FMB51216

Farmers’ Market Box 5-12-16

This weeks local produce and featured farms:
Boy ChoyBe Wise Ranch
CarrotsBe Wise Ranch
Heirloom Garlic Kong Thao Farm
Red Russian KaleBlack Sheep Produce
Baby LeeksBlack Sheep Produce
Meyer LemonsRancho Del Sol
Romaine LettuceTutti Frutti Farms
Cara Cara OrangesKen’s Top Notch Produce
Alaskan Fingerling PotatoesWeiser Family Farm
Carmen Miranda Nectarines – Fitzgerald’s Premium Ripe Tree Fruit
Hydroponic Upland WatercressGo Green Agriculture

Organic Juicing Bag:
Carrots – Cal Organics
Fennel – Cal Organics
Green Kale – Babe Farms
Lemons – Sundance Organics
Strawberries – A & A Organics

Farmer’s Choice:
GG1 Cherries – Murray Family Farms

Feature:

Yellow Peaches – Fitzgerald’s Premium Tree Fruit

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

Green Monster
Handful of Green Kale
1 Fennel head
1/2 a lemon

Kaletonic

2 Carrots
A hand full of Kale
1 cucumber

Berry Refreshing
Handful of strawberries
1 Carrot
1 Fennel
1 Lemon

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

Watercress Soup
Serves 6

2 tablespoons unsalted butter
1 leek, finely chopped, using the white and tender green parts
1 garlic clove, minced
5 cups chicken or vegetable broth
2 cups peeled fingerling potatoes, cut into 1-inch pieces
2 heads watercress, washed and spun dry
1/2 cup heavy cream
Salt and Tabasco

1. In a Dutch oven, heat the butter, and saute the leek and garlic for 2 to 3 minutes until the leek is softened.
2. Add the broth, potatoes, and watercress, cover and simmer for 15 to 20 minutes until the potatoes are tender.
3. Puree the soup with an immersion blender.
4. Add the cream, and season with salt and Tabasco.
5. Serve warm.

Salmon with Bok Choy

Serves 4

2 1/2 pounds salmon
1/4 cup soy sauce
2 tablespoons Mirin
2 tablespoons finely chopped leeks
1 garlic clove, minced
1 tablespoon sesame oil
1 head bok choy, washed and spun dry
3 tablespoons vegetable oil
1/4 to 1/3 cup vegetable broth

1. Put the salmon into a zip lock bag. In a small bowl, whisk together the soy sauce, Mirin, leeks, garlic and sesame oil. Pour into the bag, seal and refrigerate at least 2 hours, or up to 8 hours.
2. Cut the tough root ends from the bok choy, and then cut the bok choy into ribbons.
3. Remove the salmon from the marinade, discard the marinade and pat dry. Heat two tablespoons of vegetable oil in a large skillet, and brown the salmon on each side, about 3 minutes on each side.
4. Remove from the pan, and add the remaining oil, saute the bok choy for 2 to 3 minutes until it begins to wilt.
5. Add the broth to the pan, and return the salmon back to the pan. Cover and steam for another 3 minutes, or until the salmon is opaque and registers 165 degrees on an instant read meat thermometer.

Purple Kale and Potato Tortino

Serves 4

1 pound fingerling potatoes, scrubbed
1/4 cup unsalted butter
1/4 cup Greek Style yogurt
2/3 cup grated Parmigiano Reggiano
2 tablespoons olive oil
1 leek, finely chopped, using the white and tender green parts
1 garlic clove, minced
1 bunch purple kale, tough stems removed, and cut into ribbons
1/4 cup vegetable broth or water

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 potatoes into water to cover, and boil until tender, 15 to 20 minutes.
3. Drain thoroughly, and mash with 2 tablespoons of butter, 1/3 cup Parmigiano and the yogurt. Taste for seasoning and adjust using salt or pepper. Set aside.
4. In a large skillet, heat the oil, and saute the leek and garlic for 1 to 2 minutes, until the leek is softened.
5. Add the kale, and broth, cover, and simmer for 5 to 10 minutes until the kale is tender.
6. Drain the kale, and stir in to the potatoes, taste for seasoning and adjust.
7. Turn the mixture into the casserole dish, dot with butter, and sprinkle with the remaining cheese. Bake for 20 to 25 minutes until the cheese is golden brown and the casserole is bubbling. Allow to rest for 5 to 10 minutes before serving.

