Farmers' Market Box 5-3-2018





This week’s local produce and featured farms:

Fava Beans – lucky Dog Ranch
Fennel – Black Sheep Produce
Ruby Red Greapefruit – Point loma Farms
Arugula – Sundial Farms
Chocolate Mint – Terra Madre
TatsoiSundial Farms
Texas Legend Spring onions – Tom King Farms
Vanilla Blood Oranges – Tom King Farms
Bunch Icicle Radish – Terra Madre Farms
Rhubarb – Trevino Farms
Juicing Bag:
Dandelion Greens – Something Good Organics
Collard Greens – Cal Organics
Celery – Foxy Organics
Carrots – Cal Organics
Red Beets – Cal Organics
Farmer’s Choice:
Strawberries –  Black Sheep Produce
Emmer Farro – Kandarian Organics

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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

 

Easy Being Green

2 Dandelion Leaves

3 Celery Stalks

1 Large Collard Green

What a Dandy Beet

2 Dandelion leaves

3 Carrots

2 beets

Celery-brate Local

1/2 bunch celery

2 Collard Leaves

2 beets

1 lb Carrots

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

Pasta with Fava Beans and Spring Onions

Serves 4
1/2 pound fava beans shelled
2 tablespoons extra virgin olive oil
1/4 pound pancetta finely diced
1/2 cup finely chopped spring onions
1 pound farfalle, or orecchiette, cooked 3 minutes short of al dente, saving some hot pasta water
Salt and pepper
1/2 cup grated Parmigiano Reggiano
 
Fava beans come in a pod.  Slit the pod with a knife or your fingernail and remove the beans from the pod.  The beans will have a membrane covering them.  If the favas are small, about the size of your little finger nail, there is no need to remove the membrane, but if the fava are larger, and at the end of the season, you will need to blanche them in boiling salted water for 1 minute. Drain the beans, when they are cool enough to handle, pinch the membrane off, and put the membrane aside.  The favas are now ready to be used in soups, salads, and pastas. 
 

  1. In a large skillet, heat the oil, and saute the pancetta until it crispy.
  2. Add the onions and saute until the onions are translucent.
  3. Add the fava beans, and 1/4 cup pasta water, and simmer for 3 to 4 minutes, stirring until the beans become tender.
  4. Add the hot pasta to the pan, and toss to coat, add 1/2 of the cheese, adding pasta water to make a creamy sauce.  Season with salt and pepper and serve garnished with the remaining cheese.

 
 

Fava Bean and Shaved Artichoke Salad

Serves 4

1 bunch arugula, washed, spun dry and chopped
4 baby artichokes
1/4 cup lemon juice
1/2 cup extra virgin olive oil
1/4 cup finely chopped Italian parsley
2 tablespoons finely chopped basil
Salt and pepper
1/2 pound fava beans removed from the pod and blanched for 2 minutes.
Shaved Pecorino Romano cheese for garnish
 

  1. Arrange the arugula on salad plates.
  2. Cut the tough leaves off the outside of the artichokes.  Cut through the stem end and cut the artichokes in half.  Slice thinly on a mandoline and set aside in a bowl with the fava beans.
  3. In bowl, whisk together the lemon juice, oil, parsley, and basil.  Season with salt and pepper.
  4. Pour over the fava beans, and artichoke slices, and toss to coat.
  5. Using a slotted spoon, arrange the artichokes and beans on the arugula.
  6. Drizzle some of the dressing around the outside of the plate, and garnish generously with shaved Pecorino.

Chocolate Mint Mojitos

 
1/2 cup sliced chocolate mint leaves
1/3 cup fresh lime juice
1/3 cup superfine sugar
1 1/2 cups white rum
Crushed ice
1 liter chilled sparkling water
4 limes cut into wedges
 

  1. In a pitcher, combine the mint, lime juice, sugar and rum.  Stir together until the sugar is dissolved.
  2. Add the crushed ice and stir together.  Chill if not using immediately.
  3. Fill 8-ounce glasses half full of the mixture and top off with club soda.  Garnish with lime wedges and serve.

