Farmers' Market Blog 4-18-2019

April 16, 2019 0 Comments


This week’s local produce and featured farms:

Artichokes – Tutti Frutti
Orange Carrots –  D’Acquisto Family Farms
Rainbow Chard – Terra Madre Gardens
Rhubarb – Trevino Farms
Leeks – Tutti Frutti
Beets – Terra Madre Gardens
Sunchokes – Weiser Family Farms
Pixie Tangerines – Friends Ranches

Farmer’s Choice:

Kumquats – Rancho La Paz de Mi Corazon
Strawberries – Be Wise Ranch
Japanese Sweet Potatoes – Milliken 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!

Farmers’ Market Box Recipes

Sicilian Stuffed Artichokes
Serves 6
3 artichokes
1 lemon
3 cups fresh bread crumbs
1 1/2 cups grated Parmigiano Reggiano cheese
3 garlic cloves, minced
2 tablespoons finely chopped Italian parsley
1/3 cup extra virgin olive oil
2 cups Pinot Grigio
1 cup water
1 bay leaf
1. Cut off the top 1/3 of the artichoke. Remove the tough outer leaves of the artichoke, until you see some lighter green near the stem. Trim off the stem and rub the cut parts with 1/2 of a lemon. Using a spoon, remove the inner choke in the center of the artichoke, and sprinkle with some of the juice of the lemon. Set aside.
2. In a bowl, combine the bread crumbs, cheese, garlic, parsley, and 1/4 cup of the oil.
3. Carefully push the bread crumb mixture in between the leaves of the artichoke and fill the center with bread crumbs as well.
4. In a Dutch oven, combine the wine, water, bay leaf and the remaining half lemon. Arrange the artichokes in the pan, drizzle with the remaining oil, and bring to a boil. Simmer covered for 30 minutes, remove the cover, and simmer another 20 minutes until the artichoke is tender when pierced with the sharp point of a paring knife. Remove from the Dutch oven, allow to cool for 15 to 20 minutes and serve.
Curried Carrot Soup
Serves 4
2 tablespoons unsalted butter
1/2 cup finely chopped onion
1 teaspoon sweet curry powder
1 bunch carrots, scraped, and cut into 1-inch lengths
2 cups chicken or vegetable broth
1/2 cup heavy cream
1/4 cup finely chopped Italian parsley
Salt and pepper
1. In a Dutch oven, heat the butter, and saute the onion and curry powder for 2 to 3 minutes, until the onion begins to soften.
2. Add the carrots and broth. Bring to a boil, and simmer for 10 to 12 minutes, until the carrots are tender.
Using an immersion blender, puree the soup. Add the cream, and parsley. Taste for seasoning and adjust using salt or pepper. Serve the soup warm
Honey Thyme Carrots with Carrot Top Pesto
Serves 4

Carrot Top Pesto

Makes about 2 cups
1 1/2 cups packed carrot tops, (tough stems removed), washed, and spun dry
2 garlic cloves
1/3 cup pine nuts
1/3 cup grated Parmigiano Reggiano cheese
1/2 cups extra virgin olive oil
Salt and pepper
1. In a food processor or blender, combine the carrot greens with the garlic, pine nuts, and cheese.
2. Pulse on and off to break up the garlic and nuts.
3. With the machine running, add the oil, until the mixture is a paste. Season with salt and pepper.
4. Refrigerate for up to 7 days or freeze for up to 6 months.
Cook’s Notes: To use the pesto, the paste can be used for bruschetta, or tossed into pasta, and rice.
Add more oil to some of the pesto to make a sauce for grilled meats, roasted vegetables, and poultry.
Add a bit of vinegar or lemon juice to make a vinaigrette.
For the Carrots

