Farmers’ Market Box February 20th 2020

This week’s local produce and featured farms:

Farmer’s Choice:


Rhubarb – Trevino Family Farms
Nebrodini Bianco MushroomsMycopia 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

 
Pickled Purple Radishes

Makes about 3 cups

1 bunch purple radishes, tops removed, and sliced 1/4-inch thick
1 cup water
1 cup white vinegar
2 teaspoons salt
2 tablespoons sugar
1/2 teaspoon crushed peppercorns
1 to 2 cloves garlic, peeled and halved
optional: 1 chile pepper, split lengthwise
 
1.     Pack the radishes into a quart jar. 
2.     In a saucepan, heat the water, vinegar, salt, sugar, pepper corns, garlic and chile pepper if using. 
3.     Bring to a boil and turn off the heat.  Allow to steep for 10 minutes before pouring over the radishes in the jar. 
Seal the jar, cool and refrigerate.  The radishes will be ready in 24 hours.  Drain and use in salads, or as toppings in sandwiches, or burgers
 
Sheet Pan Broccolini
Serves 2-4

1/4 cup extra virgin olive oil
2 garlic cloves, sliced
1/2 cup finely chopped shallots
1 bunch broccolini, tough stems removed, and coarsely chopped
Salt and pepper
Aged balsamic vinegar
Shaves of Parmigiano Reggiano
 
1.     Preheat the oven to 400 degrees, and line a baking sheet with parchment, aluminum foil or silicone.
2.     In a bowl, combine the oil, garlic, shallots, and broccoli.  Season with salt and pepper and toss to coat.
3.     Spread evenly on the baking sheet and roast for 10 to 12 minutes, until the broccoli is beginning to turn golden. 
4.     Remove from the pan to a serving bowl, Drizzle with some of the balsamic vinegar, and garnish with shavings of Parmigiano Reggiano. 
This dish is also delicious tossed into shaped pasta, such as Farfalle, or penne
 
Red Beet Chocolate Cake
Makes 2, 9″ 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.
 
For the Frosting

 
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. 
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. 
 
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. 
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
 
Roasted Carrot Salad with Arugula, Orange-Mint Vinaigrette and Crumbled Goat Cheese
Serves 4

One bunch carrots (about 6 small, 4 medium, 2 large) peeled stems and tops removed
2 tablespoons olive oil
1 teaspoon salt
½ teaspoon freshly ground black pepper
2 medium cara cara oranges sectioned, and juice squeezed into a bowl
1/2 cup extra virgin olive oil
2 tablespoons fresh squeezed orange juice
2 tablespoons balsamic vinegar
1 teaspoon honey (orange blossom if available)
1/4 cup finely chopped shallot or red onion
1 tablespoon finely chopped mint leaves
Salt and pepper to taste
2 cups Arugula, washed and spun dry in a salad spinner
4 ounces (about 1 cup) crumbled goat cheese (buy it in a log and then crumble it when it’s cold)
 
1.     Preheat the oven to 400 degrees and line a baking sheet with a silicone baking liner or aluminum foil. 
2.     Arrange the carrots on the baking sheet and drizzle with 2 tablespoons of oil, salt and pepper.  Toss the carrots to coat them with the mixture.  Roast the carrots for 15 minutes until tender.  Remove from the oven and allow to cool. 
3.     Depending on the size of the carrots cut the carrots into bite size pieces (baby carrots, slice into quarters, medium carrots, dice into 1/2-inch pieces) and add them to a mixing bowl.   Add the oranges to the bowl and set aside while making the vinaigrette.
4.     In a mixing bowl, whisk together the oil, orange juice, vinegar, honey, shallot and mint.  Taste the dressing for seasoning and adjust using salt and pepper. 
5.     Drizzle the carrots and orange with some of the dressing and toss to coat. 
Toss the arugula with some of the dressing and arrange on salad plates.  Top with some of the carrot/orange mixture, and a bit of crumbled goat cheese.  Garnish with mint if desired
 
Panna Cotta with Prosecco Kumquat Sauce
Serves 6

2-1/2 cups Prosecco
2/3 cup honey
1/2 cup granulated sugar
3 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.
 
Broccolini with Gremolata
Serves 2
1 bunch broccolini, chopped
3 tablespoons extra virgin olive oil
2 garlic cloves, minced
Grated zest of 1 tangerine
1 tablespoon grated Cara Cara zest
Salt and pepper
1/4 cup finely chopped parsley
 
1.     Steam the broccolini for 2 to 3 minutes until crisp/tender.  Heat the oil add the garlic and zests, and swirl for 1 minute. 
2.     Add the broccolini and toss to coat.  Season with salt and pepper, add the parsley, and serve. 
 
Cara Cara Orange Upside Down Cake with Whipped Cream
Serves 10

1/2 cup unsalted butter
    3/4 cups firmly packed light brown sugar   
    2 oranges, peel and pith removed, and sliced 1/4-inch thick
 
1.     Coat the interior of a 10-inch cake pan with non-stick cooking spray and set aside.
2.     Melt the butter in a small saucepan on medium heat, then add the brown sugar and stir for a few minutes until the brown sugar is completely combined and melted. 
3.     Pour the butter/brown sugar mixture over the bottom of the cake pan and arrange the orange slices on the sugar syrup.  Set aside while making the cake batter. 
 
For the Cake
1 1/2 cups all-purpose flour
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsalted butter, softened to room temperature
1 1/3 cups sugar
1/2 teaspoon vanilla paste or vanilla extract
1/2 teaspoon orange zest
2 large eggs, at room temperature
2/3 cup sour cream
1/4 cup fresh orange juice
2 cups heavy cream, whipped stiffly for garnish
 
1.     Preheat the oven to 350 degrees.
2.     In the bowl of an electric mixer, cream the butter and sugar until they are light and fluffy.  Add the vanilla, orange oil, if using.
3.     Add the eggs one at a time, mixing well after each addition, scraping down the sides of the bowl.
4.     Mix the sour cream and orange juice together, add with the flour, baking soda and salt, and beat until the mixture comes together and is smooth. 
5.     Transfer the batter into the prepared pan.  Bake for 45 to 55 minutes until a skewer inserted into the center comes out clean.
6.     Transfer the cake pan to a rack and allow to cool for EXACTLY 10 minutes.
7.     Turn the cake out onto a serving platter and serve at room temperature. 
Refrigerate any leftover cake, and re-warm before serving, garnish with whipped cream, crème fraiche or vanilla ice cream
 
Roasted Salmon Salad with Clementine Vinaigrette
Serves 6

1/2 cup extra virgin olive oil
2 tablespoons Old Bay Seasoning
2 1/2 pounds salmon filets
1/4 cup clementine juice
1 tablespoons Dijon mustard
2 tablespoon honey
1/4 cup rice vinegar
1/2 cup vegetable oil
Salt and pepper
1 bag mixed lettuce
3 clementines, peeled and segmented
 
1.     Preheat the oven to 400 degrees, and line a sheet pan with parchment, silicone or aluminum foil.
2.     Combine the oil and Old Bay and paint the salmon filets on both sides. Put onto the prepared baking sheet and roast for 10 minutes per inch of thickness, until registering 155 on an instant read meat thermometer.  Allow to rest for 5 minutes.   
3.     While the salmon is roasting, in a small bowl, whisk together the juice, mustard, honey, rice vinegar, and oil.  Season with salt and pepper. 
4.     Put the lettuce into a salad bowl and toss with some of the dressing.
Plate the salad, top with some of the clementines, a piece of salmon and drizzle with additional dressing.

Ricotta Creme with Rhubarb Compote
Serves 6

For the Rhubarb
1/2 pound rhubarb, thinly sliced
1 1/3 cups sugar
1/4 cup Cara Cara orange juice
 
In a saucepan, heat the rhubarb, sugar, and orange juice, and bring to a boil.
Simmer for 20 to 25 minutes until thickened.  Taste for sweetness, adding more sugar if necessary.  Cool and cover completely. 
 
For the Crème
2 cups whole milk ricotta 
3 tablespoons orange blossom honey
2 tablespoons heavy cream

In a mixing bowl, whisk together the ricotta, honey and cream, until smooth. 
Layer the crème and rhubarb compote into parfait or dessert glasses and serve chilled. 

Nebrodini Bianco Frittata
Serves 4

2 tablespoons extra virgin olive oil
2 tablespoons unsalted butter
2 medium leeks, chopped
8 ounces Nebrodoni mushrooms, thinly sliced
8 large eggs
1/2 cup crème fraiche or sour cream (or Greek style yogurt)
2 tablespoons finely chopped Italian parsley
3/4 cup grated Fontina
 
1.     Preheat the oven to 350 degrees.
2.     In a large saute pan, heat the oil and butter, add the leeks and saute for 5 to 7 minutes until wilted. 
3.     Add the mushrooms and continue to cook until the liquid in the pan has evaporated.  Season with salt and pepper. 
4.     In a mixing bowl, whisk together the eggs, crème fraiche, and parsley. 
5.     Pour the egg mixture into the saute pan and sprinkle the top with the Fontina. 
6.     Bake for 20 to 25 minutes until the eggs are just set. 
7.     Remove from the oven and allow to rest for 5 minutes before cutting into wedges and serving. 

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

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Farmers' Market Box February 6th 2020




 

This week’s local produce and featured farms:

Star Ruby Grapefruit – Bernard Ranches
Red Beets –J.R. Organics
Redbor Kale – Be Wise Ranch
Satsuma TangerinesGarcia Farms
Blood OrangePolito Family Farms
Lettuce MixTerra Madre Gardens
French Breakfast Radishes – Be Wise Ranch
Chard – Terra Madre Gardens

Farmer’s Choice:

Cara Cara Oranges – Friends Ranches
Rhubarb – Trevino Family Farms
Maitake Frondosa MushroomsMycopia 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

 
Traditional French Breakfast Radishes
Serves 6
1 baguette, sliced 1/2-inch thick on the diagonal
Unsalted butter
1 bunch French Breakfast radishes, tops removed, scrubbed, and thinly sliced
Fleur de Sel
1. Spread the butter on the bread, top with some of the radishes, and sprinkle with Fleur de Sel.
2. I have seen variations on this in France, sprinkled with dill, or chives, or even flaked smoked salmon.
 
Paloma Cocktail
Serves 4-6
12 ounces tequila
1 cup ruby star grapefruit juice
1/4 cup lime juice
1/2 cup blood orange juice
12 ounces club soda
Blood orange, lime and grapefruit slices for garnish
1. In a large pitcher, combine the tequila, grapefruit, lime and blood orange juice. Refrigerate for 2 hours, or until ready to use.
2. Fill a tumbler with ice, add 1/2 of the tequila mixture and top with club soda.
3. Garnish with lime, grapefruit of blood orange slices.
 
Grapefruit Brulee
Serves 6
3 ruby star grapefruit, halved
Raw sugar
1. Preheat a broiler and arrange the grapefruit on a baking sheet. Sprinkle with the sugar, and broil until the sugar is caramelized. Serve warm.
2. If you have a brulee torch, you can torch the sugar instead.
 
Beet Carpaccio Salad with Buratta
Serves 4-6
1 bunch beets, scrubbed, and tops removed (see save the greens)
1/3 cup aged Balsamic vinegar
1/4 cup blood orange juice
2/3 cup extra virgin olive oil
1/4 cup packed basil leaves, thinly sliced
Salt and pepper
1 bag mixed lettuce, washed and spun dry
3 blood oranges, peel and pith removed; sliced 1/2-inch thick
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.
Toss the salad greens with some of the dressing and arrange the lettuce onto a serving platter.
5. Arrange beet slices on the lettuce and put pieces of buratta and oranges in the center of the salad. Drizzle with the remaining dressing and serve.
 
Save the Greens
Serves 4
Beets give you an extra serving of healthy greens, remove the tough stems, and saute. If you don’t use the sautéed greens right away, they freeze beautifully, and can be added to soups, and sautés. They are delicious stirred into mashed potatoes and garnished with a bit of Parmigiano or your favorite cheese.
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.
 
Pasta with Redbor Kale
Serves 4-6
If you would like to add the beet greens to this, remove the stems, and saute with the kale
4 tablespoons extra virgin olive oil

1/2 pound sweet Italian sausage
2 garlic cloves, minced
Pinch red pepper flakes
1 bunch redbor kale, tough stems removed, and cut into 1/2-inch ribbons
1/4 cup chicken or vegetable broth
1 pound spaghetti or linguine, cooked 2 minutes short of al dente, saving some of the pasta water
1/2 cup grated Parmigiano Reggiano
1. In a large skillet, heat 2 tablespoons of oil and saute the sausage until it is no longer pink, breaking up any large pieces.
2. Add the garlic and red pepper and saute another minute until fragrant.
3. Add the kale to the skillet and toss with the sausage. Add the broth, cover and simmer 5 minutes until the kale is tender. Uncover, and simmer another 2 minutes, until most of the liquid in the pan has evaporated.
4. Toss the pasta into the skillet, and turning it into the sauce, adding pasta water if necessary.
5. Plate the pasta, and garnish with the cheese
 
Swiss Chard Breakfast Casserole
Serves 6
For a vegetarian option omit the bacon, and saute in 3 tablespoons of olive oil.
1 tablespoons olive oil
6 strips bacon, cut into 1/2-inch dice
2 garlic cloves, minced
1/2 cup finely chopped onion
1 bunch swiss chard, tough stems removed, and cut into 1/2-inch ribbons
Salt and pepper
6 cups sturdy white bread cubes (not baguette)
8 large eggs
1 cup milk
1 tablespoon Dijon mustard
Few drops of Tabasco
1 1/2 cups chopped aged Gouda cheese
1 cup finely shredded Gruyere cheese
1. In a large skillet, cook the bacon until crisp. Add the garlic and onion, and saute until the onion is translucent, about 3 minutes.
2. Add the chard, and saute until the chard is wilted. Season the chard with salt and pepper. Set aside to cool.
3. Put the bread cubes into a large bowl.
4. In another bowl whisk together the eggs, milk, Dijon, Tabasco and Gouda cheese.
5. Pour over the bread cubes. Add the chard mixture and stir to blend.
6. Coat the inside of a 13-by-9-inch baking dish with non-stick cooking spray.
7. Pour the mixture into the baking dish, and sprinkle with the Gruyere. Cover and refrigerate at least 8 hours, or overnight. Bring the casserole to room temperature before baking.
8. Preheat the oven to 350 degrees and bake for 35 to 45 minutes until the casserole is bubbling, and cheese is golden brown. Allow to rest for 10 minutes before cutting into squares and serving.
9. Another option is to coat muffin tins with non-stick cooking spray and ladle the chard mixture into the muffins tins. These will bake for about 25 minutes until set in the middle.
 
Field Greens with Satsuma Tangerines and Soy Vinaigrette
Serves 4
1/4 cup soy sauce
1/4 cup tangerine juice
1/4 cup rice vinegar
2/3 cups canola oil
1 clove garlic, minced
1 teaspoon peeled and grated fresh ginger
1/4 cup firmly packed light brown sugar
2 teaspoons toasted sesame oil
1 bag mixed lettuces
4 Satsuma Tangerines, peeled and segmented
1. In a bowl, whisk together the soy sauce, tangerine juice, rice vinegar, oil, garlic, ginger, brown sugar, and sesame oil. Taste for seasoning and adjust using more soy, or sugar.
2. Put the lettuce into a salad bowl and toss with some of the dressing.
3. Plate the salad, arrange the tangerines on the salad, and drizzle with additional dressing.
 
Rhubarb Orange Tart
Serves 6

For the Rhubarb

2 tablespoons unsalted butter
2 cups finely chopped rhubarb
1 cup sugar
1/2 cup Cara Cara orange juice
1 cup Cara Cara orange segments, chopped
1. In a saucier or saucepan, melt the butter, add the rhubarb, sugar, orange juice and orange segments.
2. Bring to a boil, and simmer for 30 minutes until thickened. This should have a marmalade consistency. Cool completely.
3. This compote can be used for the tart, or as a jam for toast or scones.
For the Pastry Cream

2/3 cup sugar
3 large egg yolks
1 teaspoon orange extract
3 tablespoons all-purpose flour
1 cup whole milk
1. In a saucier or saucepan, whisk together the sugar, egg yolks, orange extract and flour.
2. Slowly whisk in the milk and put over medium heat. Continue to whisk until the pastry cream is thickened. It will coat the back of a spoon.
3. Transfer to a bowl, push plastic wrap onto the surface of the pastry cream, and cool completely. Refrigerate if not using immediately.
To Assemble

One baked tart shell
Rhubarb Compote, see preceding recipe
Pastry cream (see preceding recipe)
2 to 3 Cara Cara oranges, peel and pith removed, and sliced 1/2-inch thick
Warm Apricot jam (1/4 to 1/3 cup)
1. Spread the rhubarb compote onto the bottom of the tart shell.
2. Cover with the pastry cream.
3. Lay the oranges over the pastry cream, and brush with the apricot jam. Cover and refrigerate until ready to serve.
 
Cara Cara Orange and Rhubarb Cake
Serves 6-8
For the Cake

2 3/4 cup all-purpose flour
1/2 teaspoon baking soda
3/4 teaspoon salt
1 cup unsalted butter, softened to room temperature
2 1/2 cups sugar
1 teaspoon vanilla extract or paste
1 teaspoon orange extract
5 large eggs, at room temperature
1 cup sour cream
1/2 cup fresh orange juice
1. Preheat the oven to 350 degrees and coat the inside of two 9-inch cake pans with non-stick cooking spray.
2. In the bowl of an electric mixer, cream the butter and sugar until they are light and fluffy. Add the vanilla, and extract.
3. Add the eggs one at a time, mixing well after each addition, scraping down the sides of the bowl.
4. Mix the sour cream and juice together, add with the flour, baking soda and salt, and beat until the mixture comes together and is smooth.
5. Transfer the batter into the prepared pan. Bake for 35 to 45 minutes or until a skewer inserted into the center comes out clean.
6. Transfer the cake pan to a rack and allow to cool for EXACTLY 10 minutes. Allow to cool.
7. The cake keeps at room temperature for up to 5 days, freezes for about 2 months.
For the Filling

2 cups finely chopped rhubarb
1 cup finely chopped strawberries
3/4 cup sugar
2 tablespoons orange juice
1. In a saucepan, combine all the ingredients, bring to a boil, and simmer for 30 minutes. Cool, cover and refrigerate until ready to use.
For the Buttercream

1/2 cup unsalted butter, softened
One 8-ounce package cream cheese softened
5 cups confectioner’s sugar
2 to 4 tablespoons Cara Cara orange juice
Pinch of salt
2. In the bowl of an electric mixer fitted with the paddle attachment, beat together the butter, and cream cheese until smooth.
3. Add the confectioner’s sugar, 2 tablespoons of orange juice, and salt beating until smooth and spreading consistency, adding more juice if needed.
Assembly

Orange cake (see preceding recipe)
Rhubarb jam (see preceding recipe)
Orange buttercream (see preceding recipe)
1. Cut each of the cake layers in half horizontally. Put one layer onto the bottom of a serving platter.
2. Spread with the jam, top with another cake layer, and repeat, ending with a cake layer.
3. Spread the buttercream over the cake, covering the top and sides.
4. Refrigerate the cake until ready to serve. The cake can sit at room temperature for about 4 hours without refrigeration.
5. Remove the cake from the refrigerator about 1 hour before serving.
 