 

Chocolate Mint Muffins

Makes 24

For the filling

8 ounces cream cheese softened
1 large egg
1/3 cup sugar
6 ounces chocolate chips
 

  1. In a large bowl or food processor cream together the cream cheese, sugar and egg.  Stir in the chips and set aside.

 

For the Muffins

3 cups flour
2 cups sugar
1/2 cup unsweetened cocoa
2 teaspoons baking soda
2 cups water
2/3 cup vegetable oil
2 teaspoons vanilla
2 teaspoons vinegar
1/4 cup finely chopped chocolate mint
 

  1. Preheat the oven to 350 degrees and line 24 muffin tins with paper liners, or coat with non-stick
  2. In the bowl of an electric mixer fitted with the paddle attachment, combine the flour, sugar, cocoa and baking soda.
  3. Add the liquids and mint, beat at medium speed for 3 minutes until smooth.
  4. Using a large portion scoop, fill the muffin tins 2/3 full.
  5. Spoon 1 tablespoon filling into the center of each cake.
  6. Bake for 20 to 25 minutes, until the cake springs back when touched.  Serve warm or at room temperature.
  7. These freeze well, and you can make them into mini-muffins as well.

 

Roasted Fennel Pasta Salad

Serves 6
1 pound farfalle, orecchiette, or fusilli pasta cooked 3 minutes short of al dente and drained
1 fennel bulb, root end trimmed, and cut into 8 wedges
4 spring onions, root ends trimmed, and quartered, removing any tough green stalks
3/4 cup extra virgin olive oil
Salt and pepper
1/4 cup lemon juice
1 teaspoon grated lemon zest
1 garlic clove minced
1/2 cup chopped sun dried tomatoes packed in oil, drained and finely chopped
1/3 cup finely chopped basil
1/4 cup finely chopped Italian parsley
1/2 cup grated Parmigiano Reggiano
 

  1. Put the cooked pasta into a bowl and allow to cool while assembling the rest of the salad.
  2. Preheat the oven to 400 degrees and line a baking sheet with parchment, silicone or aluminum foil.
  3. Toss the fennel and onions with 1/4 cup extra virgin olive oil.  Season with salt and pepper and arrange in one layer on the baking sheet.  Roast for 12 to 15 minutes until the vegetables are tender.  Cool and chop the vegetables.
  4. In a small bowl, whisk together the lemon juice, zest, garlic, and remaining 1/2 cup of olive oil.  Season with salt and pepper.
  5. Combine the roasted vegetables, tomatoes, basil, and parsley with the pasta.  Toss with the dressing, add the cheese, and season with salt and pepper.
  6. The salad can be refrigerated for up to 24 hours before serving. Remove from the refrigerator about 1 hour before serving.
  7. Cook’s Note:  When tomatoes are in season, substitute 1 cup chopped tomatoes for the sun dried tomatoes.

 

Arugula, Radish and Blood Orange Salad

Serves 4
1 bunch arugula, washed, spun dry and chopped
3 icicle radishes, scrubbed, and thinly sliced
2 blood oranges, peel and pith removed, and sliced 1/2 inch thick
4 teaspoons lime juice
1/2 teaspoon ground cumin
1 tablespoon honey
1/2 teaspoon Dijon mustard
1/4 cup extra virgin olive oil
Salt and pepper
 

  1. Arrange the arugula on salad plates.  Top with the radishes and oranges.
  2. In a small bowl, whisk together the lime juice, cumin, honey, mustard and oil. Season with salt and pepper.
  3. Drizzle over the salad and serve.

