FMB

Farmers’ Market Box 2-9-17

This weeks local produce and featured farms:
Fuji ApplesFair Hill Apple Farm
Hass Avocados – Chocolate Mountain Ranch
Broccoli – Life’s A Choke Farm
CarrotsBe Wise Ranch
DillBe Wise Ranch
Black KaleBlack Sheep Produce
LeeksTutti Frutti Farms
Romaine LettuceBlack Sheep Produce
Daikon Radish Kong Thao Farm
Natural Flame Raisins – Peacock Family Farm

Juicing Bag:
Celery – Lakeside Organic Gardens
Black Kale – Deardorff Farm
Lemons – Eco Farms
Fennel – Cal Orgainc Farms
Red Beets – Cal Organic Farms

Farmer’s Choice:
Red Fife and Sonora Wheat Berries – Kenter Canyon
Lavender – Terra Madre Gardens
Perfection TangerinesPolito Family Farm

Feature:
StrawberriesBe Wise Ranch

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

Click here to Watch Video on YouTube

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

When it’s about food…#specialtyproduce

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

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

Juice Recipes
Courtesy of Drew Canole of Fitlife.tv

Sweet Fennel
1 fennel
2 stalks of celery
1 orange

Divine Kale
Handful of black kale
1 cucumber
1 lemon

Magnificent Beets
2 red beets
1 fennel
1 roman lettuce

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

Farro Pilaf
Serves 4 to 6

1 1/2 cups pearlized farro
1/3 cup extra virgin olive oil
1 garlic clove, minced
1 leek, finely chopped, using the white and tender green parts
2 cups finely chopped Black kale, tough stems removed
Salt and pepper
1/2 cup flame raisins, chopped if large
1/4 cup finely chopped Italian parsley

1. Bring 4 quarts of salted water to a boil, add the farro and cook for 15 minutes until tender. Drain thoroughly and set aside.
2. In a large skillet, heat the oil, saute the garlic and leek for 2 to 3 minutes, until the leek begins to soften. Add the kale, and saute until the kale is wilted, and tender, about 6 minutes. Season with salt and pepper.
3. Add the cooked farro to the skillet, and toss to combine.
4. Add the raisins, and parsley, tossing to combine. Season with salt and pepper if needed and serve warm or at room temperature.

Salmon and Dill Pasta Bake
Serves 6

1/4 cup (1/2 stick) unsalted butter
2 pounds salmon filets
2 tablespoons dry white wine or dry vermouth
1/2 cup (1 stick) unsalted butter
1/2 cup all-purpose flour
3 1/2 cups whole or 2% milk
2/3 cup reserved cooking liquid or seafood stock
Salt and white pepper to taste
Dash of ground nutmeg
¼ cup chopped fresh dill with additional for garnish
1 pound penne or shell pasta, cooked 3 minutes short of al dente
1 1/4 cups freshly grated Parmigiano-Reggiano cheese

1. Preheat the oven to 350 degrees, and coat the bottom of a 13-by-9-inch baking dish with non-stick cooking spray.
2. To prepare the salmon, in a large skillet, melt the butter over medium heat. Add the salmon, and the wine, cover and poach for 10 minutes, or until the salmon is cooked through. It may still be a deep pink in the center, but will cook through when the lasagna is baked.
3. Remove the salmon from the liquid, scrape off the skin, and break into chunks.
4. Transfer to a large mixing bowl.
5. To make the seafood cream sauce, in a 4-quart saucepan, melt the butter over medium heat. Whisk in the flour, and cook until white bubbles form on the top of the flour. Cook the mixture for 2 to 3 minutes, until smooth and thick. Gradually add the milk and reserved seafood cooking liquid, stirring constantly with a whisk, until the sauce comes to a boil. Simmer, stirring a few times, until the sauce coats the back of a spoon.
6. Season with salt, pepper, nutmeg and dill.
7. Pour the sauce over the salmon, add the cooked pasta, and 1/2 cup cheese, stirring to combine.
8. Transfer to the prepared baking dish, sprinkle with the remaining cheese, and bake covered for 20 minutes, uncover and bake for another 15 to 20 minutes, until the casserole is bubbling, and the cheese is golden brown.

Fresh Dilly Dip
Makes about 2 cups
Now that the Super Bowl is over, you may think you don’t need any more dips for veggies, but this dip is delicious over cooked vegetables, thinned with milk for a salad dressing, or served on baked potatoes.

1 1/2 cups sour cream or Greek yogurt
1/2 cup mayonnaise
1/4 cup Dijon mustard
1 leek, finely chopped using the white only
3 tablespoons chopped fresh dill
3 tablespoons chopped fresh parsley
2 teaspoons grated lemon zest
1 teaspoon celery salt
Salt and freshly ground black pepper to taste

1. In a medium-size bowl, stir together the sour cream, mayonnaise, and mustard until blended.
2. Stir in the leek, dill, parsley, lemon zest, and celery salt. Taste before adding salt and pepper.
3. At this point, cover and refrigerate for at least 6 hours to let the flavor develop or overnight.

