FMB

Farmers’ Market Box 6-15-17

This weeks local produce and featured farms:
StrawberriesBe Wise Ranch

Sonoran Garlic – Milliken Family Farm

Dandelion Greens – Terra Madre Farms

CilantroBe Wise Ranch

Freckles Lettuce – Coleman Family Farm

Sweet Onions – Coastal Farms

Valencia OrangesPolito Family Farm

Natural Flame Raisins – Peacock Family Farm

Red BeetsBlack Sheep Produce

Gold Bar SquashBlack Sheep Produce

Yellow PeachesFitzgerald’s Premium Ripe Tree Fruit

Juicing Bag:
Blackberries – Sthely Family Farms

Cucumbers – Lakeside Organic Gardens

Parsley – Lakeside Organic Gardens

Green Kale – Babe Farms

Valencia Oranges – Sundance Organics

Farmer’s Choice:
Blueberries – Whitney Ranch

Rhubarb – Trevino Farms

Santa Rosa PlumsKen’s Top Notch Produce

Feature:
Dried Apricots – Andy’s Orchard

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

Powerful Kale
Handful of green kale
1 cucumber
Handful of Italian parsley

Super Berries
1 cup of black berries
1 apple
Handful of green kale

Sweet Parsley
1 orange
1 cucumber
Handful of Italian parsley

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

Chicken Peach Salad with Maple Ranch Dressing
Serves 6
The secret to any great salad is to have all the ingredients cut into the same bite sized pieces.

For the Dressing

1 cup mayonnaise
1/2 cup buttermilk, or substitute 1/2 cup whole milk mixed with 1 tablespoon fresh lemon juice
1 clove garlic, minced
1tablespoon chopped fresh parsley
1 teaspoon chopped fresh chives
1 teaspoon chopped fresh basil
1 teaspoon chopped fresh oregano
1/2 teaspoon salt
1/2 teaspoon lemon pepper seasoning
2 tablespoons maple syrup
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 4 days. Shake well or whisk before using.

For the Salad
1 head romaine lettuce, washed spun dry and cut into 1/2-inch ribbons
2 cups cooked chicken, shredded or cut into small pieces
2 yellow peaches, peeled, pitted, and cut into 1/2-inch pieces
2 ribs celery, finely chopped
2 tablespoons finely chopped red onion
6 strips bacon, cooked crisp and crumbled
1/2 cup chopped toasted pecans
1. In a large salad bowl, combine the ingredients. Toss with the dressing, and serve.

Fresh Peach Salsa
Makes about 2 cups

4 Peaches, pitted, peeled and diced
1/2 cup chopped red onion
1 cup diced fresh jicama
½ cup diced fresh cucumber
½ teaspoon ground cumin
1/4 cup fresh cilantro, chopped
2 tablespoons jalapeno pepper, seeded and diced
2 tablespoons fresh lime or orange juice
1 teaspoon salt
few drops Tabasco

In a glass bowl, combine the ingredients, and season with salt and Tabasco. Allow the mixture to mellow at room temperature for 2 hours, or refrigerate for up to 8 hours.
2. This is delicious served as a condiment with grilled fish, pork or poultry.

Fennel and Orange Salad
Serves 4
One head freckles lettuce, washed and spun dry
One bulb fennel, root end trimmed, and wispy fronds removed
2 Oranges
¼ cup extra virgin olive oil
1 to 2 tablespoons red wine vinegar
Salt and pepper
1. Arrange the lettuce on a serving platter. Thinly slice the fennel, and arrange over the lettuce.
2. Remove the peel and pith from the oranges, and slice into ¼-inch slices and arrange over the fennel.
3. In a small bowl, whisk together the oil, and vinegar. Season with salt and pepper, and pour over the salad. Serve at room temperature.

Curried Chicken Salad
Serves 6

2 cups cubed cooked chicken (1/2-inch cubes)
1/2 cup chopped celery
1 apple, cored, peeled, and cut into 1/2-inch dice
1/2 cup salted dry-roasted peanuts
1/2 cup flame raisins
1 cup chopped yellow nectarine
1/3 cup mayonnaise
3 tablespoons sour cream
1 tablespoon Major Grey’s chutney, chopped
1 teaspoon sweet curry powder

1. In a large bowl, combine the chicken, celery, apple, peanuts, raisins, and nectarine.
2. In a small bowl, whisk together the mayonnaise, sour cream, chutney and curry powder.
3. Pour over the salad and toss to coat. Serve the salad on lettuce leaves, or in sandwiches.

