This week’s local produce and featured farms:

Northern Spy Apples - Wynola Flats Produce
Baby White Carrots - D’Acquisto Family Farms
Braising Mix - Terra Madre Gardens
Baby Bunch TurnipsTerra Madre Gardens
PomegranatesRancho Del Sol Organics
Dino Kale - Be Wise Ranch
Acorn Squash - Be Wise Ranch
Tangerines - Regier Family Farms

Farmer’s Choice:

Purple Sweet Potatoes - Her Produce
Green Dragon Apples - Dragonberry Produce
Shinko Asian Pears - Ken’s Top Notch 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

 
Praline Apple Bread Pudding
Serves 6-8

This is a great breakfast, or brunch dish, and could also be served for dessert.

1/2 cup (1 stick) unsalted butter, melted
1/2 cup granulated sugar
2/3 cup firmly packed light brown sugar
2 cups pecan halves
2 Northern Spy apples, cored, peeled, and cut into 1/4-inch-thick wedges
7 cups torn egg bread or good quality white bread
2 Northern Spy apples, peeled, cored, and chopped
6 large eggs
2 cups heavy cream
1/4 cup granulated sugar, plus extra (optional) for sprinkling
2 teaspoons ground cinnamon, plus extra (optional) for sprinkling
1 tablespoon vanilla extract

1. Coat a 13 x 9-inch baking dish with nonstick cooking spray.
2. Stir together the melted butter and both sugars in a medium-size bowl. Pour into the prepared dish so it coats the bottom evenly, then arrange the pecans on top.
3. Arrange the sliced apple around the pecansso the apple is in a single layer with the pecans.
4. Combine the bread and chopped apples in a large bowl. Stir together the sugar and cinnamon in a small bowl.
5. In another large bowl, beat together the eggs, cream, cinnamon sugar, and vanilla. Pour over the bread and apples and mix well with your hands.
6. Pour into the prepared pan, being careful not to disturb the sliced apples and pecans. Sprinkle with additional cinnamon and sugar if desired.
7. Do-Ahead: At this point, cover and refrigerate at for least 12 hours or overnight. Bring to room temperature before continuing.
8. Preheat the oven to 400°F. Bake the bread pudding for 15 minutes, then reduce the oven temperature to 350°F and bake until puffed and golden brown, another 30 to 45 minutes. Remove from the oven and let rest for 5 minutes.
9. Run a knife around the inside of the pan and turn out the pudding onto a serving platter.

 
Field Greens with Pomegranate and Tangerine Vinaigrette
Serves 4

6 cups field greens, washed and spun dry
3 tangerines, peeled and segmented
1/4 cup tangerine juice
1/4 cup pomegranate juice
3 tablespoons honey
1 tablespoon Dijon mustard
1/2 cup canola oil or vegetable oil
Salt and pepper
1/2 cup pomegranate arils

1. Put the field greens and tangerines into a salad bowl.
2. In a mixing bowl, whisk together the tangerine juice, pomegranate juice, honey Dijon mustard and oil. Season with salt and pepper.
3. Toss the salad with the dressing and plate the salad.
4. Garnish with pomegranate arils and serve.

 
Save the Greens
Serves 4

Turnip greens 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 turnip 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.

 
Tangerine Chicken
Serves 4-6

1/4 cup cornstarch
2 tablespoons soy sauce
3 chicken breasts cut into thin strips
2 tablespoons vegetable oil
3 tablespoons grated fresh ginger
2 tablespoons minced fresh garlic
2 tablespoons sriracha 
1 1/2 tablespoons rice vinegar
1 1/4 cups tangerine juice
1/4 cup soy sauce
2 teaspoons light brown sugar
2 teaspoons tangerine zest
1/4 teaspoon ground white pepper
2 tablespoons cornstarch mixed with 2 tablespoons water
2 scallions finely chopped for garnish

1. Combine the cornstarch and soy sauce in a bowl. Toss the chicken with the mixture and set aside.
2. In a wok or skillet, heat the oil, and brown the chicken breast strips on all sides, remove from the wok.
3. If more oil is needed, add a tablespoon to the wok. Saute the ginger and garlic until fragrant.
Add the sriracha, vinegar, juice, soy sauce, sugar, and zest to the wok. Stir to blend and bring to a boil. Add the cornstarch mixture and bring to a boil. Add the chicken to the wok and stir to combine. Serve over rice garnished with scallions.

