This weeks local produce and featured farms:
Persian Cucumbers – Dassi Family Farm
Meyer LemonsRancho Del Sol
Red Fire LettuceBlack Sheep Produce
Alaskan Fingerling PotatoesWeiser Family Farm
ZucchiniBlack Sheep Produce
Beaute PlumsKen’s Top Notch Produce
Heirloom Cherry Tomatoes – Munak Ranch
Blueberries – Driscoll’s Farms
Raspberries – Driscoll’s Farms
Taco Seasoning – Ground2Table

Organic Juicing Bag:
Raspberries – Driscoll’s Farms
Celery – Lakeside Organic Gardens
Cucumbers – Lakeside Organic Gardens
Fennel – Lakeside Organic Gardens
Mint – Jacob’s Farm
Lemons – Sundance Organics

Farmer’s Choice:
Reed AvocadoKoral’s Tropical Fruit Farm
Oro Blanco GrapefruitKoral’s Tropical Fruit Farm
Brown Turkey Figs – Corona College Heights

Feature:

Dried Apricots – Andy’s Orachard

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

Super Boost

2 stalks of celery
1 cucumber
1/2 fennel

Berry Minty
1/2 basket of Raspberries
2 oranges
5-7 mint leaves

Afternoon Refreshment

1 lemon
2 cucumber
1 beet

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

All American Flag Cake
Serves 8

There are many renditions of this cake, some with a cream cheese frosting, some with whipped cream. I prefer a frosting made with whipped cream and mascarpone—the mascarpone is a stabilizer for the whipped cream, so that you can make this cake the day before and refrigerate it. The cream cheese frosting has always been too sweet for my taste, but if your family prefers it, you should make that instead.

For the Cake:
Makes two 9-inch layers, or one 13-by-9-inch baking
2 cups sugar
8-ounces (2 sticks) unsalted butter, softened
3 large eggs
3 large egg yolks
1 cup buttermilk (or 1 cup whole milk with 1 teaspoon lemon juice or white vinegar)
1 tablespoon vanilla paste, or vanilla extract
2 1/2 cups cake flour
1/2 teaspoon baking soda
1 teaspoon salt
1 teaspoon baking powder

1. Preheat the oven to 350 degrees. Coat the inside of a 9-by-13-inch baking pan with non-stick cooking spray.
2. In the bowl of an electric mixer fitted with the paddle attachment, cream together the butter and sugar until fluffy. Add the eggs, one at a time, beating after each addition. combine the egg yolks, buttermilk and vanilla in a bowl.
3. Alternately, add the flour with the buttermilk/egg yolk mixture until the mixture begins to come together. Add the soda, salt and baking powder, and beat until smooth.
4. Transfer the batter to the prepared pans, and bake for 35 to 45 minutes, until a skewer inserted into the center comes out clean.
5. Transfer to a wire rack, and cool completely before frosting. (The cakes can be frozen for up to 6 weeks, if desired)
6. Cook’s note: Two 9-inch round layers will cook for 30 to 35 minutes.

For the Frosting:
2 cups heavy cream
1 cup mascarpone
1/3 cup sugar
1 teaspoon vanilla extract

1. In the bowl of an electric mixer, whip the cream until it is stiff.
2. Add the mascarpone, sugar and vanilla, and beat until smooth.
3. The frosting can be refrigerated for up to 2 days, re-whip with a wire whisk and frost as directed.

