Archive for November, 2019

Farmers’ Market Box November 27th 2019


 

This week’s local produce and featured farms:

Granny Smith Apples - Wynola Flats Produce
White Carrots - D’Acquisto Family Farms
Celery - J.R. Organics
Dino KaleBe Wise Ranch
LeeksTutti Frutti Farm
Saijo Persimmons - Rancho La Paz de Mi Corazon
Garnet Yams - Her Produce
Butternut Squash - Be Wise Ranch
Baby bunch Turnips - Valdivia Farms

Farmer’s Choice:

Hidden Rose Apples - Dragonberry Produce
Pineapple Quince - Wynola Flats
Kabocha Squash - Tutti Frutti Farm

Post your photos on Instagram with the hashtag #specialtyproducefmb or share them with the FMB community on our facebook page http://facebook.com/specialtyproduce!

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!


Farmers’ Market Box Recipes

 
Salted Caramel Apple Pie
Makes one 9″ pie

All Butter Pie Crust

Makes one 9-inch pie crust

1 1/4 cups all-purpose flour
1 teaspoon salt
1 1/2 teaspoons sugar
1/2 cup cold unsalted butter, cut into 1/2-inch pieces
1/2 cup cold water
2 tablespoons cider vinegar
1/2 cup ice
Bench Flour for rolling

1. In a large bowl, stir together the flour, salt and sugar.
2. Add the butter and coat with the flour.
3. Cut the flour and butter together using a pastry blender, until the butter is the size of peas.
4. Combine the water, cider vinegar and ice in a measuring cup.
5. Sprinkle 2 tablespoons of the mixture over the flour and mix and cut in with a bench scraper until fully incorporated. Add more of the mixture 1 to 2 tablespoons at a time using a bench scraper or your hands, until the dough comes together in a ball with a few dry bits remaining.
6. Shape into a disc and wrap in plastic wrap. Refrigerate for 1 hour.
7. Coat the inside of a 9-inch pie plate that is 2-inches deep with non-stick cooking spray.
8. Flour a board and roll out the disc into an 11-inch round. Gently transfer to the pie plate and flute the edges of the pie crust. Refrigerate for at least 30 minutes before filling and baking.

From the Four and Twenty Blackbirds Bakery, Brooklyn

For the Pie

1 cup plus 2 tablespoons granulated sugar
1/4 pound (1 stick) unsalted butter
1/2 cup heavy cream
6 to 7 Granny Smith apples peeled, cored and thinly sliced
Juice of 2 lemons
1/3 cup raw sugar
1/4 teaspoon ground cinnamon
1/4 teaspoon ground allspice
1/2 teaspoon salt
2 tablespoons unbleached all-purpose flour
1/4 teaspoon flaky sea salt, plus more for finishing
One All-Butter Crust for a 9-inch double-crust pie
1 egg mixed with 2 tablespoons heavy cream for finishing
Raw sugar for finishing

1. Preheat the oven to 400 degrees and coat the inside of a 9-inch pie plate with non-stick cooking spray.
2. Whisk together 1 cup of granulated sugar and 1/4 cup of water in a medium saucepan and cook over medium-low heat until the sugar is just dissolved.
3. Add the butter and bring to a slow boil.
4. Continue cooking over medium heat until the mixture turns a deep golden brown, almost copper.
5. Remove from the heat and immediately but slowly add the heavy cream – be careful, the mixture will bubble rapidly and steam.
6. Whisk the final mixture together well and set aside to cool while you prepare the apple filling.
7. Dredge the apple slices in the lemon juice. Sprinkle lightly with the remaining 2 tablespoons granulated sugar. Set aside to soften slightly and release some of the juices, 20 to 30 minutes.
8. In a large bowl, combine the cinnamon, raw sugar, allspice, nutmeg, black pepper, salt and flour, and mix well. Add the prepared apples to the sugar-spice mixture, leaving behind any excess liquids. Gently turn the apples to evenly distribute the spice mix.
9. Tightly layer the apples in the prepared pie shell so that there are minimal gaps, mounding the apples slightly higher in the center.
10. Pour a generous 1/2 cup to 3/4 cup of the caramel sauce evenly over the apples
11. Sprinkle with 1/4 teaspoon of the flaky sea salt. Assemble the lattice on top of the pie and crimp the edges as desired. Chill the pie in the refrigerator for 10 to 15 minutes to set the pastry.
12. Brush the pastry with the egg wash to coat, being careful not to drag the caramel in to the pastry (it will burn). Sprinkle with raw sugar and flaky sea salt.
13. Place the pie on a rimmed baking sheet and transfer to the lowest rack of the oven.
14. Bake for 20 to 25 minutes, or until the pastry is set and beginning to brown.
15. Lower the oven temperature to 375 °F, move the pie to the center oven rack, and continue to bake until the pastry is a deep golden brown and the juices are bubbling, 30 to 35 minutes longer.
16. Test the apples for doneness with a skewer or sharp knife, they should be tender and should offer just the slightest resistance. Transfer the pie to a wire rack and let cool for 3 hours. Serve warm or at room temperature.

