Spring

fmb52914

Farmers’ Market Box 5-29-14

Pencil Asparagus – Life’s a Choke
Pickling Cucumbers – Black Sheep Produce
Redbor Kale – Be Wise Ranch
Sweet Lemons – Koral’s Tropical Fruit
Heirloom Mix Potatoes – Weiser Family Farms
Rhubarb – Woods Valley Ranch
Yellow Peaches – Fitzgerald Farms
Mixed Heads of Lettuce – Coleman Farms
Arugula – Be Wise Ranch

Organic Juicing Bag:

Key Limes – Koral’s Tropical Fruit
Sweet Limes – Koral’s Tropical Fruit
Valencia Oranges – Polito Farms
Strawberries – Be Wise Ranch
Green Kale – Be Wise Ranch

Farmer’s Choice:

Royal Rainier Cherries – Murray Family Farm
Blood Oranges – Polito Farms

Fitz Fiesta:

Yellow Nectarines – Fitzgerald Farms


Click here to Watch Video on YouTube

Catalina Offshore catch of the week: 2# Corvina
Post your photos on Instagram with the hashtag #specialtyproduceFMB or share them with the FMB community on our facebook page http://facebook.com/specialtyproduce!

click the links above & search for products on our website with recipes attached

Below are some great recipes courtesy of Diane Phillips (Cucina Divina) & Mischa’s Cafe & Juice Bar (located just down the street from us!) for you to try out with the produce from your bag. Let us know on our Facebook Page or through twitter if you tried any of them!

FMB JUICE RECIPES

Juice # 1
3ea sweet lime
3ea limes
½ bskt strawberries

Juice #2
3ea Valencia oranges
½ bu green kale
1ea sweet limes

Juice #3
½ bu green kale
3ea Valencia oranges
½ bskt strawberries

Specialty Produce Recipe Suggestions
courtesy of Diane Phillips (Cucina Divina)

Garlicky Redbor Kale and Pasta with crispy breadcrumbs
Serves 4 to 6
A simple pasta dish from Southern Italy, you can add Italian sausage, cooked pancetta, or prosciutto to the sauce if desired

1 pound pasta, cooked 3 minutes short of al dente, saving some pasta water
1/4 cup extra virgin olive oil
4 garlic cloves, minced
Pinch red pepper flakes
1 bunch Redbor kale, tough stems removed, and cut into 1/4-inch ribbons
Salt and pepper
3 tablespoons extra virgin olive oil
1 cup fresh bread crumbs
1/4 cup finely grated Pecorino Romano or Parmigiano Reggiano cheese

1. Heat 1/4 cup of olive oil in a large skillet, and sauté the garlic and red pepper for 10 seconds. Add the kale, season with salt and pepper, and sauté turning the kale, until it wilts, and is tender.
In another skillet, heat 3 tablespoons of oil, and sauté the bread crumbs until they become crispy. Remove from the heat, and add the cheese.
2. When the kale is tender, season with salt and pepper, and add the pasta to the skillet, tossing the kale with the pasta, adding pasta water if the mixture seems dry.
3. Serve the pasta in shallow bowls, and garnish with the breadcrumbs.

Rhubarb Compote
Makes about 2 cups
A great topping for pancakes, waffles, cornbread, and biscuits, this compote can be addictive!

2 to 3 cups rhubarb, finely chopped
1 cup sugar
2 tablespoons fresh sweet lemon juice
Grated zest of one sweet lemon
1/4 teaspoon freshly grated nutmeg

1. In a saucepan, combine the ingredients, and bring to a boil.
2. Simmer for 15 to 20 minutes, until the rhubarb is tender, and the mixture is thickened.
3. Cool completely, and refrigerate for up to 2 weeks. (This will freeze well, and also can be preserved in canning jars)
Cook’s note: Mix in 1/2 to 1 cup of sliced strawberries, for strawberry rhubarb compote.

Creamy Leek and Roasted Asparagus Soup garnished with Crispy Ham
Serves 6 to 8

For the Crispy Prosciutto

2 tablespoons extra virgin olive oil
6 slices imported Prosciutto di Parma, cut into thin strips

1. Heat the oil in a sauté pan over medium heat, and add the prosciutto, cooking until the prosciutto is crisp.
2. Drain the prosciutto on paper towels and reserved to use as a garnish on the salad.