Pork Bahn Mi
Serves 4 to 6

For the Salad:
1 cup rice vinegar
1//2 cup sugar
1 teaspoon salt
2 teaspoon fish sauce (optional but adds great flavor)
1 1/2 cups julienned daikon radish (cut into strips or run through a mandoline)
1 cup julienned carrot (same size as daikon)
1/4 cup finely chopped cilantro, or Italian parsley

1. In a saucepan, heat the vinegar, sugar, salt and fish sauce (if using) until the sugar and salt dissolve. Allow to cool.
2. In a bowl, combine the daikon, carrots and cilantro. Pour the vinegar mixture over the vegetables in the bowl, and allow to mellow at room temperature for at least an hour. (Any longer than that, refrigerate for up to 24 hours)

For the Spicy Mayonnaise:
1 cup mayonnaise
1 to 2 tablespoons Sriracha
1teaspoon toasted sesame oil
Salt
1. In a bowl, whisk together the mayonnaise, Sriracha, and sesame oil. Season with salt if necessary. Refrigerate for up to 5 days. This is delicious on other sandwiches.

For the Pork:
2 tablespoons vegetable oil
1 red onion, finely chopped
2 teaspoons peeled and finely grated ginger
4 cloves garlic, minced
2 pounds ground pork
1/4 cup pickling liquid from the vegetables
1/3 cup chicken broth
1/4 cup fish sauce
1/4 cup hoisin sauce
freshly ground black pepper
Six 8-inch torpedo rolls (bolillos work well here)
1/2 cup fresh cilantro leaves
1/4 cup salted roasted peanuts, chopped

1. In a large skillet, heat the oil, saute the onion, ginger and garlic, until the onion begins to soften. Add the pork breaking up any large pieces, and cook until the meat loses its pink color and the liquid in the pan has evaporated. Add the pickling liquid, broth, fish sauce, hoisin, and pepper cooking till the liquid in the pan has almost evaporated.
2. Toast the rolls in a 350 degree oven for 5 to 7 minutes. Split the rolls horizontally, leaving them attached (don’t cut all the way through)
Spread the mayonnaise over both sides of the roll, top with the pork mixture, salad, and then garnish with cilantro and chopped peanuts. Cut the sandwiches in half and serve.

Broccoli Cheddar Soup
Serves 4 to 6

One head broccoli, cut into florets
3 tablespoons unsalted butter
1 leek, finely chopped using the white and tender green parts
1/4 cup all purpose flour
1 1/2 cups vegetables or chicken broth
1 cup milk
2 cups shredded sharp cheddar cheese
Salt and Tabasco to taste

1. Bring 4 quarts of salted water to a boil. Add the broccoli and cook for 2 minutes. Drain thoroughly and set aside.
2. In a Dutch oven, heat the butter, saute the leek for 2 to 3 minutes, until softened.
3. Add the flour, and whisk for 2 to 3 minutes to cook the flour.
4. Add the broth and bring to a boil. Add the reserved broccoli and milk to the soup, and simmer for 5 minutes.
5. Remove the pan from the heat, and stir in 1 1/2 cups of the cheese.
6. Season with salt and Tabasco.
7. Serve the soup garnished with the remaining cheese.

Avocado Mousse with Shrimp and Dill Dressing
Serves 6

2 1/4 teaspoons unflavored gelatin (from a 1/4-ounce envelope)
1/2 cup cold water
2 firm-ripe avocados quartered, pitted, and peeled
1 1/2 cups sour cream or Greek yogurt
1 1/2 tablespoons fresh lemon juice
1 tablespoon finely chopped shallot
1 teaspoon salt
1/4 teaspoon freshly ground black pepper

Coat the inside of eight 4-ounce ramekins with non-stick cooking spray and set aside.
Sprinkle gelatin over cold water in a small heavy saucepan and let soften 1 minute. Cook over low heat, 1 to 2 minutes, then remove from heat.
Mash avocados in a mixing bowl. Stir in gelatin mixture and remaining ingredients until combined well.
Pour mixture into ramekins and chill, covered tightly with plastic wrap, until firm, at least 4 hours.
Run tip of a thin knife between the ramekins and mousse to loosen the mousse. Spread some of the shrimp sauce on the plate, and top with the mousse. Garnish the mousse with more of the sauce.

For the Shrimp Sauce:
1 cup finely chopped celery
1 3/4 cups mayonnaise
1/4 cup milk
Grated zest of 1 lemon
1 teaspoon lemon juice
1/4 cup chopped fresh dill
1/2 teaspoon freshly ground black pepper
1/4 cup finely chopped fresh chives
1/2-pound cooked shrimp, chopped
Salt and pepper

1. In a mixing bowl, stir together the celery, mayonnaise, milk, zest, lemon juice, dill, pepper, and chives.
2. Fold in the shrimp, and season with salt and pepper if necessary.

