This week’s local produce and featured farms:
Algerian Tangerines - 3 Nuts
Tangelos - Adelynn Sue’s Organic Avocado Farm
Hass Avocados - Adelynn Sue’s Organic Avocado Farm
Oro Blanco Grapefruit - Schaner Farms
Black Kale - Black Sheep Produce
Beets - Be Wise Organics
Satsuma Tangerines - Ken’s Top Notch Produce
Cameo Apples - Fair Hill’s Apple Farm
Rapini - Coleman Family Farm

Juicing Bag:

Carrots – Cal Organics
Celery - Cal Organics
Ruby Red Grapefruit - Sundance Natural Food
Lemons - Sundance Natural Food
Romaine - Lakeside Organics
Italian Parsley – Foxy Organics
Gold Beets – Cal Organics

Farmer’s Choice:
Rainbow Chard - JR Organics
Tarocco Blood Oranges - Murray Family Farms
Sunchokes - Weiser Family Farms

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

BEET GOES ON
1 Beet
2 Carrots
2 Stalks Celery
1 Bunch Parsley
1 Lemon

SUNSHINE
2 Carrots
2 Stalks Celer
1 Lemon
1 Beet

KICKSTART
2 Grapefruit
4 Carrots
1″ Peeled Ginger (not included)

Farmers’ Market Box Recipes

Roasted Vegetable Guacamole
Serves 6

1 cup frozen corn kernels, defrosted, or fresh cut from the cob
1 jalapeño, cut in half and seeded
2 cloves garlic
1/2 cup coarsely chopped onion
2 tablespoons olive oil
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 large fully ripened avocados, peeled and pitted
2 tablespoons fresh lime juice
2 tablespoons tomatillo salsa
1/4 cup chopped fresh cilantro
6 shakes of Tabasco sauce

1. Preheat the oven to 400°F. Line a baking sheet with a silicone liner, parchment paper, or aluminum foil.
2. In a small bowl, toss together the corn, jalapeño, garlic, onion, olive oil, salt, and pepper. Spread the mixture over the prepared baking sheet and roast until the vegetables are lightly browned, 15 to 20 minutes. Remove the roasted mixture from the oven and, when cool enough to handle, peel and chop the jalapeño and squeeze the garlic from its skin. [
3. In a medium-size bowl, mash the avocados with the lime juice. Stir in the roasted mixture, then add the salsa, cilantro, and Tabasco, stirring until blended.
4. Taste for seasoning, transfer to a serving bowl, and serve with tortilla chips.
5. Cook’s Note: To keep avocado from discoloring, spritz the cut surface with water, and cover with plastic wrap.

Beet Carpaccio Salad with Buratta and Tangerines
Serves 4 to 6

1 bunch beets, scrubbed, and tops removed (see save the greens)
1/3 cup aged Balsamic vinegar
1/4 cup tangerine juice
1/2 cup extra virgin olive oil
1/4 cup packed basil leaves, thinly sliced
Salt and pepper
1 bunch arugula, washed and spun dry
3 Algerian tangerines, peeled and segmented
2 balls buratta (if you can’t fine buratta, use fresh mozzarella)

1. Preheat the oven to 400 degrees and line a baking sheet with aluminum foil. Put the beets onto the baking sheet, cover with aluminum foil, and roast for 50 to 60 minutes, until the beets are tender when pierced with the tip of a sharp knife.
2. When cool enough to handle, slip off the skins, and thinly slice the beets, put them into a shallow bowl.
3. In a mixing bowl, whisk together the vinegar, juice, oil, and basil. Season with salt and pepper.
4. Pour 1/2 of the mixture over the beets and marinate at room temperature for at least 1 hour.
5. Put the arugula leaves and tangerine segments onto salad plates. Drizzle with a bit of the dressing.
6. Arrange beet slices on the arugula and put pieces of buratta in the center of the salad. Drizzle with the remaining dressing and serve.

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.

Rapini Frittata
Serves 4 to 6

3 tablespoons extra virgin olive oil
2 garlic cloves, minced
Pinch red pepper flakes
1 bunch rapini, finely chopped
Salt and pepper
6 large eggs
2 tablespoons water
Salt and pepper
6 ounces goat cheese, cut into 1/2-inch rounds
1/4 cup grated Parmigiano Reggiano

1. Preheat the oven to 350 degrees.
2. In a 10-inch non-stick ovenproof skillet, heat the oil, add the garlic and pepper, and swirl in the pan for 30 seconds. Add the rapini, and saute until the rapini is tender, about 3 to 4 minutes. Season with salt and pepper.
3. In a mixing bowl, whisk together the eggs, water, salt and pepper.
4. Pour over the rapini in the skillet, lifting the eggs, to make sure that the rapini is mixed in with the eggs. Lay the goat cheese on top of the eggs, sprinkle with the Parmigiano and bake for 7 to 10 minutes until the center is just set. Allow the frittata to rest for 5 minutes, before cutting into wedges.