 
Old Fashioned Sage Dressing
Serves 6-8

This dressing can be made a day ahead of time, and then baked alongside your turkey, or side dishes. Getting one thing out of the way before Thanksgiving is a real stress reliever.

1 cup (2 sticks) plus 3 tablespoons unsalted butter
2 cups chopped celery
2 cups chopped onions
1 tablespoon chopped fresh sage
1 tablespoon chopped fresh thyme
1 teaspoon finely chopped rosemary
1 tablespoon salt
1/2 teaspoon freshly ground black pepper
1 1/2 cups chicken broth
4 quarts dry bread cubes
2 large eggs, beaten

1. In a large skillet over low heat, melt all the butter and set 3 tablespoons aside. Cook the onions and celery in the remaining butter until softened, about 3 minutes. Add the sage, thyme, rosemary, salt, and pepper and cook, stirring, until the vegetables are translucent, another 5 to 6 minutes.
2. Taste the broth and make sure it is highly seasoned because it will lose some of its potency when mixed with the bread. Pour over the vegetables and bring to a boil.
3. Grease three 8-inch loaf pans or one 13 x 9-inch baking dish. Have the bread cubes ready in a large bowl and pour the broth mixture over them. Stir in the eggs until blended.
4. If you prefer a wetter stuffing, add a few more tablespoons of broth. Transfer the mixture to the prepared baking pans.
5. Do-Ahead: At this point, you can cover and refrigerate for up to 8 hours.
6. Preheat the oven to 325°F. Brush the top of the stuffing with the reserved 3 tablespoons of melted butter and bake until golden brown, 35 to 45 minutes.

 
Garnet Yam Home Fries
Serves 6

1 1/2 pounds Garnet yams, peeled and cut into 1/2-inch pieces
1/4 cup olive oil or vegetable oil
2 tablespoon packed light brown sugar
3/4 teaspoon salt
1/2 teaspoon chili powder
1/2 teaspoon smoked paprika
1/2 teaspoon onion powder
1/2 teaspoon cayenne pepper
1/4 teaspoon black pepper

1. Preheat the oven to 400 degrees, line a baking sheet with aluminum foil, parchment or silicone.
2. In a large bowl, combine all the ingredients, tossing to coat them evenly.
Roast for 20 minutes, turn the yams, and cook another 15 to 20 minutes until crispy. Serve hot.

 
Honey Thyme Carrots
Serves 4-6

1/2 cup chicken or vegetable broth
3 tablespoons honey
3 sprigs thyme
1 bunch white carrots, scrubbed and cut into 1/2-inch slices
Salt and pepper
1/3 cup heavy cream

1. In a skillet, combine the broth, honey, thyme and carrots. Bring to a boil, and simmer for 4 to 5 minutes until the carrots are tender.
Add the cream, simmer another 2 to 3 minutes, season with salt and pepper, remove the thyme sprigs and serve.

 
Cranberry Persimmon Chutney
Makes about 3 cups

A different spin on traditional cranberry sauce, this one is terrific on a turkey sandwich the next day.

1 12-ounce bag fresh or frozen cranberries
2 cups finely chopped and peeled Saijo persimmon
1/2 cup finely chopped onion
1/2 cup apple juice
1 1/2 cups sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger

1. In a saucepan, combine the cranberries, persimmon, onion, apple juice and sugar. Simmer for about 5 minutes, until the cranberries begin to pop and release some juice.
2. Add the cinnamon and ginger and simmer an additional 5 minutes.
3. Cool completely, the sauce may look runny when hot, but will set up when chilled.
4. Cover and refrigerate for up to 4 days or freeze for 1 month.

 
Slow Cooker Turkey Minestrone
Serves 6-8

Use up your leftovers in this minestrone a few days after the holiday to enjoy over the weekend. The slow cooker does most of the work, so you don’t have to tend this on the stove top. The soup can be refrigerated for up to 4 days, or frozen for up to 2 months.

