Farmers' Market Box 10-19-17


This week’s local produce and featured farms:
Broccolini – The Garden of…
Lettuce Red oak – Coleman Family Farm
Russian Banana Fingerling Potatoes Weiser Family Farm
Rainbow Swiss CardBlack Sheep Produce
Sweet lime Koral’s Tropical Fruit Farm
Asian Pears – Lee Farms
CantaloupeBe Wise Ranch
Italian eggplant Black Sheep Produce
Green and Yellow mixed eight ball Squash – JR Organics
Mixed Heirloom Tomato Be Wise Ranch
Mixed Herbs Bunch – Windrose
Juicing Bag:
Black Kale – Babe Farms
OrangesStehly Family Farms
Red Beets – Coke Farms
Green Swiss Chard – Cal-Organic
Fennel – Lakeside Organic Gardens
Farmer’s Choice:
Figs – People Plus Organics
Red Grapes – Murray Family Farms
Green Dragon – Dragonberry Produce
Feature:
Chocolate PersimmonsPenryn Orchard

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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
Super Fennel
Fennel
Handful of kale
Beet
Powerful Kale
Handful of green kale
Orange
Green Chard
Orange Punch
Fennel
Oranges
Beets
Specialty Produce Recipe Suggestions
courtesy of Diane Phillips (Cucina Divina)
Pasta with Sausage and Broccolini
Serves 4 to 6
1/2 pound bulk Italian sweet sausage
2 garlic cloves, minced
Pinch red pepper flakes
1/2 pound broccolini, cut into 1/2-inch pieces (any really tough stems removed)
1/4 cup vegetable or chicken broth
Salt and pepper
1 pound spaghetti or linguine, cooked 2 minutes short of al dente
1/2 cup grated Pecorino Romano, or Parmigiano Reggiano
1. In a large skillet, cook the sausage, breaking up any large pieces, until the sausage is no longer pink. Remove all but 2 tablespoons of fat from the pan.
2. Add the garlic and red pepper, and saute for 1 minute.
3. Add the broccolini, stir to mix in.
4. Pour in the broth, cover and simmer for 2 to 3 minutes until the broccolini is tender. Season with salt and pepper.
5. Add the cooked pasta to the skillet, and toss to combine. Add a bit of hot pasta water if needed to make a creamy sauce. Sprinkle with 1/2 the cheese, and continue to toss the pasta until the sauce is creamy.
6. Plate the pasta, and garnish with the remaining cheese.
Chicken and Squash Bake
Serves 6
This is a great fall dinner, if you would like you can prepare this in smaller casserole dishes, and freeze for 2 months, giving you gold in your freezer.
2 tablespoons unsalted butter
2 tablespoons extra virgin olive oil
1/2 cup finely chopped onion
6 sage leaves, finely chopped
2 teaspoons finely chopped thyme
4 cups coarsely grated squash (yellow and 8-ball)
Salt and pepper
1/4 cup all-purpose flour
2 cups chicken or vegetable broth
1 cup milk
3 cups cooked chicken, shredded or cut into bite sized chunks
Salt and pepper
2 cups fresh bread crumbs
1 cup shredded Gruyere cheese
1/2 cup grated Parmigiano Reggiano
2 tablespoons finely chopped Italian parsley
2 tablespoons extra virgin olive oil
1. Preheat the oven to 350 degrees, and coat the inside of a 9-by-13-inch casserole dish with non-stick cooking spray. (you can also divide this in half and use two 8-inch casserole dishes)
2. In a large skillet, heat the butter, and oil, add the onion, sage and thyme, and cook until the onions begin to soften.
3. Add the squash, season liberally with salt and pepper, and saute until the liquid in the pan has evaporated.
4. Add the flour, and whisk (with a flat whisk) for 2 minutes.
5. Add the broth, and bring to a boil.
6. Add the milk and chicken and bring to a boil.
7. Season the sauce with salt and pepper.
8. Transfer to the baking dish.
9. In a small bowl, blend together the bread crumbs, cheeses, and parsley. Drizzle with the oil, until the crumbs begin to come together.
10. Sprinkle over the top of the casserole.
11. Bake for 30 to 40 minutes, until the casserole is bubbling, and the crumbs are golden brown. Allow to rest for 10 minutes before serving. This is delicious over rice, or orzo pasta.
