This weeks local produce and featured farms:
Fuji ApplesFair Hill Apple Farm
CauliflowerBlack Sheep Produce
Sonoran GarlicMilliken Family Farm
ArugulaBe Wise Ranch
Romaine LettuceBe Wise Ranch
Bearss Limes – 3 Nuts Farm
Candy OnionsWeiser Family Farm
Shinko PearsKen’s Top Notch Produce
Red BeetsBlack Sheep Produce
Butternut SquashTutti Frutti Farms

Organic Juicing Bag:
Fennel – Cal Oragnics
Carrots – Cal Organics
Black Kale – Deardorf
Grapefruit – Sundance Farms
Valencia Oranges – Eco Farms

Farmer’s Choice:
Dragon Fruit – Tony Do’s Farm
Polenta – Kenter Canyon Farms
Purple Japanese Sweet Potatoes Kong Thao Farm

Feature:
Pineapple Quince – Terry Farm

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

Perfect Greens
Handful of green kale
1 fennel
1 lemon
Pinch of salt

Morning Smile
2 oranges
1 fennel
2 celery stalks

Super Carrots
1 cucumber
2 carrots
1 lemon

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

Arugula Salad with Roasted Beets and Buratta
Serves 4 to 6

One bunch arugula, washed, spun dry
One bunch beets, scrubbed, and tops trimmed (save the greens for the butternut squash pasta recipe below)
¼ cup orange juice
¼ cup balsamic vinegar
½ cup vegetable oil
Salt and pepper
2 rounds burrata, sliced

1. Put the arugula into a salad bowl, and set aside.
2. Preheat the oven to 400 degrees, line a baking sheet with silicone, aluminum foil, or parchment. Place the beets on the baking sheet, and cover with aluminum foil. Roast for 30 minutes (small beets), 45 minutes (medium beets) or 1 hour (large beets).
3. When the beets have cooled, slip off the skins, and dice the beets.
4. In a small bowl, whisk together the orange juice, balsamic vinegar, and oil. Season with salt and pepper.
5. Pour a bit of the dressing over the beets, and marinate at room temperature for at least 30 minutes.
6. Toss the arugula with the dressing, and plate the salad. Top with the beets, and surround the arugula with a few pieces of the buratta. Drizzle with the remaining dressing and serve.

Caramelized Onion Pizza
Serves 4

For the Dough:
1 1/3 cups 00 flour
2 teaspoons dry active yeast
½ cup water
1 tablespoon extra virgin olive oil
1 teaspoon salt

1. In a large bowl, combine the ingredients, and knead the dough for 5 minutes, adding more flour if needed, until the dough is smooth and elastic.
2. Put the dough into an oiled bowl, cover with plastic wrap and let rise overnight.
3. Preheat the oven to 450 degrees, and line a baking sheet with parchment.
4. Roll out the dough into a 14-inch rectangle and put onto the parchment.
5. Spread with the filling and bake for 10 minutes, return to the oven, and bake an additional 5 minutes, until the crust is crisp, and the toppings are bubbling.

For the Onions:
¼ cup unsalted butter
1 tablespoon olive oil
2 sweet candy onions, thinly sliced into half moons
1 tablespoon sugar
1 teaspoon salt
½ teaspoon freshly ground black pepper
½ teaspoon dried thyme
8 ounces fresh mozzarella, diced
1 cup finely shredded Parmigiano Reggiano

1. In a large skillet, heat the butter, and oil, add the onions, sugar, salt, pepper and thyme, and saute until the onions begin to turn a golden brown, being careful to stir so that the onions don’t brown. (the onions can be cooled, and refrigerated for up to 2 days—they are terrific on burgers, or used in soups and stews)
2. Roll out the dough, and spread the onion mixture over the surface of the dough. Sprinkle evenly with the cheese, and bake for 10 minutes, turn the pan and bake another 5 to 10 minutes until the topping is golden brown, and the crust is crisp. Allow the pizza to rest for 5 minutes before cutting into serving pieces.
Cook’s note: This is also sublime when substituting 1 cup crumbled gorgonzola for the Parmigiano Reggiano.

Caramelized Onion Dip
Serves 6
Not your Mama’s Lipton Onion Soup Dip, this is sophisticated and addictive. Serve with crudités, and baguette slices.

