This weeks local produce and featured farms:
StrawberriesBe Wise Ranch
Green CabbageBlack Sheep Produce
CeleryBlack Sheep Produce
Italian ParsleyBe Wise Ranch
Black Kale – Milliken Family Farm
Romaine LettuceTutti Frutti Farms
Valencia Oranges – Evergreen Nursery
Sweet Onions – Coastal Farm
Zee Lady PeachesFrog Hollow Orchard
Heirloom Cherry Tomatoes – Blue Heron Farm
Blackberries – Stehly Family Farm

Organic Juicing Bag:
Blackberries – Stehly Family Farms
Carrots – Cal Orgaincs
Collard Greens – Lakeside Organic Gardens
Black Kale – Babe Farms
Watermelon – Country Sweet

Farmer’s Choice:
Baby Green ArtichokesTutti Frutti Farms
Rocky Sweet Melon – Munak Ranch
Shishito PeppersWeiser Family Farm

Feature:

White CornBlack Sheep Produce

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

Click here to Watch Video on YouTube

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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!

Juice Recipes
Courtesy of Drew Canole of Fitlife.tv

Spicy Greens
1 collard greens
Handful of black kale
2 stalks of celery
1/2 inch of ginger

Pinch of Carrots

1 cup of watermelon
2 carrots
1 Orange

Berry Chilly
1/2 basket of blackberries
2 red beets
1 cucumber
Add ice and basil leaves (optional)

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

Summer Chicken Chopped Salad

Serves 6

One head Romaine lettuce, washed, spun dry and chopped
2 thin slices sweet onion, cut into quarters
1 cup cherry tomatoes
2 ribs celery, finely chopped
2 cups cooked chicken, cut up or shredded
2 yellow peaches, pitted and sliced 1/4-inch thick
1 1/2 cups mayonnaise
2 tablespoons maple syrup
2 tablespoons fresh orange juice
2 tablespoons rice vinegar
1/4 cup finely chopped basil
2 tablespoons finely chopped Italian parsley
1 teaspoon grated orange zest
Salt and pepper
1 cup finely chopped toasted pecans for garnish

1. In a large salad bowl, combine the lettuce, onions, tomatoes, celery, chicken and peaches.
2. In another bowl, whisk together the mayonnaise, syrup, orange juice, vinegar, basil, parsley and zest. Season with salt and pepper.
3. Toss the salad with the dressing, and garnish with the pecans.

Chipotle Orange Slaw
Serves 6

One green cabbage, cored, and thinly sliced
2 ribs celery, finely chopped
3 Valencia oranges, peel and pith removed, and segmented
1/4 cup finely chopped Italian parsley
1 cup vegetable oil
1/4 cup orange juice
2 chipotle peppers in adobo
2 to 3 tablespoons rice vinegar
1/2 teaspoon ground cumin
Salt and pepper

1. In a large bowl, combine the carrots, celery, oranges, and parsley.
2. In another blender, combine the oil, orange juice, chipotle, vinegar and cumin. Blend until pureed. Season with salt and pepper.
3. Pour over the salad and toss to coat. Refrigerate the slaw for at least 1 hour before serving. The dressed slaw will keep in the fridge for 24 hours. Drain off any excess water that may have accumulated in the bottom of the bowl, and serve.

Summer Pasta with Cherry Tomatoes and Pecorino Romano
Serves 6

One pound flat pasta, like linguine, fettucine, or pappardelle, cooked 3 minutes short of al dente saving some pasta water
2 tablespoons extra virgin olive oil
2 garlic cloves, sliced
2 cups cherry tomatoes, stemmed, and cut in half
1/4 cup finely chopped Italian parsley
Salt and pepper
1 cup grated Pecorino Romano cheese

1. In a large skillet, heat the oil over medium heat, and saute the garlic for 3 to 4 minutes until it translucent. Remove from the oil, and discard.
2. Increase the heat to medium high, add the tomatoes to the oil, and saute until the tomatoes become softened, about 5 to 6 minutes.
3. Add the parsley, season with salt and pepper to taste.
4. Add the pasta to the skillet, adding some of the pasta water to make a nice sauce, usually about 1/4 cup, depending on the tomatoes. Add 1/2 cup cheese to the pasta, serve the pasta, and garnish with the remaining cheese.

