Archive for February, 2015

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Farmers’ Market Box 2-5-15

Baby Bunch Carrots – Pedro Santiago
Fuji Apples – Fair Hills Farm
Star Ruby Grapefruit – Sundance
Dino Kale – Be Wise Ranch
Meyer Lemons – Polito Farms
Romaine Lettuce – Be Wise Ranch
Red Onions – Jaime Farms
Russian Banana Fingerlings – Weiser Farms
Japanese Sweet Potatoes – Milliken Family Farm
Red Beets – Black Sheep Produce
Celery – Deerdorf Farm

Organic Juicing Bag:

Black Knight Carrots – Tutti Frutti Farm
Star Ruby Grapefruit – Sundance
Dino Kale – Be Wise Ranch
Algerian Tangerines – 3 Nuts Farm
Celery – Deerdorf Farm

Farmer’s Choice:

Broccoli – Life’s a Choke Farm
Cipollini Onions – Schaner Farms
Golden Raisins – Peacock Farm

Fruit Special:

Sumo Citrus – Suntreat


Click here to Watch Video on YouTube

Catalina Offshore catch of the week: Grouper

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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

morning fresh
1 grapefruit
2 tangerines
2 carrots

kaleicious
1 handful kale
3 carrots
1 celery
1 tangerine

carrot love
5 carrots
3 stalks celery
1/2 grapefruit

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

Japanese Sweet Potato Fries
Serves 4
Make sure that after you cut the sweet potatoes that you submerge them in cold water, otherwise, they will discolor.

1 pound Japanese Sweet Potatoes, scrubbed
1/2 cup extra virgin olive oil
1 tablespoons salt
1 teaspoon freshly ground black pepper
1 teaspoon garlic powder
1/2 teaspoon sweet paprika
Fleur de Sel for garnish

1. Preheat the oven to 400 degrees, and line 2 baking sheets with parchment, silicone or aluminum foil.
2. Cut the potatoes in half width wise, and then stand each side on its cut edge. Cut each side into 1/2-inch slices, and then cut each slice into 1/2-inch sticks. Put the potatoes into water to prevent discoloration.
3. In a large bowl mix together the oil, salt, pepper, garlic powder, and paprika.
4. Drain the potatoes, add them to the bowl with the flavored oil, and make sure that each potato is coated with the mixture.
5. Arrange the potatoes on the baking sheets in 1 layer, and bake for 15 minutes, turn the fries, and bake another 10 minutes, until they are crispy and browned around the edges. Serve garnished with fleur de Sel.

Come Back Sauce for Dipping
Makes 2 cups
Come Back Sauce is a Southern Tradition and pairs well with the Sweet potato fries.

1/4 cup vegetable oil
2 tablespoons lemon juice
1 teaspoon Worcestershire sauce
2 dashes hot sauce, like Tabasco
1 teaspoon black pepper
1 tablespoon finely chopped onion
3 cloves finely minced garlic
1 cup mayonnaise
1 ketchup
1 teaspoon dry mustard
¼ teaspoon paprika
¼ teaspoon salt
1 teaspoon celery seeds
¾ teaspoon curry powder
3 teaspoons horseradish

1. Put all the ingredients into a blender or food processor and puree.
2. Refrigerate the sauce for at least an hour before serving. The sauce will keep refrigerated for up to 2 weeks in the refrigerator.

Ginger Carrot Soup
Serves 4 to 6

1 tablespoon extra virgin olive oil
2 tablespoons unsalted butter
1 bunch orange carrots, peeled and cut into 1/2-inch rounds (you will need about 2 cups)
2 ribs celery, coarsely chopped, with some leaves
1/2 cup finely chopped red onion
1 to 2 teaspoons freshly grated ginger
2 cups chicken or vegetable broth
1/2 cup heavy cream (or more broth)
Salt and pepper

1. In a large Dutch oven, heat the oil and butter, and add the carrots, celery, and onion, and ginger, sautéing for 5 to 6 minutes, until the vegetables begin to soften. Add the broth, and simmer for 20 minutes, until the vegetables are tender.
2. Puree the soup in a blender, food processor, or use an immersion blender. Add the cream, season with salt and pepper and serve.

Pasta with Meyer Lemon and Kale
Serves 4 to 6

For the Topping
2 tablespoons extra virgin olive oil
1 garlic clove, minced
Zest of one lemon
1 cup fresh bread crumbs

1. Heat the oil in a small skillet, add the garlic, lemon zest, and swirl in the pan for 30 seconds, until fragrant.
2. Add the bread crumbs, and toss to combine. Heat the bread crumbs in the skillet, turning them, for about 2 minutes until they are toasted. Set aside.

