Farmers' Market Box 11-30-2017
This week’s local produce and featured farms:
Tatsoi – Sundial Farms
Arugula – Sundial Farms
Freckle Lettuce – Coleman Farms
Fennel – Black Sheep Produce
Easter Egg Radish – Coleman Farms
Parsnip – JR Organics
Yellow Eightball Squash – JR Organics
Amarosa Potatoes – Weiser Family Farm
Grapefruit – JJ Lone Daughter
Carrots – Black Sheep Produce
Bosc Pear – Penryn Orchard
Maru (Cinnamon) Persimmon – Penryn Orchard
Green Kale – Foxy Organics
Green Chard – Eco Farm
Fennel – Earthbound Organics
Grapefruit – Foxy Organics
Pomegranate – Scott Farms
Passion Fruit –Koral’s Tropical Fruit Farm
Seedless Satsuma – Regier Family Farms
Check out our YouTube Video highlighting all the produce in this weeks FMB:
Post your photos on Instagram with the hashtag #specialtyproducefmb or share them with the FMB community on our facebook page http://facebook.com/specialtyproduce!
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
Specialty Produce Recipe Suggestions
courtesy of Diane Phillips (Cucina Divina)
Arugula, Fennel and Grapefruit Salad
One bunch arugula, washed, and spun dry
1/4 cup grapefruit juice
2 tablespoons honey
3 tablespoons rice vinegar
1/3 cup vegetable oil
Salt and pepper
1/2 bulb fennel, wispy ends removed, and thinly sliced on a mandoline
1 grapefruit, peel and pith removed, segmented
- Put the arugula into a salad bowl. In a small bowl, whisk together the juice, honey, vinegar, and oil. Season with salt and pepper.
- Dress the arugula with some of the dressing, tossing to coat.
- Plate the arugula, arrange some fennel and the grapefruit sections onto the arugula.
- Drizzle with addition dressing and serve.
Crostini with Arugula Pesto
Makes about 24 pieces
One baguette sliced into1/2-inch pieces
1/2 cup extra virgin olive oil
- 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.
- Brush the baguette slices with oil, and bake for 10 minutes until the slices begin to turn golden brown.
- Remove from the oven and allow to cool.
- The crostini can be stored at room temperature for 2 days, or frozen for one month.
Makes 1 1/2 to 2 cups
1 cup packed arugula leaves
1 cup walnuts
2 garlic cloves
1/2 cup grated Parmigiano Reggiano cheese
1 tablespoon capers in brine, drained
1/2 to 2/3 cup extra virgin olive oil
Salt and pepper to taste
- In a food processor or blender, combine all the ingredients except the oil, pulsing to break up the nuts, and parsley.
- 2. With the machine running at 1/2 cup of the oil, and add more if needed. This should be a paste, not a runny pesto. Season with salt and pepper if needed.
- Remove from the machine and pour into an airtight container, spooning 1 to 2 tablespoons of the oil over the top of the pesto, to preserve its green color.
- Refrigerate for up to 1 week, freeze for up to 3 months.
- Cooks’ Note: The pesto is terrific on baguette slices, or tossed into pasta, or pasta salad, or potato grilled steak.
Potato and Fennel Gratin
1 fennel bulb, wispy ends removed, and thinly sliced
1 leek, thinly sliced, using the white and tender green parts
2 tablespoons good olive oil
1 tablespoon unsalted butter
2 cups heavy cream
1 cup whole milk
1 pound potatoes, thinly sliced
1 teaspoon salt
1/2 teaspoon Tabasco
1 1/2 cups shredded Gruyère cheese
½ cup finely grated Parmigiano Reggiano
- Preheat the oven to 350 degrees F.
- Coat the inside of a 13-by-9-inch baking dish with non-stick cooking spray.
- In a large skillet, melt the butter in the olive oil, sauté the fennel and leek for 5 to 7 minutes, or until the fennel begins to soften.
- Add the cream and milk to the skillet, add the potatoes, salt and Tabasco. Simmer the potato mixture until the potatoes are tender.
- Transfer the potatoes to the prepared baking dish and sprinkle the cheeses evenly over the top of the potatoes.
- Bake the gratin covered with aluminum foil for 20 minutes, remove the foil and cook another 15 to 20 minutes until the sauce is bubbling and the cheese is golden brown. Allow the gratin to rest for 10 minutes before serving.
