Farmers' Market Blog 5-9-2019
This week’s local produce and featured farms:
Avocados – Adelynn Sue Organics
Orange Carrots – D’Acquisto Farms
Fennel – Tutti Frutti Farms
Arugula – Her Produce
Leeks – Tutti Frutti Farms
Romaine Lettuce – D’Acquisto Farms
Rhubarb – Trevino Farms
Gold Bar Squash – Tutti Frutti Farms
Zucchini – Tutti Frutti Farms
Farmer’s Choice:
Strawberries – Be Wise Ranch
Red Spring Onions – Milliken Family Farms
Japanese Sweet Potatoes – Milliken Family Farms
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Farmers’ Market Box Recipes
Avocado Soup
Serves 4-6
1 tablespoon unsalted butter
½ cup finely chopped leek, using the white and tender green part
1 garlic clove, minced
6 cups chicken or vegetable broth
2 ripe avocados, peeled, pitted and chopped
1 teaspoon lime juice
1 cup heavy cream
1/4 cup chopped cilantro
Salt and Tabasco or Cholula
1. Heat the butter in a Dutch oven over medium heat. Add the leek and garlic, cook for about 2 minutes until the leek and garlic are softened.
2. Add the broth, lime juice and avocado, simmer for 5 to 7 minutes.
3. Add the cream and cilantro. Taste for seasoning and adjust using salt and Tabasco or Cholula.
4. Using an immersion blender, puree the soup, and serve.
5. The soup can be served warm or cold.
Leek Flan
Serves 4-6
2 tablespoons unsalted butter
1 tablespoon extra virgin olive oil
2 leeks, finely chopped using the white and tender green parts
Salt and pepper
3 tablespoons all-purpose flour
1 1/4 cup milk
2 large eggs, beaten
¼ cup Parmigiano-Reggiano
Freshly grated nutmeg
Salt and freshly ground black pepper
1. Preheat the oven to 325 degrees.
2. In a skillet, heat the butter and oil, and saute the leeks until they become translucent.
3. Add the flour, and whisk for 2 minutes.
4. Add the milk, bring to a boil, whisking until thickened.
5. Remove from the heat and whisk in the eggs and Parmigiano.
6. Season with nutmeg, salt and pepper.
7. Pour the mixture into eight 6-ounce ramekins. Put the ramekins onto a baking sheet and bake for 40 minutes, until the flan are set.
8. Remove from the oven and allow to rest for 10 minutes before unmolding
Braised Fennel with Leeks
Serves 4
2 tablespoons unsalted butter
1 tablespoon extra virgin olive oil
1 fennel bulb, wispy ends trimmed, and thinly sliced
2 leeks, thinly sliced, using the white and tender green parts
1/4 cup chicken or vegetable broth
Salt and pepper
2 teaspoons minced flat-leaf parsley
1. In a large skillet, heat the butter and oil.
2. Add the fennel and leeks, and saute for 3 to 4 minutes until the leeks are translucent.
3. Add the broth to the skillet, and simmer for 4 to 5 minutes until the fennel is tender.
4. Season with salt and pepper, and sprinkle the parsley over the top, before serving.
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.
Chopped Chicken Salad
Serves 6
One head romaine, washed spun dry and chopped
3 ribs celery, thinly sliced on the diagonal
3 rainbow carrots, scrubbed, and julienned
1 apple, cored, and julienned
2 to 3 cups shredded cooked chicken
1/2 cup finely chopped leek
1/2 cup vegetable oil
2 tablespoons soy sauce
1/4 cup rice vinegar
3 tablespoons sugar
1/4 teaspoon peeled and grated fresh ginger
1 clove garlic, minced
2 tablespoons sesame seeds for garnish
1. In a large salad bowl, combine the romaine, celery, carrots, apple, chicken and leeks.
2. In another bowl, whisk together the oil, soy, vinegar, sugar, ginger, and garlic. Adjust seasoning using soy or sugar to taste.
3. Toss the salad, and garnish with sesame seeds.
Chocolate Zucchini Cake
Makes One 9″ Bundt
1/2 cup unsalted butter, softened
1/2 cup canola oil
1 3/4 cup sugar
2 large eggs
1 teaspoon vanilla paste
1/2 cup sour cream
3/4 cup unsweetened cocoa
2 1/2 cup all-purpose flour
1/2 teaspoon baking powder
1 teaspoon baking soda
2 teaspoon espresso powder
1 teaspoon salt
2 cups grated zucchini (about 4 medium)
1/2 cup chocolate chips
1. Preheat the oven to 350 degrees and coat the inside of a 9-inch bundt pan with non-stick cooking spray.
2. In the large bowl of an electric mixer cream together the butter, oil and sugar, until the mixture is blended—it may look curdled.
