Farmers' Market Box 12-4-14

Baby Yellow Bunch Carrots – Black Sheep Produce
Green Kale – Black Sheep Produce
Red Hydro Butter Lettuce – Go Green Agriculture
Bearss Limes – Polito Farm
Peewee Mix Fingerling Limes – Weiser Farm
Gold Baby Bunch Beets – Suzie’s Farm
Butternut Squash – Be Wise Ranch
Satsuma Tangerines – Penryn Orchard
Broccoli – Lakeside Organic Garden
Leeks – Cal Organics
Organic Juicing Bag:
Pink Lady Apples – Fair Hills Farm
Celery – Suzie’s Farm
Star Ruby Grapefruit – Polito Farm
Green Kale – Black Sheep Produce
Valencia Oranges – Polito Farm
Farmer’s Choice:
Key Limes – Koral’s Tropical Fruit
Parsnips – Black Sheep Produce
Sugar Snap Peas – Suzie’s Farm

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Below are some great recipes for you to try out with the produce from your box/bag. Let us know on our Facebook Page or through twitter if you tried any of them with the hastag #SpecialtyProduceFMB!
FMB JUICE RECIPES
Courtesy of Drew Canole of Fitlife.tv
Morning Juice
1 apple
1 orange
1/2 grapefruit
Refresh Me!
handful of Kale
4 ribs celery
1/2 apple
1/2 orange
Lean Green
1.5 apples
1 grapefruit
1 handful of kale
Specialty Produce Recipe Suggestions
courtesy of Diane Phillips (Cucina Divina)
Roasted Yellow Carrot Soup with Ginger
Serves 6
One bunch yellow carrots, scrubbed and peeled (some yellow carrots don’t need to be peeled) and cut into 1-inch pieces
1 leek, finely chopped using the white and tender green parts
2 tablespoons olive oil
Salt and pepper
1/2 teaspoon dried thyme
1/4 teaspoon freshly grated ginger
4 cups chicken or vegetable stock
1/3 cup heavy cream
1. Preheat the oven to 400 degrees and line a baking sheet with silicone or aluminum foil. In a bowl, combine the carrots, leek, oil, salt, pepper, thyme and ginger.
2. Toss the vegetables with the seasonings, and spread in one layer onto the baking sheet.
3. Roast for 12 to 15 minutes, until the carrots are tender.
4. Add the contents of the baking sheet to a 4-quart saucepan, and add the stock.
5. Bring to a boil, and simmer for 5 minutes. Using an immersion blender, puree the soup, and add the cream. Adjust the seasoning using salt or pepper if needed.
Crustless Broccoli Quiche
Serves 6
With soup season upon us, a quiche is a lovely side dish to serve, or serve this quiche with the golden beet salad.
One bunch broccoli stems trimmed, and separated into small florets
8 large eggs
1 1/2 cups heavy cream
1 tablespoon Dijon mustard
2 tablespoons all-purpose flour
One 5.2-ounce package Boursin cheese, crumbled
1/2 cup shredded Parmigiano Reggiano cheese
1. Preheat the oven to 350°F. Coat a 10-inch pie plate with nonstick cooking spray.
2. Bring 4 quarts of salted water to a boil, and add the broccoli, cooking for 3 to 4 minutes, until the broccoli is crisp/tender. Drain thoroughly, and season with salt and pepper.
3. In a large bowl, whisk together the eggs, cream, Dijon mustard, flour and Boursin until blended. Add the broccoli and stir until incorporated.
4. Pour the egg mixture into the prepared pan, sprinkle evenly with the Parmigiano and bake until puffed, golden, and set in the center, 40 to 50 minutes.
Chicken Braised in White Port on a Bed of Braised Leeks
Serves 6
For the Leeks
4 medium leeks, root ends trimmed with coarse green ends trimmed
2 tablespoons butter
1 cup whipping cream
1 teaspoon salt
Ground pepper to taste
1. Split leeks lengthwise and rinse under cold water. Drain and cut into 1 inch lengths.
2. Melt butter in a 4 quart saucepan. Add leeks and cook gently, stirring occasionally until soft, about 10 minutes.
3. Add cream, salt and pepper and cook over medium high heat until cream is thick enough to coat leeks. Keep warm while preparing chicken.
