FMB63016

Farmers’ Market Box 6-30-16

This weeks local produce and featured farms:
Persian Cucumbers – Dassi Family Farm
Meyer LemonsRancho Del Sol
Red Fire LettuceBlack Sheep Produce
Alaskan Fingerling PotatoesWeiser Family Farm
ZucchiniBlack Sheep Produce
Beaute PlumsKen’s Top Notch Produce
Heirloom Cherry Tomatoes – Munak Ranch
Blueberries – Driscoll’s Farms
Raspberries – Driscoll’s Farms
Taco Seasoning – Ground2Table

Organic Juicing Bag:
Raspberries – Driscoll’s Farms
Celery – Lakeside Organic Gardens
Cucumbers – Lakeside Organic Gardens
Fennel – Lakeside Organic Gardens
Mint – Jacob’s Farm
Lemons – Sundance Organics

Farmer’s Choice:
Reed AvocadoKoral’s Tropical Fruit Farm
Oro Blanco GrapefruitKoral’s Tropical Fruit Farm
Brown Turkey Figs – Corona College Heights

Feature:

Dried Apricots – Andy’s Orachard

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 Boost

2 stalks of celery
1 cucumber
1/2 fennel

Berry Minty
1/2 basket of Raspberries
2 oranges
5-7 mint leaves

Afternoon Refreshment

1 lemon
2 cucumber
1 beet

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

All American Flag Cake
Serves 8

There are many renditions of this cake, some with a cream cheese frosting, some with whipped cream. I prefer a frosting made with whipped cream and mascarpone—the mascarpone is a stabilizer for the whipped cream, so that you can make this cake the day before and refrigerate it. The cream cheese frosting has always been too sweet for my taste, but if your family prefers it, you should make that instead.

For the Cake:
Makes two 9-inch layers, or one 13-by-9-inch baking
2 cups sugar
8-ounces (2 sticks) unsalted butter, softened
3 large eggs
3 large egg yolks
1 cup buttermilk (or 1 cup whole milk with 1 teaspoon lemon juice or white vinegar)
1 tablespoon vanilla paste, or vanilla extract
2 1/2 cups cake flour
1/2 teaspoon baking soda
1 teaspoon salt
1 teaspoon baking powder

1. Preheat the oven to 350 degrees. Coat the inside of a 9-by-13-inch baking pan with non-stick cooking spray.
2. In the bowl of an electric mixer fitted with the paddle attachment, cream together the butter and sugar until fluffy. Add the eggs, one at a time, beating after each addition. combine the egg yolks, buttermilk and vanilla in a bowl.
3. Alternately, add the flour with the buttermilk/egg yolk mixture until the mixture begins to come together. Add the soda, salt and baking powder, and beat until smooth.
4. Transfer the batter to the prepared pans, and bake for 35 to 45 minutes, until a skewer inserted into the center comes out clean.
5. Transfer to a wire rack, and cool completely before frosting. (The cakes can be frozen for up to 6 weeks, if desired)
6. Cook’s note: Two 9-inch round layers will cook for 30 to 35 minutes.

For the Frosting:
2 cups heavy cream
1 cup mascarpone
1/3 cup sugar
1 teaspoon vanilla extract

1. In the bowl of an electric mixer, whip the cream until it is stiff.
2. Add the mascarpone, sugar and vanilla, and beat until smooth.
3. The frosting can be refrigerated for up to 2 days, re-whip with a wire whisk and frost as directed.

To Assemble Old Glory:
One 13-by-9-inch baked and cooled cake
One recipe frosting
One basket Strawberries, hulled, and sliced in half
One basket blueberries, washed and dried

1. If you are going to a potluck, I’d recommend leaving your cake in the pan, rather than taking it out. If you would like to take the cake out of the pan, transfer it to a large serving platter or board.
2. Spread the frosting over the top and sides (if you have removed it from the pan) Save some of the frosting and put it into a piping bag with a star tip.
3. Draw a square, (the blue area of a flag) in the upper left hand corner of the cake using a toothpick or an off-set spatula. Arrange the blueberries into the square. Pipe some stars between the blueberries.
4. At the top of the cake, arrange a row of strawberries (keep in mind you won’t have 13 stripes but only the pickiest people will get that!)
5. An inch below the strawberry row, arrange another row of strawberries, continue to alternate rows of strawberries and frosting.
6. Cover the cake and refrigerate until ready to serve. (the cake can be made the day before and refrigerated)