3 tablespoons extra virgin olive oil
1 cup chopped leeks, finely chopped using the white and tender green parts
2 cups chopped carrots
2 cups chopped celery
2 teaspoons chopped fresh rosemary
1/2 cup dry white wine
One 14 to 15-ounce can chopped tomatoes and their juice
5 cups chicken or turkey broth
Rind of Parmigiano Reggiano cut into 1/2-inch pieces if available
3 medium zucchinis, ends trimmed, and diced (about 1 1/2 cups)
1 cup green beans cut into 1-inch pieces (about 1/3 pound)
4 cups cooked turkey or chicken, cut into bite sized pieces
One 15-ounce can small white beans, or garbanzo beans, rinsed and drained
One bunch kale, washed, tough leaves removed, and cut into 1-inch pieces
1 teaspoon salt (you will need more if you don’t use the rind from the cheese)
1 teaspoon freshly ground black pepper
12-ounces fresh cheese tortellini cooked according to the package instructions and drained
1 cup freshly grated Parmigiano Reggiano cheese, for garnish

1. In a large sauté pan heat the oil and add the onion, carrot, celery and rosemary, sautéing
2. for about 6 minutes, until the vegetables begin to soften.
3. Add the wine, and allow it to boil for 2 minutes, stirring.
4. Add the tomatoes, and cook another 4 minutes, until some of the liquid evaporates.
5. Transfer the contents of the skillet to a 6 to 7-quart slow cooker
6. insert.
7. Add the chicken broth and rind, if you are using it. Add the zucchini, chicken, beans, and kale, cover and cook on high for 4 hours, or low for 8 to 10 hours.
8. Taste the soup for salt and pepper and adjust.
9. Add the cooked tortellini, cover and cook on high for another 30 minutes, or low for 1 hour. Serve with Parmigiano Reggiano cheese to garnish each serving.

Slow Cooker Savvy: Whenever you add pasta, rice, or other starches to soups, make sure to cook the starch separately, and then add it to your soup. It will still absorb some of the liquid but will not suck it up so that there is no broth left.

 
Maple Glazed White Carrots and Turnips
Serves 4

1 pound turnips, peeled and diced
1 pound carrots, peeled and diced
4 tablespoons unsalted butter
3/4 cup chicken or vegetable stock
1/3 cup pure maple syrup
salt and freshly ground pepper

1. In a large skillet or braising pan, melt the butter over medium heat. Continue to cook until it begins to foam and bubble and has a nutty aroma. Once the butter begins to turn a golden brown, add the turnips and carrots and toss to coat.
2. Add the chicken stock, maple syrup, and cider vinegar to the skillet and cover. Increase heat to high and bring the mixture to a boil; cook for 10 minutes.
3. Remove the cover and continue to cook until the sauce is thickened and shiny, and the vegetables are tender, approximately 7-10 minutes. Turn off heat. Season with salt and pepper to taste. Garnish with freshly chopped herbs, if desired.

 
Butternut Squash & Spinach Gratin
Serves 8

4 tablespoons unsalted butter
1/2 cup finely chopped onion
3 garlic cloves, minced
3 pounds fresh spinach, stems discarded, or 3 (10-ounce) packages frozen leaf spinach, thawed and squeezed dry
1 1/2 teaspoons salt
3/4 teaspoon black pepper
1/4 teaspoon freshly grated nutmeg
1 1/2 cups milk
1 1/2 cups heavy cream
4 cup butternut squash, sliced 1/4-inch thick
1 1/2 cups grated Gruyere cheese
1/2 cup grated Parmigiano Reggiano cheese

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 a large skillet, heat the butter, add the onion and garlic, and saute for 2 to 3 minutes until the onion softens.
3. Add the spinach, and season with the salt and pepper. Saute until the spinach is wilted, and there is no longer any residual liquid in the pan. Add the nutmeg, milk and cream, stirring until blended.
4. Add the squash and simmer for 5 to 7 minutes, until the squash is almost tender.
5. In a bowl, combine the Gruyere and Parmigiano.
6. Transfer half the squash and spinach to the prepared pan. Sprinkle with some of the gruyere mixture.
7. Top with the remaining squash mixture, and sprinkle with the remaining cheese.
8. Bake the gratin for 35 to 45 minutes until the squash is tender, and the cheese is golden brown.
9. Allow the gratin to rest for 5 minutes before serving.

