This week’s local produce and featured farms:
Warren Pears - Frog Hollow Farm
Green Kale - Dacquisto Family Farms
Romaine Lettuce - Dacquisto Family Farms
Garlic Chives - Terra Madre Gardens
Braising Mix - Terra Madre Gardens
Fuji Apples - Fair Hills Family Farms
Valencia Oranges - Polito Family Farm
Delicata Squash - Tutti Frutti Farm
Fingerling Potatoes - Weiser Family Farms

Juicing Bag:

Celery - Foxy Organic
Fennel - Lakeside Organics
Ruby Red Grapefruit – Sundance Natural Foods
Valencia Oranges - Stehly Farms
Beets - Cal Organic
Baby Spinach - Classic Salads

Farmer’s Choice:
Purple Sweet Potatoes - Kong Thao
Fuyu Persimmons - Penryn Orchards
Pomegranate - Golden Door

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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

Rejuvinate
1 Beet
1 Stalk Celery
1 C. Spinach

Revitalize
1 Orange
1 Beet
1/2 Fennel

Reenergize
1 Grapefruit
1 Orange
1 Stalk Celery
1 Beet

Farmers’ Market Box Recipes

Caesar Salad with Garlic Chive Dressing
Serves 4 to 6

One head Romaine, washed, spun dry and chopped
1 cup mayonnaise
1/2 cup freshly grated Parmigiano Reggiano
2 teaspoons fresh lemon juice
1 1/2 teaspoons anchovy paste
2 tablespoons chopped garlic chives
2 teaspoons Worcestershire sauce
1 1/2 teaspoons freshly ground black pepper
2 cups croutons

1. Put the romaine into a salad bowl.
2. In a small bowl, whisk together the mayonnaise, 1/4 cup Parmigiano, lemon juice, anchovy paste, garlic chives, Worcestershire and pepper.
3. Toss the romaine with the dressing, add the remaining Parmigiano and croutons and toss again.
4. The dressing will keep in the refrigerator for up to 4 days.

Delicata and Fingerling Potato Gratin
Serves 4 to 6

1 1/2 cups milk
1 cup heavy cream
2 tablespoons finely chopped garlic chives
Salt and pepper
1 delicata squash, cut horizontally, seeded and cut into 1/2-inch slices
1 pound Fingerling potatoes, scrubbed, and sliced 1/2-inch thick
1/2 cup grated Parmigiano Reggiano
1 cup shredded Gruyere

1. Preheat the oven to 350 degrees and coat the inside of a 13-by-9-inch baking dish with non-stick cooking spray.
2. In a large skillet, combine the milk, cream, garlic chives, and salt and pepper.
3. Add the squash and potatoes, and simmer for 10 to 12 minutes until the potatoes are barely tender.
4. Transfer the mixture to the prepared baking dish and sprinkle with the cheeses.
5. Bake for 35 to 40 minutes until the potatoes are tender and the cheeses are golden brown.
6. Allow the gratin to rest for 10 minutes before serving.

Pear Upside Down Cake
Serves 6 to 8

For the Pears

4 tablespoons unsalted butter
1/4 cup firmly packed brown sugar
2 medium firm Warren Pears, peeled cored and sliced 1/2-inch thick

1. Preheat the oven and coat the inside of a 9-inch cake pan with non-stick cooking spray.
2. In a skillet, heat the butter, and brown sugar until it is liquid. Pour into the cake pan.
3. Arrange the pears in the pan in a pattern and set aside.

For the Cake

1/12 cups unbleached all-purpose flour
1-3/4 tsp. baking powder
1/2 tsp. ground ginger
1/2 tsp. ground cinnamon
1/4 tsp. salt
1/2 cup whole milk
1-1/2 tsp. vanilla paste or extract
1/2 cup unsalted butter, softened
1 cup packed light brown sugar
2 large eggs

1. In a mixing bowl, stir together the flour, baking powder, ginger, cinnamon, and salt into a medium bowl.
2. In another bowl, stir the milk and vanilla together. Set aside.
3. In the bowl of an electric mixer fitted with the paddle attachment, beat the butter on medium high
4. speed until light and fluffy, about 1 minute. Turn the mixer to medium and slowly add
5. the brown sugar. Increase the speed to high and continue to mix until lightened in texture
6. and color, 2 to 3 minutes total.
7. Reduce the speed to medium and add the eggs one at a time, beating well after each addition and scraping down the sides of the bowl as needed.
8. Reduce the speed to low and alternate adding the flour mixture and milk mixture in five additions, beginning and ending with the flour.
9. Scrape down the sides of the bowl and transfer the batter to the cake pan.
10. Bake the cake until the top is golden brown and a toothpick inserted in the center comes out clean, 35 to 45 minutes.
11. Transfer the pan to a wire rack to cool for 10 minutes. Run a knife around the edge of the pan.
12. Turn a cake plate upside down on top of the cake pan and, using pot holders, carefully invert the cake pan onto the plate. Serve the cake at room temperature.