Kale and Butternut Squash Lasagna
Serves 6

Although there are a few parts to this recipe it is well worth the effort, and every part can be made ahead, then put together and baked.

For the Sauce

4 tablespoons unsalted butter
4 tablespoons all-purpose flour
2 cups chicken or vegetable broth
2 cups whole milk
Pinch grated nutmeg
1 cup grated Parmigiano Reggiano
Salt and pepper

1. In a saucepan melt the butter, whisk in the flour and cook for 2 to 3 minutes.
2. Add the broth and whisk until the mixture begins to boil.
3. Add the milk and nutmeg. Remove the saucepan from the heat, and whisk in the Parmigiano
4. Season with salt and pepper. Cool the sauce, and either refrigerate if making ahead of time, or set aside while roasting the vegetables.

For the Vegetables

1/3 cup extra virgin olive oil
2 garlic cloves, minced
6 sage leaves, minced
3 tablespoons brown sugar
1/2 cup finely diced onion
1 bunch black kale, washed, spun dry, tough stems removed, and cut into 1/2-inch ribbons
3 cups finely diced butternut squash
Salt and pepper

1. Preheat the oven to 400 degrees and line a baking sheet with silicone, aluminum foil, or parchment.
2. In bowl, combine the oil, garlic, sage, and brown sugar.
3. Add the vegetables, season with salt and pepper and toss to coat.
4. Spread the vegetables onto the baking sheet and roast for 20 to 25 minutes, until the squash is almost tender. (It will cook again in the lasagna)
5. Transfer the vegetables to a bowl and set aside.

To Assemble

Parmigiano Cream Sauce (see above)
Roasted Vegetables (see above)
1/2 package Barilla no boil lasagna noodles
1/2 cups grated Parmigiano Reggiano

1. Preheat the oven to 350 degrees, coat a 13-by-9-inch baking dish with non-stick cooking spray.
2. Spread a layer of the Parmigiano cream sauce in the baking dish.
3. Lay the lasagna noodles over the sauce.
4. Spread 1/2 of the vegetables over the lasagna noodles, and dot with a bit of the sauce.
5. Top with a layer of lasagna noodles, and a layer of sauce.
6. Spread the remaining vegetables over the sauce, top with lasagna noodles, and the remaining sauce.
7. Sprinkle with the Parmigiano. (At this point you can cover and refrigerate the lasagna overnight or freeze it for 1 month)
8. Bake the lasagna covered for 30 minutes, uncover and bake another 15 minutes, until the lasagna is bubbling, and the cheese is golden brown. Allow the lasagna to rest for 10 minutes before serving.

Oro Blanco Curd
Makes about 3 cups

1 1/4 cup sugar
6 large eggs
1/2 cup fresh Oro Blanco 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. Place over medium heat and whisk until the mixture thickens, and almost boils.
2. Remove from the heat and add butter, whisking in a few bits at a time, until they are incorporated.
3. Transfer to a bowl and press plastic wrap onto the surface of the curd to prevent a skin from forming. Cool, and refrigerate, the curd will set up in the refrigerator. Use the curd on toast, English muffins, with scones for tea, and as a filling for cakes, or topping for cheesecakes.

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 blood orange juice
2 1/2 cups chicken or vegetable broth
2 blood 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. Remove from the heat, add the oranges, and parsley, and serve.

Sunchoke Bisque
Serves 6

2 tablespoons unsalted butter
1/2 cup onion, finely chopped
2 teaspoons finely chopped thyme
3/4 pound sunchokes, scrubbed, and chopped
3 medium Yukon gold potatoes, peeled, and chopped
4 cups chicken or vegetable broth
1/2 cup heavy cream (optional)
Salt and pepper
1/4 cup finely chopped chives

1. In a Dutch oven, heat the butter, saute the onion and thyme, until the onion is softened.
2. Add the sunchokes, potatoes and broth. Bring to a boil, and simmer for 15 to 20 minutes, until the sunchokes and potatoes are tender.
3. Using an immersion blender, puree the soup. Add cream, season with salt and pepper.
4. Serve the soup garnished with chives.

Blood Orange and Oro Blanco Grapefruit Marmalade
Makes about 3 pints

2 grapefruit
4 to 5 blood oranges
3 cups water
6 1/2 cups sugar
One 1 3/4-ounce package pectin

1. Using a swivel peeler remove the zest from the fruit and cut the zest into 1/4-inch pieces. Add the zest to a saucepan with 3 cups of water and bring to a boil. Simmer for 30 minutes. Drain the zest and reserve the water.
2. While the zest is boiling, cut the ends off the fruit, and remove the pith (white membrane) from the fruit.
3. Slice the fruit in half, and then slice into 1/4-inch half-moon slices.
4. Add the fruit, zest, and sugar to the zest cooking liquid, and bring to a boil, the marmalade should reach 220 degrees on a candy thermometer.
5. Add the pectin and remove from the heat.
6. Skim any foam from the top of the marmalade and stir gently.
7. Transfer to heat-proof containers, cool to room temperature and refrigerate for up to 1 month.
8. The marmalade can be canned, in canning jars if desired.

