Farmers' Market 12-14-17


This week’s local produce and featured farms:
Green Butter LettuceJF Organics
Red ChardBe Wise Ranch
Green Tomatoes – Valdivia
Fuji Apples – Fair Hill Apple Farm
Lee Tangerines – Rancho Del Sol
Tatsoi – Sundial
White Turnip – Black Sheep Produce
Red Radishes – Black Sheep Produce
Butternut Squash – Be Wise Ranch
Green Eightball SquashJF Organics
Juicing Bag:
Green Kale – Babe Farms
Jumbo Carrot – Cal Organics
Green Chard – Cal Organics
Lemons – Eco Farms
Limes – Sundance
Farmer’s Choice:
Warren PearFrog Hollow Orchard
Valencia Oranges – JJ’s Lone Daughter
Pumello – Murray Farms

 
Check out our YouTube Video highlighting all the produce in this weeks FMB:

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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

Detox Green

2 Limes

2 Lemons

1 Bunch Kale

1 Bunch Chard

 Sweet Greens

1 Bunch Kale

4 carrots

1 Bunch Chard

 Zesty Orange

2 carrots

2 Lemons

1 Bunch Kale

Specialty Produce Recipe Suggestions
courtesy of Diane Phillips (Cucina Divina)

Roasted Chard and Butternut Squash Pasta

Serves 6 to 8
3 to 3 ½ pound butternut squash, peeled, seeded and cut into bite sized chunks
1 large onion, diced
1 bunch rainbow chard, tough stems removed and cut into 1/2-inch ribbons, cut into small pieces
2 teaspoons dried sage leaves
5 large garlic cloves, coarsely chopped
1/3 cup extra virgin olive oil
¼ teaspoon red pepper flakes
1 tablespoon dark brown sugar
2 teaspoons salt
1 teaspoon freshly ground black pepper
 

  1. Place a sheet pan lined with a silicone liner, or aluminum foil into the oven and preheat the oven to 400 degrees.
  2. In a big bowl, toss together all the ingredients.
  3. Transfer the squash mixture to the hot sheet pan, spreading out the mixture.
  4. Roast for 25 minutes until the squash is tender, turning the vegetables once or twice during the roasting.
  5. As the squash becomes tender, boil the pasta and cook until 2 to 3 minutes short of al dente.
  6. Transfer to a serving bowl and keep warm.

 

Pasta and Sauce

One pound Farfalle (bow tie) pasta (Barilla or another imported Italian brand)
½ cup half and half
1 to 1 ½ cups (6 ounces) shredded Asiago cheese or Parmigiano Reggiano
 

  1. Add the half and half, hot pasta and 1 cup of cheese to the vegetables.
  2. Toss to blend, tasting for salt and pepper.  Add more cheese if desired.  Serve hot.

 

Butternut Squash and Spinach Gratin

 
4 tablespoons unsalted butter
1/2 cup finely chopped onion
3 garlic cloves, minced
3 pounds fresh spinach, stems discarded, or 3 (10-ounce) packages frozen leaf spinach, thawed and squeezed dry
1 1/2 teaspoons salt
3/4 teaspoon black pepper
1/4 teaspoon freshly grated nutmeg
1 1/2 cups milk
1 1/2 cups heavy cream
4 cup butternut squash, peeled, seeded, sliced 1/4-inch thick
1 1/2 cups grated Gruyere cheese
1/2 cup grated Parmigiano Reggiano cheese
 

  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. In a large skillet, heat the butter, add the onion and garlic, and saute for 2 to 3 minutes until the onion softens.
  3. Add the spinach, and season with the salt and pepper.  Saute until the spinach is wilted, and there is no longer any residual liquid in the pan.  Add the nutmeg, milk and cream, stirring until blended.
  4. Add the squash and simmer for 5 to 7 minutes, until the squash is almost tender.
  5. In a bowl, combine the Gruyere and Parmigiano.
  6. Transfer half the squash and spinach to the prepared pan.  Sprinkle with some of the gruyere mixture.
  7. Top with the remaining squash mixture, and sprinkle with the remaining cheese.
  8. Bake the gratin for 35 to 45 minutes until the squash is tender, and the cheese is golden brown.
  9. Allow the gratin to rest for 5 minutes before serving.

