Archive for November, 2017

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Farmers’ Market Box 11-30-2017

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This week’s local produce and featured farms:

Tatsoi – Sundial Farms

Arugula – Sundial Farms

Freckle Lettuce – Coleman Farms

FennelBlack Sheep Produce

Easter Egg Radish – Coleman Farms

Parsnip – JR Organics

Yellow Eightball Squash – JR Organics

Amarosa PotatoesWeiser Family Farm

Grapefruit – JJ Lone Daughter

CarrotsBlack Sheep Produce

Bosc PearPenryn Orchard

Maru (Cinnamon) PersimmonPenryn Orchard

Juicing Bag:

Green Kale – Foxy Organics

Green Chard – Eco Farm

Fennel – Earthbound Organics

Grapefruit – Foxy Organics

Farmer’s Choice:

Pomegranate – Scott Farms

Passion Fruit -Koral’s Tropical Fruit Farm

Seedless Satsuma – Regier Family Farms

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

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

Sweet Carrots
2 carrots
Handful of green kale
1 romaine lettuce
Super Greens
1 chard green
1 fennel
1 cucumber
 Delicious Kale
Handful of green Kale
One grapefruit
one apple

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

Arugula, Fennel and Grapefruit Salad

Serves 4

One bunch arugula, washed, and spun dry

1/4 cup grapefruit juice

2 tablespoons honey

3 tablespoons rice vinegar

1/3 cup vegetable oil

Salt and pepper

1/2 bulb fennel, wispy ends removed, and thinly sliced on a mandoline

1 grapefruit, peel and pith removed, segmented

 

  1. Put the arugula into a salad bowl.  In a small bowl, whisk together the juice, honey, vinegar, and oil. Season with salt and pepper.
  2. Dress the arugula with some of the dressing, tossing to coat.
  3. Plate the arugula, arrange some fennel and the grapefruit sections onto the arugula.
  4. Drizzle with addition dressing and serve.

 

Crostini with Arugula Pesto

Serves 6

Crostini

Makes about 24 pieces

One baguette sliced into1/2-inch pieces

1/2 cup extra virgin olive oil

 

  1. Preheat the oven to 400 degrees; line a baking sheet with silicone or parchment. Lay the baguette slices in one layer on the baking sheet.
  2. Brush the baguette slices with oil, and bake for 10 minutes until the slices begin to turn golden brown.
  3. Remove from the oven and allow to cool.
  4. The crostini can be stored at room temperature for 2 days, or frozen for one month.

 

Arugula Pesto

Makes 1 1/2 to 2 cups

1 cup packed arugula leaves

1 cup walnuts

2 garlic cloves

1/2 cup grated Parmigiano Reggiano cheese

1 tablespoon capers in brine, drained

1/2 to 2/3 cup extra virgin olive oil

Salt and pepper to taste

 

  1. In a food processor or blender, combine all the ingredients except the oil, pulsing to break up the nuts, and parsley.
  2. 2.      With the machine running at 1/2 cup of the oil, and add more if needed. This should be a paste, not a runny pesto. Season with salt and pepper if needed.
  3. Remove from the machine and pour into an airtight container, spooning 1 to 2 tablespoons of the oil over the top of the pesto, to preserve its green color.
  4. Refrigerate for up to 1 week, freeze for up to 3 months.
  5. Cooks’ Note:  The pesto is terrific on baguette slices, or tossed into pasta, or pasta salad, or potato grilled steak. 

 

Potato and Fennel Gratin

Serves 6

1 fennel bulb, wispy ends removed, and thinly sliced

1 leek, thinly sliced, using the white and tender green parts

2 tablespoons good olive oil

1 tablespoon unsalted butter

2 cups heavy cream

1 cup whole milk

1 pound potatoes, thinly sliced

1 teaspoon salt

1/2 teaspoon Tabasco

1 1/2 cups shredded Gruyère cheese

½ cup finely grated Parmigiano Reggiano

 

  1. Preheat the oven to 350 degrees F.
  2. Coat the inside of a 13-by-9-inch baking dish with non-stick cooking spray.
  3. In a large skillet, melt the butter in the olive oil, sauté the fennel and leek for 5 to 7 minutes, or until the fennel begins to soften.
  4. Add the cream and milk to the skillet, add the potatoes, salt and Tabasco.   Simmer the potato mixture until the potatoes are tender.
  5. Transfer the potatoes to the prepared baking dish and sprinkle the cheeses evenly over the top of the potatoes.
  6. Bake the gratin covered with aluminum foil for 20 minutes, remove the foil and cook another 15 to 20 minutes until the sauce is bubbling and the cheese is golden brown.  Allow the gratin to rest for 10 minutes before serving.

