Farmers' Market Box 11-23-2017
This week’s local produce and featured farms:
Green Chard – Lakeside Organic Garden
Rainbow Carrots – The Garden Of….
Fuji Apples – Fair Hill Apple Farm
Pearl Valley Grapes – Ken’s Top Notch Produce
Arugula – Be Wise Ranch
Dino Kale – Be Wise Ranch
Romaine Lettuce – The Garden Of….
RAW Kalamata Olives – Bel Ceilo Villa
Warren Pears – Frog Hollow Orchard
Hychia Persimmons – 3 Nuts Farm
Garnet Yams – Her Produce
Zucchini – JR Organics
Black Kale – Foxy Organics
Lemons – Eco Farm
Beets – Earthbound Organics
Celery – Foxy Organics
Strawberries – Cal Giant
Gaviota Strawberries – Gloria Tamai Farm
Pomegranantes – Murray Family Farm
Kishu Tangerines – Rancho Del Sol
Black Mission Figs – Pudwill 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!
Courtesy of Drew Canole of Fitlife.tv
50 Shades of Fuchsia
3 Ribs of Celery
1 Red Beet
The Last Straw
½ Bunch of Black Kale
½ lb of Strawberries
½ Red Beet
4 Ribs of Celery
Specialty Produce Recipe Suggestions
courtesy of Diane Phillips (Cucina Divina)
Sweet Potato Apple Gratin
3 large sweet potatoes or yams, scrubbed
1/4 cup (1/2 stick) unsalted butter, melted
1/3 cup firmly packed light brown sugar
1/3 cup dark corn syrup
2 tablespoons cream sherry
1/2 teaspoon ground cinnamon
pinch ground nutmeg
2 medium-size tart apples, peeled, cored, and sliced 1/4 inch thick
1. Preheat the oven to 425 degrees, pierce the potatoes several times with the tip of a paring knife. Bake for 60 minutes, until the potatoes are soft.
2. Split the sweet potatoes, and scrape the sweet potatoes flesh into a large bowl.
3. With an electric mixer, beat until smooth. Add 1/4 cup (1/2 stick) of the butter, the brown sugar, corn syrup, sherry, cinnamon, and nutmeg and blend until creamy.
4. Spread half the sweet potato mixture in a 10- to 12-inch pie plate 2 inches deep, or a 13 x 9-inch baking dish.
5. Arrange half the apple slices over the yam layer and brush with some of the remaining butter. The butter will seal the apples and prevent discoloration.
6. Spread the remaining sweet potato mixture over the apples and arrange the remaining apples on top in an attractive pattern.
7. Brush with the remaining butter, covering the apples completely.
8. Do-Ahead: At this point, you can cover and refrigerate for up to 4 days or freeze for up to 1 month. Defrost and bring to room temperature before continuing.
9. Preheat the oven to 350°F. Bake the dish, uncovered, until the apples are golden brown, 30 to 40 minutes.
Slow Cooker, The Day After Thanksgiving Minestrone
3 tablespoons extra virgin olive oil
1 cup chopped sweet yellow onion
2 cups chopped carrots
2 cups chopped celery
2 teaspoons chopped fresh rosemary
1/2 cup dry white wine
One 14 to 15-ounce can chopped tomatoes and their juice
5 cups chicken or turkey broth
Rind of Parmigiano Reggiano cut into 1/2-inch pieces if available
3 medium zucchini, ends trimmed, and diced (about 1 1/2 cups) or summer squash
1 cup green beans cut into 1-inch pieces (about 1/3 pound)
4 cups cooked turkey or chicken, cut into bite sized pieces
One 15-ounce can small white beans, or garbanzo beans, rinsed and drained
One bunch rainbow chard, tough stems removed, and leaves cut into 1/2-inch ribbons
1 teaspoon salt (you will need more if you don’t use the rind from the cheese)
1 teaspoon freshly ground black pepper
12-ounces fresh cheese tortellini cooked according to the package instructions and drained
1 cup freshly grated Parmigiano Reggiano cheese, for garnish
1. In a large sauté pan heat the oil and add the onion, carrot, celery and rosemary, sautéing for about 6 minutes, until the vegetables begin to soften.
