Farmers' Market Box 7-18-18

Farmers Market Box
 

 
This week’s local produce and featured farms:
Mixed Bell Peppers – Black Sheep Produce
Kumato Tomatoes – Dassi Family Farms
Zucchini – Point Loma Farms
Yellow Nectarine – Ken’s Top Notch
Blue Lake Green Beans – Gloria Tamai
Persian Cucumbers – Black Sheep Produce
White Corn – Milliken Family Farms
Valencia Oranges – Polito Family Farm
Gold Nugget Cherry Tomato – Black Sheep Produce
Juicing Bag:
Romaine – Deardoff Organics
Purple Beets – Oceanside Organics
Parsley – Lakeside Organics
Rainbow Carrots – Cal Organics
Baby Spinach – Classic Salads
Valencia Oranges – Stehly Farms
Farmer’s Choice:
Ambrosia Melon – Munak Ranch
Dragon 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 

Health Kick

3 Carrots

3 Beets

1 Orange

Handful Parsley

3 Leaves Romaine

Smooth Sailing

½ c. Blueberries

1 c. Spinach

1 Banana (not provided)

1 c Almond Milk (not provided)

 

Orange Up

2 Oranges

Handful Parsley

1 c. Spinach

2 Carrots

2 Beets

Add ginger for an extra kick

 

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

Pepperonata

Serves 4 to 6
This is a great side to serve with grilled sausages, meats, or poultry.  Scramble some eggs into the leftovers for a great breakfast or use it as a topping for bruschetta. 
 
2 tablespoons extra virgin olive oil
1 garlic clove, minced
1 red onion, thinly sliced into rings, and then 1/2 moons
1 1/2 pounds mixed bell peppers, cored, seeded and thinly sliced
Salt and pepper
1/2 cup red wine
1/2 cup tomato puree
1/4 cup finely chopped basil
2 tablespoons finely chopped Italian parsley
 

  1. In a large skillet, heat the oil, and swirl the garlic in the pan for 30 seconds.  Add the red onion, and saute until the onion begins to soften, about 4 to 5 minutes.
  2. Add the peppers, season with salt and pepper, and saute another 5 minutes, until the peppers begin to soften.
  3. Add the wine, and bring to a boil, simmering to reduce the wine.  Add the tomato puree, basil and parsley.  Simmer for 10 to 15 minutes, until the peppers are softened, and the liquid in the pan is evaporated.
  4. Season with salt and pepper.  Serve the Pepperonata warm or at room temperature.

 

Steak Salad with Nectarines and Blue Cheese

Serves 4 to 6
 
1/4 cup extra virgin olive oil
2 tablespoons Worcestershire sauce
1 tablespoons red wine
1 pound flank steak
1/4 cup white wine vinegar
1 tablespoon maple syrup
1 teaspoon Dijon mustard
1 garlic clove, minced
1/2 cup vegetable oil
Salt and pepper
8 ounces baby greens, or arugula, washed, and spun dry
3 yellow nectarines, pitted, and sliced into thin wedges
3 thin slices red onions, cut into 1/2 moons
1/2 cup crumbled blue cheese
 

  1. Combine the oil, Worcestershire, and red wine.  Marinate the flank steak for at least 4 hours, and up to 24 hours.  Preheat the grill or a grill pan. Grill the steak until medium rare (about 3 minutes on each side) the steak will register 130 to 135 degrees on an instant read meat thermometer.
  2. Remove the steak to a cutting board and allow to rest.
  3. In a small bowl, whisk together the vinegar, maple syrup, Dijon, garlic and oil.  Season with salt and pepper.
  4. In another bowl combine the greens, nectarines, and red onions.  Toss with some of the dressing to coat.
  5. Arrange on a serving platter.  Slice the steak thinly across the grain.  Arrange on the salad, and garnish with the cheese.

