FMB: Farmers Market Bag

Farmers’ Market Blog 4-25-2019


 

This week’s local produce and featured farms:

Artichokes - Tutti Frutti
Sugar Snap Peas - Tutti Frutti
Garlic Chives - Terra Madre Gardens
Spring Mix LettuceTerra Madre Gardens
Valencia Oranges - Polito Farms
Beets - Terra Madre Gardens
Kale - Terra Madre Gardens
Tango Tangerines - Chocolate Mountain Ranch

Farmer’s Choice:

Asparagus - Sun Coast
Meyer Lemons - Chocolate Mountain Ranch
Rhubarb  - Trevino Farms

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

 
Roasted Salmon with Lemon Herb Veloute
Serves 6
The sauce is awesome over vegetables, as well as poultry and seafood

1/2 cup extra virgin olive oil
1 teaspoon Old Bay Seasoning (or other seafood seasoning)
2 1/2 pound salmon filet
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
1 ½ cups stock (depending on your entrée—for the salmon, use a seafood stock or vegetable stock)
1 cup heavy cream
Grated zest of one Meyer lemon
2 tablespoons fresh Meyer lemon juice
¼ cup chopped fresh herbs, such as dill, basil, tarragon, thyme, or garlic chives from the box
Salt and pepper to taste

1. Preheat the oven to 400 degrees, pour the oil and Old Bay into a baking pan, and stir to blend. Add the salmon and turn to coat.
2. Roast the salmon for 10 minutes per inch of thickness, or until it reaches 155 degrees on an instant read meat thermometer. Allow to rest for 5 minutes before serving.
3. While the salmon is roasting, in a 2-quart saucepan, melt the butter, and whisk in the flour. When white bubbles form on the bottom of the pan, whisk the flour mixture for at least 2 to 3 minutes.
4. Gradually add the stock, whisking until smooth and the mixture comes to a boil.
5. Stir in the cream, zest, lemon juice and herbs, season with salt and pepper if necessary. Serve immediately, or cool to room temperature and refrigerate up to 4 days. Gently reheat over low heat before serving.

 
Grilled Orange Chipotle Pork Tenderloin
Serves 6

Two one pound pork tenderloins, silver skin removed
4 cups warm water
2 tablespoons salt
2 tablespoons brown sugar
4 tablespoons extra virgin olive oil
Salt and pepper
2 tablespoons chopped garlic chives
3 chipotle chilies in adobo, chopped
1/2 teaspoon dried oregano
1 cup tomato puree
1/2 cup orange juice
1/4 cup chopped cilantro or Italian parsley
3 Valencia oranges, peel and pith removed, and segmented

1. In a large zip-lock bag, combine the warm water, salt and sugar. Stir to blend. Add the pork to the bag, seal and refrigerate for at least 4 hours or up to 12 hours.
2. Remove the pork from the bag and wash off the brine.
3. Combine 2 tablespoons of olive oil with salt and pepper, and pat that onto the pork. Allow to sit at room temperature for 15 minutes, before grilling.
4. Heat the remaining 2 tablespoons of oil in a saucepan, and saute the garlic chives, chilies and oregano for 1 minute. Add the tomato puree and oranges juice, simmer for 10 minutes until thickened. Taste for seasoning and add salt and pepper if needed. Add the cilantro or parsley and the orange segments and keep warm.
5. Preheat the grill or a grill pan for 10 minutes. Separate coals or turn off burners and grill the tenderloins over indirect heat, turning to brown all sides until an instant read meat thermometer reads 155 degrees.
6. Remove from the grill to a cutting board, cover loosely with aluminum foil and let rest for 10 minutes before slicing.
7. Slice the pork into 1/2-inch thick slices add any accumulated juices to the sauce and serve napped with the sauce.

