Farmers Market Box 11-5-15

Fuji Apples – Fair Hill Apple Farm
Cucumbers – Black Sheep Produce
Black Beauty Eggplant – Black Sheep Produce
Green Gem Lettuce – Coastal Farm
Red Gem Lettuce – Coastal Farm
Sweet Yellow Onions – Kong Thao Farm
Early Wonderful Pomegranate – Ken’s Top Notch Produce
Ruby Crescent Fingerling Potatoes – Weiser Family Farm
Watermelon Radish – Kong Thao Farm
Butternut Squash – Be Wise Ranch
Hon Shimeji (Brown Beech) Mushrooms – Hokto Kinoko Company
Organic Juicing Bag:
Red Bell Peppers – Tutti Frutti Farms
Green Kale – JF Organics
Limes – Koral’s Tropical Fruit Farm
Fuji Apples – Viva Tierra
Celery – Lakeside Organic Gardens
Farmer’s Choice:
Brussels Sprouts – Two Peas in a Pod Farm
Yuzu Limes – Rancho Del Sol
Flame Raisins – Peacock Family Farm
Feature: Fuyu Fest!
Fuyu Persimmons – Fuyu Farms
Catalina Offshore catch of the week: Halibut

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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
Morning Mary
½ Red Bell Pepper
2 Leaves of Kale
3 Celery Stalks
Walk the Lime
1 Lime
2 Apples
3 Leaves of Kale
Little Red Bell
1 Stalk of Celery
½ Red Bell Pepper
1 Apple
½ Lime
Specialty Produce Recipe Suggestions
courtesy of Diane Phillips (Cucina Divina)
Pasta Alla Norma
Serves 6
A great main dish for meatless Monday, this pasta comes from Southern Italy. Traditionally the eggplant is fried in oil but roasting the eggplant gives it a much sweeter flavor.
1 black beauty eggplant, stem and root end trimmed, and cut into rounds
1/2 cup extra virgin olive oil
Salt and pepper
1/8 teaspoon red pepper flakes
1/4 cup finely chopped onion
1 garlic clove, minced
One 28-ounce can chopped tomatoes and their juices
2 tablespoons finely chopped basil or oregano
1/4 cup finely chopped Italian parsley
1 pound penne pasta, cooked 3 minutes short of al dente, reserving some of the pasta water
1/2 cup grated ricotta salata or Pecorino Romano, plus more for serving
1. Preheat the oven to 350 degrees, and line a baking sheet with silicone, aluminum foil, or parchment.
2. Lay the eggplant on the baking sheet, brush the eggplant with the oil, and sprinkle with salt and pepper. Roast for 10 to 15 minutes, until the eggplant begins to color, turn, and brush with oil, and sprinkle with salt and pepper. Roast another 10 to 15 minutes, until the eggplant is soften, and tender. Remove from the oven and allow to cool slightly. Cut the eggplant into thin strips and set aside.
3. In a large skillet, heat the remaining olive oil (enough to film the bottom of the skillet) add the pepper flakes, onion, garlic, and saute for 2 to 3 minutes until the onion begins to soften.
4. Add the tomatoes, basil or oregano, parsley and eggplant, and simmer until the sauce thickens, about 20 minutes. Season with salt and pepper. Add the pasta and cheese to the skillet, and toss to coat the pasta, and melt the cheese. Serve the pasta garnished with additional grated cheese.
Loaded Potato and Celery Soup
Serves 6
2 tablespoons unsalted butter
1/2 cup finely chopped onion
1 cup finely chopped celery
1 teaspoon finely chopped fresh thyme
1 pound ruby crescent potatoes, scrubbed, and cut into 1/2-inch pieces (see note)
4 cups chicken or vegetable broth
1/2 cup heavy cream (optional, but oh so good)
Salt and Tabasco to taste
1 cup finely shredded sharp white cheddar cheese for garnish
6 strips bacon, cooked crisp and crumbled
1/2 cup sour cream for garnish
2 green onions, finely chopped for garnish
1. In a Dutch oven, heat the butter and saute the onion, celery and thyme for 3 to 4 minutes until the vegetables begin to soften. Add the potatoes, toss to coat, and add the broth. Bring to a boil, and simmer, uncovered, for 20 minutes until the potatoes are tender. Add the cream, and season with salt and Tabasco. Serve the soup garnished with cheese, bacon, sour cream and green onions.
