FMB

Farmers’ Market Box 6-4-2015

Strawberries – Be Wise Ranch
Broccoli – Life’s A Choke Farm
Savoy Cabbage – Black Sheep Produce
White Carrots – Weiser Family Farm
Sonoran Garlic – Milliken Family Farm
Flowering Thyme – Rutiz Farm
Meiwa Kumquats – Drowns Farm
Leeks – Kong Thao Farm
Pirella Lettuce – Coleman Family Farm
Easter Egg Radish – Black Sheep Produce
Santa Rosa Plum – Ken’s Top Notch Produce

Organic Juicing Bag:

Strawberries – Be Wise Ranch
White Carrots – Tutti Frutti Farm
Collard Greens – Be Wise Ranch
Valencia Oranges – Stehly Farms
Cucumbers – Lakeside Organics

Farmer’s Choice:

Artichokes – Life’s A Choke Farm
Temecula Honey Spring Onions – Crow’s Pass Farm
Eight Ball Squash – Suzie’s Farm

The weeks feature:
Apricots – Frog Hollow Farms


Click here to Watch Video on YouTube

Catalina Offshore catch of the week: Opah

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

FMB JUICE RECIPES
Courtesy of Drew Canole of Fitlife.tv

Orange Crush
4 carrots
2 oranges

Berry Delicious
3 carrots
1 orange
1/2 clamshell strawberries
1/3 cucumber

Beta-Carotene Blast
1 cucumber
2 carrots
3 collard leaves
1 orange

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

Braised Chicken, Kumquats and Leeks
Serves 4 to 6

6 chicken breasts, skin and bones removed
1 1/2 teaspoons salt
1/2 teaspoon freshly ground black pepper
2 tablespoons extra virgin olive oil
2 garlic cloves, minced
1 tablespoon finely chopped thyme
2 leeks cut into 1/2inch rounds
1/2 pound kumquats cut in half, pit removed
1/2 cup white wine (Sauvignon Blanc, Pinot Grigio or Dry Vermouth)
1 cup chicken broth
1/4 cup finely chopped Italian parsley

1. Sprinkle the chicken breasts evenly with salt and pepper.
2. In a Dutch oven, heat the oil, and saute the chicken breasts, until they are browned on each side (they will not be cooked through) remove them from the pan, and add the garlic, thyme and leeks, sauteing until the leeks begin to soften, about 3 minutes.
3. Add the chicken back to the pan, along with the kumquats, and wine, and bring to a boil.
4. Add the broth, cover, and simmer for 30 to 40 minutes, until the chicken is tender.
5. Remove the chicken from the pan, and puree the sauce with an immersion blender.
6. Add the parsley to the sauce, taste for seasoning and adjust using salt or pepper. Serve the chicken and sauce over rice or couscous.

Strawberry Apricot Crostata
Makes one 10-inch tart

Crostate are Italian jam tarts; don’t be daunted by the crust, and the lattice, it is simple, and the bottom crust is patted into the pan, rather than rolled. If the lattice strips fall apart they will self-heal in the oven.

2 2/3 cup all-purpose flour
1 1/3 cup sugar
1 ¼ cups (2 ½) sticks chilled unsalted butter, cut into small pieces
3 egg yolks plus one large egg
3/4 cup apricot jam
1 1/2 cups strawberries, crushed with a potato masher
2 tablespoons lemon juice
1/2 cup confectioner’s sugar
One quart vanilla ice cream for serving

