Farmers' Market Box 10-13-16

This weeks local produce and featured farms:
Red Bell Peppers – Black Sheep Produce
Mizuna – Be Wise Ranch
Mexican Guavas – Koral’s Tropical Fruit
Butter Lettuce – Go Green Agriculture
Tokyo Negi Onions – Lucky Growers
Pomegranate – Rancho Del Sol Organics
Sunchokes – Weiser Family Farm
Spaghetti Squash – Be Wise Ranch
Zucchini – Black Sheep Produce
Flavorino Plum – Dassi Family Farms
Organic Juicing Bag:
Strawberries – A&A Organics
Carrots – Cal Organics
Celery – Coke Farms
Black Kale – Deardorf
Valencia Oranges – Eco Farms
Farmer’s Choice:
Pineapple Quince – Terry Farm
Baby Pink Turnips – Coastal Farms
Honeynut Squash – Weiser Family Farms
Feature:
Honey Dates – Dates by DaVall
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 Celery
1 cup of strawberries
2 stalks of celery
1 cucumber
Kale Boost
Handful of black kale
2 carrots
1 lemon
Mighty Oranges
2 valencia oranges
1 carrots
2 stalks of celery
Specialty Produce Recipe Suggestions
courtesy of Diane Phillips (Cucina Divina)
Pasta with Fresh Tomato Sauce
Serves 6
1/4 cup extra virgin olive plus additional for finishing
2 garlic cloves, cut in half
1 basket plum tomatoes, cored, and dice
Salt and pepper
1/4 cup torn basil leaves
1 pound pasta, cooked 3 minutes short of al dente saving some of the pasta water
1 cup grated Parmigiano Reggiano or Pecorino Romano
1. In a large skillet, heat the oil and saute the garlic for 2 to 3 minutes, until it begins to turn translucent.
2. the tomatoes, and saute for 5 to 6 minutes, until the tomatoes are softened.
3. Season with salt and pepper, add the basil, and toss with the cooked hot pasta, adding a bit of the pasta water and oil to make a creamy sauce.
4. Garnish with your choice of cheese, Parmigiano Reggiano or Pecorino.
Spaghetti Squash Caccio Pepe Style
Serves 4 as a side dish
1 medium spaghetti squash (about 3 pounds)
1/3 cup water
¼ cup unsalted butter
2 tablespoons extra virgin olive oil
1 tablespoon finely grated lemon zest
2 teaspoons fresh thyme leaves, plus more for serving
½ cup grated Pecorino Romano
½ cup finely grated Parmigiano Reggiano, plus more for serving
1 teaspoon freshly ground black pepper
Salt to taste
1. Preheat oven to 375°. Cut the squash in half, and lay each half cut side down in a 13-by-9-inch baking dish. Pour in the water, and cover the baking dish. Bake for 30 to 35 minutes, until just tender. The tip of a sharp paring knife will go in easily. Remove from the oven, and let cool slightly. Halve lengthwise and scoop out seeds; discard.
2. Scrape flesh with a fork to remove in long strands. Spread out on paper towels to drain.
3. Heat butter and olive oil in a large skillet over medium-high. Cook squash, lemon zest, and thyme, stirring to blend. When the squash is heated through, add the Pecorino, and ½ cup Parmigiano, stirring to combine Stir in pepper and season with salt. Serve topped with more Parmigiano.
Creamy Sunchoke and Onion/Leek Soup
Serves 6 to 8
For the Crispy Onions or Leeks
1/3 to 1/2 cup extra virgin olive oil
1 Negi Tokyo onions, or leeks split lengthwise, rinsed, and cut into 1/2-inch pieces, patted dry
Fleur de Sel
1. In a large skillet, heat the oil, and fry the onions/leeks until they are crispy. Drain on paper toweling, and sprinkle with fleur de sel.
2. The leeks can be cooled, and covered, and kept at room temperature for up to 6 hours.
For the Soup
3 tablespoons unsalted butter
1 tablespoon extra-virgin olive oil
1 Negi Tokyo onion, or leek split lengthwise, rinsed, and cut into 1/4-inch pieces
1 Sonoran garlic clove, minced
1 pound sunchokes, peeled, and cut into 1/2-inch pieces
2 medium russet potatoes, peeled 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 /onionleek 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.
