This week’s local produce and featured farms:
Blue Lake Beans - Tamai Family Farms
Yellow Wax Beans - Tamai Family Farms
Baby Bunch Carrots - Black Sheep Farms
Rainbow Chard - JR Organics
Leeks - Black Sheep Produce
Pomegranate - Ken’s Top Notch Produce
Garnet Yams - Fresno Evergreen
Sugar Pie Pumpkins - JR Organics
Paige Tangerines - Murray Family Farms
Rosemary
Sage

Juicing Bag:

Golden Russet Bosc - Penryn Orchard Specialties
carrots - Cal-Organics
Ruby Red Grapefruit – Sundance Natural Food Co.
Dandelion Greens - Cal-Organics
Kale - Foxy Organic
Valencia Orange - Stehly Farms

Farmer’s Choice:
Meyer Lemons - Rancho Del Sol
Fuyu Persimmons - Ken’s Top Notch Produce
Delicata Squash - Black Sheep Produce

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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

Healthy Fix
1 Orange
2 Bunches Kale
1 Bunch Dandelion
2 Carrots

Pearfect
1 Grapefruit
1 Carrot
1 Pear
1 Orange

Recover
1 Pear
1 Bunch Kale
1 Bunch Dandelion
1 Grapefruit

Farmers’ Market Box Recipes

Slow Cooker Turkey Minestrone
Serves 6 to 8

Use up your leftovers in this minestrone a few days after the holiday to enjoy over the weekend. The slow cooker does most of the work, so you don’t have to tend this on the stove top. The soup can be refrigerated for up to 4 days, or frozen for up to 2 months.

3 tablespoons extra virgin olive oil
1 cup chopped sweet yellow onion, or two leeks, finely chopped using the white and tender green parts
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)
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 Swiss chard, washed, tough leaves removed, and cut into 1-inch pieces
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
2. for about 6 minutes, until the vegetables begin to soften.
3. Add the wine, and allow it to boil for 2 minutes, stirring.
4. Add the tomatoes, and cook another 4 minutes, until some of the liquid evaporates.
5. Transfer the contents of the skillet to a 6 to 7-quart slow cooker
6. insert.
7. Add the chicken broth and rind, if you are using it. Add the zucchini, chicken, beans, and chard, cover and cook on high for 4 hours, or low for 8 to 10 hours.
8. Taste the soup for salt and pepper and adjust.
9. 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.

Slow Cooker Savvy: Whenever you add pasta, rice, or other starches to soups, make sure to cook the starch separately, and then add it to your soup. It will still absorb some of the liquid but will not suck it up so that there is no broth left.

Old Fashioned Sage Dressing
Serves 6 to 8

This dressing can be made a day ahead of time, and then baked alongside your turkey, or side dishes. Getting one thing out of the way before Thanksgiving is a real stress reliever.

1 cup (2 sticks) plus 3 tablespoons unsalted butter
2 cups chopped celery
2 cups chopped onions
1 tablespoon chopped fresh sage
1 tablespoon chopped fresh thyme
1 teaspoon finely chopped rosemary
1 tablespoon salt
1/2 teaspoon freshly ground black pepper
1 1/2 cups chicken broth
4 quarts dry bread cubes
2 large eggs, beaten

1. In a large skillet over low heat, melt all the butter and set 3 tablespoons aside. Cook the onions and celery in the remaining butter until softened, about 3 minutes. Add the sage, thyme, rosemary, salt, and pepper and cook, stirring, until the vegetables are translucent, another 5 to 6 minutes.
2. Taste the broth and make sure it is highly seasoned because it will lose some of its potency when mixed with the bread. Pour over the vegetables and bring to a boil.
3. Grease three 8-inch loaf pans or one 13 x 9-inch baking dish. Have the bread cubes ready in a large bowl and pour the broth mixture over them. Stir in the eggs until blended.
4. If you prefer a wetter stuffing, add a few more tablespoons of broth. Transfer the mixture to the prepared baking pans.
5. Do-Ahead: At this point, you can cover and refrigerate for up to 8 hours.
6. Preheat the oven to 325°F. Brush the top of the stuffing with the reserved 3 tablespoons of melted butter and bake until golden brown, 35 to 45 minutes.

Sugar Pie Pumpkin Ice Cream Pie
Serves 8 to 10

Graham Cracker Crust

6 tablespoons (3/4 stick) unsalted butter, melted
3 cups graham cracker crumbs (30 to 36 whole graham crackers)
6 tablespoons granulated sugar
1/2 teaspoon ground cinnamon

1. To make the crust, blend the ingredients together in a large bowl and press evenly into the bottom and up the sides of a 9-inch springform pan. Freeze while making the filling.

