This week’s local produce and featured farms:

Farmer’s Choice:

Farmers’ Market Box Recipes

Pepperonata

Tangerine Chicken

Tangerine Cosmo

Tangerine Margaritas

Pork and Chinese Eggplant

Parsnip Muffins

Crostini with Arugula Pesto

Sesame Noodle Salad

Crudités with Tzatziki

Farro Salad with Arugula

Panzanella

Chipotle Corn Dip

Kale Caesar

Kale and Apple Slaw

Soy Glazed Shanghai Bok Choy

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

Follow me on Facebook (professional page) Twitter, and Pinterest

This week’s local produce and featured farms:

Farmer’s Choice:

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

Farmers’ Market Box Recipes

Chicken Breasts with White Port Sauce on Braised Leeks

Potato Leek Soup

Pasta with Leeks

Rainbow Chard Frittata

South of the Border Grilled Corn

Amalfi Salad

Baby Carrots with Smoky Blue Cheese Dip

Carrot Top Pesto

Grilled Eggplant Dip

Makes about 1 1/2 to 2 cups
 
1 pound Chinese eggplant, stem end removed, and cut into quarters, lengthwise
Extra virgin olive oil
1/4 cup tahini
1/4 cup Greek yogurt
3 tablespoons fresh lemon juice
2 garlic cloves, minced
1/4 teaspoon zaatar
Pita chips for serving
 
1.                  Preheat a grill, or grill pan.  Brush the eggplant with oil, and grill until the eggplant is softened. 
2.                  Put the eggplant, and remaining ingredients, into a food processor and process on and off until the mixture is combined, you should still see some pieces of eggplant in the mixture. 
3.                  Cover and refrigerate for at least 2 hours, serve with pita chips and fresh vegetables.

Miso Glazed Eggplant

Braised Fennel and Leeks

Beet Salad with Oranges and Goat Cheese

Save the Greens

Orange Upside Down Cake

Chimichurri Sauce

Lemon Cucumber Dip

Lemon Cucumber Corn Salad

Ruby Grapefruit Sangria

Ruby Grapefruit Curd

The Flag Cake

This week’s local produce and featured farms:

• Broccoli – Suncoast Farms
• Yellow Carrots  – Black Sheep Produce
• Green Cauliflower –Tutti Frutti Farms
• Green Kale – Tamai Family Farms
• Red Torpedo Onions  – Tutti Frutti Farms
• Japanese Sweet Potatoes – Milliken Family Farms
• Mixed Summer Squash– Tamai Family Farms
• Encore Tangerines – Garcia Organic Farms

Farmer’s Choice:

• Indian Eggplant – Her Produce
• Apricots – See Canyon 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

Farmers’ Market Box Recipes

Broccoli Tots

Chicken and Broccoli Stir Fry

Roasted Cauliflower Tacos

Pickled Torpedo Onions

Sformato of Cauliflower with Fonduta Sauce

Sautéed Kale with Garlic and Lemon

Sweet Potato Hash

Not Your Mama’s Sweet Potatoes

Zucchini Risotto

Stuffed Zucchini

Stuffed Eggplant

Asian Chicken and Spicy Eggplant

Tangerine Panna Cotta

Farro Salad with Tangerines

Apricot Torte

Serves 6-8

Moscato Poached Apricots with Crème Fraiche

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

Follow me on Facebook (professional page) Twitter and Pinterest

This week’s local produce and featured farms:

• Shanghai Bok Choy – Her Produce
• Purple Carrots  – Black Sheep Produce
• Rainbow Chard – McGrath Family Farms
• Chinese Eggplant – Her Produce
• White Cascade  – Weiser Family Farms
• Black Kale – Tamai Family Farms
• Mixed Summer Squash– Tamai Family Farms
• Romaine Lettuce – Tamai Family Farms
• Valencia Oranges – Polito Family Farms

Farmer’s Choice:

• Sungold Cherry Tomatoes – Her Produce
• Strawberries – Valdivia 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

Farmers’ Market Box Recipes

Serves 4 to 6
 
1 head bok choy, root end removed, washed, spun dry and sliced 1/4-inch tick
1 bunch baby purple carrots, tops removed, scraped, and thinly sliced
Few black kale leaves, washed, spun dry, tough stems removed, and sliced 1/4-inch thick
3 scallions, finely chopped, using the white and tender green parts
1/2 cup sugar
1/2 cup vegetable oil
1/2 cup red wine vinegar
2 teaspoons fresh lemon juice
1 teaspoon Worcestershire sauce
1/2 teaspoon garlic salt
1/2 teaspoon dry mustard
1 teaspoon curry powder
Few drops Tabasco
1 cup finely chopped peanuts or cashews for garnish or 1/2 cup sesame seeds
 
1.     Put the bok choy, carrots, kale, and scallions in a large salad bowl. 
2.     In a mixing bowl, whisk together the sugar, oil, vinegar, lemon juice, Worcestershire, garlic salt, dry mustard, curry powder and Tabasco. 
Pour over the vegetables and toss to coat.  Cover and refrigerate for at least 2 hours, or up to 12 hours.  Re-toss the slaw, and garnish with peanuts, cashews, or sesame seeds.

Serves 4 to 6

For the Salmon
2 tablespoons unsalted butter or vegetable oil
1-2 tsp. chopped fresh ginger
1-2 garlic cloves, minced
1/4 cup fresh lime juice
½ cup maple syrup
½ cup soy sauce
2 1/2-pound salmon filets
 
1.     Melt butter in a small pan and saute the ginger and garlic until softened Add the lime juice, syrup, and soy sauce. Bring to a simmer and cook down for 10 minutes. Remove and let cool. At this point, it can be used as a marinade or a sauce.
2.     Preheat broiler or grill. Brush or spoon some of the marinade over the salmon fillets. Let sit for a few minutes, then broil or grill salmon to desired doneness. Heat the remaining marinade, if desired, to serve as a sauce with the salmon.
3.     Cook’s Note
:  Fish cooks to an internal temperature of 155 degrees, and a good rule of thumb is 10 minutes per inch of thickness of the fish.  If the fish is an uneven thickness (think a side of salmon) fold the thin part under, so that it will not overcook.  Another trick is to stack thinner pieces. 
 
For the Bok Choy
 
2 tablespoons vegetable oil
1 garlic clove, minced
1 teaspoon grated ging
1 spring onion, thinly sliced, using the white and tender green parts
1 bok choy, root end trimmed, cut into 1-inch pieces, washed, and spun dry
1/2 cup chicken broth
1/4 cup soy sauce
Sesame oil for garnish
Sesame seeds for garnish
 
1.     In a large skillet or wok, heat the oil, swirl the garlic and ginger in the oil for 30 seconds and add the onion, sautéing for 1 minute. 
2.     Add the bok choy and toss in the garlic/ginger oil. 
3.     Add the broth and soy sauce, simmer for 5 minutes, until the bok choy is tender. 
Serve the salmon on a bed of bok choy, drizzled with sesame oil and sesame seeds.

