Video

FMB_122514

Farmers’ Market Box 12-25-14

Baby Turnips – Pedro Santiago
Rainbow Chard – Be Wise Ranch
Garlic – Schaner Farms
Braising Greens – Sundial Farms
Hydro Red Butter Lettuce – Go Green Agriculture
Yellow Onions – Her Produce
Asian Shinko Pears – Ken’s Top Notch Produce
Amarosa Fingerling Potatoes – Weiser Farm
Baby Gold Beets – Be Wise Ranch
Carnival Squash – Black Sheep Produce
Algerian Tangerines – 3 Nuts Farm

Organic Juicing Bag:

Rainbow Chard – Be Wise Ranch
Oro Blanco Grapefruit – Ken’s Top Notch Produce
Cara Cara Oranges – Ken’s Top Notch Produce
Baby Gold Beets – Be Wise Ranch
Celery – Lakeside Organics

Farmer’s Choice:

Meyer Lemons – Rancho Del Sol
Pomegranates – Scott Farms


Click here to Watch Video on YouTube

Catalina Offshore catch of the week: Wahoo

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 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 hastag #SpecialtyProduceFMB!

FMB JUICE RECIPES
Courtesy of Drew Canole of Fitlife.tv

3 each Cara Cara Oranges
2 each Baby Gold Beets

3 stalks Celery
3 leaves Rainbow Chard
3 each Oro Blanco Grapefruit

4 leaves Rainbow Chard
2 each beets
1 each Cara Cara Orange

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

Crispy Amarosa Potatoes and Baby White Turnips

Serves 4 to 6
The red potatoes and white turnips combine for a delicious side dish to serve during the holidays.

1 pound Amarosa potatoes, scrubbed, cut in half
One bunch baby white turnips, scrubbed
1/2 cup extra virgin olive oil
4 garlic cloves, minced
2 teaspoons finely chopped fresh thyme
1 1/2 teaspoons salt
1/2 teaspoon freshly ground black pepper
Fleur de Sel

1. Preheat the oven to 400 degrees, and line a baking sheet with a silicone baking liner, parchment or aluminum foil.
2. Put the potatoes into a large bowl, and add the remaining ingredients, toss to coat the potatoes.
3. Transfer to the baking dish and roast for 20 to 30 minutes (this will depend on the size of the potatoes), turning once or twice during the cooking time.
4. When the potatoes are done, sprinkle with some fleur de sel before serving.

Roasted Golden Beet Salad with Warm Bacon and Balsamic Vinaigrette
Serves 4 to 6

To Roast the Beets
One bunch golden beets

1. Preheat the oven to 400 degrees, and place the beets on a baking sheet. Bake for 30 to 45 minutes until tender. (they will show no resistance when pierced with the end of a sharp paring knife)
2. Remove the beets from the oven, allow to cool, and peel the beets. Slice the beets 1/4-inch thick.

For the Dressing

4 strips bacon, cut into 1/2-inch pieces
1 shallot, finely chopped
1 teaspoon sugar
1 teaspoon Dijon mustard
1/4 cup aged balsamic vinegar
Salt and pepper

1. In a skillet, cook the bacon until it is crisp. Remove all but 2 tablespoons of the bacon fat, add the shallot, and saute for 1 to 2 minutes, until the shallot is softened. Add the sugar, and mustard, and stir to combine. Add the vinegar, and bring to a boil. Taste for seasoning, and adjust using salt and pepper.
2. Reheat the dressing when ready to serve.
3. Cook’s Note: To keep this vegetarian, omit the bacon, and saute the shallot in 2 to 3 tablespoons of extra virgin olive oil.

Assembly
One head red butter lettuce, washed spun dry and separated into leave
Roasted Golden Beets, (see preceding recipe)
Warm Bacon dressing (see preceding recipe)

1. Arrange a few leaves of lettuce on salad plates.
2. Arrange the beet slices on the lettuce, and drizzle the warm dressing.

Ginger Pear Crisp
Serves 6
A delicious dessert to serve with vanilla ice cream. The Gingery topping is the perfect flavor to pair with the Asian pears.

