Farmers' Market Box 8-23-18

Farmers Market Box






This week’s local produce and featured farms:
Yellow Corn – Tamai Family Farms
Dragon Tongue Beans – Tutti Frutti
Fennel – Black Sheep Produce
Arugula – Terra Madre Gardens
Chocolate Mint – Terra Madre Gardens
Salanova Lettuces – Solutions Farm
Flavor King – Frog Hollow Farm
Early Girl Tomatoes – Point Loma Farms
Juicing Bag:
Blueberries – Better Life Produce
Celery – Josie’s Organics – Braga Fresh Family Produce
Kale – Foxy Organic
Valencia Oranges – Sundance Natural Foods
Beets – Cal-Organic
Baby Spinach – Classic Salads
Farmer’s Choice:
Dragon Fruit – Wallace Farms
Kyoho 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
Salanova Salad with Blue Cheese Caesar Dressing
Serves 6
1/2 cup fresh lemon juice
2 cloves garlic minced
1 tablespoon Worcestershire sauce
1 teaspoon Dijon mustard
1 1/2 teaspoons freshly ground black pepper
1 1/3 cups olive oil
1 1/2 cups crumbled blue cheese—choices are: Maytag, Roquefort, gorgonzola, Point Reyes cheese
2 heads Salanova lettuce, washed, spun dry and chopped
1 1/2 cups pecan halves toasted
1. To make the dressing, in a medium-size bowl, whisk together the lemon juice, garlic, Worcestershire, mustard, and pepper until blended. Gradually whisk in the oil until incorporated, and then stir in the Gorgonzola.
2. Do-Ahead: At this point, you can cover and refrigerate for up to 3 days.
3. When ready to serve, assemble the salad. Place the lettuces in a large salad bowl, shake the dressing and pour half of it over the salad, and toss to blend.
4. Add 1 cup of the pecans and more dressing if desired and toss again. Garnish the salad with the remaining 1/2 cup of pecans and serve immediately.
5. Any leftover dressing is terrific as a dip, swirled into mashed potatoes, or used as a topping for baked potatoes.
Fennel Gratin
Serves 4
This is a simple side dish to serve with grilled meats, poultry or seafood.
One fennel bulb, root end trimmed, wispy ends removed, and thinly sliced
1 large Vidalia onion
2 garlic cloves minced
Salt and pepper
1 1/2 cups heavy cream
1 cup milk
2 cups shredded Gruyere or imported Swiss
1/2 cup grated Parmigiano Reggiano
1. Put the fennel, onion, garlic, salt, pepper, heavy cream and milk into a large skillet, and bring to a boil.
2. Simmer for 5 minutes, the fennel will begin to be tender.
3. Transfer the mixture to the gratin dish and sprinkle with the cheeses.
4. Bake for 10 to 15 minutes, until the cheese is bubbling and golden brown.
5. Allow to rest for 5 to 10 minutes before serving.
Dragon Tongue Bean Salad
Serves 4
2 tablespoons extra virgin olive oil
One 1/4-inch piece pancetta, finely diced
1 pound Dragon Tongue beans shelled
1/2 cup finely chopped shallot or red onion
2 ribs celery finely chopped
1/4 cup red wine vinegar
2 tablespoons Dijon mustard
2 tablespoons finely chopped basil
1/2 cup extra virgin olive oil
Salt and pepper
1. In a skillet, heat the oil, add the pancetta, and cook over medium high heat, until the pancetta is crisp. Drain on paper towels and set aside.
2. Bring 4 quarts of salted water to a boil, add the beans, and cook for 20 to 25 minutes until the beans are tender. Drain and set aside in a bowl to cool.
3. When the beans are cool, add the shallot and celery to the bowl.
4. In another bowl, whisk together the vinegar, mustard, basil, and oil. Season with salt and pepper.
5. Pour over the beans and toss to coat. Add the pancetta and toss again. Allow the salad to marinate for at least 2 hours at room temperature before serving.
Jalapeno Corn Bites
Serves 6 to 8
These are a great bite to serve with cocktails.
2 tablespoons unsalted butter
½ cup finely chopped sweet yellow onion
¼ cup finely chopped red bell pepper
¼ cup finely chopped jalapeno pepper
1 cup corn kernels cut from the cob
One package Jiffy corn bread mix
1/4 cup milk
1/3 cup sour cream
½ cup mayonnaise
6 shakes hot sauce, or Tabasco
2/3 cups shredded mild cheddar cheese
