Farmers' Market Box 9-24-15

King Trumpet Mushrooms – Hokto Farm
Pickling Cucumbers – Black Sheep Produce
Red Dandelion Greens – Be Wise Ranch
Italian Parsley – Be Wise Ranch
Green Leaf Lettuce – Black Sheep Produce
Walla Walla Onions – Milliken Family Farm
Shinko Asian Pears – Ken’s Top Notch Produce
Shishito Peppers – Weiser Family Farm
Mini Bell Peppers – Kong Thao Farm
Rhubarb – Trevino Farms
Hubbard Squash – Suzie’s Farm
Organic Juicing Bag:
Baby Carrots – JF Organic Farms
Basil – Be Wise Ranch
Bearss Limes – Rancho Del Sol
Valencia Oranges – Stehly Family Farms
Red Beets – Lakeside Organic Gardens
Farmer’s Choice:
Kaffir Limes – Rancho Del Sol
Watermelon – JF Organic Farms
Warren Pears – Frog Hollow Orchard
Feature: Pomegranate Power
Pomegranates – Koral’s Tropical Fruit Farm
Catalina Offshore catch of the week:

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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
Drop the Beet
3 Oranges
1 Beet
3 Carrots
Orange You Glad We Dropped the Beet
3 Oranges
5 Carrots
5 Basil Leaves
Sweet Shock
1/2 Beet
1 Orange
5 Carrots
1 Lime
Specialty Produce Recipe Suggestions
courtesy of Diane Phillips (Cucina Divina)
Braised Red Dandelion Greens
Serves 4
A great way to prepare any green, these are delicious on baguettes, with buratta or fresh mozzarella, or served as a side dish with grilled anything.
1/4 cup extra virgin olive oil
3 garlic cloves, sliced
1 bunch red dandelion greens, washed, tough stems removed, and cut into 1/2-inch ribbons
Salt and pepper
1. In a large skillet, heat the oil, and sauté the garlic, to flavor the oil, about 1 minute.
2. Add the greens, and toss to coat, seasoning with salt and pepper. Simmer the greens for 10 minutes, until they are tender. Serve warm.
Rhubarb, Asian Pear Chutney
Makes about 2 1/2 cups
A small batch sauce to serve with salty cheeses on baguettes, or to simmer with chicken or pork tenderloins.
1/4 cup vegetable oil
1/2 cup finely chopped onion
1 Asian pear, peeled, cored and finely chopped
1 1/4 cups rhubarb, washed, and finely chopped
1/2 teaspoon dried ginger
1/4 teaspoon ground cinnamon
1/2 cup sugar
1/4 cup rice vinegar
1. In a saucepan, heat the oil, and sauté the onion and pear together until the onion is softened.
2. Add the remaining ingredients, and bring to a boil.
3. Simmer for 45 minutes, stirring occasionally, until the chutney is thickened. Cool, and refrigerate for up to 3 weeks.
Roasted King Oyster Mushroom Sliders
Makes 2 to 4
1/2 pound king oyster mushrooms, cleaned, and sliced into 1/2-inch thick slices
1/4 cup vegetable oil
1/4 cup soy sauce
2 garlic cloves, minced
2 tablespoons rice wine (Mirin)
Slider buns
1 cup mayonnaise
A few slices of Walla Walla onion
A few leaves of green leaf lettuce
1. Preheat the oven to 400 degrees, and line a baking sheet with aluminum foil, parchment or silicone. Lay the mushroom slices on the baking sheet.
2. In a small bowl, whisk together the oil, soy sauce, garlic and rice wine.
3. Pour over the mushrooms, and toss to coat.
4. Roast the mushrooms for 10 to 15 minutes, until they are tender, and beginning to get some color.
5. Remove from the oven, and transfer the mushrooms to the slider buns.
6. Pour the juice from the mushrooms into the mayonnaise, and whisk together. Taste the “aioli” for seasoning, and spread on the mushrooms.
7. Add some onion and lettuce, and serve warm.
Small Batch Dill Pickles
Makes 2 cups
3/4 cups distilled white vinegar
2 tablespoons sugar
2 teaspoons coarse salt
1/2 teaspoon mustard seeds
1/2 teaspoon coriander seeds
1/2 teaspoon dill seeds
1 cup hot water
4 pickling cucumbers, sliced 1/4 inch thick
1/3 cup coarsely chopped dill
3 garlic cloves, coarsely chopped
1. In a large, heatproof measuring cup, combine the vinegar, sugar, salt, mustard seeds, coriander seeds and dill seeds with the hot water and stir until the sugar and salt are dissolved. Cool the mixture, and set aside.