Strawberry Blackberry Crumble
Serves 6

3 cups all-purpose flour
1 cup sugar
1 cup unsalted butter, chilled and cut into bits
1 large egg, beaten
1 basket strawberries, hulled, and sliced
1 basket blackberries, washed and patted dry
1/2 cup sugar
2 tablespoons cornstarch
2 tablespoons orange juice

1. Preheat the oven to 375 degrees, and coat the inside of a 9-inch pie plate with non-stick cooking spray.
2. In a food processor, pulse the flour and sugar together. Add the butter, and pulse on and off 5 to 6 times, till the butter is the size of peas. Transfer to a bowl, and add the egg, mixing until it all begins to come together.
3. Press 1/2 of the dough into the bottom of the pie plate and set aside.
4. In a bowl, combine the berries, sugar, cornstarch and juice, mixing till the sugar is dissolved. Transfer to the prepared pan, and crumble the rest of the dough over top of the fruit.
5. Bake for 45 to 50 minutes until the fruit is bubbling and the crumble is golden brown. Allow to rest at least 30 minutes before serving warm with vanilla ice cream.

Stracchiatella with Kale
Serves 6
Stracchiatella means rags in Italian, which is what the scrambled eggs look like in the soup when they cook. This is a terrific soup for dinner, with the addition of chicken, or it can be a great meatless Monday lunch.

2 tablespoons extra virgin olive oil
1/2 cup finely chopped onion
One bunch kale, tough stems removed, and cut into 1/2-inch ribbons
6 cups chicken broth
4 large eggs
1/2 cup grated Parmigiano Reggiano cheese
Salt and pepper

1. In a Dutch oven, heat the oil, and saute the onion for 2 to 3 minutes, until softened. Add the kale, and toss in the oil. Saute for 3 to 4 minutes, until it begins to wilt.
2. Add the chicken broth and bring to a boil. Simmer for 20 minutes, until the kale is tender.
3. In a small bowl, whisk together the eggs, and cheese. Whisk the eggs into the simmering soup. Season the soup with salt and pepper, and serve.

Peach Caprese Salad
Serves 4 to 6

2 yellow peaches, pitted and sliced 1/2-inch thick
1 pound fresh mozzarella, slice 1/2-inch thick
1/4 cup finely chopped Italian parsley
1/3 cup extra virgin olive oil
1/3 cup aged balsamic vinegar

1. On a serving platter, arrange the peaches and mozzarella. Sprinkle with the parsley.
2. Drizzle the oil over the peaches and mozzarella, and then drizzle with the vinegar.
3. Serve at room temperature.

Farmers’ Choice:

Shishito Pepper Bites
Serves 6
Try these for your 4th of July Barbecue, they can be frozen ahead of time, then thawed, and warmed in your oven.

1 pound Shishito peppers
½ cup (1 stick) unsalted butter
½ cup finely chopped sweet yellow onion
¼ cup finely chopped red bell pepper
1 cup corn kernels, either fresh, or frozen and defrosted
One package Jiffy corn bread mix
1/4 cup milk
1/3 cup sour cream
½ cup mayonnaise
6 shakes hot sauce, or Tabasco
2/3 cups shredded mild cheddar cheese
1/3 cup shredded pepper jack cheese

1. Coat the inside of 24 mini-muffin tins with non-stick cooking spray.
2. In a heavy skillet, over medium high heat, put the peppers into the skillet, and cook until the skins are blistered. Remove from the skillet, allow to cool, then cut off the stems, and remove the seeds. Finely chop the peppers.
3. Melt the butter in a large skillet and remove half to a mixing bowl to cool. Add the onion, 1/2 cup chopped peppers, and corn to the skillet, and sauté until the onion and peppers are softened.
4. Transfer the mixture to the mixing bowl with the remaining butter, and allow to cool.
5. Add the remaining ingredients to the corn mixture in the bowl, and stir until blended. Using a small scoop, fill the muffin cups 3/4 full. Cover and refrigerate up to 3 days, or freeze for 6 weeks.
6. Or, preheat the oven to 375 degrees, and bake for 20 to 30 minutes until a skewer inserted into the center of the muffin comes out with a few crumbs adhering to the toothpick.
7.
Or, Bake it Later
1. Preheat the oven to 375 degrees, defrost and bring the muffins to room temperature.
2. Bake for 20 to 30 minutes, until a toothpick inserted into the center of a muffin comes out with just a few crumbs adhering to the toothpick. Remove from the oven, allow to cool in the tins for 5 minutes, remove and serve warm.
Cook’s Note: Any leftover muffins can be refrozen, in air tight containers for up to 1 month. Defrost and then warm in a 350 degree oven (loosely tented with foil) for about 10 minutes.

