Farmers' Market Box 10-26-17
This week’s local produce and featured farms:
Tatsoi – Sundial Farms
Japanese Sweet potatoes – Milliken Family Farm
Lettuce Batavia – Coastal Farms
Zucchini – Black Sheep Produce
Red Large Beets – Black Sheep Produce
Fuyu Persimmons – Garcia Organics
Guavas – Garcia Organics
Monterrey Pear – Terry Ranch
Black Arkansas Apple – Penryn Orchard
Redbor Kale – Milliken Family Farm
Orange Carrots – Weiser Family Farm
Rosemary – Terra Madre
Juicing Bag:
Green Kale – Babe Farms
– Sundance
Romaine Lettuce – Deardorff
Strawberries – Cal-Giant Berry
Italian Parsley – Nunes
Farmer’s Choice:
Comice Pear – Penryn Orchard
Dragonfruit – Tony Do’s
Peaches – Sweet Peach Farms
Feature:
Concord Grapes – Murray Family Farms
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
Green Kale
Strawberries
Lemon
Super Strawberries
Romain Lettuce
Green Kale
Strawberries
Green Monster
Italian Parsley
Romaine Lettuce
Lemon
Specialty Produce Recipe Suggestions
courtesy of Diane Phillips (Cucina Divina)
Roasted Salmon with Fuyu Persimmon Salsa
Makes about 2 cups
For the Salsa
2 Fuyu persimmons, peeled, and finely diced
1/2 cup finely chopped red onion
1/2 cup finely chopped Italian parsley
1 jalapeno, seeded, and de-ribbed, finely diced
2 tablespoons extra virgin olive oil
3 tablespoons fresh lemon or lime juice
Salt and pepper
1. In a mixing bowl, combine the persimmon, onion, parsley, jalapeno, oil, lemon or lime juice and stir to combine. Season with salt and pepper. Cover and refrigerate for at least 2 hours, or up to 1 week.
2. If you have a garden full of persimmons, this salsa can be canned in a water bath (check on line for canning instructions) it makes a great hostess/holiday gift.
For the Salmon
2 1/2 pounds salmon filets (other thick fleshed fish can be substituted)
1/2 cup extra virgin olive oil
1 tablespoons Old Bay seasoning
2 tablespoons fresh lemon juice
1. Preheat the oven to 400 degrees. Put the salmon filets in a 13-by-9-inch baking dish. In a bowl, combine the oil, Old Bay and lemon juice. Pour over the filets, turn the filets in the oil mixture until coated and roast for 10 minutes per inch of thickness, or until the fish registers 155 degrees on an instant read thermometer.
2. Remove from the oven, allow to rest for 5 minutes before serving, garnished with the persimmon salsa.
Guava Syrup
Makes about 2 cups
An all-purpose recipe, use the syrup over roasted chicken, grilled pork, in drinks, over desserts, pancakes or waffles.
1 lb. guavas, ends removed, quartered and seeded
1/3 cup sugar
1. Place the guavas in a large sauce pan and add just enough water to cover the guavas.
2. Bring to a boil then reduce the heat and cook until the guavas are very tender.
3. Strain the cooked guavas and water through a fine mesh sieve to remove the skin. Press the guava flesh through the sieve.
4. Return the now seedless and skinless guava water to the stove top and stir in the sugar. Bring to a boil then reduce heat and let simmer for 30 minutes or until reduced by half. Let cool, refrigerate for up to 5 days, or freeze for 6 months.
Pasta with Redbor Kale
Serves 4 to 6
If you would like to add the beet greens to this, remove the stems, and saute with the kale
4 tablespoons extra virgin olive oil
2 garlic cloves, minced
Pinch red pepper flakes
1 bunch redbor kale, tough stems removed, and cut into 1/2-inch ribbons
1/4 cup chicken or vegetable broth
1 pound spaghetti or linguine, cooked 2 minutes short of al dente, saving some of the pasta water
1/2 cup dry bread crumbs
1/2 cup grated Parmigiano Reggiano
1. In a large skillet, heat 2 tablespoons of oil and saute the garlic and red pepper for 30 seconds, until fragrant. Add the kale to the skillet and toss in the garlic oil. Add the broth, cover and simmer 5 minutes until the kale is tender. Uncover, and simmer another 2 minutes, until most of the liquid in the pan has evaporated.
