Archive for October, 2018

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Farmers’ Market Box 11-1-18

This week’s local produce and featured farms:
Arugula - Terra Madre Gardens
Fuyu Persimmons - Murray Family Farms
Yali Pears - Penryn Orchard Specialty
Garlic Chives - Terra Madre Gardens
Dino Kale - Terra Madre Gardens
Red Radish - Dacuisto Family Farms
Valencia Oranges - Polito Family Farm
Beets - Terra Madre Gardens
Shinko Pears - Ken’s Top Notch Produce

Juicing Bag:

Red Chard - Cal-Organic
Pippin Apple - Fair Hills Apple Farm
Carrots – Cal Organics
Celery - Josies Organics
Valencia Oranges - Sundance Natural Foods

Farmer’s Choice:
Kabocha Squash - Tutti Frutti Farms
Granny Smith Apples - Fair Hills Apple Farm
Pomegranate - Rancho Del Sol

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 hashtag #SpecialtyProduceFMB!

Juice Recipes

Applelicious
2 Apples
2 Celery Stalks
1 Carrot

Orange You Sweet
3 Oranges
2 Carrots
1 Apple

Super Juice
3 Leaves Chard
1 Celery Stalk
2 Oranges
1 Apple

Farmers’ Market Box Recipes

Arugula and Pear Salad
Serves 4

1 bunch arugula, washed, spun dry and chopped
2 tablespoons white vinegar
1 teaspoon Dijon mustard
1 teaspoon honey
1/4 cup olive oil
Salt and pepper
1 Yali pear, cored, and thinly sliced
1/3 cup crumbled blue cheese (gorgonzola dolce is nice here)
1/4 cup pomegranate arils

1. Put the arugula into a salad bowl.
2. In a small bowl, whisk together the vinegar mustard, honey and oil. Season with salt and pepper.
3. Toss the arugula with some of the dressing and plate the salad.
4. Garnish the top of the salad with the pear, and blue cheese, drizzle with some more dressing and garnish with pomegranate arils.

Dino Kale Pasta Carbonara
Serves 4 to 6

3 large eggs
3 large egg yolks
6 heaping tablespoons Pecorino Romano
3 heaping tablespoons Parmigiano Reggiano
1/4 teaspoon black pepper and more for garnish
1 ladle hot pasta water (about 1/3 cup)
1/4 cup extra virgin olive oil
One 1/2-inch slice pancetta, finely diced
2 garlic cloves minced
Pinch red pepper flakes
1 bunch dino kale, washed, spun dry, tough stems removed, and cut into 1/2-inch ribbons
Salt and pepper
1 pound buccatini or spaghetti, cooked 3 minutes short of al dente saving some of the hot pasta water
Ground black pepper

1. In a bowl, whisk together the eggs, yolks, cheeses, and black pepper. When the pasta water comes to a boil, add the pasta water to the egg mixture and set aside.
2. In a large skillet, heat the oil, and saute the pancetta until crispy.
3. Add the garlic and red pepper and saute one minute until fragrant.
4. Add the kale, and toss in the oil, until it begins to wilt. Season with salt and pepper.
5. When the pasta is ready toss it in the hot skillet with the kale, tossing to coat it.
6. Take the skillet off the stove, add the egg mixture and continue to toss the pasta, until it is coated with the egg mixture. Add some pasta water if needed to make a creamy sauce.
7. Serve the pasta garnished with more black pepper and additional cheese if desired.

Garlic Chive Dip for Vegetables
Makes about 2 cups

1 cup mayonnaise
1 cup sour cream or Greek style yogurt
1 bunch garlic chives, washed, spun dry and chopped
Grated zest of 1 lemon
2 tablespoons fresh lemon juice
2 tablespoons chopped dill weed
2 tablespoons chopped Italian parsley
1/2 to 1 teaspoon ground black pepper
Salt

1. In the bowl of a food processor combine all the ingredients and puree. Taste for seasoning and add salt if needed. Cover and refrigerate for up to 1 week. Use the dip for vegetables, as a sauce over grilled fish or chicken, or as a topping for baked or roasted potatoes.
2. Variations: change up the herbs, tarragon, basil, and oregano, are all great choices. Add a bit of cheese like feta for another flavor combination.

