This week’s local produce and featured farms:

• Baby Bunch Carrots – Black Sheep Produce
• Cauliflower – Tutti Frutti Farms
• Rainbow Swiss Chard – Gloria Tamai Farms
• French Leeks – The Garden Of…
• Little Gem Lettuce -The Garden Of…
• Green Kohlrabi – Gloria Tamai Farms
• Onions – Schaner Farms
• Russian Banana Fingerling Potatoes – Weiser Family Farms
• Red Beets – Gloria Tamai Farms
• Fremont Tangerines – Garcia Organic 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

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

1. In a saute pan, or the slow cooker, heat the oil, add the leek, carrots and sage. Saute until the leek is softened.
2.Add the tomatoes and wine and bring to a boil. (If you are using a saute pan, transfer the contents to the slow cooker)
3. Add the cauliflower, rainbow chard, lentils, broth and chopped rinds if using. Slow cook for 3 hours on high or 6 hours on low.
4. Add the pasta and cook 1 hour on high or 2 more hours on low. Season with salt and pepper, add the parsley and serve garnished with extra virgin olive oil or grated Parmigiano Reggiano.

1. Preheat the oven to 400 degrees and line a baking sheet with aluminum foil, parchment, or silicone.
2. Put the cauliflower into a bowl and toss with the olive oil.
3. In another bowl, combine the cheese, panko or breadcrumbs, oregano, and pepper.
4. Toss the cauliflower with the breadcrumb mixture and spread onto the prepared pan.
5.Roast to 15 minutes, turn the cauliflower and roast another 10 minutes, until the crumbs are golden, and the cauliflower is tender. This dish is delicious hot or at room temperature.

1. Preheat the oven to 350 degrees. Coat the inside of a gratin dish with non-stick cooking spray.
2. In a 5-quart saucepan, heat 3 quarts of salted water. Add the cauliflower, and simmer until the cauliflower is crisp/tender, about 6 minutes.
3.Drain thoroughly and season with salt and pepper. Set aside to cool.
4. In a small skillet, melt the butter, and sauté the garlic and shallot for 2 minutes, until fragrant, add the red pepper flakes, and swirl in the pan for 10 seconds. Set aside to cool.
5. Place the cauliflower, garlic butter, Dijon mustard, cream cheese and goat cheese in a food processor, and process on and off until the mixture is smooth, with a few chunks of cauliflower.
6. Taste for seasoning and adjust using salt or pepper.
7. Transfer the mixture to the prepared baking dish.
8. Do-Ahead: At this point, you can cover and refrigerate the dip for 2 days. Before baking, remove the baking dish from the refrigerator 30 minutes before baking, and proceed as directed.
9. In a small bowl, combine the Parmigiano, breadcrumbs, oil and parsley, and stir until the crumbs are moistened. Sprinkle over top of the cauliflower mixture, and bake for 15 to 20 minutes, until the dip is bubbling, and the topping is golden brown. Spread on crackers, baguette slices, or use as a dip for vegetables.

1. Preheat the oven and coat the inside of a 9-inch pie plate with non-stick cooking spray.
2. In a large skillet, heat the butter with the oil, add the onions and leek, saute for 3 minutes, until softened. Add the sugar, thyme, salt and pepper, and slow saute until the onions are caramelized, this may take 20 to 30 minutes. Cool.
3. In a large mixing bowl, whisk together the eggs, cream, mustard, cheeses, and the cooled onions.
4. Pour into the pie plate, and bake for 30 to 35 minutes, until the center of the quiche is set. Allow to rest for 20 minutes before cutting into wedges and serving.

1. Put the potatoes and leek in a 12-inch sauté pan. Add the cream, milk, salt, pepper, and Tabasco and bring to a boil. Reduce the heat to medium and simmer just until the potatoes are tender, 6 to 8 minutes; they should not be cooked through and should still hold their shape.
2. Coat a 13 x 9-inch baking dish with nonstick cooking spray.
3. Transfer half the potatoes and onion to the baking dish along with some of the sauce, and sprinkle with half the cheese.
4. Cover with the remaining potatoes and sauce and sprinkle with the remaining cheese.
5. Do-Ahead: At this point, you can cover and refrigerate overnight. Bring to room temperature before continuing.
6. Preheat the oven to 375°F. Bake the potatoes, covered with aluminum foil, for 20 minutes, and then remove the foil and bake until the potatoes are tender, and the cheese is golden brown, another 10 to 15 minutes. Let rest for 10 to 15 minutes before serving.

1. In a large skillet, cook the sausage, breaking up any large pieces, cooking until the sausage is no longer pink. Remove from the skillet, and saute the garlic and pepper flakes.
2. Add the chard, season with salt and pepper, add the broth and simmer, until the chard is tender.
3. Add the sausage back to the skillet and stir to combine. Add the pasta, and half of the cheese, stirring to make a creamy sauce.
4. Serve garnished with the remaining cheese.

1. In a medium-size bowl, whisk together the dressing ingredients until smooth.
2. Do-Ahead: At this point, cover and refrigerate for at least 4 hours and up to 5 days.
3. When ready to serve, assemble the salad.
4. Put the romaine in a large salad bowl and toss with the dressing until evenly coated. Add the Parmesan and croutons, toss again until well coated.