Roasted Beet Salad with Crispy Prosciutto
Serves 4 to 6

2 tablespoons extra virgin olive oil
4 thin slices prosciutto, cut into thin strips
One head red leaf lettuce, washed, spun dry and separated into leaves
One bunch beets, scrubbed and tops removed (save the greens to saute in olive oil with a bit of garlic, salt and pepper)
2 oranges, peel and pith removed, cut into slices, then into half moons
1/2 cup balsamic vinegar
1/2 cup extra virgin olive oil
1 teaspoon salt
1/2 teaspoon freshly ground black pepper

1. Heat the oil in a skillet over medium high heat, and saute the prosciutto until it begins to turn crisp. Drain on paper toweling, and reserve.
2.
2. Preheat the oven to 400 degrees, and place the beets on a baking sheet. Bake for 30 to 45 minutes until tender. (they will show no resistance when pierced with the end of a sharp paring knife)
3. Remove the beets from the oven; allow to cool, peel the beets.
4. Slice the beets, when they are cool, about 1/2-inch thick. Arrange some of the beets, and oranges onto the red leaf lettuce.
5. In a small bowl, whisk together the vinegar, olive oil, salt and pepper. Pour over the salads, and garnish with the prosciutto.
6. If you would prefer a vegetarian option, you can crumble goat cheese, or shave some Parmigiano Reggiano over the salad.

Grecian Style Zucchini Fritters
Serves 4 to 6

2 cups coarsely shredded round squash
2 teaspoons salt
2 large eggs
1/4 finely chopped leek using the tender white part only
2 garlic cloves, minced
1/4 cup chopped dill, or mint
1 cup dry breadcrumbs or panko, more as necessary
3 to 4 drops Tabasco
1 cup crumbled feta
All-purpose flour as needed and for dredging
Olive oil for frying

1. Sprinkle the salt over the zucchini and leave to drain in a colander for one hour, tossing and squeezing the zucchini from time to time.
2. Take up handfuls of zucchini, and squeeze out all of the moisture. Alternately, wrap in a clean dish towel, and squeeze out the water by twisting at both ends.
3. In a large bowl, beat the eggs and add the shredded zucchini, leek, dill or mint, bread crumbs, Tabasco, and feta.
4. Mix together, and take up a small handful of the mixture; it should press neatly into a patty.
5. If it seems wet, add more breadcrumbs or a few tablespoons of all-purpose flour.
6. When the mixture has the right consistency, cover the bowl with plastic wrap and refrigerate for one hour or longer.
7. Heat 1 inch of olive oil in a large frying pan to 275 degrees. Form the zucchini mixture into 1 to 2-inch patties. Lightly dredge in flour.
8. When the oil is very hot, add the patties in batches to the pan.
9. Fry until golden brown, turning once with a spider or slotted spoon.
10. Remove from the oil, and drain briefly on a rack.
11. Serve with plain Greek style yogurt if desired.

Eton Mess
A riff on trifle, this dessert is served at England’s famous boarding school, where princes and Kings have been schooled. There are many versions, this one is delicious (others not so much!) I have even frozen this mixture and served it as a “frozen” mess, heaped with warm berries.

2 cups heavy cream
1/4 cup sugar
4 cups hulled strawberries, sliced, plus more for garnish
1 cup crumbled meringue cookies (or Amaretti cookies)
1. Whip the cream until it forms soft peaks, add the sugar and beat another 30 seconds.
2. Using a potato masher, mash the berries, and add them to the cream with the meringue cookies.
3. Spoon the “mess” into dessert glasses, or ramekins, cover and refrigerate for up to 8 hours before serving. Garnish each serving with a few berries.

Layered Summer Salad with Herb Dressing
Serves 6
This is a great way to get your family to eat their veggies, and it’s a great way to cool down after a hot day at the beach. You can add protein to this such as leftover chicken, grilled seafood, or cooked shrimp.
The dressing is terrific on baked potatoes, too.

