This week’s local produce and featured farms:
Algerian Tangerines - 3 Nuts
Red Frill - Coleman Family Farms
Green Kale - Black Sheep
Meyer Lemons - Chocolate Mountain Ranch
Red Leaf Lettuce - Black Sheep Produce
Blood Oranges - Polito Family Farms
Garnet Yams - Her Produce
Granny Smith Apples - Fair Hill’s Apple Farm
Green Garlic - Valdivia Farms

Juicing Bag:

Pink Lady Apples – Fair Hills Apple Farms
Carrot -
Celery -
Dandelion Greens -
Valencia Oranges -
Italian Parsley – Foxy Organics

Farmer’s Choice:
Orange Cauliflower - Black Sheep Produce
Melogold Grapefruit - Murray Family Farms
SUMO Citrus - Suntreat
Sunchokes - Weiser Family Farms

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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

Glory
2 Beets
2 Carrots
1 Orange Peeled

Citrus & Greens
2 Celery Stalks
1 Bunch Kale
1 lemon, peeled
1 orange, peeled
1 bunch parsley

Sunshine
1 Handful Spinach
1 orange, peeled
1 lemon, peeled
1 beet
1 carrot

Farmers’ Market Box Recipes

Kale and Potato Cakes
Serves 6

1 1/2 pounds Yukon gold potatoes, peeled and cut into 1-inch chunks
2 tablespoons extra virgin olive oil
2 tablespoons finely chopped green garlic
1 bunch kale, washed, spun dry, tough stems removed, cut into 1/2-inch ribbons
Salt and pepper
1/4 cup unsalted butter
2 to 3 tablespoons sour cream
1/3 cup grated Parmigiano Reggiano
1 cup panko or fine dry bread crumbs
Oil for frying

1. Put the potatoes into water to cover and bring to a boil. Simmer for 15 to 20 minutes until the potatoes are tender. Drain thoroughly.
2. While the potatoes are cooking, in a skillet, heat the oil, swirl the green garlic in the oil for 30 seconds, add the kale, and season with salt and pepper. Saute the kale until it wilts. Season with salt and pepper and set aside.
3. When the potatoes are drained, put them into a mixing bowl, and mash the potatoes with the butter and sour cream. Add the Parmigiano and kale and mix until combined. Taste a bit of the mixture and adjust the seasoning with salt and pepper.
4. Using a portion scoop, form the mixture into patties (about 1/2-inch thick) Dip in the panko, and put onto a baking sheet. Refrigerate for at least 2 hours to firm up.
5. Heat 1/2-inch of vegetable or olive oil in a large skillet and fry the potato cakes until they are golden brown on each side. Transfer to paper toweling to drain and serve warm. The cakes can be made ahead of time and kept warm in a 350 degree oven.

Pasta with Red Frill Greens and Sausage
Serves 6

One pound penne, cooked 3 minutes short of al dente, saving some of the pasta water
1/2 pound bulk sweet Italian sausage
2 tablespoons extra virgin olive oil
2 teaspoons chopped green garlic
One bunch red frill mustard greens, tough stems removed and cut into 1/2-inch ribbons
1/4 cup chicken or vegetable broth
Salt and pepper
1/2 cup grated Pecorino Romano

1. In a large skillet, cook the sausage until it is no longer pink, breaking up any large pieces. Drain the fat from the skillet, add the oil, and saute the green garlic and greens with the sausage. Add the broth and cook until the greens are tender about 5 minutes.
2. Drain the pasta and toss in the skillet with the sausage and greens. Add 1/2 of the cheese, and some of the hot pasta water to skillet, to make a creamy sauce.
3. Serve the pasta garnished with the remaining cheese.

Red Leaf Lettuce Salad with Blood Orange Vinaigrette
Serves 4

One head red leaf lettuce, washed, spun dry and chopped
2 thin slices red onion
2 tablespoons aged Balsamic vinegar
1/4 cup blood orange juice
2 tablespoons honey
1/2 cup vegetable oil
1 teaspoon finely chopped green garlic
Salt and pepper
2 blood oranges, peel and pith removed, and thinly sliced into 1/2 moons

1. Put the lettuce and onion into a salad bowl.
2. In another bowl, whisk together the vinegar, juice, honey, oil and garlic. Season with salt and pepper.
3. Dress the greens with the salad dressing, plate the salad and arrange some of the blood oranges onto the salad. Drizzle with a bit more dressing and serve.

