Farmers' Market Box 8-16-18

Farmers Market Box





This week’s local produce and featured farms:
Yellow Corn – Tamai Family Farms
Black Beauty Eggplant – Black Sheep Produce
Fennel – Black Sheep Produce
Arugula – Terra Madre Gardens
Chocolate Mint – Terra Madre Gardens
Anaheim Chiles – Tutti Frutti Farm
Zucchini – Point Loma Farms
Nectarines – Ken’s Top Notch
Mixed Cherry Tomatoes – Tamai Farm
Juicing Bag:
Organic Romaine Lettuce – Cal Organics
Organic Strawberries – A&A Organic Farms
Organic Valencia Oranges – Sundance Natural Foods
Organic Red Beets – Cal Organics
Farmer’s Choice:
Ambrosia Melon – Munak Ranch
Princess Grapes – Ken’s Top Notch

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When it’s about food…#specialtyproduceClick 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

Farmers’ Market Box Recipes
Nectarine Upside-Down Cake
Serves 8
2 tablespoons unsalted butter
⅓ cup sugar
Salt
3 nectarines, peeled, halved, pitted, and cut into 3/4-inch wedges
1 cup (5 ounces) all-purpose flour
1/2 cup yellow cornmeal
1 teaspoon baking powder
⅛ teaspoon baking soda
½ cup whole milk
6 tablespoons unsalted butter melted and cooled
3/4 cup granulated sugar
2 teaspoons grated orange zest
1/4 cup orange juice
1 large egg plus 1 large yolk
1. Preheat the oven to 350 degrees and coat the inside of a 10-inch baking dish with non-stick cooking spray.
2. In a skillet, melt the butter, add the sugar, and salt, and cook for 3 to 4 minutes until the mixture is a deep amber color. Pour into the prepared baking dish.
3. Arrange the nectarines on the butter and sugar mixture.
4. In a mixing bowl, whisk together the flour, cornmeal, baking powder, and soda.
5. In another bowl, whisk together the milk, butter, sugar, zest, orange juice, egg and yolk.
6. Pour into the dry ingredients, stirring until combined.
7. Gently pour over the nectarines, bake for 28 to 33 minutes, until the cake is golden brown, and a skewer inserted into the center comes out clean.
8. Let the cake cool for 15 minutes. Place a plate that is 2-inches wider than the cake pan over the pan, carefully invert the cake onto the plate. Allow the cake to cool for at least 1 hour before serving with vanilla bean ice cream.
Stuffed Zucchini
Serves 10 to 12
Eight 6-inch-long zucchini or summer squash, ends trimmed, and cut in half lengthwise
2 tablespoons unsalted butter
1 tablespoon olive oil
1/2 cup finely chopped onion
1 clove garlic minced
½ cup finely diced boiled ham
1/4 cup packed fresh basil leaves, cut into strips
1 1/2 cups fresh bread crumbs
1/3 cup mayonnaise
1 1/4 cups shredded Gruyere
1. Line a baking sheet with a silicone liner or aluminum foil [or parchment paper?] or coat two 13 x 9-inch baking dishes with nonstick cooking spray.
2. Bring an inch of water to a boil in a large pot. Place the zucchini in a steamer insert, fit it into the pot, cover, and steam the zucchini until tender when pierced with a knife, but the skin is still crisp, 6 to 10 minutes. Remove from the pot and let cool a bit. Then gently scoop out the insides of the zucchini with a small teaspoon or grapefruit spoon, leaving a 1/2-inch-thick shell. Dry the shells with paper towels. Chop the insides of the zucchini finely.
3. In a 10-inch skillet, heat the butter and oil together over medium heat. When the butter is melted, add the onion and chopped zucchini and cook, stirring, until the onion begins to soften, about 3 minutes. Add the garlic, ham, and cook, stirring, for another 2 minutes. Remove from the heat and transfer to a medium-size bowl. Stir in the basil, bread crumbs, and mayonnaise until blended.
4. Stuff the zucchini shells with the mixture and place on the prepared baking sheet or in the baking dishes.
5. [Do-Ahead: At this point, you can cover and refrigerate for up to 2 days. Bring to room temperature before continuing.]
6. Preheat the oven to 375°F. Cover the zucchini evenly with the cheese and bake until the cheese is golden, and the filling is puffed, 10 to 15 minutes. Remove from the oven and serve hot, warm, or at room temperature.