 
Carcioffi alla Romana
Serves 6

Carrot Top Pesto

Makes about 2 cups

3 artichokes
1/3 cup lemon juice
3 cloves garlic
2 tablespoons, minced garlic chives
1/4 cup loosely-packed fresh parsley leaves, chopped
1/4 cup loosely-packed fresh mint leaves, chopped
1/4 cup extra virgin olive oil
1/2 cup white wine
Salt and pepper

1. Cut the stem end and about 1-inch of the top off the artichokes. Trim the bottom of the artichoke with a swivel peeler and rub the cut surfaces with lemon juice.
2. Mince the garlic, parsley, and mint together. Mix in a small bowl with 1 tablespoon of the olive oil and the garlic chives. Stuff the artichokes with the garlic mixture.
3. Place the remaining three tablespoons of olive oil in the bottom of a tall, narrow pot. Arrange the artichokes side by side in the pot with their stems facing up. Season with salt and pepper. Cook, uncovered, over medium heat for 5 minutes.
4. Pour in the remaining lemon juice, wine and enough water to reach 2 inches up the side of the pot. Cover the pot and simmer over medium heat, lowering the flame if the liquid begins to boil vigorously, until the artichokes are extremely tender and easily pierced with a fork, about 45 minutes.
5. Add water in small amounts if needed.
6. When the artichokes are tender, remove the lid, turn the heat up to high, and boil until most of the, liquid has evaporated and just the oil remains in the pot. Remove the artichokes with a slotted spoon, and set aside to cool, reserving the cooking liquid.
7. When the artichokes have cooled, drizzle them with the oil from the pot. Serve warm or at room temperature.

Mixed Greens with Creamy Garlic Chive Dressing

Serves 4

One bag mixed lettuce, washed and spun dry
1 cup mayonnaise
1/4 cup Meyer lemon juice
1/4 cup chopped garlic chives
1 tablespoon Dijon mustard
1 teaspoon grated lemon zest
1/4 cup packed basil
Salt and pepper

1. Put the greens into a salad bowl
2. In a blender or food processor, combine the mayonnaise, lemon juice, chives, mustard, zest and basil. Puree the mixture, season with salt and pepper.
3. Dress the salad with some of the dressing, toss to coat and serve.
The dressing will keep in the refrigerator for up to 5 days. It is delicious as a dressing for potato or pasta salad, a topping for baked potatoes, a sauce for chicken or seafood.

 
Pasta with Pancetta and Swiss Chard
Serves 6

1 pound penne or other shaped pasta
3 tablespoons extra virgin olive oil
1/2 cup finely chopped pancetta
3 garlic cloves, minced
1 bunch Swiss chard, washed, spun dry, tough stems removed, and cut into 1/2-inch ribbons
Salt and pepper
3/4 cup grated Pecorino Romano

1. Bring 8 quarts of salted water to a boil. Add the pasta and cook for 2 minutes short of al dente.
2. In a large skillet, heat the oil, saute the pancetta until crispy.
3. Add the garlic and swirl in the pan for 3 seconds until fragrant.
4. Add the chard and cook until the chard is wilted. Season with salt and pepper.
5. When the pasta is cooked, drain, reserving 1 cup of pasta water if needed.
6. Toss the pasta with the chard in the skillet, add half of the cheese, and a bit of pasta water to make a creamy sauce.
Serve the pasta garnished with the remaining cheese.

 
Kale Caesar
Serves 4
A make ahead salad; store in the fridge for at least 20 minutes, or up to 6 hours

1 bunch kale, tough stems removed, cut into 1-inch pieces
1/4 cup mayonnaise
1/4 cup Greek Style yogurt
2 tablespoons lemon juice
1 tablespoon Worcestershire
1 teaspoon Dijon mustard
1 garlic clove
1/2 cup grated Parmigiano Reggiano
1 teaspoon grated lemon zest
Salt and pepper
2 cups garlic croutons, homemade or store bought

1. Fill a large bowl with warm water and soak the kale in the water to soften. Drain and spin dry in a salad spinner.
2. In a blender or food processor, combine the mayonnaise, yogurt, lemon juice, Worcestershire, mustard, garlic, 1/4 cup Parmigiano and zest. Puree until smooth. Season with salt and pepper.
3. Dress the kale leaves with some of the dressing and toss to coat. Refrigerate the salad for at least 20 minutes, or up to 6 hours. Toss in the remaining Parmigiano and the croutons and serve.

