This week’s local produce and featured farms:
Avocados - Adelynn Sue Organic Avocado Farm
Braising Mix - Terra Madre Gardens
Arugula - Terra Madre Gardens
Nagami Kumquats - Rancho La Pa de mi Corazon
French Heirloom Potatoes - Weiser Family Farms
Cara Cara Oranges - Polito Family Farms
Satsuma Tangerines - Regier Family Farms
Tangelos - Adelynn Sue Organic Avocado Farm

Juicing Bag:

Fuji Apples – Fair Hills Apple Farm
Celery - Cal Organics
Carrots - Cal Organics
Collard Greens - Cal Organics
Kale - Cal Organics
Valencia Oranges - Stehly Farms
Gold Beets - Lakeside Organics

Farmer’s Choice:
Green Dragon Apples - Dragonberry Produce
Meyer Lemons - Chocolate Mountain Ranch
Sunchokes - Weiser Family Farm

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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

EYE OPENER
1 Apple
3 Carrots
1 Orange

SO FRESH
1 Apple
2 Stalks Celery
1 Bunch Kale
1 Beet

MORNING FIX
2 Collard Greens
1 Apple
1 Orange
1 Carrot

Farmers’ Market Box Recipes

Avocado Salad with Shrimp and Crab and Shrimp Louis Dressing
Serves 4

Although the crab and shrimp are my favorites in this salad, I have made it with leftover cooked chicken, and it’s terrific.

2 scallions, finely chopped
1 cup mayonnaise
1/4 cup ketchup
3 tablespoons Meyer lemon juice
2 teaspoons prepared horseradish
1 teaspoon Worcestershire sauce
4 teaspoons capers, drained
1/4 cup chopped parsley
Salt and pepper
1/2 pound jumbo lump crabmeat, picked over for shells
1/2 pound medium peeled and deveined cooked shrimp
2 avocados

1. In a food processor or blender, combine the scallions, mayonnaise, ketchup, lemon juice, horseradish, Worcestershire, capers and parsley. Process until the pureed. Season with salt and pepper. The dressing will keep in the refrigerator for up to 5 days.
2. Toss 1/2 the dressing with the crab and shrimp.
3. Just before serving, cut the avocados in half, remove the pit and spritz with water (this will prevent discoloration) Mound the salad into the cut half of the avocado, and drizzle with a bit more of the dressing.

Braising Mix Gratin
Serves 4

2 tablespoons extra virgin olive oil
2 garlic cloves, minced
Pinch red pepper flakes
1 bag braising mix, tough stems removed, and chopped
1/2 cup chicken or vegetable broth
1/2 cup heavy cream
Salt and pepper
1 cup shredded Gruyere
1/4 cup grated Parmigiano Reggiano

1. Preheat the oven to 350 degrees and coat the inside of a 2 quart gratin dish with non-stick cooking spray.
2. In a large skillet heat the oil and swirl the garlic and red pepper in the oil for 30 seconds until fragrant. Add the braising mix and toss in the flavored oil.
3. Add the broth, cover and simmer for 10 to 12 minutes until the greens are tender.
4. Add the cream and simmer another 5 minutes to reduce the sauce. Season with salt and pepper, transfer to the prepared dish, sprinkle with the cheeses, and bake for 15 to 20 minutes until the cheeses are golden brown.
5. Allow the dish to rest for 5 minutes before serving.

Arugula Salad with Kumquat Vinaigrette
Serves 4

For the Dressing
1 cup kumquats, washed in cold water
1/4 cup rice vinegar
1 tablespoons Dijon mustard
2 tablespoons honey
1/2 cup vegetable oil
Salt and pepper

1. In a blender, combine the ingredients, and blend until pureed. Season with salt and pepper.
2. The dressing will keep in the refrigerator for up to 5 days.

For the Salad and to Finish

1 bunch arugula, washed, spun dry and chopped
1 cup kumquats, washed in cold water, thinly sliced, seeds removed
Kumquat salad dressing (see preceding recipe)
1/2 cup crumbled goat cheese

1. In a salad bowl, combine the arugula and kumquats.
2. Dress the salad with some of the kumquat dressing and plate the salad.
3. Garnish with a few crumbles of goat cheese.