For the Dressing
Makes about 1 1/2 cups
1/2 cup Greek yogurt
1/2 cup mayonnaise
1/4 cup milk
2 tablespoons fresh lemon juice
Grated zest of 1 Sorrento Lemon (see note)
1 teaspoon rosemary
1 garlic clove
Pinch red pepper flakes
1 teaspoon finely chopped oregano
4 leaves basil, torn
1/2 teaspoon freshly ground black pepper
Salt to taste

1. In the bowl of a food processor or blender, combine all the ingredients, and process or blend, until smooth.
2. Taste for seasoning, and adjust using salt, pepper, or lemon.
3. Cover and refrigerate for at least 2 hours, to allow the flavors to get to know each other.
4. The dressing will keep for 1 week in the refrigerator.
For the Salad
One head red dandelion greens, tough stems trimmed, and cut into 1/2-inch ribbons
3 orange carrots, peeled and thinly sliced
1 leek, washed, and thinly sliced, using the white and tender green parts
2 Persian cucumbers, scrubbed, and thinly sliced
2 to 3 orange tomatoes, thinly sliced

1 1/2 cups shredded cheese, your choice—try Havarti with dill, crumbled feta, Parmigiano, Asiago, or Fontina
1. In a salad bowl, layer the vegetables in the order given.
2. Top with the dressing, and cheese, cover and refrigerate for up to 12 hours.
3. Toss the salad before serving, or allow your guests to serve themselves.
Cooks’ Note: Most citrus is waxed to protect it during shipment. Make sure to wash your citrus well with hot water and a vegetable brush to get the wax off.

Choice

Santa Rosa Plum Savory Flatbread
Serves 6
A great spin on flatbread, serve this with a rose wine, or a crisp white before dinner.

1 sheet puff pastry
Flour
2 tablespoons unsalted butter
1 tablespoon extra-virgin olive oil
1 red onion, thinly sliced into 1/2-moons
1 teaspoon sugar
Salt and pepper
2 Santa Rose Plums, pitted and thinly sliced
One 11-ounce log goat cheese, softened
1/4 cup finely chopped mint
1. Preheat the oven to 400 degrees; line a baking sheet with aluminum foil, silicone, or parchment. On a floured board, roll out the puff pastry into an 11-by-14-inch rectangle. Transfer to the baking sheet, and prick with the tines of a fork all over. Bake for 10 to 15 minutes, until the pastry is golden brown. Set aside to cool.
2. In a large skillet, over medium high heat, melt the butter and oil, and saute the onion for 3 to 4 minutes until softened. Add the sugar, season with salt and pepper, and cook until the onions begin to turn golden brown. Add the plums, and saute another 2 to 3 minutes, to soften the plums. (Keep them warm on very low heat)
3. In a bowl, beat together the cheese and 2 tablespoons of the mint. Spread the mixture onto the cooled pastry. Spread the warm plum/onion mixture over the cheese, and sprinkle with the remaining mint. Cut the pastry into small squares, and serve.

Blueberry Rhubarb Crumble
Serves 8
A delicious spring dessert with sweet and tart flavors, along with a crunchy oat topping.

For the Topping
1 cup all-purpose flour
1/2 cup sugar
1/2 cup firmly packed brown sugar
1/2 cup rolled oats
1/2 cup cold unsalted butter, cut into small pieces
1. In a mixing bowl, combine the dry ingredients, using a pastry blender, or your fingers, cut the butter into the dry ingredients, until they hold together when pinched.
2. Set aside while making the filling.

For the Filling
4 cups rhubarb, tough ends trimmed, and cut into 1/2-inch pieces
2 cups blueberrries
1 cup sugar
3 tablespoons cornstarch
2 tablespoons lemon juice
Grated zest of 1 lemon

1. Preheat the oven to 350 degrees. In a mixing bowl, combine the rhubarb, blueberries, sugar, cornstarch, lemon juice, and zest.
2. Pour into a 9-inch baking dish.
3. Sprinkle the crumble over the fruit, and bake for 35 to 45 minutes, until the fruit is bubbling, and the crumble is golden brown.
4. Remove from the oven, and allow to rest for at least 10 minutes before serving warm with vanilla ice cream.

