This week’s local produce and featured farms:

Red Butter Lettuce - Garden of…

Collard Greens - Be Wise Ranch

Redbor Kale - Be Wise Ranch

Alaskan Fingerlings - Weiser Family Farm

Pink Lady Apple - Fair Hill Apple Farm

Kishu Tangerine - Murray Family Farms

Red Radish - Black Sheep Produce

White Acorn Squash - Windrose Farms

White Cauliflower - Gloria Tamai

Meyer Lemons - Rancho Del Sol

Yellow Carrots - Black Sheep Produce

Mixed Herb Bunch - Terra Madre Gardens

Juicing Bag:

Green Kale - Babe Farms

Jumbo Carrot - Cal Organics

Green Chard - Cal Organics

Lemons - Eco Farms

Limes - Sundance

Farmer’s Choice:

Warren Pear - Frog Hollow Orchard

Valencia Oranges - JJ’s Lone Daughter

Oro Blanco - Lee Farms

 

Feature:

Tangerine Twist! 3-5 Varrieties of Tangerine

 

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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

Pink Lemonade

2 Lemons

1 Bunch Kale

2 Red Beets

 Lean Greens

1 Bunch Kale

2 Stalks Celery

1 Bunch Chard

1 Lemon

Holiday Detox

1 Bunch Chard

2 Lemons

1 Bunch Kale

2 Red Beets

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

 

Lavender Shortbread

Makes 24 pieces

 

1 cup butter (2 sticks), softened

1/4 cup granulated sugar, plus extra for sprinkling on cookies

1/4 cup confectioners’ sugar

1/4 teaspoon salt

1 cup all-purpose flour

1 cup cake flour

1 tablespoon chopped fresh lavender

 

  1. In the bowl of an electric mixer fitted with a paddle attachment, cream the butter, granulated sugar, powdered sugar, and salt until thoroughly combined, about 3 minutes.
  2. Mix the flour mixture into the butter mixture in 3 additions, scraping down the sides of the bowl in between each addition. Add the lavender and stir to combine.
  3. Roll out the dough to a 1/2-inch-thick rectangle. Wrap in plastic wrap and refrigerate for at least 4 hours.
  4. Preheat the oven to 350ºF. Cut the dough into 2 x 1-inch bars and place on a parchment-lined baking sheet. Bake the cookies until just golden at the edges, about 20 minutes. Remove from the oven and immediately sprinkle with granulated sugar. Let cool completely before serving

Roasted Fingerling Potatoes

Serves 5 

1 pound Alaskan potatoes, scrubbed, and quartered

3 garlic cloves, sliced

2 tablespoons finely chopped rosemary

1/2 cup extra virgin olive oil

Salt and pepper

 

  1. Preheat the oven to 400 degrees, and line a baking sheet with silicone, parchment or aluminum foil.
  2. In a bowl, combine the potatoes, cloves, rosemary and oil.  Toss to coat, season with salt and pepper, and toss again.
  3. Spread in an even layer, and roast for 40 to 50 minutes, turning twice during the roasting time, until the potatoes are crispy, and tender.  Serve hot.  Any leftover potatoes can be thinly sliced and use in a frittata.

 

Portuguese Sausage and Greens Soup

Serves 6

 

2 tablespoons extra virgin olive oil

1 pound Portuguese sausage, diced

1/2 cup finely chopped onion

2 garlic cloves, minced

Pinch red pepper flakes

1 bunch collard greens, tough stems trimmed and cut into 1/2-inch ribbons

1 bunch redbor kale, tough stems trimmed and cut into 1/2-inch ribbons

1 cup diced tomatoes and their juice

1/2 pound Alaskan potatoes, scrubbed, and cubed

6 cups chicken or vegetable broth

2 tablespoons fresh lemon juice

Salt and pepper

 

  1. In a  Dutch oven, heat the oil, cook the sausage to render the fat.  Remove all but 2 tablespoons of fat from the pan.
  2. Add the onion, garlic, and red pepper, saute for 3 to 4 minutes, until the onion is softened.  Add the greens, and toss in the onion and garlic mixture.  Add the tomatoes, and simmer for 3 to 4 minutes to reduce the juice.
  3. Add the potatoes and broth. Simmer the soup for 45 minutes, until the greens and potatoes are tender.
  4. Add the lemon juice, season the soup with salt and pepper and serve.