Roasted Nectarine Salad with Watercress
Serves 4 to 6

2 yellow nectarines, pitted and quartered
Raw sugar
1 head watercress, washed and spun dry
1/4 cup Cara Cara orange juice
3 tablespoons aged balsamic vinegar (see note)
1/3 cup extra virgin olive oil
Salt and pepper
1 cup crumbled goat cheese (sub in blue cheese or Feta if desired)

1. Preheat the oven to 400 degrees. Dip the cut halves of the nectarines into the raw sugar, and place on a baking sheet cut side down. Roast for 10 minutes, until tender. Remove from the oven and allow to cool slightly.
2. Arrange the watercress on salad plates. Top with some of the nectarines.
3. In a small bowl, whisk together the juice, vinegar, and olive oil. Season with salt and pepper.
4. Drizzle over the salads, and garnish each with some of the crumbled cheese.

Caesar Salad
Serves 4

One head romaine lettuce, washed, spun dry and chopped
2 garlic clove, minced
1 teaspoon salt
1 teaspoon anchovy paste (optional—if not using, use 1+ teaspoon of Worcestershire)
1/4 cup lemon juice
1/3 cup extra virgin olive oil
2 teaspoons Worcestershire
1/2 cup shredded Parmigiano Reggiano

1. Put the romaine into a large salad bowl. In another bowl whisk together the garlic, salt, anchovy paste, lemon juice, oil and Worcestershire, until thickened.
2. Toss the dressing with the romaine, garnish with Parmigiano and toss again.

Carrot Cupcakes with Cara Cara Frosting
Makes 24 to 36 cupcakes

1 1/4 cups canola oil
2 cups sugar
3 large eggs
2 teaspoons vanilla extract
2 cups shredded carrots
2 Cara Cara oranges, peel and pith removed, segmented and chopped
1/2 cup chopped nuts (pecans/walnuts/pistachios) of your choice
3 cups unbleached all-purpose flour
2 teaspoons baking soda
2 teaspoons ground cinnamon
1 recipe frosting (recipe follows)

1. Preheat the oven to 350°F. Coat 24 cupcake tins with nonstick cooking spray or line with cupcake papers.
2. In a large bowl, beat together the oil, sugar, eggs, and vanilla. Add the carrots, oranges and nuts, stirring until blended.
3. Add the flour, baking soda, and cinnamon and stir to combine. Pour the batter into the prepared pan and bake until a skewer inserted in the center comes out clean, 25 to 30 minutes.
4. Place the pans on a rack and let cool completely. Frost when completely cooled.

Cara Cara Frosting:
One 8-ounce package cream cheese, softened
1/2 cup unsalted butter, softened
5 cups confectioner’s sugar
1/4 cup Cara Cara orange juice
Some grated zest of Cara Cara

1. In the bowl of an electric mixer fitted with the paddle attachment, beat together the cream cheese, and butter. Add the confectioners’ sugar, and thin with the juice. Add a bit of the zest if desired.
2. Makes enough frosting to frost two 9-inch layers, or 36 cupcakes.

Meyer Lemonade

Serves 6

2 cups water
1 1/2 cups sugar
1/2 cup Meyer lemon juice

5. In a saucepan, heat the water and sugar together to dissolve the sugar.
6. Allow the syrup to cool. Add the lemon juice, stir, and adjust adding more juice or water if needed. Fill the pitcher with ice and serve.

Nonna’s Garlic Bread
Serves 6 to 8

One loaf soft crusted Italian bread (about 3-inches wide) cut in half horizontally
4 garlic cloves, minced
1/4 cup unsalted butter, softened
1/4 cup extra virgin olive oil
Pinch red pepper flakes
1 teaspoon dried oregano
1 cup grated Parmigiano Reggiano or Pecorino Romano

1. Preheat the broiler for 10 minutes.
2. In a bowl, stir together the garlic, butter, oil, pepper, oregano and 1/3 cup cheese.
3. Spread over the cut surfaces of the bread, and sprinkle with the remaining cheese.
4. Broil until the cheese is bubbling, and golden brown. Remove from the oven, and allow to cool for 5 minutes, before cutting with a serrated knife into 1-inch slices.

