Farmers' Market Box 10-15-15

Asparagus – Life’s a Choke Farm
Fennel – Black Sheep Produce
Pineapple Guavas – Koral’s Tropical Fruit Farm
Baby Leeks – Black Sheep Produce
Romaine Lettuce – Be Wise Ranch
Red Finger Limes – 3 Nuts
Golden Russet Bosc Pears – Penryn Orchard Specialties
Lipstick Chile Peppers – Rutiz Family Farms
Fuyu Persimmons – Point Loma Farm
Celery Root – Weiser Family Farm
Carnival Squash – Tutti Frutti Farms
Lemongrass – Beck Grove
Organic Juicing Bag:
Cilantro – Be Wise Ranch
Valencia Oranges – Garcia Organic Farms
Passionfruit – Koral’s Tropical Fruit Farm
Carrots – Cal Organics
Fennel – Cal Organics
Farmer’s Choice:
Honey Dates – Dates By Duvall
White Pomegranate – Burkart
Ginger Tops – Kong Thao Farm
Feature:
Julian Apple Cider – Apple Lane Orchard
Catalina Offshore catch of the week: Green Thresher Shark

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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
Cilantro Shot
¼ Bunch of Cilantro
3 Carrots
Sweet Anise
¼ Fennel Bulb
3 Oranges
2 Passionfruit, as garnish
Orange Theory
2 Carrots
2 Oranges
¼ Fennel Bulb
¼ Bunch of Cilantro
Specialty Produce Recipe Suggestions
courtesy of Diane Phillips (Cucina Divina)
Creamy Celery Root and Leek Soup
Serves 6 to 8
Celery root is delicious in soup, but can also be roasted coated with olive oil, salt and pepper, and used in potato dishes, like mashed potatoes or potato gratins. Substitute the celery root for 1/3 of the potatoes in the dishes. Save the leaves of the celery root and use them in soups and stews.
2 tablespoons unsalted butter
1 leek, cleaned, and finely chopped, using the white and tender green parts
1 celery root, peeled, and cut into 1-inch pieces (save any leaves for garnish)
4 cups chicken or vegetable broth
1 cup heavy cream (see note)
Salt and tabasco to taste
1. In a Dutch oven, melt the butter and saute the leeks for 2 to 3 minutes, until softened.
2. Add the celery root, and toss to coat.
3. Add the broth and bring to a boil.
4. Simmer for 20 to 30 minutes, until the celery root is softened.
5. Puree the soup with an immersion blender, and add the cream. Season the soup with salt and Tabasco. Use celery root leaves for garnishing the soup.
6. Heavy Cream Note: If you decide to keep this soup non-dairy, add about 1/2 cup more broth, and puree the soup. It won’t be as luxurious but it will be a delicious soup.
Carnival Squash Risotto
Serves 4 to 6
Carnival squash is difficult to peel, so it’s best to roast it, and then use the puree of the squash to add to the risotto. The puree will keep in the freezer for up to 3 months, and you can use it in pasta, or risotto or soups.
1/4 cup extra virgin olive oil
1 carnival squash
1/4 cup unsalted butter
1 medium shallot, finely chopped
1 1/2 cups Arborio, Vialone, or Carnaroli rice
1/2 cup dry white wine
5 to 6 cups boiling chicken stock or broth
Salt and pepper
2 tablespoons unsalted butter, softened
1/3 to 1/2 cup freshly grated Parmigiano Reggiano
1. Preheat the oven to 350 degrees, cut the top off the squash, remove the seeds with a spoon, and drizzle some of the oil into the cavity of the squash and roast for 35 to 45 minutes, until the squash is tender.
2. When the squash is cool enough to handle, scrape out the cooked flesh, you should have 1/2 to 3/4 cup of squash.
3. In a 4-quart saucepan, melt 2 tablespoons of butter with 1 tablespoon of oil over medium high heat.
4. Add the shallot and cook for 3 minutes, until the shallot is softened.
5. Add the rice, and squash puree and cook until the rice and squash are coated with the butter mixture.
6. Add the wine, and allow it to evaporate almost completely.
7. Stir in 1 cup of broth and stir while the rice is absorbing the broth. When the rice seems to have absorbed all the broth, add another cup.
