FMB10-5-2016

Farmers’ Market Box 10-5-16

This weeks local produce and featured farms:
Purple Haze CarrotsWeiser Family Farm
Medjool Dates – Wynola Flats Produce
Dragon Fruit – Tony Do’s Farm
DillBe Wise Ranch
JicamaRutiz Family Farms
Romaine Lettuce – The Garden Of….
Valencia OrangesPolito Family Farm
Shinko Asian PearsKen’s Top Notch Produce
Chocolate PersimmonsPenryn Orchard
Red RadishesBlack Sheep Produce

Organic Juicing Bag:
Fuji Apples – Viva Tierra
Carrots – Cal Organics
Black Kale – Deardorff
Lemons – Sundance Farms
Navel Oranges – Lodge Ranch

Farmer’s Choice:
Christmas Lima Beans – Two Peas in a Pod Farm
Red Finger Limes – 3 Nuts Farm
Pineapple Quince – Terry Farm

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

Click here to Watch Video on YouTube

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

When it’s about food…#specialtyproduce

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

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

Juice Recipes
Courtesy of Drew Canole of Fitlife.tv

Tequila Sunset
2 Fuji apples
3 Carrots
1 Navel Orange
½ Lemon

Kale-blewy
1 Bunch of Black Kale
2 Fuji Apples

Lemon This
1 Navel Orange
3 Carrots
½ Bunch of Kale
½ Lemon

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

Roasted Salmon with Orange Dill Hollandaise

Serves 6

1/2 cup extra virgin olive oil
2 tablespoons Old Bay Seasoning
2 1/2 pounds salmon filets

1. Preheat the oven to 400 degrees. In a measuring cup combine the oil and Old Bay. Brush onto the salmon and put the salmon into a baking dish.
2. Roast the salmon for 10 minutes per inch of thickness, until it registers 150 degrees on an instant read meat thermometer. While you are roasting the salmon, prepare the hollandaise.

4 large egg yolks
2 tablespoons fresh orange juice
1/4 cup chopped fresh dill
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 cup unsalted butter, melted and kept hot

1. In a blender or food processor, blend or process the egg yolks, juice, dill, salt, and pepper until well combined.
2. Serve the salmon in a pool of the hollandaise and garnish with additional dill.

Crudités with Dilly Dip
Serves 6

1 1/2 cups sour cream or Greek Yogurt
1/2 cup mayonnaise
1/4 cup Dijon mustard
2 scallions (white and tender green parts), chopped
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
Serve with crudités from this weeks’ box: jicama, purple carrots, and radishes

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

Orange Date Bran Muffins

Makes 12

One Valencia orange
1/2 cup orange juice
1 egg
1/2 cup butter, melted and cooled
1 1/2 cups flour
1 teaspoon baking soda
1 teaspoon baking powder
3/4 cup firmly packed brown sugar
1 teaspoon salt
1/2 cup chopped dates

Preheat the oven to 400 degrees, and coat the inside and tops of a standard muffin tin with non-stick cooking spray. (or line muffin tins with paper liners)
Remove the zest from the orange, then remove the pith and peel.
Cut the orange into segments and chop the segments. Put the segments and 1 teaspoon orange zest into a mixing bowl. (freeze any leftover orange zest in zip-lock bags)
Stir in the orange juice, egg, and butter, stirring to blend. Add the flour, soda, powder, and brown sugar, stirring until the mixture begins to come together. Stir in the salt and dates.
Using a large portion scoop, scoop into the prepared muffin tins, and bake for 17 to 22 minutes, until a skewer inserted into the center comes out clean. Cool the muffins for 10 minutes before removing from the pan.

Romaine, Pear, Jicama and Blue Cheese Slaw
Serves 6 to 8

One head romaine lettuce washed, spun dry and cut into 1/2-inch ribbons (including the root)
2 Asian pears, cored, and cut into julienne
1 1/2 cups julienned jicama
2 to 3 radishes, julienned
1 cup mayonnaise
1/2 cup sour cream or Greek yogurt
2 tablespoons red wine vinegar
1 cup crumbled blue cheese
Salt and freshly ground black pepper
1 cup chopped toasted walnuts or pecans for garnish (optional)

1. Put the romaine, pears, jicama and radishes into a large salad bowl.
2. In a smaller bowl, stir together the mayonnaise, sour cream or yogurt, vinegar, and blue cheese. Season to taste with salt and pepper.
3. Pour the dressing over the slaw, and toss to combine. Garnish with the nuts, and serve immediately.