 

Zucchini Lemon Pound Cake

Makes one 9-inch bundt
 
3 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 cup butter, softened
2 cups powdered sugar
4 eggs
2/3 cup milk
2 tablespoons lemon juice
2 teaspoons grated lemon peel
1 cup shredded zucchini
 

  1. Preheat the oven to 350 degrees and coat the inside of a 9-inch bundt pan with non-stick cooking spray.
  2. In a mixing bowl, whisk together the flour, baking powder, baking soda, and salt.  Set aside.
  3. In the bowl of an electric mixer, cream the butter and powdered sugar together until light and fluffy.
  4. Add the eggs, one at a time until combined.
  5. In a measuring cup combine the milk, lemon juice, and lemon peel.
  6. Add the flour mixture alternating with the milk/lemon juice mixture, until blended.
  7. Add the zucchini and combine till blended.
  8. Transfer to the bundt pan, and bake for 50 to 60 minutes, until a skewer inserted into the center comes out clean.  Allow the cake to cool for 10 minutes, then remove from the pan, and allow to cool completely before glazing.
  9. Do-ahead:  the cake can be made ahead and kept at room temperature for up to 5 days, or frozen for up to 6 months.

For the Glaze

2 cups powdered sugar
2 to 4 tablespoons lemon juice
 

  1. In a mixing bowl, whisk together the sugar, and lemon juice a tablespoon at a time, until pouring consistency.  Pour over the cake and allow to set before serving.

 

Farro Salad with Zucchini and Corn

Serves 6
 
1 cup pearlized farro
1/2 cup extra virgin olive oil
3 tablespoons apple cider vinegar
1 tablespoons honey
Salt and pepper
1/4 cup chopped red onion
2 ears white corn, cut from the cob
2 cups finely diced zucchini
 

  1. Bring 3 quarts of salted water to a boil, add the farro, and simmer until tender, about 15 to 20 minutes.  Drain thoroughly and cool.
  2. In a small bowl, whisk together the oil, vinegar and honey, season with salt and pepper.
  3. Add the onion, corn and zucchini to the farro, and toss with the dressing.  Season with salt and pepper and serve at room temperature.  The salad can be refrigerated for up to 3 days, bring to room temperature before serving.

 

Summer Succotash Salad

Serves 4 to 6
 
1 pound blue lake green beans, ends trimmed, and cut into 1-inch lengths
2 ears white corn, removed from the cob
2 scallions, finely chopped using the white and tender green parts
1/4 cup vegetable oil
3 tablespoons rice vinegar
2 teaspoons honey
2 teaspoons Dijon mustard
Salt and freshly ground black pepper
4 strips bacon, cooked crisp and crumbled
 

  1. Bring 4 quarts of salted water to a boil.  Add the green beans and cook for 3 to 4 minutes until the beans are crisp/tender.  Drain thoroughly and put into a salad bowl to cool.
  2. Add the corn and scallions and set aside.
  3. In a small bowl, combine the oil, vinegar, honey and mustard.  Season with salt and pepper.
  4. Toss the beans with the dressing add the bacon and serve.

 

Mediterranean Pasta Salad

Serves 6
 
One pound fusilli, farfalle, or shell pasta, cooked 2 minutes short of al dente and cooled
2 cups finely diced Persian cucumbers
2 cups gold nugget tomatoes, cut in half
1 cup mixed bell peppers, finely diced
1/2 cup finely chopped red onion
1/2 cup extra olive oil
1/4 cup white wine vinegar
2 cloves garlic, minced
1 tablespoon finely chopped dillweed
1/2 teaspoon sugar
1/2 teaspoons salt
1/4 teaspoon freshly ground black pepper
1 cup crumbled Feta cheese
 

  1. Put the pasta into a large salad bowl.
  2. Add the cucumbers, tomatoes, peppers, and onion.
  3. In a small bowl, whisk together the oil, vinegar, garlic, dill, sugar, salt and pepper.
  4. Toss the salad with the dressing, add the cheese, and toss again.
  5. The salad can be refrigerated for up to 3 days, it’s best to bring it out of the refrigerator for about 30 minutes before serving.