Blue Cheese Caesar Salad
Serves 4

One head romaine, washed, spun dry and chopped into 1-inch pieces
1/2 cup fresh lemon juice
2 cloves garlic, minced
1 tablespoon Worcestershire sauce
1 teaspoon Dijon mustard
1 1/2 teaspoons freshly ground black pepper
1 1/3 cups olive oil
1 1/2 cups crumbled Gorgonzola cheese

1. Put the romaine into a salad bowl.
2. In a small mixing bowl, whisk together the lemon juice, garlic, Worcestershire, mustard, pepper, olive oil and Gorgonzola. Pour some over the salad, toss to coat and serve.

Apple Cake
Serves 8

2 cups unsalted butter, softened
2 cups sugar
4 large eggs
3 cups unbleached all-purpose flour
2 teaspoons baking soda
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
3 Fuji apples, peeled, cored, and finely chopped
1/2 cup chopped pecans
1/2 cup chopped raisins
1 tablespoon vanilla paste or extract

1. Preheat the oven to 350°F. Coat an 11 x 15-inch jelly roll pan with nonstick cooking spray.
2. With an electric mixer, beat the butter and sugar together in a large bowl until light and fluffy.
3. Beat in the eggs, one at a time, until blended. Add the flour, baking soda, and spices and beat until just incorporated. Stir in the apples, nuts, raisins and vanilla. Scrape into the prepared pan.
4. Bake until a skewer inserted into the center comes out with just a few crumbs attached to it, 35 to 40 minutes.
5. Set the pan on a rack to cool.
6. When cool frost the cake with cream cheese frosting, or serve plain, either way, it’s terrific.

Farmers Choice:

Lavender Scones

3/4 cup granulated sugar
2 teaspoons lavender buds
3 cups all-purpose flour plus more for surface
1 tablespoon baking powder
1 teaspoon salt
1/2 teaspoon baking soda
3/4 cup (1 1/2 sticks) chilled unsalted butter, cut into 1/4″ cubes
1 cup plus 2 tablespoons buttermilk
2 teaspoons finely grated lemon zest
1 teaspoon vanilla paste or extract
2 to 3 tablespoons heavy cream
2 tablespoons raw sugar

1. Preheat the oven to 400 degrees and line a baking sheet with silicone, parchment or aluminum foil.
2. In a food processor, combine the sugar and lavender, and process until the lavender is finely chopped.
3. Add the flour, baking powder, salt and soda. Pulse on and off 3 to 4 times to mix.
4. Add the butter, and process until the butter is the size of a pea.
5. Combine the buttermilk, zest, and vanilla in a measuring cup.
6. With the machine running add the buttermilk mixture, stopping when the mixture begins to come together.
7. Transfer to a lightly floured surface; knead until dough forms, about 5 turns.
8. Pat into a 10×6″ rectangle. Halve dough lengthwise. Cut each half crosswise into 4 squares. Cut each square diagonally in half into 2 triangles, and set onto the prepared baking sheet. Brush with cream, sprinkle with sugar, and bake 12 to 15 minutes, until golden brown. Serve with butter and jam.

Wheat Berry Salad with Tangerine Vinaigrette
Serves 6
An easy way to incorporate wheat berries into your diet is to cook them all, then pack into 1 or 2 cup portions in zip-lock bags and freeze them. They defrost rapidly in the microwave, so you can be ready to use them whenever you like.

2 cups wheatberries
1/2 cup finely chopped celery
3 tangerines, peeled, segmented and chopped
1/2 cup dried cranberries
2 apples, cored, and finely chopped
1 cup toasted walnuts or pecans
1/4 cup orange juice
1/4 cup red wine vinegar
2 tablespoons honey
1 tablespoon Dijon mustard
1/2 cup canola or vegetable oil
Salt and pepper

1. Bring 7 cups of salted water to a boil. Simmer the wheat berries for 45 minutes, until barely tender.
2. Cool the wheatberries, and put into a large bowl.
3. Add the celery, tangerines, cranberries, apples, and nuts.
4. In a small bowl, whisk together the juice, vinegar, honey, mustard, and oil. Season with salt and pepper.
5. Pour some of the dressing over the wheatberries, and toss to coat. Serve at room temperature.

Wheat Berry Oatmeal Breakfast Porridge
Serves 4

1¼ cups old-fashioned rolled oats
½ cup raisins
2 cups milk
⅛ teaspoon salt
1 cups Cooked Wheat Berries
2 tablespoons brown sugar
1 teaspoon ground cinnamon
1 cup slivered almonds, toasted
1 cup mixed berries
1/3 cup granola or muesli

1. In a 4-quart saucepan, combine the oats, raisins, milk, and salt. Bring to a boil, and cook over medium low heat until the oats begin to soften.
2. Add the wheat berries, sugar and cinnamon, cooking for another 5 minutes, stirring to prevent the mixture from sticking.
3. Serve the porridge garnished with almonds, berries, and granola.