For the Soup
1 bunch asparagus, ends trimmed, and peeled, cut into 1-inch lengths
1 leek, cleaned, trimmed and cut into 1-inch pieces (using part of the tender green part) (if you won’t have leeks, 1/2 medium Vidalia onion coarsely chopped)
1/4 cup olive oil
1 1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/4 cup (1/2 stick) unsalted butter
3 tablespoons all-purpose flour
3 cups chicken or vegetable broth
1 cup heavy cream

1. Preheat the oven to 425 degrees and line a sheet tray with silicone or aluminum foil. Arrange the asparagus and leeks on the sheet tray. Drizzle the olive oil, salt and pepper over the vegetables, and toss to coat.
2. Roast the vegetables for 5 minutes, until the asparagus is crisp/tender.
3. Cool the vegetables. (You can refrigerate the vegetables for up to 2 days)
4. In a 3-quart saucepan, melt the butter, add flour and whisk until combined. Cook the roux for 3 minutes. Gradually add the broth and bring to a boil.
5. Add the cream ***, and reserved vegetables.
6. Using an immersion blender, puree the soup until smooth, bring the soup to serving temperature, and serve.
7. To serve, garnish the soup with crispy prosciutto.
***If you would prefer to leave out the cream, add a bit more broth to thin the soup, it will still be thick, but not as luxurious.

Arugula Salad with Grilled Peaches and Shrimp
Serves 4 to 6

For the Shrimp

1/2 pound large shrimp, peeled and deveined
1/4 cup olive oil
2 tablespoons sweet lemon juice
1 teaspoon Old Bay Seasoning

1. In a small bowl, combine the shrimp, oil, lemon juice and Old Bay. Toss to coat. Refrigerate until 30 minutes before grilling.
2. Preheat the barbecue for 10 minutes, or if using charcoal, until white ask forms.
3. Soak wooden skewers in water for 30 minutes, and thread 3 shrimp onto each skewer.
4. Cook over indirect heat for 2 minutes, turn, and cook another 2 to 3 minutes, until the shrimp turn pink. Remove from the grill, and serve over the arugula.

For the Peaches

2 yellow peaches, pitted, and each cut into 4 wedges
Raw sugar

1. Dip the cut halves of each peach into the raw sugar and grill for 2 to 3 minutes, on each cut side, until the peaches begin to soften.
2. Remove from the grill and place onto the arugula salad.

For the arugula salad

1/3 cup fresh orange juice
3 tablespoons rice vinegar
1/3 cup extra virgin olive oil
Salt and pepper
2 bunches arugula, washed and spun dry

1. In a small mixing bowl, whisk together the orange juice, rice vinegar, and oil.
2. Season with salt and pepper to taste.
3. Arrange the arugula in a bowl, and pour in some of the dressing. Toss to coat.
4. Plate the arugula, and arrange 2 peach wedges and a shrimp skewer onto each plate.
5. Drizzle the shrimp with a bit of the dressing, and serve.
Cook’s Note: Another way to make this salad is to omit the shrimp, and top the salad with crumbled goat cheese, feta, or blue cheese.

Small Batch Dill Pickles
Makes 2 cups

3/4 cups distilled white vinegar
2 tablespoons sugar
2 teaspoons coarse salt
1/2 teaspoon mustard seeds
1/2 teaspoon coriander seeds
1/2 teaspoon dill seeds
1 cup hot water
1 pound pickling cucumbers, sliced 1/4 inch thick
1/3 cup coarsely chopped dill
3 garlic cloves, coarsely chopped
1. In a large, heatproof measuring cup, combine the vinegar, sugar, salt, mustard seeds, coriander seeds and dill seeds with the hot water and stir until the sugar and salt are dissolved. Cool the mixture, and set aside.
2. In a large bowl, toss the cucumbers with the dill and garlic.
3. Put the cucumbers into two 1-pint jars, and pour the brine over the pickles in the jars.
4. Turn the pickles in the jars a few times, and refrigerate the pickles overnight, stirring once or twice. Serve cold.
5. The pickles can be refrigerated for up to 1 week.