1. Place the flour, sugar and butter into a food processor and pulse on and off until the mixture is coarse and the butter has been chopped, or use a pastry blender.
2. Stir the egg and yolks together, then with the machine running, pour in the egg mixture and blend until the mixture begins to come together, but doesn’t quite form a ball.
3. Press half the mixture into a 10-inch tart pan with removable bottom, and refrigerate the rest of the dough for about 20 minutes.
4. In a small mixing bowl, stir together the jam, strawberries and lemon juice, tasting to see if they need more sugar, or lemon juice.
5. Spread into the tart shell and set aside.
6. Roll out the remaining dough, using the confectioners’ sugar, as you would flour.
7. Cut the dough into 3/4-inch strips and make a lattice pattern over the jam (you don’t need to weave the dough, just criss-cross it)
8. Sprinkle the tart with strained confectioner’s sugar, and bake at 400 for 10 minutes, lower the temperature to 375 degrees and bake an additional 20 to 25 minutes, until the tart is golden brown and the filling is bubbling.
9. Remove from the oven and allow to cool for 20 minutes, remove the tart from the pan, and cut into serving pieces. Serve plain or warm with vanilla ice cream. Leftovers are delicious for breakfast!

Riesling Braised Savoy Cabbage
Serves 4

2 tablespoons unsalted butter
1/4 cup finely chopped red onion
1 garlic clove, minced
1 head red savoy cabbage, cored, and thinly sliced
1 teaspoon finely chopped thyme
1/2 cup Riesling
Salt and pepper

1. In a large skillet, heat the butter and saute the onion and garlic, until the onion begins to soften.
2. Add the cabbage, and turn in the butter mixture.
3. Add the thyme, Riesling, and season with salt and pepper.
4. Simmer the cabbage covered, for 10 minutes, remove the cover, and simmer another 5 minutes until tender.
5. Season with salt and pepper and serve as a bed for pork, chicken, or grilled fish.

Mediterranean Pasta Salad with Broccoli
Serves 6 to 8

1 pound rotini pasta, cooked 3 minutes short of al dente
1 1/3 cups olive oil
1/3 cup red wine vinegar
2 tablespoons fresh lemon juice
3 cloves garlic, minced
1/4 cup finely chopped fresh oregano
1 1/2 teaspoons salt
1 teaspoon freshly ground black pepper
1 bunch broccoli, separated into florets
1/4 cup finely chopped red onion
1 bunch Easter Egg radishes, scrubbed, ends removed, and finely chopped
2 Persian cucumbers, scrubbed, and finely diced

1. While the pasta is cooking, in a small bowl, whisk together the oil, vinegar, lemon juice, garlic, oregano, salt and pepper.
2. After draining the pasta, toss the pasta with a bit of the dressing, and set aside to cool.
3. Bring 4 quarts of salted water to a boil, and add the broccoli. Cook for 3 minutes, the broccoli will still be crisp. Drain, and cool in an ice bath. Drain and pat dry when chilled.
4. Add the cooled broccoli, onion, radishes, and cucumbers to the pasta in the bowl.
5. Toss with additional dressing, cover and refrigerate the salad and the dressing.
6. 1 hour before serving, take the salad out from the refrigerator and allow to come to room temperature. If the salad seems dry, toss with additional dressing and serve.
7. The salad and dressing will keep in the refrigerator for up to 5 days. If you would like to add leftover chicken to the salad, add that with the vegetables.

Grilled Plum Chicken Salad
Serves 4 to 6

A great marinade/dressing for seafood, chicken or pork, and dresses any butter lettuce, or romaine nicely.

For the Marinade and Dressing
3/4 cup orange juice
1 tablespoon finely chopped fresh thyme
3 garlic cloves, minced
1/3 cup rice vinegar
1/4 cup honey
1 cup extra virgin olive oil
Salt and pepper

1. Whisk all the ingredients together, season with salt and pepper, and refrigerate for up to 5 days.

For the Chicken and Plums
6 chicken breast halves, skin and bones removed
1 pound Santa Rose Plums, cut in half and pitted
1/2 cup vegetable oil
1/4 cup raw sugar

1. Put the chicken into a zip-lock bag and pour 1/2 cup of the marinade/dressing over the chicken. Marinate for at least one hour and up to 8 hours.
2. Dip the plums cut side down into the oil, and then into the sugar. Set aside while preheating the grill.
3 Preheat the grill or grill pans.
4. Grill the plums cut side down until they begin to soften. Remove from the grill and allow to cool slightly.
5. Clean the grill, remove the chicken from the marinade and discard the marinade. Grill the chicken for 3 to 4 minutes on each side, or until cooked through. Remove from the grill and allow to rest for about 10 minutes. (or you can cool the chicken, cut it and refrigerate it for up to 2 days)

