Farmers' Market Box 11-15-18
This week’s local produce and featured farms:
Blue Lake Beans – Weiser Farms
Rainbow Swiss Chard – JR Organics
Fennel – Black Sheep Farms
Red Russian Kale – Terra Madre Gardens
Valencia Oranges – Polito Family Farms
Pomegranate – Golden Door Farm
Valencia Oranges – Polito Family Farm
Garnet Yams – Her Produce
Sugar Pie Pumpkins – JR Organics
Murcott Tangerines – Friends Ranches
Fuji Apple – Fair Hills Apple Farm
Blueberries – A&A Organic Farms
Jumbo Carrots – Cal-Organics
Italian Parsley – Lakeside Organics
Beets – Cal Organic
Baby Spinach – Classic Salads
Nantes Carrots – Weiser Family Farm
Robles Red Dragonfruit – Wallace Ranch
Meyer Lemons – Rancho Del Sol
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1 C. Spinach
Beet the Blues
1/2 C. Blueberry
1 Jumbo Carrot
Farmers’ Market Box Recipes
Pasta with Red Russian Kale
Serves 4 to 6
4 tablespoons extra virgin olive oil
2 garlic cloves, minced
Pinch red pepper flakes
1 bunch red Russian kale, tough stems removed, and cut into 1/2-inch ribbons
1/4 cup chicken or vegetable broth
1 pound spaghetti or linguine, cooked 2 minutes short of al dente, saving some of the pasta water
1/2 cup dry bread crumbs
1/2 cup grated Parmigiano Reggiano
1. In a large skillet, heat 2 tablespoons of oil and saute the garlic and red pepper for 30 seconds, until fragrant.
2. Add the kale to the skillet and toss in the garlic oil. Add the broth, cover and simmer 5 minutes until the kale is tender. Uncover, and simmer another 2 minutes, until most of the liquid in the pan has evaporated.
3. Toss the pasta into the skillet, turning it in the sauce, adding pasta water if necessary.
4. In a small bowl, combine the crumbs with the cheese.
5. Plate the pasta, and garnish with the bread crumb mixture.
Not Your Mama’s Green Bean Casserole
3 tablespoons unsalted butter
1 cup small pearl onions, cut in half
1/2 pound mushrooms
2 tablespoons all-purpose flour
1 cup chicken broth
1/2 cup heavy cream
2 tablespoons cream sherry
Pinch of ground nutmeg
Salt and freshly ground black pepper to taste
8 cups water
1 pound green beans, ends trimmed, and cut into 1-inch lengths
1. In a 10-inch skillet over medium heat, melt the butter. Add the onions and cook, stirring, for 3 minutes. Add the mushrooms and cook, stirring a few times, until the liquid from the mushrooms has evaporated. Sprinkle the flour over the mushrooms and onions and stir until blended. Cook stirring for 2 to 3 minutes until the flour is cooked.
2. Gradually stir in the broth and whisk until it comes to a boil. Add the cream and sherry and cook, stirring, until the sauce thickens. Add the nutmeg and season with salt and pepper.
3. Do-Ahead: At this point, you can let cool, cover, and refrigerate for up to 3 days. Reheat gently before continuing.
4. Bring the water to a boil in a large saucepan, add the green beans, and return the water to a boil. Cook the beans until crisp-tender, about 3 minutes. Drain the beans.
5. Do-Ahead: At this point, you can shock the beans under cold running water to cool them down. Drain, cover, and refrigerate overnight. Reheat, covered, in the microwave for 3 minutes or plunge into boiling water for 1 minute and drain before continuing.
6. To serve, place the warm green beans in a serving dish and pour the warm sauce over them.
Sugar Pie Pumpkin Pie
Serves 6 to 8
If you plan to serve this at Thanksgiving, bake the pumpkin and freeze the puree. Then bake the pie either the day before Thanksgiving or on Thanksgiving Day.
All Butter Pie Crust
Makes one 9-inch pie crust
1 1/4 cups all-purpose flour
1 teaspoon salt
1 1/2 teaspoons sugar
1/2 cup cold unsalted butter, cut into 1/2-inch pieces
1/2 cup cold water
2 tablespoons cider vinegar
1/2 cup ice
Bench Flour for rolling
1. In a large bowl, stir together the flour, salt and sugar.
2. Add the butter and coat with the flour.
3. Cut the flour and butter together using a pastry blender, until the butter is the size of peas.
4. Combine the water, cider vinegar and ice in a measuring cup.
5. Sprinkle 2 tablespoons of the mixture over the flour and mix and cut in with a bench scraper until fully incorporated. Add more of the mixture 1 to 2 tablespoons at a time using a bench scraper or your hands, until the dough comes together in a ball with a few dry bits remaining.
6. Shape into a disc and wrap in plastic wrap. Refrigerate for 1 hour.
7. Coat the inside of a 9-inch pie plate that is 2-inches deep with non-stick cooking spray.
8. Flour a board and roll out the disc into an 11-inch round. Gently transfer to the pie plate and flute the edges of the pie crust. Refrigerate for at least 30 minutes before filling and baking.