 
Roasted Beet and Orange Salad
Serves 4-6
You may prefer to steam the beets, instead of roasting them. They will take about the same amount of time to steam. If you have an insta-pot or a pressure cooker, these beets steam in about 12 minutes with a natural release.

1 bunch beets, tops removed and scrubbed
4 Valencia oranges, peel and pith removed, and segmented
2/3 cup extra virgin olive oil
1/3 cup white wine vinegar
2 tablespoons orange juice
2 teaspoon chopped garlic chives
2 teaspoon finely chopped oregano (or 1 teaspoon dried)
Salt and pepper
chopped garlic chives for garnish

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 to cool.
2. When the beets are slightly cool, add the oranges.
3. In a mixing bowl, whisk together the oil, vinegar, orange juice, chives, and oregano. Season with salt and pepper.
Toss the dressing with the beets and oranges and arrange in a serving bowl. Garnish with chopped garlic chives.

 
Slow Cooker Tangerine Pudding Cake
serves 6

2 cups tangerine segments
4 large eggs, separated
grated zest of one orange or tangerine
1/3 cup orange juice
4 tablespoons butter, softened
1 2/3 cups milk
1 cup sugar
1/3 cup all-purpose flour
1/8 teaspoon salt

1. Coat the insert of a 5 to 7-quart slow cooker with non-stick cooking spray. Spread the tangerine segments over the bottom of the slow cooker.
In a large mixing bowl, beat the egg whites until soft peaks form and set aside. In another mixing bowl, beat the egg yolks and blend in the zest, juice, butter and milk. In another bowl, stir together the sugar, flour and salt and add to egg yolk mixture beating until smooth and fold into the reserved egg whites. Transfer the batter to the prepared slow cooker, cover and cook on high for 2 ½ hours.

 
Strawberry Rhubarb Crisp
Serves 6-8

For the Fruit

2 cups hulled strawberries, cut in half or quartered if large
2 cups fresh rhubarb, chopped into 1-inch pieces (about 4 stalks)
1/2 cup granulated sugar (or more if the berries need it)
2 tablespoons cornstarch
1/8 teaspoon freshly grated nutmeg
2 tablespoons fresh orange juice

1. Preheat the oven to 375 degrees and coat the inside of a 9-inch baking dish with non-stick cooking spray.
2. In a large mixing bowl, toss together the berries, sugar, cornstarch and juice and transfer the mixture to the baking dish. Set aside while making the crumble.

For the Crumble:

 1 cup all-purpose flour
1/4 cup granulated sugar
1/4 cup firmly packed light brown sugar
6 tablespoons unsalted butter, chilled and cut into 1/2-inch cubes

1. In a food processor, combine the flour and sugars by pulsing on and off 4 to 5 times. 
2. Drop the butter cubes onto the flour mixture and pulse the mixture on and off until it begins to come together.
3. Break up any large pieces, and sprinkle evenly over the fruit in the prepared pan.
4. Bake the crumble for 35 to 45 minutes until the crust is golden brown and the fruit is bubbling.
5. Serve the crumble warm, or at room temperature with vanilla ice cream, or gelato. 
6. If you have any crumble topping (uncooked) leftover, freeze it and then use it another time.
7. If you are doing individual crumbles, they will cook for 20 minutes, until they are golden and bubbling. This recipe will make about 8 ramekins.

