This week’s local produce and featured farms:

Green Bell PeppersBlack Sheep Produce

Broccoli – Life’s A Choke Farm

CeleryBlack Sheep Produce

Dragon Fruit – Tony Do’s Farm

Heirloom Garlic – Milliken Family Farm

Butter Lettuce – Windrose Farm

Kaffir Limes – Four Corners Farm

Valencia OrangesPolito Family Farm

Barlett PearsPenryn Orchard

Grape TomatoesBe Wise Ranch

Juicing Bag:

Valencia Oranges – Sundance Organics

Cabbage – A & A Organics

Fennel – Lakeside Organic Gardens

Green Kale – Babe Farms

Carrots – Cal Organics

Farmer’s Choice:

Finger Limes – 3 Nuts

Sugar Baby Watermelon – Munak Farms

Beaute PlumsKen’s Top Notch 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

Delicious Kale
Handful of Green Kale
1 Gala Apple
1” of Ginger

Sweet Cabbage
2 Carrots
1 Half of Green Cabbage
1 Orange

Super Greens
Half of Green Cabbage
Handful of green kale
1 Cucumber

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

Denver Omelet Casserole
Serves 6
Denver omelets are normally made with ham, onion, and green pepper. I’ve take a bit of liberty with this one and made it into an overnight casserole, that you just pop into the oven in the morning. This will definitely wake up the troops.

4 tablespoons unsalted butter
1 cup sweet yellow onion, finely chopped
2 green bell peppers, cored, seeded and finely chopped
¼ pound ham, finely chopped (about 2 cups)
4 cups torn bread sturdy white bread cubes, tough crusts removed
6 large eggs
1 cup milk
2 tablespoons all-purpose flour
1 ½ teaspoons salt
6 drops Tabasco sauce
1 1/2 cups shredded mild cheddar cheese (see note)

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. In a large skillet, melt the butter, and sauté the onion and peppers until they are softened, about 5 minutes. Add the ham, and continue to sauté until the onion is translucent. Transfer the mixture to a bowl and cool, adding the bread cubes and stirring until blended.
3. In a mixing bowl, whisk together the eggs, cream, flour, salt and Tabasco, until blended. Pour over the ham mixture, stirring to blend. Transfer the entire contents of the bowl to the prepared pan.
4. Sprinkle with the cheese.
5. Do-Ahead: At this point, cover and refrigerate for at least 6 hours, or up to 2 days, bring to room temperature before proceeding
6. Bake for 35 to 45 minutes, until the casserole is puffed and golden brown and set in the center. Remove from the oven and allow to rest for 15 minutes before serving.

Dragon Fruit Ambrosia
Serves 6

1 dragon fruit, peeled and cut into chunks
1/2 teaspoon kaffir lime peel
2 tablespoons Kaffir lime juice
2 tablespoons honey
1/2 cup buttermilk
4 Valencia oranges, peel and pith removed, and segmented
2 Bartlett pears, cored, and cut into 1/2-inch pieces
1/2 cup shredded coconut

1. In a blender, combine the dragon fruit, lime peel, juice, honey and buttermilk. Taste and add more honey, or lime juice if needed. The dressing can be refrigerated for up to 4 days.
2. In a bowl, combine the oranges and pears.
3. Drizzle with the dressing, and garnish with coconut. Serve cold.

BLT Salad
Serves 6

1 cup mayonnaise
1/4 cup milk
2 garlic cloves, minced
1 teaspoon salt
1/2 teaspoon ground black pepper
1 teaspoons grated lemon zest
1 tablespoon lemon juice
One head butter lettuce, washed, spun dry and chopped
1 1/2 cup grape tomatoes, cut in half if large
6 strips thick cut bacon, cooked crisp, and crumbled
2 cups croutons

1. In a small bowl, whisk together the mayonnaise, milk, garlic, salt, pepper, zest, and lemon juice.
2. Refrigerate for up to 5 days.
3. In a salad bowl, combine the lettuce, tomatoes, bacon and croutons.
4. Toss the salad with the dressing, and serve.