 

Roasted Carrot and Parsnip Soup

Serves 6

1 bunch carrots, peeled, and cut into 1-inch chunks

1 bunch parsnips, peeled and cut into 1-inch chunks

1/4 cup extra virgin olive oil

1 teaspoon dried thyme

2 medium shallots, coarsely chopped

1 teaspoon salt

1/2 teaspoon freshly ground black pepper

4 cups chicken or vegetable broth

1/2 cup heavy cream (optional) see note*

2 to 3 tablespoons finely chopped chives for garnish

 

  1. Preheat the oven to 400 degrees, line a baking sheet with parchment, aluminum foil, or silicone.
  2. In a large bowl, combine the carrots, parsnips, oil, thyme, shallots, salt and pepper.
  3. Roast for 20 to 30 minutes until the vegetables are tender.
  4. Transfer to a Dutch oven, add the broth, and bring to a boil.
  5. Simmer for 10 minutes.  Puree the soup with an immersion blender, add the cream, season with salt and pepper.  Serve garnished with chopped chives.
  6. Note:  If you prefer to leave out the cream, puree the soup and serve as is.

 

Parsnip Muffins

Makes 12

¼ cup sliced almonds

1 ¼ cups all-purpose flour

1 teaspoon baking powder

3/4 teaspoon baking soda

1/2 teaspoon freshly grated nutmeg

1/2 teaspoon kosher salt

3 whole eggs

3/4 cup sour cream

1/4 cup vegetable oil

1 cup plus 2 tablespoons sugar

1 ¼ cups grated parsnips

 

  1. Place the almonds in a single layer in a pie pan and place in oven. Heat the oven to 375 degrees F. Bake the nuts until lightly toasted, approximately 20 minutes while the oven heats. Meanwhile, coat 12-cup muffin tin with nonstick spray and set aside.
  2. Combine the flour, baking powder, baking soda, nutmeg, and salt in the bowl of a food processor, and process for 5 seconds.
  3. Whisk the eggs, sour cream, vegetable oil, and sugar in a large mixing bowl until combined. Add the flour mixture and parsnips, and fold with a spatula until all the flour is moistened, there will be some lumps.
  4. Divide the mixture evenly among the muffin cups using a portion scoop. Sprinkle the top of each muffin with the toasted almonds.
  5. Bake for 20 to 25 minutes or until a skewer inserted in the muffin comes out with a few crumbs attached.
  6. Remove them from the tin to a cooling rack, and cool for 15 minutes. Serve warm.
  7. Store completely cooled muffins in an airtight container for up to 3 days or freeze for up to 1 month.

 

Pasta with Tatsoi and Salmon

Serves 6

This is a great recipe to use up leftover grilled salmon.  You can sub in chicken for the salmon if you prefer.

2 tablespoons unsalted butter

2 tablespoons extra virgin olive oil

2 garlic cloves, minced

1 bunch Tatsoi, washed and spun dry

Salt and pepper

1/2 pound cooked salmon, flaked

1 pound farfalle pasta, cooked 2 minutes short of al dente, saving some of the pasta water

 

  1. In a large skillet, heat the butter and oil, add the garlic, and saute for 30 seconds, until fragrant.  Add the Tatsoi and saute until wilted, season with salt and pepper.
  2. Add the salmon and stir to blend.
  3. When the pasta is cooked, toss into the skillet, adding a bit of pasta water to make a creamy sauce, and serve.

 

 

Stuffed Yellow Eight Ball Squash

Serves 4 to 6

1 pound yellow eight ball squash

2 tablespoons unsalted butter

1 tablespoon extra virgin olive oil

1/4 cup finely chopped shallot

1 garlic clove, minced

1 bunch Tatsoi, washed, spun dry and chopped

Salt and pepper

Pinch ground nutmeg

1 tablespoon all-purpose flour

1/2 cup chicken or vegetable broth

1/2 cup shredded Gruyere cheese

1/4 cup grated Parmigiano Reggiano cheese

Salt and Tabasco

  1. Preheat the oven to 350 degrees, and coat the inside of a 9-inch baking dish with non-stick cooking spray.
  2. Cut off the top of the squash, and hollow out the inside of the squash, leaving 1/2-inch all the way around.
  3. Finely chop the squash flesh.
  4. In a large skillet, heat the oil and butter, saute the shallot and garlic for 2 minutes, until the shallot is softened.  Add the squash flesh, and Tatsoi, sautéing until the squash is softened.  Season with salt, pepper and nutmeg.
  5. Add the flour to the skillet, stirring for 2 minutes.  Add the broth, and bring to a boil.
  6. Remove from the heat add the cheeses, season with salt and Tabasco.  Re-stuff the squash with the mixture, and bake for 30 minutes until the outside of the squash is tender when pierced with the tip of a paring knife.

