Farmers' Market Box 5-31-2018

 
This week’s local produce and featured farms:
Red Beets – Gloria Tamai
Mixed Summer Squash – Black Sheep Produce
Yellow Peaches – Fitzgerald’s Premium Ripe Tree Fruit
Corn – Milliken Family Farm
Minneola Tangelos – Garcia Organics
Arugula  – Black Sheep Produce
Red Torpedo Onions – Tutti Frutti Farms
Carrots – Tutti Frutti Farms
Persian Cucumbers – Black Sheep Produce
Juicing Bag:
Black Kale – Lakeside Organics
Valencia Oranges – Lakeside Organics
Grapefruit – Foxy
Carrots – Cal Organics
Strawberries – Well Pict
Farmer’s Choice:
Rhubarb – Trevino Farms
Dragons Tongue Beans –Black Sheep Produce

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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 

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

Bellini Poached Peaches

Serves 4 to 6
3 firm peaches
1 liter Prosecco
1/4 cup honey
Crème fraiche, Greek style yogurt, or ice cream for serving
1/2 cup toasted sliced almonds
 

1. Cut the peaches in half and pit them.
2. In a Dutch oven, combine the Prosecco, and honey.
3. Add the peaches and bring to a simmer. (Simmer is defined as bubbles just breaking the surface)
4. Simmer the fruit for 5 to 7 minutes, until tender, but not falling apart.
5. Remove the fruit from the wine with a slotted spoon and set aside.
6. Bring to the syrup to a boil, and reduce by half, until thick and syrupy.
7. Put a peach half in a bowl, dollop with crème fraiche, yogurt or ice cream.
8. Drizzle with warm syrup and serve garnished with sliced almonds.
9. Cook’s Note:  Any leftover syrup can be frozen and used in drinks (think Sangria or cocktails) drizzled over cake, ice cream, or your morning yogurt.

 

Peach Tart

Serves 8

For the Crust

 
3 cups crushed graham crackers
1/3 cup sugar
6 tablespoons unsalted butter, melted
 

1. Preheat oven to 350°F. Put the graham crackers and sugar into a bowl.
2. Add butter and blend until crumbs are evenly moistened.
3. Press mixture over bottom and up sides of 9-inch-diameter tart pan with removable bottom.
4. Bake crust until color darkens, about 8 minutes. Cool completely.

For the Filling

1 8-ounce container mascarpone cheese
6 ounces cream cheese, room temperature
1/4 cup sour cream
1/4 cup sugar
1 teaspoon orange juice
1/4 teaspoon vanilla paste or extract
 

1. Beat the ingredients in medium bowl until smooth. Spread filling in prepared crust. Cover loosely and refrigerate at least 2 hours and up to 1 day.

For the Topping

4 peaches, halved, pitted, cut into thin slices
1/4 cup peach jam, warmed
 

1. Overlap the peach slices atop filling in concentric circles. Brush with jam. Serve, or refrigerate up to 6 hours.

 

Ginger Carrot Dressing

Makes about 1 cup
 
2 medium carrots, peeled and roughly chopped
1-inch knob fresh ginger, peeled and coarsely chopped
1 torpedo onion, coarsely chopped
2 tablespoons rice vinegar
2 tablespoons honey
2 teaspoons white or light miso paste
1 1/2 teaspoons Asian sesame oil
1/2 teaspoon tamari or soy sauce
2 tablespoons vegetable oil
1 tablespoon water
 

1. In a blender or food processor, combine the carrots, ginger, onion, rice vinegar, honey and miso.  Process on and off to break up everything.
2. Add the oil, soy sauce, vegetable oil and water, and puree until smooth.  Taste for seasoning, add soy sauce, if needed.  Cover and refrigerate for up to 1 week.
3. Use the dressing on firm lettuce like iceberg, little gem or romaine.  The dressing is also delicious over avocado slices or tomatoes.

