Farmers' Market Box 1-26-17
This weeks local produce and featured farms:
Pink Lady Apples – Fair Hill Apple Farm
Green Cabbage – Black Sheep Produce
Oro Blanco Grapefruit – Ken’s Top Notch Produce
Dandelion Greens – Be Wise Ranch
Italian Parsley – Be Wise Ranch
Macadamia Nuts – Russell Family Farms
Red Spring Onions – Black Sheep Produce
Red Bell Peppers – Tutti Frutti Farms
Japanese Sweet Potatoes – Milliken Family Farm
Algerian Tangerines – 3 Nuts Farm
Juicing Bag:
Rainbow Carrots – Cal-Organic
Fennel – Lakeside Organic Gardens
Chard – Cal Organics
Cabbage – Goldie Farm
Italian Parsley – Lakeside Organic Gardens
Farmer’s Choice:
Red Hadista Beans – Milliken Family Farm
Green Garlic – Black Sheep Produce
Red Mustard Frill – Black Sheep Produce
Leopard Romaine – The Garden Of….
Feature:
Meyer Lemons – Rancho Del Sol
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
Delicious Greens
1 green chard
1 fennel
1 romaine lettuce
Powerful Parsley
Handful of Italian parsley
Half of green cabbage
1 cucumber
Morning Rise
2 rainbow carrots
1 fennel
1 orange
Specialty Produce Recipe Suggestions
courtesy of Diane Phillips (Cucina Divina)
Chicken Tortilla Soup
Serves 6 to 8
2 tablespoons vegetable oil
1 red bell pepper, sliced
2 Anaheim peppers, seeded, deribbed, and finely chopped
1 yellow bell pepper, sliced
2 yellow onions, sliced
8 cloves garlic, chopped
2 tablespoons chili powder
1 tablespoon ground cumin
4 cups canned chopped tomatoes, drained
8 cups chicken stock
3 cups cooked chicken, cut into strips
1 bunch cilantro, chopped
Fried corn tortilla strips
Grated Monterey Jack cheese and/or mild cheddar cheese
Avocado Garnish (recipe follows)
1. In a large soup kettle, sauté the peppers and onion in the oil for about 3 minutes. Add the garlic, chili powder, and cumin. Cook for another 2 minutes.
2. Add the tomatoes, and cook about 4 minutes, until most of the liquid is reduced. Add the stock and the chicken. Bring the soup to a boil and simmer 20 to 30 minutes.
3. To serve, place tortilla strips in bowls, ladle in soup and top with Jack cheese and avocado garnish.
Avocado Garnish:
1 avocado, peeled, seeded and chopped
½ cup corn removed from the cob, or frozen defrosted corn
¼ cup chopped red spring onion
2 tablespoons lime juice
2 tablespoons chopped cilantro
Combine all the ingredients in a small bowl. Garnish each bowl of soup with a teaspoonful.
Chili Con Queso
Serves 6 to 8
2 tablespoons unsalted butter
1/2 cup finely chopped red spring onion
3 garlic cloves, minced
2 Anaheim chilies, seeded, and finely chopped
1 teaspoon ground cumin
One 14.5-ounce can chopped tomatoes, drained
2 tablespoons all-purpose flour
1 cup milk
3 1/2 cups shredded mild cheddar cheese
1 cup shredded Monterey Jack or Pepper Jack cheese
1/4 cup finely chopped cilantro
Salt and Hot sauce
Tortilla chips for dipping
1. In a Dutch oven, heat the butter, and saute the onion, garlic, chilies, cumin and tomatoes, until the onions have softened about 7 minutes.
