family Farm

Feature:
Black Barley – Kandarin 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

Sweet Carrots
1 gold beet
2 rainbow carrots
1/2in of turmeric

Delicious Grapefruit
1 grapefruit
1 roman lettuce
2 rainbow carrots

Super Kale
Handful of green kale
1 cucumber
1 lemon

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

Colcannon
Serves 4

1 pound fingerling potatoes, scrubbed
1/4 to 1/2 cup whole milk
1/2 cup unsalted butter
2 tablespoons extra virgin olive oil
3 garlic cloves, minced
1 bunch collards, tough stems removed, and cut into 1/2-inch ribbons
1/4 cup vegetable broth
Salt and pepper

1. Put the potatoes in water to cover, bring to a boil, and simmer for 15 to 20 minutes until tender. Drain thoroughly, mash with some of the milk and 4 tablespoons of the butter. Season with salt and pepper. Keep warm.
2. In a large skillet, heat 4 tablespoons of the butter and the olive oil. Add the garlic, and swirl in the pan for 30 seconds until fragrant. Add the collards, saute to 2 minutes, seasoning with salt and pepper. Add the broth, cover and cook for 10 minutes, or until the collards are tender. Uncover, and cook another few minutes to dry out the collards.
3. Stir into the mashed potatoes, and season again with salt and pepper. Colcannon is a great side dish with poultry, pork and seafood.

Turnip, Radish and Spring Pea Salad
Serves 4

One bunch pink turnips, tops removed, scrubbed, and sliced
One bunch purple radish, tops removed, scrubbed, and sliced
1/2 cup shelled English peas
1/2 cup quartered cherry tomatoes
1/2 cup canola or vegetable oil
1/4 cup Sorrento lemon juice
1 teaspoon lemon zest
2 tablespoons honey
2 teaspoons poppy seeds
1 tablespoon finely chopped chives
Salt and pepper

Arrange the turnips, radish, peas, and cherry tomatoes on 4 salad plates.
In a small bowl, whisk together the oil, lemon juice, zest, honey, poppy seeds, and chives. Season with salt and pepper.
Drizzle the salads with the dressing, and serve.

Zucchini Pesto
Makes about 2 cups
If you don’t use this recipe now, save it when you are overrun with zucchini. It freezes well and is more of a paste, than a drizzle. Whisk in some low acid vinegar (rice vinegar) and make a salad dressing, or whisk in more oil, and drizzle it over grilled chicken, steak, or seafood. It also makes a great spread on crostini, or to serve with crudités.

3 medium zucchini, scrubbed, and cut into chunks
3 garlic cloves
1/2 cup grated Parmigiano Reggiano
1/2 cup pine nuts
1/2 cup packed basil
1/2 cup extra virgin olive oil
Salt and pepper

1. In a food processor or blender, process the zucchini on and off until it breaks up.
2. Add the garlic, cheese, pine nuts, and basil, processing on and off until the ingredients break down.
3. With the machine running, add the oil until the mixture comes together.
4. Season with salt and pepper. The pesto will keep in the refrigerator for up to 4 days, or freeze for up to 3 months.

Chicken and Bok Choy Stir Fry
Serves 4

2 tablespoons soy sauce
2 tablespoons rice wine vinegar
2 tablespoons sesame oil
1 tablespoon brown sugar
1 pound boneless chicken breasts, cut into 1/2-inch strips
2 teaspoons grated ginger
2 cloves garlic, minced
3 tablespoons peanut or vegetable oil
1 head bok choy, stem end removed, washed, spun dry, and cut into 1/2-inch ribbons
1 red onion, thinly sliced
Pinch chile flakes
Additional seasoning: more soy, sugar, or vinegar as desired
Cooked rice, for serving

1. In a small bowl, combine the soy sauce, vinegar, oil, and brown sugar.
2. Pour 1/2 the mixture over the chicken breasts, and add the ginger and garlic to the remaining marinade.
3. Heat a large skillet, over medium high heat, and saute the chicken until it is cooked through. Remove to a plate, and saute the bok choy and onion in the same skillet, until wilted. Add the chicken and remaining sauce to the skillet, and saute for 2 to 3 minutes. Taste for seasoning and adjust. Serve over rice.

One Avo Guacamole
Serves 2
My friend Phillis Carey has the best trick for keeping avocados from turning color: spritz with water. It will keep it pristine for up to 4 hours. So, go ahead and make that guacamole ahead of time. Also, great to use a ceramic knife when peeling and cutting, since stainless steel will turn it brown immediately.