For the Crisp Topping

1 cup all-purpose flour
1/3 cup sugar
2 tablespoons brown sugar
1 1/2 teaspoons ground ginger
Pinch of salt
1/2 cup chilled unsalted butter, cut into small pieces

1. In a bowl, toss together the dry ingredients; work the butter into the mixture, until the mixture holds together in small pieces the size of peas. Set aside.

For the Pears
1 pound Asian pears, peeled, cored and cut into 1/2-inch slices
1/4 teaspoon cinnamon
1/4 to 1/2 cup granulated sugar (depends on the sweetness of the pears)
3 tablespoons all-purpose flour

2. Preheat the oven to 375 degrees, and coat the inside of an 8-inch pie plate with non-stick cooking spray.
3. In a bowl, combine the pears, cinnamon, sugar and flour, stirring to distribute the ingredients and coat the pears.
4. Transfer the mixture to the prepared pan.
5. Crumble the topping over the pears, and bake for 30 to 35 minutes, until the pears are bubbling, and the crumble topping is golden brown.

Poached Asian Pear Trifle with Ginger Crème Anglaise
Serves 8
For the Pears

2 cups Moscato di Asti wine
1/2 cup honey
Three 3-inch cinnamon sticks
2 whole cloves
1 pound Asian pears, cored, and quartered

1. Pour the wine and honey into a 4 to 6-quart Dutch oven, whisk to blend the honey into the wine.
2. Add the cinnamon sticks, and cloves, and set the pears into the Dutch oven.
3. Spoon some of the wine mixture over the pears, cover and simmer for 10 to 15 minutes, until the pears are tender, but not falling apart.
4. Carefully lift the pears out of the Dutch oven using a slotted spoon, transfer them to a cutting board, and coarsely chop.
5. Strain the sauce into a saucepan, and bring the sauce to a boil, reducing the sauce by half, it should be quite syrupy, and coat the back of a spoon.

For the Crème Anglaise

1/3 cup sugar
1/4 cup cornstarch
2 cups whole milk
6 large egg yolks
1 teaspoon crystalized ginger, finely chopped.
1/2 cup pear syrup (see recipe above)
1. In a medium saucier, whisk together the sugar, cornstarch, milk, and egg yolks until smooth.
2. Place over medium-high heat and whisk until the mixture thickens and comes to a boil, 4 to 5 minutes.
3. Strain the custard through a sieve, stir in the pear syrup, and whisk until smooth and thick.
4. Transfer to a glass bowl and press plastic wrap against the surface to keep a skin from forming.
5. Do-Ahead: At this point, refrigerate for at least 4 hours and up to 4 days, or freeze for up to 1 month.
Assembly

One 1 pound cake, sliced into 1/2-inch slices
Pear Syrup
Pear Crème Anglaise
Poached Pears
1 1/2 cups heavy cream, whipped stiffly for garnish

In a glass or trifle bowl, line the bottom with slices of pound cake, cutting them to fit. Brush the slices with some of the pear syrup, and spread a layer of Crème Anglaise over the cake. Top the crème Anglaise with some of the pears.
Continue layering, ending with crème Anglaise and pears. Cover and refrigerate for at least 8 hours, or up to 3 days. When ready to serve spread the whipped cream over the top of the trifle, and serve.
Cook’s Note: This is also delicious made with chocolate cake.

Caramelized Onion Bread Pudding
Serves 6 to 8
Try this delicious bread pudding in place of potatoes, or other starches with roasted meats. If you would like to serve this as individual portions, you can use muffin tins, or ramekins. See the cook’s note for timing.

1/4 cup unsalted butter
1 tablespoon extra virgin olive oil
3 cups finely sliced onions
3 garlic cloves, minced
1 teaspoon sugar
1 teaspoon dried thyme
Salt and pepper
6 large eggs
1 1/2 cups heavy cream
1/2 teaspoon Tabasco
6 cups bread cubes (hard crusts removed)
1 cup shredded Gruyere cheese
1/2 cup grated Parmigiano cheese