1/3 cup shredded pepper jack cheese
1. Preheat the oven to 375 degrees, coat the inside of 24 mini-muffin tins with non-stick cooking spray.
2. Melt the butter in a large skillet and remove half to a mixing bowl to cool. Add the onion, peppers, and corn to the skillet, and sauté until the onion and peppers are softened.
3. Transfer the mixture to the mixing bowl and allow to cool.
4. Add the remaining ingredients to the corn mixture in the bowl and stir until blended. Using a small scoop, fill the muffin cups 3/4 full.
5. Bake for 20 to 30 minutes, until a toothpick inserted into the center of a muffin comes out with just a few crumbs adhering to the toothpick. Remove from the oven, allow to cool in the tins for 5 minutes, remove and serve warm.
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 Early Girl tomatoes sliced 1/2-inch thick
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.
Tomato, Nectarine and Arugula Salad
Serves 4
1 bunch arugula, washed, spun dry and chopped
1/2 cup extra virgin olive oil
1 basket cherry or grape tomatoes, stemmed, and cut in half
2 to 3 pluots, halved, pitted and cut into wedges
1/2 cup crumbled Feta
1/4 cup chopped basil
2 tablespoons finely chopped mint
Salt and pepper
1. Put the arugula into a bowl and toss with 1/4 cup extra virgin olive oil. Arrange on a serving platter.
2. In another bowl, combine the tomatoes, nectarines, feta, basil and mint. Toss with the remaining olive oil.
3. Season with salt and pepper.
4. Arrange the mixture over the arugula and serve.
Pluot Crumble
Serves 6
4 Pluots, pitted, and sliced into wedges
¼ cup granulated sugar
1 tablespoon cornstarch
1 ½ cups oatmeal
½ cup melted butter
1 tsp vanilla
1 tsp cinnamon
½ cup brown sugar
1. Preheat oven to 350*F, coat the inside of a 9×13 baking dish with non-stick cooking spray. Combine the pluots with the sugar, and cornstarch, toss to combine.
2. Transfer the pluots to the prepared pan.
3. In a medium bowl, mix together the oatmeal, butter, vanilla, cinnamon, and brown sugar with a fork. Crumble this mixture evenly over the pluots.
4. Bake at 350*F for 40-45 minutes, until the crumbled is golden, and the fruit is bubbling.
5. Serve the crumble with vanilla ice cream.
Dragon Fruit Smoothie
Serves 2
1 Dragon fruit, peeled, and coarsely chopped
1/2 cup orange juice
1 cup hulled strawberries
2 tablespoons lemon or lime juice
1 cup plain yogurt
1/2 cup ice
1. In a blender, combine the dragon fruit, orange juice, berries, lemon juice and yogurt. Puree the mixture.
2. Add the ice, and puree again.
3. Serve in a tall glass.
Dragon Fruit Ambrosia
Serves 6
1 dragon fruit peeled and cut into chunks
1/2 teaspoon lime peel
2 tablespoons lime juice
2 tablespoons honey
1/2 cup buttermilk
4 Valencia oranges, peel and pith removed, and segmented
2 cups grapes seeded and cut in half
1/2 cup shredded coconut
1. In a blender, combine the dragon fruit, lime peel, juice, honey and buttermilk. Taste and add more honey, or lime juice if needed. The dressing can be refrigerated for up to 4 days.
2. In a bowl, combine the oranges and grapes.
3. Drizzle with the dressing, and garnish with coconut. Serve cold.
Grilled Caprese Sandwich
Serves 4
8 thick slices, crusty, white, Italian-style bread
Extra virgin olive oil
8 thick slices fresh mozzarella plus more as needed (enough to create 1 layer)
8 thick slices tomato plus more as needed (enough to create 1 layer)
8 pinches salt
24 big basil leaves
1. Brush one side of each slice of bread with olive oil.
2. Lay 4 slices of bread oil side down on a cutting board.
3. Layer the mozzarella, tomato, salt and basil on the bread.
4. Top with the remaining bread, oil side up.
5. Transfer to a griddle, or large skillet, and grill until one side is golden brown.
6. Turn the sandwiches, and grill until the remaining side is golden brown.
7. Remove to a cutting board, allow to rest for 3 minutes, then cut in half and serve.
Harvest Grape Focaccia
Makes one 13-by-9-inch pan