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

1. Halve leeks lengthwise, then cut crosswise into 1-inch pieces.
2. Pat chicken dry and season with salt and pepper.
3. Heat oil and 1/2 tablespoon butter in a medium skillet over moderately high heat until foam subsides, then brown chicken on both sides, about 4 minutes total. Transfer to a plate.
4. Add the port to skillet and deglaze by boiling over high heat, stirring and scraping up brown bits, until reduced by half—about 4 minutes.
5. Add leeks and remaining 2 tablespoons butter and salt and pepper to taste, then simmer over moderately low heat, covered, stirring occasionally, until leeks are wilted, about 10 minutes. Stir in broth.
6. Top leeks with chicken breasts and juices from plate, then gently simmer over low heat, covered, until leeks are tender, and chicken is just cooked through, about 8 minutes.
7. Transfer chicken breasts to a plate. Add cream to skillet and boil over high heat, stirring occasionally, until thickened slightly, 1 to 2 minutes. Add salt and pepper to taste.
8. Serve chicken on top of leeks.

1. Combine 1 tablespoons soy sauce, 1 tablespoon brown sugar, and the beef. Set aside to marinate for 30 minutes.
2. In a small bowl, combine the juice, sesame oil, remaining soy sauce, brown sugar, and cornstarch.
3. In another bowl combine the garlic, ginger, zest, oyster sauce, and chile garlic sauce.
4. In a wok or large skillet, over high heat, heat the oil. Add the beef and stir fry for 2 minutes. Remove to a plate.
5. Add the onion and snow peas to the skillet and stir fry to 2 to 3 minutes. Add the garlic zest mixture, stir fry another 1 minute, add the meat and any accumulated juices to the stir fry.
6. Add the cornstarch mixture to the skillet and cook until the sauce is thickened. Serve over rice.

Preheat the oven 350 degrees, coat the inside of a 9-inch pie plate with non-stick cooking spray.Combine the crust ingredients and press evenly into the bottom and up the sides of the pan.Bake for 10 minutes, remove from the oven.

1. While the crust is cooling (it doesn’t need to be cold), beat the egg yolks into the milk, then beat in the juice.
2. It is important to completely combine these ingredients. Pour into the shell and bake for 16 to 18 minutes until the filling has set.
3. The pie needs to be completely cold to be sliced. Serve with whipped cream and a sprinkling of sea salt.

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

This week’s local produce and featured farms:

• Fennel – Coleman Family Farms
• Arugula – D’Acquisto Family Farms
• Lettuce Heads – D’Acquisto Family Farms
• Parsnips –The Garden Of…..
• Green Kohlrabi – JR Organics
• Gold Nugget Tangerines – Kens Top Notch Produce
• Tango Tangerines – Ken’s Top Notch Produce

Farmer’s Choice:

• Valentine Pomelo
• Meyer Lemons – Chocolate Mountain Ranch
• Strawberries – JR Organics

Post your photos on Instagram with the hashtag #specialtyproducefmb or share them with the FMB community on our facebook page http://facebook.com/specialtyproduce!When it’s about food…#specialtyproduce

Click the links above & search for products on our website with recipes attached Below are some great recipes for you to try out with the produce from your box/bag. Let us know on our Facebook Page or through twitter if you tried any of them with the hashtag #SpecialtyProduceFMB!

Farmers’ Market Box Recipes

Parsnip Muffins

Bahn Mi Meatballs with Kohlrabi Slaw

Serves 6

Instead of the typical sandwich, make these delicious meatballs and then serve on a bed of Tatsoi Slaw.

For the Meatballs
  1/2 pound ground pork
1/2 pound ground chicken or turkey
1/4 cup finely chopped fresh basil
2 garlic cloves, minced
2 green onions, finely chopped, using the white part only
1 tablespoon fish sauce (such as nam pla or nuoc nam)
1 teaspoon hot chili sauce (such as sriracha)
1 tablespoon sugar
2 teaspoons cornstarch
1/4 teaspoon freshly ground black pepper
1 teaspoon salt
Oil for frying
 
1.     In a mixing bowl, combine the ingredients, until blended. 
2.     Using a portion scoop form into golf ball sized meatballs.
3.     Heat 1/4 inch of vegetable oil in a large skillet, and fry the meat balls, turning frequently, to evenly brown.  When cooked through, remove to paper toweling and drain thoroughly. 
 
For the Slaw
2 cups kohlrabi, peeled and cut into thin ribbons
2 parsnips scrubbed, and cut into julienne
3 to 4 Easter egg radishes cut into julienne (1 1/2 cups)
1 green onion, finely chopped on the diagonal, using the white and tender green parts
1/4 cup rice vinegar
1/4 cup sugar
1 teaspoon fish sauce
 
1.     In a bowl, combine the vegetables. 
2.     In another bowl whisk together the vinegar, sugar and fish sauce, until the sugar is dissolved. 
3.     Pour over the slaw and toss to coat. 
4.     Spread the slaw onto a serving platter and top with the meatballs. 

Kohlrabi Fennel Slaw

Serves 4 to 6

2 cups peeled and shredded kohlrabi
1 fennel bulb, wispy ends removed, and thinly sliced on a mandoline
2 Easter egg radishes, trimmed, and thinly sliced
2 tangerines, peeled, segmented and chopped
1/4 cup tangerine juice
1/2 cup mayonnaise
2 tablespoons honey
2 tablespoons finely chopped cilantro or Italian parsley
1 tablespoon Dijon mustard
Salt and pepper
2 tablespoons poppy seeds
1.     In a salad bowl, combine the kohlrabi, fennel, radishes and tangerines.
2.     In another bowl, whisk together the juice, mayonnaise, honey, cilantro or parsley, and mustard.  Season with salt and pepper and toss with the vegetables. 
Sprinkle with the poppy seeds and toss again.  The slaw can be refrigerated for up to 3 days.  