Chicken Salad with Chipotle Orange Ranch Dressing

Serves 6

For the Dressing
 
2 cups mayonnaise (low fat OK)
1/2 cup sour cream
2 tablespoons honey
3 chipotle chili peppers in adobo sauce, minced
1 teaspoon adobo sauce
3 tablespoons fresh orange juice
Grated zest of one orange
Grated zest of one lemon
½ teaspoon ground cumin
1 teaspoon dried oregano
¼ cup chopped fresh cilantro
 
1.     In a mixing bowl, whisk together the ingredients, cover and refrigerate for at least 2 hours, and up to 5 days. 
2.     This dressing is a great dip for crudités, topping for tacos, or as a dressing for seafood, pasta, or poultry salads. 
For the Salad
 
1 head romaine, washed, spun dry and cut into 1-inch ribbons
4 cups shredded cooked chicken or turkey (you can sub in leftover grilled fish, shrimp, or crab)
1 bunch purple baby carrots, tops removed, scraped, and thinly sliced
3 Valencia oranges, peel and pith removed, and cut into segments
Chipotle Ranch salad dressing (above)
 
1.     Put the romaine, chicken, purple carrots, and oranges into a salad bowl. 
2.     Toss with some of the dressing, and serve, with additional dressing on the side. 

Ceasar Salad

Serves 6
I’m including this recipe again, since the dressing is awesome, makes a great toss in with pasta or potato salad, or can be used as a dip for veggies or cooked shrimp. 
 
1 cup mayonnaise
1/2 cup sour cream
1/2 cup freshly grated Parmigiano Reggiano cheese
2 teaspoons fresh lemon juice
1 1/2 teaspoons anchovy paste
2 cloves garlic, minced
2 teaspoons Worcestershire sauce
1 1/2 teaspoons freshly ground black pepper
1 head Romaine lettuce, washed and spun dry
1 cup shredded Parmigiano Reggiano
1 cup garlic croutons, either store bought or homemade
 
1.     In a mixing bowl, whisk together the mayonnaise, sour cream, Parmigiano, lemon juice, anchovy paste, garlic, Worcestershire, and pepper.  Cover and refrigerate at least 2 hours or up to 5 days. 
2.     Cook’s Note:
  If you would like to omit the anchovy paste, additional Worcestershire sauce will balance the flavor. 
Put the Romaine and half of the Parmigiano into a salad bowl.  Toss with some of the dressing, Add the croutons, and toss again, using more dressing if needed.  Garnish with the remaining cheese.

Eggplant Caponata

Serves 6
Caponata is a condiment served extensively in Sicily and some parts of southern Italy.  It is served alongside grilled and roasted seafood, meats, and poultry. 
 
1 pound, Chinese eggplants, stem ends trimmed
Salt
1/4 cup extra virgin olive oil
1 onion, chopped
3 ribs celery, chopped 1/2-inch pieces
1/2 cup tomato puree
1/4 cup red wine vinegar
2 to 3 tablespoons sugar
1/4 cup capers
1/4 cup chopped green olives
 
1.     Slice the eggplant into 1/2-inch thick slices, and then cut into 1/2-inch dice. Put the eggplant into a colander and sprinkle with salt. 
2.     In a large skillet, heat the oil, add the onion and celery, and saute until the onion begins to turn translucent. 
3.     Press any water out of the eggplant, and pat dry on paper towels. 
4.     Add the eggplant to the onions and celery, saute until the eggplant is golden brown. 
5.     Add the tomato, vinegar, and sugar. 
6.     Simmer for 5 to 7 minutes. 
7.     Add the capers and olives and keep warm until ready to serve.
8.     Caponata is better the next day, after the flavors get to know one another. 

Pasta Alla Norma

Serves 6
 
1 pound penne or farfalle, cooked 3 minutes short of al dente
1/4 cup extra virgin olive oil
2 garlic cloves, minced
Pinch red pepper flakes
1/2 cup finely chopped onion
1 pound eggplant, stem ends removed, and cut into 1-inch cubes
One 28-ounce can crushed tomatoes and their juice
1/4 cup finely chopped basil
2 tablespoons finely chopped Italian parsley
Salt and pepper
1 cup crumbled ricotta salata
 
1.     In a large skillet, heat the oil, saute the garlic, red pepper, and onion for 2 to 3 minutes until the onion begins to soften. 
2.     Add the eggplant and cook until the eggplant is golden brown. 
3.     Add the tomatoes and bring to a boil. Simmer for 10 minutes.
4.     Add the basil, and parsley.  Season with salt and pepper. 
5.     Add the pasta to the skillet and toss to coat.  Add 1/2 of the ricotta and toss again.
6.     Serve garnished with the remaining ricotta.

  Asian Spicy Pork and Eggplant

Serves 4
 
1/4 cup Mirin rice wine
3 tablespoons soy sauce
1 tablespoon sugar
1 tablespoon black vinegar or balsamic vinegar
1 tablespoon chili garlic sauce
2 tablespoons vegetable oil
2 tablespoons minced garlic
1 tablespoon grated ginger
1/2 pound ground pork
3 cups Chinese eggplant, cut into 1/2-inch dice
2 scallions, finely chopped, using the white and tender green parts for garnish
4 cups steamed rice for serving
 
1.     In a mixing bowl, whisk together the rice wine, soy sauce, sugar, vinegar, and chili garlic sauce. Set aside.
2.     In a large skillet, heat the oil, and swirl the garlic and ginger for 30 seconds, till fragrant. 
3.     Add the pork, and saute until no longer pink, breaking up any large pieces. 
4.     Add the eggplant, and saute for 5 to 7 minutes, until browned. 
5.     Add the sauce, and saute another 2 minutes, until coated.  Serve garnished with scallions, and spoon over rice to serve.    

Summer Squash Casserole

Serves 4-6
2 tablespoons unsalted butter
2 tablespoons olive oil
1/2 cup chopped torpedo onion
6 cups summer squash cut into 1 inch dice
One bunch rainbow chard, tough stems removed, cut into 1/2-inch ribbons
1 1/2 teaspoons salt
1 teaspoon freshly ground black pepper
1/8 teaspoon ground nutmeg
3 tablespoons all-purpose flour
2 cups whole or 2% milk
Two 3.5-ounce packages Boursin cheese, crumbled
 
1.     Preheat the oven to 350°F coat a 13 x 9-inch baking dish with nonstick cooking spray. 
2.     In a 12-inch skillet, over medium heat melts the butter and oil together, add the onion and cook, stirring, until softened, about 3 minutes. 
1.     Add the squash and cook another 3 minutes, stirring a few times. Stir in the chard, salt, pepper, and nutmeg and cook, stirring, until the mixture begins to lose some of its moisture, about 5 minutes.
2.     Add the flour, stir the flour into the squash mixture, and cook until absorbed, another 2 minutes.
3.     Add the milk and Boursin and stir until the mixture comes to a boil and the cheese has melted. 
4.     Transfer to the prepared dish.
5.     Do-Ahead:
At this point, you can let cool, cover, and refrigerate for up to 2 days. Bring to room temperature before continuing.
6.     Bake the casserole until the top is golden brown, about 30 minutes. Let rest 5 to 10 minutes before serving. 