For the Chicken
6 chicken breast halves, boned and skinned
Salt
Ground pepper
1 cup white port wine
1 cup beef stock or beef broth
1 stick butter, chilled and cut into 8 pieces
1. Pat the chicken dry, and season with salt and pepper. Pour port and broth into a large saute pan. Arrange chicken breasts in a single layer.
2. Cut a piece of aluminum foil to fit pan and place directly on the chicken.
3. Cook over high heat until chicken is firm to the touch. NO MORE THAN 8 MINUTES!
4. Transfer to plate to cover loosely with aluminum foil.
5. Boil liquid over high heat until reduced to 1/2 cup.
6. Whisk butter, one piece at a time, waiting until each piece is incorporated before adding another.
7. Adjust seasoning using salt and pepper. Spoon leeks onto platter and chicken breasts over them.
8. Drizzle with sauce.
Golden Beet Salad with Mango Ginger Vinaigrette
Serves 4 to 6
Roasted Golden Beets
One bunch golden beets, scrubbed, and tops trimmed
1. Preheat the oven to 400 degrees and line a baking sheet with parchment or a silicone baking liner.
2. Place the beets on the baking sheet and bake for 40 to 60 minutes (this will depend on how large the beets are)
3. The beets are done when the tip of a sharp knife inserted into the thickest part goes in with little resistance.
4. Cool the beets, slip off the peel and dice the beets. The beets can be refrigerated for up to 3 days.
Mango Vinaigrette
Makes 2 cups
1/2 cup Mango nectar
1/4 cup Rice vinegar
1 teaspoon Dijon mustard
2 teaspoons sugar
2 tablespoons red torpedo onions, finely chopped
1/2 teaspoon finely grated ginger
1 to 1 1/4 cup vegetable oil
1 teaspoon salt
2 drops Tabasco
1. In a large bowl, whisk together the ingredients, until blended.
2. The dressing will keep refrigerated for up to 4 days.
Assembly
One head hydroponic red lettuce, washed, and spun dry, and torn into bite sized pieces
Mango Vinaigrette (see preceding recipe)
Roasted golden beets (see preceding recipe)
1 cup crumbled goat cheese
1. Put the lettuce into a salad bowl, and toss with some of the dressing. Plate the salad.
2. Pour some of the dressing over the beets, and toss to coat.
3. Arrange some of the beets on the lettuce, sprinkle with some of the goat cheese and serve.
Butternut Squash Pizza with Maple Bacon Jam
Serves 12
For the pizza dough
4 tsp. active dry yeast
2 tsp. sugar
2 cups warm water
4 1/2 cups bread flour
4 tsp. salt
2 Tbs. olive oil
1. To make the pizza dough, in the bowl of an electric mixer fitted with the dough hook, combine the yeast, sugar and warm water and let stand for 5 minutes. Add the flour and salt and start the mixer on low speed. Slowly drizzle in the olive oil and knead the dough for 5 minutes. The dough should come together into a large ball and pull away from the sides of the bowl; it should be moist but not sticky.
2. Stop the mixer, remove the dough hook and cover the bowl with plastic wrap. Let stand at room temperature until the dough is doubled in size, about 1 hour.
3. Transfer the dough to a lightly floured work surface. Divide the dough into 3 equal pieces roll out into 12 by 9-inch rectangles. Place each onto foil lined baking sheets, and set aside.
Cook’s note: If you would prefer to buy pizza dough, you will need 2 pounds of purchased pizza dough. Let the dough come to room temperature before rolling out.