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!

FMB6817

Farmers’ Market Box 6-8-17

This weeks local produce and featured farms:
Blueberries – Whitney Ranch

CarrotsBe Wise Ranch

Romaine LettuceBe Wise Ranch

Red Onions – Coastal Farms

Russian Banana Fingerling PotatoesWeiser Family Farm

Purple Daikon RadishBlack Sheep Produce

White BeetsBlack Sheep Produce

Carmen Miranda NectarinesFitzgerald’s Premium Ripe Tree Fruit

Yellow Patty Pan SquashTutti Frutti Farms

Juicing Bag:
Blueberries – Sthely Family Farms

Cucumbers – Lakeside Organic Gardens

Carrots – Cal Organics

Green Kale – Babe Farms

Valencia Oranges – Sundance Organics

Farmer’s Choice:
Valencia OrangesPolito Family Farm

ApricotsFitzgerald’s Premium Ripe Tree Fruit

Trail Mix – Peacock Family Farm

Feature:
Blackberries – Stehly Family 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

Powerful Kale
Handful of green kale
1 cucumber
½ in of ginger

Delicious Berries
1 cup of blueberries
1 apple
1 cucumber

Sweet Carrots
2 Valencia orange
1 carrot
1 lemon

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

Blueberry Nectarine French Toast
Serves 6

6 large eggs
2/3 cup milk
1 tablespoon amaretto liqueur
1 tablespoon baking powder
2 tablespoons granulated sugar
1/2 teaspoon ground cinnamon
One Loaf Hawaiian Sweet Bread, or Egg Bread, cut into 1/2-inch thick slices

1. Coat a 13 x 9-inch baking dish with nonstick cooking spray.
2. To begin the French toast, in a medium-size bowl, whisk together the eggs, milk, amaretto, baking powder, sugar, and cinnamon. Put the bread on a rimmed baking sheet in a single layer. Slowly pour the eggs over the bread and turn the slices until they are totally soaked.

For the Fruit:
3 white nectarines, peeled, pitted and sliced 1/2-inch thick
1 basket blueberries, washed, and dried
1/2 cup granulated sugar
1 teaspoon ground cinnamon
Pinch of ground nutmeg
1 teaspoon cornstarch

1. In a bowl, combine the fruit, sugar, cinnamon, nutmeg and cornstarch. Arrange in the prepared pan. Cover with the soaked bread, wedging it in to fit.

For the Topping:
1 cup granulated sugar
2 teaspoons ground cinnamon
1/2 cup slivered almonds
3 tablespoons unsalted butter, melted

1. Preheat the oven to 375°F.
2. In a small bowl, mix together the sugar and cinnamon. Sprinkle evenly over the bread and top with the almonds. Brush with some or all the melted butter and bake until golden and the fruit is bubbling around the sides of the dish, 20 to 25 minutes.
Do-Ahead: This is a great do-ahead, make it the night before, and remove from the refrigerator 1 hour before baking.

Russian Potato Salad
Serves 4
Insalata Russia is served in the North of Italy, especially in the Piedmont region.

1 pound Russian potatoes, scrubbed
4 medium carrots, peeled, and cut into 1 inch lengths
1 cup peas, either fresh or frozen and defrosted
1/4 cup finely chopped onion
2 tablespoons white vinegar
Salt and pepper
1/2 cup mayonnaise
1 garlic clove, minced
Grated zest of 1 lemon
2 tablespoons finely chopped dill

1. Put the potatoes and carrots in water to cover, and bring to a boil. Simmer for 15 to 20 minutes until tender. Cool completely.
2. Cut the potatoes into bite sized pieces, and cut the carrots into 1/2-inch dice.
3. Add the peas, and onion. Sprinkle with the vinegar and season with salt and pepper.
4. Combine the mayonnaise, garlic zest, and dill in a bowl.
5. Pour over the potatoes, and stir until coated.
6. Season with salt and pepper if needed.
7. Serve the potato salad cold.

