This week’s local produce and featured farms:

Fuji Apples - Fair Hill Apple Orchard
Oro Blanco Grapefruits - Polito Family Farms
Bunch Red Mustard Frill  - Coleman Family Farms
Dino Kale - JR Organics
Mixed Baby Lettuce - Terra Madre Farms
Bunch Green Onions - Dacquisto Family Farms
Red Radishes - Dacquisto Family Farms
Beets – Terra Madre Gardens
Sunchokes -Coleman Family Farms

Farmer’s Choice:

Strawberries - Be Wise Ranch
Star Ruby Grapefruit - Ken’s Top Notch Produce
Green Garlic - Her Produce

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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

 
Roasted Apple & Kale Salad
Serves 6

1 cup Fuji Apple, peeled, cored and cut into 1/2-inch dice
Extra-virgin olive oil
Salt and freshly ground pepper
1 bunch kale tough stems removed and cut into 1/2-inch ribbons
1/4 cup toasted sliced almonds
1/3 cup finely chopped aged white cheddar cheese
fresh lemon juice

1. Heat oven to 400 degrees, and line a baking sheet with silicone, aluminum foil, or parchment.
2. Toss the apples in 2 tablespoons olive oil to coat, and season with salt and pepper.
3. Spread on a baking sheet, roast in the oven until tender and caramelized, about 20 minutes, tossing with a spatula every half way through cooking.
4. In a large mixing bowl, toss the kale with the almonds, cheddar and apples.
5. Season to taste with lemon juice and olive oil.
Season to taste with salt and pepper. Divide salad between plates and serve.

 
Tuscan Winter Soup
Serves 6-8

1/2 pound sweet Italian bulk sausage
2 tablespoons extra virgin olive oil
4 garlic cloves, minced
1/2 cup finely chopped green onion using the white part
Pinch red pepper flakes
1 teaspoon finely chopped fresh rosemary (or sage)
1 bunch kale, tough stems removed, and cut into 1/2-inch ribbons
One 14.5-ounce can crushed tomatoes and their juice
One 14.5-ounce can small white beans, or cannellini beans, drained and rinsed
6 cups chicken or vegetable broth
1/2 cup ditali or other small pasta (small shells work here)
1/4 cup chopped rind from Parmigiano Reggiano
Salt and pepper
1/2 cup grated Parmigiano Reggiano for garnish

1. In a Dutch oven, cook the sausage until it is no longer pink, breaking up any large pieces. Add the oil, and saute the garlic, leek, red pepper and rosemary until fragrant and the leek is beginning to soften, about 2 minutes.
2. Add the kale, and saute tossing in the garlic oil.
3. Add the tomatoes, beans and broth, and bring to a boil.
4. Simmer the soup for 30 minutes until the kale is tender.
5. Add the ditali and the rind from the Parmigiano and simmer another 15 minutes until the pasta is cooked. Season with salt and pepper and serve the soup garnished with Parmigiano Reggiano.

 
Roasted Beet Salad with Creamy Dill Dressing
Serves 6

One bunch beet, greens trimmed and scrubbed
1 bag mixed baby lettuce, washed and spun dry
2 green onions, finely chopped, using the white and tender green parts
4 red radishes, ends trimmed, and thinly sliced
1 cup mayonnaise
Grated zest of 1 lemon
3 tablespoons fresh lemon juice
1/4 cup finely chopped dill weed
1 teaspoon salt
1/2 teaspoon freshy ground black pepper

1. Preheat the oven to 400 degrees, line a baking sheet with aluminum foil. Put the beets onto the baking sheet, cover with aluminum foil, and roast for 30 minutes (medium beets) to 60 minutes (large beets) until tender; a sharp paring knife will go into the beet easily. Allow the beets to cool, slip off the skins and cut the beets into 1/2-inch dice. Set aside.
2. Put the salad greens into a large salad bowl. Top with the beets, then green onions, then radishes.
3. In a small bowl, whisk together the mayonnaise, zest, juice, and dill weed. Season with salt and pepper.
4. Spread the dressing over the salad and serve.
5. Do-Ahead: the salad can be refrigerated overnight. Toss before serving.