Feature:

Strawberry Ricotta Toast
Serves 4

One multi grain baguette, sliced 1/2-inch thick
1/2 cup ricotta
2 tablespoons honey
2 cups strawberries, hulled and chopped
1 tablespoon orange juice
2 tablespoons brown sugar

1. Preheat the oven to 350 degrees, line a baking sheet with silicone, parchment or aluminum foil.
2. Roast the bread for 10 minutes.
3. While the bread is toasting, in a small bowl combine the ricotta and honey. In another bowl, combine the strawberries, orange juice and brown sugar.
4. Spread the ricotta over the warm bread, top with the berries, and serve.

Strawberry Crumble Bars
Makes 12 to 16

1 cup sugar
1 teaspoon baking powder
1/4 teaspoon salt
3 cups flour
1 cup cold butter, cut into pieces
1 egg, beaten
4 cups fresh strawberries, hulled and chopped
1/2 cup sugar
4 teaspoons corn starch

1. Preheat oven to 375. Coat the inside of a 9 x 13 pan with nonstick cooking spray.
2. In a mixing bowl, whisk together sugar, baking powder, salt, and flour.
3. Using a pastry blender, add the butter until pieces are pea sized.
4. Stir in the egg to form a crumbly dough. Pat half of the dough in an even layer in the prepared pan.
5. In a medium bowl, toss the strawberries with the 1/2 cup sugar and corn starch, then spread the strawberry mixture on top of the dough in the pan. Crumble the remaining dough evenly over the strawberry layer. Bake 45-50 minutes, or until lightly browned.
6. Cool before cutting into squares.

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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FMB2217

Farmers’ Market Box 2-2-17

This weeks local produce and featured farms:
Orange CauliflowerSuzie’s Farm
CeleryBlack Sheep Produce
Mizuna GreensBe Wise Ranch
Red Mustard Frill – Coleman Family Farms
Red Oak Leaf Lettuce – The Garden Of….
Valencia OrangesPolito Family Farm
Sierra Gold PotatoesRutiz Family Farms
Red BeetsBlack Sheep Produce
Hinoa Kabu Turnips – Coastal Farms
Grape TomatoesBe Wise Ranch

Juicing Bag:
Celery – Goldie Farms
Green Kale – Foxy Oragnics
Lemons – Eco Farms
Romaine Lettuce – Goldie Farm
Red Beets – Lakeside Organic Gardens

Farmer’s Choice:
Star Ruby Grapefruit – Bernard Ranches
Meiwa Kumquats – Garcia Organic Farms
Rhubarb – Trevino Farms

Feature:
Cherimoya – La Primavera 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

Super Beets
2 red beet
1 romaine lettuce
1 cucumber

Delightful Celery
2 stalks of celery
1 romaine lettuce
1/2 lemon

Super Greens
Handful of green kale
1 romaine lettuce
1 lemon

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

Carpaccio of Beets and Oranges
Serves 4

One bunch red beets, tops removed, and scrubbed
1/4 cup orange juice
2 to 3 tablespoons red wine vinegar
1 teaspoon Dijon mustard
1 tablespoon finely chopped shallot or onion
1/3 cup extra virgin olive oil
Salt and pepper
One head red oak lettuce, washed, spun dry and separated into leaves
2 Valencia oranges, peel and pith removed, sliced 1/2-inch thick
2 balls buratta

1. Preheat the oven to 400 degrees, and place the beets on a baking sheet. Bake for 30 to 45 minutes until tender. (they will show no resistance when pierced with the end of a sharp paring knife)
2. Remove the beets from the oven, allow to cool, peel the beets, and slice 1/2-inch thick.
3. In a small bowl, whisk together the orange juice, vinegar, Dijon, shallot and oil, until thickened. Season with salt and pepper. Toss the beets with some of the dressing and set aside.
4. Arrange lettuce leaves on salad plates.
5. Top with sliced beets, and oranges in a decorative pattern. Slice the burrata and arrange 1 or 2 slices on top.
6. Drizzle the salads with the remaining dressing, and serve.
7. Cook’s Note: instead of buratta, crumbled goat cheese, Feta, or diced fresh mozzarella can be substituted.

Save The Greens
Serves 2 to 4
An easy way to use beet, turnip or other greens. I sometimes toss these into a potato gratin, or use them as a bed for grilled seafood, poultry or steak. They are also delicious served on crostini with a bit of cheese sprinkled on the top.

3 tablespoons extra virgin olive oil
3 garlic cloves, sliced
Pinch red pepper flakes
Greens, washed, spun dry, tough stems removed, leaves cut into 1/2-inch ribbons
Salt and pepper

1. In a large skillet, heat the oil, saute the garlic for 1 minutes, until beginning to turn translucent.
2. Add the red pepper flakes and greens and saute until the greens are wilted.
3. Season with salt and pepper and serve warm or at room temperature.

