fmb 10-19

Farmers’ Market Box 10-19-17

This week’s local produce and featured farms:

Broccolini – The Garden of…

Lettuce Red oak – Coleman Family Farm

Russian Banana Fingerling Potatoes - Weiser Family Farm

Rainbow Swiss CardBlack Sheep Produce

Sweet lime Koral’s Tropical Fruit Farm

Asian Pears – Lee Farms

CantaloupeBe Wise Ranch

Italian eggplant Black Sheep Produce

Green and Yellow mixed eight ball Squash – JR Organics

Mixed Heirloom Tomato Be Wise Ranch

Mixed Herbs Bunch – Windrose

Juicing Bag:

Black Kale – Babe Farms

OrangesStehly Family Farms

Red Beets – Coke Farms

Green Swiss Chard – Cal-Organic

Fennel – Lakeside Organic Gardens

Farmer’s Choice:

Figs – People Plus Organics

Red Grapes – Murray Family Farms

Green Dragon – Dragonberry Produce

Feature:
Chocolate PersimmonsPenryn Orchard

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

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 Fennel
Fennel
Handful of kale
Beet

Powerful Kale
Handful of green kale
Orange
Green Chard

Orange Punch
Fennel
Oranges
Beets

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

Pasta with Sausage and Broccolini
Serves 4 to 6

1/2 pound bulk Italian sweet sausage
2 garlic cloves, minced
Pinch red pepper flakes
1/2 pound broccolini, cut into 1/2-inch pieces (any really tough stems removed)
1/4 cup vegetable or chicken broth
Salt and pepper
1 pound spaghetti or linguine, cooked 2 minutes short of al dente
1/2 cup grated Pecorino Romano, or Parmigiano Reggiano

1. In a large skillet, cook the sausage, breaking up any large pieces, until the sausage is no longer pink. Remove all but 2 tablespoons of fat from the pan.
2. Add the garlic and red pepper, and saute for 1 minute.
3. Add the broccolini, stir to mix in.
4. Pour in the broth, cover and simmer for 2 to 3 minutes until the broccolini is tender. Season with salt and pepper.
5. Add the cooked pasta to the skillet, and toss to combine. Add a bit of hot pasta water if needed to make a creamy sauce. Sprinkle with 1/2 the cheese, and continue to toss the pasta until the sauce is creamy.
6. Plate the pasta, and garnish with the remaining cheese.

Chicken and Squash Bake
Serves 6
This is a great fall dinner, if you would like you can prepare this in smaller casserole dishes, and freeze for 2 months, giving you gold in your freezer.

2 tablespoons unsalted butter
2 tablespoons extra virgin olive oil
1/2 cup finely chopped onion
6 sage leaves, finely chopped
2 teaspoons finely chopped thyme
4 cups coarsely grated squash (yellow and 8-ball)
Salt and pepper
1/4 cup all-purpose flour
2 cups chicken or vegetable broth
1 cup milk
3 cups cooked chicken, shredded or cut into bite sized chunks
Salt and pepper
2 cups fresh bread crumbs
1 cup shredded Gruyere cheese
1/2 cup grated Parmigiano Reggiano
2 tablespoons finely chopped Italian parsley
2 tablespoons extra virgin olive oil

1. Preheat the oven to 350 degrees, and coat the inside of a 9-by-13-inch casserole dish with non-stick cooking spray. (you can also divide this in half and use two 8-inch casserole dishes)
2. In a large skillet, heat the butter, and oil, add the onion, sage and thyme, and cook until the onions begin to soften.
3. Add the squash, season liberally with salt and pepper, and saute until the liquid in the pan has evaporated.
4. Add the flour, and whisk (with a flat whisk) for 2 minutes.
5. Add the broth, and bring to a boil.
6. Add the milk and chicken and bring to a boil.
7. Season the sauce with salt and pepper.
8. Transfer to the baking dish.
9. In a small bowl, blend together the bread crumbs, cheeses, and parsley. Drizzle with the oil, until the crumbs begin to come together.
10. Sprinkle over the top of the casserole.
11. Bake for 30 to 40 minutes, until the casserole is bubbling, and the crumbs are golden brown. Allow to rest for 10 minutes before serving. This is delicious over rice, or orzo pasta.

