Farmers' Market Box 11-26-15

Blue Lake Beans – Black Sheep Produce
Baby Carrots – Black Sheep Produce
Sonoran Garlic – Milliken Family Farm
Shinko Asian Pears – Ken’s Top Notch Produce
Early Wonderful Pomegranate – Ken’s Top Notch Produce
Russian Banana Fingerling Potatoes – Weiser Family Farm
Kabocha Squash – Kong Thao Farm
Satsuma Tangerines – Ken’s Top Notch Produce
Hon Shimeji (Brown Beech) Mushrooms – Hokto Kinoko Company
Celery – Earthfresh Organics
Yellow Onions – Viva Tierra
Herb Mix – Suzie’s Farm
Organic Juicing Bag:
Meyer Lemons – Rancho Del Sol
Carrots – Cal Organics
Celery – Earth Fresh Organics
Black Kale – Coastal Valley Farms
Red Beets – Earth Fresh Organics
Farmer’s Choice:
Fuji Apples – Fair Hill Apple Farm
Cara Cara Oranges – Ken’s Top Notch Produce
Rhubarb – Trevino Farms
Feature: Pumpkin Pie!
Organic Sugar Pie Pumpkins – Bunkhouse
Pumpkin Spice – Coronado Spice & Tea Co.
Catalina Offshore catch of the week: Black Cod

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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
AdMEYER
½ Meyer Lemon
½ Bunch of Black Kale
2 Stalks of Celery
Purple Drink
1 Beet
½ Meyer Lemon
2 Carrots
Stalk Me
½ Bunch of Black Kale
3 Carrots
2 Stalks of Celery
Specialty Produce Recipe Suggestions
courtesy of Diane Phillips (Cucina Divina)
Do-Ahead Old Fashioned Bread Stuffing
Enough to Stuff one 12 to 16 pound bird
Make sure to toast the bread in the oven before making the stuffing, if it is soft, it will be mushy, and unappetizing.
1 cup unsalted butter
2 cups chopped celery
2 cups chopped onion
1 tablespoon finely chopped sage (or 1 teaspoon dried)
1 tablespoon finely chopped thyme leaves (or 1 teaspoon dried)
1 tablespoon finely chopped Italian parsley
12 cups stale dry bread cubes or toasted fresh bread (choose a bread with some structure such as a farmhouse white and use the crusts) (see note)
1 tablespoon salt
½ teaspoon ground pepper
1 ½ to 2 cups chicken or turkey broth
1 large egg
1. Cook the celery, onion, sage and thyme in the butter over low heat and stir until the onions are golden.
2. Place the bread cubes in a large mixing bowl, and add the celery mixture, tossing to blend.
3. Pour broth over the stuffing ingredients, add the egg and stir to blend. Taste the stuffing for seasoning and adjust adding more salt, pepper, or herbs.
4. Do-Ahead: At this point, the cooled stuffing can be refrigerated for overnight Bring to room temperature before proceeding.
5. Coat the inside of a 3-quart baking dish with non-stick cooking spray. Transfer the stuffing to the baking dish and bake 30 minutes, basting with turkey drippings or butter half way through the cooking time.
6. This stuffing can be put into the turkey as well, make sure that the stuffing registers 165 degrees on an instant read meat thermometer before removing from the oven.
Serving a crowd? If you are serving a crowd, stuff the dressing into greased loaf pans and bake as directed. Turn the stuffing out of the loaf pans, and let rest for 5 minutes. Cut the stuffing with a serrated knife that has been coated with non-stick cooking spray and arrange the slices on a platter.
Wet or Dry: If you like crispy stuffing, don’t drown your bread cubes in liquid, and bake the stuffing outside the turkey. For those who like a moist stuffing, stuff it inside the turkey, or add more liquid to the stuffing and bake it covered with aluminum foil in the oven.
