Farmers' Market Box 10-4-18

October 3, 2018 0 Comments

This week’s local produce and featured farms:
Honey Crisp Apple – Fair Hills Apple Farm
Arugula – Terra Madre Gardens
Garlic Chives – Terra Madre Gardens
Chocolate Mint – Terra Madre Gardens
Dino Kale – Terra Madre Gardens
Valencia Oranges – Polito Family Farm
Pomegranate – Murray Family Farm
Garnet Yams – Her Produce
Carnival Squash – Tutti Frutti Farms
Juicing Bag:
Carrots – Kern Ridge
Carrots – Foxy Organic
Cucumbers – Oceanside Organic
Valencia Oranges – Stehly Farms Organics
Red Beets – Cal-Organics
Baby Spinach – Classic Salads
Farmer’s Choice:
Kyoho Grapes – Ken’s Top Notch Produce
Warren Pears – Frog Hollow Farm

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Click 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

Taste the Rainbow

1 Beet

2 Valencia Oranges

1 Cucumber

1 Stalk Celery


3 Carrots

1 Valencia Orange

2 Beets

Green Boost

1 Stalk Celery

1 Handful Spinach

1 Cucumber

1 Beet

Farmers’ Market Box Recipes
Garnet Yam and Apple Gratin
Serves 4 to 6
1 1/2 pounds Garnet yams
1/4 cup (1/2 stick) unsalted butter, melted
1/3 cup firmly packed light brown sugar
1/3 cup dark corn syrup
2 tablespoons cream sherry
1 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
4 medium-size apples, peeled, cored, and sliced 1/4 inch thick
1. Preheat the oven to 400 degrees. Prick the yams with the sharp point of a paring knife in a few places.
2. Put the yams into the oven, and roast for 45 to 50 minutes until they are soft when squeezed with an oven mitt.
3. Split the yams and scoop out the flesh into a mixing bowl, beat until smooth. Add 2 tablespoons of butter, the brown sugar, corn syrup, sherry, cinnamon and nutmeg and blend until creamy.
4. Spread half the mixture in a 9-inch baking dish.
5. Arrange half the apple slices over the yam layer and brush with some of the remaining butter.
6. The butter will seal the apples and prevent discoloration. Spread the remaining sweet potato mixture over the apples and arrange the remaining apples on top in an attractive pattern. Brush with the remaining butter, covering the apples completely.
7. Do-Ahead: At this point, you can cover and refrigerate for up to 4 days or freeze for up to 1 month. Defrost and bring to room temperature before continuing.
8. Preheat the oven to 350°F. Bake the dish, uncovered, until the apples are golden brown, 30 to 40 minutes.
Mom’s Apple Pie Cake
Serves 6
For the Apples
1 1/2 pounds apples, cored, peeled, and sliced 1/2-inch thick
1 teaspoon ground cinnamon
1 tablespoon sugar
1 teaspoon fresh lemon juice
1. To make the apple mixture, toss together the apples, cinnamon, sugar, and lemon juice in a large bowl.
For the Batter
3/4 cup unsalted butter melted
1 cup unbleached all-purpose flour
1 cup sugar
1 large egg
3/4 cup pecan halves
1. Preheat the oven to 375°F. Coat a 9-inch pie plate 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. Pour over the apples and bake until the top is crisp and golden, and the apples are bubbling underneath, 45 minutes to 1 hour.
3. Serve the cake warm or at room temperature with unsweetened whipped cream or vanilla ice cream.
Roasted Carnival Squash with Sausage and Kale
Serves 4
2 Carnival Squash, cut in half horizontally, and seeds removed
2 tablespoons extra virgin olive oil
1/2 pound bulk sweet Italian sausage
1/4 cup finely minced garlic chives
One bunch dino kale, tough stems removed, and cut into 1/2-inch ribbons
3 tablespoons all-purpose flour
1/2 cup chicken or vegetable broth
1/2 cup milk
1/8 teaspoon ground nutmeg
1 cup freshly grated Parmigiano Reggiano
Salt and pepper
1. Preheat the oven to 350 degrees, put the squash into a 13-by-9-inch baking dish.