8. Continue to add stock (this should take about 15 to 20 minutes) until the rice will no longer absorb what you add.
9. Remove from the heat, taste the rice, it should be al dente.
10. Season with salt or pepper if needed, stir in the additional butter, and half of the cheese, and serve garnished with the remaining cheese.
11. If you wish to do this in the pressure cooker, prepare up to step 5, except use 3 cups of broth. Lock the lid in place, and cook at high pressure for 56 minutes. Quick release the lid, stir in the butter and Parmigiano, and serve.
Faux Pho with Lemongrass
Serves 6 to 8
This soup is by no means authentic (what does an Italian in Italy know about Vietnamese soup?) but it’s a soul satisfying soup for any night of the week.
2 tablespoons canola oil
1 leek, finely chopped, using only the white part
1 stalk lemon grass, tough outer leaves removed, and smashed
1 teaspoon grated fresh ginger
2 chicken breasts, skin and bones removed
6 cups chicken broth
1 to 2 teaspoon fish sauce
One 16-ounce package rice vermicelli, cooked according to package directions
1 lipstick pepper, cored, seeded and sliced into thin rounds, for garnish
1/2 cup bean sprouts for garnish
2 finger limes, cut into wedges for garnish
1. In a Dutch oven, heat the oil over medium high heat, and saute the leek, lemon grass and ginger for 1 minute.
2. Add the chicken breasts and saute until each side turns white (they will not be cooked all the way through)
3. Add the chicken broth and fish sauce, and simmer for 30 minutes.
4. Remove the chicken from the pot, and shred it by pulling apart using 2 forks.
5. Remove the lemon grass from the soup, and season the soup with salt or pepper if needed. Add the chicken back to the soup.
6. To serve the soup divide the rice vermicelli between the soup bowls, top with the shredded chicken, and pour in the chicken broth.
7. Garnish each serving with lipstick peppers, bean sprouts and a bit of the finger lime “caviar” over each serving.
Fall Salad of Persimmons, Fennel and Prosciutto
Serves 4 to 6
This delicious taste of fall is a composed salad that you can either prepare it on a large platter or on individual salad plates. Aged balsamic vinegar makes all the difference here, so buy some at Specialty—they have the Cali-Virgin brand and it’s a great one to use.
One bulb fennel, wispy ends removed, and thinly sliced
3 to 4 Fuyu persimmons, peeled, and thinly sliced
1/4 pound Prosciutto di Parma, thinly sliced, and cut into julienne
1/4 cup finely chopped leaves from the celery root (if not available, then use Italian parsley)
1/2 cup toasted sliced almonds
1/4 cup orange juice
1/4 cup aged balsamic vinegar
1/3 cup extra virgin olive oil
Salt and pepper
1. Arrange the fennel and persimmons on a serving platter, or on individual salad plates.
2. Sprinkle with the prosciutto, celery leaves and almonds.
3. In a small bowl, whisk together the orange juice, balsamic vinegar, and olive oil.
4. Season with salt and pepper, and drizzle over the salad just before serving.
Pineapple Guava Smoothie
Serves 2
1 cup peeled, seeded, and chopped pineapple guavas
1 cup strawberries, hulled
1/3 cup Greek Style yogurt
1/2 cup orange juice
1/4 apple juice
1 cup ice
1. In a blender, combine the ingredients, and puree until blended.
2. Serve in 2 tall glasses garnished with a strawberry.
Pasta with Asparagus and Parmigiano Reggiano
Serves 4 to 6
2 tablespoons extra virgin olive oil
1 garlic clove, minced
1 bunch asparagus, tough ends trimmed, and cut into 1-inch pieces
1/2 cup heavy cream
Salt and pepper
1 pound farfalle, or rigatoni pasta, cooked 3 minutes short of al dente (reserving some of the pasta water)
1/2 cup grated Parmigiano Reggiano cheese
1. In a large skillet, over medium high heat saute the garlic in the oil for 2 minutes, and discard.
2. Add the asparagus to the skillet, and quickly saute for 3 minutes, until beginning to turn crisp tender.
3. Add the cream, and season with salt and pepper.
4. When the pasta is ready, add it to the hot asparagus and cream mixture and toss until the pasta is coated, adding 1/4 cup of the cheese to the pan, if the pasta seems dry, and add a bit of the pasta water to the sauce.