2. Sprinkle the flour over the mixture, and cook stirring for 2 minutes.
3. Slowly add the milk, bringing the mixture to a boil.
4. Remove from the heat, add the cheese, and stir until the cheeses have melted.
5. Stir in the cilantro. Season with salt and hot sauce. Transfer to a fondue pot, to keep warm and dip with tortilla chips
Red Dandelion Salad with Tangerines
Serves 4
One bunch red dandelion greens, tough stems removed, washed, spun dry, and chopped
2 tangerines, peeled and segmented
1 red spring onion, thinly sliced
1/4 cup tangerine juice
2 tablespoons rice vinegar
1 tablespoon soy sauce
1 garlic clove, minced
1/3 cup extra virgin olive oil
Salt and pepper
1. Put the greens, tangerines and onion into a salad bowl.
2. In a smaller bowl, whisk together the juice, vinegar, soy sauce, garlic, and oil. Season with salt and pepper.
3. Pour over the salad, and toss to coat before serving.
Red Dandelion Green Pasta
Serves 6
2 tablespoons extra virgin olive oil
One 1/2-inch piece pancetta, cut into small dice
3 garlic cloves, minced
Pinch red pepper flakes
One bunch red dandelion greens, tough stems removed, washed, spun dry and cut into 1/2-inch ribbons
Salt and pepper
1 pound orecchiette, or other small shaped pasta, cooked 3 minutes short of al dente saving some of the pasta water
1 cup grated Pecorino Romano cheese
1. In a large skillet, heat the oil, and saute the pancetta until it is crispy.
2. Add the garlic and red pepper flakes, saute for 20 seconds. Add the dandelion greens, and saute until the greens have wilted. Season with salt and pepper.
3. When the pasta is cooked, drain and add to the skillet. Toss to coat, adding 1/2 cup of the cheese, and some of the hot pasta water to create a creamy sauce. Season with ground pepper, and serve garnished with additional cheese.
Japanese Sweet Potato Mash
Serves 4
1 pound Japanese sweet potatoes, peeled, and diced
3 tablespoons unsalted butter
2 tablespoons maple syrup
1 tablespoon soy sauce
Few drops Tabasco
1/4 cup heavy cream (you can use milk here but only whole milk)
Salt and pepper
1. Put the potatoes into salted water and bring to a boil. Simmer for 10 to 15 minutes until the potatoes are tender.
2. While the potatoes are cooking, combine the butter, syrup, soy, Tabasco and cream in a saucepan, and warm the mixture until the butter is melted. Keep warm.
3. When the potatoes are tender, drain thoroughly, add 1/2 of the butter mixture, and mash the potatoes, adding more of the butter mixture until the potatoes are smooth. Season with salt and pepper, and serve.
4. These potatoes would be terrific served alongside poultry or pork.
Stuffed Cabbage Rolls
Serves 6
A great warm weather warm-up to make in your slow cooker.
Cabbage and Sauce:
One large head green cabbage
One 32-ounce can tomato puree
¼ cup firmly packed light brown sugar
2 tablespoons apple cider vinegar
One package fresh sauerkraut, drained and rinsed (about 6 ounces)
One large onion, sliced into half moons
1. Core the cabbage, and heat 6 quarts of boiling salted water on the stove top. Remove each leaf of cabbage carefully so that it doesn’t tear, dip the cabbage into the boiling water, and remove after about 30 seconds. Drain the cabbage leaves in a large colander, and repeat until all the leaves that are large enough (you will need 8 nice sized ones) have been blanched. Coarsely chop the remaining cabbage if there is any left.
2. Place the chopped cabbage, tomato puree, sugar, vinegar, sauerkraut and onion into the insert of a 5 to 7-quart slow cooker insert. Stir the mixture to combine. Turn the slow cooker up to high, and cover while making the rolls.
Assembly:
8 large cabbage leaves, blanched (see above)
1 pound 15% lean ground beef
½ cup finely chopped onion
½ cup cooked white rice
½ cup ketchup
1 teaspoon salt
½ teaspoon freshly ground black pepper
1. In a large mixing bowl, combine all the ingredients, and stir to blend.
2. Form the mixture into 8 portions and place one in the center of each cabbage leaf, and roll into a neat packet around the filling.
3. Place the rolls seam side down in the sauce in the slow cooker. Cook on high for 1 hour, then cook on low for 4 to 5 hours, until the meat reaches 165 degrees on an instant read meat thermometer.
4. Taste the sauce for seasoning and adjust with salt and pepper if needed, skimming off any excess fat that may have come to the surface. Serve the rolls directly from the cooker on the warm setting.