 
Roasted Butternut Squash Soup with Candied Bacon Garnish
Serves 6-8

1/4 cup extra virgin olive oil
1 cup finely chopped sweet yellow onion
1 cup finely chopped peeled and cored firm red pears, about 2 cups
2 teaspoon dried thyme
1/4 teaspoon dried ginger
3 pounds peeled butternut squash cut into 1-inch pieces—should be about 6 to 7 cups
4 cups chicken broth
1 1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 cup heavy cream
1/4 cup finely chopped Italian parsley

1. Preheat the oven to 400 degrees and line 2 baking sheets with silicone baking liners or aluminum foil. In a large bowl, combine the oil, onion, pears, thyme, ginger and the butternut squash, tossing to coat with the oil and spices.
2. Spread the mixture onto the two prepared pans, and roast for 20 to 30 minutes until the squash is softened.
3. Transfer the squash mixture to a Dutch oven, stir in the broth, salt and pepper, and simmer for 15 to 20 minutes, until the squash begins to fall apart.
4. Using an immersion blender, puree the soup, or cool the soup and puree in a blender or food processor.
5. Do-Ahead: At this point the soup can be refrigerated for 3 days or frozen for up to 2 months, defrost before proceeding.
6. Add the cream, and parsley, and heat to serving temperature.
7. When ready to serve, reheat the soup and serve with crumbled candied bacon (see recipe below)
Serving suggestion: If you would like to serve this as an appetizer, serve it in “shooter” glasses, with a half slice of candied bacon as garnish

Candied Bacon

8 slices thick cut bacon
1/3 cup firmly packed dark brown sugar
1/8 teaspoon finely ground black pepper

1. Preheat the oven to 400 degrees.
2. Line a baking sheet with aluminum foil or a silicone baking liner and place a rack into the baking sheet.
3. Lay the bacon across the baking sheet, but do not overlap the slices.
4. In a small bowl, combine the sugar and pepper, and sprinkle evenly over the bacon.
5. Bake for 8 to 10 minutes, until the bacon is crispy. Remove from the oven and allow to cool.
6. Do-Ahead: The crisp bacon can be stored in zip-lock bags in the freezer for up to 1 month or refrigerated for up to 3 days.
7. Crumble the bacon, or if you are using it as a garnish for “shooters” cut each slice in half crosswise to use as a stirrer in the soup.

 
Curried Kabocha Squash Soup
Serves 6

3 tablespoons extra-virgin olive oil
2 large shallots, finely chopped
2 large garlic cloves, thinly sliced
salt
One kabocha squash—peeled, seeded and cut into 3/4-inch cubes
1 tablespoon Madras curry powder
1/2 teaspoon ground cumin
1/4 teaspoon ground cinnamon
8 cups chicken or vegetable stock
1/2 cup heavy cream
Chopped cilantro, for garnish

1. In a large saucepan, heat the olive oil, add the chopped shallots, sliced garlic and a generous pinch of salt and cook over moderately high heat, stirring, until the shallots are just starting to brown, about 3 minutes. Add the squash cubes, curry powder, cumin, cinnamon and crushed red pepper and cook, stirring occasionally, for 3 minutes.
2. Add the chicken stock, and 3 cups of water and bring the soup to a boil; reduce the heat to moderately low and simmer, stirring occasionally, until the squash is very tender, about 20 minutes.
3. Working in batches, puree the soup in a blender until smooth. Return the soup to the saucepan. Add the heavy cream and stir over moderately low heat until it is hot, about 5 minutes.
4. Season the soup with salt. Ladle the squash soup into bowls, garnish with the chopped cilantro and serve.

 
Hidden Rose Apple Cake
Serves 4

5 Hidden Rose Apples, cored, peeled, and sliced
1 teaspoon ground cinnamon
1 tablespoon sugar
1 teaspoon fresh lemon juice

Batter

3/4 cups unsalted butter, melted
1 cup unbleached all-purpose flour
1 cup sugar
1 large egg
3/4 cups pecan halves
1. To make the apple mixture, toss together the apples, cinnamon, sugar, and lemon juice in a large bowl.
2. Preheat the oven to 375°F. Coat a 13 x 9-inch baking pan with nonstick cooking spray. Transfer the apples to the prepared pan.
3. To mix the batter, combine the melted butter, flour, sugar, eggs, and pecans, stirring until blended. Pour over the apples and bake until the top is crisp and golden, and the apples are bubbling underneath, 45 minutes, until the crust is crisp and golden brown.
4. Serve the cake warm or at room temperature with unsweetened whipped cream or vanilla ice cream.

 
Poached Pineapple Quince
Serves 1-2

1 pineapple quince, peeled, cored, and quartered
2 cups Riesling
1 vanilla bean, split
1/4 cup sugar

1. Put the ingredients into a saucepan and bring to a boil. Simmer for 20 to 30 minutes until the quince is tender.
2. Remove the quince and vanilla bean from the syrup, bring the syrup to a boil, and simmer for 10 minutes until reduced by half.
3. Slice the quince and add to the syrup. The quince can be used over ice cream, or cake, or for breakfast over oatmeal, or muesli.

