This week’s local produce and featured farms:
Honey Crisp Apple - Fair Hills Apple Farm
Red Dandelion Greens - Terra Madre Gardens
Lemon Cucumbers - Tutti Frutti Farms
Chocolate Mint - Terra Madre Gardens
Valencia Oranges - Polito Family Farms
Barlett Pears - Wynola Farms
Pomegranate - Murray Family Farm
Japanese Sweet Potato - Milliken Family Farms
Sweet Dumpling Squash - Tutti Frutti Farms

Juicing Bag:

Strawberries - California Giant Inc
Carrots - Kern Ridge
Ruby Red Grapefruit – Better Life Produce
Kale - Foxy Organic
Valencia Oranges - Stehly Farms

Farmer’s Choice:
Barhi Dates - Dates by Davall
Sungold Cherry Tomatoes - Munak Ranch

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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 hashtag #SpecialtyProduceFMB!

Juice Recipes

Kalelicious

3 Carrots

1 Bunch Kale

1/2 lb Strawberries

Sunset

1 Grapefruit

2 Carrots

1 Valencia Orange

1 Bunch Kale

Citrus Squeeze

1/2 lb Strawberries

1 Grapefruit

2 Valencia Oranges

Farmers’ Market Box Recipes

Red Dandelion Salad with Roasted Dumpling Squash
Serves 4

1 dumpling squash
Olive oil
Salt and pepper
One bunch red dandelion, tough stems removed, washed, spun dry and chopped
1 scallion, thinly sliced into rounds, using the white and tender green part
2 tablespoons orange juice
1/4 cup rice vinegar
1 teaspoon Dijon mustard
1/3 cup vegetable oil
Salt and pepper

1. Preheat the oven to 400 degrees, and line a baking sheet with aluminum foil, parchment or silicone.
2. Cut the squash in half from the stem to the root end. Scoop out the seeds and slice the squash into 1/2-inch half-moons. Transfer to a bowl, toss with olive oil, salt and pepper, and spread onto the baking sheet in one layer. Roast for 15 minutes, turning once until the squash is tender, and beginning to crisp on the edges. Remove from the oven and set aside.
3. When ready to serve, put the dandelions and scallion into a salad bowl.
4. In another bowl, whisk together the orange juice, rice vinegar, mustard and oil. Season with salt and pepper. Toss the dandelions with some of the dressing and plate the salad.
5. Lay slices of squash over the salad, and drizzle with some of the dressing.

Dumpling Squash Risotto
Serves 4 to 6
To dice the dumpling squash, cut in half, scoop out the seeds, and cut into 1/2-inch 1/2 moons. Remove the skin and dice the 1/2 moons.

2 tablespoons unsalted butter
1 tablespoon extra virgin olive oil
2 tablespoons finely chopped shallot
1 cup finely diced dumpling squash (see note)
1/4 cup white wine (sauvignon blanc, pinot grigio or dry vermouth)
1 cup Carnaroli, Vialone, or arborio rice
3 to 4 cups chicken or vegetable broth kept simmering on the stove
2 tablespoons unsalted butter
1/3 cup freshly grated Parmigiano Reggiano
Salt and pepper

1. In a Dutch oven, melt the butter with the oil, add the shallot and squash, sautéing until the shallot is softened, about 3 minutes.
2. Add the wine and bring to a boil.
3. Add the rice and stir to coat the rice.
4. Add 1/2 cup broth and stir until the liquid is almost absorbed.
5. Add another 1/2 cup broth. Continue adding broth, until the rice is just al dente.
6. Remove from the heat, add the butter and Parmigiano, taste for seasoning and adjust using salt and pepper. Serve immediately.

Lemon Cucumber Pickles
Makes about 1 quart
Lemon cucumbers have lots of seeds, I prefer to remove them when I make pickles, it’s a personal choice.

1 pound lemon cucumbers scrubbed
1 red onion, cut in half, then cut into 1/2 moons
2 garlic cloves thinly sliced
1 tablespoon salt
½ teaspoon celery seed
½ teaspoon mustard seed
½ cup sugar
1 cup white vinegar

1. Cut the cucumbers in half, and scoop out the seeds, then slice into 1/2-inch thick slices.
2. In a glass bowl, combine the cucumbers, red onion and garlic. Sprinkle with the salt, celery seed and mustard seed, and let marinate at room temperature for 1 hour.
3. In a saucepan, heat the sugar and vinegar, until the sugar dissolves. Pour over the vegetables, cool to room temperature.
4. Pack the vegetables and brine into an airtight container and refrigerate overnight. The pickles will keep in the refrigerator for up to 1 week.

