FMB6816

Farmers’ Market Box 6-9-16

This weeks local produce and featured farms:
Hass Avocado – Shadow Mountain Ranch
Green Bell PeppersBlack Sheep Produce
CarrotsBe Wise Ranch
Cauliflower – Life’s A Choke Farm
Chicory Treviso – Coleman Family Farm
CucumbersBlack Sheep Produce
ArugulaBe Wise Ranch
Macadamia Nuts – Russell Family Farm
Valencia OrangesPolito Family Farm
White NectarinesKen’s Top Notch Produce

Organic Juicing Bag:
Carrots – Cal Organics
Cucumbers – Lakeside Organic Gardens
Fennel – Lakeside Organic Gardens
Green Kale – Babe Farms
LemongrassSuzie’s Farm
Seedless Watermelon – Capay Organics

Farmer’s Choice:
StrawberriesBe Wise Ranch
Japanese Sweet PotatoesMilliken Family Farm
Santa Rosa PlumsKen’s Top Notch Produce

Feature:

Zee Lady PeachesFrog Hollow Orchard

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

Morning Boost
1 lemongrass
Handful of Green Kale
1 fennel
1/2 of lemon

Spicy Carrots
2 carrots
1 cucumber
1 inch of ginger

Savory Melon
1 cup of watermelon
1 fennel
1 beet

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

Arugula Salad with Honey Orange Vinaigrette and Avocado
Serves 4

One bunch arugula, washed, spun dry, tough stems removed
1/4 cup orange juice
2 tablespoons honey
1/2 teaspoon cumin
2 tablespoons white vinegar
1/2 cup vegetable oil
Salt and pepper
One Valencia orange, peel and pith removed, and sliced into rounds
One Hass avocado, peeled, pitted and sliced into wedges
2 tablespoons finely chopped macadamia nuts

1. Put the arugula into a salad bowl.
2. In a smaller bowl, whisk together the orange juice, honey, cumin, vinegar and oil. Season with salt and pepper. Pour some of the dressing over the arugula, and toss to coat.
3. Plate the salad, garnish with orange slices and avocado. Drizzle some of the dressing over the avocado and oranges, and sprinkle with the nuts.

Sausage and Pepper Sandwiches
Serves 4

1 1/2 pounds sweet Italian sausage
2 tablespoons extra virgin olive oil
1 large sweet onion, thinly sliced
2 garlic cloves, minced
2 green bell peppers, cored, seeded and thinly sliced
Salt and pepper
1 cup canned crushed tomatoes
1/4 cup finely chopped basil
1/4 cup finely chopped Italian parsley
Salt and pepper
4 soft crusted Italian rolls, split

1. In a large skillet, heat 1/2 cup of water, add the sausage, cover and steam for 10 minutes to precook the sausage.
2. Preheat the grill or a grill pan, and grill the sausages, until they are cooked through (165 degrees on an instant read meat thermometer)
3. Clean out the skillet, heat the oil, and saute the onion and garlic for 2 to 3 minutes, until the onion is softened.
4. Add the peppers, and season with salt and pepper. Saute for another 5 minutes, until the peppers are softened.
5. Add the tomatoes, basil, and parsley, and simmer for 5 minutes.
6. Add the sausages to the skillet, and simmer on low for 10 minutes. Serve the sausage and peppers on the split rolls or serve over polenta.

Quesadillas with Ranchera Sauce
Serves 4

For the Ranchera Sauce:
2 tablespoons olive oil
1 large onion, thinly sliced
2 green bell peppers, cored, seeded and thinly sliced
1 teaspoon ground cumin
¼ teaspoon Ancho chili powder
1/4 cup Gold Tequila (optional but oh, so good!)
One 14.5-ounce can tomato puree

1. In a large skillet, heat the oil, and saute the onion for 3 minutes, until softened.
2. Add the peppers, cumin and chili powder, and saute another 5 minutes, until the peppers are softened.
3. Add the tequila, and bring to a boil. Add the tomato puree, and simmer for 10 minutes, until the liquid in the pan is reduced. The sauce will keep covered in the refrigerator for 3 days. Reheat before serving.