Chocolate Zucchini Cake

Makes 1 9-inch Bundt
 
1/2 cup unsalted butter, softened
1/2 cup canola oil
1 3/4 cup sugar
2 large eggs
1 teaspoon vanilla paste
1/2 cup sour cream
3/4 cup unsweetened cocoa
2 1/2 cup all-purpose flour
1/2 teaspoon baking powder
1 teaspoon baking soda
2 teaspoon espresso powder
1 teaspoon salt
2 cups grated zucchini (about 4 medium)
1/2 cup chocolate chips
 
1.     Preheat the oven to 350 degrees and coat the inside of a 9-inch bundt pan with non-stick cooking spray.
2.     In the large bowl of an electric mixer cream together the butter, oil, and sugar, until the mixture is blended—it may look curdled.
3.     Add the eggs, vanilla, and sour cream, and stir until combined.  Add the remaining ingredients and beat on low speed until blended.  Transfer the batter to the prepared pan; bake for 45 to 55 minutes, until a skewer inserted into the center comes out clean.
4.     Remove the pan from the oven, transfer to a cooling rack and time for 10 minutes.  
5.     At the end of the 10 minutes, remove the cake from the pan, and allow to cool completely.    Serve the cake garnished with sifted powdered sugar. 

Baked Zucchini Chips

Serves 6
 
1 cup panko (Japanese breadcrumbs)
1/4 cup loosely packed fresh basil leaves
1/4 teaspoon salt
1/2 cup finely grated Parmesan cheese
1 pound zucchini, cut into 1/4-inch-thick rounds
1/4 cup olive oil
 
1.     Preheat oven to 400°, line a baking sheet with silicone, parchment, or aluminum foil.
2.     Process first 3 ingredients in a food processor 10 to 15 seconds or until finely ground.
3.     Stir together breadcrumb mixture and cheese in a medium bowl.
4.     Toss zucchini rounds with oil.
5.     Dredge zucchini, 1 round at time, in breadcrumb mixture, pressing gently to adhere.
6.     Bake 30 minutes or until browned and crisp. Serve hot.

Orange Bars

Makes about 12
 
1 cup all-purpose flour
3 tablespoons confectioners’ sugar
1/4 teaspoon salt
1/3 cup unsalted butter
1cup granulated sugar
2 large eggs
2 teaspoons grated orange zest
2/3 cup orange juice
2 tablespoons all-purpose flour
1/4 teaspoon salt
Powdered sugar
 
1.     Preheat oven to 350 degrees coat an 8x8x2-inch baking pan with non-stick cooking spray.
2.     In a mixing bowl stir together the 1 cup flour, the 3 tablespoons powdered sugar, and the 1/4 teaspoon salt. Using a pastry blender, cut in butter until mixture resembles coarse crumbs. Press mixture evenly and firmly into the bottom of the prepared pan. Bake about 15 minutes or until light golden around the edges.
3.     In a medium bowl whisk together the granulated sugar, eggs, orange peel, orange juice, flour, and the 1/4 teaspoon salt. Pour orange mixture over the hot crust.
Bake for 20 to 25 minutes or until set. Cool completely in pan on a wire rack. Dust bars with powdered sugar

Minestrone Soup

Serves 6 to 8
 
2 tablespoons extra virgin olive oil
1/2 cup finely chopped onion
3 ribs celery, chopped, using the leaves
One bunch baby carrot, scrubbed and finely chopped
1/4 cup canned crushed tomatoes
1/2 cup white wine
1 tablespoon finely chopped rosemary
8 cups chicken or vegetable stock
2 cups cauliflower florets
2 medium zucchini ends trimmed, cut in half lengthwise and cut into 1/2 moons
One bunch rainbow chard, tough stems removed, and leaves cut into 1/2-inch ribbons
One 14.5-ounce can garbanzo or small white beans, rinsed and drained
Rinds from Parmigiano Reggiano
Salt and pepper
 
1.               In a Dutch oven, heat the oil, saute the onion, celery, and carrots, until the onion begins to soften.  Add the tomatoes, wine, and rosemary, and bring to a boil, to evaporate the wine. 
2.               Add the stock, cauliflower, zucchini, chard, beans, and rinds if using. 
3.               Bring to a boil, cover, and simmer for 1 hour, stirring occasionally. 
4.               Season with salt and pepper and serve garnished with additional Parmigiano and a drizzle of olive oil. 

Chard and Corn Gratin

Serves 4 to 6
A great side dish to serve with grilled entrees, it can be served right out of the oven, or at room temperature.
 
2 tablespoons extra virgin olive oil
One 1/2-inch thick pancetta, finely chopped
2 garlic cloves, minced
2 torpedo onions, finely chopped
1 bunch Swiss chard, tough stems removed, and cut into 1/2-inch ribbons
Salt and pepper
2 cups corn, either fresh cut from the cob, or frozen and defrosted
4 large eggs
½ cup milk
1/2 cup finely shredded Gruyere cheese
1/4 cup grated Parmigiano Reggiano
 
1.     Preheat the oven to 350 degrees, coat the inside of a 2-quart gratin dish with non-stick cooking spray.
2.     In a large skillet, heat the oil add the pancetta, and saute till the pancetta is crisp. 
3.     Add the onion and garlic, saute for 2 to 3 minutes, add the chard, and saute till the chard is wilted.  Season liberally with salt and pepper.  Add the corn and toss to coat.  Transfer to the prepared baking dish. 
4.     In a bowl, whisk together the eggs and milk.  Pour over the chard mixture. 
5.     Sprinkle with the cheeses, and bake for 30 to 35 minutes, until the eggs are set. 
6.     Remove from the oven, and allow to rest for 5 minutes, before serving. 

Caramelized Onion Kale Bread Pudding

Serves 4 to 6
 
2 cups day old bread, cut into cubes
1/4 cup extra virgin olive oil
1/4 cup unsalted butter
1 bunch torpedo onions, thinly sliced, using the red and tender green parts
2 garlic cloves, minced
2 teaspoons sugar
1 bunch kale, tough stems removed, cut into 1/2-inch ribbons
Salt and pepper
4 large eggs
1 cup heavy cream
1 cup shredded Gruyere cheese
1/2 cup grated Parmigiano Reggiano
 
1.     Preheat the oven to 350 degrees and coat the inside of a 13-by-9-inch baking dish with non-stick cooking spray. 
2.     Line a baking sheet with parchment, aluminum foil, or silicone.  Arrange the bread on the baking sheet in one layer, and drizzle with the oil.  Toss to coat the bread.  Bake for 10 to 15 minutes, until the cubes are crispy.  Cool and transfer to a large mixing bowl.
3.     In a large skillet, heat the butter, and saute the onions, garlic and sugar until the onions begin to caramelize.
4.     Add the kale, and saute until the kale is wilted.  Season with salt and pepper.  Transfer to the bowl with the toasted bread. 
5.     In another bowl, whisk together the eggs and cream.  Pour over the bread mixture and toss to coat. 
6.     Transfer to the prepared dish. 
7.     Sprinkle with the cheeses, and bake for 35 to 40 minutes, until the pudding is set, and the cheeses are golden brown.  Allow the pudding to rest for 10 minutes before serving. 
8.     Variation:  Coat the inside of 12 muffin tins with non-stick cooking spray, and pack with the kale mixture.  Bake for 20 to 25 minutes until set. 
 

