Farmers Market Box 1-18-17


This weeks local produce and featured farms:
Brussels Sprouts Leaves – Two Peas in a Pod
Cauliflower – Life’s a Choke
Sonoran Garlic – Milliken Family Farm
DillBe Wise Ranch
RED or GREEN Oak Leaf Lettuce – Terra Madre Garden
Cara Cara Oranges – Ken’s Top Notch Produce
Teen ParsnipsWeiser Family Farm
Easter Egg RadishBlack Sheep Produce
Kohlrabi – NO NAME
TurnipsBlack Sheep Produce
Juicing Bag:
Broccoli – Lakeside Organic Gardens
Celery – Goldie
Lemons – Sundance
Romaine Hearts – Goldie
daikon – Cal-Organic
Farmer’s Choice:
Rainbow Carrots – The Garden of…
Honey Dates – Dates by Davall
Asian Shinko PearsKen’s Top Notch Produce
Feature:
Hoshigaki PersimmonsKen’s Top Notch Produce
Check out our YouTube Video highlighting all the produce in this weeks FMB:

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Click the links above & search for products on our website with recipes attached
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
Let Daikons be Daikons
1 daikon radish
1/2 bunch celery
1 ea lemon
“Dai”ing for Greens
1/2 bunch broccoli
2 heads romaine hearts
1/2 bunch celery
1 ea daikon
Hearts and Flowers
1/2 bunch broccoli
1 head romaine heart
1/2 lemon
Specialty Produce Recipe Suggestions
courtesy of Diane Phillips (Cucina Divina)
Pasta with Brussels Sprouts Tops
Serves 4
2 tablespoons extra virgin olive oil
One 1/2-inch piece pancetta, cut into 1/2-inch dice
2 garlic cloves, minced
Pinch red pepper flakes
One bunch Brussels Sprouts tops, root end trimmed, washed, spun dry and chopped into 1/2-inch ribbons
Salt and pepper
1 to 2 tablespoons aged balsamic vinegar
One pound penne, short rigatoni or farfalle pasta cooked 3 minutes short of al dente, saving some of the pasta water
1/2 cup grated Parmigiano Reggiano cheese
1. In a large skillet, heat the oil, and cook the pancetta until it is crisp.
2. Add the garlic and red pepper, sautéing for 1 minute.
3. Add the sprout tops, and saute until the leaves begin to wilt and the stems are almost tender.
4. Season with salt and pepper, and drizzle with 1 to 2 tablespoons of vinegar.
5. When the pasta is ready, drain and toss into the skillet, tossing to coat the pasta with the sauce. Add a bit of the pasta water to make a creamy sauce.
6. Plate the pasta and garnish with the cheese.
Oak Leaf Lettuce with Dill Dressing
Serves 4 (dressing makes about 2 cups)
One head oak leaf lettuce, washed, spun dry and chopped
2 to 3 Easter Egg Radishes, thinly sliced
1 1/2 cups mayonnaise
1/2 cup Greek Style yogurt
2 tablespoons sugar
1 tablespoon fresh lemon juice
Grated zest of 1 lemon
2 tablespoons chopped fresh Italian parsley
2 tablespoons chopped fresh basil
2 tablespoons chopped fresh dill
1/2 teaspoon freshly ground black pepper
Salt
1. Put the lettuce and radishes into a salad bowl.
2. In a small bowl, whisk together the mayonnaise, yogurt, sugar, lemon juice, zest, parsley, basil, dill and pepper. Season with salt, and pour some of the dressing over the greens.
3. Toss to coat, and serve the salad.
4. Any leftover dressing is terrific as a sandwich spread (especially good in tuna, egg or salmon salad) or served as a topping for baked potatoes or try with the Kohlrabi fritters.
