Archive for October, 2016

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Farmers’ Market Box 10-13-16

This weeks local produce and featured farms:
Red Bell PeppersBlack Sheep Produce
MizunaBe Wise Ranch
Mexican Guavas – Koral’s Tropical Fruit
Butter Lettuce – Go Green Agriculture
Tokyo Negi Onions – Lucky Growers
Pomegranate – Rancho Del Sol Organics
SunchokesWeiser Family Farm
Spaghetti SquashBe Wise Ranch
ZucchiniBlack Sheep Produce
Flavorino Plum – Dassi Family Farms

Organic Juicing Bag:
Strawberries – A&A Organics
Carrots – Cal Organics
Celery – Coke Farms
Black Kale – Deardorf
Valencia Oranges – Eco Farms

Farmer’s Choice:
Pineapple Quince – Terry Farm
Baby Pink Turnips – Coastal Farms
Honeynut Squash – Weiser Family Farms

Feature:
Honey Dates – Dates by DaVall

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

Click here to Watch Video on YouTube

Post your photos on Instagram with the hashtag #specialtyproduceFMB or share them with the FMB community on our facebook page http://facebook.com/specialtyproduce!

When it’s about food…#specialtyproduce

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 Celery
1 cup of strawberries
2 stalks of celery
1 cucumber

Kale Boost
Handful of black kale
2 carrots
1 lemon

Mighty Oranges
2 valencia oranges
1 carrots
2 stalks of celery

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

Pasta with Fresh Tomato Sauce
Serves 6

1/4 cup extra virgin olive plus additional for finishing
2 garlic cloves, cut in half
1 basket plum tomatoes, cored, and dice
Salt and pepper
1/4 cup torn basil leaves
1 pound pasta, cooked 3 minutes short of al dente saving some of the pasta water
1 cup grated Parmigiano Reggiano or Pecorino Romano

1. In a large skillet, heat the oil and saute the garlic for 2 to 3 minutes, until it begins to turn translucent.
2. the tomatoes, and saute for 5 to 6 minutes, until the tomatoes are softened.
3. Season with salt and pepper, add the basil, and toss with the cooked hot pasta, adding a bit of the pasta water and oil to make a creamy sauce.
4. Garnish with your choice of cheese, Parmigiano Reggiano or Pecorino.

Spaghetti Squash Caccio Pepe Style
Serves 4 as a side dish

1 medium spaghetti squash (about 3 pounds)
1/3 cup water
¼ cup unsalted butter
2 tablespoons extra virgin olive oil
1 tablespoon finely grated lemon zest
2 teaspoons fresh thyme leaves, plus more for serving
½ cup grated Pecorino Romano
½ cup finely grated Parmigiano Reggiano, plus more for serving
1 teaspoon freshly ground black pepper
Salt to taste

1. Preheat oven to 375°. Cut the squash in half, and lay each half cut side down in a 13-by-9-inch baking dish. Pour in the water, and cover the baking dish. Bake for 30 to 35 minutes, until just tender. The tip of a sharp paring knife will go in easily. Remove from the oven, and let cool slightly. Halve lengthwise and scoop out seeds; discard.
2. Scrape flesh with a fork to remove in long strands. Spread out on paper towels to drain.
3. Heat butter and olive oil in a large skillet over medium-high. Cook squash, lemon zest, and thyme, stirring to blend. When the squash is heated through, add the Pecorino, and ½ cup Parmigiano, stirring to combine Stir in pepper and season with salt. Serve topped with more Parmigiano.

Creamy Sunchoke and Onion/Leek Soup
Serves 6 to 8

For the Crispy Onions or Leeks

1/3 to 1/2 cup extra virgin olive oil
1 Negi Tokyo onions, or leeks split lengthwise, rinsed, and cut into 1/2-inch pieces, patted dry
Fleur de Sel

1. In a large skillet, heat the oil, and fry the onions/leeks until they are crispy. Drain on paper toweling, and sprinkle with fleur de sel.
2. The leeks can be cooled, and covered, and kept at room temperature for up to 6 hours.