2. Add the wine, and allow it to boil for 2 minutes, stirring.
3. Add the tomatoes, and cook another 4 minutes, until some of the liquid evaporates.
4. Transfer the contents of the skillet to a 6 to 7-quart slow cooker insert.
5. Add the chicken broth and rind, if you are using it.
6. Add the zucchini, chicken, beans, and chard, cover and cook on high for 4 hours, or low for 8 to 10 hours. Taste the soup for salt and pepper, and adjust.
7. Add the cooked tortellini, cover and cook on high for another 30 minutes, or low for 1 hour. Serve with Parmigiano Reggiano cheese to garnish each serving.
1 bunch rainbow carrots, tops removed, scraped, and cut into 1-inch chunks
1/2 teaspoon grated orange zest
1/2 cup sugar
1 tablespoon all-purpose flour
1 large egg
1 large egg yolk
1/2 teaspoon baking powder
1/2 cup milk
1/4 teaspoon cinnamon
1/8 teaspoon nutmeg
1/8 teaspoon ground cloves
1/4 cup unsalted butter, melted
1. Preheat the oven to 350 degrees, line a baking sheet with silicone, aluminum foil or parchment. Coat the inside of six 4 to 6-ounce ramekins with non-stick cooking spray.
2. Steam or boil the carrots, until they are soft.
3. Transfer to a food processor (or mash with potato masher) until the carrots are a rough puree. Cool the carrots in a bowl.
4. Whisk in the zest, sugar, flour, egg, yok, baking powder, milk, cinnamon, nutmeg, cloves, butter and season with salt.
5. Transfer to the ramekins, arrange the ramekins on the baking sheet, bake until the pudding is firm, and lightly browned, about 40 minutes. Tip the ramekins out onto a serving platter, and serve.
Bruschetta with Dino Kale and Buratta
For the Bruschetta:
1 baguette, sliced 1/2-inch thick
1. Preheat the oven to 400 degrees, and line a baking sheet with silicone, aluminum foil or parchment.
2. Lay the slices onto the baking sheet and brush with oil.
3. Bake for 10 to 12 minutes until crunchy.
For the Kale:
3 tablespoons extra virgin olive oil
3 garlic cloves, minced
Pinch red pepper flakes
1 bunch Dino kale, tough stems removed, and leaves cut into 1/2-inch ribbons
1/4 to 1/3 cup vegetable or chicken broth
Salt and pepper
1. In a large skillet, heat the oil, swirl the garlic and red pepper in the oil for 30 seconds, until fragrant.
2. Add the kale, and saute until it begins to wilt, about 4 minutes. Add the broth, cook another 5 minutes until the kale is tender. Season with salt and pepper.
2 balls buratta, sliced
Fleur de Sel
1. Spread some of the kale onto the bruschetta.
2. Top with a bit of the buratta, and sprinkle with the fleur de sel. Serve warm.
Poached Pears and Apples in Red Wine
This versatile dish can be a garnish for your Thanksgiving turkey, or it can be a dessert. Spoon crème fraiche or ice cream into the center of the fruit, then drizzle with the syrup. Freeze any leftover syrup it is incredible served over chocolate cake.
1 cup full-bodied red wine
1 cup ruby port
1 ½ cups firmly packed light brown sugar
1 cinnamon stick
2 Warren pears, cored and cut in half
2 cooking apples, cored and cut in half
1. In a Dutch oven, combine the wine, port, brown sugar and cinnamon, add the pears and apples, you will have to arrange them in layers, and spoon some of the sauce over the fruit.
2. Cover and cook over medium high heat at a simmer, for 20 to 30 minutes until the fruit is softened.
3. The pears may be ready before the apples, remove them and continue to simmer the apples until they are softened.
4. Transfer the pears to a serving platter. Strain the sauce into a saucepan, discarding any solids.
5. Bring the sauce to a boil, and boil for 5 to 10 minutes, until the sauce becomes syrupy. Spoon the syrup over the pears on the platter, and serve at room temperature.