Pasta Salad with Dill, Feta and Olives
Serves 6 to 8
For The Dressing
1 1/2 cups olive oil
2/3 cup white wine vinegar
4 cloves garlic, minced
1/4 cup finely chopped dill
1 teaspoon sugar
1 1/2 teaspoons salt
1 teaspoon freshly ground black pepper
1. In a medium-size bowl, whisk together the dressing ingredients until thickened.
2. Do-Ahead: At this point, you can cover and refrigerate for up to 1 week.
For the Salad
1 pound dried pasta, preferably shell-shaped or corkscrew, cooked in boiling salted water until al dente, drained, and cooled
2 tablespoons olive oil
1 medium-size yellow bell pepper, seeded and finely chopped
1 medium-size red bell pepper, seeded and finely chopped
1 European cucumber, cut into 1/2-inch dice
1 cup Kalamata olives, drained, pitted, and sliced
1/2 cup finely chopped red onion
1 1/2 cups crumbled feta cheese
1. To assemble the salad, combine the ingredients in a large salad bowl, tossing to blend.
2. Do-Ahead: At this point, you can cover and refrigerate for up to 2 days.
3. Pour 1/2 cup of the dressing over the salad and toss to coat.
4. Do-Ahead: At this point, cover and refrigerate for at least 4 hours and up to 2 days.
5. Thirty minutes before serving, remove the salad from the refrigerator. Toss with additional dressing and taste and adjust the seasonings.
6. While you were sleeping: Pasta and potato salads absorb whatever you pour on them, and can tend to dry out if you refrigerate them for a longer period of time. Always save some dressing to re-toss with before serving.
Parsnip Muffins
Makes about 12
1 ¼ cups all-purpose flour
1 teaspoon baking powder
3/4 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon freshly grated nutmeg
1/2 teaspoon salt
3 large eggs
3/4 cup Greek Style yogurt
1/4 cup vegetable oil
1 cup plus 2 tablespoons sugar
1 ¼ cups grated parsnips
¼ cup sliced almonds
1. Preheat the oven to 375 degrees F.
2. Coat 12-cup muffin tin with nonstick cooking spray or arrange cupcake liners in the muffin tins.
3. Combine the flour, baking powder, baking soda, cinnamon, nutmeg, and salt in the bowl of a food processor, and process for 5 seconds.
4. Whisk the eggs, sour cream, vegetable oil, and sugar in a large mixing bowl until combined.
5. Add the flour mixture and parsnips, and fold with a spatula until all the flour is moistened, there will be some lumps.
6. Using a large portion scoop, divide the mixture evenly among the muffin cups. Sprinkle the top of each muffin with the almonds.
7. Bake for 20 to 25 minutes or until a skewer inserted in the muffin comes out with a few crumbs attached.
8. Remove them from the tin to a cooling rack, and cool for 15 minutes. Serve warm.
9. Store completely cooled muffins in an airtight container for up to 3 days or freeze for up to 1 month.
Dilly Bread
Makes 2 loaves
1 1/2 tablespoons active dry yeast
1/2 cup warm water (105°F)
2 tablespoons sugar
4 1/2 cups unbleached all-purpose flour
1/2 teaspoon baking soda
2 teaspoons salt
1/4 cup finely chopped dill
1 tablespoon finely chopped onion
2 cups Greek yogurt
1/4 cup (1/2 stick) unsalted butter, melted
1 large egg
1. In a 2-cup measure sprinkle the yeast over the water and stir in the sugar. Set aside until the mixture begins to bubble, about 10 minutes.
2. Stir together the flour, baking soda, salt, dill, and onion in a large bowl. Add the yogurt, 2 tablespoons of the butter, and the egg and stir to combine. Gradually add the yeast mixture and continue to stir until it forms into a nice dough; it may be a bit sticky, which is fine. (You can also do this in a stand mixer fitted with a dough hook.) Transfer to an oiled bowl, cover, and allow to rise in a warm, draft-free place until doubled in bulk, about 1 hour.
3. At the end of the rising time, punch down the dough, shape into 2 loaves, and place in greased loaf pans. Or pinch off golf ball–sized pieces of the dough and shape into balls. Arrange the balls in 2 greased 9-inch round cake pans. Cover and let rise again until doubled in bulk, about another 45 minutes.