5. Serve the pasta garnished with the remaining cheese.
6. Heavy Cream Note: If you prefer to leave out the heavy cream, use pasta water to create a creamy sauce.
Caesar Salad
Serves 4 to 6
The authentic Caesar has raw or coddled egg in it, this one uses mayonnaise instead, and will keep in the fridge for several days. It makes a great potato or pasta salad dressing, but is great to use for the traditional Caesar salad that was invented in Tijuana without anchovies, instead using Worcestershire sauce for the flavor.
1 head romaine, washed, spun dry and cut into 1-inch pieces
3/4 cups mayonnaise (low fat ok)
1/2 sour cream (low fat OK)
1 to 2 tablespoons fresh lemon juice
1 teaspoon anchovy paste
1 tablespoon Worcestershire sauce
1 garlic clove minced
½ teaspoon freshly ground black pepper
Salt to taste
½ cup shredded Parmigiano Reggiano cheese, plus more for garnish
1 cup croutons for garnish
1. Arrange the lettuce in a salad bowl.
2. In a mixing bowl, whisk together mayonnaise, sour cream, lemon juice, anchovy paste, Worcestershire, and garlic. Taste for seasoning and correct using more lemon juice, Worcestershire, salt or pepper.
3. Toss the salad with some of the dressing, add the Parmigiano and croutons and toss again. Serve immediately garnished with additional Parmigiano if desired.
Lime Mascarpone Parfait with Finger Lime Caviar
Serves 6
Finger limes, when cut open have the most delectable pearls inside. For this dessert, you will need lime juice from conventional limes to make the parfait, and the finger limes will decorate the top.
For the Lime Curd
1 cup sugar
6 large eggs
1/2 to 2/3 cup fresh lime juice
1/2 cup (1 stick) chilled butter, cut into 1/2-inch cubes
1. In a 2-quart saucepan, combine the sugar, eggs, and 1/2 cup of the juice and whisk until smooth.
2. Set over medium heat and continue to whisk until the mixture begins to thicken, this may take about 5 minutes.
3. Stir in the butter cubes, a bit at a time, and continue to cook, stirring constantly, until the curd is thickened.
4. Taste and add the remaining juice if you would like it more tart.
5. Remove from the heat, strain through a sieve, press a piece of plastic wrap directly against the surface to keep a skin from forming, and let cool to room temperature.
6. Do-Ahead: At this point, you can refrigerate for up to 1 week or freeze for up to 2 months. Defrost before continuing.
For the Parfait
1 cup heavy cream
1 cup mascarpone
2 cups lime curd (chilled)
1/2 to 2/3 cup crushed graham crackers
1 to 2 finger limes, pearls removed for garnish
1. In the bowl of an electric mixer fitted with the whisk attachment, whip the cream until soft peaks form.
2. Add the mascarpone, and beat again until incorporated.
3. Whisk in the lime curd, until combined.
4. Layer the mascarpone mixture into parfait or wine glasses, putting 2 to 3 tablespoons of the mixture into the glass, then sprinkling with a bit of crushed graham cracker crumbs, and repeating, ending with mascarpone layer.
5. Just before serving, garnish with the finger lime pearls.
Roasted Lipstick Pepper Salad
Serves 4
1 pound lipstick peppers, cored, seeded and cut into quarters
2 garlic cloves, sliced
1/3 cup extra virgin olive oil
Salt and pepper
1/4 to 1/3 cup aged Balsamic vinegar
1. Preheat the oven to 350 degrees. Line a baking pan with aluminum foil, parchment, or silicone baking liner, and arrange the peppers and garlic on the baking sheet. Sprinkle with the oil, salt and pepper, and toss to coat. Roast for 20 to 30 minutes, until the peppers are softened.
