Farmers' Market Box 10-29-15

Granny Smith Apples – Fair Hill Apple Farm
Taiwanese Flat Cabbage – Kong Thao Farm
Yellow Carrots – Weiser Family Farm
Rainbow Chard – Be Wise Ranch
Sonoran Garlic – Milliken Family Farm
Key Limes – Koral’s Tropical Fruit Farm
Shinko Asian Pears – Ken’s Top Notch Produce
Golden Russet Bosc Pears – Penryn Orchard
Anaheim Peppers – Tutti Frutti Farms
Daikon Radish – Kong Thao Farm
Butternut Squash – Rutiz Family Farms
Organic Juicing Bag:
Sweet Scarlet Grapes – Ken’s Top Notch Produce
Dandelion Greens – Be Wise Ranch
Pineapple Guavas – Koral’s Tropical Fruit Farm
Carrots – Cal Organics
Fennel – Lakeside Organic Gardens
Farmer’s Choice:
Medjool Dates – Milliken Family Farm
Bartlett Pears – Has Apple Farm
Feature: Caramel Apple Kit
Pink Lady Apples – Fair Hill Apple 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
Trick or Sweets
1 Handful of Grapes
1 Pineapple Guava
2 Carrots
Green Potion
¼ Fennel Bulb
¼ Bunch of Dandelion Greens
2 Pineapple Guavas
Witches Brew
2 Handfuls of Grapes
½ Bunch of Dandelion Greens
3 Carrots
¼ Fennel Bulb
Specialty Produce Recipe Suggestions
courtesy of Diane Phillips (Cucina Divina)
Daikon & Asian Pear Slaw
Serves 6
This is a great slaw to serve with grilled pork tenderloins, chicken, or seafood.
1 cup daikon, cut into julienne
2 cups flat cabbage, thinly sliced
2 Asian pears, peeled, cored and cut into julienne
1 yellow carrots, grated
1/4 cup rice vinegar
1 garlic clove, minced
2 tablespoons sugar
2 tablespoons sesame oil
Few drops Sriracha
1/3 cup canola or vegetable oil
1. Combine the daikon, cabbage, pears, and carrots in a salad bowl.
2. In a small mixing bowl, whisk together the vinegar, garlic, sugar, sesame oil, Sriracha, and canola oil until blended. Pour over the slaw, and toss to coat.
Pasta with Butternut Squash and Rainbow Chard
Serves 6
This is one of my favorite recipes using winter squash and greens. It’s loaded with delicious nuggets, and the sauce can be roasted ahead of time.
1 butternut squash, peeled, seeded, and cut into bite-sized chunks
1 large onion, coarsely chopped
One bunch rainbow chard, tough stems removed, and cut into 1/2-inch ribbons
1/3 cup packed fresh basil leaves, coarsely chopped
1/4 cup fresh sage leaves coarsely chopped
5 garlic cloves, coarsely chopped
1/3 cup extra-virgin olive oil
1/4 teaspoon red pepper flakes
1 tablespoon brown sugar (light or dark)
Salt and fresh-ground black pepper
1 pound farfalle pasta, cooked 3 minutes short of al dente
1/2 cup half-and-half
1 to 1-1/2 cups (about 6 ounces) shredded Asiago cheese
1. Preheat the oven to 400 degrees, and line a baking sheet with parchment, silicone baking liner, or aluminum foil. In a large bowl, combine the squash, onion, chard, basil, sage, garlic, oil, red pepper, brown sugar, salt and pepper. Toss to coat, and spread onto the baking sheet in 1 layer.
2. Roast for 20 to 25 minutes, turning once or twice, until the squash is tender and the greens begin to get a bit of char on the edges. Remove from the oven and transfer to a large bowl. (At this point, you can cool and refrigerate the vegetables, reheat in a skillet before serving).
3. When the pasta is cooked, drain and save some of the pasta the pasta water. Add the pasta to the vegetables in the bowl, pour in the 1/2 and 1/2 and half of the cheese, tossing to create a creamy sauce.