4. Preheat the oven to 350°F. Brush the tops of the bread or rolls with the remaining 2 tablespoons of butter.
5. Bake until browned and the loaf sounds hollow when tapped on the crust, 45 to 55 minutes, or until the rolls are golden brown, 20 to 25 minutes. Remove from the oven and allow to cool slightly before serving or cool completely before storing.
Glazed Turnips
Serves 4
2 tablespoons unsalted butter
1 tablespoons extra virgin olive oil
1 tablespoon white miso
2 tablespoons honey
1 bunch turnips, greens trimmed (see following recipe), peeled, and cut into wedges
1/4 cup vegetable or chicken broth
Salt and pepper
1. In a skillet, melt the butter with the oil, miso and honey.
2. Add the turnips and toss in the mixture over high heat.
3. Add the broth, and simmer, covered for 5 minutes. Remove the cover, and simmer another 5 minutes, until the turnips are tender, and the liquid in the pan is a glaze. Season with salt and pepper and serve warm.
Turnip Greens and Ham
Serves 4 to 6
This dish is traditionally served in the south with cornbread. I’ve added white beans, and a bit of heat from red pepper to liven it up a bit.
6 cups vegetable broth
1 ham hock
2 tablespoons extra virgin olive oil
2 garlic cloves, minced
Pinch red pepper flakes
1 bunch turnip greens, tough stems trimmed, and leaves cut into 1/2-inch inch ribbons
Two 14.5-ounce cans small white beans, drained and rinsed
Salt and pepper
1. Put the broth and ham hock into a Dutch oven, and bring to a boil. Simmer the ham hock for 30 minutes.
2. While the ham hock is cooking, in a large skillet, heat the oil, saute the garlic, red pepper and turnip greens, tossing until the greens begin to wilt.
3. Add the greens and beans to the broth, and simmer for 45 minutes.
4. Remove the ham hock from the broth, pick off the meat and discard the fat and bone. Return the ham hock to the broth, taste for seasoning, and adjust using salt and pepper. Serve in shallow bowls.
Cauliflower Kohlrabi Gratin
Serves 6
1 head cauliflower, cored, and cut into florets
1 kohlrabi, greens removed, peeled, sliced 1/2-inch thick
3 tablespoons unsalted butter
1 tablespoon extra virgin olive oil
1/4 cup finely chopped shallot or onion
2 garlic cloves, minced
1/4 cup all-purpose flour
1 cup vegetable or chicken broth
1 1/2 cups milk
1 1/2 cups shredded sharp cheddar cheese
1/3 cup grated Parmigiano Reggiano cheese
Salt
Few drops Tabasco
1. Bring 4 quarts of salted water to a boil, add the cauliflower and kohlrabi, bring back to a boil, and simmer for 2 minutes. Drain well, season with salt and pepper.
2. Preheat the oven to 350 degrees, coat the inside of a 2 quart gratin dish with non-stick cooking spray.
3. In a 4-quart saucepan, heat the butter and oil, saute the shallot and garlic for 2 to 3 minutes, until the shallot is softened. Whisk in the flour, and cook for 2 minutes. Add the broth and milk, bring to a boil whisking until smooth.
4. Remove the pan from the stovetop, add 1 cup of cheddar cheese and 1/4 cup of the Parmigiano whisking until the cheese is melted.
5. Season with salt and a bit of Tabasco.
6. Spread some of the sauce into the bottom of the gratin dish. Spread the vegetables into the prepared dish, and cover with the remaining sauce. Sprinkle the top of the sauce with the remaining cheese.