Sungold Tomato and Purple Plum Salad
Serves 4 to 6

One head speckled lettuce, washed, spun dry and separated into leaves
3 purple plums, pitted, and cut into wedges
1 pint Sungold tomatoes, cut in half if large
1/3 cup raspberry vinegar
1/2 cup extra virgin olive oil
Salt and pepper
1/2 cup crumbled goat cheese

1. Arrange the lettuce on a large platter.
2. In a bowl, combine the plums and tomatoes.
3. In a smaller bowl, whisk together the vinegar, and oil, and season with salt and pepper. Pour over the tomato mixture and toss to coat.
4. Transfer the mixture to the lettuce, and drizzle with a bit more of the dressing. Sprinkle with the goat cheese, and serve.

Grilled Pork Tenderloin with Port Wine Plum Sauce
Serves 6

Two 1 1/4 pound pork tenderloins, silver skin removed
Salt and pepper
2 tablespoons unsalted butter
1 medium shallot, finely chopped
2 teaspoons finely chopped fresh thyme
3 purple plums, pitted, and cut into wedges
2 tablespoons brown sugar
1/4 cup port wine
1 cup beef broth
2 tablespoons finely chopped Italian parsley

1. To Grill the Tenderloins, preheat the grill for 10 minutes. Rub the pork tenderloins with salt and pepper.
2. Put the pork on the hot grill grate. Close the lid and grill for 7 minutes.
3. Turn the pork over, close the lid, and grill for another 6 minutes.
4. Turn off the heat (keep the lid closed) and continue to cook the pork for another 5 minutes.
5. At this point, an instant-read thermometer inserted into the middle of the thickest end of the tenderloin should read 145° to 150°F. (If not, close the lid and let the pork continue to roast in the residual grill heat.)
6. Remove the pork from the grill and let rest for 5 minutes before carving. Cut across the grain into 1/2-inch slices and serve immediately, with the plum sauce.
7. In a skillet, heat the butter, saute the shallot with the thyme for 2 to 3 minutes, until the shallot is softened. Add the plums, and saute for 1 minute, turning the butter mixture. Add the brown sugar, and cook until the
8. sugar dissolves. Add the wine and broth, and bring to a boil. Simmer for 4 to 5 minutes to reduce the sauce and concentrate the flavor. Season with salt and pepper, and add the parsley.

Dilly Fingerling Potato Salad
Serves 4 to 6

1 pound Alaskan Fingerling potatoes, scrubbed
1 tablespoon fresh lemon juice
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 spring onion, finely chopped using the tender white part only
3 ribs celery finely chopped
2 Persian cucumbers, scrubbed and finely chopped
1/2 cup mayonnaise
1/2 cup Greek Style yogurt
Grated zest of 1 lemon
2 tablespoons fresh lemon juice
1/2 teaspoon celery seed
1/4 cup finely chopped dill
Salt and pepper

1. Put the potatoes into a 4 quarts of water, and bring to a boil. Simmer for 20 to 25 minutes until tender.
2. Cool the potatoes completely before proceeding.
3. Cut the potatoes into bite sized pieces, and sprinkle with the lemon juice, salt and pepper. Toss to coat. Add the onion, celery and cucumbers to the potatoes.
4. In a small bowl, whisk together the mayonnaise, yogurt, zest, lemon juice, celery seed and dill. Pour over the potatoes, and toss to coat. Season the potato salad with salt and pepper. Cover the refrigerate the potato salad until ready to serve. This salad will keep for up to 24 hours in the refrigerator.

Blackened Roasted Potatoes
Serves 4

One pound Alaskan Fingerling potatoes, scrubbed and cut in half
1/2 cup extra virgin olive oil
1 tablespoon Organic Spice Mix

1. Preheat the oven to 400 degrees, and line a baking sheet with silicone, aluminum foil or parchment.
In a large bowl combine the potatoes, oil and spice mix, tossing to coat the potatoes evenly.
2. Turn out onto the baking sheet, and roast for 45 to 50 minutes, turning 2 to 3 times, to ensure even browning. Serve warm.

