Farmers' Market Box 10-11-18


This week’s local produce and featured farms:
Jonagold Apple – Fair Hills Apple Farm
Yellow Carrots – Black Sheep Farm
Dragon Tongue Beans – Lucky Dog Ranch
Red Russian Kale – Milliken Family Farms
Salanova Mix Lettuce – Solutions Farm
Valencia Oranges – Polito Family Farm
Warren Pears – Frog Hollow Farm
Purple Sweet Potato – Her Produce
Delicata Squash – Tutti Frutti Farms
Juicing Bag:
Green Chard – Foxy Organic
Fennel – Cal-Organic
Green Kale – Foxy Organic
Valencia Oranges – Stehly Farms Organics
Red Beets – Castro Farms
Farmer’s Choice:
Passionfruit – Koral’s Tropical Fruit Farm
Asian Shinko Pear – Ken’s Top Notch Produce
White Baby Turnips – Coastal Farms

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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
Super Fennel
1 Handful Kale
1 Fennel
1 Beet
1 Apple (not included)
Kale Power
1 Handful Kale
1 Handful Green Chard
1 Orange
Orange Punch
1 Fennel
2 Oranges
1 Beet
Farmers’ Market Box Recipes
Roasted Delicata Squash Salad
Serves 6
One delicata squash, scrubbed, root and stem ends removed, cut in half lengthwise, seeds removed, and cut into 1/2-inch slices
Olive oil
Salt and pepper
One to two bunches Salanova lettuce, washed, and spun dry, and chopped
1/4 cup orange juice
1/4 cup rice vinegar
1 tablespoon Dijon mustard
1/2 cup vegetable oil
Salt and pepper
1/3 cup crumbled blue cheese for garnish
1. Preheat the oven to 400 degrees, and line a baking sheet with silicone, aluminum foil, or parchment.
2. In a bowl, toss the squash with olive oil, salt and pepper, and spread onto the baking sheet.
3. Roast for 15 to 20 minutes, turn and roast another 10 minutes until the squash is crispy. Set aside.
4. Put the lettuce into a salad bowl.
5. In a mixing bowl, whisk together the juice, vinegar, mustard and oil. Season with salt and pepper.
6. Toss the lettuce with some of the dressing and plate the salad.
7. Top the salad with some of the roasted squash and crumbled blue cheese.
8. Drizzle a bit of the dressing over the salad and serve.
Beans and Greens
Serves 6
Wondering what to do with the rind from Parmigiano Reggiano? It is totally edible but can be rock hard. I store mine in a Ziplock bag in the freezer and then use them in soups, sauces, stews and side dishes, once cooked, they are chewy, and add a delicious flavor to dishes.
4 tablespoons extra virgin olive oil
3 garlic cloves minced
Pinch red pepper flakes
1 bunch red Russian kale, tough stems removed, and cut into 1/2-inch ribbons
1 pound dragon tongue beans shelled
1 cup chicken or vegetable broth
1/4 cup chopped rind of Parmigiano Reggiano (optional)
1. In a large skillet, heat the oil, and swirl the garlic and pepper in the hot oil for 30 seconds, until fragrant.
2. Add the kale and toss to coat in the oil.
3. Add the beans, broth and rind (if using) and simmer, covered for 20 minutes, remove the cover, and cook another 10 minutes, until the beans are tender.
4. Season with salt and pepper and serve.
Asian Noodle Soup with Chicken and Bok Choy
Serves 6
3 tablespoons vegetable oil
2 garlic cloves minced
1 teaspoon grated ginger
1 head bok choy, root end and tough ends removed, washed, spun dry and cut into 1/2-inch ribbons, using the leafy parts
2 chicken breasts cut into bite sized pieces
8 cups chicken broth
2 tablespoons white miso (optional)
1/2 pound linguine cooked al dente
2 tablespoons soy sauce
1 tablespoon sesame oil for garnish
3 scallions finely chopped using the white and tender green parts
1. In a Dutch oven, heat the oil, add the garlic and ginger, and saute for 30 seconds, until fragrant.
2. Add the bok choy, and saute in the oil for 3 to 4 minutes until the bok choy begins to wilt. Add the chicken, broth, miso if using, linguine and soy sauce.
3. Simmer the soup for 20 to 30 minutes until the chicken is cooked, and the bok choy is tender.
4. Serve the soup garnished with drizzle of sesame oil, and some chopped scallions.
Roasted Smashed Purple Sweet Potatoes
Serves 6
One pound purple sweet potatoes scrubbed
2/3 cup extra virgin olive oil
1 teaspoon dried thyme
1/2 teaspoon dried sage leaves
Salt and pepper
One 11-ounce log goat cheese cut into 1/2-inch rounds
1. Preheat the oven to 400 degrees. Prick the potatoes with the sharp tip of a knife in a few places and roast for 40 to 50 minutes until tender.