White Beet and Red Onion Salad
Serves 2

One bunch white beets, scrubbed, and tops removed
1/2 cup thinly sliced red onion
1/4 cup red wine vinegar
2 tablespoons honey
1/3 cup extra virgin olive oil
Salt and pepper

1. Steam the beets over simmering water for 20 to 25 minutes until tender.
2. When the beets are cooled, peel them and thinly slice into a bowl.
3. Add the onion to the bowl.
4. In a small bowl, whisk together the vinegar, honey, and oil.
5. Season with salt and pepper.
6. Pour over the beets and onions in the bowl and toss to coat. Allow to mellow at room temperature for at least 2 hours before serving. The salad can be refrigerated for up to 3 days, serve at room temperature.

Beet Green Frittata with Goat Cheese
Serves 4

2 tablespoons extra virgin olive oil
1 garlic clove, sliced
1 bunch beet greens, tough stems removed, washed, spun dry and cut into 1/2-inch ribbons
5 large eggs
Salt and pepper
4 ounces crumbled goat cheese

1. Preheat the oven to 350 degrees. In an oven proof skillet, heat the oil, and saute the garlic for 1 minute until translucent. Remove from the pan, add the greens and saute for 3 to 4 minutes. Season with salt and pepper
2. In a bowl, whisk together the eggs and pour over the greens.
3. Dot the top of the frittata with the goat cheese. Bake for 5 to 7 minutes until the eggs are set.
4. Allow the frittata to rest for 5 minutes before cutting into wedges.

Marinated Red Onion
Makes about 2 cups
These onions are amazing on anything: salads, garnishes for tacos, and served on burgers

1 large red onion, or 2 medium, 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. At this point, you can cover and refrigerate for up to 3 to 4 days. Serve cold.  

Patty Pan Squash Soup
Serves 6

2 tablespoons unsalted butter
1 tablespoons extra virgin olive oil
1/2 cup finely chopped onion
1/2 cup finely chopped carrot
1 teaspoon ground cumin
1 1/2 pounds patty pan squash, ends trimmed, and cut into 1/2-inch dice (about 4 cups)
2 cups potatoes, cut into 1/2-inch dice
6 sage leaves, thinly sliced
4 cups vegetable or chicken broth
6 slices bacon, cooked crisp and crumbled

1. In a Dutch oven, heat the butter and oil. Add the onion, carrot, cumin and squash, and toss in the butter and oil mixture. Saute for 3 to 4 minutes, until the onion is softened.
2. Add the potatoes, sage, and broth.
3. Bring to a boil and simmer for 20 minutes until the vegetables are tender.
4. Puree 1/2 of the soup, to thicken it.
5. Serve the soup garnished with bacon.

Caesar Salad
Serves 6

1 cup mayonnaise
1/2 cup sour cream
1/2 cup freshly grated Parmesan cheese
2 teaspoons fresh lemon juice
1 1/2 teaspoons anchovy paste
2 cloves garlic, minced
2 teaspoons Worcestershire sauce
1 1/2 teaspoons freshly ground black pepper
One head romaine, washed, spun dry and cut into 1-inch pieces
1 cup shredded Parmesan cheese
4 cups garlic croutons, homemade or store-bought

1. In a medium-size bowl, whisk together the dressing ingredients until smooth. Do-Ahead: At this point, cover and refrigerate for at least 4 hours and up to 5 days. The dressing can be used as a dip for veggies, a topping for baked potatoes, or dressing for pasta salad.
2. When ready to serve, assemble the salad.
3. Put the romaine in a large salad bowl and toss with the dressing until evenly coated. Add the Parmesan and croutons and toss again until well coated. Serve immediately.

Braised Yellow Patty Pan Squash
Serves 6

2 tablespoons extra virgin olive oil
1/2 pound bulk Italian sausage
2 garlic cloves, minced
1/2 cup thinly sliced onion
1 1/4 pound patty pan squash, ends trimmed, and cut into 1/2-inch slices
One 14.5-ounce can crushed tomatoes
Salt and pepper
1/4 cup finely chopped basil
2 tablespoons finely chopped Italian parsley
1/2 cup ricotta Salata

1. In a Dutch oven, heat the oil, and saute the sausage until it is no longer pink.
2. Drain off any excess fat, add the garlic and onion, and saute for 2 to 3 minutes until the onion is softened.
3. Add the squash, tomatoes, cooking for 5 to 10 minutes, until the squash begins to soften, and some of the liquid in the pan is absorbed. Season with salt and pepper.
4. Add the basil and parsley, and stir to blend.
5. Serve the braise sprinkled with ricotta salata.

