FMG622016

Farmers’ Market Box 6-2-16

This weeks local produce and featured farms:
Broccolini – The Garden Of….
CarrotsBe Wise Ranch
Green ChardBlack Sheep Produce
Italian ParsleyBe Wise Ranch
Meyer LemonsRancho Del Sol
Walla Walla OnionsMilliken Family Farm
Russian Banana Fingerling PotatoesWeiser Family Farm
Red RadishesBlack Sheep Produce
Natural Flame Raisins – Peacock Family Farm
Yellow PeachesFitzgerald’s Premium Ripe Tree Fruit

Organic Juicing Bag:
Blackberries – Stehly Family Farm
Green Kale – Babe Farms
Rainbow Carrots – Lakeside Organic Gardens
Lemons – Sundance Oragnics
Strawberries – A & A Organics
Red Beets – Lakeside Organic Gardens

Farmer’s Choice:
StrawberriesBe Wise Ranch
LimesKoral’s Tropical Fruit Farm
Bloomsdale SpinachWeiser Family Farm

Feature:

Sonoran & Red Fife Wheat Berries – Kenter Canyon Farms

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 Lush
1 heart romaine lettuce
A handful of kale
1/2 lemon

Craze Desire
1/2 cup of strawberries
1 beets
1/2 cup of blackberries
Add ice and berries to garnish drink (optional)

Summer Fun
1 orange
2 carrots
1 heart romaine lettuce
Garnish with orange peel (optional)

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


Carrot Ginger Vinaigrette

Makes 2 cups

1 cup shredded carrots
1/2 cup canola oil
1/3 cup rice vinegar
2 teaspoons sugar
2 tablespoons white miso
2 tablespoons chopped onion
1 tablespoon chopped fresh ginger
1 tablespoon soy sauce

1. In a blender, combine the ingredients and puree until smooth. Refrigerate the dressing for up to 5 days.
2. The dressing is great to serve over salads, and as a marinade for seafood, pork or poultry.

Radish Toasts
Serves 6
A great nibble before dinner; serve with peach Sangria, or a crisp white wine.

One baguette, cut on the bias, 1/2-inch thick
Olive oil
8-ounce goat cheese
Finely chopped herbs of your choice (think basil, thyme, tarragon, marjoram)
One bunch radishes, scrubbed, ends removed and sliced thinly on a mandoline
Fleur de Sel

1. Preheat the oven to 400 degrees; line a baking sheet with silicone or parchment. Lay the baguette slices in one layer on the baking sheet.
2. Brush the baguette slices with oil, and bake for 10 minutes until the slices begin to turn golden brown.
3. Remove from the oven and allow to cool.
4. The crostini can be stored at room temperature for 2 days, or frozen for one month.
5. When cooled, spread the crostini with some of the goat cheese, top with the herbs, and shingle the radishes on to the toast. Sprinkle the radishes with a bit of fleur de sel.

Peach Sangria
Serves 6

One 750-ml bottle dry Riesling or Sauvignon Blanc 11/2 cups white cranberry or white cranberry–peach cocktail
1/2 cup peach schnapps or peach nectar
Juice of 2 lemons
1 teaspoon vanilla paste (optional)
1 tablespoon superfine sugar
1 lemon, cut into 1-inch-thick slices
1 orange, cut into 1-inch-thick slices
2 peaches, pitted, and cut into thin wedges.
Ice cubes
1. In a gallon pitcher, combine the wine, cranberry juice, schnapps, and lemon juice. Add vanilla, if using, the sugar, lemons, orange, and peaches.
2. Do-Ahead: At this point, cover and refrigerate for at least 4 hours or overnight.
3. When ready to serve, fill 8-ounce glasses half-full of ice cubes and pour the sangria into the glasses. Serve immediately, garnished with some of the fruit if desired.

Broccolini Bread Pudding with Caramelized Onions and Gruyere
Serves 6

3 tablespoons unsalted butter
1 tablespoon olive oil
2 large onions, thinly sliced
1 tablespoon sugar
2 teaspoons dried thyme
1 1/2 teaspoons salt
1/2 teaspoon freshly ground black pepper
3 cloves garlic, mashed
1 bunch broccolini, tough stems removed, and chopped coarsely
5 large eggs
2 cups heavy cream
5 shakes of Tabasco sauce
1 teaspoon Worcestershire sauce
6 cups white bread cubes with crusts removed
1 cup chopped Gruyere or imported Swiss cheese (about 1/4 pound)
1/4 cup chopped Italian parsley
1/2 cup freshly grated Parmesan cheese

