Farmers' Market Box 6-20-2019

June 18, 2019 0 Comments


This week’s local produce and featured farms:

Carrots – Weiser Family Farms
Rainbow Chard – Be Wise Ranch
Sweet White Corn – Black Sheep Farms
FennelBlack Sheep Farms
Peruvian Purple Potatoes – Weiser Family Farms
Apricots – Scott Farms
Black Splendor Plums – Scott Farms
Mini Roma Tomatoes –  Dassi Family Farms

Farmer’s Choice:

Be Wise Strawberries – Be Wise Ranch
Italian Sweet Long Peppers – Kong Thao
White Nectarines – Ken’s Top Notch Produce

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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

Apricot Tart Tatin
Makes one 9-inch Tart
1/2 cup unsalted butter
1/2 cup granulated sugar
1/2 pound (about 6 medium) apricots, cut in half and pitted
1 sheet puff pastry
Crème fraiche, ice cream or whipped cream for garnish
1. Preheat the oven to 400 degrees.
2. In an ovenproof 9-inch skillet, melt the butter, add the sugar and stir until the mixture begins to turn a light golden brown.
3. Arrange the apricots cut side down on top of the butter and sugar and cook for about 4 to 5 minutes until the apricots begin to caramelize.
4. Cut the puff pastry to fit the skillet, and lay atop the apricots, tucking in the sides.
5. Bake for 20 to 25 minutes until the puff pastry is golden brown.
6. Remove from the oven, using a serving platter that is at least 2-inches larger in diameter than the skillet, put the plate on top of the puff pastry, and quickly flip the tart onto the plate.
7. Let cool for 20 minutes before cutting into wedges and serving with a dollop of crème fraiche, ice cream or unsweetened whipped cream.
Roasted Herbed Smashed Purple Potatoes
Serves 4-6
1 pound Purple potatoes, scrubbed
1/2 cup extra virgin olive oil
1 1/2 teaspoons salt
1/2 teaspoon ground black pepper
1 teaspoon dried thyme
1/2 teaspoon dried sage leaves crumbled
1 cup crumbled goat cheese (optional)
1. Put the potatoes in water to cover and bring to a boil. Simmer for 30 to 35 minutes until just tender, when pierced with a paring knife. Drain and set aside.
2. Preheat the oven to 400 degrees, and line a baking sheet with silicone, aluminum foil, or parchment.
3. In a bowl, combine the oil, salt, pepper, thyme, and sage. Drizzle a layer of the herbed oil onto the baking sheet.
4. Using an oven mitt, put a potato onto the baking sheet, and press down to flatten the potato. Repeat with the remaining potatoes.
5. Drizzle each potato with the remaining herbed oil and roast for 30 minutes.
6. Top with the goat cheese and roast another 10 minutes until the goat cheese is melted. Serve with roasted meats poultry or seafood.
Portuguese Sausage and Potato Soup
Serves 6
2 tablespoons extra virgin olive oil
1/2 pound Portuguese sausage, or smoked sausage, cut into 1/2-inch slices and then 1/2 moons
1/2 cup finely chopped onion
2 garlic cloves, minced
3 carrots, finely chopped
1 bunch rainbow chard, tough stems removed, and leaves cut into 1/2-inch ribbons
1 pound purple potatoes, scrubbed, and cut into 1-inch chunks
6 cups chicken or vegetable broth
Salt and pepper
1. In a Dutch oven, heat the oil, add the sausage, onion, garlic and carrots, and saute until the onion begins to soften. Add the chard and toss to coat with the oil in the pan.