Variations to add while sautéing the onion and celery:
• 1 pound sliced mushrooms
• ½ pound crawfish tails
• ½ cup dried chopped apricots
• ½ cup dried cranberries
• 1 dozen oysters, chopped
• 1 cup pecan halves
Modified Green Bean Casserole with Crispy Onions
Serves 6 to 8
Remember that at Thanksgiving, the side dishes will be plentiful, so don’t overdo it and multiply them too many times, or you will be eating mashed potato sandwiches for weeks afterwards.
One pound green beans, ends trimmed, and cut into 1-inch lengths
Salt and pepper
1/4 cup unsalted butter
Brown beach mushrooms, finely chopped
3 tablespoons flour
1 cup chicken stock
½ cup heavy cream
2 tablespoons Sherry
1/8 teaspoon freshly ground nutmeg
Oil for frying
One onion, cut in half, then thinly sliced into half moons
Fleur de Sel for finishing
1. Bring 4 quarts of salted water to a boil and add the beans. Cook for 3 minutes, and then shock in ice water. Drain and season with salt and pepper. (The beans can be refrigerated for up to 3 days, reheat in the sauce)
2. Preheat the oven to 350 degrees, and coat a 9-inch casserole dish with non-stick cooking spray.
3. In a saucepan, heat the butter, and saute the mushrooms, seasoning with salt and pepper. Sprinkle with the flour and cook for 2 minutes, so that the flour disappears.
4. Add the chicken stock and bring the sauce to a boil. Add the cream, sherry, and nutmeg. Taste for seasoning, and adjust using salt or pepper.
5. Add the beans to the sauce, and put into a 9-inch casserole dish.
6. In a skillet, heat the oil, and fry the onions until golden. Drain on paper towels and sprinkle with fleur de Sel. Put the onions on top of the casserole dish, and bake for 20 to 30 minutes until the sauce is bubbling. Serve warm.
Roasted Kabocha Squash Soup
Serves 6 to 8
1/4 cup extra virgin olive oil
1 cup finely chopped sweet yellow onion
1 cup finely chopped peeled and cored firm pear or apple
1 teaspoon finely chopped fresh thyme
1/4 teaspoon dried ginger
3 pounds peeled butternut squash cut into 1-inch pieces—should be about 6 to 7 cups
4 cups chicken broth
1 1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 cup heavy cream
1/4 cup finely chopped Italian parsley
1. Preheat the oven to 400 degrees and line a baking sheet with silicone or aluminum foil.
2. Cut the squash in half, scoop out the seeds, and drizzle the inside with a bit of olive oil. Place cut side down on the baking sheet, and roast for 40 to 50 minutes, until tender.
3. When the squash is cool enough to handle, scoop out the flesh and set aside.
4. In a large skillet, heat the oil, and saute the onion, pear, thyme, and ginger for 3 to 4 minutes, until the onion begins to soften. Add the squash, and broth, and simmer for 15 minutes, until the vegetables are tender.
6. Using an immersion blender, puree the soup, or cool the soup and puree in a blender or food processor.
Do-Ahead: At this point the soup can be refrigerated for 3 days or frozen for up to 2 months, defrost before proceeding.
7. Add the cream, and parsley, and heat to serving temperature.
Asian Pear, Tangerine and Pomegranate Salad
Serves 6
This is a gorgeous salad to serve at the end of the meal, as a palate cleanser. The sweet, tart notes are the perfect complement to the turkey dinner.
One Asian pear, cored, and coarsely chopped
2 cups tangerine segments
1 cup pomegranate arils
1/4 cup finely chopped chives
One head butter lettuce, washed, spun dry and separated into leaves
1/4 cup pomegranate juice
3 tablespoons rice vinegar
1 teaspoon Dijon mustard
2 teaspoons honey
1/2 cup vegetable or canola oil
2 tablespoons poppy seeds (optional)
Salt and pepper
1. In a mixing bowl, toss together the pear, tangerines, pomegranate arils and chives.
2. Arrange the lettuce on salad plates and mound some of the salad onto the lettuce.
3. In a small bowl, whisk together the remaining ingredients, and drizzle some over each salad.
4. The dressing will keep in the refrigerator for up to 4 days. (add the poppy seeds just before serving)
White Wine Braised Carrots
Serves 4 to 6
This recipe comes from the Alsace region of France, and is a great make ahead dish to serve with poultry or pork.