7. Do-Ahead: The dish can be cooled, covered and refrigerated for up to 24 hours.
8. Bake the gratin for 35 to 45 minutes, until the sauce is bubbling and the cheese is golden brown.
Kohlrabi Slaw
Serves 4 to 6
1 kohlrabi, peeled, tough stems removed, and grated on large holes of a box grater
1 cup shredded parsnips
2 to 3 Easter Egg Radishes, trimmed and cut into julienne
2 Cara Cara Oranges, peel and pith removed, segmented and chopped
1 cup mayonnaise
1/4 cup Greek yogurt
2 to 3 tablespoons orange juice
1 chipotle in adobo, finely chopped
1 garlic clove, minced
Salt and pepper
1. In a bowl, combine the kohlrabi, parsnips, and radishes.
2. In a small bowl, whisk together the mayonnaise, yogurt, juice, adobe and garlic. Season with salt and pepper.
3. Pour the mixture over vegetables. Toss the vegetables with the dressing and serve.
4. The slaw can be made 24 hours ahead of time. If excess liquid accumulates in the bottom of the bowl, drain off the excess water, and re-toss,
Kohlrabi Fritters
Serves 4 to 6
Serve these fritters with the dill dressing above.
1 kohlrabi, peeled, tough stems removed, and shredded
2 parsnips, grated
3 garlic cloves, minced
1 large egg, beaten
1/2 cup grated Parmigiano or Pecorino Romano cheese
1/2 cup panko
Oil for frying
Dill Dressing for dipping (see previous recipe)
1. In a bowl, combine the kohlrabi, parsnips, garlic, egg, Parmigiano and panko. Form the mixture into 2-inch patties about 1/2-inches thick.
2. Heat the oil in a large skillet to 350 degrees.
3. Fry the patties until golden brown on one side, turn and fry until golden brown on both sides. Drain on paper toweling, serve warm with dill dressing (see above)
Orange Upside Down Cake
Serves 10
1/2 cup unsalted butter
3/4 cups firmly packed light brown sugar
2 oranges, peel and pith removed, and sliced 1/4-inch thick
1. Coat the interior of a 10-inch cake pan with non-stick cooking spray and set aside.
2. Melt the butter in a small saucepan on medium heat, then add the brown sugar and stir for a few minutes until the brown sugar is completely combined and melted.
3. Pour the butter/brown sugar mixture over the bottom of the cake pan, and arrange the orange slices on the sugar syrup. Set aside while making the cake batter.
For the Cake
1 1/2 cups all-purpose flour
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsalted butter, softened to room temperature
1 1/3 cups sugar
1/2 teaspoon vanilla paste or vanilla extract
1/2 teaspoon orange oil (optional)
2 large eggs, at room temperature
2/3 cup sour cream
1/4 cup fresh orange juice
2 cups heavy cream, whipped stiffly for garnish
1. Preheat the oven to 350 degrees.
2. In the bowl of an electric mixer, cream the butter and sugar until they are light and fluffy. Add the vanilla, orange oil, if using.
3. Add the eggs one at a time, mixing well after each addition, scraping down the sides of the bowl.
4. Mix the sour cream and orange juice together, add with the flour, baking soda and salt, and beat until the mixture comes together and is smooth.
5. Transfer the batter into the prepared pan. Bake for 45 to 55 minutes until a skewer inserted in to the center comes out clean.
6. Transfer the cake pan to a rack and allow to cool for EXACTLY 10 minutes.
7. Turn the cake out onto a serving platter, and serve at room temperature.
8. Refrigerate any leftover cake, and re-warm before serving, garnish with whipped cream, crème fraiche or vanilla ice cream.
Farmers Choice:
Asian Pear Cake
Makes one 13-by-9-inch cake
This plain cake is delicious at breakfast, or with a cup of tea in the afternoon. If you would like to frost it (I think it’s gilding the lily) a cream cheese frosting works here.
1 cup unsalted butter, softened
1/2 cup sugar
2 large eggs
1 1/2 cups unbleached all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
2 Asian pears, peeled, cored, and finely chopped
1/2 cup chopped pecans
2 teaspoons vanilla extract
1. Preheat the oven to 350°F. Coat a 13-by-9-inch baking dish with nonstick cooking spray.
2. With an electric mixer, beat the butter and sugar together in a large bowl until light and fluffy.
3. Beat in the eggs, one at a time, until blended.
4. Add the flour, baking soda, and spices and beat until just incorporated.
5. Stir in the pears, nuts, and vanilla. Scrape into the prepared pan.
6. Bake until a skewer inserted into the center comes out with just a few crumbs attached to it, 35 to 40 minutes.
7. Set the pan on a rack to cool.
8. Do-Ahead: At this point, you can cool completely, cover, and refrigerate for up to 2 days or freeze for up to 6 weeks. Before serving, reheat the chilled or defrosted cake, covered with aluminum foil, in a 350°F oven for 10 minutes.