Blackened Salmon
Serves 4 to 6

1/2 cup extra virgin olive oil
1 to 2 tablespoons Organic spice mix (see note)
2 1/2 pounds salmon filet

1. In a bowl, combine the oil and organic spice mix. Brush over the salmon and set aside while preheating the grill.
2. Preheat the grill for 10 minutes, using indirect heat, grill the salmon skin side down for 10 minutes per inch of thickness. Remove from the grill and allow to rest for 5 minutes before serving.
3. Cook’s Note: Add 1 tablespoon of the spice mix, to the oil and taste it; if you would prefer more heat, add more spice mix to the oil.

Pizza Pie Potatoes

Serves 6

1 1/2 teaspoons salt
1/2 teaspoon freshly ground black pepper
1/2 cup extra virgin olive oil
2 teaspoons dried oregano
1 pound Alaskan Fingerling potatoes, thinly sliced
2 to 3 thin slices onion, cut into 1/2 moons
2 cups Sungold tomatoes, cut in half
8 ounces whole milk mozzarella cheese, sliced
1 1/2 cup grated Parmigiano Reggiano

1. Preheat the oven to 400 degrees, and coat a 13-by-9-inch baking dish with non-stick cooking spray.
2. In a bowl, combine the salt, pepper, oil, and oregano.
3. In another bowl combine the potatoes and onion, and toss with half the oil mixture.
4. Transfer to the prepared pan, and spread half the mozzarella and Parmigiano over the potatoes. Combine the remaining oil with the tomatoes, and spread over the potatoes and cheese. Top the tomatoes with the remaining cheeses.
5. Bake covered for 30 minutes, uncover and bake another 20 to 30 minutes, until the potatoes are tender, and the cheeses are bubbling and golden brown. Allow to rest for 5 to 10 minutes, before serving.

Shrimp Pasta Salad with Meyer Lemon Vinaigrette

Serves 6 to 8

One pound small shell pasta, cooked 3 minutes short of al dente
2 medium zucchini, finely diced
1/4 cup finely chopped red onion
2 Persian cucumbers finely diced
2 cups cooked shrimp diced (or sub in chicken)
1 medium red bell pepper cored, seeded and finely diced
1/4 cup fresh Meyer lemon juice
1/2 cup extra virgin olive oil
1/4 cup finely chopped Italian parsley
Salt and pepper

1. In a large salad bowl, combine the pasta, zucchini, red onion, cucumbers, shrimp and bell pepper.
2. In a small bowl whisk together the lemon juice, oil, and parsley. Season with salt and pepper. Pour over the salad and toss to coat. The salad can be refrigerated for up to 12 hours.

Daniela’s Zucchini Carbonara
Serves 8

One pound buccatini cooked 3 minutes short of al dente, reserving pasta water
2/3 cup extra virgin olive oil
4 medium zucchini, seeds removed, and finely chopped
salt and pepper
6 egg yolks
1 1/2 cups finely shredded aged Pecorino Romano cheese

1. In a large skillet, heat the oil, and cook the zucchini until the zucchini begins to turn golden, about 10 to 15 minutes.
2. Remove the zucchini from the oil, and season with salt and pepper. Set aside.
3. While the zucchini and the pasta cook, in a small bowl, whisk together the eggs, and 1 cup of the cheese.
4. When the pasta is cooked 3 minutes short of al dente, drain the pasta, and save some of the pasta water and return the pasta to the pan.
5. Add the egg mixture to the pasta, stirring to cook the eggs with the hot pasta.
6. Add the zucchini and season the mixture with salt and pepper. Serve the pasta garnished with additional cheese. Buon appetito!

Cucumber Lemon Cooler
Serves 6
Although non-alcoholic, gin or vodka would be perfect in this refreshing drink.

1 cup water
1 cup sugar
1/2 cup grated ginger
Zest of 2 Meyer lemons
1 cup peeled and seeded cucumbers
1 cup water
1 cup fresh Meyer Lemon juice
Thinly sliced cucumbers for garnish

1. Bring the water and sugar to a boil, add the ginger and zest and simmer for 15 minutes. Strain out the solids and keep the ginger lemon syrup. (the syrup can be refrigerated for up to 1 week, or frozen for up to 3 months)
2. In a blender, combine the cucumbers and water until pureed.
3. Pour into a pitcher, stir in the lemon juice, and ginger lemon syrup.
4. Add ice cubes, and stir. Serve in tall glasses, garnished with cucumber slices.