For the Quesadillas:
8 large flour tortillas
1 1/2 cups shredded Monterey Jack cheese
1 cup crumbled Cotija cheese

1. In a large non-stick skillet over medium high heat, put one tortilla onto the pan. Sprinkle with the cheeses, and fold the tortilla in half.
2. Cook, until the underside begins to turn golden, carefully turn the quesadilla and cook until the cheese is melted completely. Transfer to a plate and cover with Ranchera sauce.

Curried Cauliflower and Potatoes
Serves 4

2 tablespoons vegetable oil
1 large onion, finely chopped
1 teaspoon grated ginger
3 garlic cloves, finely chopped
½ tsp turmeric
1 tsp ground cumin
1 tsp sweet curry powder
One 14.5-ounce can chopped tomatoes
1/2 cup chicken or vegetable broth
1 teaspoon honey
1 head cauliflower, cut into florets
3 medium Yukon gold (or low starch) potatoes, cut into 1/2-inch dice
2 teaspoons fresh lemon juice
Salt and pepper
1/4 cup finely chopped cilantro
1 cup yogurt for garnish

1. In a Dutch oven, heat the oil over medium high heat and saute the onion, ginger, garlic, turmeric, cumin and curry for 2 minutes, until the onions are softened.
2. Add the tomatoes, broth and honey, and simmer for 2 to 3 minutes.
3. Add the cauliflower and potatoes sprinkle the lemon juice over the vegetables, cover, and simmer for 10 to 15 minutes, until the vegetables are tender.
4. Season with salt and pepper if needed. Stir in the cilantro, and serve the curry garnished with yogurt.

Cheesy Baked Cauliflower with Bacon and Cod

Serves 4

One cauliflower, cut into florets
Salt and pepper
4 strips bacon, cut into 1/2-inch dice
3 tablespoons unsalted butter
3 tablespoons all-purpose flour
1 1/4 cups whole milk
1 cup vegetable broth
1 1/2 cups shredded Gruyere cheese
1/2 cup grated Parmigiano Reggiano
Few drops Tabasco
1 1/2 pounds cod, halibut or sea bass, cut into bite sized chunks
1 cup fresh bread crumbs
1 garlic clove, minced
2 tablespoons finely chopped parsley
2 to 3 tablespoons extra virgin olive oil

1. Preheat the oven to 350 degrees, and coat the inside of a 9-inch baking dish with non-stick cooking spray.
2. Bring 4 quarts of salted water to a boil. Add the cauliflower and boil for 3 to 4 minutes, until crisp/tender. Drain thoroughly, and season with salt and pepper. Set aside in a large bowl while making the sauce.
3. In a large skillet, cook the bacon until crisp, drain on paper toweling, and add to the cauliflower.
4. In a saucepan, heat the butter, and whisk in the flour, cooking for 2 to 3 minutes. Add the milk and broth, and bring to a boil. Remove from the heat; add the Gruyere, and 1/4 cup of Parmigiano. Add the Tabasco and season with salt if needed. Lay the cod into the baking dish. Pour the cheese sauce over the cauliflower and bacon, and turn into the sauce. Transfer to the baking dish.
5. In a small bowl, combine the bread crumbs, garlic, parsley and olive oil. Sprinkle over the contents of the baking dish.
6. Bake the casserole for 25 to 30 minutes, until the cheese sauce is bubbling, and the crumbs are golden brown. Allow to rest for 5 to 10 minutes, before serving.

Smoked Salmon on Cucumber Rounds
Serves 6 to 8

Two 8-ounce packages cream cheese, softened
1/2 pound smoked salmon, chopped
2 tablespoons chopped fresh dill plus more for garnish
2 tablespoons finely chopped red onion
1 teaspoon prepared horseradish
1 teaspoon fresh lemon juice
One large cucumber, scrubbed, and sliced 1/2-inch thick

1. In a medium-size bowl, beat the cream cheese until smooth. Gradually fold in the salmon, dill, onion, horseradish, and lemon juice, stirring to blend.
2. Using an offset spatula spread the salmon mixture onto the cucumber rounds. Garnish with dill sprigs and serve chilled.
3. The salmon spread can be refrigerated for up to 4 days, and frozen for up to 2 months. Spread the mixture onto the cucumbers 2 hours before serving.