 
Warm Farro Salad with Roasted Beets and Feta Cheese
Serves 6

2 cups pearlized farro
1 bunch beets, tops removed
1/2 cup extra virgin olive oil
Chiogga beet tops, tough stems removed and cut into 1/2-inch ribbons
Salt and pepper
1/2 cup finely chopped green onion, using the white and tender green part
1/4 cup rice vinegar
3 tablespoons orange or tangerine juice
2 tablespoons finely chopped basil
2 satsuma tangerines, peeled and broken into segments
1 cup crumbled feta cheese

1. Preheat the oven to 400 degrees, and line a baking sheet with parchment, silicone or aluminum foil. Place the beets onto the baking sheet, cover with aluminum foil, and roast for 25 minutes (small beets) 40 minutes (medium) or 1 hour (large) When the beets are cool enough to handle, slip off the skin, and cut into 1/2-inch dice. Put the beets into a salad bowl and set aside.
2. Bring 4 quarts of salted water to a boil, add the farro and simmer for 15 to 20 minutes until the farro is just tender. Drain thoroughly and add to the beets in the bowl.
3. While the farro is cooking, heat 2 tablespoons of oil in a skillet, and saute the beets tops until wilted, season with salt and pepper and transfer to the salad bowl.
4. Add the leek to the salad bowl.
5. In a small bowl, whisk together the vinegar, juice, basil and remaining olive oil. Season with salt and pepper.
6. Add the tangerines and feta to the salad bowl and toss the salad with the dressing.
7. Serve warm or at room temperature.
If you would like to make this ahead of time it will keep in the refrigerator for up to 3 days

 
Roasted Sunchokes with Green Goddess Dip
Serves 4

One pound sunchokes, scrubbed, and cut into quarters
1/4 to 1/3 cup extra virgin olive oil
Salt and pepper
1 cup mayonnaise
1/2 cup Greek style yogurt
2 garlic cloves
2 green onions, finely chopped using the white and tender green parts
Grated zest of 1 lemon
2 tablespoons lemon juice
1/4 cup packed basil
2 tablespoons Italian parsley
Salt and pepper

1. Preheat the oven to 400 degrees, and line a baking sheet with silicone, aluminum foil, or parchment.
2. Toss the sunchokes with oil, and season liberally with salt and pepper. Arrange in a single layer on the baking sheet and roast for 20 minutes turning once to crisp evenly. Remove from the oven and allow to cool for 20 minutes.
3. While the sunchokes are roasting, in a food processor or blender, combine the mayonnaise, yogurt, cloves, green onions, zest, lemon juice, basil and parsley. Season with salt and pepper.
4. Serve the warm sunchokes with the dip.
5. Any leftover dip will keep in the refrigerator for up to 4 days, use on fish, chicken, as a sandwich spread, or toss with pasta or potatoes for salad.

 
Pasta with Red Mustard Frill Pesto
Serves 4

One pound penne or other shaped pasta, cooked 2 minutes short of al dente, saving some of the hot pasta water
1 bunch red mustard frill, washed, spun dry and chopped
2 garlic cloves
1/2 cup almonds
1/2 cup grated Pecorino Romano cheese
1/2 cup extra virgin olive oil
Salt and pepper
Additional Pecorino for garnish

1. In a blender or food processor, combine the mustard frill, garlic, almonds, and cheese. Process on and off to break up the garlic and almonds.
2. With the machine running, add the olive oil, until the mixture forms a paste. If you would like your pesto a bit looser, add more oil a tablespoon at a time. Season with salt and pepper.
3. Toss the pesto with the hot pasta, adding some pasta water to make a creamy sauce.
4. Serve garnished with additional pecorino if desired.
5. The pesto will keep in the refrigerator for up to 1 week covered with 1/4-inch of olive oil or freeze for up to 2 months.