Meyer Lemon Bundt Cake
Makes one 10-inch Bundt or tube cake

2 3/4 cup all-purpose flour
1/2 teaspoon baking soda
3/4 teaspoon salt
1 cup unsalted butter, softened to room temperature
2 1/2 cups sugar
1 teaspoon vanilla extract or paste
1 tablespoon grated lemon zest
5 large eggs, at room temperature
1 cup sour cream
1/2 cup fresh lemon juice

1. Preheat the oven to 350 degrees, and coat the inside of a 10-inch Bundt or tube pan with non-stick cooking spray.
2. In the bowl of an electric mixer, cream the butter and sugar until they are light and fluffy. Add the vanilla, and lemon zest.
3. Add the eggs one at a time, mixing well after each addition, scraping down the sides of the bowl.
4. Mix the sour cream and lemon juice together, add with the flour, baking soda and salt, and beat until the mixture comes together and is smooth.
5. Transfer the batter into the prepared pan. Bake for 1 hour or until a skewer inserted in to the center comes out clean.
6. Transfer the cake pan to a rack and allow to cool for EXACTLY 10 minutes. Allow to cool.
7. Pour the lemony icing over the cake when the cake is cooled.
8. The cake keeps at room temperature for up to 5 days, freezes for about 2 months.

Lemony Icing:
If you prefer an icing rather than the glaze, this is simple and works beautifully.

1 1/2 cups confectioners’ sugar
2 to 3 tablespoons fresh lemon juice

1. Whisk the lemon juice into the sugar and drizzle over the cooled cake.

Farmers’ Choice:

Roasted Turkey Figs with Cheese
Serves 6
The roasted figs are the basis for a cheese board; choose a soft cheese like chevre, then a more robust cheese like a cheddar and finally a blue. Serve with crostini or plain water crackers.

1 basket turkey figs
1/3 cup honey
2 teaspoons finely chopped thyme
1/2 teaspoon freshly ground black pepper

1. Coat the inside of a 13-by-9-inch pan with non-stick cooking spray and preheat the oven to 350 degrees.
2. Cut the figs in half and remove the stems. Arrange cut side up in the prepared pan. In a bowl, blend together the honey, thyme and pepper. Pour over the figs in the pan.
3. Roast for 15 to 20 minutes, until the honey is bubbling. Let rest for at least 15 minutes, then transfer to a platter, and drizzle any of the honey from the pan over the figs. Serve with cheeses and toasted bread.

Turkey figs are a perfect pair with prosciutto, and a drizzle of balsamic vinegar.

Oro Blanco Sangria

Serves 8

1 750 mL bottle Riesling
1 cup Oro Blanco grapefruit juice
1/2 cup simple syrup**
1 grapefruit, cut into thin slices
1 750mL bottle Prosecco (or a dry champagne)

1. In a mixing bowl, combine the Riesling, grapefruit juice, simple syrup, and grapefruit. Cover and refrigerate for at least 4 hours, or up to 2 days.
2. When ready to serve, pour some of the Sangria base into a wine glass, top off with Prosecco, and serve cold.
3. To Make Simple Syrup: Bring 1 cup of water and 1/2 cup sugar to boil, and stir until the sugar is melted. Cool the syrup and store in the refrigerator for up to 2 weeks.
4. For the Virgin version: Use white grape juice instead of Riesling, and sparkling water instead of Prosecco. It’s not bad 

Oro Blanco and Avocado Salad

Serves 4

3 Oro Blanco Grapefruits, peel and pith removed, and segmented
1 Reed Avocado, peeled, pitted and thinly sliced
One small red onion, thinly sliced
2 tablespoons white wine vinegar
1 tablespoon finely chopped onion
1 teaspoon honey
1/3 cup walnut oil
Salt and pepper
1/2 cup finely chopped toasted walnuts for garnish

1. On a serving platter arrange the grapefruit and avocado. Strew the onion over the salad.
2. In a bowl, whisk together the vinegar, onion, honey, and oil. Season with salt and pepper. Drizzle over the salad, and sprinkle with the walnuts.

