This weeks local produce and featured farms:
Lemon Cucumbers – Tutti Frutti Farms
Red Torpedo Onions – Tutti Frutti Farms
Princess Grapes – Ken’s Top Notch Produce
Red Dandelion Greens – Terra Madre Gardens
Chives – Terra Madre Gardens
Romaine Lettuce – Black Sheep Produce
Cantaloupe – Be Wise Ranch
Passionfruit – Koral’s Tropical Fruit Farm
Red Radishes – Black Sheep Produce
Natural Flame Raisins – Peacock Family Farms
Strawberries – A & A Organics
Carrots – Cal-Organics
Cucumbers – Lakeside Organic Gardens
Green Kale – Babe Farms
Valencia Oranges – Sundance Organics
Baby Artichokes – Tutti Frutti Farms
Cipolini Onions – Schaner Farms
Cherry Heirloom Tomatoes – Coastal Farms
Sugar Lips Peaches – Fitzgerald’s Premium Ripe Tree Fruit
Check out our YouTube Video highlighting all the produce in this weeks FMB:
Click here to Watch Video on YouTube
Post your photos on Instagram with the hashtag #specialtyproducefmb or share them with the FMB community on our facebook page http://facebook.com/specialtyproduce!
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!
Courtesy of Drew Canole of Fitlife.tv
1in of turmeric
1 cup of strawberries
1 stalk of celery
Handful of green kale
Specialty Produce Recipe Suggestions
courtesy of Diane Phillips (Cucina Divina)
Farfalle Salad with Green Grapes and Chive Aioli
1 pound farfalle pasta, cooked 3 minutes short of al dente (see note)
1 lemon cucumber, seeds removed, and finely diced
3 radishes, trimmed, scrubbed, and cut into julienne
One 5.5-ounce jar marinated artichokes, drained and chopped
1 cup green grapes, cut in half or quartered if large
1/4 cup Flame raisins, chopped
1/2 cup mayonnaise
1/2 cup Greek Style yogurt
3 garlic cloves
1/4 cup chopped chives
Grated zest of 1 lemon
2 tablespoons fresh lemon juice
Salt and pepper
1. Put the pasta into a large salad bowl, and cool the pasta at room temperature. Add the cucumber, radishes, artichokes, grapes and raisins.
2. Put the mayonnaise, yogurt, garlic, chives, zest and lemon juice into a food processor or blender. Blend until smooth. Season with salt and pepper.
3. Pour over the pasta in the bowl, and toss to coat. Season again with salt and pepper if needed and serve.
4. The salad will keep in the refrigerator for 3 days. If you refrigerate it before serving, save some of the dressing to re-dress before serving, the pasta will absorb every bit of dressing in the refrigerator, best to re-dress with a bit before serving. The dressing is delicious with potato salad, too.
5. Pasta Salad Note: Undercook your pasta for salads, because the acid in the dressing will further “cook” the salad like seafood cooks in acid for ceviche.
Layered Romaine Salad with Green Goddess Dressing
One head romaine, washed, spun dry and chopped
2 lemon cucumbers, scrubbed and thinly sliced
3 to 4 radishes, scrubbed, ends trimmed and thinly sliced
1/2 cup thinly sliced red onion
2 cups cooked elbow, or other small pasta (small shells, etc.) or 2 cups cooked chicken or turkey
1 cup shredded Asiago cheese
1 cup mayonnaise
1 cup chopped chives
1 cup basil leaves
1/4 cup freshly squeezed lemon juice
1 teaspoon grated lemon zest
2 garlic cloves
2 teaspoons Worcestershire sauce
Salt and pepper
1. In a large salad bowl, layer the romaine, cucumbers, radishes, onion, pasta (or protein if using), and cheese.
2. In a blender, combine the mayonnaise, chives, basil, lemon juice, zest, garlic and Worcestershire. Puree the dressing. Season with salt and pepper.
3. Pour over the salad, cover with plastic wrap and refrigerate for 2 hours, or up to 24 hours.
4. When ready to serve, toss the salad, and serve.
Braised Sausage and Green Grapes
This simple dish is delicious served over cheesy polenta.
