Farmers' Market Box 10-22-15


Brazilian GuavaKoral’s Tropical Fruit Farm
Mexican GuavaKoral’s Tropical Fruit Farm
Pineapple GuavasKoral’s Tropical Fruit Farm
Green Leaf LettuceBlack Sheep Produce
Walla Walla OnionsMilliken Family Farm
Warren PearsFrog Hollow Orchard
Yali PearsPenryn Orchard Specialties
French Heirloom PotatoesWeiser Family Farm
Sweet Dumpling PumpkinBe Wise Ranch
Natural Flame Raisins – Peacock Family Farm
Kohlrabi Kong Thao Farm
Sunchokes – Coleman Family Farm
Cilantro – A & A Organics
Organic Juicing Bag:
Baby Bunch CarrotsJF Organics
Rainbow ChardBe Wise Ranch
CucumbersTutti Frutti Farms
Bearss LimesRancho Del Sol
Red Beets – Earth Fresh Organics
Farmer’s Choice:
Longan – 3 Nuts
Cipollini Onions – Schaner Family Farm
Hydroponic Basil – Archi’s Acres
Feature: Date Night!
Honey Dates – Dates by Duvall
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
Chill Beet
1 Cucumber
½ Beet
½ Lime
Beta Rainbow
½ Bunch of Rainbow Chard
½ Lime
2 Carrots
Char(d)ged
1 Cucumber
2 Carrots
½ Bunch of Rainbow Chard
½ Beet
Specialty Produce Recipe Suggestions
courtesy of Diane Phillips (Cucina Divina)
Chewy Oatmeal Raisin Cookies
Makes about 3 dozen
1/2 cup unsalted butter, softened
1/4 cup granulated sugar
1/3 cup brown sugar
1 teaspoon ground cinnamon
1/4 teaspoon ground allspice
1/2 teaspoon ground ginger
1/2 teaspoon salt
1/2 teaspoon baking soda
1 teaspoon vanilla paste or extract
1 large egg
3 tablespoons honey
3/4 cup Unbleached All-Purpose Flour
1 1/2 cups quick-cooking oats
1 1/2 cups raisins
.
1. Line 2 baking sheets with parchment, silicone, or aluminum foil.
2. In the bowl of an electric mixer fitted with the paddle attachment, beat together the butter, sugars, spices, salt, baking soda, and vanilla, mixing until smooth.
3. Beat in the egg, then the honey.
4. Stir in the flour, then the oats, then the raisins.
5. Cover the dough, and refrigerate it for 1 to 2 hours, until it’s thoroughly chilled.
Using a portion scoop, drop the chilled dough by generous tablespoonful’s onto the prepared baking sheet; a tablespoon cookie scoop works well here. The cookies will spread, so leave 2″ or so between them.
Preheat the oven to 375°F.
6. Bake the cookies for 10 minutes, until they’re barely beginning to brown. Reverse the midway through baking.
7. Remove the cookies from the oven, and cool right on the baking sheets for 5 minutes, before transferring to a rack and cooling completely.
8. The cookies will keep airtight for 3 days, or freeze for up to 3 months.
To Roast a Pumpkin
One 3 pound pumpkin
1. Preheat the oven to 350 degrees and line a baking sheet with aluminum foil, parchment or silicone. Cut the pumpkin in half, scoop out the seeds, and cut the pumpkin into 4 to 8 pieces. Place on the baking sheet, and cover with aluminum foil.
2. Roast for 45 minutes, uncover and roast another 45 minutes.
3. Remove from the oven, and when cool enough to handle, scoop out the flesh and puree in a blender.
4. The puree will keep in the freezer for up to 6 months.
Pumpkin Ice Cream Pie with Butterscotch Sauce
Serves 10-12
Take advantage of the pumpkin in your box this week, and roast it. Using the puree, you can make this dynamite ice cream pie and freeze it for Thanksgiving if you can wait that long! The pie can be frozen for 6 weeks, and the sauce keeps refrigerated for 1 week, reheat in the microwave, or over low heat, on the stove top. The pie doesn’t freeze rock hard, so you can remove it from the freezer about 10 minutes before serving.
Graham Cracker Crust
1 stick melted butter
2 cup graham cracker crumbs
6 tablespoons sugar
½ tsp. ground cinnamon
Blend the ingredients in a mixing bowl, and pat into a 9-inch spring form pan.
Freeze the crust while making the pie.
Pie
One 16-ounce can pumpkin puree
2/3 c. brown sugar
1 tsp. ground cinnamon
1 tsp. ground ginger
3/4 tsp. ground nutmeg
1/8 tsp. ground cloves
3 pints vanilla ice cream
In a 3-quart saucepan, cook the pumpkin with the seasonings and sugar over low heat until the sugar dissolves and the puree thickens. Refrigerate until cool.
Soften 2 pints of ice cream and beat it with the pumpkin mixture.
Spread the pumpkin layer evenly over frozen pie crust. Freeze at least 2 hours.
Soften remaining ice cream and spread over pumpkin mixture and return it to the freezer. Wrap airtight and freeze for up to 6 weeks.