For the Butternut Squash
1/4 cup extra virgin olive oil plus more for drizzling
2 shallots, finely chopped
6 leaves finely chopped sage
2 cups diced butternut squash
1 1/2 cups finely shredded Parmigiano Reggiano
1. Preheat the oven to 400 degrees, and line a baking sheet with a silpat, or aluminum foil.
2. In a mixing bowl, toss the ingredients together, then arrange in one layer on the baking sheet.
3. Roast the vegetables until the squash is softened, about 20 to 30 minutes, depending on the size of the squash.
4. Remove from the oven, allow to cool for 10 minutes then transfer to a bowl, and mash the mixture together, leaving some chunks.
5. Spread a layer of the mixture over the pizza dough. Top with the cheese and drizzle with some olive oil.
6. Bake at 400 degrees, for 10 minutes, turn the pizzas, and bake another 7 to 10 minutes, until the crust is golden brown.
7. Let rest for 5 minutes, and serve warm with Maple Bacon Jam (see the following recipe)
Maple Bacon Jam
Makes about 1 cup
One pound good quality bacon (I’d advise not using any flavored bacon, like Maple, or even apple wood smoked) cut into 1/2 inch pieces
1 medium onion, finely chopped
3 garlic cloves, minced
1/2 cup firmly packed brown sugar
1/4 cup maple syrup
1/4 cup strong brewed coffee
3 tablespoons Balsamic vinegar *see note
3 tablespoons Sherry vinegar ** see note
1 bay leaf
Freshly ground black pepper
1. In a large non-stick skillet, cook the bacon over medium high heat, until it is crisp.
2. Transfer the contents of the skillet to a colander set over a bowl to catch the bacon drippings.
3. Return the drained bacon to the skillet (there will still be a bit of drippings clinging to the bacon)
4. Add the onion and garlic, and sauté for 3 to 4 minutes, until the onion is translucent.
5. Add the sugar, maple syrup, coffee, vinegars, bay leaf and pepper.
6. Cover and simmer for 1 hour over medium low heat (the liquid in the pan should bubble slowly), until the mixture is thickened.
7. Taste for seasoning during the cooking time and add additional sugar, or vinegar to achieve a good balance.
8. Cool completely, remove the bay leaf and process in the food processor until desired consistency. The jam keeps refrigerated for up to 2 weeks.
Note on Balsamic vinegar: —use a good quality vinegar here—most supermarket Balsamic vinegars are red wine vinegar, caramel color and sugar, boiled down–these don’t achieve that lovely balance that a more expensive vinegar will.
Note on Sherry vinegar: Sherry vinegar adds zest, and flavor here, if you don’t have it, use apple cider vinegar. Pick some up at the retail store @Specialty Produce.
Slice and Bake Lime Cookies
Makes about 40
3/4 cup unsalted butter, softened
1 1/4 cups powdered sugar
1 large egg
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
1/2 teaspoon lime zest
1 cup raw sugar
1. In the bowl of an electric mixer, beat together the butter and sugar until blended.
2. Add the egg, and beat until well combined, the mixture may look like it’s curdled—no worries.
3. Add the flour, baking powder, salt, baking soda and lime zest, and beat until the mixture comes together.
4. Turn out onto a board, and divide in half and shape into a 6-inch by 1 to 1 1/2 -inch wide roll. Roll in the raw sugar to stud the outside of the roll.
5. Refrigerate for up to 3 days (the lime flavor will intensify with age) or freeze for up to 2 months.
6. Preheat the oven to 400 degrees and line baking sheets with Silpats.
7. Cut the cookie rolls into 1/4-inch slices and arrange on the baking sheets. Bake for 8 to 10 minutes until the outside of the cookies begin to turn golden.
8. Allow to cool for 2 minutes on the baking sheets then transfer to racks to cool completely.
9. The baked cookies can be frozen for up to 2 months, and stored air tight at room temperature for up 4 days. Delicious with a cup of Earl Grey.
Satsuma Cake
Makes one 9-inch round/square cake
Perfect for an after school snack, or with a cup of coffee in the morning, this moist cake is delicious any time of day.