1. In a large skillet, heat the butter and the oil, when the foam subsides, add the onions and garlic, and toss to coat the onions. Sprinkle the onions with the sugar, and thyme, and saute for 20 to 30 minutes, stirring to prevent burning. The onions will be a dark golden brown, season with salt and pepper. Allow to cool, slightly.
2. Preheat the oven to 350 degrees, and coat the inside of a 13-by-9-inch baking dish.
3. In a large bowl, whisk together the eggs, heavy cream and Tabasco. Add the bread cubes, and onions, and stir to distribute the onions throughout the pudding.
4. Pour into the prepared pan; sprinkle the cheeses evenly over the bread pudding. (at this point, the bread pudding can be refrigerate for up to 3 days; bring to room temperature before baking)
5. Bake the bread pudding covered for 30 minutes, remove the cover, and bake another 15 minutes until the pudding is bubbling and golden brown. Allow to rest for 10 minutes before serving.
6. Cook’s Note: If you decide to make muffins, or ramekins, cook covered for 15 minutes, and then uncovered for another 10 to 15 minutes, until golden.

Roasted Carnival Squash and Kale Salad
Serves 4

This is a lovely winter salad; roast the squash ahead of serving, and make the dressing ahead. Make sure to remove any tough stems from the kale.

1 carnival squash, cut in half, seeds removed
2 tablespoons extra virgin olive oil
Salt and pepper
One bunch kale, tough stems removed, washed, spun dry, and cut into 1/2-inch ribbons
2 Tbs. red wine vinegar
1 Tbs. cranberry juice
1 tablespoon orange juice
1 Tbs. honey
1/4 cup extra-virgin olive oil
1/4 cup dried cranberries for garnish
One tangerine, peeled and separated into segments
4 strips bacon, cooked crisp and crumbled for garnish

1. Preheat the oven to 400 degrees, and line a baking sheet with a silicone baking liner, parchment or aluminum foil. Drizzle the oil onto the cut halves of the squash, and sprinkle with salt and pepper. Roast for 25 to 30 minutes, until a sharp knife inserted into the squash shows no resistance. Remove from the oven. When the squash is cool enough to handle, remove the peel from the squash, and cut the flesh into 1/2-inch dice.
2. In a salad bowl, arrange the kale and squash.
3. In a small bowl, whisk together the vinegar, juices, honey, and oil. Season with salt and pepper.
4. Pour some of the dressing over the salad, and toss to coat the kale and squash. Plate the salad and garnish with the cranberries, tangerine segments and bacon.

Rainbow Chard Brunch Strata
Serves 6

Your slow cooker (crock pot) can be your best friend during the holidays, this breakfast strata is a great example of what it can do for you. It’s not just for keeping gravy warm, or making stew.

2 tablespoons unsalted butter
2 medium shallots, finely chopped
One bunch rainbow chard, tough stems removed, and cut into 1/2-inch ribbons
¼ teaspoon freshly grated nutmeg
6 cups bread cubes, crusts removed (a sturdy bread like Pepperidge Farm)
6 large eggs
2 cups milk
1 ½ teaspoons salt
1 teaspoon Tabasco
1 cup freshly grated Parmesan cheese

1. Coat the inside of the insert for a 5 to 7-quart slow cooker with non-stick cooking spray or line the insert with a slow cooker liner according to the manufacturers’ directions.
2. In a medium skillet, melt the butter and sauté the shallots for 2 minutes, until softened. Add the chard and nutmeg, and sauté until the liquid in the pan has evaporated. Set aside to cool.
3. In a large bowl, whisk together the eggs, milk, salt and Tabasco. Arrange half of the bread in the slow cooker insert. Top with half of the spinach mixture, and ½ of the cheese.
4. Layer the remaining bread, spinach and cheese. Pour the egg mixture over the casserole, and press down to make sure that the bread has absorbed the egg mixture.
5. Cover and cook on low for 3 to 3 ½ hours, until the strata is cooked through. Serve on the warm setting.
6. Cook’s Note: If you don’t have a slow cooker, you can coat the inside of a 13-by-9-inch baking dish with non-stick cooking spray and bake the strata at 325 degrees for 45 to 50 minutes, until set in the center. (or muffins will take 20 to 25 minutes)

Farmer’s Choice

Meyer Lemon Mascarpone Trifle
Serves 10 to 12
This make ahead dessert is perfect for the holidays.