Chicken with Broccoli Bake
Serves 6

One head broccoli, cut into florets
3 tablespoons unsalted butter
3 tablespoons all-purpose flour
1 cup chicken broth
1 cup milk
Salt
Tabasco
1 1/2 cups shredded sharp cheddar cheese
3 cups cooked chicken, cut into bite sized pieces
1/2 cup grated Parmigiano Reggiano cheese

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 4 quarts of salted water to a boil, drop in the broccoli, and cook for 3 minutes. Drain well, and season with salt and pepper. Lay the broccoli in the prepared pan.
3. In another saucepan, melt the butter, whisk in the flour and cook 2 to 3 minutes, whisking until smooth.
4. Add the broth and milk, bring to a boil, to thicken, season with salt and Tabasco.
5. Remove from the heat add the cheese, whisking to blend. Add the chicken to the sauce, pour over the broccoli, sprinkle with the Parmigiano, and bake for 30 to 35 minutes until the sauce is bubbling, and the cheese is melted, and golden brown. Allow to rest for 5 minutes, then serve over pasta, or rice.

End of Summer Pasta Salad
Serves 6

1 pound shaped pasta, cooked 3 minutes short of al dente
3 ribs celery, finely chopped
1 green pepper, finely chopped
1/3 cup finely chopped red onion
1 cup grape tomatoes, cut into quarters if large
1/4 cup rice vinegar
1 teaspoon Kaffir lime peel
1 garlic clove, minced
Pinch red pepper flakes
1 tablespoon honey
1/4 cup finely chopped Italian parsley
1/2 cup vegetable oil
Salt and pepper

1. When the pasta is cool, add the celery, green pepper and onion.
2. In a small bowl, whisk together the vinegar, lime peel, garlic, red pepper flakes, honey, parsley and oil. Season with salt and pepper.
3. Toss the salad with the dressings, and serve.

Heirloom Garlic Bread
Serves 6

One soft crusted French or Italian loaf of bread
1/4 cup unsalted butter, softened
1/4 cup extra virgin olive oil
6 garlic cloves, minced
1 teaspoon dried oregano
Pinch red pepper flakes
1/2 teaspoon salt
1 cup grated Pecorino Romano

1. Preheat the broiler. Line a baking sheet with aluminum foil.
2. Slice the bread in half lengthwise and lay on the baking sheet
3. In a bowl, cream together the butter, oil, garlic, oregano, red pepper and salt. Add 1/4 cup of cheese to the mixture, and spread on the cut bread halves.
4. Sprinkle the top of the bread with the remaining cheese, and broil until the cheese is golden brown and bubbling. Remove from the oven, transfer the bread to a cutting board, and slice into 1-inch thick slices. Serve hot.
5. The garlic butter mixture is terrific for sautéing shrimp, or scallops, too.

Broccoli Rice Bake
Serves 6

3 tablespoons unsalted butter
1/2 cup finely chopped onion
2 cloves garlic, minced
1 head broccoli, cut into florets
1 1/2 teaspoons salt
1/2 teaspoon freshly ground black pepper
4 shakes of Tabasco sauce
2 tablespoons all-purpose flour
1 cup chicken broth
1 1/2 cups heavy cream
3/4 cup long-grain rice
3/4 cup shredded cheddar cheese

1. Preheat the oven to 400°F. Coat a 13 x 9-inch baking dish with nonstick cooking spray.
2. In a large skillet over medium heat, melt the butter, then add the onion and garlic and cook, stirring, until softened, 2 to 3 minutes. Add the broccoli and cook for 2 to 4 minutes, until the broccoli begins to soften.
3. Season with the salt, pepper, and Tabasco.
4. Sprinkle with the flour and cook, stirring, for 2 minutes. Gradually stir in the broth and heavy cream, stirring until the mixture is smooth and comes to a boil.
5. Stir the rice into the broccoli mixture, pour into the prepared dish, and sprinkle with the cheese. Bake until the rice is tender and the cheese is golden, 25 to 35 minutes. Let rest for 5 to 10 minutes before serving.