One Lamb Hass Avocado peeled, and pitted
1 garlic clove, minced
3 to 4 cherry tomatoes, chopped
1 tablespoon finely chopped jalapeno
Salt and Cholula to taste
Sour cream for garnish
Chips for dipping

1. In a bowl, mash the avocado with a fork. Add the garlic, tomato and jalapeno, and mix until blended.
2. Season with salt and Cholula or your favorite hot sauce. Serve with tortilla chips.

Pasta with Peas and Pancetta
Serves 6

1 pound penne or short rigatoni, cooked 3 minutes short of al dente, saving some of the hot pasta water
2 tablespoons extra virgin olive oil
One 1/2-inch slice pancetta, cut into small dice
1 spring onion, finely chopped
2 cups shelled English peas
1/4 cup finely chopped basil or mint
Salt and pepper
1/2 cup grated Parmigiano Reggiano

1. In a large skillet, heat the oil and cook the pancetta until crispy.
2. Add the onion and peas, and saute until the onion begins to soften.
3. Add the mint or basil, season with salt and pepper,
4. Add the hot pasta, a bit of pasta water and half the cheese, tossing the pasta to make a creamy sauce.
Season again with salt and pepper, and serve garnish with the remaining cheese.

Choice

Roasted Cauliflower Salad
Serves 4

One white cauliflower, cored, and cut into small florets
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
2/3 cup extra virgin olive oil
2 garlic cloves, minced
1/2 cup finely chopped red onion
1/4 cup orange juice
3 tablespoons rice vinegar
2 tablespoons honey
Salt and pepper
1/2 cup finely chopped raisins
1/2 cup finely chopped Italian parsley
1 ounce chopped macadamia nuts

1. Preheat the oven to 400 degrees, and line a baking sheet with silicone, aluminum foil, or parchment.
2. In a bowl, combine the cauliflower, salt, pepper,1/3 cup oil and garlic, tossing to combine.
3. Spread out in one layer on the baking sheet.
4. Roast for 10 to 15 minutes, until crisp/tender.
5. Transfer the cauliflower to a large bowl.
6. In a small bowl, combine the remaining oil, orange juice, vinegar, and honey, season with salt and pepper.
7. Pour over the warm cauliflower, add the raisins, parsley and nuts.
8. Season with salt and pepper.
9. Serve the salad warm or at room temperature.

Black Barley Salad
Serves 6
You can add protein to this salad if you’d like, leftover chicken, seafood, or pork would be delicious. If you prefer another herb in the dressing try dill, basil, or rosemary.

2 cups black barley, rinsed
1/3 cup extra virgin olive oil
1/4 cup Sorrento lemon juice
2 garlic cloves, minced
1 teaspoon grated lemon zest
2 tablespoons finely chopped oregano
Salt and pepper
2 medium zucchini, diced
1/2 cup quartered cherry tomatoes
3 purple radishes, cut into julienne
1/2 cup flame raisins, chopped if large
1/2 Lamb Haas avocado, sliced for garnish

1. Bring 4 quarts of salted water to a boil, add the barley and cook for 45 to 50 minutes, until al dente. (see note)
2. Drain the barley and transfer to a bowl to cool slightly.
3. In a small bowl, whisk together the olive oil, lemon juice, garlic, zest and oregano. Taste and adjust the seasonings using salt and pepper. Pour some of the dressing over the still warm barley, and toss to coat.
4. In another bowl, combine the zucchini, tomatoes, radishes, and raisins. Toss with a bit of the dressing, and add the barley. Toss to combine.
5. Serve the salad garnished with avocado slices and drizzle with any remaining dressing. Serve at room temperature. The salad can be refrigerated for up to 24 hours, make sure to remove it from the refrigerator 2 hours before serving for the flavors to develop.

Cook’s Note: Whenever you cook pasta, rice, or grains for salad, undercook a bit so that the dressing will absorb into it, and the dressing will actually ‘cook’ the pasta, rice or grain a bit, with its acid, so undercook by a minute or two so the salad won’t be mushy. Note also that organic pastas cook quicker than regular pastas.
Another Note: If you would like to make this into a South of the Border salad, I recommend substituting cilantro for the oregano in the salad dressing, and adding corn and or cooked beans to the salad. (about 1 cup)

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!

Related Posts with Thumbnails