Roasted Asian Pear Salad
Serves 4

2 Asian Pears, cored, and cut into 8 wedges
1/2 cup Raw sugar
1/4 cup sugar
1/4 cup vegetable oil
1/4 cup red wine vinegar
1 teaspoon fresh lemon juice
1/2 teaspoon Worcestershire sauce
1/4 teaspoon garlic salt
1/4 teaspoon dry mustard
1/2 teaspoon curry powder
One head red oak Lettuce, washed, spun dry and chopped
1/2 cup toasted sliced almonds for garnish

1. Preheat the oven to 400 degrees, and line a baking sheet with aluminum foil, parchment or silicone.
2. Dip the pear wedges into the raw sugar, and roast for 15 to 20 minutes, turn the pears, and roast another 10 minutes, until golden brown.
3. In a small bowl, whisk together the granulated sugar, oil, vinegar, lemon juice, Worcestershire, garlic salt, mustard, and curry powder.
4. Put the lettuce into a salad bowl, and toss with the dressing.
5. Plate the salad, top each portion with pear wedges, drizzle with a bit of dressing, and garnish with sliced almonds.

Slow Cooker Minestrone
Serves 6 to 8

2 tablespoons extra virgin olive oil
3 garlic cloves, minced
1 cup coarsely chopped sweet yellow onion
1 cup coarsely chopped carrots
1 cup coarsely chopped celery
1 tablespoon finely chopped fresh rosemary
3 heirloom tomatoes, cored, and coarsely chopped
¼ cup dry white wine
2 medium zucchini, scrubbed and cut into ½-inch rounds
One 14 to 15-ounce can small white beans, rinsed and drained
One bunch rainbow chard, tough stems removed, and cut into 1/2-inch ribbons
One piece of rind from Parmigiano Reggiano, cut into ½-inch pieces
6 cups vegetable or chicken broth
1 teaspoon salt
½ teaspoon freshly ground black pepper
½ pound cooked small pasta (shells, ditali, or other short tubular pasta)
½ to 1 cup finely shredded Parmigiano Reggiano cheese for garnish.

1. In a large skillet, heat the oil, and add the garlic, onion, carrots, celery, and rosemary, sautéing until the vegetables begin to soften about 4 to 5 minutes. Add the tomatoes, and wine, and allow some of the liquid to evaporate in the pan. Transfer the contents of the skillet to the insert of a 5 to 7-quart slow cooker.
2. Add the zucchini, beans, chard, rind (if using) broth, salt and pepper. Cover the slow cooker and cook for 3 to 4 hours on high or 6 to 8 hours on low. Stir in the cooked pasta at the end of the cooking time, cover and set on warm until ready to serve.
3. Serve the soup garnished with shredded Parmigiano Reggiano cheese.

Cook’s Note: You can add chicken, leftover turkey, sausage, or other vegetables that you have leftover to this soup.

Roasted Ratatouille
Serves 6

1 red onion, sliced 1/2-inch thick
One red bell pepper, cored and cut into 1/2-inch slices
One orange or yellow bell pepper, cut into 1/2-inch sliced
2 Italian eggplant, cut into 1/2-inch chunks
2 medium zucchini trimmed and cut into 1/4-inch-thick rounds—cut 8-ball squash into chunks like the eggplant
4 heirloom tomatoes, cored, and cut into 1/2-inch chunks
6 garlic cloves, minced
1/2 cup extra-virgin olive oil
2 tablespoons good quality balsamic vinegar
2 teaspoons dried herbs de Provence
Salt and freshly ground black pepper
1/4 cup finely chopped Italian parsley
1/4 cup finely chopped basil

1. Preheat the oven to 400°F. Line two baking sheets with aluminum foil, or silicone baking liners.
2. In a large bowl, toss the onions, peppers, eggplant, zucchini, garlic, olive oil, rosemary, and season with salt and freshly ground black pepper. Spread the vegetables evenly over both sheets.
3. Roast, for 20 minutes, stir the vegetables, and roast for another 15 to 20 minutes, until the vegetables begin to color and are tender.
4. Serve the ratatouille hot or at room temperature as a side dish with grilled meats, poultry or seafood. It is also delicious tossed with pasta.