 

Pear and Persimmon Compote

Makes 2 cups

This makes a great hostess gift, or serve this compote over waffles, pancakes, on toast, or with a cheese platter. 

 2 Maru persimmons, peeled, seeded and chopped

2 bosc pears, peeled, cored and chopped

2 cinnamon sticks

1/2 cup Moscato wine

1/2 cup sugar

1 teaspoon lemon juice

1 teaspoon vanilla paste

 

  1. Put the persimmons, pears, cinnamon, wine, sugar, lemon juice and vanilla into a saucepan.  Bring to a boil, and simmer for 30 minutes, until thickened.
  2. Remove the cinnamon sticks, and cool the compote.  Store in the refrigerator for up to 2 weeks, or freeze for 3 months.

 

Pasta with Easter Egg Radishes

Serves 4 to 6

This pasta inspired Rozanne Gold is a play on Caccio peppe, using the radishes as the peppery component. 

 

6 strips thick cut bacon, cut into 1/2-inch pieces

2 shallots, thinly sliced

1 bunch Easter egg radishes, tops cut and cleaned, radishes scrubbed, and thinly sliced

1 pound buccatini or linguine pasta, cooked 2 minutes short of al dente, saving some of the pasta water

1 cup grated Parmigiano Reggiano cheese

 

  1. In a large skillet, cook the bacon until it just becomes crisp.
  2. Add the shallots, and saute for 2 minutes until the shallots are softened.
  3. Cut the tough stems off the radishes, and slice the leaves into 1/2-inch ribbons. Add the radish slices and leaves, and saute until the leaves are wilted, and the radishes begin to soften.
  4. Add the cooked pasta to the skillet, and toss to coat.  Add half of the cheese, and some pasta water to create a sauce.
  5. Serve the pasta garnished with the remaining cheese.

 

Choice

Green Salad with Candied Almonds, Tangerines and Soy Vinaigrette

Serves 4

For the Candied Almonds

 

1/2 cup sugar

1 1/2 cups sliced almonds

 

  1. To make the candied almonds, in a medium-size nonstick skillet, heat the sugar over medium-high heat until it begins to melt. Add the almonds and stir constantly until they are golden and coated with the sugar. Transfer to a plate and let cool completely. Break them apart when they are cool.
  2. Do-Ahead: At this point, you can store in a zipper-top plastic bag in the freezer for up to 6 months.

 

For the Vinaigrette

1/2 cup vegetable oil

2 tablespoons soy sauce

2 tablespoons rice vinegar

2 tablespoons orange juice

3 tablespoons sugar

1/8 teaspoon peeled and grated fresh ginger

1 clove garlic, minced

 

  1. Whisk together the ingredients in a small bowl until blended.
  2. Do-Ahead: At this point, you can cover and refrigerate for up to 3 days.

 

Assembly

One head lettuce, washed, spun dry and chopped

3 tangerines, peeled, and segmented

Vinaigrette (see preceding recipe)

Candied Almonds (see preceding recipe)

  1. Put the lettuce into a salad bowl, add the tangerines, and toss with the dressing.
  2. Plate the salad, and garnish with candied almonds.

 

Pomegranate Sangria

Serves 6

1 1/2 cups grapefruit juice

1/2 cup Tangerine juice

One bottle rose wine

1/2 cup pomegranate juice

1 cup sugar

3 tangerines, peeled, and separated into segments

1/2 cup pomegranate arils

 

  1. In a large bowl, combine the juices, wine, and sugar.  Chill the mixture for at least 4 hours.
  2. When ready to serve, pour the mixture into a pitcher, add the tangerines and pomegranate arils, and serve over ice.

 

To Juice Pomegranates, pulse them in a blender, then push through a fine mesh sieve to extract the juice.

Juice can then be used for vinaigrettes, or simmered down with sugar/honey for syrup.

 

 

 

White Chocolate Passion Fruit Mousse

Serves 6

1 cup white chocolate, chopped

1 1/2 cups heavy cream

3 eggs, separated

1/4 cup sugar

1/2 cup passion fruit pulp

 

  1. Coat the inside of six 6-ounce ramekins with non-stick cooking spray.
  2. Place chocolate in a heatproof microwave-safe bowl. Microwave on medium (50%) for 2 to 3 minutes, stirring halfway through cooking, or until smooth. Set aside for 10 minutes to cool.
  3. Using an electric mixer, beat cream for 2 to 3 minutes until soft peaks form.
  4. Add egg yolks and half the cream to chocolate. Stir until just combined. Fold in remaining cream.
  5. Using an electric mixer fitted with the whisk attachment, beat egg whites for 3 to 4 minutes until soft peaks form. Add the sugar, and beat until glossy.
  6. Fold half the egg white mixture into chocolate until combined. Fold in remaining egg white mixture.
  7. Fold in passionfruit pulp. Spoon mixture into prepared ramekins. Cover surface with plastic wrap, then aluminum foil. Freeze overnight or until firm.
  8. When ready to serve, unmold onto a plate, and garnish with shaved chocolate.

