Farmers' Market Box August 22nd 2019
This week’s local produce and featured farms:
Carrots – D’Acquisto Family Farms
Yellow Corn – Tamai Family Farms
Arugula – Terra Madre Gardens
Anaheim Peppers – Tutti Frutti Farms
Summer Mixed Squash – D’Acquisto Family Farms
Beefsteak Tomatoes – D’Acquisto Family Farms
Poblan Peppers – Tutti Frutti Farms
French Breakfast Radish – J.R. Organics
Farmer’s Choice:
Dragon Fruit – Wallace Ranch
Keitt Mangoes – Wong Farms
White Nectarines – Ken’s Top Notch Produce
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Farmers’ Market Box Recipes
Chicken Chopped Salad with Roasted Poblano Dressing
Serves 4-6
2 medium poblano chiles
1 scallion, coarsely chopped
2 garlic cloves, coarsely chopped
1/4 cup fresh cilantro leaves, coarsely
chopped
1 tablespoon fresh lime juice
1/2 cup low-fat (1.5%) buttermilk
1/4 cup extra virgin olive oil
Large pinch of sugar
Salt and freshly ground pepper
1. Roast the poblanos over a gas flame or under the broiler until charred all over. Transfer to a small bowl, cover with plastic wrap and let stand until cool.
2. Peel the blackened skin from the poblanos and discard the cores, seeds and ribs. Coarsely chop the poblanos and transfer to a blender or food processor.
3. Add the scallion, garlic, cilantro and lime juice and blend until roughly chopped.
4. Add the buttermilk, olive oil and sugar and puree until smooth.
5. Season with salt and pepper.
6. Do-Ahead: The dressing can be refrigerated, covered, for up 4 days.
1 head romaine lettuce, washed spun dry and chopped
2 ears yellow corn, cut from the cob
1 beefsteak tomato, cored, and finely diced
3 cups shredded cooked chicken
3 French breakfast radishes, scrubbed, ends trimmed and thinly sliced
1 medium carrot, coarsely grated on a box grater
2 cups crushed tortilla chips
1. In a large salad bowl, combine the romaine, corn, tomato, chicken radishes and carrot.
2. Toss with some of the dressing, add the tortilla chips and toss again. Serve immediately with additional dressing on the side.
3. The dressing is a delicious marinade for chicken, too.
Tomato, Nectarine and Arugula Salad
Serves 4
1 bunch arugula, washed, spun dry and chopped
1/2 cup extra virgin olive oil
2 beefsteak tomatoes, cored and cut into wedges
2 white or yellow nectarines, halved, pitted and cut into wedges
1/2 cup crumbled Feta
1/4 cup chopped basil
2 tablespoons finely chopped mint
Salt and pepper
1. Put the arugula into a bowl and toss with 1/4 cup extra virgin olive oil. Arrange on a serving platter.
2. In another bowl, combine the tomatoes, nectarines, feta, basil and mint. Toss with the remaining olive oil.
3. Season with salt and pepper.
4. Arrange the mixture over the arugula and serve.
Anaheim Chile Brunch Casserole
Serves 6
1/2 pound Anaheim peppers
3 tablespoons extra virgin olive oil
1/2 cup finely chopped red onion
2 garlic cloves, minced
2 cups corn kernels, removed from the cob
Pinch cumin
6 eggs
1 1/2 cups milk
2 tablespoons all-purpose flour
1/2 teaspoon pepper
1/4 teaspoon salt
3 cups shredded mild cheddar cheese
2 cups shredded Monterey Jack cheese
1 to 2 beefsteak tomatoes, cored, and sliced 1/2-inch thick
1/2 teaspoon dried oregano
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. Roast the chilies over a gas flame or under the broiler until charred all over. Transfer to a small bowl, cover with plastic wrap and let stand until cool.
3. In a skillet, heat the oil, saute the onion, garlic, corn and cumin for 3 to 4 minutes until the onion is softened. Set aside to cool.
4. In a mixing bowl, whisk together the eggs, milk, flour, salt and pepper. Add the cooled corn mixture to the egg mixture.