2. In a large bowl, toss the cucumbers with the dill and garlic.
3. Put the cucumbers into two 1-pint jars, and pour the brine over the pickles in the jars.
4. Turn the pickles in the jars a few times, and refrigerate the pickles overnight, stirring once or twice. Serve cold.
5. The pickles can be refrigerated for up to 1 week.
Roasted Hubbard Squash Pasta
Serves 4
1 Hubbard Squash
3 tablespoons extra virgin olive oil
1 1/2-inch thick slice pancetta, cut into fine dice
1/2 cup finely chopped Walla Walla Onion
1/2 cup Asian pear, peeled, cored and cut into 1/2-inch dice
1/4 cup chicken or vegetable broth
1/4 cup heavy cream
Salt and pepper
1/2 cup grated Parmigiano Reggiano cheese
1 pound farfalle pasta, cooked 3 minutes short of al dente, saving some of the pasta water
1. Preheat the oven to 400 degrees. Cut the squash in half (they are next to impossible to peel) and scoop out the seeds. Line a baking sheet with aluminum foil, parchment or silicone, lay the squash cut side down, and roast for 35 to 45 minutes, until the squash is tender when a paring knife is inserted into the flesh. Remove from the oven and set aside until cool enough to handle.
2. While the squash is roasting, prepare the sauce ingredients.
3. In a large saucepan, heat the oil, and sauté the pancetta until it is crispy. Add the onion and pear, and sauté until the onion is fragrant. Add the broth and cream, and bring to a boil. Taste for seasoning and adjust. When the squash is cool enough to handle, scoop it out of its skin, and add to the simmering sauce, mashing any large pieces, so that the sauce is smooth with bits of the squash in it.
4. When the pasta is ready, drain it, reserving some of the water, and add to the skillet, tossing the pasta in the simmering sauce. Stir in 1/4 cup of the cheese, and toss again. If the sauce appears dry, add some of the pasta water to it. Serve garnished with some of the remaining cheese.
Italian Parsley
Italian parsley is what I call a “neutralizer”, if you have a sauce or soup that has flavor that is harsh, you can add parsley to it to tone down and neutralize some of the flavor, this is particularly important with wine reductions, and citrusy sauces. To store parsley, wash it and spin it dry. If storing in the refrigerator place in a tall glass filled 1/2 way with water, and cover with a loose plastic bag. The parsley should last for at least 10 days. To store in the freezer, wash and spin dry, roughly chop, and put into a zip-lock bag with a paper towel to absorb extra moisture. Use it right from the bag; it will retain its beautiful color.
Parsley Pesto
Makes about 2 cups
This is a great sauce over pasta, on toasted baguettes with some buratta or fresh mozzarella, or add a bit more olive oil to it, and use it as a steak sauce, or a sauce over grilled chicken or meats.
1 cup packed Italian parsley leaves
1 cup walnuts
2 garlic cloves
1/2 cup grated Parmigiano Reggiano cheese
1 tablespoon capers in brine, drained
1/2 to 2/3 cup extra virgin olive oil
Salt and pepper to taste
1. In a food processor or blender, combine all the ingredients except the oil, pulsing to break up the nuts, and parsley.
2. With the machine running at 1/2 cup of the oil, and add more if needed. This should be a paste, not a runny pesto. Season with salt and pepper if needed.
3. Remove from the machine and pour into an airtight container, spooning 1 to 2 tablespoons of the oil over the top of the pesto, to preserve its green color.
4. Refrigerate for up to 1 week, freeze for up to 3 months.
Lemon Parsley Garlic Butter
Makes about 1 1/2 cups
I call this “awesome sauce”; great melted over grilled seafood, or chicken, it is terrific in baked potatoes, or over vegetables. Keep it in your freezer for up to 6 months.
1 cup unsalted butter, softened
1/2 cup packed parsley leaves
4 garlic cloves
Grated zest of 1 lemon
Juice of 1 lemon
6 dashes Tabasco or Frank’s Hot Sauce
1. In a food processor, combine all the ingredients, and process until the parsley and garlic are minced. Form the butter into a log on a sheet of plastic wrap.
2. Store in a zip-lock bag in the refrigerator for up to 1 week or in the freezer for 6 months.
Shishito Pepper Con Queso
Serves 6 to 8 (or 2 frat boys)
An old standby livened up with Shishito peppers; it’s a great snack for Sunday football games.
2 tablespoons unsalted butter
1 tablespoon canola or vegetable oil
1 clove garlic, minced
½ cup finely chopped sweet yellow onion
1/4 cup finely chopped Shishito peppers (seeds removed)
½ teaspoon ground cumin
½ chipotle chili finely chopped, with ¼ teaspoon adobo sauce
½ cup finely chopped canned tomatoes, drained
1/2 cup milk
2 cups finely shredded Monterey Jack cheese
2 cups finely shredded mild cheddar cheese
Tortilla chips for dipping
1. In a saucepan heat the butter and oil, and sauté the garlic, onion, peppers, cumin and chili for 2 to 3 minutes until the mixture is fragrant, and the vegetables are softened.
