This week’s local produce and featured farms:

Kumato Tomatoes - Dassi Farms Farms
Rhubarb - Trevino farms
Orange Carrots - D’Acquisto Farms
ArtichokesTutti Frutti Farms
Torpedo Onions - Tutti Frutti Farms
Debutante Yellow Peaches - Fitzgerald Fruit Farms
Bok Choy - Be Wise Ranch
Mixed Greens Salad - Terra Madre Gardens
Kale - D’Acquisto Farms

Farmer’s Choice:

Apriums - Fitzgerald Fruit Farms
Strawberries - Be Wise Ranch
Chiogga Beets - Black Sheep Farms

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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

 
Rhubarb Peach Crisp
Serves 4-6

For the Crisp

¾ cup brown sugar
½ cup all-purpose flour
½ teaspoon cinnamon, or to taste
Pinch salt
6 tablespoons cold unsalted butter, cut into bits
½ cup rolled oats
½ cup chopped pecans

In the bowl of a food processor, combine the brown sugar, flour, cinnamon and salt.
Pulse on and off 2 to 3 times, put the butter on top of the mixture and pulse on and off until the butter is incorporated, but the mixture doesn’t come together like pie crust. Stir in the oats and pecans and set aside.

For the Fruit

1/2 pound rhubarb, cut into 1/2-inch pieces
4 yellow peaches, peeled, pitted, and cut into wedges
1/4 cup instant tapioca
1/2 to 3/4 cup sugar
2 tablespoons lemon juice
1 teaspoon vanilla paste or extract

Preheat the oven to 375 degrees and coat the inside of a 9-inch baking dish with non-stick cooking spray.

In a large bowl, combine the rhubarb, peaches tapioca, sugar, lemon juice and vanilla. Allow to macerate for about 5 minutes in the bowl. Taste the juices, add more sugar if needed a few tablespoons at a time.

Turn the mixture into the prepared pan and crumble the topping onto the fruit.

Bake for 35 to 45 minutes, until the fruit is bubbling, and the crisp is browned on top. Allow to rest for at least 30 minutes before serving with vanilla ice cream, crème fraiche or unsweetened whipped cream.

 
Grilled Peach Salad
Serves 6

For the Peaches

4 yellow peaches, halved and pitted
Raw sugar

Preheat the grill or a grill pan, dip the cut side of the peaches into the sugar, and grill cut side down for 3 to 5 minutes until the fruit is softened.
Remove from the grill to a plate and allow to rest for 5 minutes. Cut each half into wedges.

For the Salad

1 bag salad mix
1/4 cup rice vinegar
2 tablespoons honey
1 teaspoon Madras curry powder
1 teaspoon Worcestershire
1/2 cup canola or vegetable oil of your choice
Salt and pepper
1/2 cup crumbled goat cheese (optional for garnish)

1. Put the salad mix into a bowl.
2. In another bowl, whisk together the vinegar honey, curry Worcestershire and oil. Season with salt and pepper.
3. Toss the salad with some of the dressing and plate the salad.
4. Top with some of the peach wedges and garnish with goat cheese.

 
Braised Salmon with Bok Choy
Serves 4-6

2 tablespoons vegetable oil
2 garlic cloves, minced
1 teaspoon grated ginger
1 bunch bok choy, root end trimmed, cut into 1/2-inch ribbons
1/2 cup soy sauce
2 tablespoons sesame oil
1/4 cup Mirin
2 pound salmon filets
2 tablespoons sesame seeds

1. In a large skillet, heat the oil, saute the garlic and ginger for 30 seconds, add the bok choy, and toss with the garlic oil.
2. Add the soy, sesame oil and Mirin, and toss together.
3. Top the bok choy with the salmon filets. Spoon some of the sauce over the salmon, cover and braise the salmon for 10 minutes, spooning some of the sauce over the salmon. Serve the salmon over the bok choy garnished with sesame seeds.

 
Kumato Caprese
Serves 4

1 pound kumatos, cored and sliced 1/2-inch thick
8 ounce fresh mozzarella, sliced
2 torpedo onions, thinly sliced, using the bulb and the tender green parts
Salt and pepper
1 cup packed basil, sliced
1/2 cup extra virgin olive oil

1. Arrange the kumatos and mozzarella alternating on a serving platter.
2. Sprinkle with the onions, and season with salt and pepper.
3. Sprinkle the basil over the salad, and drizzle with the olive oil. Serve at room temperature.

 
White Pizza with Artichokes
Serves 4

For the Artichokes

2 cups water
4 lemons
2 garlic cloves, minced
3 peppercorns
1/2 teaspoon salt
2 bay leaves
2 artichokes

1. Put the water into a medium saucepan. 

2. Cut the lemons in half, and squeeze the lemons into the water, and add the lemons to the water with the garlic cloves, peppercorns, salt and bay leaves.  
3. Cut off the tough bottom leaves on the artichokes, quarter the artichokes and drop into the saucepan.  
4. Bring the water to a boil, and simmer the artichokes, until they are tender. The sharp tip of a paring knife inserted into the base of the artichokes should go in easily.  Drain the artichokes and coarsely chop. Set aside. 