For the Lemon Curd

1 cup sugar
6 large eggs
1/2 to 2/3 cup fresh Meyer lemon juice
1/2 cup (1 stick) chilled butter, cut into 1/2-inch cubes

1. In a saucier, over medium high heat, combine the sugar, eggs, and lemon juice, whisking to blend.
2. Cook the lemon curd, until it almost boils, it will begin to thicken.
3. Remove it from the heat and whisk in the butter a few cubes at a time.
4. Transfer to a non-reactive bowl and press plastic wrap over the surface, so that a skin doesn’t form.
5. Do-Ahead: Cool, cover and refrigerate for up to 4 days, or freeze for up to 3 months.

For the Cake
Cook’s Note, if you would like you can use Sara Lee pound cake or any purchased plain vanilla flavored cake, or you can make your own. Because the cake is torn apart when assembling, the trifle, making the cake in a sheet pan, is the simplest and fastest way to do it. If you want to turn this into a tiramisu, lady fingers work really well here, you’ll need about 4 packages to make a 13-by-9-inch baking pan full, or 3 packages for a trifle bowl.

2 cups cake flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon baking soda
1 3/4 cups sugar
3/4 cup (1 1/2 sticks) unsalted butter, softened, and cut into 1/2-inch bits
1 cup buttermilk
4 large eggs
1 tablespoon vanilla paste or extract

1. Preheat the oven to 350 degrees and coat the inside of a sheet pan with non-stick cooking spray, or a silicone baking liner.
2. In a mixing bowl, whisk together the flour, powder, salt and baking soda.
3. In the bowl of an electric mixer, cream the butter and sugar together, and add the buttermilk, eggs, and vanilla. Add the dry ingredients, and beat on low speed, until the mixture is smooth and combined. Transfer the batter to the prepared pan, and bake 15 to 17 minutes, until a skewer inserted into the center comes out clean. Cool the cake and set aside.
4. Do-Ahead: The cake can be made ahead and kept at room temperature for 3 days, or frozen for up to 6 weeks.

For the Mascarpone Crème

2 cups heavy cream
2 cups mascarpone cream

1. In the bowl of an electric mixer, beat the cream until it is stiff. Add the mascarpone, and whisk together until blended.
2. Do-Ahead: The crème can be refrigerated up to 24 hours, or frozen for 1 month. Rewhip before using.

Assembly

1 recipe vanilla cake, or store bought product
1/2 cup Limoncello mixed with 2 tablespoons water
1 recipe Meyer lemon curd, cooled
1 recipe mascarpone crème

1. In a trifle bowl, line the bottom with pieces of cake that are 1/2-inch thick, or ladyfingers.
2. Brush the cake or ladyfingers with the Limoncello mixture.
3. Spread a 1/2-inch layer of lemon curd over the ladyfingers, and top with a layer of mascarpone crème.
4. Continue to layer, finishing with mascarpone crème.
5. Do-Ahead: At this point, the trifle will have to be refrigerated for at least 12 hours, or up to 36 hours. The longer it is refrigerated the more saturated the cake becomes, almost melting into the lemon curd, and crème.

Wild Rice and Barley Pilaf with Pomegranates and Meyer Lemon
Serves 6

Try this as a side dish with roasted poultry, or seafood.

2 teaspoons extra-virgin olive oil
1 medium onion, finely chopped
1/2 cup wild rice, rinsed
1/2 cup pearl barley
3 cups chicken broth or vegetable broth
1/3 cup toasted pine nuts
1 cup pomegranate seeds
2 teaspoons freshly grated Meyer lemon zest
2 tablespoons chopped flat-leaf parsley

1. Heat oil in a large saucepan over medium heat. Add onion and cook, stirring often, until softened. Add wild rice and barley; stir for a few seconds. Add broth and bring to a simmer. Reduce heat to low, cover and simmer until the wild rice and barley are tender and most of the liquid has been absorbed, 45 to 50 minutes. Drain any excess liquid from the pilaf, and add pomegranate seeds, lemon zest, parsley and the toasted pine nuts to the pilaf; fluff with a fork. Serve hot.

Cook’s Note: To seed a pomegranate and avoid the enduring stains of pomegranate juice, work under water. Fill a large bowl with water. Hold the pomegranate in the water and slice off the crown. Lightly score the fruit into quarters, from crown to stem end. Keeping the fruit under water, break it apart, gently separating the plump seeds from the outer skin and white pith. The seeds will drop to the bottom of the bowl and the pith will float to the surface. Discard the pith. Pour the seeds into a colander. Rinse and pat dry. The seeds can be frozen in an airtight container or sealable bag for up to 3 months.