Arugula, Fennel and Pomelo Salad

Serves 4

One bunch arugula, washed, and spun dry
1/4 cup pomelo juice
2 tablespoons honey
3 tablespoons rice vinegar
1/3 cup vegetable oil
Salt and pepper
1/2 bulb fennel, wispy ends removed, and thinly sliced on a mandoline
1 Valentine Pomelo, peel and pith removed, segmented
 
1.     Put the arugula into a salad bowl.  In a small bowl, whisk together the juice, honey, vinegar, and oil. Season with salt and pepper. 
2.     Dress the arugula with some of the dressing, tossing to coat. 
3.     Plate the arugula, arrange some fennel and the grapefruit sections onto the arugula.
4.     Drizzle with addition dressing and serve.
 

Crostini with Arugula Pesto

Serves 6
 
Crostini
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. 
 
Arugula Pesto
Makes 1 1/2 to 2 cups
 
1 cup packed arugula leaves
1 cup walnuts
2 garlic cloves
1/2 cup grated Parmigiano Reggiano cheese
1 tablespoon capers in brine, drained
1/2 to 2/3 cup extra virgin olive oil
Salt and pepper to taste
 
1.     In a food processor or blender, combine all the ingredients except the oil, pulsing to break up the nuts, and parsley. 
2.     With the machine running at 1/2 cup of the oil and add more if needed. This should be a paste, not a runny pesto. Season with salt and pepper if needed.
3.     Remove from the machine and pour into an airtight container, spooning 1 to 2 tablespoons of the oil over the top of the pesto, to preserve its green color. 
4.     Refrigerate for up to 1 week, freeze for up to 3 months.
5.     Cooks’ Note:  The pesto is terrific on baguette slices, or tossed into pasta, potato salad, or grilled steak.    

Potato and Fennel Gratin

Serves 6

1 fennel bulb, wispy ends removed, and thinly sliced
1 leek, thinly sliced, using the white and tender green parts
2 tablespoons good olive oil
1 tablespoon unsalted butter
2 cups heavy cream
1 cup whole milk
1 pound low starch potatoes, thinly sliced (Yukon golds work well here)
1 teaspoon salt
1/2 teaspoon Tabasco
1 1/2 cups shredded Gruyère cheese
½ cup finely grated Parmigiano Reggiano 
 
Preheat the oven to 350 degrees F.
Coat the inside of a 13-by-9-inch baking dish with non-stick cooking spray.
In a large skillet, melt the butter in the olive oil, sauté the fennel and leek for 5 to 7 minutes, or until the fennel begins to soften.
Add the cream and milk to the skillet, add the potatoes, salt and Tabasco.   Simmer the potato mixture until the potatoes are tender. 
Transfer the potatoes to the prepared baking dish and sprinkle the cheeses evenly over the top of the potatoes.  
Bake the gratin covered with aluminum foil for 20 minutes, remove the foil and cook another 15 to 20 minutes until the sauce is bubbling and the cheese is golden brown.  Allow the gratin to rest for 10 minutes before serving. 
 

Salad with Creamy Tangerine Ranch Dressing

Serves 4-6

2 heads of Salanova lettuce, washed, spun dry and chopped
2 tangerines, peeled, and separated into segments
Few thin slices red onion
3 Easter Egg radishes, trimmed, and thinly sliced
1 cup mayonnaise
1/2 cup sour cream or Greek style yogurt
1 teaspoon grated tangerine zest
1/4 cup tangerine juice
1 garlic clove, minced
2 tablespoons finely chopped basil
2 tablespoons finely chopped oregano
2 tablespoons finely chopped Italian parsley
2 tablespoons finely chopped chives
Few drops Tabasco
Salt and pepper
 
1.     Put the lettuce, tangerines, red onion, and radishes into a large salad bowl. 
2.     In a mixing bowl, whisk together the mayonnaise, sour cream, zest, juice, garlic, basil, oregano, parsley, chives, and Tabasco.  Season with salt and pepper.  Cover and refrigerate for at least 2 hours to let the flavors get to know each other. 
3.     When ready to serve, toss the salad with the dressing, and serve. 

Ricotta Tangerine Bars

Makes One 13-by-9-inch pan

For the Crust
2 1/2 cups all-purpose flour
1 cup confectioners’ sugar
1/2 cup finely chopped pistachios
1 teaspoon salt
1 cup unsalted butter, cut into 8 pieces and softened
 
1.     Preheat the oven to 350 degrees and coat the inside of a 13-by-9-inch pan with non-stick cooking spray. 
2.     In a mixing bowl, combine all the ingredients, blending until the mixture is crumbly and the butter is evenly distributed. 
3.     Press into the bottom and sides of the pan. 
4.     Bake for 20 minutes, until golden. 
5.     Reduce the oven temperature to 325 degrees.
 
For the Filling
1 1/2 cups whole milk ricotta cheese at room temperature
1 cup granulated sugar
4 large eggs
1 1/2 teaspoons grated tangerine zest
3/4 cup fresh tangerine juice
1/4 cup all-purpose flour
1/4 teaspoon salt
 
1.     In the bowl of an electric mixer, combine the ricotta, sugar, eggs, zest, tangerine juice, flour and salt. 
2.     Pour over the crust and bake for 30 minutes until the filling is set. 
3.     Cut the bars immediately after removing from the oven and allow to cool completely. 
4.     The bars should be refrigerated, and then served at room temperature.   