Sautéed Green Cabbage
Serves 4 to 6
6 slices bacon, cut into 1/2-inch dice
2 red spring onions, finely sliced
1 head green cabbage, cored, and thinly sliced
1/2 cup Riesling wine
1. In a large skillet, cook the bacon until crisp. Remove all but 1 tablespoon bacon drippings, add the onions and cabbage, tossing to combine.
2. Add the wine, and bring to a boil. Simmer tossing the mixture, and cooking until the liquid in the pan has almost evaporated. Serve the cabbage as a bed for poultry or pork.
Granola Baked Pink Lady Apples
Serves 4
2 pink lady apples, scrubbed
2 tablespoons cup brown sugar
1 ounce chopped macadamia nuts
1/4 cup old-fashioned rolled oats
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1 tablespoon butter cut in half
1 cup apple cider
1. Preheat the oven to 375 degrees, coat the inside of an 8-inch baking dish.
2. Core the apples, and put into the baking dish.
3. In a small bowl, combine the sugar, macadamia nuts, oats, cinnamon, and nutmeg.
4. Push the mixture into the center of the apple. Top with the butter slice.
5. Pour the cider into the baking dish, and bake for 40 minutes until the apples are tender when a paring knife can go into the center easily. Remove from the oven and serve warm.
Hemingway Daiquiri
Makes 4
8 ounces white rum
2 ounces lime juice
4 ounces grapefruit juice
2 ounces maraschino liqueur
Lime slices and maraschino cherries for garnish
1. In a blender, combine the run, lime juice, grapefruit juice, liqueur and fill the blender with ice.
2. Process until slushy.
3. Serve over ice, garnished with lime slice and a cherry.
Oro Blanco Upside Down Cake
Makes one 9-inch round
Make sure when using zest, that you wash the citrus fruit well with hot water, and use a plastic scrubber to get off any wax that has been applied to protect the fruit during shipping.
For the Glaze:
1/2 cup unsalted butter
2/3 cup dark brown sugar
3 oro blanco grapefruit, peel and pith removed, and segmented
1. Preheat the oven to 350 degrees, coat the inside of a 9-inch baking dish with non-stick cooking spray, and place on a baking sheet.
2. In a large skillet, heat the butter, and brown sugar, and cook until the brown sugar has dissolved. Pour into the prepared 9-inch baking dish.
3. Arrange the segmented grapefruit in a decorative pattern on the butter and sugar mixture. Set aside while making the cake batter.
For the Cake Batter:
1 1/2 cup all-purpose flour
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsalted butter, softened to room temperature
1 1/4 cups sugar
1/2 teaspoon vanilla extract or paste
1 teaspoon grated grapefruit zest
2 large eggs, at room temperature
1 large egg yolk
1/2 cup sour cream
1/4 cup fresh grapefruit juice
1. In the bowl of an electric mixture beat the butter and sugar together with the vanilla and zest.
2. Add the eggs and yolk, one at a time. Add the flour, soda, and salt alternating with the sour cream and juice, until smooth.
3. Gently pour the cake batter over the butter/sugar/grapefruit in the pan. Smooth the top. Bake the cake for 45 to 55 minutes, until a skewer inserted into the center comes out clean.
4. Allow the cake to cool for 10 minutes, then put a large platter over the cake and turn it out onto the plate to cool. Serve the cake warm or at room temperature garnished with unsweetened whipped cream.
Parsley Spring Onion Flavor Bomb
Makes 1 1/2 cups
1 cup chopped parsley
2 spring onions, finely chopped
2 garlic cloves, minced
1 cup extra virgin olive oil
Pinch red pepper flakes
1/2 teaspoon ground black pepper
1. In a bowl, combine the parsley, onion, garlic, oil, red pepper and black pepper. Pour into ice cube trays, and freeze. Use the flavor bomb to start soups, stews, stir into rice and pasta.
Chicken with Lemon and Parsley
Serves 6
4 tablespoons unsalted butter
1 tablespoon extra-virgin olive oil
6 chicken breasts, skin and bones removed
Salt and pepper
1/4 cup lemon juice
1/4 cup chopped parsley
2. Melt 2 tablespoons of butter with the oil over medium high heat.
3. Sprinkle the chicken with salt and pepper and saute for 3 minutes on each side.
4. Remove to a plate, add the lemon juice and parsley, and simmer for 1 minute.
5. Add the chicken back into the pan, add the remaining butter, and simmer for 3 minutes, until the chicken is cooked through. Serve immediately.