Warm Apple Cake with Caramel Pecan Sauce
Serves 8
This cake is a great Thanksgiving desert, that can be warmed in the oven while you are eating dinner.

2 cups unsalted butter, softened
2 cups sugar
4 large eggs
1 tablespoon vanilla extract
3 cups unbleached all-purpose flour
2 teaspoons baking soda
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
5 medium-size Fuji apples, peeled, cored, and finely chopped
1 cup chopped pecans
1 tablespoon vanilla extract

1. Preheat the oven to 350° F. Coat an 11 x 15-inch jelly roll pan with nonstick cooking spray.
2. In the bowl of an electric mixer, beat the butter and sugar together in a large bowl until light and fluffy.
3. Beat in the eggs, one at a time, until blended.
4. Add the flour, baking soda, and spices and beat until just incorporated.
5. Stir in the apples, nuts, and vanilla. Scrape into the prepared pan.
6. Bake until a skewer inserted into the center comes out with just a few crumbs attached to it, 35 to 40 minutes.
7. Set the pan on a rack to cool.
8. Do-Ahead: At this point, you can cool completely, cover, and refrigerate for up to 2 days or freeze for up to 6 weeks.

Caramel Pecan Sauce
Makes 2 cups

4 tablespoons unsalted butter
1 cup pecan halves
1 cup firmly packed dark brown sugar
1 cup heavy cream
1/4 cup Bourbon (optional)

1. In a saucepan, heat the butter, and toast the pecans in the butter.
2. Add the sugar and cook until the sugar is melted.
3. Add the heavy cream and stir until the mixture begins to boil. Boil for 1 minute.
4. Add the bourbon if using and serve the sauce warm over the cake with vanilla ice cream.

Mulled Cider with Oranges
Serves 6

2 quarts apple cider
1 teaspoon allspice berries
Two 4-inch cinnamon sticks
6 whole cloves
1/4 teaspoon ground ginger
2 Valencia oranges

1. Put the cider, allspice, cinnamon sticks, cloves and ginger into a Dutch oven.
2. Remove the orange peel from the oranges and add to the cider.
3. Simmer for 15 minutes to steep the cider. Strain out the spices, orange rind and serve.

Pumpkin Bars with Orange Cream Cheese Frosting
Serves 8

4 large eggs
1 2/3 cups granulated sugar
1 cup canola oil
One 16-ounce can pumpkin puree (2 cups)
2 cups unbleached all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
2 teaspoons pumpkin pie spice

1. Preheat the oven to 350°F. Line a 15 x 10-inch jelly roll pan with a silicone liner, aluminum foil, or parchment paper. If you are using foil or parchment, coat with nonstick cooking spray.
2. In a large bowl, beat together the eggs, granulated sugar, and canola oil until blended. Add the pumpkin and mix until smooth. Stir in the flour, baking powder, baking soda, and pumpkin pie spice and continue stirring until smooth. Pour into the prepared pan and bake until a skewer inserted in the center comes out clean, 20 to 25 minutes.
3. Remove from the oven and let cool completely in the pan on a rack.
4. When the bars are cooled frost with the cream cheese frosting.
5. Cut into squares and serve.

Orange Cream Cheese Frosting
One 3-ounce package cream cheese, softened
1/2 cup (1 stick) unsalted butter or margarine, softened
2 teaspoons orange extract
2 cups confectioners’ sugar
2 to 3 tablespoons orange juice to thin the frosting
1 teaspoon grated orange zest

1. With an electric mixer, beat the cream cheese, butter, and orange oil in a large bowl until blended, or process in a food processor until smooth. Add the confectioners’ sugar and beat or process until the mixture reaches a spreadable consistency. Sometimes the butter or cream cheese will have excess water in it and you will need to add a bit more sugar. Or the mixture may seem dry; in that case add a bit of milk to thin it. Spread the frosting over the cooled cake.

Braising Mix Frittata
Serves 6
Your braising mix comes with chard, collards, and other leafy greens. This is a terrific way to use them all.

3 tablespoons extra virgin olive oil
2 tablespoons garlic chives
Pinch red pepper flakes
1 bunch braising mix, tough stems removed and cut into 1/2-inch ribbons
Salt and pepper
6 large eggs
Salt and pepper
2 tablespoons water
1 cup crumbled goat cheese
1/4 cup grated Parmigiano Reggiano cheese

2. Preheat the oven to 350 degrees. In a non-stick oven proof skillet heat the oil and swirl the garlic chives and red pepper flakes for 20 to 30 seconds, until fragrant.
3. Add the braising mix, and toss to coat, season with salt and pepper. Saute until the greens a wilted and tender. If they need a bit of moisture add a few tablespoons of water to the pan.
4. In a bowl whisk together the eggs, salt, pepper and water.
5. Pour into the pan with the greens and lift the greens to make sure the eggs will coat the bottom of the pan.
6. Sprinkle the frittata with goat cheese and Parmigiano and bake for 5 to 7 minutes until the eggs are just set. Remove from the oven, and allow to rest for 5 minutes, before cutting into wedges and serving.