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

Follow me on Facebook (professional page) Twitter and Pinterest

 

Download The Specialty Produce App HERE

Post your photos on Instagram with the hashtag #specialtyproduceFMB or share them with the FMB community on our facebook page http://facebook.com/specialtyproduce!

When it’s about food…#specialtyproduce

If you haven’t joined yet, you can order a bag for next week on our FMB page!

Farmers’ Market Box November 21st 2019


 

This week’s local produce and featured farms:

Arkansas Black Apples - Wynola Flats Produce
Red Radishes - D’Acquisto Family Farms
Salad Mix - Terra Madre Gardens
Swiss ChardTerra Madre Gardens
Warren PearsFrog Hollow Farm
Saijo Persimmons - Rancho La Paz de Mi Corazon
Garnet Yams - Her Produce
Red Beets - Be Wise Ranch

Farmer’s Choice:

Hidden Rose Apples - Dragonberry Produce
Pineapple Quince - Wynola Flats
Kabocha Squash - Tutti Frutti Farm

Post your photos on Instagram with the hashtag #specialtyproducefmb or share them with the FMB community on our facebook page http://facebook.com/specialtyproduce!

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!


Farmers’ Market Box Recipes

 
Sweet Potato and Apple Gratin
Serves 8

To give you the edge on your Thanksgiving prep, this dish can be made ahead and refrigerated or frozen. It’s a winner in my Thanksgiving classes, even for people who don’t like sweet potatoes.

6 large garnet yams, scrubbed
1/2 cup (1 stick) unsalted butter, melted
2/3 cup firmly packed light brown sugar
2/3 cup dark corn syrup
3 tablespoons cream sherry
1 1/2 teaspoons ground cinnamon
1/8 teaspoon ground nutmeg
4 Arkansas Black apples, peeled, cored, and sliced 1/4 inch thick

1. Preheat the oven to 400 degrees. Coat the inside of a 10-inch pie plate with non-stick cooking spray and set aside. Pierce each sweet potato with the tip of a paring knife, and roast for 50 to 60 minutes, until the apples are soft when pinched with an oven mitt.
2. Slice the potatoes in half and scoop out the flesh into the bowl of an electric mixer.
3. Add 1/4 cup (1/2 stick) of the butter, the brown sugar, corn syrup, sherry, cinnamon, and nutmeg and beat until creamy.
4. Spread half the sweet potato mixture in a 10- to 12-inch pie plate 2 inches deep, or a 13 x 9-inch baking dish.
5. Arrange half the apple slices over the yam layer and brush with some of the remaining butter.
6. The butter will seal the apples and prevent discoloration.
7. Spread the remaining sweet potato mixture over the apples and arrange the remaining apples on top in an attractive pattern. Brush with the remaining butter, covering the apples completely.
8. Do-Ahead: At this point, you can cover and refrigerate for up to 4 days or freeze for up to 1 month. Defrost and bring to room temperature before continuing.
9. 3. Preheat the oven to 350°F. Bake the dish, uncovered, until the apples are golden brown, 30 to 40 minutes.
Cook’s Notes:
• Want to keep your apples from discoloring? Soak them in Sprite—this will keep them pristine for up to 4 hours.
• Make sure to remove dishes from the refrigerator at least 30 to 45 minutes before baking, if the dish is cold it will lower the oven temperature at least 25 degrees, and sometimes 50 degrees, throwing off your timing.
Your Saijo persimmons can be used in place of the apples in this dish if you would like—they will provide a sweet/tart compliment to the yams

 
Warren Pear Upside Down Cake
Serves 6-8

3 tablespoons unsalted butter
1/3 cup firmly packed brown sugar
2 medium firm-ripe pears, peeled, cored and thinly sliced

1. Preheat the oven to 350 degrees, coat the inside of a 9-inch round baking dish with non-stick cooking spray.
2. In a skillet, melt the butter, add the sugar, and cook until the sugar is dissolved, and bubbling.
3. Pour the butter mixture into the prepared pan and arrange the pears in a decorative pattern over the butter. Set aside while making the batter.

