Farmers' Market Box 11-2-17


This week’s local produce and featured farms:
Rainbow ChardBe Wise Ranch
CarrotsWeiser Family Farm
Red Oak Lettuce – The Garden Of….
Black Arkansas ApplePenryn Orchard
Easter Egg Radishes – Coastal Farms
Red BeetsMilliken Family Farm
White TurnipsBlack Sheep Produce
Collard GreensBe Wise Ranch
American CucumberBlack Sheep Produce
Comice PearPenryn Orchard
Garnet Yams Kong Thao Farm
Juicing Bag:
Green Kale – Babe Farms
Lemons – Eco Farm
Superfood Greens – Classic Salads
Celery – Foxy Organics
Carrots – Cal Organics
Farmer’s Choice:
Globe Grapes – Murry Family Farm
Honeyloupe Melon – Munak Farm
Valencia OrangesPolito Family Farm
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
Earth
Handful of Green Kale
½ Lemon
3 Carrots
Wind
Handful of Superfoods Mix
2 Stalks of Celery
¼ Lemon

Fire

4 Carrots
¼ Lemon
n
Specialty Produce Recipe Suggestions
courtesy of Diane Phillips (Cucina Divina)
Best Darn Carrot Cake
Serves 8
1 1/2 cups canola oil
2 cups sugar
3 large eggs
2 teaspoons vanilla paste or extract
3 cups grated carrots
One 8-ounce can crushed pineapple (do not drain)
1/2 cup chopped nuts of your choice, (pecans, walnuts or almonds)
3 cups unbleached all-purpose flour
2 teaspoons baking soda
2 teaspoons ground cinnamon
1 recipe Cream Cheese Frosting (recipe follows)
1. Preheat the oven to 350° F. Coat a 13 x 9-inch baking pan with nonstick cooking spray.
2. In a large bowl, beat together the oil, sugar, eggs, and vanilla. Add the carrots, pineapple and juice, and nuts, stirring until blended. Add the flour, baking soda, and cinnamon and stir to combine. Pour the batter into the prepared pan and bake until a skewer inserted in the center comes out clean, 40 to 50 minutes.
3. Place the pan on a rack and let cool completely. Spread the top of the cake with the cream cheese frosting.
4. Do-Ahead: At this point, you can cover and refrigerate up for up to 4 days or freeze for up to 2 months.
Orange Cream Cheese Frosting:
One 8-ounce package cream cheese, softened
1/2 cup (1 stick) unsalted butter or margarine
5 cups confectioners’ sugar
1/2 teaspoon orange extract
Milk, as or if needed
1. In a medium-size bowl, using an electric mixer, beat together the cream cheese and butter in a medium-size bowl. Add the confectioners’ sugar and extract and beat until the mixture is of spreading spreadable consistency.
2. If the frosting is too thick, beat in some milk, 1/2 teaspoon at a time, until desired consistency is reached.
Pasta with Collard Greens
Serves 6
3 tablespoons extra virgin olive oil
1/2 cup finely chopped red onion
¼ teaspoon red pepper flakes
2 garlic cloves, minced
1 bunch collard greens, tough stems removed, and cut into 1/2 in ribbons
1/4 cup chicken or vegetable broth
1 pound penne or other shaped pasta, cooked 3 minutes short of al dente
Salt and pepper
1 cup grated Parmigiano Reggiano
1. In a large skillet, heat the oil, add the onion, red pepper and garlic, sautéing until the onion begins to turn translucent, about 3 minutes.
2. Add the collards, and broth, toss to coat, cover and simmer for 3 to 5 minutes until the collards, and tender. Remove the cover, add the pasta, and 1/2 cup of cheese, stirring to make a creamy sauce.
3. Season the pasta with salt and freshly ground black pepper if needed, and serve garnished with the remaining cheese.
Layered Red Oak Lettuce Salad
Serves 6
One bunch beets, scrubbed
One head red oak lettuce, washed, spun dry and chopped
3 Easter Egg radishes, scrubbed, ends trimmed, and thinly sliced
1 Cucumber, peeled, seeds removed, and diced
1 cup crumbled Feta cheese
1/2 cup vegetable oil
1/2 cup olive oil
1/2 cup red wine vinegar
2 teaspoons sugar
2 cloves garlic, minced
2 tablespoons dillweed
Salt and freshly ground black pepper
