Farmers' Market Box 1-24-2019

January 23, 2019 0 Comments

This week’s local produce and featured farms:
Algerian Tangerines – 3 Nuts
Swiss Chard – Fresno Evergreen
Mustard Greens – Coleman Family Farms
Meyer Lemons – Chocolate Mountain Ranch
Lee Tangerines – Rancho Del Sol
Oro Blanco Grapefruit – Schaner Farms
Braising Mix – Terra Madre Gardens
Granny Smith Apples – Fair Hill’s Apple Farm
Sunchokes – Weiser Family Farm
Juicing Bag:
Blueberries – Better Produce Inc
Carrots – Cal Organics
Kale – Foxy Organics
Valencia Oranges – Stehly Farms
Baby Spinach – Classic Salads LLC
Farmer’s Choice:
Shanghai Bok Choy – Fresno Evergreen
Nantes Carrots – Weiser Family Farms
German Butterball Potatoes – Weiser Family 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
1 Kale
2 Carrots
2 Oranges
1/2 c Blueberries
2 Handfuls Spinach
add Banana (not included)
2 Handfuls Spinach
1 Orange
2 Carrots
Farmers’ Market Box Recipes
Asian Chopped Salad
Serves 4
1 bunch Shanghai bok choy, root end trimmed, washed, spun dry and cut into 1/2-inch ribbons
2 medium carrots, shredded on the large holes of a box grater
2 scallions, finely chopped using the white and tender green parts
3 tangerines, peeled, and segmented
2 to 3 cups shredded cooked chicken
1/4 cup rice vinegar
2 tablespoons tangerine juice
3 tablespoons soy sauce
1 teaspoon grated ginger
1 garlic clove, minced
2 tablespoons sugar
1/2 cup vegetable oil
2 teaspoons sesame oil
2 teaspoons sesame seeds for garnish
1. In a salad bowl, combine the bok choy, carrots, scallions, tangerines and chicken.
2. In another bowl whisk together the vinegar, juice, soy sauce, ginger, garlic, sugar, oil and sesame oil. Taste for seasoning and adjust using more soy (for salt) sugar, or vinegar to balance the dressing.
3. Toss the salad with the dressing, and garnish with sesame seeds.
Greens and Beans Soup
Serves 6 to 8
2 tablespoons olive oil
1 pound bulk Italian sweet sausage (or not, it’s not necessary, but adds lots of flavor or use finely diced pancetta)
1 cup finely chopped onion
2 garlic cloves, minced
3 ribs celery, finely chopped
3 medium carrots, finely chopped
6 leaves sage, thinly sliced
1/2 cup chopped canned plum tomatoes
1/2 cup white wine
1 bunch Swiss chard, tough stems removed, and cut into 1/2-inch ribbons
One 14.5-ounce can small white beans, rinsed and drained
1/2 cup chopped Parmigiano Reggiano rinds
6 cups chicken or vegetable broth
Salt and pepper
1 cup finely shredded Parmigiano Reggiano cheese
1. In a large skillet, heat the oil, and sauté the sausage, onion, garlic, celery, carrots, and sage until the onion is translucent.
2. Add the tomatoes and wine and bring to a boil.
3. Add the chard, beans, Parmigiano rinds, and broth. Bring to a boil, and simmer for 1 hour until the chard is tender.
4. Taste for seasoning and adjust using salt and pepper.
5. Serve the soup drizzled with some extra virgin olive oil and sprinkle with Parmigiano.
Crostini with Sautéed Greens and Fresh Buratta
Serves 8
Broccoli rabe, or rapini will turn bitter if cooked too long, so just let it wilt in the skillet, but don’t overcook it. Feel free to sub in rainbow chard, or kale for the broccoli rabe.
For the Bruschetta
1 baguette, sliced 1/2-inch thick
Olive oil
2 garlic cloves
1. Preheat the oven to 350 degrees and arrange the bread on baking sheets lined with a silicone baking liner, or parchment paper.
2. Drizzle oil over the slices and bake for 10 to 15 minutes until the bread is crisp. When the crostini are crisp, rub with the garlic clove. Allow to cool.