 

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

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FMB

Farmers’ Market Box 11-23-2017

This week’s local produce and featured farms:

Green Chard – Lakeside Organic Garden

Rainbow Carrots – The Garden Of….

Fuji ApplesFair Hill Apple Farm

Pearl Valley GrapesKen’s Top Notch Produce

ArugulaBe Wise Ranch

Dino KaleBe Wise Ranch

Romaine Lettuce – The Garden Of….

RAW Kalamata Olives – Bel Ceilo Villa

Warren PearsFrog Hollow Orchard

Hychia Persimmons – 3 Nuts Farm

Garnet Yams – Her Produce

Zucchini – JR Organics

Juicing Bag:

Black Kale – Foxy Organics

Lemons – Eco Farm

Beets – Earthbound Organics

Celery – Foxy Organics

Strawberries – Cal Giant

Farmer’s Choice:

Gaviota Strawberries – Gloria Tamai Farm

Pomegranantes – Murray Family Farm

Kishu TangerinesRancho Del Sol

Feature:
Black Mission Figs – Pudwill Farms

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

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

50 Shades of Fuchsia
3 Ribs of Celery
½ Lemon
1 Red Beet

The Last Straw
½ Bunch of Black Kale
½ lb of Strawberries
½ Red Beet

Lemon Me
4 Ribs of Celery
½ Lemon

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

Sweet Potato Apple Gratin
Serves 6

3 large sweet potatoes or yams, scrubbed
1/4 cup (1/2 stick) unsalted butter, melted
1/3 cup firmly packed light brown sugar
1/3 cup dark corn syrup
2 tablespoons cream sherry
1/2 teaspoon ground cinnamon
pinch ground nutmeg
2 medium-size tart apples, peeled, cored, and sliced 1/4 inch thick

1. Preheat the oven to 425 degrees, pierce the potatoes several times with the tip of a paring knife. Bake for 60 minutes, until the potatoes are soft.
2. Split the sweet potatoes, and scrape the sweet potatoes flesh into a large bowl.
3. With an electric mixer, beat until smooth. Add 1/4 cup (1/2 stick) of the butter, the brown sugar, corn syrup, sherry, cinnamon, and nutmeg and blend until creamy.
4. Spread half the sweet potato mixture in a 10- to 12-inch pie plate 2 inches deep, or a 13 x 9-inch baking dish.
5. Arrange half the apple slices over the yam layer and brush with some of the remaining butter. The butter will seal the apples and prevent discoloration.
6. Spread the remaining sweet potato mixture over the apples and arrange the remaining apples on top in an attractive pattern.
7. Brush with the remaining butter, covering the apples completely.
8. Do-Ahead: At this point, you can cover and refrigerate for up to 4 days or freeze for up to 1 month. Defrost and bring to room temperature before continuing.
9. Preheat the oven to 350°F. Bake the dish, uncovered, until the apples are golden brown, 30 to 40 minutes.

Slow Cooker, The Day After Thanksgiving Minestrone
Serves 8

3 tablespoons extra virgin olive oil
1 cup chopped sweet yellow onion
2 cups chopped carrots
2 cups chopped celery
2 teaspoons chopped fresh rosemary
1/2 cup dry white wine
One 14 to 15-ounce can chopped tomatoes and their juice
5 cups chicken or turkey broth
Rind of Parmigiano Reggiano cut into 1/2-inch pieces if available
3 medium zucchini, ends trimmed, and diced (about 1 1/2 cups) or summer squash
1 cup green beans cut into 1-inch pieces (about 1/3 pound)
4 cups cooked turkey or chicken, cut into bite sized pieces
One 15-ounce can small white beans, or garbanzo beans, rinsed and drained
One bunch rainbow chard, tough stems removed, and leaves cut into 1/2-inch ribbons
1 teaspoon salt (you will need more if you don’t use the rind from the cheese)
1 teaspoon freshly ground black pepper
12-ounces fresh cheese tortellini cooked according to the package instructions and drained
1 cup freshly grated Parmigiano Reggiano cheese, for garnish

1. In a large sauté pan heat the oil and add the onion, carrot, celery and rosemary, sautéing for about 6 minutes, until the vegetables begin to soften.
2. Add the wine, and allow it to boil for 2 minutes, stirring.
3. Add the tomatoes, and cook another 4 minutes, until some of the liquid evaporates.
4. Transfer the contents of the skillet to a 6 to 7-quart slow cooker insert.
5. Add the chicken broth and rind, if you are using it.
6. Add the zucchini, chicken, beans, and chard, cover and cook on high for 4 hours, or low for 8 to 10 hours. Taste the soup for salt and pepper, and adjust.
7. Add the cooked tortellini, cover and cook on high for another 30 minutes, or low for 1 hour. Serve with Parmigiano Reggiano cheese to garnish each serving.