For the Pasta

One pound linguine, cooked 3 minutes short of al dente, saving the pasta water
1/4 cup extra virgin olive oil
One 1/2-inch piece pancetta, cut into fine dice
1/2 cup finely chopped red onion
2 garlic cloves, minced
Grated zest of 2 lemons
1 bunch kale, tough stems trimmed, and cut into fine ribbons (1/4-1/2-inch thick)
1/4 cup fresh Meyer lemon juice
1/2 cup freshly grated Parmigiano Reggiano cheese for garnish

1. In a large skillet, heat the oil, and saute the pancetta until it is crispy. Add the onion, 2 garlic cloves, and zest of 1 lemon, and saute for 2 minutes, until the onion is beginning to soften. Add the kale, and saute until the kale is tender, this may take 10 minutes. Stir in the lemon juice.
2. When the pasta is cooked, drain it and toss into the skillet with kale, adding some pasta water if needed to make the sauce creamier. Serve the pasta garnished with the bread crumbs and Parmigiano.

Lemon Cod with Provencal Russian Fingerling Potatoes
Serves 6

1/2 cup extra-virgin olive oil
Grated zest of 2 Meyer lemons
1/4 cup fresh Meyer lemon juice
4 garlic cloves, minced
1 1/2 tsp salt
1/2 tsp freshly ground black pepper
1/2 tsp sweet paprika
2 tsp herbes de Provence (see note)
1/2 cup oil-packed sun-dried tomatoes, drained
1/2 cup capers packed in brine, drained and chopped if large
1 lb. Russian fingerling potatoes, quartered
Six 6-oz cod fillets or other-thick fleshed fish
1/2 cup finely chopped fresh flat-leaf parsley, for garnish

1. Preheat the oven to 400 degrees, and coat the inside of a 5-quart Dutch oven with non-stick cooking spray.
2. In a mixing bowl, whisk together the oil, lemon zest and juice, garlic, salt, pepper, paprika, herbes de Provence, sun-dried tomatoes, and capers and set aside.
3. Arrange the potatoes in the bottom of the Dutch oven, drizzle some of the lemon sauce over the potatoes, and toss to coat. Cover the Dutch oven and bake for 20 minutes.
4. Remove the Dutch oven from the oven, and arrange the halibut over the potatoes and pour the remaining sauce over the halibut. Bake an additional 10 to 15 minutes until the fish is opaque in the center, and registers 155 degrees on an instant read meat thermometer.
5. Remove from the oven and allow the fish to rest (covered) for 5 minutes. You can either serve directly from the Dutch oven, or arrange the potatoes on dinner plates, and top with the halibut, spooning some of the sauce over the fish. Garnish the dish with chopped parsley.
6. Cook’s Note: No Dutch oven? Bake the potatoes in a 13-by-9-inch baking pan (covered with aluminum foil), and proceed as directed, baking the dish covered with aluminum foil.

Updated Chicken Waldorf Salad
Serves 4 to 6

A twist on the traditional Waldorf salad made with mayonnaise, this lighter version doesn’t skimp on flavor and it’s terrific in sandwiches as well.

Apple Cider Dressing
1 cup vegetable oil
1/2 cup apple juice or cider
2 tablespoons fresh Meyer lemon juice
1 1/2 teaspoons salt
1 teaspoon celery seeds
1/4 teaspoon dry mustard
Pinch of cayenne pepper

1. In a small mixing bowl, whisk together the ingredients until thickened.
2. Refrigerate for at least 2 hours, allowing the flavors to blend. The dressing will keep in the refrigerator for up to 1 week.

For the Salad

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

Put the romaine in a large bowl, and toss with some of the salad dressing. Plate the salad.
In another bowl, combine the chicken, celery, raisins, onion, and apples. Toss with the dressing, arrange some of the salad on the romaine, and garnish each serving with the walnuts.