Chocolate Persimmon Scones
Makes 10 to 12

1 cup chopped persimmons
1 teaspoon vanilla paste or extract
1 tablespoons unsalted butter
1 teaspoons sugar

1. In a saucepan, heat the ingredients over medium high heat until the persimmons are softened. Mash the mixture, and allow it to cool.

2 1/3 cup all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking soda
1 1/2 teaspoons baking powder
1/2 cup cold butter, cut into small bits
1/4 cup buttermilk
Raw sugar

1. Preheat the oven to 375 degrees, and line a baking sheet with parchment, silicone or aluminum foil.
2. In a food processor, combine the flour, salt, baking soda, baking powder, and butter. Pulse on and off to break up the butter. With the machine running, add the persimmon mixture and buttermilk, until the mixture begins to come together.
3. Turn out onto a floured board, and form into 2 discs 1 1/2-inches thick. Cut each disc into wedges (6 is a nice number here) and transfer to the baking sheet. Sprinkle the tops with raw sugar, and bake for 20 to 25 minutes, until golden brown. Cool for at least 15 minutes before serving.

Dragon Fruit Spritzer
Serves 4

1/2 cup water
1/2 cup sugar
1/4 cup mint leaves, coarsely chopped
1 Dragon fruit, peeled, and flesh removed
1/2 cup fresh lime juice
1 cup fresh orange juice
1 liter sparkling water or Prosecco

1. In a small saucepan, heat the water, sugar and mint, stirring until the sugar is dissolved. Turn off the heat and allow the mixture to cool. Strain out the mint leaves.
2. In a blender combine the dragon fruit, lime juice, orange juice and simple syrup. Blend on high speed to puree the dragon fruit.
3. Pour some of the mixture into tall glasses, and top off with the sparkling water.

Jicama Chips
Serves 6 to 8
These chips are sweet, salty, and delicious! They are bit of an effort, since they cook at a low temperature (almost like dehydrating, since the jicama has so much moisture) and you need to turn them so that they are crisp at the end. Dare I say it? They might be better than Pringles!

1 jicama, peeled and sliced into julienne
1/2 to 3/4 cup olive oil
Salt and pepper

1. Preheat the oven to 250 degrees, and line 2 to 3 baking sheets with parchment, silicone or aluminum foil.
2. Put the jicama into a bowl, and toss with the oil, salt and pepper.
3. Spread out on the baking sheets in a single layer.
4. Bake for 1 1/2 hours, turning the jicama every 20 minutes or so until they are crisp.
5. Cool and store in airtight containers.

Farmers Choice:

Christmas Lima Bean Veggie Burgers
Makes about 8
This is a simple recipe that yields a terrific burger. Serve this with “come back sauce”, it’s terrific, too.

3/4 pound shelled Christmas lima beans
1 bay leaf
4 cups vegetable broth or water
1/4 cup extra virgin olive oil plus more for frying
1/2 cup finely chopped onion
4 garlic cloves, minced
1 teaspoon ground cumin
1/2 teaspoon chipotle pepper powder
1 teaspoon Worcestershire
3/4 cup cooked brown rice
Salt and pepper
1 cup panko

1. Put the beans, and bay leaf into a saucepan and add the broth. Bring to a boil and simmer for 10 to 15 minutes until the beans are soft. Drain, remove the bay leaf and put into a food processor.
2. In a skillet, heat the oil, ad saute the onion, garlic, cumin and chipotle powder for 2 to 3 minutes. Add the beans in the food processor along with the Worcestershire and brown rice.
3. Pulse on and off to break up the beans and rice. Put the mixture back into the bowl, and season with salt and pepper as needed. Add the panko, refrigerate for at least 1 hour to allow the panko to absorb the flavor from the beans.
4. Form the mixture into patties. Heat olive oil in a skillet, and fry the burgers on one side, until they are browned, turn and fry for 2 to 3 minutes, until browned. Serve on buns, with come back sauce.