Carrot Pudding
Serves 6

1 bunch rainbow carrots, tops removed, scraped, and cut into 1-inch chunks
1/2 teaspoon grated orange zest
1/2 cup sugar
1 tablespoon all-purpose flour
1 large egg
1 large egg yolk
1/2 teaspoon baking powder
1/2 cup milk
1/4 teaspoon cinnamon
1/8 teaspoon nutmeg
1/8 teaspoon ground cloves
1/4 cup unsalted butter, melted
Salt

1. Preheat the oven to 350 degrees, line a baking sheet with silicone, aluminum foil or parchment. Coat the inside of six 4 to 6-ounce ramekins with non-stick cooking spray.
2. Steam or boil the carrots, until they are soft.
3. Transfer to a food processor (or mash with potato masher) until the carrots are a rough puree. Cool the carrots in a bowl.
4. Whisk in the zest, sugar, flour, egg, yok, baking powder, milk, cinnamon, nutmeg, cloves, butter and season with salt.
5. Transfer to the ramekins, arrange the ramekins on the baking sheet, bake until the pudding is firm, and lightly browned, about 40 minutes. Tip the ramekins out onto a serving platter, and serve.

Bruschetta with Dino Kale and Buratta
Serves 6
For the Bruschetta:

1 baguette, sliced 1/2-inch thick
Olive oil

1. Preheat the oven to 400 degrees, and line a baking sheet with silicone, aluminum foil or parchment.
2. Lay the slices onto the baking sheet and brush with oil.
3. Bake for 10 to 12 minutes until crunchy.

For the Kale:
3 tablespoons extra virgin olive oil
3 garlic cloves, minced
Pinch red pepper flakes
1 bunch Dino kale, tough stems removed, and leaves cut into 1/2-inch ribbons
1/4 to 1/3 cup vegetable or chicken broth
Salt and pepper

1. In a large skillet, heat the oil, swirl the garlic and red pepper in the oil for 30 seconds, until fragrant.
2. Add the kale, and saute until it begins to wilt, about 4 minutes. Add the broth, cook another 5 minutes until the kale is tender. Season with salt and pepper.

To Assemble:
Bruschetta
Sautéed Kale
2 balls buratta, sliced
Fleur de Sel

1. Spread some of the kale onto the bruschetta.
2. Top with a bit of the buratta, and sprinkle with the fleur de sel. Serve warm.

Poached Pears and Apples in Red Wine
Serves 8
This versatile dish can be a garnish for your Thanksgiving turkey, or it can be a dessert. Spoon crème fraiche or ice cream into the center of the fruit, then drizzle with the syrup. Freeze any leftover syrup it is incredible served over chocolate cake.

1 cup full-bodied red wine
1 cup ruby port
1 ½ cups firmly packed light brown sugar
1 cinnamon stick
2 Warren pears, cored and cut in half
2 cooking apples, cored and cut in half

1. In a Dutch oven, combine the wine, port, brown sugar and cinnamon, add the pears and apples, you will have to arrange them in layers, and spoon some of the sauce over the fruit.
2. Cover and cook over medium high heat at a simmer, for 20 to 30 minutes until the fruit is softened.
3. The pears may be ready before the apples, remove them and continue to simmer the apples until they are softened.
4. Transfer the pears to a serving platter. Strain the sauce into a saucepan, discarding any solids.
5. Bring the sauce to a boil, and boil for 5 to 10 minutes, until the sauce becomes syrupy. Spoon the syrup over the pears on the platter, and serve at room temperature.

Pasta Carbonara with Zucchini
Serves 6

1/4 cup extra virgin olive oil
1 garlic clove, minced
2 medium zucchini, ends trimmed and cut into 1/2-inch dice
5 large egg yolks
1 cup freshly grated Parmigiano Reggiano cheese, plus more for garnish
1/4 cup freshly ground black pepper
1 pound spaghetti, or buccatini

1. In a large skillet, heat the oil, saute the garlic and zucchini until the zucchini begins to color, and loses some of its liquid. Set aside.
2. In a mixing bowl, whisk together the eggs, the cheese, and half the pepper. Set aside at room temperature.
3. Bring 8-quarts of salted water to boil in a pasta pentola, and cook the pasta 2 to 3 minutes short of al dente.
4. When the pasta is cooked, heat the skillet with the zucchini, drain the pasta, reserving some of the pasta liquid, and add the pasta to the skillet tossing to blend.
5. Take the skillet off the heat, and add the egg and cheese mixture, adding more pasta water to make a creamy sauce. Taste the pasta and add more pepper if desired and serve.