Crostini with Radish Butter and Fleur de Sel
Serves 6
This butter is a terrific appetizer to serve with cocktails, sparkling wine or ideally with a crisp rose. It will keep in the refrigerator for a few days.

One bunch red radish, trimmed, at room temperature
2 tablespoons chopped garlic chives
6 tablespoons unsalted butter softened
1/4 teaspoon fleur de sel
1/8 teaspoon freshly ground white or black pepper
Crostini, water crackers, or English cucumbers, sliced

1. Put the radishes in the bowl of a food processor and pulse until the radish is chopped into very fine dice, four or five 3-second pulses.
2. Transfer the contents to a length of cheesecloth or a double thickness of paper towels and wring out the excess liquid.
3. Transfer to a medium bowl add 4 tablespoons of the butter and the garlic chives.
4. With a rubber spatula, cream the radish and butter together, adding more butter 1 tablespoon at a time, until the mixture comes together in a smooth, pliable mass.
5. Transfer the mixture to a 2-cup ramekin or bowl, sprinkle the salt and pepper over the top, and serve immediately. T
6. Do-Ahead: The butter will keep, covered with plastic wrap, in the refrigerator for up to 2 days. Remove it from the refrigerator 15 minutes before serving to let it soften. Sprinkle the salt and freshly ground pepper over the radish butter before serving.

Farro Salad with Kabocha Squash and Persimmon
Serves 6

1 1/2 cups pearlized farro
1/2 Kabocha squash, seeded
1/4 cup extra virgin olive oil
1/4 cup apple cider vinegar
1/4 cup apple cider
2 tablespoons garlic chives minced
1/2 cup vegetable oil
1/3 cup pecan halves lightly toasted
1 Fuyu persimmon, diced small
1/4 cup chopped Italian parsley
3 ounces crumbled feta
1/3 cup pomegranate arils
Salt and pepper to taste

1. Wash the farro and drain it. Bring 4 quarts of salted water to a boil, add the farro and simmer for 15 to 17 minutes until tender. Drain thoroughly, and transfer to a salad bowl and allow to cool.
2. Preheat the oven to 400°F., line a baking sheet with aluminum foil, silicone or parchment.
3. Brush the cut edges of the squash with the olive oil, place it cut side down on the baking sheet and cover with aluminum foil. Roast for 1 hour until tender. Remove from the oven, and when cool enough to handle, remove the skin and finely dice the flesh. Transfer the flesh into the salad bowl with the farro.

4. In a small bowl, whisk together the vinegar, cider, garlic chives, oil until blended. Season to taste with salt and pepper.
5. Add the pecans, persimmon, parsley, feta and pomegranate to the farro, and toss with the dressing.
6. Serve the salad warm or at room temperature.

Roasted Kabocha Soup
Serves 6
This is a great soup for Thanksgiving; you can make it now, and freeze it, getting one chore out of the way before Thanksgiving.

1/4 cup extra virgin olive oil
1/2 Kabocha squash, seeded
3 tablespoons unsalted butter
1/2 cup finely chopped onion
2 Yali pears, peeled, cored and finely chopped
1 to 2 teaspoons sweet curry powder
6 cups chicken or vegetable broth
1/2 cup heavy cream (optional)
Salt and pepper

1. Preheat the oven to 400 degrees, and line a baking sheet with silicone, parchment or aluminum foil.
2. Brush the squash with the olive oil, and place cut side down on the baking sheet. Cover with aluminum foil, and roast for 1 hour, until the squash is tender.
3. When the squash is cool enough to handle, remove the flesh from the squash, and set aside.
4. In a Dutch oven, heat the butter, add the onion, pears, and curry powder, and saute for 4 to 5 minutes until the onion is softened.
5. Add the broth and the reserved squash, and simmer for 30 minutes.
6. Taste for seasoning and adjust using more curry powder, salt and pepper.
7. Do-Ahead: At the point you can cool, cover and refrigerate or freeze the soup. Before serving, add the cream, adjust the seasonings, and bring to serving temperature.

