This week’s local produce and featured farms:

Fuji Apples - Fairhills Apple Farms
Fuerte Avocado - J.K. Thille Ranches
Lettuce Greens Terra Madre Gardens
Peppermint Chard - Black Sheep
Torpedo Onions - Tutti Frutti Farms
Purple Top Turnips - Terra Madre Gardens
Gold Nugget Tangerines - Regier Family Farms
Tom’s Terrific Tangerines - Polito Family Farms


Farmer’s Choice:

Artichokes - Tutti Frutti Farms
Melogold Grapefruit - Murray Family Farms
Arugula - Terra Madre Gardens

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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!


Farmers’ Market Box Recipes

Creamy Avocado Dip
Makes about 2 cups

2 avocados, peeled and pitted
1 cup Greek style yogurt
1/2 cup packed fresh cilantro leaves
1/2 teaspoon ground cumin
1 tablespoon lime juice
1 tablespoon finely chopped jalapeno pepper
Salt and a few shakes Cholula or hot sauce
Tortilla chips, for serving

⦁ In a food processor fitted with the metal blade, combine the avocados, yogurt, cilantro, cumin, lime juice, pepper, and salt.
⦁ Puree the mixture. Taste for seasoning adding more salt and hot sauce. Serve with tortilla chips.
⦁ To keep the dip from discoloring, spritz the dip with water, and cover with plastic wrap. It should impede discoloration for up to 6 hours.

Colcannon
Serves 4-6

In Ireland, Colcannon is made with kale and potatoes, this version uses chard, and it’s a delicious side dish with ham, pork, chicken or seafood.

4 large Yukon gold potatoes, peeled and cut into 1-inch chunks
2 garlic cloves, peeled and sliced
2 tablespoons extra virgin olive oil
1 bunch chard, tough stems removed, and cut into 1/2-inch ribbons
Salt and pepper
1/2 cup milk
4 tablespoons unsalted butter
Salt and pepper
1/4 cup finely chopped torpedo onion, using the white and tender green part

⦁ Put the potatoes and garlic in salted water to cover and bring to a boil. Simmer for 15 to 20 minutes, until tender. Drain thoroughly and put back into the pan over low heat to dry out the potatoes.
⦁ While the potatoes are boiling, in a large skillet, heat the oil, add the chard, and saute until the chard is wilted. Season with salt and pepper.
⦁ Combine the milk and butter in a saucepan, and heat until the butter melts. Keep the mixture warm until the potatoes are cooked.
⦁ When the potatoes are back in their pan, add half of the milk and butter and mash the potatoes until smooth, adding more of the milk and butter as needed. Add the chard and stir to combine. Taste for seasoning, adding salt and pepper if needed. Transfer to a serving dish, and garnish with chopped torpedo onions.

Maple Miso Glazed Turnips
Serves 4

2 tablespoons white miso paste
3 tablespoons maple syrup
2 tablespoons rice wine (Mirin)
1 tablespoon soy sauce
2 tablespoons vegetable oil
1 bunch purple topped turnips, greens trimmed, scrubbed, root end trimmed, and cut into quarters

⦁ Preheat the oven to 375 degrees, and line a baking sheet with silicone, aluminum foil or parchment.
⦁ In a bowl, combine the miso, maple syrup, rice wine, soy sauce and oil.
⦁ Add the turnips and toss to coat.
⦁ Spread the turnips onto the baking sheet and roast for 35 to 45 minutes, turning several times during the cooking time until tender.
⦁ Remove to a serving dish and serve warm.

Salad Greens with Tangerine Soy Vinaigrette
Serves 4

1 bag salad greens, washed and spun dry
1 torpedo onion, finely chopped, using the white and tender green parts
2 tangerines, peeled, and separated into segments
1/4 cup tangerine juice
3 tablespoons rice vinegar
2 tablespoons soy sauce
3 tablespoons honey
1/3 cup vegetable oil
2 tablespoons toasted sesame seeds for garnish

⦁ Put the greens, torpedo onions, and tangerines into a salad bowl.
⦁ In a small bowl, whisk together the tangerine juice, vinegar, soy sauce honey and oil, until thickened. Pour some of the dressing over the greens and toss to coat.
⦁ Plate the salad and garnish each serving with sesame seeds.