Strawberry Lemon Curd Tart

Serves 6-8

For the Tart Dough
This recipe makes two tart shells, freeze one for another day; you’ll want to make this again
 
1 cup unsalted butter, softened
½ cup sugar
1 egg yolk
½ tablespoon milk
 2 1/3 cups all-purpose flour
¼ teaspoon salt
 
1.     Coat the inside of a 10-inch tart pan with non-stick cooking spray.  
2.     In the bowl of a mixer, cream together butter and sugar. Add egg yolk and the milk and beat to combine. In a medium bowl, combine the flour with salt.
3.     Slowly add the flour to the butter mixture, stirring until completely blended.
4.     Gather dough into two balls.
5.     Freeze one for future use, chill the other for at least 1 hour.
 
6.     Preheat the oven to 375 degrees.  Press the dough into the prepared tart pan, up the sides and into the bottom.  Prick the dough all over with a fork.  Line the pan with aluminum foil, and weigh down with pie weights, rice, or dried beans. 
7.     Bake for 20 minutes, remove the foil and weights, and bake another 10 minutes. 
8.     Allow to cool slightly.
 
For the Lemon Curd
1 cup sugar
6 large eggs
1/2 cup fresh lemon juice
1/2 cup (1 stick) cold butter, cut into 1/2-inch cubes
 
1.         In a saucier, over medium heat, whisk together the sugar, eggs, and lemon juice, and cook, whisking constantly until the lemon curd comes to a boil. 
2.         Remove from the heat, and whisk in the butter a bit at a time.  
3.         Push the lemon curd through a sieve into a clean bowl and spoon into the warm crust. 
4.         Bake another 30 minutes until the lemon curd is puffed. 
5.         Remove from the oven and cool completely. 
6.         Cook’s Note:
The lemon curd will keep in the refrigerator for up to 5 days or freeze for up to 3 months. 
For the Berries
1 basket strawberries
2 to 4 tablespoon sugar
1 to 2 tablespoons limoncello (optional)
 
1.     Clean and hull the strawberries and cut in half.  Toss with the sugar and limoncello. 
2.     Arrange the berries onto the cooled tart and serve.   

Braised Chicken with Meyer Lemon and Olives

Serves 6

1/4 cup extra virgin olive oil
8 chicken thighs, skin-on boneless
 Salt and pepper
½ teaspoon red pepper flakes
6 garlic cloves, minced
½ teaspoon crushed fennel seeds
1 tablespoon roughly chopped rosemary
1 cup dry white wine such as Sauvignon blanc, Pinot Grigio or dry vermouth
2 Meyer lemons, cut in wedges
1/2 cup olive oil cured black olives
1/2 cup pitted green olives
1/4 cup finely chopped Italian parsley
 
1.     Preheat the oven to 350 degrees. 
2.     In a Dutch oven, heat the oil, season the chicken liberally with salt and pepper, and brown the chicken on all sides, in batches.  Remove the chicken to a platter, add the pepper flakes, garlic, fennel and rosemary, and saute for 2 to 3 minutes. 
3.     Deglaze the pan with the wine, add the chicken back into the pot, arrange the lemons around the chicken, and sprinkle the olives in the pan. 
4.     Cover and braise for 45 minutes, turning once during the cooking process. 
5.     Sprinkle the chicken with the parsley and serve.  This is delicious served with couscous to soak up the sauce. 

Pomelo Salsa

Makes 2 1/2 cups

2 Valentine pomelo, pith and peel removed, segmented, and chopped
1 medium avocado, diced
½ medium cucumber, diced
⅓ cup red onion, diced
1 small jalapeno, seeded and diced
2 teaspoons Meyer lemon juice
¼ cup cilantro leaves, chopped
¼ teaspoon cumin
½ teaspoon salt
2 tablespoons extra virgin olive oil
 
1.     Combine all the ingredients into a mixing bowl.  Toss to combine. 
2.     Refrigerate for at least 2 hours to allow the flavors to blend.  The salsa is delicious with grilled seafood, poultry or pork. 

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

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This week’s local produce and featured farms:

• Baby Bunch Carrots – JR Organics
• Rainbow Chard – County Line Harvest
• Fennel – Fresno Evergreen
• Green Garlic –Kong Thao
• Garnet Yams – Her Produce
• Celery Root – Kong Thao
• Algerian Tangerine – 3 Nuts Farm
• Tango Tangerines – Ken’s Top Notch Produce

Farmer’s Choice:

• Khadrawy Dates – Bautista Date Ranch
• Meyer Lemons – Rancho Del Sol Organics
• Hedge Hog Mushrooms

Post your photos on Instagram with the hashtag #specialtyproducefmb or share them with the FMB community on our facebook page http://facebook.com/specialtyproduce!When it’s about food…#specialtyproduce

Click the links above & search for products on our website with recipes attached Below are some great recipes for you to try out with the produce from your box/bag. Let us know on our Facebook Page or through twitter if you tried any of them with the hashtag #SpecialtyProduceFMB!