4. Add more pasta water if necessary, the squash should dissolve, and color the sauce. Season with salt and pepper, and serve garnished with the remaining cheese.
Spiced Apple and Pear Muffins
Makes 12 muffins
3/4 cup vegetable oil
1 cup sugar
1 large egg
1 teaspoon vanilla paste or extract
2 cups unbleached all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
2 medium-size Granny Smith apples, peeled, cored, and finely chopped
1 Golden Russet Pear, peeled, cored, and finely chopped
1/2 cup chopped pecans or walnuts (optional)
1. Preheat the oven to 350°F. Line 12 muffin cups with paper liners or coat with nonstick cooking spray.
2. In a large bowl, stir together the oil, sugar, egg, and vanilla until blended.
3. Add the flour, baking soda, cinnamon, and nutmeg and stir until the mixture begins to come together.
4. Add the apples and nuts, and continue to mix until incorporated into the batter.
5. Scoop 1/3 cup of the batter into each muffin tin Bake until golden and a skewer inserted in the center comes out clean or with a few crumbs adhering to it, 20 to 25 minutes. Serve warm.
Asian Chicken Salad
Serves 6
2 cups cooked chicken, shredded or cut into thin strips
2 cups flat cabbage, thinly sliced
2 yellow carrots, julienned or grated on the large holes of a box grater
1/2 small red onion, thinly sliced
1 Asian pear, peeled, cored, julienned or grated on the large holes of a box grater
2 scallions, thinly sliced
2 tablespoons freshly minced cilantro
2 tablespoons chopped cashews
4 ounces thin rice noodles, cooked and cooled
2-3 tablespoons soy sauce
1 garlic clove, minced
1/4 cup rice wine vinegar
1 teaspoon fresh lime juice
2 teaspoons honey
1-3 teaspoons Sriracha or other hot pepper sauce
1. In a large salad bowl, combine the chicken, cabbage, carrots, red onion, pear, scallions, cilantro, cashews, and noodles.
2. In a small bowl, whisk together the soy sauce, garlic, vinegar, lime juice, honey, and Sriracha. Taste for seasoning, and adjust. Pour over the salad, and toss to combine. Serve immediately.
Key Lime Pie
Serves 6 to 8
For the Crust
1 1/2 cups finely ground graham cracker crumbs
3 tablespoons granulated sugar
pinch salt
1/2 cup unsalted butter, melted
1. Combine graham crumbs, sugar and salt in a medium bowl and stir until mixed.
2. Add butter and stir until crumbs are evenly coated.
3. Press crumbs into the bottom and up the sides of a standard 9-inch pie dish.
4. Bake crust until lightly browned, about 10 minutes. Set on cooling rack while you prepare filling.
For the Filling
1 1/2 tablespoons finely grated key lime zest
3 large egg yolks
1 14-ounce can sweetened condensed milk
2/3 cup key lime juice
1. Beat zest and egg yolks with an electric mixer until pale and thick, about 5 minutes.
2. Add sweetened condensed milk and beat until thickened again, about 3 minutes more. Whisk the juice into the yolk mixture until combined.
3. Pour into the crust and bake pie for another 10 minutes, until set but not browned on top at all.
4. Cool the pie completely.
For the Topping
1 cup heavy whipping cream
2 tablespoons sugar, to taste
1. In a medium bowl, beat cream and sugar until soft peaks are formed.
2. Spread over top of chilled pie. Ideally, pie should be chilled at least another 2 to 3 hours with the cream on top, so that it can fully set before sliced.
Margaritaville Grilled Chicken
Serves 6
1/4 cup olive oil
1/2 cup orange juice
1/4 cup fresh key lime juice
1/4 cup gold tequila
1/2 teaspoon ground cumin
1 canned chipotle chile in adobo sauce
1/4 cup packed fresh cilantro, plus extra for garnish
6 skinless, boneless chicken breast halves, tenders removed (use for another purpose)
2 limes, thinly sliced, for garnish
1 or 2 oranges, thinly sliced and any seeds removed, for garnish
1. In a food processor or blender, combine the oil, juices, tequila, cumin, chipotle, and cilantro and process until smooth.