Roasted Asian Pear Salad
Serves 4
2 Asian Pears, cored, and cut into 8 wedges
1/2 cup Raw sugar
1/4 cup sugar
1/4 cup vegetable oil
1/4 cup red wine vinegar
1 teaspoon fresh lemon juice
1/2 teaspoon Worcestershire sauce
1/4 teaspoon garlic salt
1/4 teaspoon dry mustard
1/2 teaspoon curry powder
One head red oak Lettuce, washed, spun dry and chopped
1/2 cup toasted sliced almonds for garnish
1. Preheat the oven to 400 degrees, and line a baking sheet with aluminum foil, parchment or silicone.
2. Dip the pear wedges into the raw sugar, and roast for 15 to 20 minutes, turn the pears, and roast another 10 minutes, until golden brown.
3. In a small bowl, whisk together the granulated sugar, oil, vinegar, lemon juice, Worcestershire, garlic salt, mustard, and curry powder.
4. Put the lettuce into a salad bowl, and toss with the dressing.
5. Plate the salad, top each portion with pear wedges, drizzle with a bit of dressing, and garnish with sliced almonds.
Slow Cooker Minestrone
Serves 6 to 8
2 tablespoons extra virgin olive oil
3 garlic cloves, minced
1 cup coarsely chopped sweet yellow onion
1 cup coarsely chopped carrots
1 cup coarsely chopped celery
1 tablespoon finely chopped fresh rosemary
3 heirloom tomatoes, cored, and coarsely chopped
¼ cup dry white wine
2 medium zucchini, scrubbed and cut into ½-inch rounds
One 14 to 15-ounce can small white beans, rinsed and drained
One bunch rainbow chard, tough stems removed, and cut into 1/2-inch ribbons
One piece of rind from Parmigiano Reggiano, cut into ½-inch pieces
6 cups vegetable or chicken broth
1 teaspoon salt
½ teaspoon freshly ground black pepper
½ pound cooked small pasta (shells, ditali, or other short tubular pasta)
½ to 1 cup finely shredded Parmigiano Reggiano cheese for garnish.
1. In a large skillet, heat the oil, and add the garlic, onion, carrots, celery, and rosemary, sautéing until the vegetables begin to soften about 4 to 5 minutes. Add the tomatoes, and wine, and allow some of the liquid to evaporate in the pan. Transfer the contents of the skillet to the insert of a 5 to 7-quart slow cooker.
2. Add the zucchini, beans, chard, rind (if using) broth, salt and pepper. Cover the slow cooker and cook for 3 to 4 hours on high or 6 to 8 hours on low. Stir in the cooked pasta at the end of the cooking time, cover and set on warm until ready to serve.
3. Serve the soup garnished with shredded Parmigiano Reggiano cheese.
Cook’s Note: You can add chicken, leftover turkey, sausage, or other vegetables that you have leftover to this soup.
Roasted Ratatouille
Serves 6
1 red onion, sliced 1/2-inch thick
One red bell pepper, cored and cut into 1/2-inch slices
One orange or yellow bell pepper, cut into 1/2-inch sliced
2 Italian eggplant, cut into 1/2-inch chunks
2 medium zucchini trimmed and cut into 1/4-inch-thick rounds—cut 8-ball squash into chunks like the eggplant
4 heirloom tomatoes, cored, and cut into 1/2-inch chunks
6 garlic cloves, minced
1/2 cup extra-virgin olive oil
2 tablespoons good quality balsamic vinegar
2 teaspoons dried herbs de Provence
Salt and freshly ground black pepper
1/4 cup finely chopped Italian parsley
1/4 cup finely chopped basil
1. Preheat the oven to 400°F. Line two baking sheets with aluminum foil, or silicone baking liners.
2. In a large bowl, toss the onions, peppers, eggplant, zucchini, garlic, olive oil, rosemary, and season with salt and freshly ground black pepper. Spread the vegetables evenly over both sheets.
3. Roast, for 20 minutes, stir the vegetables, and roast for another 15 to 20 minutes, until the vegetables begin to color and are tender.
4. Serve the ratatouille hot or at room temperature as a side dish with grilled meats, poultry or seafood. It is also delicious tossed with pasta.
