Farmers' Market Box 9-13-18

This week’s local produce and featured farms:
Honey Crisp Apple – Fair Hills Apple Farm
Bicolor Corn – Stehly Farms
Lemon Cucumbers – Tutti Frutti Farms
Heirloom Mix Eggplant – Black Sheep Produce
Fennel – Black Sheep Produce
Arugula – Tamai Family Farm
Salanova Lettuce – Terra Madre Gardens
Early Girl Tomatoes – Coastal Farms
Juicing Bag:
Carrots – Cal-Organic
Celery – Foxy Organic
Valencia Oranges
Italian Parsley – Lakeside Organic Gardens
Beets – Cal-Organic
Spinach – Classic Salads
Farmer’s Choice:
Dragonfruit – Wallace Farms
Concord Grapes – Murray Family Farms
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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 hashtag #SpecialtyProduceFMB!
Juice Recipes

Farmers’ Market Box Recipes
BLT SALAD
Serves 6
1 cup mayonnaise
1/4 cup milk
2 garlic cloves minced
1 teaspoon salt
1/2 teaspoon ground black pepper
1 teaspoons grated lemon zest
1 tablespoon lemon juice
Salanova lettuce, washed, spun dry and chopped
3 Early girl tomatoes cut into wedges
6 strips thick cut bacon, cooked crisp, and crumbled
2 cups croutons
1. In a small bowl, whisk together the mayonnaise, milk, garlic, salt, pepper, zest, and lemon juice.
2. Refrigerate for up to 5 days.
3. In a salad bowl, combine the lettuce, tomatoes, bacon and croutons.
4. Toss the salad with the dressing and serve.
Roasted Fresh Catch
Serves 4 to 6
2 1/2 pounds thick fleshed fish, such as cod, salmon, halibut or seabass
1/2 cup extra virgin olive oil
3 garlic cloves minced
2 tablespoons aged balsamic vinegar
2 Early Girl tomatoes cored and sliced 1/2-inch thick
1/4 cup finely chopped Italian parsley
1/4 teaspoon ground pepper
1/2 teaspoon fine sea salt
1. Preheat the oven to 400 degrees.
2. Arrange the fish in a 13-by-9-inch baking dish.
3. In a bowl, combine the remaining ingredients, and spread over the fish.
4. Roast for 10 minutes per inch of thickness of the fish, or until it registers 160 degrees on an instant read meat thermometer. Remove from the oven and allow to rest for 5 minutes before serving.
Grilled Steak with Arugula Pesto Drizzle
Serves 4 to 6
For the Arugula Pesto
Makes 1 1/2 to 2 cups
1 cup packed wild arugula leaves
1 cup walnuts
2 garlic cloves
1/2 cup grated Parmigiano Reggiano cheese
1 tablespoon capers in brine, drained
2/3 cup extra virgin olive oil
Salt and pepper to taste
1. In a food processor or blender, combine all the ingredients except the oil, pulsing to break up the nuts, and parsley.
2. With the machine running at 1/2 cup of the oil and add more if needed. Season with salt and pepper if needed.
3. Remove from the machine and pour into an airtight container, spooning 1 to 2 tablespoons of the oil over the top of the pesto, to preserve its green color.
4. Refrigerate for up to 1 week, freeze for up to 3 months.
5. Cooks’ Note: The pesto is terrific on baguette slices, or tossed into pasta, or pasta salad, or potato salad. It’s also delicious as a crust on fish, or chicken.
For the Steak
One 1 1/2 pound flank steak
1 1/2 cups olive oil
1/4 cup red wine vinegar
4 cloves garlic minced
1 tablespoon dried oregano
1 1/2 teaspoons salt
1/2 teaspoon freshly ground black pepper
1. Put the flank steak into a 1 gallon zip-lock bag. In a bowl, whisk together the oil, vinegar, garlic, oregano, salt and pepper. Pour over the steak, seal the bag, and refrigerate for at least 4 hours. Remove the steak from the bag and discard the marinade.
2. Preheat the grill, and grill for 3 to 4 minutes on each side until the internal temperature on an instant read meat thermometer registers 125.
3. Allow the meat to rest for 5 minutes before cutting against the grain into thin strips.
4. Arrange the meat on a platter, and drizzle with the pesto.
South of the Border Corn Salad
Serves 4 to 6
2 tablespoons lime juice, plus extra for seasoning 1/4 cup sour cream2 tablespoons mayonnaise1 serrano chile, stemmed and finely chopped
Salt
2 tablespoons olive oil
2 garlic cloves minced
1/2 cup finely chopped red onion
3 cups corn cut from the cob
1 red bell pepper, cored, and finely chopped
4 ounces cotija cheese, crumbled (about 1 cup)
1/2 cup finely chopped cilantro
1. In a salad bowl, combine the lime juice, sour cream, mayonnaise and chile. Season with salt.
2. Heat the oil in a large skillet, and saute the garlic and onion for 2 to 3minutes until fragrant.
3. Add the corn and bell pepper and toss in the garlic onion oil for 3 minutes.
4. Cool the mixture.
5. Add the corn mixture to the dressing, stir in the cheese and cilantro and serve.
Lemon Cucumber Corn Salad
Serves 4 to 6
2 tablespoons extra-virgin olive oil
2 ears corn, kernels cut from cobs
Salt and pepper
2 tablespoons lime juice
¼ cup sour cream
¼ red onion, sliced thin
4 lemon cucumbers, scrubbed, quartered, seeds removed and cut into thin slices
3/4 cup feta cheese crumbled
¼ cup fresh basil leaves, torn
1. In a large skillet heat the oil, and saute the corn for 2 to 3 minutes, until the corn begins to turn translucent. Remove to a large bowl, and cool
2. Season with salt and pepper.
3. In another bowl, combine the lime juice, sour cream, and red onion. Season with salt and pepper.
4. Combine the corn, cucumber, and the sour cream mixture. Add the feta and basil leaves, season with salt and pepper and serve cold.