Red Beet Salad
Serves 4

1 bunch red beets, scrubbed, tops removed
1/4 cup chopped garlic chives
1/3 cup balsamic vinegar
2 tablespoons finely chopped Italian parsley
1/2 cup extra virgin olive oil
Salt and pepper

1. Preheat the oven to 400 degrees, and line a baking sheet with parchment, silicone or aluminum foil.
2. Put the beets onto the baking sheet, cover with aluminum foil, and roast for 45 to 60 minutes until the sharp tip of a paring knife goes into the beet easily.
3. When the beets are cool enough to handle, slip off the skins, cut the beets into thin wedges and put into a bowl with the garlic chives.
4. In a bowl, whisk together the vinegar, parsley, and oil. Season with salt and pepper.
5. Pour over the beet mixture, and allow to marinate at room temperature, stirring several times, for at least 4 hours.
6. Serve the salad as a with grilled meats, fish or poultry, or serve over salad greens.

Apple Pecan Cake
Makes one 10-inch tube or Bundt

1 1/2 cups canola oil
2 cups sugar
3 large eggs
1 teaspoon vanilla paste or extract
3 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon cinnamon
3 cups chopped Granny Smith apples, peeled, cored
1 cup pecans
1. Preheat the oven to 350 degrees and coat the inside of a 10-inch tube or Bundt pan with non-stick cooking spray such as Baker’s Joy, or butter and flour the inside of the pan and set aside while preparing the cake.
2. In the large bowl of an electric mixer, blend together the oil, sugar, eggs and vanilla. Stir in the flour, salt, soda, and cinnamon until blended.
3. Stir in the apples and pecans.
4. Transfer to the prepared pan, and bake for 1 hour and 10 minutes, or until a cake tester inserted into the center comes out clean or with one or two crumbs attached. Cool the cake in the pan for EXACTLY 10 minutes. Turn out onto a rack and cool completely.

Winter Panzanella
Serves 6

4 cups 1/2-inch bread cubes, cut from stale baguette or similar bread, toasted (350 degrees for 15 minutes)
1/4 cup extra virgin olive oil, plus more for roasting beets and toasting bread
1 bunch beets, tops removed, and scrubbed
1/4 cup balsamic vinegar
3 tablespoons fresh orange juice
1 teaspoon minced garlic chives
Salt and pepper
2 large oranges, peel and pith removed, and segmented
2 cups chopped romaine torn or cut into bite-size pieces
1 bunch arugula, washed, spun dry and chopped
1/2 cup chopped basil
1/2 cup diced celery
4 ounces crumbled feta cheese
1/3 cup pomegranate arils for garnish

1. Preheat the oven to 400° F. and line a baking sheet with silicone, aluminum foil, or parchment. Put the beets onto the baking sheet, cover with foil, and roast for 45 to 60 minutes, until tender.
2. When the beets are cool enough to handle, slip off the skins and cut into 1/2-inch dice. In a small bowl, whisk the oil, vinegar, orange juice, and garlic chives season with salt and pepper.
3. Place bread cubes, oranges, greens, basil, and celery into a large bowl.
4. Toss with dressing and allow the salad to sit for at least 10 minutes so the bread can soak up the dressing. Stir periodically. Top with beets, cubed feta, and pomegranate seeds before serving.

Five Spice Asian Pears
Serves 4 to 6

1 bottle Riesling
2 teaspoons five spice powder
1/4 cup honey
2 shinko pears, cored and cut in half
2 Yali pears, cored and cut in half
1/2 cup crème fraiche

1. In a Dutch oven, combine the Riesling, five spice powder, and the honey.
2. Add the pears to the pot and spoon the wine mixture over the pears.
3. Cover and simmer for 10 minutes, turn the pears, and simmer another 20 minutes until the pears are softened.
4. Remove from the liquid and set aside.
5. Bring the liquid to a boil and reduce it by half.
6. Serve the pears drizzled with the syrup and garnished with a dollop of crème fraiche.
7. The pears also make a great garnish for roasted pork or poultry.