5 tablespoons unsalted butter
3/4 cup sugar
1 large egg
1/3 cup Greek yogurt
1/2 teaspoon grated Satsuma zest
1/4 cup Satsuma orange juice
1/2 teaspoon vanilla paste or extract
1 1/4 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1/4 teaspoon baking soda
1. Preheat the oven to 350 degrees; coat the inside of a 9-inch baking dish with non-stick cooking spray.
2. In the bowl of an electric mixer, cream the butter and sugar until smooth.
3. Add the egg and yogurt, and beat until the ingredients are combined.
4. Add the zest and juice, stirring to combine.
5. Add the flour, baking powder, salt, and baking soda, and beat until the mixture is smooth.
6. Pour into the prepared pan, and bake for 30 to 40 minutes until a toothpick inserted into the center comes out clean. Cool the cake completely before serving.
Smashed Peewee Potatoes with Garlic Kale
Serves 4 to 6
For the Potatoes
1/4 cup unsalted butter
1 tablespoon extra virgin olive oil
1 pound peewee potatoes
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 1/2 cups chicken or vegetable broth
In a large skillet, heat the butter and oil over medium high heat. Add the potatoes, and sprinkle with salt and pepper, tossing the potatoes in the pan, until they are coated. Add the broth to the pan, and simmer, partially covered for 15 to 20 minutes, until the potatoes are softened. Drain off any excess liquid in the pan, and smash the potatoes in the pan. Cover and set aside.
While the potatoes are cooking, prepare the kale
3 tablespoons extra virgin olive oil
2 garlic cloves, minced
One bunch kale, tough stems trimmed, and cut into 1/2-inch ribbons
Salt and pepper
In a large skillet, heat the oil, and saute the garlic for 30 seconds until it is fragrant. Add the kale, and toss in the garlic oil. Season with salt and pepper, cover and simmer until the kale is wilted. (About 10 minutes) Season the kale with salt and pepper to taste.
To Assemble
3 tablespoons unsalted butter
1 leek, finely chopped, using the white part only
Smashed potatoes (see preceding recipe)
Kale (see preceding recipe)
Milk or cream to thin the mixture
In another large skillet, heat the butter, and add the leek, sautéing until the leek is softened, about 3 minutes. Add the smashed potatoes, and kale, and add a bit of milk or cream to thin the mixture. Taste for seasoning, and adjust using salt or pepper. Serve warm.
FARMER’S CHOICE
Parsnip Muffins
Makes 12
¼ cup sliced almonds
1 ¼ cups all-purpose flour
1 teaspoon baking powder
3/4 teaspoon baking soda
1/2 teaspoon freshly grated nutmeg
1/2 teaspoon kosher salt
3 whole eggs
3/4 cup sour cream
1/4 cup vegetable oil
1 cup plus 2 tablespoons sugar
1 ¼ cups grated parsnips
1. Place the almonds in a single layer in a pie pan and place in oven. Heat the oven to 375 degrees F. Bake the nuts until lightly toasted, approximately 20 minutes while the oven heats. Meanwhile, coat 12-cup muffin tin with nonstick spray and set aside.
2. Combine the flour, baking powder, baking soda, nutmeg, and salt in the bowl of a food processor, and process for 5 seconds.
3. Whisk the eggs, sour cream, vegetable oil, and sugar in a large mixing bowl until combined. Add the flour mixture and parsnips, and fold with a spatula until all of the flour is moistened, there will be some lumps.
4. Divide the mixture evenly among the muffin cups using a portion scoop. Sprinkle the top of each muffin with the toasted almonds.
5. Bake for 20 to 25 minutes or until a skewer inserted in the muffin comes out with a few crumbs attached.
6. Remove them from the tin to a cooling rack, and cool for 15 minutes. Serve warm.
7. Store completely cooled muffins in an airtight container for up to 3 days or freeze for up to 1 month.
Sugar Snap Pea, Corn and Bacon Salad
Serves 4 to 6
Salad
2 tablespoons unsalted butter
1/2 cup finely chopped onion
1 pounds sugar snap peas, ends snipped
2 cups fresh or defrosted frozen corn kernels
1. To make the salad, in a large skillet over medium heat, melt the butter. Cook the onion, stirring, until it begins to caramelize, 10 to 15 minutes.