 
Asparagus Risotto
Serves 4-6

4 tablespoons unsalted butter
1 tablespoon extra virgin olive oil
1/4 cup finely chopped shallot
1/2 pound asparagus, tips removed and set aside, tough stems trimmed, and tender stems cut into 1/2-inch pieces
1 1/2 cups arborio, Carnaroli or Vialone rice
1/2 cup dry white wine such as Pinot Grigio, Sauvignon blanc, or dry vermouth
5 to 6 cups chicken or vegetable stock, kept simmering on the stove
1/2 cup grated Parmigiano Reggiano
Salt and pepper

1. In a saucepan, melt 2 tablespoons of butter with the olive oil. Saute the shallot and asparagus stems for 2 to 3 minutes.
2. Add the rice, and toast in the butter for 2 minutes.
3. Add the wine and allow to evaporate to concentrate the flavor.
4. Add stock, one ladle full at a time, waiting for stock to evaporate.
5. At about the 20 minute mark, taste the rice. It should be al dente.
Add the asparagus tips, remaining butter and Parmigiano. Continue to cook until the asparagus tips are tender, and the butter has melted. Season with salt and pepper and serve immediately.

 
Asparagus with Orange Chive Hollandaise
Serves 6

1 1/2 pounds asparagus, tough ends trimmed
3 large egg yolks
2 tablespoons fresh orange juice
2 tablespoons chopped garlic chives
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 cup unsalted butter, melted and kept hot

1. Steam the asparagus for 3 to 5 minutes, until just tender. Transfer to a warm serving dish.
2. In a blender or food processor, blend or process the egg yolks, juice, chives, salt, and pepper until well combined.
3. Just before serving, with the machine running, slowly pour in the hot butter through the lid or feed tube and blend until the sauce thickens. Serve immediately or keep warm for up to 1 hour in a thermal container or in the top of a double boiler set over simmering water.

 
Rhubarb Cheesecake
Serves 6-8

For the Rhubarb

1 pound rhubarb, cut into 1/2-inch slices
1 cup sugar
1/2 cup orange juice
1 teaspoon vanilla paste or extract
2 tangerines peeled and separated into segments.

1. Preheat the oven to 350 degrees. Combine the rhubarb, sugar, orange juice and vanilla in an ovenproof container. Cover and bake for 30 to 40 minutes until the rhubarb is tender. Remove from the oven, allow to cool and puree about 1/2 of the mixture. Strain the other half of the rhubarb and boil the liquid down until it is syrupy. Cool, fold the tangerines into the other half of the rhubarb and add the syrup.

For the Cheese Cake

1 1/2 cups graham cracker crumbs (you can use your favorite cookie here—gingersnaps work great)
1/3 cup unsalted butter, melted
3 tablespoons sugar

1. Coat the inside of a spring form pan with non-stick cooking spray. In a bowl, combine the graham crackers, butter and sugar. Pat into the bottom of the pan, and up the sides. Set aside in the refrigerator while making the filling.

2 cups mascarpone cheese
1 cup Greek style plain yogurt
1/2 cup sugar
1 teaspoon vanilla paste or extract

2. In a mixing bowl, combine the mascarpone, yogurt, sugar and vanilla. Fold in the rhubarb puree, and transfer to the crust. Cover and refrigerate overnight to set up. When ready to serve, cover with the reserved rhubarb and tangerine mixture.

 
@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 Blog 4-18-2019


 

This week’s local produce and featured farms:

Artichokes - Tutti Frutti
Orange Carrots -  D’Acquisto Family Farms
Rainbow Chard - Terra Madre Gardens
RhubarbTrevino Farms
Leeks - Tutti Frutti
Beets - Terra Madre Gardens
Sunchokes - Weiser Family Farms
Pixie TangerinesFriends Ranches

Farmer’s Choice:

Kumquats - Rancho La Paz de Mi Corazon
Strawberries - Be Wise Ranch
Japanese Sweet Potatoes - Milliken Family Farms

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

 
Sicilian Stuffed Artichokes
Serves 6

3 artichokes
1 lemon
3 cups fresh bread crumbs
1 1/2 cups grated Parmigiano Reggiano cheese
3 garlic cloves, minced
2 tablespoons finely chopped Italian parsley
1/3 cup extra virgin olive oil
2 cups Pinot Grigio
1 cup water
1 bay leaf