 
Apple Streusel Muffins
Makes 12

For the Muffins

2 cups (9 ounces) all-purpose flour
2 teaspoons cinnamon
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon fine sea salt
1/4 teaspoon ground ginger
1/4 teaspoon freshly ground nutmeg
2 large eggs, room temperature
1 cup packed dark brown sugar
8 ounces sour cream or Greek Style yogurt
1 teaspoon pure vanilla paste or extract
1/2 cup (4 ounces) unsalted butter, melted and still warm
2 medium-sized baking apples, peeled, cored and diced into 1/2-inch pieces

1. Preheat oven to 400°F. coat the inside of 12 muffin tins generously with cooking spray, both inside the cups and over the top.
2. Whisk together flour, cinnamon, baking powder, salt, ginger, and nutmeg. In another bowl, combine eggs, brown sugar, sour cream, and vanilla. Add the melted butter, pouring in a slow and steady stream, while whisking vigorously to emulsify the mixture.
3. Add the liquid mixture to the dry ingredients and gently fold until the liquid is just barely combined, being careful not to over-mix. (A few lumps are okay.)
4. Stir in the chopped apples. Fill each muffin tin all the way to the top with batter; set aside while preparing the streusel.

For the streusel

3/4 cup all-purpose flour
1/4 cup packed dark brown sugar
1/4 cup granulated sugar
1/4 teaspoon fine sea salt
1/4 cup (2 ounces) unsalted butter, melted

1. For the streusel, add the flour, brown sugar, sugar, and salt in a medium bowl. Pour in the melted butter and gently stir with a fork until well combined and small pebble-sized pieces remain throughout.
2. Top each filled well with a heaping tablespoon of streusel, lightly pressing it into the batter. (A round cookie cutter placed over the cup helps keep the mess to a minimum.) Bake muffins for 18 to 22 minutes, until tops are golden, and a toothpick comes out clean. Leave the muffins in the pan for 10 to 15 minutes, then transfer to a wire rack to continue cooling.

Do-Ahead: The muffins can be stored in an airtight container for up to three days. The batter can be made in advance and held in the refrigerator for up to 2 days, or frozen for 2 weeks (thaw overnight in the fridge before using.)

 
Poached Pears and Apples in Red Wine
Serves 8

This versatile dish can be a garnish for your Thanksgiving turkey, or it can be a dessert. Spoon crème fraiche or ice cream into the center of the fruit, then drizzle with the syrup. Freeze any leftover syrup it is incredible served over chocolate cake.

1 cup full bodied red wine
1 cup ruby port
1 ½ cups firmly packed light brown sugar
1 cinnamon stick
2 Asian pears cored and cut in half
2 Green Dragon apples cored and cut in half

1. In a Dutch oven, combine the wine, port, brown sugar and cinnamon, add the pears and apples, you will have to arrange them in layers, and spoon some of the sauce over the fruit.
2. Cover and cook over medium high heat at a simmer, for 20 to 30 minutes until the fruit is softened.
3. Transfer the pears to a serving platter. Strain the sauce into a saucepan, discarding any solids.
4. Bring the sauce to a boil, and boil for 5 to 10 minutes, until the sauce becomes syrupy. Spoon the syrup over the pears on the platter and serve at room temperature.
other side is golden brown. Repeat with each sandwich.

 
Stuffed Acorn Squash
Serves 4

One orange acorn squash
Olive oil
Salt and pepper
2 tablespoons unsalted butter
1/2 cup finely chopped onion
2 ribs celery finely chopped
1 cup chopped peeled and cored Gala apple
1 teaspoon dried thyme
1/2 teaspoon dried sage leaves
1 cup chicken or vegetable broth
6 cups dried bread cubes
Salt and pepper
1/3 cup pomegranate arils

1. Preheat the oven to 400 degrees, and line a baking sheet with aluminum foil, parchment or silicone.
2. Cut the squash is half and scoop out the seeds. Paint the inside of the squash with oil and season with salt and pepper. Roast for 20 minutes.
3. While the squash is roasting, in a skillet, heat the butter, and saute the onion, celery, apple, thyme and sage leaves, until the vegetables begin to soften.
4. Add the broth and bring to a boil.
5. Put the bread cubes into a large bowl, and pour the broth mixture over the bread, stirring to combine. The mixture should hold together, add more broth if needed. Season the bread mixture with salt and pepper.
6. Add the pomegranate arils to the bread stuffing.
7. Lower the oven temperature to 350 degrees, stuff the squash halves with the bread stuffing, drizzle with melted butter, and bake another 30 minutes, until the squash is tender, and the stuffing turns golden brown.
8. Allow to rest for 10 minutes before carefully removing the squash from the baking sheet to a cutting board and cut each half in half again, giving you 4 quarters. This is delicious served with roasted poultry or with pork.