To Assemble Old Glory:
One 13-by-9-inch baked and cooled cake
One recipe frosting
One basket Strawberries, hulled, and sliced in half
One basket blueberries, washed and dried

1. If you are going to a potluck, I’d recommend leaving your cake in the pan, rather than taking it out. If you would like to take the cake out of the pan, transfer it to a large serving platter or board.
2. Spread the frosting over the top and sides (if you have removed it from the pan) Save some of the frosting and put it into a piping bag with a star tip.
3. Draw a square, (the blue area of a flag) in the upper left hand corner of the cake using a toothpick or an off-set spatula. Arrange the blueberries into the square. Pipe some stars between the blueberries.
4. At the top of the cake, arrange a row of strawberries (keep in mind you won’t have 13 stripes but only the pickiest people will get that!)
5. An inch below the strawberry row, arrange another row of strawberries, continue to alternate rows of strawberries and frosting.
6. Cover the cake and refrigerate until ready to serve. (the cake can be made the day before and refrigerated)

Sungold Tomato and Purple Plum Salad
Serves 4 to 6

One head speckled lettuce, washed, spun dry and separated into leaves
3 purple plums, pitted, and cut into wedges
1 pint Sungold tomatoes, cut in half if large
1/3 cup raspberry vinegar
1/2 cup extra virgin olive oil
Salt and pepper
1/2 cup crumbled goat cheese

1. Arrange the lettuce on a large platter.
2. In a bowl, combine the plums and tomatoes.
3. In a smaller bowl, whisk together the vinegar, and oil, and season with salt and pepper. Pour over the tomato mixture and toss to coat.
4. Transfer the mixture to the lettuce, and drizzle with a bit more of the dressing. Sprinkle with the goat cheese, and serve.

Grilled Pork Tenderloin with Port Wine Plum Sauce
Serves 6

Two 1 1/4 pound pork tenderloins, silver skin removed
Salt and pepper
2 tablespoons unsalted butter
1 medium shallot, finely chopped
2 teaspoons finely chopped fresh thyme
3 purple plums, pitted, and cut into wedges
2 tablespoons brown sugar
1/4 cup port wine
1 cup beef broth
2 tablespoons finely chopped Italian parsley

1. To Grill the Tenderloins, preheat the grill for 10 minutes. Rub the pork tenderloins with salt and pepper.
2. Put the pork on the hot grill grate. Close the lid and grill for 7 minutes.
3. Turn the pork over, close the lid, and grill for another 6 minutes.
4. Turn off the heat (keep the lid closed) and continue to cook the pork for another 5 minutes.
5. At this point, an instant-read thermometer inserted into the middle of the thickest end of the tenderloin should read 145° to 150°F. (If not, close the lid and let the pork continue to roast in the residual grill heat.)
6. Remove the pork from the grill and let rest for 5 minutes before carving. Cut across the grain into 1/2-inch slices and serve immediately, with the plum sauce.
7. In a skillet, heat the butter, saute the shallot with the thyme for 2 to 3 minutes, until the shallot is softened. Add the plums, and saute for 1 minute, turning the butter mixture. Add the brown sugar, and cook until the
8. sugar dissolves. Add the wine and broth, and bring to a boil. Simmer for 4 to 5 minutes to reduce the sauce and concentrate the flavor. Season with salt and pepper, and add the parsley.

Dilly Fingerling Potato Salad
Serves 4 to 6

1 pound Alaskan Fingerling potatoes, scrubbed
1 tablespoon fresh lemon juice
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 spring onion, finely chopped using the tender white part only
3 ribs celery finely chopped
2 Persian cucumbers, scrubbed and finely chopped
1/2 cup mayonnaise
1/2 cup Greek Style yogurt
Grated zest of 1 lemon
2 tablespoons fresh lemon juice
1/2 teaspoon celery seed
1/4 cup finely chopped dill
Salt and pepper

1. Put the potatoes into a 4 quarts of water, and bring to a boil. Simmer for 20 to 25 minutes until tender.
2. Cool the potatoes completely before proceeding.
3. Cut the potatoes into bite sized pieces, and sprinkle with the lemon juice, salt and pepper. Toss to coat. Add the onion, celery and cucumbers to the potatoes.
4. In a small bowl, whisk together the mayonnaise, yogurt, zest, lemon juice, celery seed and dill. Pour over the potatoes, and toss to coat. Season the potato salad with salt and pepper. Cover the refrigerate the potato salad until ready to serve. This salad will keep for up to 24 hours in the refrigerator.