Lettuce Salad with Tangerines and Candied Almonds

For the Candied Almonds

1/2 cup sugar
1 1/2 cups sliced almonds

1. To make the candied almonds, in a medium-size nonstick skillet, heat the sugar over medium-high heat until it begins to melt. Add the almonds and stir constantly until they are golden and coated with the sugar. Transfer to a plate and let cool completely. Break them apart when they are cool.
2. Do-Ahead: At this point, you can store in a zipper-top plastic bag in the freezer for up to 6 months.

For the Vinaigrette
Makes about 1 3/4 cups

1 cup vegetable oil
1/4 cup soy sauce
1/4 cup rice vinegar
1/4 cup tangerine juice
1/3 cup sugar
1/4 teaspoon peeled and grated fresh ginger
1 clove garlic, minced

1. Whisk together the ingredients in a small bowl until blended.
2. Do-Ahead: At this point, you can cover and refrigerate for up to 3 days.

Assembly

One head red leaf lettuce, washed and spun dry
Two tangerines, peeled and separated into segments
Soy Orange Vinaigrette (see preceding recipe)
Candied Almonds (see preceding recipe)

1. In a large salad bowl, toss together the lettuce, tangerines, and some of the vinaigrette. Plate the salad and garnish with the almonds.

Roasted Salmon with Tangelo Cilantro Salsa
Serves 6

1/2 cup extra virgin olive oil
1 tablespoon Old Bay Seasoning, or seafood seasoning
2 1/2 pound salmon filets
3 tangelos, peeled, segmented and chopped
1/2 cup chopped white onion
1/2 cup chopped cilantro
Pinch red pepper flakes
1/4 cup orange juice
1 garlic clove, minced
1/4 cup extra virgin olive oil

1. Preheat the oven to 400 degrees, and line a baking sheet with silicone, aluminum foil, or parchment.
2. In a bowl, combine the oil and Old Bay.
3. Dip the filets into the oil mixture and arrange on the baking sheet.
4. Roast for 10 minutes per inch or until an instant read meat thermometer inserted into the center registers 155 degrees. Allow to rest for 5 minutes.
5. In a bowl, combine the tangerine, onion, cilantro, pepper, juice, garlic and oil. Season with salt if needed.
6. Serve the salsa alongside the fish. The salsa will keep in the refrigerator for up to 1 week.

Caramelized Apple, Onion and Sausage Breakfast Casserole
Serves 6 to 8

2 tablespoons unsalted butter
1 large onion, thinly sliced into 1/2 moons
1 teaspoon chopped thyme
1 teaspoon sugar
2 medium firm apples, peeled, cored, and cut into 1/2-inch slices
1 pound bulk sage breakfast sausage
3 cups sourdough bread, crust removed, cut into 1/2-inch cubes
8 ounces smoked cheddar cheese, cut into 1/4-inch cubes
10 large eggs
1 cup whole or 2% milk
1/2 cup heavy cream
2 tablespoons Dijon mustard
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper

1. Preheat the oven to 375 degrees and coat the inside of a 13-by-9-inch casserole dish with non-stick cooking spray.
2. Melt the butter in a large skillet, add the onions and cook for 10 to 15 minutes, until translucent, add the thyme, and sugar, saute another 2 minutes. Add the apples, and cook another 10 to 15 minutes, until the apples, and onions begin to caramelize. Transfer to a large mixing bowl.
3. In the same skillet, cook the breakfast sausage breaking up any large pieces, and cooking until the sausage is no longer pink. Transfer the sausage to the mixing bowl with the onions and apples.
4. Add the bread and cheese to the bowl.
5. In a large bowl, beat the eggs, milk, cream, mustard, salt and pepper together until blended.
6. Pour over the sausage and bread mixture, pressing down to saturate the bread.
7. Transfer to the baking dish, and bake for 40 t0 45 minutes, until the eggs are set, and the cheese is melted. Allow to rest for 5 minutes before cutting into portions.
8. Do-Ahead: This is the perfect do-ahead casserole, make it the night before, cool, cover and refrigerate, then bring to room temperature, and pop it into the oven in the morning.

@Diane Philips  www.dianephillips.com  Blog:  www.cucinadivina.blogspot.com

Follow 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!

Related Posts with Thumbnails

Comments

comments