Heirloom Potato Salad
Serves 4 to 6

1 pound heirloom potatoes
1/2 teaspoon salt
1 rib celery, finely chopped
1 scallion (white and tender green parts), finely chopped
1 teaspoon fresh lemon juice
1 teaspoon olive oil
pinch freshly ground black pepper
1/2 cup mayonnaise
2 tablespoons sour cream
1/2 teaspoon grated lemon zest
1 teaspoon chopped fresh tarragon
1 teaspoon Dijon mustard
1 to 2 teaspoons milk (if needed to thin the dressing)
4 to 6 strips bacon, cooked crisp and crumbled
1 teaspoon sweet paprika

1. Place the potatoes in a 5-quart saucepan, cover with water, and bring to a boil. Simmer the potatoes for 20 to 25 minutes or until a sharp knife inserted into the potatoes goes in easily.
2. Drain the potatoes and cool completely.
3. Do-Ahead: At this point the potatoes can be refrigerated for up to 24 hours
4. Peel the potatoes if you prefer, or leave the skins on and cut the potatoes into bite-sized pieces and place in a large mixing bowl.
5. Sprinkle the potatoes with salt, and add the celery and scallions to the bowl, tossing the potatoes to distribute the salt and vegetables.
6. Add the lemon Juice, oil and pepper to the potatoes, and toss to coat.
7. In a small bowl, whisk together the mayonnaise, sour cream, and lemon zest, tarragon, and mustard, stirring in the milk to thin the dressing.
8. Add some of the mayonnaise mixture to the potatoes, stirring to coat.
9. Taste the potatoes for seasoning adding salt and pepper if necessary
Do-Ahead: At this point, cover and refrigerate the salad and leftover dressing for at least 4 hours, or up to 24 hours.
Thirty minutes before serving, stir the potatoes, and add more dressing if necessary. Stir in the bacon, and toss again. Serve the potato salad cold, garnished with paprika.
Cook’s Note: Potatoes need to be totally cool before peeling and cutting; otherwise, they will crumble and fall apart.

Hot Lemon Pudding Cake
Serves 6

4 large eggs, separated
grated zest of one sweet lemon
1/3 cup sweet lemon juice
4 tablespoons butter, melted
1 2/3 cups milk
1 cup sugar
1/3 cup all-purpose flour
1/8 teaspoon salt
2 cups heavy cream, whipped stiffly with 1/4 cup sugar

OVEN METHOD

1. Preheat the oven to 325 degrees.
2. Coat the inside of a 13-by-9-inch baking dish with non-stick cooking spray.
3. In a large 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.
4. In another bowl, stir together the sugar, flour, salt, and add to egg yolk mixture, beating until smooth and fold into the reserved egg whites.
5. Transfer the batter to the prepared pan, and bake for 35 to 45 minutes, until the top is firm. Remove from the oven and allow to stand for 15 minutes before serving warm, with sweetened whipped cream.

SLOW COOKER METHOD

1. Coat the insert of a 5 to 7-quart slow cooker with non-stick cooking spray.
2. 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.
3. In another bowl, stir together the sugar, flour, salt, and add to egg yolk mixture, beating until smooth and fold into the reserved egg whites.
4. Transfer the batter to the prepared slow cooker, cover and cook on high for 2 ½ hours.
5. Remove the top of the slow cooker, turn off the heat, and allow the pudding to rest for 15 minutes.

Amaretto Peach French Toast
Serves 8 to 10

For the French toast
6 large eggs
2/3 cup milk
2 tablespoons amaretto liqueur
1 tablespoon baking powder
2 tablespoons granulated sugar
1/2 teaspoon ground cinnamon
One 1-pound loaf Hawaiian sweet egg bread, or Challah, torn into pieces (you should have about 8 cups)

1. Preheat the oven to 350 degrees, and coat a 13 x 9-inch baking dish with nonstick cooking spray. (Baker’s Joy)
2. Place the bread into a large mixing bowl. In a medium-size bowl, whisk together the eggs, milk, amaretto, baking powder, sugar, and cinnamon. Pour the egg mixture over the bread and stir to combine.

For the Fruit
6 cups 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 mixing bowl, and stir to combine. Spread into the prepared baking dish, and cover with the soaked bread.
2. Do-Ahead: Cover and refrigerate for at least 2 hours or overnight.