 

Red Butter Lettuce Salad with Citrus Soy Vinaigrette

Serves 4

 

One head red butter lettuce, washed, spun dry and chopped

2 tangerines, peeled and segmented

2 tablespoons tangerine juice

2 tablespoons soy sauce

2 teaspoons sugar

2 tablespoons rice vinegar

1 garlic clove, minced

1/3 cup vegetable oil

2 tablespoons sesame seeds

 

  1. Put the lettuce and tangerines into a salad bowl.
  2. In a small bowl, whisk together the juice, soy sauce, sugar, vinegar, garlic, and oil until thickened.
  3. Toss the dressing with salad, garnish with sesame seeds, and serve.

 

Chicken Lettuce Wraps

Serves 4 to 6

 

2 tablespoons vegetable oil

2 garlic cloves, minced

1 teaspoon grated ginger

1/2 pound ground chicken or turkey

1/2 cup finely chopped water chestnuts

2 scallions, finely chopped using the white and green parts

3 tablespoons soy sauce

1 tablespoon Hoisin sauce

2 tablespoons rice vinegar

1 teaspoon cornstarch

1 tablespoon sesame oil

2 tablespoons sesame seeds

1 head red butter lettuce, washed, spun dry and separated into leaves

 

  1. In a skillet, heat the oil, saute the garlic and ginger for 30 seconds, until fragrant.
  2. Add the chicken or turkey and saute until the meat is cooked through.  Add the water chestnuts and scallions.  Saute for 2 minutes.
  3. In a small bowl, whisk together rthe soy sauce, Hoisin, rice vinegar and cornstarch.
  4. Add the skillet, and stir until the mixture comes to a boil.  Drizzle with the sesame oil, and sprinkle with sesame seeds.
  5. To serve mound the chicken mixture onto a platter, and serve with the lettuce leaves.

 

Sformato of Cauliflower with Fonduta Sauce

Serves 6

 

One head cauliflower, cut into florets

salt

2 tablespoons butter

3 tablespoons all-purpose flour

1 1/4 cup milk

2 large eggs, beaten

¼ cup Parmigiano-Reggiano

Freshly grated nutmeg

Freshly ground black pepper

cracked or coarse black pepper, for garnish

 

  1. Preheat the oven to 325 degrees and coat the inside of eight 6-ounce ramekins with non-stick cooking spray.
  2. Bring 4 quarts of salted water to a boil. Add the cauliflower, and simmer until the cauliflower is tender.
  3. Transfer to a food processor and puree.
  4. In a saucepan, heat the butter, and whisk in the flour.  Whisking for 2 minutes.
  5. Slowly add the milk, and bring to a boil.
  6. Remove from the heat, and whisk in the cauliflower puree, eggs, and Parmigiano.
  7. Season with salt, pepper, and nutmeg.
  8. Pour the mixture into eight 6-ounce ramekins.  Put the ramekins onto a baking sheet and bake for 40 minutes, until the sfmorati are set.
  9. Remove from the oven and allow to rest for 10 minutes before unmolding into a pool of fonduta sauce.

Fonduta Sauce

8 egg yolks

2 cups heavy cream

1 1/2 cups grated Parmigiano Reggiano

Freshly ground black pepper

 

  1. In a bowl over simmering water, whisk together the yolks, and cream, and stir until the mixture becomes thickened, this will take anywhere from 10 to 15 minutes.
  2. Gradually whisk in the cheese, stirring until the cheese is melted, and the sauce is smooth.  Keep warm over the simmering water.
  3. If the sauce becomes a bit too thick, whisk in hot water a few tablespoons at a time.  Stir in freshly ground black pepper and serve over vegetables, pasta, or grilled seafood.

