Farmers' Market Box 5-7-15

Hass Avocados – Ranchez de Sanchez
Baby Purple Carrots – Black Sheep Produce
Rainbow Chard – Be Wise Ranch
Persian Cucumbers – Dassi Family Farms
Green Gem Lettuce – Coastal Organics
Spring Shallots – Weiser Family Farms
Valencia Oranges – Polito Family Farms
Russian Fingerling Potatoes – Weiser Family Farms
White Beets – Black Sheep Produce
Eight Ball Squash – Suzie’s Farm
Wheatberry Sprouts – Sun Grown Farm
Organic Juicing Bag:
Blueberries – Forbidden Fruit Farm
Carrots – Be Wise Ranch
Celery – Jaime Family Farms
Meyer Lemons – Rancho Del Sol
Romaine Lettuce – Tutti Frutti Farm
Farmer’s Choice:
Pakistan Mulberries – Forbidden Fruit Orchard
White Nectarines – Fitzgerald Farm
Featured Special: Cherries Jubilee
Brooks Cherries – Murray Family 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
Sweet Greens
3 ribs celery
1 handful of romaine
1 lemon
2 carrots
10 blueberries
Revival Shot
6 carrots
1/3 lemon
½ clamshell of blueberries
Sweet & Sour
4 carrots
4 ribs celery
1 lemon
Specialty Produce Recipe Suggestions
courtesy of Diane Phillips (Cucina Divina)
Green Gem Lettuce and Avocado Salad
Serves 4
2 heads green gem lettuce, washed, spun dry and cut in half
One Valencia orange, peel and pith removed, and cut into 1/2-moon slices, 1/2-inch thick
1 ripe avocado
1/2 cup packed fresh basil
1/2 cup Greek yogurt
1 spring shallot, chopped
1 clove garlic
2 tablespoons orange juice
2 tablespoons extra virgin olive oil
1/2 teaspoon sugar
1/2 teaspoon salt
Few drops Tabasco or Frank’s hot Sauce
1. Arrange the lettuce and orange slices on salad plates. In a blender, or food processor, blend together the remaining ingredients, until smooth.
2. Taste for seasoning, and add salt or Tabasco if needed. Spoon some of the dressing over the salads.
3. The salad dressing will keep in the refrigerator for up to 1 week, and is terrific in egg, chicken or tuna salads, pasta salads, and potato salads.
Quick Pickled White Beets and Cucumbers
Makes about 2 cups
One bunch beets, scrubbed and steamed for 10 minutes (they will still be firm)
1/2 cup red wine vinegar
1/2 cup sugar
1/2 cup water
4 Persian cucumbers, scrubbed, and cut into 1/2-inch thick sliced
One spring shallot, finely chopped
1. Peel the beets, cut into 1/2-inch julienne, and put into a large bowl.
2. In a saucepan, heat the vinegar, sugar and water, and cook until the sugar is dissolved.
3. Put the cucumbers and the shallot in the bowl with the beets, and pour the vinegar mixture over the vegetables. Cover and let sit at room temperature overnight.
4. The next morning, put the vegetables into jars, and pour the pickling liquid over them. Cover tightly and refrigerate for 2 days before serving. The pickles will keep for up to 1 week in the fridge.
Beet Green and Shrimp Pasta
Serves 4 to 6
1/4 cup extra virgin olive oil plus additional if needed
4 garlic cloves, minced
One spring shallot, finely chopped
Pinch red pepper flakes
One bunch beet greens, washed spun dry, tough stems removed, and cut into 1/2-inch ribbons
1 pound large shrimp, peeled and deveined
1/4 cup finely chopped basil
2 tablespoons finely chopped Italian parsley
One pound linguine, cooked 3 minutes short of al dente
1. In a large skillet, heat the oil and add the garlic, shallot and red pepper, cooking for 1 minute.
2. Add the greens and saute for 3 to 4 minutes until the greens are wilted, tossing frequently in the garlic oil.
3. Add the shrimp, basil, and parsley, and saute the shrimp in the pan, until they turn pink, season with salt or pepper if needed.
4. When the pasta is ready, toss it in the skillet, to coat the pasta. Serve the pasta immediately.
Cook’s note: Italians don’t garnish seafood pastas with grated cheese.