Orange and Persimmon Salad
Serves 4

One bunch arugula washed and spun dry
2 oranges peel and pith removed, and sliced
2 Fuyu persimmons, peeled, cored, and thinly sliced
1 tablespoon finely chopped garlic chives
2 tablespoons white wine vinegar
1/4 cup extra virgin olive oil
Salt and pepper

1. Arrange the arugula on a serving platter.
2. Top with the oranges, and persimmon slices in a decorative pattern.
3. In a small bowl, whisk together the garlic chives, vinegar and oil. Season with salt and pepper.
4. Drizzle the dressing over the salad and serve.

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

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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Farmers’ Market Box 10-25-18

This week’s local produce and featured farms:
Arugula - Be Wise Ranch
Fuyu Persimmons - Penryn Orchard Specialty
Yali Pears - Penryn Orchard Specialty
Gala Apples - Fair Hills Apple Farm
Pomegranate - Schaner Family Farms
Orange Acorn Squash - Be Wise Ranch
Valencia Oranges - Polito Family Farm
Chioggia Beets - Tamai Farms

Juicing Bag:

Green Chard - Foxy Organic
Fennel - Cal-Organic
Green Kale – Foxy Organic
Valencia Oranges - Stehly Farms Organics
Red Beets - Castro Farms

Farmer’s Choice:
Red Kuri Squash - Tutti Frutti Farms
Chocolate Persimmons - Penryn Orchard Specialties
Pineapple Quince - Terry Ranch

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 hashtag #SpecialtyProduceFMB!

Juice Recipes

Super Fennel
1 Handful Kale
1 Fennel
1 Beet
1 Apple (not included)

Kale Power
1 Handful Kale
1 Handful Green Chard
1 Orange

Orange Punch
1 Fennel
2 Oranges
1 Beet

Farmers’ Market Box Recipes

Stuffed Acorn Squash
Serves 4

One orange acorn squash
Olive oil
Salt and pepper
2 tablespoons unsalted butter
1/2 cup finely chopped onion
2 ribs celery finely chopped
1 cup chopped peeled and cored Gala apple
1 teaspoon dried thyme
1/2 teaspoon dried sage leaves
1 cup chicken or vegetable broth
6 cups dried bread cubes
Salt and pepper
1/3 cup pomegranate arils

1. Preheat the oven to 400 degrees, and line a baking sheet with aluminum foil, parchment or silicone.
2. Cut the squash is half and scoop out the seeds. Paint the inside of the squash with oil and season with salt and pepper. Roast for 20 minutes.
3. While the squash is roasting, in a skillet, heat the butter, and saute the onion, celery, apple, thyme and sage leaves, until the vegetables begin to soften.
4. Add the broth and bring to a boil.
5. Put the bread cubes into a large bowl, and pour the broth mixture over the bread, stirring to combine. The mixture should hold together, add more broth if needed. Season the bread mixture with salt and pepper.
6. Add the pomegranate arils to the bread stuffing.
7. Lower the oven temperature to 350 degrees, stuff the squash halves with the bread stuffing, drizzle with melted butter, and bake another 30 minutes, until the squash is tender, and the stuffing turns golden brown.
8. Allow to rest for 10 minutes before carefully removing the squash from the baking sheet to a cutting board and cut each half in half again, giving you 4 quarters. This is delicious served with roasted poultry or with pork.

Roasted Miso Maple Acorn Squash
Serves 4

1/4 cup unsalted butter
2 tablespoons vegetable oil
1/4 cup maple syrup
1 to 2 tablespoons white miso
One orange acorn squash, cut into quarters, seeded

1. Preheat the oven to 400 degrees, and line a baking sheet with aluminum foil, parchment or silicone.
2. In a saucepan, whisk together the butter, oil, syrup and miso, until the butter melts. Taste and add more miso if desired.
3. Paint the cut edges and inside of the acorn squash quarters with the mixture, and roast for 45 to 50 minutes until the squash is tender. Remove from the oven, and brush with any remaining miso mixture and serve.