2. Line a baking sheet with silicone or aluminum foil.
3. In a bowl, mix together the oil, thyme, sage, salt and pepper. Pour half the mixture onto the baking sheet.
4. Take the warm potatoes, and transfer to the baking sheet. Using an oven mitt, press down on the potatoes to flatten them.
5. Pour the remaining oil over the potatoes and roast for 20 minutes until the potatoes begin to get crispy.
6. Put the rounds of goat cheese on each potato and roast another 15 minutes until the cheese is melting.
7. Serve hot.
Braised Cranberry Orange Pork Loin
Serves 6
2 tablespoons extra virgin olive oil
Salt and pepper
One 3 to 4 pound pork loin trimmed of fat
One sweet yellow onion, such as Vidalia, cut into 1/2-inch slices
Grated zest of 1 orange
2 teaspoons dried thyme
One 14-ounce can whole berry cranberry sauce
1/2 cup orange juice
2 oranges, peel and pith removed, and sectioned
1. In a large Dutch oven, heat the oil. Season the pork with salt and pepper and brown the pork in the pan. Remove from the pan.
2. Add the onion, zest, and dried thyme, to the pan, and saute for 2 to 3 minutes, until the onion begins to soften.
3. Add the cranberry sauce, orange juice, and oranges to the pan.
4. Add the pork loin back into the pan, and simmer, covered for 1 1/2 to 2 hours, until the pork is cooked through and tender.
5. Remove the pork from the sauce and allow to rest for 10 minutes before carving.
6. Using an immersion blender, puree the sauce (this is an optional step) Taste the sauce for salt and pepper and adjust.
7. Serve the pork napped with some of the sauce, with extra warmed sauce on the side.
Miso Maple Turnips and Pears
Serves 4
2 tablespoons white miso paste
1/4 cup maple syrup
1/4 cup rice vinegar
2 tablespoons soy sauce
1/4 cup vegetable oil
1 bunch baby turnips, tops removed and scrubbed
1 pound Shinko pears, cored, and cut into 1-inch chunks
1. Preheat the oven to 400 degrees and line a baking sheet with aluminum foil, silicone, or parchment. In a large bowl, whisk together the miso, maple syrup, vinegar, soy sauce, and oil.
2. Toss the turnips and pear with the mixture and spread onto the baking sheet.
3. Roast the vegetables for 40 minutes, or until tender, turning a few times during the roasting.
4. Serve the vegetables hot or at room temperature.
Orange Chicken
Serves 4 to 6
1/4 cup cornstarch
2 tablespoons soy sauce
3 chicken breasts cut into thin strips
2 tablespoons vegetable oil
3 tablespoons grated fresh ginger
2 tablespoons minced fresh garlic
2 tablespoons sriracha
1 1/2 tablespoons rice vinegar
1 1/4 cups orange juice
1/4 cup soy sauce
2 teaspoons light brown sugar
2 teaspoons orange zest
1/4 teaspoon ground white pepper
2 tablespoons cornstarch mixed with 2 tablespoons water
2 scallions finely chopped for garnish
1. Combine the cornstarch and soy sauce in a bowl. Toss the chicken with the mixture and set aside.
2. In a wok or skillet, heat the oil, and brown the chicken breast strips on all sides, remove from the wok.
3. If more oil is needed, add a tablespoon to the wok. Saute the ginger and garlic until fragrant.
4. Add the sriracha, vinegar, orange juice, soy sauce, sugar, and orange zest to the wok. Stir to blend and bring to a boil. Add the cornstarch mixture and bring to a boil. Add the chicken to the wok and stir to combine. Serve over rice garnished with scallions.
Apple Streusel Muffins
Makes 12
For the Muffins
2 cups (9 ounces) all-purpose flour
2 teaspoons cinnamon
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon fine sea salt
1/4 teaspoon ground ginger
1/4 teaspoon freshly ground nutmeg
2 large eggs, room temperature
1 cup packed dark brown sugar
8 ounces sour cream or Greek Style yogurt
1 teaspoon pure vanilla paste or extract
1/2 cup (4 ounces) unsalted butter, melted and still warm
2 medium-sized baking apples, peeled, cored and diced into 1/2-inch pieces
1. Preheat oven to 400°F. coat the inside of 12 muffin tins generously with cooking spray, both inside the cups and over the top.
2. Whisk together flour, cinnamon, baking powder, salt, ginger, and nutmeg. In another bowl, combine eggs, brown sugar, sour cream, and vanilla. Add the melted butter, pouring in a slow and steady stream, while whisking vigorously to emulsify the mixture.
3. Add the liquid mixture to the dry ingredients and gently fold until the liquid is just barely combined, being careful not to over-mix. (A few lumps are okay.)
4. Stir in the chopped apples. Fill each muffin tin all the way to the top with batter; set aside while preparing the streusel.