Roasted Fennel, Potatoes and Olives
Serves 4
6 medium Yukon gold potatoes, scrubbed, and cut into wedges
1 fennel bulb, root end trimmed, wispy ends removed and thinly sliced
1/2 cup extra virgin olive oil
Salt and pepper
2 Early girl tomatoes thinly sliced
1 teaspoon dried oregano
1 cup oil cured olives sliced
1. Preheat the oven to 400 degrees, and line a baking sheet with parchment, aluminum foil, or silicone.
2. In a bowl, combine the potatoes, fennel and oil. Season with salt and pepper.
3. Roast for 20 minutes, top the potatoes with the tomatoes, oregano and olives, and roast another 20 minutes until the potatoes are tender. Serve immediately.
Mom’s Apple Pie Cake
Serves 6 to 8
6 medium-size apples, cored, peeled, and sliced
2 teaspoons ground cinnamon
2 tablespoons sugar
2 teaspoons fresh lemon juice
To make the apple mixture, toss together the apples, cinnamon, sugar, and lemon juice in a large bowl.
Batter
1 1/2 cups (3 sticks) unsalted butter or margarine, melted
2 cups unbleached all-purpose flour
2 cups sugar
2 large eggs
1 1/2 cups pecan halves
1. Preheat the oven to 375°F. Coat a 13 x 9-inch baking pan with nonstick cooking spray. Transfer the apples to the prepared pan.
2. To mix the batter, combine the melted butter, flour, sugar, eggs, and pecans, stirring until blended.
3. Pour over the apples and bake until the top is crisp and golden, and the apples are bubbling underneath, 45 minutes to 1 hour.
4. Serve the cake warm or at room temperature with unsweetened whipped cream or vanilla ice cream.
Roasted Ratatouille Pasta Sauce
Serves 6
1 red onion sliced 1/2-inch thick
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 zucchinis trimmed and cut into 1/4-inch-thick rounds
4 tomatoes, cored, and cut into 1/2-inch chunks
6 garlic cloves minced
1/2 cup extra-virgin olive oil
2 tablespoons good quality balsamic vinegar
2 teaspoons dried herbs de Provence
Salt and freshly ground black pepper
1/4 cup finely chopped Italian parsley
1/4 cup finely chopped basil
One pound pasta cooked 3 minutes short of al dente (saving some of the pasta water to thin the sauce)
Freshly grated Parmigiano Reggiano cheese for garnish
2. Preheat the oven to 400°F. Line two baking sheets with aluminum foil, or silicone baking liners.
3. In a large bowl, toss the onions, peppers, eggplant, zucchini, garlic, olive oil, rosemary, and season with salt and freshly ground black pepper. Spread the vegetables evenly over both sheets.
4. Roast, for 20 minutes, stir the vegetables, and roast for another 15 to 20 minutes, until the vegetables begin to color and are tender.
5. Scrape all the vegetables and any juices into a blender or food processor, and process until smooth. Stir in the parsley and basil. Keep the sauce warm while the pasta cooks.
6. Drain the pasta, reserving some of the pasta water. Toss the pasta with the sauce, adding some of the pasta water if the sauce is too thick. Serve the pasta garnished freshly grated Parmigiano cheese.
7. Variation: If you have meat lovers in your house, sauté 1 pound of ground beef, turkey or chicken, drain off any excess water/fat, and add to the pasta sauce.
8. Another Variation: The ratatouille can also be made into a delicious soup, adding 2 cups of chicken or vegetable broth after pureeing the ratatouille. Heat the soup until it is serving temperature and serve.
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.
Concord Grape Cheesecake Bars
Serves 6 to 8
For the Topping
4 cups concord grapes, washed, and stems removed
1/2 cup sugar
2 tablespoons lemon juice
Cook the concord grapes in a saucepan 5-8 minutes, stirring and mashing frequently with a spoon. Once your mixture is almost completely mashed and resembles jam, remove from heat.
Using a fine-mesh sieve, strain the mixture into a small bowl, pressing down with a wooden spoon to get the most liquid and pulp as possible. Once you have about 1/2 cup set aside to cool and discard the skins and seeds.
For the Cheesecake Bars
Graham Cracker Crust
1 1/2 cups graham cracker crumbs (about 18 whole crackers)
1/2 cup (1 stick) unsalted butter, melted
1/2 cup sugar
1. To make the crust, in a large bowl, combine the crust ingredients and press into the bottom and halfway up the sides of the pan. Set aside.
Cream Cheese Filling
Three 8-ounce packages cream cheese softened
1 cup sugar
5 large eggs
1 1/2 teaspoons vanilla extract
1/2 cup grape syrup (above)
2. Preheat the oven to 325° F. Coat a 13 x 9-inch baking pan with nonstick cooking spray.
3. In a large bowl, using with an electric mixer, cream together the cream cheese and sugar in a large bowl until light and fluffy, about 4 minutes. Add the eggs, one at a time, beating after each addition. Add the vanilla and beat until the filling is smooth. Pour into the crust, dollop the filling with some of the grape mixture and swirl it through the filling, like marbling. Bake until set, 35 to 40 minutes.
4. Remove from the oven and immediately cut into squares. Allow the cheesecake to cool completely before serving. Cheesecake is best at room temperature. To store the cheesecake, cover and refrigerate for up to 2 days, or freeze for up to 2 months.
@Diane Phillips  www.dianephillips.com   Blog:  www.cucinadivina.blogspot.comFollow me on Facebook (professional page) Twitter, and Pinterest
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