Pasta Carbonara with Zucchini
1/4 cup extra virgin olive oil
1 garlic clove, minced
2 medium zucchini, ends trimmed and cut into 1/2-inch dice
5 large egg yolks
1 cup freshly grated Parmigiano Reggiano cheese, plus more for garnish
1/4 cup freshly ground black pepper
1 pound spaghetti, or buccatini
1. In a large skillet, heat the oil, saute the garlic and zucchini until the zucchini begins to color, and loses some of its liquid. Set aside.
2. In a mixing bowl, whisk together the eggs, the cheese, and half the pepper. Set aside at room temperature.
3. Bring 8-quarts of salted water to boil in a pasta pentola, and cook the pasta 2 to 3 minutes short of al dente.
4. When the pasta is cooked, heat the skillet with the zucchini, drain the pasta, reserving some of the pasta liquid, and add the pasta to the skillet tossing to blend.
5. Take the skillet off the heat, and add the egg and cheese mixture, adding more pasta water to make a creamy sauce. Taste the pasta and add more pepper if desired and serve.
Fuyu Persimmon Muffins
Makes about 24
2 teaspoons baking soda
3 cups peeled and finely chopped ripe Fuyu persimmons
1/2 cup (1 stick) unsalted butter
1 cup granulated sugar
2/3 cup firmly packed dark brown sugar
2 large eggs
2 teaspoons lemon juice
2 teaspoon vanilla paste or vanilla extract
2 cups all-purpose flour
1 teaspoons baking powder
1 teaspoon salt
1 teaspoon ground cloves
1 teaspoon ground cinnamon
1/4 teaspoon freshly ground nutmeg
1 cup chopped walnuts (or pecans or macadamia nuts)
3/4 cup golden raisins
1. In a large bowl, stir together the baking soda and the persimmons, set aside.
2. In the large bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugars.
3. Add the eggs, one at time, beating after each addition. Stir in the lemon juice and vanilla and beat until well combined.
4. Stir in the persimmon mixture, and then stir in the remaining ingredients, beating on low speed until combined.
5. Using a scoop, fill the muffin tins 3/4 full. Bake for 20 minutes, until a skewer or toothpick inserted into the center comes out with a crumb or two attached.
6. Transfer to wire racks to cool for 10 minutes, and then remove from the muffin tins and serve warm or at room temperature.
7. The muffins will keep stored airtight in the fridge for up to 3 days, or they freeze well for about 1 month. Defrost and reheat in a 300 degree oven for about 10 minutes.
Makes about 1 pint
REMINDER: FRESH OLIVES ARE EXTREMELY BITTER PRIOR TO PROCESSING.
DO NOT CONSUME RAW OLIVES.
1. Always rinse the olives in fresh water prior to preparing.
2. Place olives one or two at a time on a bread board and strike with a mallet or any other heavy object to crack the olives in preparation for leaching the bitterness out.
3. Place cracked olives in fresh water. Cover with water until all olives are submerged. It may require placing an object on top of the olives. The container used in processing should be glass or plastic.
4. The water should be changed daily for 10 days until the olives have lost most of their bitterness.
5. PREPARATION OF FINISH BRINE: Take ¾ cup (190 ml) of 5% wine vinegar or 5% distilled vinegar & add water until you have 32 liquid ounces. To this acidified brine add 5 level tablespoons of table salt, stir until dissolved. Drain olives well, then add your new acidified salt brine. The container should be of a type that can be sealed so no flavor will be picked up in the refrigerator.
6. Now is where the preparer can become creative in their spicing scheme. Remember to go slow on amounts of spice because it takes about three days to be absorbed by the olives. By the end of the 4th day, the olives are ready to eat but will continue to absorb the spices.
7. REMINDER: IT IS IMPORTANT TO KEEP REFRIGERATED FROM STEP 5 ON
This is a labor of love, the results are fantastic, but you must remember to change the water every day until step 5.
Roasted Red Grape Focaccia
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.
Braised Pork with Grapes
Serves 4 to 6
1/4 cup white miso paste
1 tablespoon ginger, finely grated
1/4 rice wine (mirin)
6 tablespoons cider vinegar
Six boneless pork loin chops, 1-inch thick
1 tbsp. extra virgin olive oil
2 large red onions, sliced 1/4-inch thick
1/2 cup white wine
1/4 cup unsalted butter
1½ tbsp. maple syrup
2 cups grapes
1 tablespoon chopped tarragon
1/2 cup walnuts, chopped
1. In a large bowl, combine the miso, ginger, wine, and 3 tablespoons vinegar. Add the pork chops to the bowl, and turn to coat. Cover with plastic wrap and refrigerate at least 3 hours, or overnight. Drain the marinade, and transfer it to a saucepan, bring to a boil, and simmer for 5 minutes.