Blackened Roasted Potatoes
Serves 4

One pound Alaskan Fingerling potatoes, scrubbed and cut in half
1/2 cup extra virgin olive oil
1 tablespoon Organic Spice Mix

1. Preheat the oven to 400 degrees, and line a baking sheet with silicone, aluminum foil or parchment.
In a large bowl combine the potatoes, oil and spice mix, tossing to coat the potatoes evenly.
2. Turn out onto the baking sheet, and roast for 45 to 50 minutes, turning 2 to 3 times, to ensure even browning. Serve warm.

Blackened Salmon
Serves 4 to 6

1/2 cup extra virgin olive oil
1 to 2 tablespoons Organic spice mix (see note)
2 1/2 pounds salmon filet

1. In a bowl, combine the oil and organic spice mix. Brush over the salmon and set aside while preheating the grill.
2. Preheat the grill for 10 minutes, using indirect heat, grill the salmon skin side down for 10 minutes per inch of thickness. Remove from the grill and allow to rest for 5 minutes before serving.
3. Cook’s Note: Add 1 tablespoon of the spice mix, to the oil and taste it; if you would prefer more heat, add more spice mix to the oil.

Pizza Pie Potatoes

Serves 6

1 1/2 teaspoons salt
1/2 teaspoon freshly ground black pepper
1/2 cup extra virgin olive oil
2 teaspoons dried oregano
1 pound Alaskan Fingerling potatoes, thinly sliced
2 to 3 thin slices onion, cut into 1/2 moons
2 cups Sungold tomatoes, cut in half
8 ounces whole milk mozzarella cheese, sliced
1 1/2 cup grated Parmigiano Reggiano

1. Preheat the oven to 400 degrees, and coat a 13-by-9-inch baking dish with non-stick cooking spray.
2. In a bowl, combine the salt, pepper, oil, and oregano.
3. In another bowl combine the potatoes and onion, and toss with half the oil mixture.
4. Transfer to the prepared pan, and spread half the mozzarella and Parmigiano over the potatoes. Combine the remaining oil with the tomatoes, and spread over the potatoes and cheese. Top the tomatoes with the remaining cheeses.
5. Bake covered for 30 minutes, uncover and bake another 20 to 30 minutes, until the potatoes are tender, and the cheeses are bubbling and golden brown. Allow to rest for 5 to 10 minutes, before serving.

Shrimp Pasta Salad with Meyer Lemon Vinaigrette

Serves 6 to 8

One pound small shell pasta, cooked 3 minutes short of al dente
2 medium zucchini, finely diced
1/4 cup finely chopped red onion
2 Persian cucumbers finely diced
2 cups cooked shrimp diced (or sub in chicken)
1 medium red bell pepper cored, seeded and finely diced
1/4 cup fresh Meyer lemon juice
1/2 cup extra virgin olive oil
1/4 cup finely chopped Italian parsley
Salt and pepper

1. In a large salad bowl, combine the pasta, zucchini, red onion, cucumbers, shrimp and bell pepper.
2. In a small bowl whisk together the lemon juice, oil, and parsley. Season with salt and pepper. Pour over the salad and toss to coat. The salad can be refrigerated for up to 12 hours.

Daniela’s Zucchini Carbonara
Serves 8

One pound buccatini cooked 3 minutes short of al dente, reserving pasta water
2/3 cup extra virgin olive oil
4 medium zucchini, seeds removed, and finely chopped
salt and pepper
6 egg yolks
1 1/2 cups finely shredded aged Pecorino Romano cheese

1. In a large skillet, heat the oil, and cook the zucchini until the zucchini begins to turn golden, about 10 to 15 minutes.
2. Remove the zucchini from the oil, and season with salt and pepper. Set aside.
3. While the zucchini and the pasta cook, in a small bowl, whisk together the eggs, and 1 cup of the cheese.
4. When the pasta is cooked 3 minutes short of al dente, drain the pasta, and save some of the pasta water and return the pasta to the pan.
5. Add the egg mixture to the pasta, stirring to cook the eggs with the hot pasta.
6. Add the zucchini and season the mixture with salt and pepper. Serve the pasta garnished with additional cheese. Buon appetito!

