Farmers' Market Box 3-21-2019
This week’s local produce and featured farms:
Fuji Apples – Fair Hill Apple Orchard
Curly Spigarello – Coleman Farms
Fennel – Tutti Frutti
Star Ruby Grapefruit – Bernard Ranches
Green Kale – Fresno Evergreen
Pea Tendrils – Coastal Farms
Tango Tangerines – Ken’s Top Notch
Yosemite Gold Tangerines – Murray Family Farms
Farmer’s Choice:
Strawberries – Be Wise Ranch
Oro Blanco Grapefruit – Polito Family Farms
Shanghai Bok Choy – Her Produce
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Farmers’ Market Box Recipes
Apple Fennel Salad with Gorgonzola
Serves 4
One head butter lettuce, washed, spun dry and separated into leaves
Four Fuji apples, peeled, cored and cut into julienne
1 fennel bulb, wispy ends removed, cut into julienne
1/2 cup crumbled gorgonzola cheese
1/4 cup apple cider vinegar
1 teaspoon Dijon mustard
1 teaspoon honey
1/2 cup vegetable oil
Salt and pepper
1. Put the lettuce leaves onto salad plates.
2. In a salad bowl, combine the apples, fennel and cheese.
3. In a small bowl, whisk together the vinegar, mustard, honey and oil. Season with salt and pepper.
4. Toss the apples and fennel with the dressing, and mound into the butter lettuce leaves.
5. Drizzle with a bit of the remaining dressing and serve.
Make Ahead Praline Apple French Toast
Serves 6-8
3/4 cup (1 1/2 sticks) unsalted butter, melted
1/2 cup granulated sugar
2/3 cup firmly packed light brown sugar
2 cups pecan halves
6 cups torn egg bread or good quality white bread
3 Fuji apples, peeled, cored, and chopped into 1/2-inch pieces
6 large eggs
2 cups heavy cream
1/4 cup sugar
2 teaspoons ground cinnamon
1 tablespoon vanilla extract
1. Coat with nonstick cooking spray two 9-inch round pie pans, 2 1/2 inches deep, or a 13 x 9-inch baking dish.
2. Combine the melted butter and both sugars in a medium-size bowl. Pour into the prepared pan(s), tilt to cover the bottom evenly, then arrange the pecans over the bottom.
3. Put the bread and apples in a large bowl.
4. In a medium-size bowl, beat together the eggs, cream, cinnamon, sugar, and vanilla. Pour over the bread and apples and mix well.
5. Do-Ahead: At this point, cover and refrigerate for at least 2 hours or overnight. Preheat the oven to 350°F. Pour the batter into the prepared pan(s) and bake until puffed and golden, 45 to 55 minutes.
Kale and Apple Slaw
Serves 6
3 tablespoons white miso paste
2 tablespoons fresh lemon juice
1 tablespoon rice wine vinegar
1/2 teaspoon toasted sesame oil
3 tablespoons sugar
2 tablespoons extra virgin olive oil
1/4 teaspoon ground white pepper
1 bunch kale tough stems removed and cut into 1/2-inch ribbons
1 Fuji apple, cored and grated on the large holes of a box grater (about 1/2 cup total)
2 medium carrots, grated on the large holes of a box grater (about 1/2 cup total)
1. In a large bowl, combine the miso, lemon juice, vinegar, olive and sesame oils, and pepper to make a thick dressing.
2. Toss in the kale, apple, and carrots, and mix continuously for a couple of minutes to coat the kale very well. Make it at least an hour or two before serving. Store in the refrigerator.
Spigarello Mac and Cheese
Serves 8
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.
Spigarello with Pasta and Bread Crumbs
Serves 6
1/4 cup extra virgin olive oil
2 garlic cloves, sliced
1/4 cup chopped onion
1 bunch curly spigarello, tough stems removed, and cut into 1/2-inch ribbons
Salt and pepper
1/4 cup hot pasta water
1 pound farfalle, or linguine pasta, cooked 2 minutes short of al dente, saving some of the pasta water
1. In a large skillet, heat the oil, and sauté the garlic and onion for 3 to 4 minutes until the onion is softened.
2. Add the spigarello and season with salt and pepper. Add a bit of the pasta water and saute the greens until they are wilted. Season with salt and pepper again, if needed.