2. In a Dutch oven, heat the oil, and brown the pork chops on either side, removing them from the Dutch oven when they are browned. Add the onions, and saute until they begin to turn translucent.
3. Add the remaining vinegar, reduce for a few seconds then pour in the wine, the marinade, and add the pork chops to the Dutch oven. Cover and simmer for 35 minutes. Add the butter, maple syrup and grapes to the pan and continue to simmer for another 15 minutes.
4. Serve the pork with the sauce, and garnish with chopped tarragon and chopped walnuts. Serve over rice, couscous, or polenta.
Leftover Turkey, Arugula and Brie Panini
Unsalted butter softened
8 slices sourdough or Italian sandwich bread (not a baguette)
1/4 pound brie cheese, cut into slices
2 Warren pears, cored, and thinly sliced
1 bunch arugula, washed, spun dry and tough stems removed
1. Preheat a grill pan or griddle.
2. Lay the bread on a cutting board, and spread one side with butter.
3. Turn the bread butter side down, and layer the brie, turkey, pears and arugula onto the bread.
4. Lay the bread in the grill pan or griddle butter side down, and top with the other slice of bread butter side up.
5. Grill until the underside is golden brown. Carefully flip the sandwich, and grill until the underside is golden brown and the cheese has melted.
6. Remove from the pan, and slice in half. Serve with leftover cranberry sauce.
A great lunch/brunch or light dinner, this zucchini frittata is packed with flavor.
2 medium zucchini ends trimmed and coarsely grated
2 tablespoons olive oil, divided
1 tablespoon unsalted butter
1 small leek, thinly sliced, using the white and tender green parts
2 garlic cloves, thinly sliced
2 teaspoons finely grated lemon zest
Pinch red pepper flakes
Salt and pepper
10 large eggs, beaten to blend
1/4 cup finely chopped basil
1 cup crumbled goat cheese
2 tablespoons freshly grated Parmesan
1. Preheat oven to 350 degrees, put the zucchini in a colander and sprinkle with salt. Let stand for 10 minutes, then press the liquid out of the zucchini.
2. Heat the oil and butter in an 8 to 10-inch ovenproof skillet (cast iron is great) Add the leek, garlic, lemon zest, and red pepper flakes, saute for 2 to 3 minutes to soften the leek. Add the zucchini, season with salt and pepper and cook until most of the liquid in the pan has evaporated.
3. In a mixing bowl, whisk together the eggs, basil, and goat cheese. Pour over the zucchini, stirring and scraping down the sides until the edges are beginning to set (think soft scrambled eggs)
4. Sprinkle with the Parmigiano, transfer the skillet to the oven, and bake until set 10 to 12 minutes, until the eggs are puffed, and the center is set. Let the frittata rest for 5 minutes before cutting into wedges and serving.
Thanksgiving Salad with Fuji Apples and Cider Vinaigrette
If you have pomegranates, this is a great place to use them as garnish.
One head red romaine lettuce, washed, spun dry and chopped
1/4 cup apple cider
3 tablespoons rice vinegar
1 tablespoon Dijon mustard
1 teaspoon finely chopped shallot
1 tablespoon honey
1/2 cup vegetable oil
Salt and pepper
2 Fuji apples, cored, and thinly sliced
1/3 cup crumbled blue cheese (optional) or 1/3 cup toasted pecan halves
1. Put the lettuce into a bowl.
2. In a small bowl, whisk together the cider, rice vinegar, mustard, shallot, honey, and oil. Season with salt and pepper.
3. Dress the lettuce with some of the dressing, toss to coat. Plate the salad, top each salad with some of the apple and blue cheese or pecans if using.