Farmers’ Market Box Recipes

Grilled Dijon Chicken with Fennel Slaw

Braised Fennel and Spring Onions

Serves 4
 
One Fennel bulb, wispy ends removed, and root end trimmed
3 spring onions, thinly sliced
1 1/2 cups milk
1/2 cup heavy cream
Salt and pepper
1/2 cup shredded Gruyere cheese
1/4 cup grated Parmigiano Reggiano
 
1.     Preheat the oven to 350 degrees, coat the inside of a gratin dish with non-stick cooking spray.
2.     Thinly slice the fennel on a mandoline.  Put the fennel and onions into a large skillet, add the milk, and cream, season with salt and pepper, and bring to a boil. 
Simmer for 5 minutes, until the fennel begins to soften. Transfer the fennel mixture to the gratin dish, top with the cheeses, and bake for 10 to 15 minutes until the cheeses are melted, and golden brown.   Let the gratin rest for 5 minutes before serving.

Ginger Carrot Dressing

Makes about 1 cup
 
2 medium carrots, peeled and roughly chopped
1-inch knob fresh ginger, peeled and coarsely chopped
1 torpedo onion, coarsely chopped
2 tablespoons rice vinegar
2 tablespoons honey
2 teaspoons white or light miso paste
1 1/2 teaspoons Asian sesame oil
1/2 teaspoon tamari or soy sauce
2 tablespoons vegetable oil
1 tablespoon water
 
1.     In a blender or food processor, combine the carrots, ginger, onion, rice vinegar, honey and miso.  Process on and off to break up everything.
2.     Add the oil, soy sauce, vegetable oil and water, and puree until smooth.  Taste for seasoning, add soy sauce, if needed.  Cover and refrigerate for up to 1 week. 
3.     Use the dressing on firm lettuce like iceberg, little gem or romaine.  The dressing is also delicious over avocado slices or tomatoes. 

Carrot Salad with Carrot Top Pesto Vinaigrette

Serves 4
 
For the Pesto Vinaigrette:

Makes about 2 cups
 
1 1/2 cups packed carrot tops, (tough stems removed), washed, and spun dry
2 tablespoons green garlic, chopped
1/3 cup pine nuts
1/3 cup grated Parmigiano Reggiano cheese
1/2 cups extra virgin olive oil
1/4 cup rice vinegar
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.               Whisk in the vinegar, and refrigerate for up to 7 days, or freeze for up to 6 months. 

For the Salad:

1 bunch carrots, shredded
1/3 cup finely chopped green onion
Pesto Vinaigrette (see recipe above)
 
1.     Combine the carrots and onion in a salad bowl.
2.     Drizzle with some of the carrot pesto vinaigrette and toss to coat. 
3.     Serve the salad cold or at room temperature. 
 

Celery Root and Fennel Slaw

Serves 4 to 6
 
4 cups coarsely grated celery root
1 cup thinly sliced fennel, wispy ends removed
2 apples, cored and cut into matchsticks
1 cup mayonnaise
2 1/2 tablespoons Dijon mustard
2 tablespoons freshly-squeezed lemon juice
2 teaspoons finely chopped shallot
1 teaspoon prepared horseradish
2 teaspoons finely chopped capers
1/4 cup chopped Italian parsley
Salt and freshly-ground black pepper
 
1.     In a salad bowl, combine the celery root, fennel and apples. 
2.     In a mixing bowl, whisk together the mayonnaise, Dijon mustard, lemon juice, shallot, horseradish, capers and parsley.  Season with salt and pepper. 
3.     Pour the mixture over the slaw and toss to coat.  Refrigerate until ready to use. 

Garnet Yam Oven Fries with Come-Back Sauce

Serves 4 to 6
 
1/2 cup extra virgin olive oil
1 teaspoon garlic salt
1 teaspoon sweet paprika (smoked paprika works well here, too)
1 pound garnet yams, scrubbed, and cut into 1/4 to 1/2-inch strips about 3-inches long
Fleur de Sel
 
1.     Preheat the oven to 400 degrees, and line a baking sheet with aluminum foil, parchment or silicone.
2.     In a bowl, combine the oil, garlic salt and paprika. 
3.     Add the yams and toss to coat.
4.     Spread out onto the baking sheet in an even layer, and roast for 12 minutes, turn the fries and roast another 10 to 12 minutes until the fries are golden brown and crispy.  Serve warm sprinkled with fleur de sel. Serve with comeback sauce (see recipe below)
 
Come Back Sauce
Makes about 1 1/2 cups
 
1 cup mayonnaise
 2 tablespoons ketchup
1 tablespoon lemon juice
1 teaspoon smoked paprika
2 teaspoons Worcestershire sauce
1 teaspoon hot sauce
1/2 teaspoon salt
1 teaspoon finely chopped green garlic
1 tablespoon finely chopped onion
1/2 teaspoon dry mustard
1/4 teaspoon freshly ground black pepper
 
1.     In a small bowl, whisk together the ingredients.  Refrigerate for at least 2 hours to let the flavors get to know each other. 
2.     This is a great sauce with seafood, chicken, or fried foods. 

Tangerine Pudding Cake

Serves 6
This simple dessert makes its own sauce.  As the cake cooks, it separates into cake on the top and sauce on the bottom.  You can use any citrus that you love, this one is my favorite. 
 
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.

Tangerine Shrimp Stir Fry

Serves 4
This recipe will work well with chicken, or firm tofu.

For the Sauce
4 Tablespoons soy sauce
2 Tablespoons hoisin sauce
4 teaspoons chili garlic sauce
2 Tablespoons honey
2 Tablespoons brown sugar
1 cup fresh tangerine or orange juice
1 Tablespoon toasted sesame oil
2 Tablespoons rice wine vinegar
1 Tbsp cornstarch dissolved in 2 Tbsp water
1.     In a mixing bowl, whisk together the ingredients, and set aside.
2.     The sauce can be covered and refrigerated for up to 2 days.  
 