3. Add the cooked pasta to the skillet and toss to coat.
4. Plate the pasta, and sprinkle with the bread crumbs.
5. Serve immediately.
For the Bread Crumbs
2 tablespoons extra virgin olive oil
1 garlic clove, minced
3/4 cup dry bread crumbs
1/4 cup grated Pecorino Romano
1. In a skillet, heat the oil, swirl the garlic in the oil for 30 seconds, until fragrant.
2. Add the bread crumbs and toast in the garlic oil for 2 minutes.
3. Transfer to a bowl and mix in the cheese.
4. The bread crumb mixture will keep in the fridge for up to 1 week or freezes indefinitely.
Pea Tendril Risotto
Serves 4-6
3 tablespoons extra virgin olive oil
1 garlic clove, minced
1 bunch pea tendrils, tough stems removed, and chopped
Salt and pepper
1/4 cup unsalted butter
1 tablespoon extra virgin olive oil
1 medium shallot, finely chopped
1 1/2 cups arborio rice
1/2 cup dry white wine (pinot grigio, sauvignon blanc)
4 to 5 cups chicken or vegetable broth, kept simmering on the stove top
1/4 cup goat cheese
1/4 cup grated Parmigiano Reggiano cheese
Salt and pepper
1. In a skillet, heat the oil and swirl the garlic in the skillet for 30 seconds, until fragrant.
2. Add the pea tendrils and saute until wilted. Season with salt and pepper. Set aside.
3. In a saucepan heat 2 tablespoons of the butter with the oil.
4. Saute the shallot, for 2 to 3 minutes until softened.
5. Add the rice and toast the rice in the pot.
6. Add the wine and allow to evaporate a bit.
7. Add a ladle of the broth and stir until the broth is almost evaporated.
8. Repeat this process until the rice is almost al dente.
9. Add the goat cheese and remaining butter. ‘
10. Remove from the heat, add the goat chees and Parmigiano, and season with salt and pepper.
11. Serve the risotto garnished with the pea tendrils.
Fennel and Grapefruit Salad
Serves 4
One fennel bulb, wispy ends trimmed, and thinly sliced
2 star ruby grapefruits, peel and pith removed, sliced into 1/2-inch slices, and then cut into half moons
8 ounces fresh mozzarella
1/2 cup extra virgin olive oil
2 to 3 tablespoons grapefruit juice
1 tablespoon honey
1 teaspoon finely chopped oregano
Salt and pepper
1. Arrange the fennel, grapefruit and mozzarella in a decorative pattern on a serving platter.
2. In a bowl, whisk together the oil, juice, honey and oregano. Season with salt and pepper and pour over the salad. Serve at room temperature.
Tangerine Pound Cake
Serves 6
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 tangerine zest
5 large eggs, at room temperature
1 cup sour cream
1/2 cup fresh tangerine 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 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.
Tangerine Icing
1 1/2 cups confectioners’ sugar
2 to 3 tablespoons fresh tangerine juice
1. Whisk the juice into the sugar and drizzle over the cooled cake.
Oro Blanco Strawberry Pie
Serves 6
1 1/2 cups graham cracker crumbs
2 tablespoons sugar
5 tablespoons unsalted butter, melted
1. Preheat the oven to 350 degrees and coat the inside of a 9-inch pie plate with non-stick cooking spray.
2. In a bowl, combine the graham cracker crumbs, sugar and butter.
3. Put into the prepared pan, pressing evenly into the bottom and sides.
4. Bake for 10 minutes. Cool on a rack while making the filling.
For filling
1 (14-ounce) can sweetened condensed milk
4 large egg yolks
1/2 cup plus 2 tablespoons fresh Oro Blanco juice
1. In a mixing bowl, whisk together the milk, yolks and juice.
2. Pour into the baked shell and bake again for 15 to 20 minutes until the filling looks set. Remove from the oven and allow to cool completely and store in the refrigerator.
For the Strawberries and Finishing
1 cup sugar
1/2 cup Oro Blanco juice
2 cups strawberries, hulled
2 cups heavy cream, whipped stiffly for garnish
1. In a saucepan, combine the sugar and lime juice, bring to a boil, and simmer for 10 minutes until syrupy. Cool completely.
2. When the pie is chilled, put the strawberries on top of the pie in a decorative pattern. Brush the berries with the lime syrup. Refrigerate for at least 1 hour before serving.
3. When ready to serve, slice the pie, and garnish with whipped cream.
4. Any leftover syrup is great in cocktails.
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.
@Diane Philips www.dianephillips.com Blog: www.cucinadivina.blogspot.com
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