Coconut Lime Bars
Serves 6 to 8
2 cups unbleached all-purpose flour
1/2 cup confectioners’ sugar
1 cup (2 sticks) cold unsalted butter
1 cup sweetened shredded coconut
1/2 cup chopped macadamia nuts
1. Preheat the oven to 350° F. Coat a 13 x 9-inch baking pan with nonstick cooking spray.
2. Combine To make the crust, combine the crust ingredients in a food processor and pulse until the mixture resembles small peas. Press into the bottom of the prepared pan, using your knuckles to press down.
3. Bake until browned, about 20 minutes. Remove from the oven and let cool for 10 minutes.
For the Filling
1 1/2 cups granulated sugar
1/2 cup fresh lime juice
1/4 cup unbleached all-purpose flour
1 teaspoon baking powder
4 large eggs
Confectioners’ sugar for dusting
1. To make the filling, combine the filling ingredients in the food processor and process until smooth. Pour over the baked crust and bake until the filling is set, another 20 minutes.
2. Let cool completely, then cut into twenty-four24 2two-inch squares and dust with confectioners’ sugar.
3. Do-Ahead: At this point, you can cover and refrigerate for up to 2 days or freeze for up to 2 months.
Loaded Fingerling Potatoes
Serves 4
1 pound fingerling potatoes
1/3 cup extra virgin olive oil
2 teaspoons salt
1 teaspoon freshly ground black pepper
1 1/2 cups shredded sharp cheddar cheese
6 strips bacon, cooked crisp, and crumbled
3 scallions, finely chopped, using the white and green parts
1/2 cup sour cream or Greek style yogurt
1. Put the potatoes into a saucepan with water to cover, and bring to a boil. Simmer for 20 to 30 minutes, until the potatoes are tender. Drain the potatoes.
2. Preheat the oven to 400 degrees, line a baking sheet with aluminum foil, silicone, or parchment.
3. Put the olive oil, salt and pepper onto the baking sheet, and stir to blend. Put the potatoes onto the baking sheet, press down on the potatoes until they are about 1/2-inch thick. (this is messy)
4. Sprinkle the potatoes with the cheese, bacon and scallions, and roast for 20 minutes until the cheese is melted and the potatoes are crispy.
5. Serve the potatoes dolloped with the sour cream.
Prosciutto and Melon Salad with Mint
Serves 6
One cantaloupe, peeled, seeded and thinly sliced
6 thin slices Prosciutto di Parma, cut into julienne
6 mint leaves, thinly sliced
2 tablespoons lime juice
3 tablespoons extra virgin olive oil
Freshly ground black pepper
1. Arrange the cantaloupe on a serving platter.
2. Sprinkle the prosciutto and mint over the cantaloupe.
3. Drizzle with the lime juice and oil.
4. Grind pepper over the salad and serve at room temperature.
Choice
Chicken Waldorf Salad
Serves 4 to 6
First served at the Waldorf Astoria, hence the name, I’ve updated this salad with a vinaigrette, rather than the traditional mayonnaise dressing.
For the Apple Cider Dressing
2/3 cups vegetable oil
1/3 cup apple juice or cider
2 tablespoons fresh lemon juice
1 teaspoon salt
1/2 teaspoon celery seeds
1/8 teaspoon dry mustard
Pinch of cayenne pepper
1. In a small bowl, whisk together the ingredients. Taste for salt and pepper and adjust. The dressing can be refrigerated for up to 1 week.
For the Salad
2 cups bite-size pieces of cooked chicken
2 ribs celery, finely chopped
1/3 cup golden raisins
1/4 cup finely chopped red onion
2 Green Dragon apples, cored and cut into 1/2-inch dice
One head red oak lettuce, washed, spun dry and chopped
1 cup toasted pecans
1. To assemble the salad, in a large bowl, combine the chicken, celery, raisins, onion, and apples, then toss with about 1/4 cup of the dressing.
2. When ready to serve, place put the greens into a large salad bowl and add the chicken mixture and pecans. Toss with some of the dressing until everything is coated. Add more dressing if it is needed, and re-toss.