3 tablespoons unsalted butter
1/4 cup honey
2 teaspoons fresh thyme
1 1/2 cups Sauvignon Blanc wine (or Pinot Grigio)
1 bunch carrots, peeled, and cut into 1/2-inch rounds
Few drops of Tabasco
Salt
1. In a saute pan, heat the butter, honey and thyme, add the wine and carrots, and simmer, uncovered for 12 to 15 minutes, basting the carrots with the sauce. The carrots should be tender but still hold their shape. Season with a few drops Tabasco and salt if needed. Serve warm.
2. Do-Ahead: The carrots can be cooled, covered and refrigerated for 2 days. Rewarm on the stove top.
Garlic Mashed Fingerlings
Serves 4
1 pound fingerling potatoes, scrubbed, and cut into chunks
3 garlic cloves, peeled and sliced
1/4 cup unsalted butter
1/4 cup sour cream
2 to 3 tablespoons warm milk
Salt and pepper
2 to 3 tablespoons finely chopped chives
1. Put the potatoes and garlic in water to cover, and bring to a boil. Cook until the potatoes are tender, about 15 to 20 minutes. Drain well, and return to the saucepan to dry out a bit.
2. Mash the potatoes and garlic with the butter, and sour cream, adding milk if necessary to lighten them. Season with salt and pepper, garnishing with chopped chives.
Farmers’ Choice:
Rhubarb Cranberry Sauce
Makes about 3 cups
Not just for Thanksgiving, this sauce would be terrific to serve with grilled pork tenderloins, too.
2 cups chopped rhubarb
3 Fuji apples, peeled, cored and chopped
1/2 cup orange juice
Grated zest of 1 orange
11/2 cups sugar
1 1/2 cups cranberries
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/8 teaspoon ground cloves
1. In a saucepan, combine the rhubarb, apples, orange juice, orange zest, and sugar. Bring to a boil, and cook for 5 to 7 minutes, until the rhubarb begins to soften.
2. Add the cranberries, cinnamon, ginger and cloves, cooking for an additional 5 to 7 minutes, until the cranberries being to split.
3. Cool the sauce, cover and refrigerate for up to 1 week. Serve cold.
Apple Rhubarb Crumble
Serves 8
For the Crumble
1 cup unbleached all-purpose flour
¼ cup granulated sugar
¼ cup packed brown sugar
⅛ teaspoon salt
2 teaspoons vanilla paste or extract
6 tablespoons unsalted butter, cut into 6 pieces and very soft
In a bowl, combine the ingredients, and cut them together with a fork, until they form crumbs. Set aside while preparing the fruit.
For the Fruit
1/2 pound rhubarb, finely chopped
4 Fuji apples, peeled, cored and chopped
2 tablespoons orange juice
1 cup sugar
1 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
2 tablespoons cornstarch
Preheat the oven to 350 degrees, and coat 8 4-ounce ramekins with non-stick cooking spray. Place the ramekins onto a baking sheet.
In a bowl, combine the rhubarb, apples, orange juice, sugar, cinnamon, nutmeg and cornstarch and stir to coat the fruit. Scoop the fruit into the ramekins, and Top with the crumble topping.
Bake for 25 to 30 minutes, until the fruit is bubbling, and the crumble topping is golden brown.
Variation: If you would like to make this in a 13-by-9-inch baking pan, it will bake for 35 to 45 minutes.
Feature:
To Roast the Pumpkins
3 sugar pie pumpkins, cut in half and seeds removed
1. Preheat the oven to 400 degrees, and line a baking sheet with silicone, aluminum foil or parchment.
2. Drizzle the inside of the pumpkins with some vegetable oil, and set cut side down on the baking sheets.
3. Roast for 45 to 50 minutes, until the flesh is tender, when pierced with the tip of a paring knife.
4. When the pumpkins are cool enough to handle, scoop out the flesh and mash it.
5. Roasted pumpkin will keep covered in the refrigerator for up to 1 week or can be frozen for up to 2 months. You should have at least 3 to 4 cups of pumpkin puree from 3 pumpkins.