Garnet Yam and Apple Gratin
Serves 4 to 6

1 pound Garnet Yams, scrubbed
1/2 unsalted butter, melted
1/3 cup firmly packed light brown sugar
1/3 cup dark corn syrup
2 tablespoons cream sherry
1/2 teaspoons ground cinnamon
1/8 teaspoon ground nutmeg
2 medium-size Granny Smith or other tart apples, peeled, cored, and sliced 1/4 inch thick

1. Preheat the oven to 400 degrees, prick the yams with the sharp point of a paring knife in several places.
2. Roast the potatoes for 50 to 60 minutes until soft when pressed with an oven mitt.
3. Remove from the oven, split the potatoes in half, and scoop out the flesh into a food processor.
4. Add 3 tablespoons of butter, the sugar, syrup, sherry cinnamon and nutmeg to the processor and puree the mixture.
5. Coat the inside of a 9-inch baking dish with non-stick cooking spray and spared half the mixture into the bottom of the pan. Arrange 1/2 of the apples on the yam puree, brush with some of the melted butter, and spread the remaining yam on the apples. Arrange the remaining apples on the yams in a decorative pattern. Brush with the remaining butter. At this point the yams can be refrigerated for up to 2 days, or preheat the oven to 350 degrees, and bake for 30 to 35 minutes until the apples are golden brown.

Buttery Green Garlic Hasselback Yams
Serves 4

4 Garnet Yams, scrubbed
1/2 cup unsalted butter, melted
1/4 cup extra virgin olive oil
1/4 cup finely chopped green garlic
1 teaspoon dried thyme
1 teaspoon sweet paprika
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/4 cup finely chopped Italian parsley

1. Preheat the oven to 400 degrees. Using a sharp chef’s knife slice1/8-inch along the top of each potato, stopping 1/2 inch from the bottom. Put the potatoes into a 13-by-9-inch baking dish.
2. In a skillet, heat the butter and oil, saute the garlic and thyme.
3. Add the paprika, salt and pepper.
4. Brush the potatoes between the slices and underneath with 1/2 of the butter mixture.
5. Roast for 40 minutes.
6. Brush with the remaining butter mixture, making sure to get between the slices.
7. Roast another 20 minutes, until the potatoes are cooked through.
8. Serve garnished with Italian parsley.

Chicken Piccata
Serves 6

6 skinless boneless chicken breast halves
Salt and pepper
3 tablespoons unsalted butter, room temperature
1 1/2 tablespoons all-purpose flour
Additional all-purpose flour
3 tablespoons olive oil
1/2 cup dry white wine
1/4 cup fresh lemon juice (depending on the acidity, you may need up to 1/2 cup)
1/4 cup canned low-salt chicken broth
1/2 cup drained capers
1/2 cup chopped fresh parsley

1. Place chicken between 2 large sheets of plastic wrap. Using meat pounder or rolling pin, lightly pound chicken to 1/4-inch thickness. Sprinkle chicken with salt and pepper.
2. Mix 1 tablespoon butter and 1 1/2 tablespoons flour in small bowl until smooth.
3. Place additional flour in shallow baking dish. Dip chicken into flour to coat; shake off excess.
4. Heat 1 tablespoon oil in each of 2 heavy large skillets. Add 2 chicken breasts to each skillet and cook until golden and cooked through, about 2 to 3 minutes per side. Transfer chicken to platter; tent with foil to keep warm.
5. Bring wine, lemon juice and broth to boil in 1 skillet over medium-high heat. Whisk in butter-flour mixture and boil until sauce thickens slightly, about 2 minutes.
6. Stir in capers, parsley and remaining 2 tablespoons butter.
7. Season sauce to taste with salt and pepper. Add the chicken back to the sauce and turn in the sauce. Serve the chicken over orzo pasta, napping with some of the sauce.