3. Do-Ahead: The bruschetta can be kept in zip lock bags overnight, or frozen for up to 1 month.
To Prepare the Bruschetta
3 tablespoons extra virgin olive oil
3 garlic cloves, sliced
Red pepper flakes
1 bunch broccoli rabe, spigarello broccoli, or rainbow chard, washed, any woody stems trimmed, and chopped
Juice and zest of a lemon
Salt and pepper to taste
8 ounces burratta or fresh mozzarella cheese
Fleur de Sel
1. In a large skillet, heat the oil and sauté the garlic for 1 to 2 minutes, until translucent. Add the red pepper flakes, and broccoli rabe, and cook over medium-low heat, stirring occasionally. When the rabe is soft and tender, turn off the heat, add the lemon juice and zest, and gently toss. The broccoli rabe can be room temperature when served.
2. Spoon the broccoli rabe over the toasts. Cut the burrata and place on top of each toast, cut side up. Sprinkle with fleur de Sel and drizzle with olive oil.
3. You will have to prepare this just before serving but have the greens ready and cut the buratta. Serve with small plates to catch any drips.
Pasta with Meyer Lemons
Serves 6
1 pound fettucine, cooked 2 minutes short of al dente saving some hot pasta water
1/2 cup extra-virgin olive oil
1 tablespoon Meyer lemon zest
1 teaspoon honey
1/2 cup finely chopped shallot
1/2 cup heavy cream
2 tablespoon fresh Meyer lemon juice
Salt and pepper
1/2 to 3/4 cup grated Parmigiano Reggiano
1. In a large skillet, heat the oil add the zest and saute for 30 seconds. Add the honey, and shallots, sautéing until the shallots are softened. Add the cream, and simmer for 3 minutes. Add the lemon juice, and season with salt and pepper.
2. When the pasta is drained, toss it with lemon cream sauce, adding some of the pasta water to make a creamy sauce. Add 1/2 of the cheese and continue to toss until the sauce is creamy.
3. Serve the pasta garnished with the remaining cheese.
Oro Blanco Curd
Makes 3 cups
1 1/4 cup sugar
6 large eggs
1/2 cup fresh Oro Blanco juice
1/2 cup chilled butter, cut into 1/2-inch cubes
1. In a saucier, or saucepan, whisk together the sugar, eggs, and juice. Place over medium heat and whisk until the mixture thickens, and almost boils.
2. Remove from the heat and add butter, whisking in a few bits at a time, until they are incorporated.
3. Transfer to a bowl and press plastic wrap onto the surface of the curd to prevent a skin from forming.
4. Cool, and refrigerate, the curd will set up in the refrigerator. Use the curd on toast, English muffins, with scones for tea, and as a filling for cakes, or topping for cheesecakes.
Farro with Braising Greens
Serves 4 to 6
1 1/2 cups pearlized farro
1/2 cup extra virgin olive oil
2 garlic cloves, minced
Pinch red pepper flakes
1/2 cup finely chopped onion
1 bag braising greens, tough stems removed, and cut into 1/2-inch ribbons
1/2 cup chicken or vegetable broth
Salt and pepper
1/2 cup grated Parmigiano Reggiano
1. Bring 4 quarts of salted water to a boil, add the farro and cook for 17 to 20 minutes until the farro is tender. Drain thoroughly, and season with salt and pepper. Set aside.
2. While the farro is simmering, heat the oil in a large skillet, add the garlic, red pepper and onion, sautéing until the onion is softened, about 4 minutes.
3. Add the braising greens, and broth, simmering until the greens are wilted. Season with salt and pepper.
4. Add the farro to the skillet and toss to combine. Taste the dish and season with salt and pepper.
5. Garnish the farro with grated Parmigiano Reggiano.
Sunchoke and Meyer Lemon Dip
Makes about 3 cups
1 pound sunchokes, peeled and cut into chunks
2 tablespoons unsalted butter
1 cup finely chopped sweet yellow onion
1 tablespoon Meyer lemon zest
1/2 cup mayonnaise
1/2 cup Greek style yogurt
2 tablespoons Meyer lemon juice
1 1/2 cups shredded Gruyere cheese
1. Preheat the oven to 350 degrees and coat the inside of a small gratin dish with non-stick cooking spray.
2. Bring 3 quarts of salted water to a boil, add the sunchokes, and simmer for 10 minutes until the sunchokes are tender. Drain thoroughly. Mash the sunchokes and set aside in a mixing bowl.
3. In a skillet, heat the butter, add the onion and lemon zest for 5 to 7 minutes until the onions become caramelized.
4. Add the onions to the sunchokes, then stir in the mayonnaise, yogurt, lemon juice and 1 cup of cheese.
5. Taste for seasoning and adjust adding salt and pepper.
6. Turn the mixture into the prepared baking dish, cover with the remaining cheese, and bake for 20 to 25 minutes until the dip is bubbling and the cheese is golden brown. Serve the dip with pita chips, or crackers. Or a gluten free option is crudités.