Roasted Beets with Balsamic Vinaigrette
Serves 4

One bunch beets, scrubbed, tops removed (see note)
1/2 cup aged balsamic vinegar
3/4 cup extra virgin olive oil
Salt and pepper

1. Preheat the oven to 400 degrees, and arrange the beets on a baking sheet. Cover the baking sheet with aluminum foil, and roast the beets from 30 to 45 minutes. (this will depend on the size of the beets—smaller beets will take 20 minutes, golf ball size about 30 minutes, larger 45 to 60 minutes)
2. When the beets are cool enough to handle, slip the skin off the beets, and dice the beets.
3. In a small bowl, whisk together the vinegar, and oil, season with salt and pepper.
4. Pour over the beets, and marinate at room temperature for 2 hours. Drain and serve. The beets will keep refrigerated for 1 week. Drain before serving.
Save the Greens—Beet Green Frittata
Beet and carrot greens are totally edible and can be added to frittatas, salads and greens sautés with aromatic ingredients like garlic, onion, and herbs. This simple recipe for a beet green frittata can be on the table in under 30 minutes. Frittatas are not like quiche, they don’t puff up in the oven, they tend to be flat.

2 tablespoons extra virgin olive oil
2 garlic cloves, minced
One bunch beet greens, washed, tough stems removed, and cut into 1/2-inch ribbons
Salt and pepper
8 large eggs, beaten
1 cup shredded mozzarella cheese
1/3 cup freshly grated Parmigiano Reggiano cheese

1. In a 10-inch skillet, heat the oil, add the garlic cloves, and swirl in the pan for 30 seconds until fragrant.
2. Add the beet greens, and saute until the greens begin to wilt. Season generously with salt and pepper.
3. Pour the eggs into the pan, and lift up on the greens to make sure the eggs cover the bottom of the frittata.
4. Sprinkle the frittata with the cheeses, and bake for 10 to 12 minutes until just set. Remove from the oven and let rest for 3 to 5 minutes before cutting into wedges and serving.

Red Grapefruit, Celery, Red Onion and Cucumber Salad
Serves 4

2 red grapefruits, peel and pith removed, sliced in to 1/2-inch slices, then quarter the slices
4 ribs celery, coarsely chopped
1/2 cup finely chopped red onion
One European cucumber, scrubbed, and cut into 1/2-inch dice
1/2 cup pitted Kalamata olives
1 cup crumbled feta cheese
1/4 cup grapefruit juice
1 teaspoon honey
1/2 cup extra virgin olive oil

1 In a large bowl, combine the grapefruits, celery, onion cucumber, olives, and feta.
2 In another bowl whisk together the grapefruit juice, honey, and olive oil.
3 Pour over the salad ingredients, and toss to coat. Serve immediately.

Fuji Apple Muffins
Makes 12 muffins

3/4 cup vegetable oil
1 cup sugar
1 large egg
1 teaspoon vanilla extract
2 cups unbleached all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
2 medium-size Fuji apples, peeled, cored, and finely chopped
1/2 cup golden raisins (optional)
1/2 cup chopped pecans or walnuts (optional)

1. Preheat the oven to 350°F. Line 12 muffin cups with paper liners or coat with nonstick cooking spray.
2. In a large bowl, stir together the oil, sugar, egg, and vanilla until blended. Add the flour, baking soda, cinnamon, and nutmeg and stir until the mixture begins to come together.
3. Add the apples, raisins and nuts, if using, and continue to mix until incorporated into the batter.
4. Scoop 1/3 cup of the batter into each muffin tin Bake until golden and a skewer inserted in the center comes out clean or with a few crumbs adhering to it, 20 to 25 minutes. Serve warm.
5. The muffins will keep stored in an airtight container at room temperature for 3 days, or can be frozen for 4 weeks.

Meyer Lemon Curd
Makes 4 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 2-quart saucepan, combine the sugar, eggs, and 1/2 cup of the juice and whisk until smooth.
2. Set over medium heat and continue to whisk until the mixture begins to thicken this may take about 5 minutes.
3. Stir in the butter cubes, a bit at a time, and continue to cook, stirring constantly, until the curd is thickened. Taste and add the more juice if you would like a punch of lemon flavor.
4. Remove from the heat, strain the curd through a fine mesh sieve into a bowl, press a piece of plastic wrap directly against the surface to prevent a skin from forming, and let cool to room temperature.
5. Do-Ahead: At this point, you can refrigerate for up to 1 week or freeze for up to 2 months. Defrost before continuing.
6. Cook’s Note: Follow this recipe but substitute lime juice, orange, or grapefruit juice, and make curd from those juices. Curd is delicious on toast, used as a filling for cakes, and slathered on scones.