Filling

2 cups sugar pie pumpkin puree (see below)
2/3 cup firmly packed light brown sugar
1 teaspoon ground cinnamon
1 teaspoon ground ginger
3/4 teaspoon ground nutmeg
1/8 teaspoon ground cloves
3 pints vanilla ice cream, softened

1. To make the filling, in a 3-quart saucepan over low heat, combine the pumpkin, brown sugar, and spices and cook, stirring, until the sugar dissolves and the puree thickens, about 5 minutes. Refrigerate until cool.
2. Beat together 2 pints of the ice cream and cooled pumpkin mixture and spread this evenly in the frozen piecrust.
3. Spread the remaining pint over the pumpkin layer and freeze until firm.
4. Do-Ahead: At this point, cover and freeze until firm, at least 4 hours, and up to 6 weeks.
5. Remove the pie from the freezer 15 minutes before serving. Remove the ring and transfer the pie to a serving platter. With a sharp knife, cut slices, dipping the knife into hot water after each cut.
6. Serve the pie in a pool of butterscotch sauce. (see following recipe)

Roasted Sugar Pie Pumpkin
1 sugar pie pumpkin cut into quarters and seeded

1. Preheat the oven to 350 degrees, line a baking sheet with silicone, aluminum foil or parchment.
2. Roast the pumpkin for 45 to 50 minutes until tender.
When cool enough to handle, remove the skin, and put the flesh into a food processor or blender and puree. You should have 2 cups of pumpkin puree. If you have more, freeze it for another use.

Butterscotch Sauce
Makes 2 to 2 1/2 cups

1/2 cup (1 stick) unsalted butter
2 cups firmly packed dark brown sugar
2 cups heavy cream

1. In a small saucepan over medium heat, melt the butter, then add the brown sugar, stirring until dissolved. Add the cream and stir until the sauce boils.
2. Do-Ahead: At this point, you can let cool, cover, and refrigerate for up to 2 weeks.
3. Reheat over medium heat on the stove top.

Swiss Bean Bake
Serves 6 to 8

This is a great take along for a holiday dinner, or a side dish to serve with grilled meats, seafood or poultry.

For the Leeks

Vegetable oil
1 leek, cut in half, then sliced into 1/4-inch half-moons, using the white and tender green parts
Fleur de Sel

1. Pour enough vegetable oil into a skillet, to measure 1/2-inch. Heat to 350 degrees and add the leeks, cooking until the leeks are golden, and crispy.
2. Transfer to paper toweling, and sprinkle with Fleur de Sel.

For the Beans

2 pounds mixed green and yellow waxed beans, ends trimmed and cut into 1-inch pieces
Salt and pepper
1/4 cup unsalted butter
4 tablespoons all-purpose flour
1 tablespoon sugar
2 cups sour cream
Salt and pepper
1 cup shredded Gruyere cheese
Fried leeks (see above)

1. Bring 8 quarts of salted water to a boil, and cook the beans for 3 to 4 minutes, just short of al dente. Drain thoroughly and toss with salt and pepper to season.
2. Preheat the oven to 350 degrees and coat the inside of a 13-by-9inch baking dish with non-stick cooking spray.
3. In a saucepan, heat the butter, and whisk in the flour and sugar, cooking for 2 to 3 minutes. Remove from the stove top and whisk in the sour cream, lower the heat to very low and return the saucepan to the stove, and cook for 1 minute.
4. Season the sauce with salt and pepper if needed.
5. Combine the sauce with the beans, and transfer to the prepared baking dish. Sprinkle with the cheese and leeks.
6. Do-Ahead: The beans can be prepared the day before and refrigerated.
7. Bake the beans at 350 degrees for 25 to 30 minutes until the cheese is melted, and the casserole is bubbling.

Green and Yellow Beans with Sage Butter
Serves 6 to 8

2 pounds mixed yellow and green beans
1/2 cup unsalted butter
10 sage leaves, thinly sliced
Salt and pepper

1. Bring 8 quarts of salted water to a boil, and cook the beans for 3 to 4 minutes, just short of al dente. Drain thoroughly and toss with salt and pepper to season.
2. In a skillet, heat the butter and sage, until the sage becomes almost crispy.
3. Pour the sage butter over the hot beans and serve.
4. Do-Ahead: the beans can be cooked one day ahead of time and rewarmed in the sage butter.

Garnet Yam Home Fries
Serves 6

1 1/2 pounds Garnet yams, peeled and cut into 1/2-inch pieces
1/4 cup olive oil or vegetable oil
2 tablespoon packed light brown sugar
3/4 teaspoon salt
1/2 teaspoon chili powder
1/2 teaspoon smoked paprika
1/2 teaspoon onion powder
1/2 teaspoon cayenne pepper
1/4 teaspoon black pepper

1. Preheat the oven to 400 degrees, line a baking sheet with aluminum foil, parchment or silicone.
2. In a large bowl, combine all the ingredients, tossing to coat them evenly.
3. Roast for 20 minutes, turn the yams, and cook another 15 to 20 minutes until crispy. Serve hot.