Farmers’ Choice:

Pork Tenderloin with Cherry Port Sauce
Serves 6

Two 1-pound pork tenderloins, silver skin and fat removed
2 garlic cloves, minced
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 tablespoons extra virgin olive oil
1/2 cup Ruby port
1/2 cup chicken broth
1 1/2 cups pitted cherries
1 tablespoon cornstarch mixed with 2 tablespoons water

1. Preheat the oven to 400 degrees. Spread the garlic, salt and pepper over the pork tenderloins. In a large ovenproof skillet, heat the oil and brown the tenderloins on both side.
2. Deglaze the pan with the port, bringing the mixture to a boil.
3. Add the broth, stirring up any browned bits on the bottom of the pan.
4. Stir in the cherries, and transfer to the oven. Roast for 10 to 15 minutes, until the pork registers 165 degrees on an instant read meat thermometer.
5. Remove the tenderloins from the pan, transfer to a carving board, and cover loosely with foil.
6. Bring the liquid in the pan to a boil, and whisk in the cornstarch mixture. Bring back to a boil, and taste for seasoning. Adjust with salt and pepper.
7. Carve the pork into 1/2-inch thick slices, and serve napped with some of the sauce.

Cherry Lemon Pudding Cake
Serves 6

1 1/2 cups pitted sweet cherries, rinsed and stems removed
4 large eggs, separated
grated zest of one lemon
1/3 cup lemon juice
4 tablespoons butter, melted
1 2/3 cups milk
1 cup sugar
1/3 cup all-purpose flour
1/8 teaspoon salt
2 cups heavy cream, whipped stiffly with 1/4 cup sugar

OVEN METHOD:
1. Preheat the oven to 325 degrees.
2. Coat the inside of a 13-by-9-inch baking dish with non-stick cooking spray.
3. Spread the cherries over the bottom of the pan.
4. In a large bowl, beat the egg whites until soft peaks form and set aside. In another mixing bowl, beat the egg yolks and blend in the zest, juice, butter and milk.
5. In another bowl, stir together the sugar, flour, salt, and add to egg yolk mixture beating until smooth and fold into the reserved egg whites.
6. Transfer the batter to the prepared pan, and bake for 35 to 45 minutes, until the top is firm. Remove from the oven and allow to stand for 15 minutes before serving warm, with sweetened whipped cream.

SLOW COOKER METHOD:
1. Coat the insert of a 5 to 7-quart slow cooker with non-stick cooking spray.
2. Spread the cherries over the bottom of the slow cooker.
3. In a large mixing bowl, beat the egg whites until soft peaks form and set aside. In another mixing bowl, beat the egg yolks and blend in the zest, juice, butter and milk.
4. In another bowl, stir together the sugar, flour, salt, and add to egg yolk mixture beating until smooth and fold into the reserved egg whites.
5. Transfer the batter to the prepared slow cooker, cover and cook on high for 2 ½ hours.
6. Remove the top of the slow cooker, turn off the heat, and allow the pudding to rest for 15 minutes.

Feature:

Peach Praline Crumble
Serves 8

4 large peaches, peeled, pitted and sliced into wedges
1/2 cup sugar
2 tablespoons Amaretto or juice of your choice
2 tablespoons cornstarch
2 1/2 cup all-purpose flour
3/4 cup sugar
1 cup chilled unsalted butter, cut into small bits
1 large egg
1 cup chopped pecans

1. Preheat the oven to 350 degrees, and coat the inside of a 9-inch pan with non-stick cooking spray. In a bowl, combine the peaches, 1/2 cup sugar, Amaretto and cornstarch. Set aside while making the crumble.
2. In a bowl, cut the flour and sugar into the butter until the butter is the size of peas. Add the egg, and work in until crumbly. Add the pecans.and stir to blend.
3. Transfer the peaches to the prepared baking dish.
4. Top with the crumble mixture and bake for 40 to 50 minutes, until the crumble is golden brown, and the peaches are bubbling. Allow to rest for 10 minutes, and serve topped with ice cream or unsweetened whipped cream.

Peach Chutney
Makes 2 cups

4 large peaches, peeled, pitted and finely chopped
1 cup finely chopped red onion
1/2 teaspoon mustard seeds
1 teaspoon ground turmeric
1/4 teaspoon ground ginger
1/2 teaspoon coriander seeds
2 garlic cloves, minced
1/2 cup sugar
1/2 cup distilled white vinegar
1 cup golden raisins

1. In a large saucepan, heat the ingredients until they come to a boil.
2. Simmer for 30 minutes, until thickened. Taste for seasoning adding more sugar or vinegar as needed. Store in airtight containers in the refrigerator for up to 2 months.
3. Serve the chutney as a garnish for chicken or pork, stir into mayonnaise for a sandwich or salad dressing.