2. Cook’s Note: Fingerling potatoes are tough to cut into uniform pieces, cut them into quarters lengthwise, and then cut the quarters into bite-sized pieces.
Red and Green Salad
Serves 6 to 8
A great main course salad to serve any night of the week, the dressing will keep in the refrigerator for up to 4 days.
1 head green leaf lettuce, washed, spun dry and chopped
1 head red leaf lettuce, washed, spun dry and chopped
1/2 cup diced cucumber
1/2 cup finely diced celery
1/2 cup finely diced watermelon radish
1 1/2 pound cooked large shrimp, peeled, and deveined
1/4 cup cranberry juice cocktail
1 teaspoon Dijon mustard
2 tablespoons finely chopped onion
2 teaspoons honey
3 tablespoons rice vinegar
1/2 cup canola or vegetable oil
2 tablespoons poppy seeds
1/2 cup pomegranate arils
1/2 cup toasted sliced almonds
1. In a large salad bowl, combine the lettuces, cucumber, celery, radish and shrimp.
2. In a mixing bowl, whisk together the cranberry juice, mustard, onion, honey, rice vinegar, and oil.
3. Add the poppy seeds, and stir to combine. Pour the dressing over the salad, and toss.
4. Garnish with the pomegranate arils and almonds.
5. Cook’s Note: Substitute grilled chicken, or salmon for the shrimp if desired.
Farro and Brown Beech Mushroom Pilaf
Serves 6
4 cups chicken or vegetable broth
2 cups pearlized farro
3 tablespoons extra virgin olive oil
1/2 cup thinly sliced onion
2 garlic cloves, minced
1 package Brown beech mushrooms, cleaned, and coarsely chopped
Grated zest of 1 lemon
1/4 cup finely chopped Italian parsley
1/2 cup crumbled Parmigiano Reggiano cheese
Salt and pepper
1. Bring the broth to a boil, and add the farro. Simmer for 15 to 20 minutes, until the farro is tender. Drain the farro.
2. While the farro is simmering, heat the oil, add the onion and garlic, and saute until the onion begins to soften, about 4 minutes.
3. Add the mushrooms, and saute for 4 to 5 minutes, until the mushrooms begin to color. Add the zest, lemon juice, and the farro, and stir to blend. Add the parsley and cheese, taste for seasoning, and adjust using salt or pepper. Serve the pilaf warm.
Cucumber Watermelon Radish and Pomegranate Salsa
Makes about 2 cups
A delicious change of pace, to serve with roasted pork, poultry or grilled seafood.
1 cucumber, peeled, seeded and finely diced
2 watermelon radishes, finely diced
1/4 cup finely onion
1/4 cup finely chopped Italian parsley
1/4 cup orange juice
2 tablespoons red wine vinegar
Few drops hot sauce (Tabasco or Franks)
1 tablespoon honey
2 tablespoons finely chopped basil
1/4 cup canola or vegetable oil
1/2 cup pomegranate arils
Salt or pepper to taste
1. In a bowl, combine the cucumber, radish, onion, and parsley.
2. In a mixing bowl, whisk together the orange juice, vinegar, hot sauce, honey, basil, and oil, until blended.
3. Pour over the vegetables in the bowl, and add the pomegranate arils and serve. The salsa will keep in the refrigerator for up to 4 days.
Roasted Butternut Squash and Apple Gratin
Serves 6 to 8
Get a head start on Thanksgiving, by making this delicious gratin and freezing it, or try it now—it’s terrific served with pork or poultry.