Roasted Red Grape Focaccia
Serves 6
1 cup warm Water
1 1/2 teaspoons Active Dry Yeast
1 teaspoon sugar
2 cups Bread Flour
1/2 teaspoon Salt
3 tablespoon extra-virgin olive oil
6 ounces crumbled goat cheese
2 tablespoons chopped rosemary (you can sub in your favorite herb here, sage, thyme, or marjoram would be great as well)
1 1/2 cups red grapes, cut in half
2 teaspoons Fleur de sel
1. In a measuring cup, combine the water, yeast and sugar. The mixture should bubble.
2. In a mixing bowl, combine the bread flour, and salt.
3. Add the yeast mixture, and stir until the dough comes together.
4. Turn out onto a lightly floured board, and knead the dough for 2 to 3 minutes.
5. Oil a bowl, and turn the dough ball in the oil. Cover with a towel, and let rise in a warm place for 1 hour until it doubles in size.
6. Preheat the oven to 400 degrees, oil a sheet pan with the remaining olive oil.
7. When the dough has risen, punch it down, and roll it out. Transfer it to the oiled pan, spreading it to the sides.
8. Spread the goat cheese, and rosemary over the top of the focaccia. Push the grapes into the dough, and sprinkle with the Fleur de Sel.
9. Cover and let rise again for 30 to 40 minutes.
10. Bake for 20 to 30 minutes, until the grapes are softened, the cheese is melted, and the crust is golden brown and crisp.
11. Allow the rest for 5 minutes, before cutting into squares.
Marinated Figs and Mozzarella Salad
Serves 4 to 6
One head red oak lettuce, washed, spun dry and chopped
2 fresh mozzarella balls, sliced 1/2-inch thick
4 slices Prosciutto di Parma, cut into julienne
4 to 6 figs, cut into wedges
1/3 cup aged balsamic vinegar
1/2 cup extra virgin olive oil
2 tablespoons finely chopped basil
Salt and pepper
1. Arrange the lettuce on a serving platter.
2. Cover with the mozzarella, and prosciutto.
3. Arrange the fig wedges over the mozzarella.
4. In a bowl, whisk together the vinegar, oil, and basil. Season with salt and pepper.
5. Pour over the salad, and serve at room temperature.
Feature:
Persimmon Bread
Makes two loaves
3 1/2 cups all-purpose flour
1 1/2 teaspoons salt
2 teaspoon baking soda
1 teaspoon ground nutmeg
2 to 2 1/2 cups sugar
1 cup unsalted butter melted and cooled to room temperature
4 large eggs
2/3 cup Cognac, bourbon or whiskey (If you want this to be alcohol free, use apple juice)
2 cups persimmon puree (from about 4 very ripe persimmons)
2 cups chopped pecans
2 cups golden raisins
1. Preheat oven to 350 degrees, and coat the inside of two standard loaf pans with non-stick cooking spray.
2. In a mixing bowl, whisk together the flour, salt, baking soda and nutmeg.
3. Make a well in the center then stir in the butter, eggs, liquor, persimmon puree then the nuts and raisins. Stir until blended.
4. Transfer to the prepared loaf pans, and bake 1 hour, until a skewer inserted into the middle comes out clean. Allow to cool for 30 minutes before removing from the pan.
5. The bread keeps for about 1 week when stored in an airtight container, or can be frozen for up to 6 weeks.
Ginger Spice Persimmon Cake
1 cup persimmon puree (about 4 large)
2 teaspoons baking soda
1 1/2 cups all-purpose flour
1/2 teaspoons sea salt
1 teaspoon ground cinnamon
1/8 teaspoon ground ginger
1/8 teaspoon ground cloves
1/2 cup (1 stick) unsalted butter, softened
1 cup light brown sugar
1 egg
1 teaspoon vanilla paste or extract
1 cup chopped walnuts
grated zest of 1 lemon
1/2 cup golden raisins
1/2 cup chopped dates
1. Preheat oven to 325 degrees. Coat the inside of a 9-inch spring form pan with non-stick cooking spray.
2. Combine the flour, salt, and spices in a bowl.
3. Cream the butter and sugar until smooth, then beat in the egg, vanilla, and finally the persimmon puree. Add the flour mixture and stir until just mixed.
4. Fold in the walnuts, lemon zest, raisins, and dates.
5. Transfer the batter into the spring form pan and bake for 1 hour and 15 minutes. Let cool for 10 minutes or so before removing the rim. Allow to cool before serving.
Recipes Provided By:
Diane Phillips www.dianephillips.com and www.cucinadivina.blogspot.com
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