2 pounds sweet Italian sausage
1 cup Riesling
2 cups green grapes
1. In a large skillet, heat the sausage, over medium high heat, browning the sausage on all sides. Add the Riesling and grapes and simmer for 25 to 30 minutes, reducing the wine by half, and cooking the sausage all the way through. (registers 165 degrees on an instant read meat thermometer)
2. Serve over cheesy polenta.
Flame Raisin Oatmeal Muffins
For the Muffins:
1 cup all-purpose flour
1/4 cup brown sugar
1 tablespoon baking powder
3/4 teaspoon salt
1/2 teaspoon cinnamon
1 cup old-fashioned oats
1/2 cup raisins
1/4 cup canola oil
1 teaspoon vanilla paste, or extract
1 egg, beaten
1 cup milk
2 tablespoons brown sugar
2 tablespoons flour
1 teaspoon cinnamon
1 tablespoon melted butter
1. Heat the oven to 400°F. Coat 12 muffin tins with non-stick cooking spray, or line with paper liners.
2. Mix the flour, sugar, baking powder, salt, and cinnamon together in a large bowl. Stir in the oats and raisins.
3. In a large measuring cup, whisk the oil with the vanilla, egg and milk. Stir the liquid into the dry ingredients just until combined. Fill the prepared muffin cups 2/3 full with the batter.
4. Mix all the ingredients for the cinnamon topping together in a small bowl until crumbly. Sprinkle evenly over the muffin batter.
5. Bake for 15 to 20 minutes, until a skewer inserted into the center comes out clean.
6. Remove from the oven and let cool in the pan on a rack for 15 to 20 minutes before serving.
Sautéed Red Dandelion Greens
3 tablespoons extra virgin olive oil
2 garlic cloves, sliced
1 bunch red dandelion greens, tough stems removed, cut into 1/2-inch ribbons
Salt and pepper
1. In a large skillet, heat the oil and the garlic, until the garlic is translucent.
2. Add the greens, and saute until wilted, about 5 minutes. Season with salt and pepper, remove the garlic, and serve as a bed for grilled meats or poultry.
Panna Cotta with Passion Fruit Sauce
1 1/2 teaspoons unflavored gelatin
2 tablespoons cold water
3 cups heavy whipping cream
1/2 cup (3 1/2 ounces) sugar, or more to taste
Pinch of salt
1 1/2 teaspoons vanilla paste or extract
1/2 cup passion fruit pulp (see instructions)
1. Sprinkle the gelatin over the cold water. Let stand for 5 minutes.
2. In a 3-quart saucepan, warm the cream with the sugar, salt, and vanilla over medium-high heat. Do not let it boil.
3. Stir in the gelatin until thoroughly dissolved. Take the cream off the heat and cool about 5 minutes.
4. Put the sour cream into a medium bowl.
5. Gently whisk in the warm cream a little at a time until smooth. Taste for sweetness.
6. Fill ramekins 3/4 full, cover with plastic wrap, and refrigerate until set, about 5 hours.
7. Cut the passion fruits in half, and scoop out the pulp. Push the pulp through a sieve, and top each panna cotta with 1 to 2 tablespoons passion fruit pulp.
Cantaloupe, Cucumber and Mint Salad
2 lemon cucumbers, seeded and cut into 1/2-inch pieces
1 garlic clove, minced
1-1/2 cups ripe cantaloupe, seeded and cut into 1-inch chunks
1/4 tightly-packed cup fresh spearmint leaves, torn
1 heaping tablespoon finely chopped chives
1 tablespoon white wine or vinegar, more to taste
1 tablespoon extra-virgin olive oil, or more to taste
Freshly ground black pepper to taste
1/4 to 1/2 teaspoon of sugar, if needed to sweeten the melon
1/4 cup crumbled Ricotta Salata, or feta
1. Sprinkle the cucumber with salt, and allow to drain in a colander for 30 minutes. Pat dry with paper towels, and add to a large serving bowl.
2. Add the cucumber, melon, garlic, mint, chives, vinegar, and 1 tablespoon of olive oil.
3. Season with additional oil, vinegar, salt pepper or sugar if needed.
4. Serve the salad garnished with the cheese.
Makes 1 1/2 cups
2 tablespoons unsalted butter
1 tablespoon extra virgin olive oil
2 garlic cloves, minced
1/2 pound cippolini onions, peeled, and chopped
1/3 cup packed brown sugar
1/3 cup red wine vinegar
Salt and pepper
1. In a skillet, melt the butter with the oil.
2. Add the garlic and onions, saute for 15 to 20 minutes until the onions begin to turn golden brown.
3. Add the sugar, and stir to dissolve the sugar.
4. Add the vinegar, bring to a boil, and simmer to reduce the liquid in the pan.
5. Taste the jam and season with salt and pepper.
6. Refrigerate the jam for up to 1 week, or freeze for up to 3 months.
Pasta with Fresh Tomatoes
One pound penne or other shaped pasta, cooked 2 minutes short of al dente, saving some of the pasta water
6 sage leaves, finely chopped
1 tablespoon finely chopped fresh mint
1 tablespoon finely chopped Italian parsley
1 basket cherry tomatoes, stemmed and cut in half
1/3 cup extra virgin olive oil
Salt and pepper
1/2 cup grated Parmigiano Reggiano for garnish
1. In a small bowl, combine the herbs and cherry tomatoes.
2. In a large skillet, heat the oil, and add the tomato mixture sautéing for 2 to 3 minutes until the tomatoes begin to blister.