1 butternut squash cut in half, and seeded
1/4 cup extra virgin olive oil
1/2 cup unsalted butter, melted
½ cup light brown sugar
½ cup dark corn syrup
2 tablespoon sherry
1 teaspoon ground cinnamon
2 Fuji apples, peeled, cored and sliced into 16 wedges
1. Preheat the oven to 400 degrees, and line a baking sheet with parchment, aluminum foil, or a silicone baking liner. Brush the cut sides of the squash with the oil, and lay cut side down on the baking sheet. Roast for 45 to 50 minutes, until the squash is tender when you insert a paring knife into the thickest part. Remove from the oven, and allow to cool. When the squash is cool enough to handle, scrape out the flesh and put into a food processor fitted with a metal blade.
2. Brush the inside of a 10-inch pie plate with butter, and set aside.
3. Add 4 tablespoons of butter, brown sugar, corn syrup, sherry and cinnamon to the squash in the food processor, and process until smooth and creamy.
4. Spread half of the squash mixture into the prepared pan.
5. Arrange ½ of the apples over the squash layer and brush with some of the melted butter.
6. Repeat and brush the top layer of apples with 2 tablespoons melted butter, sealing the apples, so that they will not turn color.
7. You can freeze this for one month or keep refrigerated for up to 4 days.
8. Bake uncovered at 350 degrees for 30 to 40 minutes, until the apples become golden brown, and the squash is heated through.
Butternut Squash and Potato Gratin
Serves 6 to 8
3 cups peeled butternut squash, cut into 1/2-inch thick slices
1 pound ruby crescent potatoes, scrubbed and cut into 1/2-inch thick slices
1 1/2 cups whole milk
1 cup heavy cream
1 clove garlic, minced
1 medium onion, finely chopped
2 teaspoons finely chopped fresh thyme
6 drops Tabasco
1 1/2 cups finely shredded Gruyere or imported Swiss cheese
1/4 cup finely grated Parmigiano Reggiano
1. Preheat the oven to 350 degrees and coat the inside of a 13-by-9-inch baking dish with non-stick cooking spray.
2. In a large skillet, heat the butternut squash, potatoes, milk, cream, garlic, onions, thyme, Tabasco, and cook 5 to 6 minutes, until the vegetables are almost done; they will be firm, but a knife will pierce them easily.
3. Transfer the vegetables to the prepared pan, and sprinkle with the cheeses.
4. Bake the gratin for 30 to 40 minutes, until the sauce is bubbling and the cheeses are golden brown. Allow to rest for 5 to 10 minutes before serving. (Great with grilled meats, chicken, or seafood)
Farmers’ Choice:
Roasted Brussel Sprouts with Pancetta and Aged Balsamic Vinegar
Serves 4
1 lb. Brussel sprouts, quartered
4 garlic cloves, minced
One 1/2-inch piece pancetta, finely diced
1/2 cup extra virgin olive oil
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/4 cup aged Balsamic vinegar
1. Preheat the oven to 400 degrees, and line a baking sheet with parchment or a silicone baking lines.
2. In a large bowl, combine the sprouts, garlic, pancetta, oil, salt and pepper, and toss to coat the sprouts. If you need more oil, add it so that all the leaves are coated.
3. Lay the sprout mixture onto the prepared pan, and roast for 15 to 20 minutes, turning twice during the baking time. The sprouts should begin to turn golden on the outer leaves, and will be crisp/tender. Remove from the oven, and allow to cool slightly. When ready to serve, transfer to a serving dish, and drizzle with a bit of balsamic vinegar.
4. Cook’s Note: If you are using a $5.00 balsamic vinegar, don’t use it on this, it will ruin the dish—you will need an aged balsamic vinegar that is sweet and syrupy to balance the flavors.
Yuzu and Soy Glazed Salmon
Serves 4
2 pounds salmon filets
1/2 cup soy sauce
1/3 cup packed brown sugar
Zest from 1 Yuzu
1/4 cup yuzu juice
1 tablespoon toasted sesame oil
1. Put the salmon into a zip-lock bag.
2. In a mixing bowl, whisk together the soy sauce, sugar, zest, juice, and sesame oil. Pour over the salmon in the bag, seal the bag, and refrigerate for at least 2 hours and up to 6 hours.