Roasted Stuffed Japanese Sweet Potatoes
Serves 4
These are a great side dish to serve with pork or poultry.

1 pound Japanese sweet potatoes scrubbed
1/4 pound bulk sage flavored breakfast sausage
1/4 cup finely chopped scallions, using the white and tender green parts
2 tablespoons unsalted butter softened
Salt and pepper
1 cup shredded Gruyere cheese

1. Preheat the oven to 400 degrees, prick the potatoes with the sharp end of a paring knife, and roast for 35 to 45 minutes until tender. Reduce the oven temperature to 350 degrees.
2. While the potatoes are roasting, in a skillet, cook the sausage until it is no longer pink, breaking up any large pieces. Add the scallions, and saute for 2 minutes. Drain and put into a mixing bowl.
3. Using an oven mitt, remove the potatoes from the oven and split in half lengthwise. Carefully remove the flesh and add to the bowl with the sausage. Set the skins aside.
4. Add the butter and mash the potatoes with the sausage and scallions. Add 1/2 cup of the cheese, and season with salt and pepper. Re-stuff the skins with the sausage mixture, and place on a baking sheet lined with foil, parchment or silicone. Sprinkle the remaining cheese over the potatoes and bake for 15 to 20 minutes until the cheese is melted.

Chocolate Mint Brownies
Serves 6 to 8

2 cups sugar
1/2 cup packed chocolate mint washed and spun dry
6 ounces unsweetened chocolate
1 cup unsalted butter
1 teaspoon baking powder
4 large eggs
1 1/3 all-purpose flour

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 blender or food processor, process the sugar and mint until the mint is pulverized.
3. In a large saucepan, melt the chocolate with the butter, stirring until the chocolate is melted.
4. Remove from the heat, add the chocolate mint sugar mixtures, and the remaining ingredients, stirring to blend.
5. Pour into the prepared pan, and bake for 30 to 35 minutes, until a skewer inserted into the center comes out clean.
6. Cool on a wire rack before cutting.

For the Glaze
8 ounces semi-sweet or bittersweet chocolate
2 tablespoons unsalted butter
1. In a saucepan over low heat, melt the chocolate in the butter and stir until the chocolate is melted.
2. Cool slightly and pour over the brownies in the pan. Cool completely before cutting.

Pear and Apple Crumble Bars
Serves 6 to 8

For the Crumble
3 cups all-purpose flour
1 1/2 cups brown sugar
3/4 cup unsalted butter softened

1. Preheat the oven to 350 degrees, coat the inside of a 13-by-9-inch pan with non-stick cooking spray.
2. In a mixing bowl, combine the ingredients, and blend together until it forms crumbs.
3. Press half of the mixture evenly into the pan. Bake for 15 to 20 minutes until golden brown.

For the Apple and Pear Mixture
5 large eggs
1 1/2 cups brown sugar
1 teaspoon ground cinnamon
2 Honey crisp apples, peeled, cored, and cut into 1/4-inch dice
3 Warren pears, peeled, cored and cut into 1/4-inch dice
1 cup chopped pecans

1. While the crust is baking, combine the eggs, sugar, cinnamon, apples, and pears in a mixing bowl.
2. Pour over the hot crust, sprinkle the mixture with the remaining crumble and the pecans.
3. Bake another 20 to 25 minutes until the crust is golden, and the filling is bubbling. Allow to cool completely before cutting into squares.

Praline Apple Bread Pudding
Serves 6 to 8

1/2 cup (1 stick) unsalted butter, melted
1/2 cup granulated sugar
2/3 cup firmly packed light brown sugar
2 cups pecan halves
4 Honey Crisp apples
7 cups torn egg bread or good quality white bread
6 large eggs
2 cups heavy cream
1/4 cup granulated sugar, plus extra (optional) for sprinkling
2 teaspoons ground cinnamon, plus extra (optional) for sprinkling
1 tablespoon vanilla extract

