Red or Green Bell Peppers – Tutti Frutti Farm or Lakeside Organics
Baby Rainbow Chard – Rutiz Farm
Dandelion Greens – Be Wise Ranch
Red Fire Lettuce – Black Sheep Produce
Spring Onions – Suzie’s Farm
Navel Oranges – Sundance Natural Foods
German Butterball Potatoes – Coke Farm
Zucchini Squash – Rutiz Farm
Fall Flavor Pluots – Frog Hollow Farm

Organic Juicing Bag:

Cucumbers – Jaime Farms
Ruby Red Grapefruit – Sundance Natural Foods
Brazilian Guava – Koral’s Tropical Fruit
Mexican Guava – Koral’s Tropical Fruit
Pineapple Guava – Koral’s Tropical Fruit
Black Kale – Black Sheep Produce
Green Kale – Black Sheep Produce
Limes – Koral’s Tropical Fruit

Farmer’s Choice:

Large Asparagus – Life’s a Choke
Shallots – Schaner Farm
Warren Pears – Frog Hollow Farm

Fruit Add on:

Empress Dates – Date’s by Davall


Click here to Watch Video on YouTube

Catalina Offshore catch of the week: OPAH

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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

Autumn Fresh
1 cucumber
handful kale
1/2 lime
1/2 grapefruit

Sunburst Juice
1 cucumber
1/2 grapefruit
3 guava (1 of each

Greenfruit
2 grapefruit
1/2 lime
handful kale

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

Specialty Produce Minestrone
Serves 6 to 8
This stick to your ribs soup is awesome served on a crisp fall day will warm you inside and out. Feel free to add leftover chicken, vegetables, and cooked pasta to the broth. The rind from Parmigiano Reggiano gives the soup a delicious flavor.

2 tablespoons extra virgin olive oil
2 spring onions, finely chopped using only the white part
2 medium carrots, coarsely chopped
2 ribs celery, coarsely chopped
6 sage leaves, finely chopped
Salt and freshly ground black pepper
1/2 cup crushed tomatoes
1 cup white wine (pinot Grigio, or Sauvignon Blanc)
6 cups chicken or vegetable broth
3 medium zucchini, coarsely chopped
One 14.5-ounce can garbanzo beans, rinsed and drained
One bunch rainbow chard, tough stems removed, and cut into 1/2-inch ribbons
Rind from Parmigiano Reggiano cut into pieces
1 1/2 cups cooked small pasta, like ditali, small shells, or orzo (optional)
Grated Parmigiano Reggiano cheese for garnish (optional)

1. In a Dutch Oven heat the oil, and add the onion, carrots, celery and sage leaves, sautéing for 2 to 3 minutes, seasoning with salt and pepper.
2. Add the tomatoes and wine, and bring to a boil, to reduce the wine.
3. Add the broth, zucchini, beans, chard, and rinds (if using) and bring to a boil.
4. Simmer for 30 to 45 minutes, until the chard is tender. When ready to serve, stir in the pasta, and heat the soup. Serve garnished with Parmigiano Reggiano.
5. Do-Ahead: This is a terrific soup to make and freeze—it will freeze for up to 4 months. Freeze it without the pasta, and then add after defrosting.

Red Fire Chopped Salad with Maple Ranch Dressing
Serves 4 to 6

For the Dressing
1 cup mayonnaise
1/2 cup buttermilk, or substitute 1/2 cup whole milk mixed with 2 tablespoons fresh lemon juice
1 tablespoon pure maple syrup
1 clove garlic, minced
1/2 tsp chopped fresh parsley
1/2 teaspoon chopped fresh chives
1/2 teaspoon chopped fresh tarragon
1/2 teaspoon chopped fresh basil
1/2 teaspoon chopped fresh oregano
1/4 teaspoon salt
4 to 6 drops hot sauce (Tabasco, Franks, Cholula)

1. In a medium-size bowl, whisk together the ingredients, until blended.
2. Do-Ahead: At this point, you can cover and refrigerate for up to 2 days. Shake well or whisk before using.

For the Salad

One head red fire lettuce, washed, spun dry and chopped
One red bell pepper, cored, de-ribbed, and coarsely chopped
One spring onion, thinly sliced using the white and tender green parts
2 cups cooked chicken, finely chopped

1. Layer the ingredients in a large salad bowl.
2. Pour the dressing over the salad, and toss to coat. Serve immediately.
3. Cook’s note: Feel free to include your favorite vegetables in this salad.