 

Heirloom Tomato and Goat Cheese Tart

Serves 6 to 8
 
1 sheet frozen puff pastry, defrosted
3 eggs
1/2 cup heavy cream
3 tablespoons Dijon mustard
6 ounces goat cheese, crumbled
Salt and freshly ground pepper
2 to 3 tablespoons each chopped fresh parsley, basil and thyme
1 pound Kumato tomatoes
1 tablespoon extra-virgin olive oil
 

  1. Preheat the oven to 425 degrees. Coat the inside of a 10-inch tart pan with a removable bottom with non-stick cooking spray. Roll out the puff pastry to fit the tart pan, and fit the pastry into the pan, cutting the edges. Refrigerate while you prepare the filling.
  2. In a mixing bowl, whisk together the eggs, cream, mustard, and cheese. Add salt, pepper, and herbs.
  3. Pour the mixture into the prepared tart pan and arrange the tomatoes over egg mixture overlapping them slightly.
  4. Drizzle on the olive oil. Place in the oven and bake 12 minutes, lower the heat and bake an additional 20 to 30 minutes, until the top is nicely browned.
  5. Remove from the oven and allow to cool for 10 minutes before serving. Allow the tart to rest for 10 minutes, and warm or at room temperature.

 

Orange Olive Oil Cake

Makes one 9-inch cake
This cake comes from Dario Cecchini’s Officina in Panzano.  There, they make these cakes that are about as big as manhole covers.  This is my rendition.  It’s not overly sweet, giving you a great breakfast cake, or a host for berries, sauce or ice cream. 
 
2 cups all-purpose flour
1 3/4 cups sugar
1 1/2 teaspoons salt
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1 1/3 cups extra-virgin olive oil
1 1/4 cups whole milk
3 large eggs
1 1/2 tablespoons grated orange zest
1/4 cup fresh orange juice
1/4 cup Grand Marnier
 

  1. Heat the oven to 350° F. Oil, butter, or spray a 9-inch cake pan that is at least 2 inches deep with cooking spray and line the bottom with parchment paper.
  2. In a bowl, whisk the flour, sugar, salt, baking soda and powder.
  3. In another bowl, whisk the olive oil, milk, eggs, orange zest and juice and Grand Marnier. Add the dry ingredients; whisk until just combined.
  4. Pour the batter into the prepared pan and bake for 1 hour, until the top is golden, and a cake tester comes out clean. Transfer the cake to a rack and let cool for 30 minutes.
  5. Run a knife around the edge of the pan, invert the cake onto the rack and let cool completely, 2 hours.

 
 

Chocolate Orange Scones

 
5 1/2 cups self-rising flour
3/4 cup butter
3/4 cup sugar
2 large oranges, finely grated zest of both and juice of one orange
3/4 cup chocolate drops
1 cup whole milk, plus extra for brushing
 

  1. Preheat the oven to 400F, and line a baking sheet with parchment, aluminum foil, or silicone.
  2. Sift the flour into a bowl.
  3. Rub in the butter using your hands until the mixture resembles fine breadcrumbs.
  4. Stir in the sugar, chocolate drops and orange zest.
  5. In a measuring cup, mix the milk with the juice of one orange.
  6. Add to the flour mixture gradually until the dough just comes together. You may not need all the liquid. Be careful not to overwork the scone dough.
  7. Roll out the dough to approximately 1-inch thickness and cut out scones using a 2½-inch cutter.
  8. Transfer the scones to the baking sheets, brush the tops with milk and bake for 10-12 minutes, or until risen and golden-brown.
  9. Remove from the oven and cool on wire rack.

 

Dragon Tongue Beans with Pancetta

Serves 4 to 6
 
1 pound dragon tongue beans, trimmed
1/4 cup extra virgin olive oil
One 1/2-inch slice pancetta, finely diced
1/2 cup finely chopped onion
1/4 cup packed basil, thinly sliced
Salt and pepper
1/3 cup shaved Parmigiano Reggiano
 

  1. Bring 4 quarts of salted water to a boil.  Add the beans and cook for 4 minutes.  Drain thoroughly.  Set aside.
  2. In a large skillet, heat the oil, add the pancetta, and cook until the pancetta is crispy.
  3. Add the onion, and saute until the onion is softened.
  4. Add the beans to the skillet and toss with the pancetta.
  5. Add the basil, and season with salt and pepper.
  6. Garnish with Parmigiano Reggiano and serve.

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