1. Cut off the top 1/3 of the artichoke. Remove the tough outer leaves of the artichoke, until you see some lighter green near the stem. Trim off the stem and rub the cut parts with 1/2 of a lemon. Using a spoon, remove the inner choke in the center of the artichoke, and sprinkle with some of the juice of the lemon. Set aside.
2. In a bowl, combine the bread crumbs, cheese, garlic, parsley, and 1/4 cup of the oil.
3. Carefully push the bread crumb mixture in between the leaves of the artichoke and fill the center with bread crumbs as well.
4. In a Dutch oven, combine the wine, water, bay leaf and the remaining half lemon. Arrange the artichokes in the pan, drizzle with the remaining oil, and bring to a boil. Simmer covered for 30 minutes, remove the cover, and simmer another 20 minutes until the artichoke is tender when pierced with the sharp point of a paring knife. Remove from the Dutch oven, allow to cool for 15 to 20 minutes and serve.

 
Curried Carrot Soup
Serves 4

2 tablespoons unsalted butter
1/2 cup finely chopped onion
1 teaspoon sweet curry powder
1 bunch carrots, scraped, and cut into 1-inch lengths
2 cups chicken or vegetable broth
1/2 cup heavy cream
1/4 cup finely chopped Italian parsley
Salt and pepper

1. In a Dutch oven, heat the butter, and saute the onion and curry powder for 2 to 3 minutes, until the onion begins to soften.
2. Add the carrots and broth. Bring to a boil, and simmer for 10 to 12 minutes, until the carrots are tender.
Using an immersion blender, puree the soup. Add the cream, and parsley. Taste for seasoning and adjust using salt or pepper. Serve the soup warm

 
Honey Thyme Carrots with Carrot Top Pesto
Serves 4

Carrot Top Pesto

Makes about 2 cups

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.
Cook’s Notes: 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, and poultry.
Add a bit of vinegar or lemon juice to make a vinaigrette.

For the Carrots

Serves 4

2 tablespoons unsalted butter
1/2 cup chopped shallots
One bunch carrots, cleaned and cut into 1/2-inch pieces
1 tablespoon honey
1 teaspoon dried thyme
1/2 cup chicken broth
1/2 cup heavy cream
1/8 teaspoon ground nutmeg
Salt and freshly ground black pepper to taste

1. In a 12-inch skillet, melt the butter over medium heat, then add the shallots and carrots and cook, stirring, until the shallots begin to soften, about 3 minutes.
1. Add the honey and thyme and stir until the honey has coated the vegetables.
2. Gradually add the broth and simmer, uncovered, until evaporated by half, about 15 minutes.
Stir in the heavy cream and reduce the sauce by about half, another 10 minutes. Stir in the nutmeg and season with salt and pepper. Serve the carrots drizzled with a bit of the pesto.

 
Miso Apple Sweet Potatoes
Serves 4

1/3 cup maple syrup
3 tablespoons white miso
2 tablespoons rice vinegar
2 tablespoons soy sauce
1/2 cup vegetable oil
1 pound Japanese sweet potatoes, scrubbed, and cut into 1-inch chunks
1/4 cup sesame seeds for garnish
2 scallions, thinly sliced on the diagonal for garnish

1. Preheat the oven to 400 degrees, and line a baking sheet with silicone, aluminum foil, or parchment.
2. In a large bowl, whisk together the syrup, miso, rice vinegar, soy and oil.
3. Add the potatoes to the bowl and toss to coat thoroughly.
4. Arrange in a single layer on the baking sheet, cover the sheet with aluminum foil and roast for 30 minutes, remove the foil, and roast another 20 to 30 minutes, until the potatoes are cooked through and they become golden brown.
5. Allow to rest for 10 minutes before transferring with all the juices to a serving bowl. Garnish with sesame seeds, and scallions.
Do-Ahead: You can roast these ahead, and then re-warm in a 350 degree oven for 15 minutes.