Grilled Treviso Salad with Orange and Gorgonzola
Serves 2

1/2 cup extra virgin olive oil
1 head Treviso, washed, spun dry and cut in half lengthwise
Salt and pepper
2 tablespoons orange juice
2 tablespoons aged balsamic vinegar
1 teaspoon honey
Salt and pepper
One Valencia orange, peel and pith removed, and cut into 1/2-inch rounds
1/4 cup crumbled Gorgonzola

1. Heat a grill pan over medium high heat, or preheat a gas grill. Oil the pan, and brush the cut surface of the Treviso with some oil.
2. Grill the Treviso until the leaves are tender (don’t turn them) and the cooked surface is turning golden brown.
3. Remove from the heat, sprinkle with salt and pepper, and arrange on 2 salad plates.
4. In a bowl, whisk together the orange juice, vinegar, honey and remaining oil, until thickened. Season with salt and pepper.
5. Drizzle some of the dressing over the Treviso, arrange the orange slices over the Treviso, and sprinkle with some of the Gorgonzola, and drizzle with a little bit more dressing.

Bistro Carrot Salad with Carrot Top Pesto Vinaigrette
Serves 4

One bunch carrots, peeled, and coarsely grated
2 cups carrot tops, tough stems removed, washed and spun dry
2 garlic cloves, minced
1/4 cup macadamia nuts
1/2 cup grated Parmigiano Reggiano
1/2 cup extra virgin olive oil
2 to 3 tablespoons white vinegar or lemon juice
Salt and pepper

1. Put the carrots into a serving bowl.
2. In the bowl of a food processor or blender, combine the carrot tops, garlic, nuts, and Parmigiano. Pulse on and off for 4 to 5 times, to break up the ingredients.
3. With the machine running, add the oil, until the mixture begins to come together. Add the vinegar or lemon juice, and season with salt and pepper.
4. Pour some of the mixture over the carrots, and toss to coat. Any reserved dressing can be stored in the refrigerator for up to 4 days.

White Nectarine Dutch Baby
Serves 4 to 6
Dutch babies are a terrific breakfast; this one has a layer of caramelized nectarines on the bottom.

6 tablespoons unsalted butter
3 tablespoons cinnamon sugar
2 white nectarines, pitted, and cut into wedges
4 large eggs
3/4 cup cold milk
2/3 cup all-purpose flour
1 teaspoon vanilla paste or vanilla extract
Warmed Maple syrup

1. Preheat the oven to 400 degrees. Place the butter into a 10-inch wide shallow pie plate and slide the plate into the oven to get hot and melt the butter while you are making the batter.
2. In a blender, process the milk and eggs until frothy, about 1 minute. Add the flour, cinnamon sugar and vanilla, and blend another 2 minutes.
3. When the butter is melted, sprinkle with cinnamon sugar, and layer the nectarines onto the bottom of the pan, turning them to coat them with the butter.
4. Pour the pancake batter onto nectarines and bake 15 to 17 minutes until puffed and golden.
5. Remove from the oven, slice into wedges and serve with your favorite syrup.
6. Do-Ahead Note: the batter can be blended, and kept in the jar in the fridge overnight, then re-blended in the morning and baked. The colder the batter and the hotter the butter/pan/oven the better the puff.

Cook’s Note: To cook wheat berries, rinse them, and then cook in boiling salted water for 50 to 60 minutes until tender. Add cooked wheat berries to your morning oatmeal.

Farmers’ Choice:

Santa Rosa Plum Savory Flatbread
Serves 6
A great spin on flatbread, serve this with a rose wine, or a crisp white before dinner.

1 sheet puff pastry
Flour
2 tablespoons unsalted butter
1 tablespoon extra virgin olive oil
1 red onion, thinly sliced into 1/2-moons
1 teaspoon sugar
Salt and pepper
2 Santa Rose Plums, pitted and thinly sliced
One 11-ounce log goat cheese, softened
1/4 cup finely chopped mint

1. Preheat the oven to 400 degrees; line a baking sheet with aluminum foil, silicone, or parchment. On a floured board, roll out the puff pastry into an 11-by-14-inch rectangle. Transfer to the baking sheet, and prick with the tines of a fork all over. Bake for 10 to 15 minutes, until the pastry is golden brown. Set aside to cool.
2. In a large skillet, over medium high heat, melt the butter and oil, and saute the onion for 3 to 4 minutes until softened. Add the sugar, season with salt and pepper, and cook until the onions begin to turn golden brown. Add the plums, and saute another 2 to 3 minutes, to soften the plums. (Keep them warm on very low heat)
3. In a bowl, beat together the cheese and 2 tablespoons of the mint. Spread the mixture onto the cooled pastry. Spread the warm plum/onion mixture over the cheese, and sprinkle with the remaining mint. Cut the pastry into small squares, and serve.

