Farmers' Market Box 5-5-16


This weeks local produce and featured farms:
Dried Red Hidasta BeansMilliken Family Farm
Green Bell PepperBlack Sheep Produce
StrawberriesBe Wise Ranch
Fennel – Coastal Farm
Collard GreensBe Wise Ranch
French Butter Lettuce – The Garden Of….
Blood OrangesPolito Family Farm
English PeasTutti Frutti Farms
Spring OnionsBlack Sheep Produce
White PeachesKen’s Top Notch Produce
Organic Juicing Bag:
Carrots – Cal Organics
Fennel – Cal Organics
Green Kale – Babe Farms
Green Chard – Cal Organics
Valencia Oranges – Sundance Organics
Farmer’s Choice:
Hass Avocados – Garcia Organic Farms
Sonora and Red Fife Wheat Berries – Kenter Canyon Farms
Passionfruit – Step Ladder Farms
Feature:
Carmen Miranda Nectarines – Fitzgerald’s Premium Tree Fruit
Check out our YouTube Video highlighting all the produce in this weeks FMB:

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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!
Juice Recipes
Courtesy of Drew Canole of Fitlife.tv
Super Chard
1 Green Chard
1 Fennel
Handful of Green Kale
1/2 Limon
Sweet Carrots
2 Carrots
1 Fennel
1 Orange
Summer Refresher
Handful of Green Kale
2 Orange
1/3 of a Pineapple (optional)
Specialty Produce Recipe Suggestions
courtesy of Diane Phillips (Cucina Divina)
Farfalle with English Pea Pesto
Serves 4 to 6
1/2 pound English Peas
2 tablespoons fresh mint
2 tablespoons Italian parsley
1/4 cup grated Parmigiano Reggiano
1/4 to 1/3 cup extra virgin olive oil
Salt and pepper
1 pound farfalle pasta, cooked 3 minutes short of al dente, reserving some of the pasta water.
1/2 cup grated Parmigiano Reggiano
1. Shell the peas, and put into a food processor or blender, combine with the mint, parsley and Parmigiano. Process on and off 4 to 5 times, to break up the peas and herbs. With the machine running, pour in the oil, until the mixture begins to come together. Season with salt and pepper.
2. When the pasta is cooked, drain it, reserving some of the pasta water. Stir in the pasta, toss with 1/4 cup of the Parmigiano, and add some pasta water to make a creamy sauce. Serve the pasta garnished with the remaining Parmigiano.
3. Cook’s Note: The pesto is delicious tossed with pasta, stirred into risotto, spread onto bruschetta and garnished with shave Parmigiano Reggiano. It can be stored in the refrigerator for up to 3 days, and frozen for up to 6 months.
4. Another Cook’s Note: the washed pea pods can be cut into julienne and put into ice water. Use them as garnish for salads.
Mediterranean Pasta Salad
Serves 6 to 8
One pound farfalle, fusilli, or small shell pasta cooked 3 minutes short of al dente
1 green bell pepper, seeded, and finely diced
1/4 cup finely chopped torpedo onion using the tender red/white part
1 bunch radishes, scrubbed, and finely chopped
1 fennel bulb, wispy ends trimmed, and finely chopped
2 blood oranges, peel and pith removed, cut into segments, and chopped
1 cup crumbled feta cheese
1/4 cup red wine vinegar
2 tablespoons fresh orange juice
1/2 cup extra virgin olive oil
Salt and pepper
1. In a large salad bowl, combine the cooled pasta, pepper, onion, radish, fennel, orange and feta.
2. In a small bowl, combine the vinegar, orange juice, and olive oil. Season with salt and pepper.
3. Pour over the salad, and toss to coat. Season with additional salt and pepper, and serve at room temperature. The salad will keep in the refrigerator for up to 3 days.
Grilled White Peach Salad
Serves 4
One head French Butter Lettuce, washed, spun dry and separated into leaves
2 white peaches, cut in half and pitted
Raw sugar
1/4 cup rice vinegar
2 teaspoons honey
1 tablespoon Dijon mustard
1 tablespoon finely chopped onion
1/2 cup vegetable oil
Salt and pepper
1/2 cup crumbled goat cheese
1. Arrange the lettuce on salad plates.
2. Preheat a grill pan for 5 minutes, and brush with some vegetable oil to prevent sticking.
3. Dip the cut half of the peach into the raw sugar and grill the peaches cut side down for 5 minutes until they are caramelized and softened. Remove from the grill pan (I don’t turn them) and allow to cool a bit before cutting each peach half in half. Arrange 2 pieces of peach over the lettuce.