 
Roasted Japanese Sweet Potatoes with Miso Leek Butter
Serves 4

1 pound Japanese sweet potatoes, scrubbed
1 cup unsalted butter, softened
1 tablespoon white miso
1 cup finely chopped leek, using the white and tender green part

1. Preheat the oven to 400 degrees, and roast the potatoes for 50 to 60 minutes, until they are tender.
2. While the potatoes are roasting, cream together the butter, miso and leeks. Set aside.
3. Split open the roasted potatoes, garnish each one with 2 to 3 tablespoons of leek butter, and serve.
4. Leftover leek butter is delicious over vegetables, or seafood.

 
Roasted Beet and Tangerine Salad
Serves 6

One bunch beets, scrubbed, tops removed
1/4 cup rice vinegar
2 tablespoons tangerine juice
2 tablespoons sugar
1 garlic clove, minced
1/2 cup canola or vegetable oil
Salt and pepper
1 head Bibb lettuce, washed, spun dry and separated into leaves
2 tangerines, peeled and segmented

1. Preheat the oven to 400 degrees, and line a baking sheet with aluminum foil. Put the beets onto the baking sheet and cover tightly with aluminum foil. Roast for 20 minutes (baby beets) 45 minutes (medium beets) 60 minutes (huge beets—baseball size).
2. While the beets are roasting, in a bowl, whisk together the vinegar, juice, sugar, garlic, and oil. Season with salt and pepper.
3. When the beets are cool enough to handle, slip off the skins and cut into 1/4-inch dice.
4. Toss the beets with some of the dressing.
5. Lay some of the lettuce onto plates, top with the beets, and some of the tangerines. Drizzle with additional dressing and serve. Toasted almonds or crumbled goat cheese make a nice garnish on this salad.

 
Refrigerator Pickled Beets
Makes about 1 quart

1 bunch red beets, scrubbed, tops removed, and saved for another use
3 spring onions, thinly sliced using the white and tender green parts
1 cup warm water
2/3 cup distilled white vinegar
2/3 cup sugar
2 ¼ teaspoons salt

1. Steam the beets until tender, 30 minutes for 2-inch, 50 minutes for 3-inch diameter. Cool, and slip off the skins. Slice, dice or cut the beets into wedges.
2. In a large bowl, combine the beets, and onions.
3. In another bowl, combine the water, vinegar, sugar, and salt, stirring to dissolve the salt and sugar.
4. Pour over the beets and onions, cover and refrigerate for at least 24 hours. The beets will keep in the refrigerator for up to 1 week. Serve the beets as part of a salad or as a condiment.

 
Sunchoke Bisque
Serves 6

2 tablespoons unsalted butter
1/2 cup finely chopped leek using the white and tender green parts
2 teaspoons finely chopped thyme
3/4 pound sunchokes, scrubbed, and chopped
1 pound fingerling potatoes scrubbed and chopped
5 cups chicken or vegetable broth
1/2 cup heavy cream (optional)
Salt and pepper
1/4 cup finely chopped chives

1. In a Dutch oven, heat the butter, saute the leek and thyme, until the leek is softened.
2. Add the sunchokes, potatoes and broth. Bring to a boil, and simmer for 15 to 20 minutes, until the sunchokes and potatoes are tender.
3. Using an immersion blender, puree the soup. Add cream, season with salt and pepper.
4. If not using the cream, add a bit more broth if needed to thin the soup.
5. Serve the soup garnished with chives.

 
Sunchoke ‘Hummus’
Serves 4-6

1 pound sunchokes scrubbed
1/2 cup extra virgin olive oil
2 tablespoons finely chopped rosemary
4 garlic cloves sliced
Salt and pepper

1. Put the sunchokes into water to cover and bring to a boil. Boil until tender, about 15 minutes. Drain thorough and put into a food processor.
2. While the sunchokes are simmering, in a large skillet, heat the oil, add the rosemary and garlic, and saute until the garlic is translucent and fragrant. Cool a bit.
3. Pulse the sunchokes on and off in the food processor to break them up.
4. With the machine running, pour in all but about 2 tablespoons of the garlic rosemary oil, until the sunchokes are pureed. Season with salt and pepper.
5. Transfer to a serving bowl, and drizzle with the remaining oil. Serve with vegetables, pita chips, baguette slices or crackers.

