This week’s local produce and featured farms:

Carrots - D’Acquisto Farms
Eggplant - Point Loma Farms
Hosui Asian Pears - Penryn Orchard Specialties
Baby Mixed LettuceTerra Madre Gardens
ArugulaTerra Madre Gardens
Delicata Squash - Tutti Frutti Farms
Warren Pears - Frog Hollow Farm
White Corn - Black Sheep Farms

Farmer’s Choice:

Passion Fruit - Hong Sky Farms
Dragon Fruit - Tony Do’s

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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

 
Crostini with Carrot Pesto
Serves 6
This recipe comes from La Planeta Estate in Menfi, Sicily, it pairs well with a crisp white wine such as Grecante.

For the Crostini

Makes about 24 pieces

One baguette sliced into1/2-inch pieces
1/2 cup extra virgin olive oil

1. Preheat the oven to 400 degrees; line a baking sheet with silicone or parchment. Lay the baguette slices in one layer on the baking sheet.
2. Brush the baguette slices with oil and bake for 10 minutes until the slices begin to turn golden brown.
3. Remove from the oven and allow to cool.
4. The crostini can be stored at room temperature for 2 days, or frozen for one month.

For the Carrots

1 bunch carrots, scraped, and cut into 1-inch pieces (Save the tops—see recipe below)
2 tablespoons unsalted butter
1/4 cup finely chopped shallots
1 garlic clove, sliced
1/2 to 2/3 cup grated Pecorino Romano
1/4 cup packed mint
1/3 to 1/2 cup extra virgin olive oil
Salt and pepper
Crostini for serving

1. Put the carrots into saucepan with salted water to cover and simmer for 5 minutes until the carrots are crisp/tender—don’t let them get too soft. Drain thoroughly and set aside.
2. In a small saucepan, heat the butter and saute until the shallots are translucent, about 5 minutes. Cool with the carrots.
3. Put the carrots, shallots, cheese and mint into a food processor and pulse on and off to break up carrots and mint.
4. With the machine running, add 1/3 cup of the olive oil until the mixture comes together. Depending on the fibrousness of the carrots you may need a bit more olive oil.
5. Spread the pesto over the crostini and drizzle with a bit of carrot top pesto if desired.
6. The carrot pesto will keep in the fridge for up to 4 days. It can be frozen for about 2 months.

Carrot Top Pesto

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:
a. To use the pesto, the paste can be used for bruschetta, or tossed into pasta, and rice.
Add more oil to some of the pesto to make a sauce for grilled meats, roasted vegetables, to top crostini and poultry.
Add a bit of vinegar or lemon juice to make a vinaigrette.

 
Roasted Delicata Squash Arugula Salad
Serves 4

Delicata squash makes the most delicious chips to serve with dip (blue cheese is my fave), follow the directions for roasting the squash, sprinkle with coarse salt, and cool. Store in zip-lock type bags for up to 5 days.

1 delicata squash, halved lengthwise, seeded and cut into 1/2-inch pieces
Extra virgin olive oil
Salt and pepper
1/4 cup rice vinegar
1/4 cup apple cider
2 teaspoons finely chopped shallot or red onion
1/2 cup vegetable oil
Salt and pepper
1 bunch arugula, washed, spun dry, any tough stems removed
1/2 cup crumbled gorgonzola cheese for garnish (optional)

1. Preheat the oven to 400 degrees, line a baking sheet with aluminum foil, parchment, or silicone.
2. In a bowl, toss the squash with extra virgin olive oil to coat, then sprinkle liberally with salt and pepper.
3. Roast for 10 to 15 minutes until the squash is crispy. Allow to cool.
4. In a mixing bowl, whisk together the vinegar, cider, shallot, and oil. Season with salt and pepper.
5. Put the arugula into a bowl and toss with some of the dressing.
6. Plate the salad and garnish with the squash and blue cheese if desired. Drizzle the squash with a bit of the dressing if desired.

 
Five Spice Asian Pears
Serves 4

These are a delicious garnish for roasted poultry or pork, but also make an amazing dessert served with crème fraiche, or ice cream. If you have a lot of syrup left, boil it down for about 20 minutes until thickened, then cool, and store in the freezer. It’s great as a basis for cocktails, or as a drizzle over pound cake and other desserts.

1/4 cup unsalted butter, melted
3/4 cups firmly packed light brown sugar
½ cup dry sherry
1/2 teaspoon 5 spice powder
1 cup pear nectar
4 firm Asian pears, peeled, cored and cut in half

1. In a Dutch oven, stir together the butter, sugar, sherry, spices, and pear nectar until the sugar and butter are melted. Add the pears turning them in the liquid to coat them.
2. Cover and cook on medium heat, turning the pears every 10 minutes until they are tender. This should take about 30 minutes.
3. Carefully remove the pears with a slotted spoon to a serving platter. Spoon the liquid over the pears. Serve warm, or chilled.