For the Cake

1/2 cup unsalted butter, softened
1 cup packed light brown sugar
2 large eggs
1 1/2 cups all-purpose flour
1-3/4 tsp. baking powder
1/2 tsp. ground ginger
1/2 tsp. ground cinnamon
1/4 tsp. salt
1/2 cup whole milk
1-1/2 tsp. vanilla paste or extract

1. In the bowl of an electric mixer, beat together the butter and brown sugar, until fluffy. Add the eggs one at a time, and gradually add the flour, baking powder, ginger, cinnamon, and salt.
2. Stir in the milk and vanilla and beat until smooth.
3. Carefully pour over the pears in the baking dish.
4. Bake for 35 to 45 minutes, until a skewer inserted into the middle comes out clean. Allow the cake to rest for 10 minutes, run a knife around the edge of the pan.
5. Turn a cake plate upside down on top of the cake pan and, using potholders, carefully invert the cake pan onto the plate. Serve the cake warm with vanilla ice cream, or unsweetened whipped cream.

 
Beet Carpaccio Salad with Buratta
Serves 4-6

1 bunch beets, scrubbed, and tops removed (see save the greens)
1/3 cup aged Balsamic vinegar
1/2 cup extra virgin olive oil
1/4 cup packed basil leaves, thinly sliced
Salt and pepper
1 bag mixed lettuce, washed and spun dry
2 balls buratta (if you can’t fine buratta, use fresh mozzarella)
1. Preheat the oven to 400 degrees and line a baking sheet with aluminum foil. Put the beets onto the baking sheet, cover with aluminum foil, and roast for 50 to 60 minutes, until the beets are tender when pierced with the tip of a sharp knife.
2. When cool enough to handle, slip off the skins, and thinly slice the beets, put them into a shallow bowl.
3. In a mixing bowl, whisk together the vinegar, oil, and basil. Season with salt and pepper.
4. Pour 1/2 of the mixture over the beets and marinate at room temperature for at least 1 hour.
Put the lettuce leaves onto salad plates. Arrange beet slices on the lettuce and put pieces of buratta in the center of the salad. Drizzle with the remaining dressing and serve.

 
Save the Greens
Serves 4

Beets give you an extra serving of healthy greens, remove the tough stems, and saute. If you don’t use the sautéed greens right away, they freeze beautifully, and can be added to soups, and sautés. They are delicious stirred into mashed potatoes and garnished with a bit of Parmigiano or your favorite cheese.

2 tablespoons extra virgin olive oil
2 garlic cloves, sliced
Pinch red pepper flakes
1 bunch beet greens, tough stems removed and cut into 1/2-inch ribbons
2 to 4 tablespoons water or broth
Salt and pepper
1. In a large skillet heat the oil, saute the garlic and pepper for 30 seconds until fragrant. Add the greens, and saute to 3 to 4 minutes until wilted.
2. If the skillet is dry add a bit of water or broth, to help wilt the greens.
3. Season the greens with salt and pepper if needed and serve warm. They are a terrific bed for grilled poultry or meats.

 
Swiss Chard Stuffing
Serves 8

2 tablespoons extra virgin olive oil
2 garlic cloves, minced
1 bunch swiss chard, tough stems removed and cut into 1/2-inch ribbons
Salt and pepper
1/4 cup unsalted butter, plus 1/4 cup melted for finishing
1 large sweet yellow onion
1 1/2 cups finely chopped celery
2 tablespoons finely chopped sage
2 teaspoons finely chopped thyme
8 cups toasted bread or stuffing cubes
1 1/2 cups chicken or vegetable broth
1 large egg, beaten
Salt and pepper

1. Preheat the oven to 350 degrees and coat the inside of 12 muffin tins with non-stick cooking spray.
2. In a large skillet, heat the oil, swirl the garlic in the pan for about 30 seconds, until fragrant.
3. Add the chard, and saute until the chard is wilted. Season with salt and pepper, and transfer to a bowl.
4. Wipe out the skillet, melt the butter, and saute the onion, celery, sage and thyme until the onion is softened, and translucent.
5. Add to the chard in the bowl, stir in the stuffing cubes, 1 cup of broth and the egg. Stir the stuffing together, until it holds together. You may need a bit more broth, depending on the bread cubes you are using.
6. Shape the stuffing into balls and put into the muffin tins.
7. Brush with the remaining melted butter. Bake for 25 to 30 minutes until puffed and golden.
Cook’s Note:
• You can also bake this in a 13-by-9-inch baking dish for 30 to 35 minutes.
• The stuffing can be refrigerated for up to 2 days, or frozen for 1 month. Make sure to bring to room temperature before baking.