 
Strawberry Rhubarb Compote Parfaits
Serves 6

Rhubarb Compote

Makes about 2 cups

1/2 pound rhubarb, cut into 1/2-inch slices
2 cups strawberries hulled and quartered
2 cups sugar
1/2 teaspoon grated nutmeg
1 teaspoon ground cinnamon
1/4 cup tangerine or juice
1/4 teaspoon grated tangerine or orange zest

1. Combine the ingredients in a saucepan, bring to a boil. Taste for sweetness, add more sugar if needed. Simmer for 30 to 45 minutes until thickened and jam like. Puree with an immersion blender if desiring a smoother consistency.
2. Cool completely, and refrigerate for up to 1 month, or freeze for 6 months.
3. The compote is delicious on pound cake, scones, toast, or ice cream.


For the Parfaits

1 cup heavy cream
1 cup mascarpone
2 tablespoons tangerine juice
1/4 cup sugar

1. In the bowl of an electric mixer fitted with the whip attachment, whip the cream until stiff peaks form. Add the mascarpone, juice and sugar and beat until the mixture is stiff.
2. In 6-ounce glasses, spread 2 tablespoons of the compote into the glass. Top with the mascarpone crème and continue to layer ending with the compote.
3. Cover and refrigerate for at least 4 hours, and up to 48 hours. Serve cold.

 
Panna Cotta with Caramelized Kumquats
Serves 6

For the Kumquats

2 tablespoons unsalted butter
1/3 cup sugar
2 cups kumquats, thinly sliced and seeds removed

1. In a large skillet, heat the butter, add the sugar, and cook until the sugar is liquid and turns a light amber color. Add the kumquats and cook over medium high heat for 10 to 15 minutes until the kumquats begin to caramelize. Cool and store in the refrigerator.

For the Panna Cotta

One package unflavored gelatin
2 tablespoons water
3 cups heavy whipping cream
1/2 cup sugar
Pinch of salt
1 teaspoon vanilla paste
1 cup sour cream
1. Sprinkle the gelatin over the 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 in a medium bowl. Gently whisk in the warm cream a little at a time until smooth.
5. Taste for sweetness. It may need another teaspoon of sugar.
6. Fill 4 to 6-ounce ramekins 3/4 full of the cream. Chill 4 to 24 hours.

 
Sautéed Rainbow Chard
Serves 6

1/4 cup extra virgin olive oil
2 garlic cloves, sliced
1 bunch rainbow chard, tough stems removed, and cut into 1/2-inch ribbons
Salt and pepper

1. In a large skillet, swirl the garlic cloves in the hot oil for 30 to 45 seconds.
2. Add the chard and toss to coat. Saute the chard for 3 to 4 minutes until the chard is wilted.
3. Season with salt and pepper and serve warm.

 
Tangerine Chipotle Chicken Wings
Serves 4-6

2 tablespoons vegetable oil
1/2 cup finely chopped red onion
3 Chipotle chilies in adobo, finely chopped
1/3 cup tangerine juice
1 teaspoon grated tangerine zest
1/3 cup ketchup
1/3 cup chicken broth
3 pounds chicken wings or drummettes
3 tangerines, peeled and separated into segments, for garnish
1/4 cup finely chopped cilantro or Italian parsley for garnish

1. In a saute pan, heat the oil, saute the onion and chipotle for 2 minutes. Stir in the tangerine juice, zest, ketchup, and broth. Simmer for 5 minutes. Remove from the heat, and cool.
2. When the sauce is cooled, pour it into a large zip-lock bag, add the drummettes, seal the bag, and refrigerate for at least 4 hours or up to 24 hours.
3. Preheat the oven to 350 degrees, transfer the wings, and sauce to a baking dish and bake for 35 to 45 minutes, turning once, basting with the sauce, until the wings are glazed and cooked through (165 degrees on an instant read thermometer) Serve the wings garnished with tangerine segments and chopped cilantro.

 
@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