Serves 4
2 tablespoons unsalted butter
1/2 cup chopped shallots
One bunch carrots, cleaned and cut into 1/2-inch pieces
1 tablespoon honey
1 teaspoon dried thyme
1/2 cup chicken broth
1/2 cup heavy cream
1/8 teaspoon ground nutmeg
Salt and freshly ground black pepper to taste
1. In a 12-inch skillet, melt the butter over medium heat, then add the shallots and carrots and cook, stirring, until the shallots begin to soften, about 3 minutes.
1. Add the honey and thyme and stir until the honey has coated the vegetables.
2. Gradually add the broth and simmer, uncovered, until evaporated by half, about 15 minutes.
Stir in the heavy cream and reduce the sauce by about half, another 10 minutes. Stir in the nutmeg and season with salt and pepper. Serve the carrots drizzled with a bit of the pesto.
Miso Apple Sweet Potatoes
Serves 4
1/3 cup maple syrup
3 tablespoons white miso
2 tablespoons rice vinegar
2 tablespoons soy sauce
1/2 cup vegetable oil
1 pound Japanese sweet potatoes, scrubbed, and cut into 1-inch chunks
1/4 cup sesame seeds for garnish
2 scallions, thinly sliced on the diagonal for garnish
1. Preheat the oven to 400 degrees, and line a baking sheet with silicone, aluminum foil, or parchment.
2. In a large bowl, whisk together the syrup, miso, rice vinegar, soy and oil.
3. Add the potatoes to the bowl and toss to coat thoroughly.
4. Arrange in a single layer on the baking sheet, cover the sheet with aluminum foil and roast for 30 minutes, remove the foil, and roast another 20 to 30 minutes, until the potatoes are cooked through and they become golden brown.
5. Allow to rest for 10 minutes before transferring with all the juices to a serving bowl. Garnish with sesame seeds, and scallions.
Do-Ahead: You can roast these ahead, and then re-warm in a 350 degree oven for 15 minutes.
Roasted Japanese Sweet Potatoes with Miso Leek Butter
Serves 4
1 pound Japanese sweet potatoes, scrubbed
1 cup unsalted butter, softened
1 tablespoon white miso
1 cup finely chopped leek, using the white and tender green part
1. Preheat the oven to 400 degrees, and roast the potatoes for 50 to 60 minutes, until they are tender.
2. While the potatoes are roasting, cream together the butter, miso and leeks. Set aside.
3. Split open the roasted potatoes, garnish each one with 2 to 3 tablespoons of leek butter, and serve.
4. Leftover leek butter is delicious over vegetables, or seafood.
Roasted Beet and Tangerine Salad
Serves 6
One bunch beets, scrubbed, tops removed
1/4 cup rice vinegar
2 tablespoons tangerine juice
2 tablespoons sugar
1 garlic clove, minced
1/2 cup canola or vegetable oil
Salt and pepper
1 head Bibb lettuce, washed, spun dry and separated into leaves
2 tangerines, peeled and segmented
1. Preheat the oven to 400 degrees, and line a baking sheet with aluminum foil. Put the beets onto the baking sheet and cover tightly with aluminum foil. Roast for 20 minutes (baby beets) 45 minutes (medium beets) 60 minutes (huge beets—baseball size).
2. While the beets are roasting, in a bowl, whisk together the vinegar, juice, sugar, garlic, and oil. Season with salt and pepper.
3. When the beets are cool enough to handle, slip off the skins and cut into 1/4-inch dice.
4. Toss the beets with some of the dressing.
5. Lay some of the lettuce onto plates, top with the beets, and some of the tangerines. Drizzle with additional dressing and serve. Toasted almonds or crumbled goat cheese make a nice garnish on this salad.
Refrigerator Pickled Beets
Makes about 1 quart
1 bunch red beets, scrubbed, tops removed, and saved for another use
3 spring onions, thinly sliced using the white and tender green parts
1 cup warm water
2/3 cup distilled white vinegar
2/3 cup sugar
2 ¼ teaspoons salt
1. Steam the beets until tender, 30 minutes for 2-inch, 50 minutes for 3-inch diameter. Cool, and slip off the skins. Slice, dice or cut the beets into wedges.
2. In a large bowl, combine the beets, and onions.
3. In another bowl, combine the water, vinegar, sugar, and salt, stirring to dissolve the salt and sugar.
4. Pour over the beets and onions, cover and refrigerate for at least 24 hours. The beets will keep in the refrigerator for up to 1 week. Serve the beets as part of a salad or as a condiment.
Sunchoke Bisque
Serves 6
2 tablespoons unsalted butter
1/2 cup finely chopped leek using the white and tender green parts
2 teaspoons finely chopped thyme
3/4 pound sunchokes, scrubbed, and chopped
1 pound fingerling potatoes scrubbed and chopped
5 cups chicken or vegetable broth
1/2 cup heavy cream (optional)
Salt and pepper
1/4 cup finely chopped chives
1. In a Dutch oven, heat the butter, saute the leek and thyme, until the leek is softened.
2. Add the sunchokes, potatoes and broth. Bring to a boil, and simmer for 15 to 20 minutes, until the sunchokes and potatoes are tender.
3. Using an immersion blender, puree the soup. Add cream, season with salt and pepper.
4. If not using the cream, add a bit more broth if needed to thin the soup.
5. Serve the soup garnished with chives.
Sunchoke ‘Hummus’
Serves 4-6
1 pound sunchokes scrubbed
1/2 cup extra virgin olive oil
2 tablespoons finely chopped rosemary
4 garlic cloves sliced
Salt and pepper
1. Put the sunchokes into water to cover and bring to a boil. Boil until tender, about 15 minutes. Drain thorough and put into a food processor.
2. While the sunchokes are simmering, in a large skillet, heat the oil, add the rosemary and garlic, and saute until the garlic is translucent and fragrant. Cool a bit.
3. Pulse the sunchokes on and off in the food processor to break them up.
4. With the machine running, pour in all but about 2 tablespoons of the garlic rosemary oil, until the sunchokes are pureed. Season with salt and pepper.
5. Transfer to a serving bowl, and drizzle with the remaining oil. Serve with vegetables, pita chips, baguette slices or crackers.
Strawberry Rhubarb Compote Parfaits
Serves 6
Rhubarb Compote