Parsley Pesto
Makes 1 1/2 cups
1 bunch parsley, tough stems removed, washed and spun dry
3 garlic cloves
1/2 cup pine nuts
1/2 cup grated Parmigiano Reggiano
1/2 cup extra virgin olive oil
Salt and pepper
1. In a food processor or blender, combine the parsley, garlic, pine nuts, and cheese.
2. Pulse on and off to break up the garlic and pine nuts.
3. With the machine running pour in the oil until the mixture is a paste.
4. Pour the mixture into an airtight container, pour a bit more olive oil over the top of the pesto and refrigerate for up to 2 weeks, or freeze for up to 4 months.
Farmers Choice:
Red Beans and Rice
Serves 6 to 8
1 1/2 cups red beans
1 ½ pounds Andouille or other smoked sausage, cut into ½-inch rounds
1 cup chopped yellow sweet onion
1 cup chopped celery
2 cloves garlic, minced
1 cup chopped green bell pepper
1 1/2 teaspoons dried thyme
½ teaspoon cayenne pepper
½ teaspoon salt
6 cups chicken or vegetable broth
1 bay leaf
4 cups cooked rice
2 red spring onions, finely chopped
1. Soak the beans in water to cover overnight. Drain the beans, and rinse them.
2. In a Dutch oven, sauté the sausage until it renders some of its fat, add the onion, celery, pepper, thyme, and cayenne, sautéing the vegetables until they are softened, about 6 to 8 minutes.
3. Add the salt, chicken broth, beans and bay leaf, and simmer for 90 minutes, until the mixture is thickened slightly, and the beans are tender.
4. Serve the beans over rice and garnish with chopped red spring onions.
Grilled Leopard Romaine with Green Garlic Caesar Dressing
Serves 2
1 head leopard romaine, washed, spun dry and cut in half
1/4 cup extra virgin olive oil
Salt and pepper
Shredded Parmigiano Reggiano cheese
1 head green garlic, finely chopped
1 tablespoon Worcestershire
3 tablespoons fresh lemon juice
1/2 cup extra virgin olive oil
Freshly ground black pepper
1. Preheat the grill or a broiler for 10 minutes. Brush the cut side of the romaine with the oil, sprinkle with salt and pepper. Grill cut side up until light golden brown.
2. Remove from the grill, sprinkle with Parmigiano and place cut side up on salad plates.
3. In a bowl, whisk together the garlic Worcestershire, lemon juice, and oil. Season with additional Worcestershire, lemon juice and pepper.
4. Drizzle the dressing over the lettuce and serve.
Red Mustard Frill Green Frittata
Serves 6
2 tablespoons extra virgin olive oil
2 teaspoons finely chopped green garlic
Pinch red pepper
2 red spring onions, finely chopped
1 bunch red mustard frill greens, tough stems removed, washed, spun dry and chopped
Salt and pepper
6 large eggs
2 tablespoons water
6 ounces crumbled goat cheese
1. Preheat the oven to 350 degrees. In a large oven proof skillet, heat the oil, and saute the garlic, pepper and onions for 1 minute. Add the mustard greens, and toss to coat. Saute until the greens are wilted.
2. Season with salt and pepper.
3. In a bowl, whisk together the eggs, water and goat cheese.
4. Pour over the greens, and bake for 10 minutes until the eggs are set in the center.
5. Allow to rest for 5 minutes before cutting into wedges.
Green Garlic Butter
Makes 1/2 cup
Use this compound butter on vegetables, grilled chicken, steak, or seafood.
1/2 cup unsalted butter, softened
1 head green garlic, minced
Pinch red pepper flakes
2 tablespoons finely chopped Italian parsley
1/2 teaspoon salt
1. In a bowl, cream together all the ingredients. Form the butter into a 1-inch wide log, wrap in plastic wrap and refrigerate for up to 2 weeks, or freeze for up to 6 months.