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!

FMB5516

Farmers’ Market Box 5-5-16

This weeks local produce and featured farms:
Dried Red Hidasta BeansMilliken Family Farm
Green Bell PepperBlack Sheep Produce
StrawberriesBe Wise Ranch
Fennel – Coastal Farm
Collard GreensBe Wise Ranch
French Butter Lettuce – The Garden Of….
Blood OrangesPolito Family Farm
English PeasTutti Frutti Farms
Spring OnionsBlack Sheep Produce
White PeachesKen’s Top Notch Produce

Organic Juicing Bag:
Carrots – Cal Organics
Fennel – Cal Organics
Green Kale – Babe Farms
Green Chard – Cal Organics
Valencia Oranges – Sundance Organics

Farmer’s Choice:
Hass Avocados – Garcia Organic Farms
Sonora and Red Fife Wheat Berries – Kenter Canyon Farms
Passionfruit – Step Ladder Farms

Feature:

Carmen Miranda Nectarines – Fitzgerald’s Premium Tree Fruit

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 Chard
1 Green Chard
1 Fennel
Handful of Green Kale
1/2 Limon

Sweet Carrots
2 Carrots
1 Fennel
1 Orange

Summer Refresher
Handful of Green Kale
2 Orange
1/3 of a Pineapple (optional)

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

Farfalle with English Pea Pesto
Serves 4 to 6

1/2 pound English Peas
2 tablespoons fresh mint
2 tablespoons Italian parsley
1/4 cup grated Parmigiano Reggiano
1/4 to 1/3 cup extra virgin olive oil
Salt and pepper
1 pound farfalle pasta, cooked 3 minutes short of al dente, reserving some of the pasta water.
1/2 cup grated Parmigiano Reggiano

1. Shell the peas, and put into a food processor or blender, combine with the mint, parsley and Parmigiano. Process on and off 4 to 5 times, to break up the peas and herbs. With the machine running, pour in the oil, until the mixture begins to come together. Season with salt and pepper.
2. When the pasta is cooked, drain it, reserving some of the pasta water. Stir in the pasta, toss with 1/4 cup of the Parmigiano, and add some pasta water to make a creamy sauce. Serve the pasta garnished with the remaining Parmigiano.
3. Cook’s Note: The pesto is delicious tossed with pasta, stirred into risotto, spread onto bruschetta and garnished with shave Parmigiano Reggiano. It can be stored in the refrigerator for up to 3 days, and frozen for up to 6 months.
4. Another Cook’s Note: the washed pea pods can be cut into julienne and put into ice water. Use them as garnish for salads.

Mediterranean Pasta Salad
Serves 6 to 8

One pound farfalle, fusilli, or small shell pasta cooked 3 minutes short of al dente
1 green bell pepper, seeded, and finely diced
1/4 cup finely chopped torpedo onion using the tender red/white part
1 bunch radishes, scrubbed, and finely chopped
1 fennel bulb, wispy ends trimmed, and finely chopped
2 blood oranges, peel and pith removed, cut into segments, and chopped
1 cup crumbled feta cheese
1/4 cup red wine vinegar
2 tablespoons fresh orange juice
1/2 cup extra virgin olive oil
Salt and pepper

1. In a large salad bowl, combine the cooled pasta, pepper, onion, radish, fennel, orange and feta.
2. In a small bowl, combine the vinegar, orange juice, and olive oil. Season with salt and pepper.
3. Pour over the salad, and toss to coat. Season with additional salt and pepper, and serve at room temperature. The salad will keep in the refrigerator for up to 3 days.

Grilled White Peach Salad
Serves 4

One head French Butter Lettuce, washed, spun dry and separated into leaves
2 white peaches, cut in half and pitted
Raw sugar
1/4 cup rice vinegar
2 teaspoons honey
1 tablespoon Dijon mustard
1 tablespoon finely chopped onion
1/2 cup vegetable oil
Salt and pepper
1/2 cup crumbled goat cheese

1. Arrange the lettuce on salad plates.
2. Preheat a grill pan for 5 minutes, and brush with some vegetable oil to prevent sticking.
3. Dip the cut half of the peach into the raw sugar and grill the peaches cut side down for 5 minutes until they are caramelized and softened. Remove from the grill pan (I don’t turn them) and allow to cool a bit before cutting each peach half in half. Arrange 2 pieces of peach over the lettuce.
4. In a small bowl, whisk together the vinegar, honey, mustard, onion and oil. Season with salt and pepper, and drizzle over the peaches and the lettuce. Top with some of the goat cheese, and serve.