2. Add the potatoes and broth, bring to a boil, and simmer, uncovered for 30 minutes until the potatoes are tender.
3. Season with salt and pepper and serve.
4. The soup will keep in the refrigerator for up to 5 days and is best when made ahead for the flavors to get to know each other.
Fennel, Corn and Tomato Slaw
Serves 4-6
One fennel bulb, fronds removed, and root end trimmed
2 ears white corn, kernels scraped from the cob
1 cup diced mini Roma tomatoes
1/2 cup extra virgin olive oil
1 tablespoon Dijon mustard
2 tablespoons rice vinegar
1 tablespoon honey
1/4 cup finely chopped basil
Salt and pepper
1 cup chopped fresh mozzarella
1. Slice the fennel bulb thinly on a mandoline, then chop finely, and add to a salad bowl.
2. Add the corn and tomatoes and toss to combine.
3. In a small bowl, whisk together the oil, mustard, vinegar, honey and basil. Season with salt and pepper.
Toss with the fennel mixture, add the mozzarella, toss again and serve.
Pasta with Fresh Tomato Sauce
Serves 4-6
2 tablespoons extra virgin olive oil
1 basket mini Roma tomatoes, chopped
1 1/2 teaspoons salt
1/2 teaspoon freshly ground black pepper
1 tablespoon finely sliced basil leaves
Basil leaves for garnish
Freshly grated Pecorino Romano or Parmigiano Reggiano
One pound fresh Tagliatelle or other wide flat pasta such as fettucine, cooked two minutes short of al dente
1/3 cup grated Parmigiano Reggiano or Pecorino Romano cheese for garnish
1. In a large skillet, heat the oil, and add the tomatoes, sautéing over medium high heat, until the tomatoes begin to give off some liquid.
2. Season with salt, pepper, and add the sliced basil leaves.
3. Simmer for about 3 minutes, then toss in the pasta, stirring until the pasta is coated with the sauce. Serve the pasta garnished with grated cheese and basil leaves.
Austrian Plum Cake
Serves 6-8
This cake is standard in Vienna with afternoon coffee.
4 large eggs, separated and at room temperature
Pinch salt
10 tablespoons (140 g) unsalted butter, softened
2/3 cups (150 g) sugar
1/3 cup sour cream
1 teaspoon vanilla paste or extract
Pinch cinnamon (optional)
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1 pound plums, halved and pitted
Powdered sugar for dusting
1. Preheat the oven to 350 degrees and coat the inside of a 9-inch square baking dish with non-stick cooking spray. Set aside.
2. Beat the egg whites with a pinch of salt until stiff. Set aside until needed.
3. In a separate bowl, cream the softened butter and sugar for a few minutes.
4. Add the egg yolks, one at a time, beating well after each addition. Mix until thick and pale, about 3-5 minutes.
5. Add sour cream, vanilla, and cinnamon. Mix until well combined.
6. Mix all-purpose flour and baking powder and add to the batter. Mix just until combined.
7. Fold in the beaten egg whites.
8. Spread the batter evenly with a spatula.
9. Place the halved plums on top, skin side down.
Bake the cake for about 25-30 minutes until golden and a skewer inserted into the middles comes out clean. Cool completely and sprinkle with powdered sugar
Balsamic Roasted Plum Crostini with Ricotta
Serves 6-8