For the Shrimp and Finishing
1 pound medium shrimp, peeled and deveined
1 egg beaten
1 Tbsp cornstarch
Pinch of salt
1/2 cup neutral frying oil
1 tablespoon fresh grated ginger
2 or 3 dried hot chilies or 1-2 fresh hot chiles, sliced
The peel from 1 tangerine or 1 orange finely sliced (use a vegetable peeler to remove just the peel, no bitter white pith)
1 medium white onion diced
1 red bell pepper diced
2 to 4 scallions finely sliced for garnish
Sesame seeds for garnish
toasted sesame oil
 
1.     Put the shrimp, egg, cornstarch and salt into a bowl, and mix thoroughly.  (you can do this ahead, cover and refrigerate)
2.     Heat the oil in a wok or large skillet, add the ginger, chilies, and tangerine peel, and saute for 2 minutes being careful not to burn the chilies.
3.     Add the onion and pepper, and stir fry to 2 minutes, until the onion is softened.  Add the shrimp and stir fry for 3 to 5 minutes, until the shrimp and pink. 
4.     Add the sauce and bring to a boil.  Serve garnished with scallions, sesame seeds and oil. 

Rainbow Chard Frittata

Serves 4
 
3 tablespoons extra virgin olive oil
2 teaspoons chopped green garlic
1 bunch rainbow chard, tough stems removed, and cut into 1/2-inch ribbons
Salt and pepper
6 large eggs
2 tablespoons water
Salt and pepper
1/2 cup grated Parmigiano Reggiano cheese
 
1.     Preheat the oven to 350 degrees.
2.     In a large oven proof non-stick skillet, heat the oil, swirl the green garlic for 30 seconds, until fragrant.
3.     Add the chard, season with salt and pepper, and saute until the chard is wilted. 
4.     In a medium bowl, whisk together the eggs, water, salt and pepper. 
5.     Pour the mixture over the chard, sprinkle with the cheese, and bake for 8 to 10 minutes until the eggs are just set. 
6.     Remove from the oven and allow to rest for 5 minutes before cutting into wedges. 
7.     Variations:
  the basic recipe lends itself to many variations; begin with sautéed Italian sausage, pancetta or bacon, add onion and leftover cooked potatoes to the chard, and sub in your favorite sharp cheeses. 

Tangerine Mimosa

Serves 4
 
1 1/2 cups tangerine juice
One bottle (750l) Prosecco or other sparkling wine
Pomegranates for garnish
 
1.     Pour 1/4 to 1/3 cup tangerine juice into a champagne flute. 
2.     Top off with Prosecco and drop a few pomegranates into the drink for garnish. 
3.     Cook’s Note:  Virgin Mimosa, substitute sparkling water for the Prosecco. 

Sticky Toffee Pudding

Serves 6
 
1 cup plus 1 tablespoon all-purpose flour
1 teaspoon baking powder
1 cup finely chopped pitted dates
7 tablespoons unsalted butter, softened
3/4 cup sugar
1 large egg, lightly beaten
1 teaspoon baking soda
1 teaspoon pure vanilla extract
1-1/4 cups boiling water
1/4 cup plus 1 tablespoon packed light brown sugar
2 tablespoons heavy cream
 
Whipped cream, for serving
 
 
1.     Preheat the oven to 350 degrees F, with a rack in the center. Coat the inside of 9-to-10-inch pie pan or oval gratin dish with non-stick cooking spray and set aside.
2.     whisk the 1 cup flour and the baking powder into a bowl; set aside. In a small heatproof bowl, toss the dates with the remaining 1 tablespoon of flour.
3.     In a large bowl with an electric mixer at medium-high speed, beat together 4 tablespoons of the butter and the white sugar until light and fluffy. Lower the speed to medium-low; beat in the egg and about 1/4 of the flour mixture; mix until smooth. Add the remaining flour mixture and mix just until incorporated.
4.     Sprinkle the baking soda and vanilla over the dates; add the boiling water and stir to combine. Add the date mixture to the batter, beating until well blended. Pour the mixture into the prepared baking dish.
5.     Bake until set and well browned on top, 30 to 40 minutes. Remove the pudding from the oven; preheat the broiler, with a rack about 4 inches from the heat source.
6.     In a small saucepan over medium heat, bring the remaining 3 tablespoons butter, the brown sugar and the cream to a simmer. Simmer until thickened, about 3 minutes. Pour the topping over the hot pudding.
7.     Broil the pudding until the topping bubbles, watching carefully to prevent burning, about 1 minute. Cool the pudding briefly on a wire rack. Serve warm, with whipped cream.

Bacon Wrapped Dates Stuffed with Parmigiano Reggiano

Serves 10 to 12
          
12 strips bacon cut in half crosswise
24 pitted dates
1/4 pound Parmigiano-Reggiano cheese cut into small pieces
 
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. 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. 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 dish.
3.     Do-Ahead:
At this point, you can cover and refrigerate for up to 36 hours or freeze for up to 1 month.
4.     Preheat the oven to 375° F and bake the dates until the bacon is crisp, 10 to 12 minutes.  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. 