2. In a skillet, heat the oil, and saute the sausage until it is no longer pink, remove from the skillet.
3. Add the garlic chives to the pan, and saute for 30 seconds, until fragrant. Add the kale, and saute until the kale begins to wilt.
4. Add the flour, and saute for 2 minutes turning the kale in the pan. Slowly add the broth and milk bringing the mixture to a boil. Add the sausage back to the pan, add the nutmeg and 1/2 cup of Parmigiano.
5. Season the filling with salt and pepper if needed.
6. Fill the carnival squash halves with the mixture, top with the remaining cheese. Cover the baking dish and roast for 30 minutes. Uncover the casserole and roast another 15 minutes until the squash are tender, and the cheese is bubbling and golden brown. Allow to rest for 5 minutes before serving.
Minestrone with Dino Kale
Serves 6 to 8
2 tablespoons extra virgin olive oil
One ½-inch thick piece pancetta, finely diced
2 garlic cloves minced
1 medium onion finely chopped
3 medium carrots finely chopped
3 ribs celery finely chopped
2 teaspoons finely chopped fresh rosemary
½ cup white wine
One 14.5-ounce can crushed tomatoes and their juice
8 cups chicken or vegetable broth
1 Bunch Kale, tough stems removed, and cut into ½-inch ribbons
1 cup lentils washed
Parmigiano Reggiano rinds, chopped (optional)
2 cups cooked small pasta such as farfallini, ditali, or small shells
Salt and pepper
Freshly grated Parmigiano Reggiano cheese for garnish
1. In a large Dutch oven, heat the oil, and saute the pancetta until crispy. Add the onions, carrots, celery and rosemary, and saute for 4 to 5 minutes until the onion is softened.
2. Add the wine and tomatoes and bring to a boil for 2 to 3 minutes.
3. Add the broth, kale, lentils and Parmigiano rinds if using.
4. Cover and simmer for 1 hour, stirring occasionally, until the lentils are softened.
5. Add the pasta and taste for seasoning. Simmer another 3 minutes, and serve each bowl garnished with Parmigiano Reggiano.
6. Variations: The pancetta is optional but adds a lot of flavor. If you would prefer another herb, sage, or thyme will work here. In place of the lentils you can use canned cannellini, garbanzo or red beans.
Garlic Chive Ranch
Makes 2 1/2 cups
1 cup mayonnaise
1/2 cup milk
1 tablespoon fresh lemon juice
1/4 cup packed chopped garlic chives
1 tablespoon parsley
2 leaves basil
Grated zest of 1/2 lemon (about 1/2 teaspoon)
1/2 teaspoon ground pepper
1. In a blender or food processor, combine the mayonnaise, milk, lemon juice, garlic chives, parsley, basil, zest and pepper. Blend until pureed.
2. Pour into an airtight container, taste for seasoning and add salt if necessary. Refrigerate for at least 4 hours before using.
3. This is a great topping for green salads, tomatoes, pasta salads, and potato salads, as well as a garnish for baked potatoes, or a dipping sauce for chicken wings.
Arugula Salad with Orange and Pomegranate Vinaigrette
Serves 4
One bunch arugula, washed, spun dry and chopped
1/4 cup orange juice
3 tablespoons pomegranate juice
2 tablespoons rice vinegar
1/2 cup vegetable oil
Salt and pepper
2 oranges, peel and pith removed, cut into 1/2-inch slices
1/3 cup crumbled goat cheese
1/3 cup pomegranate arils
1. Put the arugula into a salad bowl.
2. In another small bowl, whisk together the juices, vinegar and oil. Season with salt and pepper.
3. Toss the arugula with some of the dressing. Arrange some orange slices over the arugula, top with some crumbled goat cheese and the pomegranate arils.
4. Drizzle the oranges with a bit more of the dressing and serve.
Farro, Pomegranate, Pear Salad
Serves 6
1 1/2 cups pearlized farro
1/4 cup finely chopped shallot
2 tablespoons apple cider