1. Steam the beets until tender, (large 40 minutes, medium 30 minutes) When cool enough, slip off the skins, and thinly slice the beets. Set aside.
2. In a large bowl, layer the lettuce, beets, radishes, cucumber, and Feta. (If you are making this ahead, cover and refrigerate.
3. In a small bowl, whisk together the remaining ingredients. Season with salt and pepper. The dressing can be refrigerated for up to 5 days.
4. When ready to serve, pour the dressing over the salad, and toss to coat.
Miso Maple Roasted Turnips and Garnet Yams
Serves 6
4 tablespoons unsalted butter, melted
1/4 cup vegetable oil
1/3 cup maple syrup
2 tablespoons white Miso
1 tablespoon rice vinegar
2 tablespoons soy sauce
1 bunch turnips, scrubbed, ends trimmed, and cut into wedges
1 pound Garnet yams, scrubbed, and cut into pieces equal in thickness to the turnips
2 scallions, finely chopped, using the white and tender green parts for garnish
1. Preheat the oven to 400 degrees, and line a baking sheet with silicone, parchment, or aluminum foil.
2. In a large bowl, whisk together the butter, oil, maple syrup, miso, rice vinegar, and soy sauce.
3. Add the turnips and yams, and toss to coat.
4. Spread the vegetables out onto baking sheet in a single layer.
5. Roast for 40 to 50 minutes turning the vegetables twice during the cooking time. The vegetables should be tender when pierced with the tip of a sharp paring knife. Remove from the baking sheet to a serving bowl, and garnish with the scallions.
Rainbow Chard Gratin
Serves 6
6 slices country style bread, cut 1/2-inch thick
2 tablespoons extra virgin olive oil
2 garlic cloves, minced
1 bunch rainbow chard, tough stems removed, leaves cut into 1/2-inch ribbons
3 tablespoons unsalted butter
1 medium onion, finely chopped
1/2 teaspoon sugar
2 tablespoons all-purpose flour
1 cup milk
1 cup shredded Gruyere cheese
Few drops Tabasco and salt to taste
6 large eggs
1/2 cup grated Parmigiano Reggiano
1. Preheat the oven to 350 degrees, and coat the inside of a 13-by-9-inch baking dish with non-stick cooking spray.
2. Put the bread into the 13-by-9-inch baking dish, wedging it to fit if necessary.
3. In a large skillet, heat the oi, and saute the garlic for 30 seconds, until it is fragrant.
4. Add the chard, and saute until the chard is wilted. Season with salt and pepper.
5. Transfer the chard to the bread slices, dividing it equally.
6. In a saucepan, heat the butter add the onion and sugar, and saute until the onion begins to turn golden brown. Add the flour, and whisk for 2 minutes. Add the milk, and bring to a boil.
7. Remove from the heat, and add the cheese. Season with some Tabasco and salt if needed.
8. Whisk the eggs into the sauce, and pour over the chard. Sprinkle with the Parmigiano.
9. Bake for 25 to 30 minutes, until the sauce is bubbling, and the cheese is golden brown.
10. Allow to rest for 5 minutes before serving.
Apple, Pear and Cranberry Chutney
Makes 3 cups
This makes a great hostess gift for Thanksgiving, or keep it in your freezer for spreading on sandwiches, or serving on cheese platters.
2 Black Arkansas apples, peeled, cored and chopped
2 comice pears, peeled, cored and chopped
2 cups fresh cranberries
1 large onion, finely chopped
1 1/2 cups brown sugar
2 teaspoons yellow mustard seeds
1 cinnamon stick, broken into 4 equal pieces
1 cup apple cider vinegar
1. In a Dutch oven, combine the apples, pears, cranberries, onion sugar, mustard seed, cinnamon stick. Bring to a boil, and simmer for 1 hour, stirring occasionally.
2. Spoon the hot chutney into sterilized jars and seal. (If you would like to keep this for any length of time, it can be processed in a water bath) The chutney will keep in the refrigerator for up to 6 weeks.
Choice