4. In a small bowl, whisk together the vinegar, honey, mustard, onion and oil. Season with salt and pepper, and drizzle over the peaches and the lettuce. Top with some of the goat cheese, and serve.
Red Bean Soup with Prosciutto
Serves 6
1 cup red beans, soaked overnight in water to cover
3 tablespoons extra virgin olive oil
6 slices prosciutto, coarsely chopped
1/2 cup finely chopped onion
2 garlic cloves, minced
1 tablespoon finely chopped rosemary
A few sage leaves, finely chopped
5 cups vegetable broth
A few Parmigiano Reggiano Rinds, cut into small pieces (optional)
Salt and pepper
Additional extra virgin olive oil for garnish
1. Drain and rinse the beans. Set aside.
2. In a Dutch oven, heat the oil and saute the prosciutto, onion, garlic, rosemary and sage for 3 to 4 minutes until the onion is softened.
3. Add the beans, vegetable broth and rinds if you are using them.
4. Cover and simmer for 45 minutes. Check the beans, and add more broth if needed. Season with salt and pepper. Cook another 15 to 20 minutes until the beans are tender. Serve the soup garnished with additional olive oil and freshly ground black pepper.
Stewed Collards Italian Style
Serves 4
This dish can be made with any green: broccoletti, chard, or spinach. Collards seem to love this kind of treatment; they soak up the flavors well. This is a great side dish with grilled anything.
1/4 cup extra virgin olive oil
4 garlic cloves, minced
Pinch red pepper flakes
1 bunch collards, tough stems removed, and chopped coarsely
1 cup crushed canned tomatoes
1/4 cup water or vegetable broth
Salt and pepper
1. In a large skillet, heat the oil over medium heat, and saute the garlic, and red pepper flakes for 30 to 45 seconds, until fragrant.
2. Add the collards, and toss in the tomatoes and water or broth, tossing the collards in the mixture. Cover and simmer for 30 to 45 minutes, checking to make sure there is still liquid in the pan, and the collards are tender.
3. Season liberally with salt and pepper. Serve warm or at room temperature.
Blood Orange, Fennel and Radish Salad
Serves 4 to 6
3 blood oranges, peel and pith removed, sliced 1/2-inch thick
1 fennel bulb, wispy ends removed and sliced 1/2-inch thick
3 to 4 radishes, scrubbed, and cut into julienne
1/4 cup orange juice
1/4 cup balsamic vinegar
1/2 cup extra virgin olive oil
2 tablespoons finely chopped mint
2 tablespoons finely chopped Italian parsley
1. Arrange the orange slices on the bottom of a serving platter. Top with the fennel and radishes.
2. In a small bowl, whisk together the orange juice, balsamic vinegar, and oil. Season with salt and pepper.
3. Pour over the oranges and vegetables and garnish with the mint and parsley.
Blood Orange Strawberry Panna Cotta
Serves 8
1 Basket Strawberries, hulled and cut into quarters
1/4 cup sugar
2 tablespoons blood orange juice
3 Blood Oranges, peel and pith removed, and segmented
4 teaspoons unflavored gelatin
1/4 cup water
3 cups heavy whipping cream
1/2 cup sugar
Pinch of salt
1 teaspoon orange extract
1 cup sour cream
1. Combine the berries, sugar, lemon juice and oranges in a saucepan, and bring to a simmer, to dissolve the sugar.
2. Remove from the heat and add 2 teaspoons of gelatin, stirring to dissolve. Let stand for 5 minutes.
3. Spoon some of the berry mixture into the bottom of 8-ounce drink glasses. Refrigerate the glasses until set, and leave the remaining berry mixture at room temperature.
4. Sprinkle the 2 teaspoons gelatin over the water. Let stand for 5 minutes.
5. In a 3-quart saucepan, warm the cream with the sugar, salt, and orange extract, over medium-high heat. Do not let it boil.
6. Stir in the gelatin until thoroughly dissolved. Take the cream off the heat and cool about 5 minutes.
7. Put the sour cream in a medium bowl. Gently whisk in the warm cream a little at a time until smooth.
8. Taste for sweetness. It may need another teaspoon of sugar. Spoon over the berry mixture and refrigerate for 20 minutes, until it begins to set. Spoon another layer of the berry mixture over the panna cotta and refrigerate 20 minutes. Top the berry mixture with the last of the panna cotta, and refrigerate for at least 4 hours, and up to 24 hours.