1. Coat a 13 x 9-inch baking dish with nonstick cooking spray.
2. In a large skillet, heat the butter over medium heat until the butter melts and the foam subsides. Add the onions, stir to coat with the butter, and cook until they begin to turn translucent. Sprinkle with the sugar, thyme, salt, pepper, and 2 garlic cloves and cook, stirring, until the onions become golden. Remove from the skillet.
3. In the same skillet, heat the oil, and add the garlic. Saute for 1 minute, and then add the broccolini, stirring to coat with the oil. Saute until the broccoli becomes wilted, and tender. Season with salt and pepper. Stir into the onions, and set aside.
4. At this point, you can let the mixture cool, cover, and refrigerate for up to 2 days or freeze for up to 2 weeks.
5. In a large bowl, whisk together the eggs, cream, Tabasco, and Worcestershire. Stir in the bread, chopped Gruyere, onion mixture, and parsley. Pour into the prepared dish and sprinkle the top evenly with the cheese.
6. Do-Ahead: At this point, cover and refrigerate for at least 4 hours and up to 24 hours. Bring to room temperature before continuing.
7. Preheat the oven to 350°F. Bake the pudding until golden brown and bubbling, 45 to 55 minutes. Let rest for 5 minutes before serving.

Italian Parsley Pesto
Makes about 2 cups
Make this pesto part of your summer grilling repertoire, it’s great drizzled over grilled meats, poultry and seafood, or tossed into pasta salad as a dressing, or served over roasted potatoes)

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

1. In a food processor or blender, combine all the ingredients except the oil, pulsing to break up the nuts, and parsley.
2. With the machine running at 1/2 cup of the oil, and add more if needed. This should be a paste, not a runny pesto. Season with salt and pepper if needed.
3. Remove from the machine and pour into an airtight container, spooning 1 to 2 tablespoons of the oil over the top of the pesto, to preserve its green color.
4. Refrigerate for up to 1 week, freeze for up to 3 months.
5. Cooks’ Note: The pesto is terrific on baguette slices, or tossed into pasta, or pasta salad, or potato salad. It’s also delicious as a crust on fish, or chicken, or add a bit more oil to it for a sauce for grilled steak.

Roasted Fingerlings with Lemon Gremolata

Serves 4

1 pound Fingerling potatoes, scrubbed
1/2 cup olive oil
Salt and pepper
1/4 cup finely chopped Italian parsley
Grated zest of 1 lemon
2 garlic cloves, minced
2 to 4 tablespoons fresh lemon juice

1. Preheat the oven to 400 degrees; line a baking sheet with aluminum foil, parchment paper or silicone baking liner. Cut the fingerlings in half lengthwise, and toss with oil, salt and pepper.
2. Roast for 30 to 40 minutes, until tender, and crispy. Transfer to a serving bowl.
3. While the potatoes are roasting, combine the parsley, zest and garlic.
4. Toss the roasted potatoes with the gremolata, and sprinkle with lemon juice. Serve warm or at room temperature.

Rainbow Chard and Farro Salad with Lemon Parsley Vinaigrette
Serves 6

2 cups pearlized farro washed
1/2 cup extra virgin olive oil
2 garlic cloves, minced
One bunch rainbow chard, tough stems removed, finely chopped
Salt and pepper
1 cup flame raisins, chopped
Grated zest of 1 lemon
2 to 3 tablespoons fresh lemon juice
1/4 cup finely chopped parsley

1. Bring 4 cups of salted water to a boil, add the farro and cook for 15 to 20 minutes, until just tender. Drain thoroughly and place into a salad bowl. Allow to cool slightly.
2. In a large skillet, heat 2 tablespoons of oil, and add the garlic, swirling in the pan for 30 seconds.
3. Add the chard, season with salt and pepper, and cook until the chard is wilted, it should take about 4 minutes.
4. Add the chard to the farro, along with the raisins.
5. In a small bowl, combine the zest, lemon juice, parsley and remaining oil. Pour over the salad, toss to combine. Season with salt and pepper and serve at room temperature.