2. Add the peas and cook for another 2 minutes, tossing the peas in the butter-and-onion mixture.
3. Transfer the mixture to a large salad bowl and let the peas cool, add the corn to the bowl and stir to blend.
Sweet Mustard Vinaigrette
1/2 cup vegetable oil
1/4 cup rice vinegar
4 teaspoons firmly packed light brown sugar
2 teaspoons Dijon mustard
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
12 strips bacon, cooked until crisp, drained on paper towels, and crumbled
1/4 cup snipped fresh chives
1. In a medium-size bowl, whisk together the vinaigrette ingredients until thickened. Pour over the salad and toss to blend well.
2. Do-Ahead: Cover and refrigerate for at least 4 hours or overnight.
3. Remove from the refrigerator 30 minutes before serving and toss with the bacon and chives.
Classic Key Lime Pie
Serves 8
1 cup graham cracker crumbs
1/3 cup granulated sugar
5 tablespoons melted butter
1/4 tsp. sea salt
3 large egg yolks
1 can (14 ounces) condensed milk
2/3 cup fresh Key lime juice
1 lime, grated zest
1 cup heavy or whipping cream, chilled
2 Tbsp. confectioners’ sugar
1. Preheat the oven to 325 degrees, and coat the inside of a 9-inch pie pan with non-stick cooking spray.
2. Put the graham crackers and sugar into a mixing bowl, add the melted butter, stir to combine.
3. Press the mixture into the bottom of a 9-inch pie pan, forming an even layer on the bottom, sides and edge. Bake the crust for 10 minutes. Remove from the oven and allow the crust to cool.
4. While the crust is resting, in an electric mixer with the wire whisk attachment, whip the egg yolks and lime zest at high speed until fluffy, or 5 to 6 minutes.
5. Gradually add the condensed milk and continue to whip until thick, 3 to 4 minutes longer.
6. Lower the mixer speed and slowly add the lime juice until incorporated.
Pour the mixture into the crust and bake for 15 minutes, or until the filling has just set. Cool on a wire rack, and then refrigerate.
7. Whip the cream and confectioners’ sugar until nearly stiff.
8. Evenly spread the whipped cream on top of the pie, and place in the freezer for 20 to 30 minutes prior to serving.
Honey Lime Chicken Wings
Serves 6 to 8
1/4 cup honey
1/4 cup granulated sugar
3 Tbs. soy sauce or tamari
2 Tbs. finely chopped garlic (about 6 medium cloves)
1 Tbs. fish sauce
2 key limes, finely grated to yield 1-1/2 tsp. zest and squeezed to yield 2 tsp. juice
1-1/2 tsp. Asian hot sauce, such as Sriracha
2-1/2 lb. chicken wings, split at the wing joints (discard the wing tips or save for stock) and patted dry
1/4 cup vegetable oil
1 teaspoon salt
1/2 teaspoon sweet paprika
3 scallions finely sliced, using the white and tender green parts
1. Preheat the broiler for 10 minutes. In a 4-quart saucepan, combine the honey, sugar, soy sauce, garlic, fish sauce, lime zest and juice, hot sauce, and 1 Tbs. water.
2. Bring to a boil over medium-high heat, reduce to medium low, and simmer until syrupy with large bubbles on top, about 5 minutes. Set aside off the heat.
3. Place the wings on sheet pan, toss with just enough oil to coat lightly, spread into a single layer, and then broil until golden brown and charred in spots, about 8 minutes.
4. Turn the wings and broil until golden brown and charred in spots, another 4 minutes.
5. Turn the oven temperature to 350 degrees, and drain off any fat from the baking sheet.
6. Pour the sauce over the wings, and roast for 5 minutes. Turn the wings, and cook another 5 minutes. Serve the wings garnished with sliced scallions.
@Diane Phillips
www.dianephillips.com
Blog: www.cucinadivina.blogspot.com
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