Feature:
Chicken Piccata
Serves 6
2 tablespoons unsalted butter
1 tablespoon extra virgin olive oil
6 chicken breasts, skin and bones removed, and pounded to an even thickness
Salt and pepper
1/3 cup fresh lemon juice
1/4 cup capers packed in brine
1/4 cup finely chopped Italian parsley
Salt and pepper
1. In a large skillet, heat the butter and oil.
2. Sprinkle the chicken with salt and pepper, saute for 3 minutes on each side.
3. Remove from the saute pan, add the lemon juice and simmer for 3 minutes.
4. Add the capers and parsley. Add the chicken back into the pan, and simmer another 2 to 3 minutes. Season the sauce with salt and pepper and serve.
Meyer Lemon Curd
Makes 4 cups
Lemon curd is delicious on scones, but also makes an amazing filling for cakes. Whip heavy cream and fold into the curd for a great pie filling.
1 cup sugar
6 large eggs
1/2 to 2/3 cup fresh lemon juice
1/2 cup (1 stick) butter, cut into 1/2-inch cubes
1. In a saucepan, whisk together the sugar, eggs, and lemon juice. Cook over medium high heat until the mixture is thickened.
2. Whisk in the butter, until it is incorporated.
3. Push the lemon curd through a sieve into a bowl. Press plastic wrap onto the top of the lemon curd, cool and refrigerate.
4. The cooled lemon curd will keep refrigerated for up to 2 weeks, frozen for 6 months.
Pasta with Lemon
Serves 6
2 tablespoons unsalted butter
1 tablespoons extra virgin olive oil
2 teaspoons lemon zest
1/4 cup heavy cream
2 tablespoons lemon juice
Salt and pepper
2 tablespoons finely chopped Italian parsley
1 pound linguine, cooked 3 minutes short of al dente, saving the pasta water
1/4 cup grated Parmigiano Reggiano plus more for serving
1. In a skillet, heat the butter and oil. Simmer the zest, heavy cream, and lemon juice. Season with salt and pepper, and add the parsley.
2. When the pasta is cooked, toss with the lemon sauce, adding the cheese, and pasta water to create a creamy sauce.
3. Serve the pasta garnished with additional cheese.
Hot Lemon Pudding Cake with Cherries
Serves 6
1 1/2 cups pitted sweet cherries, rinsed and stems removed
4 large eggs, separated
grated zest of one lemon
1/3 cup lemon juice
4 tablespoons butter, melted
1 2/3 cups milk
1 cup sugar
1/3 cup all-purpose flour
1/8 teaspoon salt
2 cups heavy cream, whipped stiffly with 1/4 cup sugar
OVEN METHOD
1. Preheat the oven to 325 degrees.
2. Coat the inside of a 13-by-9-inch baking dish with non-stick cooking spray.
3. Spread the cherries over the bottom of the pan.
4. In a large bowl, beat the egg whites until soft peaks form and set aside. In another mixing bowl, beat the egg yolks and blend in the zest, juice, butter and milk.
5. In another bowl, stir together the sugar, flour and salt and add to egg yolk mixture beating until smooth and fold into the reserved egg whites.
6. Transfer the batter to the prepared pan, and bake for 35 to 45 minutes, until the top is firm. Remove from the oven and allow to stand for 15 minutes before serving warm, with sweetened whipped cream.
SLOW COOKER METHOD
1. Coat the insert of a 5 to 7-quart slow cooker with non-stick cooking spray.
2. Spread the cherries over the bottom of the slow cooker.
3. In a large mixing bowl, beat the egg whites until soft peaks form and set aside. In another mixing bowl, beat the egg yolks and blend in the zest, juice, butter and milk.
4. In another bowl, stir together the sugar, flour and salt and add to egg yolk mixture beating until smooth and fold into the reserved egg whites.
5. Transfer the batter to the prepared slow cooker, cover and cook on high for 2 ½ hours.
6. Remove the top of the slow cooker, turn off the heat, and allow the pudding to rest for 15 minutes.
Recipes Provided By:
Diane Phillips www.dianephillips.com and www.cucinadivina.blogspot.com
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