Pasta with Chard, Lemon and Ricotta

Serves 6

One pound spaghetti or linguine, cooked 3 minutes short of al dente, saving some of the pasta water
1/4 cup extra virgin olive oil
2 garlic cloves, minced
1/2 cup finely chopped Walla Walla onion
Pinch dried red pepper flakes
One bunch rainbow chard, tough stems removed, and cut into 1/2-inch ribbons
Grated zest of 1 lemon
Salt and pepper
2 tablespoons lemon juice (or more to taste)
1/3 cup whole milk ricotta cheese
1/2 cup grated Pecorino Romano cheese

1. In a large skillet, heat the oil, saute the garlic, onion and red pepper flakes over medium high heat for 1 to 2 minutes, until the onion begins to soften.
2. Add the chard and lemon zest, sautéing until the chard begins to wilt. Season with salt and pepper, and add the lemon juice.
3. Add the pasta to the skillet, and remove from the heat, adding the ricotta and 1/2 of the pecorino Romano stirring to create a creamy sauce.
4. Add more pasta water to make a creamy sauce, if desired. Season the pasta with salt, pepper, and additional lemon juice if needed. Serve garnished with the remaining Pecorino.

Wheat berry Salad with Flame Raisins
Serves 6 to 8

1 pound wheat berries
4 stalks celery, finely chopped
3 medium carrots, finely chopped
1/2 cup finely chopped onion
1 cup chopped flame raisins
1/4 cup finely chopped Italian parsley
2 garlic cloves
1/3 cup red wine vinegar
2 tablespoons lemon juice
2 tablespoons honey
2 tablespoons Dijon mustard
1/2 cup extra virgin olive oil
1/2 cup vegetable oil
Salt and pepper

1. Put the wheat berries into 4 quarts of boiling salted water. Simmer for 50 t0 60 minutes until the wheat berries are tender. Drain and put into a salad bowl.
2. Add the celery, carrots, onion, raisins, and parsley to the cooled wheat berries.
3. In a blender, combine the garlic vinegar, lemon juice, honey, mustard, and oils.
4. Puree, season with salt and pepper. Pour the wheat berries, and toss to combine. Season the salad with salt and pepper.

Farmers’ Choice:


Strawberry Lime Mascarpone Tart

Serves 6 to 8

For the Crust
2 cups crushed graham crackers
6 tablespoons unsalted butter, melted
1/4 cup finely chopped almonds

1. Preheat the oven to 350 degrees, and coat the inside of a 9-inch pie plate with non-stick cooking spray.
2. Press the crust into the bottom and up the sides of the pie plate. Bake for 10 to 12 minutes, until the crust is fragrant. Allow to cool completely.

For the Lime Mascarpone Filling
1 cup sugar
6 large eggs
1/2 to 2/3 cup fresh lime juice
1/2 cup (1 stick) chilled butter, cut into 1/2-inch cubes
1/2 cup heavy cream
8 ounces mascarpone cheese
One basket strawberries, hulled, and sliced 1/2-inch thick

1. In a saucepan, whisk together the sugar, eggs, and lime juice, and heat over medium heat, until the mixture begins to thicken, and almost boils.
2. Remove from the heat and whisk in the butter. Transfer to a bowl, press plastic wrap onto the surface of the lime curd, and refrigerate for at least 4 hours until chilled.
3. In an electric mixer, whip the cream until stiff; add the mascarpone, on low speed, mix into the cream.
4. Add the lime curd, and beat until combined.
5. Transfer to the cooled pie shell, using an offset spatula, smooth the top so it is level with the edges of the pie plate.
6. Cover the filling with sliced strawberries. Refrigerate for at least 4 hours before serving.
7. Cook’s Note: If you have any filling leftover, it can be frozen in ramekins for a quick dessert.

Strawberry Margaritas

Makes 4 on the rocks

1 basket strawberries, hulled
2/3 cup simple syrup
1/2 cup lime juice
3 tablespoons orange liqueur
1/2 cup tequila
Ice

1. Put the strawberries, simple syrup and lime juice into a blender, and puree. Add the liqueur, tequila, and pulse on and off.
2. Serve over ice.

Bloomsdale Spinach Dip

Make about 2 cups

2 tablespoons extra virgin olive oil
2 garlic cloves, minced
One bunch Bloomsdale spinach, washed, spun dry and chopped (remove any tough stems)
Salt and pepper
2 cups Greek style yogurt
1 cup crumbled feta cheese
Grated zest of 1 lemon
2 tablespoons lemon juice
1/4 cup finely chopped dill
2 scallions, finely chopped, using the white and tender green parts
1/4 cup finely chopped Italian parsley
Salt and freshly ground black pepper

1. In a skillet, heat the oil, and saute the garlic for 30 seconds. Add the spinach, season with salt and pepper, saute until wilted. Remove to a mixing bowl, and cool.
2. When the spinach is cool, add the yogurt, feta, zest, lemon juice, dill, scallions, and parsley.
3. Taste for seasoning, add salt and pepper, cool and refrigerate. Serve with pita chips, or crudités.