Slow Cooker Lamb Tagine

Serves 6
 
½ cup all-purpose flour
1 teaspoon salt
½ teaspoon freshly ground black pepper
3 pounds lamb shoulder meat, excess fat removed, cut into 1-inch pieces
½ cup olive oil
3 large onions coarsely chopped
2 cloves garlic chopped
1 teaspoon ground cumin
½ teaspoon ground cinnamon
½ teaspoon ground ginger
Pinch of saffron threads
1 cup chicken broth
1 cup beef broth
1 cup pitted dates quartered
¼ cup finely chopped cilantro
 
1.     In a zipper-top plastic bag, combine the flour, salt and pepper, and add the meat, coating with the flour, shaking off any excess. 
2.     Heat the ¼ cup of oil in a large skillet and brown the meat a few pieces at a time, transferring the browned meat to the insert of a 5 to 7-quart slow cooker. 
3.     Add the remaining oil and sauté the onions, garlic, cumin, cinnamon, ginger and saffron, until the onions begin to soften, about 5 minutes. 
4.     Pour in the chicken broth and scrape up any browned bits on the bottom of the pan. 
5.     Transfer the contents of the skillet to the slow cooker, add the beef broth and dates, cover and cook on low for 6 to 7 hours, until the lamb is tender. 
6.     Skim off any excess fat from the top of the sauce, stir in the cilantro, and serve on the warm setting with couscous.

Date Crostini

Serves 4 to 6
 
1/2 cup chopped pitted dates
1/2 cup chopped walnuts or pecans
2 tablespoons balsamic vinegar
2 tablespoons finely chopped spring onion or chives
Crostini
1/2 cup whole milk ricotta
 
1.     In a small bowl, combine the dates, nuts, vinegar and onion or chives. 
2.     Spread the ricotta onto the crostini.  Top with the date mixture and serve at room temperature. 

Swordfish Piccata

Serves 4 to 6
 
2 pounds swordfish filets
All-purpose flour
2 tablespoons extra virgin oil
9 tablespoons butter
1 medium shallot, finely chopped
Grated zest of 1 Meyer lemon
1/4 cup dry white wine
1/4 cup capers
1/2 cup lemon juice
2 tablespoons minced parsley
 
1.     Dredge the fish in the flour and set aside.
2.     In a large skillet, heat the oil and 2 tablespoons of butter, and brown the fish on all side, 3-4 minutes.  Remove from the skillet, and cover with aluminum foil.
3.     Add the shallot and zest to the pan, swirling, until the shallot begins to soften. 
4.     Deglaze the pan with the wine, add the capers, and lemon juice to the pan.
5.     While the mixture is boiling, add the remaining butter a bit at a time to emulsify the sauce. 
6.     Add the fish back to the pan, basting with the sauce.  Sprinkle with the parsley and serve garnished with the sauce. 
 

Bistro Chicken with Hedge Hog Mushrooms

Serves 6
 
4 tablespoons unsalted butter
2 tablespoons extra virgin olive oil
Salt and pepper
6 or 8 chicken breasts, skin and bones removed
1 cup finely chopped shallots
1/2 pound hedgehog mushrooms, sliced
Salt and pepper
1 1/2 cups dry white wine (sauvignon blanc, pinot Grigio or Dry vermouth)
One 14.5-ounce can chopped tomatoes, drained
2 bay leaves
1 teaspoon dried thyme
1 1/2 cups heavy cream
1/4 cup finely chopped Italian parsley
 
1.     Preheat the oven to 375 degrees.
2.     In a large oven-proof skillet, heat 2 tablespoons of the butter with the oil, season the chicken with salt and pepper, and brown the chicken on both sides.  Remove to a plate and cover with aluminum foil. 
3.     Add 2 tablespoons butter to the skillet, saute the shallots, until they become translucent.
4.     Add the mushrooms, sprinkle liberally with salt and pepper, saute until the mushrooms begin to color, about 8 minutes.
5.     Add 1/2 cup of wine and bring to a boil. Simmer until the wine is reduced by half, about 5 minutes.
6.     Add the tomatoes, bay leaves, and thyme, and simmer for 10 to 15 minutes until the sauce is thickened.
7.     Stir in the cream, add the chicken back to the skillet, and bake for 12 to 15 minutes until the chicken is cooked through. 
8.     Taste for seasoning and adjust using salt or pepper as needed.
9.     Remove the bay leaf.
Stir in the parsley and serve.

Pressure Cooker/Insta-Pot Hedge Hog Mushroom Risotto

Serves 4 to 6
 
4 tablespoons unsalted butter
1 tablespoon extra-virgin olive oil
1 1/2 cups Carnaroli or Vialone medium grain rice
1/2 cup dry white wine, such as Sauvignon Blanc or Pinot Grigio, or dry vermouth
2 cups chicken broth
1 1/2 cups beef broth
1 medium shallot, finely chopped
1/2 pound hedgehog mushrooms, tough stems removed, and finely chopped
2 teaspoons finely chopped fresh sage
1/2 cup freshly grated Parmigiano-Reggiano cheese plus more for garnish
Salt and freshly ground black pepper (optional)
 
 
1.     Melt 2 tablespoons of butter with the oil in the pressure cooker. Add the rice and cook for 1 minute, to toast the rice.
2.     Add the wine, bring to a boil, and add the broth. Lock the lid in place and cook at high pressure for 6 minutes.
3.     Meanwhile, in a large skillet, melt the remaining butter, saute the shallot until translucent, add the mushrooms and sage, and saute until the mushrooms begin to turn golden brown.  Season with salt and pepper. 
4.     Quick release the pressure and remove the lid, tilting the pot away from you to avoid the steam escaping. Stir in the mushrooms and the cheese. Serve immediately.
5.     Cook’s Note: 
For stove top risotto you will need 3 cups of chicken broth and 2 cups of beef broth simmering on the stove top.  Add ladleful’s until the rice is al dente—this may take about 30 minutes. 