Red Bean Soup with Prosciutto
Serves 6

1 cup red beans, soaked overnight in water to cover
3 tablespoons extra virgin olive oil
6 slices prosciutto, coarsely chopped
1/2 cup finely chopped onion
2 garlic cloves, minced
1 tablespoon finely chopped rosemary
A few sage leaves, finely chopped
5 cups vegetable broth
A few Parmigiano Reggiano Rinds, cut into small pieces (optional)
Salt and pepper
Additional extra virgin olive oil for garnish

1. Drain and rinse the beans. Set aside.
2. In a Dutch oven, heat the oil and saute the prosciutto, onion, garlic, rosemary and sage for 3 to 4 minutes until the onion is softened.
3. Add the beans, vegetable broth and rinds if you are using them.
4. Cover and simmer for 45 minutes. Check the beans, and add more broth if needed. Season with salt and pepper. Cook another 15 to 20 minutes until the beans are tender. Serve the soup garnished with additional olive oil and freshly ground black pepper.

Stewed Collards Italian Style
Serves 4
This dish can be made with any green: broccoletti, chard, or spinach. Collards seem to love this kind of treatment; they soak up the flavors well. This is a great side dish with grilled anything.

1/4 cup extra virgin olive oil
4 garlic cloves, minced
Pinch red pepper flakes
1 bunch collards, tough stems removed, and chopped coarsely
1 cup crushed canned tomatoes
1/4 cup water or vegetable broth
Salt and pepper

1. In a large skillet, heat the oil over medium heat, and saute the garlic, and red pepper flakes for 30 to 45 seconds, until fragrant.
2. Add the collards, and toss in the tomatoes and water or broth, tossing the collards in the mixture. Cover and simmer for 30 to 45 minutes, checking to make sure there is still liquid in the pan, and the collards are tender.
3. Season liberally with salt and pepper. Serve warm or at room temperature.

Blood Orange, Fennel and Radish Salad
Serves 4 to 6

3 blood oranges, peel and pith removed, sliced 1/2-inch thick
1 fennel bulb, wispy ends removed and sliced 1/2-inch thick
3 to 4 radishes, scrubbed, and cut into julienne
1/4 cup orange juice
1/4 cup balsamic vinegar
1/2 cup extra virgin olive oil
2 tablespoons finely chopped mint
2 tablespoons finely chopped Italian parsley

1. Arrange the orange slices on the bottom of a serving platter. Top with the fennel and radishes.
2. In a small bowl, whisk together the orange juice, balsamic vinegar, and oil. Season with salt and pepper.
3. Pour over the oranges and vegetables and garnish with the mint and parsley.

Blood Orange Strawberry Panna Cotta
Serves 8

1 Basket Strawberries, hulled and cut into quarters
1/4 cup sugar
2 tablespoons blood orange juice
3 Blood Oranges, peel and pith removed, and segmented
4 teaspoons unflavored gelatin
1/4 cup water
3 cups heavy whipping cream
1/2 cup sugar
Pinch of salt
1 teaspoon orange extract
1 cup sour cream

1. Combine the berries, sugar, lemon juice and oranges in a saucepan, and bring to a simmer, to dissolve the sugar.
2. Remove from the heat and add 2 teaspoons of gelatin, stirring to dissolve. Let stand for 5 minutes.
3. Spoon some of the berry mixture into the bottom of 8-ounce drink glasses. Refrigerate the glasses until set, and leave the remaining berry mixture at room temperature.
4. Sprinkle the 2 teaspoons gelatin over the water. Let stand for 5 minutes.
5. In a 3-quart saucepan, warm the cream with the sugar, salt, and orange extract, over medium-high heat. Do not let it boil.
6. Stir in the gelatin until thoroughly dissolved. Take the cream off the heat and cool about 5 minutes.
7. Put the sour cream in a medium bowl. Gently whisk in the warm cream a little at a time until smooth.
8. Taste for sweetness. It may need another teaspoon of sugar. Spoon over the berry mixture and refrigerate for 20 minutes, until it begins to set. Spoon another layer of the berry mixture over the panna cotta and refrigerate 20 minutes. Top the berry mixture with the last of the panna cotta, and refrigerate for at least 4 hours, and up to 24 hours.