 

 

Penne, Acorn Squash and Pancetta

Serves 4

 

1 acorn squash

1 small head of garlic

1 pound penne, cooked 3 minutes short of al dente

2 teaspoons olive oil, plus more for coating garlic

1/2 pound pancetta, sliced 1/4-inch thick and diced

1/2 cup chicken or vegetable stock

1 teaspoon chopped, fresh rosemary

1/2 cup grated Parmigiano Reggiano cheese

 

  1. Preheat the oven to 400°F, line a baking sheet with parchment, aluminum or silicone.
  2. Slice the squash in half and remove the seeds with a spoon. Cut each half crosswise into long wedges, about 1/2-inch thick. Toss the wedges with olive oil until coated, and spread on a baking sheet. Season with salt and pepper.
  3. Slice the top off the garlic head so the tops of the cloves are exposed. Drizzle on a bit of olive oil, sprinkle with salt and pepper, and wrap in aluminum foil. Place on the edge of the baking sheet with the squash.
  4. Bake the squash and garlic for about 30 minutes, turning the squash once, until both are soft and slightly caramelized.
  5. Allow the squash to cool slightly. Peel each wedge of squash and cut into large chunks.
  6. In a large, wide saucepan sauté the pancetta until most of the fat is rendered and the meat is crispy.
  7. When the pancetta is finished cooking, remove with a slotted spoon and set aside. add the broth, scraping up any brown bits on the bottom. Stir in the rosemary and about four cloves of the roasted garlic, mashing them up in the liquid with the back of a spoon or spatula.
  8. Add the chunks of squash and pancetta to the pan.
  9. Drain the pasta, reserving about 1/2 cup of the cooking water, and add the pasta to the squash/pancetta mixture. Toss everything to coat, then stir in the Parmigiano. Add a bit of the pasta water if the mixture seems too dry. Serve garnished with additional Parmigiano Reggiano.

 

 

Roasted Radishes and Carrots

Serves 4

One bunch radishes, scrubbed, tops removed, and cut in half

One bunch carrots, scrubbed, tops removed, and cut into 1-inch chunks

1/4 cup extra virgin olive oil

3 tablespoons honey

1 teaspoon ground cumin

 

  1. Preheat the oven to 400 degrees, line a baking sheet with aluminum foil, parchment and silicone.
  2. In a bowl, combine the radishes, carrots, oil, honey and cumin.  Toss to coat.
  3. Spread the vegetables over the baking sheet in one layer.
  4. Roast for 40 to 50 minutes, until the vegetables are tender.
  5. Serve warm.

 

Grilled Lemon Rosemary Chicken

Serves 6 to 8

 

1/2 cup extra virgin olive oil

1/3 cup fresh lemon juice

2 tablespoons finely chopped rosemary

1 teaspoon salt

½ teaspoon freshly ground black pepper

2 cloves garlic, minced

8 skinless, boneless chicken breast halves, tenders removed (use for another purpose)

 

  1. In a zipper-top plastic bag, combine the oil, lemon juice, rosemary, salt, pepper, and garlic, shaking to blend.  Add the chicken, turning to coat it, and seal.
  2. Build a hot charcoal fire or preheat a gas grill, or a grill pan or the broiler for 10 minutes.  Remove the chicken from the marinade and grill or place on a baking sheet lined with aluminum foil or a silicone liner and broil until cooked through, about 3 to 5 minutes per side.