Homemade Limoncello

5 Meyer Lemons
1 liter vodka
3 1/4 cups superfine sugar
3 cups boiling water

1. Remove the peel from the lemons using a swivel peeler.
2. Put the peels into a jar with a cover and pour in the vodka. Allow to sit for 5 days.
3. Put the sugar into an 8-cup measuring cup, and pour the water over the sugar, stirring to dissolve.
4. Pour over the vodka in the jar, stir, and re-seal the jar. Let sit for 1 week. Strain out the peels, and pour the Limoncello into decorative covered bottles.

@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!

 

 

 

4up

Farmers’ Market Box 12-18-14

Sugar Pie Pumpkin – Bunkhouse
Fuji Apples OR Pink Lady Apples – Fair Hills Farm
Yellow Wax Beans – Be Wise Ranch
Chicory Treviso – Coleman Farms
Fennel – Rutiz Farm
Red Hydro Romaine – Sundial Farm
Navel Oranges – Sundance Natural
Radishes – Black Sheep Farm
Red Beets – Black Sheep Farm
Baby Pink Turnips – Coastal Organics

Organic Juicing Bag:

Pink Lady Apples – Fair Hills Farm
Carrots – Tutti Frutti Farm
Persian Cucumbers – Milliken Farm
Dandelion Greens – Be Wise Ranch
Limes – Korals Tropical Farm
Navel Oranges – Sundance Natural

Farmer’s Choice:

Honey Dates – Dates by Duvall
Yuzu Limes – Rancho Del Sol

Fruit add on:

Cara Cara Oranges – Ken’s Top Notch Produce


Click here to Watch Video on YouTube

Catalina Offshore catch of the week: Halibut

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 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 hastag #SpecialtyProduceFMB!

FMB JUICE RECIPES
Courtesy of Drew Canole of Fitlife.tv

green routine
1/2 apple
2 carrots
2 cucumbers
2 handfuls dandelion greens
1/2 orange

dandyshot
1 handful dandelion greens
1 lime

morning delight
1 apple
6 carrots
1 orange

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

Easter Egg Radishes with Olive Oil, Sage-Dipping Sauce
Serves 2

1/2 cup extra virgin olive oil
1 teaspoons salt
1/2 teaspoon freshly ground black pepper
1 teaspoon dried sage leaves
One bunch Easter Egg Radishes, tops removed, scrubbed, and cut into quarters

1. Pour the olive oil into a shallow dish.
2. With a mortar and pestle, crush together the salt, pepper and sage until it is a fine powder.
3. Add to the oil in the dish, and dip the radishes into the oil mixture.

Maple Praline Pumpkin Cheesecake Streusel Bars
Makes 24 two-inch squares
You can serve these cold, or at room temperature but store them in the refrigerator if you have any leftovers. They also freeze well.

Roasted Sugar Pie Pumpkin
One Sugar Pie Pumpkin

1. Preheat the oven to 400 degrees, and arrange parchment, silicone or aluminum foil over a baking sheet.
2. Using a large knife or cleaver, cut the pumpkin in half, and lay the halves cut side down on the baking sheet.
3. Roast for 35 to 45 minutes (depending on the size of the pumpkin)
4. Allow to cool slightly, remove the flesh from the peel, and puree in a food processor or blender. The puree will keep in the refrigerator for 1 week, or frozen for 3 months.

For the Crust

3 cups all-purpose flour
¾ teaspoon baking powder
1 teaspoon salt
1 cup firmly packed light or dark brown sugar (see note)
1 1/8 cup (two sticks and 2 tablespoons) unsalted butter, cold, cut into small pieces
1 ½ cup chopped pecans

1. Preheat the oven to 350 degrees and coat the inside of a 13-by-9-inch baking pan with non-stick cooking spray.
2. In the bowl of a food processor or electric mixer fitted with the paddle attachment, combine the dry ingredients, and drop the butter cubes onto the dry ingredients. Blend on low speed or pulse on and off in the food processor till the mixture comes together. Stir in the pecans.
3. Press 2 ½ cups of the mixture into the prepared baking dish, set the remaining crust aside and bake for 20 minutes until golden brown. Remove from the oven, allow to cool.