Miso Mashed Japanese Sweet Potatoes
Serves 4
Don’t make the mistake of baking the sweet potatoes; they need steam or boiling, since they are naturally a dry starch.

1 1/2 pounds Japanese Sweet potatoes
1/4 cup unsalted butter
1 tablespoon white miso
2 tablespoons maple syrup or honey
4 strips bacon, cooked crisp and crumbled
Salt and Pepper (or a few drops of Sriracha)

1. Peel the potatoes, and put into a steamer.
2. Steam the potatoes for 10 to 15 minutes, until tender.
3. Transfer to a bowl, add the butter, miso and maple syrup and mash the potatoes until smooth.
4. Stir in the bacon, taste the potatoes for seasoning and correct using salt, pepper or Sriracha.

Feature:

Chicken Peach Salad with Maple Ranch Dressing
Serves 6
The secret to any great salad is to have all the ingredients cut into the same bite sized pieces.

For the Dressing
1 cup mayonnaise
1/2 cup buttermilk, or substitute 1/2 cup whole milk mixed with 1 tablespoon fresh lemon juice
1 clove garlic, minced
1tablespoon chopped fresh parsley
1 teaspoon chopped fresh chives
1 teaspoon chopped fresh basil
1 teaspoon chopped fresh oregano
1/2 teaspoon salt
1/2 teaspoon lemon pepper seasoning
2 tablespoons maple syrup

1. In a medium-size bowl, whisk together the mayonnaise and buttermilk, then add the garlic, herbs, salt, and lemon pepper and stir until blended.
2. Do-Ahead: At this point, you can cover and refrigerate for up to 4 days. Shake well or whisk before using.

For the Salad
1 head romaine lettuce, washed spun dry and cut into 1/2-inch ribbons
2 cups cooked chicken, shredded or cut into small pieces
2 yellow peaches, peeled, pitted, and cut into 1/2-inch pieces
2 ribs celery, finely chopped
2 tablespoons finely chopped red onion
6 strips bacon, cooked crisp and crumbled
1/2 cup chopped toasted pecans

1. In a large salad bowl, combine the ingredients. Toss with the dressing, and serve.

Fresh Peach Salsa
Makes about 2 cups

4 Peaches, pitted, peeled and diced
1/2 cup chopped red onion
1 cup diced fresh jicama
½ cup diced fresh cucumber
½ teaspoon ground cumin
1/4 cup fresh cilantro, chopped
2 tablespoons jalapeno pepper, seeded and diced
2 tablespoons fresh lime or orange juice
1 teaspoon salt
few drops Tabasco

1. In a glass bowl, combine the ingredients, and season with salt and Tabasco. Allow the mixture to mellow at room temperature for 2 hours, or refrigerate for up to 8 hours.
2. This is delicious served as a condiment with grilled fish, pork or poultry.

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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FMG622016

Farmers’ Market Box 6-2-16

This weeks local produce and featured farms:
Broccolini – The Garden Of….
CarrotsBe Wise Ranch
Green ChardBlack Sheep Produce
Italian ParsleyBe Wise Ranch
Meyer LemonsRancho Del Sol
Walla Walla OnionsMilliken Family Farm
Russian Banana Fingerling PotatoesWeiser Family Farm
Red RadishesBlack Sheep Produce
Natural Flame Raisins – Peacock Family Farm
Yellow PeachesFitzgerald’s Premium Ripe Tree Fruit

Organic Juicing Bag:
Blackberries – Stehly Family Farm
Green Kale – Babe Farms
Rainbow Carrots – Lakeside Organic Gardens
Lemons – Sundance Oragnics
Strawberries – A & A Organics
Red Beets – Lakeside Organic Gardens

Farmer’s Choice:
StrawberriesBe Wise Ranch
LimesKoral’s Tropical Fruit Farm
Bloomsdale SpinachWeiser Family Farm

Feature:

