Farmers' Market Box 7-5-2019
This week’s local produce and featured farms:
Carrots – D’Acquisto Family Farms
Rainbow Chard – Terra Madre Gardens
Lemon Cucumbers – Tutti Frutti Farms
Shishito Peppers – Black Sheep Farms Farms
Rhubarb – Trevino Farms
Mixed Summer Squash – D’Acquisto Family Farms
Yellow Nectarines – Ken’s Top Notch Produce
Yellow Peaches – Regier Family Farms
Farmer’s Choice:
Dino Kale – Terra Madre Gardens
Japanese Sweet Potatoes – Milliken Family Farms
Cot-N-Candy Apricots – Frog Hollow Farms
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Farmers’ Market Box Recipes
Poached Nectarines in Moscato
Serves 4
1 pound nectarines, halved and pitted
One 750ml bottle Moscato
1/2 cup sugar
1. Put the nectarines, Moscato and sugar into a Dutch oven, bring to a boil, and simmer for 20 to 25 minutes, until the nectarines are tender. Remove from the liquid, and bring the liquid to a boil, simmering until the liquid is syrupy.
2. Serve the nectarines either at room temperature or chilled, drizzled with the syrup. You can serve this with a dollop of crème fraiche, vanilla ice cream, or unsweetened whipped cream.
Lemon Cucumber Ginger Mint Cooler
Serves 6-8
1/2 cup packed mint
4 thin slices ginger root (about the size of dimes)
1 1/2 cups sugar
1 1/2 cups water
1 pound lemon cucumbers, seeded and cut into chunks
1 liter club soda or seltzer
1. In a saucepan, combine the mint, ginger, sugar and water, bring to a boil, stirring to dissolve the sugar and turn off the heat. Allow to steep for at least 1 hour, and up to 3 hours. Strain out the solids.
2. Add the cucumbers and the syrup to blender. Puree the cucumbers. Chill the mixture.
When ready to serve, fill glasses with ice, add 1/3 cup of the cucumber syrup mixture and top off with club soda.
Blistered Shishito Peppers with Summer Sauce
Serves 2-4
1/4 cup extra virgin olive oil
1/2 pound Shishito peppers, washed and patted dry
1 1/2 teaspoons salt
1/2 teaspoon ground black pepper
Coarse salt like Maldon or flake salt
1 cup Greek Style yogurt
1 tablespoon Dijon mustard
1 teaspoon fresh lemon juice
Few drops Sriracha
Preheat a large heavy bottomed skillet over medium high heat. Put the oil, peppers, salt and pepper in a bowl, and toss to coat.
Arrange the peppers in the skillet, and cook until the peppers are blistered, turning to evenly cook on all sides.
Remove from the skillet, and sprinkle with coarse salt. The peppers can be eaten as is, as a snack, or serve with the summer sauce for dipping.
To prepare the sauce, whisk together the yogurt, mustard, lemon juice and sriracha.
Summer Squash and Chard Bake
Serves 6
2 tablespoons unsalted butter
2 tablespoons olive oil
1/2 cup finely chopped sweet onion
2 garlic cloves, minced
6 cups summer squash cut into 1/2 inch dice
One bunch rainbow chard, tough stems removed, cut into 1/2-inch ribbons
1 1/2 teaspoons salt
1 teaspoon freshly ground black pepper
1/8 teaspoon ground nutmeg
3 tablespoons all-purpose flour
2 cups whole milk
Two 3.5-ounce packages Boursin cheese, crumbled
1 1/2 cups fresh breadcrumbs
1/2 cup grated Parmigiano Reggiano
2 tablespoons finely chopped Italian parsley
2 tablespoons extra virgin olive oil
1. Preheat the oven to 350°F coat a 13 x 9-inch baking dish with nonstick cooking spray.
2. In a 12-inch skillet, over medium heat melt the butter and oil together, add the onion and garlic, cook, stirring, until softened, about 3 minutes.
3. Add the squash and cook another 3 minutes, stirring a few times. Stir in the chard, salt, pepper, and nutmeg and cook, stirring, until the mixture begins to lose some of its moisture, about 5 minutes.
4. Stir the flour into the squash mixture, and cook until absorbed, another 2 minutes.
5. Add the milk and Boursin and stir until the mixture comes to a boil and the cheese has melted.
6. Transfer to the prepared dish.
7. In a small bowl, stir together the crumbs, Parmigiano, parsley and olive oil. Sprinkle over the top of the squash mixture.
8. Bake the casserole until the top is golden brown, about 30 minutes. Let rest 5 to 10 minutes before serving.
Peachy Rhubarb Crumble Pie
Serves 6-8
Makes one 9-inch pie crust
1 1/4 cups all-purpose flour
1 teaspoon salt
1 1/2 teaspoons sugar
1/2 cup cold unsalted butter, cut into 1/2-inch pieces
1/2 cup cold water
2 tablespoons cider vinegar
1/2 cup ice
Bench Flour for rolling
1. In a large bowl, stir together the flour, salt and sugar.
2. Add the butter and coat with the flour.
3. Cut the flour and butter together using a pastry blender, until the butter is the size of peas.
4. Combine the water, cider vinegar and ice in a measuring cup.
5. Sprinkle 2 tablespoons of the mixture over the flour and mix and cut in with a bench scraper until fully incorporated. Add more of the mixture 1 to 2 tablespoons at a time using a bench scraper or your hands, until the dough comes together in a ball with a few dry bits remaining.