Roasted Carrot and Parsnip Soup
1 bunch carrots, peeled, and cut into 1-inch chunks
1 bunch parsnips, peeled and cut into 1-inch chunks
1/4 cup extra virgin olive oil
1 teaspoon dried thyme
2 medium shallots, coarsely chopped
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
4 cups chicken or vegetable broth
1/2 cup heavy cream (optional) see note*
2 to 3 tablespoons finely chopped chives for garnish
- Preheat the oven to 400 degrees, line a baking sheet with parchment, aluminum foil, or silicone.
- In a large bowl, combine the carrots, parsnips, oil, thyme, shallots, salt and pepper.
- Roast for 20 to 30 minutes until the vegetables are tender.
- Transfer to a Dutch oven, add the broth, and bring to a boil.
- Simmer for 10 minutes. Puree the soup with an immersion blender, add the cream, season with salt and pepper. Serve garnished with chopped chives.
- Note: If you prefer to leave out the cream, puree the soup and serve as is.
¼ cup sliced almonds
1 ¼ cups all-purpose flour
1 teaspoon baking powder
3/4 teaspoon baking soda
1/2 teaspoon freshly grated nutmeg
1/2 teaspoon kosher salt
3 whole eggs
3/4 cup sour cream
1/4 cup vegetable oil
1 cup plus 2 tablespoons sugar
1 ¼ cups grated parsnips
- Place the almonds in a single layer in a pie pan and place in oven. Heat the oven to 375 degrees F. Bake the nuts until lightly toasted, approximately 20 minutes while the oven heats. Meanwhile, coat 12-cup muffin tin with nonstick spray and set aside.
- Combine the flour, baking powder, baking soda, nutmeg, and salt in the bowl of a food processor, and process for 5 seconds.
- Whisk the eggs, sour cream, vegetable oil, and sugar in a large mixing bowl until combined. Add the flour mixture and parsnips, and fold with a spatula until all the flour is moistened, there will be some lumps.
- Divide the mixture evenly among the muffin cups using a portion scoop. Sprinkle the top of each muffin with the toasted almonds.
- Bake for 20 to 25 minutes or until a skewer inserted in the muffin comes out with a few crumbs attached.
- Remove them from the tin to a cooling rack, and cool for 15 minutes. Serve warm.
- Store completely cooled muffins in an airtight container for up to 3 days or freeze for up to 1 month.
Pasta with Tatsoi and Salmon
This is a great recipe to use up leftover grilled salmon. You can sub in chicken for the salmon if you prefer.
2 tablespoons unsalted butter
2 tablespoons extra virgin olive oil
2 garlic cloves, minced
1 bunch Tatsoi, washed and spun dry
Salt and pepper
1/2 pound cooked salmon, flaked
1 pound farfalle pasta, cooked 2 minutes short of al dente, saving some of the pasta water
- In a large skillet, heat the butter and oil, add the garlic, and saute for 30 seconds, until fragrant. Add the Tatsoi and saute until wilted, season with salt and pepper.
- Add the salmon and stir to blend.
- When the pasta is cooked, toss into the skillet, adding a bit of pasta water to make a creamy sauce, and serve.
Stuffed Yellow Eight Ball Squash
Serves 4 to 6
1 pound yellow eight ball squash
2 tablespoons unsalted butter
1 tablespoon extra virgin olive oil
1/4 cup finely chopped shallot
1 garlic clove, minced
1 bunch Tatsoi, washed, spun dry and chopped
Salt and pepper
Pinch ground nutmeg
1 tablespoon all-purpose flour
1/2 cup chicken or vegetable broth
1/2 cup shredded Gruyere cheese
1/4 cup grated Parmigiano Reggiano cheese
Salt and Tabasco
- Preheat the oven to 350 degrees, and coat the inside of a 9-inch baking dish with non-stick cooking spray.
- Cut off the top of the squash, and hollow out the inside of the squash, leaving 1/2-inch all the way around.
- Finely chop the squash flesh.
- In a large skillet, heat the oil and butter, saute the shallot and garlic for 2 minutes, until the shallot is softened. Add the squash flesh, and Tatsoi, sautéing until the squash is softened. Season with salt, pepper and nutmeg.
- Add the flour to the skillet, stirring for 2 minutes. Add the broth, and bring to a boil.
- Remove from the heat add the cheeses, season with salt and Tabasco. Re-stuff the squash with the mixture, and bake for 30 minutes until the outside of the squash is tender when pierced with the tip of a paring knife.
Pear and Persimmon Compote
Makes 2 cups
This makes a great hostess gift, or serve this compote over waffles, pancakes, on toast, or with a cheese platter.