Sierra Gold Nachos
Serves 4 to 6
By dressing up these roasted potatoes with your favorite toppings, they are going to be the star of your Super Bowl Party. The variations are endless, so enjoy!

1/2 cup extra virgin olive oil
4 garlic cloves
1 1/2 teaspoons salt
1/2 teaspoon freshly ground black pepper
1 pound Sierra Gold Nachos, scrubbed and thinly sliced on a mandoline
2 cups shredded sharp cheddar cheese
1 cup sour cream
1/4 cup finely chopped scallions or chives
8 strips bacon, cooked crisp, and crumbled

1. Preheat the oven to 400 degrees, and coat the inside of a 13-by-9-inch baking dish with non-stick cooking spray.
2. In a large bowl, combine the oil, garlic, salt and pepper. Add the potatoes, and toss to coat thoroughly.
3. Arrange the potatoes in the baking dish and roast for 20 minutes. Remove from the oven and cover with the cheese.
4. Roast another 15 minutes, until the cheese is bubbling and golden brown. While the potatoes are cooking, in a small bowl, whisk together the sour cream and chives.
5. Remove from the oven, and garnish with the sour cream and crumbled bacon. Serve warm with lots of plates, napkins, and forks!
Variations:
South of the Border:
Combine the potatoes, oil, garlic, salt and pepper. Add 1/2 teaspoon Ancho chili powder, finely chopped seeded jalapeno and 1/2 teaspoon ground cumin to the oil mixture. Roast for the first 20 minutes.
Sprinkle with 2 cups shredded pepper jack, or mild Colby cheese. Roast another 15 minutes.
Garnish with 1 1/2 cups Guacamole, 1 cup grape or cherry tomatoes, quartered, 1/2 cup sour cream.

Pizzaiolo:
Combine the potatoes, oil, garlic, salt and pepper. Add 1 teaspoon dried oregano, a pinch of red pepper flakes and 1 cup quartered cherry or grape tomatoes. Roast for the first 20 minutes.
Sprinkle with 1 1/2 cups shredded mozzarella, 1/2 cup grated Parmigiano Reggiano, 1/2 cup julienne pepperoni, or cooked Italian sweet (or hot) sausage. Roast for another 15 minutes, and serve.

Cook’s Note: The nachos can be made ahead, roasted for the first 20 minutes, then cooled, covered and refrigerated overnight. Bring to room temperature, and continue from step 4.

Orange Cauliflower Dip
Serves 6
Another great snack for your Super Bowl Party, it’s easy, and can be made ahead.

1 head cauliflower, cut into florets
Salt and pepper
2 tablespoons unsalted butter
2 garlic cloves, minced
1 medium shallot, finely chopped
Pinch red pepper flakes
1 tablespoon Dijon mustard
4 ounces cream cheese, softened
8 ounces goat cheese, softened
1/4 cup freshly grated Parmigiano Reggiano cheese
1/4 cup fresh bread crumbs
1 tablespoon extra-virgin olive oil
1 tablespoon finely chopped Italian parsley
Toasted baguette slices or fresh vegetables to dip

1. Preheat the oven to 350 degrees. Coat the inside of a gratin dish with non-stick cooking spray.
2. In a 5-quart saucepan, heat 3 quarts of salted water. Add the cauliflower, and simmer until the cauliflower is crisp/tender, about 6 minutes.
3. Drain thoroughly and season with salt and pepper. Set aside to cool.
4. In a small skillet, melt the butter, and sauté the garlic and shallot for 2 minutes, until fragrant, add the red pepper flakes, and swirl in the pan for 10 seconds. Set aside to cool.
5. Place the cauliflower, garlic butter, Dijon mustard, cream cheese and goat cheese in a food processor, and process on and off until the mixture is smooth, with a few chunks of cauliflower.
6. Taste for seasoning and adjust using salt or pepper.
7. Transfer the mixture to the prepared baking dish.
8. Do-Ahead: At this point, you can cover and refrigerate the dip for 2 days. Before baking, remove the baking dish from the refrigerator 30 minutes before baking, and proceed as directed.
9. In a small bowl, combine the Parmigiano, bread crumbs, oil and parsley, and stir until the crumbs are moistened. Sprinkle over top of the cauliflower mixture, and bake for 15 to 20 minutes, until the dip is bubbling and the topping is golden brown. Spread on crackers, baguette slices, or use as a dip for vegetables.

Creamy Cauliflower Soup
Serves 6
This soup is delicious right out of the soup pot, but the garnishes give it a nice combination of texture, crunch and flavor.