To Assemble the Salad
One head Pirella lettuce, washed, spun dry and chopped
1 bunch Easter Egg radishes, cut into julienne
2 white carrots, peeled, and cut into julienne
Grilled Santa Rosa Plums (see preceding recipe)
Grilled Chicken (see preceding recipe)
Remaining orange vinaigrette (see preceding recipe)

1. Put the lettuce, radishes and white carrots into a salad bowl, and toss with some of the remaining dressing.
2. Plate the salad.
3. Cut each plum into 1/2-inch wedges, and arrange on the top of each salad.
4. Cut the chicken into 1/2-inch thick strips, and arrange on top of the salad.
5. Drizzle with some of the remaining dressing, and serve.
Cooks’ Note: If you would like to substitute shrimp, or seafood for the chicken, marinate the shrimp or fish, and grill as directed. (10-minutes per inch of thickness for fish, and 2 to 3 minutes for shrimp)

Farmers’ Choice

Honey Spring Onion and Artichoke Ragout
Makes about 4 cups

This makes a great bed for grilled seafood, lamb and chicken, or it can tossed into pasta for a great meat-less Monday dinner.

3 fresh baby artichokes
4 cups water with 2 tablespoons fresh lemon juice to preserve artichokes
2 tablespoons unsalted butter
2 Tbs. extra-virgin olive oil
2 honey spring onions, thinly sliced into 1/2 moons
Grated zest of 1 lemon
2 tsp. chopped fresh thyme
1/2 cup dry white wine
1/2 cup chicken or vegetable broth
1 Tbs. fresh lemon juice
Salt and freshly ground black pepper
2 tablespoons cold unsalted butter, cut into pieces

1. Trim the tough outer leaves of the artichokes, and trim 1/2-inch from the top of the artichoke. Cut the artichokes into quarters, and place in water with lemon.
2. In a large skillet, melt the butter with the olive oil over medium high heat, and saute the onions, zest and thyme for 3 to 4 minutes until the onions begins to soften and turn translucent.
3. Drain the artichoke hearts and add them to the pan, turning in the onion mixture. Add the wine, and bring to a boil.
4. Add the broth, cover and simmer for 20 to 30 minutes, until the artichokes are tender. Remove the cover, continue to simmer, add the lemon juice, and season with salt and pepper to taste.
5. At this point, you can cool, cover, and refrigerate the sauce for up to 2 days. Reheat, and proceed.
6. Whisk in the butter to emulsify the sauce, and serve.

Eight Ball Squash Parmigiana
Serves 6

Instead of stuffing the 8-ball squash, we will slice it and make a vegetarian main course.

For the Squash
2 pounds 8-ball squash, scrubbed stem cut and cut into 1/2 inch lengthwise slices
1/2 cup extra virgin olive oil
2 teaspoons salt
1 teaspoon freshly ground black pepper

Preheat the oven to 350 degrees, and line baking sheets with silicone liners, parchment or aluminum foil.
Arrange the sliced squash on the baking sheets.
In a small bowl, combine the oil, salt and pepper, and brush over the zucchini slices.
Bake for 10 to 15 minutes, until the zucchini become pliable.
Set aside.

For the Sauce
2 tablespoons extra virgin olive oil
2 garlic cloves, minced
1/2 cup finely chopped onion
1 teaspoon dried oregano
One 28-ounce can crushed tomatoes in their juice
1 teaspoon sugar
Salt and pepper
1/4 cup finely chopped Italian parsley

In a saucepan, heat the oil and saute the garlic, onion and oregano for 2 to 3 minutes, until the onion begins to soften. Add the tomatoes, and sugar. Simmer the sauce for 20 minutes, until it begins to thicken. Season with salt and pepper and add the parsley. Set aside.