Feature:

Slow Cooker Chicken Tagine
Serves 6

4 tbsp. extra-virgin olive oil
1 1/2 tsp salt
1 tsp freshly ground black pepper
One 3 pound chicken, cut into serving pieces or quarters
3 large onions, coarsely chopped
2 garlic cloves, chopped
1 tsp ground cumin
1/2 tsp ground cinnamon
1/2 tsp ground ginger
Pinch of saffron threads
1 cup chicken broth
1 cup beef broth
1 cup dried apricots, quartered
1/4 cup finely chopped fresh cilantro
Couscous, for serving

1. Heat the 2 tbsp. of the oil in a large skillet over medium-high heat and brown the chicken, a few pieces at a time, transferring the browned meat to the insert of a 5- to 7-qt/4.5- to 6.5-l slow cooker.
2. Add the remaining 2 tbsp. of oil to the pan and sauté the onions, garlic, cumin, cinnamon, ginger, and saffron until the onions begin to soften, about 3 minutes.
3. Pour in the chicken broth, bring to a boil and scrape up any browned bits on the bottom of the pan.
4. Transfer the contents of the skillet to the slow cooker, and add the beef broth, and apricots.
5. Cover and cook on low for 6 to 7 hours, until the chicken is tender. Skim off any excess fat from the surface of the sauce, stir in the cilantro, and serve with couscous.

Apricot Pecan Shortbread Bars
Makes 24 pieces

For the Shortbread Layer

2 cups all-purpose flour
1/2 cup confectioner’s sugar
1 cup chilled butter, cut into bits
1/2 tsp. salt

1. Preheat the oven to 350 degrees, and coat the inside of a 13-by-9-inch baking pan with non-stick cooking spray.
2. Put the flour and sugar into the work bowl of a food processor and pulse on and off 2 to 3 times. Put the butter on top of the flour mixture. Pulse on and off until the mixture resembles small peas.
3. Press into the prepared pan, and bake for 20 to 25 minutes, until the shortbread is light golden brown.

For the Filling
1 1/3 cups dried apricots
2/3 cup all-purpose flour
1 teaspoon baking powder
3 large eggs
1 1/2 cups firmly packed brown sugar
1/2 teaspoon almond extract
1 cup chopped pecans

1. Put the apricots into water to cover, and bring to a boil. Simmer for 5 minutes, until the apricots are softened. Drain the apricots, and chop finely, and put into a large bowl.
2. Add the remaining ingredients. Pour the filling over the shortbread and bake for 35 minutes, until a skewer inserted into the center comes out with a few crumbs adhering to it.
3. Allow the bars to cool completely, before cutting.

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

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Twitter: @dianphillips
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FMBG62316

Farmers’ Market Box 6-23-16


This weeks local produce and featured farms:
StrawberriesBe Wise Ranch
Green CabbageBlack Sheep Produce
CeleryBlack Sheep Produce
Italian ParsleyBe Wise Ranch
Black Kale – Milliken Family Farm
Romaine LettuceTutti Frutti Farms
Valencia Oranges – Evergreen Nursery
Sweet Onions – Coastal Farm
Zee Lady PeachesFrog Hollow Orchard
Heirloom Cherry Tomatoes – Blue Heron Farm
Blackberries – Stehly Family Farm

Organic Juicing Bag:
Blackberries – Stehly Family Farms
Carrots – Cal Orgaincs
Collard Greens – Lakeside Organic Gardens
Black Kale – Babe Farms
Watermelon – Country Sweet

Farmer’s Choice:
Baby Green ArtichokesTutti Frutti Farms
Rocky Sweet Melon – Munak Ranch
Shishito PeppersWeiser Family Farm

Feature:

White CornBlack Sheep Produce

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

Spicy Greens
1 collard greens
Handful of black kale
2 stalks of celery
1/2 inch of ginger

Pinch of Carrots

1 cup of watermelon
2 carrots
1 Orange

Berry Chilly
1/2 basket of blackberries
2 red beets
1 cucumber
Add ice and basil leaves (optional)