5. Serve garnished with the crispy leeks.
Mexican Guava Cake
Makes one 9-inch springform
4 ripe guavas
2 cups all-purpose flour
1 1/2 teaspoons baking powder
1 1/2 teaspoon ground cinnamon
3/4 cup unsalted butter, softened
1 cup dark brown sugar
5 eggs, separated
1. Preheat oven to 350 degrees coat a 9-inch springform form with non-stick cooking spray.
2. In a bowl, sift together the flour, baking powder and cinnamon.
3. Trim the top and bottom off the guava and cut in half.
4. Using a small spoon, scoop out and discard the seeds.
5. Chop the flesh into a very small dice.
6. You should have about 1/2 cups of chopped guava.
7. Using an electric mixer with the paddle attachment, beat the butter until creamy. Add the sugar and continue beating for several minutes until it becomes light and fluffy.
8. One at a time, add the egg yolks, beating until each one is fully incorporated before adding the next. Pour in the flour mixture and beat on medium-low speed until the flour is just incorporated, being careful not to overmix. Fold in the chopped guava by hand.
9. In a separate bowl, beat the egg whites until they hold soft, glossy peaks. Stir 1/3 of the egg whites into the batter and mix until you no longer see the whites to lighten the batter. Gently fold in the remaining whites.
10. Bake for 50 to 60 until a skewer inserted into the center comes out clean.
Guava Smoothie
1 Mexican guava
1 banana
1 cup orange juice
1/2 cup white grape juice
1 teaspoon lime juice
1/2 cup frozen vanilla yogurt
1. Cut the guava in half and scoop out the pulp and add to a blender.
2. Slice the banana into bite size chunks, and add to blender.
3. Add the orange juice and grape juice, and puree.
4. Add the lime juice and yogurt, and puree again. Serve immediately.
Pepperonata with Zucchini
Serves 6 as a side dish
1/4 cup extra virgin olive oil
1 garlic clove, minced
One Tokyo onion, split in half and thinly sliced
2 red bell peppers, cored, and thinly sliced
2 zucchini, ends trimmed, and thinly sliced
4 plum tomatoes, cored, and finely diced
Salt and pepper
1/4 cup finely chopped parsley
1/4 cup finely chopped basil
1. In a large skillet, heat the oil, saute the garlic for 30 seconds, and add the onion, and saute until the onion is translucent, 4 to 5 minutes.
2. Add the peppers, and zucchini, and saute for 4 minutes, till softened.
3. Add the tomatoes, and season with salt and pepper.
4. Cook the mixture until the vegetables are softened.
5. Add the basil and parsley, and serve warm.
6. This is delicious served with grilled meats, and poultry, as well as sausages, or tossed into pasta for a vegetarian pasta.
Butter Lettuce and Pomegranate Salad
Serves 4 to 6
One head butter lettuce, washed and spun dry, separated into leaves
1/4 cup pomegranate juice
2 tablespoons honey
1 tablespoon Dijon mustard
1/3 cup vegetable oil
Salt and pepper
1/2 cup crumbled feta cheese
1/2 cup pomegranate arils
1. Lay a few lettuce leaves onto salad plates.
2. In a small bowl, whisk together the juice, honey, mustard and oil. Season with salt and pepper.
3. Drizzle some over the lettuce leaves. Top with the feta and pomegranate arils. Drizzle with a bit more dressing and serve.
Roasted Potato and Mizuna Salad
Serves 2 to 4
1/3 extra virgin olive oil
2 garlic cloves, minced
6 tiny yellow potatoes, cut into quarters
1 1/2 teaspoons salt
1/2 teaspoon freshly ground black pepper
One Negi Tokyo onion, thinly sliced
2 to 3 tablespoons white wine vinegar
1 teaspoon Dijon mustard
1 bunch mizuna
1. Preheat the oven to 400 degrees, and line a baking sheet with silicone, parchment or aluminum foil.
2. In a bowl, combine the oil, garlic, potatoes, salt, pepper, and onion.
3. Roast for 15 to 20 minutes, until the potatoes are tender.
4. Meanwhile whisk the vinegar and mustard together in the bowl.
5. Add the mizuna, and the roasted potato mixture, and toss to coat. If the salad needs a bit more vinegar, add it now (this will depend on the acidity of the vinegar)
6. Serve the salad warm.
Shrimp and Lettuce Wraps
Serves 4 to 6
One head butter lettuce washed, spun dry and separated into leaves
2 tablespoons vegetable oil
2 garlic cloves, minced
1/4 cup finely chopped onion
1 teaspoon grated ginger
1 pound large shrimp, peeled and deveined
2 teaspoons soy sauce
1 teaspoon Hoisin sauce
1 teaspoon rice wine
1/4 cup finely chopped parsley
1. Put the lettuce leaves onto a serving platter.
2. In a large skillet or wok, heat the oil, and saute the garlic, onion and ginger for 1 minute, until the onion is softened. Add the shrimp and stir-fry for 1 minute, until the shrimp begin to turn pink.