Dandelion Greens and Marinated Oranges
Serves 4 to 6

One bunch dandelion greens, tough stems removed, washed, spun dry and coarsely chopped
3 Navel oranges, peel and pith removed, and cut into 1/2-in slices
1/3 cup extra virgin olive oil
3 tablespoons red wine vinegar
2 teaspoons finely chopped oregano

1. Arrange the dandelion greens on a platter, and then arrange the orange slices on the dandelion greens.
2. Drizzle with the oil, and vinegar, and scatter the oregano over the oranges.
3. Serve immediately.

Smashed Braised Butterball potatoes, with Spring Onions
Serves 4

By braising these buttery potatoes in broth, then smashing them and enriching them with butter, and spring onions gives you a delicious side dish for any night of the week.

1 1/2 cups chicken or vegetable broth
1 1/2 pounds German butterball potatoes, scrubbed
1/3 cup unsalted butter
One large spring onion, finely chopped, using the white and tender green parts
Salt and pepper

1. In a large skillet, heat the broth and add the potatoes. Bring the broth to a boil, and simmer the potatoes, uncovered, for 20 to 30 minutes, until tender. The broth will reduce to a few tablespoons.
2. Smash the potatoes with a large spoon, add the butter to the remaining broth in the pan, and heat over medium heat, until the butter melts.
3. Spoon the mixture over the smashed potatoes, add the spring onion, and season with salt and pepper. Turn the potatoes in the sauce and serve.

Butterball Potato Turkey Hash
Serves 4 to 6
This is a terrific leftover dish; serve with the dandelion and marinated orange salad. Feel free to substitute cooked chicken, salmon, or duck for the turkey.

1 pound butterball potatoes
1/4 cup unsalted butter
1 tablespoon extra-virgin olive oil
1 tablespoon finely chopped thyme
2 spring onions, finely chopped, using the white part (finely chop the tender green parts for garnish)
Salt and pepper
2 cups finely chopped turkey
1/4 cup heavy cream

1. In a large pot, put the potatoes into water to cover. Bring to a boil, and cook for 15 to 20 minutes, until tender. Cool, and finely dice the potatoes.
2. In a large skillet, heat the butter and olive oil, add the thyme, and sauté for 1 minute. Add the cooked potatoes, and cook until the bottom of the potatoes is browned, turn the potatoes, and add the onions, sprinkle liberally with salt, pepper, and sauté for 2 to 3 minutes.
3. Add the turkey and drizzle the heavy cream over the top. Cover and cook for another 10 minutes. Uncover, and cook for 2 to 3 minutes, until the liquid in the pan is absorbed, and the bottom potatoes are browned. Slide the hash onto a serving platter.

Orange Pluot Pudding Cake
Serves 6
This “cake” separates into a cake like layer on top and a sauce layer on the bottom; it can be made either in your slow cooker or in the oven.

Serves 6 to 8

1 1/2 cups peeled and pitted pluots, cut into 1/2-inch wedges (about 3 pluots)
4 large eggs, separated
grated zest of one orange
1/3 cup orange juice
4 tablespoons butter, melted
1 2/3 cups milk
1 cup sugar
1/3 cup all-purpose flour
1/8 teaspoon salt
2 cups heavy cream, whipped stiffly with 1/4 cup sugar

1. Preheat the oven to 325 degrees.
2. Coat the inside of a 13-by-9-inch baking dish with non-stick cooking spray.
3. Spread the plums over the bottom of the pan.
4. In a large 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.
5. 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.
6. Transfer the batter to the prepared pan, and bake for 35 to 45 minutes, until the top is firm. Remove from the oven and allow to stand for 15 minutes before serving warm, with sweetened whipped cream.

SLOW COOKER METHOD

1. Coat the insert of a 5 to 7-quart slow cooker with non-stick cooking spray.
2. Spread the pluots 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 and 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. Remove the top of the slow cooker, turn off the heat, and allow the pudding to rest for 15 minutes.

@Diane Phillips
www.dianephillips.com
Blog: www.cucinadivina.blogspot.com
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