Farmers’ Market Box April 09th, 2020

This week’s local produce and featured farms:

Farmer’s Choice:

  • Strawberries Murray Family Farms
  • Star Ruby Grapefruit Garcia Organic Farms

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    Below are some great recipes for you to try out with the produce from this weeks 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

    Marinated Orange and Fennel Salad

    Serves 4

    3 Navel oranges, peel and pith removed, and sliced 1/2-inch thick
    1 fennel bulb, wispy ends removed, and thinly sliced on a mandoline
    8 ounces fresh mozzarella, sliced 1/2-inch thick
    Salt and pepper
    1/4 cup extra virgin olive oil
    1/4 cup red wine vinegar
    2 tablespoons finely chopped oregano or basil

    1. On a serving platter arrange the orange, fennel and mozzarella slices alternating each.
    2. Sprinkle with salt and pepper.
    3. In a small bowl, whisk together the oil, vinegar and oregano.
    4. Pour over the salad and serve at room temperature.

    Potato and Kale Cakes

    Serves 6

    1 pound Yukon gold potatoes, peeled and cut into 1-inch chunks
    1/2 cup extra virgin olive oil
    1/2 cup finely chopped onion
    2 garlic cloves, minced
    Pinch red pepper flakes
    1 bunch black kale, tough stems removed, leaves finely chopped
    Salt and pepper
    3 tablespoons unsalted butter
    2 to 3 tablespoons whole milk, heavy cream or 1/2 and 1/2
    1 cup dry breadcrumbs or panko

    1. Put the potatoes into water to cover and bring to a boil. Simmer for 10 to 15 minutes until tender. Drain thorough, and transfer to a bowl.
    2. While the potatoes are simmering, heat 2 tablespoons of olive oil in a skillet, saute the onion, garlic, and red pepper flakes until the onion is translucent.
    3. Add the kale and saute until wilted. Season liberally with salt and pepper.
    4. Mash the potatoes with the butter, adding a bit of milk or cream to make a stiff mash. Season with salt and pepper, add the kale and stir to combine.
    5. Using a 1/4 cup portion scoop, make patties from the mixture, and dredge in the breadcrumbs or panko.
    6. Heat the remaining olive oil and saute the potato cakes until golden brown on each side. Drain on paper toweling and serve warm.

    Kale and Potato Soup

    Serves 6

    3 tablespoons unsalted butter
    1 tablespoon extra virgin olive oil
    1 cup finely chopped onion
    2 garlic cloves, minced
    1 bunch kale, tough stems removed, and leaves finely chopped
    3 cups cubed Yukon gold potatoes
    5 cups chicken or vegetable broth
    1/2 cup grated Parmigiano Reggiano
    salt and pepper

    1. In a Dutch oven, heat 1 tablespoon of butter with the oil, and saute the onion, garlic, red pepper and kale, until the kale is wilted, and onion is translucent.
    2. Add the potatoes and toss in the garlic oil for 3 to 4 minutes until they begin to color.
    3. Add the broth, and simmer for 20 to 30 minutes until the potatoes are tender.
    4. Stir in the remaining butter and Parmigiano. Season with salt and pepper and serve.


    Serves 4 to 6

    1 pound Yukon gold potatoes, scrubbed
    6 to 8 Tbsp butter
    One bunch kale, tough stems removed, and leaves cut into 1/2-inch ribbons
    1 1/3 cups milk
    2 to 3 scallions, finely chopped using the white and tender green part
    Salt and pepper
    1 cup shredded white sharp cheddar cheese

    1. Put the potatoes into water to cover and bring to a boil. Simmer for 40 minutes, until tender. Set aside.
    2. Melt 4 Tbsp of the butter in a large skillet over medium-high heat. Add the Tatsoi and cook until just wilted, about 5 minutes.
    3. Combine the milk, scallions, and remaining butter in a saucepan and bring to a simmer over medium heat. Cook for about 2 minutes, then add the Tatsoi and stir in well. Cover, and set aside.
    4. Drain and carefully peel the potatoes, return them to their cooking pot.
    5. Add the greens and their liquid and mash until smooth, leaving a few small lumps in the potatoes. Stir in the cheese, season to taste with salt and pepper. Serve warm. Any leftovers can be made into potato cakes and griddled to serve with breakfast.

    Arugula Salad with Shaved Parmigiano Reggiano and Lemon Vinaigrette

    Serves 2 to 4

    One bunch arugula, washed, spun dry and chopped
    1 spring onion, thinly sliced using only the white part
    3 tablespoons lemon juice
    1/3 cup extra virgin olive oil
    Salt and pepper
    Shaves of Parmigiano Reggiano

    1. In a salad bowl, combine the arugula with the onion.
    2. In a small bowl, whisk together the lemon juice and oil. Season with salt and pepper.
    3. Dress the salad with the lemon vinaigrette, and garnish each serving with shaved Parmigiano Reggiano.

    Roasted Beets with Tangerine Vinaigrette

    Serves 4

    One bunch beet, scrubbed, tops removed
    1/4 cup rice vinegar
    2 tablespoons tangerine juice
    2 tablespoons sugar
    1 garlic clove, minced
    1/2 cup canola or vegetable oil
    Salt and pepper
    1 head arugula, washed, spun dry and chopped
    2 tangerines, peeled and segmented

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

    Refrigerator Pickled Beets

    Makes about 1 quart

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

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

    Confetti Carrots with Fresh Herb Ranch Dip

    Serves 4 to 6

    1 1/2 cup mayonnaise
    1/2 cup sour cream
    1/2 cup buttermilk
    3 tablespoons chopped fresh parsley
    2 tablespoons snipped fresh chives
    1 tablespoon chopped fresh oregano
    1 1/2 teaspoons chopped fresh tarragon
    2 cloves garlic, mashed
    1 teaspoon salt
    1/2 teaspoon freshly ground black pepper
    2 tablespoons grated lemon zest
    Carrots, peeled, and cut into 2-inch lengths for dipping.