For the Soup

3 tablespoons unsalted butter
1 tablespoon extra-virgin olive oil
1 Negi Tokyo onion, or leek split lengthwise, rinsed, and cut into 1/4-inch pieces
1 Sonoran garlic clove, minced
1 pound sunchokes, peeled, and cut into 1/2-inch pieces
2 medium russet potatoes, peeled and cut into 1-inch pieces
4 cups chicken or vegetable broth
Salt and pepper
1/4 cup finely chopped chives
1/2 cup heavy cream

1. In a large soup pot, melt the butter with the oil, and sauté the /onionleek and garlic for 2 minutes.
2. Add the sunchokes, and potatoes, and toss in the mixture.
3. Add the broth, and simmer the soup for 15 to 20 minutes, until the potatoes and sunchokes are tender.
4. Using an immersion blender, puree the soup, taste for salt and pepper, add the chives, and cream.
5. Serve garnished with the crispy leeks.

Mexican Guava Cake
Makes one 9-inch springform

4 ripe guavas
2 cups all-purpose flour
1 1/2 teaspoons baking powder
1 1/2 teaspoon ground cinnamon
3/4 cup unsalted butter, softened
1 cup dark brown sugar
5 eggs, separated

1. Preheat oven to 350 degrees coat a 9-inch springform form with non-stick cooking spray.
2. In a bowl, sift together the flour, baking powder and cinnamon.
3. Trim the top and bottom off the guava and cut in half.
4. Using a small spoon, scoop out and discard the seeds.
5. Chop the flesh into a very small dice.
6. You should have about 1/2 cups of chopped guava.
7. Using an electric mixer with the paddle attachment, beat the butter until creamy. Add the sugar and continue beating for several minutes until it becomes light and fluffy.
8. One at a time, add the egg yolks, beating until each one is fully incorporated before adding the next. Pour in the flour mixture and beat on medium-low speed until the flour is just incorporated, being careful not to overmix. Fold in the chopped guava by hand.
9. In a separate bowl, beat the egg whites until they hold soft, glossy peaks. Stir 1/3 of the egg whites into the batter and mix until you no longer see the whites to lighten the batter. Gently fold in the remaining whites.
10. Bake for 50 to 60 until a skewer inserted into the center comes out clean.

Guava Smoothie
1 Mexican guava
1 banana
1 cup orange juice
1/2 cup white grape juice
1 teaspoon lime juice
1/2 cup frozen vanilla yogurt

1. Cut the guava in half and scoop out the pulp and add to a blender.
2. Slice the banana into bite size chunks, and add to blender.
3. Add the orange juice and grape juice, and puree.
4. Add the lime juice and yogurt, and puree again. Serve immediately.

Pepperonata with Zucchini
Serves 6 as a side dish

1/4 cup extra virgin olive oil
1 garlic clove, minced
One Tokyo onion, split in half and thinly sliced
2 red bell peppers, cored, and thinly sliced
2 zucchini, ends trimmed, and thinly sliced
4 plum tomatoes, cored, and finely diced
Salt and pepper
1/4 cup finely chopped parsley
1/4 cup finely chopped basil

1. In a large skillet, heat the oil, saute the garlic for 30 seconds, and add the onion, and saute until the onion is translucent, 4 to 5 minutes.
2. Add the peppers, and zucchini, and saute for 4 minutes, till softened.
3. Add the tomatoes, and season with salt and pepper.
4. Cook the mixture until the vegetables are softened.
5. Add the basil and parsley, and serve warm.
6. This is delicious served with grilled meats, and poultry, as well as sausages, or tossed into pasta for a vegetarian pasta.