Coconut Lime Bars
Serves 6 to 8

2 cups unbleached all-purpose flour
1/2 cup confectioners’ sugar
1 cup (2 sticks) cold unsalted butter
1 cup sweetened shredded coconut
1/2 cup chopped macadamia nuts

1. Preheat the oven to 350° F. Coat a 13 x 9-inch baking pan with nonstick cooking spray.
2. Combine To make the crust, combine the crust ingredients in a food processor and pulse until the mixture resembles small peas. Press into the bottom of the prepared pan, using your knuckles to press down.
3. Bake until browned, about 20 minutes. Remove from the oven and let cool for 10 minutes.

For the Filling
1 1/2 cups granulated sugar
1/2 cup fresh lime juice
1/4 cup unbleached all-purpose flour
1 teaspoon baking powder
4 large eggs
Confectioners’ sugar for dusting

1. To make the filling, combine the filling ingredients in the food processor and process until smooth. Pour over the baked crust and bake until the filling is set, another 20 minutes.
2. Let cool completely, then cut into twenty-four24 2two-inch squares and dust with confectioners’ sugar.
3. Do-Ahead: At this point, you can cover and refrigerate for up to 2 days or freeze for up to 2 months.

Loaded Fingerling Potatoes
Serves 4

1 pound fingerling potatoes
1/3 cup extra virgin olive oil
2 teaspoons salt
1 teaspoon freshly ground black pepper
1 1/2 cups shredded sharp cheddar cheese
6 strips bacon, cooked crisp, and crumbled
3 scallions, finely chopped, using the white and green parts
1/2 cup sour cream or Greek style yogurt

1. Put the potatoes into a saucepan with water to cover, and bring to a boil. Simmer for 20 to 30 minutes, until the potatoes are tender. Drain the potatoes.
2. Preheat the oven to 400 degrees, line a baking sheet with aluminum foil, silicone, or parchment.
3. Put the olive oil, salt and pepper onto the baking sheet, and stir to blend. Put the potatoes onto the baking sheet, press down on the potatoes until they are about 1/2-inch thick. (this is messy)
4. Sprinkle the potatoes with the cheese, bacon and scallions, and roast for 20 minutes until the cheese is melted and the potatoes are crispy.
5. Serve the potatoes dolloped with the sour cream.

Prosciutto and Melon Salad with Mint
Serves 6

One cantaloupe, peeled, seeded and thinly sliced
6 thin slices Prosciutto di Parma, cut into julienne
6 mint leaves, thinly sliced
2 tablespoons lime juice
3 tablespoons extra virgin olive oil
Freshly ground black pepper

1. Arrange the cantaloupe on a serving platter.
2. Sprinkle the prosciutto and mint over the cantaloupe.
3. Drizzle with the lime juice and oil.
4. Grind pepper over the salad and serve at room temperature.

Choice

Chicken Waldorf Salad
Serves 4 to 6

First served at the Waldorf Astoria, hence the name, I’ve updated this salad with a vinaigrette, rather than the traditional mayonnaise dressing.

For the Apple Cider Dressing
2/3 cups vegetable oil
1/3 cup apple juice or cider
2 tablespoons fresh lemon juice
1 teaspoon salt
1/2 teaspoon celery seeds
1/8 teaspoon dry mustard
Pinch of cayenne pepper
1. In a small bowl, whisk together the ingredients. Taste for salt and pepper and adjust. The dressing can be refrigerated for up to 1 week.

For the Salad

2 cups bite-size pieces of cooked chicken
2 ribs celery, finely chopped
1/3 cup golden raisins
1/4 cup finely chopped red onion
2 Green Dragon apples, cored and cut into 1/2-inch dice
One head red oak lettuce, washed, spun dry and chopped
1 cup toasted pecans

1. To assemble the salad, in a large bowl, combine the chicken, celery, raisins, onion, and apples, then toss with about 1/4 cup of the dressing.
2. When ready to serve, place put the greens into a large salad bowl and add the chicken mixture and pecans. Toss with some of the dressing until everything is coated. Add more dressing if it is needed, and re-toss.