Farmers’ Choice:

Passion Fruit Curd
Makes about 2 cups
This is a great way to use passion fruit. The curd will keep in the fridge for 1 week, or you can freeze it. Use it on toast, scones, to fill cakes, add to frostings, or fill a Pavlova.

2 large eggs
3/4 cup passion fruit pulp (see note)
1/3 cup sugar
1/4 cup chilled unsalted butter, cut into small bits

1. In a small saucepan, over medium heat, whisk together the eggs, passion fruit pulp, and sugar.
2. Bring almost to a boil; the curd will begin to thicken.
3. Remove from the heat, whisk in the butter, and strain the mixture through a fine mesh sieve to eliminate any scrambled eggs.
4. Press plastic wrap over the surface of the curd, cool and refrigerate. The curd will keep in the refrigerator for up to 1 week, or can be frozen for up to 4 months.
5. Cook’s Note: Cut the passion fruit in half, and scoop out the flesh and seeds. Push through a sieve to get the pulp.

Avocado Hummus
Makes about 2 cups

1 avocado, peeled and pitted
1 14.5-ounce can chickpeas, rinsed and drained
2 garlic cloves
1/4 cup fresh lemon juice
½ tsp Tabasco
½ tsp ground cumin
salt
Pita wedges, or pita chips to serve

1. In a food processor, combine the avocado, chickpeas, garlic, lemon juice, Tabasco, and cumin. Process until smooth.
2. Season with salt and additional Tabasco.
3. Transfer to a bowl, spritz the surface of the avocado with water, cover and refrigerate for at least 1 hour or up to 4 hours. Serve with Pita wedges.

Wheat berry Salad
Serves 6

2 cups wheat berries
2 scallions, finely chopped, using the white part only
2 ribs celery, finely chopped
2 Gala apples, cored and finely chopped
2 cups cooked chicken, cut into bite sized pieces
1/4 cup apple juice
1/4 cup apple cider vinegar
1 teaspoon Dijon mustard
1/2 cup vegetable oil
2 tablespoons poppy seeds
Salt and pepper
1 cup toasted chopped walnuts

1. Put the wheat berries into a saucepan with water to cover, and bring to a boil. Simmer for 45 minutes to an hour, until tender. Drain and put into a salad bowl.
2. When the wheat berries are cooled, add the scallions, celery, apples, and chicken.
3. In a small bowl, whisk together the juice, vinegar, mustard and vegetable oil. Add the poppy seeds and season with salt and pepper.
4. Pour the dressing over the salad, and toss to coat. Add the walnuts and toss again. Serve the salad cold.

Feature:

Carmen Miranda Nectarine Tart Tatin
Serves 4 to 6

1 sheet puff pastry, defrosted and kept cold
Flour for rolling the puff pastry
1/2 cup (1 stick) unsalted butter
3/4 cup sugar
4 Carmen Miranda Nectarines, halved and pitted
Crème fraiche or unsweetened whipped cream

1. Preheat the oven to 375 degrees. Line a baking sheet with a silicone liner or parchment paper and set aside.
2. On a floured board, roll out the dough until it is 1/8-inch thick. Cut the dough into a circle 1-inch larger than the diameter of your baking pan. Prick the dough all over with the tines of a fork and transfer it to the baking sheet. Refrigerate the dough while you work on the nectarines
3. In a 10-inch ovenproof skillet, or tart tatin pan, (or cast iron skillet) melt the butter, tilting the pan so the sides have a thin coating of butter.
4. Sprinkle the sugar over the butter, and fit a layer of nectarines into the skillet, with the rounded side down and making concentric circles. Make sure to pack them in because they will shrink as they cook—-you want them snug in the pan.
5. When you have a snug layer, put the pan over medium heat and cook, until the sugar begins to turn a deep caramel color—you will see it bubbling up the side of the pan—this will take at least 1 minutes and up to 20 depending on your pan.
6. Transfer the skillet to the baking sheet.
7. Cover the nectarines with the pastry, loosely tucking in any overhang.
8. Bake for 25 to 35 minutes, until the pastry is baked through and puffed.
9. Cover the skillet with a large rimmed serving plate, and turn the tart out onto the platter and remove the pan. If any of the nectarines have stuck to the pan, gently lift them off the pan with an off-set spatula and press them onto the tart. Cool 10 minutes before serving with unsweetened crème fraiche.

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!

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