Garnet Yam Stacks
Serves 6

1 1/2 pounds sweet potatoes
6 tablespoons unsalted butter, melted
1 tablespoon chopped fresh sage
1 tablespoon chopped fresh thyme
1 garlic clove, minced
salt and freshly ground black pepper
1/2 cup grated Parmigiano Reggiano
1/4 cup finely chopped Italian parsley

1. Preheat the oven to 400 degrees. Coat 12 muffin tins with non-stick cooking spray and set aside.
2. Slice the sweet potatoes 1/16-inch thick using a mandoline and place in a bowl.
3. Toss the potato slices with the butter, herbs, garlic, 1 teaspoon salt and a few grinds of pepper until the potatoes are evenly coated.
4. Layer the potatoes evenly in the prepared muffin tin, stacking them one on top of the other until they are even with the rim of each muffin cup. Bake until the edges of the potatoes are golden and crispy, about 35 minutes.
5. Let cool 5 minutes, then run a butter knife around the edge of each stack to help them release. Transfer to a serving platter, sprinkle with Parmigiano and parsley and serve immediately.

Pumpkin Bread Pudding

9 cups torn Hawaiian sweet egg bread, or Challah
1 1/2 cups heavy cream
2 cups pumpkin puree
4 large eggs
1 cup firmly packed light brown sugar
2 teaspoons ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon freshly grated nutmeg
1/8 teaspoon ground ginger

1. Coat a 13 x 9-inch baking dish with nonstick cooking spray.
2. Put the bread in a large bowl.
3. In another large bowl, whisk together the cream, pumpkin, eggs, brown sugar, and spices. Pour over the bread and stir to blend, pushing the bread down into the mixture. Transfer to the prepared dish. Do-Ahead: At this point, cover and refrigerate for at least 12 hours and up to 36 hours. Bring to room temperature before continuing.
4. Preheat the oven to 350°F. Bake the pudding until puffed and golden brown 35 to 40 minutes. Remove from the oven and let rest for10 minutes.
5. Variation: Sprinkle the pudding with about 1 cup of chopped pecans before baking.

Honey Thyme Carrots
Serves 4 to 6

1/2 cup chicken or vegetable broth
3 tablespoons honey
3 sprigs thyme
1 bunch carrots, peeled and cut into 1/2-inch slices
Salt and pepper
1/3 cup heavy cream

1. In a skillet, combine the broth, honey, thyme and carrots. Bring to a boil, and simmer for 4 to 5 minutes until the carrots are tender.
2. Add the cream, simmer another 2 to 3 minutes, season with salt and pepper, remove the thyme sprigs and serve.

Autumn Salad with Pecan Vinaigrette
Serves 6

6 cups chopped romaine lettuce
1/4 cup tangerine juice
1/4 cup rice vinegar
2 tablespoons finely chopped shallot
2 tablespoons honey
1/2 cup vegetable oil
Salt and pepper
1/2 cup finely chopped toasted pecans
3 Page Tangerines, peeled, and segmented
1/2 cup pomegranate arils

1. Put the romaine into a salad bowl.
2. In another small bowl, whisk together the juice, vinegar, shallot, honey and oil. Season with salt and pepper. Add the pecans to the vinaigrette and toss the lettuce with some of the vinaigrette, enough to coat the leaves.
3. Plate the salad, garnish with the tangerine segments, and arils.
4. Drizzle with a bit more dressing and serve.

Roasted Delicata Squash
Serves 4 to 6

3 tablespoons olive oil
1 tablespoon maple syrup
1 1/2 pounds Delicata squash, cut in half lengthwise, seeded, then cut into 1/2 inch moons
1 teaspoon salt
1/4 cup grated Parmigiano Reggiano cheese
2 tablespoons parsley, chopped

5. Preheat the oven to 400 degrees, and line a baking sheet with aluminum foil, silicone, or parchment.
6. In a bowl, combine the oil, maple syrup, squash and salt. Toss to coat.
7. Spread the squash in an even layer onto the baking sheet, roast for 10 minutes, turn and roast another 10 minutes until the squash is golden brown.
8. Remove to a serving platter or bowl, and sprinkle with the Parmigiano and parsley before serving.

Cranberry Persimmon Chutney
Makes about 3 cups

A different spin on traditional cranberry sauce, this one is terrific on a turkey sandwich the next day.

1 12-ounce bag fresh or frozen cranberries
2 cups finely chopped and peeled Fuyu persimmon
1/2 cup finely chopped onion
1/2 cup apple juice
1 1/2 cups sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger

1. In a saucepan, combine the cranberries, persimmon, onion, apple juice and sugar. Simmer for about 5 minutes, until the cranberries begin to pop and release some juice.
2. Add the cinnamon and ginger and simmer an additional 5 minutes.
3. Cool completely, the sauce may look runny when hot, but will set up when chilled.
4. Cover and refrigerate for up to 4 days or freeze for 1 month.