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

1. In a small bowl, mix the sugar and cinnamon.
2. Sprinkle evenly over the bread, top with the almonds and drizzle with the butter.
3. Bake the French toast until golden and the peaches are bubbling around the sides of the dish, 20 to 25 minutes.
4. Remove from the oven and sift confectioners’ sugar over the top.
5. Variation: Substitute 2 pints of fresh blueberries or two 16-ounce bags of frozen blueberries for the peaches, or use a combination of blueberries and peaches. Raspberries and peaches are also wonderful, and so are mixed berries.

Hot Lemon Pudding Cake with Cherries
Serves 6

1 1/2 cups pitted sweet cherries, rinsed and stems removed
4 large eggs, separated
grated zest of one lemon
1/3 cup lemon juice
4 tablespoons butter, melted
1 2/3 cups milk
1 cup sugar
1/3 cup all-purpose flour
1/8 teaspoon salt
2 cups heavy cream, whipped stiffly with 1/4 cup sugar

OVEN METHOD

1. Preheat the oven to 325 degrees.
2. Coat the inside of a 13-by-9-inch baking dish with non-stick cooking spray.
3. Spread the cherries over the bottom of the pan.
4. In a large 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.
5. In another bowl, stir together the sugar, flour, salt, and add to egg yolk mixture, beating until smooth and fold into the reserved egg whites.
6. Transfer the batter to the prepared pan, and bake for 35 to 45 minutes, until the top is firm. Remove from the oven and allow to stand for 15 minutes before serving warm, with sweetened whipped cream.

SLOW COOKER METHOD

1. Coat the insert of a 5 to 7-quart slow cooker with non-stick cooking spray.
2. Spread the cherries over the bottom of the slow cooker.
3. 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.
4. In another bowl, stir together the sugar, flour, salt, and add to egg yolk mixture, beating until smooth and fold into the reserved egg whites.
5. Transfer the batter to the prepared slow cooker, cover and cook on high for 2 ½ hours.
6. Remove the top of the slow cooker, turn off the heat, and allow the pudding to rest for 15 minutes.

@Diane Phillips
www.dianephillips.com
Blog: www.cucinadivina.blogspot.com
Follow me on Pinterest, Facebook, and Twitter

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

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

FMB52214

Farmers’ Market Box 5-22-14

Fuerte Avocado – Koral’s Tropical Fruit
Blackberries – Pudwill Farms
Baby Rainbow Chard – Jaime Farms
Dandelion Greens – Be Wise Ranch
Red Oak Lettuce – Coleman Family Farms
White Scallions – Jaime Farms
Chioggia Beets – Jaime Farms
Mixed Summer Squash – Crows Pass Farm
Tangelos – Polito Family Farms
Maui Onions – Black Sheep Produce
Broccolini – Earthbound Farms

Organic Juicing Bag:

Crenshaw Melons – Jacob’s Farms
Blackberries – Pudwill Farm
Baby Rainbow Chard – Jaime Farms
Kumquats – Koral’s Tropical Fruit
Tangelos – Polito Family Farms
Cucumber – Be Wise Ranch

Farmer’s Choice:

Lyon Artichoke – Life’s a Choke
Purple French Beans – Black Sheep Produce
Gold Raspberries – Pudwill Farms

Fitz Fiesta:

White Peaches – Fitzgerald Farms


Click here to Watch Video on YouTube

Catalina Offshore catch of the week: Flounder

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

click the links above & search for products on our website with recipes attached

Below are some great recipes courtesy of Diane Phillips (Cucina Divina) & Mischa’s Cafe & Juice Bar (located just down the street from us!) for you to try out with the produce from your bag. Let us know on our Facebook Page or through twitter if you tried any of them!

FMB JUICE RECIPES

Juice #1
1ea cucumber
1 handful kumquats
2ea tangelo

Juice #2
½ bu rainbow chard
1ea cucumber
½ ea Crenshaw melon

Juice #3
½ bskt blackberry
1ea cucumber
½ Crenshaw melon

Specialty Produce Recipe Suggestions
courtesy of Diane Phillips (Cucina Divina)

Quinoa Salad with Avocado Salsa Dressing
Serves 4 to 6
Although this is a vegetarian salad, feel free to add leftover cooked seafood or poultry to this to add protein.