Porchetta
Serves 8 to 10
1 boneless pork shoulder (6 pounds)
8 cloves garlic peeled
2 tablespoons dried rosemary
1 teaspoon dried sage
2 tablespoons olive oil
2 teaspoons salt
1 teaspoon freshly ground black pepper
1 pinch red pepper flakes (optional)
1 bulb fennel, root end trimmed, and feathery ends cut off
1 large sweet onion, such as Vidalia
1. Combine the garlic, rosemary, sage, oil, salt, black pepper, and red pepper (if using) in a food processor or blender, and process until the garlic is smooth.
2. Cut the meat in half lengthwise, but not all the way through. Season the inside and outside of the meat with the rub, reserving about 2 tablespoons.
3. Do-Ahead: At this point, cover tightly with plastic wrap, and refrigerate at least 12 hours or up to 36 hours. Bring the meat to room temperature before roasting.
4. Thinly slice the fennel and onion, mix with the remaining rub, and refrigerate until ready to proceed.
5. Preheat the oven to 300°F.
6. Spread the fennel mixture over the pork and roll it up. Tie the roast at 1” intervals with kitchen string.
7. Preheat an ovenproof skillet over medium heat, place the roast in the skillet, and brown the meat on all sides.
8. Transfer the pan to the oven, and roast until an instant-read meat thermometer registers 155°F when inserted in the center, about 15 minutes per pound.
9. Remove the roast from the oven, cover with aluminum foil, and let it rest for 20 minutes. Slice the meat thinly and serve.
Roasted Ratatouille with Chicken
Serves 6
1 red onion sliced 1/2-inch thick
2 teaspoons dried herbs de Provence
Salt and freshly ground black pepper
6 chicken breasts, skin and bones removed
One red bell pepper cored and cut into 1/2-inch slices
One orange or yellow bell pepper, cut into 1/2-inch sliced
1 medium eggplant, cut into 1/2-inch chunks
2 medium zucchini trimmed and cut into 1/4-inch-thick rounds
4 Roma tomatoes, cored, and cut into 1/2-inch chunks, or one 14.5-ounce can plum tomatoes, drained, and chopped
6 garlic cloves minced
1/2 cup extra-virgin olive oil
2 tablespoons aged balsamic vinegar
1/4 cup finely chopped Italian parsley
1/4 cup finely chopped basil
6 slices Gruyere or imported Swiss cheese
1/3 cup grated Parmigiano Reggiano
1. Preheat the oven to 400°F. Line two baking sheets with aluminum foil, or silicone baking liners.
2. In a large bowl, toss the onions, peppers, eggplant, zucchini, garlic, olive oil, balsamic, herbs de Provence, and season with salt and freshly ground black pepper. Spread the vegetables evenly over both sheets.
3. Roast, for 20 minutes, stir in the parsley and basil.
4. Season the chicken with salt and pepper, and arrange on the vegetables, cover with the cheeses, and roast for another 15 to 20 minutes, until the chicken is cooked through (165 degrees on an instant read meat thermometer) the cheese is golden brown, and the vegetables begin to color and are tender.
Anaheim Chile Breakfast Casserole
Serves 6 to 8
2 tablespoons butter
1 tablespoon vegetable oil
1/2 cup finely chopped red onion
2 Anaheim chile peppers, seeded, cored, and finely chopped
2 ears corn removed from the cob
8 eggs
2 cups milk
1 teaspoon salt
6 shakes Tabasco
1 teaspoon dry mustard
One 1-pound loaf of good quality white bread (remove the crusts, if they are tough)
1 1/2 cups shredded Monterey Jack cheese
1 1/2 cups mild cheddar cheese
1. Coat the inside of a 13-by-9inch casserole dish with non-stick cooking spray.
2. In a large sauté pan, heat the butter with the oil, and sauté the corn and onions together for 2 to 3 minutes, to soften the onions. Add the chiles and saute until the chiles are softened. Set aside in a mixing bowl.
3. In another bowl, whisk together the eggs, milk, salt, Tabasco, and dry mustard, until blended. Stir in the reserved corn mixture.
4. Arrange a layer of bread, wedging it in to fit into the bottom of the prepared baking dish. Sprinkle with half of the cheeses and pour half of the egg mixture over the bread.