3 tablespoons unsalted butter
1/2 cup finely chopped shallot or onion
2 garlic cloves, minced
3 ribs celery, finely chopped
One head orange cauliflower, cored, and cut into florets, using the leaves if they are pretty—discard any brown, or damaged parts
5 cups chicken or vegetable broth
1 bay leaf
Salt and Tabasco to taste

Optional Garnishes—any of these will jazz up this gorgeous soup:
• 6 strips bacon, cooked crisp and crumbled
• 1 1/2 cups grated sharp cheddar cheese
• 1 cup sour cream
• 4 slices prosciutto cut into julienne and cooked crisp
• finely chopped chives

1. In a Dutch oven, heat the butter, saute the onion and celery for 2 to 3 minutes, until softened. Add the cauliflower, and toss in the butter mixture.
2. Slowly add the broth and bay leaf.
3. Bring to a boil, and simmer for 20 to 25 minutes, until the cauliflower is tender. Remove the bay leaf. Season with salt and Tabasco. Using an immersion blender, puree the soup, and serve.

Sesame Noodles with Mizuna
Serves 4 to 6
This salad lends itself to additions of vegetables and protein; add chicken, leftover cooked seafood, and leftover cooked vegetables to the mizuna as it sautés.

2 tablespoons vegetable oil
2 cloves garlic, minced
2 teaspoons peeled and grated fresh ginger
1 bunch mizuna, washed, spun dry and chopped into 1/2-inch ribbons
1/2 pound linguine, cooked 2 minutes short of al dente, cooled
2 tablespoons soy sauce
2 tablespoons rice vinegar
1 teaspoon brown sugar
2 tablespoons toasted sesame oil
2 scallions, finely chopped
1 tablespoons toasted sesame seeds

1. In a large skillet, heat the oil, saute the garlic, and ginger for 30 seconds until fragrant.
2. Add the mizuna, and saute until the mizuna is wilted.
3. Put the linguine into a bowl, and add the mizuna, tossing to combine.
4. In a small bowl, whisk together the soy, vinegar, sugar, and sesame oil. Pour over the mizuna and noodles, and toss to coat. Serve garnished with scallions, and sesame seeds.

Mizuna Steak Salad
Serves 6
Using Mizuna in place of peppery arugula, this simple salad maintains the right balance of sweet, savory, and crunch.

1 bunch mizuna, washed, spun dry and chopped
1 cup corn cut from the cob, or frozen and defrosted
2 oranges, peel and pith removed, sliced 1/2-inch thick
One 1/2-inch slice rare roast beef (you can buy this at the deli, or slice up leftover steak)
1/2 cup vegetable oil
3 tablespoons soy sauce
3 tablespoons rice vinegar
2 tablespoons orange juice
2 tablespoons honey
2 garlic cloves, minced
1/2 teaspoon finely grated ginger
2 scallions, finely chopped for garnish
1 tablespoon toasted sesame seeds for garnish

1. Put the mizuna, corn and oranges into a salad bowl.
2. Cut the beef into julienne and put into a bowl.
3. In a small bowl, whisk together the oil, soy sauce, rice vinegar, orange juice, honey, garlic and ginger.
4. Pour some of the mixture over the beef and allow to marinate for 5 minutes.
5. Pour some of the dressing over the mizuna and oranges, and toss to coat.
6. Plate the salad, toss the beef with the dressing in its bowl, and arrange over the greens. Scatter some of the scallions and sesame seeds over the salad, drizzle with any remaining dressing, and serve.

Pickled Turnips
One 16-ounce heat-proof jar
Pickled turnips are part of Middle Eastern cooking. They are served as a condiment with falafel and other vegetarian main courses. Beets turn the mixture a pale pink. These pickles will keep for 4 weeks in the refrigerator.

One bunch Hinoa Kabu Turnips, scrubbed, tops removed
1 beet, peeled, and cut into wedges
Pinch red pepper flakes
1 cup distilled white vinegar
2 garlic cloves, sliced
2 tablespoons salt
1/4 cup sugar
1. Trim the turnips to fit the jar, cutting in half if necessary.
2. Wedge the turnips, beet and red pepper flakes into the jar.
3. In a small saucepan, heat the vinegar, garlic, salt and sugar, until the salt and sugar dissolve.
4. Carefully pour through a funnel into the jar, covering the vegetables. Seal the jar, cool, and refrigerate for at least 4 days before serving.

Sautéed Turnips and Greens
Serves 4

2 tablespoons extra virgin olive oil
2 garlic cloves, minced
Turnip greens (or beet greens) tough stems removed, and chopped (1 1/2 to 2 cups)
1 bunch Hinoa Kabu Turnips, scrubbed, and cut into 1/2-inch rounds
1/2 cup vegetable or chicken broth
2 tablespoons maple syrup
Salt and pepper

1. In a large skillet, heat the oil, saute the garlic for 30 seconds, add the turnip greens and turnips, and saute for 2 minutes, until the greens begin to wilt.
2. Add the broth, and maple syrup. Simmer for 10 minutes, until the turnips are softened, and the liquid in the pan begins to evaporate. Season with salt and pepper and serve warm.