2. Put the chicken in a zipper-top plastic bag, pour in the marinade, seal the bag, and turn the chicken to coat.
3. Do-Ahead: At this point, refrigerate for at least 4 hours or overnight. Bring to room temperature before continuing.
4. Build a hot charcoal fire preheat a gas grill, or grill pan, or the broiler for 10 minutes. Drain the chicken and pat dry.
5. Grill or broil on a baking sheet lined with aluminum foil or a silicone liner until cooked through and golden brown, about 3 minutes per side.
6. Do-Ahead: At this point, you can let cool, cover, and refrigerate for up to 2 days.
7. Serve, hot, warm, cold, or at room temperature, garnished with chopped cilantro, lime and orange slices.
Southwestern Rice
Serves 6 to 8
2 tablespoons vegetable oil
½ cup chopped onion
2 garlic cloves, minced
1 Anaheim chile, cored, seeded, and finely chopped
½ teaspoon ground cumin
1 ½ cups long grain rice
1 cup Bloody Mary Mix, or spicy tomato juice (use regular tomato juice if you would like it less spicy)
2 cups chicken broth
½ cup chopped cilantro
1. In a 3-quart saucepan, heat the oil; add the onion, garlic, chile and cumin, sautéing until the onion is softened, about 3 minutes.
2. Add the rice, and stir to coat.
3. Carefully pour in the tomato juice and chicken broth. Bring the mixture to a boil, reduce the heat to a simmer and cook, covered for 17 minutes, or until the liquid in the pan has evaporated and the rice is fluffy.
4. Fluff the rice, and garnish with cilantro before serving.
Huevos Rancheros
Serves 8 to 10
A perfect Sunday brunch casserole, it can be made ahead, and baked before serving.
8 large eggs
3/4 cup chunky salsa
3/4 cup chopped scallions (white and tender green parts)
1 1/2 cups shredded cheddar cheese
1 cup sour cream, plus extra for serving
Twelve 6-inch soft corn tortillas, torn into small pieces
2 cups Ranchero Sauce (recipe follows)
1 cup shredded Monterey Jack cheese
1. Coat a 13 x 9-inch baking dish with nonstick cooking spray.
2. In a large bowl, beat together the eggs, salsa, scallions, cheddar, and sour cream. Stir in the tortilla pieces and pour in to the prepared pan.
3. Preheat the oven to 350°F.
4. Spread 1 cup of ranchero sauce over the casserole, top with the Monterey Jack, and bake until puffed and the cheese is golden, 35 to 45 minutes.
5. Let rest for 5 minutes, and then serve with the remaining ranchero sauce, sour cream, and guacamole.
Ranchero Sauce
Makes about 5 cups
This sauce freezes well, so save some for another day. It’s great over quesadillas.
2 tablespoons vegetable oil
2 large onions, finely chopped
2 cloves garlic, minced
2 Anaheim chilies, seeded, and finely chopped
1 teaspoon ground cumin
1 teaspoon salt
2 tablespoons tequila
One 28-ounce can chopped tomatoes and their juice
1. Heat the oil in a large, deep skillet over medium-high heat; add the onion, and cook, stirring, until softened, about 3 minutes. Add the garlic, peppers, cumin, salt, and cook for 3 to 4 minutes, stirring to prevent the vegetables and spices from sticking or burning.
2. Add the tequila and allow it to reduce.
3. Add the tomatoes and bring to a boil.
4. Reduce the heat to low and simmer until the sauce is thickened, about 30 minutes. Serve warm.
Five Spice Asian Pears
Serves 6
This recipe is either for a garnish to serve around a Thanksgiving turkey, or roasted pork, or to use as a dessert. Serve the dessert with a dollop of crème fraiche.