For the Crostini

Makes about 24 pieces
One baguette sliced into1/2-inch pieces
1/2 cup extra virgin olive oil
1. Preheat the oven to 400 degrees; line a baking sheet with silicone or parchment. Lay the baguette slices in one layer on the baking sheet.
2. Brush the baguette slices with oil and bake for 10 minutes until the slices begin to turn golden brown.
3. Remove from the oven and allow to cool.
4. The crostini can be stored at room temperature for 2 days, or frozen for one month.
For the Fruit and Finishing

1 pound plums, pitted and coarsely chopped
1/2 cup sugar
1/2 cup aged balsamic vinegar
Grated zest of 1 orange
Salt and freshly ground black pepper
1 cup whole milk ricotta
1/4 cup finely chopped basil
1. Preheat the oven to 350 degrees and coat the inside of a baking dish with non-stick cooking spray.
2. Combine the plums, sugar, vinegar and orange zest in a bowl, and pour into the baking dish.
3. Roast for 45 minutes, until the mixture has thickened. Remove from the oven, and season with salt and pepper when cooled. The fruit can be refrigerated for up to 2 weeks.
4. To serve, spread some of the ricotta onto the crostini, top with the plum mixture, and garnish with the basil.
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 coconut milk
1/4 cup finely chopped Italian parsley or cilantro
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.
3. Using an immersion blender, puree the soup. Add the coconut milk, and cilantro or parsley. Taste for seasoning and adjust using salt or pepper. Serve the soup warm.
Field Greens with White Nectarines and Gorgonzola
Serves 4
1/4 cup rice vinegar
2 tablespoons honey
1 tablespoon Dijon mustard
1 tablespoon finely chopped shallot
1/2 cup vegetable oil
Salt and pepper
6 cups field greens
2 white nectarines, pitted, and sliced into wedges
1 cup crumbled gorgonzola dolce
1. In a small bowl, whisk together the vinegar, honey, mustard, shallot and oil. Season with salt and pepper.
2. In a salad bowl, toss the field greens with some of the dressing, and plate the salad.
3. Arrange nectarines over the salad and sprinkle with the gorgonzola. Drizzle with more dressing and serve.
Balsamic Italian Peppers
Serves 4
3 tablespoons extra virgin olive oil
1/2 pound Italian long peppers, cored, seeded and thinly sliced lengthwise
3 garlic cloves, minced
1/4 cup aged balsamic vinegar
Salt and pepper
1. In a large skillet, heat the oil, and saute the peppers until they begin to soften a bit.
2. Add the garlic, saute for 3 to 4 more minutes, add the balsamic vinegar, and saute until the vinegar has been absorbed.
Season with salt and pepper and serve warm or at room temperature.
Strawberry Soup
Serves 6
2 pints fresh strawberries
1 teaspoon instant tapioca
1 cup orange juice
1 tablespoon lemon juice
Dash of ground cinnamon
Dash of ground allspice
cup sugar
1 teaspoon lemon zest
1 cup buttermilk
Lime slices and whole strawberries for garnish
1. Remove the stems from the berries and place in a food processor or blender.
2. Puree the berries, transfer to a medium 2 quart saucepan, and place over medium high heat.
3. Add the tapioca, orange juice, lemon juice, cinnamon, and allspice. Bring to a boil, stirring constantly with a whisk. Cook over moderate heat, stirring until the mixture thickens.
4. Remove from the heat and add the sugar stirring until dissolved.
5. Refrigerate the soup until it is chilled. If you are in a hurry, pour the soup into a serving bowl, and set the bowl into a larger bowl filled with ice. Stir the soup occasionally until it is cool.
6. Whisk in the lemon zest and buttermilk. Refrigerate or freeze until ready to serve. Serve chilled, garnished with lime slices, and a whole strawberry.
Strawberry Orange Curd Tart
Serves 6-8
For the Crust

2 cups unbleached all-purpose flour
2/3 cup sugar
1/2 teaspoon salt
1 cup (2 sticks) cold unsalted butter, cut into small bits
1. Preheat the oven to 375°F. Coat a 10-inch tart pan with a removable bottom with nonstick cooking spray.
2. Combine the flour, sugar, and salt in a food processor and pulse 2 to 3 times to mix. Scatter the butter evenly over the top and pulse 6 to 7 times, until the mixture becomes crumbly.
Press the dough evenly into the prepared pan, using your knuckles to press down and press all the way up the sides of the pan.
3. Price the crust with the tines of a fork all over the bottom, bake the crust until lightly browned, about 20 minutes. Remove from the oven and let cool completely
For the Orange Curd

1 cup sugar
6 large eggs
1/2 cup fresh orange juice
1/2 cup (1 stick) cold butter, cut into 1/2-inch cubes
1. In a saucier, over medium heat, whisk together the sugar, eggs, and lemon juice, and cook, whisking constantly until the curd comes to a boil.
2. Remove from the heat, whisk in the butter a bit at a time. Push the curd through a sieve into a clean bowl, and press plastic wrap into the lemon curd. Allow to cool completely.
3. The curd will keep in the refrigerator for up to 5 days or freeze for up to 3 months.
To Assemble

3 cups fresh strawberries, hulled
1/2 cup red currant jelly (optional)
2 cups heavy cream (optional), whipped until stiff peaks form, for garnish
1. Using an offset spatula spread the curd over the bottom of the pastry shell, smoothing it to level it. Arrange the strawberries decoratively, either whole, or sliced, over the top.
2. Do-Ahead: At this point, you can cover and refrigerate for up to 4 hours.
3. When ready to serve, cut the tart and garnish with dollops of the whipped cream.
4. Cook’s Note: Depending upon your artistic talents, you will either decide to use the strawberries whole or sliced. If you cut them in half and place them cut sides down, you can make a chevron pattern with the berries. You can also slice the berries about 1/2 inch thick and overlap them in concentric circles so that the entire tart is covered, using a large berry in the center as a focal point.
5. Some people love to glaze this tart with melted red currant jelly or apricot jam, but I like to taste the berries and orange curd.
@Diane Philips  Blog:
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