6. Shape into a disc and wrap in plastic wrap. Refrigerate for 1 hour.
Coat the inside of a 9-inch pie plate that is 2-inches deep with non-stick cooking spray.
7. Flour a board and roll out the disc into an 11-inch round. Gently transfer to the pie plate and flute the edges of the pie crust. Refrigerate for at least 30 minutes before filling and baking.
2 tablespoons granulated sugar
1/4 cup packed brown sugar
1 cup all-purpose flour
1/2 teaspoon salt
⅛ teaspoon ground cinnamon
4 tablespoons (½ stick) unsalted butter, cut into ½-inch cubes, at room temperature
1. Stir together all the ingredients except the butter in a large bowl.
2. Sprinkle in the butter pieces and toss to coat. Rub the butter into the dry ingredients with your fingertips until the butter is incorporated and the mixture is chunky.
3. If using for a crumble top, chill for at least 15 minutes before using.
4. The crust will keep refrigerated for 5 days or frozen for 1 month.
1 pound yellow peaches, peeled, pitted and chopped
1/2 pound rhubarb, finely chopped
1/2 cup sugar
1/2 cup packed brown sugar
2 tablespoons orange juice
1 teaspoon grated orange zest
1 tablespoon cornstarch
1. Preheat the oven to 400 degrees.
2. In a large bowl, combine the peaches, rhubarb, sugars, orange juice, zest, and cornstarch. Let mellow at room temperature for 10 minutes.
3. Pour into the prepared pie shell.
4. Top with the crumble, and bake for 15 minutes, lower the oven temperature to 350 degrees, and bake another 30 to 35 minutes, until the crumble is golden brown, and the filling is bubbling.
Dino Kale and Roasted Sweet Potato Toasts
Serves 4-6
1/2 cup extra virgin olive oil
2 Japanese sweet potatoes, peeled, sliced 1/2-inch thick
Salt and pepper
3 garlic cloves, minced
1 bunch Dino kale, tough stems removed
Salt and pepper
8 slices crusty bread, sliced 1/2-inch thick, toasted
1 1/2 cups crumbled ricotta salata (or grated Parmigiano Reggiano)
1. Preheat the oven to 400 degrees, line a baking sheet with aluminum foil, parchment or silicone.
2. In a mixing bowl, combine the potatoes, 1/4 cup olive oil and sprinkle with salt and pepper.
Lay the potato slices on the baking sheet, and roast for 20 to 25 minutes, turning once, until the potatoes are tender.
3. While the potatoes are roasting, heat the remaining oil, saute the garlic for 30 seconds until fragrant, and saute the kale until it is tender. Season with salt and pepper.
4. Spread the potatoes onto the toasted bread, top with the kale, and some of the cheese. Serve at room temperature.
Caramelized Onion Kale Bread Pudding
Serves 6
2 cups day old bread, cut into cubes
1/4 cup extra virgin olive oil
1/4 cup unsalted butter
1 1/2 cups finely chopped sweet onions
2 garlic cloves, minced
2 teaspoons sugar
1 bunch dino kale, tough stems removed, cut into 1/2-inch ribbons
Salt and pepper
4 large eggs
1 cup heavy cream
1 cup shredded Gruyere cheese
1/2 cup grated Parmigiano Reggiano
1. Preheat the oven to 350 degrees and coat the inside of a 13-by-9-inch baking dish with non-stick cooking spray.
2. Line a baking sheet with parchment, aluminum foil, or silicone. Arrange the bread on the baking sheet in one layer, and drizzle with the oil. Toss to coat the bread. Bake for 10 to 15 minutes, until the cubes are crispy. Cool and transfer to a large mixing bowl.
3. In a large skillet, heat the butter, and saute the onions, garlic and sugar until the onions begin to caramelize.
4. Add the kale, and saute until the kale is wilted. Season with salt and pepper. Transfer to the bowl with the toasted bread.
5. In another bowl, whisk together the eggs and cream. Pour over the bread mixture and toss to coat.
6. Transfer to the prepared dish.
7. Sprinkle with the cheeses, and bake for 35 to 40 minutes, until the pudding is set, and the cheeses are golden brown. Allow the pudding to rest for 10 minutes before serving.
Variation: Coat the inside of 12 muffin tins with non-stick cooking spray, and pack with the kale mixture. Bake for 20 to 25 minutes until set.
Apricot and Rhubarb Crostata
Serves 6-8
2 2/3 cup all-purpose flour
1 1/3 cup sugar
1 ¼ cups (2 ½) sticks chilled unsalted butter, cut into small pieces
1 whole egg
1 egg yolk
1/2 cup confectioner’s sugar
Apricot and Rhubarb Jam (see following recipe)
One quart vanilla ice cream for serving
1. Place the flour, sugar and butter into a food processor and pulse on and off until the mixture is coarse, and the butter has been chopped.