3 tablespoons apple cider vinegar
1/3 cup extra virgin olive oil
Salt and pepper
1 cup finely chopped Italian parsley
2 Warren pears, cored, and finely chopped
1/3 cup pomegranate arils
1/2 cup crumbled goat or feta cheese
1/4 cup pistachios chopped
Salt and pepper
1. Bring 4 cups of salted water to a boil, add the farro and cook for 15 to 20 minutes until the barley is al dente. Drain and transfer to a boil.
2. In another bowl, whisk together the shallot, cider, vinegar, and oil. Season with salt and pepper.
3. Pour a bit of the dressing over the farro while it is warm and toss to coat.
4. When the farro is no longer hot, add the parsley, pears, pomegranate, cheese and pistachios.
5. Toss with the remaining dressing, and season with salt and pepper if needed. Serve the salad at room temperature.
Chocolate Mint Panna Cotta
Serves 6
3 cups heavy whipping cream
1 cup packed chocolate mint washed and spun dry, and coarsely chopped
1/2 cup sugar
Pinch of salt
1 teaspoon vanilla paste
One package unflavored gelatin
2 tablespoons water
1 cup sour cream
1. In a 3-quart saucepan, warm the cream and chocolate mint with the sugar, salt, and vanilla, over medium-high heat. Do not let it boil. Allow to cool, and strain out the chocolate mint
2. Sprinkle the gelatin over the water. Let stand for 5 minutes.
3. Stir the gelatin into the cooled cream mixture until thoroughly dissolved.
4. Put the sour cream in a medium bowl. Gently whisk in the warm cream a little at a time until smooth.
5. Taste for sweetness. It may need another teaspoon of sugar.
6. Fill 4 to 6-ounce ramekins 3/4 full of the cream. Chill 4 to 24 hours.
Poached Warren Pears
Serves 4 to 6
1 cup full bodied red wine
1 cup ruby port
1 ½ cups firmly packed light brown sugar
1 cinnamon stick
6 Warren pears cored and cut in half
6 ounces Stilton cheese
1. Combine the wine, port, brown sugar and cinnamon in a Dutch oven.
2. Add the pears and spoon some of the sauce over the pears. Cover and cook on medium high heat for 25 to 35 minutes until the pears are softened, allow the pears to come to room temperature.
3. Using a slotted spoon, carefully remove the pears from the pan and arrange them on a platter. Strain the sauce discarding any solids.
4. Bring the sauce to a boil, and boil for 5 to 10 minutes, until the sauce becomes syrupy.
5. Spoon the syrup over the pears on the platter and scoop a bit of Stilton into the center of each pear. Serve at room temperature.
6. The syrup is worth saving to serve over ice cream, or cake. It also makes an interesting cocktail. Freeze the syrup for up to 6 months.
Kyoho Grape and Herbed Cheese Puff
Serves 6
Kyoho grapes should be peeled before eating, since the skin can be bitter.
One sheet frozen puff pastry defrosted and kept cold
One 11-ounce log goat cheese softened
1/3 cup chopped garlic chives
1/2 teaspoon grated lemon zest
1 cup Kyoho grapes, peeled, and quartered
One large egg mixed with 2 tablespoons milk or water
1. Preheat the oven to 400 degrees, and line a baking sheet with silicone, aluminum foil or parchment.
2. Roll the puff pastry into a 12×15-inch rectangle and place on the baking sheet.
3. In a small bowl, blend together the goat cheese, garlic chives, and lemon zest.
4. Spread down the middle of the puff pastry.
5. Top the cheese with the grapes and fold in the sides of the puff pastry.
6. Brush the puff pastry with the egg wash and bake for 15 to 20 minutes until puffed and golden brown.
7. Remove from the oven, allow to rest for 5 to 7 minutes before cutting into strips. Serve warm.
@Diane Phillips   Blog:  www.cucinadivina.blogspot.comFollow me on Facebook (professional page) Twitter, and Pinterest
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