Steamed Potatoes with Blue Cheese Butter

Serves 4
 
1 pound white cascade potatoes, scrubbed
1/2 cup unsalted butter, softened
2 teaspoons Worcestershire sauce
1/2 teaspoon freshly ground black pepper
4 shakes of Tabasco sauce
2/3 cup crumbled blue cheese
 
1.     Steam the potatoes for 20 to 30 minutes until tender. 
2.     While the potatoes are cooking, cream together the remaining ingredients. 
3.     When the potatoes are cooked, transfer them to a serving dish, and cover with the bleu cheese butter. 

Dilly Potato Salad

Serves 4 to 6
 
1 pound white cascade potatoes, scrubbed
3 ribs celery, finely chopped
2 scallions (white and tender green parts), finely chopped
1 teaspoon fresh lemon juice
2 teaspoons olive oil
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/2 cup mayonnaise
1/4 cup sour cream
Few tablespoons milk to thin the dressing
1 teaspoon grated lemon zest
1/4 cup finely chopped fresh dill, to your taste
 
1.     Put the potatoes into water to cover and bring to a boil. Simmer for 15 to 20 minutes until tender. Drain and cool completely. 
2.     When the potatoes are cooled, peel, and cut into bite sized pieces in a salad bowl.
3.     Add the celery, scallions, lemon juice, olive oil, salt, and pepper. 
4.     In a bowl, whisk together the mayonnaise, sour cream, milk, zest, and dill. 
5.     Pour some of the dressing over the potatoes and toss to coat. Season with additional salt and pepper if needed. 
6.     Refrigerate the salad and the excess dressing for at least 2 hours or up to 24 hours.  Re-toss with some of the dressing before serving if needed. 
7.     Cooks’ Note:
  The re-toss is because the potatoes will absorb much of the dressing when refrigerated.  The re-toss will refresh the flavor. 

Spinach Salad with Strawberries

Serves 4
 
1/2 cup rice vinegar
1/4 cup sugar
1/4 cup chopped red onion
1 teaspoons Dijon mustard
2 tablespoons poppy seeds
1/2 cup vegetable oil
Two 10-ounce bags baby spinach
1 cup sliced strawberries
 
1.     In a medium-size bowl, whisk together the vinegar, sugar, red onion, mustard, poppy seeds, and oil until blended.   At this point, you can cover and refrigerate for up to 4 days.
2.     When ready to serve, assemble the salad. Combine the spinach and strawberries in a large salad bowl and toss with some of the dressing, adding more to taste. Serve immediately. 

Strawberry Lemonade

Serves 6
 
1 2/3 cup fresh lemon juice (about 9 lemons)
1 ½ cups superfine sugar
4 ½ cups water
2 lemons sliced into rounds; seeds removed
1 1/2 cups strawberry puree
 
1.     In a large bowl, combine the ingredients.  Taste for sugar/tartness and adjust using more sugar, or lemon juice.  The lemonade is also delicious as popsicles. 

Pasta with Sungold Sauce

Serves 4 to 6
 
2 tablespoons extra virgin olive oil
1 garlic clove, sliced
1 basket Sungold tomatoes, washed, stems removed, and quartered
Salt and pepper
1 pound linguine, spaghetti, or farfalle, cooked 2 minutes short of al dente saving some pasta water
1/2 cup grated Pecorino Romano or Parmigiano Reggiano
 
1.     In a skillet, heat the oil and saute the garlic until it is translucent.  Remove from the pan.
2.     Add the tomatoes, season with salt and pepper, and saute until the tomatoes are softened, and saucy. Season again with salt and pepper if necessary.
3.     Add the pasta to the skillet, and toss to coat, adding pasta water to create a creamy sauce.
4.     Serve garnished with grated cheese.

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

Follow me on Facebook (professional page) Twitter, and Pinterest

This week’s local produce and featured farms:

• White Corn – Black Sheep Produce
• Collard Greens  – McGrath Family Farms
• Purple Kale – McGrath Family Farms
• Torpedo Onions – Tutti Frutti Farms
• Satina B Potatoes – Weiser Family Farms
• Baby Red Beets – Tamai Family Farms
• Mixed Summer Squash– Tamai Family Farms
• Yosemite Gold Tangerines  – Weiser Family Farms

Farmer’s Choice:

• Hass Avocados – Bernard Ranches
• Cherries – Smit 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

Farmers’ Market Box Recipes

Potato Leek Soup

Serves 6:
This French classic can be served hot or cold.

2 tablespoons unsalted butter
2 leeks, finely chopped using the white and tender green parts
1 pound Satina potatoes, peeled, and coarsely chopped
6 cups vegetable or chicken broth
Salt and pepper
1 cup heavy cream
1/4 cup chopped chives for garnish

 
1.     In a Dutch oven, heat the butter, and saute the leek for 5 to 6 minutes, until they begin to turn translucent.
2.     Add the potatoes and toss in the butter and leek mixture. 
3.     Add the broth and bring to a simmer. 
4.     Simmer for 10 to 15 minutes until the potatoes are tender. 
5.     Season with salt and pepper.
6.     Puree the soup with an immersion blender.
7.     Add the cream, and season again with salt and pepper.
8.     Serve the soup hot or cold garnished with chopped chives.

Potato and Chorizo Taco

Serves 4 to 6

1 pound Satina potatoes
3/4 pound Mexican chorizo, casings removed
1 cup finely chopped white onions
1 tablespoon finely chopped fresh serrano or jalapeño chile
About 2 teaspoons olive or vegetable oil, if necessary
12 warm tortillas for serving
Crema for serving
Sliced avocado for serving
 
1.     Put the potatoes into salted water to cover and bring to a boil.  Simmer for 15 to 20 minutes, until tender. 
2.     Drain and cool the potatoes, peel, and cut into 1/2-inch dice. 
3.     In a skillet, cook the chorizo until it is light brown.  Add the onion and chile, and saute for another 5 minutes until the onion is softened. 
4.     Add the potato chunks to the chorizo, cook another 5 minutes, until the potatoes are heated through. 
5.     Serve in warm tortillas garnished with crema, and avocado. 

South f the Border Grilled Corn

Serves 4
 
1/4 cup mayonnaise
1/4 cup sour cream
2 tablespoons freshly squeezed lime juice, or to taste
1/4 to 1/2 teaspoon ancho chili powder, or to taste
2 garlic cloves, minced
1 cup cotija cheese, crumbled
1/4 cup finely chopped cilantro
Salt and freshly ground black pepper
6 ears corn, shucked. 
 
1.     In a mixing bowl, combine the mayonnaise, sour cream, lime juice, chili powder, garlic, cheese, and cilantro.  Season with salt and pepper, additional lime juice, or chili powder to taste.  Refrigerate until ready to use. 
2.     Meanwhile preheat the grill for 10 minutes, or light charcoal, and when white ash forms on the charcoal, spread the coals. 
3.     When grill is hot, place corn directly over hot side of grill and cook, rotating occasionally, until cooked through and charred in spots on all sides, about 6 minutes total. 
4.     Remove the corn from the grill and roll in the mayonnaise mixture.  Serve with additional mayonnaise mixture on the side.   

Southern Collard Greens

Serves 4
 
6 slices thick cut bacon, finely chopped
1 medium-size sweet onion, finely chopped
1/2 pound smoked ham, chopped
3 garlic cloves, finely chopped
6 cups chicken or vegetable broth
1 bunch collard greens, washed and trimmed
2 tablespoons apple cider vinegar
1 teaspoon sugar
1/2 teaspoon salt
3/4 teaspoon pepper
 
1.     In a Dutch oven, cook the bacon until crisp, add the onion, ham, and garlic, and saute until the onion begins to caramelize, about 7 minutes.
2.     Add the broth, greens, vinegar, and sugar, and simmer, covered for 1 1/2 hours until the collards are tender. 
3.     Season with salt and pepper and serve. 