One round loaf sourdough bread
¼ cup unsalted butter
1 tablespoon olive oil
2 sweet candy onions, thinly sliced into half moons
1 tablespoon sugar
1 teaspoon salt
½ teaspoon freshly ground black pepper
1 tablespoon finely chopped fresh thyme
1 cup mayonnaise (don’t use low fat or “natural”—it will separate) Best Foods/Hellman’s is the brand that works best
2 cups shredded Gruyere cheese
½ cup grated Parmigiano Reggiano

1. Preheat the oven to 350 degrees and line a baking sheet with parchment, silicone or aluminum foil.
2. Cut the top off the loaf of bread, and hollow out the inside leaving a1/2-inch shell. Cut the inside pieces and top into cubes, and put the bread loaf in the center of the baking sheet, surrounding it with the bread cubes.
3. In a large skillet, heat the butter, and oil, add the onions, sugar, salt, pepper and thyme, and saute until the onions begin to turn a golden brown, being careful to stir so that the onions don’t brown.
4. Cool the onions and put into a bowl. When the onions are cooled, add the mayonnaise, and cheeses, stirring to blend.
5. Put the mixture into the bread bowl, and bake for 20 to 30 minutes until the dip is bubbling, and golden brown.
6. Serve the dip with the toasted bread cubes, and crudités.

Creamy Caesar Salad
Serves 4

One head Romaine, washed, spun dry and chopped
1 cup mayonnaise (see note)
5 garlic cloves, minced
2 tablespoons fresh lemon juice (plus more to taste)
½ to 1 teaspoon freshly ground black pepper
1 tablespoon Worcestershire sauce
1 cup freshly shredded Parmigiano Reggiano cheese

1. Put the romaine in a large bowl.
2. In a smaller bowl, whisk together the mayonnaise, garlic, lemon juice, pepper, Worcestershire and ¼ cup Parmigiano until blended. Taste for seasoning and adjust, using more lemon juice, pepper, or Worcestershire.
3. Pour some of the dressing over the salad, and toss to coat the leaves. Add ¼ cup more of the Parmigiano, and some of the croutons (see the following recipe) Serve garnished with additional cheese, and croutons.

Cook’s Note: The original Caesar salad called for beaten raw egg yolks, oil, and lemon juice: prepared mayonnaise, is made of the same ingredients, and is far easier to use. The original Caesar also didn’t have anchovies in it, it had Worcestershire as the salty component. If you would like to use anchovies in the dressing, 1 teaspoon anchovy paste works well in the recipe, cutting the Worcestershire to 1 ½ teaspoons.

For the Garlic Croutons:
1 loaf of Italian bread, cut into 3/4-inch cubes (about 7 cups)
4 garlic cloves, minced
1/2 teaspoon salt plus additional to taste
1/2 teaspoon pepper
1 cup olive oil
1/4 cup finely grated fresh Parmigiano Reggiano

1. Preheat the oven to 350 degrees, and line 2 baking sheets with silicone, aluminum foil, or parchment.
2. Put the bread into a large bowl. In another bowl stir together the garlic, salt, pepper, and oil. Pour the oil over the bread, and toss to coat.
3. Arrange the bread cubes on the baking sheets, and sprinkle with the cheese. Bake for 15 to 20 minutes, turning once during the baking time.
4. The cubes should be crunchy, crisp and golden brown. Cool completely before using in salads, and soups. The croutons are a great way to use up leftover baguettes, and crusty bread.
5. Croutons can be frozen for up to 6 months.

Roasted Cauliflower Parmigiano
Serves 4 to 6
Roasting cauliflower brings out the sugars in the vegetable. Vary the seasonings to suit your taste; substitute curry for the oregano/basil, or cumin and chipotle for the oregano and basil. When roasting at high temperature use dried herbs which can stand up to the high temperatures. When serving sprinkle, the cauliflower with fresh herbs to refresh the flavor.

One white cauliflower, cored, and cut into small florets
½ cup extra virgin olive oil
3 garlic cloves, minced
1 teaspoon dried oregano
1 teaspoon dried basil
1 cup panko or dried breadcrumbs
1 cup grated Pecorino Romano or Parmigiano Reggiano (this is totally optional)
1 tablespoon chopped fresh oregano or basil for garnish

1. Preheat the oven to 375 degrees, and line a baking sheet with silicone, aluminum foil, or parchment.
2. Put the cauliflower into a large bowl, and toss with the oil, garlic, oregano and basil. Add more oil if needed to coat the cauliflower.
3. In a small bowl, combine the bread crumbs with the cheese.
4. Sprinkle over the cauliflower, and toss to coat with the crumbs.
5. Spread the cauliflower onto the prepared baking sheet and bake for 15 to 20 minutes, until the cauliflower is golden brown and tender when pierced with the sharp tip of a paring knife.
6. Allow the cauliflower to rest for 5 minutes, sprinkle with the fresh herbs before serving. The cauliflower is great hot, or at room temperature.