Come Back Sauce
Makes about 2 cups

2/3 cup bottled Chile sauce
1/4 cup vegetable oil
2 tablespoons lemon juice
1 teaspoon Worcestershire sauce
2 drops hot sauce
1 tablespoon finely chopped onion
3 garlic cloves
1 cup mayonnaise
1/4 cup ketchup
1 teaspoon dried mustard
1/4 teaspoon paprika
1/4 teaspoon salt
1 teaspoon celery seeds
3/4 teaspoon curry powder
3 teaspoons horseradish

1. Mix all ingredients with I tablespoon water in a blender or food processor. Refrigerate overnight, letting the flavors blend. It will keep up to two weeks refrigerated in a closed container.

Christmas Lima Succotash
Serves 4 to 6

3/4 cup Christmas lima beans
1/4 cup extra virgin olive oil
2 spring onions, finely chopped using the white and tender green parts
2 garlic cloves, minced
1 red bell pepper finely chopped
2 cups corn kernels, either cut from the cob, or frozen and defrosted
Salt and pepper
1/4 cup finely chopped dill

Put the beans into water to cover, bring to a boil and simmer for 12 to 15 minutes, until just tender.
Drain and reserve.
In a large skillet, heat the oil, add the onion, garlic, and red pepper. Saute for 3 to 4 minutes, until the onion is softened, then add the beans, and corn, sautéing for 5 minutes, stirring occasionally. Season with salt and pepper, add the dill, and serve.

Poached Quince in Moscato di Asti
Serves 2

2 quince, cut in half and cored
2 cups Moscato di Asti
1/2 cup sugar
1 teaspoon vanilla
Crème fraiche

1. Put the quince, Moscato, sugar and vanilla into a Dutch oven. Bring to a boil, and simmer for 30 to 40 minutes until the quince are tender. Remove the quince from the liquid, and bring to the liquid to a boil, boil for 5 to 10 minutes to reduce the syrup.
2. Serve the quince warm with a dollop of crème fraiche and drizzle with the warm syrup.
3. The syrup will keep frozen for months, it’s delicious over fruit, cake, or you can use it in cocktails.
4. Cook’s note, this can also be done with port, using 1 cup of sugar, and 2 cups of Port. The resulting syrup is addictive!

Petite Cheesecakes with Finger Lime Garnish
Makes 24

24 vanilla wafers
Two 8-ounce packages cream cheese, softened
3/4 cup sugar
2 large eggs
1 teaspoon fresh lemon juice
1 teaspoon vanilla extract
1/4 cup finger lime caviar

1. Preheat the oven to 350°F. Line two 12-cup cupcake tins with paper or foil liners. Place a vanilla wafer in each, right side up, and set aside.
2. With an electric mixer, beat together the cream cheese and sugar in the large bowl until light and fluffy, about 3 minutes. Add the eggs, one at a time, beating after each addition. Stir in the lemon juice and vanilla and beat until smooth.
3. Spoon the filling into the cupcake tins, filling each one two-thirds full. Bake until set, 20 to 25 minutes. Let cool to room temperature.
4. Chill the cheesecakes, and garnish with the finger lime caviar.

Finger Lime Dill Butter
Makes 1 cup

1 cup unsalted butter, softened
2 garlic cloves, minced
1/4 cup finely chopped dill
1 small shallot, finely chopped (about 2 tablespoons)
1/4 cup finger lime caviar
Tabasco or Frank’s hot sauce

1. In a bowl, combine the ingredients, being careful not to break up the caviar, and season with a few drops of hot sauce.
2. Turn the mixture onto a large piece of plastic wrap, and form into a 1-inch wide roll.
3. Seal in the plastic wrap and freeze the butter for up to 6 months.
4. Use the butter to garnish grilled seafood, poultry, lamb, and vegetables.

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!