 

Lemon Curd Mascarpone Cake

Serves 6 to 8

 

For the Lemon Curd

1 1/2 cup sugar

6 large eggs

1/2 cup fresh Meyer lemon juice

1/2 cup chilled butter, cut into 1/2-inch cubes

 

  1. In a saucier or saucepan whisk together the sugar eggs, and juice.
  2. Over medium heat, whisk the mixture together and cook until the mixture is thickened.
  3. Remove the pan from the stove, and whisk in the butter, a few pieces at a time, until incorporated.
  4. Transfer the curd to a bowl, and press plastic wrap onto the surface, to prevent it forming a skin.
  5. Cover and cool in the refrigerator.

For the Cake

 1 cup unsalted butter, at room temperature

2 cups sugar

3 large eggs

3 large egg yolks

2 1/2 cups cake flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1 teaspoon salt

1 cup butter milk

1 tablespoon vanilla paste or extract

 

  1. Preheat the oven to 350 degrees, and coat the inside of two 9-inch cake pans with non-stick cooking spray.
  2. In the bowl of an electric mixer, beat together the butter an sugar until light and fluffy.
  3. Combine the eggs, yolks, buttermilk and vanilla paste.
  4. Add the cake flour, baking powder, soda and salt to the bowl, add the egg mixture, and beat on medium speed until the batter is smooth.
  5. Transfer to the prepared pans, and bake for 30 to 35 minutes, until a skewer inserted into the center of the cakes comes out clean.  Let cool on wire racks for 10 minutes before removing from the pans.  Allow the cakes to cool completely before frosting.

For the Frosting and Assembly

2 cups heavy cream

1/2 cup sugar

1 cup mascarpone cheese

Baked cake layers

Lemon curd

1/2 cup shaved white chocolate for garnish

 

  1. In the bowl of an electric mixer fitted with the whisk attachment, whip the cream and sugar until stiff peaks form.
  2. Add the mascarpone and beat again until combined.
  3. Split the cake layers in half horizontally.
  4. Spread a layer of lemon curd over the layers, ending with a cake layer (no lemon curd on the top)
  5. Frost the top and sides of the cake with the mascarpone frosting.
  6. Refrigerate the cake before serving.

 

Pink Lady Apple Compote

Makes about 2 cups

Use this compote on your favorite cheese board as a condiment, or spread on a turkey or ham sandwich. 

 

2 tablespoons unsalted butter

1/4 cup finely chopped shallot

1/2 pound pink lady apples, peeled, cored and diced

1/4 cup packed brown sugar

1/4 cup aged balsamic vinegar

 

  1. In a skillet, melt the butter, saute the shallot, and apples, until the apples begin to caramelize, about 7 minutes.
  2. Add the sugar and saute other 3 minutes.
  3. Add the vinegar, and simmer for 5 minutes until thickened.  Cool, cover and refrigerate for up to 2 weeks.

 

Slow Cooker Wassail

Serves 6 to 8

A traditional drink from Northern Europe, it’s delicious at the holidays, or any time!

Three 750-liter bottles of medium bodied red wine

1 cup superfine sugar

3 star anise cloves

3 cups dried apples

One Valencia oranges studded with whole cloves

2 Valencia oranges, thinly sliced

One medium lemon sliced thinly

 

  1. Place all the ingredients into the slow cooker and cook on low for 4 hours.
  2. Strain out the spices, apples and orange, leaving the lemon and orange slices.
  3. Serve the wassail on the warm setting.

Asian Chopped Salad

Serves 6 to 8

For the Dressing

1/2 cup vegetable oil

3 tablespoons hoisin sauce

1/4 cup rice vinegar

1 tablespoon soy sauce

1 teaspoon peeled and grated fresh ginger

1 clove garlic, minced

 

In a small bowl, whisk together all the ingredients, and set aside.

 

For the Salad

1 bag (10 ounce size) baby spinach

1 bag (10 ounce size) hearts of romaine, choped

2 yellow carrots, coarsely grated

2 green onions (white and tender green parts), chopped

1 1/2  cups thin strips cooked turkey, chicken or duck

3 tangerines, peeled, and segmented

1 cup chopped cashews

 

  1. In a large bowl, combine spinach, romaine, carrots, green onions, turkey and orange segments in a large salad bowl.
  2. Toss with dressing to taste. Sprinkle with cashews; serve immediately, passing the remaining dressing at the table.