To Assemble
Baked Zucchini (see preceding recipe)
Marinara Sauce (see preceding recipe)
8-ounced fresh mozzarella, sliced
1 1/2 cups freshly grated Parmigiano Reggiano

1. Coat the inside of a 9-inch square baking dish with non-stick cooking spray.
2. Spread some of the sauce into the bottom of the pan, to coat the bottom. Arrange the zucchini on the sauce in an even layer.
3. Top the zucchini with some of the mozzarella and some Parmigiano. Spread with a thin layer of tomato sauce. Continue to layer ending with a layer of tomato sauce, mozzarella and Parmigiano.
4. At this point, the casserole can be refrigerated for up to 24 hours. Bring to room temperature before baking.
5. Preheat the oven to 350 degrees. Bake the zucchini covered for 20 minutes, uncover, and bake another 15 to 20 minutes, until the casserole is bubbling and the cheese is melted, and golden brown.
6. Allow to rest about 10 minutes before cutting into squares.
Cooks’ Note: Adding a layer of cooked Italian sausage rounds, can boost the flavor.

Feature Recipe: Apricots

Apricot Jam
Makes 3 to 4 jars

3 pounds fresh apricots
1/4 cup apricot nectar or water
3 cups sugar
1 teaspoon freshly squeezed lemon juice

1. Cut the apricots in half and remove the pits.
2. Place the apricots in a stockpot or Dutch oven, and add the nectar or water. Cover the pot and cook, stirring frequently, until the apricots are tender and cooked through.
3. Add the sugar to the apricots and cook, uncovered, skimming off any foam that rises to the surface.
4. As the mixture thickens and reduces, stir frequently to make sure the jam isn’t burning on the bottom.
5. When the jam looks thick and is looks slightly jelled, it should be at 220F on a candy thermometer.
6. Once done, stir in the lemon juice and ladle the jam into clean jars. Cover tightly and let cool to room temperature. Once cool, refrigerate until ready to use. This jam will keep refrigerated for up to 6 months, but if you plan to keep it longer, either freeze or can according to the USDA guidelines. http://Nchfp.uga.edu

@Diane Phillips www.dianephillips.com www.cucinadivina.blogspot.com
Follow me on Facebook (professional page) Twitter, and Pinterest
Join me at Great News Cooking School on June 18th @6:00 p.m. for our monthly Farmer’s Market Box class. I’ll demo how to use everything in the box, and you get to take home a box, and two sets of recipes to try. Spaces are limited, so sign up soon.

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

If you haven’t joined yet, you can order a bag for next week on our FMB page!

FMB

Farmers’ Market Box 5-28-15

Zucchini – Medallion Farms
Chantenay Carrots – Rutiz Farms
Fennel – Black Sheep Produce
Italian Parsley – Be Wise Ranch
Black Kale – Black Sheep Produce
Hydro Butter Lettuce – Go Green
Red Torpedo Onions – Tutti Frutti Farm
Shishito Peppers – Suzie’s Farm
Purple Potatoes – Weiser Family Farm
White Nectarine – Fitzgerald Farm
Yellow Peach – Fitzgerald Farm
White Peach – Fitzgerald Farm

Organic Juicing Bag:

Carrots – Tutti Frutti Farm
Blueberries – Forbidden Fruit Farm
Italian Parsley – Be Wise Ranch
Chiogga Beets – Be Wise Ranch
Fennel – Cal Organics

Farmer’s Choice:

Hass Avocados – Ranchez de Sanchez
Persian Cucumbers – Beylik Family Farm
Meiwa Kumquats – Drowns Farm


Click here to Watch Video on YouTube

Catalina Offshore catch of the week: Rock Cod

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

FMB JUICE RECIPES
Courtesy of Drew Canole of Fitlife.tv

Sweet Treat
1 beet
6 carrots

Green Licorice
1/2 beet
4 carrots
1/2 inch fennel
2 stems parsley

Blue Morning
8 carrots
1 clamshell blueberries

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

Bistro Chentenay Carrot Salad
Serves 4

1 pound Chantenay carrots, peeled and cut into julienne
1 red torpedo onion, thinly sliced using only the red part
2 tablespoons lemon juice
1/4 cup extra virgin olive oil
Salt and pepper
1/4 cup finely chopped Italian parsley

1. Combine the carrots and onion in a salad bowl.
2. In a small mixing bowl, whisk together the lemon juice and olive oil, season with salt and pepper.
3. Pour over the salad, add the parsley and toss to coat. Serve the salad at room temperature.