2. Add the tomatoes, and bring to a boil. Add the milk, and simmer 1 minute.
3. Remove from the heat and add the cheeses, stirring until they are melted. (the ambient heat in the pan should melt the cheeses, if not set on very low heat until the cheeses are melted)
4. Season with salt and hot sauce to taste. Serve warm in a fondue pot with chips for dipping.
Shishito Pepper Poppers
Serves 8
These little bites are perfect to serve while watching the game, or as part of a grazing menu.
1/4 cup unsalted butter
½ cup finely chopped sweet yellow onion
¼ cup finely chopped red bell pepper
1/3 cup finely chopped Shishito pepper
1 cup corn kernels, either fresh, or frozen and defrosted
One package Jiffy corn bread mix
1/4 cup milk
1/3 cup sour cream
1/4 cup mayonnaise
6 shakes hot sauce, or Tabasco
2/3 cups shredded mild cheddar cheese
1/3 cup shredded pepper jack cheese
1. Coat the inside of 24 mini-muffin tins with non-stick cooking spray and coat the inside of 24 mini muffin tins with non-stick cooking spray.
2. Melt the butter in a large skillet add the onion, peppers, and corn to the skillet, and sauté until the onion and peppers are softened.
3. Transfer the mixture to the mixing bowl and allow to cool.
4. Add the remaining ingredients to the corn mixture in the bowl, and stir until blended.
5. Using a small scoop, fill the muffin cups 3/4 full.
6. Bake for 20 to 25 minutes until the “muffins” are puffed and golden, and set in the middle.
7. Remove from the oven, allow to cool for 5 minutes, then serve warm.
Farmers’ Choice:
Braised Chicken and Warren Pears
Serves 4
2 tablespoons unsalted butter
2 tablespoons extra virgin olive oil
1 Walla Walla onion, finely chopped
1/2 teaspoon ground ginger
2 Warren pears, peeled, cored, and sliced into quarters
4 chicken breast halves, skin and bones removed
Salt and pepper
1/2 cup chicken broth
1/2 cup pear nectar
1. Melt 1 tablespoon of the butter with 1 tablespoon of oil, and sauté the onion with the ginger for 2 to 3 minutes, until the onion is softened. Add the pears, and sauté for 2 to 3 minutes, until the pear begins to soften just a bit. Set aside.
2. In another skillet, melt the remaining butter and oil over medium high heat. Season the chicken with salt and pepper and sauté until the chicken is browned on all sides.
3. Add the broth and nectar, scraping up any browned bits on the bottom of the pan. Add the pear mixture to the pan, cover, and simmer for 8 minutes, until the chicken is cooked through and registers 165 on an instant read meat thermometer.
4. Remove the chicken from the sauce with the pears to a serving dish, covering with aluminum foil. Boil the juices in the pan, until they are reduced by 1/2. Spoon the juices over the chicken and pears, and serve.
Cook’s Note: This is delicious served with polenta, mashed potatoes or noodles.
Kaffir Lime Soy Butter
Makes about 1 1/2 cups
1 cup unsalted butter, softened
1/4 cup kaffir lime zest
3 tablespoons soy sauce
2 garlic cloves, minced
1. In a food processor, process the ingredients until smooth.
2. Form into a log on plastic wrap and put into a zip lock bag, and refrigerate for 1 week, or freeze for up to 6 months.
3. Use the butter over vegetables, to stir fry, or melted over grilled meats, chicken or seafood.
Feature:
Pomegranate Salad
Serves 4
1 head green leaf lettuce, washed and spun dry
2 cups pomegranate arils
1 cup finely cubed Asiago cheese (you want a milder cheese here, so a mild cheddar will work)
1 cup finely chopped celery
1 cup chopped toasted pecans
1/4 cup balsamic vinegar
1/2 cup extra virgin olive oil
Salt and pepper
1. Arrange the lettuce on a serving platter, or in a large serving bowl.
2. In a mixing bowl, toss together the pomegranate arils, cheese, celery, and pecans.
3. In a small bowl, whisk together the vinegar, oil, salt and pepper.
4. Drizzle some of the dressing over the lettuce, and the pomegranate mixture. Mound the pomegranate salad over the lettuce, and serve.
Farro Salad with Pomegranates
Serves 6
2 cups pearled farro (they sell it at Specialty Produce)
1/2 cup finely chopped onion
1/2 cup finely chopped red dandelion greens, or other green
1 cup pomegranate arils
1/4 cup rice vinegar
2 garlic cloves, minced
1/4 cup finely chopped Italian parsley
1/2 cup extra virgin olive oil
1. In a saucepan bring 2 quarts of salted water to a boil, and cook the farro for 20 minutes, until tender. It’s best to undercook it since it will be in a salad and the acid in the dressing will break down the farro after a few days. Drain the farro and set aside to cool a bit.
2. Once the farro is cool, add the onion, dandelion greens, and arils. In a small bowl, whisk the vinegar, garlic, parsley, and oil. Season with salt and pepper. Toss the salad with some of the dressing, and serve at room temperature. The salad will keep in the refrigerator for up to 3 days.
@Diane Phillips www.dianephillips.com www.cucinadivina.blogspot.com
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