Maitake Risotto
Serves 4-6
For the Garnish

2 tablespoons unsalted butter
1 shallot, finely chopped
1/4 pound maitake mushrooms, cleaned, and chopped
Salt and pepper
1/4 cup finely chopped Italian parsley
1. In a saute pan, melt the butter, add the shallot, and saute for 2 to 3 minutes until the shallot is translucent.
2. Add the mushrooms, and saute until the mushrooms begin to turn golden brown. Season with salt and pepper and stir in the parsley. Set aside while making the risotto.
For the Risotto

3 tablespoons unsalted butter
1 tablespoon extra-virgin olive oil
1 medium shallot, finely chopped
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
5 cups vegetable or chicken broth kept simmering on the stove top
1/2 cup freshly grated Parmigiano-Reggiano cheese
Salt and freshly ground black pepper
1. In a large saucepan, melt 1 tablespoon of butter with the olive oil, and saute the shallot for 2 to 3 minutes until translucent.
2. Add the rice and toss to coat the grains.
3. Add the wine, and allow to evaporate, tossing with the rice.
4. Add a ladleful of broth to cover the bottom of the pan and stir until the broth is absorbed.
5. Continue to add broth, until the rice is al dente—you may not use all of the broth.
6. Stir in the remaining butter, and the cheese. Season with salt and pepper.
7. Serve the risotto in shallow bowls, garnished with the Maitake mushroom mixture.
8. INSTA-POT/Pressure Cooker: you will only need 4 cups of broth, cook at high pressure for 5 minutes, with a quick release.
 
Maitake Udon
Serves 4-6
For a vegetarian version, omit the chicken, and sub in vegetable or mushroom broth.
1 tablespoon vegetable oil
4 scallions finely chopped, using the white and tender green parts
1/2 yellow onion, diced
6 cloves garlic, minced
1 tablespoon freshly grated ginger
1/4 pound Maitake mushrooms, cleaned and chopped
1/4 cup white or yellow miso paste
4 carrots, chopped
3 cups cooked shredded chicken
8 cups chicken broth
12 oz. fresh udon noodles
1 tablespoon soy sauce
Chili oil for garnish (optional)
1. In a Dutch oven, heat the oil, and saute the scallion, onion, garlic, and ginger for 2 to 3 minutes.
2. Add the mushrooms, and saute another 5 minutes until they begin to color.
3. Add the miso, carrots, chicken and broth. Simmer for 5 to 6 minutes. Add the udon and simmer another 5 minutes. Season with soy sauce and serve garnishing each serving with chili oil if desired.
 
@Diane Philips  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!

Farmers' Market Box January 30th 2020




 

This week’s local produce and featured farms:

Carrots – Milliken Family Farms
Baby White Turnips –J.R. Organics
Garnet Yams – Her Produce
Algerian Tangerines3 Nuts Farm
ArugulaTerra Madre Gardens
Lettuce MixTerra Madre Gardens
Red Kale – Kong Thao
Tarocco Blood Oranges – Friends Ranch

Farmer’s Choice:

Green Dragon Apples – Dragonberry Produce
Rhubarb – Trevino Family Farms
Maitake Frondosa MushroomsMycopia Mushrooms

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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

 
Tempura Kale
Serves 2-4

For the Batter

1 cup rice flour
3 tablespoons cornstarch
½ teaspoon salt, plus more for sprinkling
1 teaspoon baking powder
¾ cup beer or sparkling water
1. In a mixing bowl, combine the ingredients, and whisk until smooth. It should be the consistency of heavy cream. Set aside while preparing the kale.
For the Kale

1 bunch red kale, washed, spun dry and chopped, removing any tough stems
1 scallion, finely chopped using the white and tender green parts
1/8 teaspoon pepper
1/4 teaspoon ground cumin
1/4 teaspoon ground coriander seeds
1/8 teaspoon garam masala
Vegetable oil for frying
1. In a bowl, combine the kale, scallion, pepper, cumin, coriander and garam masala. Toss to coat.
2. In a large skillet, heat 2 inches of oil to 360 degrees.
3. Drip the kale into the batter, and fry in batches until the batter is golden brown. Remove to paper toweling to drain. Serve warm.
 
Breakfast Cake
Serves 8
For the Crumble

½ cup sweetened flaked coconut
⅓ cup chopped pecans
1½ tablespoons firmly packed light brown sugar
1 tablespoon all-purpose flour
1 tablespoon unsalted butter, melted
1. In a medium bowl, stir together the coconut, pecans, sugar, flour and butter, until crumbly. Set aside.
For the Cake

¾ cup vegetable oil
½ cup firmly packed light brown sugar
½ cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1 cup all-purpose flour
1½ teaspoons ground cinnamon
½ teaspoon baking powder
¼ teaspoon kosher salt
1 cup shredded carrots
½ cup crushed pineapple, drained
½ cup chopped pecans
½ cup sweetened flaked coconut
1. Preheat the oven to 350 degrees and coat the inside of a 9-inch round cake pan with non-stick cooking spray. Set aside.
2. In the bowl of a stand mixer combine the ingredients and beat on medium speed for 2 minutes, until combined. Pour into the prepared pan and bake for 30 minutes.
3. Cover with the crumble and bake another 15 to 20 minutes until a skewer inserted into the cake comes out clean.
4. Cool completely before cutting and serving.
 
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.
 
Blood Orange Mimosa
Serves 4
1 1/2 cups blood orange juice
One bottle (750l) Prosecco or other sparkling wine
Pomegranates for garnish
1. Pour 1/4 to 1/3 cup blood orange juice into a champagne flute.
2. Top off with Prosecco and drop a few pomegranates into the drink for garnish. Toast to Thanksgiving!
3. Cook’s Note: Virgin Mimosa, substitute sparkling water for the Prosecco.
 
Green Dragon Apple and Arugula Panini
Serves 4
Unsalted butter, softened
8 slices sourdough or Italian sandwich bread (not a baguette)
1/4 pound brie cheese, cut into slices
1/2 pound sliced turkey
2 green dragon apples, cored, and thinly sliced
1 bunch arugula, washed, spun dry and tough stems removed
1. Preheat a grill pan or griddle.
2. Lay the bread onto a cutting board and spread one side with butter.
3. Turn the bread butter side down, and layer the brie, turkey, apples and arugula onto the bread.
4. Lay the bread in the grill pan or griddle butter side down, and top with the other slice of bread butter side up.
5. Grill until the underside is golden brown. Carefully flip the sandwich, and grill until the underside is golden brown and the cheese has melted.
6. Remove from the pan, and slice in half. Serve with leftover cranberry sauce.
 
Crudités with Arugula Ranch Dressing
Makes About 3 cups
1 bunch carrots, peeled, and cut into matchsticks
1 bunch baby white turnips, tops removed, and scrubbed, cut into quarters
1 European cucumber, cut into 1/2-inch rounds
2 yellow bell peppers, cut into 1/2-inch strips
1 yellow, green or purple cauliflower, cut into florets
1 cup mayonnaise
1 cup sour cream
1 bunch arugula, washed, spun dry and chopped
2 garlic cloves
2 scallions, finely chopped
Grated zest of 1 lemon
2 tablespoons lemon juice
Salt and pepper
1. Arrange the crudités on a serving platter.
2. In the bowl of a food processor fitted with the steel blade, combine the mayonnaise, sour cream, arugula, and garlic. Blend until the arugula is pureed.
3. Transfer to a mixing bowl, and stir in the scallions, zest, lemon juice, and season with salt and pepper.
4. Serve with the crudités. This also makes a delicious topping for baked potatoes, steamed vegetables, and can be stirred into pasta salad.
 
Miso Maple Yams and Turnips
Serves 4-6
1/3 cup maple syrup
3 tablespoons white miso
2 tablespoons rice vinegar
2 tablespoons soy sauce
1/2 cup vegetable oil
One pound Garnet yams, peeled, and cut into 1-inch chunks
1 bunch baby white turnips, ends trimmed and scrubbed
1/4 cup sesame seeds for garnish
2 scallions, thinly sliced on the diagonal for garnish
1. Preheat the oven to 400 degrees, and line a baking sheet with silicone, aluminum foil, or parchment.
2. In a large bowl, whisk together the syrup, miso, rice vinegar, soy and oil.
3. Add the yams and turnips and toss to coat.
4. Spread onto the baking sheet in a single layer, and roast covered with aluminum foil for 20 minutes, uncover and roast another 15 to 20 minutes, until the vegetables are tender.
5. Remove from the oven and allow to rest for 5 minutes before transferring to a serving dish and garnishing with sesame seeds and scallions.
 
Blood Orange Clementine Jam
Makes 4 pints
This is a sweet jam, not a marmalade, so no need to use the peel in this one.
1 1/2 pounds blood oranges, peeled and chopped
1 pound clementines, peeled and chopped
1 cup sugar
juice of 2 lemons
1. Put the ingredients into a food processor, and puree.
2. Transfer to a saucepan and bring to a boil. Simmer for 45 minutes, until the jam is thickened. Taste for sweetness, adding more sugar if needed.
3. Transfer to sterilized jars, cool and refrigerate, or process in a water bath according to the manufacturer’s directions.
 
Salad with Cocktail Grapefruit Vinaigrette
Serves 4
One bag lettuce mix, washed and spun dry
1/4 cup cocktail grapefruit juice
2 tablespoons rice vinegar
2 tablespoons honey
1 teaspoon Dijon mustard
1/2 cup vegetable oil
Salt and pepper
2 cocktail grapefruit, peel and pith removed, and segmented
1/3 cup crumbled feta cheese
1. Put the lettuce mix into a salad bowl.
2. In a mixing bowl, whisk together the juice, vinegar, honey, mustard and oil. Season with salt and pepper.
3. Toss the lettuce with some of the dressing and plate the salad.
4. Garnish with grapefruit segments, and crumbled feta. Drizzle with a bit more dressing and serve.
 
Baby Lettuce Salad with Blood Orange Vinaigrette
Serves 4
One bag baby lettuce, washed and spun dry
1/4 cup blood orange juice
1/4 cup aged balsamic vinegar
1 teaspoon lemon juice
1/2 cup extra virgin olive oil
Salt and pepper
2 blood oranges, peel and pith removed, and sliced 1/2-inch thick
1. Put the lettuce into a salad bowl.
2. In a small bowl, whisk together the orange juice, vinegar, lemon juice, and oil. Season with salt and pepper.
3. Toss the salad with some of the dressing and plate the salad.
4. Arrange a few slices of orange on the salad, and drizzle with a bit more of the dressing.
 
Rhubarb Compote
Makes about 2 cups
1/2 pound rhubarb, cut into 1/2-inch slices
1 cup sugar
1/4 teaspoon grated nutmeg
1/2 teaspoon ground cinnamon
1/4 cup orange juice
1/4 teaspoon grated orange zest
1. Combine the ingredients in a saucepan, bring to a boil. Taste for sweetness, add more sugar if needed. Simmer for 30 to 45 minutes until thickened and jam like. Puree with an immersion blender if desiring a smoother consistency.
2. Cool completely, and refrigerate for up to 1 month, or freeze for 6 months.
3. The compote is delicious on pound cake, scones, toast, or ice cream.
 
Rhubarb Scones
Makes 8
3 stalks rhubarb
2 1/2 cups flour
1 tablespoon baking powder
1/2 teaspoon salt
8 tablespoons unsalted butter
1/2 cup vanilla sugar
2/3 cup heavy cream (up to 3/4 cup)
1. Preheat oven to 400 degrees and line a baking sheet with parchment, silicone or aluminum foil.
2. Finely chop the rhubarb and toss with 3 tablespoons of the sugar.
3. Sift the flour, baking powder and salt together in large bowl or bowl of food processor.
4. Cut butter into flour mixture by hand or process on and off until butter is the size of small peas.
5. Blend in 1/4 cup of the sugar.
6. Blend in sliced rhubarb. (If using the food processor, just pulse — you want the slices left mostly intact.)
7. Blend in cream until a soft dough forms. (Note: you may need to add more than 2/3 cup depending on the weather)
8. Transfer the dough to floured surface and divide in half. To make triangular scones, flatten into 6-inch disks and cut each circle into 6-8 scones. Sprinkle with remaining sugar.
9. Arrange on the baking sheet and bake about 20 minutes or until golden brown on the top. Serve warm.
10. Do-Ahead: The formed dough can be refrigerated overnight, then baked the next morning.
 
Creamy Mushroom Soup with Brie
Serves 4-6
4 tablespoons butter
½ cup chopped shallot
½ pound sliced Shitake mushrooms, stems removed
½ pound Maitake mushrooms, chopped
2 tablespoons flour
3 cups chicken or vegetable broth
2 tablespoon sherry
1 cup heavy cream
Snipped chives
1/3 pound Brie, cut into thin slices, rind on
1. In a 3 quart saucepan, melt the butter and add the shallot, stirring for two to three minutes.
2. Add the mushrooms and sauté for 5 minutes, until the mushroom liquid has begun to evaporate.
3. Sprinkle the flour over the mushrooms and stir until the flour begins to cook.
4. Gradually add the chicken broth, whisking until the soup is smooth and comes to a boil.
5. Add the sherry and heavy cream, bringing the soup to a boil.
6. Ladle soup into bowls, and top with 2 thin slices of Brie and garnish with chives.
 
Green Dragon Apple Chutney
Serves 4
Makes about 2 cups
3 green dragon apples, peeled, cored and chopped
1/2 cup chopped yellow onion
1 tablespoon minced fresh ginger
1/2 cup fresh orange juice
1/4 cup apple cider vinegar
1/2 cup light brown sugar, lightly packed
1/4 teaspoon whole dried mustard seeds
pinch hot red pepper flakes
1/2 teaspoon salt
1/3 cup golden raisins
1. In a saucepan, combine the ingredients, and bring to a boil. Simmer for 20 to 25 minutes, until thickened.
2. Cool, cover and refrigerate for at least 24 hours before using. The chutney is delicious with curries, roasted chicken and pork.
 
@Diane Philips  www.dianephillips.com  Blog:  www.cucinadivina.blogspot.com
Follow me on Facebook (professional page) Twitter and Pinterest
 

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Farmers' Market Box January 23rd 2020




 

This week’s local produce and featured farms:

Carrots – Weiser Family Farms
Rainbow Chard –J.R. Organics
Kohlrabi – J.R. Organics
Cocktail GrapefruitMurray Family Farms
Dandelion GreensTerra Madre Gardens
Lettuce MixTerra Madre Gardens
O’Henry Sweet Potatoes – Kong Thao
Washington Naval Oranges – Ken’s Top Notch Produce

Farmer’s Choice:

Hidden Rose Apples – Dragonberry Produce
Meyer Lemons – Chocolate Mountain Ranch
Cara Cara OrangesMurray 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

 
Carrot Cake with Orange Cream Cheese Frosting
Serves 8
1 1/2 cups canola oil
2 cups sugar
3 large eggs
2 teaspoons vanilla extract
3 cups thinly shredded carrots
1 cup chopped Navel oranges
1/2 cup chopped nuts of your choice (pecans or walnuts are terrific) If you choose to leave them out, no problem
3 cups unbleached all-purpose flour
2 teaspoons baking soda
2 teaspoons ground cinnamon
1. Preheat the oven to 350°F. Coat a 13 x 9-inch baking pan with nonstick cooking spray or line muffin tins with paper liners.
2. In a large bowl, beat together the oil, sugar, eggs, and vanilla. Add the carrots, oranges, and nuts, stirring until blended. Add the flour, baking soda, and cinnamon and stir to combine. Pour the batter into the prepared pan and bake until a skewer inserted in the center comes out clean, 40 to 50 minutes. CUPCAKES 20 MINUTES.
3. Place the pan on a rack and let cool completely. Spread the top of the cake with the cream cheese frosting.

Orange Cream Cheese Frosting

Makes 6 cups, enough to frost two 9-inch layers, one 13 x 9-inch cake, or 48 cupcakes
One 8-ounce package cream cheese, softened
1/2 cup (1 stick) unsalted butter or margarine
5 cups confectioners’ sugar
1/4 cup orange juice
1. Using an electric mixer beat together the cream cheese and butter in a medium-size bowl. Add the confectioners’ sugar and juice, beat until the mixture is of spreadable consistency. If the frosting is too thick, beat in additional juice, 1/2 teaspoon at a time, until desired consistency is reached.
 
Honey Roasted Carrots
Serves 4
1 bunch carrots, scraped, tops removed
1/3 cup extra virgin olive oil
3 tablespoons honey
1 teaspoon ground cumin
Fleur del sel
1. Preheat the oven to 400 degrees, line a baking sheet with parchment, silicone, or aluminum foil.
2. Quarter the carrots lengthwise, then cut then in half horizontally.
3. In a bowl, combine the oil, honey and cumin. Add the carrots and toss to coat.
4. Spread the carrots onto the baking sheet, and roast for 12 to 15 minutes, until tender.
5. Sprinkle with Fleur de Sel and serve drizzled with carrot top pesto (see recipe below)
 
Carrot top pesto
Makes about 3 cups
2 cups chopped carrot tops, washed and spun dry
2 garlic cloves
1/2 cup grated Parmigiano Reggiano
1/4 cup almonds
1/2 cup extra virgin olive oil
Salt and pepper
1. In a food processor or blender, combine the carrot tops, garlic, and almonds. Pulse on and off to break up the garlic and nuts.
2. With the machine running, pour in the oil, and process until smooth.
3. Season with salt and pepper. Refrigerate the pesto for up to 1 week or freeze for up to 3 months.
4. Drizzle the pesto over the roasted carrots or toss with pasta.
 
