Farmers' Market Box 11-3-16


This weeks local produce and featured farms:
Golden Delicious Apples – Wynola Flats Produce
Green Bell PeppersBlack Sheep Produce
Brussels Sprouts – Life’s A Choke Farm
CeleryBlack Sheep Produce
CilantroBe Wise Ranch
Dino KaleBe Wise Ranch
Hydroponic Butter LettuceGo Green Agriculture
Bearss Limes – 3 Nuts Farm
Fuyu PersimmonsKen’s Top Notch Produce
Daikon Radish Kong Thao Farm
Organic Juicing Bag:
Celery – Lakeside Organic Gardens
Lemons – Sundance Farms
Green Kale -Babe Farms
Red Beets – Lakeside Organic Gardens
Valencia Oranges – Eco Farms
Farmer’s Choice:
Thumbelina CarrotsJF Organics
Romanesco Kong Thao Farm
Satsuma TangerinesPenryn Orchard
Feature:
Pomegranates – Golden Door Farm
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
Sweet Kale
Handful of Green Kale
2 Stalks of Celery
1 Orange
Spicy Beet
2 Red Beets
1 Lemon
1 Stalk of Celery
Green Detox
Handful of Green Kale
1 Lemon
1 Cucumber
Pinch of Sea Salt
Specialty Produce Recipe Suggestions
courtesy of Diane Phillips (Cucina Divina)

Maple Bacon Brussels Sprouts

Serves 2 to 4
4 strips thick cut bacon, cut into ½-inch pieces
1 garlic clove, minced
½ teaspoon dried thyme
¾ pound Brussels sprouts, cut into quarters
¼ cup vegetable or chicken broth
¼ cup maple syrup
Salt and pepper
1. In large skillet, cook the bacon until crisp. Remove all but 2 tablespoons of bacon drippings, add the garlic and thyme, and swirl in the pan for 30 seconds, until fragrant.
2. Add the sprouts, and toss to coat. Add the broth and maple syrup, bring to a boil, simmer, partially covered, for 5 minutes, until the sprouts are tender, and the liquid in the pan has almost evaporated.
3. Season with salt and pepper, serve warm.
Shredded Brussels Sprout Salad
Serves 2
¾ pound Brussels sprouts, shredded
2 golden delicious apples, peeled, cored, and chopped
1 shallot, thinly sliced
¼ cup rice vinegar
1 teaspoon Dijon mustard
1 teaspoon honey
1/3 cup vegetable oil
Salt and pepper
½ cup toasted chopped pecans
1. In a large bowl, combine the sprouts, apples, and shallot.
2. In a small bowl, whisk together the vinegar, mustard, honey and oil. Season with salt and pepper.
3. Pour some of the dressing over the salad, and toss to coat.
4. Garnish the salad with the toasted pecans, and serve.
Margaritaville Chicken Fajitas
Serves 4

½ cup orange juice
¼ cup fresh lime juice
¼ cup gold tequila
1 teaspoon ground cumin
Pinch Ancho chili powder
1 teaspoon salt
¼ cup chopped cilantro plus more for garnish
6 chicken breasts, skin and bones removed
1. In a bowl, whisk together the orange juice, lime juice, tequila cumin, chili powder, salt and cilantro.
2. Place the chicken into a zipper top plastic bag, and pour the marinade over the chicken. Seal the bag and refrigerated for at least 2 hours and up to 8 hours.
3. Preheat the grill or grill pan and grill the chicken for 3 to 4 minutes on each side, until cooked through.
4. Remove from the pan, and allow to rest for 5 minutes, before cutting into thin strips for serving. Garnish with additional chopped cilantro.
For the Garnish
2 tablespoons extra virgin olive oil
2 medium red onions, thinly sliced into ½ moons
2 green bell peppers, cored, seeded and thinly sliced
½ teaspoon ground cumin
Salt and pepper
¼ cup finely chopped cilantro
1. In a large skillet, heat the oil, and saute the onions for 3 to 4 minutes, until translucent. Add the peppers, cumin, salt and pepper, and saute until the peppers are softened. Taste for seasoning, adjusting with salt and pepper. Stir in the cilantro before serving. Serve the fajitas with your choice of tortillas.
Cook’s Note about Cilantro: To store the cilantro, wash and spin dry in a salad spinner. Fill a tall glass with water, and put the cilantro into the water. Cover with a plastic bag. The cilantro will keep in the refrigerator for about 10 days.
Chicken and Dressing Casserole
Serves 4