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!

FMB52516

Farmers Market Box 5-26-16

This weeks local produce and featured farms:
FennelBlack Sheep Produce
Sonoran GarlicMilliken Family Farm
ThymeRutiz Family Farms
Hydroponic Butter LettuceGo Green Agriculture
Macadamia Nuts – Russell Family Farm
Red Onion – Coastal Farm
Texas Sweet Onion – Coastal Farm
Valencia OrangesPolito Family Farm
Russian Banana Fingerling PotatoesWeiser Family Farm
Red BeetsBlack Sheep Produce
White PeachesFitzgerald’s Premium Ripe Tree Fruit

Organic Juicing Bag:
Green Kale – Coastal Valley Farms
Blueberries – Cal Organics
Rainbow Carrots – Lakeside Organic Gardens
Cucumbers – Lakeside Organic Gardens
Strawberries – A & A Organics
Fennel – Lakeside Organic Gardens

Farmer’s Choice:
Asparagus – Life’s A Choke Farm
Blueberries – Forbidden Fruit Orchards
Primavera TangerinesPolito Family Farm

Feature:

Grill Kit!

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

Moring Refreshment
3 Rainbow carrots
2 stalks of Celery
Handful of Strawberries

Berry Blast
1/2 cup of Blackberries
3 Strawberries
1/2 cup of Blueberries
Top it off with a few Mint leave (optional)

Spicy Carrot

1 Fennel
1 Cucumber
2 rainbow carrots
1/2 inch of ginger to spice up (Optional)

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

Fennel, Beet and Farro Salad
Serves 6 to 8
Other grains to try: brown rice, wild rice, or barley

2 cups pearlized farro, rinsed and drained
One bunch beets, tops removed, and scrubbed (see beet green frittata)
1/4 cup finely chopped red onion
3 Valencia oranges, peel and pith removed, cut into segments and chopped
1 fennel bulb
1/2 cup chopped Macadamia nuts
1/4 cup orange juice
2 tablespoons honey
2 tablespoons rice vinegar
1 teaspoon finely chopped thyme
1 teaspoon Dijon mustard
1/3 cup extra virgin olive oil
Salt and pepper
1 cup crumbled feta, goat cheese, or ricotta salata (optional, but oh, so good)

1. Bring 4 quarts of salted water to a boil, and add the farro. Simmer for 15 to 18 minutes, until just barely tender. Drain and set aside in a large salad bowl.
2. Preheat the oven to 400 degrees, and line a baking sheet with aluminum foil, parchment, or silicone baking liner. Put the beets on the baking sheet, cover with aluminum foil, and roast for 35 minutes (medium beets) to 1 hour (gigantic beets—3-inches across) Cool.
3. When the beets are cool enough to handle, slip off the skins, and cut into a fine dice. Put into the bowl with the farro; add the onion, and oranges.
4. Remove the wispy ends from the fennel, and set aside for garnish. Cut off the root end, and thinly slice the fennel on a mandoline, or with a sharp knife. Add to the farro with the macadamia nuts.
5. In a bowl, whisk together the juice, honey, vinegar, thyme, mustard and oil. Season with salt and pepper. Pour over the salad in the bowl, and toss to combine. Add the cheese, if using, and toss again. Serve at room temperature.

Beet Green Frittata
Serves 4 to 6
Save the greens! Not only are beet greens gorgeous, they are loaded with vitamins and minerals, so keep them, and use them to add to soups, frittatas, and sautés.

2 tablespoons extra virgin olive oil
1 garlic clove, minced
Beet greens, tough stems removed, and cut into 1/2-inch ribbons
Salt and pepper
6 large eggs
2 tablespoons water
4 ounces fresh mozzarella, sliced (1/2 of a large ball)
2 tablespoons grated Parmigiano Reggiano

1. Preheat the oven to 350 degrees. In a large non-stick skillet, heat the oil, and saute the garlic for 30 seconds, until fragrant.
2. Add the beet greens, and saute until the greens begin to wilt. Season with salt and pepper.
3. In a mixing bowl, whisk together the eggs and water. Season with salt and pepper.
4. Pour over the beet greens in the skillet.
5. Top the frittata with the mozzarella, and sprinkle with the Parmigiano, and bake for 5 to 7 minutes until the center of the frittata is barely set in the center.
6. Remove from the oven, and allow to rest for 5 minutes, before cutting into wedges. Serve hot or at room temperature.