Thai Curry Collards

Serves 4
 
4 tablespoons vegetable or coconut oil
4 red torpedo onions, sliced 1/2-inch thick using only the red part, and separated into rings
1 large onion, halved and thinly sliced
1 bunch collard greens center rib removed and cut into thin ribbons
4 cloves garlic, thinly sliced
4 tablespoons red Thai curry paste
1 tablespoon honey
1 tablespoon fish sauce
1 cup chicken or vegetable broth
1 cup coconut milk, stirred
3 cups cooked basmati rice for serving
 
1.     Heat 2 tablespoons of oil in a skillet, and fry the torpedo onions until crispy, drain on paper toweling and set aside. 
2.     In the same skillet, heat the remaining oil, add the onion, and saute until beginning to caramelize. 
3.     Add the collards and stir to coat with the oil.
4.     Add the garlic, and curry paste, and saute another 2 minutes.
5.     Add the honey, fish sauce, broth, and coconut milk, bring to a boil, and simmer for 5 minutes until the collards are tender. 
6.     Serve over rice, and garnish with the crispy torpedo onions. 

Zucchini and White Corn Frittata

Serves 4
 
2 tablespoons unsalted butter
1 tablespoon extra virgin olive oil
1/2 cup finely chopped red torpedo onion
2 cups shredded zucchini
1 cup corn cut from the cob
Salt and pepper
6 large eggs
1/2 cup heavy cream
1 1/2 cups shredded sharp white cheddar cheese
Few drops Tabasco or Frank’s hot sauce
 
1.     Preheat the oven to 350 degrees.
2.     In a large skillet, melt the butter and oil, add the onion, and saute for 2 to 3 minutes. 
3.     Add the zucchini and corn, and saute until the zucchini liquid has evaporated from the pan, about 5 minutes.  Season with salt and pepper.
4.     In a bowl, whisk together the eggs, heavy cream 1/2 the cheese and Tabasco.
5.     Pour over the zucchini and corn mixture, sprinkle with the remaining cheese, and bake for 15 minutes until set in the middle.  Remove from the oven and allow to rest for 5 minutes before cutting into wedges and serving. 

Pasta with Zucchini and Fried Capers

Serves 4
 
1 pound linguine, cooked 3 minutes short of al dente, reserving some of the hot pasta water
1/4 cup extra virgin olive oil
1/4 cup + 2 tablespoons salted capers, rinsed and dried
2 garlic cloves, finely chopped
a pinch of dried red pepper flakes
2 zucchini, sliced thinly lengthwise, then cut into long shreds
1/2 cup chopped mint
3/4 cup chopped fresh basil
1/4 cup chopped fresh flat-leaf parsley
sea salt and freshly ground black pepper
7 tablespoons butter, diced
1 1/4 cups freshly grated Parmigiano or Pecorino cheese
Salt and pepper
 
1.     Heat 2 tablespoons of the oil in a large skillet, and fry the capers until crisp, drain on paper toweling, and set aside.
2.     Heat the remaining oil, and saute the garlic, red pepper and zucchini until the zucchini is tender. 
3.     Add the mint, basil, and parsley, stirring to combine.
4.     Add the hot pasta to the pan, stir in the butter, 1/4 cup of pasta water and 1/2 of the cheese, tossing to make a creamy sauce.  Season with salt and pepper, add the capers to the pasta, and serve garnished with the remaining cheese. 
 

Sesame Beet Salad

Serves 4
 
1 bunch beets, tops removed, and scrubbed
1/2 cup thinly sliced red torpedo onions, using the red and tender green parts
2 tablespoons apple cider vinegar
2 teaspoons toasted sesame oil
1 garlic clove, minced
1/2 teaspoon crushed red pepper flakes
1/4 teaspoon salt, plus more to taste
1/4 cup finely chopped toasted macadamia nuts
 
1.     Steam the beets for 45 to 50 minutes until tender.  Cool, slip off the skins, and cut into 1/2-inch dice. 
2.     Add the onions, vinegar, oil, garlic, red pepper, and salt, tossing to combine.  Serve immediately garnished with macadamia nuts and sesame seeds or cover and refrigerate for up to 24 hours.  Garnish just before serving. 

Purple Kale Cesar

Serve 4
1/4 cup fresh lemon juice
1 tablespoon anchovy paste
1 tablespoon Worcestershire sauce
1 garlic clove
1 teaspoon Dijon mustard
3/4 cup extra-virgin olive oil
salt and freshly ground black pepper
1 bunch purple kale, washed, spun dry, tough stems removed, and cut into 1/2-inch ribbons
1/2 cup finely grated Parmigiano Reggiano cheese
1 cup garlic herb croutons
 
1.     In a blender or food processor combine the lemon juice, anchovy paste, Worcestershire, garlic, and mustard.  Blend until smooth.  With the machine running, pour in the oil, until the mixture is thickened. 
2.     Taste for seasoning and correct with salt and pepper. 
3.     Toss the kale with the dressing, add the cheese, and croutons and toss again. 

Kale Pesto

Makes about 2 cups
 
1 bunch kale, stems removed (about 4 cups roughly chopped leaves)
2 garlic cloves
1 cup pistachios or almonds
1/4 cup fresh basil leaves
1/2 cup olive oil, plus more for the container
1/4 cup lemon juice
1/2 teaspoon fine sea salt, plus more for seasoning
Freshly ground black pepper
1 cup grated Parmesan cheese
 
1.     In a food processor, combine the kale, garlic, pistachios, basil, olive oil, lemon juice, salt, and pepper to taste. Process on high speed until the mixture is smooth. If you need to loosen the texture, add a teaspoon or two of water and continue to process. Add the Parmesan and blend until fully incorporated. Taste for seasonings and add more salt and pepper to taste.
2.     Place in a small bowl or glass jar, cover the top with a thin layer of olive oil, seal, and refrigerate for up to 5 days, or freeze for up to 3 months.

Tangerine Glazed Pork Tenderloin

Serves 4 to 6
 
Two 1 1/4 pound pork tenderloins, silverskin removed
1 cup fresh tangerine juice
1/3 cup Tamari or soy sauce
2 tablespoons honey
1 teaspoon dark sesame oil
2 garlic cloves, crushed
1 tablespoon finely chopped fresh ginger
1 tablespoon freshly grated tangerine zest
2 tangerines, seeded and thinly sliced
2 tangerines, seeded and chopped
1/4 cup finely chopped Italian parsley
 
1.     Put the pork tenderloins into a zip-lock bag.
2.     In a bowl, whisk together the tangerine juice, tamari, honey, sesame oil, garlic, ginger, and zest. 
3.     Pour into the bag, seal, and refrigerate for at least 4 hours or up to 36 hours. 
4.     Preheat the grill for 10 minutes.  Remove the pork from the marinade and put the marinade into a saucepan and boil for 10 minutes. 
5.     Grill the tenderloins until they register 155 degrees on an instant read meat thermometer.  Allow the meat to rest, covered with aluminum foil for 5 minutes.  Stir the tangerines and parsley into the sauce, cut the meat into 1/2-inch slices and nap with the sauce. 