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

Summer Chicken Chopped Salad

Serves 6

One head Romaine lettuce, washed, spun dry and chopped
2 thin slices sweet onion, cut into quarters
1 cup cherry tomatoes
2 ribs celery, finely chopped
2 cups cooked chicken, cut up or shredded
2 yellow peaches, pitted and sliced 1/4-inch thick
1 1/2 cups mayonnaise
2 tablespoons maple syrup
2 tablespoons fresh orange juice
2 tablespoons rice vinegar
1/4 cup finely chopped basil
2 tablespoons finely chopped Italian parsley
1 teaspoon grated orange zest
Salt and pepper
1 cup finely chopped toasted pecans for garnish

1. In a large salad bowl, combine the lettuce, onions, tomatoes, celery, chicken and peaches.
2. In another bowl, whisk together the mayonnaise, syrup, orange juice, vinegar, basil, parsley and zest. Season with salt and pepper.
3. Toss the salad with the dressing, and garnish with the pecans.

Chipotle Orange Slaw
Serves 6

One green cabbage, cored, and thinly sliced
2 ribs celery, finely chopped
3 Valencia oranges, peel and pith removed, and segmented
1/4 cup finely chopped Italian parsley
1 cup vegetable oil
1/4 cup orange juice
2 chipotle peppers in adobo
2 to 3 tablespoons rice vinegar
1/2 teaspoon ground cumin
Salt and pepper

1. In a large bowl, combine the carrots, celery, oranges, and parsley.
2. In another blender, combine the oil, orange juice, chipotle, vinegar and cumin. Blend until pureed. Season with salt and pepper.
3. Pour over the salad and toss to coat. Refrigerate the slaw for at least 1 hour before serving. The dressed slaw will keep in the fridge for 24 hours. Drain off any excess water that may have accumulated in the bottom of the bowl, and serve.

Summer Pasta with Cherry Tomatoes and Pecorino Romano
Serves 6

One pound flat pasta, like linguine, fettucine, or pappardelle, cooked 3 minutes short of al dente saving some pasta water
2 tablespoons extra virgin olive oil
2 garlic cloves, sliced
2 cups cherry tomatoes, stemmed, and cut in half
1/4 cup finely chopped Italian parsley
Salt and pepper
1 cup grated Pecorino Romano cheese

1. In a large skillet, heat the oil over medium heat, and saute the garlic for 3 to 4 minutes until it translucent. Remove from the oil, and discard.
2. Increase the heat to medium high, add the tomatoes to the oil, and saute until the tomatoes become softened, about 5 to 6 minutes.
3. Add the parsley, season with salt and pepper to taste.
4. Add the pasta to the skillet, adding some of the pasta water to make a nice sauce, usually about 1/4 cup, depending on the tomatoes. Add 1/2 cup cheese to the pasta, serve the pasta, and garnish with the remaining cheese.

Strawberry Blackberry Crumble
Serves 6

3 cups all-purpose flour
1 cup sugar
1 cup unsalted butter, chilled and cut into bits
1 large egg, beaten
1 basket strawberries, hulled, and sliced
1 basket blackberries, washed and patted dry
1/2 cup sugar
2 tablespoons cornstarch
2 tablespoons orange juice

1. Preheat the oven to 375 degrees, and coat the inside of a 9-inch pie plate with non-stick cooking spray.
2. In a food processor, pulse the flour and sugar together. Add the butter, and pulse on and off 5 to 6 times, till the butter is the size of peas. Transfer to a bowl, and add the egg, mixing until it all begins to come together.
3. Press 1/2 of the dough into the bottom of the pie plate and set aside.
4. In a bowl, combine the berries, sugar, cornstarch and juice, mixing till the sugar is dissolved. Transfer to the prepared pan, and crumble the rest of the dough over top of the fruit.
5. Bake for 45 to 50 minutes until the fruit is bubbling and the crumble is golden brown. Allow to rest at least 30 minutes before serving warm with vanilla ice cream.

Stracchiatella with Kale
Serves 6
Stracchiatella means rags in Italian, which is what the scrambled eggs look like in the soup when they cook. This is a terrific soup for dinner, with the addition of chicken, or it can be a great meatless Monday lunch.