White Bean and Sausage Soup
Serves 6

3 tablespoons extra virgin olive oil
1/2 pound bulk sweet Italian sausage (you can sub in your favorite sausage here: andouille or Polish sausage will work, just make sure to dice it up)
1 medium onion, finely diced
Pinch red pepper flakes
2 garlic cloves, minced
6 cups chicken broth
Two 14.5-ounce cans cannellini or small white beans
1 bag braising mix, tough stems removed, and cut into 1/2-inch ribbons
Salt and pepper

1. In a Dutch oven, heat the oil, and saute the sausage until it is no longer pink, breaking up any large pieces.
2. Add the onion, red pepper and garlic, and saute until the onion is softened.
3. Add the broth, beans, and braising mix, cover, and simmer for 45 minutes to one hour.
4. Season with salt and pepper and serve garnished with a drizzle of extra virgin olive oil.

Twice Baked Purple Sweet Potatoes
Serves 4 to 6

1 pound purple sweet potatoes, scrubbed
3 tablespoons unsalted butter
1/4 cup sour cream
1 1/2 cups shredded white sharp cheddar cheese
1/4 cup chopped chives
Salt and pepper

1. Preheat the oven to 400 degrees and prick the potatoes with the sharp end of a paring knife and bake for 45 to 60 minutes until they are softened, when pinched with an oven mitt. Reduce the oven temperature to 350 degrees.
2. Using an oven mitt, cut the potatoes in half lengthwise, and carefully remove the flesh to a mixing bowl.
3. Add the butter, sour cream, 1 cup of the cheese and the chives. Mash the mixture together until smooth. Season with salt and pepper.
4. Stuff the flesh back into each potato half, put the potatoes onto a baking sheet lined with aluminum foil, parchment or silicone baking liner. Sprinkle with the remaining cheese. (at this point the potatoes can be cooled, covered and refrigerated for up to 2 days, bring to room temperature before heating)
5. Bake for 15 to 20 minutes until the cheese is melted.

Miso Maple Purple Sweets
Serves 4

1 pound purple sweet potatoes, peeled and cut into 1-inch chunks
2 tablespoons white miso
1/2 cup vegetable oil
1/2 cup maple syrup
3 tablespoons rice vinegar
3 scallions, finely chopped for garnish

1. Preheat the oven to 400 degrees and coat the inside of a 13-by-inch baking pan with non-stick cooking spray.
2. In a large bowl, whisk together the miso, oil, maple syrup and rice vinegar. Add the potatoes and stir to coat. Spread the potatoes onto the baking sheet and bake for 30 to 45 minutes, until the potatoes are tender.
3. Transfer the potatoes to a serving dish and sprinkle with the scallions before serving.

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.

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.

Pomegranate Cornbread Stuffing
Serves 10 to 12

1 pound bulk pork breakfast type sausage (Jimmy Dean is a good brand)
1/2 cup unsalted butter
3 firm red pears, peeled, cored and diced (about 1 cup)
1 cup finely chopped sweet yellow onion
1 cup finely chopped celery
One 13-by-9-inch baking pan recipe of cornbread (see preceding recipe) crumbed and dried
1/2 cup pomegranate arils
1 cup chicken broth (or as needed)
1/2 cup pear nectar
Salt and pepper to taste if necessary

1. Preheat the oven to 350 degrees and coat the inside of a 13-by-9-inch baking dish with non-stick cooking spray.
2. In a large skillet, cook the sausage until it is no longer pink, and has rendered its fat. Transfer to a colander to drain off any excess fat.
3. Using the same skillet, melt 1/4 cup of the butter and add the pears, onion, and celery, and sauté for 4 to 5 minutes, until the vegetables are softened.
4. Place the cornbread and pomegranate seeds in a large mixing bowl, and add the pear mixture with the sausage, and stir to combine.
5. Gradually add the broth and pear nectar to the cornbread stirring gently so you don’t bruise the pomegranate seeds.
6. Transfer the cornbread stuffing to the prepared baking dish.
7. Melt the remaining butter and pour over the casserole.
8. Bake covered for 20 minutes, remove the cover and bake an additional 15 to 20 minutes, until the stuffing is golden brown. Serve hot.

Green Salad with Pomegranates, Oranges and Cranberry Vinaigrette
Serves 6

4 cups field greens, or butter lettuce, or romaine
1/4 cup cranberry juice cocktail
1/4 cup rice vinegar
1/4 cup sugar
2 tablespoons Dijon mustard
1/2 to 2/3 cup vegetable oil
Salt and pepper
2 oranges, peel and pith removed, and sliced
1/2 cup pomegranate arils

1. Put the lettuce into a salad bowl. If you are using butter lettuce, use whole leaves to next the oranges, and chop romaine.
2. In a small bowl, whisk together the cranberry juice, rice vinegar, sugar, mustard and oil, until thickened.
3. Season with salt and pepper.
4. Toss the greens with the dressing. Plate the salad and garnish with slices of orange, sprinkling the salad with pomegranate arils. Drizzle with a bit more dressing and serve.

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

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