Fennel and Onion Risotto
Serves 4 to 6

2 tablespoons unsalted butter
1 tablespoon extra virgin olive oil
2 torpedo onions, finely chopped, using only the red part
1 bulb fennel, wispy ends trimmed, finely diced
1 cup dry white wine (Sauvignon Blanc, Pinot Grigio, or dry vermouth)
2 cups Carnaroli, Vialone, or Arborio rice
5 cups chicken or vegetable broth, kept simmering on the stove top
2 tablespoons unsalted butter
3/4 cup grated Parmigiano Reggiano cheese

1. In a wide bottom saucepan, heat the butter and oil, and saute the onions and fennel, sautéing for 4 to 5 minutes until the onion begins to soften.
2. Add the wine, and bring to a boil. Add the rice, and stir to combine.
3. Add 1 cup of broth, and continue to stir, as the liquid begins to evaporate and the bottom of the pan looks dry add another cup of broth.
4. Once you have used 4 cups of broth, check the rice, and see if it is al dente—it should be tender, but still have some give to it.
5. Add more broth if it is still hard, and continue until the rice is al dente.
6. Add the butter and 1/2 cup of the cheese. Serve the risotto garnished with the remaining cheese.

Black Kale Flavor Bomb
Makes about 1 cup

Taking a page from Chef Amanda Cohen’s Dirt Candy, make this puree from the kale, then freeze it into ice cube trays or zip-lock bags. Toss it into pasta, soups, polenta, or rice as I have done here.

1 bunch black kale, tough stems removed, and cut into 1/2-inch ribbons
5 garlic cloves
1 red torpedo onion, chopped using only the red part
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 cup extra virgin olive oil

Bring 4 quarts of water to a boil, and add the kale, garlic and onion. Bring to a boil, and time for 3 minutes. Drain the mixture thoroughly, and add to a food processor with the salt and pepper. (If you would like to spice this up just a bit, add red pepper to the food processor) With the machine running, add the oil, until the mixture is a paste. Either put into ice cube trays, (about 2 tablespoons each) or put into a zip-lock bag, and freeze. The mixture doesn’t freeze rock hard, so you can take tablespoons full of the mixture and add it to your favorite dishes. Try the Orzo Kale below.

Black Kale with Orzo
Serves 4

1/4 cup Black Kale Flavor Bomb (see preceding recipe)
2 cups orzo pasta
3 cups chicken or vegetable broth
1/3 cup finely grated Parmigiano Reggiano cheese for garnish

1. Defrost the black kale flavor bomb and set aside.
2. Cook the pasta in the chicken broth until a bit short of al dente.
3. Drain the pasta, and stir in the flavor bomb and half of the cheese. Serve garnished with the cheese.

Shishito Ranchera Sauce
Makes about 3 cups

3 tablespoons extra virgin olive oil
3 garlic cloves, minced
2 torpedo onions, thinly sliced using only the red part
1/2 pound Shishito peppers, stemmed and coarsely chopped
3 tablespoons Tequila
One 28-ounce can tomato puree
Salt and pepper

1. In a large skillet, heat the oil, and saute the garlic and onion until it begins to soften.
2. Add the peppers, and tequila, and simmer for 2 minutes, until the tequila begins to evaporate.
3. Add the tomato puree and bring to a simmer. Season with salt and pepper.
4. Use the sauce to make enchiladas, or serve it over grilled chicken, steak or quesadillas.