3. Add the soy sauce, Hoisin and rice wine, and continue to cook until the shrimp are cooked through. Add the parsley, and stir.
4. Put 2 tablespoons of the mixture into each lettuce leaf, and serve.
Farmer’s Choice:
Maple Miso Glazed Pink Turnips
Serves 2
One bunch baby pink turnips scrubbed
2 tablespoons vegetable oil
2 teaspoons white miso
1/4 cup vegetable or chicken broth
2 to 3 tablespoons maple syrup
Salt and pepper
1. Cut the turnips in half, and finely chop the turnip greens.
2. In a large skillet, heat the, oil, add the turnips and greens, and saute for 2 to 3 minutes, to wilt the greens. Dissolve the miso into the broth, and whisk in the maple syrup.
3. Add the liquid to the pan, cover, and simmer 5 minutes, remove the cover, and simmer, until the liquid in the pan is syrupy.
4. Season with salt and pepper, and serve warm.
Sausage Stuffed Honey Nut Squash
Serves 4
2 Honey Nut Squash, cut in half lengthwise, and seeds removed
1/4 cup extra virgin olive oil
1/2 pound bulk sweet Italian sausage
3 tablespoons all-purpose flour
2/3 cup chicken or vegetable broth
1/3 cup heavy cream
1 cup grated Parmigiano Reggiano cheese
1. Preheat the oven to 400 degrees, and line a baking sheet with silicone, parchment or aluminum foil.
2. Drizzle the inside of the squash with a bit of the oil, and roast the squash for 30 minutes, until tender.
3. When the squash is cool enough to handle scrape out the flesh leaving a 1/2-inch shell. Chop the flesh and set aside. The flesh should be very soft, and it may not cut well; it will melt into the sauce with the sausage.
4. In a large skillet, cook the sausage over high heat, until the sausage is no longer pink.
5. Remove the sausage in the pan, and add the flour, whisking to cook it for 2 minutes.
6. Add the broth and bring to a boil.
7. Add the cream, and bring to a boil. Return the sausage and squash flesh to the pan, remove from the heat, and add 1/2 of the cheese. Taste for salt and pepper and adjust.
8. Fill the squash shell with the squash and sausage mixture and top with the remaining cheese.
9. Bake at 350 degrees for 30 minutes until the mixture is bubbling, and the cheese is golden brown.
10. Allow to rest for 10 minutes before serving (this will be molten hot, so wait to serve it)
Pineapple Quince Pork Roast
Serves 6
1/4 cup extra virgin olive oil
1 1/2 teaspoons salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon ground ginger
1 teaspoon ground cinnamon
1 tablespoon Dijon mustard
2 tablespoons dark brown sugar
One 3 pound pork loin roast
2 pineapple quince, peeled, cored, and cut into 6 wedges
1 large onion, thinly sliced
1 cup apple juice
1 cup beef broth
2 tablespoons cornstarch mixed with 2 tablespoons water
1. In a small bowl, combine the oil, salt, pepper, ginger, cinnamon, mustard and brown sugar.
2. Rub over the roast, to coat.
3. Heat a large Dutch oven over medium high heat, and add the roast, browning on all sides, being careful not to burn the sugar. Remove the roast from the oven, add the quince and onion, and saute in the pan until the onion begins to soften.
4. Deglaze the pan with the juice and broth, stirring up any browned bits on the bottom of the pan.
5. Return the meat to the pan, cover and simmer over medium low heat for 2 hours, or until the pork is tender.
6. Remove the meat from the pan to a cutting board, covering loosely with aluminum foil.
7. Bring the liquid in the pan to a boil, whisk in the cornstarch mixture and bring to a boil.
8. Season with salt and pepper if necessary.
9. Thinly slice the pork and nap with some of the sauce, and quince wedges.
10. If you would prefer, you can use an immersion blender to puree the sauce, and not thicken with the cornstarch.
Recipes Provided By:
Diane Phillips www.dianephillips.com and www.cucinadivina.blogspot.com
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