Farmers' Market Box 2-28-2019

February 27, 2019 0 Comments

This week’s local produce and featured farms:

Black Knight Carrots – Tutti Frutti Farms
Star Ruby Grapefruit – Bernard Ranches
Braising Mix – Terra Madre Gardens
Kale – Coleman Family Farms
Torpedo Onion – Tutti Frutti Farms
Japanese Sweet Potatoes – Milliken Family Farm
Rhubarb – Trevino Farms
Tango Tangerines – Coastal Farms
Juicing Bag:
carrot – Cal Organics
Celery – Lakeside Organics
Fennel – Lakeside Organics
Lemons – Sundance Natural Foods Co.
Oranges Valencia – Sundance Natural Foods Co.
Parsley Italian  – Lakeside Organics
Beets  – Cal Organics
Baby Spinach  – Classic Salad LLC.

Farmer’s Choice:

SUMO Oranges – Suntreat Farms
Honey Dates – Dates By Davall
Oro Blanco Grapefruit – Polito Family Farm
Alaskan Fingerlings – Weiser Family Farm

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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

2 beets
2 carrots
1 orange
2 celery stalks
1 bunch spinach
1 parsley
3/4 fennel
1 lemon
freshie fresh
1 carrot
1 orange
1 lemon
2 celery stalks

Farmers’ Market Box Recipes

Carrot Salad
Serves 4 to 6
1 bunch 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.
World’s Best Carrot Cake with Tangerine Frosting