    1. Combine the ingredients in a mixing bowl, cover and refrigerate for at least 4 hours, or overnight. The dip will keep well in the refrigerator for about a week. Use it as a dressing for potato or pasta salad, or as a topping for baked potatoes.
    2. Serve the dip with the cut and peeled carrots, or other raw veggies.

    Curried Carrot Soup

    Serves 4

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

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

    Pink Lady Apple Praline Bread Pudding

    Serves 8

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

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

    Chicken Apple Salad with Apple Cider Dressing

    Serves 6 to 8

    Apple Cider Dressing
    1 1/3 cups vegetable oil
    1/2 cup apple juice or cider
    2 tablespoons fresh lemon juice
    1 1/2 teaspoons salt
    1 teaspoon celery seeds
    1/4 teaspoon dry mustard
    Pinch of cayenne pepper
    In a medium-size bowl, whisk the dressing ingredients until blended.

    4 cups bite-size pieces of cooked chicken cut into bite-size pieces
    4 ribs celery, finely chopped
    2/3 cup golden raisins
    1/4 cup finely chopped red onion
    3 pink apples, cored and cut into 1/2-inch dice
    8 cups mixed field greens of your choice
    1 1/2 cups chopped pecans

    1. To assemble the salad, in a large bowl, combine the chicken, celery, raisins, onion, and apples, then toss with about 1/4 cup of the dressing.
    2. When ready to serve, place put the greens into a large salad bowl and add the chicken mixture and 1 cup of the pecans. Toss with some of the dressing until everything is coated. Add more dressing if it is needed and garnish with the remaining 1/2 cup of pecans. Serve immediately.

    Panna Cotta with Prosecco Kumquat Sauce

    Serves 6

    2-1/2 cups Prosecco
    2/3 cup honey
    1/2 cup granulated sugar
    slices peeled fresh ginger
    1 cinnamon stick
    1 teaspoon vanilla paste or extract
    1 pound kumquats, thinly sliced and seeded

    1. In a saucepan, bring the prosecco, honey, sugar, ginger, cinnamon, vanilla and Kumquats to a boil.
    2. Simmer for 30 to 40 minutes, until the liquid is syrupy, and the kumquats are tender. Cool completely.
    3. Serve over ice cream, cake, or panna cotta.
    Vanilla Panna Cotta

    1 1/2 teaspoons unflavored gelatin
    2 tablespoons cold water
    3 cups heavy whipping cream
    1/2 cup sugar
    Pinch of salt
    1 1/2 teaspoons vanilla paste or extract
    1 cup sour cream

    1. Sprinkle the gelatin over the cold water. Let stand for 5 minutes. In a 3-quart saucepan, warm the cream with the sugar, salt, and vanilla over medium-high heat. Do not let it boil.
    2. Stir in the gelatin until thoroughly dissolved. Take the cream off the heat and cool about 5 minutes.
    3. Put the sour cream in a medium bowl. Gently whisk in the warm cream a little at a time until smooth. Fill 4 ounce ramekins three-quarters full of the cream. Chill 4 to 24 hours. Serve with the kumquat syrup.

    Chicken Lettuce Wraps

    Serves 6 to 8

    3 cloves garlic, peeled
    1 quarter-size slice fresh ginger, peeled
    Two 8-ounce can water chestnuts, drained
    6 skinless, boneless chicken breast halves, cut into 1-inch cubes
    2 tablespoons cornstarch
    2 tablespoons rice wine or seasoned rice vinegar
    1/2 cup soy sauce
    2 tablespoons vegetable oil
    6 scallions (white and tender green parts), chopped
    2 teaspoons toasted sesame oil
    1 head lettuce, washed, spun dry, and leaves separated

    1. Put the garlic, ginger, and water chestnuts in a food processor and pulse until chopped.
    2. Transfer to a large bowl.
    3. Add the chicken to the food processor and pulse until finely chopped.
    4. Transfer to the bowl and add the cornstarch, rice wine, and 2 tablespoons of the soy sauce. Stir to blend.
    5. Do-Ahead: At this point, cover and refrigerate for at least 2 hours or overnight
    6. In a large skillet or wok, heat the oil over high heat. Add the chicken mixture and stir-fry, breaking it up as you stir. When cooked through, transfer to a bowl and stir in the scallions and sesame oil.
    7. Place 2 tablespoons of the chicken mixture in a lettuce leaf and roll the lettuce around it. Repeat until you’ve used up all the filling. Place the rolls on a platter and serve. Or serve the chicken with the lettuce for a do-it-yourself bar.

    Amaretto Fondue with Strawberries

    Serves 6 to 8

    This dip is exceptional in the summertime with fresh fruits, and it is simple to make.

    1/3 cup sugar
    1/4 cup cornstarch
    3 cups whole milk
    6 large egg yolks
    1/4 cup Amaretto di Saronno
    1 cup heavy cream whipped stiffly
    One basket strawberries washed

    1. In a 2-quart saucepan, 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. Remove from the heat and stir in the Amaretto.
    4. Transfer to a bowl and press plastic wrap against the surface to keep a skin from forming.
    5. Cool completely. When cooled, fold in the whipped cream, and refrigerate for at least 4 hours.
    6. Serve with fresh fruit for dipping. The fondue will keep in the refrigerator for up to 5 days or freezes for up to 6 months.

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