Cucumber Lemon Cooler
Serves 6
Although non-alcoholic, gin or vodka would be perfect in this refreshing drink.

1 cup water
1 cup sugar
1/2 cup grated ginger
Zest of 2 Meyer lemons
1 cup peeled and seeded cucumbers
1 cup water
1 cup fresh Meyer Lemon juice
Thinly sliced cucumbers for garnish

1. Bring the water and sugar to a boil, add the ginger and zest and simmer for 15 minutes. Strain out the solids and keep the ginger lemon syrup. (the syrup can be refrigerated for up to 1 week, or frozen for up to 3 months)
2. In a blender, combine the cucumbers and water until pureed.
3. Pour into a pitcher, stir in the lemon juice, and ginger lemon syrup.
4. Add ice cubes, and stir. Serve in tall glasses, garnished with cucumber slices.

Meyer Lemon Bundt Cake
Makes one 10-inch Bundt or tube cake

2 3/4 cup all-purpose flour
1/2 teaspoon baking soda
3/4 teaspoon salt
1 cup unsalted butter, softened to room temperature
2 1/2 cups sugar
1 teaspoon vanilla extract or paste
1 tablespoon grated lemon zest
5 large eggs, at room temperature
1 cup sour cream
1/2 cup fresh lemon juice

1. Preheat the oven to 350 degrees, and coat the inside of a 10-inch Bundt or tube pan with non-stick cooking spray.
2. In the bowl of an electric mixer, cream the butter and sugar until they are light and fluffy. Add the vanilla, and lemon zest.
3. Add the eggs one at a time, mixing well after each addition, scraping down the sides of the bowl.
4. Mix the sour cream and lemon juice together, add with the flour, baking soda and salt, and beat until the mixture comes together and is smooth.
5. Transfer the batter into the prepared pan. Bake for 1 hour or until a skewer inserted in to the center comes out clean.
6. Transfer the cake pan to a rack and allow to cool for EXACTLY 10 minutes. Allow to cool.
7. Pour the lemony icing over the cake when the cake is cooled.
8. The cake keeps at room temperature for up to 5 days, freezes for about 2 months.

Lemony Icing:
If you prefer an icing rather than the glaze, this is simple and works beautifully.

1 1/2 cups confectioners’ sugar
2 to 3 tablespoons fresh lemon juice

1. Whisk the lemon juice into the sugar and drizzle over the cooled cake.

Farmers’ Choice:

Roasted Turkey Figs with Cheese
Serves 6
The roasted figs are the basis for a cheese board; choose a soft cheese like chevre, then a more robust cheese like a cheddar and finally a blue. Serve with crostini or plain water crackers.

1 basket turkey figs
1/3 cup honey
2 teaspoons finely chopped thyme
1/2 teaspoon freshly ground black pepper

1. Coat the inside of a 13-by-9-inch pan with non-stick cooking spray and preheat the oven to 350 degrees.
2. Cut the figs in half and remove the stems. Arrange cut side up in the prepared pan. In a bowl, blend together the honey, thyme and pepper. Pour over the figs in the pan.
3. Roast for 15 to 20 minutes, until the honey is bubbling. Let rest for at least 15 minutes, then transfer to a platter, and drizzle any of the honey from the pan over the figs. Serve with cheeses and toasted bread.

Turkey figs are a perfect pair with prosciutto, and a drizzle of balsamic vinegar.