Vegetable Lasagna
Serves 6 to 8

For the Pecorino Cheese Sauce:
1/2 cup unsalted butter
1/2 cup all-purpose flour
2 cups chicken or vegetable broth
2 cups whole milk
1 teaspoon salt
½ teaspoon freshly ground black or white pepper
2 cup freshly grated Romano cheese

1. In a 2-quart saucepan, melt the butter. When the foam subsides, whisk in the flour. White bubbles will begin to form on the bottom and sides of the pan. Once the bubbles begin to form, cook the roux whisking constantly for 2 to 3 minutes.
2. Gradually add the broth, whisking until blended. Add the milk, salt and pepper, and bring the mixture to a boil, whisking constantly.
3. Remove the sauce from the stove and gradually stir in the cheese, until it melts. Taste the sauce for seasoning and correct with additional salt and pepper as necessary.

For the Greens and Tomatoes:
2 tablespoons unsalted butter
2 garlic cloves, minced
1 bunch red frill mustard greens, washed, spun dry and chopped
Grated zest of 1 lemon
3 tablespoons lemon juice
2 tablespoons finely chopped mint
2 tablespoons finely chopped Italian parsley
Salt and pepper
2 tablespoons extra virgin olive oil
2 garlic cloves, minced
One basket cherry or grape tomatoes, cut in half or quarters
salt and pepper

1. In a large skillet, heat the butter, and saute the garlic, until fragrant. Add the mustard greens, and zest. Saute until wilted, add the lemon juice and continue to saute. Add the mint, and parsley. Season with salt and pepper. Set aside.
2. In another skillet, heat the oil, and saute the garlic until fragrant. Add the tomatoes and saute until the tomatoes begin to split and become wrinkled. Season with salt and pepper. Add the tomatoes to the mustard greens.

To Assemble the Lasagna:
One 9-ounce box Barilla no-boil lasagna
1 pound fresh mozzarella, chopped
1/2 cup grated pecorino Romano
1 /2 cup grated Parmigiano Reggiano

1. Preheat the oven to 350 degrees. Coat the inside of a 13-by-9-inch baking pan with non-stick cooking spray.
2. Combine the mozzarella, pecorino and Parmigiano together.
3. Spread some of the Pecorino cheese sauce over the bottom of the baking dish. Top with a layer of lasagna noodles.
4. Spread 1/2 of the vegetables over the lasagna noodles. Spread some of the pecorino sauce over the vegetables, sprinkle with some of the mozzarella mixture.
5. Lay more lasagna noodles over the vegetables.
6. Spread with the remaining vegetables.
7. Spread with some of the pecorino sauce, and a bit of the mozzarella mixture. Cover with another layer of lasagna noodles, and cover with the remaining pecorino sauce and mozzarella mixture.
8. Do-Ahead: At this point the lasagna can be covered and refrigerated for 2 days, or frozen for up to 2 months. Defrost and bring to room temperature before baking.
9. Bake the lasagna covered, for 30 minutes, then 20 to 30 minutes until the lasagna is bubbling and the cheese is golden brown. Allow to rest for 10 minutes before serving.

Farmers Choice:

Candied Kumquats
Use these to decorate salads, and deserts. They will keep in the refrigerator for about 1 week, and freeze for about 2 months.

1/2 cup water
1/2 cup sugar
1 teaspoon vanilla paste
3/4 lb. Kumquats, sliced, seeds removed

1. In a saucepan, heat the water, sugar and vanilla until the sugar is dissolved.
2. Add the Kumquats, and simmer until the liquid has almost evaporated.
3. Using a slotted spoon remove the kumquats to a parchment lined baking sheet and allow to dry.
4. Store in an airtight container in the refrigerator or freezer.
5. Cook’s note: the syrup can be used as a drizzle over ice cream, or cake, and can be frozen for 6 months.

Rhubarb Bars
Makes one 9-inch square baking pan

For the Rhubarb Curd:
1 pound rhubarb, tough strings removed and cut into small dice
1/3 cup sugar
1 teaspoon cornstarch
1/4 cup water
6 egg yolks
3/4 cup sugar
a pinch of salt
1 teaspoon vanilla paste
1 teaspoon orange zest (optional)
1/4 cup unsalted butter, cut up into chunks

1. In a saucepan, combine the rhubarb, cornstarch, sugar and water. Cook until the rhubarb is very soft, and the mixture is thickened. Puree with an immersion blender, or cool and puree in a blender, or food processor.
2. In the same saucepan, whisk together the rhubarb puree, yolks, sugar, salt, vanilla paste and orange zest. Cook over medium high heat until the mixture begins to thicken—this may take 10 to 15 minutes, whisking constantly.
3. Remove from the heat and add the butter a bit at a time whisking until smooth. Cool slightly.
4. Do-Ahead: The curd can be cooled and refrigerated for up to 2 weeks, or it can be frozen for up to 3 months.