3. Add the eggs, vanilla and sour cream, and stir until combined. Add the remaining ingredients and beat on low speed until blended. Transfer the batter to the prepared pan; bake for 45 to 55 minutes, until a skewer inserted into the center comes out clean.
4. Remove the pan from the oven, transfer to a cooling rack and time for 10 minutes.
5. At the end of the 10 minutes, remove the cake from the pan, and allow to cool completely. Serve the cake garnished with sifted powdered sugar.
Zucchini Risotto
serves 4-6
2 tablespoons butter or extra virgin olive oil
1/4 cup finely chopped leek
1 garlic clove, minced
2 zucchini, grated on the large holes of a box grater (or food processor)
Salt and pepper
1. In a skillet, heat the butter and saute the onion and garlic for 2 to 3 minutes until the onion is softened.
2. Add the zucchini, season with salt and pepper, and saute until the zucchini loses most of its moisture. Season with salt and pepper and set aside.
3. Do-Ahead: You can make this 2 to 3 days ahead of time, because the zucchini is so delicate, you add it at the last minute when you are making the risotto.
4 tablespoons unsalted butter
1/4 cup finely chopped shallot or onion
1 1/2 cups Vialone, Carnaroli or arborio rice
1/2 cup dry white wine (NO CHARDONNAY)
4 to 5 cups chicken or vegetable broth, simmering on the stove top
Sautéed zucchini (see above)
1/2 cup grated Parmigiano Reggiano
Salt and pepper
1. In a wide saucepan, melt 2 tablespoons of butter, and saute the onion for 2 to 3 minutes until the onion is softened.
2. Add the rice, and toast in the butter and onion mixture.
3. Add the wine, and bring to a boil, stirring until the wine is almost evaporated.
4. Add the broth a ladleful at a time, stirring while waiting for the liquid to evaporate.
5. Continue to add the broth, at about the 20 minute mark, taste the risotto, the rice should be barely tender (it will continue to cook once you have removed it from the stove top)
6. Add the remaining butter, the reserved zucchini mixture and 1/2 of the Parmigiano. Season with salt and pepper and serve garnished with the remaining cheese.
Arugula Salad with Apples and Parmigiano
Serves 4
1 bunch arugula, washed and spun dry
1 Granny Smith apple, cored, and thinly sliced
Shaved Parmigiano Reggiano cheese
1/4 cup extra virgin olive oil
Salt and pepper
1. In a large bowl, combine the arugula, apples, and cheese.
Drizzle with oil, season with salt and pepper, and toss to coat.
Cesar Salad
Serves 4-6
One head romaine lettuce, washed, spun dry and chopped
1 cup mayonnaise
1/2 cup sour cream
1/2 cup freshly grated Parmigiano Reggiano cheese
2 teaspoons fresh lemon juice
1 1/2 teaspoons anchovy paste
2 cloves garlic, minced
2 teaspoons Worcestershire sauce
1 1/2 teaspoons freshly ground black pepper
1 1/2 cups croutons, either store bought or homemade
1. In a bowl, whisk together the mayonnaise, sour cream, 1/4 cup Parmigiano, lemon juice, anchovy paste, garlic, Worcestershire and pepper.
2. Pour some of the dressing over the romaine and toss to coat. Add the remaining Parmigiano and croutons and toss again. Serve immediately. Leftover dressing will keep in the refrigerator for up to 1 week.
Golden Squash Bake
Serves 4-6
2 tablespoons unsalted butter
2 tablespoons extra virgin olive oil
1/2 cup finely chopped leek using the white and tender green parts
2 teaspoons finely chopped thyme
4 cups coarsely grated squash
Salt and pepper
1/4 cup all-purpose flour
1 cup chicken or vegetable broth
1 cup milk
Salt and pepper
1 1/2 cups fresh bread crumbs
1/2 cup shredded Gruyere cheese
1/4 cup grated Parmigiano Reggiano
2 tablespoons finely chopped Italian parsley
2 tablespoons extra virgin olive oil
1. Preheat the oven to 350 degrees and coat the inside of a 9-inch casserole dish with non-stick cooking spray.
2. In a large skillet, heat the butter and olive oil. Add the leek and thyme, saute for 3 to 4 minutes until the leek is softened.
3. Add the squash, season with salt and pepper, and saute until the squash loses some moisture.
4. Sprinkle the flour over the vegetables and cook for 2 minutes. Slowly add the broth and milk, bring to a boil, and season with salt and pepper.