Sonoran & Red Fife Wheat Berries – Kenter Canyon Farms

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

Click here to Watch Video on YouTube

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

When it’s about food…#specialtyproduce

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

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

Juice Recipes
Courtesy of Drew Canole of Fitlife.tv

Super Lush
1 heart romaine lettuce
A handful of kale
1/2 lemon

Craze Desire
1/2 cup of strawberries
1 beets
1/2 cup of blackberries
Add ice and berries to garnish drink (optional)

Summer Fun
1 orange
2 carrots
1 heart romaine lettuce
Garnish with orange peel (optional)

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


Carrot Ginger Vinaigrette

Makes 2 cups

1 cup shredded carrots
1/2 cup canola oil
1/3 cup rice vinegar
2 teaspoons sugar
2 tablespoons white miso
2 tablespoons chopped onion
1 tablespoon chopped fresh ginger
1 tablespoon soy sauce

1. In a blender, combine the ingredients and puree until smooth. Refrigerate the dressing for up to 5 days.
2. The dressing is great to serve over salads, and as a marinade for seafood, pork or poultry.

Radish Toasts
Serves 6
A great nibble before dinner; serve with peach Sangria, or a crisp white wine.

One baguette, cut on the bias, 1/2-inch thick
Olive oil
8-ounce goat cheese
Finely chopped herbs of your choice (think basil, thyme, tarragon, marjoram)
One bunch radishes, scrubbed, ends removed and sliced thinly on a mandoline
Fleur de Sel

1. Preheat the oven to 400 degrees; line a baking sheet with silicone or parchment. Lay the baguette slices in one layer on the baking sheet.
2. Brush the baguette slices with oil, and bake for 10 minutes until the slices begin to turn golden brown.
3. Remove from the oven and allow to cool.
4. The crostini can be stored at room temperature for 2 days, or frozen for one month.
5. When cooled, spread the crostini with some of the goat cheese, top with the herbs, and shingle the radishes on to the toast. Sprinkle the radishes with a bit of fleur de sel.

Peach Sangria
Serves 6

One 750-ml bottle dry Riesling or Sauvignon Blanc 11/2 cups white cranberry or white cranberry–peach cocktail
1/2 cup peach schnapps or peach nectar
Juice of 2 lemons
1 teaspoon vanilla paste (optional)
1 tablespoon superfine sugar
1 lemon, cut into 1-inch-thick slices
1 orange, cut into 1-inch-thick slices
2 peaches, pitted, and cut into thin wedges.
Ice cubes
1. In a gallon pitcher, combine the wine, cranberry juice, schnapps, and lemon juice. Add vanilla, if using, the sugar, lemons, orange, and peaches.
2. Do-Ahead: At this point, cover and refrigerate for at least 4 hours or overnight.
3. When ready to serve, fill 8-ounce glasses half-full of ice cubes and pour the sangria into the glasses. Serve immediately, garnished with some of the fruit if desired.

Broccolini Bread Pudding with Caramelized Onions and Gruyere
Serves 6

3 tablespoons unsalted butter
1 tablespoon olive oil
2 large onions, thinly sliced
1 tablespoon sugar
2 teaspoons dried thyme
1 1/2 teaspoons salt
1/2 teaspoon freshly ground black pepper
3 cloves garlic, mashed
1 bunch broccolini, tough stems removed, and chopped coarsely
5 large eggs
2 cups heavy cream
5 shakes of Tabasco sauce
1 teaspoon Worcestershire sauce
6 cups white bread cubes with crusts removed
1 cup chopped Gruyere or imported Swiss cheese (about 1/4 pound)
1/4 cup chopped Italian parsley
1/2 cup freshly grated Parmesan cheese

1. Coat a 13 x 9-inch baking dish with nonstick cooking spray.
2. In a large skillet, heat the butter over medium heat until the butter melts and the foam subsides. Add the onions, stir to coat with the butter, and cook until they begin to turn translucent. Sprinkle with the sugar, thyme, salt, pepper, and 2 garlic cloves and cook, stirring, until the onions become golden. Remove from the skillet.
3. In the same skillet, heat the oil, and add the garlic. Saute for 1 minute, and then add the broccolini, stirring to coat with the oil. Saute until the broccoli becomes wilted, and tender. Season with salt and pepper. Stir into the onions, and set aside.
4. At this point, you can let the mixture cool, cover, and refrigerate for up to 2 days or freeze for up to 2 weeks.
5. In a large bowl, whisk together the eggs, cream, Tabasco, and Worcestershire. Stir in the bread, chopped Gruyere, onion mixture, and parsley. Pour into the prepared dish and sprinkle the top evenly with the cheese.
6. Do-Ahead: At this point, cover and refrigerate for at least 4 hours and up to 24 hours. Bring to room temperature before continuing.
7. Preheat the oven to 350°F. Bake the pudding until golden brown and bubbling, 45 to 55 minutes. Let rest for 5 minutes before serving.