Pasta with Sausage and Rainbow Chard
Serves 4-6
2 tablespoons extra virgin olive oil
2 garlic cloves, sliced
Pinch red pepper flakes
1 bunch rainbow chard, tough stems removed, and cut into 1/2-inch ribbons
Salt and pepper
3/4 pound bulk sweet Italian sausage
1 pound orecchiette pasta, cooked 3 minutes short of al dente, reserving the pasta water
1 cup grated Parmigiano Reggiano cheese
1. In a large skillet, heat the oil, saute the garlic until it begins to turn golden, remove from the pan, add the red pepper, and swirl in the pan for 30 seconds. A
2. Add the chard, and saute for 3 to 4 minutes until the chard is wilted. Season with salt and pepper.
3. Remove to a plate, add the sausage to the skillet, and cook breaking up large pieces, until the sausage loses its pink color. Add the chard back to the pan, and saute for 2 more minutes.
4. Drain the pasta, add to the skillet, with 1/2 cup pasta water, and 1/2 cup cheese. Stir to make a creamy sauce. Season with salt or pepper if needed
5. Serve the pasta garnished with the remaining cheese.
 
Slow Cooker Minestrone
Serves 6-8
3 tablespoons extra virgin olive oil
1 cup chopped sweet yellow onion
2 cups chopped carrots
2 cups chopped celery
2 teaspoons chopped fresh rosemary
1/2 cup dry white wine
One 14 to 15-ounce can chopped tomatoes and their juice
5 cups chicken broth
Rind of Parmigiano Reggiano cut into 1/2-inch pieces if available
3 medium zucchini, ends trimmed, and diced (about 1 1/2 cups)
1 cup green beans cut into 1-inch pieces (about 1/3 pound)
4 cups cooked turkey or chicken, cut into bite sized pieces
One 15-ounce can small white beans, or garbanzo beans, rinsed and drained
One bunch rainbow chard, washed, tough stems removed, and cut into 1/2-inch ribbons
1 teaspoon salt (you will need more if you don’t use the rind from the cheese)
1 teaspoon freshly ground black pepper
12-ounces fresh cheese tortellini cooked according to the package instructions and drained
1 cup freshly grated Parmigiano Reggiano cheese, for garnish
In a large sauté pan heat the oil and add the onion, carrot, celery and rosemary, sautéing
for about 6 minutes, until the vegetables begin to soften.
Add the wine, and allow it to boil for 2 minutes, stirring.
Add the tomatoes, and cook another 4 minutes, until some of the liquid evaporates.
Transfer the contents of the skillet to a 6 to 7-quart slow cooker insert. Add the chicken broth
and rind, if you are using it. Add the zucchini, chicken, beans, and chard, cover and cook on high for 4 hours, or low for 8 to 10 hours.
Taste the soup for salt and pepper and adjust. Add the cooked tortellini, cover and cook on
high for another 30 minutes, or low for 1 hour.
Serve with Parmigiano Reggiano cheese to garnish each serving.
 
Kohlrabi Slaw
Makes About 3 cups
1 large kohlrabi, peeled, stems trimmed off, grated
1/4 head purple cabbage, shredded
2 medium carrots, peeled and grated
1/4 cup finely chopped red onion
1/4 cup finely chopped cilantro or Italian parsley
1/2 cup finely chopped navel orange
1/3 cup mayonnaise
2 to 3 tablespoons orange juice
1 tablespoon cider vinegar
1 tablespoon sugar
1 teaspoon salt
Few drops hot sauce
1. In a salad bowl, combine the kohlrabi, cabbage, carrots, red onion, cilantro and orange.
2. In a separate bowl, whisk together the mayonnaise, orange juice, vinegar, sugar, salt and hot sauce. Taste the dressing and adjust using more orange juice, sugar, or vinegar.
3. Pour the dressing over the slaw and toss to combine. Serve cold.
 
Dandelion Green Salad with Oranges and Buratta
Serves 4
One bunch dandelion greens, tough stems removed, washed, and spun dry
1/4 cup orange juice
2 tablespoons honey
2 tablespoons balsamic vinegar
1/3 cup extra virgin olive oil
Salt and pepper
2 oranges, peel and pith removed; sliced 1/2-inch thick
1 buratta, sliced
1. Put the dandelion greens into a salad bowl.
2. In another bowl, whisk together the orange juice, honey, vinegar, and oil. Season with salt and pepper.
3. Toss the greens with some of the dressing.
4. Plate the greens, garnish with the oranges, and sliced buratta.
5. Drizzle with additional dressing.
 
Orange Glazed Chicken
Serves 6
1/2 cup all-purpose flour
1 teaspoon salt
1/2 teaspoon black pepper
6 chicken breast halves
2 teaspoons extra virgin olive oil
1 tablespoon unsalted butter
1 medium shallot, minced
1 cup orange juice
1/3 cup brown sugar
1 tablespoon honey
1 tablespoon Dijon mustard
1 tablespoon red wine vinegar
1. In a shallow wide dish, combine the flour, salt and pepper. Dip the chicken breasts into the flour, dusting off any excess.
2. In a large skillet, heat the oil and butter, add the chicken and brown on each side, about 3 minutes. Remove the chicken from the skillet, to a plate, and cover to keep warm. Add the shallot, and saute for 2 minutes, until softened. Add the remaining ingredients to the skillet and stir up any browned bits on the bottom of the pan, reducing the sauce a bit.
3. Add the chicken back to the pan and turn in the sauce. Simmer another 5 minutes until the chicken is cooked through (it will read 165 degrees on a meat thermometer) Serve the chicken with some of the warmed sauce.
 
Salad with Cocktail Grapefruit Vinaigrette
Serves 4
One bag lettuce mix, washed and spun dry
1/4 cup cocktail grapefruit juice
2 tablespoons rice vinegar
2 tablespoons honey
1 teaspoon Dijon mustard
1/2 cup vegetable oil
Salt and pepper
2 cocktail grapefruit, peel and pith removed, and segmented
1/3 cup crumbled feta cheese
1. Put the lettuce mix into a salad bowl.
2. In a mixing bowl, whisk together the juice, vinegar, honey, mustard and oil. Season with salt and pepper.
3. Toss the lettuce with some of the dressing and plate the salad.
4. Garnish with grapefruit segments, and crumbled feta. Drizzle with a bit more dressing and serve.
 
Hemingway Cocktail Slush
Serves 4
Legend has it this daiquiri was served at Havana’s El Florito bar and was a favorite of Ernest Hemingway; they called it Papa’s Poison.
1/2 cup dark rum
1/4 cup fresh lime juice
1/2 cup cocktail grapefruit juice
2 tablespoons maraschino liqueur
2 tablespoons simple syrup
2 cups ice cubes
Maraschino cherries, and lime slices for garnish
1. In a blender, combine the rum, lime juice, grapefruit juice, liqueur, simple syrup and ice. Blend until pureed.
2. Serve in 4-ounce glasses garnished with cherries and lime slices
 
Cara Cara Salad
Serves 4
4 Cara Cara oranges, peel and pith removed, and sliced 1/2-inch
1/2 cup extra virgin olive oil
2 to 3 tablespoons red wine vinegar
2 tablespoons finely chopped oregano
Salt and pepper
1. Arrange the orange slices on a serving platter.
2. Drizzle with oil, vinegar, and sprinkle with the oregano. Season with salt and pepper and serve at room temperature.
 
Sweet Potato Gratin
Serves 6
2 tablespoons unsalted butter
1 leek, finely chopped using the white and tender green parts
2 garlic cloves, minced
1 1/2 cups whole milk
1 cup heavy cream
1 1/2 pounds O’Henry Sweet potatoes, peeled, and sliced 1/8-inch thick on a mandoline
Salt and few drops of hot sauce
1 1/2 cups sharp white cheddar cheese
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. In a large skillet, heat the butter, and saute the leek and garlic, until they are softened, about 3 minutes.
3. Add the milk and cream, stir to combine.
4. Add the potatoes, and simmer for 10 to 15 minutes until the potatoes are tender.
5. Season the liquid with salt and hot sauce.
6. Transfer the mixture to the prepared pan, and top with the cheese.
7. Bake for 30 to 40 minutes until the cheese is golden brown and the potatoes are tender.
8. Let the potatoes rest for 10 minutes before serving.
 
Roasted Sweet Potatoes with Miso Scallion Butter
Serves 4
1 1/2 pounds sweet potatoes, scrubbed
1 cup unsalted butter, softened
1 tablespoon white miso
2 scallions, finely chopped using the white and tender green part
1. Preheat the oven to 400 degrees, prick the potatoes with the tip of a sharp paring knife, and roast the potatoes for 50 to 60 minutes, until they are tender.
2. While the potatoes are roasting, cream together the butter, miso and scallions. Set aside.
3. Split open the roasted potatoes, garnish each one with 2 to 3 tablespoons of scallion butter, and serve.
4. Leftover scallion butter is delicious over vegetables, or seafood.
 
Sweet Potato Fries
Serves 4
1 1/2 pounds sweet potatoes, scrubbed, and cut into 1/2-inch by 1/2-inch sticks
1/2 cup extra virgin olive oil
2 teaspoons salt
1. Preheat the oven to 400 degrees, and line 2 baking sheets with aluminum foil, parchment or silicone.
2. Toss the potatoes with the oil and salt.
3. Roast for 20 to 25 minutes, turning the potatoes to brown evenly.
4. Serve warm.
 
Margaritaville Grilled Chicken
Serves 6-8
1/4 cup olive oil
1/2 cup orange juice
1/4 cup fresh lime juice
1/4 cup gold tequila
1/2 teaspoon ground cumin
1 canned chipotle chile in adobo sauce
1/4 cup packed fresh cilantro, plus extra for garnish
8 skinless, boneless chicken breast halves, tenders removed (use for another purpose)
1 or 2 oranges, thinly sliced and any seeds removed, for garnish
1. In a food processor or blender, combine the oil, juices, tequila, cumin, chipotle, and cilantro and process until smooth.
2. Put the chicken in a zipper-top plastic bag, pour in the marinade, seal the bag, and turn the chicken to coat.
3. Do-Ahead: At this point, refrigerate for at least 4 hours or overnight. Bring to room temperature before continuing.
4. Build a hot charcoal fire preheat a gas grill, or grill pan, or the broiler for 10 minutes. Drain the chicken and pat dry. Grill or broil on a baking sheet lined with aluminum foil or a silicone liner until cooked through and golden brown, about 3 minutes per side.
5. Allow the chicken to rest for 5 minutes before serving
 
Meyer Lemon Blueberry Bread Pudding
Serves 8
1 cup sugar
Grated zest of 1 lemon
1 teaspoon lemon extract
1/8 teaspoon ground nutmeg
8 large eggs
1 1/2 to 2 cups heavy cream
9 cups torn egg bread
2 cups fresh blueberries, picked over for stems, or frozen blueberries (do not defrost)
1/4 cup sugar
1/8 teaspoon ground cinnamon
1. Coat a 13 x 9-inch baking dish with nonstick cooking spray.
2. In a large bowl, whisk together the sugar, lemon zest, lemon oil, nutmeg, eggs, and heavy cream until blended. Add the bread to the bowl, pushing it down into the mixture to absorb the liquid. Add the blueberries and stir to combine. Pour into the prepared dish.
3. Do-Ahead: At this point, cover and refrigerate for at least 12 hours and up to 36 hours. Bring to room temperature before continuing.
4. Preheat the oven to 350°F. Combine the sugar and cinnamon and sprinkle over the pudding. Bake until puffed and golden brown, 45 to 50 minutes. Remove from the oven and let rest for 10 minutes.
 
Meyer Lemon Linguine with Shrimp
Serves 6
1 pound linguine, cooked 3 minutes short of al dente, saving some pasta water
1/4 cup extra virgin olive oil
2 teaspoons chopped green garlic, or 4 garlic cloves, mince
1/2 cup finely chopped onion
Grated zest of 2 Meyer lemons
Pinch red pepper flakes
1 teaspoon dried oregano
1/4 cup dry white wine, such as Pinot Grigio, Sauvignon Blanc or dry Vermouth
1/4 cup Meyer lemon juice
1 1/2 pounds large shrimp, peeled and deveined
1/4 cup finely chopped Italian parsley
Salt and pepper
1. In a large skillet over medium high, heat the oil, and saute the garlic, onion, zest, pepper and oregano for 3 to 4 minutes, to soften the onion.
2. Add the wine and lemon juice and bring to a boil. Add the shrimp, and toss in the mixture, until the shrimp are cooked, and have turned pink.
3. Add the hot pasta to the pan and toss to coat. Add the parsley, taste the sauce for salt and pepper, adjust the seasonings and serve.
 
Umbrian Apple Cake
Makes one 10′ cake
1 cup unsalted butter, softened
1 cup sugar
½ teaspoon lemon zest
1 tablespoon Amaretto
1 teaspoon vanilla paste or vanilla extract
4 large eggs
2 ¼ cup all-purpose flour
1 tablespoon baking powder
½ teaspoon ground cinnamon
½ teaspoon salt
3 hidden rose apples, peeled, cored and cut ½-inch thick
¼ cup unsalted butter, melted
3 tablespoons sugar
1. Preheat the oven to 350 degrees. Coat the inside of a 10-inch spring form pan with non-stick cooking spray.
2. In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar until light and fluffy.
3. Add the zest, Amaretto and vanilla paste, and beat until blended.
4. Add the eggs one at a time, beating after each addition.
5. Add the flour, baking powder, cinnamon, and salt blending until smooth.
6. Cut 2 of the apples into a small dice.
7. Fold the small pieces into the batter and transfer the batter to prepared pan and smooth the top.
8. Arrange the cut apples core side down, on the top of the batter in circles over the entire surface with an arrangement like a sun. The apples should be close together. Brush the apples and batter with the melted butter.
9. Generously sprinkle the apples and batter with the 3 tablespoons sugar.
10. Bake the cake for 50 to 60 minutes, until the cake pulls away from the sides of the pan and the cake is golden brown. A skewer inserted into the center should come out clean.
11. Cool on a wire rack for 15 minutes, remove the sides of the pan, and cool completely. Dust with confectioners’ sugar if desires.
12. The cake keeps covered, at room temperature overnight.
 
@Diane Philips  www.dianephillips.com  Blog:  www.cucinadivina.blogspot.com
Follow me on Facebook (professional page) Twitter and Pinterest
 

Download The Specialty Produce App HERE

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Farmers' Market Box January 16th 2020




 

This week’s local produce and featured farms:

Hidden Rose Apples – Dragon Berry Produce
Baby Broccoli – Her Produce
Nantes Carrots – Weiser Family Farms
Meyer Lemons – Chocolate Mountain Ranch
Salanova LettuceD’Acquisto Family Farms
Calcot OnionsCrows Pass Farms
O’Henry Sweet Potatoes – Kong Thao
Clementine Tangerines – Rancho Del Sol

Farmer’s Choice:

Trumpet Royale Mushrooms – Mycopia Mushrooms
Tarocco Blood Oranges – 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

 
Salanova Salad with Meyer Lemon Vinaigrette
Serves 4-6
One head Salanova lettuce, washed and spun dry
2 Calcot onions, thinly sliced using the white and tender green parts
1/4 cup Meyer lemon juice
2 teaspoons sugar
1 tablespoon finely chopped oregano
1 teaspoon Dijon mustard
1/2 cup extra virgin olive oil
Salt and pepper
1. Put the lettuce into a salad bowl.
2. Measure out 1 tablespoon of onion and add it to a small mixing bowl. Sprinkle the rest of the onion over the salad.
3. Add the lemon juice, sugar, oregano, Dijon and oil to the onion, and whisk until thickened. Season with salt and pepper. The dressing will keep in the refrigerator for up to 5 days.
4. Toss the lettuce with some of the dressing and serve.
 
Grilled Lemon Chicken
Serves 6-8
1/2 cup extra virgin olive oil
1/3 cup fresh lemon juice
1 tablespoon dried rosemary
1 teaspoon salt
½ teaspoon freshly ground black pepper
2 cloves garlic, minced
8 skinless, boneless chicken breast halves
1. In a zipper-top plastic bag, combine the oil, lemon juice, rosemary, salt, pepper, and garlic, shaking to blend. Add the chicken, turning to coat it, and seal.
1. Do-Ahead: At this point, refrigerate for at least 2 hours and up to 2 days. Bring to room temperature before continuing.
2. Build a hot charcoal fire or preheat a gas grill, or a grill pan or the broiler for 10 minutes. Remove the chicken from the marinade and grill or place on a baking sheet lined with aluminum foil or a silicone liner and broil until cooked through, about 3 to 5 minutes per side.
3. Do-Ahead: At this point, you can let cool, cover, and refrigerate for up to 8 hours or freeze for 6 weeks. Serve cold or bring to room temperature before serving.
Variation: Substitute dried oregano or marjoram for the rosemary.
 
Chicken Piccata
Serves 4-6
6 skinless boneless chicken breast halves
Salt and pepper
3 tablespoons unsalted butter, room temperature
1 1/2 tablespoons all-purpose flour
Additional all-purpose flour
3 tablespoons olive oil
1/2 cup dry white wine
1/4 cup fresh lemon juice (depending on the acidity, you may need up to 1/2 cup)
1/4 cup chicken broth
1/2 cup drained capers, chopped if large
1/2 cup chopped fresh parsley
1. Place chicken between 2 large sheets of plastic wrap. Using meat pounder or rolling pin, lightly pound chicken to 1/4-inch thickness. Sprinkle chicken with salt and pepper.
2. Mix 1 tablespoon butter and 1 1/2 tablespoons flour in small bowl until smooth.
3. Place additional flour in shallow baking dish. Dip chicken into flour to coat; shake off excess.
4. Heat 1 tablespoon oil in each of 2 heavy large skillets. Add 2 chicken breasts to each skillet and cook until golden and cooked through, about 2 to 3 minutes per side. Transfer chicken to platter; tent with foil to keep warm.
5. Bring wine, lemon juice and broth to boil in 1 skillet over medium-high heat. Whisk in butter-flour mixture and boil until sauce thickens slightly, about 2 minutes.
6. Stir in capers, parsley and remaining 2 tablespoons butter.
7. Season sauce to taste with salt and pepper. Add the chicken back to the sauce and turn in the sauce. Serve the chicken over orzo pasta, napping with some of the sauce.
 