 

Roasted Butternut Squash Soup with Candied Bacon

Serves 6 to 8
1/4 cup extra virgin olive oil
1 cup finely chopped sweet yellow onion
1 cup finely chopped peeled and cored apples
2 teaspoon dried thyme
1/4 teaspoon dried ginger
3 pounds peeled butternut squash cut into 1-inch pieces—should be about 6 to 7 cups
4 cups chicken broth
1 1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 cup heavy cream
1/4 cup finely chopped Italian parsley
 

  1. Preheat the oven to 400 degrees and line 2 baking sheets with silicone baking liners or aluminum foil.  In a large bowl, combine the oil, onion, apples, thyme, ginger and the butternut squash, tossing to coat with the oil and spices.
  2. Spread the mixture onto the two prepared pans, and roast for 20 to 30 minutes until the squash is softened.
  3. Transfer the squash mixture to a Dutch oven, stir in the broth, salt and pepper, and simmer for 15 to 20 minutes, until the squash begins to fall apart.
  4. Using an immersion blender, puree the soup, or cool the soup and puree in a blender or food processor.
  5. Do-Ahead:At this point the soup can be refrigerated for 3 days or frozen for up to 2 months, defrost before proceeding.
  6. Add the cream, and parsley, and heat to serving temperature.
  7. When ready to serve, reheat the soup and serve with crumbled candied bacon (see recipe below)
  8. Serving suggestion:  If you would like to serve this as an appetizer, serve it in “shooter” glasses, with a half slice of candied bacon as garnish.

 

Candied Bacon

8 slices thick cut bacon
1/3 cup firmly packed dark brown sugar
1/8 teaspoon finely ground black pepper
 

  1. Preheat the oven to 400 degrees.
  2. Line a baking sheet with aluminum foil or a silicone baking liner, and place a rack into the baking sheet.
  3. Lay the bacon across the baking sheet, but do not overlap the slices.
  4. In a small bowl, combine the sugar and pepper, and sprinkle evenly over the bacon.
  5. Bake for 8 to 10 minutes, until the bacon is crispy.  Remove from the oven and allow to cool.
  6. Do-Ahead:  The crisp bacon can be stored in zip-lock bags in the freezer for up to 1 month, or refrigerated for up to 3 days.
  7. Crumble the bacon, or if you are using it as a garnish for “shooters” cut each slice in half crosswise to use as a stirrer in the soup.

 

Tatsoi Stuffed 8 Ball Squash

Serves 4
 
2 8-ball squash, scrubbed, cut in half lengthwise
3 tablespoons unsalted butter
2 garlic cloves, minced
1 shallot finely chopped
1 bunch Tatsoi, washed, spun dry and chopped
1 tablespoon all-purpose flour
1/2 cup milk or broth
Salt and pepper
Pinch ground nutmeg
1 cup shredded Gruyere cheese
1/4 cup finely grated Parmigiano Reggiano
 

  1. Put the squash halves onto a plate, cover with plastic wrap and microwave for 2 to 3 minutes until softened.  (If you don’t have a microwave, steam the squash for 5 minutes)
  2. Using a grapefruit spoon, or paring knife, remove the flesh of the squash leaving 1/2-inch.  Chop the squash.
  3. Preheat the oven to 350 degrees, and coat the inside of a 9-inch pie plate with non-stick cooking spray.
  4. Put the squash halves cut side up into the prepared baking dish.
  5. In a skillet, heat the butter, saute the garlic and shallot, until the shallot is softened, about 2 minutes.  Add the Tatsoi and squash flesh, saute the vegetables seasoning with salt, pepper and nutmeg for 3 to 4 minutes, until the Tatsoi is wilted.
  6. Sprinkle with the flour, and cook for 2 minutes.  Add the milk or broth, and bring to a boil.  Add the Gruyere to the mixture off the heat, stirring to melt the cheese.  Season again with salt or pepper if needed.
  7. Refill the squash halves, and sprinkle with the Parmigiano.
  8. Bake for 15 5o 20 minutes until the filling is bubbling and the cheese is golden brown.

