Farmers' Market Box 1-3-2019
This week’s local produce and featured farms:
Braising Mix – Terra Madre Gardens
Salad Mix – Terra Madre Gardens
Turnips – Terra Madre Gardens
Oro Blanco Grapefruit – Ken’s Top Notch Produce
Baby Bok Choy – Her Produce
Purple Carrots – Weiser Family Farms
Satsuma Tangerines – Ken’s Top Notch Produce
Cameo Apples – Fair Hill’s Apple Farm
Spigarello – Coleman Family Farm
Juicing Bag:
Pink Lady Apples – Fair Hills Apple Farm
Carrots – Cal Organics
Celery – Cal Organics
Dandelion Greens – Better Life Produce
Valencia Oranges – Stehly Farms Organics
Spinach – Classic Salads LLC
Farmer’s Choice:
Meyer Lemons – Rancho Del Sol
Clementines – Rancho Del Sol
Sunchokes – Weiser Family Farms
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Juice Recipes
CLEAN & MEAN
1 Orange
1 Bunch Dandelion
1 Celery Stalk
1 Apple
RAINBOW
2 Carrots
1 Celery Stalk
1 Apple
1 Bunch Spinach
ORANGE FIX
1 Bunch Dandelion
1 Carrot
1 Orange
Farmers’ Market Box Recipes
Portuguese Sausage and Greens Soup
Serves 6
2 tablespoons extra virgin olive oil, plus more for garnish
1/2 pound Portuguese sausage, cut into 1/2-inch rounds
2 garlic cloves, minced
Pinch red pepper flakes
1/2 cup finely chopped onion
One bag braising mix, tough stems removed, and coarsely chopped
6 cups chicken or vegetable broth
3 medium Yukon gold (or red) potatoes, cut into 1-inch chunks (peel or not—your choice)
Salt and pepper
1. In a Dutch oven, heat the oil, and saute the sausage, until it renders some fat and begins to brown. Remove all but 2 tablespoons of the fat, add the garlic, red pepper, and onion and saute for 3 to 4 minutes until the onion begins to soften.
2. Add the braising mix, and saute another 3 minutes, until the braising mix begins to wilt. Season with salt and pepper, add the broth and potatoes, bring to a boil, and simmer, uncovered for 30 to 40 minutes until the potatoes are tender. Season the soup with salt and pepper and serve drizzled with a bit of extra virgin olive oil.
Green Salad with Oro Blanco Vinaigrette
Serves 4
One bag salad mix, washed and spun dry
1/2 cup Oro Blanco juice
2 tablespoons honey
2 tablespoons rice vinegar
1 teaspoon Dijon mustard
1/2 cup vegetable oil
Salt and pepper
2 Oro Blanco grapefruit, peel and pith removed, and segmented
1/2 cup crumbled goat cheese, for garnish
1/4 cup toasted sliced almonds, for garnish
1. Put the salad mix into a large salad bowl.
2. In another bowl, whisk together the juice honey, vinegar, mustard, and oil. Season with salt and pepper.
3. Pour some of the dressing over the salad mix and toss to coat.
4. Plate the salad and garnish with grapefruit slices, goat cheese, and almonds. Drizzle a bit more of the dressing onto the salad and serve.
Oro Blanco Pound Cake
Makes one 9-inch bundt
2 3/4 cup all-purpose flour
1/2 teaspoon baking soda
3/4 teaspoon salt
1 cup unsalted butter, softened to room temperature
2 1/2 cups sugar
1 teaspoon vanilla extract or paste
1 tablespoon grated grapefruit zest
5 large eggs, at room temperature
1 cup sour cream
1/2 cup fresh Oro Blanco juice
1. Preheat the oven to 350 degrees and coat the inside of a 10-inch Bundt or tube pan with non-stick cooking spray.
2. In the bowl of an electric mixer, cream the butter and sugar until they are light and fluffy. Add the vanilla, and zest.
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 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 1 hour or 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. Allow to cool.