Choice:

Warren Pear Tart Tatin

Serves 4 to 6

 

6 tablespoons unsalted butter

2/3 cup sugar

6 Warren Pears, peeled, cored, and cut into quarters

1 piece all butter puff pastry

Flour for rolling

 

  1. Preheat the oven to 375 degrees.
  2. Melt the butter in a 10-inch oven proof skillet, add the sugar, and cook to melt the sugar.  Arrange the pears on the sugar and butter.
  3. Roll out the puff pastry to fit the skillet.  Lay over the pears, tuck in the puff pastry around the pears.
  4. Cook until the pears, and butter begin to caramelize, about 6 minutes. Put the skillet onto a baking sheet to catch any drips.
  5. Transfer to the oven, bake 40 to 50 minutes until the puff pastry is golden brown.
  6. Let cool 5 minutes, then carefully turn out onto a round serving plate. (Or, if not serving immediately, let cool. Cut in wedges and serve warm with heavy cream, crème fraîche or vanilla ice cream.

Oro Blanco Sangria

Serves 6 to 8

 

1/2 cup Oro Blanco juice

2 Valencia oranges, thinly sliced

1 Meyer lemon, thinly sliced

1/2 cup sugar

1/2 cup Vodka

One 750 ml bottle dry white wine (Sauvignon Blanc, Pinot Grigio)

1 liter sparkling water

 

  1. In a large bowl, combine the juice, oranges, Meyer lemon, sugar, Vodka and wine.  Stir to help dissolve the sugar.  Chill the mixture.
  2. When ready to serve, fill 10-ounce tumblers with ice, fill 1/2 way with Sangria mixture, top off with the sparkling water.  Garnish with orange slices.

Tangerine Ice

Serves 6 to 8

½ cup sugar

3 cups freshly squeezed tangerine juice (about 3 pounds)

1/4 cup large limes

2 tablespoons orange liqueur

Champagne for garnish

 

  1. Put the sugar in a mixing bowl and whisk with 1 cup tangerine juice until thoroughly dissolved. Stir in the rest of the tangerine juice, the lime juice, and the orange liqueur or kirsch. Mix well.
  2. Pour the mixture into a zip-lock freezer bag. Cover or seal well and freeze for at least 4 hours, or preferably overnight.
  3. To serve, chop the frozen mixture roughly with a spatula, then spoon into glasses.
  4. Top with a little chilled Champagne if you wish.

 

 

Tangerine Cheesecake

Serves 6 to 8

For the Crust

8 ounces (about 15) graham crackers

3 tablespoons dark brown sugar

1/2 cup butter, softened and cut into pieces

 

Preheat the oven to 350 degrees, and coat the inside of a a 10-inch springform pan with non-stick cooking spray.

In a food processor, process the graham crackers until crumbs.  Add the sugar, and butter, and press into the bottom and up the sides of the pan.  Bake for 10 minutes.

 

For the Filling

6 tangerines, peeled, and segmented

1 ½  pounds cream cheese, softened

1 cup sugar

5 large eggs

2 tablespoons fresh lime juice

 

  1. In a food processor, puree the tangerines.  (you should have 2 cups)
  2. In the bowl of an electric mixer, beat the cream cheese and sugar together.  Add the puree, eggs, and lime juice, and beat until smooth.
  3. Pour over the baked crust, and bake for 1 hour and 30 minutes, until the filling is set.  Turn off the oven, and leave the cheesecake in the oven, until it cools.
  4. When the cheesecake is cooled, cover with plastic wrap and refrigerate until ready to serve. Bring the cheesecake out to room temperature for 1 hour before serving.
  5. Cheesecakes can be frozen for up to 6 months.

 

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

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