Meyer Lemon Drop Martini

Serves 4
A great New Year’s celebration libation.
 
1 Meyer lemon, thinly sliced
Superfine sugar
1/4 cup sugar
1/4 cup water
8 ounces Absolut Citron or regular vodka (the citron gives it a nice flavor)
1/3 cup fresh Meyer lemon juice
 
1.     Rub the rim of a Martini glass with a sliced lemon and dip the glass into the superfine sugar.  Set aside in the refrigerator. 
2.     In a small saucepan, heat the sugar and water until the sugar has melted.  Allow to cool.  (the simple syrup can be refrigerated for up to 1 week)
3.     Fill a shaker with some crushed ice, combine the simple syrup, vodka, and lemon juice, and shake until blended.  Strain into the prepared glasses and serve. 

Baked Ricotta with Meyer Lemon

Serves 4 to 6 as an appetizer
 
This is a super simple appetizer to serve.  Mix it up ahead then pop it into the oven.  Any leftovers can be stirred into scrambled eggs.
 
2 cups whole milk ricotta
Grated zest of 1 Meyer lemon
2 tablespoons Meyer lemon juice
3 garlic cloves, minced
1/3 cup finely chopped chives
1/2 teaspoon salt
Freshly ground black pepper
1/4 cup extra-virgin olive oil
Toasted baguette slices, or plain crackers
 
1.     Preheat the oven to 350 degrees and coat the inside of a gratin dish with non-stick cooking spray. 
2.     In a bowl, whisk together the ricotta, zest, lemon juice, garlic, chives, salt and a generous grind of pepper. 
3.     Taste for seasoning. 
4.     Spread into the prepared dish, and drizzle with olive oil. 
5.     Bake for 20 minutes, until warmed through.  Serve with toasted baguette slices, or plain crackers. 

Meyer Lemon Caesar Salad

Serves 4 to 6
This is a riff on the original and doesn’t use the raw egg in the dressing. If you would prefer to omit the anchovy paste, add a bit more Worcestershire.  
 
1 cup mayonnaise
1/2 cup shredded Parmigiano Reggiano cheese
2 to 3 teaspoons fresh Meyer lemon juice
1 1/2 teaspoons anchovy paste
2 cloves garlic, minced
2 teaspoons Worcestershire sauce
1 1/2 teaspoons freshly ground black pepper
One head romaine, washed, spun dry and chopped
Garlic croutons (see recipe below)
 
1.     In a bowl, whisk together the mayonnaise, 1/2 of the Parmigiano, lemon juice, anchovy paste, garlic, Worcestershire, and pepper.  Taste for seasoning adding more lemon juice, Worcestershire or salt. 
2.     The dressing will keep in the refrigerator for up to 1 week. 
3.     In a salad bowl, combine the romaine with some of the dressing, tossing to coat.  Add the remaining cheese and croutons and re-toss.  Serve immediately.
Garlic Croutons
1/2 to 3/4 cup extra virgin olive oil
1 teaspoon granulated garlic salt
1 teaspoon freshly ground black pepper
2 teaspoons dried herbs, of your choice (try oregano, rosemary, basil, marjoram, thyme, sage, or a combination)
4 cups cubed leftover bread (cut into 1/2-inch cubes)
1.     Preheat the oven to 350° F and line a baking sheet with a silicone liner, aluminum foil, or parchment paper. 
2.     In a large bowl, whisk together the oil, garlic salt, pepper and optional herbs.  Add the bread cubes and toss with the garlic oil. 
3.     Spread the bread over the prepared baking sheet and bake for 5 minutes.
4.      Turn the cubes, bake for another 5 minutes, and turn the cubes again.  Cook until they are dry, and they begin to turn golden, another 5 minutes.
5.     Remove the croutons from the oven and let cool completely.
6.     The croutons will keep in an airtight container for up to 1 week or freeze for up to 6 months. 

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

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This week’s local produce and featured farms:

Farmer’s Choice:

Star Ruby Grapefruit – Bernard Ranches
Nebrodini Bianco Mushrooms – Mycopia Mushrooms
Dried Grapes – Murray Family Farms

Post your photos on Instagram with the hashtag #specialtyproducefmb or share them with the FMB community on our facebook page http://facebook.com/specialtyproduce!When it’s about food…#specialtyproduce

Click the links above & search for products on our website with recipes attached Below are some great recipes for you to try out with the produce from your box/bag. Let us know on our Facebook Page or through twitter if you tried any of them with the hashtag #SpecialtyProduceFMB!

Farmers’ Market Box Recipes

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

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

Download The Specialty Produce App HERE

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

When it’s about food…#specialtyproduce
If you haven’t joined yet, you can order a bag for next week on our FMB page!

This week’s local produce and featured farms:

Farmer’s Choice:

Rhubarb – Trevino Family Farms
Nebrodini Bianco Mushrooms – Mycopia Mushrooms

Post your photos on Instagram with the hashtag #specialtyproducefmb or share them with the FMB community on our facebook page http://facebook.com/specialtyproduce!When it’s about food…#specialtyproduce

Click the links above & search for products on our website with recipes attached Below are some great recipes for you to try out with the produce from your box/bag. Let us know on our Facebook Page or through twitter if you tried any of them with the hashtag #SpecialtyProduceFMB!

Farmers’ Market Box Recipes

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

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

Download The Specialty Produce App HERE

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

When it’s about food…#specialtyproduce
If you haven’t joined yet, you can order a bag for next week on our FMB page!