7. Pour the lemony icing over the cake when the cake is cooled.
8. The cake keeps at room temperature for up to 5 days, freezes for about 2 months.
Oro Blanco icing
If you prefer an icing rather than the glaze, this is simple and works beautifully.
1 1/2 cups confectioners’ sugar
2 to 3 tablespoons Oro Blanco juice
1. Whisk the Oro Blanco juice into the sugar and drizzle over the cooled cake.
Purple Carrot Muffins
Makes 12
¼ cup toasted sliced almonds
1 ¼ cups all-purpose flour
1 teaspoon baking powder
3/4 teaspoon baking soda
1/2 teaspoon freshly grated nutmeg
1/2 teaspoon salt
3 large eggs
3/4 cup sour cream
1/4 cup vegetable oil
1 cup plus 2 tablespoons sugar
1 ¼ cups grated purple carrots
1/2 cup chopped satsuma tangerines
1. Preheat the oven to 375 degrees F. Coat 12-cup muffin tin with nonstick spray and set aside.
2. Combine the flour, baking powder, baking soda, nutmeg, and salt in the bowl of a food processor, and process for 5 seconds.
3. Whisk the eggs, sour cream, vegetable oil, and sugar in a large mixing bowl until combined. Add the flour mixture, carrots, and tangerines, and fold until combined.
4. Divide the mixture evenly among the muffin cups using a portion scoop. Sprinkle the top of each muffin with the toasted almonds.
5. Bake for 20 to 25 minutes or until a skewer inserted in the muffin comes out with a few crumbs attached. Remove them from the tin to a cooling rack, and cool for 15 minutes. Serve warm. Store completely cooled muffins in an airtight container for up to 3 days or freeze for up to 1 month.
Spigarello Broccoli Quiche
Serves 6
2 tablespoons extra virgin olive oil
1 garlic clove, minced
Pinch red pepper flakes
1 spigarello, tough stems trimmed, and finely chopped
One unbaked 9-inch pie crust, at least 2 1/2 inches deep
6 large eggs
1 cup heavy cream
5 drops Tabasco
1 tablespoon Dijon mustard
1 scallion, finely chopped
1 cup shredded sharp cheddar cheese
1 cup shredded Asiago cheese
1 cup crumbled goat cheese
1. Preheat the oven to 375 degrees. In a large skillet, heat the oil over medium high heat, add the garlic and red pepper flakes.
2. Add the broccoli, and saute for 3 to 5 minutes, until the broccoli begins to soften. Cool the broccoli and arrange in the pie crust.
3. In a bowl, whisk together the eggs, cream, Tabasco, mustard, and scallion. Stir in the cheeses and pour into the pie crust.
4. Bake for 15 minutes, reduce the heat to 350 degrees, and bake an additional 20 minutes, until the center of the quiche is set. Remove from the oven and allow to rest for 15 minutes before cutting into wedges and serving. Quiche can be served, warm or at room temperature.
Spigarello Mac and Cheese
Serves 8
For the Topping
1 garlic clove, minced
3 Tbs. unsalted butter, melted
2 cups coarse fresh breadcrumbs
Salt and freshly ground black pepper
2 Tbs. finely grated Parmigiano-Reggiano or pecorino
2 tablespoons finely chopped Italian parsley
1. Combine the ingredients in a small bowl and set aside while making the mac and cheese.
For the Macaroni
4 Tbs. unsalted butter
2 Tbs. olive oil
2 garlic cloves, minced
1/2 cup finely chopped onion
1/4 cup all-purpose flour
2 cups chicken or vegetable broth
11/2 cups whole milk
2 cups finely shredded Italian Fontina cheese
3/4 cup crumbled soft goat cheese
A few drops Tabasco, salt to taste
1 pound cavatappi or elbow macaroni, cooked 4 minutes short of al dente
1 bunch spigarello, finely chopped
2. Preheat the oven to 350°F. Coat the inside of a 13-by-9-inch baking dish with non-stick cooking spray.
3. Melt the butter in a heavy-duty 3- to 4-quart saucepan and sauté the garlic for 30 seconds. Add the spigarello, and saute for 2 to 3 minutes until wilted.