Beef and Baby Broccoli Stir Fry
Serves 4
⅓ cup Mirin rice wine, dry sherry or sake
4 tablespoons soy sauce
1 tablespoon cornstarch
1 pound flank steak, sliced thin against the grain
¼ cup oyster sauce
1/2 teaspoon chile-garlic sauce, or to taste
½ cup plus 1 tablespoon canola or peanut oil
1 bunch baby broccoli, the head cut into florets and the stems peeled and cut into planks
1 Calcot onion, thinly sliced on the diagonal, using the white and tender green parts
1. In a large bowl, whisk together the wine, 2 tablespoons of the soy sauce and the cornstarch. Add the beef to the bowl, and toss to combine, then cover the bowl, and set aside for 20 minutes or so.
2. To make the sauce, in a small bowl combine the remaining soy sauce, the oyster sauce and the chile-garlic sauce, and mix to combine, then add a tablespoon of water and mix again. Set aside.
3. Heat the 1/2 cup of oil in a wok or large skillet set over high heat. When the oil is hot and shimmering, add about half the beef to the wok, and stir-fry until it is browned and crisp and barely cooked through, about 2 minutes. Transfer to a bowl or plate and set aside. Then repeat with remaining beef.
4. Pour off the oil in the wok, wipe it out with a towel and return it to the stove over high heat. Add the remaining tablespoon oil and swirl it around and heat it until it is smoking. Add the broccoli and cook, tossing and stirring frequently, until lightly charred in spots, about 2 minutes.
5. Then return beef to the wok, followed by the sauce and the onions. Cook, stirring and tossing frequently, for 30 seconds or so and serve immediately with rice.
 
Bistro Carrot Salad
Serves 4
One bunch carrot, scraped, and shredded
2 tablespoons Meyer lemon juice
1 tablespoon Dijon mustard
2 tablespoons honey
1/2 teaspoon ground cumin
1/3 cup extra virgin olive oil
Salt and pepper
1/4 cup finely chopped Italian parsley
1. Put the carrots into a bowl. In a small bowl, whisk together the vinegar, mustard, honey, cumin and oil. Season with salt and pepper.
2. Pour the dressing over the carrots, add the parsley, and toss to coat. Serve cold.
 
Calcot Onion Dip
Makes About 3 cups
1 pound linguiça or Polish sausage, cut into 1/8-inch-thick slices
1 large onion, peeled and chopped
1 clove garlic, peeled and minced
4 Yukon gold potatoes, peeled and cut into 1/4-inch cubes
1 bunch kale, tough stems removed, and chopped
One 14.5-ounce can chopped tomatoes and their juice
4 cups chicken or vegetable broth
1 tablespoon balsamic vinegar
2 teaspoons salt
Freshly ground pepper to taste
1. Place the sausage in a large pot over medium-low heat and cook until it begins to render its fat, about 2 minutes.
2. Add the onion and cook for 2 minutes.
3. Add the garlic and potatoes and cook for 2 minutes. Add the kale and cook, stirring constantly, for 2 minutes longer.
Stir in the tomatoes, chicken broth, vinegar and salt.
 
Salanova Salad with Roasted Apples and Cider Vinaigrette
Serves 4
3 Hidden Rose apples, cored, and cut into quarters
Raw sugar
1 head Salanova, washed and spun dry
¼ cup apple cider
2 tablespoons apple cider vinegar
2 tablespoons brown sugar
2 tablespoons Dijon mustard
¾ cup vegetable or canola oil
Salt and pepper
1/2 cup crumbled blue cheese
1/2 cup chopped toasted pecans
1. Preheat the oven to 400 degrees, line a baking sheet with silicone, parchment or aluminum foil.
2. Dip the cut edges of the apples into the sugar and arrange cut side down on the prepared sheet pan.
3. Roast for 25 to 30 minutes until golden brown. Set aside.
4. While the apples are roasting, put the Salanova into a salad bowl.
5. In another bowl, whisk together the cider, vinegar, brown sugar, mustard and oil. Season with salt and pepper.
6. Toss the Salanova with some of the dressing and plate the salad. Arrange some of the apple wedges on the salad, top with the blue cheese and pecans and serve.
 
Braised Chicken with Apples
Serves 4-6
1/2 cup unsalted butter
Salt and pepper
6 boneless skinless chicken breasts
1 large onion, thinly sliced into 1/2 moons
3 apples, peeled, cored, and cut into wedges
1/4 cup firmly packed brown sugar
2 teaspoons finely chopped fresh thyme
1/2 cup apple cider
1/2 cup chicken broth
1/4 cup heavy cream (optional)
Salt and pepper
1. In a large skillet, heat 1/4 cup of the butter, season the chicken with salt and pepper, and brown the chicken on both sides. Remove to a plate and cover with aluminum foil.
2. Melt the remaining butter, and saute the onion, apples, sugar and thyme, until the onions are golden brown—this may take 10 minutes.
3. Add the cider and chicken broth, scraping up any browned bits on the bottom of the pan. Add the chicken back to the skillet, and simmer, uncovered for 20 to 25 minutes until the chicken cooked through. (160 degrees on an instant read meat thermometer)
4. Add the cream (if using) season with salt and pepper and serve. This is delicious with rice, or buttered noodles.
 
Clementine Salsa
Makes about 2 cups
This is a great condiment to serve with grilled chicken, seafood or pork.
1 1/2 cups peeled clementines, chopped
1/2 cups chopped cherry or pear tomatoes
2 garlic cloves, minced
1/4 cup finely chopped Italian parsley
1 jalapeno pepper, seeded and finely copped
1/4 cup extra virgin olive oil
Salt
1. In a mixing bowl, combine the ingredients, season with salt, cover and refrigerate for at least 2 hours before serving. The salsa will keep in the refrigerator for up to 1 week.
 
Pistachio Lemon Bars
Makes about nine 2-inch squares

For the Crust

1 cup flour
1/2 cup confectioners’ sugar
1/4 cup chopped pistachios
1/2 cup chilled unsalted butter, cut into small bits
1. Preheat the oven to 350 degrees and coat the inside of a 9-inch square baking dish with non-stick cooking spray.
2. In a mixing bowl, using a pastry blender, cut the butter into the dry ingredients until the mixture is grainy.
3. Press the crust into the pan and bake for 20 minutes.
For the Filling

2 large eggs
1 cup sugar
1/2 teaspoon baking powder
2 tablespoons flour
1/3 cup lemon juice
1/3 cup shelled pistachios
confectioner’s sugar for garnish
1. In a mixing bowl, whisk together the eggs, sugar, baking powder, flour and lime juice.
2. Pour over the hot crust and sprinkle the top evenly with pistachios.
3. Bake another 20 minutes, until the filling is set.
4. Remove from the oven and immediately cut the bars into squares. Sprinkle with confectioners’ sugar, and cool completely. The bars will keep in the refrigerator for up to 3 days. Serve at room temperature.
 
Sweet Potato and Chickpea Curry
Serves 6
1 tablespoon vegetable oil
1 tablespoon peeled and minced fresh ginger (from a 1-inch piece)
2 garlic cloves, minced
3 tablespoons Thai red curry paste
1 pound medium sweet potatoes peeled and cut into 1/2-inch cubes
1 (15-ounce) can chickpeas, drained and rinsed
1 (13- to 14-ounce) can full-fat coconut milk
1/2 cup water
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
4 cups baby spinach
2 tablespoons lemon juice
Cooked basmati rice, for serving
1. In a deep skillet, heat the oil, add the ginger and garlic and cook, stirring, until fragrant, about 1 minute. Stir in the curry paste and sauté for another minute.
2. Add the sweet potatoes, chickpeas, coconut milk, water, salt, and pepper and stir to combine.
3. Bring the mixture to a simmer, cover, and cook until the sweet potatoes are tender and cooked through, about 15 minutes.
4. Stir in the spinach and cook until just wilted, 1 to 2 minutes. Remove from the heat and stir in the lemon juice. Serve over rice if desired.
 
Sweet Potato Hash
Serves 6
2 tablespoons unsalted butter
2 tablespoons extra virgin olive oil
1 large yellow onion, finely chopped
3 garlic cloves, minced
1 pound scrubbed sweet potatoes cut into 1/2-inch dice
3 large cloves garlic, minced
8 sage leaves, minced
Freshly ground black pepper
6 large eggs
Salt and freshly ground black pepper
Grated Parmigiano Reggiano for garnish
1. Preheat the oven to 400 degrees and line a baking sheet with aluminum foil, silicone or parchment.
2. Melt the butter and olive oil in a large skillet over medium-high heat.
3. Add the onions and lower the heat to medium and cook, stirring occasionally until they are a light golden brown.
4. Place the sweet potatoes, onions, salt, sage, black pepper in a large bowl and toss to combine. Transfer to the baking sheet and spread into an even layer.
5. Roast until the sweet potatoes are soft and browned, 30 to 45 minutes (roasting time depends on the size and uniformity of the sweet potato chunks, as well as the variety of sweet potato you buy).
6. Using the back of a large spoon, make 6 wells in the hash. Crack an egg into each well. Season the eggs with salt and pepper.
7. Bake until the eggs are done to your liking, 8 to 10 minutes. Test the eggs by prodding them with a fork to check the firmness of the white and the yolk.
8. Serve immediately, with shavings or sprinkles of Parmigiano cheese, if desired.
  
 
Steamed Baby Broccoli with Clementine Hollandaise
Serves 4
1 pound baby broccoli, stems peeled
Salt and pepper
3 large egg yolks
1/4 tsp salt
Few drops Tabasco
2 tablespoons Clementine juice
1/2 cup unsalted butter, melted and kept warm
1. Put the broccoli into a steamer, and steam for 3 to 5 minutes until just tender. Season with salt and pepper.
2. In the container of a blender, combine the egg yolks, salt, tabasco and Clementine juice.
3. With the machine running pour in the hot butter, and blend until thickened. Taste for seasoning and pour over the broccoli to serve.
 
Blood Orange Sangria
Serves 6
1 (750mL) bottle white wine, Pinot Grigio, Pinot Gris, Sauvignon Blanc, or Chenin Blanc
2 blood oranges, sliced
2 Meyer lemons, sliced
1/4 cup superfine sugar
1 (750mL) bottle Prosecco
Sprigs of mint for garnish
1. In a large pitcher, whisk together white wine, oranges, lemons and sugar.
2. Let chill in refrigerator for at least 4 hours or overnight.
3. Just before serving add the Prosecco and serve garnished with mint if desired.
 
Blood Orange Salad with Pistachios
Serves 4
One head Salanova, washed, spun dry and chopped
1/4 cup red wine vinegar
2 tablespoons blood orange juice
1 teaspoon honey
1/4 cup olive oil
Salt and pepper to taste
6 blood oranges, peel and pith removed, and sliced 1/2-inch thick
2 Calcot onions, thinly sliced, using the white and tender green parts
1 bunch of mint, julienned and a few leaves torn
1/2 cup crumbled Feta
1/3 cup pistachios, chopped for garnish
1. Put the Salanova into a salad bowl.
2. In a mixing bowl whisk together the vinegar, juice, honey, and oil. Season with salt and pepper.
3. Toss the Salanova with the dressing and arrange on a serving platter.
4. Garnish with blood orange slices, onions, mint, feta and pistachios. Drizzle with more dressing and serve at room temperature.
 
Roasted Trumpet Mushrooms
Serves 4
1/3 cup extra virgin olive oil
3 tablespoons aged balsamic vinegar
1 1/2 teaspoons salt
1 1/2 teaspoons freshly ground black pepper
2 cloves garlic, minced
1 tablespoon chopped fresh rosemary
3/4 pound royal trumpet mushrooms, stems trimmed, and sliced in half lengthwise
1. Preheat the oven to 400 degrees, and line a baking sheet with silicone, aluminum foil, or parchment.
2. In a large bowl, combine the oil, vinegar, salt, pepper, garlic, and rosemary. Add the mushrooms and toss to coat.
3. Spread the mixture and the liquid onto the prepared baking sheet and roast for 15 to 20 minutes, shaking the pan once, until the mushrooms are golden brown and some of the liquid has absorbed.
4. Serve the mushrooms warm or at room temperature. They make a delicious side dish, or can be served over tossed greens, or can be a garnish for grilled meats.
 
@Diane Philips  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

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Farmers' Market Box January 9th 2020




 

This week’s local produce and featured farms:

Hidden Rose Apples – Dragon Berry Produce
Fuerte Avocadoes – Schaner Farms
Dandelion Greens – Terra Madre Gardens
KaleD’Acquisto Family Farms
Butter LettuceD’Acquisto Family Farms
Garnet Yams – Her Produce
Red Beets – Black Sheep Produce
Lee Tangerines – Rancho Del Sol

Farmer’s Choice:

Strawberries – J.R. Organics
Tarocco Blood Oranges – 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

 
Hidden Rose Tart Tatin
Serves 4
1 sheet puff pastry, defrosted and kept cold
Flour for rolling the puff pastry
1/2 cup (1 stick) unsalted butter
3/4 cup sugar
3 hidden rose apples, peeled, cored and quartered
1. Preheat the oven to 375 degrees. Line a baking sheet with a silicone liner or parchment paper and set aside.
2. On a floured board, roll out the dough until it is 1/8-inch thick. Cut the dough into a circle 1-inch larger than the diameter of your baking pan. Prick the dough all over with the tines of a fork and transfer it to the baking sheet. Refrigerate the dough while you work on the apples.
3. In a 10-inch ovenproof skillet, or tart tatin pan, melt the butter, tilting the pan so the sides have a thin coating of butter.
4. Sprinkle the sugar over the butter, and fit a layer of apples into the skillet, with the rounded side down and making concentric circles. Make sure to pack in the apples because they will shrink as they cook—-you want them snug in the pan.
5. When you have a snug layer, cut the remaining apples in half and sprinkle them over the first layer. Put the pan over medium heat and cook, until the sugar begins to turn a deep caramel color—you will see it bubbling up the side of the pan—this will take at least 15 minutes and up to 30 depending on your pan.
6. Transfer the skillet or the baking dish to the baking sheet.
7. Cover the apples with the pastry, loosely tucking in any overhang.
8. Bake for 30 to 40 minutes, until the basket is baked through and puffed.
9. Cover the skillet with a large rimmed serving plate and turn the tart out onto the platter and remove the pan. If any of the apples have stuck to the pan, gently lift them off the pan with an off-set spatula and press them onto the tart. Cool 10 minutes before serving with unsweetened crème fraiche.
 
Butter Lettuce with Blue Cheese Vinaigrette
Serves 8
A distant cousin of the wedge, this is a delicious salad that looks awesome on the plate.
One head butter lettuce, washed, spun dry and cut into 4 wedges, leaving the core intact
1/4 cup white vinegar
2 teaspoons sugar
1 teaspoon Dijon mustard
1 teaspoon Worcestershire
1 garlic clove, minced
2 tablespoons finely chopped Italian parsley
1/3 cup crumbled gorgonzola or your favorite blue cheese
Salt and pepper
1. Place the lettuce wedge onto a salad plate.
2. In a mixing bowl, whisk together the vinegar, sugar, mustard, Worcestershire, garlic, and parsley.
3. Stir in the blue cheese, and season with salt and pepper. The dressing will keep in the refrigerator for up to 5 days.
4. Pour some of the dressing over the wedges and serve.
 
Sautéed Dandelion Greens
Serves 4
3 tablespoons extra virgin olive oil
2 garlic cloves, sliced
1 bunch red dandelion greens, tough stems removed, cut into 1/2-inch ribbons
Salt and pepper
1. In a large skillet, heat the oil and the garlic, until the garlic is translucent.
2. Add the greens, and saute until wilted, about 5 minutes. Season with salt and pepper, remove the garlic, and serve as a bed for grilled meats or poultry.
 
Hasselback Yams
Serves 4
1 pound garnet yams, scrubbed
1/2 cup butter, melted
1/4 cup vegetable oil
3 tablespoons finely chopped shallot
3 garlic cloves, minced
1-1/2 teaspoons salt
1/2 teaspoon fresh ground pepper
2 teaspoons minced fresh parsley
2 teaspoons minced fresh thyme
2 teaspoons minced fresh sage
1/4 cup grated Parmigiano Reggiano
1. Preheat the oven to 400 degrees and coat the inside of a 13-by-9-inch baking dish with non-stick cooking spray.
2. Cut a 1/4-inch slice from the bottom of the yam, then cut 1/4-inch slits into the potato from one end to the other, not going all the way through to the bottom of the potato. Lay into the prepared baking dish, with the cut bottom down. Repeat with the remaining potatoes.
3. In a small skillet, heat the butter and oil, add the shallot and garlic, and saute until the shallot is softened.
4. Pour half of the butter/oil mixture over the potatoes and roast for 35 minutes. While the potatoes are roasting, add the salt, pepper, parsley, thyme, and sage to the butter/oil mixture. Pour the butter/oil mixture over the yams and roast another 15 to 20 minutes until the yams are cooked through. Serve the potatoes warm.
 
Tangerine Beef Stir Fry
Serves 4
1/4 cup soy sauce
1/4 cup brown sugar
8 ounces flank steak, cut into 2-inch wide strips with grain, then sliced across grain into 1/8-inch-thick slices
1/2 cup tangerine juice
½ teaspoon toasted sesame oil
1 teaspoon cornstarch
2 medium garlic cloves, minced
1 ½ teaspoons minced fresh ginger
1/2 teaspoon grated zest
2 teaspoons oyster sauce
¼ teaspoon chile garlic sauce
1/2 teaspoon grated tangerine zest
2 tablespoons vegetable oil
1 cup thinly sliced onion
3 ounces snow peas, ends trimmed and strings removed (about 11/2 cups)
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.
Add the cornstarch mixture to the skillet and cook until the sauce is thickened. Serve over rice.
 