5. Peel the blackened skin from the chilies, slit them and discard the cores, seeds and ribs.
6. In a bowl, combine the cheeses, stuff the chilies with the cheeses and lay slit side up in the prepared pan.
7. Pour the egg mixture over the chilies, and sprinkle with the remaining cheeses.
8. Lay the tomatoes onto top of the cheese, and sprinkle with the oregano.
9. Bake the casserole for 45 to 50 minutes until the eggs are set and the cheeses are golden brown.
10. Allow to rest for 5 to 10 minutes before serving.
White Nectarine Tart
Serves 6
1 9-inch prebaked pie crust
1 cup heavy cream
8-ounces mascarpone cheese
3 tablespoons sugar
3 white nectarines, pitted, and thinly sliced
1/2 cup apricot jam
1. In the bowl of an electric mixer using the whisk attachment, whip the cream until stiff peaks form. Add the mascarpone and sugar and beat to combine.
2. Spread the mixture into the prepared pie crust.
3. Arrange the nectarines on top of the mascarpone.
4. Warm the jam and brush it over the nectarines to seal the fruit.
5. Refrigerate the pie for 2 hours. Serve cold.
Carrot Cake
Serves 6-8
1 1/3 cups canola oil
2 cups sugar
3 large eggs
2 teaspoons vanilla paste or extract
Grated zest of 1 orange
3 cups grated carrots
One 8-ounce can crushed pineapple (do not drain)
1/2 cup chopped nuts of your choice (pecans, macadamia nuts)
3 cups unbleached all-purpose flour
2 teaspoons baking soda
2 teaspoons ground cinnamon
1 recipe Cream Cheese Frosting (recipe follows)
1. Preheat the oven to 350°F. Coat a 13 x 9-inch baking pan, or 2 9-inch round pans, with nonstick cooking spray. Or, line 24 muffin cups with baking liners.
2. In a large bowl, beat together the oil, sugar, eggs, and vanilla. Add the carrots, pineapple and juice, and nuts, stirring until blended. Add the flour, baking soda, and cinnamon and stir to combine. Pour the batter into the prepared pan and bake until a skewer inserted in the center comes out clean, 40 to 50 minutes.
3. Place the pan on a rack and let cool completely. Spread the top of the cake with the cream cheese frosting.
4. Do-Ahead: At this point, you can cover and refrigerate for up to 4 days or freeze for up to 2 months.
Bake cupcakes until a skewer inserted in the center comes out with a few crumbs sticking to it, 15 to 17 minutes.
Orange Cream Cheese Frosting
Serves 6
Makes 6 cups, enough to frost two 9-inch layers, one 13 x 9-inch cake, or 48 cupcakes
One 8-ounce package cream cheese, softened
1/2 cup (1 stick) unsalted butter or margarine
5 cups confectioners’ sugar
Grated zest of one orange
1 teaspoon vanilla paste or extract
Orange juice as needed
1. Using an electric mixer beat together the cream cheese and butter in a medium-size bowl. Add the confectioners’ sugar and zest, vanilla and beat until the mixture is of spreadable consistency.
2. If the frosting is too thick, beat in some juice, 1/2 teaspoon at a time, until desired consistency is reached.
3. Do-Ahead: At this point, you can cover and refrigerate for up to 5 days or freeze for up to 6 months. I recommend you soften it at room temperature after it’s been refrigerated, so it’s easy to spread.
Glazed Carrots with Goat Cheese and Honey
Serves 4
1 tablespoon unsalted butter
1 tablespoon extra-virgin olive oil
1 bunch carrots peeled, and quartered, and cut into 1-inch lengths
3 garlic cloves crushed
1 thyme sprigs
1 rosemary sprig
1 bay leaves
1/8 teaspoon cumin seeds
1 tablespoons honey
1 tablespoons apple cider vinegar
1 cup chicken stock
Salt and pepper
1/2 cup Italian parsley
2 tablespoons tarragon
1 garlic clove
1 teaspoon finely grated lemon zest
1/4 cup extra-virgin olive oil
6 ounces goat cheese, crumbled
Fleur de sel
1. In a large skillet, heat the oil and butter, add the carrots, garlic, thyme, rosemary, bay leaves, and cumin, saute for 3 to 4 minutes until the mixture is fragrant.
2. Add the honey, vinegar, and chicken broth, and bring to a boil. Simmer until most of the liquid evaporates and the carrots are crisp/tender, about 10 minutes. Season with salt and pepper.