Butter Lettuce and Pomegranate Salad
Serves 4 to 6

One head butter lettuce, washed and spun dry, separated into leaves
1/4 cup pomegranate juice
2 tablespoons honey
1 tablespoon Dijon mustard
1/3 cup vegetable oil
Salt and pepper
1/2 cup crumbled feta cheese
1/2 cup pomegranate arils

1. Lay a few lettuce leaves onto salad plates.
2. In a small bowl, whisk together the juice, honey, mustard and oil. Season with salt and pepper.
3. Drizzle some over the lettuce leaves. Top with the feta and pomegranate arils. Drizzle with a bit more dressing and serve.

Roasted Potato and Mizuna Salad
Serves 2 to 4

1/3 extra virgin olive oil
2 garlic cloves, minced
6 tiny yellow potatoes, cut into quarters
1 1/2 teaspoons salt
1/2 teaspoon freshly ground black pepper
One Negi Tokyo onion, thinly sliced
2 to 3 tablespoons white wine vinegar
1 teaspoon Dijon mustard
1 bunch mizuna

1. Preheat the oven to 400 degrees, and line a baking sheet with silicone, parchment or aluminum foil.
2. In a bowl, combine the oil, garlic, potatoes, salt, pepper, and onion.
3. Roast for 15 to 20 minutes, until the potatoes are tender.
4. Meanwhile whisk the vinegar and mustard together in the bowl.
5. Add the mizuna, and the roasted potato mixture, and toss to coat. If the salad needs a bit more vinegar, add it now (this will depend on the acidity of the vinegar)
6. Serve the salad warm.

Shrimp and Lettuce Wraps
Serves 4 to 6

One head butter lettuce washed, spun dry and separated into leaves
2 tablespoons vegetable oil
2 garlic cloves, minced
1/4 cup finely chopped onion
1 teaspoon grated ginger
1 pound large shrimp, peeled and deveined
2 teaspoons soy sauce
1 teaspoon Hoisin sauce
1 teaspoon rice wine
1/4 cup finely chopped parsley

1. Put the lettuce leaves onto a serving platter.
2. In a large skillet or wok, heat the oil, and saute the garlic, onion and ginger for 1 minute, until the onion is softened. Add the shrimp and stir-fry for 1 minute, until the shrimp begin to turn pink.
3. Add the soy sauce, Hoisin and rice wine, and continue to cook until the shrimp are cooked through. Add the parsley, and stir.
4. Put 2 tablespoons of the mixture into each lettuce leaf, and serve.

Farmer’s Choice:

Maple Miso Glazed Pink Turnips
Serves 2

One bunch baby pink turnips scrubbed
2 tablespoons vegetable oil
2 teaspoons white miso
1/4 cup vegetable or chicken broth
2 to 3 tablespoons maple syrup
Salt and pepper

1. Cut the turnips in half, and finely chop the turnip greens.
2. In a large skillet, heat the, oil, add the turnips and greens, and saute for 2 to 3 minutes, to wilt the greens. Dissolve the miso into the broth, and whisk in the maple syrup.
3. Add the liquid to the pan, cover, and simmer 5 minutes, remove the cover, and simmer, until the liquid in the pan is syrupy.
4. Season with salt and pepper, and serve warm.

Sausage Stuffed Honey Nut Squash
Serves 4

2 Honey Nut Squash, cut in half lengthwise, and seeds removed
1/4 cup extra virgin olive oil
1/2 pound bulk sweet Italian sausage
3 tablespoons all-purpose flour
2/3 cup chicken or vegetable broth
1/3 cup heavy cream
1 cup grated Parmigiano Reggiano cheese