Portuguese Sausage and Greens Soup
Serves 6
1 pound linguiça or Polish sausage, cut into 1/8-inch-thick slices
1 large onion, peeled and chopped
1 clove garlic, peeled and minced
4 Yukon gold potatoes, peeled and cut into 1/4-inch cubes
1 bunch kale, tough stems removed, and chopped
One 14.5-ounce can chopped tomatoes and their juice
4 cups chicken or vegetable broth
1 tablespoon balsamic vinegar
2 teaspoons salt
Freshly ground pepper to taste
1. Place the sausage in a large pot over medium-low heat and cook until it begins to render its fat, about 2 minutes.
2. Add the onion and cook for 2 minutes.
3. Add the garlic and potatoes and cook for 2 minutes. Add the kale and cook, stirring constantly, for 2 minutes longer.
Stir in the tomatoes, chicken broth, vinegar and salt.
 
Tangerine Shortbread
Makes About 20
3/4 cup sugar
zest from 2 tangerines
2 sticks unsalted butter, softened
1 1/2 teaspoons pure vanilla extract
1 egg
2 1/2 cups all-purpose flour
3/4 teaspoon salt
Raw sugar for garnish
1. Preheat the oven to 325 degrees and coat a 13-by-9-inch baking dish with non-stick cooking spray.
2. In a mixing bowl, combine the sugar, zest, butter and vanilla.
3. Blend in the egg, and then add the flour and salt. This will be a thick dough.
4. Evenly press the dough into the prepared pan.
5. Sprinkle the dough with the raw sugar and bake for 40 to 45 minutes until the shortbread is a light golden brown.
6. Cool the shortbread and cut into squares.
 
Avocado Bruschetta
Serves 6-8

For the Bruschetta

One baguette, sliced 1/2-inch thick
Olive oil
1. Preheat the oven to 350 degrees, line baking sheets with silicone, aluminum foil, or parchment.
2. Lay the baguette slices onto baking sheets and brush with olive oil.
3. Bake for 10 to 12 minutes until crunchy.
For the Topping

2 Fuerte avocados, peeled, pitted and finely chopped
1/2 cup diced cherry or pear tomatoes
2 tablespoons finely chopped basil
1 garlic clove, minced
1/3 cup extra virgin olive oil
Salt and pepper
Aged balsamic vinegar
1. In a mixing bowl, stir together the avocado, tomatoes, basil, garlic, and olive oil. Season with salt and pepper.
Spread the mixture onto the bruschetta, and drizzle with balsamic vinegar and serve.
 
Beet and Blood Orange Salad
Serves 4
One bunch red beet, tops removed, and scrubbed
3 blood oranges, peel and pith removed, and sliced
2 scallions, finely chopped, using the white and tender green parts
3 tablespoons blood orange juice
1/4 cup rice vinegar
2 tablespoons sugar
1 tablespoon Dijon mustard
1/2 cup extra virgin olive oil
Salt and pepper
1/2 cup toasted chopped walnuts
1/4 cup finely chopped parsley
1. Steam the beets for 40 to 50 minutes until they are tender. Slip the skins off the beets, slice the beets, and put into a bowl with the blood oranges and scallions.
2. In a small bowl, whisk together the juice, vinegar, sugar, mustard and oil. Season with salt and pepper.
3. Dress the beet mixture with the salad dressing, and serve the salad garnished with walnuts and parsley.
 
Crostini with Balsamic Strawberries
Serves 6
For the Crostini

1 baguette, sliced 1/2-inch thick
Olive oil
1. Preheat the oven to 400 degrees, and line a baking sheet with silicone, aluminum foil or parchment.
2. Lay the slices onto the baking sheet and brush with oil.
3. Bake for 10 to 12 minutes until crunchy.
For the Strawberries

2 baskets strawberries, hulled and thinly sliced
1/4 cup aged balsamic vinegar
1/4 cup finely chopped basil
One 11-ounce log goat cheese
1. Put the berries into a bowl, toss with the vinegar and basil. Leave at room temperature until ready to serve.
2. Spread the goat cheese onto the crostini and top with the strawberries. Serve at room temperature.
 
Blood Orange Poppy Seed Shortcakes
Makes 12
For the lemon-poppyseed biscuits

3 cups all-purpose flour
1/3 cup sugar
1-1/2 Tablespoons baking powder
3/4 teaspoon salt
1/4 cup blood orange zest
2 Tablespoons poppyseeds
3/4 cold unsalted butter, cut into small pieces
1-1/4 cups heavy cream, plus about 3 Tbs. for brushing
1/4 cup fresh blood orange juice
1. Line a baking sheet with parchment. Sift the flour, sugar, baking powder, and salt into a large bowl.
2. Add the zest and poppyseeds and toss with a fork to combine.
3. Cut the butter into the flour mixture with a pastry cutter or a fork until the largest pieces of butter are the size of peas.
4. Combine the cream and juice in a liquid measure. Make a well in the center of the flour mixture and pour the cream mixture into the well.
5. Mix with a fork until the dough is evenly moistened and just combined; it should look shaggy and still feel a little dry.
6. Gently knead by hand five or six times to pick up any dry ingredients remaining in the bottom of the bowl and to create a loose ball.
7. Turn the dough out onto a lightly floured work surface and pat it into an 8-inch square, 3/4 to 1 inch thick. Transfer the dough to the parchment-lined baking sheet, cover with plastic wrap, and chill for 20 minutes. Preheat the oven to 425°F.
8. Remove the dough from the refrigerator and trim about 1/4 inch from each side to create a neat, sharp edge.
9. Cut the dough into 9 even squares (about 2-1/2 inches square) and spread them about 2 inches apart on the baking sheet.
10. With a pastry brush each biscuit with a thin layer of cream and sprinkle generously with sugar.
11. Bake until the biscuits are medium golden brown on top and the bottoms are golden brown, 18 to 20 minutes.
For the berries

2 cups 1/8-inch-thick strawberry slices (from about 1-1/2 pints)
1 to 3 Tbs. granulated sugar, depending on the sweetness of the berries
1. Combine the berries and sugar and allow to macerate at room temperature.
For the blood orange cream

1-1/2 cups heavy cream
2 tablespoons sugar
2 Tablespoons fresh blood orange juice
2. In a bowl, whip the cream until stiff peaks form. Add the sugar and orange juice, and whip again.
To serve, split the biscuits, fill with berries and cream.
 
Blood Orange Upside Down Cake
Serves 8
    1/2 cup unsalted butter
    3/4 cups firmly packed light brown sugar   
    2 blood oranges, peel and pith removed, and sliced 1/4-inch thick
1. Coat the interior of a 10-inch cake pan with non-stick cooking spray and set aside.
2. Melt the butter in a small saucepan on medium heat, then add the brown sugar and stir for a few minutes until the brown sugar is completely combined and melted. 
3. Pour the butter/brown sugar mixture over the bottom of the cake pan and arrange the orange slices on the sugar syrup.  Set aside while making the cake batter. 
For the Cake

1 1/2 cups all-purpose flour
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsalted butter, softened to room temperature
1 1/3 cups sugar
1/2 teaspoon vanilla paste or vanilla extract
1/2 teaspoon orange zest
2 large eggs, at room temperature
2/3 cup sour cream
1/4 cup fresh orange juice
2 cups heavy cream, whipped stiffly for garnish
1. Preheat the oven to 350 degrees.
2. In the bowl of an electric mixer, cream the butter and sugar until they are light and fluffy.  Add the vanilla, orange oil, if using.
3. Add the eggs one at a time, mixing well after each addition, scraping down the sides of the bowl.
4. Mix the sour cream and orange juice together, add with the flour, baking soda and salt, and beat until the mixture comes together and is smooth. 
5. Transfer the batter into the prepared pan.  Bake for 45 to 55 minutes until a skewer inserted into the center comes out clean.
6. Transfer the cake pan to a rack and allow to cool for EXACTLY 10 minutes.
7. Turn the cake out onto a serving platter and serve at room temperature. 
8. Refrigerate any leftover cake, and re-warm before serving, garnish with whipped cream, crème fraiche or vanilla ice cream.    
 
@Diane Philips  www.dianephillips.com  Blog:  www.cucinadivina.blogspot.com
Follow me on Facebook (professional page) Twitter and Pinterest
 

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Farmers' Market Box January 2nd 2020




 

This week’s local produce and featured farms:

Baby Bunch Carrots – J.R. Organics
Rainbow Swiss Chard – Terra Madre Gardens
Valencia Orange – Polito Farms
ArugulaTerra Madre Gardens
Satsuma TangerineKen’s Top Notch Produce
Garnet Yams – Her Produce
Chiogga Beets – Tamai Family Farms
Butternut Squash – Schaner Farms

Farmer’s Choice:

Meyer Lemons – Rancho Del Sol
Green Dragon Apples – Dragon Berry Produce
Maitake Mushrooms – Mycopia 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

 
Roasted Butternut Squash and Rainbow Chard Pasta
Serves 6-8
1 butternut squash, peeled, seeded, and cut into bite-sized chunks
1 medium to large onion, cut into 1-inch chunks
1 bunch rainbow chard, tough stems removed, washed, spun dry, cut into 1/2-inc ribbons
1/3 tightly packed cup fresh basil leaves, torn
16 large fresh sage leaves, torn
5 large garlic cloves, coarse chopped
1/2 cup extra-virgin olive oil
1/4 teaspoon red pepper flakes
1 tight-packed tablespoon brown sugar
Salt and fresh-ground black pepper
1 pound farfalle, cooked 3 minutes short of al dente
1/2 cup half-and-half
1 to 1-1/2 cups shredded Parmigiano Reggiano or Asiago cheese
1. Preheat the oven to 400 degrees, line 2 baking sheets with silicone, aluminum foil, or parchment.
2. In a large bowl, combine the squash, onion chard, basil, sage garlic, oil, pepper flakes, and sugar. Season liberally with salt and pepper. Spread evenly in one layer onto the baking sheets, and roast for 25 to 35 minutes, turning once or twice during the cooking.
3. Remove from the oven, scrape into a large serving bowl, add the hot pasta, 1/2 and 1/2 and 1/2 of the cheese. Toss to coat. Season with salt and pepper and serve garnished with the remaining cheese.
 
Roasted Butternut Squash Soup with Candied Bacon
Serves 8
1/4 cup extra virgin olive oil
1 cup finely chopped sweet yellow onion
1 cup finely chopped peeled and cored firm red pears, about 2 cups
2 teaspoon dried thyme
1/4 teaspoon dried ginger
3 pounds peeled butternut squash cut into 1-inch pieces—should be about 6 to 7 cups
4 cups chicken broth
1 1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 cup heavy cream
1/4 cup finely chopped Italian parsley
1. Preheat the oven to 400 degrees and line 2 baking sheets with silicone baking liners or aluminum foil. In a large bowl, combine the oil, onion, pears, thyme, ginger and the butternut squash, tossing to coat with the oil and spices.
2. Spread the mixture onto the two prepared pans, and roast for 20 to 30 minutes until the squash is softened.
3. Transfer the squash mixture to a Dutch oven, stir in the broth, salt and pepper, and simmer for 15 to 20 minutes, until the squash begins to fall apart.
4. Using an immersion blender, puree the soup, or cool the soup and puree in a blender or food processor.
5. Do-Ahead: At this point the soup can be refrigerated for 3 days or frozen for up to 2 months, defrost before proceeding.
6. Add the cream, and parsley, and heat to serving temperature.
7. When ready to serve, reheat the soup and serve with crumbled candied bacon (see recipe below)
8. Serving suggestion: If you would like to serve this as an appetizer, serve it in “shooter” glasses, with a half slice of candied bacon as garnish.

Candied Bacon

8 slices thick cut bacon
1/3 cup firmly packed dark brown sugar
1/8 teaspoon finely ground black pepper
1. Preheat the oven to 400 degrees.
2. Line a baking sheet with aluminum foil or a silicone baking liner and place a rack into the baking sheet.
3. Lay the bacon across the baking sheet, but do not overlap the slices.
4. In a small bowl, combine the sugar and pepper, and sprinkle evenly over the bacon.
5. Bake for 8 to 10 minutes, until the bacon is crispy. Remove from the oven and allow to cool.
6. Do-Ahead: The crisp bacon can be stored in zip-lock bags in the freezer for up to 1 month or refrigerated for up to 3 days.
7. Crumble the bacon, or if you are using it as a garnish for “shooters” cut each slice in half crosswise to use as a stirrer in the soup.
 
Slow Cooker Turkey Minestrone
Serves 6-8
3 tablespoons extra virgin olive oil
1 cup chopped sweet yellow onion
2 cups chopped carrots
2 cups chopped celery
2 teaspoons chopped fresh rosemary
1/2 cup dry white wine
One 14 to 15-ounce can chopped tomatoes and their juice
5 cups chicken broth
Rind of Parmigiano Reggiano cut into 1/2-inch pieces if available
3 medium zucchinis, ends trimmed, and diced (about 1 1/2 cups)
1 cup green beans cut into 1-inch pieces (about 1/3 pound)
4 cups cooked turkey or chicken, cut into bite sized pieces
One 15-ounce can small white beans, or garbanzo beans, rinsed and drained
One bunch rainbow chard washed, tough leaves removed, and cut into 1-inch pieces
1 teaspoon salt (you will need more if you don’t use the rind from the cheese)
1 teaspoon freshly ground black pepper
12-ounces fresh cheese tortellini cooked according to the package instructions and drained
1 cup freshly grated Parmigiano Reggiano cheese, for garnish
In a large sauté pan heat the oil and add the onion, carrot, celery and rosemary, sautéing
for about 6 minutes, until the vegetables begin to soften.
Add the wine, and allow it to boil for 2 minutes, stirring. Add the tomatoes, and cook another 4 minutes, until some of the liquid evaporates.
Transfer the contents of the skillet to a 6 to 7-quart slow cooker insert. Add the chicken broth and rind, if you are using it. Add the zucchini, chicken, beans, and escarole, cover and cook on high for 4 hours, or low for 8 to 10 hours.
Taste the soup for salt and pepper and adjust. Add the cooked tortellini, cover and cook on
high for another 30 minutes, or low for 1 hour. Serve with Parmigiano Reggiano cheese
to garnish each serving.
Slow Cooker Savvy: Whenever you add pasta, rice, or other starches to soups, make sure to cook the starch separately, and then add it to your soup. It will still absorb some of the liquid but will not suck it up so that there is no broth left.
 
Chiogga Beet Salad with Burrata
Serves 4-6
1 bunch chiogga beets, tops removed, and scrubbed
1 bunch beets, scrubbed, and tops removed (see save the greens)
1/3 cup aged Balsamic vinegar
1/4 cup Valencia orange juice
1/2 cup extra virgin olive oil
1/4 cup packed basil leaves, thinly sliced
Salt and pepper
1 bunch arugula, washed and spun dry
2 to 3 Valencia oranges, peel and pith removed, and sliced 1/2-inch thick.
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, orange juice, 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 arugula leaves onto salad plates. Arrange beet slices on the arugula, top with some orange slices, and pieces of buratta in the center of the salad. Drizzle with the remaining dressing and serve.
 
Save the Greens
Serves 4
Beets give you an extra serving of healthy greens, remove the tough stems, and saute. If you don’t use the sautéed greens right away, they freeze beautifully, and can be added to soups, and sautés. They are delicious stirred into mashed potatoes and garnished with a bit of Parmigiano or your favorite cheese.
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.
 
Warm Farro and Garnet Yam Salad
Serves 6
1/4 cup plus 3 tablespoons extra-virgin olive oil
1 small onion, finely chopped
5 garlic cloves, minced
Kosher salt
4 cups chicken or vegetable broth
2 cups farro
1 large Garnet yam scrubbed and cut into 1-inch pieces
Freshly ground pepper
1/2 cup sherry vinegar
2 apples—peeled, cored and cut into 1-inch pieces
1/2 cup dried cranberries
1 cup roasted cashews, coarsely chopped
3/4 cup coarsely chopped parsley
Shaved pecorino cheese, for serving
1. Heat 1/4 cup of the olive oil in a large saucepan. Add the onion, garlic and season with salt.
2. Cook over moderate heat, stirring occasionally, until the onion is translucent.
3. Add the stock and farro and bring to a boil over high heat. Reduce the heat to moderate and simmer, stirring occasionally, until the farro is tender and the stock is absorbed, 25 to 30 minutes.
4. Meanwhile, preheat the oven to 400°, and line a baking sheet with parchment, silicone or aluminum foil. In a boil, toss sweet potato with remaining 3 tablespoons of olive oil and season with salt and pepper.
5. Drizzle with sherry vinegar, spread onto the prepared baking sheet, and roast for about 15 minutes, until just starting to soften. Add the apples and toss to coat. Roast for about 20 minutes longer, until the sweet potato and apples are tender but not falling apart. Let cool slightly.
6. In a large bowl, toss the farro mixture with the cranberries, cashews, parsley and the roasted sweet potato and apples. Season with salt and pepper. Transfer to plates, top with shaved pecorino cheese and serve.
 
Roasted Curry Sweet Potatoes
Serves 4
1 pound Garnet Yams, peeled and cut into medium dice
1 teaspoon Madras curry powder
2 tablespoons extra virgin coconut oil
Fleur de Sel
1. Preheat the oven to 400 degrees, line a baking sheet with aluminum foil, parchment or silicone.
2. Combine the yams, curry and oil in a bowl, and toss to coat. Add more coconut oil if needed.
3. Spread onto the prepared baking sheet in one layer. Roast for 25 to 30 minutes, until the yams begin to caramelize and are softened. Remove from the oven and sprinkle with Fleur de Sel.
 
Orange Salsa
Makes about 2 cups
This is a great condiment to serve with grilled chicken, seafood or pork.
2 Valencia oranges, peel and pith removed, segmented and chopped
1 1/2 cups chopped cherry tomatoes
2 garlic cloves, minced
1/4 cup finely chopped Italian parsley
1 jalapeno pepper, seeded and finely copped
1/4 cup extra virgin olive oil
Salt
1. In a mixing bowl, combine the ingredients, season with salt, cover and refrigerate for at least 2 hours before serving. The salsa will keep in the refrigerator for up to 1 week.
 