Fuyu Persimmon Muffins
Makes about 24

2 teaspoons baking soda
3 cups peeled and finely chopped ripe Fuyu persimmons
1/2 cup (1 stick) unsalted butter
1 cup granulated sugar
2/3 cup firmly packed dark brown sugar
2 large eggs
2 teaspoons lemon juice
2 teaspoon vanilla paste or vanilla extract
2 cups all-purpose flour
1 teaspoons baking powder
1 teaspoon salt
1 teaspoon ground cloves
1 teaspoon ground cinnamon
1/4 teaspoon freshly ground nutmeg
1 cup chopped walnuts (or pecans or macadamia nuts)
3/4 cup golden raisins

1. In a large bowl, stir together the baking soda and the persimmons, set aside.
2. In the large bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugars.
3. Add the eggs, one at time, beating after each addition. Stir in the lemon juice and vanilla and beat until well combined.
4. Stir in the persimmon mixture, and then stir in the remaining ingredients, beating on low speed until combined.
5. Using a scoop, fill the muffin tins 3/4 full. Bake for 20 minutes, until a skewer or toothpick inserted into the center comes out with a crumb or two attached.
6. Transfer to wire racks to cool for 10 minutes, and then remove from the muffin tins and serve warm or at room temperature.
7. The muffins will keep stored airtight in the fridge for up to 3 days, or they freeze well for about 1 month. Defrost and reheat in a 300 degree oven for about 10 minutes.

Curing Olives
Makes about 1 pint

REMINDER: FRESH OLIVES ARE EXTREMELY BITTER PRIOR TO PROCESSING.
DO NOT CONSUME RAW OLIVES.

1. Always rinse the olives in fresh water prior to preparing.
2. Place olives one or two at a time on a bread board and strike with a mallet or any other heavy object to crack the olives in preparation for leaching the bitterness out.
3. Place cracked olives in fresh water. Cover with water until all olives are submerged. It may require placing an object on top of the olives. The container used in processing should be glass or plastic.
4. The water should be changed daily for 10 days until the olives have lost most of their bitterness.
5. PREPARATION OF FINISH BRINE: Take ¾ cup (190 ml) of 5% wine vinegar or 5% distilled vinegar & add water until you have 32 liquid ounces. To this acidified brine add 5 level tablespoons of table salt, stir until dissolved. Drain olives well, then add your new acidified salt brine. The container should be of a type that can be sealed so no flavor will be picked up in the refrigerator.
6. Now is where the preparer can become creative in their spicing scheme. Remember to go slow on amounts of spice because it takes about three days to be absorbed by the olives. By the end of the 4th day, the olives are ready to eat but will continue to absorb the spices.
7. REMINDER: IT IS IMPORTANT TO KEEP REFRIGERATED FROM STEP 5 ON
This is a labor of love, the results are fantastic, but you must remember to change the water every day until step 5.

Roasted Red Grape Focaccia
Serves 6

1 cup warm Water
1 1/2 teaspoons Active Dry Yeast
1 teaspoon sugar
2 cups Bread Flour
1/2 teaspoon Salt
3 tablespoon extra virgin olive oil
6 ounces crumbled goat cheese
2 tablespoons chopped rosemary (you can sub in your favorite herb here, sage, thyme, or marjoram would be great as well)
1 1/2 cups red grapes, cut in half
2 teaspoons Fleur de sel

1. In a measuring cup, combine the water, yeast and sugar. The mixture should bubble.
2. In a mixing bowl, combine the bread flour, and salt.
3. Add the yeast mixture, and stir until the dough comes together.
4. Turn out onto a lightly floured board, and knead the dough for 2 to 3 minutes.
5. Oil a bowl, and turn the dough ball in the oil. Cover with a towel, and let rise in a warm place for 1 hour until it doubles in size.
6. Preheat the oven to 400 degrees, oil a sheet pan with the remaining olive oil.
7. When the dough has risen, punch it down, and roll it out. Transfer it to the oiled pan, spreading it to the sides.
8. Spread the goat cheese, and rosemary over the top of the focaccia. Push the grapes into the dough, and sprinkle with the Fleur de Sel.
9. Cover and let rise again for 30 to 40 minutes.
10. Bake for 20 to 30 minutes, until the grapes are softened, the cheese is melted, and the crust is golden brown and crisp.
11. Allow the rest for 5 minutes, before cutting into squares.