Butterscotch Sauce
4 tablespoons (1/2 stick) butter
1 cup dark brown sugar
1 cup heavy cream
In a small saucepan melt the butter, and add the brown sugar, stirring until the sugar is melted.
Add the cream, and stir until the sauce boils.
Remove the sauce from the heat, and refrigerate until ready to use.
To serve the pie, swirl some of the sauce onto a dessert plate, then top with a slice of pie.
Curried Pumpkin Soup
Serves 6
1/4 cup unsalted butter
½ cup finely chopped Walla Walla onion
½ cup finely chopped celery
½ cup finely chopped carrot
1 Warren pear, peeled cored and finely chopped
1 teaspoon sweet curry powder
2 cups pumpkin puree
3 cups chicken or vegetable broth
1 cup heavy cream
Salt and pepper
1. In a Dutch oven, melt the butter, and saute the onion, celery, carrot, pear and curry powder for 3 to 4 minutes, until the vegetables begin to soften.
2. Add the pumpkin and broth, and bring to a boil.
3. Simmer the soup for 20 minutes. Puree with an immersion blender.
4. Add the cream, taste for seasoning, adding salt or pepper if needed. Serve warm.
Sunchoke and Fingerling Potato Soup
Serves 6 to 8
3 tablespoons unsalted butter
1 tablespoon extra-virgin olive oil
1/2 cup finely chopped Walla Walla onion
1 garlic clove, minced
1/2 pound sunchokes, peeled, and cut into 1/2-inch pieces
1 pound fingerling potatoes, scrubbed and cut into 1-inch pieces
4 cups chicken or vegetable broth
Salt and pepper
1/4 cup finely chopped chives
1/2 cup heavy cream
1. In a large soup pot, melt the butter with the oil, and sauté the onion and garlic for 2 minutes.
2. Add the sunchokes, and potatoes, and toss in the mixture.
3. Add the broth, and simmer the soup for 15 to 20 minutes, until the potatoes and sunchokes are tender.
4. Using an immersion blender, puree the soup, taste for salt and pepper, add the chives, and cream, and serve warm.
Sautéed Kohlrabi Greens
Serves 2 to 4
Kohlrabi greens can be sautéed just like beet greens, or kale. I like to infuse the olive oil with sliced garlic, season with salt and pepper, and serve with a squeeze of lemon juice.
2 to 3 tablespoons extra virgin olive oil
2 garlic cloves, sliced
One bunch kohlrabi greens, tough stems trimmed, and cut into 1/2-inch ribbons
1/4 cup chicken or vegetable broth
Salt and pepper
1. Heat the oil in a large skillet, over medium high heat and saute the garlic for 2 to 3 minutes, to infuse the oil.
2. Remove the garlic from the pan; add the greens and broth to the skillet, seasoning with salt and pepper.
3. Simmer the greens until they are tender, about 5 minutes. Serve warm.
Kohlrabi Slaw
Serves 4
A delicious change of pace from cabbage slaw, this one is terrific tucked into fish tacos, or served with grilled pork tenderloin, chicken or seafood.
1 kohlrabi, peeled, and cut into julienne (or grated on the large holes of a box grater)
1 Asian pear, peeled, cored and cut into julienne
2 tablespoons finely chopped cilantro
1/4 cup vegetable oil
3 tablespoons orange juice
Few drops Sriracha (optional)
1 to 2 tablespoons rice vinegar
Salt and pepper
1. In a mixing bowl, combine the kohlrabi, pear and cilantro.
2. In a small mixing bowl, whisk together the oil, orange juice, Sriracha-if using, and vinegar.
3. Season with salt and pepper. Pour some of the dressing over the kohlrabi mixture and toss to coat. Serve cold.
Roasted Fingerlings and Kohlrabi
Serves 4
Kohlrabi has a flavor between cabbage and broccoli, and is delicious roasted. Choose your own flavor here, thyme is lovely, but good old sea salt and some hot sauce along with the olive oil is terrific too.
1 kohlrabi, peeled, and cut into 1/2-inch slices
1 pound fingerlings, scrubbed and cut into quarters (they should be about the same thickness as the kohlrabi)
1/3 cup extra virgin olive oil
3 tablespoons salt
1 teaspoon Tabasco or Frank’s hot sauce
1. Preheat the oven to 400 degrees. Line a baking sheet with silicone, parchment or aluminum foil.
2. Lay the vegetables on the baking sheet.
3. In a small bowl, whisk together the oil, 2 tablespoons of salt and hot sauce. Pour over the vegetables, and using your hands, toss the vegetables making sure they are coated.
4. Roast for 25 to 35 minutes, turning once or twice, until the vegetables are tender. Sprinkle with the remaining salt, and serve hot.
Green Leaf Lettuce Salad with Creamy Cilantro Dressing
Serves 4
Try the dressing on baked potatoes, or for an interesting pasta salad.
1/2 cup packed cilantro leaves
1 cup mayonnaise
2 tablespoons fresh lime juice
1/4 cup milk
1/2 teaspoon ground cumin
1 garlic clove
1 chipotle in adobo, with a bit of adobo sauce
1/4 cup finely chopped Walla Walla onion
Salt and pepper
One head green leaf lettuce, washed and spun dry
1. In a blender or food processor, combine the cilantro, mayonnaise, lime juice, milk, cumin, garlic and chipotle. Puree until blended.