 

Fried Green Tomatoes with Ranch Dip

Serves 6

For the Dip

1 1/2 cups mayonnaise
1/4 cup milk
1 tablespoon lemon juice
1 teaspoon grated lemon rind
1 garlic clove, minced
1 tablespoon chopped fresh dill
2 tablespoons finely chopped Italian parsley
1 tablespoon finely chopped chives
1 teaspoon Dijon mustard
1/2 teaspoon freshly ground black pepper
Salt to taste
 

  1. In a mixing bowl, combine all the ingredients, until blended.  Taste and season with salt or pepper if needed.  Cover and refrigerate for up to 1 week.

 

Fried Green Tomatoes

1/2 cup milk
1 large egg
1/2 cup cornmeal
1/4 cup all-purpose flour
1 teaspoon sugar
1 teaspoon salt
1/4 teaspoon pepper
2 medium-size green tomatoes, cut into 1/3-inch slices
Vegetable oil for frying
 

  1. In a shallow bowl, whisk together the milk and egg.  Set aside.
  2. In a shallow plate, combine the cornmeal, flour, sugar, salt, and pepper.
  3. Pour 1/4-inch vegetable oil into a 10 to 12-inch skillet, and bring to 350 degrees.
  4. Dip each tomato slice into the egg, then dredge in the cornmeal mixture.  Shake off any excess and fry the tomatoes until they are golden brown, turn them and fry until the second side is golden brown.  Drain on paper towels, and serve warm.
  5. Do-Ahead:  You can dredge the tomatoes ahead of time, and refrigerate before you fry them.

 
 

Green Tomato Mayonnaise

Makes about 2 cups
This is terrific as a dip for grilled or fried fish, slather it on burgers, or use as the dressing for chicken or tuna salad.
 
11/2 cups mayonnaise
2 green tomato, cored and diced
1/2 cup packed fresh basil leaves, cut into thin strips
1/4 cup chopped fresh chives
1 tablespoon Dijon mustard
Few shakes of Tabasco or hot sauce
Salt
 

  1. In a mixing bowl, whisk together the ingredients until blended.
  2. Refrigerate for at least 2 hours before serving.
  3. This mayonnaise will keep in the refrigerator for up to 7 days.  It is terrific as a dip for grilled or fried fish, on burgers, or as the dressing for chicken salad.

 

Arugula Salad with Apples and Cider Vinaigrette

Serves 2 to 4
 
One bunch arugula, washed, spun dry and chopped
1/4 cup apple cider
2 tablespoons apple cider vinegar
1 tablespoon honey
1 teaspoon Dijon mustard
1/3 cup vegetable oil
Salt and pepper
1 Fuji apple, cored, and thinly sliced
1/2 cup crumbled blue or goat cheese for garnish (optional)
 

  1. Put the arugula into a salad bowl.  In a small bowl, whisk together the cider, vinegar, honey, mustard and oil.  Season with salt and pepper.
  2. Toss the arugula with some of the dressing, plate the salad, garnish with the apple and cheese.  Drizzle with additional dressing, and serve.

 

Butter Lettuce With Tangerine Dressing

Serves 4 to 6
 
One head butter lettuce, washed, spun dry and chopped
2 tangerines, peeled, and separated into segments
2 radishes, scrubbed, ends trimmed, and thinly sliced
1/4 cup tangerine juice
2 tablespoons rice vinegar
1 teaspoon soy sauce
1 tablespoon honey
1/3 cup vegetable oil
Salt and pepper
 

  1. Put the lettuce, tangerines and radishes into a salad bowl.
  2. In a small bowl, whisk together the juice, vinegar, soy sauce, honey and oil.  Season with salt and pepper.
  3. Toss the lettuce with the dressing, and plate the salad.

 

Butter Braised Radishes

Serves 4
 
1/4 cup unsalted butter
One bunch radishes, tops removed, scrubbed, and cut into quarters
1/3 cup vegetable broth
2 tablespoons finely chopped dill
Salt and pepper
 

  1. In a skillet, melt the butter, add the radishes, and broth, tossing to coat.
  2. Cover and simmer for 10 to 15 minutes, until tender.
  3. Uncover the radishes and cook until the liquid in the pan is syrupy.  Add the dill, and season with salt and pepper.  Serve warm.