Roasted Red Grape Focaccia
Serves 6
1 cup warm Water
1 1/2 teaspoons Active Dry Yeast
1 teaspoon sugar
2 cups Bread Flour
1/2 teaspoon Salt
3 tablespoon extra-virgin olive oil
6 ounces crumbled goat cheese
2 tablespoons chopped rosemary (you can sub in your favorite herb here, sage, thyme, or marjoram would be great as well)
1 1/2 cups red grapes, cut in half
2 teaspoons Fleur de sel

1. In a measuring cup, combine the water, yeast and sugar. The mixture should bubble.
2. In a mixing bowl, combine the bread flour, and salt.
3. Add the yeast mixture, and stir until the dough comes together.
4. Turn out onto a lightly floured board, and knead the dough for 2 to 3 minutes.
5. Oil a bowl, and turn the dough ball in the oil. Cover with a towel, and let rise in a warm place for 1 hour until it doubles in size.
6. Preheat the oven to 400 degrees, oil a sheet pan with the remaining olive oil.
7. When the dough has risen, punch it down, and roll it out. Transfer it to the oiled pan, spreading it to the sides.
8. Spread the goat cheese, and rosemary over the top of the focaccia. Push the grapes into the dough, and sprinkle with the Fleur de Sel.
9. Cover and let rise again for 30 to 40 minutes.
10. Bake for 20 to 30 minutes, until the grapes are softened, the cheese is melted, and the crust is golden brown and crisp.
11. Allow the rest for 5 minutes, before cutting into squares.

Marinated Figs and Mozzarella Salad
Serves 4 to 6

One head red oak lettuce, washed, spun dry and chopped
2 fresh mozzarella balls, sliced 1/2-inch thick
4 slices Prosciutto di Parma, cut into julienne
4 to 6 figs, cut into wedges
1/3 cup aged balsamic vinegar
1/2 cup extra virgin olive oil
2 tablespoons finely chopped basil
Salt and pepper

1. Arrange the lettuce on a serving platter.
2. Cover with the mozzarella, and prosciutto.
3. Arrange the fig wedges over the mozzarella.
4. In a bowl, whisk together the vinegar, oil, and basil. Season with salt and pepper.
5. Pour over the salad, and serve at room temperature.

Feature:

Persimmon Bread
Makes two loaves

3 1/2 cups all-purpose flour
1 1/2 teaspoons salt
2 teaspoon baking soda
1 teaspoon ground nutmeg
2 to 2 1/2 cups sugar
1 cup unsalted butter melted and cooled to room temperature
4 large eggs
2/3 cup Cognac, bourbon or whiskey (If you want this to be alcohol free, use apple juice)
2 cups persimmon puree (from about 4 very ripe persimmons)
2 cups chopped pecans
2 cups golden raisins

1. Preheat oven to 350 degrees, and coat the inside of two standard loaf pans with non-stick cooking spray.
2. In a mixing bowl, whisk together the flour, salt, baking soda and nutmeg.
3. Make a well in the center then stir in the butter, eggs, liquor, persimmon puree then the nuts and raisins. Stir until blended.
4. Transfer to the prepared loaf pans, and bake 1 hour, until a skewer inserted into the middle comes out clean. Allow to cool for 30 minutes before removing from the pan.
5. The bread keeps for about 1 week when stored in an airtight container, or can be frozen for up to 6 weeks.

Ginger Spice Persimmon Cake

1 cup persimmon puree (about 4 large)
2 teaspoons baking soda
1 1/2 cups all-purpose flour
1/2 teaspoons sea salt
1 teaspoon ground cinnamon
1/8 teaspoon ground ginger
1/8 teaspoon ground cloves
1/2 cup (1 stick) unsalted butter, softened
1 cup light brown sugar
1 egg
1 teaspoon vanilla paste or extract
1 cup chopped walnuts
grated zest of 1 lemon
1/2 cup golden raisins
1/2 cup chopped dates

1. Preheat oven to 325 degrees. Coat the inside of a 9-inch spring form pan with non-stick cooking spray.
2. Combine the flour, salt, and spices in a bowl.
3. Cream the butter and sugar until smooth, then beat in the egg, vanilla, and finally the persimmon puree. Add the flour mixture and stir until just mixed.
4. Fold in the walnuts, lemon zest, raisins, and dates.
5. Transfer the batter into the spring form pan and bake for 1 hour and 15 minutes. Let cool for 10 minutes or so before removing the rim. Allow to cool before serving.