Cauliflower Au Gratin
Serves 4

1 cauliflower, cored, and cut into florets
Salt and pepper
4 tablespoons unsalted butter
2 garlic cloves, minced
3 tablespoons all-purpose flour
1 cup vegetable or chicken broth
1 cup whole milk
1 cup shredded Gruyere cheese (or imported Swiss)
1 cup freshly grated Parmigiano Reggiano cheese
Few drops of Tabasco
1 cup fresh bread crumbs
¼ cup finely chopped Italian parsley
2 teaspoons extra virgin olive oil

1. Preheat the oven to 350 degrees, and coat the inside of a 13-by-9-inch baking dish with non-stick cooking spray.
2. Bring 8 quarts of salted water to a boil, and simmer the cauliflower for 4 minutes, it will be al dente.
3. Drain thoroughly, season liberally with salt and pepper and set aside.
4. In a saucier, heat the butter, and saute the garlic for 30 seconds, until fragrant. Add the flour, and whisk for 2 to 3 minutes.
5. Gradually add the broth and milk, bringing the mixture to a boil. Add the Gruyere, and ½ of the Parmigiano to the sauce. Season with salt and Tabasco.
6. Add the cauliflower to the sauce, and turn to coat. Transfer to the baking dish.
7. In a small bowl, combine the crumbs, parsley and oil. Top the cauliflower with the bread crumbs, and bake for 30 to 35 minutes, until the sauce is bubbling and golden brown. Allow the cauliflower to rest for 5 minutes, before serving.

Curried Butternut Squash Soup
Serves 6 to 8

2 tablespoons unsalted butter
1 tablespoon extra virgin olive oil
One candy onion, finely chopped
2 Fuji apples, peeled, cored and finely chopped
1 ½ teaspoons curry powder
1 butternut squash, peeled, seeded and cut into 1-inch chunks
8 cups chicken or vegetable broth
1 cup heavy cream (optional)
Salt and pepper

1. In an 8-quart Dutch oven, heat the butter and oil, saute the onion, apples, and curry powder for 3 to 4 minutes until the vegetables are softened.
2. Add the squash and broth, bring to a simmer, and simmer for 20 to 30 minutes until the squash is tender.
3. Puree the soup with an immersion blender (if you are going to puree the soup in a blender, or food processor, make sure to cool it before using the blender or food processor, hot liquids will come back up at you from either device)
4. Add the cream if using, taste for seasoning and adjust using salt and pepper. Serve the soup warm.

Harvest Panini
Serves 4

8 slices sourdough bread
Unsalted butter, melted
½ pound roasted turkey breast
1/2 pound Brie cheese, cut into slices
1 bunch arugula, washed, and spun dry
1 to 2 Asian pears, cored, and thinly sliced
Cranberry sauce for dipping

1. Brush one side of each slice of bread with some of the butter, and preheat a grill pan, griddle or large skillet over medium high heat.
2. Lay the bread on a board, butter side down, and load the panini with turkey, brie, a bit of arugula, and sliced pears.
3. Top with another slice of bread, butter side up. Lay the sandwiches on the grill pan/griddle, or skillet, and cook until the underside is golden brown, turn and cook another 3 to 5 minutes, until the sandwich is golden brown. Cut the sandwiches in half and serve with cranberry sauce.

Butternut Squash Risotto
Serves 6

2 tablespoons unsalted butter
1 tablespoon extra virgin olive oil
1 medium shallot, finely chopped
2 cups butternut squash, finely chopped
½ cup dry white wine (Sauvignon blanc, Pinot Grigio or dry vermouth—if you want no alcohol in the dish leave this out, increase a bit of the broth)
1 ½ cups Carnaroli, Vialone, or Arborio Rice
4 to 5 cups chicken or vegetable broth simmering on the stove
2 tablespoons unsalted butter
½ cup grated Parmigiano Reggiano plus more for garnish if desired
Drizzle of aged Balsamic vinegar (optional)

1. In a saucepan, melt the 2 tablespoons of butter, with the oil. Saute the shallot and squash for 2 to 3 minutes until the shallot is softened. Add the wine, and stir until the wine is almost absorbed. Add the rice, and stir to coat with the butter mixture.
2. Add 1 ladle full of the broth, and stir until the broth is almost absorbed.
3. Continue to add the broth a ladle full at a time. Taste the rice after adding 3 ½ cups of broth. If it is still crunchy, continue to add broth, if it is beginning to become al dente, add one more ladle full of broth, and wait for it to be absorbed.
4. When in is absorbed, remove from the stove, and add the remaining 2 tablespoons of butter and the cheese stirring until the cheese and butter are melted. Taste for seasoning, and adjust using salt and pepper.
5. Serve the risotto immediately, garnished with additional cheese and drizzle with aged balsamic vinegar if desired.