For the streusel
3/4 cup all-purpose flour
1/4 cup packed dark brown sugar
1/4 cup granulated sugar
1/4 teaspoon fine sea salt
1/4 cup (2 ounces) unsalted butter, melted
1. For the streusel, add the flour, brown sugar, sugar, and salt in a medium bowl. Pour in the melted butter and gently stir with a fork until well combined and small pebble-sized pieces remain throughout.
2. Top each filled well with a heaping tablespoon of streusel, lightly pressing it into the batter. (A round cookie cutter placed over the cup helps keep the mess to a minimum.) Bake muffins for 18 to 22 minutes, until tops are golden, and a toothpick comes out clean. Leave the muffins in the pan for 10 to 15 minutes, then transfer to a wire rack to continue cooling.
Do-Ahead: The muffins can be stored in an airtight container for up to three days. The batter can be made in advance and held in the refrigerator for up to 2 days, or frozen for 2 weeks (thaw overnight in the fridge before using.)
Poached Pears and Apples in Red Wine
Serves 8
This versatile dish can be a garnish for your Thanksgiving turkey, or it can be a dessert. Spoon crème fraiche or ice cream into the center of the fruit, then drizzle with the syrup. Freeze any leftover syrup it is incredible served over chocolate cake.
1 cup full bodied red wine
1 cup ruby port
1 ½ cups firmly packed light brown sugar
1 cinnamon stick
2 Warren pears cored and cut in half
2 cooking apples cored and cut in half
1. In a Dutch oven, combine the wine, port, brown sugar and cinnamon, add the pears and apples, you will have to arrange them in layers, and spoon some of the sauce over the fruit.
2. Cover and cook over medium high heat at a simmer, for 20 to 30 minutes until the fruit is softened.
3. Transfer the pears to a serving platter. Strain the sauce into a saucepan, discarding any solids.
4. Bring the sauce to a boil, and boil for 5 to 10 minutes, until the sauce becomes syrupy. Spoon the syrup over the pears on the platter and serve at room temperature.
Slow Cooker Chicken with Pears and Apples
Serves 6
¼ cup (1/2 stick) unsalted butter
2 firm cooking apples, and 2 firm pears, peeled, cored, and cut into wedges
2 medium onions cut into half moons
2 teaspoons dried thyme
2 tablespoons Dijon mustard
¼ cup firmly packed light brown sugar
1 1/2 cups apple cider
2 chicken bouillon cubes or 2 teaspoons chicken stock base
8 slices thick cut (Applewood smoked) bacon, cut into 1-inch pieces
8 chicken breast halves, skin and bones removed
½ teaspoon freshly ground black pepper
½ cup heavy cream
½ cup finely chopped Italian parsley
1. In a large skillet, melt the butter and sauté the apples, pears, onions and thyme until the onions begin to soften, about 5 to 7 minutes. Add the mustard, sugar and cider, and transfer to the insert of a 5 to 7-quart slow cooker. Add the bouillon cubes, crushing them to dissolve, and set the cooker on warm while you sauté the chicken.
2. Wipe out the skillet, and cook the bacon until crisp, draining it on paper towels. Sprinkle the chicken with the pepper, and brown the chicken in the bacon drippings, transferring to the slow cooker insert. Cover and cook on low for 3 to 4 hours, until the chicken is cooked though and the apples and pears are tender. Stir in the cream and parsley and serve on the warm setting.
Passion Fruit Pudding
Serves 4 to 6
2 fresh passion fruits yielding 1/4 cup passion fruit pulp
¼ cup passion fruit puree
1 cup granulated sugar
⅓-cup all-purpose flour
3 large eggs separated
⅓ cup melted butter
¾ cup whole milk
¼ teaspoon salt
1 tablespoon lime juice
1 tablespoon lime zest
1Tablespoon rum (optional)
1. Pre-heat the oven to 350°F. Coat the inside of a 9-inch baking dish with non-stick cooking spray.
2. In a medium bowl, whisk together ⅔ granulated sugar, salt and flour. Set aside.
3. In a large bowl, whisk together the egg yolks, butter, milk, rum, lime zest, lime juice and passion fruit puree, and pulp until fully combined.
4. Add the wet mixture to the flour mixture and whisk to just combine.
5. Using an electric mixer, beat the egg whites for about a minute then add sugar and continue mixing on medium-high until stiff peaks form, this may take about 2-3 more minutes.
6. Using a spatula carefully fold in ¼ of the egg white mixture, and then fold in the remaining until well incorporated.
7. Pour the batter into the prepared pan bake until the top of the cake turns light golden and puffs slightly (30 to 35 minutes)
8. Let the cake cool to room temperature, refrigerate for about 2 or more hours before serving or up to 24 hours.
9. Serves with crème fraiche or unsweetened whipped cream.
@Diane Phillips  www.dianephillips.com   Blog:  www.cucinadivina.blogspot.comFollow me on Facebook (professional page) Twitter, and Pinterest
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