Recipes Provided By:
Diane Phillips www.dianephillips.com and www.cucinadivina.blogspot.com

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fmb 10-12

Farmers’ Market Box 10-12-2017

This week’s local produce and featured farms:

Ruby Crescent potatoes Weiser Family Farm

Winter mixed Lettuce – Terra Madre’s

Meyer LemonRancho Del Sol

Tatsoi – Sundial Farms

Comice PearPenryn Orchard

French LeeksMilliken Family Farm

Mix Heirloom TomatoesBe Wise Ranch

Globe Grapes – Murray Family Farms

Chioggia BeetsBlack Sheep Produce

Zucchini SquashBlack Sheep Produce

Kabocha Squash – The Garden of…

Juicing Bag:

Green Kale – Babe Farms

Celery – A&A Organic Farms

Carrots – Cal-Organics

Blueberries – A&A Organic Farms

Farmer’s Choice:

GuavasKoral’s Tropical Fruit Farm

PomegranatesPolito Family Farm

Pineapple Quince

Feature:
Last Chance Peaches – Sweet Peach

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

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 Kale
2 stalks of celery
Handful of green kale
1 cucumber

Sweet Carrots
Handful of green kale
2 carrots
1 roman lettuce

Delicious Berries
1 stalk of celery
1 cup of blueberries
1 apple

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

Kabocha Squash Fingerling Gratin
Serves 6

To cut the kabocha squash, pierce the flesh a few times with a sharp paring knife, then microwave on high for 2 to 3 minutes to soften the skin. Then cut in half. Scoop out the seeds, thinly slice, then remove the peel. Cook’s Illustrated also recommends this method: Place the squash in a large, clean plastic bag and drop it from chest height onto a hard surface. Remove the pieces from the bag, scrape out the pulp and seeds, and prepare as desired. My cousin Andrea Geary is a senior editor at Cook’s and this method is awesome!

3 tablespoons unsalted butter
1 tablespoons extra virgin olive oil
3 leeks, thinly sliced into 1/2 moons, using the white and tender green parts
1 teaspoon sugar
2 teaspoons dried thyme
Salt and pepper
1 1/2 cups heavy cream
1 cup milk
1 garlic clove minced
3 cups thinly sliced Kabocha Squash (1/4-inch thick)
1 pound ruby crescent potatoes, scrubbed, and thinly slice (about 1/4-inch thick)
Salt and a few shakes Tabasco or Frank’s hot sauce
1 1/2 cups shredded Gruyere or imported Swiss cheese
1/2 cup grated Parmigiano Reggiano cheese

1. Preheat the oven to 350 degrees, and coat the inside of a 13-by-9inch baking dish with non-stick cooking spray.
2. In a large skillet, heat the butter and oil, add the leeks, sugar, and thyme, and cook until the onions are caramelized, turning a light golden brown. Season with salt and pepper, and set aside.
3. In another large skillet, combine the cream, milk and garlic. Add the squash and potatoes, season with salt and some hot sauce, bring to a boil, and simmer for 7 to 10 minutes until the vegetables are almost cooked, they should be tender. Taste for seasoning and adjust.
4. In a small bowl, combine the cheeses.
5. Transfer half of the potato mixture into the prepared pan. Cover with the leeks, and 1/2 of the cheeses.
6. Cover with the remaining potato mixture, and the remaining cheese.
7. Cover and bake for 20 minutes, uncover and bake an additional 20 minutes until the cheeses are golden brown and the gratin is bubbling. Allow the gratin to rest for 10 minutes before serving.

Chiogga Beet and Kabocha Squash Salad
Serves 4

For the Greens

2 tablespoons extra virgin olive oil
1 garlic clove, sliced
Beet greens from chiogga beets, tough stems removed, and leaves cut into 1/2-inch ribbons
Salt and pepper

In a large skillet, heat the oil, add the garlic, and saute 30 seconds. Add the beet greens and saute until the greens are wilted. Season with salt and pepper. Set aside.

For the Squash and Beets

2 cups thinly sliced, peeled Kabocha Squash (see recipe above for peeling)
1 bunch chiogga beets, scrubbed, and cut into quarters
1/3 cup extra virgin olive oil
Salt and pepper

1. Preheat the oven to 400 degrees, and line a baking sheet with parchment, aluminum foil, or silicone.
2. In a bowl, combine the beets and squash. Add the oil, season with salt and pepper, and toss to coat.
3. Spread onto the baking sheet in 1 layer.
4. Roast for 35 to 45 minutes, until the vegetables are just tender.
5. Remove from the oven, remove the skin from the beets, and transfer the beets and squash to a bowl.