1 cup washed quinoa
2 scallions, finely chopped, using the white and tender green parts
1/2 cup finely chopped tomato
2 teaspoons finely chopped jalapeno pepper
1 Fuerte avocado, finely diced using a ceramic knife *** See note
1/2 cup vegetable oil
2 tablespoons fresh lime juice
2 tablespoons fresh orange (or tangelo juice)
1/2 teaspoon ground cumin
1/2 teaspoon dried Mexican oregano
1/4 cup finely chopped cilantro
Salt and pepper to taste

1. Bring 3 quarts of salted water to a boil, and add the quinoa. Cook the quinoa for 10 to 12 minutes, until tender.
2. Drain the quinoa, and add to a salad bowl and cool.
3. In another bowl, combine the scallions, tomato, jalapeno, avocado, vegetable oil, lime juice, orange juice, cumin, oregano and cilantro.
4. Taste for seasoning and adjust using salt or pepper.
5. Pour the mixture over the cooled quinoa, and toss to coat.

** Feel free to substitute your favorite grain here, cracked wheat, farro, and barley are all good choices for this salad.
*** Note: Cutting avocados with stainless steel will make them turn color immediately, if you use a ceramic knife, or a plastic knife, this will impede the discoloration for up to 4 hours.

Dandelion Green Pesto
Makes about 1 1/2 cups
This peppery pesto is terrific spread on crostini, or tossed into hot pasta, on gnocchi, or drizzle a bit more oil into it to drizzle over grilled steak, or seafood.

1 bunch dandelion greens, washed thoroughly, spun dry and roots trimmed
½ cup extra virgin olive oil
4 garlic cloves
¼ cup pine nuts
½ cup grated Parmigiano Reggiano cheese
Salt and pepper to taste

1. In a food processor, or blender, puree the dandelions with the oil.
2. Add the garlic, pine nuts, cheese, and process until the pesto comes together. Taste for seasoning, and adjust using salt and pepper.
3. The pesto can be refrigerated for up to 3 days, or frozen for up to 2 months.
4. Use the pesto on pasta, or as a spread on bruschetta.
For the Bruschetta
1 baguette, sliced 1/2-inch thick
Olive oil
1. Preheat the oven to 350 degrees, and arrange the bread on baking sheets lined with a silicone baking liner, or parchment paper.
2. Drizzle oil over the slices, and bake for 10 to 15 minutes until the bread is crisp. Allow to cool.
3. Do-Ahead: The bruschetta can be kept in zip lock bags overnight, or frozen for up to 1 month.

Quick Pickled Maui Onions
Makes about 2 cups
These are terrific on burgers, in tacos, or salad. They will keep in the refrigerator for up to 2 weeks.

1 cup water
1/2 cup apple cider vinegar (if you don’t have cider vinegar use white distilled vinegar, or red wine vinegar)
1 teaspoon salt
2 tablespoons sugar
2 Maui onions, sliced 1/4-inch thick

1. In a bowl, stir together the water, vinegar, salt and sugar, and stir until the salt and sugar are dissolved.
2. Add the onions, cover and let sit at room temperature for 6 hours, until the onions are softened.
3. Drain the onions, transfer them to a jar, and refrigerate for up to 2 weeks.

Rigatoni with Italian Sausage and Broccolini
Serves 4 to 6
This hearty dish can be made without the sausage, if you prefer a vegetarian entrée.

One pound rigatoni, cooked 3 minutes short of al dente, saving some of the pasta water (see note)
3 tablespoons extra virgin olive oil
1/2 pound bulk sweet Italian sausage
3 garlic cloves, minced
Pinch red pepper flakes
One head broccolini, tough stems trimmed, and coarsely chopped
1/2 cup chicken or vegetable broth
Salt and pepper to taste
1/2 to 3/4 cup freshly grated Pecorino Romano

1. In a large skillet over medium high heat, heat the oil, and add the sausage, breaking up any large chunks.
2. Cook the sausage until it is no longer pink, and remove all but 2 tablespoons of oil from the pan.
3. Add the garlic, and red pepper flakes and toss in the pan. Add the broccolini, and toss with the sausage, and garlic mixture.
4. Add the broth, and cook (uncovered) until the broccolini begins to soften, this may take about 3 to 5 minutes.
5. Add the pasta to the pan, and toss to coat. Add more pasta water, if needed to make a creamy sauce.
6. Season the pasta with salt and pepper to taste, and serve each portion garnished with grated cheese.
Cook’s Note: Use a shaped pasta for this sauce, to catch the bits of broccolini and sausage in the sauce. Good choices are penne, rigatoni, shells, or DeCecco gnocchi.