Butternut Squash Beet Green Pasta
Serves 6

1 butternut squash, peeled, seeded, and cut into bite-sized chunks
1 cup finely chopped onion
Beet greens, washed, spun dry, stems removed, and cut into 1-inch ribbons
1 tablespoon dried sage leaves
5 large garlic cloves, coarse chopped
1/2 cup extra-virgin olive oil
pinch red pepper flakes
1 tablespoon brown sugar (light or dark)
Salt and fresh-ground black pepper
1 pound farfalle pasta, cooked 3 minutes short of al dente, saving some pasta water
1/2 cup half-and-half
2 cups shredded Asiago cheese

1. Preheat the oven to 400 degrees. Line a baking sheet with aluminum foil or silicone.
2. In a large bowl, combine the squash, onion, beet greens, sage, garlic, oil, red pepper, brown sugar, salt and pepper. Toss together until the vegetables are coated.
3. Spread out on the baking sheet and roast for 20 to 25 minutes, until the squash is tender.
4. Meanwhile, cook the pasta, drain and save some of the pasta water.
5. In a large bowl, toss the squash mixture with the pasta, add the half and half and 1 cup of the cheese, tossing to combine.
6. Add more pasta water to make a creamy sauce if necessary. Serve the pasta immediately, and garnish each portion with the cheese.

Lime Coconut Bread
Makes one 9-inch loaf

2 eggs
1 cup whole milk 1 tsp. vanilla extract
Grated zest from 2 limes
2 tablespoons lime juice
2 1/2 cups all-purpose flour
1 1/2 cups sweetened flaked coconut
1 cup sugar
2 tsp. baking powder
1/4 tsp. salt
6 tablespoons unsalted butter, melted and cooled
1 cup confectioners’ sugar
2 to 3 tablespoons lime juice

1. Preheat the oven to 350 degrees and coat a 9 X 5-inch loaf pan with non-stick cooking spray.
2. In a small bowl, whisk together the eggs, milk, vanilla extract, lime zest and juice. Set aside.
3. In the bowl of your mixer with the paddle attachment, combine the flour, coconut, sugar, baking powder, and salt.
4. With your mixer on low speed, pour in the egg mixture and mix until just combined. Then add the melted butter and mix until just incorporated, being careful not to over mix the batter.
5. Pour the batter into the prepared pan and bake for 1 hour or until a toothpick inserted into the center comes out clean.
6. Remove from the oven and allow the bread to cool in the pan for about 10 minutes before turning it out onto a wire rack to cool completely.
7. In a small bowl, whisk together the sugar and lime juice. Pour over the cooled bread.
The bread can be stored in an airtight container at room temperature for 2-3 days.

Farmers Choice:

Miso Maple Roasted Sweet Potatoes
Serves 4

1 ¼ pounds Purple Sweet Potatoes, peeled, and cut into 1-inch chunks
2 tablespoons white miso powder
1 tablespoon soy sauce
2 tablespoons rice vinegar
2 tablespoons vegetable oil
2 tablespoons pure maple syrup

1. Preheat the oven to 400 degrees, and line a baking sheet with silicone, aluminum foil, or parchment.
2. Put the potatoes into a bowl. In a smaller bowl, whisk together the miso, soy sauce, rice vinegar, oil, and maple syrup.
3. Pour over the sweet potatoes, and toss to coat the potatoes.
4. Lay the potatoes onto the prepared baking sheet, and roast for 30 to 40 minutes, until the potatoes are golden brown and soft. Serve hot.

Dragon Fruit Slush
Serves 4

One Dragon Fruit, peeled, and cut into chunks
2 cups fresh pineapple, cut into chunks
1 cup sparkling water
¼ cup lime juice

1. Puree the dragon fruit and pineapple in a blender until smooth, adding some of the lime juice if needed. Pour in the sparkling water, and stir to blend.
2. Pour into a 9-inch baking dish and freeze.
3. Every hour or so scrape up the icy slush. It should reach the desired consistency within 4 hours.
4. Use the slush to make cocktails, or mocktails using rum or sparkling grape juice.

Dragon Fruit Meringue Frosting
Enough to frost 24 cupcakes, or 1 9-inch layer cake
This frosting would be delicious on chocolate or vanilla cupcakes.