Assembly
1/4 cup aged balsamic vinegar
1/3 cup extra virgin olive oil
Salt and pepper
Beet greens
Roasted squash and beets
1/3 cup crumbled goat cheese

6. In a small bowl, combine the vinegar and oil. Season with salt and pepper.
7. Arrange the warm beet greens on a serving platter.
8. Pour the dressing over the beets and squash, and toss to coat.
9. Arrange the beets and squash over the beet greens and garnish with crumbled goat cheese to serve.

Zucchini Sticks
Serves 4

2 large eggs
2 tablespoons water
Salt and pepper
1 cup panko
1 cup grated Parmigiano Reggiano or Pecorino Romano cheese
2 zucchini, ends trimmed, and sliced lengthwise into 1/4-inch slices
Oil for frying

1. In a shallow bowl, beat together the eggs, water, salt and pepper. Set aside
2. In another bowl, combine the panko and cheese.
3. Dip the zucchini into the egg mixture, then coat with the panko/cheese mixture. Repeat until the slices are all coated.
4. In a large skillet, heat 1/4-inch of oil to 350 degrees, and fry the zucchini for 3 to 4 minutes on each side, until the coating is golden brown. Remove to paper towels and drain. Serve warm.
5. Do-Ahead: You can make these ahead, and then re-warm in a 300 degree oven.

Meyer Lemon Potato Salad
Serves 4

1 pound ruby crescent potatoes, scrubbed
1 leek, finely chopped, using only the white part
2 tablespoons Meyer lemon juice
Salt and pepper
1/2 cup mayonnaise
Grated zest of 1 Meyer lemon
1 garlic clove, minced
2 teaspoons finely chopped thyme, or tarragon
1/4 cup finely chopped Italian parsley

1. Put the potatoes in a saucepan with water to cover. Bring to a boil, and simmer for 20 minutes until tender.
2. Cool the potatoes completely.
3. Cut the potatoes into bite size pieces in a large bowl. Add the leek, sprinkle with 1 tablespoon lemon juice, and season with salt and pepper.
4. In a small bowl, whisk together the mayonnaise, zest, remaining lemon juice, garlic, thyme or tarragon, and parsley. Season with salt and pepper.
5. Dress the potatoes and leeks with the dressing, and toss to coat and serve.
6. The salad will keep in the refrigerator for 24 hours.

Comice Pear Condiment for Cheese Platters
Makes about 2 cups

In Europe cheese platters include condiments to complement the cheeses. At this time of the year, pears and apples dominate the condiment list, and this condiment can be used as a spread for grilled cheese or turkey sandwiches, as well as a dip for bread sticks, and to compliment cheeses. It makes a great gift, too.

2 tablespoons unsalted butter
1 cup finely chopped onion
2 comice pears, peeled, cored, and coarsely chopped
2 tablespoons brown sugar
1/4 cup aged balsamic vinegar

1. In a skillet, heat the butter, and saute the onions for 4 to 5 minutes until they begin to turn translucent.
2. Add the pears, brown sugar, and vinegar, and simmer for 15 to 20 minutes, until the mixture has thickened and takes on a jam-like consistency.
3. Season with additional sugar or vinegar if needed. Cool, cover and refrigerate for up to 1 month.

Meyer Lemon Curd
Makes about 3 cups
1 cup sugar
6 large eggs
1/2 to 2/3 cup Meyer Lemon juice
1/2 cup (1 stick) butter, cut into 1/2-inch cubes

1. In a saucepan, combine the sugar, eggs, and lemon juice. Whisk over medium high heat until the mixture thickens. This will take about 10 minutes.
2. Remove from the heat, whisk in the butter, and cool.
3. Cover, and refrigerate for up to 1 month or freeze for up to 3 months.
4. Lemon Curd is amazing as a cake filling, spread on toast or English muffins, and of course served with scones.