1. Coat a 13 x 9-inch baking dish with nonstick cooking spray.
2. Stir together the melted butter and both sugars in a medium-size bowl. Pour into the prepared dish so it coats the bottom evenly, then arrange the pecans on top.
3. Peel and core one or two apples (depending on the size) and slice 1/2-inch thick. Arrange the apple slices on the butter mixture in a decorative pattern. Set aside.
4. Peel and core the remaining apples and cut into 1/2-inch dice.
5. Combine the bread and chopped apples in a large bowl. Stir together the sugar and cinnamon in a small bowl.
6. In another large bowl, beat together the eggs, cream, cinnamon sugar, and vanilla. Pour over the bread and apples and mix well with your hands.
7. Pour into the prepared pan, being careful not to disturb the sliced apples and pecans. Sprinkle with additional cinnamon and sugar if desired.
8. Do-Ahead: At this point, cover and refrigerate at for least 12 hours or overnight. Bring to room temperature before continuing.
9. Preheat the oven to 400°F. Bake the bread pudding for 15 minutes, then reduce the oven temperature to 350°F and bake until puffed and golden brown, another 30 to 45 minutes. Remove from the oven and let rest for 5 minutes.
10. Run a knife around the inside of the pan and turn out the pudding onto a serving platter.

Pear and Gorgonzola Pizza
Serves 4

3 medium-size almost ripe but firm pears, peeled, cored, and cut into 1/4-inch wedges
1/3 cup firmly packed light brown sugar
1 pizza crust, homemade or store-bought
1 1/2 cups crumbled Gorgonzola
2 tablespoons extra virgin olive oil

1. Preheat the oven to 375°F. Line a baking sheet with aluminum foil or a silicone liner.
2. Arrange the pears on the baking sheet in a single layer and sprinkle with the brown sugar. Bake until golden brown, 30 to 35 minutes.
3. Preheat the oven to 400°F. Arrange the pears over the pizza crust, then sprinkle the Gorgonzola evenly over the pears. Drizzle with the olive oil and bake until the crust is crisp, and the cheese is melted and beginning to bubble and turn golden, 20 to 25 minutes.

Roasted Salmon with Hoisin Orange BBQ Sauce
Serves 6
Use this BBQ sauce with seafood, pork or poultry.

6 tablespoons canola oil
2 1/2 pound salmon filet
2 cloves garlic minced
2 teaspoons peeled and grated fresh ginger
Grated zest of 1 orange
1/2 cup hoisin sauce
1 cup soy sauce
1/2 cup fresh orange juice
1 cup ketchup
1/2 cup chicken broth
1 teaspoon toasted sesame oil
6 scallions (white and tender green parts), thinly sliced on the diagonal, for garnish
1/2 cup sesame seeds for garnish

1. Preheat the oven to 400 degrees. Put 4 tablespoons of oil into a 13-by-9-inch baking dish and lay the salmon on the oil.
2. In a wide-bottomed saucepan or wok, heat the remaining canola oil over medium heat. Add the garlic, ginger, and orange zest and stir-fry until fragrant, about 1 minute. Add the hoisin, soy sauce, orange juice, ketchup, and broth and bring to a boil. Reduce the heat to medium-low and simmer for 15 minutes.
3. Stir in the sesame oil and keep warm. Pour some of the sauce over the salmon in the baking dish and roast for 10 minutes per inch of thickness.
4. When the salmon is done, (registering 150 degrees on an instant read meat thermometer) allow to rest for 5 minutes, serve the salmon with warmed sauce on the side.

Fruited Farro Pilaf
Serves 6

2 tablespoons extra virgin olive oil
1/2 cup finely chopped onion
1 1/2 cups pearlized farro
1 teaspoon salt
1/2 cup orange juice
2 1/2 cups chicken or vegetable broth
1/2 cup golden raisins
2 oranges, peel and pith removed, cut into segments and chopped
1/2 cup finely chopped Italian parsley

1. In a large saucepan, heat the oil, and saute the onion for 2 minutes, until it is softened.
2. Add the farro and toss in the oil. Add the salt, orange juice, and broth, cover, and simmer, for 15 to 20 minutes, until the farro is almost tender.
3. Add the raisins and simmer another 5 minutes.
4. Remove from the heat, add the oranges, and parsley, and serve.

Bacon Wrapped Dates Stuffed with Parmigiano Reggiano
Serves 10 to 12

12 strips bacon cut in half crosswise
24 pitted dates
1/4 pound Parmigiano-Reggiano cheese cut into small pieces

1. Cook the bacon in a large skillet over medium heat until it has rendered some fat and begins to turn translucent; don’t let it brown at all. Remove from the pan and drain thoroughly on paper towels.
2. Make a slit in each date and stuff with a small piece of cheese. Wrap the date in a piece of bacon and secure with a toothpick if needed. Place the wrapped dates on a rack in a baking dish.
3. Do-Ahead: At this point, you can cover and refrigerate for up to 36 hours or freeze for up to 1 month.
4. Preheat the oven to 375° F and bake the dates until the bacon is crisp, 10 to 12 minutes. Remove from the oven, drain the dates on paper towels, and set on a platter for serving. Thin shreds of any leftover Parmesan would make an awesome garnish.