Roasted Salmon with Fuyu Persimmon Salsa
Makes about 2 cups
For the Salsa

2 Fuyu persimmons, peeled, and finely diced
1/2 cup finely chopped red onion
1/2 cup finely chopped Italian parsley
1 jalapeno, seeded, and de-ribbed, finely diced
2 tablespoons extra virgin olive oil
3 tablespoons fresh lemon or lime juice
Salt and pepper

1. In a mixing bowl, combine the persimmon, onion, parsley, jalapeno, oil, lemon or lime juice and stir to combine. Season with salt and pepper. Cover and refrigerate for at least 2 hours, or up to 1 week.
2. If you have a garden full of persimmons, this salsa can be canned in a water bath (check on line for canning instructions) it makes a great hostess/holiday gift.

For the Salmon

2 1/2 pounds salmon filets (other thick fleshed fish can be substituted)
1/2 cup extra virgin olive oil
1 tablespoons Old Bay seasoning
2 tablespoons fresh lemon juice

1. Preheat the oven to 400 degrees. Put the salmon filets in a 13-by-9-inch baking dish. In a bowl, combine the oil, Old Bay and lemon juice. Pour over the filets, turn the filets in the oil mixture until coated and roast for 10 minutes per inch of thickness, or until the fish registers 155 degrees on an instant read thermometer.
2. Remove from the oven, allow to rest for 5 minutes before serving, garnished with the persimmon salsa.

Beet Carpaccio with Buratta, Arugula, Orange Basil Vinaigrette
Serves 6

One bunch chiogga beets, tops trimmed, and scrubbed
One bunch arugula, cleaned, and spun dry
1 buratta (buratta is a fresh mozzarella with a creamy center—you can substitute fresh mozzarella if you can’t find buratta—it’s available at Specialty Produce and Mona Lisa)
2 Valencia oranges, peel and pith removed and segmented
1/2 cup extra virgin olive oil
1/4 cup fresh orange juice
2 tablespoons sugar
2 tablespoons aged Balsamic vinegar
6 large leaves basil, finely sliced
Salt and pepper

1. Preheat the oven to 400 degrees and place the beets on a baking sheet. Bake for 30 to 45 minutes until tender. (they will show no resistance when pierced with the end of a sharp paring knife)
2. Remove the beets from the oven, allow to cool, and peel the beets.
3. Arrange the arugula on salad plates. Thinly slice the beets and arrange over the arugula.
4. Thinly slice the buratta and arrange 3 pieces over the beets.
5. Arrange the orange slices around the outside of each plate.
6. In a small bowl, whisk together the oil, orange juice, sugar, Balsamic vinegar and basil. Taste for seasoning and adjust with salt and pepper and drizzle over the salad.

Save the Greens
Serves 4

Beets give you an extra serving of healthy greens, remove the tough stems, and saute. If you don’t use the sautéed greens right away they freeze beautifully, and can be added to soups, and sautés. They are delicious stirred into mashed potatoes and garnished with a bit of Parmigiano or your favorite cheese.

2 tablespoons extra virgin olive oil
2 garlic cloves sliced
Pinch red pepper flakes
1 bunch beet greens, tough stems removed and cut into 1/2-inch ribbons
2 to 4 tablespoons water or broth
Salt and pepper
1. In a large skillet heat the oil, saute the garlic and pepper for 30 seconds until fragrant. Add the greens, and saute to 3 to 4 minutes until wilted.
2. If the skillet is dry add a bit of water or broth, to help wilt the greens.
3. Season the greens with salt and pepper if needed and serve warm. They are a terrific bed for grilled poultry or meats.