Apple Crumble
Serves 4-6

For the Apples
1 1/2 pounds Fuji apples, peeled, cored and thinly sliced
2/3 cup sugar
1 tablespoon cornstarch
1 teaspoon ground cinnamon
2 tablespoons lemon juice

⦁ Preheat the oven to 375 degrees and coat the inside of a 9-inch baking dish with non-stick cooking spray. In a bowl, combine the apples, sugar, cornstarch, cinnamon and lemon juice. Transfer to the baking dish.

Pan Roasted Salmon with Grapefruit Sauce
Serves 6

For the Crumble
1 cup all-purpose flour
½ cup packed brown sugar
6 tablespoons unsalted butter, melted

⦁ In a bowl, combine the flour, and sugar. Drizzle in the butter, until it begins for form crumbs.
⦁ Sprinkle over the apples, and bake for 40 to 45 minutes, until the apples are bubbling, and the crumble is golden brown.
⦁ Remove from the oven and allow to rest for at least 45 minutes before serving warm.

Steamed Artichokes with Sicilian Pesto
Serves 4-6

2 artichokes

1 lemon, cut into quarters

A few peppercorns

2 bay leaves

3/4 cup packed fresh basil

2 garlic cloves

1 cup blanched almonds

One 14.5-ounce can whole plum tomatoes, drained

1/2 cup crumbled ricotta salata

Olive oil

Salt and pepper

Additional ricotta salata for garnish

1. Cut the stem off the artichokes, and trim off any tough outer leaves around the base. Cut about a 1-inch off the top of the artichoke and rub the cut ends with the lemon.

2. Combine 4 cups of water, the juice of the lemon quarters, the lemons, peppercorns and bay leaves in a Dutch oven. Place a steamer basket in the Dutch oven and arrange the artichokes in the steamer basket.

3. Cover and steam the artichokes for 30 minutes until tender.

4. While the artichokes are steaming make the pesto.

5. Combine the basil, garlic, almonds, tomatoes, and ricotta salata in the bowl of a food processor. Pulse on and off to break up the basil, garlic and almonds. With the machine running add about 1/2 cup of olive oil, until the mixture becomes a paste. Season with salt and pepper.

6. Cut the artichokes in half lengthwise, and dollop each with some of the pesto. Garnish with additional ricotta salata if desired.

Passion Fruit Pudding
Serves 4 to 6

2 fresh passion fruits yielding 1/4 cup passion fruit pulp
¼ cup passion fruit puree
1 cup granulated sugar
⅓-cup all-purpose flour
3 large eggs, separated
⅓ cup melted butter
¾ cup whole milk
¼ teaspoon salt
1 tablespoon lime juice
1 tablespoon lime zest
1Tablespoon rum (optional)

1. Pre-heat the oven to 350°F. Coat the inside of a 9-inch baking dish with non-stick cooking spray.
2. In a medium bowl, whisk together ⅔ granulated sugar, salt and flour. Set aside.
3. In a large bowl, whisk together the egg yolks, butter, milk, rum, lime zest, lime juice and passion fruit puree, and pulp until fully combined.
4. Add the wet mixture to the flour mixture and whisk to just combine.
5. Using an electric mixer, beat the egg whites for about a minute then add sugar and continue mixing on medium-high until stiff peaks form, this may take about 2-3 more minutes.
6. Using a spatula carefully fold in ¼ of the egg whites mixture, and then fold in the remaining until well incorporated.
7. Pour the batter into the prepared pan bake until the top of the cake turns light golden and puff slightly (30 to 35 minutes)
8. Let the cake cool to room temperature, refrigerate for about 2 or more hours before serving or up to 24 hours.
9. Serves with crème fraiche or unsweetened whipped cream.