 

Vanilla Blood Orange Panna Cotta

Serves 6
 
1 1/2 teaspoons unflavored gelatin
1/4 cup blood orange juice
2 3/4 cups heavy cream
1/2 cup sugar
Pinch salt
1 teaspoon vanilla paste or extract
1 cup sour cream
 

  1. Sprinkle the gelatin over orange juice. Let stand for 5 minutes.
  2. In a 3-quart saucepan, warm the cream with the sugar, salt, and vanilla over medium-high heat. Do not let it boil. Stir in the gelatin until thoroughly dissolved.
  3. Take the cream off the heat and cool about 5 minutes.
  4. Put the sour cream in a medium bowl. Gently whisk in the warm cream a little at a time until smooth. Fill four-ounce ramekins with the mixture, and chill at least 4 hours, or up to 24 hours before serving.

 

Grapefruit Pie with Saltine Crust

Makes one 9-inch crust
 
35 unsalted saltine crackers
3 Tbsp sugar
7 Tbsp unsalted butter melted
1 cup sugar
1/4 cup honey
2 Tbsp unbleached all-purpose flour
1/2 tsp kosher salt
3 large eggs, plus 1 egg yolk
1 cup fresh grapefruit juice
3/4 cup heavy cream
 

  1. Position a rack in the lower third of the oven, and preheat the oven to 375°F.
  2. Combine the saltines and 3 Tbsp sugar in the bowl of a food processor and process until finely ground. Pour in 5 Tbsp of the melted butter and pulse until the crumbs are evenly moistened.
  3. Dump the crumbs into a 9-in glass pie plate and, using the bottom of a glass or measuring cup, press the crumbs on the bottom and all the way up the sides. Chill in the freezer for about 10 minutes. Bake for about 20 minutes, or until lightly golden. Let cool completely on a wire rack. Turn the oven temperature to 325°F.
  4. Whisk the 1 cup sugar, honey, flour, salt, remaining 2 Tbsp melted butter, eggs, and egg yolk in a large bowl until combined. Whisk in the grapefruit juice, and cream.
  5. Strain through a fine-mesh strainer into the cooled shell.
  6. Bake for 50 minutes, or until set but still wiggly in the center. Let cool completely on a wire rack. Store, covered, in the refrigerator for up to 2 days. Bring to room temperature before serving.

Recipe adapted from The Four and Twenty Blackbirds Cookbook

 

Chicken and Tatsoi Soup

Serves 4
 
12 ounces soba noodles
2 tablespoons vegetable oil
1 garlic clove minced
1 teaspoon grated ginger
2 chicken breasts finely chopped
1/2 cup finely chopped spring onion
1 bunch tatsoi, washed and spun dry
8 cups chicken or vegetable broth
2 tablespoons soy sauce
Sesame oil for garnish
 

  1. Bring 4 quarts of salted water to a boil, add the soba noodles, and simmer until tender (check the package for timing) Drain and set aside.
  2. In a Dutch oven, heat the oil, saute the garlic and ginger for 1 minute, add the chicken, and saute until the chicken turns white.  Add the onion and tatsoi, and saute for 3 to 4 minutes, until the onion is softened.
  3. Add the broth and soy sauce, simmer for 20 minutes.  Add the soba noodles and simmer another 5 minutes.  Serve garnished with sesame oil.

 

Sour Cream Rhubarb Pie

Makes one 9-inch pie
 
One 9-inch pastry shell, either store bought or homemade
1 1/4 cups sugar
3 tablespoons all-purpose flour
1/2 teaspoon salt
2 large eggs
1 cup sour cream
1 teaspoon vanilla paste or extract
3 cups rhubarb (fresh or frozen), cut into 1/2-inch pieces
 
1. Preheat the oven to 400°F.
2. In a large bowl, combine the sugar, flour and salt. In a separate bowl, whisk together the eggs, sour cream and vanilla, then add to the flour mixture.
3. Place the rhubarb in the prepared pie shell. Pour the egg and flour mixture evenly over the top.
4. Bake in the preheated oven for 10 minutes. Lower the oven temperature to 350°F and bake for 30 minutes more.