For the Crust and Crumble topping:
2 1/2 cups all-purpose flour
3/4 cup sugar
1 cup chilled unsalted butter, cut into small pieces
1 teaspoon baking powder
pinch of salt
1 large egg, beaten

1. Preheat the oven to 350 degrees, and coat the inside of a 9-inch baking dish with non-stick cooking spray.
2. Put the flour, sugar, butter, baking powder and salt into a mixing bowl, and cut the butter into the dry ingredients using a pastry blender, your fingers or a blending fork. The ingredients should begin to come together like a crumble.
3. Pat 1/2 of the mixture into the prepared pan, and bake for 20 minutes until just beginning to turn golden.
4. Spread the rhubarb curd over the crust, and crumble the remaining crust over the curd.
5. Bake another 20 to 30 minutes until the crumble is golden brown. Cool completely before cutting into squares.

Strawberry Rhubarb Cobbler

Serves 6

4 cups hulled strawberries, cut in half or quartered if large
4 cups fresh rhubarb, chopped into 1-inch pieces (about 4 stalks)
1 cup granulated sugar (or more if the berries need it)
3 tablespoons cornstarch
1/8 teaspoon freshly grated nutmeg
1/4 cup fresh orange juice

1. Preheat the oven to 375 degrees and coat the inside of a 13-by-9-inch baking dish with non-stick cooking spray.
2. In a large mixing bowl, toss together the berries, sugar, cornstarch and juice and transfer the mixture to the baking dish. Set aside while making the crumble.

For the Crumble:
2 cups all-purpose flour
1/2 cup granulated sugar
1/2 cup firmly packed light brown sugar
12 tablespoons (1 1/2 sticks) unsalted butter, chilled and cut into 1/2-inch cubes

1. In a food processor, combine the flour and sugars by pulsing on and off 4 to 5 times.
2. Drop the butter cubes onto the flour mixture, and pulse the mixture on and off until it begins to come together.
3. Break up any large pieces, and sprinkle evenly over the fruit in the prepared pan.
4. Bake the crumble for 35 to 45 minutes until the crust is golden brown and the fruit is bubbling.
5. Serve the crumble warm, or at room temperature with vanilla ice cream, or gelato.
6. If you have any crumble topping (uncooked) leftover, freeze it and then use it another time.

Cook’s Note: If you are doing individual crumbles, they will cook for 20 minutes, until they are golden and bubbling. This recipe will make about 16 ramekins.

Rhubarb Kumquat Compote
Makes 3 cups

4 cups Rhubarb, tough strings removed, and cut into 1/2-inch dice
3/4 pound kumquats, seeded and sliced
1 cup water
2 cups sugar
2 tablespoons orange juice
2 tablespoons vanilla paste

1. In a deep wide saucepan, combine the rhubarb, kumquats, water, sugar and orange juice. Bring to a boil, and simmer for 45 minutes, until the mixture is thickened.
2. Taste for sweetness, and adjust using more sugar, and bring to a boil to dissolve the sugar.
3. Remove from the heat and add the vanilla paste. Allow to cool, transfer to airtight jars, and refrigerate for up to 1 month.
4. Use the compote on English muffins, scones, and toast.

Salty Dog Cocktail
Serves 2

Coarse salt
3 ounces vodka
1/2 cup red grapefruit juice
Crushed ice

1. Rim two on the rocks glass with coarse salt.
2. In a martini shaker, combine the vodka, juice, and some crushed ice. Shake until blended.
3. Pour over ice in the glasses and serve.

Roasted Salmon with Citrus Salsa
Serves 4 to 6
This dish can be made using your favorite thick fleshed fish: salmon, halibut, swordfish, and seared tuna.

1/2 cup extra virgin olive oil
1 tablespoons Old Bay Seasoning
2 1/2 pounds salmon filets, or other thick fleshed fish
1 Valencia orange, peel and pith removed, sectioned and chopped
2 ruby red grapefruits, peel and pith removed, sectioned and chopped
2 tablespoons orange juice
1 jalapeno pepper, seeded and finely chopped
2 scallions, finely chopped
1 teaspoon capers packed in brine, drained, and chopped if large
1/2 cup finely chopped cilantro or Italian parsley
Salt and pepper

1. Preheat the oven to 400 degrees. Combine the oil and Old Bay into a 13-by-9-inch baking dish, and turn the salmon in the mixture. Roast for 10 minutes per inch of thickness, or until the internal temperature of the salmon reaches 155 degrees. Allow to rest for 5 minutes.
2. While the salmon is cooking, in a bowl, combine the orange, grapefruit, orange juice, pepper, scallions, capers, and parsley. Season with salt and pepper. Serve the salmon with the salsa on the side.

Feature:

Cherimoya Smoothie
Serves 2

1 cherimoya, cut in half, seeded, and flesh scooped out
1 cup apple juice
Pinch of ground cinnamon
1/2 cup Greek Style yogurt
1 cup hulled strawberries
1/2 cup ice

1. In a blender, combine the ingredients, and serve in tall glasses.

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

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