Pizza Primavera
Serves 2-4

For the Pizza Dough
Makes two 14-inch pizzas (make one and freeze the other)
 1 1/2 teaspoons instant yeast
2 teaspoons sugar
1 1/4 teaspoons salt
3 cups 00 flour
3/4 cup lukewarm water
2 tablespoons extra virgin olive oil

⦁ Stir together all the ingredients, turn out onto a floured board, knead for 5 minutes, divide the dough in half, cover with lightly greased plastic wrap, and let rest and relax for 15 minutes before tossing.
For the Pizza and Assembly
1/2 cup plain tomato sauce (see recipe below)
1 cup arugula, washed, and spun dry
1/2 cup cherry, grape or pear tomatoes, cut in half or quarters
1 cup boccacini (tiny fresh mozzarella balls) or one ball fresh mozzarella, cut into small dice
1/2 cup extra virgin olive oil
3 tablespoons red wine vinegar
Salt and pepper

⦁ Preheat the oven to 400 degrees, and preheat a pizza stone, if you have it. Otherwise, roll out the pizza dough into a 14-inch circle, and place on an oiled sheet pan. Spread a thin layer of the tomato sauce onto the pizza, and bake for 10 to 12 minutes, until the bottom of the crust is crispy.
⦁ While the crust is baking, in a mixing bowl, toss together the arugula, tomatoes, boccacini, olive oil, vinegar, and season with salt and pepper.
⦁ When the pizza crust comes out of the oven, immediately top it with the salad, and serve.

Plain Tomato Sauce
Makes about 2 cups
2 tablespoons extra virgin olive oil
2 garlic cloves, minced
Pinch red pepper flakes
One 14.5-ounce can crushed tomatoes
Salt and pepper
⦁ In a sauce pan, heat the oil over medium high heat, add the garlic and red pepper, and swirl in the pan.
⦁ Add the tomatoes, season with salt and pepper, and simmer for 20 minutes, until the sauce is thickened.
⦁ Cool the sauce before spreading on the pizza crust. Any leftover sauce can be refrigerated for up to 4 days, or frozen for up to 3 months.

Farro Salad with Pancetta and Arugula
Serves 4-6

2 cups pearlized farro
1/2 cup extra virgin olive oil
One 1/2-inch piece pancetta, cut into fine dice
6 ounces soft fresh pecorino cheese, cut into a fine dice (if pecorino isn’t available, try Asiago, or another soft salty cheese)
Grated zest of 1 lemon
2 to 3 tablespoons fresh lemon juice
Salt and pepper
1 cup packed arugula, coarsely chopped

⦁ Bring 4 quarts salted water to a boil and add the farro. Cook for 15 minutes, until barely tender. (Farro breaks apart a bit like wild rice) Drain and cool the farro transfer to a large bowl.
⦁ In a skillet, heat 2 tablespoons of olive oil and add the pancetta, cooking over medium high heat until crispy.
⦁ Remove from the pan and add to the farro.
⦁ Add the pecorino, and zest, and toss to combine.
⦁ Drizzle 2 tablespoons of lemon juice and the remaining olive oil over the salad and toss to blend. Add more lemon juice if desired. Season with salt, pepper, and toss in the arugula. Serve the salad at room temperature.
Cook’s Note: If you want to make the salad ahead, do not add the lemon juice, oil or arugula. Remove from the refrigerator 1 hour before serving and toss with the remaining ingredients.
Note on Farro: Many people call farro spelt or emmer wheat, but farro is farro, not either of the others. It is a wheat-like grain but with a low gluten index. Pearlized farro cooks faster than the non-pearlized; although I have not found non-pearlized in the US.

Mellogold Beer-garitas
Serves 4

1/3 cup sugar
1/3 cup water
Two 12-ounce bottles Corona or other pale lager
2 cups Mellogold juice
1/4 cup gold tequila
1/4 fresh lime juice
Ice
One lime cut into quarters
Coarse salt

⦁ In a large pitcher, combine the sugar and water, and stir until the sugar is dissolved.
⦁ Add the Corona, juice, tequila and lime juice. Stir to blend.
⦁ Rub the rim of an 8-ounce glass with a cut lime, dip into the coarse salt, and fill with ice. Pour the beer mixture over the ice and serve.

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

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