 
Braised Chicken with Pears
Serves 6

3 tablespoons unsalted butter
2 tablespoons extra virgin olive oil
6 boneless skinless chicken breasts
Salt and pepper
1 large yellow onion, thinly sliced into 1/2 moons
1 pound Warren pears, peeled, cored, and cut into 4 wedges
2 tablespoons brown sugar
1/2 cup pear nectar
1/2 cup chicken broth
1/4 cup heavy cream mixed with 1 tablespoon cornstarch
Salt and pepper

1. In a large skillet with high sides, melt the butter and oil. When the foam subsides add the chicken and cook until the underside is browned, turn and cook to brown the other side. Remove the chicken to a plate, add the onion pears, and sugar, saute until the onions are translucent, and beginning to caramelize.
2. Add the pear nectar and broth to the pan and return the chicken to the pan. Simmer for 10 to 15 minutes (uncovered) until the chicken is cooked through. (160 degrees on an instant read meat thermometer)
3. Using a slotted spoon, arrange the pear and onion mixture on a serving platter, top with the chicken.
4. Add the cornstarch mixture to the sauce, and bring to a boil, until the sauce is thickened. Season with salt and pepper, pour some over the chicken, and serve the rest on the side.
This dish is delicious served with buttered noodles, over polenta, or rice.

 
Grilled Eggplant Caprese
Serves 6

Extra virgin olive oil
1 pound eggplant, sliced 1/2-inch thick (skin on)
Salt and pepper
8 to 12 ounces fresh mozzarella, sliced
2 beefsteak tomatoes, sliced 1/2-inch thick
Basil leaves

1. Preheat the grill or a grill pan. Brush the eggplant with extra virgin olive oil, season with salt and pepper, and grill until the underside is just beginning to turn golden, turn and grill the other side.
2. Arrange the eggplant on a serving platter arrange mozzarella, tomato slices and basil leaves on the eggplant.
3. Season with salt and pepper, and drizzle generously with extra virgin olive oil.
Cook’s note: the eggplant can be grilled ahead of time, cooled and refrigerated overnight. Make sure to bring the eggplant, mozzarella and tomatoes to room temperature before serving.

 
Baby Lettuce with Roasted Pear Salad
Serves 4

1 pound Warren pears, sliced into 8 wedges
Raw sugar
1/4 cup rice vinegar
1/4 port wine
1 tablespoon Dijon mustard
1/2 cup vegetable oil
Salt and pepper
1 bag mixed baby lettuces
1/2 cup toasted walnuts

1. Preheat the oven to 400 degrees, and line a baking sheet with aluminum foil, parchment or silicone.
2. Dip the cut sides of the pears into the raw sugar and lay onto the baking sheets.
3. Roast for 20 to 25 minutes, until the pears are tender, and the sugar has caramelized. The pears should be golden brown and dry. Allow to cool to room temperature.
4. In a small bowl, whisk together the vinegar, port, mustard, and oil. Season with salt and pepper.
5. Toss the lettuce with the dressing and plate the salad.
Garnish the salad with the pears, and walnuts. Drizzle with a bit more of the dressing and serve.

 
Dragon Fruit Smoothie
Serves 2

1 dragon fruit, diced
1/2 cup fresh strawberries, stems removed and halved
1/2 cup fresh pineapple
1/2 cup coconut cream
2 tablespoons honey
1 cup crushed ice
1/2 cup fresh lime juice

1. In a blender, combine all the ingredients, and blend until smooth. Pour into tall glasses and enjoy at once.

 
Corn and Clam Chowder
Serves 6

4 cups vegetable broth or water
2 cups diced Yukon gold or red potatoes
2 medium carrots, diced
8 strips thick cut bacon, cut into ½-inch dice
1/2 cup finely chopped onion
2 ribs celery, chopped finely
1 teaspoon dried thyme leaves
1/4 cup flour
Two cans canned chopped clams, and their juice
2 cups corn kernels cut from the cob
1/2 cup heavy cream
Salt and more Tabasco to taste

1. In a saucepan, bring the broth, potatoes and carrots to a boil. Simmer for 10 to 12 minutes until the potatoes are tender. Drain, save the broth and vegetables.
2. In a Dutch oven, cook the bacon until it is crisp. Add the onion, celery and thyme, and saute until the onion is softened, about 5 minutes. Add the flour, and saute for 2 to 3 minutes to cook the flour.
3. Add 3 cups reserved broth or water and bring to a boil. Add the clams, carrots, potatoes, and corn, and simmer for 5 minutes. Add the cream, and season with salt and Tabasco. Serve warm.
Cook’s Note: You can omit the cream if you would like, add a bit more broth if desired.

 
Panna Cotta with Passion Fruit Sauce
Serves 6

1 1/2 teaspoons unflavored gelatin
2 tablespoons cold water
3 cups heavy whipping cream
1/2 cup (3 1/2 ounces) sugar, or more to taste
Pinch of salt
1 1/2 teaspoons vanilla paste or extract
1/2 cup passion fruit pulp (see instructions)

1. Sprinkle the gelatin over the cold water. Let stand for 5 minutes.
2. In a 3-quart saucepan, warm the cream with the sugar, salt, and vanilla over medium-high heat. Do not let it boil.
3. Stir in the gelatin until thoroughly dissolved. Take the cream off the heat and cool about 5 minutes.
4. Put the sour cream into a medium bowl.
5. Gently whisk in the warm cream a little at a time until smooth. Taste for sweetness.
6. Fill ramekins 3/4 full, cover with plastic wrap, and refrigerate until set, about 5 hours.
7. Cut the passion fruits in half and scoop out the pulp. Push the pulp through a sieve and top each panna cotta with 1 to 2 tablespoons passion fruit pulp.

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

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