Rainbow Chard and Chioggia Beet Flat Bread with Garlic and Goat Cheese
Serves 4 as an appetizer

One bunch Chioggia Beets, greens trimmed, and scrubbed
1 pound pizza dough or see the note below
One 11-ounce log goat cheese (you can substitute mascarpone or whole milk ricotta here)
3 tablespoons extra virgin olive oil
3 garlic cloves, minced
2 scallions, finely chopped, using the white and tender green parts
One bunch rainbow chard, tough stems cut, and discarded, cut the leaves into 1/2-inch ribbons, and chop coarsely
Salt and pepper
1/2 cup finely shredded Asiago or Italian Fontina cheese

1. Preheat the oven to 400 degrees, and line a baking sheet with a silicone liner, parchment or aluminum foil. Arrange the beets on the baking sheet, and cover with aluminum foil. Bake for 30 to 40 minutes, until the beets are tender, when pierced with the sharp tip of a paring knife. When the beets are cooled, peel them and slice them 1/4-inch thick. Set aside.
2. Roll out the dough and arrange on a baking sheet lined with silicone, aluminum foil, or parchment that has been rubbed with olive oil.
3. Spread the dough with the goat cheese, and arrange the beets on the cheese.
4. In a large skillet, heat the oil, and swirl the garlic and scallions in the oil, until fragrant.
5. Add the chard, and sauté until the chard begins to soften. Season with salt and pepper. Arrange the chard on top of the beets, and sprinkle with the shredded cheese.
6. Bake @ 400 degrees for 10 minutes, turn the flat bread, and bake another 5 to 7 minutes, until the cheeses are bubbling, and begin to turn golden brown.
7. Let the flat bread rest for 3 to 5 minutes, before cutting into bite-size pieces.
8. Note: If you don’t want to prepare the pizza dough, you can spread the cheese onto 6-inch pita breads, and bake for 1/2 the time, until the cheeses are melted, and bubbling.

Red Oak Lettuce Salad with Blackberries and Tangelo vinaigrette
Serves 4

For the Dressing
1/2 cup Tangelo juice (or orange juice if you’ve eaten your Tangelos)J
2 tablespoons rice vinegar
1 teaspoon Dijon mustard
One scallion, finely chopped using the white and tender green parts
2/3 cup vegetable oil
Salt and pepper

1. In a small mixing bowl, whisk together the juice, vinegar, mustard, scallion and oil.
2. Taste for seasoning, and add salt and pepper to taste. The dressing can be refrigerated for up to 4 days.
3. This dressing also makes a great marinade for seafood or poultry.

For the Salad

One head red oak lettuce, washed and spun dry, and torn into pieces
1/2 cup Blackberries, washed and patted dry
One tangelo, separated into segments
Tangelo Vinaigrette (see preceding recipe)
1/2 cup toasted sliced almonds

1. Arrange the lettuce, blackberries, and tangelos in a salad bowl.
2. Pour some dressing over the salad, and toss to coat.
3. Plate the salad, and garnish with the almonds, and serve.

Summer Squash Gratin
Serves 6

2 tablespoons extra virgin olive oil
1 Maui onion, thinly sliced
4 summer squash (zucchini, yellow, your choice) thinly sliced
1 tablespoon finely chopped thyme
Salt and pepper
1 cup crushed tomatoes and their juices
1/4 cup finely chopped Italian parsley
1/2 cup freshly grated Parmigiano Reggiano cheese

Preheat the oven to 350 degrees. In a large ovenproof skillet, heat the oil, and add the onion, sautéing for 3 minutes, until the onion begins to soften. Add the squash and thyme, season with salt and pepper, and sauté for 2 to 3 minutes until the squash begins to soften. Add the tomatoes, and parsley, and cook until the liquid in the pan begins to evaporate. Sprinkle with the cheese, and bake in the oven for 10 to 15 minutes, until the cheese is melted, and begins to turn golden brown. Remove from the oven and allow to rest for 5 minutes before serving.

Tangelo Panna Cotta with Blackberry Sauce
Serves 6

For the Panna Cotta

2 teaspoons unflavored gelatin
1/4 cup Tangelo juice
3 cups heavy whipping cream
1/2 cup sugar
Pinch of salt
1 cup sour cream
1. Sprinkle the gelatin over the juice. 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. Fill 4 to 6-ounce ramekins 3/4 full with the cream. Chill 4 to 24 hours.
6. Unmold the panna cotta and serve with the sauce.