1. Preheat the oven to 400 degrees, and line a baking sheet with silicone, parchment or aluminum foil.
2. Drizzle the inside of the squash with a bit of the oil, and roast the squash for 30 minutes, until tender.
3. When the squash is cool enough to handle scrape out the flesh leaving a 1/2-inch shell. Chop the flesh and set aside. The flesh should be very soft, and it may not cut well; it will melt into the sauce with the sausage.
4. In a large skillet, cook the sausage over high heat, until the sausage is no longer pink.
5. Remove the sausage in the pan, and add the flour, whisking to cook it for 2 minutes.
6. Add the broth and bring to a boil.
7. Add the cream, and bring to a boil. Return the sausage and squash flesh to the pan, remove from the heat, and add 1/2 of the cheese. Taste for salt and pepper and adjust.
8. Fill the squash shell with the squash and sausage mixture and top with the remaining cheese.
9. Bake at 350 degrees for 30 minutes until the mixture is bubbling, and the cheese is golden brown.
10. Allow to rest for 10 minutes before serving (this will be molten hot, so wait to serve it)

Pineapple Quince Pork Roast
Serves 6

1/4 cup extra virgin olive oil
1 1/2 teaspoons salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon ground ginger
1 teaspoon ground cinnamon
1 tablespoon Dijon mustard
2 tablespoons dark brown sugar
One 3 pound pork loin roast
2 pineapple quince, peeled, cored, and cut into 6 wedges
1 large onion, thinly sliced
1 cup apple juice
1 cup beef broth
2 tablespoons cornstarch mixed with 2 tablespoons water

1. In a small bowl, combine the oil, salt, pepper, ginger, cinnamon, mustard and brown sugar.
2. Rub over the roast, to coat.
3. Heat a large Dutch oven over medium high heat, and add the roast, browning on all sides, being careful not to burn the sugar. Remove the roast from the oven, add the quince and onion, and saute in the pan until the onion begins to soften.
4. Deglaze the pan with the juice and broth, stirring up any browned bits on the bottom of the pan.
5. Return the meat to the pan, cover and simmer over medium low heat for 2 hours, or until the pork is tender.
6. Remove the meat from the pan to a cutting board, covering loosely with aluminum foil.
7. Bring the liquid in the pan to a boil, whisk in the cornstarch mixture and bring to a boil.
8. Season with salt and pepper if necessary.
9. Thinly slice the pork and nap with some of the sauce, and quince wedges.
10. If you would prefer, you can use an immersion blender to puree the sauce, and not thicken with the cornstarch.

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

Follow me on:
Facebook: Diane Phillips’ Blog of Cooking, Travel and Commentary
Twitter: @dianphillips
Pinterest: Diane Phillips

Download our FREE app HERE

Post your photos on Instagram with the hashtag #specialtyproduceFMB or share them with the FMB community on our facebook page http://facebook.com/specialtyproduce!

When it’s about food…#specialtyproduce

If you haven’t joined yet, you can order a bag for next week on our FMB page!

FMB10-5-2016

Farmers’ Market Box 10-5-16

This weeks local produce and featured farms:
Purple Haze CarrotsWeiser Family Farm
Medjool Dates – Wynola Flats Produce
Dragon Fruit – Tony Do’s Farm
DillBe Wise Ranch
JicamaRutiz Family Farms
Romaine Lettuce – The Garden Of….
Valencia OrangesPolito Family Farm
Shinko Asian PearsKen’s Top Notch Produce
Chocolate PersimmonsPenryn Orchard
Red RadishesBlack Sheep Produce

Organic Juicing Bag:
Fuji Apples – Viva Tierra
Carrots – Cal Organics
Black Kale – Deardorff
Lemons – Sundance Farms
Navel Oranges – Lodge Ranch

Farmer’s Choice:
Christmas Lima Beans – Two Peas in a Pod Farm
Red Finger Limes – 3 Nuts Farm
Pineapple Quince – Terry Farm

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

Click here to Watch Video on YouTube

Post your photos on Instagram with the hashtag #specialtyproduceFMB or share them with the FMB community on our facebook page http://facebook.com/specialtyproduce!