 

Arugula Salad with Grilled Peaches and Shrimp

Serves 4 to 6
 

For the Shrimp

 
1/2 pound large shrimp, peeled and deveined
1/4 cup olive oil
2 tablespoons sweet lemon juice
1 teaspoon Old Bay Seasoning
 

1. In a small bowl, combine the shrimp, oil, lemon juice and Old Bay.  Toss to coat.  Refrigerate until 30 minutes before grilling.
2. Preheat the barbecue for 10 minutes, or if using charcoal, until white ask forms.
3. Soak wooden skewers in water for 30 minutes, and thread 3 shrimp onto each skewer.
4. Cook over indirect heat for 2 minutes, turn, and cook another 2 to 3 minutes, until the shrimp turn pink.  Remove from the grill and serve over the arugula.

 

For the Peaches

 
2 yellow peaches, pitted, and each cut into 4 wedges
Raw sugar
 

1. Dip the cut halves of each peach into the raw sugar and grill for 2 to 3 minutes, on each cut side, until the peaches begin to soften.
2. Remove from the grill and place onto the arugula salad.

 

For the arugula salad

 
1/3 cup fresh peach nectar
3 tablespoons rice vinegar
1/3 cup extra virgin olive oil
Salt and pepper
1 bunch arugula, washed and spun dry
 

1. In a small mixing bowl, whisk together the orange juice, rice vinegar, and oil.
2. Season with salt and pepper to taste.
3. Arrange the arugula in a bowl and pour in some of the dressing.  Toss to coat.
4. Plate the arugula and arrange 2 peach wedges and a shrimp skewer onto each plate.
5. Drizzle the shrimp with a bit of the dressing and serve.

 
Cook’s Note:  Another way to make this salad is to omit the shrimp, and top the salad with crumbled goat cheese, feta, or blue cheese.
 

South of the Border Grilled Corn

Serves 4
 
1/4 cup mayonnaise
1/4 cup sour cream
2 tablespoons freshly squeezed lime juice, or to taste
1/4 to 1/2 teaspoon ancho chili powder, or to taste
2 garlic cloves, minced
1 cup cotija cheese, crumbled
1/4 cup finely chopped cilantro
Salt and freshly ground black pepper
5 ears corn, shucked.
 
 

1. In a mixing bowl, combine the mayonnaise, sour cream, lime juice, chili powder, garlic, cheese, and cilantro.  Season with salt and pepper, additional lime juice, or chili powder to taste.  Refrigerate until ready to use.
2. Meanwhile preheat the grill for 10 minutes, or light charcoal, and when white ash forms on the charcoal, spread the coals.
3. When grill is hot, place corn directly over hot side of grill and cook, rotating occasionally, until cooked through and charred in spots on all sides, about 6 minutes total.
4. Remove the corn from the grill, and roll in the mayonnaise mixture.  Serve with additional mayonnaise mixture on the side.

 

Quick Bread and Butter Pickles

Makes about 4 cups
 
1 pound Persian cucumbers, sliced 1/4-inch thick
1/2 cup thinly sliced onion (you can use torpedo onions here, using only the red part if you like)
3 tablespoons kosher salt
Ice
1 1/2 cups apple cider vinegar
1/3 cup sugar
2 teaspoons brown or yellow mustard seeds, crushed
1 1/2 teaspoons dry mustard powder
1 teaspoon ground turmeric
 

1. In a large bowl, toss the cucumbers and onion with 2 tablespoons of the kosher salt.
2. Cover with ice water and let stand until just softened, about 45 minutes. Drain well and pat dry.
3. Meanwhile, in a medium saucepan, combine the remaining 1 tablespoon of salt with the vinegar, sugar, mustard seeds, mustard powder, turmeric and 1/2 cup of water. Bring to a boil, stirring to dissolve the sugar; let cool completely.
4. Transfer the vegetables and onion to a 1-quart glass jar and pour in enough brine to cover. Seal with the lid and refrigerate overnight before serving.
5. The pickles can be refrigerated in the brine for up to 1 week.

 

Tzatziki Sauce

Makes about 3 cups
Great to serve as a dip with pita chips, or as a garnish for grilled lamb, or poultry.  Traditional Tzatziki does not have feta cheese added, but I think it adds a lot to the sauce. 
 
1 cup plain Greek yogurt
1/4 cup freshly squeezed lemon juice
1/4 cup chopped dill
1/4 cup finely chopped mint
Grated zest of 1 lemon
2 tablespoons extra-virgin olive oil
1 clove garlic, minced
1/2 cup crumbled Feta
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
4 Persian cucumbers, scrubbed and finely chopped
 

1. In a large mixing bowl, combine the yogurt, lemon juice, dill, mint, zest, oil, garlic, Feta, salt, pepper and cucumbers.
2. Season with additional salt, pepper or lemon juice.
3. Cover and refrigerate for at least 2 hours, and up to 5 days.