For the chicken

3 tablespoons unsalted butter
1 tablespoon extra virgin olive oil
Salt and pepper
6 chicken breasts, skin and bones removed
¼ cup all-purpose flour
2 cups chicken broth
1. In a large skillet, heat the butter, and oil. Season the chicken breasts with salt and pepper, and saute the chicken breasts until they are browned on both sides (they may not be cooked through)
2. Remove from the skillet, add the flour to the fat in the pan, and whisk for 2 minutes.
3. Slowly add the chicken broth and bring to a boil. Season with salt and pepper, return the chicken to the pan, and simmer over low heat for 3 to 4 minutes.
For the Dressing
¼ cup unsalted butter
1 large onion, finely chopped
1 head celery, finely chopped including the leaves (you should have about 3 cups)
1 teaspoon dried thyme
1 teaspoon dried sage leaves crushed in the palm of your hand
1 ½ cup chicken broth
8 cups torn toasted bread
Salt and pepper
1 large egg
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 butter, add the onion, celery, thyme, and sage. Saute until the vegetables are soft. Add the chicken broth and bring to a boil.
3. Put the bread into a large bowl, add the contents of the skillet to the bread, and stir to combine. Season with salt and pepper. Add the egg, and stir to blend.
4. Spread the dressing into the prepared pan, top with the chicken and pour the sauce over the chicken.
5. Cover and bake for 30 to 45 minutes, until the casserole is bubbling. Allow to rest for 5 minutes before serving.
Celery, Daikon and Apple Slaw
Serves 4
1 bunch celery, cut into ½-inch pieces, including the leaves
1 Daikon radish, peeled, and cut into julienne
2 golden delicious apples, peeled, cored and cut into julienne
¼ cup apple cider
1 tablespoon Dijon mustard
2 tablespoons apple cider vinegar
1 teaspoon honey
½ cup vegetable oil
¼ cup finely chopped Italian parsley or cilantro
Salt and pepper
1. Put the celery, radish, and apples, into a large bowl.
2. In a smaller bowl, whisk together the cider, mustard, vinegar, honey, and oil.
3. Season with salt and pepper, pour over the vegetables, and toss to coat.
4. Add the parsley or cilantro, season with salt and pepper, and serve cold.
Butter Lettuce Salad with Persimmon Dressing
Serves 4
One head green butter lettuce, washed, spun dry and separated into leaves
1 Fuyu Persimmon, peeled, and thinly sliced
1 ripe persimmon, peeled
1/4 cup vegetable oil
2 tablespoons lime juice
¼ cup packed cilantro
1 teaspoon honey
1 garlic clove
2 tablespoons orange juice
Salt, pepper
1. In a blender, puree the ripe persimmon, oil, lime juice, cilantro, honey, garlic, and orange juice. Season with salt and pepper.
2. Arrange the lettuce on salad plates, top with thinly sliced persimmons, and drizzle with some of the dressing.
Sausage and Kale Soup
Serves 6
2 tablespoons extra virgin olive oil
½ pound Kielbasa, Andouille, or smoked sausage, cut into ½-inch rounds
2 garlic cloves, minced
1 medium onion, finely chopped
1 bunch black kale, tough stems removed, and cut into ½-inch ribbons
4 medium Yukon gold potatoes, scrubbed, and cut into bite sized pieces
8 cups chicken or vegetable broth
Salt and pepper
1. In a large Dutch oven, heat the oil, and saute the sausage, for 3 to 4minutes, until it renders some fat.
2. Add the garlic, onion and kale, and saute for 4 to 5 minutes, until the onion is softened, and the kale begins to wilt.
3. Add the potatoes and broth, stirring up any browned bits on the bottom of the pan.
4. Bring to a boil, and simmer, partially covered for 30 minutes, or until the potatoes are tender. Season with salt and pepper. Serve hot.
Minestrone with Black Kale
2 tablespoons extra virgin olive oil
One ½-inch thick piece pancetta, finely diced
2 garlic cloves, minced
1 medium onion, finely chopped
3 medium carrots, finely chopped
3 ribs celery, finely chopped
2 teaspoons finely chopped fresh rosemary
½ cup white wine
One 14.5-ounce can crushed tomatoes and their juice
8 cups chicken or vegetable broth
1 Bunch Black Kale, tough stems removed, and cut into ½-inch ribbons
1 cup lentils, washed
Parmigiano Reggiano rinds, chopped (optional)
2 cups cooked small pasta such as farfallini, ditali, or small shells
Salt and pepper
Freshly grated Parmigiano Reggiano cheese for garnish
1. In a large Dutch oven, heat the oil, and saute the pancetta until crispy. Add the onions, carrots, celery and rosemary, and saute for 4 to 5 minutes until the onion is softened.
2. Add the wine and tomatoes and bring to a boil for 2 to 3 minutes.
3. Add the broth, kale, lentils and Parmigiano rinds if using.
4. Cover and simmer for 1 hour, stirring occasionally, until the lentils are softened.
5. Add the pasta and taste for seasoning. Simmer another 3 minutes, and serve each bowl garnished with Parmigiano Reggiano.
Variations: The pancetta is optional, but adds a lot of flavor. If you would prefer another herb, sage, or thyme will work here. In place of the lentils you can use canned cannellini, garbanzo or red beans.
Farmers Choice:
Roasted Romanesco with Parmigiano
Serves 1
One Romanesco cauliflower, cut into florets
1/3 cup extra virgin olive oil
Salt and pepper
Shavings of Parmigiano Reggiano
1. Preheat the oven to 400 degrees.
2. In a 9-inch baking dish combine the cauliflower, oil, salt and pepper. Roast for 10 to 12 minutes tossing the cauliflower a few times. It should have a bit of brown color on the edges. Remove from the oven and sprinkle with the cheese. Serve warm.
Orzo, Tangerine and Almond Salad
Serves 6
1 box orzo pasta, cooked 3 minutes short of al dente and cooled
3 scallions, finely chopped
3 ribs celery, finely chopped
4 tangerines, peeled, and cut into segments
1/4 cup rice vinegar
1/3 cup vegetable oil
2 tablespoons tangerine juice
1 teaspoon Dijon mustard
1/2 cup sliced almonds, toasted
1. Put the cooled pasta into a large bowl. Add the scallions, celery, and tangerines.
2. In a small bowl, whisk together the vinegar, oil, tangerine juice, and mustard. Season with salt and pepper, and pour over the pasta mixture. Toss to coat.
3. Serve the salad garnished with the toasted almonds.
Duck Breast with Tangerine Sauce
Serves 4
4 duck breasts (about 7-ounces each)
salt and pepper
1. Use a thin sharp knife to make slashes through the fat covering the breasts. Season the breasts with salt and pepper.
2. Heat a seasoned skillet just large enough to hold the breasts in a single layer on medium high heat. Cook the duck breast side down for 8 to 10 minutes. If the meat appears to be browning too rapidly, turn down the heat. Turn the breasts over and turn up the heat to high, brown on the flesh side for 2 minutes, until the breasts are medium rare.
3. Transfer the duck to a cutting board flesh side up, cover with aluminum foil and allow to rest for 5 minutes. Slice the duck breast on an angle, into strips, and arrange on warmed plates to serve.
Tangerine Sauce
Makes about 2 cups