3. Add the hot pasta, and toss the mixture to coat the pasta, adding some of the hot pasta water to make a creamy sauce. Season with salt and pepper.
4. Serve the pasta garnished with Parmigiano Reggiano.
Cocktail Artichoke Salad
3 cocktail artichokes
2 cups water
1/2 cup lemon juice
Grated zest of 1 lemon
1/4 cup fresh lemon juice
1/2 cup extra virgin olive oil
1 tablespoon chopped fresh mint
1 tablespoon chopped Italian parsley
Salt and freshly ground black pepper
2 cups romaine, washed, spun dry and chopped
3 radishes, scrubbed, ends trimmed and julienned
2 lemon cucumbers, seeded, and finely diced
1/2 cup coarsely shredded Pecorino cheese
1. Remove the tough outer layer of leaves from the artichokes, and set them aside. Cut 1/3 off the top of the artichoke, saving the tops with the tough outer leaves.
2. Trim the bottom and stem of the artichokes, cut in half, and remove the hairy choke in the center near the stem. Combine the water and lemon juice in a large bowl.
3. Shave the artichokes on a mandoline into lemon water and set aside.
4. In a small bowl, whisk together the zest, 1/4 cup lemon juice, olive oil, mint, and parsley. Season with salt and pepper.
5. In a bowl, combine the romaine and 1/2 of the dressing. Toss to coat, arrange the romaine onto salad plates.
6. Arrange the artichokes, radishes and cucumbers on the romaine, drizzle with the remaining dressing.
7. Garnish with the pecorino and serve.
Roasted Peaches with Cornbread and Maple Bourbon Sauce
For the Cornbread
4 oz. (8 Tbs.) unsalted butter, softened; more for the baking dish
9 oz. (2 cups) unbleached all-purpose flour; more for the baking dish
3 oz. (1/2 cup) fine yellow cornmeal
2 tsp. baking powder
3/4 tsp. kosher salt
1 cup granulated sugar
3 large eggs, at room temperature
1/2 cup heavy cream
1/2 cup whole milk
1/2 cup sour cream
1. Preheat the oven and heat the oven to 375°F. Coat an 8-inch square baking dish with non-stick cooking spray.
2. In a large bowl, whisk the flour, cornmeal, baking powder, and salt. Set aside.
3. In a stand mixer fitted with the paddle attachment or in a large bowl with a hand-held electric mixer, beat the butter and sugar on medium speed until light and fluffy, about 2 minutes.
4. Gradually beat in the eggs, one at a time, until well combined.
5. Adjust the mixer speed to low and add the cream, milk, and sour cream; mix until combined.
6. The batter may look curdled at this point.
7. Add the dry ingredients, mixing until just combined and scraping down the sides as needed.
8. Pour the batter into the prepared baking dish.
9. Bake until a toothpick inserted in the center comes out clean, about 40 minutes. Let the cornbread cool in its dish on a rack until warm.
For the Peaches
4 firm yellow peaches (you can sub in any stone fruit you have on hand), halved and pitted
2 tsp. raw sugar
1. Preheat the oven to 400 degrees.
2. Dip the cut sides of the peaches into the raw sugar, and put them into an oven proof skillet large enough to hold the 8 peach halves comfortably, cut side down.
3. Roast for 15 to 20 minutes, until the peaches are soft. Cut the peaches in half and keep warm.
For the Maple Bourbon Sauce
1/4 cup unsalted butter
1/2 cup packed brown sugar
1/4 cup maple syrup
1/4 cup Bourbon
Vanilla ice cream for serving
1. In a saucepan, heat the butter, add the brown sugar, and stir until the brown sugar melts.
2. Add the maple syrup and bring to a boil. Simmer for 5 minutes, to reduce the sauce.
3. Add the bourbon, and continue to cook for another 5 minutes. Serve warm.
To serve: Cut the cornbread into squares. Put 2 wedges of peach onto the top of the cornbread, top with some vanilla ice cream. Ladle some of the sauce over the peaches and ice cream. Serve warm.
Recipes Provided By:
Diane Phillips www.dianephillips.com and www.cucinadivina.blogspot.com
Follow me on:
Facebook: Diane Phillips’ Blog of Cooking, Travel and Commentary
Pinterest: Diane Phillips
Download our FREE app HERE
Post your photos on Instagram with the hashtag #specialtyproduceFMB or share them with the FMB community on our facebook page http://facebook.com/specialtyproduce!
When it’s about food…#specialtyproduce
If you haven’t joined yet, you can order a bag for next week on our FMB page!