2. Toss the pasta into the skillet, and turning it into the sauce, adding pasta water if necessary.
3. In a small bowl, combine the crumbs with the cheese.
4. Plate the pasta, and garnish with the bread crumb mixture.
Slow Cooker Chicken with Pears and Apples
Serves 6
¼ cup (1/2 stick) unsalted butter
2 apples, and 2 pears, peeled, cored, and cut into wedges
2 medium onions, cut into half moons
2 teaspoons dried thyme
2 tablespoons Dijon mustard
¼ cup firmly packed light brown sugar
1 1/2 cups apple cider
2 chicken bouillon cubes or 2 teaspoons chicken stock base
8 slices thick cut (Applewood smoked) bacon, cut into 1-inch pieces
8 chicken breast halves, skin and bones removed
½ teaspoon freshly ground black pepper
½ cup heavy cream
½ cup finely chopped Italian parsley
1. In a large skillet, melt the butter and sauté the apples, pears, onions and thyme until the onions begin to soften, about 5 to 7 minutes. Add the mustard, sugar and cider, and transfer to the insert of a 5 to 7-quart slow cooker. Add the bouillon cubes, crushing them to dissolve, and set the cooker on warm while you sauté the chicken.
2. Wipe out the skillet, and cook the bacon until crisp, draining it on paper towels. Sprinkle the chicken with the pepper, and brown the chicken in the bacon drippings, transferring to the slow cooker insert. Cover and cook on low for 3 to 4 hours, until the chicken is cooked though and the apples and pears are tender. Stir in the cream and parsley, and serve on the warm setting.
Not Your Mama’s Sweet Potatoes
Serves 4 to 6
1 pound Japanese sweet potatoes, scrubbed
3 tablespoons unsalted butter
1/2 cup finely chopped red onion
3 to 4 tablespoons milk or cream
4 strips thick cut bacon, cooked crisp and crumbled
Salt and pepper
1 cup grated Gruyère cheese
1. Put the potatoes into a water to cover, and bring to a boil. Simmer for 20 to 25 minutes until tender.
2. Cool slightly, remove the skins, and put the flesh into a mixing bowl.
3. Preheat the oven to 350 degrees, and coat the inside of a 9-inch baking dish with non-stick cooking spray,
4. In a skillet, heat the butter, and saute the onion until it is almost caramelized, turning a light golden brown.
5. Transfer to the bowl with the potatoes, mash the potatoes with a fork, or potato mashed, add some cream or milk to make a smooth mixture. Stir in the bacon. Taste for salt and pepper and adjust.
6. Transfer the mixture to the prepared pan, sprinkle with the cheese, and bake for 20 to 35 minutes until the cheese is melted and the potatoes are cooked through. Serve with poultry, pork or seafood.
Beet Carpaccio Salad with Buratta
Serves 4 to 6
1 bunch beets, scrubbed, and tops removed (see save the greens)
1/3 cup aged Balsamic vinegar
1/2 cup extra virgin olive oil
1/4 cup packed basil leaves, thinly sliced
Salt and pepper
1 head Batavia lettuce, washed spun dry and separated into leaves
2 balls buratta (if you can’t fine buratta, use fresh mozzarella)
1. Preheat the oven to 400 degrees and line a baking sheet with aluminum foil. Put the beets onto the baking sheet, cover with aluminum foil, and roast for 50 to 60 minutes, until the beets are tender when pierced with the tip of a sharp knife.
2. When cool enough to handle, slip off the skins, and thinly slice the beets, put them into a shallow bowl.
3. In a mixing bowl, whisk together the vinegar, oil, and basil. Season with salt and pepper.
4. Pour 1/2 of the mixture over the beets, and marinate at room temperature for at least 1 hour.
5. Put the lettuce leaves onto salad plates. Arrange beet slices on the lettuce, and put pieces of buratta in the center of the salad. Drizzle with the remaining dressing, and serve.
Save the Greens
Serves 4
Beets give you an extra serving of healthy greens, remove the tough stems, and saute. If you don’t use the sautéed greens right away they freeze beautifully, and can be added to soups, and sautés. They are delicious stirred into mashed potatoes and garnished with a bit of Parmigiano or your favorite cheese.
2 tablespoons extra virgin olive oil
2 garlic cloves, sliced
Pinch red pepper flakes
1 bunch beet greens, tough stems removed and cut into 1/2-inch ribbons
2 to 4 tablespoons water or broth
Salt and pepper
1. In a large skillet heat the oil, saute the garlic and pepper for 30 seconds until fragrant. Add the greens, and saute to 3 to 4 minutes until wilted.