BLT Chopped Salad
Serves 4 to 6

1 bag mixed winter lettuce, washed, spun dry and chopped
1 leek, finely chopped using only the white part
2 heirloom tomatoes, cored, and diced
6 strips bacon, cooked crisp and crumbled
1 to 2 cups seasoned croutons
1/2 cup mayonnaise
1 tablespoons Meyer lemon juice
1 teaspoon lemon zest
1/2 teaspoon dried thyme
1/4 teaspoon dried oregano
1/8 teaspoon freshly ground black pepper
Milk to thin the dressing if needed

1. In a large salad bowl, combine the lettuce, leek, tomatoes, bacon and croutons.
2. In a small bowl, whisk together the mayonnaise, lemon juice, zest, thyme, oregano, and pepper. Thin with milk if necessary. Season with salt and pepper.
3. Pour the dressing over the salad, toss and serve.

Shredded Chicken and Tatsoi Soup
Serves 6

A great way to use up that leftover rotisserie chicken, this soup can be made a day ahead of time, too.

2 tablespoons vegetable oil
1 leek, finely chopped, using the white and tender green parts
1 teaspoon grated ginger
2 garlic cloves, minced
1 bunch Tatsoi, coarsely chopped
6 cups chicken or vegetable broth
2 cups cooked shredded chicken
1/4 cup soy sauce
4 ounces fresh soba noodles
2 scallions, finely chopped for garnish
1 tablespoons sesame oil, for garnish

1. In a Dutch oven, heat the oil, saute the leek, ginger and garlic for 2 minutes until the leek is softened. Add the Tatsoi, and saute another 2 minutes.
2. Add the broth, chicken and soy sauce. Bring to a boil and simmer for 10 minutes. Add the soba noodles, and cook another 3 minutes.
3. Serve the soup garnished with scallions and a drizzle of sesame oil.

Pork Roast with Globe Grapes
Serves 6

Globe grapes have seeds, so you will need to cut them in half and remove the seeds for this dish.

2 teaspoons salt
1 teaspoon black pepper
3 garlic cloves, minced
2 teaspoons dried sage
1/4 cup extra virgin olive oil
One 3 to 4 pound pork loin roast
2 leeks, finely chopped using the white and tender green parts
1 cup port wine
1 cup chicken broth
1 pound globe grapes, cut in half and seeded
2 teaspoons cornstarch mixed with 1/4 cup water
Salt and pepper

1. In a small bowl, combine the salt, pepper, garlic, sage and oil.
2. Rub all over the pork roast.
3. In a Dutch oven, brown the pork on all sides. Add the leeks to the pan, pour in the pork, broth and grapes.
4. Cover and simmer for 1 1/2 hours over low heat, until the pork is cooked through.
5. Remove the pork from the sauce, skim off any excess fat from the sauce, add the cornstarch mixture, and bring to a boil. Simmer for 1 minute, taste for seasoning and adjust using salt and pepper. When the pork has rested for 10 minutes, slice thin, return to the sauce and serve from the Dutch oven.

Choice

Guava Syrup
Makes about 1 1/2 cups

To prepare guavas, cut off the ends, then cut in half, and scoop out the seeds.

4 guavas
1 cup water
1/4 cup sugar
1. Put the guavas, water and sugar into a saucepan, and simmer for 30 minutes.
2. Push the mixture through a sieve, and return to the saucepan, bringing to a boil. Simmer another 10 minutes.
3. Cool, cover and refrigerate for up to 1 month.
4. Use Guava syrup in drinks (margaritas, Bellini) over pancakes and French toast or ice cream.

Poached Pineapple Quince
Serves 1 to 2

1 pineapple quince, peeled, cored, and quartered
2 cups Riesling
1 stick cinnamon
1/4 cup sugar

1. Put the ingredients into a saucepan, and bring to a boil. Simmer for 20 to 30 minutes until the quince is tender.
2. Remove the quince and cinnamon from the syrup, bring the syrup to a boil, and simmer for 10 minutes until reduced by half.
3. Slide the quince, and add to the syrup. The quince can be used over ice cream, or cake, or for breakfast over oatmeal, or muesli.