3. Drain the marinade into a saucepan, and bring to a boil for 5 minutes. Keep warm.
4. Preheat the oven to 400 degrees, and lay the salmon on a baking sheet lined with parchment, aluminum foil, or silicone.
5. Roast for 10 minutes per inch of thickness, until the fish registers 165 on an instant read meat thermometer. Allow the fish to rest for 5 minutes before serving, drizzled with a bit of the warm marinade.
Overnight Bran Muffins
Makes 12
1/2 cup boiling water
1/2 cup bran cereal (not flakes, preferably a wheat bran)
1/3 cup vegetable oil
1 large egg
1 1/4 cups All-Purpose Flour
1/2 cup granulated sugar
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
3/4 cup Flame raisins
1 1/4 cups buttermilk
1/4 cup brown sugar
1 1/2 cups bran cereal (not flakes)
1. In a small mixing bowl, pour the boiling water over the half cup of cereal. When cooled, mix in the vegetable oil and egg.
2. While the water/bran mixture cools, whisk together the flour, sugar, baking soda, baking powder and salt in a large mixing bowl. Stir in the raisins.
3. In a large measuring cup, combine the buttermilk and brown sugar, and stir into the dry ingredients. Stir in remaining cereal, then the softened bran mixture. Cover the batter and refrigerate it overnight.
4. Preheat the oven to 375°F. Coat the inside and top of a 12 muffin tin with non-stick cooking spray.
5. Stir the batter once or twice, using a portion scoop, scoop a heaping 1/4-cup of batter into each prepared muffin cup.
6. Bake for 20 to 25 minutes, until a tester inserted in the center comes out clean.
7. Remove from the oven, cool in the pan on a rack for 10 minutes before removing the muffins from the pan.
Feature:
Red Romaine and Fuyu Persimmon Salad with Sweet and Spicy Walnuts
Serves 4
Fuyu persimmons lend a crisp apple-like crunch to this delicious fall salad. Feel free to sub in your favorite nut for the walnuts.
1/4 cup apple cider or juice
1/4 cup rice vinegar
3/4 cup vegetable oil
2 teaspoons Dijon mustard
1 tablespoon finely chopped onion or shallot
One head red romaine lettuce, washed, spun dry and coarsely chopped
2 Fuyu persimmons, peeled and cut into 1/2-inch wedges (or finely diced)
Sweet and Spicy Walnuts
1. In a small mixing bowl, whisk together the cider, vinegar, oil, mustard, and onion, until blended. Cover and refrigerate for up to 3 days.
2. Arrange the lettuce and persimmons in a large salad bowl, toss with some of the dressing, and plate the salad. Drizzle with a bit more dressing, sprinkle the salad with some of the nuts, and serve.
Sweet and Spicy Nuts
Makes 2 cups
3 tablespoons vegetable oil
2 cups walnut halves
1/4 cup raw sugar
1 teaspoon seasoned salt
1/2 teaspoon garlic salt
1/8 teaspoon cayenne pepper
1. Preheat the oven to 350 degrees, and line a baking sheet with parchment or a silicone liner.
2. In a large bowl, toss the walnuts with the oil. Combine 2 TB sugar, seasoned salt, garlic salt, and cayenne, sprinkle over the nuts, and toss to coat the nuts.
3. Lay the nuts onto the baking sheet in one layer.
4. Roasted the nuts, for 5 to 7 minutes, until they are fragrant.
5. Remove from the oven and place the nuts in a glass bowl.
6. Sprinkle the remaining 1 tablespoon of sugar over the nuts and toss until coated. Let cool before serving.
7. Do-Ahead: At this point, you can let cool, transfer to zipper-top plastic bags, and freeze indefinitely.
8. Cooks’ Tip: If you would like to make nuts to toss into salads, chop them before roasting.
@Diane Phillips www.dianephillips.com www.cucinadivina.blogspot.com
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