Fall Salad with Persimmons, Pomegranate and Pears
Serves 6

1/4 cup rice vinegar
1/4 cup pear nectar
2 tablespoons finely chopped shallot or red onion
1 teaspoon Dijon mustard
1 teaspoon maple syrup
1/2 cup vegetable oil
Salt and pepper
6 cups mixed field greens—I sometimes do this salad with just arugula and chopped radicchio
2 Yuli pears, cored, and cut into thin wedges
2 Fuyu persimmons, peeled, cored and cut into ¼-inch slices
1/2 cup pomegranate arils
1/3 cup chopped pecans, walnuts or hazelnuts (optional)
1/2 cup crumbled Blue cheese, or goat cheese

1. In a small mixing bowl, whisk together the vinegar, nectar, shallot, mustard, maple syrup and oil. Season with salt and pepper.
2. In a salad bowl, toss the field greens with some of the dressing and toss to coat. Plate the greens.
3. Arrange the pears, persimmons pomegranate, nuts and cheese over the salad. Drizzle with the remaining dressing and serve.
4. Cook’s Note: When I’m lazy, I have chopped all the ingredients and tossed the salad together, rather making a composed salad. Feel free to add chopped cooked chicken or turkey to the salad if chopping the ingredients.

Orange Glazed Chicken
Serves 6

1/2 cup all-purpose flour
1 teaspoon salt
1/2 teaspoon black pepper
6 chicken breast halves
2 teaspoons extra virgin olive oil
1 tablespoon unsalted butter
1 medium shallot minced
1 cup orange juice
1/3 cup brown sugar
1 tablespoon honey
1 tablespoon Dijon mustard
1 tablespoon red wine vinegar

1. In a shallow wide dish, combine the flour, salt and pepper. Dip the chicken breasts into the flour, dusting off any excess.
2. In a large skillet, heat the oil and butter, add the chicken and brown on each side, about 3 minutes. Remove the chicken from the skillet, to a plate, and cover to keep warm. Add the shallot, and saute for 2 minutes, until softened. Add the remaining ingredients to the skillet and stir up any browned bits on the bottom of the pan, reducing the sauce a bit.
3. Add the chicken back to the pan and turn in the sauce. Simmer another 5 minutes until the chicken is cooked through (it will read 165 degrees on a meat thermometer) Serve the chicken with some of the warmed sauce.

Chocolate Orange Marble Bundt Cake
Makes one 10-inch bundt

2 3/4 cup all-purpose flour
1/2 teaspoon baking soda
3/4 teaspoon salt
1 cup unsalted butter softened to room temperature
2 1/2 cups sugar
1 teaspoon vanilla extract or paste
1 tablespoon grated orange zest
5 large eggs, at room temperature
1 cup sour cream
1/2 cup fresh orange juice
1/4 cup unsweetened cocoa

1. Preheat the oven to 350 degrees and coat the inside of a 10-inch Bundt or tube pan with non-stick cooking spray.
2. In the bowl of an electric mixer, cream the butter and sugar until they are light and fluffy. Add the vanilla, and zest.
3. Add the eggs one at a time, mixing well after each addition, scraping down the sides of the bowl.
4. Mix the sour cream and juice together, add with the flour, baking soda and salt, and beat until the mixture comes together and is smooth.
5. Remove 1 1/2 cups of the batter and whisk in the cocoa powder.
6. Pour the orange batter into the into the prepared pan.
7. Dollop the cocoa batter onto the orange batter, using an off-set spatula marble the cocoa batter through the cake.
8. Bake for 1 hour or until a skewer inserted in to the center comes out clean.
9. Transfer the cake pan to a rack and allow to cool for EXACTLY 10 minutes. Allow to cool.
10. Pour the lemony icing over the cake when the cake is cooled.
11. The cake keeps at room temperature for up to 5 days, freezes for about 2 months.