When it’s about food…#specialtyproduce

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

Tequila Sunset
2 Fuji apples
3 Carrots
1 Navel Orange
½ Lemon

Kale-blewy
1 Bunch of Black Kale
2 Fuji Apples

Lemon This
1 Navel Orange
3 Carrots
½ Bunch of Kale
½ Lemon

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

Roasted Salmon with Orange Dill Hollandaise

Serves 6

1/2 cup extra virgin olive oil
2 tablespoons Old Bay Seasoning
2 1/2 pounds salmon filets

1. Preheat the oven to 400 degrees. In a measuring cup combine the oil and Old Bay. Brush onto the salmon and put the salmon into a baking dish.
2. Roast the salmon for 10 minutes per inch of thickness, until it registers 150 degrees on an instant read meat thermometer. While you are roasting the salmon, prepare the hollandaise.

4 large egg yolks
2 tablespoons fresh orange juice
1/4 cup chopped fresh dill
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 cup unsalted butter, melted and kept hot

1. In a blender or food processor, blend or process the egg yolks, juice, dill, salt, and pepper until well combined.
2. Serve the salmon in a pool of the hollandaise and garnish with additional dill.

Crudités with Dilly Dip
Serves 6

1 1/2 cups sour cream or Greek Yogurt
1/2 cup mayonnaise
1/4 cup Dijon mustard
2 scallions (white and tender green parts), chopped
3 tablespoons chopped fresh dill
3 tablespoons chopped fresh parsley
2 teaspoons grated lemon zest
1 teaspoon celery salt
Salt and freshly ground black pepper to taste
Serve with crudités from this weeks’ box: jicama, purple carrots, and radishes

1. In a medium-size bowl, stir together the sour cream (or yogurt), mayonnaise, and mustard until blended. Stir in the dill, parsley, lemon zest, and celery salt. Taste before adding salt and pepper.
2. Do-Ahead: At this point, cover and refrigerate for at least 6 hours to let the flavor develop or overnight.

Orange Date Bran Muffins

Makes 12

One Valencia orange
1/2 cup orange juice
1 egg
1/2 cup butter, melted and cooled
1 1/2 cups flour
1 teaspoon baking soda
1 teaspoon baking powder
3/4 cup firmly packed brown sugar
1 teaspoon salt
1/2 cup chopped dates

Preheat the oven to 400 degrees, and coat the inside and tops of a standard muffin tin with non-stick cooking spray. (or line muffin tins with paper liners)
Remove the zest from the orange, then remove the pith and peel.
Cut the orange into segments and chop the segments. Put the segments and 1 teaspoon orange zest into a mixing bowl. (freeze any leftover orange zest in zip-lock bags)
Stir in the orange juice, egg, and butter, stirring to blend. Add the flour, soda, powder, and brown sugar, stirring until the mixture begins to come together. Stir in the salt and dates.
Using a large portion scoop, scoop into the prepared muffin tins, and bake for 17 to 22 minutes, until a skewer inserted into the center comes out clean. Cool the muffins for 10 minutes before removing from the pan.

Romaine, Pear, Jicama and Blue Cheese Slaw
Serves 6 to 8

One head romaine lettuce washed, spun dry and cut into 1/2-inch ribbons (including the root)
2 Asian pears, cored, and cut into julienne
1 1/2 cups julienned jicama
2 to 3 radishes, julienned
1 cup mayonnaise
1/2 cup sour cream or Greek yogurt
2 tablespoons red wine vinegar
1 cup crumbled blue cheese
Salt and freshly ground black pepper
1 cup chopped toasted walnuts or pecans for garnish (optional)

1. Put the romaine, pears, jicama and radishes into a large salad bowl.
2. In a smaller bowl, stir together the mayonnaise, sour cream or yogurt, vinegar, and blue cheese. Season to taste with salt and pepper.
3. Pour the dressing over the slaw, and toss to combine. Garnish with the nuts, and serve immediately.

Chocolate Persimmon Scones
Makes 10 to 12

1 cup chopped persimmons
1 teaspoon vanilla paste or extract
1 tablespoons unsalted butter
1 teaspoons sugar

1. In a saucepan, heat the ingredients over medium high heat until the persimmons are softened. Mash the mixture, and allow it to cool.