Assembling the Pizza

1/4 cup extra virgin olive oil
1 pound ball of pizza dough (see below for a recipe)  
3 garlic cloves, minced
grated zest of 1 lemon (about 2 teaspoons)
 artichokes (see above)
salt and pepper 
1/3 cup white wine 
3 ounces Taleggio  or Italian Fontina cheese, or other triple cream cheese, thinly sliced
4 ounces Asiago cheese, shredded

Coat a sheet pan with extra virgin olive oil, and preheat the oven to 400 degrees.  Toss or roll out the dough, and press into the pan.  Set aside while preparing the artichokes.
In a large skillet, heat the olive oil and saute the garlic and lemon zest for 30 to 40 seconds until they are fragrant.  Add the artichokes hearts, and saute for 3 to 4 minutes.   Add the wine, and simmer until the liquid is absorbed. Set aside.
Distribute the Taleggio or Fontina cheese over the pizza dough.  Top with the artichoke heart mixture, and sprinkle with the Asiago cheese.  
Bake for 10 minutes, turn the pan, and bake another 5 minutes until the cheese is bubbling and the under-crust is golden brown.  
Remove from the oven, allow to rest for 5 minutes, before cutting with a pizza cutter and serving hot or at room temperature. 

 
Farro Soup with Kale
Serves 6

1/4 cup extra virgin olive oil (plus extra for garnish)
1/2 cup torpedo onions, finely chopped
3 ribs celery, including the leaves, finely chopped
3 medium carrots, finely chopped
2 teaspoon finely chopped sage
1 bunch kale, tough stems removed, cut into 1/2-inch ribbons
2 cups pearlized farro, rinsed in cold water
8 cups chicken or vegetable broth
Salt and pepper

1. In a Dutch oven, heat the oil over medium high heat and saute the onion, celery, carrots and sage, until the onion begins to soften, about 3 to 4 minutes.
2. Add the kale and toss in the oil mixture.
3. Add the farro, broth and simmer, covered for 45 minutes, until the farro is tender. Season with salt and pepper.
4. Remove 2 cups of the farro and vegetables with some broth to a blender.
5. Puree the farro and vegetables and add back to the soup.
6. Simmer another 5 minutes and serve garnished with a drizzle of olive oil and freshly ground black pepper.

 
Bistro Carrot Salad
Serves 4-6

1 bunch carrots, cut into julienne
1 torpedo onion, thinly sliced, using the bulb and tender green parts
1/4 cup extra virgin olive oil
2 tablespoons fresh lemon juice
1/2 cup finely chopped basil
Salt and pepper

1. Combine all the ingredients in a bowl and toss to coat. Season with salt and pepper.
2. The salad can be made ahead and refrigerated for up to 24 hours. Remove from the refrigerator 1 hour before serving.

 
Carrot Top Pesto
Makes about 2 cups

Using the top of the carrots to make a pesto is genius, and your can freeze it for future use. It is delicious, and a great way to use all your vegetables.

1 1/2 cups packed carrot tops, (tough stems removed), washed, and spun dry
2 garlic cloves
1/3 cup pine nuts
1/3 cup grated Parmigiano Reggiano cheese
1/2 cups extra virgin olive oil
Salt and pepper

1. In a food processor or blender, combine the carrot greens with the garlic, pine nuts, and cheese.
2. Pulse on and off to break up the garlic and nuts.
3. With the machine running, add the oil, until the mixture is a paste. Season with salt and pepper.
4. Refrigerate for up to 7 days or freeze for up to 6 months.
5. Cook’s Notes:
6. To use the pesto, the paste can be used for bruschetta, or tossed into pasta, and rice.
7. Add more oil to some of the pesto to make a sauce for grilled meats, roasted vegetables, and poultry.
8. Add a bit of vinegar or lemon juice to make a vinaigrette.

 
Ameretto Peach French Toast
Serves 6
A great make-ahead for brunch, you can use your favorite stone fruit for this.

For the French Toast

6 large eggs
2/3 cup milk
1 tablespoon Amaretto liqueur
1 tablespoon baking powder
2 tablespoons granulated sugar
1/2 teaspoon ground cinnamon
One 8-ounce loaf egg bread or Hawaiian sweet bread, torn into pieces

1. Coat a 13 x 9-inch baking dish with nonstick cooking spray.
2. Put the bread into a large bowl.
3. In a medium-size bowl, whisk together the eggs, milk, baking powder, Amaretto, baking powder, cinnamon, and sugar. Pour the mixture over the bread and let soak for at least 15 minutes.