 
Persimmon Pudding
Serves 4-6

Pulp from enough halved ripe persimmons to make 1 cup
1 cup sugar
1egg, beaten
3/4 cup buttermilk
1/2 tsp. baking soda
3/4 cups flour
1/2 tsp. baking powder
1⁄4 tsp. ground cinnamon
Pinch salt
2 tablespoons heavy cream
2 tablespoons butter, melted

1. Preheat oven to 350°and coat the inside of a 9-inch baking dish with non-stick cooking spray.
2. Put the pulp and sugar into a large mixing bowl. Mix well. Beat in eggs.
3. Put buttermilk and baking soda into a small bowl and stir. Add to pulp and mix well.
4. Sift together flour, baking powder, cinnamon, and salt into a medium bowl. Gradually add to pulp, stirring until well combined. Add heavy cream and mix well.
5. Stir the butter into batter.
6. Pour batter into the prepared baking dish. Bake until dark brown and toothpick inserted in center comes out clean, about 45 minutes to 1 hour. Set aside to cool. Serve with unsweetened whipped cream.

 
Roasted Radishes
Serves 4-6

One bunch radish, tops removed, ends trimmed, scrubbed, and cut in half from root to stem
1/4 cup extra virgin olive oil
Salt and pepper
2 garlic cloves, minced
1/4 cup 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 together the radishes, oil, salt and pepper.
3. Spread onto the baking sheet in one layer.
4. Roast for 15 to 20 minutes until they are tender and browned.
Transfer to a serving dish and stir in the garlic and parsley before serving warm.

 
Poached Pineapple Quince
Serves 1-2

2 pineapple quince, peeled, cored, and quartered
2 cups Riesling
1 stick cinnamon
1/4 cup sugar

1. Put the ingredients into a saucepan and bring to a boil. Simmer for 20 to 30 minutes until the quince is tender.
2. Remove the quince and cinnamon from the syrup, bring the syrup to a boil, and simmer for 10 minutes until reduced by half.
3. Slice the quince and add to the syrup. The quince can be used as a condiment on a cheese board, over ice cream, or cake, or for breakfast over oatmeal, or muesli.

 
Kabocha and Potato Gratin
Serves 6

3 tablespoons unsalted butter
1 tablespoon extra virgin olive oil
3 leeks, thinly sliced into 1/2 moons, using the white and tender green parts
1 teaspoon sugar
2 teaspoons dried thyme
Salt and pepper
1 1/2 cups heavy cream
1 cup milk
1 garlic clove minced
3 cups peeled, thinly sliced Kabocha Squash (1/4-inch thick)
1 pound Yukon gold potatoes, scrubbed, and thinly slice (about 1/4-inch thick)
Salt and a few shakes Tabasco or Frank’s hot sauce
1 1/2 cups shredded Gruyere or imported Swiss cheese
1/2 cup grated Parmigiano Reggiano cheese

1. Preheat the oven to 350 degrees and coat the inside of a 13-by-9inch baking dish with non-stick cooking spray.
2. In a large skillet, heat the butter and oil, add the leeks, sugar, and thyme, and cook until the onions are caramelized, turning a light golden brown. Season with salt and pepper and set aside.
3. In another large skillet, combine the cream, milk and garlic. Add the squash and potatoes, season with salt and some hot sauce, bring to a boil, and simmer for 7 to 10 minutes until the vegetables are almost cooked, they should be tender. Taste for seasoning and adjust.
4. In a small bowl, combine the cheeses.
5. Transfer half of the potato mixture into the prepared pan. Cover with the leeks, and 1/2 of the cheeses.
6. Cover with the remaining potato mixture, and the remaining cheese.
Cover and bake for 20 minutes, uncover and bake an additional 20 minutes until the cheeses are golden brown and the gratin is bubbling. Allow the gratin to rest for 10 minutes before serving.

 
Kabocha Squash Pie
Serves 8

This delicious pie is an alternative to pumpkin pie. I would advise roasting the squash and pureeing it, then freezing it till you are ready to make the pie. You can also bake the pie, then cool and freeze it for 1 month.

All Butter Pie Crust

Makes one 9-inch pie crust

1 1/4 cups all-purpose flour
1 teaspoon salt
1 1/2 teaspoons sugar
1/2 cup cold unsalted butter, cut into 1/2-inch pieces
1/2 cup cold water
2 tablespoons cider vinegar
1/2 cup ice

Bench Flour for rolling

1. In a large bowl, stir together the flour, salt and sugar.
2. Add the butter and coat with the flour.
3. Cut the flour and butter together using a pastry blender, until the butter is the size of peas.
4. Combine the water, cider vinegar and ice in a measuring cup.
5. Sprinkle 2 tablespoons of the mixture over the flour and mix and cut in with a bench scraper until fully incorporated. Add more of the mixture 1 to 2 tablespoons at a time using a bench scraper or your hands, until the dough comes together in a ball with a few dry bits remaining.
6. Shape into a disc and wrap in plastic wrap. Refrigerate for 1 hour.
7. Coat the inside of a 9-inch pie plate that is 2-inches deep with non-stick cooking spray.
8. Flour a board and roll out the disc into an 11-inch round. Gently transfer to the pie plate and flute the edges of the pie crust. Refrigerate for at least 30 minutes before filling and baking.
Adapted from the Four and Twenty Blackbirds Bakery in Brooklyn