 
Maple Glazed Acorn Squash
Serves 4

1 Acorn squash
2 tablespoons vegetable oil
2 teaspoon brown sugar
1/3 cup maple syrup
1/4 cup unsalted butter, melted
Pinch cayenne pepper

1. Preheat the oven to 400 degrees, and line a baking sheet with aluminum foil, parchment or silicone.
2. Using a cleaver, cut the squash in half, remove the seeds, and cut into quarters.
3. Brush the cut sides with oil, and sprinkle with the sugar.
4. Roast for 25 minutes, until the squash is golden on the top.
5. While the squash is roasting, combine the syrup, butter and cayenne in a saucepan and simmer, to thicken.
6. When the squash has roasted for 25 minutes, paint with the glaze, and turn the squash, to coat the underside with the glaze.
Roast another 15 minutes, until the squash is tender. Brush with any remaining glaze and serve.

 
Dino Kale Dressing
Serves 6-8

This is a delicious riff on traditional Thanksgiving dressing. It can be made in muffin tins, a loaf pan (easy slicing for serving) or a baking dish.

1/4 cup unsalted butter
1 cup finely chopped onion
3 ribs celery, finely chopped
2 garlic cloves, minced
8 sage leaves, finely chopped
1 teaspoon finely chopped thyme
1 bunch Dino kale, tough stems removed, and finely chopped
1/2 to 1 1/2 cups chicken or vegetable broth
8 cups toasted bread cubes, or stuffing cubes
Salt and pepper
2 tablespoon unsalted butter, melted

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, and saute the onion, celery, garlic, sage and thyme for 5 to 6 minutes until the onion is translucent. Add the kale and toss in with the onion mixture until wilted.
3. Add 1/2 cup of the broth and bring to a boil. Season with salt and pepper.
4. Put the bread cubes into a large bowl, and pour the kale mixture over the bread, and stir to blend. If you like a “wet” stuffing, add more broth, if you prefer your stuffing on the drier side, add broth until it is the right texture for your taste. Taste for seasoning, and transfer to the prepared baking dish. Brush the top with the butter and bake for 25 to 35 minutes until the top is golden brown and crusty. Remove from the oven and allow to rest for 5 to 10 minutes before serving.
5. For muffin size bake 20 minutes, for loaf pan, 25 to 35 minutes.

 
Purple Sweet Potato Oven Fries
Serves 4

One pound purple Japanese potatoes, scrubbed, and cut into wedges
1/2 cup extra virgin olive oil
Salt and pepper
Fleur de Sel

1. Preheat the oven to 400 degrees, and line a baking sheet with parchment, silicone or aluminum foil.
2. In a large bowl, combine the potatoes, oil, salt and pepper. Toss to coat.
3. Spread the potatoes onto the baking sheet and roast for 15 to 20 minutes, turning once to brown evenly.
4. Serve warm sprinkled with fleur de Sel.

 
Tuscan Beans and Greens
Serves 6

1/4 cup extra virgin olive oil
2 garlic cloves, minced
1/2 cup finely chopped onion
Pinch red pepper flakes
1 bag braising mix, washed, spun dry and chopped
One 15.5 ounce can cannellini beans, drained
1 cup chicken or vegetable broth
Salt and pepper

1. In a large skillet, heat the oil, and saute the garlic, onion and red pepper flakes for 2 to 3 minutes until the onion is translucent.
2. Add the braising mix and toss in the garlic oil.
3. Add the beans and broth and simmer for 15 minutes until the greens are tender.
4. Season with salt and pepper and serve.

 
Roasted White Baby Carrots
Serves 2

One bunch white baby carrots, tops removed and scrubbed
2 tablespoons extra virgin olive oil
2 tablespoons honey
1/2 teaspoon ground cumin
Salt and pepper

1. Preheat the oven to 400 degrees, and line a baking sheet with parchment, silicone or aluminum foil.
2. In a shallow bowl, combine the oil, honey, cumin, salt and pepper. Toss with the carrots and lay them onto the baking sheet.
3. Roast for 4 to 6 minutes until tender and serve warm.

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

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