2. Remove from the oven, and transfer to a bowl.
3. Add the vinegar, and toss to combine.
4. Allow the peppers to marinate at room temperature for at least 2 hours, and serve with crusty bread.
5. Any leftover peppers can be refrigerated for up to 1 week. These are lovely on panini, or serve with bruschetta.
Slow Cooker Lipstick Chili Con Queso Dip
Serves 6 to 8
One 8-ounce package cream cheese, cut into cubes
2 tablespoons butter
1 medium sweet yellow onion such as Vidalia, finely chopped
2 garlic cloves, minced
4 lipstick chile peppers, finely chopped
2 chipotle chilies in adobo, finely chopped
2 teaspoons ground cumin
2 cups finely shredded sharp cheddar cheese
2 cups finely shredded Monterey Jack cheese
1. Coat the inside of the insert of a 1 ½ to 3-quart slow cooker with non-stick cooking spray, turn the machine on low, add the cream cheese, and cover while preparing the other ingredients.
2. In a large sauté pan, melt the butter, and sauté the onion, garlic, peppers, chipotles and cumin, until the peppers become softened, about 4 to 5 minutes.
3. Scrape the mixture into the slow cooker insert, stirring to blend with the cheese. Fold in the cheddar and Monterey Jack cheese, cover and cook on low for 2 to 3 hours. Serve at the warm setting with fresh vegetables, and sturdy tortilla chips.
4. To cook on the stove top, start at step 2, add the cream cheese, and melt that.
5. Remove from the stove and add the remaining cheeses. Keep warm over low heat.
Farmers’ Choice:
Thai Ginger Soup
Serves 6 to 8
By using the leaves from the ginger, you will get a less pronounced ginger flavor in the soup. Make sure to remove the leaves before serving.
2 tablespoons canola oil
1 leek, finely chopped using the white part
1 garlic clove, minced
1/4 cup ginger leaves, bruised with the edge of your knife
2 medium carrots cut into julienne
2 teaspoon finely chopped jalapeno
1/2 cup shitake mushrooms, stems removed, and sliced 1/2-inch thick
3 cups chicken broth
1 cup coconut milk
2 tablespoons fish sauce (nam pla or nuoc nam)
2 cups shredded cooked chicken
Finger lime pearls for garnish
Finely chopped Thai basil or cilantro for garnish
1. In a large Dutch oven, heat the oil, and saute the leek, garlic and ginger for 1 minute, until fragrant.
2. Add the carrot, jalapeno and mushrooms, and saute for 3 to 4 minutes, until the mushrooms begin to color.
3. Add the chicken broth, coconut milk, fish sauce, and chicken. Simmer the soup over low heat for 30 minutes.
4. Taste for seasoning, remove the ginger leaves and add more fish sauce if desired.
5. Serve the soup garnished with cilantro or basil and the lime pearls. If you don’t have lime pearls, fresh lime juice is a nice garnish for this soup.
Ginger Chicken Stir Fry
Serves 4
2 boneless skinless chicken breasts, cut into bite sized pieces
3 tablespoons cornstarch
1/4 cup soy sauce
2 tablespoons rice wine (Mirin)
2 tablespoons canola oil
2 garlic cloves, minced
2 teaspoons freshly grated ginger
2 tablespoons Hoisin Sauce
1 tablespoon toasted sesame oil
1 tablespoon sesame seeds for garnish
1. Put the chicken into a bowl, and sprinkle with the cornstarch, add 2 tablespoons of soy sauce and 1 tablespoon of rice wine and stir to combine. Set aside.
2. In a large skillet, or wok, over high heat, heat the oil, and swirl the garlic and ginger in the skillet for 10 seconds, until fragrant.