Farro Salad with Pomegranates and Feta
Serves 6

2 cups pearlized farro
1 leek, finely chopped, using the white and tender green parts
2 zucchini, ends trimmed, and cubed
1 cup pomegranate arils
1/4 cup Meyer lemon juice
1 teaspoon grated lemon zest
1 garlic clove, minced
1 tablespoon honey
1 tablespoon finely chopped dill weed
1 tablespoon finely chopped Italian parsley
1/2 cup extra virgin olive oil
Salt and pepper
1 cup crumbled Feta cheese

1. Bring 4 cups of water to boil, add the farro and cook 20 minutes until al dente.
2. Drain the farro and cool slightly.
3. Add the leek, zucchini and pomegranate arils.
4. In a bowl, whisk together the lemon juice, zest, garlic, honey, dill, parsley and oil. Season with salt and pepper. Pour over the salad, and toss to coat.
5. Toss in the feta and combine.
6. Serve at room temperature.

Feature:

Peach Salsa
Makes about 2 cups

1 cup diced fresh peaches
1/2 cup diced cucumber
2 chipotle chilis in adobe, chopped
1 garlic clove, minced
3 tablespoons chopped fresh cilantro
2 tablespoons fresh lime juice
1/2 teaspoon salt

1. In a bowl, combine all the ingredients, season with salt and pepper if necessary. Cover and refrigerate for up to 4 days.
2. Serve the salsa with grilled seafood or chicken.

Old Fashioned Peach Pie
Serves 6 to 8

1 1/3 cups cold butter
4 1/4 cups all-purpose flour divided
1 1/2 teaspoons salt
1/2 to 3/4 cup ice-cold water
8 large fresh, firm, ripe peaches, peeled, pitted and thinly sliced
1/2 cup firmly packed light brown sugar
1/3 cup granulated sugar
1 teaspoon ground cinnamon
1/8 teaspoon salt
1 1/2 tablespoons butter, cut into pieces
1 large egg, beaten
1 1/2 tablespoons granulated sugar

1. Cut 1 1/3 cups butter into small cubes, and chill 15 minutes.
2. Stir together 4 cups flour and 1 1/2 tsp. salt.
3. Cut butter into flour mixture with a pastry blender until mixture resembles small peas.
4. Gradually stir in 1/2 cup ice water with a fork, stirring until dry ingredients are moistened and dough begins to form a ball and leaves sides of bowl, adding more ice water, 1 Tbsp. at a time, if necessary.
5. Turn dough out onto a piece of plastic wrap; press and shape dough into 2 flat disks.
6. Wrap each disk in plastic wrap, and chill 30 minutes to 24 hours.
7. Preheat oven to 425º. Place 1 dough disk on a lightly floured surface; sprinkle dough lightly with flour. Roll dough to about 1/4-inch thickness.
8. Starting at 1 edge of dough, wrap dough around a rolling pin. Place rolling pin over a 9-inch pie plate, and unroll dough over pie plate. Press dough into pie plate.
9. Roll remaining dough disk to about 1/4-inch thickness on a lightly floured surface.
10. Stir together brown sugar, white sugar, cinnamon and salt. Add the remaining 1/4 cup flour, and peaches. Stir to blend.
11. Transfer the peach mixture into piecrust in pie plate, and dot with 1 1/2 Tbsp. butter.
12. Carefully place remaining piecrust over filling; press edges of crusts together to seal. Cut off excess crust, and reserve.
13. Crimp edges of pie. Brush top of pie with beaten egg; sprinkle with 1 1/2 Tbsp. granulated sugar. Cut 4 to 5 slits in top of pie for steam to escape.
14. Bake at 425° on lower oven rack 15 minutes. Reduce oven temperature to 375°; bake 40 minutes. Cover loosely with aluminum foil to prevent excessive browning, and bake 25 more minutes or until juices are thick and bubbly (juices will bubble through top). Transfer to a wire rack; cool 2 hours before serving.

Peach Salad Caprese Style
Serves 4

Winter green mix
4 peaches, peeled, pitted, and cut into 8 pieces
Two 8-ounce balls buffalo mozzarella, sliced 1/2-inch thick
4 slices prosciutto, cut into julienne
Extra virgin olive oil
Aged balsamic vinegar

1. Put the greens on a serving platter.
2. Arrange the peaches alternating with the mozzarella slices over the greens.
3. Spread the prosciutto over the peaches and mozzarella.
4. Drizzle with the oil, and balsamic vinegar and serve at room temperature.

Recipes Provided By:
Diane Phillips www.dianephillips.com and www.cucinadivina.blogspot.com

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