Braised Pork with Grapes
Serves 4 to 6

1/4 cup white miso paste
1 tablespoon ginger, finely grated
1/4 rice wine (mirin)
6 tablespoons cider vinegar
Six boneless pork loin chops, 1-inch thick
1 tbsp. extra virgin olive oil
2 large red onions, sliced 1/4-inch thick
1/2 cup white wine
1/4 cup unsalted butter
1½ tbsp. maple syrup
2 cups grapes
1 tablespoon chopped tarragon
1/2 cup walnuts, chopped

1. In a large bowl, combine the miso, ginger, wine, and 3 tablespoons vinegar. Add the pork chops to the bowl, and turn to coat. Cover with plastic wrap and refrigerate at least 3 hours, or overnight. Drain the marinade, and transfer it to a saucepan, bring to a boil, and simmer for 5 minutes.
2. In a Dutch oven, heat the oil, and brown the pork chops on either side, removing them from the Dutch oven when they are browned. Add the onions, and saute until they begin to turn translucent.
3. Add the remaining vinegar, reduce for a few seconds then pour in the wine, the marinade, and add the pork chops to the Dutch oven. Cover and simmer for 35 minutes. Add the butter, maple syrup and grapes to the pan and continue to simmer for another 15 minutes.
4. Serve the pork with the sauce, and garnish with chopped tarragon and chopped walnuts. Serve over rice, couscous, or polenta.

Leftover Turkey, Arugula and Brie Panini
Serves 4

Unsalted butter softened
8 slices sourdough or Italian sandwich bread (not a baguette)
1/4 pound brie cheese, cut into slices
Turkey slices
2 Warren pears, cored, and thinly sliced
1 bunch arugula, washed, spun dry and tough stems removed

1. Preheat a grill pan or griddle.
2. Lay the bread on a cutting board, and spread one side with butter.
3. Turn the bread butter side down, and layer the brie, turkey, pears and arugula onto the bread.
4. Lay the bread in the grill pan or griddle butter side down, and top with the other slice of bread butter side up.
5. Grill until the underside is golden brown. Carefully flip the sandwich, and grill until the underside is golden brown and the cheese has melted.
6. Remove from the pan, and slice in half. Serve with leftover cranberry sauce.

Zucchini Frittata
Serves 6
A great lunch/brunch or light dinner, this zucchini frittata is packed with flavor.

2 medium zucchini ends trimmed and coarsely grated
2 tablespoons olive oil, divided
1 tablespoon unsalted butter
1 small leek, thinly sliced, using the white and tender green parts
2 garlic cloves, thinly sliced
2 teaspoons finely grated lemon zest
Pinch red pepper flakes
Salt and pepper
10 large eggs, beaten to blend
1/4 cup finely chopped basil
1 cup crumbled goat cheese
2 tablespoons freshly grated Parmesan

1. Preheat oven to 350 degrees, put the zucchini in a colander and sprinkle with salt. Let stand for 10 minutes, then press the liquid out of the zucchini.
2. Heat the oil and butter in an 8 to 10-inch ovenproof skillet (cast iron is great) Add the leek, garlic, lemon zest, and red pepper flakes, saute for 2 to 3 minutes to soften the leek. Add the zucchini, season with salt and pepper and cook until most of the liquid in the pan has evaporated.
3. In a mixing bowl, whisk together the eggs, basil, and goat cheese. Pour over the zucchini, stirring and scraping down the sides until the edges are beginning to set (think soft scrambled eggs)
4. Sprinkle with the Parmigiano, transfer the skillet to the oven, and bake until set 10 to 12 minutes, until the eggs are puffed, and the center is set. Let the frittata rest for 5 minutes before cutting into wedges and serving.

Thanksgiving Salad with Fuji Apples and Cider Vinaigrette
Serves 6
If you have pomegranates, this is a great place to use them as garnish.

One head red romaine lettuce, washed, spun dry and chopped
1/4 cup apple cider
3 tablespoons rice vinegar
1 tablespoon Dijon mustard
1 teaspoon finely chopped shallot
1 tablespoon honey
1/2 cup vegetable oil
Salt and pepper
2 Fuji apples, cored, and thinly sliced
1/3 cup crumbled blue cheese (optional) or 1/3 cup toasted pecan halves

1. Put the lettuce into a bowl.
2. In a small bowl, whisk together the cider, rice vinegar, mustard, shallot, honey, and oil. Season with salt and pepper.
3. Dress the lettuce with some of the dressing, toss to coat. Plate the salad, top each salad with some of the apple and blue cheese or pecans if using.
4. Drizzle with some additional dressing and serve.

Choice

Tangerine Mimosa
Serves 4

1 1/2 cups tangerine juice
One bottle (750l) Prosecco or other sparkling wine
Pomegranates for garnish

1. Pour 1/4 to 1/3 cup tangerine juice into a champagne flute.
2. Top off with Prosecco, and drop a few pomegranates into the drink for garnish. Toast to Thanksgiving!
3. Cook’s Note: Virgin Mimosa, substitute sparkling water for the Prosecco.