Caesar Potato Salad
Serves 6

1 pound Russian Fingerling potatoes, scrubbed
2 tablespoons finely chopped red onion
2 ribs celery, finely chopped
1/2 cup mayonnaise
2 tablespoons lemon juice
2 garlic cloves, minced
2 teaspoons Worcestershire
1/4 cup grated Parmigiano Reggiano
Freshly ground black pepper

1. Put the potatoes into water to cover, bring to a boil, and simmer for 15 to 20 minutes, until the potatoes are tender. Remove from the water, and cool completely.
2. Cut the potatoes into bite sized pieces, and put into a salad bowl. Add the red onion, and celery.
3. In small bowl, whisk together the mayonnaise, lemon juice, garlic, Worcestershire and 2 tablespoons of Parmigiano Reggiano. Season with black pepper.
4. Pour over the potatoes in the salad bowl, and toss to coat. Garnish the salad with the remaining Parmigiano Reggiano.
5. The salad will keep in the refrigerator for up to 24 hours.

Shrimp Lettuce Wraps
Serves 4 to 6

One head butter lettuce washed, spun dry and separated into leaves
2 tablespoons vegetable oil
2 garlic cloves, minced
1/4 cup finely chopped onion
1 teaspoon grated ginger
1 pound large shrimp, peeled and deveined
2 teaspoons soy sauce
1 teaspoon Hoisin sauce
1 teaspoon rice wine
1/4 cup finely chopped parsley

1. Put the lettuce leaves onto a serving platter.
2. In a large skillet or wok, heat the oil, and saute the garlic, onion and ginger for 1 minute, until the onion is softened. Add the shrimp and stir-fry for 1 minute, until the shrimp begin to turn pink.
3. Add the soy sauce, Hoisin and rice wine, and continue to cook until the shrimp are cooked through. Add the parsley, and stir.
4. Put 2 tablespoons of the mixture into each lettuce leaf, and serve.

Little Gem Salad with Grilled Peaches

Serves 4

One little gem lettuce, washed, spun dry and cut into 1/2-inch ribbons
2 white peaches, cut in half and pitted
Raw sugar
1/4 cup peach nectar
2 tablespoons red wine vinegar
1 teaspoon Dijon mustard
2 tablespoons finely chopped red onion
1/3 cup vegetable oil
Salt and pepper
1/2 cup finely chopped toasted macadamia nuts

1. Put the lettuce into a salad bowl.
2. Brush a grill pan with vegetable oil, and preheat the grill pan. Dip the cut side of the peach into the raw sugar, and grill, cut side down for 4 to 5 minutes, until the peach is softened. Remove from the grill pan; allow to rest for 5 minutes. Cut each peach half into 4 pieces.
3. In a small bowl, whisk together the nectar, vinegar, mustard, red onion, and oil. Season with salt and pepper. Pour the dressing over the lettuce in the salad bowl, and toss.
4. Plate the salad, arrange the peaches over the lettuce, drizzle a bit of the dressing over the peaches, and garnish with the nuts.

Awesome Garlic Bread

Serves 8
This bread is a great make-ahead. The garlic butter keeps in the freezer for up to 4 months.

1/2 cup unsalted butter, softened
1/2 cup extra virgin olive oil
6 garlic cloves, minced
2 teaspoons finely chopped thyme
1 teaspoon sweet paprika
3/4 cup grated Pecorino Romano cheese or Parmigiano Reggiano
One loaf soft crusted Italian bread

1. Preheat the broiler for 10 minutes.
2. In a small bowl, stir together the butter, oil, garlic, thyme, paprika, and 1/2 cup cheese.
3. Split the loaf of bread half horizontally.
4. Spread the garlic butter over the surface of the bread. Sprinkle with the remaining cheese.
5. Place on a baking sheet, and broil until the cheese is golden brown, and bubbling. Remove from the oven, and cut into 1-inch pieces.

Marinated Onions
Makes about 3 cups
These onions are terrific on burgers, tossed into salads, or eaten out of the bowl—use your red and Texas sweet onions in this.

