Farmers' Market Box 12-20-2018
This week’s local produce and featured farms:
Green Dragon Apples – Dragonberry Produce
Braising Mix – Terra Madre Gardens
Dandelion Greens – JR Organic Farms
Black Kale – Coleman Family Farm
Garnet Yam – Her Produce
Gold Beets – Tamai Family Farms
Butternut Squash – JR Organics
Satsuma Tangerines – Ken’s Top Notch Produce
carrots – Cal-Organic
Cilantro – Lakeside Organics
Grapefruit – Sundance Natural Foods
Lemons – Sundance Natural Foods
Romaine – Foxy Organic
Red Beets – Oceanside Organics
Cameo Apples – Fair Hills Farm
Honey Dates – Dates by Davall
Cara Cara Oranges – Ken’s Top Notch Produce
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4 Stalks Romaine
Beet It Up!
4 Stalks Romaine
Farmers’ Market Box Recipes
Beans and Greens
3 tablespoons extra virgin olive oil
2 garlic cloves, minced
1 teaspoon finely chopped rosemary
Pinch red pepper flakes
One bag braising mix, tough stems removed, and coarsely chopped
1 1/2 cups chicken or vegetable broth
1/2 cup chopped tomatoes
One 14.5-ounce can small white beans, or cannellini beans
Salt and pepper
Grated Pecorino Romano cheese for garnish
1. In a Dutch oven, heat the oil, saute the garlic, rosemary and red pepper flakes for 1 minute, until fragrant. Add the braising mix, and saute until the greens are wilted.
2. Add the chicken broth, tomatoes, and beans, bring to a simmer, and cook for 30 minutes, stirring occasionally.
3. Season with salt and pepper, serve the beans and greens garnished with grated Pecorino Romano cheese.
Baked Stuffed Garnet Yams
1 pound garnet yams, scrubbed
4 tablespoons unsalted butter
2 tablespoons finely chopped shallot
1 teaspoon chopped fresh thyme
1/2 cup crumbled blue cheese
1/4 cup sour cream
4 strips bacon, cooked crisp and crumbled
Salt and pepper
1. Preheat the oven to 400 degrees, prick the yams with the sharp end of a paring knife and bake for 1 hour until soft when squeezed with an oven mitt.
2. While the potatoes are cooking melt the butter in a small skillet, and saute the shallot and thyme until the shallot is translucent. Set aside.
3. Cut the potatoes in half lengthwise and scoop out the flesh into a mixing bowl.
4. Add the shallot mixture, cheese, sour cream and bacon. Season with salt and pepper as needed.
5. Re-stuff the potatoes with the mixture and bake at 350 degrees for 20 minutes.
Farfalle with Kale and Butternut Squash
One pound farfalle, cooked 2 minutes short of al dente, reserving the pasta water (see note)
One bunch kale, tough stems removed, and cut into 1/2-inch ribbons
1 butternut squash, peeled, seeded, and cut into bite-sized chunks
1 red onion, finely chopped
1/3 tight-packed cup fresh basil leaves, torn
16 large fresh sage leaves, torn
5 large garlic cloves, coarse chopped
1/2 cup extra-virgin olive oil
pinch red pepper flakes
2 tablespoons brown sugar
Salt and fresh-ground black pepper
1/2 cup half-and-half
1 to 1-1/2 cups (about 6 ounces) shredded Asiago cheese
1. Preheat the oven to 400 degrees, line a baking sheet with aluminum foil, parchment or silicone.
2. In a large bowl, toss together the kale, squash, onion, basil, sage, garlic, oil, red pepper flakes, and brown sugar. Season with salt and pepper.
3. Spread the mixture onto the baking sheet and roast for 30 minutes, or until the squash is tender.
4. Put the hot pasta into a bowl, add the roasted vegetables, 1/2 and 1/2 and half of the cheese. Toss to coat the pasta adding pasta water if necessary, to make a creamy sauce. Serve the pasta garnished with the remaining cheese.
Precook pasta note: Precook the pasta in a pasta pentola, drain the pasta, and keep the pasta water. When ready to serve, bring the pasta water to a boil, and re-dip the pasta into the boiling water to reheat it.
Butternut Squash Soup
Serves 6 to 8
2 tablespoons unsalted butter
1 cup finely chopped onion
1 cup finely chopped peeled and cored Green Dragon apple
2 teaspoon dried thyme
1/4 teaspoon dried ginger
6-7 cups peeled butternut squash cut into 1-inch pieces
4 cups chicken or vegetable broth
1 1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 cup heavy cream
parsley or chopped chives for garnish
1. In a large stock pot, melt the butter, and sauté the onion, apple, thyme and ginger, for 5 minutes, until they are softened.