Cheesy Chard Stuffed eight Ball Squash
Serves 6 to 8
6 to 8 Eight Ball Squash
2 tablespoons unsalted butter
2 tablespoons extra virgin olive oil
1 garlic clove, minced
1 spring shallot, finely chopped until the white part only
1 cup finely chopped rainbow chard (tough stems removed, and cut into 1/2-inch ribbons)
2 tablespoons all-purpose flour
1/2 cup chicken or vegetable broth
1/3 cup heavy cream
Salt and Tabasco
1 cup finely shredded Gruyere cheese
1/2 cup finely grated Parmigiano Reggiano cheese
1. Cut the squash in half-lengthwise, scoop out the center and finely chop. Place the squash on a plate and microwave for 3 to 4 minutes until tender. (If you don’t have a microwave, steam them for 3 to 4 minutes) The squash should still have some body, and not be very soft. Allow to cool
2. Preheat heat the oven to 350 degrees, and coat the inside of a 13-by-9 inch baking dish with non-stick cooking spray and lay the zucchini halves in the baking dish cut side up.
3. In a large skillet, heat the butter and oil, add zucchini pulp, garlic and shallot, and saute for 1 minute. Add the chard, and saute until the chard begins to wilt. Add the flour and cook for 2 minutes, stirring constantly. Add the chicken broth, and cream, and bring to a boil. Season with salt and Tabasco to taste. Remove the skillet from the heat and add 1/2 of the Gruyere and 1/2 of the Parmigiano. Taste for seasoning, and adjust if necessary.
4. Fill the zucchini with the stuffing, and sprinkle evenly with the remaining cheese. (At this point, the zucchini can be cooled, covered and refrigerated for up to 24 hours. Remove from the refrigerator for 30 minutes before baking)
5. Bake for 15 to 20 minutes until the filling is golden brown, bubbling, and the zucchini are tender. Allow the squash to rest for 5 minutes before serving.
Sprouted Wheat Berry Salad
Serves 4
1 1/2 cups sprouted wheat berries
1 cup diced cucumbers
one Hass avocado, diced
1/4 cup finely chopped spring shallot
1/2 cup finely chopped fresh flat-leaf parsley
1/4 cup extra virgin olive oil
2 tablespoons fresh lemon juice
1 tablespoon red wine vinegar
1 garlic clove, minced
Salt and black pepper
1/2 cup crumbled feta cheese
1/4 cup chopped toasted walnuts
1. Put the wheat berries into a large bowl; add the cucumber, avocado, shallot and parsley.
2. Whisk together the olive oil, lemon juice, vinegar and, garlic until combined, and season with salt and pepper. Add to the bowl, and toss to combine.
3. Add the feta and walnuts, toss again, and serve.
Duck Breast with Orange Sauce
Serves 4
For the Sauce
4 Valencia Oranges, peel and pith removed, segmented
2 tablespoons Grand Marnier
3 tablespoons sugar
1/4 cup red wine vinegar
1 cup chicken broth
1/2 cup port wine
2 tablespoons port mixed with 2 tablespoons cornstarch
Combine the orange segments with the Grand Marnier, and set aside.
In a saucepan, combine the sugar and vinegar. Bring to a boil, and simmer until the mixture is syrupy. Add the broth, and simmer for 5 minutes. Set aside while making the duck breasts.
For the Duck Breasts
2 duck breasts
Salt and pepper
1. Preheat the oven to 350 degrees.
2. Score skin into ¼ inch intervals. (Do not cut into breast meat).
3. Rotate breast and score again, making a crisscross pattern.
4. Season with salt and pepper.
5. Preheat a grill pan for 10 minutes over medium low heat.
6. Place the breast skin-side down, and sear for 8–12 minutes or until fat is rendered and skin is crisp and brown.
7. Turn the breast and cook another 2 minutes.
8. Place duck breasts in the oven for 5–6 minutes or until internal temperature reaches 155°F. Let product rest 4–5 minutes before slicing. Temperature will continue to rise during resting period and should reach 165°F.
9. Remove the duck from the pan, and cover loosely with aluminum foil.
10. Deglaze the pan with the port, and bring to a boil scraping up any browned bits on the bottom of the pan. Meanwhile, bring the sauce in the saucepan to a boil. Add the port, and the port mixed with the cornstarch to the pan, and bring back to a boil whisking until thickened. Add the oranges, and taste for seasoning, adding salt or pepper if necessary.
11. Once the duck has rested for 5 to 10 minutes, slice against the grain into thin slices, and drizzle with the sauce. Serve the warm sauce on the side.
Sautéed Fingerlings with spring Shallots
Serves 4
6 tablespoons unsalted butter plus 2 tablespoons
1/2 cup finely sliced spring shallots
1 pound fingerlings potatoes cut into quarters
2/3 cup chicken or vegetable broth (plus more if necessary)
Salt and freshly ground black pepper
1. In a large skillet, heat the butter over medium high heat, and saute the shallots for 1 minute.
2. Add the potatoes, broth, and season with salt and pepper.
3. Reduce the heat to medium, cover the pan, and cook the potatoes for 15 to 20 minutes, until the potatoes are tender.
4. If the pan becomes dry, add a bit more broth during the cooking time. Add the remaining butter to the skillet, and season with salt and pepper. Serve warm.