Tomatillo Avocado Salsa

Serves 4
 
1 medium tomatillo, husked, washed, and coarsely chopped
1 tablespoon thinly sliced torpedo onion, using the red part
2 garlic cloves
1/2 teaspoon seeded and minced serrano chile; more to taste
1 large ripe avocado, pitted, peeled, and coarsely chopped
salt and freshly ground black pepper
Tortilla chips or fresh crudités for serving
 
1.     Put the ingredients into a food processor, pulse on and off until chunky.  Season with salt and pepper and serve with tortilla chips or fresh vegetables. 

Shrimp Salad with Avocado and Green Goddess Dressing

Serves 6
 
1 teaspoon Dijon mustard
2 tablespoons freshly squeezed lemon juice
1 cup extra virgin olive oil
1 cup fresh flat-leaf parsley leaves
3 tablespoons minced fresh chives
2 tablespoons fresh tarragon leaves
2 teaspoons anchovy paste
1 garlic clove
3/4 cup plain Greek yogurt or sour cream
Salt few drops Tabasco or Franks hot sauce
1 head butter lettuce, washed, spun dry and separated into leaves
1 1/2 pounds large cooked shrimp
2 avocados, sliced
Thinly sliced red torpedo onions for garnish
 
1.     In a blender, combine the mustard, lemon juice, oil, parsley, chives, tarragon, anchovy paste, garlic, and sour cream/yogurt.  Puree until smooth.  Taste for seasoning and correct using salt and Tabasco. The dressing will keep covered in the refrigerator for up to 5 days. 
2.     Arrange the lettuce on salad plates.  Put the shrimp and avocado slices onto the lettuce, then drizzle with the dressing, and garnish with torpedo onion slices.  Serve additional dressing on the side. 
Cook’s Note:
 This salad is also delicious using shredded chicken, cooked salmon, or crab instead of the shrimp. 
 

Cherry Blondies

Makes about 16
 
2 cups firmly packed light brown sugar
1 cup unsalted butter, melted
2 large eggs
4 teaspoons vanilla paste or extract
2¼ cups all-purpose flour
1 teaspoon baking powder
¼ teaspoon baking soda
1½ cups sweet cherries, pitted and halved
1 teaspoon flaky sea salt
Confectioners’ sugar, for dusting
 
1.     Preheat oven to 350°F Coat a 9-inch baking pan with non-stick cooking spray.
2.     In the bowl of a stand mixer fitted with the paddle attachment, beat brown sugar, and melted butter at medium speed until combined, about 1 minute.
3.     Add eggs and vanilla, beating until combined and stopping to scrape sides of bowl as needed. Add flour, baking powder, and baking soda, and beat at low speed just until combined. (The batter will be a bit stiff.) Reserve a few cherries for sprinkling on top; fold remaining cherries into batter. Spread batter into prepared pan, and top with reserved cherries and sea salt.
4.     Bake until golden brown on top, 50 to 55 minutes. Let cool for at least 2 hours before cutting. Dust with confectioners’ sugar before serving.

Cherry Upside Down Cornmeal Cake

Serves 6
 
⅓ cup firmly packed brown sugar
½ cup plus 3 tablespoons unsalted butter, softened
¾ teaspoon salt
1 pound sweet cherries, pitted
¾ cup granulated sugar
1 teaspoon finely grated lemon zest
2 large eggs
1½ cups cake flour
6 tablespoons cornmeal
1½ teaspoons baking powder
¼ teaspoon baking soda
¾ cup whole buttermilk
1 teaspoon vanilla paste or extract
Vanilla ice cream or whipped cream, to serve
 
1.     Preheat oven to 350°F.  Coat the inside of a 9-inch springform pan with non-stick cooking spray.
2.     In a medium saucepan, heat brown sugar, 3 tablespoons butter, and ⅛ teaspoon salt over medium heat. Cook, whisking occasionally, until butter is melted, and sugar is dissolved. Pour mixture into prepared pan. Arrange cherries in a single layer on top of butter mixture.
3.     In the bowl of a stand mixer fitted with the paddle attachment, beat granulated sugar, zest, and remaining ½ cup butter at medium speed until fluffy, 3 to 4 minutes, stopping to scrape sides of bowl. Add eggs, one at a time, beating well after each addition.
4.     In a medium bowl, whisk together flour, cornmeal, baking powder, baking soda, and remaining ¾ teaspoon salt. In a small bowl, stir together buttermilk and vanilla.
5.     Reduce mixer speed to low. Gradually add flour mixture to butter mixture alternately with buttermilk mixture, beginning and ending with flour mixture, beating just until combined after each addition. Spread batter onto cherries. Firmly tap pan on counter to settle batter between cherries and release air bubbles. Place pan on a baking sheet lined with parchment paper, silpat or aluminum foil.
6.     Bake until golden, puffed, and a wooden pick inserted in center comes out clean, 40 to 50 minutes, rotating pan and covering with foil halfway through baking to prevent excess browning. Let cool on a wire rack for 15 minutes.
7.     Carefully remove ring, invert cake onto a serving board or platter. Serve warm with ice cream or whipped cream.

@Diane Phillips  www.dianephillips.com  Blog:  www.cucinadiving.blogspot.com
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• Gold Nugget Tangerines – Bernard Ranches

• Mixed Summer Squash – Her Produce

• Yellow Carrots – Black Sheep Produce

• Black Kale – Tamai Family Farms

• Rainbow Chard – McGrath Family Farms

• Broccoli – Suncoast Farms

• Hass Avocado – Bernard Ranches

• White Cascade Potatoes – Weiser Family Farms

• Valencia Oranges – Bernard Ranches

Farmer’s Choice:

Basket Mini Roma Tomatoes  – Dassi Family Farms

2 White Corn ears  – Black Sheep 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

Below are some great recipes for you to try out with the produce from this week’s box. Let us know on our Facebook Page or through twitter if you tried any of them with the hashtag #SpecialtyProduceFMB!

Farmers’ Market Box Recipes

Black Bean, Corn Salad with Avocado Salsa

Serves 6 to 8

One 15-ounce can black beans, drained and rinsed
2 scallions, finely chopped using the white and tender green parts
2 ears corn, cut the kernels from the cob
1 1/2 cups chopped Roma tomatoes
2 Haas avocadoes, peeled pitted, and diced
2 cloves garlic, minced
1/4 cup seeded and finely chopped Anaheim chile
2 tablespoons chopped fresh cilantro
1/4 cup fresh lime juice
2/3 cup vegetable oil
1 teaspoon Cholula
1 1/2 teaspoons salt
1/2 teaspoon freshly ground black pepper

1. In a large bowl, combine the black beans, scallions, corn, tomatoes, avocado, garlic, chile, and cilantro.
2. In a small bowl, whisk together the lime juice, oil, Tabasco, salt, and pepper. Pour over the vegetables and toss until blended.
3. Do-Ahead: At this point, cover and refrigerate for at least 2 hours to let the flavors develop or overnight. The Salad will keep in the refrigerator for about 3 days.