This pie crust recipe is adapted from the Four and Twenty Blackbirds Bakery, Brooklyn
For the Pumpkin
1 sugar pie pumpkin cut into quarters and seeded
1. Preheat the oven to 350 degrees, line a baking sheet with silicone, aluminum foil or parchment.
2. Roast the pumpkin for 45 to 50 minutes until tender.
3. When cool enough to handle, remove the skin, and put the flesh into a food processor or blender and puree. You should have 2 cups of pumpkin puree. If you have more, freeze it for another use.
For the Pie
3/4 cup granulated sugar
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
2 large eggs
2 cups pumpkin puree
1 1/2 cups half and half
1. Preheat the oven to 400 degrees.
2. In a mixing bowl, whisk together all the ingredients, and pour into the pie crust.
3. Bake for 15 minutes. Lower the heat and bake another 40 to 50 minutes until the pie is set in the middle.
4. Allow to cool completely and refrigerate before serving with whipped cream.
Fall Salad with Oranges, Pomegranate and Murcott Tangerine Vinaigrette
4 cups field greens washed and spun dry
1/2 fennel bulb, root end removed, wispy ends discarded, and thinly sliced
1/4 cup Murcott Tangerine juice
2 tablespoons pomegranate juice
2 tablespoons honey
1 tablespoon Dijon mustard
1/2 cup vegetable oil
Salt and pepper
2 Valencia oranges, peel and pith removed, and sliced 1/2-inch thick
1/2 cup Pomegranate arils
1. In a salad bowl, combine the greens and fennel.
2. In a small bowl, whisk together the tangerine juice, pomegranate juice, honey, mustard and oil. Season with salt and pepper.
3. Toss the field greens with some of the dressing and plate the salad.
4. Decorate the salads with some of the oranges and pomegranate arils.
Creamy Swiss Chard Gratin
This gratin is delicious with roasted meats, and poultry.
1/2 cup heavy cream
1 cup whole milk
1 garlic clove, minced
Pinch freshly grated nutmeg
1 bunch swiss chard, tough stems removed, and sliced into 1/2-inch ribbons
Salt and pepper
1/3 cup grated Parmigiano
1. Preheat the oven to 350 degrees and coat the inside of a gratin dish with nonstick cooking spray.
2. In a skillet, heat the cream, milk, garlic and nutmeg.
3. Add the chard, and simmer until the chard is tender, about 4 minutes.
4. Transfer the chard to the gratin dish, sprinkle with the cheese, and bake for 20 minutes until the gratin is bubbling, and the cheese is golden.
Garnet Yams with Bacon Sugar Brulee
5 slices bacon
¼ cup packed brown sugar
2 pounds Garnet yams, scrubbed
4 tablespoons unsalted butter, cut into 6 pieces
¼ cup heavy cream
½ teaspoon grated orange zest plus 2 tablespoons juice
1 teaspoon salt
½ teaspoon ground cinnamon
¼ teaspoon pepper
⅛ teaspoon cayenne pepper
1. Coat the inside of a 2-quart souffle dish with non-stick cooking spray.
2. Cook bacon in a skillet over medium heat until crispy, 5 to 7 minutes; transfer to paper towel–lined plate. When bacon is cool enough to handle, crumble into bite-size pieces. Pulse bacon and remaining 3 tablespoons sugar in food processor until coarsely ground, about 10 pulses; set aside.
3. Preheat the oven to 400 degrees, prick the yams with the sharp tip of a paring knife several times, and roast for 1 hour until tender. Remove from the oven, split the yams, and scoop out the flesh into a food processor.
4. Add butter, cream, orange zest and juice, salt, cinnamon, pepper, and cayenne to the food processor and process until smooth, 30 to 60 seconds, scraping down bowl as needed.
5. Transfer potato puree to 2-quart soufflé dish and sprinkle evenly with reserved bacon-sugar mixture. Broil sweet potatoes until topping is lightly browned and bubbling, 2 to 4 minutes. Serve.
6. Do-Ahead: Processed potatoes can be refrigerated without topping for up to 2 days. To serve, cover dish with aluminum foil and bake in a 400-degree oven until hot throughout, 30 to 40 minutes. Remove foil, add bacon-sugar topping, and broil as directed above.
Curried Cream of Pumpkin Soup
Serves 6 to 8
2 tablespoons unsalted butter
1/2 cup finely chopped onion
1 cup finely chopped peeled and cored apple
2 teaspoons sweet curry powder
2 cups pumpkin puree
2 cups chicken or vegetable broth
1 cup heavy cream
Salt and pepper
1. In a Dutch oven, heat the butter, saute the onion, apple and curry powder for 2 to 3 minutes until the onion begins to soften.