 

 Beet Ricotta Toast

Serves 6 to 8
1 bunch beets, scrubbed, and tops removed (save the greens)
2 tablespoons white wine vinegar
2 tablespoons tangerine or orange juice
2 tablespoons honey
1 teaspoon Dijon mustard
2 tablespoons finely chopped basil
1/2 cup extra virgin olive oil
Salt and pepper
1 loaf whole grain bread, sliced 1/2-thick and toasted
1 1/2 cups whole milk ricotta
Freshly ground black pepper
Fleur de sel
 

1. Preheat the oven to 400 degrees, and line a baking sheet with parchment, silicone or aluminum foil.
2. Put the beets on the baking sheet, cover tightly with aluminum foil, and roast for 30 to 40 minutes, until the beets are tender when pierced with a knife.
3. When the beets are cool enough to handle, slip off the skins, and thinly slice the beets.
4. In a small bowl, whisk together the vinegar, orange juice, honey, mustard, basil and olive oil.  Season with salt and pepper.
5. Pour over the beets, and toss to coat.
6. When ready to serve, spread the ricotta on the toast, sprinkle with the pepper, and top with some of the beet mixture.  Sprinkle with the fleur de sel and serve.

 

Summer Squash Casserole

Serves 6
 A staple in the South, summer squash casseroles come in all styles, this one is a winner with grilled meats, poultry, or seafood.
 
1/4 cup unsalted butter
1/2 cup finely chopped red torpedo onions
2 garlic cloves, minced
1 pound mixed summer squash, stem and root ends removed, sliced 1/4-inch thick
2 cups corn, cut fresh from the cob, or frozen and defrosted
Salt and pepper
1 cup shredded white cheddar cheese
1/4 cup sour cream
1/4 cup mayonnaise
1 cup soft, fresh breadcrumbs
1/2 cup grated Parmigiano Reggiano
 

1. Preheat the oven to 350 degrees and coat the inside of a 9-inch baking dish with nonstick cooking spray.
2. In a large skillet, heat 2 tablespoons butter and saute the onions, garlic, and squash for 3 to 4 minutes until the squash is softened, and there is no liquid in the bottom of the pan.  Add the corn, and season with salt and pepper.
3. In a bowl, combine the cheddar, sour cream, mayonnaise and 1/2 cup of the breadcrumbs.
4. Fold the zucchini into the sour cream mixture, and transfer to the baking dish.
5. Melt the remaining butter, toss with the remaining bread crumbs and the Parmigiano. Sprinkle over the casserole, and bake for 30 to 40 minutes, until the casserole is bubbling, and the bread crumbs are golden brown.
6. Allow to rest for 5 to 10 minutes before serving.

 

Tangelo Pudding Cake

Serves 6
This simple dessert makes its own sauce.  As the cake cooks, it separates into cake on the top and sauce on the bottom.  You can use any citrus that you love, this one is my favorite. 
 
3 large eggs, separated
1 cup sugar
¹/₃ cup unsalted butter, softened
¹/₄ cup tangelo juice
1 tablespoon freshly grated Tangelo zest
¹/₄ cup all-purpose flour
¹/₈ teaspoon salt
1 cup milk
Powdered sugar for garnish
 

1. Preheat the oven to 350°F and coat the inside of a 9-inch baking dish with non-stick cooking spray.
2. Beat egg whites in bowl at high speed until foamy. Continue beating, gradually adding 1/4 cup sugar, until glossy and stiff peaks form. Set aside.
3. Combine the remaining 3/4 cup sugar and butter in another bowl. Beat at medium speed, scraping bowl often, until creamy.
4. Add egg yolks, juice and zest; continue beating until well mixed.
5. Fold in the flour and salt. Beat at low speed until well mixed. Stir in milk. Gently fold in beaten egg whites.
6. Pour mixture into the prepared pan, bake for 45-55 minutes or until golden brown. Remove casserole dish from the oven, and cool 10 minutes. Sprinkle with powdered sugar, if desired.

 

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