Loaded Potato Soup
Serves 4 to 6

4 cups chicken or vegetable broth
1 pound heirloom fingerling potatoes, scrubbed, and cut into bite sized chunks
3 tablespoons unsalted butter
1 garlic clove, minced
1/2 cup finely chopped onion
3 tablespoons all-purpose flour
1 cup whole milk
2 cups shredded medium cheddar cheese
1 cup shredded sharp white cheddar cheese
Salt and Tabasco
1/2 cup sour cream for garnish
8 strips bacon, cooked crisp and crumbled for garnish
3 scallions, finely chopped, for garnish

1. In a Dutch oven, combine the broth and potatoes, and bring to a boil. Simmer for 15 to 20 minutes until the potatoes are tender. Drain reserving the broth.
2. In the same Dutch oven, melt the butter, saute the garlic and onion for 2 to 3 minutes, until the onion is softened.
3. Add the flour and stir with a flat whisk for 2 to 3 minutes.
4. Add the reserved broth and bring to a boil.
5. Add the milk and reserved potatoes, and simmer for another 10 minutes. Remove from the heat, whisk in 1 cup of the medium cheddar and all of the sharp cheddar. Season with salt and Tabasco.
6. Serve the soup garnished with sour cream, bacon and scallions.

Tangelo Cake
Serves 6 to 8

1 3/4 cup sugar
10 tablespoons unsalted butter, softened
2 large eggs
3/4 cup sour cream
Grated zest of 1 tangelo
1/2 cup fresh tangelo juice
1 teaspoon vanilla paste or extract
2 1/2 cups all-purpose flour
1 teaspoon baking powder
3/4 teaspoon salt
1/2 teaspoon baking soda

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 the bowl of an electric mixer, cream together the sugar and butter until fluffy. Add the eggs, one at a time, then stir in the sour cream, zest, juice, and vanilla. The mixture will look curdled.
3. Add the flour, baking powder, salt and soda, stirring until blended.
4. Pour the batter into the prepared pan and bake for 40 minutes until a skewer inserted into the middle of the cake comes out clean. Let the cake cool completely before sprinkling with confectioners’ sugar.

Roasted Salmon with Avocado Orange Salsa
Serves 4 to 6

1/2 cup extra virgin olive oil
1 teaspoon Old Bay Seasoning
1/4 cup fresh lime juice
2 pounds salmon filets
1 avocado, peeled, pitted and finely chopped
2 oranges, peel and pitch removed, segmented, and chopped
1/4 cup finely chopped scallions
1/4 cup finely chopped Cilantro
1/2 teaspoon ground cumin
2 tablespoons lime juice
1 chipotle pepper in adobo, finely chopped
Salt and pepper

1. Preheat the oven to 400 degrees.
2. In a small bowl, combine 1/4 cup of the oil, Old Bay seasoning, and lime juice. Put the salmon filets into a baking dish in one layer. Baste with the oil mixture. Roast the salmon for 10 minutes per inch of thickness or until the internal temperature of the fish is 165. Let the fish rest for 5 minutes before serving.
3. Serve the fish with the salsa.
4. In a bowl, combine the avocado, oranges, scallions, cilantro, cumin, remaining oil, and chipotle. Season with salt and pepper and serve.

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.

Apple Oatmeal Breakfast Cookies
Makes 24

2 Green Dragon apples, peeled, cored and coarsely chopped
1 tablespoon apple juice
1 cup unsalted butter, softened
1 cup firmly packed brown sugar
3/4 cup granulated sugar
2 large eggs
2 teaspoons vanilla paste
1 teaspoon pumpkin pie or apple pie spice (cinnamon, nutmeg, and cloves)
2 cups old fashioned rolled oats
1 2/3 cups all-purpose flour
1/2 cup golden flax meal
1 teaspoon baking soda
1/2 teaspoon baking powder
1 cup chopped nuts (pecans, walnuts)