5. Transfer to the casserole dish.
6. In a bowl, combine the bread crumbs, Gruyere, Parmigiano, parsley and oil, tossing to combine.
7. Sprinkle atop the casserole and bake for 20 to 25 minutes until bubbling and golden.
Rhubarb Crumble Bar
Serves 6
8 ounces (2 cups) rhubarb, cut into roughly 1/3-inch-thick pieces
1 cup brown sugar, divided (plus a little extra for sprinkling)
1 tablespoon lemon juice
2 3/4 cups (12 1/3 ounces) all-purpose flour, divided
6 ounces (12 tablespoons) cold, unsalted butter
3 ounces cream cheese
1/2 teaspoon salt
1 large egg
1/2 teaspoon baking powder
1 teaspoon vanilla extract
1. Preheat the oven to 350°F. coat a 9-inch square pan with nonstick cooking spray.
2. Combine the rhubarb, lemon juice, and 1/4 cup of the sugar in a large bowl.
3. Set this aside to macerate while you make the crust and streusel.
4. Place 2 1/2 cups of the flour into the bowl of a food processor. Cut the butter into 5 large chunks and add to the flour along with the cream cheese, salt, and remaining 3/4 cup of cane sugar. Pulse to combine the mixture until moist and crumbly, with no chunks of butter remaining.
5. Remove 1 2/3 cups of this crumbly mixture from the food processor and set it aside for the streusel topping.
6. To the rest of the mixture still in the food processor, add the remaining 1/4 cup of flour, egg, baking powder, and vanilla. Blend until it just starts to come together to form a dough.
7. Press the dough evenly into the lined pan. Bake for 10 minutes until slightly risen.
8. Strain the fruit to remove the excess liquid.
9. Spread the fruit in an even layer over the surface of the partially baked crust. Sprinkle the reserved streusel topping over the surface of the fruit and then sprinkle on a little more turbinado sugar. Bake again for 40 to 50 minutes until the topping is golden-brown.
10. Let cool for 20 minutes before cutting into squares. The bars will keep refrigerated for 1 week.
Strawberry Stuffed French Toast
Serves 6-8
1 pound egg bread, such as challah, or Hawaiian sweet egg bread, sliced 1/2-inch thick
1 1/2 cups mascarpone cheese
1/3 cup granulated sugar
1 cup sliced strawberries
8 large eggs
1 cup heavy cream
2 teaspoons vanilla extract
1/3 cup unsalted butter, melted
1/2 cup cinnamon sugar
1. Coat the inside of a 13-by-9-inch baking dish with non-stick cooking spray.
2. Lay 6 slices of the bread into the casserole, wedging them to fit.
3. In a large bowl, cream together the mascarpone, granulated sugar, and strawberries until blended.
4. Spread some of the mixture evenly over the bread.
5. Cover the filling with the remaining bread slices.
6. In a large bowl, whisk together the eggs, cream, and vanilla until blended.
7. Carefully pour over the stuffed bread, pressing down on the bread to coat thoroughly.
8. Do-Ahead: At this point, cover and refrigerate for at least 2 hours or overnight.
9. Preheat the oven to 350°F.
10. Brush the tops of the stuffed bread with the melted butter and sprinkle with the cinnamon sugar. Bake until puffed and golden brown, 25 to 35 minutes. Allow to rest for 5 minutes before cutting into squares.
Marinated Red Spring Onions
Makes about 4 cups
1 bunch red spring onions
3/4 cup red wine vinegar
1/2 cup sugar
1/2 cup vegetable oil
Pinch of red pepper flakes
1 teaspoon dried oregano
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1. Trim the root end of the onions, and slice thinly, using the red bulb and tender green parts. Place the onions in a glass bowl.
2. In a medium-size bowl, whisk together the vinegar, sugar, oil, pepper flakes, oregano, salt, and pepper. Pour over the onions.
3. Do-Ahead: At this point, cover and refrigerate at least 4 hours, and up to 24 hours.
4. Drain the onions and serve cold.
Roasted Japanese Sweet Potatoes with Miso Maple Butter
Serves 4
1 pound Japanese sweet potatoes, scrubbed
1/2 cup unsalted butter, melted
2 tablespoons white miso
2 tablespoons maple syrup
Few drops Tabasco or Frank’s hot sauce
Preheat the oven to 400 degrees, a prick the potatoes with the sharp point of a paring knife in several places. Roast for 50 to 60 minutes.
In a bowl, whisk together the butter, miso, and maple syrup. Taste for seasoning and add Tabasco or additional maple syrup.
When the potatoes are soft, remove from the oven, place on a plate, split in half, drizzle with the miso maple butter, and serve.
@Diane Philips www.dianephillips.com Blog: www.cucinadivina.blogspot.com
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