Umbrian Apple Cake
Makes 10-inch cake
1 cup unsalted butter, softened
1 cup sugar
½ teaspoon lemon zest
1 tablespoon Amaretto
1 teaspoon vanilla paste or vanilla extract
4 large eggs
2 ¼ cup all-purpose flour
1 tablespoon baking powder
½ teaspoon ground cinnamon
½ teaspoon salt
5 medium apples, peeled, cored and cut ½-inch thick
¼ cup unsalted butter, melted
3 tablespoons sugar
1. Preheat the oven to 350 degrees. Coat the inside of a 10-inch spring form pan with non-stick cooking spray.
2. In the bowl of an electric mixer fitted with the paddle attachment cream the butter and sugar until light and fluffy.
3. Add the zest, Amaretto and vanilla paste, and beat until blended.
4. Add the eggs one at a time, beating after each addition.
5. Add the flour, baking powder, cinnamon, and salt blending until smooth.
6. Cut 2 of the apples into a small dice.
7. Fold the small pieces into the batter and transfer the batter to prepared pan and smooth the top.
8. Arrange the cut apples core side down, on the top of the batter in circles over the entire surface with an arrangement like a sun. The apples should be close together. Brush the apples and batter with the melted butter.
9. Generously sprinkle the apples and batter with the 3 tablespoons sugar.
10. Bake the cake for 50 to 60 minutes, until the cake pulls away from the sides of the pan and the cake is golden brown. A skewer inserted into the center should come out clean.
11. Cool on a wire rack for 15 minutes, remove the sides of the pan, and cool completely. Dust with confectioners’ sugar if desires.
12. The cake keeps covered, at room temperature overnight.
Braised Butterball Potatoes
Serves 4 to 6
1 1/2 cups chicken or vegetable broth
1 1/2 pounds German butterball potatoes, scrubbed
1/3 cup unsalted butter
One large spring onion, finely chopped, using the white and tender green parts
Salt and pepper
1. In a large skillet, heat the broth and add the potatoes. Bring the broth to a boil, and simmer the potatoes, uncovered, for 20 to 30 minutes, until tender.
2. The broth will reduce to a few tablespoons. Smash the potatoes with a large spoon, add the butter to the remaining broth in the pan, and heat over medium heat, until the butter melts.
3. Spoon the mixture over the smashed potatoes, add the spring onion, and season with salt and pepper. Turn the potatoes in the sauce and serve.
Butterball Potato Turkey Hash
Serves 4 to 6
Feel free to substitute cooked chicken, salmon, or duck for the turkey.
1 pound butterball potatoes
1/4 cup unsalted butter
1 tablespoon extra-virgin olive oil
1 tablespoon finely chopped thyme
2 spring onions, finely chopped, using the white part (finely chop the tender green parts for garnish)
Salt and pepper
2 cups finely chopped turkey
1/4 cup heavy cream
1. In a large pot, put the potatoes into water to cover. Bring to a boil, and cook for 15 to 20 minutes, until tender. Cool, and finely dice the potatoes.
2. In a large skillet, heat the butter and olive oil, add the thyme, and sauté for 1 minute.
3. Add the cooked potatoes and cook until the bottom of the potatoes is browned, turn the potatoes, and add the onions, sprinkle liberally with salt, pepper, and sauté for 2 to 3 minutes.
4. Add the turkey and drizzle the heavy cream over the top.
5. Cover and cook for another 10 minutes. Uncover, and cook for 2 to 3 minutes, until the liquid in the pan is absorbed, and the bottom potatoes are browned.
6. Slide the hash onto a serving platter and serve.
Nantes Carrot Salad
Serves 4 to 6
1 bunch Nantes carrots, coarsely shredded
2 scallions, finely chopped, using the white and tender green parts
3 tangerines, peeled, separated into segments and chopped
3 tablespoons red wine vinegar
2 teaspoons sugar
1 teaspoon Dijon mustard
1/3 cup extra virgin olive oil
Salt and pepper
1. In a bowl, combine the carrots, scallions, and tangerines.
2. In a small bowl, combine the vinegar, sugar, mustard and oil. Season with salt and pepper.
3. Pour the dressing over the carrots and toss to coat. The salad can be refrigerated for up to 12 hours. Re-toss when ready to serve.
@Diane Philips  Blog:
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