2 1/3 cup all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking soda
1 1/2 teaspoons baking powder
1/2 cup cold butter, cut into small bits
1/4 cup buttermilk
Raw sugar

1. Preheat the oven to 375 degrees, and line a baking sheet with parchment, silicone or aluminum foil.
2. In a food processor, combine the flour, salt, baking soda, baking powder, and butter. Pulse on and off to break up the butter. With the machine running, add the persimmon mixture and buttermilk, until the mixture begins to come together.
3. Turn out onto a floured board, and form into 2 discs 1 1/2-inches thick. Cut each disc into wedges (6 is a nice number here) and transfer to the baking sheet. Sprinkle the tops with raw sugar, and bake for 20 to 25 minutes, until golden brown. Cool for at least 15 minutes before serving.

Dragon Fruit Spritzer
Serves 4

1/2 cup water
1/2 cup sugar
1/4 cup mint leaves, coarsely chopped
1 Dragon fruit, peeled, and flesh removed
1/2 cup fresh lime juice
1 cup fresh orange juice
1 liter sparkling water or Prosecco

1. In a small saucepan, heat the water, sugar and mint, stirring until the sugar is dissolved. Turn off the heat and allow the mixture to cool. Strain out the mint leaves.
2. In a blender combine the dragon fruit, lime juice, orange juice and simple syrup. Blend on high speed to puree the dragon fruit.
3. Pour some of the mixture into tall glasses, and top off with the sparkling water.

Jicama Chips
Serves 6 to 8
These chips are sweet, salty, and delicious! They are bit of an effort, since they cook at a low temperature (almost like dehydrating, since the jicama has so much moisture) and you need to turn them so that they are crisp at the end. Dare I say it? They might be better than Pringles!

1 jicama, peeled and sliced into julienne
1/2 to 3/4 cup olive oil
Salt and pepper

1. Preheat the oven to 250 degrees, and line 2 to 3 baking sheets with parchment, silicone or aluminum foil.
2. Put the jicama into a bowl, and toss with the oil, salt and pepper.
3. Spread out on the baking sheets in a single layer.
4. Bake for 1 1/2 hours, turning the jicama every 20 minutes or so until they are crisp.
5. Cool and store in airtight containers.

Farmers Choice:

Christmas Lima Bean Veggie Burgers
Makes about 8
This is a simple recipe that yields a terrific burger. Serve this with “come back sauce”, it’s terrific, too.

3/4 pound shelled Christmas lima beans
1 bay leaf
4 cups vegetable broth or water
1/4 cup extra virgin olive oil plus more for frying
1/2 cup finely chopped onion
4 garlic cloves, minced
1 teaspoon ground cumin
1/2 teaspoon chipotle pepper powder
1 teaspoon Worcestershire
3/4 cup cooked brown rice
Salt and pepper
1 cup panko

1. Put the beans, and bay leaf into a saucepan and add the broth. Bring to a boil and simmer for 10 to 15 minutes until the beans are soft. Drain, remove the bay leaf and put into a food processor.
2. In a skillet, heat the oil, ad saute the onion, garlic, cumin and chipotle powder for 2 to 3 minutes. Add the beans in the food processor along with the Worcestershire and brown rice.
3. Pulse on and off to break up the beans and rice. Put the mixture back into the bowl, and season with salt and pepper as needed. Add the panko, refrigerate for at least 1 hour to allow the panko to absorb the flavor from the beans.
4. Form the mixture into patties. Heat olive oil in a skillet, and fry the burgers on one side, until they are browned, turn and fry for 2 to 3 minutes, until browned. Serve on buns, with come back sauce.