FMB9-29-16

Farmers’ Market Box 9-29-16

This weeks local produce and featured farms:
CeleryBlack Sheep Produce
Sonoran GarlicMilliken Family Farm
CilantroBe Wise Ranch
Redbor KaleBe Wise Ranch
Green Oak Leaf Lettuce – The Garden Of….
LimesKoral’s Tropical Fruit Farm
Jalapeno PeppersMilliken Family Farm
Early Wonderful PomegranateKen’s Top Notch Produce
Sierra Gold PotatoesRutiz Family Farms
Gold Bar SquashBlack Sheep Produce
Black TomatoesDassi Family Farm
Gala Apples – Coke Farms

Organic Juicing Bag:
Gala Apples – Coke Farms
Rainbow Carrots – Coke Farms
Celery – Earthfresh Organics
Green Kale – Babe Farms
Red Beets – Lakeside Organic Gardens

Farmer’s Choice:
Purple Haze CarrotsWeiser Family Farm
Bartlett PearsPenryn Orchard
Gold Nugget TangerinesRancho Del Sol

Feature:

Pineapple GuavasKoral’s Tropical Fruit Farm

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

Click here to Watch Video on YouTube

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

When it’s about food…#specialtyproduce

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

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

Juice Recipes
Courtesy of Drew Canole of Fitlife.tv

Sweet Greens
Handful of green kale
2 celery stalks
1 gala apple

Delicious Beets
2 red beets
1 cucumber
1 gala apple

Morning Sunshine
2 rainbow carrots
2 celery stalks
1 Orange

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

Gold Bar Squash Frittata
Serves 4

2 tablespoons unsalted butter
1 tablespoon extra virgin olive oil
1 garlic clove, minced
1/4 cup finely chopped onion
1 jalapeno, seeded, and finely chopped
2 gold bar squash, scrubbed, and shredded
Salt and pepper
4 large eggs, beaten
1/4 cup chopped cilantro or Italian parsley
1 cup shredded Monterey Jack or Pepper Jack cheese

1. Preheat the oven to 350 degrees.
2. In a large oven proof non-stick skillet, heat the butter and oil, saute the garlic, onion and jalapeno for 3 to 4 minutes, add the squash, and saute for 4 to 5 minutes, until the liquid in the pan is absorbed. Season with salt and pepper.
3. Beat the eggs, and cilantro together, and pour over the squash in the pan, lifting the squash to make sure the eggs are evenly distributed.
4. Sprinkle with the cheese, and bake for 5 to 7 minutes until the eggs are set, and the cheese is melted. (If you like your cheese a bit more bubbling, turn on the broiler and broil for 1 to 2 minutes. Let the frittata rest for a few minutes before cutting into wedges.

Celery Parmigiano
Serves 4
A great meatless Monday meal.

Quick Marinara:
Makes about 3 cups

2 tablespoons olive oil
½ cup finely chopped sweet yellow onion
2 cloves garlic, minced
One 32-ounce can crushed tomatoes with their juice
1 ½ teaspoon salt
½ teaspoon freshly ground black pepper
1 teaspoon sugar

1. In a 2-quart saucepan, heat the oil, over medium heat, then add the onion and cook, stirring, until it begins to turn translucent, about 3 minutes.
2. Add the tomatoes, salt, pepper and sugar, and simmer, uncovered, stirring occasionally, until reduced and thickened, 30 to 45 minutes. Use immediately, or cool, cover and refrigerated for up to 4 days, or freeze for up to 3 months.

For the Celery:
2 bunches celery
4 cups chicken or vegetable broth
8-ounces fresh mozzarella, sliced 1/2-inch thick
1 1/2 cups grated Pecorino Romano cheese

1. Remove the tough outer stalks of celery, cut the root end and clean the celery. Cut into 4-inch pieces.
2. Bring the broth to a boil in large skillet, and simmer the celery for 5 minutes. It should still hold its shape and be al dente.
3. Drain thoroughly, pat dry, and set aside to cool.
4. Preheat the oven to 350 degrees, and coat the inside of a 13-by-9-inch baking dish with non-stick cooking spray.
5. Spoon some of the marinara into the bottom of the pan for a thin layer. Lay the celery into the pan, top with a thick layer of the sauce, and the mozzarella.
6. Sprinkle with the Pecorino, cover with aluminum foil and bake for 30 minutes, remove the foil and bake for another 10 minutes until the cheese is melted, and the sauce is bubbling.
7. Allow the parmigiana to rest for 10 minutes before serving.