For the Fruit

4 yellow peaches, peeled, pitted and thinly sliced
1/2 cup granulated sugar
1 teaspoon ground cinnamon
Pinch of ground nutmeg
1 teaspoon cornstarch

1. Put the peaches, granulated sugar, cinnamon, nutmeg, and cornstarch in the prepared dish, stir to coat the peaches, and cover with the soaked bread, wedging it in to fit.
2. Cover and refrigerate for at least 2 hours or overnight.

For the Topping

1/2 cup slivered almonds
1 cup granulated sugar
2 teaspoons ground cinnamon
1/2 cup slivered almonds
2 to 3 tablespoons unsalted butter, melted
Confectioners’ sugar

1. Preheat the oven to 375° F.
2. In a small bowl, mix together the almonds, sugar, and cinnamon. Sprinkle evenly over the bread and top with the almonds. Brush with some or all of the melted butter and bake until golden and the peaches are bubbling around the sides of the dish, 20 to 25 minutes.
3. Remove from the oven and sift confectioners’ sugar over the top. Allow the French toast to rest for 10 minutes before serving.

 
Aprium Clafoutis
Serves 6

1 1/4 cup whole milk
2/3 cup granulated sugar, divided
3 large eggs
1 tablespoon vanilla paste or extract
pinch salt
1 cup all-purpose flour
1 pound apriums, pitted, and cut into wedges
Confectioner’s sugar for garnish

1. Preheat the oven to 350 degrees. Coat a 9-inch deep dish pie plate with non-stick cooking spray.
2. In a blender, combine the milk, 1/3 cup granulated sugar, eggs, vanilla, salt and flour. Blend at until smooth and frothy, about 1 minute.
3. Spread the fruit over the bottom of the prepared pan, top with the batter and sprinkle on the remaining 1/3 cup granulated sugar. Place in the center of the oven and bake about 50 minutes, until top is puffed and browned and a tester inserted into the center comes out clean.
4.Sprinkle with powdered sugar just before serving. Clafoutis should be served warm

 
Strawberry Almond Bread
Makes 2 loaves

3 cups unbleached all-purpose flour
1 teaspoon baking soda
1/4 teaspoon ground nutmeg
1 teaspoon ground cinnamon
2 cups sugar
3 large eggs
1/4 teaspoon almond extract
3/4 cup (1 1/2 sticks) unsalted butter, softened [ok?]
2 cups hulled and coarsely chopped fresh strawberries
1 cup coarsely chopped almonds

1. Preheat the oven to 350° F. Coat two 8-inch loaf pans with nonstick cooking spray.
2. In a large bowl, whisk together the flour, baking soda, nutmeg, cinnamon, and sugar. In the bowl of an electric mixer, beat together the eggs, almond extract, butter, strawberries, and almonds until well combined.
3. Add the dry ingredients and beat until the mixture is combined.
4. Pour evenly into the prepared pans and bake until golden and a skewer inserted in the center comes out clean, 45 to 55 minutes.
5. Let the loaves cool on a rack for 20 minutes, then remove from the pans and cool to room temperature completely.
6. Do-Ahead: At this point, you can transfer to a zipper-top bag and refrigerate for up to 5 days or freeze for a month.

 
Beet Salad
Serves 4

1 pound fava beans, shelled
2 tablespoons extra virgin olive oil
1 tablespoon unsalted butter
3 green onions, finely chopped, using the white and tender green parts
1 cup fresh peas
1 pound fresh fettucine noodles, cooked 2 minutes short of al dente, reserving some of the hot pasta water
Salt and pepper
1/2 cup grated Parmigiano Reggiano

1. Bring 4 cups of salted water to a boil, add the fava beans, and cook for 1 minute. Drain and remove the membrane.
2. In a small skillet, heat the oil and butter, add the green onions, and saute 1 minute. Add the fava beans, and peas, and saute for 2 to 3 minutes.
3. Drain the pasta, add to the skillet, and toss with 1/2 of the cheese, adding some pasta water to make a creamy sauce. Season with salt and pepper and serve garnished with the remaining cheese.

 
Peach Upside-Down Cake with Vanilla Bean Ice Cream
Serves 8

2 bunches chiogga beets, tops removed, and scrubbed
1 torpedo onion, thinly sliced using the bulb and tender green parts
1/4 balsamic vinegar
2 tablespoons orange juice
1/4 cup finely chopped basil
1/2 cup extra virgin olive oi
Salt and pepper

1. Steam the beets until they are tender, the sharp point of a paring knife goes in easily. When the beets are cool enough to handle, peel them, and cut into wedges and put into a bowl.
2. Add the onions to the bowl.
3. In another bowl, whisk together the vinegar, orange juice, basil and oil. Season with salt and pepper.
4. Pour over the beets and onions in the bowl and toss to coat. Let the beets marinate at room temperature for at least two hours before serving.

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

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