2. If the skillet is dry add a bit of water or broth, to help wilt the greens.
3. Season the greens with salt and pepper if needed, and serve warm. They are a terrific bed for grilled poultry or meats.
Grilled Lemon Rosemary Chicken
Serves 6
I usually grill extra chicken and freeze it to toss into salads, and Greek lemon orzo soup. Using a strong herb like rosemary with chicken, gives the chicken lots of extra flavor.
1/2 cup extra virgin olive oil
1/3 cup fresh lemon juice
2 tablespoons finely chopped fresh rosemary
1 teaspoon salt
½ teaspoon freshly ground black pepper
2 cloves garlic, minced
8 skinless, boneless chicken breast halves, tenders removed (use for another purpose)
1. In a zipper-top plastic bag, combine the oil, lemon juice, rosemary, salt, pepper, and garlic, shaking to blend. Add the chicken, turning to coat it, and seal. Refrigerate for at least 2 hours.
2. Build a hot charcoal fire or preheat a gas grill, or a grill pan or the broiler for 10 minutes. Remove the chicken from the marinade and grill or place on a baking sheet lined with aluminum foil or a silicone liner and broil until cooked through, about 3 to 5 minutes per side.
3. Do-Ahead: At this point, you can let cool, cover, and refrigerate for up to 8 hours or freeze for 6 weeks. Serve cold or bring to room temperature before serving.
Rosemary Cranberry Sauce
Makes about 3 cups
2 tablespoons unsalted butter
1/2 cup chopped onion
2 tablespoons chopped fresh rosemary
One 12-ounce bag fresh cranberries, picked over for stems
1 1/2 cups sugar
1/2 cup water
Grated zest of 1 lemon
1. Melt the butter in a 3-quart saucepan over medium heat. Add the onion and rosemary, and cook, stirring, until the onion softens, 3 to 4 minutes.
2. Add the remaining ingredients, bring to a boil, and continue boiling until the cranberries begin to pop and the mixture begins to thicken, 4 to 6 minutes.
3. Reduce the heat to medium-low and simmer for another 10 minutes, until the sauce is thickened, and the cranberries have all popped, releasing their juices.
4. Remove from the heat and let cool to room temperature.
5. Do-Ahead: At this point, you can cover and refrigerate for up to 2 weeks or freeze for up to 2 months. Serve cold or at room temperature.
Warm Rosemary Olives
Serves 6
¾ cup Kalamata olives, pitted
¾ cup large green pitted Spanish olives (or stuffed with pimiento)
1/3 cup Nicoise olives, pitted or small green Picoline olives, pitted
¾ cup olive oil
2 teaspoon chopped fresh rosemary
3 cloves garlic, cut in half
Pinch red pepper flakes
2 lemons
1. Combine the olives, oil, rosemary, garlic and red pepper flakes in a large mixing bowl, stirring to coat. Cover or transfer to a zipper top plastic bag, and store in the refrigerator for up to 3 days.
2. Preheat the oven to 400 degrees and line a baking sheet with a silicone liner, or aluminum foil. Remove the zest from one lemon and add it to the olives in the bag.
3. Cut the lemon in half and squeeze the juice into the bag, and squeeze the bag to distribute the zest and juice evenly.
4. Pour the olives and juices onto the baking sheet, arranging them in one layer. Bake for 10 minutes, until heated through. Remove from the oven, drain and serve in a bowl with toothpicks.
Tatsoi and Zucchini Rice
Serves 4 to 6
2 tablespoons unsalted butter
1 garlic clove, minced
2 zucchini, ends trimmed, and grated
1 bunch Tatsoi, washed, and spun dry
Salt and pepper
1 1/2 cups long grain rice
2 cups chicken or vegetable broth
1/2 cup milk
Salt and pepper
1 cup crumbled goat cheese
1/2 cup grated Parmigiano Reggiano
1. Preheat the oven to 350 degrees, and coat the inside of a 13-by-9-inch casserole dish with non-stick cooking spray.
2. In a large skillet, melt the butter and oil, saute the garlic for 30 seconds, until fragrant, add the zucchini and Tatsoi, and saute until the Tatsoi is wilted, and the liquid in the pan has almost evaporated.
3. Season with salt and pepper.
4. Add the rice, and saute for 1 minute. Pour in the broth and milk, and transfer the contents of the pan to the prepared baking dish.