2. Stir the egg and yolk together, then with the machine running, pour in the egg mixture and blend until the mixture begins to come together, but doesn’t quite form a ball.
3. Coat the inside of a 10-inch tart pan with non-stick cooking spray and press half the mixture into the tart pan and refrigerate the rest of the dough for about 20 minutes.
Spread the jam into the tart shell.
4. Roll out the remaining dough, using the confectioners’ sugar as you would flour. Cut the dough into 3/4-inch strips and make a lattice pattern over the jam (you don’t need to weave the dough, just crisscross it)
5. Sprinkle the tart with strained confectioner’s sugar, and bake at 400 for 10 minutes, lower the temperature to 375 degrees and bake an additional 20 to 25 minutes, until the tart is golden brown.
6. Remove from the oven and allow to cool for 20 minutes, remove the tart from the pan, and cut into serving pieces. Serve plain or warm with vanilla ice cream.
1 pound apricots, pitted and cut into quarters
1/2 pound rhubarb, finely chopped
2 1/2 cups sugar
2 tablespoons lemon juice
1. Put all the ingredients into a saucepan and bring to a boil. Simmer for 35 to 45 minutes until the mixture is thickened. Taste for sweetness and adjust using more sugar, or lemon juice.
2. Cool the mixture before using. The jam will keep in the refrigerator for up to 2 weeks, or frozen for up to 6 months.
Crudités (Orange Carrots) with Ranch Dip
Serves 4
1 bunch orange carrots, tops removed
Assorted fresh vegetables
1 3/4 cups mayonnaise
1 cup Greek Style yogurt
2 tablespoons lemon juice
1 teaspoon dried chives
1 tablespoon dried parsley
1/2 teaspoon garlic salt
1/2 teaspoon dried tarragon
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1/2 teaspoon lemon pepper seasoning
1. Peel the carrots, and store in the refrigerator along with other vegetables.
2. In a bowl, whisk together the remaining ingredients, and refrigerate for 2 hours to allow the flavors to blend.
3. Serve the dip with the carrots and other fresh vegetables. The dip will keep in the refrigerator for up to 1 week.
Ginger Carrot Dressing
Makes about 1 cup
2 medium carrots, peeled and roughly chopped 1-inch knob fresh ginger, peeled and coarsely chopped 1 torpedo onion, coarsely chopped 2 tablespoons rice vinegar
2 tablespoons honey 2 teaspoons white or light miso paste 1 1/2 teaspoons Asian sesame oil 1/2 teaspoon tamari or soy sauce 2 tablespoons vegetable oil 1 tablespoon water
1. In a blender or food processor, combine the carrots, ginger, onion, rice vinegar, honey and miso. Process on and off to break up everything.
2. Add the oil, soy sauce, vegetable oil and water, and puree until smooth. Taste for seasoning, add soy sauce, if needed.
3. Cover and refrigerate for up to 1 week.
4. Use the dressing on firm lettuce like iceberg, little gem or romaine. The dressing is also delicious over avocado slices or tomatoes.
Slow Cooker Pulled Pork with Peach Bourbon Barbecue Sauce
Serves 6-8
2 tablespoons vegetable oil
3/4 cup chopped sweet onion such as Vidalia
1 pound fresh peaches, peeled, pitted, and chopped
1/2 cup peach nectar
1/4 cup bourbon
2 tablespoons Dijon mustard
1 cup ketchup
One cup tomato sauce
2 tablespoons Worcestershire
1/2 cup firmly packed brown sugar
1/4 teaspoon chili powder
1/8 teaspoon dry mustard
1/4 teaspoon kosher salt
In a Dutch oven, heat the oil, and saute the onion for 4 to 5 minutes until the onion is translucent.
Add the peaches, and saute another 3 to 4 minutes, until the peaches are softened.
Add the remaining ingredients and bring to a boil. Simmer for 35 to 45 minutes, until the sauce is thickened. The sauce will keep covered in the refrigerator for up to 1 week.
2 large sweet onions, peeled, and cut into 1/2 moons
1/2 cup brown sugar
1 1/2 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon sweet paprika
1 teaspoon celery salt
1 teaspoon garlic powder
One 5 to 6 pound pork shoulder
Put the onions into the bottom of the slow cooker. In a bowl, stir together the sugar, salt, pepper, paprika, celery salt and garlic. Rub into the pork shoulder and transfer the pork to the slow cooker.
Cook on high for 5 to 6 hours, or low on 10 to 12 hours.
At the end of the cooking time, remove the pork from the slow cooker, pull the pork removing the large pieces of fat. (at this point the pork can be cooled and refrigerated for up to 3 days or you can return the pork to the slow cooker and add the barbecue sauce.
Turn the slow cooker to the low setting and cook another 2 hours, until warmed.
@Diane Philips www.dianephillips.com Blog: www.cucinadivina.blogspot.com
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