Shishito Con Queso

Serves 6

2 tablespoons unsalted butter
1 clove garlic, minced
½ cup finely chopped sweet yellow onion
1/4 cup chopped Shishito peppers (see above for instructions)
½ teaspoon ground cumin
½ chipotle chili finely chopped, with ¼ teaspoon adobo sauce
½ cup finely chopped canned tomatoes, drained
¼ cup milk
2 cups finely shredded Monterey Jack cheese
2 cups finely shredded mild cheddar cheese

1. Coat the inside of a 1-quart casserole dish with non-stick cooking spray and preheat the oven to 325 degrees.
2. In a medium saucepan, melt the butter, and add the garlic, onion, jalapeno, cumin, and chipotle stirring and sautéing for about 3 minutes, until the onion is softened. Add the tomatoes and cook another 3 minutes, until any liquid from the tomatoes has evaporated.
3. Add the milk, and remove from the stove. Stir in the cheeses and transfer to a one-quart ovenproof casserole dish. Bake for 20 to 30 minutes, until the dip is bubbling. Remove from the oven and serve with tortilla chips.

Melon Granita
Serves 6 to 8

1 green melon, peeled, seeded, and cut into chunks
1/2 cup water
1/2 cup sugar
1/4 cup lemon juice
1 cup sparkling water

1. Put the melon into a blender, and set aside. In a saucepan make a simple syrup from the water and sugar, bring to a boil, until the sugar is melted.
2. Remove from the heat, and cool. Put the lemon juice into the blender, and add the simple syrup. Blend on high until pureed.
3. Add sparkling water and stir to blend. Pour into a 13-by-9-inch baking dish. Freeze.
4. Every 2 hours, rake the Granita with a fork, to form the crystals. Repeat 3 times. Transfer to an airtight container and freeze for up to 1 week.

Stuffed Artichokes
Serves 2

2 Artichokes
2 cups water
1/2 cup lemon juice
2 cups fresh bread crumbs
3 garlic cloves, minced
Grated zest of 1 lemon
1 cup grated Pecorino Romano cheese
1/4 cup finely chopped Italian parsley
Salt and pepper
1/4 cup extra virgin olive oil plus more for drizzling

1. Remove the tough outer leaves of the artichoke, and cut off the top 1/3 and remove the stem end. In a large bowl, combine the water and lemon juice, and put the cut artichokes into the lemon water.
2. In a bowl, combine the remaining ingredients. Remove the artichokes from the lemon water, and pour the water into a Dutch oven fitted with the steamer basket or rack. Separating the leaves, push some of the stuffing between the leaves in each artichoke.
3. Put the artichoke stem end down onto the steamer rack, drizzle with some olive oil, cover and steam for 35 to 45 minutes until the outer leaves are tender, and a sharp knife piercing the heart goes in easily. Remove from the steamer basket, and allow to rest for 15 minutes, and serve.

Feature:

Perfect Corn on the Cob
Serves 3 to 6

6 ears Corn, husk and silk removed

1. Bring 6 quarts water to a boil. Add the corn, bring back to a boil, turn off the heat and let sit in the water for 5 minutes.
2. Remove the corn and serve. The corn can be left in the water for up to 20 minutes.

Chipotle Corn Salsa
Serves 6
A great way to use leftover corn

4 green onions, chopped, white and some of the tender green parts
1 clove garlic, minced
2 tablespoons chopped fresh cilantro
2 cups corn kernels, either fresh cut from the cob, or frozen defrosted
2 chipotle chilies in adobo sauce, finely minced
½ cup finely chopped red pepper
½ cup finely chopped jicama
3 tablespoons vegetable oil
2 tablespoons fresh lime juice
Salt and pepper to taste
1. In a small mixing bowl, stir together all the ingredients, until blended. Taste and correct for seasoning.
2. Do-Ahead: Cover and refrigerate for at least 4 hours, or up to 3 days before serving with tortilla chips.

Corn and Crab Soup
Serves 4 to 6

4 tablespoons (1/2 stick) unsalted butter
1 cup finely chopped onion
1/2 cup finely diced carrots
1/4 cup finely diced celery
1/2 teaspoon dried thyme
1/8 teaspoon cayenne pepper
3 tablespoons all-purpose flour
5 cups chicken broth or vegetable broth
4 cups white corn, fresh cut from the cob, or frozen and defrosted
1 cup heavy cream
1/2 pound lump crab meat
1/4 cup snipped chives
1. Melt the butter in a 4-quart saucepan and add the onion, carrots, celery, thyme, and cayenne, stirring until the vegetables are coated. Sauté over medium heat for about 4 minutes, until the vegetables soften.
2. Add the flour, and stir until the flour begins to bubble in the bottom of the pan.
3. Slowly add the chicken broth, and whisk until the mixture is smooth. Add the corn, and bring to a boil. Simmer the soup for 6 to 7 minutes until the vegetables are tender. Add the crab, taste for seasoning, and add salt and pepper to taste.
4. Do-Ahead: At this point, cover and refrigerate for up to 4 days.
5. Reheat the soup, add the cream, remaining corn and heat to serving temperature. Serve garnished with chopped chives.

Recipes provided by:
Diane Phillips www.dianephillips.com and www.cucinadivina.blogspot.com

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