Makes about 2 cups
1/2 pound rhubarb, cut into 1/2-inch slices
2 cups strawberries hulled and quartered
2 cups sugar
1/2 teaspoon grated nutmeg
1 teaspoon ground cinnamon
1/4 cup tangerine or juice
1/4 teaspoon grated tangerine or orange zest
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.

For the Parfaits

1 cup heavy cream
1 cup mascarpone
2 tablespoons tangerine juice
1/4 cup sugar
1. In the bowl of an electric mixer fitted with the whip attachment, whip the cream until stiff peaks form. Add the mascarpone, juice and sugar and beat until the mixture is stiff.
2. In 6-ounce glasses, spread 2 tablespoons of the compote into the glass. Top with the mascarpone crème and continue to layer ending with the compote.
3. Cover and refrigerate for at least 4 hours, and up to 48 hours. Serve cold.
Panna Cotta with Caramelized Kumquats
Serves 6
For the Kumquats

2 tablespoons unsalted butter
1/3 cup sugar
2 cups kumquats, thinly sliced and seeds removed
1. In a large skillet, heat the butter, add the sugar, and cook until the sugar is liquid and turns a light amber color. Add the kumquats and cook over medium high heat for 10 to 15 minutes until the kumquats begin to caramelize. Cool and store in the refrigerator.
For the Panna Cotta

One package unflavored gelatin
2 tablespoons water
3 cups heavy whipping cream
1/2 cup sugar
Pinch of salt
1 teaspoon vanilla paste
1 cup sour cream
1. Sprinkle the gelatin over the water. Let stand for 5 minutes.
2. In a 3-quart saucepan, warm the cream with the sugar, salt, and vanilla, over medium-high heat. Do not let it boil.
3. Stir in the gelatin until thoroughly dissolved. Take the cream off the heat and cool about 5 minutes.
4. Put the sour cream in a medium bowl. Gently whisk in the warm cream a little at a time until smooth.
5. Taste for sweetness. It may need another teaspoon of sugar.
6. Fill 4 to 6-ounce ramekins 3/4 full of the cream. Chill 4 to 24 hours.
Sautéed Rainbow Chard
Serves 6
1/4 cup extra virgin olive oil
2 garlic cloves, sliced
1 bunch rainbow chard, tough stems removed, and cut into 1/2-inch ribbons
Salt and pepper
1. In a large skillet, swirl the garlic cloves in the hot oil for 30 to 45 seconds.
2. Add the chard and toss to coat. Saute the chard for 3 to 4 minutes until the chard is wilted.
3. Season with salt and pepper and serve warm.
Tangerine Chipotle Chicken Wings
Serves 4-6
2 tablespoons vegetable oil
1/2 cup finely chopped red onion
3 Chipotle chilies in adobo, finely chopped
1/3 cup tangerine juice
1 teaspoon grated tangerine zest
1/3 cup ketchup
1/3 cup chicken broth
3 pounds chicken wings or drummettes
3 tangerines, peeled and separated into segments, for garnish
1/4 cup finely chopped cilantro or Italian parsley for garnish
1. In a saute pan, heat the oil, saute the onion and chipotle for 2 minutes. Stir in the tangerine juice, zest, ketchup, and broth. Simmer for 5 minutes. Remove from the heat, and cool.
2. When the sauce is cooled, pour it into a large zip-lock bag, add the drummettes, seal the bag, and refrigerate for at least 4 hours or up to 24 hours.
3. Preheat the oven to 350 degrees, transfer the wings, and sauce to a baking dish and bake for 35 to 45 minutes, turning once, basting with the sauce, until the wings are glazed and cooked through (165 degrees on an instant read thermometer) Serve the wings garnished with tangerine segments and chopped cilantro.
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