 
Sparkling Oro Blanco Sangria
Serves 6

1 1/2 cups Oro Blanco grapefruit juice
1/2 cup Valencia orange juice
1/2 cup superfine sugar
1 bunch fresh mint, destemmed
Zest of 1 orange
1 Valencia orange, skin scrubbed, and cut into 1/2-inch slices
1/4 cup orange liqueur
1 bottle prosecco, or other sparkling wine

1. In a large bowl, combine the juices, sugar, mint, zest, orange and liqueur, stirring until the sugar is dissolved. Cover and refrigerate for at least 1 hour and up to 2 days.
2. When ready to serve, divide the juice mixture between two pitchers and add half of the sparkling wine to each pitcher, stir to blend. Serve over ice.

 
Green Garlic Marinated Grilled Salmon
Serves 6
 
This marinade also works well for poultry, pork, and beef.

1/2 cup soy sauce
2 tablespoons finely chopped green garlic
2 tablespoons rice vinegar
3 tablespoons honey
3 drops hot sauce (Tabasco or Franks, no Cholula)
1/3 cup vegetable oil
2 tablespoons sesame oil
2 1/2 pounds salmon filets

1. In a bowl, whisk together the soy sauce, garlic, vinegar, honey, hot sauce, vegetable oil, and sesame oil.
2. Arrange the salmon in a 13-by-9-inch baking dish and pour the marinade over the salmon, turning the salmon to coat. Cover and refrigerate for at least 2 hours, or up to 8 hours.
3. Preheat the grill, or a grill pan, remove the salmon from the marinade, and pour the marinade into a saucepan and bring to a boil, simmer for 10 minutes.
4. Grill the salmon for 3 minutes per side, until it registers 155 on an instant read meat thermometer. Remove from the grill, allow to rest for 5 minutes before serving. Serve the salmon with the warmed marinade on the side.

 
Baby Lettuce Salad with Green Garlic Dressing
Serves 4

One bunch baby lettuce, washed
and spun dry
2 green onions, finely chopped using only the white part
3 red radishes, ends trimmed, and thinly sliced
1 tablespoon finely chopped green garlic
1/4 cup rice vinegar
1 tablespoon honey
1 tablespoon Dijon mustard
1/3 cup extra virgin olive oil
Salt and pepper

1. Put the lettuces, onions, and radishes into a salad bowl.
2. In a small bowl, whisk together the garlic, vinegar, honey, mustard and oil. Season with salt and pepper.
3. Pour the dressing over the salad greens and toss to coat. Plate the salad and serve.

 
Crostini with Balsamic Strawberries
Serves 6

For the Crostini
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 Strawberries
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.

 
Red Grapefruit Salsa
Makes about 3 cups
 
Serve this salsa with chicken, pork or grilled seafood.

2 ruby star grapefruit, peel and pith removed, and segmented
2 green onions, finely chopped using the white and tender green parts
1 teaspoon finely chopped green garlic
2 tablespoons finely chopped jalapeno
1/4 cup finely chopped basil
3 tablespoons extra virgin olive oil
Salt and pepper

1. Chop the grapefruit segments and put into a bowl.
2. Add the onions, green garlic, jalapeno, basil and olive oil.
Season with salt and pepper. Refrigerate for at least 4 hours before using

 
Baby Lettuce Salad with Green Garlic Dressing
Serves 4
One bunch baby lettuce, washed and spun dry
2 green onions, finely chopped using only the white part
3 red radishes, ends trimmed, and thinly sliced
1 tablespoon finely chopped green garlic
1/4 cup rice vinegar
1 tablespoon honey
1 tablespoon Dijon mustard
1/3 cup extra virgin olive oil
Salt and pepper

1. Put the lettuces, onions, and radishes into a salad bowl.
2. In a small bowl, whisk together the garlic, vinegar, honey, mustard and oil. Season with salt and pepper.
3. Pour the dressing over the salad greens and toss to coat. Plate the salad and serve.

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

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