Green Goddess Avocado Dressing

Makes about 3 cups

1 cup mayonnaise
1 cup chopped chives
1 cup basil leaves
2 Hass avocados
1/4 cup freshly squeezed lemon juice
1 teaspoon grated lemon zest
2 garlic cloves
2 teaspoons Worcestershire sauce
Salt and pepper

1. Put the ingredients into a food processor or blender, and puree until smooth. Taste for seasoning, adding salt or pepper as needed.
2. Refrigerate the dressing for at least 4 hours before using. The dressing will keep refrigerated for up to 5 days.

Summer Squash Casserole

Serves 6

1/4 cup unsalted butter
1/2 cup finely chopped onions
2 garlic cloves, minced
1 pound mixed summer squash, stem and root ends removed; sliced 1/4-inch thick
2 cups corn, cut fresh from the cob, or frozen and defrosted
Salt and pepper
1 cup shredded white cheddar cheese
1/4 cup sour cream
1/4 cup mayonnaise
1 cup soft, fresh breadcrumbs
1/2 cup grated Parmigiano Reggiano

1. Preheat the oven to 350 degrees and coat the inside of a 9-inch baking dish with nonstick cooking spray.
2. In a large skillet, heat 2 tablespoons butter and saute the onions, garlic, and squash for 3 to 4 minutes until the squash is softened, and there is no liquid in the bottom of the pan. Add the corn, and season with salt and pepper.
3. In a bowl, combine the cheddar, sour cream, mayonnaise and 1/2 cup of the breadcrumbs.
4. Fold the zucchini into the sour cream mixture, and transfer to the baking dish.
5. Melt the remaining butter, toss with the remaining breadcrumbs and the Parmigiano. Sprinkle over the casserole, and bake for 30 to 40 minutes, until the casserole is bubbling, and the breadcrumbs are golden brown.
6. Allow to rest for 5 to 10 minutes before serving.

Pixie Pudding Cake

Serves 6

3 large eggs, separated
1 cup sugar
1/3 cup unsalted butter, softened
1/4 cup tangerine juice
1 tablespoon freshly grated tangerine zest
1/4 cup all-purpose flour
1/8 teaspoon salt
1 cup milk
Powdered sugar for garnish

1. Preheat the oven to 350°F and coat the inside of a 9-inch baking dish with non-stick cooking spray.
2. Beat egg whites in bowl at high speed until foamy. Continue beating, gradually adding 1/4 cup sugar, until glossy and stiff peaks form. Set aside.
3. Combine the remaining 3/4 cup sugar and butter in another bowl. Beat at medium speed, scraping bowl often, until creamy.
4. Add egg yolks, juice and zest; continue beating until well mixed.
5. Fold in the flour and salt. Beat at low speed until well mixed. Stir in milk. Gently fold in beaten egg whites.
6. Pour mixture into the prepared pan, bake for 45-55 minutes or until golden brown. Remove casserole dish from the oven, and cool 10 minutes. Sprinkle with powdered sugar, if desired

Broccoli Cheddar Quiche

Serves 6

One 9-inch pastry crust, either store bought or homemade
3 large eggs
2/3 cup heavy cream
4 drops Tabasco
2 cup finely shredded sharp white cheddar cheese (Cabot Farms)
1 1/2 cups cooked broccoli, chopped

1. Preheat the oven to 350 degrees. Coat the inside of a 9-inch pie plate with non-stick cooking spray, and line with the pastry crust.
2. In a large bowl, whisk the eggs and cream, and add the Tabasco.
3. Stir in the cheese and broccoli and transfer the mixture to the pastry crust.
4. Bake the quiche for 45 to 50 minutes, until the quiche is set. Remove from the oven and allow to rest for 10 minutes before serving

Summertime Broccoli Salad

Serves 6

1 pound broccoli, cut into small florets
3 stalks celery, finely diced
1/2 cup golden raisins
1/2 cup mayonnaise
1 tablespoon vinegar
2 tablespoons sugar
2 tablespoons half-and-half
6 strips thick cut bacon, cooked crisp and crumbled

1. Bring 4 quarts of salted water to a boil, add the broccoli, blanche for 2 minutes, drain thoroughly and cool.
2. In a salad bowl, combine the cooled broccoli, celery, and raisins. In a smaller bowl, whisk together the mayonnaise, vinegar, sugar, and half and half. Pour over the broccoli mixture and toss to coat.
3. At this point refrigerate the salad for 2 hours, or up to 24 hours. When ready to serve, add the bacon, and toss again.

Roasted Baby Yellow Carrots

Serves 2

1 bunch baby yellow carrots, tops removed, scraped and cut in half lengthwise
2 tablespoons extra virgin olive oil
2 tablespoons honey
1 teaspoon ground cumin

1. Preheat the oven to 400 degrees, and line a baking sheet with a silpat, aluminum foil or parchment.
2. In a bowl, combine the carrots, oil, honey and cumin.
3. Spread in an even layer on the baking sheet and roast for 5 minutes until the carrots are tender. Serve warm.

Orange Bars

Serves 8

1 cup chilled unsalted butter, cut into cubes
2 cups all-purpose flour
1/2 cup confectioners’ sugar
1/4 teaspoon salt

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 pulse the ingredients for the crust until the mixture begins to come together.
3. Press into the bottom of the prepared pan and bake for 18 minutes.
4. Remove from the oven.

1/2 cup fresh squeezed orange juice
1 teaspoon orange zest
1 1/2 cups granulated sugar
1/4 cup all-purpose flour
1/2 teaspoon baking powder
4 large eggs
confectioners’ sugar, for garnish

1. In the same food processor, combine the juice, zest sugar, flour, baking powder and eggs.
2. Pour over the warm crust and bake another 20 to 25 minutes until the filling is set.
3. Remove from the oven, and cool completely, before cutting into bars, and garnishing with sifted confectioners’ sugar.

Kale Pesto

Makes about 2 cups

1 bunch black kale, tough stems removed and roughly chopped
1 cup packed basil
2 garlic cloves
1/2 cup sliced almonds
3/4 cup grated Parmigiano Reggiano
Pinch red pepper flakes
1/2 cup extra virgin olive oil (see note)
Salt and pepper

1. Put the kale, basil, garlic and almonds into a food processor fitted with the steel blade (or a blender)
2. Process on and off to break up the ingredients.
3. Add the cheese, pepper flakes, and with the machine running, pour in the oil, until the mixture becomes a paste.
4. Season with salt and pepper.
5. Refrigerate for up to 5 days or freeze for up to 6 months.
6. The pesto is delicious on filled pastas, such as cheese tortellini or ravioli, or whisk in a bit more oil and use it as a drizzle over steak or chicken on the grill.
**Cook’s Note: If you feel that the kale flavor is too strong, you can substitute a neutral vegetable oil rather than a fruity olive oil—up to you what you choose.

Bruschetta with Kale and Buratta

This week’s local produce and featured farms:

• Pink Lady Apples – Fair Hills Farms

• Red Beets – Tamai Family Farms

• Orange Carrots – Black Sheep Produce

• Rainbow Chard – McGrath Family Farms

• White Cascade Potatoes  – Weiser Family Farms

• Mixed Summer Squash – Her Produce

• Pixie Tangerines  – Friends Ranches

• Fennel – Tutti Frutti Farms

Farmer’s Choice:

Strawberries  – Valdivia Farms

Blue Lake Green Beans  – Tamai 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

Below are some great recipes for you to try out with the produce from this week’s box. Let us know on our Facebook Page or through twitter if you tried any of them with the hashtag #SpecialtyProduceFMB!