4. Whisk in the flour and cook over low heat for 3 minutes—slowly add the broth and milk, while whisking until the sauce comes to a boil. Remove from the heat.
5. Whisk in the cheeses, and season with Tabasco and salt.
6. Place the macaroni in a bowl and pour in the spigarello cheese sauce. Stir to blend.
7. Transfer to the prepared baking dish and spread the topping over the top of the casserole.
8. Do-Ahead: At this point, the casserole can be cooled, covered and refrigerated overnight. Bring to room temperature before baking.
9. Bake the casserole for 20 to 30 minutes until the sauce is bubbling and the topping is golden brown.
Maple Roasted Turnips
Serves 4
1 bunch turnips, scrubbed, and cut into 1/2-inch wedges (tops removed)
1/4 cup maple syrup
2 tablespoons dry sherry
2 tablespoons Dijon mustard
1/2 teaspoon dried thyme
1/2 cup vegetable or olive oil
Salt and pepper
1. Preheat the oven to 350 degrees. In a mixing bowl, whisk together the syrup, sherry Dijon, thyme, and oil. Add the turnips, toss to coat and season with salt and pepper.
2. Arrange the turnips and maple syrup mixture in a 13-by-9-inch baking dish, and roast for 1 hour, turning twice during the baking process. Serve the turnips warm.
Soy Glazed Baby Bok Choy
Serves 2
2 tablespoons vegetable oil
2 garlic cloves, minced
1 teaspoon grated ginger
1/4 cup soy sauce or Tamari
1/2 cup chicken or vegetable broth
1 bunch baby bok choy
2 teaspoons sesame seeds for garnish
Toasted sesame oil for garnish
1. In a large skillet, heat the oil, add the garlic and ginger, and saute until fragrant, about 30 seconds. Add the soy sauce, and broth, and bring to a boil.
2. Add the bok choy, and simmer for 3 to 4 minutes, turning to coat evenly with the glaze. The bok choy is done with the root end is tender. Serve sprinkled with sesame seeds and drizzled with sesame oil.
Satsuma Cheesecake Squares
Serves 6 to 8
1/2 cup butter, softened
1/2 cup packed brown sugar
1 1/3 cup all-purpose flour
3 8-ounce cream cheese, softened
2/3 cup granulated sugar
2 eggs
1/2 cup whipping cream
1 tablespoon finely shredded satsuma peel
1/3 cup Satsuma juice
1 teaspoon vanilla paste, or vanilla extract
Satsuma tangerine segments
1. Preheat oven to 350 degrees F. Coat a 13-by-9-inch baking pan with non-stick cooking spray.
2. In a small mixing bowl beat butter and brown sugar with an electric mixer on medium to high speed until light and fluffy. Add flour, beating until combined (mixture will be crumbly). Press mixture evenly onto the bottom of the prepared baking pan. Bake for 8 minutes.
3. Meanwhile, for filling, in a medium mixing bowl beat cream cheese and granulated sugar with an electric mixer on medium speed until smooth. Beat in egg, whipping cream, tangerine peel, tangerine juice, and vanilla until combined. Pour filling over crust.
4. Bake about 30 minutes more or just until filling is set. Cut the squares while still warm, then let cool to room temperature before covering and refrigerate for up to 3 days or freeze for up to 1 month.
5. Use the tangerine segments to decorate each square.
6. Bring the squares to room temperature before serving.
New Year Waldorf Salad
Serves 6
Apple Cider Dressing
1 1/3 cups vegetable oil
1/2 cup apple juice or cider
2 tablespoons fresh lemon juice
1 1/2 teaspoons salt
1 teaspoon celery seeds
1/4 teaspoon dry mustard
Pinch of cayenne pepper
1. In a mixing bowl, whisk together all the ingredients, season with salt and pepper. Set aside or refrigerate for up to 4 days.