Roasted Red Grape Crostini

Serves 6
For the Crostini:
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.
To Roast the Grapes:
2 cups globe grapes, cut in half, seeded
1/2 cup extra virgin olive oil
2 garlic cloves, minced
2 teaspoons chopped thyme
Salt and pepper
1. Preheat the oven to 400 degrees, coat the inside of a 13-by-9-inch baking dish with non-stick cooking spray.
2. In a bowl, combine the grapes, oil, garlic, thyme, and season with salt and pepper.
3. Transfer to the baking dish and roast for 15 to 20 minutes, until the grapes have shriveled a bit, and given off some of their liquid.
4. Keep the grapes warm.
To Assemble:
11 ounces soft goat cheese
Crostini (see above)
Roasted Grapes (see above)
2 tablespoons finely chopped chives
1. Spread the goat cheese onto the crostini, top with some of the roasted grapes, and garnish with chives.
2. Serve while the grapes are warm.
Honeyloupe Melon Salsa
Makes 2 cups
1 cup chopped cantaloupe
1 jalapeño pepper, seeded and diced
1/4 red onion, diced
1/4 cup finely chopped Italian parsley
2 tablespoons lime or lemon juice
1/4 teaspoon salt
Few drops Tabasco
1. In a bowl, combine the ingredients, taste for seasoning, and correct using Tabasco and salt.
2. Cover and refrigerate for up to 3 days. Serve with grilled seafood, or poultry.
Orange Glazed Chicken
Serves 6
½ cup all-purpose flour
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
6 chicken breasts, bones removed, skin on
2 teaspoons vegetable oil
1 large shallot, finely chopped
1 1/2 cups orange juice
1/4 cup honey
1 tablespoon Dijon mustard
1 tablespoon distilled white vinegar
⅛ teaspoon red pepper flakes
salt and ground black pepper
1. Preheat the oven to 400 degrees.
2. Combine the flour, salt and pepper in a shallow dish. Dredge the chicken in the flour mixture, dusting off the excess flour.
3. Heat the oil in an ovenproof skillet, brown the chicken skin side down, turn the chicken and brown on the other side. The chicken will not be cooked through. Remove the chicken to a plate, add the shallot, and saute until it is translucent.
4. In a large measuring cup, whisk together the juice, honey, mustard, vinegar, and red pepper.
5. Pour into the skillet, and stir up any browned bits on the bottom of the skillet. Add the chicken back to the skillet, and put into the oven, roasting for 10 minutes or until the chicken is cooked through. Serve the chicken in a pool of the sauce.
Feature:
Chocolate Persimmon Muffins
Makes 12
2 1/2 cups all-purpose flour
6 tablespoons unsweetened cocoa powder
2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon salt
6 tablespoons unsalted butter, cold, cut into bits
1/4 cup packed dark brown sugar
1/4 cup granulated sugar
2 large eggs, at room temperature
1/2 cup plain yogurt
2 cups chocolate persimmon puree (from about 2-pounds)
4 ounces semisweet chocolate, chopped into 1/4-inch chunks
1. Preheat the oven to 350ºF coat the inside of a muffin tin with non-stick cooking spray.
2. Whisk together all the dry ingredients into a bowl.
3. In a stand mixer, beat the butter with the brown and granulated sugars until light and creamy, for three to five minutes.
4. Add the eggs one at a time, scraping down the sides of the bowl to make sure they’re incorporated.
5. Add the yogurt, then half of the persimmon puree.
6. Stir in half of the dry ingredients, then add the remaining persimmon puree.
7. Gently mix in the remaining dry ingredients until almost incorporated, then fold in the chocolate chunks and any chocolate dust.
8. Divide the batter into the muffin tins and if there are any bits of persimmon visible in the batter, lift them out with a spoon and distribute them over the top.
9. Bake the muffins for 30 to 35 minutes, rotating the muffin pan midway during baking. The muffins are done when they still feel still soft in the center and spring back lightly when pressed.
10. Let the muffins cool for a few minutes, until you can handle them, then lift them out of the pan and set them on a cooling rack.
11. Cook’s Note: These are best eaten the day they are made.
Recipes Provided By:
Diane Phillips www.dianephillips.com and www.cucinadivina.blogspot.com
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