Farmers’ Market Box Recipes

Beet Carpaccio Salad with Buratta

Serves 4 to 6

1 bunch beets, scrubbed, and tops removed (see save the greens)
1/3 cup aged Balsamic vinegar
1/2 cup extra virgin olive oil
1/4 cup packed basil leaves, thinly sliced
Salt and pepper
1 head Batavia lettuce, washed spun dry and separated into leaves
2 balls buratta (if you can’t fine buratta, use fresh mozzarella)

1.Preheat the oven to 400 degrees and line a baking sheet with aluminum foil. Put the beets onto the baking sheet, cover with aluminum foil, and roast for 50 to 60 minutes, until the beets are tender when pierced with the tip of a sharp knife.
2.When cool enough to handle, slip off the skins, and thinly slice the beets, put them into a shallow bowl.
3.In a mixing bowl, whisk together the vinegar, oil, and basil. Season with salt and pepper.
4.Pour 1/2 of the mixture over the beets and marinate at room temperature for at least 1 hour.
5.Put the lettuce leaves onto salad plates. Arrange beet slices on the lettuce and put pieces of buratta in the center of the salad. Drizzle with the remaining dressing and serve.

Save the Greens

Serves 4

2 tablespoons extra virgin olive oil
2 garlic cloves, sliced
Pinch red pepper flakes
1 bunch beet greens, tough stems removed and cut into 1/2-inch ribbons
2 to 4 tablespoons water or broth
Salt and pepper

1.In a large skillet heat the oil, saute the garlic and pepper for 30 seconds until fragrant. Add the greens, and saute to 3 to 4 minutes until wilted.
2.If the skillet is dry add a bit of water or broth, to help wilt the greens.
3.Season the greens with salt and pepper if needed and serve warm. They are a terrific bed for grilled poultry or meats.

Chocolate Beet Cake

Makes 2 9-inch layers, or 24 cupcakes

2 medium beets, trimmed
3/4 cup (1 1/2 sticks) unsalted butter, softened
2 cups unbleached all-purpose flour
1/2 cup cocoa powder
1 tsp. baking soda
1 tsp. salt
1-3/4 cups granulated sugar
2 large eggs, at room temperature
1 teaspoon vanilla paste or vanilla extract
1 1/4 cup hot water
1 teaspoon espresso powder
2 cups unbleached all-purpose flour
1/2 cup cocoa powder
1 tsp. baking soda
1 tsp. kosher salt

1.Preheat the oven to 375°F. Place the beets on a baking sheet and cover with aluminum foil. Roast the beets for 45 to 60 minutes, until the sharp tip of a paring knife inserted into the beets goes in easily. When the beets are cool enough to handle, peel them and puree in a food processor or blender. You will need 3/4 cup of beets.
2.Reduce the oven temperature to 350°F. Coat the inside of two 9-inch round cake pans with non-stick cooking spray, or line muffin tins with paper liners.
3.In a bowl, whisk together the flour, cocoa powder, baking soda, and salt. Set aside.
4.In an electric mixer, cream together the butter and sugar until fluffy.
5.Beat in the eggs, one at a time. Mix in the grated beets and the vanilla.
6.Dissolve the espresso powder in the water.
7.Slowly add half of the flour mixture, add the water and the remaining flour mixture and mix until smooth, about 2 minutes. Divide the batter evenly between the prepared pans, smoothing the tops.
8.Bake the cakes, rotating halfway through baking, until a toothpick inserted in the center of the cakes comes out clean, about 25 minutes, or 15 to 20 minutes for cupcakes. Cool the cakes in their pans on a rack for 10 minutes and then turn them out onto racks. Let the cakes cool completely.

1/2 cup unsalted butter, softened
One 8-ounce package cream cheese, softened
1/4 cup cocoa powder
4 to 5 cups confectioners’ sugar
1 teaspoon espresso powder
1 teaspoon vanilla paste or vanilla extract
Milk or water to thin the frosting

1.In the bowl of an electric mixer, cream together the butter and cream cheese until smooth. Add the cocoa powder, sugar and espresso powder. Beat until smooth.
2.Beat in the vanilla and some of the milk or water to thin to a spreading consistency.
3.Place one of the cakes on a cake plate and spread frosting evenly over the top. Top with the second cake and spread a generous 1/2 cup frosting over it. Frost the sides with the remaining frosting.
4.If you are frosting cupcakes, using a large star tip and a pastry bag to pipe a nice star onto the top of the cupcakes.

Summer Squash Gratin

Serves 4 to 6

2 tablespoons unsalted butter
1/2 cup finely chopped red or yellow onion
1 garlic clove, minced
1 cup whole milk
1 cup heavy cream
1 pound summer squash, scrubbed, ends trimmed, and sliced 1/4-inch thick
Salt and pepper
1/2 cup shredded Gruyere cheese
1/2 cup grated Parmigiano Reggiano

1.Preheat the oven to 350 degrees and coat the inside of a 10-inch gratin dish with non-stick cooking spray.
2.In a skillet, heat the butter, add the onion and saute until translucent.
3.Add the garlic, and swirl in the pan for 30 seconds, until fragrant.
4.Add the milk, cream and squash, bring to a boil, and simmer for 5 minutes.
5.Season with salt and pepper.
6.Transfer to the baking dish, top with the cheeses, bake for 20 to 30 minutes until bubbling and the cheeses are golden brown.
7.Allow to rest for 5 minutes before serving.

Crostini with Carrot Pesto

Serves 6

Makes about 24 pieces

One baguette sliced into1/2-inch pieces
1/2 cup extra virgin olive oil

1.Preheat the oven to 400 degrees; line a baking sheet with silicone or parchment. Lay the baguette slices in one layer on the baking sheet.
2.Brush the baguette slices with oil and bake for 10 minutes until the slices begin to turn golden brown.
3.Remove from the oven and allow to cool.
4.The crostini can be stored at room temperature for 2 days, or frozen for one month.

1 bunch carrots, scraped, and cut into 1-inch pieces (Save the tops—see recipe below)
2 tablespoons unsalted butter
1/4 cup finely chopped shallots
1 garlic clove, sliced
1/2 to 2/3 cup grated Pecorino Romano
1/4 cup packed mint
1/3 to 1/2 cup extra virgin olive oil
Salt and pepper
Crostini for serving

1.Put the carrots into saucepan with salted water to cover and simmer for 5 minutes until the carrots are crisp/tender—don’t let them get too soft. Drain thoroughly and set aside.
2.In a small saucepan, heat the butter and saute until the shallots are translucent, about 5 minutes. Cool with the carrots.
3.Put the carrots, shallots, cheese and mint into a food processor and pulse on and off to break up carrots and mint.
4.With the machine running, add 1/3 cup of the olive oil until the mixture comes together. Depending on the fibrousness of the carrots you may need a bit more olive oil.
5.Spread the pesto over the crostini and drizzle with a bit of carrot top pesto if desired.
6.The carrot pesto will keep in the fridge for up to 4 days. It can be frozen for about 2 months.

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, to top crostini and poultry. Add a bit of vinegar or lemon juice to make a vinaigrette.