2 tablespoons extra virgin olive oil
1/2 cup finely chopped onion
One bunch kale, tough stems removed, and cut into 1/2-inch ribbons
6 cups chicken broth
4 large eggs
1/2 cup grated Parmigiano Reggiano cheese
Salt and pepper

1. In a Dutch oven, heat the oil, and saute the onion for 2 to 3 minutes, until softened. Add the kale, and toss in the oil. Saute for 3 to 4 minutes, until it begins to wilt.
2. Add the chicken broth and bring to a boil. Simmer for 20 minutes, until the kale is tender.
3. In a small bowl, whisk together the eggs, and cheese. Whisk the eggs into the simmering soup. Season the soup with salt and pepper, and serve.

Peach Caprese Salad
Serves 4 to 6

2 yellow peaches, pitted and sliced 1/2-inch thick
1 pound fresh mozzarella, slice 1/2-inch thick
1/4 cup finely chopped Italian parsley
1/3 cup extra virgin olive oil
1/3 cup aged balsamic vinegar

1. On a serving platter, arrange the peaches and mozzarella. Sprinkle with the parsley.
2. Drizzle the oil over the peaches and mozzarella, and then drizzle with the vinegar.
3. Serve at room temperature.

Farmers’ Choice:

Shishito Pepper Bites
Serves 6
Try these for your 4th of July Barbecue, they can be frozen ahead of time, then thawed, and warmed in your oven.

1 pound Shishito peppers
½ cup (1 stick) unsalted butter
½ cup finely chopped sweet yellow onion
¼ cup finely chopped red bell pepper
1 cup corn kernels, either fresh, or frozen and defrosted
One package Jiffy corn bread mix
1/4 cup milk
1/3 cup sour cream
½ cup mayonnaise
6 shakes hot sauce, or Tabasco
2/3 cups shredded mild cheddar cheese
1/3 cup shredded pepper jack cheese

1. Coat the inside of 24 mini-muffin tins with non-stick cooking spray.
2. In a heavy skillet, over medium high heat, put the peppers into the skillet, and cook until the skins are blistered. Remove from the skillet, allow to cool, then cut off the stems, and remove the seeds. Finely chop the peppers.
3. Melt the butter in a large skillet and remove half to a mixing bowl to cool. Add the onion, 1/2 cup chopped peppers, and corn to the skillet, and sauté until the onion and peppers are softened.
4. Transfer the mixture to the mixing bowl with the remaining butter, and allow to cool.
5. Add the remaining ingredients to the corn mixture in the bowl, and stir until blended. Using a small scoop, fill the muffin cups 3/4 full. Cover and refrigerate up to 3 days, or freeze for 6 weeks.
6. Or, preheat the oven to 375 degrees, and bake for 20 to 30 minutes until a skewer inserted into the center of the muffin comes out with a few crumbs adhering to the toothpick.
7.
Or, Bake it Later
1. Preheat the oven to 375 degrees, defrost and bring the muffins to room temperature.
2. Bake for 20 to 30 minutes, until a toothpick inserted into the center of a muffin comes out with just a few crumbs adhering to the toothpick. Remove from the oven, allow to cool in the tins for 5 minutes, remove and serve warm.
Cook’s Note: Any leftover muffins can be refrozen, in air tight containers for up to 1 month. Defrost and then warm in a 350 degree oven (loosely tented with foil) for about 10 minutes.

Shishito Con Queso

Serves 6

2 tablespoons unsalted butter
1 clove garlic, minced
½ cup finely chopped sweet yellow onion
1/4 cup chopped Shishito peppers (see above for instructions)
½ teaspoon ground cumin
½ chipotle chili finely chopped, with ¼ teaspoon adobo sauce
½ cup finely chopped canned tomatoes, drained
¼ cup milk
2 cups finely shredded Monterey Jack cheese
2 cups finely shredded mild cheddar cheese

1. Coat the inside of a 1-quart casserole dish with non-stick cooking spray and preheat the oven to 325 degrees.
2. In a medium saucepan, melt the butter, and add the garlic, onion, jalapeno, cumin, and chipotle stirring and sautéing for about 3 minutes, until the onion is softened. Add the tomatoes and cook another 3 minutes, until any liquid from the tomatoes has evaporated.
3. Add the milk, and remove from the stove. Stir in the cheeses and transfer to a one-quart ovenproof casserole dish. Bake for 20 to 30 minutes, until the dip is bubbling. Remove from the oven and serve with tortilla chips.