2. Add the squash and sauté for another 10 minutes, until the squash begins to get soft.
3. Stir in the broth, salt and pepper, and simmer for 15 to 20 minutes, until the squash begins to fall apart. Using an immersion blender, puree the soup, or cool the soup and puree in a blender or food processor. (At this point the soup can be refrigerated for 3 days or frozen for up to 2 months, defrost before proceeding)
4. Add the cream, and heat to serving temperature. Garnish with parsley or chives
Golden Beet Salad
One bunch dandelion greens, washed, spun dry and chopped (remove any tough stems)
One bunch golden beets, roasted (see recipe below) and cut into 1/2-inch dice
1/3 cup cranberry juice (no diet)
1/4 cup rice vinegar
1 tablespoon Dijon mustard
2 teaspoons finely chopped shallot
1 cup vegetable oil (non-GMO canola, or grape seed oil)
Salt and pepper
1 cup crumbled goat cheese
To Roast the Beets
One bunch golden beets, scrubbed and tops removed (save for another use)
1. Preheat the oven to 400 degrees, and line a baking sheet with silicone or aluminum foil. Roast the beets for 20 to 30 minutes (this depends on the size — baby beets 15 minutes, medium beets 20 to 30 and large beets 45 minutes to an hour) until they are tender when pierced with the sharp tip of a paring knife. Allow the beets to cool, slip off the skins (they should slide right off) and cut into a 1/2-inch dice, or into slices (for this salad a dice is nice J)
2. Put the beets in a bowl, and pour some of the dressing over the beets, and toss to coat.
1. Put the dandelion greens into a salad bowl.
2. In a small mixing bowl, whisk together the cranberry juice, vinegar, mustard, shallot and oil, until thickened. Season with salt and pepper to taste.
3. Drizzle some of the dressing over the dandelions and toss to coat. Plate the salad, arrange some of the beets over the dandelion greens, and top with some crumbled goat cheese.
Cara Cara Orange Upside Down Cake with Whipped Cream
1/2 cup unsalted butter
3/4 cups firmly packed light brown sugar
2 oranges, peel and pith removed, and sliced 1/4-inch thick
1. Coat the interior of a 10-inch cake pan with non-stick cooking spray and set aside.
2. Melt the butter in a small saucepan on medium heat, then add the brown sugar and stir for a few minutes until the brown sugar is completely combined and melted.
3. Pour the butter/brown sugar mixture over the bottom of the cake pan and arrange the orange slices on the sugar syrup. Set aside while making the cake batter.
For the Cake
1 1/2 cups all-purpose flour
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsalted butter, softened to room temperature
1 1/3 cups sugar
1/2 teaspoon vanilla paste or vanilla extract
1/2 teaspoon orange zest
2 large eggs, at room temperature
2/3 cup sour cream
1/4 cup fresh orange juice
2 cups heavy cream, whipped stiffly for garnish
1. Preheat the oven to 350 degrees.
2. In the bowl of an electric mixer, cream the butter and sugar until they are light and fluffy. Add the vanilla, orange oil, if using.
3. Add the eggs one at a time, mixing well after each addition, scraping down the sides of the bowl.
4. Mix the sour cream and orange juice together, add with the flour, baking soda and salt, and beat until the mixture comes together and is smooth.
5. Transfer the batter into the prepared pan. Bake for 45 to 55 minutes until a skewer inserted in to the center comes out clean.
6. Transfer the cake pan to a rack and allow to cool for EXACTLY 10 minutes.
7. Turn the cake out onto a serving platter and serve at room temperature.
8. Refrigerate any leftover cake, and re-warm before serving, garnish with whipped cream, crème fraiche or vanilla ice cream.
Chocolate Tangerine Ricotta Cheesecake
Serves 6 to 8
For the Crust
1 1/2 cups finely ground Nabisco Famous Chocolate Wafer cookies (about 25 cookies) (ground in a food processor)
2 Tbs. granulated sugar
1/4 cup unsalted butter, melted
1. Preheat the oven to 350°F. Coat the inside of a 9-inch spring form pan with nonstick cooking spray.
2. In a medium bowl, mix the cookie crumbs and sugar with a fork until well blended.
3. Drizzle the melted butter over the crumbs and mix with the fork or your fingers until the crumbs are evenly moistened.
4. Put the crumbs in the prepared pan and spread the crumbs so that they coat the bottom of the pan and start to climb the sides.
5. Bake the crust until it smells nutty and fragrant about 10 min.
6. Set the baked crust on a rack and let cool.
7. Do-Ahead: The crust can be made up to one day ahead of filling, and stored at room temperature, wrapped well in plastic.
For the Filling
1 1/2 cups whole-milk ricotta
3 oz. cream cheese, at room temperature
3/4 cup granulated sugar
2 Tbs. unbleached all-purpose flour
1/4 tsp. table salt
3 large egg yolks
1 Tbs. finely grated tangerine zest
2 Tablespoons tangerine juice
1 Chocolate Wafer cookie crust, baked and cooled
Tangerine Syrup, cooled
3 Satsuma Tangerines, peeled and segmented for garnish
1. Preheat the oven to 350°F.
2. In a medium bowl, combine the ricotta and cream cheese.
3. Using an electric mixer, beat on medium speed until well blended and no lumps remain, about 3 min.
4. Add the sugar, flour, and salt and continue beating until well blended, about 1 min.
5. Add the egg yolks, zest, and juice.
6. Beat until just incorporated. Use a rubber spatula to scrape the filling into the crust and spread the filling evenly.