 
 

Maple Mashed Butternut Squash and Turnips

Serves 6
1 bunch turnips, peeled, and cut into 1-inch chunks
4 cups butternut squash, peeled, seeded, and cut into 1-inch chunks
1/4 cup unsalted butter
1/4 cup maple syrup
1/4 cup heavy cream
Salt and pepper
 

  1. Put the turnips and squash into water to cover, bring to a boil, and cook for 20 to 25 minutes, until the vegetables are tender.
  2. Drain the vegetables thoroughly, mash in the butter, syrup and cream, until they are smooth and creamy.
  3. Season with salt and pepper, and serve warm.

Choice:

Pear Clafoutis

Serves 6
 
4 Warren Pears, peeled, cored, and thinly sliced
3 large eggs
1 teaspoon vanilla paste or extract
1/3 cup sugar
2/3 cup all-purpose flour
1/2 cup sour cream
1/2 cup milk
1/2 teaspoon ground cinnamon
 

  1. Preheat the oven to 375 degrees coat the inside of a 10-inch pie plate with non-stick cooking spray.
  2. In the bowl of an electric mixer or with a whisk, beat together the eggs, the vanilla and the sugar. Gradually beat in the flour, sour cream, milk and cinnamon.
  3. Arrange the pears in the baking dish. Pour on the batter.
  4. Bake for 40 to 50 minutes, until the top is beginning to brown. Serve hot or warm garnished with whipped cream.

 

Orange Pound Cake

Makes one 10-inch Bundt cake
This is a big cake, and makes a great dessert during the holidays, or give it to your neighbors. 
 
2 3/4 cup all-purpose flour
1/2 teaspoon baking soda
3/4 teaspoon salt
1 cup unsalted butter, softened to room temperature
2 1/2 cups sugar
1 teaspoon vanilla extract or paste
1 tablespoon grated orange zest
5 large eggs, at room temperature
1 cup sour cream
1/2 cup fresh orange juice

  1. Preheat the oven to 350 degrees, and coat the inside of a 10-inch Bundt or tube pan with non-stick cooking spray.
  2. In the bowl of an electric mixer, cream the butter and sugar until they are light and fluffy.  Add the vanilla and zest.
  3. Add the eggs one at a time, mixing well after each addition, scraping down the sides of the bowl.
  4. Mix the sour cream and juice together, add with the flour, baking soda and salt, and beat until the mixture comes together and is smooth.
  5. Transfer the batter into the prepared pan.  Bake for 1 hour or until a skewer inserted in to the center comes out clean.
  6. Transfer the cake pan to a rack and allow to cool for EXACTLY 10 minutes.    Allow to cool.
  7.   Pour the lemony icing over the cake when the cake is cooled.
  8. The cake keeps at room temperature for up to 5 days, freezes for about 2 months.

 

Orange Glaze

1 1/2 cups confectioners’ sugar
2 to 3 tablespoons fresh orange juice
Whisk the juice into the sugar and drizzle over the cooled cake.
 

Pomelo Pistachio Bars

Makes one 9-inch square (about 9 pieces)

For the Crust

1 cup flour
1/2 cup confectioners’ sugar
1/4 cup chopped pistachios
1/2 cup chilled unsalted butter, cut into small bits
 

  1. Preheat the oven to 350 degrees, and coat the inside of a 9-inch square baking dish with non-stick cooking spray.
  2. In a mixing bowl, using a pastry blender, cut the butter into the dry ingredients until the mixture is grainy.
  3. Press the crust into the pan, and bake for 20 minutes.

For the Filling

2 large eggs
1 cup sugar
1/2 teaspoon baking powder
2 tablespoons flour
1/3 cup pomelo juice
1/3 cup shelled pistachios
confectioner’s sugar for garnish

  1. In a mixing bowl, whisk together the eggs, sugar, baking powder, flour and juice.
  2. Pour over the hot crust, and sprinkle the top evenly with pistachios.
  3. Bake another 20 minutes, until the filling is set.
  4. Remove from the oven and immediately cut the bars into squares.  Sprinkle with confectioners’ sugar, and cool completely.  The bars will keep in the refrigerator for up to 3 days.  Serve at room temperature.

 
Recipes Provided By:
Diane Phillips www.dianephillips.com and www.cucinadivina.blogspot.com
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