Farmers’ Choice
White Nectarine and Mulberry Crumble
Makes one 9-inch
For the Crumble
1 1/4 cups all-purpose flour
3/4 cup firmly packed brown sugar
1/2 cup chopped almonds or macadamia nuts
6 tablespoons unsalted butter, softened
Pinch salt
1. In a mixing bowl, combine the ingredients, until the dough is crumbly. Set aside while preparing the fruit.
For the Filling and Baking
4 white nectarines (or your favorite stone fruit) peeled, pitted and cut into bit size pieces
1 to 1/2 cups mulberries (you can substitute your favorite berry here, too if Mulberries aren’t available)
1/2 cup sugar
2 teaspoons fresh lemon or orange juice
1/8 teaspoon almond extract
2. Preheat the oven to 350 degrees. In a mixing bowl, combine the fruit with the sugar, juice and extract. Toss to combine, and transfer to a 9-inch baking dish.
3. Crumble the topping over the fruit and bake for 30 to 35 minutes, until the topping is golden brown and the fruit is bubbling. Allow to rest at least 10 minutes before serving with ice cream, or soft whipped cream.
Cherries Jubilee
Serves 6
This classic dessert sauce was always served flambéed at the table at fancy restaurants, but it is simple to make at home on the stove top; whether you flambé is up to you! It’s amazing over ice cream, served with crepes, angel food cake, or spooned over waffles.
3 tablespoons unsalted butter
1/4 cup granulated sugar
1/4 cup firmly packed brown sugar
One pound cherries, stemmed, and pitted
2 tablespoons Brandy (or you could substitute Amaretto here)
1. In a skillet, heat the butter, and add the sugars, stirring until the sugar is melted.
2. Add the cherries, and simmer over low heat, so that the cherries will release some juice. Simmer for 10 to 15 minutes. Stir in the brandy and simmer another 10 minutes, until the sauce begins to thicken. Serve the warm sauce over ice cream, crepes, angel food cake, or waffles.
3. The finished sauce can be refrigerated for up to a week.
La Combe en Perigord Hot Lemon Pudding Cake with Cherries
Serves 6
A simple and delicious dessert from the Perigord region of France.
1 1/2 cups pitted sweet cherries, rinsed and stems removed
4 large eggs, separated
grated zest of one lemon
1/3 cup lemon juice
4 tablespoons butter, melted
1 2/3 cups milk
1-cup sugar
1/3 cup all-purpose flour
1/8 teaspoon salt
2 cups heavy cream, whipped stiffly with 1/4 cup sugar
OVEN METHOD
1. Preheat the oven to 325 degrees.
2. Coat the inside of a 13-by-9-inch baking dish with non-stick cooking spray.
3. Spread the cherries over the bottom of the pan.
4. In a large bowl, beat the egg whites until soft peaks form and set aside. In another mixing bowl, beat the egg yolks and blend in the zest, juice, butter and milk.
5. In another bowl, stir together the sugar, flour, salt, and add to egg yolk mixture beating until smooth and fold into the reserved egg whites.
6. Transfer the batter to the prepared pan, and bake for 35 to 45 minutes, until the top is firm. Remove from the oven and allow to stand for 15 minutes before serving warm, with sweetened whipped cream.
SLOW COOKER METHOD
1. Coat the insert of a 5 to 7-quart slow cooker with non-stick cooking spray.
2. Spread the cherries over the bottom of the slow cooker.
3. In a large mixing bowl, beat the egg whites until soft peaks form and set aside. In another mixing bowl, beat the egg yolks and blend in the zest, juice, butter and milk.
4. In another bowl, stir together the sugar, flour, salt, and add to egg yolk mixture beating until smooth and fold into the reserved egg whites.
5. Transfer the batter to the prepared slow cooker, cover and cook on high for 2 ½ hours.
6. Remove the top of the slow cooker, turn off the heat, and allow the pudding to rest for 15 minutes.
Cook’s Note:This Pudding Cake uses lemon juice and zest, but you can substitute orange juice and zest, if you would like. Either way this is a great dessert.
www.dianephillips.com
Blog: www.cucinadivina.blogspot.com
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Join me at Great News Cooking School (www.great-news.com) for our monthly specialty produce Farmer’s Market Box class in May: Saturday May 16th @ 11 a.m. I’ll cook with everything in the box, you get to eat, take home recipes from class, and you take home a box of produce with another set of recipes.
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