3. Add the chicken, and stir fry, until the chicken is browned on all side.
4. Add the remaining soy sauce, rice wine, and hoisin sauce. Bring to a boil. Remove from the stove, and add the sesame oil.
5. Sprinkle the chicken with the sesame seeds, and serve over rice.
Honey Date Granola
Makes about 8 cups
1/4 cup unsalted butter
3/4 cup maple syrup
1 tsp vanilla extract
pinch of salt
1 cup macadamia nuts, coarsely chopped
4 cups rolled oats
Zest of 1 orange
4 cups dates, pitted and roughly chopped
1. Preheat the oven to 300 and line a baking sheet with aluminum foil, parchment or a silicone baking liner.
2. Stir together the butter, maple syrup, vanilla and salt in a saucepan, over a low heat until the butter has completely melted, then set aside.
3. In a large bowl, stir together the nuts, oats, and zest. Pour in the maple syrup mixture and mix until coated.
4. Spread the granola onto the prepared baking sheet, and bake for 30 minutes, stirring to break up any large pieces every 10 minutes.
5. Stir in the dates and then bake for a final 10 minutes. Allow the granola to cool on the baking sheet, then store in an airtight container for up to 2 weeks. The granola will keep in the freezer for up to 3 months.
Bacon Wrapped Dates Stuffed with Parmigiano
Serves 10
Although this recipe is a repeat, it’s my favorite way to use dates; since the holidays are on the horizon, you can make the dates, and then freeze them. They are a terrific appetizer for the holidays.
12 strips bacon, cut in half crosswise
24 pitted dates
1/4 pound Parmigiano-Reggiano cheese,
1. Cook the bacon in a large skillet over medium heat until it has rendered some fat and begins to turn translucent; don’t let it brown at all. Remove from the pan and drain thoroughly on paper towels.
2. Make a slit in each date and stuff with a small piece of cheese. Wrap the date in a piece of bacon and secure with a toothpick if needed. Place the wrapped dates in a baking dish.
3. Do-Ahead: At this point, you can cover and refrigerate for up to 36 hours or freeze for 3 months. Defrost before proceeding.
4. Preheat the oven to 375° F and bake the dates until the bacon is crisp, 10 to 12 minutes.
5. Remove from the oven, drain the dates on paper towels, and set on a platter for serving. Thin shreds of any leftover Parmesan would make an awesome garnish.
Feature:
Cider Crème Anglaise
Makes about 3 cups
This is a lovely sauce to serve over cake, but can also garnish other fall desserts, like apple, pumpkin, or pear pies.
2 cups organic apple cider
½ cup granulated sugar
1-1/2 cups heavy cream
1/4 cup granulated sugar
1 tablespoon cornstarch
1 tablespoon vanilla paste
5 large egg yolks
1. In a 2-quart saucepan, heat the cider and ½ cup of sugar. Bring to a boil, and simmer for 30 minutes until reduced to 1 cup. Cool the cider thoroughly.
2. In a 2-quart saucepan, heat the cream, sugar, cornstarch, vanilla and egg yolks over medium heat, stirring occasionally, about 3 minutes.
3. Continue stirring over medium heat until the mixture thickens and just begins to simmer. Immediately remove from the heat and strain through a fine sieve into a bowl.
4. Stir in ½ cup of the cider, cover and refrigerate, stirring occasionally, until chilled, about 2 hours, or the crème can be served warm.
5. Any leftover reduced cider can be used in salad dressings, or as a drizzle over ice cream.
6. Do-Ahead: The crème can be refrigerated for up to 4 days, or frozen for up to 1 month.
Mulled Cider
Serves 10
2 quarts apple cider
1 teaspoon whole allspice
2 sticks cinnamon
6 whole cloves
1/4 teaspoon ground ginger
1 cup brandy or rum
1. Heat cider and add the spices, keeping warm over low heat for 30 minutes. Remove the spices with a sieve.
2. Serve the cider warm; add 2 tablespoons brandy or rum if desired to each serving if desired.
@Diane Phillips www.dianephillips.com www.cucinadivina.blogspot.com
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