Bistro Carrot Salad
Serves 4 to 6

1 bunch orange carrots, peeled and shredded
1/4 cup finely chopped Italian parsley
1/4 cup finely chopped onion
2 to 3 tablespoons fresh lemon juice
1 tablespoon honey
1 tablespoon Dijon mustard
1/3 cup extra virgin olive oil
salt and pepper

1. In a bowl, combine the carrots, parsley and onion.
2. In another bowl, whisk together the lemon juice, honey, mustard and oil. Season with salt and pepper.
3. Combine the dressing with the carrot mixture. Season with salt and pepper. Serve the salad at room temperature.

Choice

Apricot Crumble
Serves 6

For the crumble topping:
3/4 cup all-purpose flour
3/4 cup firmly packed brown sugar
1/2 tsp. salt
1/4 tsp. ground cinnamon
8 Tbs. (1 stick) unsalted butter, at room temperature, cut into chunks

1. Preheat the oven to 350 degrees. In a bowl, combine the crumble ingredients, cutting the butter into the flour and sugar mixture until the dough comes together. Set aside.

For the Fruit:
4 cups pitted apricots, cut into chunks
2 tsp. fresh lemon juice
1 teaspoon Amaretto or 1/4 teaspoon almond extract
2 Tbs. all-purpose flour
1/3 cup granulated sugar

1. In a bowl, combine the apricot mixture. Put the apricot mixture into a 9-inch square pan.
2. Sprinkle the crumble over the fruit.
3. Bake the crumble for 35 to 40 minutes, until the crumble is golden brown and the apricots are bubbling. Allow the crumble to rest for 10 minutes before serving.

White Sangria
Serves 8

1/2 cup sugar
1 cup orange-flavored liqueur or orange juice
1 cup vodka or lemon-lime carbonated beverage
2 medium nectarines, thinly sliced, slices cut into half
1 medium orange, thinly sliced, cut in half if desired
1 lemon, thinly sliced
1 lime, thinly sliced
1 bottle (750 ml) dry white wine chilled
1 liter sparkling water, chilled

1. In half-gallon glass or plastic pitcher, stir sugar, orange liqueur and vodka until sugar is dissolved.
2. Into another half-gallon glass or plastic pitcher, pour half of vodka mixture. Divide fruits and wine evenly between pitchers. Refrigerate until serving.
3. Just before serving, pour half of club soda into each pitcher; stir gently to mix. Serve immediately. If desired, serve over ice.

Feature:

Blackberry Panna Cotta
Serves 6

3 baskets blackberries
1/2 cup sugar
2 tablespoons lemon juice
1 1/2 teaspoons unflavored gelatin
2 tablespoons cold water
3 cups heavy whipping cream
1/2 cup sugar, or more to taste
Pinch of salt
1 1/2 teaspoons vanilla extract
1 cup sour cream

1. In a saucepan, combine the blackberries, sugar, and lemon juice. Bring to a boil, and cook for 5 minutes, until the blackberries are softened. Allow to cool completely.
2. Sprinkle the gelatin over the cold water. Let stand for 5 minutes. In a 3-quart saucepan, warm the cream with the sugar, salt, and vanilla over medium-high heat. Do not let it boil. Stir in the gelatin until thoroughly dissolved. Take the cream off the heat and cool about 5 minutes.
3. Put the sour cream in a medium bowl. Gently whisk in the warm cream a little at a time until smooth. Taste for sweetness. It may need another teaspoon of sugar.
4. Fill 6-ounce parfait glasses half way, spread a layer of black berries over the panna cotta, top off with panna cotta, and another layer of black berries. Refrigerate for up to 4 hours, or until set.
5. The leftover black berries can be used as a sauce over pancakes, waffles, ice cream, or cake.

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!

Related Posts with Thumbnails