Roasted Kuri Squash Soup
Serves 6 to 8

1/4 cup extra virgin olive oil
Salt and pepper
1 Kuri squash, cut in half and seeded
3 tablespoons unsalted butter
1/2 cup finely chopped shallot
1 cup finely chopped peeled and cored gala apple
1 to 2 teaspoons sweet curry powder
6 cups chicken or vegetable broth
1/2 cup heavy cream (optional)
Salt and pepper

1. Preheat the oven to 400 degrees, and line a baking sheet with aluminum foil, parchment or silicone.
2. Brush the inside of the squash with olive oil and sprinkle with salt and pepper. Lay cut side down on the baking sheet and roast for 1 hour, until the squash is softened.
3. Remove from the oven and allow to rest for about 10 minutes. Scoop out the flesh and set aside.
4. Once roasted the flesh can be refrigerated for up to 3 days, or frozen for up to 4 months.
5. In a Dutch oven, heat the butter, saute the shallot, apple and curry powder together until the shallot is softened. Add the broth, and the reserved squash. Bring to a boil, and simmer for 20 minutes.
6. Using an immersion blender, puree the soup. Add the cream, season with salt and pepper and serve.
7. Garnishes for this soup: crispy prosciutto, candied bacon, crumbled goat cheese, toasted pumpkin seeds, chopped chives, chopped Italian parsley, and lump crab meat.
8. The soup (without the cream) can be frozen for about 2 months reheat and add the cream if using, or you can refrigerated the soup with the cream for up to 3 days.

Vanilla Poached Pineapple Quince
Yields 16 pieces

3 cups Moscato wine
1 vanilla bean split down the middle and scraped
1/4 cup sugar
4 pineapple quince, cored, and quartered

1. In a Dutch oven, combine the wine, vanilla and sugar.
2. Add the quince, and simmer for 30 minutes until the quince are tender.
3. Remove the quince from the syrup, and boil down the syrup for about 10 minutes, until thickened.
4. Serve the quince garnished with crème fraiche, ice cream, or Greek Style yogurt. Drizzle some of the syrup over the top.
5. If you have syrup leftover over it is great in cocktails, as a sauce over cake, or ice cream.

Persimmon Bread
Makes two loaves

3 1/2 cups all-purpose flour
1 1/2 teaspoons salt
2 teaspoon baking soda
1 teaspoon ground nutmeg
2 to 2 1/2 cups sugar
1 cup unsalted butter melted and cooled to room temperature
4 large eggs
2/3 cup Cognac, bourbon or whiskey (If you want this to be alcohol free, use apple juice)
2 cups persimmon puree (from about 4 very ripe persimmons)
2 cups chopped pecans
2 cups golden raisins

1. Preheat oven to 350 degrees and coat the inside of two standard loaf pans with non-stick cooking spray.
2. In a mixing bowl, whisk together the flour, salt, baking soda and nutmeg.
3. Make a well in the center then stir in the butter, eggs, liquor, persimmon puree then the nuts and raisins. Stir until blended.
4. Transfer to the prepared loaf pans, and bake 1 hour, until a skewer inserted into the middle comes out clean. Allow to cool for 30 minutes before removing from the pan.
5. The bread keeps for about 1 week when stored in an airtight container or can be frozen for up to 6 weeks.

Ginger Spice Persimmon Cake
Makes one 9-inch springform

1 cup persimmon puree (about 4 large)
2 teaspoons baking soda
1 1/2 cups all-purpose flour
1/2 teaspoons sea salt
1 teaspoon ground cinnamon
1/8 teaspoon ground ginger
1/8 teaspoon ground cloves
1/2 cup (1 stick) unsalted butter, softened
1 cup light brown sugar
1 egg
1 teaspoon vanilla paste or extract
1 cup chopped walnuts
grated zest of 1 lemon
1/2 cup golden raisins
1/2 cup chopped dates

1. Preheat oven to 325 degrees. Coat the inside of a 9-inch spring form pan with non-stick cooking spray.
2. Combine the flour, salt, and spices in a bowl.
3. Cream the butter and sugar until smooth, then beat in the egg, vanilla, and finally the persimmon puree. Add the flour mixture and stir until just mixed.
4. Fold in the walnuts, lemon zest, raisins, and dates.
5. Transfer the batter into the spring form pan and bake for 1 hour and 15 minutes. Let cool for 10 minutes or so before removing the rim. Allow to cool before serving.

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

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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