1. Preheat the oven to 350 degrees, and line baking sheets with silicone baking liners, parchment or aluminum foil.
2. In a bowl, combine the apples with the juice and set aside.
3. In the bowl of an electric mixer cream together the butter, and sugars until fluffy.
4. Add the eggs, one at a time, and beat until blended.
5. Stir in the vanilla paste and spice.
6. Add the oats, flour, flax meal, baking soda, baking powder, nuts, and the apples.
7. Using a 2 tablespoon portion scoop drop the cookies onto the prepared baking sheets, 2-inches apart.
8. Bake for 18 minutes, turning the cookie sheets halfway through the cooking time. The cookies will be golden brown on the edges and set in the center.
9. Allow to rest on the cookie sheets for 5 minutes before removing to cooling racks. The cookies will keep in an airtight container for up to 4 days or can be frozen for up to 1 month.

Apple Blondies
Serves 8

1 cup chopped pecans
2 cups brown sugar
1 cup unsalted butter, melted
2 large eggs
2 teaspoons vanilla paste or extract
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
3 cups chopped peeled and cored apples

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. Spread the pecans onto a baking sheet and bake for 8 to 10 minutes until fragrant. Cool the pecans.
3. In a mixing bowl, stir together the sugar, butter eggs, and vanilla.
4. Add the flour, baking powder, salt, reserved pecans and apples, and stir until blended.
5. Transfer to the baking dish and bake for 40 to 45 minutes until a skewer inserted into the center or the brownies comes out clean. Allow the brownies to cool completely before cutting and serving.

Lemon Olive Oil Tart
Serves 6

For the Crust
1 1/2 cups all-purpose flour
5 tablespoons sugar
1/2 teaspoon salt
1/2 cup extra virgin olive oil
2 tablespoons water

1. Preheat the oven to 350 degrees and coat the inside of a tart pan with a removeable bottom with non-stick cooking spray.
2. In a bowl, whisk together the flour, sugar and salt. Add the oil and water and stir until a dough begins to form.
3. Crumble the dough onto the bottom of the tart pan and evenly spread the dough up the sides and bottom of the tart pan.
4. Place the pan on a baking sheet and bake for 30 to 35 minutes, until the crust is a deep golden brown and firm to the touch.

For the Filling
1 cup sugar
2 tablespoons all-purpose flour
1/4 teaspoon salt
3 large eggs plus 3 large egg yolks
1 tablespoon grated lemon zest
1/2 cup lemon juice
1/2 cup extra virgin olive oil

1. Five minutes before the crust is finished baking, whisk together the sugar, flour and salt in a medium saucepan until combined. Whisk in the eggs and yolks, lemon zest and juice. Cook over medium low heat whisking constantly until the mixture thickens slightly and registers 160 degrees on an instant read thermometer about 7 minutes.
2. Pour the mixture through a strainer set over a bowl. Pour the strained mixture onto the warm tart shell and bake for another 8 to 12 minutes until the filling is set and barely jiggles. Let the tart cool completely. Remove the ring of the tart pan, cut the tart into wedges and serve with sweetened whipped cream.

Roasted Sunchoke Salad
Serves 4

One pound sunchokes, scrubbed and cut into bite sized pieces
1/2 cup extra virgin olive oil
Grated zest of 1 lemon
Salt and pepper
3 tablespoons Meyer lemon juice
1 tablespoon Dijon mustard
2 scallions, finely chopped using the white and tender green parts
2 tablespoons finely chopped Italian parsley

1. Preheat the oven to 400 degrees, and line a baking sheet with silicone, parchment or aluminum foil.
2. In a bowl, toss the sunchokes with 3 tablespoons of oil and the lemon zest. Season with salt and pepper and spread onto the baking sheet in one layer.
3. Bake the sunchokes for 20 to 25 minutes until tender.
4. While the sunchokes are roasting, whisk together the lemon juice, mustard and remaining olive oil.
5. Season with salt and pepper. When the sunchokes are roasted, transfer them to a bowl, and toss with the vinaigrette. Add the scallions and parsley, season with salt and pepper if needed and serve warm or at room temperature.

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

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