½ cup (1 stick) unsalted butter, melted
1 ½ cups firmly packed light brown sugar
½ cup dry sherry
1 teaspoon 5 spice powder
1 cup pear nectar
1 pound Asian pears, peeled, cored and cut in half
1. In a large Dutch oven, combine the butter, sugar, sherry, spices and pear nectar.
2. Add the pears, cover, and simmer for 30 to 40 minutes, until the pears are tender.
3. Carefully remove the pears from the liquid using a slotted spoon.
4. Bring the liquid in the Dutch oven to a boil, and boil until the liquid is syrupy, about 10 minutes. Serve the pears warm or chilled, and spoon the warm syrup over the pears.
Farmers’ Choice:
Sautéed Dates with Fleur de Sel
Serves 6
1/4 cup extra virgin olive oil
10 ounces Medjool dates, pitted
Fleur de sel
1. In a large skillet, heat the oil, and saute the dates over medium heat, until they begin to soften.
2. Turn the dates onto a serving platter, and sprinkle with the fleur de Sel. Serve warm.
Date Nut Bread
Makes one loaf
2 cups chopped dates
4 tablespoons softened butter
1 teaspoon baking soda
3/4 teaspoon salt
2/3 cup brown sugar
1 cup hot brewed coffee
1 large egg
1 teaspoon vanilla paste or extract
1 tablespoon brandy
1/2 teaspoon baking powder
1 3/4 cups King Arthur Unbleached All-Purpose Flour
1 cup coarsely chopped walnuts or pecans
1. Preheat the oven to 350 degrees, and coat the inside of an 8 1/2”-by-4 1/2” loaf pan with non-stick cooking spray.
2. In a mixing bowl, combine the dates, butter, baking soda, salt, sugar and coffee.
3. Let the mixture sit for 5 minutes, to cool. Add the egg, vanilla, brandy, baking powder, flour and nuts, stirring to blend.
4. Transfer the mixture to the prepared pan, and bake for 45 to 50 minutes, until a skewer inserted into the center comes out clean.
5. Allow to cool in the pan for 10 minutes, then remove from the pan, and cool completely on a rack. The loaf will keep tightly wrapped at room temperature for 3 days, or freezes for up to 1 month.
Make Ahead Ginger Pear French Toast
Serves 8
1/4 cup (1/2 stick) unsalted butter
1 cup firmly packed light brown sugar
1 teaspoon ground ginger
6 large firm pears, peeled, cored, and sliced 1/4 inch thick
8 large eggs
1 1/2 cups heavy cream
1/2 cup granulated sugar
1/8 teaspoon ground nutmeg
2 tablespoons brandy
6 to 7 cups torn bread (Hawaiian sweet egg bread or challah work well)
1. Coat a 13 x 9-inch baking dish with nonstick cooking spray.
2. Melt the butter in a 10-inch skillet over medium heat, add 1/2 cup of the brown sugar and the ginger, and cook, stirring, until the sugar dissolves and the ginger becomes fragrant, 2 to 3 minutes.
3. Add the pears, coating them with the butter mixture, and cook, stirring occasionally, until they soften and some of their juices have evaporated, 7 to 8 minutes. Remove from the heat and pour the mixture into the bottom of the baking dish, arranging the pears in one layer.
4. In a large bowl, whisk together the eggs, cream, granulated sugar, remaining 1/2 cup of brown sugar, the nutmeg, and brandy until well combined.
5. Add the bread to the custard mixture, pressing it down into the mixture to saturate the bread. Turn the bread mixture into the prepared dish.
6. At this point, cover and refrigerate for at least 8 hours and up to 36 hours. Bring to room temperature before continuing.
Preheat the oven to 350°F. Bake the pudding until puffed, golden brown and bubbling, 45 to 55 minutes. Remove from the oven and let rest for 10 minutes before serving
@Diane Phillips www.dianephillips.com www.cucinadivina.blogspot.com
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