Crumb Topping

1/3 cup sugar
1/3 cup all-purpose flour
1/4 teaspoon salt
1 teaspoon cinnamon
1/4 cup butter softened
 

  1. Meanwhile, in a small bowl, combine the ingredients for the crumb topping and mix with a fork until crumbly.
  2. Remove the pie from the oven and sprinkle the crumb topping over the top. Return to the oven to bake for another 15 minutes or until the topping is lightly browned.
  3. Remove from the oven again and allow the pie to cool slightly before slicing.

 

Amaretto Fondue with Strawberries

Serves 6 to 8
This dip is exceptional in the summertime with fresh fruits, and it is simple to make.
1/3 cup sugar
1/4 cup cornstarch
3 cups whole milk
6 large egg yolks
1/4 cup Amaretto di Saronno
1 cup heavy cream whipped stiffly
One basket strawberries washed
 

  1. In a 2-quart saucepan, whisk together the sugar, cornstarch, milk, and egg yolks until smooth.
  2. Place over medium-high heat and whisk until the mixture thickens and comes to a boil, 4 to 5 minutes.
  3. Remove from the heat and stir in the Amaretto.
  4. Transfer to a bowl and press plastic wrap against the surface to keep a skin from forming.
  5. Cool completely.  When cooled, fold in the whipped cream, and refrigerate for at least 4 hours.
  6. Serve with fresh fruit for dipping.  The fondue will keep in the refrigerator for up to 5 days, or freezes for up to 6 months.

 
 

Farro Risotto with Fava Beans and Spring Onions

Serves 4
 
1 1/2 cups Emmer Farro
4 tablespoons unsalted butter
1 tablespoon extra virgin olive oil
1/4 cup finely chopped spring onion
1/2 pound shelled fava beans
1/4 cup white wine
5 to 6 cups chicken or vegetable broth
2/3 cup grated pecorino Romano cheese
Salt and pepper
 
 

  1. In a blender, crack 1/2 of the Farro, by pulsing on and off (this will help to release the creamy center of the farro—this is an optional step but gives a better result. Set the farro aside.
  2. Melt 2 tablespoons of butter with 1 tablespoon of oil, and saute the onion and fava beans for 3 to 5 minutes until the onions are translucent.
  3. Add the wine and simmer until the liquid in the pan begins to evaporate.
  4. Add 5 cups of the broth, and all the farro, simmering for 15 to 20 minutes, stirring occasionally.
  5. When the farro is tender, stir in the remaining butter, and the cheese.  Season with salt and pepper and serve warm.

Cook’s Note:
Farro is delicious in soups, used in place of pasta in a salad, and in place of rice as a side dish.  If you would like to cook all the farro at once, you can then drain it and freeze it in zip-lock bags for up to 3 months.  Then defrost and use it in your favorite recipes.
 

Farro and Pea Tendril Salad

Serves 6 to 8
1 1/2 cups farro, washed and drained
1/3 cup extra virgin olive oil
2 spring onions finely chopped using the bulb and tender green parts
2 cups packed pea tendrils, tough stems removed, chopped
1 cup shelled peas
Salt and pepper
1/4 cup chopped Italian parsley
2 tablespoons finely chopped mint
 

  1. Bring 6 cups of water to a boil, add the farro and simmer for 15 to 20 minutes until the farro is almost al dente.  Drain the farro and cool.  (a good way to speed the cooling process is to spread the farro onto a baking sheet) When the farro is cooled, put into a mixing bowl.
  2. In a skillet, heat 2 tablespoons of oil, saute the onion for 1 to 2 minutes, until softened.  Add the tendrils and peas, sautéing until the tendrils wilt.  Season with salt and pepper, add the parsley and mint and turn into the farro.  Toss the farro with the pea mixture, and the remaining olive oil.  Serve at room temperature.

 
@Diane Phillips   www.dianephillips.com   Blog:  www.cucinadivina.blogspot.com
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