Italian Parsley Pesto
Makes 1 1/2 to 2 cups
This is a great recipe to have in your repertoire; to 1/4 cup pesto add 2 tablespoons rice vinegar, and make a vinaigrette for pasta or potato salad.

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

1. In the bowl of a food processor or blender, combine the Italian parsley, walnuts, garlic, cheese, and capers.
2. Pulse on and off to break up the nuts and garlic, and to chop the parsley.
3. With the machine running, slowly pour in the oil and process until smooth. Season with salt and pepper.
4. Cover and refrigerate for up to 4 days, or freeze for up to 2 months.
Cook’s Note: This pesto can be used for pasta, as well as a drizzle over grilled meats, poultry or seafood. If you wish to drizzle it, whisk a bit more oil into the pesto so that it is pourable.

To Store Italian parsley, wash it and spin it dry. Wrap in paper toweling to absorb any leftover moisture, and put into a zip-lock bag. Freeze the parsley. You can use it right from the bag.

Spicy Shrimp Wraps
Serves 4 to 6
Feel free to add more peppers to this dish if you like it hot; sometimes shishito’s can be mild and sometimes you’ll get a few hot tamales, so go easy.

1/4 cup rice vinegar
2 tablespoons fish sauce
2 tablespoons sugar
2 tablespoons lime juice
1 garlic clove
2 tablespoons extra virgin olive oil
1 torpedo onion, finely chopped using the red, and tender green parts
1 to 2 Shisito peppers, seeded, de-ribbed, and finely chopped
1 pound large shrimp, peeled and deveined
1/4 cup finely chopped Italian parsley
One head butter lettuce, washed and spun dry, separated into leaves

1. In a blender, or food processor, combine the vinegar, fish sauce, sugar, lime juice and garlic. Blend until pureed and set aside.
2. In a large skillet, or wok, heat the oil, and saute the onion and peppers until they begin to soften, about 3 minutes.
3. Add the shrimp and saute, turning frequently, until the shrimp begin to turn pink.
4. Add the sauce from the blender, and saute another 2 to 3 minutes, until the sauce has evaporated.
5. Garnish the shrimp with the parsley. Serve the shrimp with lettuce to wrap like tacos.

Smashed Purple Potatoes with White Cheddar and Bacon
Serves 4

8 strip bacon, cooked crisp, and crumbled
1 pound purple potatoes, scrubbed
1/2 cup extra virgin olive oil
1 1/2 teaspoons salt
1/2 teaspoon freshly ground black pepper
1 1/2 cups shredded sharp white cheddar cheese
2 tablespoons finely chopped Italian parsley

1. Boil the potatoes in water to cover for 12 to 15 minutes until tender. Drain the potatoes, and allow to cool for about 15 minutes.
2. Preheat the oven to 400 degrees, and line a baking sheet with parchment, aluminum foil, or a silicone baking liner.
3. Pour the oil onto the baking sheet, and mix in the salt and pepper.
4. Put the potatoes onto the baking sheet, and using an oven mitt, press down on the potato to flatten it. Turn the potatoes in the oil mixture.
5. Bake the potatoes for 10 minutes, sprinkle with the cheese and bacon. Bake another 10 to 15 minutes until the cheese melts, and is golden brown. Serve garnished with the parsley.

Zucchini Piccata with Pasta
Serves 4

2 tablespoons extra virgin olive oil
Grated zest of 1 lemon
2 garlic cloves, minced
Pinch red pepper flakes
1 torpedo onion, finely chopped, using the red and tender green part
3 medium zucchini, ends trimmed, and cut into 1/2-inch dice
1/3 cup capers packed in brine, drained, and chopped if large
1/4 cup finely chopped Italian parsley
Salt and pepper
1 pound linguine, cooked 3 minutes short of al dente, reserving some of the pasta water
2 tablespoons fresh lemon juice
1 1/4 cups grated Parmigiano Reggiano cheese

1. In a large skillet, heat the oil.
2. Saute the zest, garlic, pepper flakes, and onion for 2 to 3 minutes until the onion begins to soften.
3. Add the zucchini, and continue to saute until the zucchini begins to turn golden brown, this may take about 7 minutes.
4. Add the capers, and Parsley, and taste for seasoning, adjusting using salt or pepper.
5. When the pasta is done, toss it with the sauce; add the lemon juice and half of the cheese, and some of the hot pasta water to make a creamy sauce.
6. Serve the pasta garnished with the remaining cheese.