Salad
4 cups bite-size pieces of cooked chicken
4 ribs celery, finely chopped
2/3 cup golden raisins
1/4 cup finely chopped red onion
4 large apples, cored and cut into 1/2-inch dice
One package mixed salad greens
1/2 cup toasted chopped walnuts
1. In a bowl, combine the chicken, celery, raisins, onion and apples. Toss with some of the dressing.
2. In another bowl, toss the salad greens with dressing, and plate the salad greens. Mound the chicken mixture onto the salad greens, and garnish with toasted walnuts.
Meyer Lemon Scampi
Serves 6
1 pound linguine or spaghetti, cooked 3 minutes short of al dente, saving some pasta water
1/4 cup extra virgin olive oil
2 teaspoons chopped green garlic, or 4 garlic cloves, mince
1/2 cup finely chopped onion
Grated zest of 2 Meyer lemons
Pinch red pepper flakes
1 teaspoon dried oregano
1/4 cup dry white wine, such as Pinot Grigio, Sauvignon Blanc or dry Vermouth
1/4 cup Meyer lemon juice
1 1/2 pounds large shrimp, peeled and deveined
1/4 cup finely chopped Italian parsley
Salt and pepper
In a large skillet over medium high, heat the oil, and saute the garlic, onion, zest, pepper and oregano for 3 to 4 minutes, to soften the onion. Add the wine and lemon juice and bring to a boil. Add the shrimp, and toss in the mixture, until the shrimp are cooked, and have turned pink.
Add the hot pasta to the pan and toss to coat. Add the parsley, taste the sauce for salt and pepper, adjust the seasonings and serve.
Blueberry Meyer Lemon Cake
Serves 12
For the streusel
1/4 cup granulated sugar
1/3 cup light brown sugar, lightly packed
1 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1/2 cup unsalted butter, melted
1 1/3 cups all-purpose flour
1. Combine the granulated sugar, brown sugar, cinnamon, and nutmeg in a bowl.
2. Stir in the melted butter and then the flour. Mix well and set aside.
For the cake
6 tablespoons unsalted butter, at room temperature (3/4 stick)
3/4 cup granulated sugar
2 extra-large eggs, at room temperature
2 teaspoons lemon juice
1/2 teaspoon grated lemon zest
2/3 cup sour cream
1 1/4 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1 cup fresh blueberries
1. Preheat the oven to 350 degrees. Coat the inside of a 10-inch springform pan with non-stick cooking spray.
2. Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment on high speed for 4 to 5 minutes, until light.
3. Reduce the speed to low and add the eggs 1 at a time, then add the vanilla, lemon zest, and sour cream.
4. In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. With the mixer on low speed, add the flour mixture to the batter until just combined.
5. Fold in the blueberries and stir with a spatula to be sure the batter is completely mixed.
6. Spoon the batter into the prepared pan and spread it out with a knife. Sprinkle the crumble evenly over the batter.
7. Bake for 40 to 50 minutes, until a cake tester comes out clean. Cool completely and serve sprinkled with confectioners’ sugar.
Roasted Sunchokes with Lemon Garlic Sauce
Serves 4
One pound sunchokes, scrubbed and sliced 1/2-inch thick
1/3 cup extra virgin olive oil
Salt and pepper
1/4 cup unsalted butter
2 garlic cloves, minced
2 teaspoons finely chopped fresh thyme
1/4 cup Meyer Lemon juice
Salt and pinch cayenne
1. Preheat the oven to 400 degrees, and line a baking sheet with silicone, aluminum foil, or parchment.
2. In a bowl, toss together the sunchokes, olive oil, salt and pepper. Spread out onto the baking sheet in a single layer. Roast for 15 to 20 minutes, turning once, until the sunchokes are tender when pierced with the sharp tip of a paring knife.
3. While the sunchokes are roasting, in a saute pan, heat the butter, and saute the garlic and thyme, until the garlic is fragrant, about 1 to 2 minutes. Add the lemon juice, season with salt and cayenne, and keep warm.
4. When the sunchokes come out of the oven, transfer them to a serving bowl, and drizzle with the lemon garlic sauce. Serve warm.
@Diane Philips www.dianephillips.com Blog: www.cucinadivina.blogspot.com
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