Italian Parsley Pesto
Makes about 2 cups
Make this pesto part of your summer grilling repertoire, it’s great drizzled over grilled meats, poultry and seafood, or tossed into pasta salad as a dressing, or served over roasted potatoes)

1 cup packed Italian parsley leaves
1 cup walnuts
2 garlic cloves
1/2 cup grated Parmigiano Reggiano cheese
1 tablespoon capers in brine, drained
1/2 to 2/3 cup extra virgin olive oil
Salt and pepper to taste

1. In a food processor or blender, combine all the ingredients except the oil, pulsing to break up the nuts, and parsley.
2. With the machine running at 1/2 cup of the oil, and add more if needed. This should be a paste, not a runny pesto. Season with salt and pepper if needed.
3. Remove from the machine and pour into an airtight container, spooning 1 to 2 tablespoons of the oil over the top of the pesto, to preserve its green color.
4. Refrigerate for up to 1 week, freeze for up to 3 months.
5. Cooks’ Note: The pesto is terrific on baguette slices, or tossed into pasta, or pasta salad, or potato salad. It’s also delicious as a crust on fish, or chicken, or add a bit more oil to it for a sauce for grilled steak.

Roasted Fingerlings with Lemon Gremolata

Serves 4

1 pound Fingerling potatoes, scrubbed
1/2 cup olive oil
Salt and pepper
1/4 cup finely chopped Italian parsley
Grated zest of 1 lemon
2 garlic cloves, minced
2 to 4 tablespoons fresh lemon juice

1. Preheat the oven to 400 degrees; line a baking sheet with aluminum foil, parchment paper or silicone baking liner. Cut the fingerlings in half lengthwise, and toss with oil, salt and pepper.
2. Roast for 30 to 40 minutes, until tender, and crispy. Transfer to a serving bowl.
3. While the potatoes are roasting, combine the parsley, zest and garlic.
4. Toss the roasted potatoes with the gremolata, and sprinkle with lemon juice. Serve warm or at room temperature.

Rainbow Chard and Farro Salad with Lemon Parsley Vinaigrette
Serves 6

2 cups pearlized farro washed
1/2 cup extra virgin olive oil
2 garlic cloves, minced
One bunch rainbow chard, tough stems removed, finely chopped
Salt and pepper
1 cup flame raisins, chopped
Grated zest of 1 lemon
2 to 3 tablespoons fresh lemon juice
1/4 cup finely chopped parsley

1. Bring 4 cups of salted water to a boil, add the farro and cook for 15 to 20 minutes, until just tender. Drain thoroughly and place into a salad bowl. Allow to cool slightly.
2. In a large skillet, heat 2 tablespoons of oil, and add the garlic, swirling in the pan for 30 seconds.
3. Add the chard, season with salt and pepper, and cook until the chard is wilted, it should take about 4 minutes.
4. Add the chard to the farro, along with the raisins.
5. In a small bowl, combine the zest, lemon juice, parsley and remaining oil. Pour over the salad, toss to combine. Season with salt and pepper and serve at room temperature.

Pasta with Chard, Lemon and Ricotta

Serves 6

One pound spaghetti or linguine, cooked 3 minutes short of al dente, saving some of the pasta water
1/4 cup extra virgin olive oil
2 garlic cloves, minced
1/2 cup finely chopped Walla Walla onion
Pinch dried red pepper flakes
One bunch rainbow chard, tough stems removed, and cut into 1/2-inch ribbons
Grated zest of 1 lemon
Salt and pepper
2 tablespoons lemon juice (or more to taste)
1/3 cup whole milk ricotta cheese
1/2 cup grated Pecorino Romano cheese

1. In a large skillet, heat the oil, saute the garlic, onion and red pepper flakes over medium high heat for 1 to 2 minutes, until the onion begins to soften.
2. Add the chard and lemon zest, sautéing until the chard begins to wilt. Season with salt and pepper, and add the lemon juice.
3. Add the pasta to the skillet, and remove from the heat, adding the ricotta and 1/2 of the pecorino Romano stirring to create a creamy sauce.
4. Add more pasta water to make a creamy sauce, if desired. Season the pasta with salt, pepper, and additional lemon juice if needed. Serve garnished with the remaining Pecorino.