Slow Cooker Hot Lemon Blackberry Pudding Cake
Serves 6

1 cup fresh blackberries, rinsed and picked over
4 large eggs, separated
grated zest of one lemon
1/3 cup lemon juice
4 tablespoons butter, softened
1 2/3 cups milk
1 cup sugar
1/3 cup all-purpose flour
1/8 teaspoon salt
Stiffly whipped cream for garnish

1. Coat the insert of a 5 to 7-quart slow cooker with non-stick cooking spray. Spread the berries over the bottom of the slow cooker.
2. In a large mixing bowl, beat the egg whites until soft peaks form and set aside.
3. In another mixing bowl, beat the egg yolks and blend in the zest, juice, butter and milk. In another bowl, stir together the sugar, flour and 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. Serve garnished with whipped cream.

Pan Roasted Pork Tenderloin with Tangerine Chipotle Glaze
Serves 4

For the Glaze

1 tablespoon extra virgin olive oil
1/4 cup finely chopped shallot
1 teaspoon finely chopped green garlic
2 chipotles in adobo, minced
2 teaspoons minced sage leaves
2 tablespoons brown sugar
1 cup tangerine juice
1 teaspoon grated zest from 2 tangerines
2 teaspoons cornstarch

1. In a saucepan, heat the oil, saute the shallot, garlic, chipotles, and sage leaves for 2 minutes.
2. Add the sugar, juice, zest and cornstarch.
3. Bring to a boil, whisking until thickened. Taste for seasoning adding salt and pepper if necessary.
4. Cool the glaze, cover and refrigerate for up to 5 days, or you can use it immediately.
For the Pork
One 1 1/2 pound pork tenderloin
4 cups water
4 tablespoons salt
2 tablespoons sugar
2 tablespoons extra virgin olive oil

1. Put the pork tenderloin into a zip-lock bag.
2. In a mixing bowl, dissolve the salt and sugar in the water. Pour over the pork, seal the bag, and refrigerate for at least 2 hours, or up to 12 hours.
3. Discard the water in the bag, rinse the tenderloin, and pat dry.
4. Preheat the oven to 400 degrees. In an ovenproof skillet, heat the oil, and brown the tenderloin on all sides.
5. Generously brush with the chipotle glaze, and roast until an instant read meat thermometer inserted into the thickest part of the tenderloin registers 155 degrees.
6. Remove from the oven, transfer to a cutting board, cover with foil, and allow to rest for 10 minutes.
7. Slice the tenderloin, and brush with some of the remaining glaze. Serve any glaze warmed on the side.

Cauliflower Gratin with Gruyere and Goat Cheese
Serves 4 to 6

One cauliflower, cut into florets
Salt and pepper
3 tablespoons unsalted butter
1 spring onion, finely chopped, using the white part only
1 garlic clove, minced
3 tablespoons all-purpose flour
1 cup chicken or vegetable broth (or water from cauliflower boil)
1 cup milk
2 ounces goat cheese, crumbled
1 1/2 cups shredded Gruyere cheese
Few drops of tabasco and salt to taste

1. Preheat the oven to 350 degrees and coat the inside of a 2-quart gratin dish with non-stick cooking spray.
2. Bring 4 quarts of salted water to a boil, add the cauliflower, and boil for 3 to 4 minutes until crisp/tender; the cauliflower shouldn’t be totally cooked, since it will cook again in the oven.
3. Drain the cauliflower, and sprinkle with salt and pepper.
4. In a saucepan, melt the butter, saute the onion and garlic for 2minutes, until the shallot is softened.
5. Add the flour and cook for 2 to 3 minutes.
6. Gradually add the broth and milk, whisking until the mixture comes to a boil, and thickens.
7. Remove from the heat add the goat cheese, and 1 cup of Gruyere. Season with Tabasco and salt.
8. Arrange the drained cauliflower in the baking dish, pour the cheese sauce over the top and sprinkle with the remaining Gruyere.
9. Bake the gratin for 30 to 35 minutes until the sauce is bubbling and the cheese is golden brown.
10. Remove from the oven, allow to rest for 5 minutes before serving.