FARMER’S CHOICE

Balsamic Pork with Cippolini Onions
Serves 4

Serve this stick-to-your-ribs dinner with polenta, or farro.
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 garlic cloves, minced
1 teaspoon whole dried sage leaves, crumbled (please don’t use “rubbed” sage—it has no essential oils)
2 tablespoons extra virgin olive oil, plus more if needed for browning
2 pounds pork shoulder, cut into 1-inch chunks
1/2 pound Cippolini onions, peeled, and cut into quarters
1/2 cup good quality balsamic vinegar
2 tablespoons softened butter, mixed with 2 tablespoons all-purpose flour

1. In a mixing bowl, combine the salt, pepper, garlic, sage, and olive oil. Add the pork to the bowl, and coat with the mixture.
2. In a 5 to 6-quart Dutch oven, brown the pork, a few pieces at a time, removing the browned pieces to a plate, and continue until all the pork is browned.
3. Add the onions to the pan (if there isn’t enough oil in the pan, add a bit more) Stir the onions, until they begin to soften, about 3 minutes.
4. Add the pork back into the pan, and stir in the vinegar.
5. Cover and simmer for 2 to 3 hours, until the pork is tender, and falling apart.
6. Remove the pork from the pan, and skim off any excess fat from the sauce.
7. Bring the sauce to a boil, and whisk in a bit of the flour/butter mixture, bring back to a boil, and continue to add the roux mixture until the sauce is thickened to your liking (you may not use all of the roux)
8. Transfer the pork back to the sauce and serve.

Cippolini Compote
Makes 2 cups
A delicious accompaniment for poultry or pork, try this on sandwiches, too.

3 tablespoons olive oil
1/2 pound Cippolini onions, peeled and cut in half
1/4 cup balsamic vinegar
2 tablespoons sugar
1 cup golden raisins
Salt

1. In a skillet, heat the oil, and saute the onions, until they begin to soften, about 3 to 4 minutes.
2. Add the vinegar, sugar, and raisins, and simmer for 15 to 20 minutes, until the mixture is thickened.
3. Taste for seasoning and add salt, and additional vinegar if desired.

Broccoli Au Gratin
Serves 4 to 6

One bunch broccoli, stalks trimmed, and cut into florets
Salt and pepper
3 tablespoons unsalted butter
2 garlic cloves, minced
2 tablespoons all-purpose flour
1 cup chicken or vegetable broth
1 cup milk
2 cups sharp cheddar cheese
Few drops Tabasco
1/2 cup grated Parmigiano Reggiano cheese

1 Preheat the oven to 350 degrees, and coat the inside of an 8-inch baking dish with non-stick cooking spray.
2 Put the broccoli into water to cover and bring to a boil; cook for 5 minutes until the broccoli begins to soften (It will further cook in the oven) Drain the broccoli and season liberally with salt and pepper and arrange in the prepared pan.
3 In a saucepan, melt the butter, and saute the garlic for 1 minute. Add the flour, and whisk for 2 to 3 minutes.
4 Add the broth, and milk, and bring to a boil.
5 Remove from the heat, and stir in the cheddar cheese. Season with a bit of Tabasco.
6 Pour the sauce over the broccoli, sprinkle the Parmigiano over the sauce, and bake for 20 to 30 minutes until the sauce is bubbling, and the Parmigiano is golden brown.
7 Remove from the oven, allow to rest for 5 minutes and serve.
8 Cook’s Note: Any leftover broccoli au gratin can be used as a stuffing for baked potatoes.

Crustless Broccoli Quiche
Serves 6 to 8

One bunch broccoli stems trimmed, and separated into small florets
8 large eggs
1 1/2 cups heavy cream
1 tablespoon Dijon mustard
2 tablespoons all-purpose flour
One 5.2-ounce package Boursin cheese, crumbled
1/2 cup shredded Parmigiano Reggiano cheese

1. Preheat the oven to 350°F. Coat a 10-inch pie plate with nonstick cooking spray.
2. Bring 4 quarts of salted water to a boil, and add the broccoli, cooking for 3 to 4 minutes, until the broccoli is crisp/tender. Drain thoroughly, and season with salt and pepper.
3. In a large bowl, whisk together the eggs, cream, Dijon mustard, flour and Boursin until blended. Add the broccoli and stir until incorporated.
4. Pour the egg mixture into the prepared pan, sprinkle evenly with the Parmigiano and bake until puffed, golden, and set in the center, 40 to 50 minutes.

@Diane Phillips
www.dianephillips.com
Blog: www.cucinadivina.blogspot.com
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I’ll be teaching the Farmer’s Market Bag class February 6, 2015 @ 10:30—I’ll teach everything that is in the bag, and you get to take the bag home with you.

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