For the Squash Puree

1 kabocha squash
Olive oil

1. Preheat the oven to 400 degrees, and line a baking sheet with parchment, silicone, or aluminum foil.
2. Cut the kabocha squash in half, remove the seeds, brush with olive oil on the cut sides, and lay cut side down onto the baking sheet.
3. Cover with aluminum foil, and roast for 1 hour, or until the flesh is tender.
4. Remove from the oven and allow to cool.
5. Remove the peel and puree the squash flesh in a blender or food processor.
6. The puree can be served as is, with a bit of salt and pepper and butter, or you can freeze the puree
until you are ready to use it.

For the Filling

6 tablespoons unsalted butter
1 cup brown sugar
2 tablespoons water
1⁄2 cup heavy cream
1⁄2 teaspoon vanilla paste or extract
2 large eggs
2 large egg yolks
1⁄2 teaspoon salt
1 2⁄3 cups kabocha squash puree
1⁄2 teaspoon ground allspice
1⁄2 teaspoon ground cinnamon
1⁄4 teaspoon ground ginger
Pinch ground cloves
1 teaspoon molasses
2 teaspoons fresh lemon juice
2⁄3 cup whole milk
2⁄3 cup heavy cream

1. Preheat the oven to 400°.
2. In a heavy-bottomed skillet, melt the butter over medium-low heat. Continue to cook; the butter will foam and then begin to turn golden, then nut brown; whisk occasionally.
3. When the butter is nut brown, immediately add the brown sugar, whisk, and then carefully add the water to loosen. Bring the mixture to a boil and continue simmering until a candy thermometer reads 225°F. (If you don’t have a candy thermometer, cook until the mixture smells caramelized and starts to darken.)
4. Slowly add the heavy cream (the mixture will bubble rapidly) and whisk until smooth. Allow to cool for at least 10 minutes. Stir in the vanilla.
5. Place the pie shell on a rimmed baking sheet.
6. In a separate bowl, lightly whisk the eggs and yolks together with the salt. Set aside. In the bowl of a food processor fitted with the blade attachment, blend the pumpkin puree with the allspice, cinnamon, ginger, cloves, molasses, and lemon juice until smooth. With the machine running on low, stream the brown-butter butterscotch through the food processor’s feed tube and process until combined. Stream in the egg mixture, followed by the milk and cream; blend until smooth, stopping once or twice to scrape down the sides with a rubber scraper.
7. Strain the filling through a fine-mesh sieve into a separate bowl, pressing through with a rubber scraper. Pour into the pie shell.
8. Bake on the middle rack of the oven for 15 minutes, rotating 180 degrees lower the temperature, and bake another hour, until the pie edges are set and slightly puffed, and the center is set. Let to cool completely on a wire rack, 2 to 3 hours. Serve slightly warm, at room temperature, or cool.
9. The pie can be refrigerated for up to 2 days.

 
Hidden Rose Apple Cake
Serves 6

1 cup sugar
½ cup unsalted butter, softened
1 cup unbleached flour
1 teaspoon baking powder
Pinch of salt (optional)
2 large eggs
2 hidden rose apples, peeled, cored and cut into eighths
1/4 cup sugar mixed with 1/2 teaspoon cinnamon
2 teaspoons lemon juice

1. Preheat the oven to 350 degrees and coat the inside of a 9-inch springform pan with non-stick cooking spray.
2. Cream the sugar and butter in a bowl. Add the flour, baking powder, salt and eggs and beat well.
3. Spoon the batter into the pan and place the apples on top of the batter.
4. Sprinkle lightly with cinnamon sugar and lemon juice.
5. Bake for 45 minutes to 1 hour. Remove from the oven and cool; serve warm with unsweetened whipped cream or vanilla ice cream.

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

Follow me on Facebook (professional page) Twitter and Pinterest

 

Download The Specialty Produce App HERE

Post your photos on Instagram with the hashtag #specialtyproduceFMB or share them with the FMB community on our facebook page http://facebook.com/specialtyproduce!

When it’s about food…#specialtyproduce

If you haven’t joined yet, you can order a bag for next week on our FMB page!

Related Posts with Thumbnails