Sumo Citrus Cheesecake Squares
Makes 20 squares

1/2 cup butter, softened
1/2 cup packed brown sugar
1 1/3 cup all-purpose flour
3 8-ounce cream cheese, softened
2/3 cup granulated sugar
2 eggs
1/2 cup whipping cream
1 tablespoon finely shredded Sumo Citrus peel
1/3 cup Sumo Citrus juice
1 teaspoon vanilla paste, or vanilla extract

1. Preheat oven to 350 degrees F. Line a 13-by-9-inch baking pan with foil, extending the foil over edges of pan; set aside.
2. In a small mixing bowl beat butter and brown sugar with an electric mixer on medium to high speed until light and fluffy. Add flour, beating until combined (mixture will be crumbly). Press mixture evenly onto the bottom of the prepared baking pan. Bake for 8 minutes.
3. Meanwhile, for filling, in a medium mixing bowl beat cream cheese and granulated sugar with an electric mixer on medium speed until smooth. Beat in egg, whipping cream, tangerine peel, tangerine juice, and vanilla until combined. Pour filling over crust.
4. Bake about 30 minutes more or just until filling is set. Cut the squares while still warm, then let cool to room temperature before covering and refrigerate for up to 3 days or freeze for up to 1 month. Bring the squares to room temperature before serving.

Sunchoke Bisque
Serves 6

2 tablespoons unsalted butter
1/2 cup onion, finely chopped
2 teaspoons finely chopped thyme
2 teaspoons finely chopped green garlic
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, thyme, and garlic 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.

Crostini with Balsamic Strawberries
Serves 6

1 baguette, sliced 1/2-inch thick
Olive oil
1. Preheat the oven to 400 degrees, and line a baking sheet with silicone, aluminum foil or parchment.
2. Lay the slices onto the baking sheet and brush with oil.
3. Bake for 10 to 12 minutes until crunchy.

For the Berries

2 baskets strawberries, hulled and thinly sliced
1/4 cup aged balsamic vinegar
1/4 cup finely chopped basil
One 11-ounce log goat cheese

1. Put the berries into a bowl, toss with the vinegar and basil. Leave at room temperature until ready to serve.
2. Spread the goat cheese onto the crostini and top with the strawberries. Serve at room temperature.

Chicken and Squash Bake
Serves 6

This is a great do-ahead dinner, if you would like you can prepare this in smaller casserole dishes, and freeze for 2 months, giving you gold in your freezer.

2 tablespoons unsalted butter
2 tablespoons extra virgin olive oil
1/2 cup finely chopped onion
6 sage leaves, finely chopped
2 teaspoons finely chopped thyme
4 cups coarsely grated squash
Salt and pepper
1/4 cup all-purpose flour
2 cups chicken or vegetable broth
1 cup milk
3 cups cooked chicken, shredded or cut into bite sized chunks
Salt and pepper
2 cups fresh bread crumbs
1 cup shredded Gruyere cheese
1/2 cup grated Parmigiano Reggiano
2 tablespoons finely chopped Italian parsley
2 tablespoons extra virgin olive oil

1. Preheat the oven to 350 degrees and coat the inside of a 9-by-13-inch casserole dish with non-stick cooking spray. (you can also divide this in half and use two 8-inch casserole dishes)
2. In a large skillet, heat the butter, and oil, add the onion, sage and thyme, and cook until the onions begin to soften.
3. Add the squash, season liberally with salt and pepper, and saute until the liquid in the pan has evaporated.
4. Add the flour, and whisk (with a flat whisk) for 2 minutes.
5. Add the broth and bring to a boil.
6. Add the milk and chicken and bring to a boil.
7. Season the sauce with salt and pepper.
8. Transfer to the baking dish.
9. In a small bowl, blend together the bread crumbs, cheeses, and parsley. Drizzle with the oil, until the crumbs begin to come together.
10. Sprinkle over the top of the casserole.
11. Bake for 30 to 40 minutes, until the casserole is bubbling, and the crumbs are golden brown. Allow to rest for 10 minutes before serving.

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

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