2. Add the pumpkin, and broth, and bring to a boil, whisking to loosen the pumpkin.
3. Add the heavy cream, bring to serving temperature and season with salt and pepper. Serve warm.
See roasting instructions for Sugar Pie Pumpkin above.
Dragon Fruit Smoothie
1 banana, peeled.
1 dragon fruit peeled and cut into chunks.
1 cup hulled strawberries
2 tablespoons honey.
1 cup low-fat plain Greek yogurt.
1 cup ice cubes
1. Put all the ingredients into a blender, and puree. Pour into chilled glasses and serve.
Honey Thyme Carrots
Serves 4 to 6
1/2 cup chicken or vegetable broth
3 tablespoons honey
3 sprigs thyme
1 pound Nantes carrots, peeled and cut into chunks if large
Salt and pepper
1. In a skillet, combine the broth, honey, thyme and carrots. Bring to a boil, and simmer for 4 to 5 minutes until the carrots are tender. Season with salt and pepper, remove the thyme sprigs and serve.
1 bunch Nantes carrots, tops removed, scraped, and cut into 1-inch chunks
1/2 teaspoon grated orange zest
1/2 cup sugar
1 tablespoon all-purpose flour
1 large egg
1 large egg yolk
1/2 teaspoon baking powder
1/2 cup milk
1/4 teaspoon cinnamon
1/8 teaspoon nutmeg
1/8 teaspoon ground cloves
1/4 cup unsalted butter, melted
1. Preheat the oven to 350 degrees, line a baking sheet with silicone, aluminum foil or parchment. Coat the inside of six 4 to 6 ounce ramekins with non-stick cooking spray.
2. Steam or boil the carrots, until they are soft.
3. Transfer to a food processor (or mash with potato masher) until the carrots are a rough puree. Cool the carrots in a bowl.
4. Whisk in the zest, sugar, flour, egg, yok, baking powder, milk, cinnamon, nutmeg, cloves, butter and season with salt.
5. Transfer to the ramekins, arrange the ramekins on the baking sheet, bake until the pudding is firm, and lightly browned, about 40 minutes. Tip the ramekins out onto a serving platter and serve.
Makes about 3 cups
1 cup sugar
6 large eggs
1/2 to 2/3 cup fresh lemon juice
1/2 cup (1 stick) unsalted butter, cut into 1/2-inch cubes
1. In a 2-quart saucepan, combine the sugar, eggs, and 1/2 cup of the lemon juice and whisk until smooth.
2. Set over medium heat and continue to whisk until the mixture begins to thicken; this may take about 5 minutes.
3. Stir in the butter cubes, a bit at a time, and continue to cook, stirring constantly, until the curd is thickened. Taste and add the remaining lemon juice if you would like it more tart.
4. Remove from the heat, press a piece of plastic wrap directly against the surface to keep a skin from forming, and let cool to room temperature.
5. Do-Ahead: At this point, you can refrigerate for up to 1 week or freeze for up to 2 months. Defrost before continuing.
3 cups heavy cream
2 cups mascarpone cheese
½ cup sugar
1 teaspoon grated lemon zest
1. In the large bowl of an electric mixer, whip the cream until stiff. Stir in the mascarpone, sugar and zest, until blended.
2. Do-Ahead: Refrigerated for up to 48 hours.
1/2 cup limoncello
1/4 cup water
Combine the limoncello and water, stirring to blend. Set aside.
1. When the layers are cooled, split them in half horizontally, using a serrated knife, or an off-set deli slicer.
2. Place a 1/2-layer on a cake plate, and brush with some of the limoncello mixture.
3. Spread a layer of lemon curd, and a layer of cream over each layer, and repeat with brushing and spreading lemon curd, and cream until you have frosted all but the last layer.
4. Frost the top and sides of the cake with the remaining cream and refrigerate for at least 6 hours, or up to 36 hours before serving.
5. The longer the cake refrigerates the softer the layers become, soaking up the lemon curd, and cream.
Dish: This same cake can be made with lime or orange curd (substitute lime juice or orange juice for the lemon juice in the curd recipe and flavor the cream with orange zest. If using orange, use Grand Marnier, or Triple Sec, instead of limoncello.
(Lime zest is too strong for this, so just omit the zest if making a lime cake)
Murcott Tangerine Sorbet
Serves 4 to 6
2 cups tangerine juice
1/2 cup to 2/3 cup sugar
2 tablespoons light corn syrup sugar,
zest of one or two tangerines
1. Mix 1 cup of the juice with the sugar, and corn syrup, and heat until the sugar is completely dissolved.
2. Remove from heat and pour the mixture back into the tangerine juice. Add the zest and chill the mixture thoroughly, at least 8 hours, or overnight.
3. Freeze the tangerine sorbet mixture in an ice cream maker according to the manufacturer’s instructions.
@Diane Phillips www.dianephillips.com Blog: www.cucinadivina.blogspot.comFollow me on Facebook (professional page) Twitter, and Pinterest
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