Chicken and Pomegranate Rice
Serves 4

2 tablespoons unsalted butter
1 tablespoon vegetable oil
1/2 cup finely chopped onion
2 garlic cloves, minced
1 teaspoon garam masala
4 chicken breasts, skin and bones removed, cut into bite sized pieces
1 1/2 cups basmati rice
3 1/2 cups chicken or vegetable broth
1 cup chopped tangerine segments
1 cup pomegranate arils
1/2 cup finely chopped cilantro or Italian parsley

1. In a skillet, melt the butter with the oil, saute the onion, garlic, and garam masala for 2 minutes to soften the onion.
2. Add the chicken, and brown the chicken on all sides.
3. Stir in the rice, and toast in the butter and oil mixture.
4. Add the broth, stir to blend. Cover the pot and cook for 15 minutes, or until the broth has been absorbed.
5. Fluff the rice, fold in the tangerine segments, and pomegranate arils. Garnish with chopped cilantro or parsley and serve.

Strawberry Stuffed French Toast
Serves 6 to 8

A great make ahead dish, it’s simple to put together and delicious to serve to your guests.
8 large eggs
1 1/2 cups heavy cream
1 teaspoon orange extract (or 1/2 teaspoon orange oil)
1/8 teaspoon ground nutmeg
One 1-pound loaf sturdy white bread like Pepperidge Farm House white or Hawaiian Sweet Egg Bread
2 cup mascarpone cheese
1/4 cup orange juice
1 teaspoon orange extract (or 1/2 teaspoon orange oil)
1/4 cup sugar
2 cups sliced strawberries

1. Coat the inside of a 13-by-9-inch baking dish with non-stick cooking spray.
2. In a shallow mixing bowl, beat together the eggs, cream, orange extract and nutmeg. Dip 6 slices of the bread into the egg mixture, and lay the slices into the dish, wedging the pieces to fit (if your bread is large, it may only fit 4 slices)
3. In another bowl, cream together the mascarpone, orange juice, extract, and sugar. Spread the mixture over the egg battered bread in the pan.
4. Top with the sliced berries
5. Dip the remaining slices into the egg batter, and place over the strawberries in the pan. Pour any remaining batter evenly over the slices of bread.
6. Do-Ahead: Cover the French toast and refrigerate for at least 4 hours, or up to 36 hours.
7. Remove the French toast from the refrigerator 45 minutes before baking to bring the pan to room temperature. Bake the French toast until golden brown and bubbling, 35 to 45 minutes. Remove from the oven; allow to rest for 10 minutes, before cutting into squares and serving with maple syrup or strawberry sauce.

Feature:

Fig, Arugula and Prosciutto Pizza
Serves 6

One pound pizza dough, either homemade or store bought
1 cup shredded Asiago cheese
1 cup crumbled goat cheese
2 tablespoons extra virgin olive oil
Freshly ground black pepper
1 cup arugula, tough stems removed
1/4 pound thinly sliced Prosciutto di Parma or San Danielle
8 figs, quartered
Extra virgin olive oil
Aged balsamic vinegar for garnish

1. Preheat the oven to 400 degrees, preheat a pizza stone. Roll the dough out to a 14-inch circle, and put onto a pizza peel.
2. In a bowl, combine the Asiago, goat cheese, and oil, sprinkle with freshly ground black pepper.
3. Spread over the pizza dough. Top with the arugula, prosciutto and figs.
4. Drizzle with additional extra virgin olive oil. Slide the pizza peel onto the pizza stone and bake for 10 minutes, turn the pizza, and bake another 5 minutes until the crust is crispy and the cheese is bubbling and golden brown. Remove from the oven, allow to rest for 5 minutes, before cutting into wedges, and drizzle with balsamic vinegar.
5. Cook’s Note: This can also be done using large pita bread, and baking until the cheese is melted, and golden brown.

Marinated Figs and Mozzarella Salad
Serves 4 to 6

One head red oak lettuce, washed, spun dry and chopped
2 fresh mozzarella balls, sliced 1/2-inch thick
4 slices Prosciutto di Parma, cut into julienne
4 to 6 figs, cut into wedges
1/3 cup aged balsamic vinegar
1/2 cup extra virgin olive oil
2 tablespoons finely chopped basil
Salt and pepper

1. Arrange the lettuce on a serving platter.
2. Cover with the mozzarella, and prosciutto.
3. Arrange the fig wedges over the mozzarella.
4. In a bowl, whisk together the vinegar, oil, and basil. Season with salt and pepper.
5. Pour over the salad, and serve at room temperature.

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

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