Black Tomato Salad with Cilantro Pesto Dressing
Serves 4

4 black tomatoes, cored, and thinly sliced
Salt and pepper
1 bunch cilantro, washed and spun dry
4 garlic cloves
1 tablespoon chopped jalapeno pepper
1/4 cup chopped almonds
1/2 cup extra virgin olive oil
Salt and pepper
2 to 3 tablespoons fresh lime juice
2 ounces crumble cotija cheese for garnish

1. Lay the tomatoes onto a serving platter, and sprinkle with salt and pepper.
2. To make the pesto put the cilantro, garlic, jalapeno, and almonds into a blender or food processor. Pulse the machine on and off to break up the cilantro, garlic and almonds.
3. With the machine running, pour in the oil until the mixture comes together. Season with salt and pepper.
4. Put the pesto into an airtight container and refrigerate until ready to use. The pesto freezes beautifully.
5. For the dressing, mix 1/4 cup pesto with 2 tablespoons of lime juice. Taste, and add more if desired. Dress the tomatoes with the vinaigrette, sprinkle with the cheese and serve.

Debatable Waldorf Salad
Serves 6
A great salad to eat while watching the debates, or not. It’s debatable since it isn’t the traditional salad with mayonnaise dressing, and I’ve added pomegranates as well.

One head green oak leaf lettuce, washed, spun dry and separated into leaves
3 cups cooked chicken, cut into small dice or shredded
1 cup diced celery (about 4 ribs)
3 Gala apples, cored, and diced
1 cup chopped walnuts (use your choice of nuts)
1/4 cup apple cider or apple juice
1 teaspoon Dijon mustard
1 tablespoon poppy seeds
1/3 cup canola or vegetable oil
Salt and pepper
1/2 cup pomegranate arils

1. Lay the lettuce onto salad plates.
2. In a salad bowl, combine the chicken, celery, apples, and walnuts.
3. In a smaller bowl, whisk together the cider, mustard, poppy seeds and vegetable oil.
4. Taste for seasoning adding salt and pepper if necessary.
5. Pour some of the dressing over the chicken mixture, and toss to coat.
6. Plate the chicken salad onto the lettuce leaves, and drizzle with a bit of the remaining dressing.
7. Garnish with pomegranate arils and serve.

Jalapeno Pepper Poppers
Serves 8
These little bites are perfect for munching on when you are watching sports, or your favorite shows.
They can be made ahead of time, and then popped back into the oven to warm up.

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

1. Preheat the oven to 375 degrees and coat the inside of 24 mini-muffin tins with non-stick cooking spray.
2. Melt the butter in a large skillet and remove half to a mixing bowl to cool. Add the onion, peppers, and corn to the skillet, and sauté until the onion and peppers are softened.
3. Transfer the mixture to the mixing bowl and allow to cool
4. 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.
5. Bake for 20 to 25 minutes, until a skewer inserted into the center comes out clean.
6. Any leftover muffins can be frozen, 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.

Portuguese Kale and Potato Soup
Serves 6 to 8
The redbor kale will lose some of it color when it’s cooked, but this soup is a great big bowl of comfort.

2 tbsp. extra-virgin olive oil
1/2 lb. smoked sausage (if you like spice, try some Spanish chorizo)
1 medium onion, finely chopped
1 garlic clove, minced
One bunch kale, tough ends trimmed and thinly sliced
8 cups chicken or vegetable broth
4 medium Sierra gold potatoes, scrubbed and cut into 1/2-inch pieces
Salt and freshly ground black pepper

1. In a Dutch oven, heat the oil over medium heat and cook the sausages, pricking the skin with the tip of a sharp knife to release some fat.
2. When the sausage is browned, add the onion and garlic, and sauté for 3 minutes, or until the onion begins to soften.
3. Add the kale and toss with the garlic, onion, and oil to coat.
4. Stir in the broth and potatoes. Cover and cook over medium high heat for 30 to 45 minutes.
5. Skim the excess fat off the surface of the soup, season with salt and pepper, and serve.