5. Arrange the remaining bread over the cheese, and pour the remaining egg mixture over the bread, tilting the pan, to get the batter to the bottom of the casserole dish. Sprinkle with the remaining cheeses.
6. Do-Ahead: Cover and refrigerate for at least 8 hours, or up to 4 days.
7. When ready to bake, remove the casserole from the refrigerator 45 minutes prior to baking to come to room temperature.
8. Preheat the oven to 350 degrees, and bake the casserole, uncovered for 30 to 40 minutes, or until it is puffed and golden. If you would like to freeze the baked casserole, bake it for 25 minutes, cool to room temperature, cover and freeze for up to 1 month. Defrost in the refrigerator, cover and bake at 325 degrees for 15 to 20 minutes until warmed through. Serve warm or at room temperature.
9. Variation: For individual servings, coat the inside of twelve 4-ounce ramekins or muffin cups with non-stick cooking spray. Tear the bread into small pieces and soak it in the egg/corn mixture. Scoop into the muffin tins and top with the cheese. Bake for 15 to 20 minutes, until the strata are puffed and golden brown. Serve warm or at room temperature.
Chile Corn Dip
Serves 6
2 tablespoons unsalted butter
1/4 cup finely chopped red onion
1 clove garlic minced
1/2 teaspoon ground cumin
1 Anaheim chile, cored, seeded and finely chopped
1/2 cup diced fresh tomato
2 ears corn removed from the cob
1 cup sour cream
1/2 cup mayonnaise
1 cup finely shredded mild cheddar cheese
1/2 cup finely shredded Monterey Jack cheese
1/4 cup chopped fresh cilantro
1. Melt the butter in a 10-inch skillet over medium-high heat and cook the onion, garlic, cumin, and chile, stirring, until you can smell the spices and the onion and chile begins to soften, 2 to 3 minutes. Add the tomato and corn and toss once or twice to coat with the onion mixture. Transfer to a medium-size bowl and allow to cool.
2. Stir in the sour cream, mayonnaise, and cheeses.
3. Do-Ahead: At this point, cover and refrigerate for at least 4 hours to let the flavors develop or overnight. Serve the dip with tortilla chips.
Braised Chicken with Green Grapes
Serves 6
2 tablespoons unsalted butter
1 tablespoon extra virgin olive oil
1/4 cup all-purpose flour
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
6 chicken breasts, skin and bones removed
3 shallots finely chopped
2 garlic cloves minced
2 sprigs thyme
2/3 cup Riesling
3/4 cup chicken broth
2 teaspoons fresh lemon juice
1 cup green grapes cut in half
1. In a large deep skillet, heat the butter and oil over medium high heat. Combine the flour, salt and pepper, and dredge the chicken in the flour.
2. Saute on one side till golden brown, turn and saute till golden brown on both sides.
3. Remove the chicken from the pan, add the shallots, cloves, and thyme and saute until the shallots are softened.
4. Add the Riesling, broth and lemon juice, stirring up any browned bits in the bottom of the pan.
5. Add the chicken back into the sauce, add the grapes, and simmer for 10 minutes until the sauce begins to thicken a bit and the grapes are tender. Remove the thyme sprigs and serve.
Pizza Primavera
Serves 4
For the Pizza Dough
Makes two 14-inch pizzas (make one and freeze the other)
2 teaspoons instant yeast
2 teaspoons sugar
1 1/4 teaspoons salt
3 cups 00 Flour
3/4 cup lukewarm water
2 tablespoons extra virgin olive oil
1. Stir together all the ingredients, turn out onto a floured board, knead for 5 minutes, divide the dough in half, cover with lightly greased plastic wrap, and let rest and relax for 15 minutes before tossing.
For the Pizza and Assembly
1/2 cup plain tomato sauce (see recipe below)
1 cup arugula, washed, and spun dry
1/2 cup cherry, grape or pear tomatoes, cut in half or quarters
1 cup boccacini (tiny fresh mozzarella balls) or one ball fresh mozzarella, cut into small dice
1/2 cup extra virgin olive oil
3 tablespoons red wine vinegar
Salt and pepper
1. Preheat the oven to 400 degrees, and preheat a pizza stone, if you have it. Otherwise, roll out the pizza dough into a 14-inch circle, and place on an oiled sheet pan. Spread a thin layer of the tomato sauce onto the pizza, and bake for 10 to 12 minutes, until the bottom of the crust is crispy.