Melon Granita
Serves 6 to 8

1 green melon, peeled, seeded, and cut into chunks
1/2 cup water
1/2 cup sugar
1/4 cup lemon juice
1 cup sparkling water

1. Put the melon into a blender, and set aside. In a saucepan make a simple syrup from the water and sugar, bring to a boil, until the sugar is melted.
2. Remove from the heat, and cool. Put the lemon juice into the blender, and add the simple syrup. Blend on high until pureed.
3. Add sparkling water and stir to blend. Pour into a 13-by-9-inch baking dish. Freeze.
4. Every 2 hours, rake the Granita with a fork, to form the crystals. Repeat 3 times. Transfer to an airtight container and freeze for up to 1 week.

Stuffed Artichokes
Serves 2

2 Artichokes
2 cups water
1/2 cup lemon juice
2 cups fresh bread crumbs
3 garlic cloves, minced
Grated zest of 1 lemon
1 cup grated Pecorino Romano cheese
1/4 cup finely chopped Italian parsley
Salt and pepper
1/4 cup extra virgin olive oil plus more for drizzling

1. Remove the tough outer leaves of the artichoke, and cut off the top 1/3 and remove the stem end. In a large bowl, combine the water and lemon juice, and put the cut artichokes into the lemon water.
2. In a bowl, combine the remaining ingredients. Remove the artichokes from the lemon water, and pour the water into a Dutch oven fitted with the steamer basket or rack. Separating the leaves, push some of the stuffing between the leaves in each artichoke.
3. Put the artichoke stem end down onto the steamer rack, drizzle with some olive oil, cover and steam for 35 to 45 minutes until the outer leaves are tender, and a sharp knife piercing the heart goes in easily. Remove from the steamer basket, and allow to rest for 15 minutes, and serve.

Feature:

Perfect Corn on the Cob
Serves 3 to 6

6 ears Corn, husk and silk removed

1. Bring 6 quarts water to a boil. Add the corn, bring back to a boil, turn off the heat and let sit in the water for 5 minutes.
2. Remove the corn and serve. The corn can be left in the water for up to 20 minutes.

Chipotle Corn Salsa
Serves 6
A great way to use leftover corn

4 green onions, chopped, white and some of the tender green parts
1 clove garlic, minced
2 tablespoons chopped fresh cilantro
2 cups corn kernels, either fresh cut from the cob, or frozen defrosted
2 chipotle chilies in adobo sauce, finely minced
½ cup finely chopped red pepper
½ cup finely chopped jicama
3 tablespoons vegetable oil
2 tablespoons fresh lime juice
Salt and pepper to taste
1. In a small mixing bowl, stir together all the ingredients, until blended. Taste and correct for seasoning.
2. Do-Ahead: Cover and refrigerate for at least 4 hours, or up to 3 days before serving with tortilla chips.

Corn and Crab Soup
Serves 4 to 6

4 tablespoons (1/2 stick) unsalted butter
1 cup finely chopped onion
1/2 cup finely diced carrots
1/4 cup finely diced celery
1/2 teaspoon dried thyme
1/8 teaspoon cayenne pepper
3 tablespoons all-purpose flour
5 cups chicken broth or vegetable broth
4 cups white corn, fresh cut from the cob, or frozen and defrosted
1 cup heavy cream
1/2 pound lump crab meat
1/4 cup snipped chives
1. Melt the butter in a 4-quart saucepan and add the onion, carrots, celery, thyme, and cayenne, stirring until the vegetables are coated. Sauté over medium heat for about 4 minutes, until the vegetables soften.
2. Add the flour, and stir until the flour begins to bubble in the bottom of the pan.
3. Slowly add the chicken broth, and whisk until the mixture is smooth. Add the corn, and bring to a boil. Simmer the soup for 6 to 7 minutes until the vegetables are tender. Add the crab, taste for seasoning, and add salt and pepper to taste.
4. Do-Ahead: At this point, cover and refrigerate for up to 4 days.
5. Reheat the soup, add the cream, remaining corn and heat to serving temperature. Serve garnished with chopped chives.

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

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