For the Filling

2 cups pumpkin puree (see preceding recipe for Roasted Sugar Pie Pumpkin)
1 cup light or dark brown sugar
2 large eggs
Two 8-ounce packages of cream cheese, softened
1 teaspoon pumpkin pie spice
2 tablespoons maple syrup
1. In the bowl of an electric mixer or in a food processor, beat all the ingredients together until they are smooth. Pour over the cooled crust, and sprinkle with the reserved streusel. Bake the cheesecake bars for 40 to 45 minutes, until the filling is set.
2. Remove from the oven and cut the square immediately with a sharp knife, wiping the knife with each cut. Serve the squares warm or at room temperature. Refrigerate any leftovers.

Carpaccio of Roasted Beets with Orange Vinaigrette and Buratta
Serves 4 to 6
A gorgeous salad for the holidays, make sure to buy an aged balsamic vinegar for the vinaigrette.

One bunch beets, tops trimmed, and scrubbed
Salad greens (or romaine cut into 1/2-inch ribbons)
2 burratta (burratta is a fresh mozzarella with a creamy center—you can substitute fresh mozzarella if you can’t find burratta—it’s available at Specialty Produce)
1 orange, peel and pith removed, and sliced 1/2-inch thick
1/2 cup extra virgin olive oil
1/4 cup fresh orange juice
2 tablespoons sugar
2 tablespoons aged Balsamic vinegar
6 large leaves basil, finely sliced
Salt and pepper

1. Preheat the oven to 400 degrees, and place the beets on a baking sheet. Bake for 30 to 45 minutes until tender. (they will show no resistance when pierced with the end of a sharp paring knife)
2. Remove the beets from the oven, allow to cool, and peel the beets.
3. Arrange the salad greens on 6 salad plates, thinly slice the beets and arrange over the them.
4. Thinly slice the burratta, and arrange 3 pieces over the beets.
5. Arrange the orange slices around the outside of each plate.
6. In a small bowl, whisk together the oil, orange juice, sugar, Balsamic vinegar and basil. Taste for seasoning, adjust with salt and pepper, and drizzle over the salad.

SAVE THE GREENS!
In your box this week, you will have turnips greens and beet greens. Wash them thoroughly, and cut into 1/2-inch ribbons. Heat a large skillet, and add 1/4 to 1/3-cup olive oil, and 2 garlic cloves, sliced, and the greens. Saute until the greens are tender, 5 to 10 minutes. Terrific on crostini, as a side dish, or in a frittata.

Cider Glazed Turnips with Apples, and Bacon
Serves 4
A delicious side dish for pork or poultry, the apples lend a sweet note to the peppery turnips, and the bacon adds crunch and smoke.

4 strips bacon, cut into 1/2-inch pieces
1 Fuji apple, peeled, cored and thinly sliced
One bunch pink turnips, scrubbed, and thinly sliced
5 sage leaves, finely chopped
1/2 cup apple cider
1 tablespoon unsalted butter
Salt and pepper

1. In a large skillet, cook the bacon until crisp, remove from the skillet, and skim off all but 2 tablespoons of the fat in the pan. Add the apple, and turnips, and sage leaves, and saute for 2 minutes. Add the cider, cover and simmer for 5 to 6 minutes, until the turnips are tender.
2. Add the butter to the pan, and toss the vegetables to coat. Season with salt and pepper, and serve.

Farro, Treviso and Pecorino Salad
Serves 8
Treviso pairs well with this delicious farro salad. If you would prefer to use brown rice, orzo or wild rice follow directions on the package for cooking.

1 1/2 cup pearlized farro
1/2 cup extra virgin olive oil
2 ounces fresh Pecorino Romano, cut into 1/4-inch dice
One head Treviso, washed and spun dry, chopped into 1/2-inch ribbons
One Fuji apple, cored, and finely chopped
1/2 cup finely chopped walnuts

1. Bring 3 quarts of salted water to a boil, and add the farro. Cook, stirring occasionally, until the farro is tender, this could take between 12 to 20 minutes.
2. Drain the farro thoroughly, put into a large bowl, and toss with 2 to 3 tablespoons of olive oil. Season with freshly ground black pepper.
3. Add the Pecorino Romano, Treviso, and apples, and toss with a bit more of the olive oil, to coat the apple and Treviso.
4. Taste for seasoning, and serve at room temperature garnished with the walnuts.