Roasted Pear, Butter Lettuce and Blue Cheese Salad
Serves 4 to 6

1/4 cup maple syrup
1 tablespoon grated fresh ginger
3 firm pears
Salt and pepper
1/4 cup rice vinegar
2 tablespoons pear nectar (or apple cider)
1 small shallot, minced
1 tablespoon Dijon mustard
1 tablespoon honey
1/3 cup vegetable olive oil
1 head butter lettuce, washed, spun dry and chopped
1 cup crumbled blue cheese

1. Preheat the oven to 400 degrees, line a baking sheet with aluminum foil.
2. Core the pears and cut them into quarters lengthwise.
3. In a bowl, toss the pears with the syrup and ginger, lay onto the baking sheet and roast until browned, about 15 minutes, turn and roast another 5 minutes. Allow the pears to cool to room temperature.
4. In a bowl, whisk together the vinegar, nectar, shallot, mustard, and honey. Gradually add the oil, and whisk till thickened. Season with salt and pepper.
5. In a salad bowl, toss the greens with the lettuce. Plate the salad, then arrange pears, and blue cheese on the top. Drizzle with any remaining dressing.

Choice

Mini Finger Lime Cheesecakes
Makes 24

2 cups graham cracker crumbs
1/4 cup unsalted butter, melted and cooled
1/4 cup sugar
Two 8-ounce packages cream cheese, softened
3/4 cup sugar
2 large eggs
2 tablespoons finger lime
1 teaspoon vanilla extract
Additional finger limes for garnish
To open the finger limes, slice the skin with a sharp knife, and peel back the skin.

1. Preheat the oven to 350°F. Line two 12-cup cupcake tins with paper or foil liners. In a bowl, combine the cracker crumbs, butter and sugar. Place 1 to 2 tablespoons into each cupcake tin.
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 finger limes and vanilla and combine thoroughly.
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. Serve the cheesecakes garnished with a bit of finger lime, too.

Chipotle Finger Lime Sauce
Makes about 1 1/2 cups
An excellent sauce for fish tacos, grilled seafood, or chicken.

1 cup mayonnaise
1/4 cup sour cream
1 tablespoon finger lime
2 chipotle chilies in adobo, finely chopped
2 tablespoons finely chopped cilantro or Italian parsley
Salt and pepper

1. In a small bowl, stir together the mayonnaise, sour cream, finger lime, chipotle and cilantro. Season with salt and pepper. Refrigerate for up to 1 week.

Watermelon Finger Lime Sorbet
Makes 1 quart

2 ½ pounds watermelon (flesh only), pureed until smooth
1 cup granulated sugar
2 tablespoons finger lime

1. In a bowl, combine the watermelon, sugar and finger lime. Taste adding more sugar if needed.
2. Chill for 4 hours.
3. Pour into an ice cream maker, and follow the manufacturers’ instructions for sorbet. Freeze the sorbet when it is finished.

Plum Clafoutis
Serves 6
Clafoutis is a great way to use up leftover fruit. This one uses plums, but you could use any soft fruit (think stone fruit, pears, cherries and berries)

3 Beaute plums, pitted, and thinly sliced
2 Tbs. apple juice
3 large eggs
1/3 cup sugar
1/3 cup all-purpose flour
Pinch freshly grated nutmeg
1 tsp. vanilla paste or extract
1/4 cup heavy cream
1/2 cup whole milk
3 Tbs. unsalted butter, melted
1/4 cup sliced almonds

1. Heat the oven to 350°F. coat a 9-inch cake or pie pan with nonstick cooking spray.
2. Put the plum slices in the prepared cake pan. Sprinkle them with the apple juice and toss to coat; spread them in an even layer.
3. In a large bowl, whisk the eggs and sugar until lightly frothy and the sugar is dissolved. Sprinkle the flour and nutmeg and add the vanilla. Whisk until smooth. Gradually add the cream and milk, whisking just until smooth, adding the butter.
4. Pour the batter over the fruit, sprinkle the almonds on top and bake until evenly puffed and brown about 40 minutes. Serve warm.

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

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