5. Stir in the goat cheese, and sprinkle with the Parmigiano.
6. Bake for 20 to 25 minutes until the rice has absorbed the liquid in the pan and the rice is tender.
7. Allow to rest for 5 minutes before serving.
Carrot Soup with Carrot Top Pesto
Serves 4 to 6
For the Soup
2 tablespoons extra virgin olive oil
1/2 cup finely chopped onion
1 garlic clove, minced
1 bunch carrots, scraped, and cut into 1-inch chunks
2 pears, peeled, cored and chopped coarsely
2 cups chicken or vegetable broth
1/2 cup heavy cream
1/4 cup packed basil, finely chopped
Salt and pepper
1. In a Dutch oven, heat the oil, saute the onion and garlic, for 2 to 3 minutes, until the onion is softened.
2. Add the carrots, and pears, tossing in the oil.
3. Slowly pour in the broth and simmer for 20 to 25 minutes until the carrots are tender, and almost falling apart.
4. Using an immersion blender, puree the soup. Add the cream and basil, season with salt and pepper, and serve warm.
For the Pesto
Using Carrot tops for pesto is super easy, and you can freeze the pesto to use later for a punch of flavor in your meals. If you want to make a paste first, use 1/3 cup oil, if you want to make a drizzle use 1/2 cup of oil. I usually make a paste, then freeze it, I can always add more oil later. This pesto is great on bruschetta, drizzled over steaks, poultry, vegetables and soups.
2 cups packed carrot tops, stems removed
1/2 cup Marcona almonds (pine nuts, pecans or walnuts will do in a pinch)
2 garlic cloves, minced
Pinch red pepper flakes
1/3 cup grated Parmigiano Reggiano
1/3 to 1/2 cup extra virgin olive oil
1. In a food processor or blender, put the carrot tops, almonds, garlic, red pepper, and cheese. Pulse on and off to break up the carrot tops and almonds.
2. With the machine running, add the oil slowly, until it forms a paste (see instructions in head note)
3. Cover and refrigerate for up to 1 week or freeze for up to 3 months.
Choice
Pear Upside Down Cake
Serves 6 to 8
3 tablespoons unsalted butter
1/3 cup firmly packed brown sugar
2 medium firm-ripe pears, peeled, cored and thinly sliced
1. Preheat the oven to 350 degrees, coat the inside of a 9-inch round baking dish with non-stick cooking spray.
2. In a skillet, melt the butter, add the sugar, and cook until the sugar is dissolved, and bubbling.
3. Pour the butter mixture into the prepared pan, and arrange the pears in a decorative pattern over the butter. Set aside while making the batter.
For the Cake
1/2 cup unsalted butter, softened
1 cup packed light brown sugar
2 large eggs
1 1/2 cups all-purpose flour
1-3/4 tsp. baking powder
1/2 tsp. ground ginger
1/2 tsp. ground cinnamon
1/4 tsp. salt
1/2 cup whole milk
1-1/2 tsp. vanilla paste or extract
1. In the bowl of an electric mixer, beat together the butter and brown sugar, until fluffy. Add the eggs one at a time, and gradually add the flour, baking powder, ginger, cinnamon, and salt.
2. Stir in the milk and vanilla, and beat until smooth.
3. Carefully pour over the pears in the baking dish.
4. Bake for 35 to 45 minutes, until a skewer inserted into the middle comes out clean. Allow the cake to rest for 10 minutes, run a knife around the edge of the pan.
5. Turn a cake plate upside down on top of the cake pan and, using pot holders, carefully invert the cake pan onto the plate. Serve the cake warm with vanilla ice cream, or unsweetened whipped cream.
Dragon Fruit Smoothie
Serves 2
1 Dragon fruit, peeled, and coarsely chopped
1/2 cup orange juice
1 cup hulled strawberries
2 tablespoons lemon or lime juice
1 cup plain yogurt
1/2 cup ice
1. In a blender, combine the dragon fruit, orange juice, berries, lemon juice and yogurt. Puree the mixture.
2. Add the ice, and puree again.
3. Serve in a tall glass.
Peach Praline Cobbler
Serves 4 to 6
3 peaches, peeled, pitted, and cut into wedges
1/3 cup brown sugar
1 tablespoon cornstarch
Pinch grated nutmeg
3/4 cup unsalted butter, melted and cooled
1 cup unbleached all-purpose flour
1 cups sugar
1 large egg
1/2 cup pecan halves
1. Preheat the oven to 350 degrees, and coat the inside of a 9-inch baking dish with non-stick cooking spray,
2. In a bowl, combine the peaches, brown sugar, cornstarch and nutmeg. Pour into the prepared baking dish, and set aside.