4. Drizzle with some additional dressing and serve.
1 1/2 cups tangerine juice
One bottle (750l) Prosecco or other sparkling wine
Pomegranates for garnish
1. Pour 1/4 to 1/3 cup tangerine juice into a champagne flute.
2. Top off with Prosecco, and drop a few pomegranates into the drink for garnish. Toast to Thanksgiving!
3. Cook’s Note: Virgin Mimosa, substitute sparkling water for the Prosecco.
Chicken and Pomegranate Rice
2 tablespoons unsalted butter
1 tablespoon vegetable oil
1/2 cup finely chopped onion
2 garlic cloves, minced
1 teaspoon garam masala
4 chicken breasts, skin and bones removed, cut into bite sized pieces
1 1/2 cups basmati rice
3 1/2 cups chicken or vegetable broth
1 cup chopped tangerine segments
1 cup pomegranate arils
1/2 cup finely chopped cilantro or Italian parsley
1. In a skillet, melt the butter with the oil, saute the onion, garlic, and garam masala for 2 minutes to soften the onion.
2. Add the chicken, and brown the chicken on all sides.
3. Stir in the rice, and toast in the butter and oil mixture.
4. Add the broth, stir to blend. Cover the pot and cook for 15 minutes, or until the broth has been absorbed.
5. Fluff the rice, fold in the tangerine segments, and pomegranate arils. Garnish with chopped cilantro or parsley and serve.
Strawberry Stuffed French Toast
Serves 6 to 8
A great make ahead dish, it’s simple to put together and delicious to serve to your guests.
8 large eggs
1 1/2 cups heavy cream
1 teaspoon orange extract (or 1/2 teaspoon orange oil)
1/8 teaspoon ground nutmeg
One 1-pound loaf sturdy white bread like Pepperidge Farm House white or Hawaiian Sweet Egg Bread
2 cup mascarpone cheese
1/4 cup orange juice
1 teaspoon orange extract (or 1/2 teaspoon orange oil)
1/4 cup sugar
2 cups sliced strawberries
1. Coat the inside of a 13-by-9-inch baking dish with non-stick cooking spray.
2. In a shallow mixing bowl, beat together the eggs, cream, orange extract and nutmeg. Dip 6 slices of the bread into the egg mixture, and lay the slices into the dish, wedging the pieces to fit (if your bread is large, it may only fit 4 slices)
3. In another bowl, cream together the mascarpone, orange juice, extract, and sugar. Spread the mixture over the egg battered bread in the pan.
4. Top with the sliced berries
5. Dip the remaining slices into the egg batter, and place over the strawberries in the pan. Pour any remaining batter evenly over the slices of bread.
6. Do-Ahead: Cover the French toast and refrigerate for at least 4 hours, or up to 36 hours.
7. Remove the French toast from the refrigerator 45 minutes before baking to bring the pan to room temperature. Bake the French toast until golden brown and bubbling, 35 to 45 minutes. Remove from the oven; allow to rest for 10 minutes, before cutting into squares and serving with maple syrup or strawberry sauce.
Fig, Arugula and Prosciutto Pizza
One pound pizza dough, either homemade or store bought
1 cup shredded Asiago cheese
1 cup crumbled goat cheese
2 tablespoons extra virgin olive oil
Freshly ground black pepper
1 cup arugula, tough stems removed
1/4 pound thinly sliced Prosciutto di Parma or San Danielle
8 figs, quartered
Extra virgin olive oil
Aged balsamic vinegar for garnish
1. Preheat the oven to 400 degrees, preheat a pizza stone. Roll the dough out to a 14-inch circle, and put onto a pizza peel.
2. In a bowl, combine the Asiago, goat cheese, and oil, sprinkle with freshly ground black pepper.
3. Spread over the pizza dough. Top with the arugula, prosciutto and figs.
4. Drizzle with additional extra virgin olive oil. Slide the pizza peel onto the pizza stone and bake for 10 minutes, turn the pizza, and bake another 5 minutes until the crust is crispy and the cheese is bubbling and golden brown. Remove from the oven, allow to rest for 5 minutes, before cutting into wedges, and drizzle with balsamic vinegar.
5. Cook’s Note: This can also be done using large pita bread, and baking until the cheese is melted, and golden brown.
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.
Recipes Provided By:
Diane Phillips www.dianephillips.com and www.cucinadivina.blogspot.com
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