7. Bake the tart until the filling just barely jiggles when the pan is nudged, 35 to 40 minutes.
8. Let cool completely on a rack.
9. Refrigerate the tart in the pan until chilled and firm, 2 to 3 hours. Serve the cheesecake at room temperature drizzled with tangerine Syrup.
1 cup Tangerine Juice
1 cup sugar
Grated zest of 1 Tangerine
1. In a small saucier, combine the ingredients and bring to a boil.
2. Simmer the mixture for 5 to 10 minutes, until it becomes thick and syrupy. Strain out the zest and cool the syrup. Serve the cheesecake drizzled with the syrup and garnish with a few tangerine segments.
Bacon Wrapped Dates Stuffed with Parmigiano
12 strips bacon, cut in half crosswise
24 pitted dates
1/4 pound Parmigiano-Reggiano cheese, chopped
1. Cook the bacon in a large skillet over medium heat until it has rendered some fat and begins to turn translucent; don’t let it brown at all. Remove from the pan and drain thoroughly on paper towels.
2. Make a slit in each date and stuff with a small piece of cheese. Wrap the date in a piece of bacon and secure with a toothpick if needed. Place the wrapped dates in a baking dish.
3. Do-Ahead: At this point, you can cover and refrigerate for up to 36 hours
4. Preheat the oven to 375° F and bake the dates until the bacon is crisp, 10 to 12 minutes. Remove from the oven, drain the dates on paper towels, and set on a platter for serving.
Pecan and Date Pie with Bourbon Whipped Cream
3/4 cup Lyle’s Golden Syrup
1/2 cup firmly packed brown sugar
3 tablespoons unsalted butter, melted
3 tablespoons all-purpose flour
1 teaspoon vanilla paste
1/4 teaspoon salt
3 large eggs
1/2 cup whole pitted dates, chopped
1 1/2 cups pecan halves
One 9-inch pie shell, homemade or store bought
1. Preheat the oven to 400 degrees. Line a baking sheet with a silicone baking liner.
2. In a large bowl, whisk together the syrup, brown sugar, flour, vanilla paste, salt and eggs. Stir in the dates and pecans and transfer the filling into the crust.
3. Bake for 15 minutes, lower the heat to 350 degrees and bake another 15 to 20 minutes. Remove from the oven and cool to room temperature.
4. Serve with vanilla ice cream, or Bourbon Whipped Cream.
Bourbon Whipped Cream
Makes about 2 cups
2 cups heavy cream
1/3 cup sugar
1/4 cup Bourbon (to taste)
1. In the large bowl of an electric mixer, beat the cream and sugar together until stiff peaks form, add the Bourbon, and beat again.
2. The cream will keep in the fridge for about 4 hours, re-whip with a balloon whisk before serving.
Apple Pie Sundaes
Serves 4 to 6
For the Streusel
1/2 cup (1 stick) unsalted butter
3/4 cup all-purpose flour
1/2 cup firmly packed light brown sugar
1/2 cup chopped pecans
1. Preheat the oven to 400 degrees and line a baking sheet with aluminum foil, parchment paper, or a silicone baking liner. In a mixing bowl, cut the butter into the flour and sugar, until it begins to look like peas. Add the pecans and stir to blend.
2. Transfer the mixture to the baking sheet and break up any bits that are large. Bake the crumble for 10 to 15 minutes, or until golden brown. The streusel may just form one big block on the baking sheet. Cool it completely, before breaking it up.
3. Transfer to a zipper-top plastic bag and refrigerate for up to 1 week or freeze for 2 months. Defrost and bring to room temperature before using.
Hot Apple Pie Sundae Filling
1/2 cup (1 stick) unsalted butter
2/3 cup firmly packed light brown sugar
3 cameo apples, peeled, cored, and chopped
1 teaspoon ground cinnamon
1/8 teaspoon freshly grated nutmeg
1. In a skillet, melt the butter, and add the brown sugar, cooking until the sugar is melted.
2. Add the apples, cinnamon and nutmeg and cook until the sauce is thickened, and the apples are golden and softened, about 10 to 15 minutes. Remove from the heat, and serve immediately, or cover, cool, and refrigerate for up to 4 days. Reheat before serving.
1 recipe streusel topping (above)
1 recipe Hot Apple Pie Sundae Topping (above)
1 quart good quality vanilla ice cream
Whipped cream for garnish (about 2 cups of heavy cream, whipped stiffly) (optional)
1. In each sundae glass, sprinkle a bit of the streusel topping and ladle some of the hot sundae topping into the glass.
2. Top with a scoop of ice cream, more streusel and another scoop of ice cream.
3. Top with more apple pie filling and sprinkle with some of the streusel topping. Garnish with whipped cream and serve. Repeat for the rest of the sundaes.
@Diane Philips www.dianephillips.com Blog: www.cucinadivina.blogspot.com
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