3. In a bowl, combine the butter, flour, sugar, egg and pecans, stirring to blend.
4. Pour over the peaches in the pan, bake for 35 to 45 minutes, until the peaches are bubbling, and the cobbler is golden brown. Allow to cool for about 20 minutes before serving with vanilla ice cream.
Prosciutto Wrapped Peach Bruschetta
Serves 4 to 6
For the Bruschetta
One baguette sliced into1/2-inch pieces
1/2 cup extra virgin olive oil
1. Preheat the oven to 400 degrees; line a baking sheet with silicone or parchment. Lay the baguette slices in one layer on the baking sheet.
2. Brush the baguette slices with oil, and bake for 10 minutes until the slices begin to turn golden brown.
3. Remove from the oven and allow to cool.
4. The crostini can be stored at room temperature for 2 days, or frozen for one month.
For the Peaches
2 peaches, pitted, and cut into wedges
1/4 pound thinly sliced Prosciutto di Parma
Olive oil
4 ounces soft cheese such as goat cheese or robiola
Aged balsamic vinegar
1. Preheat the broiler for 10 minutes. Line a baking sheet with aluminum foil.
2. Wrap 1/2 slice of prosciutto around each peach wedge, securing with a toothpick.
3. Brush each side of the prosciutto with some oil, and broil the peaches on one side, until they are crisp turn and broil the other side. You will probably only need 2 minutes on each side.
4. Spread some of the cheese on the toasted bread, top with a peach wedge, and drizzle with balsamic vinegar.
Feature:
Small Batch Concord Grape Jam
Makes two pints
2 pounds concord grapes washed, and stems removed
3 cups sugar
1/2 cup water
Juice of half a lemon
Pinch of salt
1. Put the ingredients into a Dutch oven, and bring to a boil, simmer uncovered for 1 1/2 to 2 hours, until reduced by 1/3.
2. When the jam is reduced strain it into a large bowl, pushing down to save the pulp, and scraping the bottom of the sieve.
3. Return the strained jam to the Dutch oven, and bring to a boil. Simmer another 10 minutes.
4. Pour into sterilized jars and refrigerate or process in a water bath to can.
Concord Grape Cheesecake Bars
Serves 6 to 8
For the Topping
4 cups concord grapes, washed, and stems removed
1/2 cup sugar
2 tablespoons lemon juice
Cook the concord grapes in a saucepan 5-8 minutes, stirring and mashing frequently with a spoon. Once your mixture is almost completely mashed and resembles jam, remove from heat.
Using a fine-mesh sieve, strain the mixture into a small bowl, pressing down with a wooden spoon to get the most liquid and pulp as possible. Once you have about 1/2 cup set aside to cool and discard the skins and seeds.
For the Cheesecake Bars
Graham Cracker Crust
1 1/2 cups graham cracker crumbs (about 18 whole crackers)
1/2 cup (1 stick) unsalted butter, melted
1/2 cup sugar
1. To make the crust, in a large bowl, combine the crust ingredients and press into the bottom and halfway up the sides of the pan. Set aside.
Cream Cheese Filling
Three 8-ounce packages cream cheese, softened
1 cup sugar
5 large eggs
1 1/2 teaspoons vanilla extract
1/2 cup grape syrup (above)
2. Preheat the oven to 325° F. Coat a 13 x 9-inch baking pan with nonstick cooking spray.
3. In a large bowl, using with an electric mixer, cream together the cream cheese and sugar in a large bowl until light and fluffy, about 4 minutes. Add the eggs, one at a time, beating after each addition. Add the vanilla and beat until the filling is smooth. Pour into the crust, dollop the filling with some of the grape mixture and swirl it through the filling, like marbling. Bake until set, 35 to 40 minutes.
4. Remove from the oven and immediately cut into squares. Allow the cheesecake to cool completely before serving. Cheesecake is best at room temperature. To store the cheesecake, cover and refrigerate for up to 2 days, or freeze for up to 2 months.
Recipes Provided By:
Diane Phillips www.dianephillips.com and www.cucinadivina.blogspot.com
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