Cranberry Tangerine Sauce
Makes about 3 cups

1 tablespoon grated tangerine zest
1 1/2 cups sugar
12 ounce bag of fresh cranberries
1/3 cup Vodka
4 Page Tangerines, segmented and chopped coarsely
2 tablespoons of Grand Marnier or other orange flavored liquor

1. In a saucepan, combine the zest, sugar, cranberries and vodka. Bring to a boil, and simmer for 5 minutes.
2. Add the tangerines and Grand Marnier and simmer an additional 5 minutes. Allow to cool completely, cover and refrigerate for up to 1 week.

Pasta alla Vongole
Serves 6

1/4 cup extra virgin olive oil
6 garlic cloves, minced
1 cup finely chopped onion
1 teaspoon dried oregano
1 teaspoon Old Bay seasoning
Pinch red pepper flakes
Grated zest of 2 lemons
1/2 cup lemon juice
40 Manila clams, scrubbed
One pound linguine, cooked 3 minutes short of al dente, saving some of the pasta water
Salt and pepper
1/4 cup finely chopped parsley

1. In a large skillet, heat the oil over medium high heat and saute the garlic, onion, oregano, Old Bay seasoning, red pepper flakes, and zest for 4 to 6 minutes, until the onion is softened.
2. Add the lemon juice and bring to a boil.
3. Add the clams, and cook until clams open (discard any that don’t open)
4. Toss the linguine with the sauce in the pan, taste for seasoning, adjusting with salt and pepper. Add the parsley to the pan and toss to coat the pasta. If the sauce seems dry, add some of the pasta water.
5. Serve immediately.

Lemon Dill Chicken
Serves 6

1/2 cup all-purpose flour
1 1/2 teaspoons salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon sweet paprika
6 chicken breast halves, skin and bones removed
2 tablespoons extra virgin olive oil
2 tablespoons unsalted butter
2 garlic cloves, minced
1/2 cup finely chopped onion
Grated zest of one lemon
1 1/2 cups chicken broth
1/4 cup lemon juice
1/4 cup finely chopped dill
1/2 cup heavy cream
Salt and pepper

1. In a shallow plate, combine the flour, salt, pepper and paprika. Measure out 1/4 cup of flour to thicken the sauce, and dip the chicken breasts in the flour mixture, and dust off the excess.
2. In a large skillet, heat the oil and butter, and add the chicken breasts, sautéing until browned on each side. Remove the breasts from the skillet, and cover with aluminum foil.
3. Add the garlic, onion and zest to the skillet, and saute 2 to 3 minutes until fragrant.
4. Add 1/4 cup of the flour to the skillet and whisk for 2 to 3 minutes.
5. Pour in the chicken broth, lemon juice and dill, and bring to a boil, whisking until the sauce is smooth.
6. Add the cream and return the chicken to the sauce. Simmer for 10 minutes, until the chicken is cooked through. Season the sauce with salt and pepper if necessary. Serve the chicken and sauce over potatoes, rice, or polenta.

Hot Lemon Pudding Cake
Serves 6

4 large eggs, separated
grated zest of one sweet lemon
1/3 cup sweet lemon juice
4 tablespoons butter, melted
1 2/3 cups milk
1 cup sugar
1/3 cup all-purpose flour
1/8 teaspoon salt
2 cups heavy cream, whipped stiffly with 1/4 cup sugar

OVEN METHOD

1. Preheat the oven to 325 degrees.
2. Coat the inside of a 13-by-9-inch baking dish with non-stick cooking spray.
3. In a large bowl, beat the egg whites until soft peaks form and set aside. In another mixing bowl, beat the egg yolks and blend in the zest, juice, butter and milk.
4. In another bowl, stir together the sugar, flour, salt, and add to egg yolk mixture, beating until smooth and fold into the reserved egg whites.
5. Transfer the batter to the prepared pan, and bake for 35 to 45 minutes, until the top is firm. Remove from the oven and allow to stand for 15 minutes before serving warm, with sweetened whipped cream.

SLOW COOKER METHOD

1. Coat the insert of a 5 to 7-quart slow cooker with non-stick cooking spray.
2. In a large mixing bowl, beat the egg whites until soft peaks form and set aside. In another mixing bowl, beat the egg yolks and blend in the zest, juice, butter and milk.
3. In another bowl, stir together the sugar, flour, salt, and add to egg yolk mixture, beating until smooth and fold into the reserved egg whites.
4. Transfer the batter to the prepared slow cooker, cover and cook on high for 2 ½ hours.
5. Remove the top of the slow cooker, turn off the heat, and allow the pudding to rest for 15 minutes.

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

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