Grilled Romaine Salad with Blue Cheese Dressing
Serves 2

One head romaine cut down the center lengthwise, washed and spun dry
1/4 cup extra virgin olive oil
Salt and pepper
1/2 cup mayonnaise
1/4 cup sour cream
1/2 cup crumbled blue cheese
1 garlic clove, minced
1 to 2 teaspoons Worcestershire sauce
1 tablespoon red wine vinegar
2 teaspoons lemon juice
1/2 teaspoon freshly ground black pepper

1. Preheat the broiler, or a grill for 10 minutes. Arrange the romaine cut side up on a baking sheet (if broiling) drizzle with olive oil, salt and pepper, and broil until the leaves turn a bit golden, about 3 to 4 minutes. If grilling, brush the cut side of the romaine with olive oil, and sprinkle with salt and pepper. Place cut side down on the grill, and grill for 2 to 3 minutes until the outer leaves are charred, and the romaine is warm through to the core. Remove from the grill or broiler, arrange on a place and spoon the dressing over the lettuce.
2. For the dressing, whisk together the mayonnaise, sour cream, blue cheese, garlic, Worcestershire, red wine vinegar, lemon juice and pepper. Taste for seasoning and add salt or pepper if necessary. The dressing will keep stored in the refrigerator for up to 1 week. It makes a great dip for veggies, and a topping for baked potatoes.

Braised Pork with Apples
Serves 6

This is a scrumptious fall dinner; make it ahead, and then reheat it before serving. Although you can make it with pork tenderloins, (they cook in about 30 minutes), it tends to be dry, so I recommend the cheaper pork loin roast.

One 2 1/2-pound rolled boneless pork loin roast
1/4 cup Dijon mustard
1/4 cup firmly packed light brown sugar
3 tablespoons olive oil
One medium onion, thinly sliced
1/2 teaspoons dried thyme
3/4 cup apple cider
1 beef bouillon cubes
1/4 cup unsalted butter
2 large Fuji apples 2/3 cup firmly packed light brown sugar
1 tablespoons cornstarch
3 tablespoons water
1/2 cup heavy cream (this is optional, but really rounds out the flavor)
1 pound buttered egg noodles

1. Preheat the oven to 350 degrees. Place a long piece of waxed paper or aluminum foil on a cutting board and spread the mustard on it, the length of the roast. Sprinkle with the brown sugar, and lay the roast on top of the mixture, turning the roast to coating it completely. (This is messy work, but the results are great!)
2. Heat the oil a 5 to 6-quart Dutch oven over medium high heat—brown the meat on all sides, being careful to turn it often, so that it doesn’t burn. Add the onions and thyme to the pot and stir to coat with the mixture in the bottom of the pan. Lift the meat and slide some of the onions underneath the roast. Add the cider and bouillon cubes to the pan, and stir. Bring the cider to a boil, cover the pan and bake for 45 minutes.
3. While the pork is cooking, prepare the apples. Melt the butter in a large skillet, and add the apples, sautéing for 4 to 5 minutes, until the apples begin to soften, and color. Add the brown sugar, and cook another 5 minutes, until the apples have rendered some juice and are beginning to soften, but are not mushy. Remove from the heat and add to the pork in the pan.
4. Bake another 45 minutes. Remove the pork from the pan and allow the pork to rest for 20 minutes before carving. Stir the cornstarch and water together and stir into the boiling sauce, bringing it back to a boil. Add the cream, and season with salt and pepper to taste. Carve the pork and serve with the sauce and apples.

Wax Bean Salad with Warm Curry Vinaigrette
Serves 4

1/2 pound wax beans, ends trimmed and cut into 1-inch pieces
Salt and pepper
1/4 cup vegetable oil
1 shallot, finely chopped
1/2 to 1 teaspoon curry powder
1 teaspoon sugar
2 to 3 tablespoons rice vinegar

1. Cook the beans in salted water to cover, until crisp/tender, about 3 to 5 minutes. Drain thoroughly, and toss with salt, pepper and 1 tablespoon of olive oil.
2. In a skillet, heat the remaining oil, and saute the shallot, curry and sugar for 1 to 2 minutes. Add the rice vinegar, bring to a boil, and pour over the beans.
3. Toss the beans with the mixture, and serve warm or at room temperature.