2. Stir in the onion, season with salt and pepper, and store in the refrigerator for up to 5 days.
3. Tear the lettuce, and dress with some of the cilantro dressing.
Guava Syrup
Makes about 1 cup
Use this guava syrup on ice cream, on pancakes or French toast, beat it into frostings, or stir it into mixed drinks. It will keep in the refrigerator for up to 1 month, or the freezer for up to 6 months.
3 guavas, ends trimmed, and cut in half
1 cup water
1/2 cup sugar
1. Put the guavas, and water into a saucepan. Bring to boil, and simmer until the guavas are very soft, about 10 minutes.
2. Strain the mixture through a fine mesh sieve, and return to the saucepan, adding the sugar.
3. Bring to a boil, and simmer until the mixture is syrupy, about 15 minutes.
4. Cool completely, and refrigerate before using
Guava Rum Daiquiri
Makes 2
1/4 cup guava syrup
1/4 cup lime juice
1 cup ice cubes
1/2 cup white rum
1. Combine the ingredients in a blender, and puree. Serve in chilled glasses garnished with your favorite tropical fruit, or a lime slice.
Farmers’ Choice:
Cippolini Onion Compote
Makes about 1 cup
Serve this compote with grilled chicken or pork, or with salty cheeses. Make sure to use a good aged balsamic vinegar. Specialty Produce sells the Cali-Virgin brand, which will give you a great result.
2 tablespoons extra virgin olive oil
1/2 pound Cippolini onions, thinly sliced
1/2 cup brown sugar
1/2 cup balsamic vinegar
1. In a skillet, heat the oil, add the onions, and brown sugar, and cook over medium low heat, until the onions are softened, and begin to caramelize, about 10 minutes.
2. Add the vinegar and cook the onions until the vinegar begins to evaporate. Cool completely, and store in jars. The compote will keep in the refrigerator for about 1 month.
Pesto Frittata
Serves 6
Make and freeze the pesto, then you will have it make any number of delicious dishes.
For the Pesto
This pesto is not runny—it is meant to stand on its own to be spread on bruschetta, or swirled into casseroles, etc. If you would like more of a “sauce” add more olive oil.
2 cups fresh basil leaves
1 cup freshly grated Parmesan cheese
1/4 cup pine nuts
3 cloves garlic, peeled
1/2 cup olive oil
In a blender or food processor, process the basil, cheese, pine nuts, and garlic together until broken up. With the machine running, gradually add the oil and process until smooth. Scrape down the bowl and process again for another 30 seconds.
Do-Ahead: At this point, you can pour into a jar, float ½ inch of olive oil on the top, and refrigerate for up to 5 days. Pour off the oil, and stir before using.
For the Frittata
8 large eggs
1/2 cup milk
1 1/2 cups shredded mozzarella cheese
1/2 cup Basil pesto
1/2 cup oil-packed sun-dried tomatoes, drained and cut into matchsticks
1/2 cup freshly grated Parmesan cheese
1. Preheat the oven to 350°F. Coat a 10-inch round baking dish with nonstick cooking spray.
2. In a large bowl, whisk together the eggs and milk until blended. Stir in 1 cup of the mozzarella, the pesto, and sun-dried tomatoes. Pour into the prepared dish and top with the remaining 1/2 cup of mozzarella and the Parmesan.
3. Bake the frittata until puffed, golden, and set in the center, 35 to 40 minutes. Allow the frittata to rest for 10 minutes before cutting into wedges.
Feature:
Pecan and Date Pie with Bourbon Whipped Cream
Serves 8
3/4 cup Lyle’s Golden Syrup or light corn syrup
1/2 cup firmly packed brown sugar
3 tablespoons unsalted butter, melted
3 tablespoons all-purpose flour
1 teaspoon vanilla paste
1/4 teaspoon salt
3 large eggs
1/2 cup whole pitted dates, chopped
1 1/2 cups pecan halves
One 9-inch pie shell, homemade or store bought
1. Preheat the oven to 400 degrees. Line a baking sheet with a silicone baking liner.
2. In a large bowl, whisk together the syrup, brown sugar, flour, vanilla paste, salt and eggs. Stir in the dates and pecans, and transfer the filling into the crust.
3. Bake for 15 minutes, lower the heat to 350 degrees and bake another 15 to 20 minutes. Remove from the oven and cool to room temperature.
4. Serve with vanilla ice cream, or Bourbon Whipped Cream.
Bourbon Whipped Cream
Makes about 2 cups
2 cups heavy cream
1/3 cup sugar
1/4 cup Bourbon (to taste)
1. In the large bowl of an electric mixer, beat the cream and sugar together until stiff peaks form, add the Bourbon, and beat again.
2. The cream will keep in the fridge for about 4 hours; re-whip with a balloon whisk before serving.
@Diane Phillips www.dianephillips.com www.cucinadivina.blogspot.com
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