Orange Upside Down Cake with Whipped Cream
Serves 10
1/2 cup unsalted butter
    3/4 cups firmly packed light brown sugar   
    2 oranges, peel and pith removed, and sliced 1/4-inch thick
1. Coat the interior of a 10-inch cake pan with non-stick cooking spray and set aside.
2. Melt the butter in a small saucepan on medium heat, then add the brown sugar and stir for a few minutes until the brown sugar is completely combined and melted. 
3. Pour the butter/brown sugar mixture over the bottom of the cake pan and arrange the orange slices on the sugar syrup.  Set aside while making the cake batter. 
For the Cake

1 1/2 cups all-purpose flour
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsalted butter, softened to room temperature
1 1/3 cups sugar
1/2 teaspoon vanilla paste or vanilla extract
1/2 teaspoon orange zest
2 large eggs, at room temperature
2/3 cup sour cream
1/4 cup fresh orange juice
2 cups heavy cream, whipped stiffly for garnish
1. Preheat the oven to 350 degrees.
2. In the bowl of an electric mixer, cream the butter and sugar until they are light and fluffy.  Add the vanilla, orange oil, if using.
3. Add the eggs one at a time, mixing well after each addition, scraping down the sides of the bowl.
4. Mix the sour cream and orange juice together, add with the flour, baking soda and salt, and beat until the mixture comes together and is smooth. 
5. Transfer the batter into the prepared pan.  Bake for 45 to 55 minutes until a skewer inserted into the center comes out clean.
6. Transfer the cake pan to a rack and allow to cool for EXACTLY 10 minutes.
7. Turn the cake out onto a serving platter and serve at room temperature. 
8. Refrigerate any leftover cake, and re-warm before serving, garnish with whipped cream, crème fraiche or vanilla ice cream.    
 
Swordfish Sicilian Style
Serves 6
2 1/2 pounds Swordfish filets, cut 1/2-inch thick
1/3 cup Olive Oil
1/4 cup fresh tangerine juice
2 teaspoons fresh tangerine zest
1/3 cup finely chopped Italian Parsley
3 garlic cloves, minced
2 tablespoons finely chopped oregano
3 tablespoons capers, drained and chopped
1. Preheat the oven to 400 degrees. Lay the fish in a 13-by-9-inch baking dish.
2. In a small bowl, whisk together the oil, lemon juice, zest, parsley garlic, oregano and capers.
3. Pour the mixture over the fish, and roast for 7 to 10 minutes, until the swordfish is opaque and registers 155 on an instant read meat thermometer.
 
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.
 
Meyer Lemon Drop Martini
Serves 4-6 as an appetizer
This is a super simple appetizer to serve on New Year’s Eve or Day. 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.
Bake for 20 minutes, until warmed through. Serve with toasted baguette slices, or plain crackers.
 
Meyer Lemon Ceasar Salad
Serves 4-6 as an appetizer
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

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.
 
Meyer Lemon Tiramisu
Serves 8-10 as an appetizer
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.  Push the lemon curd through a sieve into a clean bowl and press plastic wrap into the lemon curd.  Allow to cool completely. 
3. The lemon curd will keep in the refrigerator for up to 5 days or freeze for up to 3 months. 
4. If you prefer to buy lemon curd, I recommend the Stonewall Kitchens brand—you will need at least 3 cups. 
For the Mascarpone crème

3 cups heavy cream
1/2 cup sugar
1 1/2 cups mascarpone cheese
1. In the bowl of an electric mixer, fitted with a whisk, beat together the heavy cream and sugar, until stiff peaks form. 
2. Add the mascarpone and beat together until blended.  Refrigerate until ready to use. 
For the Limoncello Brushing Liquid

1 cup Limoncello
1/3 cup water
1. Blend together the Limoncello and water and set aside. 
Assembly

4 packages of Italian lady fingers (these are hard, not soft)
Lemon curd (see previous recipe)
Mascarpone crème (see previous recipe)
Limoncello brushing liquid
2. Dip the lady fingers into the limoncello liquid, and line a 13-by-9-inch pan.
3. Spread with a thin layer of lemon curd. Top with mascarpone crème, and repeat with lady fingers, ending with mascarpone crème. You should have at least 2 layers—maybe 3—depending on the lady fingers.
4. Cover and refrigerate overnight. Serve chilled.
 
Apple Crumble Muffins
Makes 1 dozen
For the Crumble

1/3 cup packed dark brown sugar
1 Tablespoon granulated sugar
1 teaspoon ground cinnamon
1/4 cup unsalted butter, melted
2/3 cup all-purpose flour
1. In a mixing bowl, stir the ingredients together using a fork until the crumble begins to come together. Set aside.
For the Muffins

1/2 cup unsalted butter, softened to room temperature
1/2 cup packed dark brown sugar
1/4 cup granulated sugar
2 large eggs, at room temperature
1/2 cup sour cream, at room temperature
2 teaspoons vanilla paste or extract
1 3/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/4 cup whole milk at room temperature
1 1/2 cups peeled cored and chopped apple
1. Preheat oven to 400 degrees and coat the inside of 12 muffin tins with nonstick spray or line with cupcake liners.
2. Using a handheld or stand mixer fitted with a paddle attachment, beat the butter and both sugars together on high speed until smooth and creamy, about 2 minutes. Scrape down the sides and bottom of the bowl as needed. Add the eggs, sour cream, and vanilla.
3. Beat on medium speed for 1 minute, then turn up to high speed until the mixture is combined.
4. Whisk the flour, baking soda, baking powder, cinnamon, and salt together in a medium bowl. Pour the dry ingredients into the wet ingredients, add the milk and apple, and mix on low speed until combined.
5. Spoon the batter evenly into each cup or liner, filling each all the way to the top.
6. Press a handful of the crumble topping into the top of each muffin.
7. Bake for 5 minutes at 400 degrees, lower the oven temperature to 350°F and bake for 15-17 more minutes or until a toothpick inserted in the center comes out clean. Serve warm.
 
Braised Pork with Apples and Buttered Noodles
2 tablespoons oil
1 1/2 teaspoons salt
1 teaspoon freshly ground black pepper
One 4-pound boneless pork loin roast
2 tablespoons unsalted butter
2 large sweet onions, cut in half and thinly sliced into half-moons
6 apples, peeled, cored, and cut into 1/2-inch wedges
1/4 teaspoon ground nutmeg
1/8 teaspoon ground ginger
1 teaspoon dried thyme
1/3 cup firmly packed light brown sugar
1 1/2 cups apple cider
1/2 cup beef broth
1/2 cup chicken broth
1/4 cup finely chopped Italian parsley
3 tablespoons softened unsalted butter mixed with 3 tablespoons all-purpose flour
12 ounces wide egg noodles, cooked to al dente for serving
2 to 3 tablespoons unsalted butter for the noodles
Salt and pepper
1. Heat the oil in a 5-quart Dutch oven over medium-high heat and sprinkle the pork roast evenly with the salt and pepper. Brown on all sides in the hot oil and remove to a plate.
2. Melt the butter in the same pan, add the onions, apples, nutmeg, ginger, and thyme, and cook, stirring, until the onions are translucent, and the apples begin to soften, about 4 to 6 minutes.
3. Add the brown sugar, cider, and both broths, scraping up any browned bits stuck to the bottom of the pan.
4. Return the pork to the pan, cover, reduce the heat to medium-low, and simmer until the pork is tender, 3 to 4 hours.
5. Do-Ahead: At this point, you can let cool, cover, and refrigerate for up to 3 days. Gently reheat before continuing.
6. Remove the pork from the pan and cover with aluminum foil. Using a slotted spoon, remove the apples and onions from the sauce, reserving them, and bring the sauce to a boil.
7. Stir in the butter-and-flour mixture a bit at a time until the sauce is thickened to your taste. Taste the sauce and correct with salt and pepper, if necessary. Add the parsley, apples and onions back to the sauce.
8. Carve the pork into 1/2-inch-thick slices and serve garnished with some of the sauce and apples.
Slow Cooker Savvy: Prepare the pork on stovetop through step 2, then transfer everything to a 6-quart slow cooker. Cover and cook on Low for 8 to 9 hours. Add the parsley and the butter flour mixture, cook another 15 minutes until the sauce is thickened.
 
Rustic Mushroom Tart
Serves 4-6
This is a beautiful tart to serve as a first course with some bubbly beverage.
One unbaked pie crust, either store bought or homemade
1/4 cup unsalted butter
2 leeks, finely chopped, using only the white part
1 teaspoon minced fresh thyme
1/2 pound maitake mushrooms, chopped
Salt and pepper
2 tablespoons sour cream
1 tablespoon Dijon mustard
3/4 cup crumbled Gorgonzola cheese
2 tablespoons minced fresh parsley
Salt and pepper
1. Preheat the oven to 400 degrees and coat the inside of a 10-inch tart pan with removable bottom with non-stick cooking spray.
2. Roll out the pie crust to fit the tart pan, and transfer to the tart pan, trimming off any excess dough. Refrigerate the dough while making the filling.
3. In a large skillet, heat the butter, saute the leeks, thyme and mushrooms until the liquid in the pan is absorbed. Season with salt and pepper, and transfer to a bowl to cool. When cool add the sour cream, mustard, cheese, and parsley. Taste again for seasoning and adjust.
4. Spread the mixture into the tart pan and bake for 10 minutes, reduce the heat to 350 degrees, and bake another 30 to 35 minutes, until the filling is golden brown. Remove from the oven, allow to cool on a rack for 15 minutes before removing the outer part of the tart pan. Serve warm or at room temperature.
 
Mushroom Bisque
Serves 4-6
2 tablespoons butter
1/4 cup peeled and finely chopped shallots
1/4 cup finely chopped celery
2 ounces pancetta, finely chopped
1/2 pound maitake mushrooms, finely chopped
1/4 cup finely chopped flat-leaf parsley
3 cups chicken or vegetable broth
1/2 cup sour cream
1 to 2 tablespoons cognac (optional)
Salt and pepper
1. In a Dutch oven, heat the butter, add the shallots, celery and pancetta, cooking until the pancetta has rendered its fat. Add the mushrooms and cook until the mushrooms begin to turn golden brown.
2. Add the parsley, broth, and sour cream. Simmer for 20 minutes. Add the cognac, taste for seasoning, and adjust using salt and pepper. Serve warm.
 
@Diane Philips  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!

Farmers' Market Box December 24th 2019




 

This week’s local produce and featured farms:

Romain Lettuce – D’Acquisto Family Farms
Yams – Kong Thao
Oro Blanco Grapefruit – Ken’s Top Notch Produce
Redbor KaleBe Wise Ranch
Satsuma TangerineRegier Family Farms
Calcot OnionsCrows Pass Farms
Fuyu Persimmon – Garcia Farms Produce
Warren Pears – Frog Hollow Farms

Farmer’s Choice:

Chanterelle Mushrooms – Foraged
Hidden Rose Apples – Dragon Berry Produce

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

 
Caesar Salad
Serves 6
The salad dressing is also delicious served as a dip for crudités.
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
I head romaine lettuce, washed, spun dry and chopped
1/2 cup shredded Parmigiano Reggiano cheese
2 cups garlic croutons, homemade or store-bought
1.)In a mixing bowl, whisk together the mayonnaise, sour cream, Parmigiano, lemon juice, anchovy paste (optional) garlic, Worcestershire and pepper. Refrigerate if not using immediately.
2.)In a large salad bowl, toss the romaine with the dressing, add the cheese and croutons, and toss again before serving.
 
Pear and Yam Gratin
Serves 6
You can sub in Fuyu persimmons, or apples for the Warren pears here, if you like.
1 pound Garnet yams, scrubbed
1/2 cup (1 stick) unsalted butter, melted
1/4 cup firmly packed light brown sugar
1/4 cup dark corn syrup
1 1/2 tablespoons cream sherry
1/2 teaspoons ground cinnamon
1/8 teaspoon ground nutmeg
2 to 3 medium-size Warren pears peeled, cored, and sliced 1/4 inch thick
Preheat the oven to 400 degrees, prick the yams all over with the tip of a sharp knife, and roast for 1 hour until the yams are tender. Reduce the oven temperature to 350 if baking immediately.
Coat the inside of an 8-inch baking dish with non-stick cooking spray.
When the yams are cool enough to handle, cut in half and scoop the flesh into the bowl of an electric mixer. Mash the yams with 2 to 3 tablespoons of butter, brown sugar, corn syrup, sherry, cinnamon, and nutmeg until smooth.
Spread 1/2 of the mixture into the prepared pan, top with half of the pears, and brush the pears liberally with some of the butter.
Top the pears with the remaining yams and arrange the remaining pears onto the yams in a decorative pattern. Brush with the remaining butter.
The Gratin can be refrigerated for up to 2 days, or frozen for up to 2 months. When ready to bake, bring the gratin to room temperature and bake for 30 to 35 minutes until the pears are golden and the gratin is bubbling.
Allow the gratin to rest for 5 minutes before serving.
 
Caramelized Onion and Kale Bread Pudding
Serves 6-8
This is a great sub for potatoes on your holiday table.
3 tablespoons unsalted butter
3 tablespoons extra virgin olive oil
One bunch Calcot onions, thinly sliced, using the white and tender green part
1 tablespoon sugar
2 teaspoons dried thyme
1 1/2 teaspoons salt
1/2 teaspoon freshly ground black pepper
4 cloves garlic, mashed
1 bunch redbor Kale, washed, spun dry, tough stems removed
Salt and pepper
5 large eggs
2 cups heavy cream
5 shakes of Tabasco sauce
1 teaspoon Worcestershire sauce
6 cups stale white bread cubes with crusts removed
1 1/2 cups Gruyere cheese cut into 1/2-inch chunks
1/4 cup chopped fresh parsley
1/2 cup freshly grated Parmigiano Reggiano
1.)Coat the inside of a 13-by-9-inch casserole dish with non-stick cooking spray.
2.)In a large skillet, heat the butter and one tablespoon of oil. Saute the onions, sugar, thyme, salt, pepper and 2 garlic cloves, until the onions are golden brown. Remove to a bowl and set aside.
3.)In the same skillet, heat the remaining 2 tablespoons of the oil, add the remaining garlic, and kale, and saute until the kale is wilted. Season with salt and pepper and set aside to cool.
4.)In a large mixing bowl, whisk together the eggs, cream, tabasco and Worcestershire. Add the bread and mix until the bread begins to absorb some of the mixture. Add the kale and onions, Gruyere and parsley, stirring to blend.
5.)Transfer the mixture to the prepared pan. Sprinkle with the Parmigiano, cool, cover and refrigerate for at least 8 hours or up to 48 hours.
6.)When ready to bake, bring the casserole to room temperature, preheat the oven to 350 degrees, bake covered for 30 minutes, uncover and bake another 15 minutes, until the casserole is golden brown and bubbling. Allow to rest for 10 minutes before serving.
 
Tuscan Beans and Greens
Serves 4
An example of cucina povera (cuisine of the poor) this versatile dish can be used as a side dish, or more broth can be added to turn it into a soup. Adding protein such as chicken or sausage can make it a main dish. This is better the day after it’s prepared when the ingredients all get to know each other.
3 tablespoons extra virgin olive oil, plus more for serving
4 garlic cloves, minced
1 tablespoon finely chopped rosemary
1 bunch redbor kale, tough stems removed, and leaves chopped 1/2-inch wide
One 14.5-ounce can chopped tomatoes and their juices
Two 14.5-ounce cans cannellini or small white beans (your preference)
1 cup chicken or vegetable broth
Salt and pepper
1.)In a Dutch oven, heat the oil, swirl the garlic and rosemary in the pan for 30 seconds till fragrant.
2.)Add the kale, and saute until the kale is wilted. Season with salt and pepper.
3.)Add the tomatoes and bring to a boil. Add the beans and broth, and simmer for 1 hour, until the beans are creamy and tender. Season with salt and pepper.
 
Oro Blanco Strawberry Pie
Serves 6
1 1/2 cups graham cracker crumbs
2 tablespoons sugar
5 tablespoons unsalted butter, melted
1.)Preheat the oven to 350 degrees and coat the inside of a 9-inch pie plate with non-stick cooking spray.
2.)In a bowl, combine the graham cracker crumbs, sugar and butter.
3.)Put into the prepared pan, pressing evenly into the bottom and sides.
4.)Bake for 10 minutes. Cool on a rack while making the filling.

For filling

1 (14-ounce) can sweetened condensed milk
4 large egg yolks
1/2 cup plus 2 tablespoons fresh Oro Blanco juice
1.)In a mixing bowl, whisk together the milk, yolks and juice.
2.)Pour into the baked shell and bake again for 15 to 20 minutes until the filling looks set. Remove from the oven and allow to cool completely and store in the refrigerator.
For the Strawberries and Finishing

Cook’s Note: This is delicious with blackberries or blueberries, if you prefer them.
1 cup sugar
1/2 cup Oro Blanco juice
2 cups strawberries, hulled
2 cups heavy cream, whipped stiffly for garnish
1.)In a saucepan, combine the sugar and juice, bring to a boil, and simmer for 10 minutes until syrupy. Cool completely.
2.)When the pie is chilled, put the strawberries on top of the pie in a decorative pattern. 3.)Brush the berries with the syrup. Refrigerate for at least 1 hour before serving.
4.)When ready to serve, slice the pie, and garnish with whipped cream.
Any leftover syrup is great in cocktails.
 
Oro Blanco Sangria
Serves 4-6
1 cup superfine sugar
1 cup hot water
2 750-ounce bottles Riesling or Chablis
1 Oro Blanco, ends removed, and sliced 1/4-inch thick
2 satsuma tangerines, peeled, and segmented
1/2 cup Triple Sec
One 750-ounce bottle sparkling water
Orange slices, or lime slices for garnish
Pomegranate arils for garnish
1.)Put the sugar and hot water into a large bowl, stirring until the sugar is dissolved. Add the wine, Oro Blanco, tangerine segments, and Triple Sec. Cover and refrigerate for at least 4 hours, or overnight.
2.)For each serving, pour 1/2 cup Sangria mixture into a wine glass, and top off with the sparkling water. Serve garnished with an orange or lime slice and a few pomegranate arils.

 
Fuyu Persimmon Salad
Makes 2 9-inch layers, or 24 cupcakes
This salad lends itself to your own interpretation; if you have pomegranate arils, add them for color, if you would like to switch out the cheese, goat, or diced fresh mozzarella will work well here.
1/4 cup rice vinegar
2 tablespoons apple cider or juice
2 tablespoons honey
1 tablespoon Dijon mustard
1 Calcot onion, finely chopped using only the white part
2/3 cup vegetable oil
Salt and pepper
One head romaine, washed, spun dry and chopped
3 Fuyu persimmons, peeled, pitted and thinly sliced
2 Warren pears, or 2 apples, cored, and thinly sliced
1 cup toasted pecans
1 cup crumbled gorgonzola
1.)In a small bowl, whisk together the vinegar, apple cider, honey, mustard, onion and oil. 2.)Season with salt and pepper. The dressing will keep in the refrigerator for up to 1 week.
3.)In a salad bowl, combine the romaine, persimmons, pears (or apples) and toss with some of the dressing.
4.)Add the pecans and gorgonzola and toss again.
 