Sierra Gold Bacon and Jalapeno Au Gratin
Serves 8

2 tablespoons unsalted butter
1 jalapeno seeded and finely diced
1 shallot, thinly sliced
2 garlic cloves, minced
1 pound Sierra Gold potatoes peeled and sliced ⅛’’ thin
1 cup heavy cream
1 cup whole milk
Salt and pepper
4 slices bacon, cooked crisp and crumbled
1 tablespoon finely chopped cilantro
1/2 cup shredded mild cheddar cheese
1 cup shredded Monterey Jack cheese

1. Preheat oven to 350 degrees and coat a 9’’ baking pan with non-stick cooking spray.
2. In a large skillet, heat the butter, and saute the jalapeno, shallot and garlic for 2 to 3 minutes, until the shallot is softened. Add the potatoes, cream and milk, season with salt and pepper, and simmer until the potatoes are just tender.
3. Stir in bacon, and cilantro transfer half of the mixture to the prepared pan. Sprinkle with half of the cheeses. Cover with the remaining potatoes, and sprinkle with the remaining cheeses.
4. Cover and bake for 20 minutes, remove the cover and bake for another 15 to 20 minutes until the potatoes are bubbling and the cheese is golden brown. Allow the potatoes to rest for at least 5 minutes before serving.

Pineapple Guava Bread
Makes one 9-inch loaf

1/2 cup unsalted butter, melted
1 cup sugar
2 cups trimmed and grated pineapple guavas
1/2 cup milk
2 large eggs
2 3/4 cups flour
1 tablespoon baking powder
1/2 teaspoon baking soda
1 1/2 teaspoons salt

1. Coat the inside of a 9-inch loaf pan with non-stick cooking spray and preheat the oven to 350 degrees.
2. In the bowl of an electric mixer, combine the butter, sugar, and guavas.
3. Add the milk and eggs, and stir in the flour, baking powder, soda and salt.
4. Turn the mixture into the prepared pan.
5. Bake for 40 to 50 minutes or until a skewer inserted into the center comes out clean.
6. Allow to cool for 10 minutes, remove from the pan, and cool completely on a rack. The cake with keep in an airtight container at room temperature for 3 days, or freezes nicely for about 6 weeks.

Pineapple Guava Freezer Jam
Makes about 4 cups

4 cups pineapple guava pulp
2 cups sugar
1/4 cup fresh lime juice
2 cinnamon sticks

1. In a Dutch oven, cook the guavas over medium heat until they have softened. Add the sugar, lime juice and cinnamon and cook for 30 to 40 minutes, until the mixture is thickened. Remove the cinnamon sticks, and puree the jam in a blender.
2. Cool and put into jars. The jam keeps in the refrigerator for up to 2 months, or can be frozen in plastic containers for up to 4 months.

Farmers Choice:

Purple Carrot Crudités with Fresh Herb Dip
Makes 2 cup of dip
The dip is not only delicious with raw vegetables, but as a sandwich spread, or as a topping for baked potatoes.

One bunch purple carrots, scrubbed, and cut into sticks
1 cup mayonnaise
1/2 cup buttermilk, or substitute 1/2 cup whole milk mixed with 1 tablespoon fresh lemon juice
2 cloves garlic, minced
2 tablespoons chopped fresh parsley
2 teaspoons chopped fresh chives
1 1/2 teaspoons chopped fresh tarragon
1 1/2 teaspoons chopped fresh basil
1 1/2 teaspoons chopped fresh oregano
1 teaspoon salt
1 teaspoon lemon pepper seasoning

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

Spinach Salad with Soy Dressing and Gold Nugget Tangerines
Serves 4

4 cups baby spinach, washed and spun dry
3 gold nugget tangerines, peeled, and separated into segments
1/2 cup vegetable oil
1/4 cup rice vinegar
2 tablespoons sugar
1 tablespoon soy sauce
1 teaspoon peeled and grated fresh ginger
1 clove garlic, minced
4 strips bacon, cooked crisp and crumbled

1. Put the spinach and tangerines into a salad bowl.
2. In another bowl, whisk together the oil, vinegar, sugar, soy sauce, ginger, and garlic.
3. Pour over the salad, and toss to coat.
4. Plate the salad and garnish with crumbled bacon.

Frisee, Pear and Blue Cheese Salad
Serves 4

One head frisee, washed, spun dry and chopped
2 Bartlett pears, cored, and thinly sliced
1/2 cup crumbled blue cheese
1/2 cup chopped walnuts
1/4 cup fresh lemon juice
1/2 cup vegetable oil
Salt and pepper

1. Plate the frisee, top with some pears, blue cheese, and walnuts.
2. In a small bowl, whisk together the lemon juice, and oil. Season with salt and pepper.
3. Drizzle the dressing over the salads, and serve.

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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