For the Pie Filling
1/2 cup granulated sugar
1/2 cup brown sugar
1 tablespoon All-Purpose Flour
1/2 teaspoon salt
1 1/2 teaspoons pumpkin pie spice
3 large eggs, beaten
2 cups pumpkin puree from Sugar Pie Pumpkins
1 1/4 cups evaporated milk
1. Preheat the oven to 400 degrees. Put the pie plate on a baking sheet to catch any drips.
2. In a mixing bowl, whisk together all the ingredients, and pour into the premade piecrust.
3. Bake for 15 minutes, lower the oven temperature to 375 degrees, and bake another 30 minutes until the filling is set in the center. Cool the pie completely, and refrigerate before serving.
Pumpkin Bread Pudding with Orange Custard Sauce
Serves 8 to 10
9 cups torn bread (about 1 pound)—I like to use a challah or the Hawaiian sweet bread
1 1/2 cups heavy cream
One 16-ounce can pumpkin puree (2 cups)
4 large eggs
1 cup firmly packed light brown sugar
1 1/2 teaspoons pumpkin pie spice
1. Coat a 13 x 9-inch baking dish with nonstick cooking spray.
2. Put the bread in a large bowl.
3. In another large bowl, whisk together the cream, pumpkin, eggs, brown sugar, and spice. Pour over the bread and stir to blend, pushing the bread down into the mixture. Transfer to the prepared dish.
4. Do-Ahead: At this point, cover and refrigerate for at least 12 hours and up to 36 hours. Bring to room temperature before continuing.
5. Preheat the oven to 350°F. Bake the pudding until puffed and golden brown 35 to 40 minutes. Remove from the oven and let rest for 10 minutes.
Variation: Sprinkle the pudding with about 1 cup of chopped pecans or walnuts before baking to send it over the top!
Orange Ginger Custard Sauce
Makes about 3 cups
3 cups whole milk
Grated zest of 1 orange
2 teaspoons chopped crystallized ginger
1/3 cup sugar
1/4 cup cornstarch
6 large egg yolks
1 cup heavy cream
1 to 2 teaspoons orange liqueur or orange extract
1. In a 2-quart saucepan, heat the zest, ginger and milk over medium high heat until the milk beings to form bubbles around the side of the pan. Remove from the heat and allow to steep for 5 minutes, strain the ginger and zest out of the milk.
2. Whisk in the sugar and cornstarch and egg yolks, and over medium heat, whisk until the mixture thickens and comes to a boil, about 4 to 5 minutes.
3. Remove from the heat and stir in the cream and liqueur or extract. Transfer to a glass bowl and press plastic wrap against the surface to keep a skin from forming.
4. Do-Ahead: At this point, refrigerate for at least 4 hours and up to 4 days, or freeze for up to 1 month.]
5. When ready to serve, re-whisk the sauce and serve.
Curried Cream of Pumpkin Soup
Serves 8
4 tablespoons unsalted butter
½ cup finely chopped onion
1 bay leaf
1 teaspoon curry powder
2 cups pumpkin puree
4 cups chicken broth
2 cups half and half
¼ cup finely chopped Italian parsley for garnish
½ cup toasted pumpkin seeds, for garnish
1. Melt the butter in a three quart saucepan and add the onion, bay leaf and curry powder. Cook until the onion is softened, but not browned, about 3 minutes.
2. Add the pumpkin and broth, stirring well, and bring to a boil. Lower the heat to a simmer and cook for 20 minutes. Taste for seasoning after about 15 minutes, and add more curry powder, and/or salt. Remove from the heat, remove the bay leaf
3. Do-Ahead: At this point the soup can be cooled, and refrigerated for 4 days, or frozen for up to 1 month, bring to a simmer before proceeding) and add the half and half .
4. Bring the soup to serving temperature, but do not boil.
5. Serve garnished with parsley and toasted pumpkin seeds if you wish.
@Diane Phillips www.dianephillips.com www.cucinadivina.blogpot.com
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