Chanterelle Port Wine Reduction Sauce
Makes about 2 cups
Chanterelle Port Wine Reduction Sauce
Makes about 3 cups
1/2 cup (1 stick) unsalted butter, softened
2/3 cup chopped shallots
8 sprigs fresh thyme, or 1 1/2 tablespoons dried
1/2 cups Cabernet Sauvignon wine
1 cup ruby Port wine
4 cups beef stock or broth
1/4 cup all-purpose flour
1/2 pound chanterelles, cleaned
1.)In a 2 1/2-quart saucepan, melt 2 tablespoons of the butter over medium heat. Add the shallots and thyme and cook, stirring, until the shallots soften, 3 to 4 minutes
2.)Pour in the Cabernet, Port and broth and bring to a boil.
3.)Reduce the heat to medium and simmer until it begins to thicken, about 30 minutes. Strain through a fine-mesh strainer.
4.)Do-Ahead: At this point, you can let cool, cover, and refrigerate for up to 5 days or freeze for up to 2 months. Defrost and reheat gently before continuing.
5.)In a small bowl, blend together the flour 1/4 cup (1/2 stick) of butter until it forms a smooth paste.
6.)Bring the sauce to a boil, then add the flour mixture a tablespoon at a time, bringing the sauce to a boil after each addition.
7.)Add only enough of the flour mixture to get the sauce to the thickness your prefer. Remove from the heat and serve.
8)Do-Ahead: At this point, you can let cool, cover, and refrigerate for up to 5 days. Reheat gently.
9.)Melt the remaining 2 tablespoons of butter, and saute the chanterelles for 2 to 3 minutes until they begin to turn golden. Add them to the sauce and serve warm.
 
Insta-Pot/Pressure Cooker Risotto
Serves 6
3 tablespoons unsalted butter
1 tablespoon extra virgin extra-virgin olive oil
1 medium shallot, finely chopped
1/2 pound assorted chanterelles, cleaned
2 teaspoons finely chopped fresh sage
1 1/2 cups Carnaroli or Vialone medium grain rice
1/2 cup dry white wine, such as Sauvignon Blanc or Pinot Grigio
2 cups chicken broth
1 1/2 cups beef broth
1/2 cup freshly grated Parmigiano-Reggiano cheese
Salt and freshly ground black pepper
1/4 cup finely chopped chives for garnish
1.)Melt 2 tablespoons of butter with the oil in the pressure cooker. Add the shallot and cook 2.)for 2 minutes, or until the shallot is softened. Add the chanterelles and sage to the pot, and cook for 5 to 6 minutes, or until the liquid from the mushrooms has evaporated. Remove from the pot.
3.)Add the rice, and wine, and bring to a boil. Add the broth, lock the lid into place and cook at high pressure for 7 minutes.
4.)Quick release the pressure, and remove the lid, tilting the pot away from you to avoid the steam escaping. Stir in the chanterelles, remaining tablespoon of butter, and the cheese. 5.)Garnish with the chives and serve immediately.
Cook’s Note: If you don’t have a pressure cooker or Insta-Pot, you will need 2 1/2 cups of chicken and 2 1/2 cups of beef broth simmering on the stove top. Add the broth 1 ladle-full at a time, after the broth has evaporated, until the rice is al dente.
 
Apple Breakfast Cake
Makes one 9″ Bundt
1 1/2 cups canola oil
1 1/2 cups sugar
3 large eggs
2 teaspoons vanilla extract
3 cups unbleached all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
3 cups peeled, cored and chopped apples
1 cup chopped pecans or walnuts
1/2 cup golden raisins (optional)
1.)Preheat the oven to 350°F. Coat a tube or Bundt pan with nonstick cooking spray.
2.)With an electric mixer, beat together the oil, sugar, eggs, and vanilla in a large bowl until blended. Add the flour, salt, soda, cinnamon, and nutmeg and mix on low speed until the flour disappears.
3.)Add the apples, pecans, and raisins, if using, and stir until incorporated. Scrape into the prepared pan and bake until a skewer inserted in the center comes out clean, about 1 hour and 10 minutes.
4.)Place the pan on a rack and let cool for 25 minutes; then remove the cake from the pan and let cool completely on the rack.
Do-Ahead: At this point, you can freeze for up to 6 weeks.
Variation: This recipe makes 36 dense cupcakes, which can be served like muffins for a brunch. Or, for dessert, split them open and cover with ice cream and caramel sauce, or frost with Cream Cheese Frosting. Bake the cupcakes until a skewer tester inserted in the center comes out clean, 35 to 40 minutes.
 
Turkey Breast Roulade Stuffed w/ Apple & Cranberry Sage Stuffing
Serves 8
One 1-pound loaf of firm white sandwich bread, cut into cubes
1/2 cup unsalted butter
1 cup finely chopped onion
1 cup finely chopped celery
1 tablespoon finely chopped sage
1 cup finely chopped peeled and cored apple
1 cup dried cranberries
Salt and pepper
1 large egg
1/2 to 1 cup chicken broth
One boneless turkey breast with skin (about 5 to 6 pounds)
Salt and pepper
1/2 cup dry sherry
1/3 cup soy sauce
1 bay leaf
2 cups apple cider
3 tablespoons cornstarch mixed with 3 tablespoons water
1 cup heavy cream
1.)Preheat the oven to 350 degrees and arrange the bread cubes on a baking sheet.
2.)Bake for 10 to 15 minutes until the cubes are toasted. Cool and transfer to a mixing bowl.
3.)In a skillet, heat half of the butter, and saute the onion, celery, sage, and apple until the onion begins to soften and turn translucent, about 7 minutes.
4.)Add the cranberries, and saute another 2 minutes.
5.)Transfer to the bowl with the bread cubes, season with salt and pepper, add the egg, and 1/4 cup of the broth, stirring to combine.
6.)The cubes should hold together, add more broth until the bread cubes hold together. Set aside or refrigerate overnight.
7.)Increase the temperature to 400 degrees.
8.)If your turkey breast doesn’t come boned, lay the breast skin side down on a cutting board. If the backbone is still attached to the breast, cut it away with poultry shears.
9.)Next, locate the wish bone in the V-shaped neck end of the breast.
10.)Using a boning knife, scrape the meat away from the bone and remove the bone.
Remove the rib cage and breastbone by cutting between the ribs and the meat at one edge of the breast.
11.)Scrape the knife as close to the rib bones as possible, and as the bones come free, pull back on them to make cutting between the bones and meat easier. Continue until you reach the breastbone.
12.)Scrape the point of the knife along the breastbone and use your thumb to free the meat. Be careful not to cut through the meat and skin at the ridge of the breastbone (the meat is very thin here).
13.)Once you bone half the breast, scrape along the other side of the breastbone and along the ribs until the entire rib cage and breastbone can be freed in one piece.
14.)Put the breast between two pieces of plastic and pound the breast until it is 1-inch thick all over.
15.)Spread the stuffing over the inside of the breast, leaving a 1-inch border on all sides. 16.)With the short side nearest you, fold the short end over the stuffing, gently pressing on the stuffing, then roll up the breast tightly.
17.)Arrange seam side down, and tie with butcher’s twine or silicone bands.
18.)Melt the remaining butter and add the sherry and soy sauce. Arrange the turkey in a roasting pan, brush with the soy, sherry butter sauce.
19.)Roast for 30 to 40 minutes, until the turkey breast is golden brown. Add the sherry butter sauce, bay leaf and 1 cup of cider to the roasting pan.
20.)Cover the roasting pan with aluminum foil and continue roasting until the center of the roulade registers 170 degrees on an instant read meat thermometer, about 35 to 40 minutes.
21.)Transfer the roulade to a cutting board and let rest, loosely covered with foil for 15 minutes before slicing.
22.)Pour the juices from the turkey through a sieve into a saucepan, skim off any surface fat. Bring to a boil.
Whisk in the remaining cider, and the cornstarch mixture. Bring to a boil and whisk until thickened.
Stir in the cream, and season with salt and pepper.
Slice the turkey and serve with the warm sauce.
 
@Diane Philips  www.dianephillips.com  Blog:  www.cucinadivina.blogspot.com
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Farmers' Market Box December 19th 2019




 

This week’s local produce and featured farms:

Yu Choy – Her Produce
Green Dragon Apples – Dragon Berry Produce
Oro Blanco Grapefruit – Garcia Organic Farm
Collard GreensBe Wise Ranch
ArugulaD’Acquisto Family Farms
Salanova Mixed Lettuce – The Garden Of…..
Garnet Yams – Kong Thao
Red Beets – Terra Madre Gardens
Satsuma Tangerine – Regier Family Farms

Farmer’s Choice:

Green Cauliflower – Black Sheep Farm
Oro Blanco – Dragon Berry Produce
Golden Russet Bosc Pears – Penryn Orchards

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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

 
Asian Chicken Noodle Soup
Serves 6
3 tablespoons vegetable oil
2 garlic cloves, minced
1 teaspoon grated ginger
1 bunch Yu Choy, tough stems removed, and chopped
2 medium carrots, cut into matchsticks
6 cups chicken or vegetable broth
2 cups cooked shredded chicken
8 ounces fresh soba noodles
2 teaspoon soy sauce
2 scallions, finely chopped for garnish
1 teaspoon sesame oil, for garnish
1. In a wok, or Dutch oven, heat the oil, add the garlic and ginger, and swirl in the pan for 30 seconds until fragrant.
2. Add the Yu choy, and stir fry for 1 minute, until the Yu choy is wilted.
3. Add the carrots and toss in the ginger/garlic oil.
4. Add the broth, chicken, soba noodles, and soy sauce.
5. Simmer for 20 minutes. Season with salt and pepper.
6. Serve garnished with scallions and sesame oil.
 
Oro Blanco Cheesecake
Serves 8

For the Crust

2 cups graham cracker crumbs
1/3 cup unsalted butter
1/3 cup sugar
1. Preheat the oven to 350 degrees and coat the inside of a cheesecake or springform pan with non-stick cooking spray.
2. Combine the ingredients and press into the bottom and 1/2-way up the sides of the pan.
3. Bake for 10 minutes, remove from the oven and set aside.
For the Batter

Three 8-ounce packages of cream cheese, softened
1/2 cup granulated sugar
12 ounces white chocolate, chopped, melted and cooled
1 1/2 cups sour cream
4 large eggs
1. In the bowl of an electric mixer, beat the cream cheese until smooth.
2. Add the sugar, melted chocolate, sour cream and eggs, beating until smooth.
3. Pour into the baked crust.
4. Bake for 45 to 55 minutes, until the center is just set.
5. Allow to cool in the turned off oven.
6. When the cheesecake has cooled to room temperature, spread with 1 1/2 to 2 cups of Oro Blanco curd. Cover and refrigerate for at least 8 hours.
7. When ready to serve, bring to a room temperature.
Oro Blanco Curd

Makes about 3 cups
1 1/4 cup sugar
6 large eggs
1/2 cup fresh Oro Blanco juice
1/2 cup chilled butter, cut into 1/2-inch cubes

1. In a saucier, or saucepan, whisk together the sugar, eggs, and juice. Place over medium heat and whisk until the mixture thickens, and almost boils.
2. Remove from the heat and add butter, whisking in a few bits at a time, until they are incorporated.
3. Transfer to a bowl and press plastic wrap onto the surface of the curd to prevent a skin from forming.
4. Cool, and refrigerate, the curd will set up in the refrigerator. Use the curd on toast, English muffins, with scones for tea, and as a filling for cakes, or topping for cheesecakes. 

 
Umbrian Apple Cake
Serves 6-8
1 cup unsalted butter, softened
1 cup sugar
½ teaspoon lemon zest
1 tablespoon Amaretto
1 teaspoon vanilla paste or vanilla extract
4 large eggs
2 ¼ cup all-purpose flour
1 tablespoon baking powder
½ teaspoon ground cinnamon
½ teaspoon salt
3 Green Dragon apples, peeled, cored and cut ½-inch thick
¼ cup unsalted butter, melted
3 tablespoons sugar
1. Preheat the oven to 350 degrees. Coat the inside of a 10-inch spring form pan with non-stick cooking spray.
2. In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar until light and fluffy.
3. Add the zest, Amaretto and vanilla paste, and beat until blended.
4. Add the eggs one at a time, beating after each addition.
5. Add the flour, baking powder, cinnamon, and salt blending until smooth.
6. Cut 2 of the apples into a small dice.
7. Fold the small pieces into the batter and transfer the batter to prepared pan and smooth the top.
8. Arrange the cut apples core side down, on the top of the batter in circles over the entire surface with an arrangement like a sun. The apples should be close together. Brush the apples and batter with the melted butter.
9. Generously sprinkle the apples and batter with the 3 tablespoons sugar.
10. Bake the cake for 50 to 60 minutes, until the cake pulls away from the sides of the pan and the cake is golden brown. A skewer inserted into the center should come out clean.
11. Cool on a wire rack for 15 minutes, remove the sides of the pan, and cool completely. Dust with confectioners’ sugar if desires.
12. The cake keeps covered, at room temperature overnight.
 
Sicilian Greens
Serves 4
In this recipe we are using Collard greens, but it is equally delicious with Swiss chard, and Kale.
4 tablespoons extra-virgin olive oil
1/4 cup golden raisins
1 shallot, thinly sliced
2 garlic cloves, thinly sliced
⅛ teaspoon red pepper flakes
1 bunch collard greens, tough stems removed, and cut into 1/2-inch ribbons
1/4 cup chicken or vegetable broth
Salt and pepper
¼ cup grated Parmigiano Reggiano
¼ cup sliced almonds, toasted
1. In a large skillet, heat the oil, add the raising, shallot, garlic, red pepper, and saute for 3 to 4 minutes.
2. Add the collards, saute until the collards are just wilted.
3. Add the broth, and simmer until the broth has evaporated.
Stir in the Parmigiano, season with salt and pepper, and garnish with the almonds.
 
Garnet Yam and Goat Cheese Gratin
Serves 6
4 tablespoons unsalted butter, melted
3/4 cup milk
3/4 cup heavy cream
2 tablespoons honey
1 small garlic clove, minced
8 ounces goat cheese, softened
Salt and pepper
1 pound sweet potatoes, peeled and sliced lengthwise 1/8 inch thick
1/4 cup breadcrumbs
1/4 cup Parmigiano Reggiano
2 tablespoons olive oil
1. Preheat the oven to 350°, coat an 8-inch baking dish with non-stick cooking spray. In a medium saucepan, combine the milk, cream, honey and garlic and bring just to a simmer. Remove from the heat. Whisk in the goat cheese and season generously with salt and pepper. Add the sweet potatoes to the cream, and simmer for 10 to 15 minutes until the yams are just tender.
2. Transfer the mixture to the baking dish, combine the breadcrumbs, Parmigiano and oil. Sprinkle over the yams.
Bake covered for 30 minutes, remove the foil, and bake another 20 to 25 minutes until the potatoes are tender, and the casserole is bubbling. Let rest for 10 minutes before serving.
 
Creamy Beet Spread
Serves 4-6
1 bunch red beets, tops removed and scrubbed
1 cup crumbled gorgonzola dolce
¼ cup walnuts, toasted and chopped
2 tablespoons chopped fresh basil
2 tablespoons balsamic vinegar
3 tablespoons extra-virgin olive oil
Salt and pepper
Crostini, crackers, endive leaves or European cucumbers for serving
1. Preheat the oven to 400 degrees. Arrange the beets on a baking sheet, cover with aluminum foil, and roast for 45 to 50 minutes, until the beets are tender. Cool.
2. When the beets are cool enough to handle, slip off the skins and finely chop the beets into a mixing bowl.
3. Add the blue cheese, walnuts, basil, vinegar, and oil. Season with salt and pepper.
4. Cover and refrigerate for at least 1 hour. Serve atop crostini, crackers, endive leaves, or European cucumbers.
5. Cook’s Note: goat cheese, or Feta can be substituted for gorgonzola.
 
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.
For the Frosting

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. 
 
Pizza Primavera
Makes two 14-inch pizzas (make one and freeze the other)
1 teaspoon instant yeast
2 teaspoons sugar
1 1/4 teaspoons salt
3 cups 00 flour*
3/4 cup lukewarm water
2 tablespoons extra virgin olive oil
1. 
Stir together all the ingredients, turn out onto a floured board, knead for 5 minutes, divide the dough in half, cover with lightly greased plastic wrap, and let rest and relax for 15 minutes before tossing.  
2. *00 flour can be found at specialty stores or Italian markets. It can also be ordered online.
For the Pizza and Assembly

1/2 cup plain tomato sauce (see recipe below)
1 bunch arugula, washed, and spun dry
1/2 cup cherry, grape or pear tomatoes, cut in half or quarters
1 cup boccacini (tiny fresh mozzarella balls) or one ball fresh mozzarella, cut into small dice
1/2 cup extra virgin olive oil
3 tablespoons red wine vinegar
Salt and pepper
1. Preheat the oven to 400 degrees, and preheat a pizza stone, if you have it. Otherwise, roll out the pizza dough into a 14-inch circle, and place on an oiled sheet pan. Spread a thin layer of the tomato sauce onto the pizza, and bake for 10 to 12 minutes, until the bottom of the crust is crispy.
2. While the crust is baking, in a mixing bowl, toss together the arugula, tomatoes, boccacini, olive oil, vinegar, and season with salt and pepper. When the pizza crust comes out of the oven, immediately top it with the salad, and serve.
Plain Tomato Sauce

Makes about 2 cups
2 tablespoons extra virgin olive oil
2 garlic cloves, minced
Pinch red pepper flakes
One 14.5-ounce can crushed tomatoes
Salt and pepper
1. In a saucepan, heat the oil over medium high heat, add the garlic and red pepper, and swirl in the pan.
2. Add the tomatoes, season with salt and pepper, and simmer for 20 minutes, until the sauce is thickened. Cool the sauce before spreading on the pizza crust.
Any leftover sauce can be refrigerated for up to 4 days, or frozen for up to 3 months.
 