Makes one 13-by9-inch sheet, or two 9-inch layers or 24 cupcakes

1 1/3 cups canola oil
2 cups sugar
3 large eggs
2 teaspoons vanilla paste or extract
Grated zest of 1 tangerine
3 cups grated carrots
One 8-ounce can crushed pineapple (do not drain)
1/2 cup chopped nuts of your choice (pecans, macadamia nuts)
3 cups unbleached all-purpose flour
2 teaspoons baking soda
2 teaspoons ground cinnamon
1 recipe Cream Cheese Frosting (recipe follows)
1. Preheat the oven to 350°F. Coat a 13 x 9-inch baking pan, or two 9-inch round pans, with nonstick cooking spray. Or, line 24 muffin cups with baking liners.
2. In a large bowl, beat together the oil, sugar, eggs, and vanilla. Add the zest, carrots, pineapple and juice, and nuts, stirring until blended. Add the flour, baking soda, and cinnamon and stir to combine. Pour the batter into the prepared pan and bake until a skewer inserted in the center comes out clean, 40 to 50 minutes.
3. Place the pan on a rack and let cool completely. Spread the top of the cake with the cream cheese frosting.
4. Do-Ahead: At this point, you can cover and refrigerate for up to 4 days or freeze for up to 2 months.
Bake cupcakes until a skewer inserted in the center comes out with a few crumbs sticking to it, 15 to 17 minutes.
Tangerine Cream Cheese Frosting
Makes 6 cups, enough to frost two 9-inch layers, one 13 x 9-inch cake, or 48 cupcakes
One 8-ounce package cream cheese, softened
1/2 cup (1 stick) unsalted butter or margarine
5 cups confectioners’ sugar
Grated zest of one tangerine
1 teaspoon vanilla paste or extract
Tangerine juice as needed
1. Using an electric mixer beat together the cream cheese and butter in a medium-size bowl. Add the confectioners’ sugar and zest, vanilla and beat until the mixture is of spreadable consistency.
2. If the frosting is too thick, beat in some juice, 1/2 teaspoon at a time, until desired consistency is reached.
3. Do-Ahead: At this point, you can cover and refrigerate for up to 5 days or freeze for up to 6 months. I recommend you soften it at room temperature after it’s been refrigerated, so it’s easy to spread.
Chicken and Greens Soup
Serves 6 to 8
3 tablespoons extra virgin olive oil
2 garlic cloves, minced
1/2 cup finely chopped torpedo onion, using the white and tender green parts
1/2 cup finely chopped celery
2 medium carrots, finely chopped
8 sage leaves, finely chopped
1 bunch kale, tough stems removed and cut into 1/2-inch ribbons
2 cups shredded cooked chicken
5 cups chicken broth
One package DeCecco potato gnocchi
1 cup half and half
Salt and pepper
1. In a Dutch oven, heat the oil, saute the garlic, onion, celery, carrots and sage for 3 to 4 minutes until the onion is softened. Add the kale, and saute until wilted, about 3 minutes.
2. Add the chicken, broth, and gnocchi. Simmer for 20 minutes, until the gnocchi is tender.
3. Add the half and half, bring to serving temperature, and season with salt and pepper.
4. Cook’s Note: If you would rather not add the 1/2 and 1/2, add 1 more cup of broth.
5. For a vegetarian version, omit the chicken and sub in vegetable broth.
Spinach Salad with Tangerine Segments, Cashews, and Soy Vinaigrette
Serves 4 to 6
For the Vinaigrette
1 cup vegetable oil
1/4 cup soy sauce
1/2 cup rice vinegar
1/3 cup sugar
1/4 teaspoon peeled and grated fresh ginger
1 clove garlic, minced
1. In a mixing bowl, whisk together the ingredients, until they are blended.
2. Refrigerate the dressing for up to 5 days.
3. This dressing is also a great as a marinade for chicken or pork.
For the Salad
1 bunch spinach, washed, spun dry and torn into bite sized pieces
Soy Vinaigrette (see preceding recipe)
2 Tango Tangerines, peeled and separated into segments
1/2 cup roasted salted cashews, chopped
1. Arrange the greens in a large salad bowl.
2. Toss with some of the vinaigrette, coating the spinach leaves.
3. Plate the salad on salad plates, garnish with orange segments and sprinkle with cashews.
Rhubarb Ruby Grapefruit Compote
Makes about 2 cups
2 cups rhubarb, cut into 1/2-inch slices
2 star ruby grapefruit, peel and pith removed, segmented, and chopped
2 cups sugar
1/2 teaspoon grated nutmeg
1 teaspoon ground cinnamon
1/4 cup red grapefruit juice
1. Combine the ingredients in a saucepan, bring to a boil. Taste for sweetness, add more sugar if needed. Simmer for 30 to 45 minutes until thickened and jam like. Puree with an immersion blender if desiring a smoother consistency.
2. Cool completely, and refrigerate for up to 1 month, or freeze for 6 months.
3. The compote is delicious on pound cake, scones, toast, or ice cream.
Braised Greens
Serves 4
1/4 cup extra virgin olive oil
3 garlic cloves, sliced
1 bag braising mix, tough stems removed, and chopped
Salt and pepper
1. In a large skillet, heat the oil, and saute the garlic, until it becomes translucent.
2. Add the braising mix and toss in the garlic oil.
3. Cover the skillet, and cook for 4 to 5 minutes, until the greens are wilted.
4. Remove the cover, season with salt and pepper and serve warm.
5. This makes a great side dish but is also a nice topper for bruschetta smeared with fresh ricotta or topped with buratta.
Not Your Mama’s Sweet Potatoes
Serves 4 to 6
1 pound Japanese sweet potatoes, scrubbed
3 tablespoons unsalted butter
1/2 cup finely chopped torpedo onion, using the white and tender green parts
3 to 4 tablespoons milk or cream
4 strips thick cut bacon, cooked crisp and crumbled
Salt and pepper
1 cup grated Gruyère cheese
1. Put the potatoes into a water to cover and bring to a boil. Simmer for 20 to 25 minutes until tender.
2. Cool slightly, remove the skins, and put the flesh into a mixing bowl.
3. Preheat the oven to 350 degrees, and coat the inside of a 9-inch baking dish with non-stick cooking spray,
4. In a skillet, heat the butter, and saute the onion until it is almost caramelized, turning a light golden brown.
5. Transfer to the bowl with the potatoes, mash the potatoes with a fork, or potato masher, add some cream or milk to make a smooth mixture. Stir in the bacon. Taste for salt and pepper and adjust.
6. Transfer the mixture to the prepared pan, sprinkle with the cheese, and bake for 20 to 35 minutes until the cheese is melted and the potatoes are cooked through. Serve with poultry, pork or seafood.
Slow Cooker 5-Spice Sweet Potatoes
Serves 4 to 6
1 pound Japanese sweet potatoes, scrubbed and cut into 1/2 –inch thick slices
¼ cup (1/2 stick) unsalted butter, melted and cooled slightly
2 tablespoons vegetable oil
2 tablespoons soy sauce
2 tablespoons rice wine (Mirin) or dry sherry
2 tablespoons light brown sugar
1 teaspoon five spice powder
1. Coat the insert of a 5 to 7-quart slow cooker with non-stick cooking spray or line it with a slow cooker liner, according to the manufacturers’ directions.
2. Arrange the sweet potatoes in the slow cooker.
3. In a mixing bowl combine the remaining ingredients and pour over the potatoes in the slow cooker. Cover and cook on low for 5 ½ to 6 hours, until the sweet potatoes are tender when pierced with the tip of a sharp knife. Serve the sweet potatoes on the warm setting.
Oro Blanco Curd
Makes about 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.
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.
Bacon Wrapped Dates Stuffed with Parmigiano Reggiano
Serves 10 to 12
12 strips bacon, cut in half crosswise
24 pitted dates
1/4 pound Parmigiano-Reggiano cheese, cut into small pieces
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 on a rack in a baking dish.
3. Do-Ahead: At this point, you can cover and refrigerate for up to 36 hours or freeze for up to 1 month.
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. Thin shreds of any leftover Parmesan would make an awesome garnish.
Slow Cooker/Instapot Lamb Tagine
Serves 8
½ cup all-purpose flour
1 teaspoon salt
½ teaspoon freshly ground black pepper
3 pounds lamb shoulder meat, excess fat removed, cut into 1-inch pieces
½ cup olive oil
3 large onions, coarsely chopped
2 cloves garlic, chopped
1 teaspoon ground cumin
½ teaspoon ground cinnamon
½ teaspoon ground ginger
Pinch of saffron threads
1 cup chicken broth
1 cup beef broth
1 cup pitted dates, quartered
¼ cup finely chopped cilantro or Italian parsley
1. In a zipper-top plastic bag, combine the flour, salt and pepper, and add the meat, coating with the flour, shaking off any excess.
2. Heat the ¼ cup of oil in a large skillet and brown the meat a few pieces at a time, transferring the browned meat to the insert of a 5 to 7-quart slow cooker.
3. Add the remaining oil and sauté the onions, garlic, cumin, cinnamon, ginger and saffron, until the onions begin to soften, about 5 minutes.
4. Pour in the chicken broth and scrape up any browned bits on the bottom of the pan.
5. Transfer the contents of the skillet to the slow cooker, add the beef broth and dates, cover and cook on low for 6 to 7 hours, until the lamb is tender. Skim off any excess fat from the top of the sauce, stir in the cilantro, and serve on the warm setting with couscous.
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