1 cup sugar
4 large egg whites
3 sticks unsalted butter, softened
1/4 cup pureed dragon fruit
1 teaspoon vanilla bean paste

1. Put the sugar and the egg whites into a heatproof mixing bowl.
2. Fit the bowl over a pan of simmering water.
3. Whisk constantly until the mixture is hot,
4. sugar is dissolved and the egg whites are a little frothy, about 5 minutes.
5. With the whisk attachment in the bowl of an electric mixer, beat eggs whites on medium speed until cooled and thick about 5 to 6 minutes.
6. Remove the whisk, and attach the paddle attachment. Add the butter, a few pieces at a time, beating until smooth. Add in the dragon fruit, and vanilla, beating until smooth. On medium speed,
7. If the buttercream curdles or separates, just keep beating until it comes back together. You should end up with a shiny, and smooth buttercream frosting.

Parmesan Polenta with Pork Ragu
Serves 6

For the Ragu:
2 tablespoons extra virgin olive oil
1 medium onion, finely chopped
1 medium carrot, finely chopped
2 stalks celery, finely chopped
1 teaspoon dried basil
2 pounds pork shoulder, cut into 1-inch chunks
Two 28-ounce cans San Marzano tomatoes
¼ cup finely chopped fresh basil
¼ cup finely chopped Italian parsley
Salt and pepper

1. In a large Dutch oven, heat the oil, and saute the onion, carrot, celery and basil for 4 to 5 minutes, until the vegetables begin to soften. Add the pork, and brown on all sides.
2. Add the tomatoes, scraping up the browned bits on the bottom. Simmer the sauce for 90 minutes, stirring occasionally until the pork is tender. Taste for seasoning, add salt and pepper. Stir in the basil and parsley. The sauce is better made the day before to let the flavors get to know each other. The sauce will keep in the refrigerator for up to 5 days, or frozen for up to 6 months.
3. This sauce is delicious with polenta or pasta.

For the Polenta
Polenta works on a formula. It may seem a bit tedious to do in a double boiler, but it will give you an amazingly creamy and delicious polenta and it doesn’t need to be stirred constantly.

THE FORMULA:
3 parts liquid to 1 part cornmeal and salt to taste
(Liquid could be water, broth, milk and water, or buttermilk and water)
1 cup cornmeal yields about 4 cups polenta, enough for 3 to 6 people, depending upon the rest of the menu.

WHAT YOU WILL NEED:

8-quart stainless steel or heatproof glass bowl
Whisk
6-quart pot ½ filled with water
1 cup cornmeal
3 cups boiling liquid (your choice)

Put the cornmeal in the bowl, and whisk in the boiling liquid, until any lumps appear. Seal the bowl with foil and set it over the simmering water. Cook 1 1/2 hours, stirring every 20 to 30 minutes. The polenta can be kept over the hot water for up to 3 hours.

Polenta Parmigiana
Serves 6

2 cups polenta
6 cups chicken or vegetable broth
¼ cup unsalted butter
1 cup freshly grated Parmigiano Reggiano
Salt and pepper

Put the cornmeal in the bowl, and whisk in the boiling liquid, until any lumps appear. Seal the bowl with foil and set it over the simmering water. Cook 1 1/2 hours, stirring every 20 to 30 minutes. When the polenta is finished, stir in the butter, and cheese. Season with salt and pepper and serve. The polenta can be kept over the hot water for up to 3 hours.

Cook’s Note: On some farms in Italy, the polenta is spooned onto a board, and then covered with the ragu, those at the table will serve themselves from the portion closest to them.

Feature:

Quince Compote
Makes about 3 cups
Bring this delicious condiment to your next party to serve alongside the cheese platter, or serve it in place of cranberry sauce at Thanksgiving.

¼ cup unsalted butter
¼ cup honey
3 Granny Smith Apples, peeled, cored and diced
3 quince, peeled, cored and diced
1/2 cup apple cider or organic apple juice
2 teaspoons fresh lemon juice
1/2 teaspoon ground ginger
1 teaspoon ground cinnamon

1. In a large skillet, heat the butter, and honey, add the apples, and quince, and saute for 10 to 12 minutes, until the fruit begins to soften.
2. Add the apple cider, lemon juice, and cinnamon, and simmer for another 5 to 7 minutes, until the liquid in the pan begins to caramelize.
3. Taste for sweetness, and add some brown sugar if needed, simmering for another 2 to 3 minutes.
4. Remove from the stove top, cool completely, and store in airtight containers in the refrigerator. (If you wish to preserve the compote, follow the directions for preserving at https://www.freshpreserving.com/)

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

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