Salanova Salad with Tangerine Vinaigrette
Serves 4
2 heads Salanova, washed, spun dry and chopped
3 satsuma tangerines, peeled and segmented
1/4 cup rice vinegar
2 tablespoons tangerine juice
1 teaspoon Dijon mustard
1 tablespoon honey
1/2 cup vegetable oil
Salt and pepper
1/2 cup slice almonds, toasted, for garnish
1. Put the lettuce and tangerine segments into a salad bowl.
2. In a small bowl, whisk together the vinegar, juice, mustard, honey and oil. Season with salt and pepper.
3. Toss the salad with the dressings, plate the salad and garnish with the sliced almonds.
 
Green Cauliflower “Tots”
Serves 4-6
1 green cauliflower
1/4 cup extra virgin olive oil
Salt and pepper
1 cup coarsely shredded sharp Cheddar
2 tablespoons finely chopped fresh flat-leaf parsley
1 1/2 teaspoon pepper
1 1/2 teaspoon granulated garlic
Few drops sriracha
1 tablespoon finely chopped shallot
1/2 cup finely grated Parmigiano-Reggiano
2 large eggs, lightly beaten with 2 tablespoons water
1-1/2 cups panko
Ranch dressing for dipping
1. Preheat the oven to 400°F. and line a baking sheet with silicone, aluminum foil, or parchment.
2. Cut the florets from the cauliflower and discard the core.
3. Coarsely chop the florets into 1/2-inch pieces. Toss the cauliflower with 2 Tbs. of the oil and 1 tsp. salt, then spread into an even layer.
4. Roast until the cauliflower is tender and golden in places, tossing once halfway through, about 40 minutes total. Remove from the oven, and let cool completely, about 20 minutes.
5. Put the cauliflower, Cheddar, parsley, pepper, garlic, Siracha and shallot in a food processor, and pulse until combined, about 10 pulses.
6. Scoop out about 1 Tbs. of the cauliflower mixture, and form into a tater-tot shape, 1-1/2 inches long by 1 inch in diameter.
7. Put on a plate and repeat with the rest of the mixture. Refrigerate for 15 minutes.
8. Put the Parmigiano, egg mixture, and panko on three separate rimmed plates, and set aside.
9. Line a baking sheet with silicone, aluminum foil or parchment.
Gently dredge the tots first in the Parmigiano, then the egg, then the panko. Transfer to the prepared baking sheet. Bake until golden-brown, rotating the pan halfway through, 26 to 30 minutes total. Serve with the ranch dressing. 

 
Hidden Rose Apple and Pear Crisp
Serves 6
For the Crisp Topping

1 cup all-purpose flour
1/3 cup brown sugar
2 tablespoons granulated sugar
1/2 cup finely pecans
1/2 cup unsalted butter, cut into small pieces and chilled
1. Put the ingredients into a food processor and process on and off until the mixture begins to come together.
2. Set aside.
3. Preheat the oven to 350 degrees, coat the inside of a 9-inch wide and 2-inch deep pie plate with non-stick cooking spray.
For the Fruit

3 hidden rose apples, peeled, cored and thinly sliced
3 Bosc pears, peeled, cored, and thinly sliced
1/3 cup granulated sugar
1/4 teaspoon ground cinnamon
2 Tablespoons all-purpose flour
1. In a large bowl, combine the apples, pears, sugar, cinnamon and flour. Pour into the prepared pie plate, and top with the crisp topping.
2. Bake for 45 to 55 minutes, until the fruit is bubbling, and the crisp is golden brown. Allow to rest for 30 minutes before serving.
 
@Diane Philips  www.dianephillips.com  Blog:  www.cucinadivina.blogspot.com
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Farmers' Market Box December 12th 2019




 

This week’s local produce and featured farms:

Arkansas Black Apples – Penryn Orchards
Green Dragon Apples – Dragon Berry Produce
Redbor Kale – Be Wise Ranch
Summer Mixed SquashD’Acquisto Family Farms
Maru(cinnamon) PersimmonPenryn Orchards
Baby Red Beets – Terra Madre Gardens
Garnet Yams – Kong Thao
Mixed Salad Greens – Terra Madre Gardens
Satsuma Tangerine – Ken’s Top Notch Produces

Farmer’s Choice:

Purple Brussel Sprouts – 2 Peas in a Pod Farm, Inc.
Oro Blanco – Garcia Farms Produce
Golden Russet Bosc Pears – Penryn Orchards

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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

 
Mom’s Apple Pie Cake
Serves 8
8 medium-size apples, cored, peeled, and sliced
2 teaspoons ground cinnamon
2 tablespoons sugar
2 teaspoons fresh lemon juice
1 1/2 cups (3 sticks) unsalted butter or margarine, melted
2 cups unbleached all-purpose flour
2 cups sugar
2 large eggs
1 1/2 cups pecan halves
1. To make the apple mixture, toss together the apples, cinnamon, sugar, and lemon juice in a large bowl.
2. Preheat the oven to 375°F. Coat a 13 x 9-inch baking pan with nonstick cooking spray. Transfer the apples to the prepared pan.
3. To mix the batter, combine the melted butter, flour, sugar, eggs, and pecans, stirring until blended. Pour over the apples and bake until the top is crisp and golden, and the apples are bubbling underneath, 45 minutes to 1 hour.
4. Serve the cake warm or at room temperature with unsweetened whipped cream or vanilla ice cream.
 
Turkey Summer Squash Casserole
Serves 6
If you have leftover Thanksgiving turkey this is a great way to recycle those leftovers, if not, use cooked chicken in place of turkey.
2 tablespoons unsalted butter
2 tablespoons extra virgin olive oil
1/2 cup finely chopped onion
6 sage leaves, finely chopped
2 teaspoons finely chopped thyme
4 cups coarsely grated summer squash
Salt and pepper
1/4 cup all-purpose flour
2 cups chicken or vegetable broth
1 cup milk
3 cups cooked turkey or chicken, shredded or cut into bite sized chunks
Salt and pepper
2 cups fresh breadcrumbs
1 cup shredded Gruyere cheese
1/2 cup grated Parmigiano Reggiano
2 tablespoons finely chopped Italian parsley
2 tablespoons extra virgin olive oil
1. Preheat the oven to 350 degrees and coat the inside of a 9-by-13-inch casserole dish with non-stick cooking spray. (you can also divide this in half and use two 8-inch casserole dishes)
2. In a large skillet, heat the butter, and oil, add the onion, sage and thyme, and cook until the onions begin to soften.
3. Add the squash, season liberally with salt and pepper, and saute until the liquid in the pan has evaporated.
4. Add the flour, and whisk (with a flat whisk) for 2 minutes.
5. Add the broth and bring to a boil.
6. Add the milk and chicken and bring to a boil.
7. Season the sauce with salt and pepper.
8. Transfer to the baking dish.
9. In a small bowl, blend together the breadcrumbs, cheeses, and parsley. Drizzle with the oil, until the crumbs begin to come together.
10. Sprinkle over the top of the casserole.
11. Bake for 30 to 40 minutes, until the casserole is bubbling, and the crumbs are golden brown. Allow to rest for 10 minutes before serving. This is delicious over rice, or orzo pasta.
 
Marinated Beet Salad
Serves 4-6
The beet marinade is also terrific for carrots, celery, cucumbers and summer squash.
1 bunch beets, tops removed, and ends trimmed
1 cup white vinegar
1 ½ cups water
2/3 cups granulated sugar
1 ½ teaspoons salt
1 teaspoon whole black peppercorns
4 sprigs fresh thyme
1/2 cup extra virgin olive oil
Fresh parsley, fresh mint, sunflower seeds, sliced almonds, goat cheese, for garnish—optional
1. Preheat the oven to 400 degrees, line a baking sheet with aluminum foil. Put the beets onto the baking sheet, cover with aluminum foil, and roast for 30 minutes (medium beets) to 60 minutes (large beets) until tender; a sharp paring knife will go into the beet easily. Allow the beets to cool, slip off the skins and cut the beets into 1/2-inch dice. Set aside.
2. (INSTA-POT/PRESSURE COOKER: large beets 15 minutes, natural release)
3. While the beets are roasting, heat the vinegar, water, sugar, salt peppercorns and thyme in a saucepan, bring to a boil and simmer for 10 minutes. Let steep for another 15 minutes, then strain out the solids, reserving the marinade.
4. Pour the marinade over the beets and toss to coat. Cool and refrigerate the beets overnight. I usually put this in a zip-lock bag and turn it a few times in the refrigerator.
5. When ready to serve, drizzle olive oil into the beets, and toss to coat.
6. Transfer the beets to a serving bowl with a slotted spoon, garnish with chopped parsley, mint, toasted sliced almonds or goat cheese.
7. Cook’s Note: Chef Jose Andres uses marinated beets as his ‘vegan’ poke, the beets standing in for the ahi.
 
Beet Carpaccio Salad with Buratta
Serves 4-6
1 bunch beets, scrubbed, and tops removed (see save the greens)
1/3 cup aged Balsamic vinegar
1/2 cup extra virgin olive oil
3 tablespoons tangerine juice
1/4 cup packed basil leaves, thinly sliced
Salt and pepper
1 bag mixed lettuces, washed spun dry and separated into leaves
2 balls buratta (if you can’t fine buratta, use fresh mozzarella)
3 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, 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, tangerine juice 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.
Put the lettuce leaves into a salad bowl, toss with some of the dressing and put onto salad plates. Arrange beet slices on the lettuce and put pieces of buratta in the center of the salad. Arrange some tangerine segments around the outside of the plate, and drizzle with the remaining dressing,
 
Save the Greens Saute
Serves 4
Beet greens are a great source of iron, and they taste delicious. Saute them for a terrific side dish, or to serve on bruschetta with burrata.
3 tablespoons extra virgin olive oil
2 garlic cloves, sliced
1 bunch beet greens, tough stems removed, and cut into 1/2-inch ribbons
Salt and pepper
1. In a saute pan, heat the oil, saute the garlic until it is softened, but not browned.
2. Add the beet greens and saute until wilted.
3. Season with salt and pepper and serve warm or at room temperature.
 
Oro Blanco Sangria
Serves 4-6
1 cup superfine sugar
1 cup hot water
2 750-ounce bottles Sauvignon blanc
2 Oro Blanco grapefruits peel and pith removed, and sliced 1/4-inch thick
2 Valencia oranges, peel and pit removed, and sliced 1/4-inch thick
1/2 cup Triple Sec
One 750-ounce bottle sparkling water
Orange, lemon or lime slices for garnish
1. Put the sugar and hot water into a large bowl, stirring until the sugar is dissolved. Add the wine, grapefruit, oranges, and Triple Sec. Cover and refrigerate for at least 4 hours, or overnight.
For each serving, pour 1/2 cup Sangria mixture into a wine glass, and top off with the sparkling water. Serve garnished with an orange, lemon or lime slice.

 
Pancetta Roasted Brussels Sprouts
Serves 6-8
1/2 cup extra virgin olive oil
One 1/2-inch thick piece pancetta, cut into fine dice
2 garlic cloves, minced
1 pound purple Brussels sprouts, quartered
Salt and pepper
1/2 cup aged balsamic vinegar
1. Preheat the oven to 400 degrees, line a baking sheet with parchment, aluminum foil, or silicone.
2. In a mixing bowl, combine the oil, pancetta, garlic, Brussels sprouts, salt and pepper.
3. Spread onto the baking sheet, and roast for 15 to 20 minutes—the outer leaves should be a bit golden brown. Remove from the oven, transfer to a serving platter/bowl, and drizzle with the balsamic vinegar.
 
Pear Upside Down Cake
Serves 6-8
3 tablespoons unsalted butter
1/3 cup firmly packed brown sugar
2 to 3 medium firm-ripe pears, peeled, cored and thinly sliced
1. Preheat the oven to 350 degrees, coat the inside of a 9-inch round baking dish with non-stick cooking spray.
2. In a skillet, melt the butter, add the sugar, and cook until the sugar is dissolved, and bubbling.
3. Pour the butter mixture into the prepared pan and arrange the pears in a decorative pattern over the butter. Set aside while making the batter.

For the Cake

1/2 cup unsalted butter, softened
1 cup packed light brown sugar
2 large eggs
1 1/2 cups all-purpose flour
1-3/4 tsp. baking powder
1/2 tsp. ground ginger
1/2 tsp. ground cinnamon
1/4 tsp. salt
1/2 cup whole milk
1-1/2 tsp. vanilla paste or extract
1. In the bowl of an electric mixer, beat together the butter and brown sugar, until fluffy. Add the eggs one at a time, and gradually add the flour, baking powder, ginger, cinnamon, and salt.
2. Stir in the milk and vanilla and beat until smooth.
3. Carefully pour over the pears in the baking dish.
4. Bake for 35 to 45 minutes, until a skewer inserted into the middle comes out clean. Allow the cake to rest for 10 minutes, run a knife around the edge of the pan.
5. Turn a cake plate upside down on top of the cake pan and, using potholders, carefully invert the cake pan onto the plate. Serve the cake warm with vanilla ice cream, or unsweetened whipped cream.
 
Not Your Mama’s Yams
Serves 4-6
1 pound Garnet Yams, scrubbed
3 tablespoons unsalted butter
1/2 cup finely chopped red onion
3 to 4 tablespoons milk or cream
4 strips thick cut bacon, cooked crisp and crumbled
Salt and pepper
1 cup shredded sharp white cheddar cheese
1. Preheat the oven to 400 degrees and prick the potatoes with the sharp tip of a paring knife several times. Roast the yams, for 1 hour until the yams are soft when squeezed with an oven mitt.
2. Cool slightly, slit the tip down the center, and remove the flesh to a mixing bowl.
3. In a skillet, heat the butter, and saute the onion until it is almost caramelized, turning a light golden brown.
4. Transfer to the bowl with the potatoes, mash the potatoes with a fork, or potato masher, add some cream or milk to make a smooth mixture. Stir in the bacon and cheese. Taste for salt and pepper and adjust.
5. Refill the potato skins and set onto a baking sheet. Bake for 20 to 35 minutes until the cheese is melted and the potatoes are cooked through. Serve with poultry, pork or seafood.
 
Persimmon Salsa
Makes about 2 cups
3 persimmons, peeled, seeded and finely diced
1/2 cup finely chopped red onion
1/2 cup finely chopped Italian parsley
1 jalapeno, seeded, and de-ribbed, finely diced
2 tablespoons extra virgin olive oil
3 tablespoons fresh lemon or lime juice
Salt and pepper
1. In a mixing bowl, combine the persimmon, onion, parsley, jalapeno, oil, lemon or lime juice and stir to combine. Season with salt and pepper. Cover and refrigerate for at least 2 hours, or up to 1 week.
2. If you have a garden full of persimmons, this salsa can be canned in a water bath (check online for canning instructions) it makes a great hostess/holiday gift.
 
Pasta with Redbor Kale
Serves 4-6
If you would like to add the beet greens to this, remove the stems, and saute with the kale
4 tablespoons extra virgin olive oil
2 garlic cloves, minced
Pinch red pepper flakes
1 bunch redbor kale, tough stems removed, and cut into 1/2-inch ribbons
1/4 cup chicken or vegetable broth
1 pound spaghetti or linguine, cooked 2 minutes short of al dente, saving some of the pasta water
1/2 cup dry breadcrumbs
1/2 cup grated Parmigiano Reggiano
1. In a large skillet, heat 2 tablespoons of oil and saute the garlic and red pepper for 30 seconds, until fragrant. Add the kale to the skillet and toss in the garlic oil. Add the broth, cover and simmer 5 minutes until the kale is tender. Uncover, and simmer another 2 minutes, until most of the liquid in the pan has evaporated.
2. Toss the pasta into the skillet, and turning it into the sauce, adding pasta water if necessary.
3. In a small bowl, combine the crumbs with the cheese.
4. Plate the pasta, and garnish with the bread crumb mixture.
 
Chicken Salad with Tangerines and Candied Almonds
Serves 6
1 head romaine lettuce, washed, spun dry and chopped
2 carrots, shredded
3 Tangerines, peel removed, and separated into segments
2 cups cooked chopped or shredded chicken
1/2 cup vegetable oil
3 tablespoons soy sauce
1/4 cup rice vinegar
3 tablespoons sugar
1/4 teaspoon peeled and grated fresh ginger
1 clove garlic, minced
1. In a salad bowl, combine the lettuce, carrots, tangerines and chicken.
2. In a smaller bowl, whisk together the oil, soy sauce, vinegar, sugar, ginger and garlic. Pour the dressing over the salad and toss to coat. Garnish the salad with candied almonds and serve.
For the Almonds

1/2 cup sugar
1 1/2 cups sliced almonds
1. In a non-stick skillet, heat the sugar until it melts, then add the almonds, stirring to coat. Cook until the almonds begin to turn golden.
2. Remove from the skillet to a plate and when cool enough to handle, break them apart. The almonds will keep in the freezer for up to 1 month.
 
Tangerine Cheesecake Bars
Serves 6
For the Cheesecake Bars

Graham Cracker Crust
1 1/2 cups graham cracker crumbs (about 18 whole crackers)
1/2 cup (1 stick) unsalted butter, melted
1/2 cup sugar
1. Preheat the oven to 325° F. Coat a 13 x 9-inch baking pan with nonstick cooking spray.
2. To make the crust, in a large bowl, combine the crust ingredients and press into the bottom and halfway up the sides of the pan. Set aside.
Cream Cheese Filling

Three 8-ounce packages cream cheese softened
1 cup sugar
5 large eggs
1 1/2 teaspoons vanilla extract
1/2 cup tangerine syrup (see below)
3. In a large bowl, using with an electric mixer, cream together the cream cheese and sugar in a large bowl until light and fluffy, about 4 minutes. Add the eggs, one at a time, beating after each addition. Add the vanilla and beat until the filling is smooth. Pour into the crust, dollop the filling with some of the tangerine mixture and swirl it through the filling, like marbling. Bake until set, 35 to 40 minutes.
4. Remove from the oven and immediately cut into squares. Allow the cheesecake to cool completely before serving. Serve in a pool of the tangerine syrup.
5. Cheesecake is best at room temperature. To store the cheesecake, cover and refrigerate for up to 2 days, or freeze for up to 2 months.
For the Tangerine Syrup

4 tangerines, peeled, segmented and chopped
1 cup sugar
1/4 cup tangerine juice
1. Combine the ingredients in a saucepan, and simmer for 20 minutes, until the mixture is thickened and syrupy. Cool completely.
 
@Diane Philips  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!