2. While the crust is baking, in a mixing bowl, toss together the arugula, tomatoes, boccacini, olive oil, vinegar, and season with salt and pepper. When the pizza crust comes out of the oven, immediately top it with the salad, and serve.
Plain Tomato Sauce
Makes about 2 cups
2 tablespoons extra virgin olive oil
2 garlic cloves minced
Pinch red pepper flakes
One 14.5-ounce can crushed tomatoes
Salt and pepper
1. In a sauce pan, heat the oil over medium high heat, add the garlic and red pepper, and swirl in the pan.
2. Add the tomatoes, season with salt and pepper, and simmer for 20 minutes, until the sauce is thickened. Cool the sauce before spreading on the pizza crust. Any leftover sauce can be refrigerated for up to 4 days, or frozen for up to 3 months.
Chocolate Cake with Chocolate Mint Ganache
Serves 6
This cake is adapted from Alice Medrich’s signature chocolate cake, I’ve tweaked the recipe a bit to my liking.
1 cup all-purpose flour
1/4 cup plus 2 tablespoons unsweetened natural cocoa powder (not Dutch processed)
1/2 tsp. baking soda
1/4 tsp. salt
1/2 cup unsalted butter melted and warm
1-1/4 cups granulated sugar
2 large eggs
1 tsp. vanilla paste or extract
1/2 cup hot water
1 cup warm Ganache
1. Preheat the oven to 350 F. Coat the bottom of an 8×2- or 9×2-inch round cake pan with non-stick cooking spray.
2. In a small bowl, whisk the flour, cocoa powder, baking soda, and salt.
3. Sift only if the cocoa remains lumpy after whisking.
4. In a large bowl, combine the melted butter and sugar, until blended.
5. Add the eggs and vanilla; stir until well blended.
6. Add the flour mixture all at once and stir just until all the flour is moistened.
7. Pour the hot water over the batter; stir just until it’s incorporated, and the batter is smooth.
8. Scrape the batter into the prepared pan. Bake until a toothpick inserted in the center comes out clean, about 30 minutes for a 9-inch pan; 35 to 40 min. for an 8-inch pan. Let cool in the pan on a rack for 10 min. Run a thin knife around the edge and invert the cake peel off the parchment if necessary. Invert it again onto the rack and let cool completely.
9. Once cool, set the rack over a baking sheet or foil. Pour the warm ganache over the cake and use an icing spatula to spread it over the top of the cake and down the sides. Let set for about an hour before serving.
For the Chocolate Mint Ganache
1/4 cup chopped chocolate mint
1 cup heavy cream; more as needed
8 oz. bittersweet or semisweet chocolate finely chopped
Granulated sugar (optional)
1. Put the chocolate mint and the cream into a saucepan and bring to a boil. Remove from the heat and allow the chocolate mint to steep for 30 minutes.
2. Put the chocolate in a medium heatproof bowl. Strain the hot cream over the chocolate and whisk gently until the chocolate is completely melted and smooth. (If using a 70% bittersweet chocolate, the ganache might be a bit thick; add more cream, a tablespoon at a time, to thin it. You might also want to add a couple of teaspoons of sugar when you add the hot cream, depending on the chocolate that you used.
3. Pour the warm ganache over the cake.
Melon and Nectarine Salsa
Makes about 2 cups
2 cups melon (ripe), peeled, seeded, and cut into 1/4-inch dice
1 cup nectarine, peeled, pitted, and cut into 1/4-inch dice
2 tablespoons scallions finely chopped
1/4 cup finely chopped Anaheim chile, cored and seeded
2 tablespoons chopped fresh cilantro leaves
¼ teaspoon ground coriander
2 to 3 tablespoons lime juice
salt
Several drops Tabasco or Cholula
1. In a non-reactive bowl, combine the ingredients. Taste for salt and pepper, cover, and store in the refrigerator for at least 2 hours before serving.
2. This salsa is delicious as a garnish from grilled seafood, poultry or pork.
@Diane Phillips www.dianephillips.com Blog: www.cucinadivina.blogspot.com
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@Diane Phillips  www.dianephillips.com   Blog:  www.cucinadivina.blogspot.comFollow me on Facebook (professional page) Twitter, and Pinterest
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