6 Tangerines (if not available, navels oranges will do), sectioned
2 to 3 tablespoons Grand Marnier
¼ cup sugar
¼ cup red wine vinegar
2 cups of duck or chicken stock
½ cup Port
2 tablespoons cornstarch mixed with 2 tablespoons Port
1. Marinate the orange sections in Grand Marnier.
2. In a saucepan, combine the sugar and vinegar, bringing them to a boil. Reduce the mixture to a syrup. Remove from the heat and stir in half of the stock. Return to the heat to dissolve the syrup. Add the rest of the stock.
3. Deglaze the cooking pan with the port, and heat, reducing it to a few tablespoons. Add the reduced port and dripping to the sauce, then add the cornstarch mixture. Add the tangerine segments to the sauce, and taste, adding a few drops of lemon juice if it is too sweet, and add salt if necessary.
Feature:

Pomegranate Rice
Serves 4
2 tablespoons extra virgin olive oil
½ cup finely chopped onion
1 teaspoon ground turmeric
1 ½ cups basmati rice
2 cups chicken or vegetable broth
Salt and pepper
½ cup pomegranate arils
¼ cup finely chopped cilantro
1. In a saucepan, heat the oil, saute the onion and turmeric for 2 minutes. Add the rice, and toss in
2. the mixture to coat the rice grains.
3. Add the broth, cover and simmer for 15 minutes, until the rice is tender. Taste for seasoning and adjust using salt and pepper. Fold in the pomegranate and cilantro. Serve warm.
Farro and Pomegranate Pilaf
Serves 6
2 tablespoons extra virgin olive oil
½ cup finely chopped onion
2 cups pearlized farro
3 cups chicken or vegetable broth
Salt and pepper
½ cup toasted pine nuts
Grated zest of 1 tangerine
2 Satsuma Tangerines, separated into segments
1 cup pomegranate arils
¼ cup finely chopped cilantro or Italian parsley
1. In a saucepan, heat the oil and saute the onion for 2 minutes. Add the farro, and toss in the oil.
2. Add the broth, cover and simmer for 15 to 20 minutes, until the liquid is absorbed, and the farro is tender. Season with salt and pepper.
3. Fold in the pine nuts, zest, tangerine segments, arils, and cilantro or parsley. Serve warm.
Recipes Provided By:
Diane Phillips www.dianephillips.com and www.cucinadivina.blogspot.com
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