Come Back Sauce
Makes about 2 cups

2/3 cup bottled Chile sauce
1/4 cup vegetable oil
2 tablespoons lemon juice
1 teaspoon Worcestershire sauce
2 drops hot sauce
1 tablespoon finely chopped onion
3 garlic cloves
1 cup mayonnaise
1/4 cup ketchup
1 teaspoon dried mustard
1/4 teaspoon paprika
1/4 teaspoon salt
1 teaspoon celery seeds
3/4 teaspoon curry powder
3 teaspoons horseradish

1. Mix all ingredients with I tablespoon water in a blender or food processor. Refrigerate overnight, letting the flavors blend. It will keep up to two weeks refrigerated in a closed container.

Christmas Lima Succotash
Serves 4 to 6

3/4 cup Christmas lima beans
1/4 cup extra virgin olive oil
2 spring onions, finely chopped using the white and tender green parts
2 garlic cloves, minced
1 red bell pepper finely chopped
2 cups corn kernels, either cut from the cob, or frozen and defrosted
Salt and pepper
1/4 cup finely chopped dill

Put the beans into water to cover, bring to a boil and simmer for 12 to 15 minutes, until just tender.
Drain and reserve.
In a large skillet, heat the oil, add the onion, garlic, and red pepper. Saute for 3 to 4 minutes, until the onion is softened, then add the beans, and corn, sautéing for 5 minutes, stirring occasionally. Season with salt and pepper, add the dill, and serve.

Poached Quince in Moscato di Asti
Serves 2

2 quince, cut in half and cored
2 cups Moscato di Asti
1/2 cup sugar
1 teaspoon vanilla
Crème fraiche

1. Put the quince, Moscato, sugar and vanilla into a Dutch oven. Bring to a boil, and simmer for 30 to 40 minutes until the quince are tender. Remove the quince from the liquid, and bring to the liquid to a boil, boil for 5 to 10 minutes to reduce the syrup.
2. Serve the quince warm with a dollop of crème fraiche and drizzle with the warm syrup.
3. The syrup will keep frozen for months, it’s delicious over fruit, cake, or you can use it in cocktails.
4. Cook’s note, this can also be done with port, using 1 cup of sugar, and 2 cups of Port. The resulting syrup is addictive!

Petite Cheesecakes with Finger Lime Garnish
Makes 24

24 vanilla wafers
Two 8-ounce packages cream cheese, softened
3/4 cup sugar
2 large eggs
1 teaspoon fresh lemon juice
1 teaspoon vanilla extract
1/4 cup finger lime caviar

1. Preheat the oven to 350°F. Line two 12-cup cupcake tins with paper or foil liners. Place a vanilla wafer in each, right side up, and set aside.
2. With an electric mixer, beat together the cream cheese and sugar in the large bowl until light and fluffy, about 3 minutes. Add the eggs, one at a time, beating after each addition. Stir in the lemon juice and vanilla and beat until smooth.
3. Spoon the filling into the cupcake tins, filling each one two-thirds full. Bake until set, 20 to 25 minutes. Let cool to room temperature.
4. Chill the cheesecakes, and garnish with the finger lime caviar.

Finger Lime Dill Butter
Makes 1 cup

1 cup unsalted butter, softened
2 garlic cloves, minced
1/4 cup finely chopped dill
1 small shallot, finely chopped (about 2 tablespoons)
1/4 cup finger lime caviar
Tabasco or Frank’s hot sauce

1. In a bowl, combine the ingredients, being careful not to break up the caviar, and season with a few drops of hot sauce.
2. Turn the mixture onto a large piece of plastic wrap, and form into a 1-inch wide roll.
3. Seal in the plastic wrap and freeze the butter for up to 6 months.
4. Use the butter to garnish grilled seafood, poultry, lamb, and vegetables.

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

Follow me on:
Facebook: Diane Phillips’ Blog of Cooking, Travel and Commentary
Twitter: @dianphillips
Pinterest: Diane Phillips

Download our FREE app HERE

Post your photos on Instagram with the hashtag #specialtyproduceFMB or share them with the FMB community on our facebook page http://facebook.com/specialtyproduce!

When it’s about food…#specialtyproduce

If you haven’t joined yet, you can order a bag for next week on our FMB page!

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