Orange Date Muffins
Makes 12
1 stick unsalted butter, plus 2 teaspoons, at room temperature
2 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup orange blossom honey
2 large eggs, at room temperature
1/2 cup buttermilk, at room temperature
1 teaspoon orange extract
1/2 cup pitted, chopped dates
1/2 cup chopped toasted walnuts
1. Preheat the oven to 375 degrees F, and line 12 muffin tins with paper liners, or coat with non-stick cooking spray.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. In a large bowl, using a hand-held electric mixer, cream together the remaining 1 stick of butter and honey until fluffy. Add the eggs, 1 at a time, beating after the inclusion of each. Add the buttermilk and orange extract, and beat to combine.
3. Stir in the dry ingredients until just combined, being careful not to overmix the batter.
4. Fold in the dates. Divide the batter among the prepared cups of the muffin tin, and sprinkle with the walnuts.
5. Bake until golden brown and a tester inserted into the middle of a muffin comes out clean, about 25 minutes. Remove from the oven and turn out onto wire racks to cool.
Roasted Carrots and Asian Pears
Serves 4
1 bunch rainbow carrots, tops removed (see below) scrubbed, and cut into quarters
2 Asian pears, cored, and cut into 16 wedges
1/4 cup extra virgin olive oil
Salt and pepper
1 teaspoon ground cumin
1. Preheat the oven to 400 degrees, line a baking sheet with silicone, aluminum foil, or parchment.
2. In a bowl, combine the ingredients, and spread on the baking sheets in one layer.
3. Roast for 15 to 20 minutes, until the carrots are tender.
4. Remove from the oven, and serve.
Although Hoshigaki are delicious eaten by themselves, here are two recipes to try if you ordered the featured item this week.
Hoshigaki Cake
Makes one Bundt cake
1 cup unsalted butter, melted and cooled to room temperature
4 large eggs, at room temperature, lightly beaten
2/3 cup bourbon or whiskey
2 cups persimmon pulp
1 cup golden raisins
1 cup chopped nuts—macadamias are great, but pecans, or walnuts will work
3 1/4 cups sifted flour
1½ teaspoons salt
2 teaspoon baking soda
1 teaspoon ground nutmeg
2 cups sugar
1. Preheat oven to 350ºF degrees, coat the inside of a bundt pan with non-stick cooking spray.
2. In a large mixing bowl, combine the butter, eggs, bourbon, persimmon pulp, raisins and nuts.
3. Stir in the flour, salt, baking soda, nutmeg and sugar, until the ingredients are blended.
4. Bake 1 hour or until toothpick inserted into the center comes out clean.
5. The cake will keep for about a week, in an airtight container at room temperature.
6. If you would like you can bake this in 2 loaf pans, freeze one and eat the other.
Hoshigaki Salad Dressing
Makes about 2 cups
Think of this dressing as a sweet and sour dressing for sturdy greens like romaine.
1 hoshigaki persimmon
1/2 cup rice vinegar
2 garlic cloves
3 tablespoons orange juice
2 tablespoons honey
2/3 cup vegetable or canola oil
Salt and pepper
In a blender, combine the persimmon, vinegar, garlic, juice and honey.
Blend until the persimmon is pureed. With the machine running add the oil, and puree until the mixture is emulsified.
Season with salt and pepper, cover, and refrigerate for up to 3 days.
The dressing is delicious over avocados, citrus, and greens. Add a salty cheese to tossed salads, like Feta, or Parmigiano.
Recipes Provided By:
Diane Phillips www.dianephillips.com and www.cucinadivina.blogspot.com
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