3. While the carrots are braising, in a food processor, combine the parsley, tarragon, garlic, lemon zest and oil. It will form a paste.
4. Put the goat cheese into a bowl and combine with the parsley mixture.
5. To serve, put the carrots into a serving bowl, and sprinkle with the goat cheese mixture and fleur de sel.
Traditional French Breakfast Radishes
Serves 4
One baguette, sliced 1/2-inch thick
Unsalted butter
Breakfast radishes, scrubbed, and thinly sliced
Fleur de Sel
1. Spread the butter onto each baguette slice.
Top with radish slices, and sprinkle with fleur de Sel.
Panzanella
Serves 4-6
4 cups cubed stale Italian or French bread
1 pound beefsteak tomatoes, cored, and diced
2 cucumbers, peeled, and diced
1/2 cup thinly sliced red onion
2 garlic cloves, minced
1/2 cup extra-virgin olive oil
1/4 cup red wine vinegar
Salt and pepper
1/2 cup thinly sliced basil
1. In a large bowl, combine the bread, tomatoes, cucumbers, and red onion.
2. In a small bowl, whisk together the garlic chives, oil, and vinegar. Season with salt and pepper.
3. Pour over the salad and toss to coat. Add the basil and toss again.
4. This salad should not be refrigerated, it should be left at room temperature for about an hour before serving to let the flavors meld.
Corn and Summer Squash Saute
Serves 4-6
2 tablespoons extra virgin olive oil
2 tablespoons unsalted butter
1/2 cup finely chopped onion
2 cups corn cut from the cob
3 cups diced summer squash
2 tablespoons finely chopped fresh thyme
Salt and pepper
1. In a large skillet, heat the oil and butter. Add the onions and corn, and saute for 3 to 4 minutes until the onion is softened.
2. Add the summer squash and thyme, and saute another 5 minutes until the squash begins to color. Season with salt and pepper and serve.
Roasted Salmon with Mango Salsa
Serves 4-6
1 ripe mango, peeled, pitted, and finely diced
1/4 cup finely chopped red onion
1/2 cup finely diced Anaheim chile pepper
1/4 cup finely chopped cilantro leaves
3 tablespoons fresh lime juice
3 tablespoons extra virgin olive oil
Salt and pepper
1. In a mixing bowl, combine all the ingredients, and allow to marinate for at least 2 hours at room temperature.
1/2 cup extra virgin olive oil
2 tablespoons Old Bay seasoning
2 1/2 pounds salmon filets
2. Preheat the oven to 400 degrees. Put the oil and Old Bay into a 13-by-9-inch baking pan, stir to blend, arrange the salmon in the dish, and turn to coat with the oil mixture.
3. Roast for 10 minutes per inch of thickness, until the salmon reaches 155 degrees on an instant read meat thermometer. Allow to rest for 5 minutes before serving with mango salsa.
Zucchini and Orzo Salad
Serves 4-6
1 package orzo pasta, cooked 3 minutes short of al dente
2 cups finely chopped zucchini or summer squash
1/2 cup grated carrots
2 scallions, finely chopped using only the white part
1 medium red bell pepper, cored, seeded, and finely chopped
1 cup crumbled feta cheese
1 cup olive oil
1/3 cup white wine vinegar
1 teaspoon green garlic, minced
2 tablespoons dill weed
1 teaspoon sugar
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1. Put the pasta in a bowl and allow it to cool.
2. Add the zucchini, carrots, scallions, pepper and feta cheese.
3. In a small bowl, whisk together the oil, vinegar, garlic, dill, sugar, salt and pepper.
4. Pour over the salad and toss to coat. Serve at room temperature.
Dragon Fruit Cocktail
Serves 4
2 dragon fruit
1/4 cup fresh lime juice
1 1/2 cups fresh orange juice
6 ounces Vodka
1/4 cup orange liqueur
2 cups ice
1. Cut open the dragon fruit and scoop out the flesh into a blender.
2. Add the remaining ingredients, and puree.
3. Pour into old fashioned glasses and garnish with lime or orange slices
@Diane Philips www.dianephillips.com Blog: www.cucinadivina.blogspot.com
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