For the Blackberry Sauce

One basket blackberries, washed
1/2 cup Tangelo juice
1/4 to 1/3 cup sugar (depending on the sweetness of the berries)

In a small saucepan, combine the berries, juice, and sugar. Bring to a boil, and simmer for 5 to 10 minutes, until the mixture thickens. Cool and refrigerate for up to 4 days. Serve over the panna cotta.

Farmers’ Choice Recipes:

Purple French Beans
Serves 2 to 4

1/2 pound purple French beans, trimmed
Salt and pepper
1/3 cup extra virgin olive oil
2 garlic cloves, minced
1 teaspoon grated lemon zest
1 teaspoon fresh lemon juice
Salt and pepper to taste

1. Cook the beans in boiling salted water for 3 minutes.
2. Drain in a colander, and sprinkle with salt and pepper while still in the colander.
3. Toss the beans with the garlic, zest, lemon juice and salt and pepper to taste. Serve warm or at room temperature.

Steamed Lyon Artichoke with Tangelo Aioli
Serves 4 as an appetizer

One Lyon Artichoke
2 bay leaves
1 teaspoon dried thyme
1 lemon cut into wedges

Put 2 inches of water and the pickling spice in a pot wide enough to hold all the artichokes. Set a steamer rack in the pot; it should rest just above the water, not touching it. Bring the water to a simmer over moderate heat.
Meanwhile, trim the artichoke. Slice off the stem (save for steaming if you like) and rub the exposed base with a lemon wedge, and add the wedge to the water. With a serrated knife, cut across each artichoke top, removing the top third.
With scissors, cut off the pointed tip of each leaf. Rub-the cut surfaces with lemon. Arrange the artichoke, stem end up, in the steamer.
Cover the pot and adjust the heat so the water is at a simmer and the artichoke steam steadily. Cook-until a knife pierces the bottoms easily and an outside leaf pulls out easily, 30-to 45-minutes, depending on size. (Check occasionally to be sure the water hasn’t boiled away.) Drain, stem end up, on several layers of paper towel. Peel the stem, and serve that to dip with the aioli.

Tangelo Aioli
1 cup mayonnaise
1/4 cup Tangelo juice
2 tablespoons lemon juice
3 garlic cloves, minced
2 teaspoons finely chopped fresh tarragon
Salt and Tabasco to taste

1. In a mixing bowl, whisk together the ingredients, seasoning with salt and Tabasco to taste.
2. Refrigerate the Aioli for up to 4 days.

Golden Raspberry Muffins with White Chocolate
Makes 12

3 1/2 cups unbleached all-purpose flour
4 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. table salt
1-1/3 cups granulated sugar
2/3 cup unsalted butter, melted and cooled slightly
3/4 cup whole milk, at room temperature
1 cup sour cream, at room temperature
2 large eggs, at room temperature
1 large egg yolk, at room temperature
1 cup golden raspberries washed and patted dry
1/2 cup white chocolate chips
1 tsp. pure vanilla paste or extract

1. Preheat the oven to 350°F. Coat the top of a standard 12-cup muffin tin and line with paper or foil baking cups.
2. In a large mixing bowl, whisk together the flour, baking powder, baking soda, and salt; mix well. In a medium mixing bowl, whisk together the sugar, butter, milk, or sour cream, eggs, and egg yolk until well combined.
3. Pour the wet ingredients into the dry and fold gently with a rubber spatula just until the dry ingredients are mostly moistened (the batter will be lumpy)–there should still be quite a few streaks of dry flour.
4. Sprinkle the raspberries, chocolate chips, and vanilla onto the batter, and fold them in until just combined. (The batter will be lumpy; don’t try to smooth it out.) Do not over mix.
5. Use portion scoop, and scoop the batter into the muffin cups, distributing all of the batter evenly.
6. The batter should mound higher than the rim of the cups by about 3/4 inch.
7. Bake until the muffins are golden brown and spring back lightly when you press the middle, 30 to 35 minutes.
8. Let the tin cool on a rack for 15 to 20 minutes, then remove the muffins from the baking tins, and serve warm.

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