2 Maru persimmons, peeled, seeded and chopped
2 bosc pears, peeled, cored and chopped
2 cinnamon sticks
1/2 cup Moscato wine
1/2 cup sugar
1 teaspoon lemon juice
1 teaspoon vanilla paste
- Put the persimmons, pears, cinnamon, wine, sugar, lemon juice and vanilla into a saucepan. Bring to a boil, and simmer for 30 minutes, until thickened.
- Remove the cinnamon sticks, and cool the compote. Store in the refrigerator for up to 2 weeks, or freeze for 3 months.
Pasta with Easter Egg Radishes
Serves 4 to 6
This pasta inspired Rozanne Gold is a play on Caccio peppe, using the radishes as the peppery component.
6 strips thick cut bacon, cut into 1/2-inch pieces
2 shallots, thinly sliced
1 bunch Easter egg radishes, tops cut and cleaned, radishes scrubbed, and thinly sliced
1 pound buccatini or linguine pasta, cooked 2 minutes short of al dente, saving some of the pasta water
1 cup grated Parmigiano Reggiano cheese
- In a large skillet, cook the bacon until it just becomes crisp.
- Add the shallots, and saute for 2 minutes until the shallots are softened.
- Cut the tough stems off the radishes, and slice the leaves into 1/2-inch ribbons. Add the radish slices and leaves, and saute until the leaves are wilted, and the radishes begin to soften.
- Add the cooked pasta to the skillet, and toss to coat. Add half of the cheese, and some pasta water to create a sauce.
- Serve the pasta garnished with the remaining cheese.
Green Salad with Candied Almonds, Tangerines and Soy Vinaigrette
For the Candied Almonds
1/2 cup sugar
1 1/2 cups sliced almonds
- To make the candied almonds, in a medium-size nonstick skillet, heat the sugar over medium-high heat until it begins to melt. Add the almonds and stir constantly until they are golden and coated with the sugar. Transfer to a plate and let cool completely. Break them apart when they are cool.
- Do-Ahead: At this point, you can store in a zipper-top plastic bag in the freezer for up to 6 months.
For the Vinaigrette
1/2 cup vegetable oil
2 tablespoons soy sauce
2 tablespoons rice vinegar
2 tablespoons orange juice
3 tablespoons sugar
1/8 teaspoon peeled and grated fresh ginger
1 clove garlic, minced
- Whisk together the ingredients in a small bowl until blended.
- Do-Ahead: At this point, you can cover and refrigerate for up to 3 days.
One head lettuce, washed, spun dry and chopped
3 tangerines, peeled, and segmented
Vinaigrette (see preceding recipe)
Candied Almonds (see preceding recipe)
- Put the lettuce into a salad bowl, add the tangerines, and toss with the dressing.
- Plate the salad, and garnish with candied almonds.
1 1/2 cups grapefruit juice
1/2 cup Tangerine juice
One bottle rose wine
1/2 cup pomegranate juice
1 cup sugar
3 tangerines, peeled, and separated into segments
1/2 cup pomegranate arils
- In a large bowl, combine the juices, wine, and sugar. Chill the mixture for at least 4 hours.
- When ready to serve, pour the mixture into a pitcher, add the tangerines and pomegranate arils, and serve over ice.
To Juice Pomegranates, pulse them in a blender, then push through a fine mesh sieve to extract the juice.
Juice can then be used for vinaigrettes, or simmered down with sugar/honey for syrup.
White Chocolate Passion Fruit Mousse
1 cup white chocolate, chopped
1 1/2 cups heavy cream
3 eggs, separated
1/4 cup sugar
1/2 cup passion fruit pulp
- Coat the inside of six 6-ounce ramekins with non-stick cooking spray.
- Place chocolate in a heatproof microwave-safe bowl. Microwave on medium (50%) for 2 to 3 minutes, stirring halfway through cooking, or until smooth. Set aside for 10 minutes to cool.
- Using an electric mixer, beat cream for 2 to 3 minutes until soft peaks form.
- Add egg yolks and half the cream to chocolate. Stir until just combined. Fold in remaining cream.
- Using an electric mixer fitted with the whisk attachment, beat egg whites for 3 to 4 minutes until soft peaks form. Add the sugar, and beat until glossy.
- Fold half the egg white mixture into chocolate until combined. Fold in remaining egg white mixture.
- Fold in passionfruit pulp. Spoon mixture into prepared ramekins. Cover surface with plastic wrap, then aluminum foil. Freeze overnight or until firm.
- When ready to serve, unmold onto a plate, and garnish with shaved chocolate.
Recipes Provided By:
Diane Phillips www.dianephillips.com and www.cucinadivina.blogspot.com
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