Orange and Fennel Salad
Serves 4 to 6

3 large navel oranges, pith and peel removed, sliced into 1/2-inch pieces
One fennel bulb, wispy ends trimmed, root end trimmed, and sliced 1/2-inch thick
1/4 to 1/3 cup olive oil
2 tablespoons fresh orange juice
2 tablespoons white wine vinegar
Salt and pepper
2 tablespoons finely chopped fresh oregano

1. Arrange the oranges and fennel on a serving platter.
2. In a small bowl, whisk together the oil, juice, and vinegar. Taste for seasoning and correct using salt and pepper.
3. Pour the dressing over the salad, and allow to marinate for at least 1 hour, or up to 4 hours. Sprinkle the salad with the chopped oregano, and serve.
Cook’s Note: If you have any Treviso left over, use it as a base for the salad, it’s gorgeous!

Farmer’s Choice

Bacon Wrapped Dates Stuffed with Parmigiano
Serves 4 to 6

12 strips bacon, cut in half crosswise
24 pitted dates
1/4 pound Parmigiano-Reggiano cheese, cut into chunks

1. Cook the bacon in a large skillet over medium heat until it has rendered some fat and begins to turn translucent; don’t let it brown at all, you just want to make sure that you have rendered some of the fat. Remove from the pan and drain thoroughly on paper towels.
2. Make a slit in each date and stuff with a small piece of cheese.
3. Wrap the date in a piece of bacon and secure with a toothpick if needed. Place the wrapped dates on a rack in a baking sheet.
4. Do-Ahead: At this point, you can cover and refrigerate for up to 36 hours, or freeze for up to 1 month. Defrost overnight in the refrigerator before baking.
5. Preheat the oven to 375° F and bake the dates until the bacon is crisp, 10 to 12 minutes.
6. Remove from the oven, drain the dates on paper towels, and set on a platter for serving. Thin shreds of any leftover Parmesan would make an awesome garnish.
7. Sorry, this doesn’t work with turkey bacon.

Date Bars
Serves 6 to 8

2 cups packed pitted dates, coarsely chopped
1 1/2 cups water
1 teaspoon vanilla paste or extract
1 cup all-purpose flour
2 1/2 cups old fashioned rolled oats
3/cup firmly packed brown sugar
1 teaspoon ground cinnamon
1/2 teaspoon baking soda
1 1/2 cups chopped pecans
1/2 cup finely chopped crystalized ginger
1 cup unsalted butter, softened

1. In a small saucepan bring the dates and water to a boil, reduce the heat to medium low and simmer, stirring occasionally until the dates are tender, and cooked into a thick jam, about 15 minutes. Stir in the vanilla, and cool completely.
2. Preheat the oven to 350 degrees; coat the inside of a 9-inch baking dish with non-stick cooking spray.
3. In a large bowl, stir together the oats, flour, brown sugar, cinnamon, baking soda, walnuts and ginger. Add the butter and work until it is well combined and crumbly.
4. Press half of the crumbs into the prepared baking dish, spread the date filling over the crust, and sprinkle with the remaining crumbs. Bake for 45 to 55 minutes, until the edges are browned, and the filling feels set. Cool completely and cut into 16 bars.

Chicken Salad with Yuzu Dressing
Serves 4 to 6

3 cups cooked chicken, or turkey
1 cup finely chopped celery
2 scallions, finely chopped
2 Easter Egg radishes cut into julienne
1/2 cup finely grated carrot
2 cups finely chopped Romaine lettuce
2 Navel oranges, pith and peel removed, and segmented
1/2 cup yuzu lime juice
1 teaspoon finely grated ginger
1 garlic clove, minced
3 tablespoons sugar
1/4 cup soy sauce
3/4 cup vegetable oil
1/4 cup sesame seeds
Sesame oil

1. In a large bowl, combine the chicken, celery, scallions, radish, carrot, romaine, and oranges. In a small bowl, whisk together the juice, ginger, garlic, sugar, soy and vegetable oil.
2. Pour the dressing over the salad ingredients and toss to coat. Serve the salad garnished with sesame seeds and a drizzle of sesame oil.

@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!

 

 

Related Posts with Thumbnails