Rosemary, Lemon Zest Oil for Focaccia

1/2 cup extra virgin olive oil
1 tablespoon finely chopped rosemary
Grated zest of one Lemon
1. Heat the oil in a skillet and add the rosemary and lemon zest.
2. Swirl in the pan one minute and remove from the heat. Allow to cool and steep for at least 1 hour.
3. Pour into a bottle and seal, refrigerate until needed, or proceed. This will keep in the refrigerator for up
to 1 week.

For the Focaccia

1 1/2 cups warm water
1 1/4 teaspoons salt
3 1/2 cups Unbleached All-Purpose Flour
1 tablespoon instant yeast
1/2 cup rosemary, lemon zest oil (above)
1 cup grape, halved or quartered if large
1/4 cup golden raisins
1 tablespoon fleur de sel for finishing
1. Lightly grease a 9″ x 13″ pan, and drizzle 1 to 2 tablespoons Rosemary Lemon zest oil in the bottom.
2. Combine the water, salt, flour, yeast, and 2 tablespoons oil, beat at high speed with an electric mixer for 60 seconds.
3. Scoop the sticky batter into the prepared pan, cover the pan with plastic wrap, and let it rise at room temperature for 60 minutes, till it becomes puffy.
4. While the dough is rising, preheat the oven to 375°F.
5. Gently poke the dough all over with your index finger creating dimples and arrange the grapes and raisins over the top, drizzle with more oil and sprinkle with some fleur de sel.
6. Bake the bread till it’s golden brown, 35 to 40 minutes.
7. Remove it from the oven, wait 5 minutes, then turn it out of the pan onto a rack. Serve warm or at room temperature.
Chocolate Mint Tart
Serves 6 to 8

For the Crust

1 ¼ cups all-purpose flour
½ cup confectioners’ sugar
¼ cup Dutch-processed cocoa powder
¼ teaspoon kosher salt
½ cup unsalted butter, cold and cut into cubes
1 egg yolk
Make the crust: In the bowl of a food processor, combine the flour, confectioners’ sugar, cocoa powder and salt. Pulse to combine. Add the butter and pulse until the mixture resembles coarse meal.
In a small bowl, whisk the egg yolk with 1 tablespoon cold water. Add the yolk mixture to the food processor and pulse until it is evenly distributed. The mixture will appear crumbly, but should hold together
very easily when pressed. Add a bit more water, 1 teaspoon at a time, if necessary. Turn the mixture out onto a piece of plastic wrap and form it into a disc. Wrap the disc in plastic and refrigerate for at least 1 hour.
On a lightly floured surface, roll the chilled dough into a circle 1/4- to 1/8-inch thick. Gently fit the dough into a 9-inch tart pan with a removable bottom and trim the top evenly. Repair any cracks or tears
in the dough with the trimmings and reserve the trimmings, wrapped in plastic and kept at room temperature, to use later if necessary. Freeze for 30 minutes.
While the shell is chilling, heat oven to 375 degrees. Just before baking, prick the shell all over with a fork, and line the bottom and sides with aluminum foil. Bake the shell until it is cooked through and crisp, about 25 minutes. Remove the foil and, using the leftover dough, repair any cracks that may have formed. Cool the shell on a rack while you prepare the rest of the tart.

For the White Chocolate Ganache

1 ¾ cups heavy cream
1 cup chocolate mint leaves packed
10 ⅜ ounces white chocolate, chopped
2 tablespoons unsalted butter softened
Pinch salt
Heat the 1 3/4 cups heavy cream and mint leaves in a saucepan over medium-high until simmering.
Turn off heat and let cream steep for at least 30 minutes and up to 1 hour.
Strain the cream through a fine mesh sieve, pressing on the leaves to extract as much cream as possible. Reserve 1 cup of the cream, covered, in the refrigerator.
Heat the remaining 3/4 cup of cream until simmering and pour it over the white chocolate in a large bowl or the bowl of a stand mixer. Whisk the mixture until smooth, then let it cool to room temperature, about 30 minutes. If the chocolate is resisting melting, set the bowl over a pan of simmering water and whisk until smooth.
Add the butter and a pinch of salt and whip the ganache on high speed for 10 minutes. It will go from slightly translucent to opaque and aerated. Pour the whipped ganache into the cooled tart shell, smooth the top and refrigerate until firm, about 1 hour.

For the Bittersweet Ganache

½ cup heavy cream
3 ½ ounces bittersweet chocolate, chopped
2 tablespoons unsalted butter softened
Pinch salt
1. Make the bittersweet ganache: Bring the cream to a simmer in a small saucepan. Add the chocolate, butter and salt to a heat-safe bowl and whisk in the hot cream until smooth. If the chocolate is resisting melting, set the bowl over a pan of simmering water and whisk until smooth.
2. Use a spatula to spread the bittersweet ganache over the cooled white chocolate ganache. Refrigerate until firm, about 1 hour and serve garnished with additional whipped cream.
@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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