Wheat berry Salad with Flame Raisins
Serves 6 to 8

1 pound wheat berries
4 stalks celery, finely chopped
3 medium carrots, finely chopped
1/2 cup finely chopped onion
1 cup chopped flame raisins
1/4 cup finely chopped Italian parsley
2 garlic cloves
1/3 cup red wine vinegar
2 tablespoons lemon juice
2 tablespoons honey
2 tablespoons Dijon mustard
1/2 cup extra virgin olive oil
1/2 cup vegetable oil
Salt and pepper

1. Put the wheat berries into 4 quarts of boiling salted water. Simmer for 50 t0 60 minutes until the wheat berries are tender. Drain and put into a salad bowl.
2. Add the celery, carrots, onion, raisins, and parsley to the cooled wheat berries.
3. In a blender, combine the garlic vinegar, lemon juice, honey, mustard, and oils.
4. Puree, season with salt and pepper. Pour the wheat berries, and toss to combine. Season the salad with salt and pepper.

Farmers’ Choice:


Strawberry Lime Mascarpone Tart

Serves 6 to 8

For the Crust
2 cups crushed graham crackers
6 tablespoons unsalted butter, melted
1/4 cup finely chopped almonds

1. Preheat the oven to 350 degrees, and coat the inside of a 9-inch pie plate with non-stick cooking spray.
2. Press the crust into the bottom and up the sides of the pie plate. Bake for 10 to 12 minutes, until the crust is fragrant. Allow to cool completely.

For the Lime Mascarpone Filling
1 cup sugar
6 large eggs
1/2 to 2/3 cup fresh lime juice
1/2 cup (1 stick) chilled butter, cut into 1/2-inch cubes
1/2 cup heavy cream
8 ounces mascarpone cheese
One basket strawberries, hulled, and sliced 1/2-inch thick

1. In a saucepan, whisk together the sugar, eggs, and lime juice, and heat over medium heat, until the mixture begins to thicken, and almost boils.
2. Remove from the heat and whisk in the butter. Transfer to a bowl, press plastic wrap onto the surface of the lime curd, and refrigerate for at least 4 hours until chilled.
3. In an electric mixer, whip the cream until stiff; add the mascarpone, on low speed, mix into the cream.
4. Add the lime curd, and beat until combined.
5. Transfer to the cooled pie shell, using an offset spatula, smooth the top so it is level with the edges of the pie plate.
6. Cover the filling with sliced strawberries. Refrigerate for at least 4 hours before serving.
7. Cook’s Note: If you have any filling leftover, it can be frozen in ramekins for a quick dessert.

Strawberry Margaritas

Makes 4 on the rocks

1 basket strawberries, hulled
2/3 cup simple syrup
1/2 cup lime juice
3 tablespoons orange liqueur
1/2 cup tequila
Ice

1. Put the strawberries, simple syrup and lime juice into a blender, and puree. Add the liqueur, tequila, and pulse on and off.
2. Serve over ice.

Bloomsdale Spinach Dip

Make about 2 cups

2 tablespoons extra virgin olive oil
2 garlic cloves, minced
One bunch Bloomsdale spinach, washed, spun dry and chopped (remove any tough stems)
Salt and pepper
2 cups Greek style yogurt
1 cup crumbled feta cheese
Grated zest of 1 lemon
2 tablespoons lemon juice
1/4 cup finely chopped dill
2 scallions, finely chopped, using the white and tender green parts
1/4 cup finely chopped Italian parsley
Salt and freshly ground black pepper

1. In a skillet, heat the oil, and saute the garlic for 30 seconds. Add the spinach, season with salt and pepper, saute until wilted. Remove to a mixing bowl, and cool.
2. When the spinach is cool, add the yogurt, feta, zest, lemon juice, dill, scallions, and parsley.
3. Taste for seasoning, add salt and pepper, cool and refrigerate. Serve with pita chips, or crudités.

Recipes provided by:
Diane Phillips www.dianephillips.com and www.cucinadivina.blogspot.com

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