Slow Cooker Lamb Tagine
Serves 6

½ cup all-purpose flour
1 teaspoon salt
½ teaspoon freshly ground black pepper
3 pounds lamb shoulder meat, excess fat removed, cut into 1-inch pieces
½ cup olive oil
3 large onions coarsely chopped
2 cloves garlic chopped
1 teaspoon ground cumin
½ teaspoon ground cinnamon
½ teaspoon ground ginger
Pinch of saffron threads
1 cup chicken broth
1 cup beef broth
1 cup pitted dates quartered
¼ cup finely chopped cilantro

1. In a zipper-top plastic bag, combine the flour, salt and pepper, and add the meat, coating with the flour, shaking off any excess.
2. Heat the ¼ cup of oil in a large skillet and brown the meat a few pieces at a time, transferring the browned meat to the insert of a 5 to 7-quart slow cooker.
3. Add the remaining oil and sauté the onions, garlic, cumin, cinnamon, ginger and saffron, until the onions begin to soften, about 5 minutes.
4. Pour in the chicken broth and scrape up any browned bits on the bottom of the pan.
5. Transfer the contents of the skillet to the slow cooker, add the beef broth and dates, cover and cook on low for 6 to 7 hours, until the lamb is tender.
6. Skim off any excess fat from the top of the sauce, stir in the cilantro, and serve on the warm setting with couscous.

Maple Date Granola
Makes about 4 cups

1/4 cup unsalted butter
2/3 cup maple syrup
1 tsp vanilla extract
pinch of salt
1 cup chopped pecans
3 1/2 cup rolled oats
Grated zest of 1 orange
1 1/3 cup dates pitted and roughly chopped

1. Preheat the oven to 300 degrees, and line 2 baking sheets with parchment, aluminum foil or silicone.
2. Stir the butter, maple syrup, vanilla extract and salt in a saucepan, over a low heat until the butter has completely melted, then set aside.
3. Put the chopped nuts in a large mixing bowl along with the oats and orange zest, then pour the liquid ingredients over the top. Mix until everything has been coated well.
4. Spread out the granola in one layer and bake for 30 minutes, breaking up the granola pieces.
5. Stir in the dates, then bake for a final 10 minutes. Cool on the baking sheets, and store in airtight containers.

Pasta with Sungold Sauce
Serves 4 to 6

2 tablespoons extra virgin olive oil
1 garlic clove sliced
1 basket Sungold tomatoes, washed, stems removed, and quartered
Salt and pepper
1 pound linguine, spaghetti or farfalle, cooked 2 minutes short of al dente saving some pasta water
1/2 cup grated Pecorino Romano or Parmigiano Reggiano

1. In a skillet, heat the oil and saute the garlic until it is translucent. Remove from the pan.
2. Add the tomatoes, season with salt and pepper, and saute until the tomatoes are softened, and saucy. Season again with salt and pepper if necessary.
3. Add the pasta to the skillet, and toss to coat, adding pasta water to create a creamy sauce.
4. Serve garnished with grated cheese.

Sungold Pasta Salad
Serves 6 to 8
You can easily add protein to this salad, 2 cups of cooked chicken or cooked seafood cut into bite sized pieces.

One pound farfalle, shell or penne pasta, cooked 3 minutes short of al dente
1 basket Sungold tomatoes, washed, dried, stemmed, and cut in half
3 ribs celery finely chopped
3 scallions finely chopped
1/4 cup finely chopped oregano
1/4 cup finely chopped Italian parsley
2 pickling cucumbers finely chopped
1 red bell pepper finely chopped
Salt and pepper
1/4 cup red wine vinegar
2 garlic cloves minced
1/2 teaspoon dry mustard
1 teaspoon dried oregano
1/2 cup extra virgin olive oil
Salt and pepper
1 cup crumbled Feta cheese

1. In a large salad bowl, cool the pasta (do not toss with any oil).
2. When the pasta is cooled, add the tomatoes, celery, scallions, oregano, parsley, cucumbers, red pepper, and season with salt and pepper.
3. In a small bowl, whisk together the vinegar, garlic, mustard oregano and oil. Season with salt and pepper.
4. Pour over the salad and toss to coat. Add the cheese and toss again.
5. Refrigerate the salad if not using right away. Remove from the refrigerator at least 90 minutes before serving.

@Diane Phillips  www.dianephillips.com   Blog:  www.cucinadivina.blogspot.comFollow me on Facebook (professional page) Twitter, and Pinterest

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