Zucchini Refrigerator Pickles
Makes 3 cups
You will love these sweet/tart pickles; take them to picnics, potlucks, and use them on burgers. They also make a great hostess gift if you can bear to part with them.

1 pound zucchini ends trimmed and sliced 1/8-inch thick on a mandoline
2 to 3 torpedo onions, bulbs sliced 1/8-inch thick on a mandoline
2 tablespoons salt
2 cups distilled white vinegar
1 cup sugar
1 teaspoon crushed brown or yellow mustard seeds
1/2 teaspoon ground turmeric

1. Put the zucchini and onions into a colander and sprinkle with the salt. Toss the vegetables with the salt to distribute it. Let sit at room temperature for 1 hour. Rinse and drain the vegetables and pat dry. Put the vegetables into 3 one cup jars with canning lids.
2. In a saucepan, heat the vinegar, sugar, seeds, and turmeric, until the sugar has dissolved.
3. Cool to room temperature, and pour over the vegetables in the jars, seal and refrigerate for at least 24 hours before serving. The pickles will keep in the refrigerator for up to 3 weeks.

Farmers’ Choice

Kumquat Rice Salad
Serves 6

4 cups cooked long grain rice, such as basmati
2 tablespoons finely chopped red torpedo onion
2 Persian cucumbers, scrubbed and finely diced
10 kumquats, thinly sliced, seeds discarded
1/4 cup finely chopped Italian parsley
1/4 cup orange juice
1/4 cup rice vinegar
1/2 cup vegetable oil
Salt and pepper
1/2 cup toasted almonds for garnish

1. Put the rice, onion, cucumber, kumquats, and parsley into a salad bowl.
2. In a small mixing bowl, whisk together the orange juice, vinegar, and oil.
3. Season with salt and pepper.
4. Pour over the salad, and toss to combine. Serve garnished with almonds.

Guacamole
Makes 1 cup

1 1/2 tablespoons coarsely chopped torpedo red onion
1 tablespoon fresh lime juice
1/8 teaspoon salt
1 garlic clove
1/2 teaspoon ground cumin
1/2 small Shishito pepper, seeds, and ribs removed
1 ripe peeled avocado
1 tablespoon finely chopped cilantro or Italian parsley

1. In a food processor, combine the onion, lime juice, salt, garlic, cumin, and jalapeno.
2. Pulse on and off 4 to 6 times, until it is finely chopped.
3. Add the avocado, and process until smooth.
4. Remove from the processor to a small bowl, and sprinkle with the cilantro. Serve with tortilla chips.

Cold Cucumber and Avocado Soup
Serves 4 to 6

2 ½ cups plain yogurt
2 cups half and half
Salt and white pepper to taste
2 avocados, finely diced
3 small Persian cucumbers, peeled
1 tablespoon finely diced onion
1 cup cold chicken broth
Salt and Tabasco
Fresh chives for garnish

1. Combine everything in a blender, and puree until smooth, season with salt and Tabasco.
2. Serve the soup chilled garnished with chives, or your preference: good choices are lump crabmeat, shrimp, crumbled bacon, or goat cheese.

@Diane Phillips www.dianephillips.com www.cucinadivina.blogspot.com
Follow me on Facebook (professional page) Twitter, and Pinterest
Join me at Great News Cooking School on June 18th @6:00 p.m. for our monthly Farmer’s Market Box class. I’ll demo how to use everything in the box, and you get to take home a box, and two sets of recipes to try. Spaces are limited, so sign up soon.

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

If you haven’t joined yet, you can order a bag for next week on our FMB page!

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