Farmers’ Choice:
Passion Fruit Curd
Makes about 2 cups
This is a great way to use passion fruit. The curd will keep in the fridge for 1 week, or you can freeze it. Use it on toast, scones, to fill cakes, add to frostings, or fill a Pavlova.
2 large eggs
3/4 cup passion fruit pulp (see note)
1/3 cup sugar
1/4 cup chilled unsalted butter, cut into small bits
1. In a small saucepan, over medium heat, whisk together the eggs, passion fruit pulp, and sugar.
2. Bring almost to a boil; the curd will begin to thicken.
3. Remove from the heat, whisk in the butter, and strain the mixture through a fine mesh sieve to eliminate any scrambled eggs.
4. Press plastic wrap over the surface of the curd, cool and refrigerate. The curd will keep in the refrigerator for up to 1 week, or can be frozen for up to 4 months.
5. Cook’s Note: Cut the passion fruit in half, and scoop out the flesh and seeds. Push through a sieve to get the pulp.
Avocado Hummus
Makes about 2 cups
1 avocado, peeled and pitted
1 14.5-ounce can chickpeas, rinsed and drained
2 garlic cloves
1/4 cup fresh lemon juice
½ tsp Tabasco
½ tsp ground cumin
salt
Pita wedges, or pita chips to serve
1. In a food processor, combine the avocado, chickpeas, garlic, lemon juice, Tabasco, and cumin. Process until smooth.
2. Season with salt and additional Tabasco.
3. Transfer to a bowl, spritz the surface of the avocado with water, cover and refrigerate for at least 1 hour or up to 4 hours. Serve with Pita wedges.
Wheat berry Salad
Serves 6
2 cups wheat berries
2 scallions, finely chopped, using the white part only
2 ribs celery, finely chopped
2 Gala apples, cored and finely chopped
2 cups cooked chicken, cut into bite sized pieces
1/4 cup apple juice
1/4 cup apple cider vinegar
1 teaspoon Dijon mustard
1/2 cup vegetable oil
2 tablespoons poppy seeds
Salt and pepper
1 cup toasted chopped walnuts
1. Put the wheat berries into a saucepan with water to cover, and bring to a boil. Simmer for 45 minutes to an hour, until tender. Drain and put into a salad bowl.
2. When the wheat berries are cooled, add the scallions, celery, apples, and chicken.
3. In a small bowl, whisk together the juice, vinegar, mustard and vegetable oil. Add the poppy seeds and season with salt and pepper.
4. Pour the dressing over the salad, and toss to coat. Add the walnuts and toss again. Serve the salad cold.
Feature:
Carmen Miranda Nectarine Tart Tatin
Serves 4 to 6
1 sheet puff pastry, defrosted and kept cold
Flour for rolling the puff pastry
1/2 cup (1 stick) unsalted butter
3/4 cup sugar
4 Carmen Miranda Nectarines, halved and pitted
Crème fraiche or unsweetened whipped cream
1. Preheat the oven to 375 degrees. Line a baking sheet with a silicone liner or parchment paper and set aside.
2. On a floured board, roll out the dough until it is 1/8-inch thick. Cut the dough into a circle 1-inch larger than the diameter of your baking pan. Prick the dough all over with the tines of a fork and transfer it to the baking sheet. Refrigerate the dough while you work on the nectarines
3. In a 10-inch ovenproof skillet, or tart tatin pan, (or cast iron skillet) melt the butter, tilting the pan so the sides have a thin coating of butter.
4. Sprinkle the sugar over the butter, and fit a layer of nectarines into the skillet, with the rounded side down and making concentric circles. Make sure to pack them in because they will shrink as they cook—-you want them snug in the pan.
5. When you have a snug layer, put the pan over medium heat and cook, until the sugar begins to turn a deep caramel color—you will see it bubbling up the side of the pan—this will take at least 1 minutes and up to 20 depending on your pan.
6. Transfer the skillet to the baking sheet.
7. Cover the nectarines with the pastry, loosely tucking in any overhang.
8. Bake for 25 to 35 minutes, until the pastry is baked through and puffed.
9. Cover the skillet with a large rimmed serving plate, and turn the tart out onto the platter and remove the pan. If any of the nectarines have stuck to the pan, gently lift them off the pan with an off-set spatula and press them onto the tart. Cool 10 minutes before serving with unsweetened crème fraiche.
Recipes provided by:
Diane Phillips www.dianephillips.com and www.cucinadivina.blogspot.com
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