2 large onions, cut in half and thinly sliced into half-moons (about 3 cups)
3/4 cup red wine vinegar
1/2 cup sugar
1/2 cup vegetable oil
Pinch of red pepper flakes
1 teaspoon dried oregano
1 teaspoon salt
1/2 teaspoon freshly ground black pepper

1. Place the onions in a glass bowl.
2. In a medium-size bowl, whisk together the vinegar, sugar, oil, pepper flakes, oregano, salt, and pepper. Pour over the onions.
3. Do-Ahead: At this point, cover and refrigerate for at least 8 hours and up to 24 hours.
4. Drain the onions and serve cold.

Pork Tenderloin Smothered with Balsamic Orange Onions
Serves 4

1/2 cup orange juice
1/4 cup aged balsamic vinegar
Grated zest of 1 orange
Pinch red pepper flakes
2 teaspoons finely chopped thyme
1/3 cup extra virgin olive oil
One 1 1/2 pound pork tenderloin, silverskin trimmed
2 medium onions
2 Valencia oranges, peel and pith removed, segmented
Salt and pepper

1. In a bowl, whisk together the juice, vinegar, zest, red pepper, thyme and 3 tablespoons of oil.
2. Divide the mixture in half, and pour 1/2 into a zip-lock bag. Add the pork tenderloin, seal the bag, and refrigerate for at least 2 hours and up to 8 hours.
3. In a large skillet, heat the remaining oil and saute the onions, until they begin to turn translucent, but not golden brown—about 7 minutes.
4. Add the remaining marinade, and bring to a boil. Simmer for 2 to 3 minutes, add the oranges, and simmer another 5 minutes. Season with salt and pepper. Keep warm.
5. Preheat the grill for 10 minutes. Remove the tenderloin from the bag, and discard the marinade.
6. Pat the tenderloin dry and grill over indirect heat, covered for 10 minutes on one side, turn, and grill another 10 to 12 minutes, until the pork registers 145 degrees on an instant read meat thermometer.
7. Leave the pork on the grill, covered for 5 to 7 minutes, until the pork registers 160 degrees. Cut the pork into 1/2-inch thick pieces, and garnish with the onion and orange mixture.

Farmers’ Choice:

Asparagus and Salmon Fettucine
Serves 4

2 tablespoons unsalted butter
1 tablespoon extra virgin olive oil
Grated zest of 1 lemon
2 teaspoons finely chopped thyme
2 bunch asparagus, tough ends trimmed, cut into 1-inch pieces
1/2 pound salmon filet, cut into chunks
3 tablespoons lemon juice
1/3 cup heavy cream (if you want to eliminate the dairy, use chicken or vegetable stock)
Salt and pepper
12 ounces fresh fettucine, cooked 2 minutes

1. In a large skillet, heat the butter and oil, saute the zest and thyme for 1 minute. Add the asparagus and saute for 2 minutes.
2. Add the salmon, lemon juice, and cream, and simmer for 5 minutes, until the salmon is cooked.
3. When the pasta is cooked, drain and toss with the asparagus and salmon. Season with salt and pepper and serve.
4. Italians traditionally don’t use cheese on seafood pasta, and I don’t recommend it on this one.

Slow Cooker Lemon Blueberry Pudding Cake
Serves 6

1 cup fresh blueberries, rinsed and picked over for stems
4 large eggs, separated
grated zest of one lemon
1/3 cup lemon juice
4 tablespoons butter, softened
1 2/3 cups milk
1 cup sugar
1/3 cup all-purpose flour
1/8 teaspoon salt

1. Coat the insert of a 5 to 7-quart slow cooker with non-stick cooking spray.
2. Spread the blueberries 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. Serve the pudding cake warm with unsweetened whipped cream.

Orange Blueberry French Toast Muffins
Serves 8 to 10

1 cup sugar
Grated zest of 1 orange
1 teaspoon orange extract
1/8 teaspoon ground nutmeg
8 large eggs
1 1/2 cups heavy cream
9 cups torn egg bread
1 1/2 cups fresh blueberries, picked over for stems
1/4 cup sugar
1/8 teaspoon ground cinnamon

1. Coat 12 muffin tins with nonstick cooking spray.
2. In a large bowl, whisk together the sugar, zest, extract, nutmeg, eggs, and heavy cream until blended.
3. Add the bread to the bowl, pushing it down into the mixture to absorb the liquid. Add the blueberries and stir to combine.
4. Do-Ahead: At this point, cover and refrigerate for at least 12 hours and up to 3 days. Bring to room temperature before continuing.
5. Preheat the oven to 350°F. Sprinkle with the cinnamon sugar mixture, and bake for 25 to 30 minutes or until puffed, golden and cooked through. Serve the muffin bread puddings warm.

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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