Oro Blanco Sangria

Serves 8

1 750 mL bottle Riesling
1 cup Oro Blanco grapefruit juice
1/2 cup simple syrup**
1 grapefruit, cut into thin slices
1 750mL bottle Prosecco (or a dry champagne)

1. In a mixing bowl, combine the Riesling, grapefruit juice, simple syrup, and grapefruit. Cover and refrigerate for at least 4 hours, or up to 2 days.
2. When ready to serve, pour some of the Sangria base into a wine glass, top off with Prosecco, and serve cold.
3. To Make Simple Syrup: Bring 1 cup of water and 1/2 cup sugar to boil, and stir until the sugar is melted. Cool the syrup and store in the refrigerator for up to 2 weeks.
4. For the Virgin version: Use white grape juice instead of Riesling, and sparkling water instead of Prosecco. It’s not bad 

Oro Blanco and Avocado Salad

Serves 4

3 Oro Blanco Grapefruits, peel and pith removed, and segmented
1 Reed Avocado, peeled, pitted and thinly sliced
One small red onion, thinly sliced
2 tablespoons white wine vinegar
1 tablespoon finely chopped onion
1 teaspoon honey
1/3 cup walnut oil
Salt and pepper
1/2 cup finely chopped toasted walnuts for garnish

1. On a serving platter arrange the grapefruit and avocado. Strew the onion over the salad.
2. In a bowl, whisk together the vinegar, onion, honey, and oil. Season with salt and pepper. Drizzle over the salad, and sprinkle with the walnuts.

Feature:

Slow Cooker Chicken Tagine
Serves 6

4 tbsp. extra-virgin olive oil
1 1/2 tsp salt
1 tsp freshly ground black pepper
One 3 pound chicken, cut into serving pieces or quarters
3 large onions, coarsely chopped
2 garlic cloves, chopped
1 tsp ground cumin
1/2 tsp ground cinnamon
1/2 tsp ground ginger
Pinch of saffron threads
1 cup chicken broth
1 cup beef broth
1 cup dried apricots, quartered
1/4 cup finely chopped fresh cilantro
Couscous, for serving

1. Heat the 2 tbsp. of the oil in a large skillet over medium-high heat and brown the chicken, a few pieces at a time, transferring the browned meat to the insert of a 5- to 7-qt/4.5- to 6.5-l slow cooker.
2. Add the remaining 2 tbsp. of oil to the pan and sauté the onions, garlic, cumin, cinnamon, ginger, and saffron until the onions begin to soften, about 3 minutes.
3. Pour in the chicken broth, bring to a boil and scrape up any browned bits on the bottom of the pan.
4. Transfer the contents of the skillet to the slow cooker, and add the beef broth, and apricots.
5. Cover and cook on low for 6 to 7 hours, until the chicken is tender. Skim off any excess fat from the surface of the sauce, stir in the cilantro, and serve with couscous.

Apricot Pecan Shortbread Bars
Makes 24 pieces

For the Shortbread Layer

2 cups all-purpose flour
1/2 cup confectioner’s sugar
1 cup chilled butter, cut into bits
1/2 tsp. salt

1. Preheat the oven to 350 degrees, and coat the inside of a 13-by-9-inch baking pan with non-stick cooking spray.
2. Put the flour and sugar into the work bowl of a food processor and pulse on and off 2 to 3 times. Put the butter on top of the flour mixture. Pulse on and off until the mixture resembles small peas.
3. Press into the prepared pan, and bake for 20 to 25 minutes, until the shortbread is light golden brown.

For the Filling
1 1/3 cups dried apricots
2/3 cup all-purpose flour
1 teaspoon baking powder
3 large eggs
1 1/2 cups firmly packed brown sugar
1/2 teaspoon almond extract
1 cup chopped pecans

1. Put the apricots into water to cover, and bring to a boil. Simmer for 5 minutes, until the apricots are softened. Drain the apricots, and chop finely, and put into a large bowl.
2. Add the remaining ingredients. Pour the filling over the shortbread and bake for 35 minutes, until a skewer inserted into the center comes out with a few crumbs adhering to it.
3. Allow the bars to cool completely, before cutting.

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

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