Farmers' Market Box October 31st 2019

October 29, 2019 0 Comments


This week’s local produce and featured farms:

Suncrisp Apples – See Canyon Orchards
Blue Lake Beans – D’Acquisto Family Farms
Braising Mix – Terra Madre Gardens
ArugulaTerra Madre Gardens
Warren PearsFrog Hollow Farms
Maru (cinnamon) Persimmons – Penryn Orchards
Pomegranates – Burkart Organics
Russian Fingerling Potatoes – Weiser Family Farms

Farmer’s Choice:

Dragon Fruit – Wallace Ranch
Green Dragon Apples – Murray Family Farms
Shinko Pears – 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

Chocolate Pecan Caramel Apples
Serves 6
6 Suncrisp apples, wax removed from the skin, cored, and sliced into
8 wedges
One 14-ounce bag Kraft Caramels, unwrapped
2 tablespoons water
12 ounces milk chocolate, chopped
1 1/2 cups chopped pecans
1. Line a baking sheet with parchment paper, aluminum foil, or a silicone liner. Skewer each apple wedge with a 6 inch wooden skewer.
2. In a saucepan, melt the caramels over low heat, and add the water. When the caramels are melted, dip each wedge into the warm caramel, and allow any excess to drip off into the pan. Arrange the wedges on the baking sheet and refrigerate until firm.
3. Melt the chocolate in the microwave, or over a bowl of simmering water. Place the pecans in a wide bowl, and line another baking sheet with parchment.
4. Dip the cold caramel dipped apples into the chocolate, allowing any excess to drip off into the warm chocolate. Dip each end of the apple in the pecans and arrange on the prepared baking dish. Refrigerate until firm, or up to 24 hours. Remove from the refrigerator about 30 minutes before serving.
5. Note: I like to leave the skewers in the apples so that my guests have a “handle” to hold onto the apples, otherwise, the heat from their fingers will melt the chocolate and become a sticky mess.
6. Milk or Semi-Sweet Chocolate: Although we tested with both, I found that the milk chocolate had a smoother flavor, but if you think life is too short to eat milk chocolate, certainly go ahead and use semi-sweet.
Pesto Genovese
Serves 4-6
In Liguria and Genoa, traditional Pesto Genovese includes green beans, and potatoes, as well as the pasta. Consider this your meatless Monday go to, it’s easy and delicious.
2 cups fresh basil leaves, tough stems removed, washed, and spun dry
4 cloves garlic, peeled
1 teaspoon pine nuts
5 to 6 tablespoons extra-virgin olive oil
3/4 cup freshly grated Pecorino Romano (plus more for serving)
1/2 pound blue lake green beans, ends trimmed and cut into 1-inch pieces
4 fingerling potatoes, scrubbed, and diced
1 pound linguine
Place the basil, garlic, pine nuts, oil and pecorino in a blender. Blend at high speed for 1 minute. Then lift the lid carefully and scrape the sides of the blender cup using a rubber spatula. Check the consistency of the pesto, which should be thick and creamy. Blend for a few more seconds if you think the pesto should be a bit thinner, but don’t overdo it. Season with salt and pepper and cover the pesto with a layer of olive oil if not using immediately.
Bring 8 quarts of salted water to a boil, add the beans, and cook for 3 minutes, drain and add to a large serving bowl.
Add the potatoes to the pot and cook another 5 minutes until they are just tender. Drain and add to the beans in the bowl.
Boil the linguine till al dente. Drain, and save a bit of the pasta water. Add to the bowl, along with the pesto and toss to coat. Add some of the pasta water to make a creamier sauce. Serve garnished with additional Pecorino.
Persimmon Torte
Serves 6
½ cup unsalted butter, at room temperature, plus more for greasing pan
1 cup all-purpose flour, plus more for pan
1 teaspoon baking powder
¾ teaspoon kosher salt
½ teaspoon ground ginger
½ teaspoon ground cinnamon
⅔ cup plus 1 tablespoon granulated sugar
2 large eggs
1 teaspoon pure vanilla extract
2 to 3 ripe-but-firm persimmons, peeled, cut into 6 to 8 wedges each, seeds removed
1 tablespoon fresh lemon juice
Preheat the oven to 350 degrees. Coat the inside of a 9-inch cake or springform pan with non-stick cooking spray.
In a medium bowl, whisk together the flour, baking powder, salt, ginger and turmeric.
In a large bowl, combine the butter and 2/3 cup sugar and beat on medium-low speed of a mixer until smooth, about 1 minute. Add the eggs one at a time, beating to incorporate each fully before adding the next, then beat in the vanilla.
Add the dry ingredients and stir with a rubber spatula until the batter just comes together.
Spread the batter in an even layer in the prepared pan. In a medium bowl, toss the persimmon wedges with the lemon juice until completely coated. Starting from the outside, arrange the persimmon wedges skin side up in a circle at the edge of the batter then work your way toward the center (you may have one or two wedges left over). If there is any lemon juice left in the bowl, pour it over the fruit. Sprinkle the remaining 1 tablespoon sugar evenly over the top of the batter and fruit.
Bake until a toothpick inserted in the center of the cake (trying to avoid touching the fruit) comes out clean, 45 to 50 minutes. Transfer the pan to a rack and let cool completely before unmolding.
Persimmon Salad Dressing
Makes about 2 cups
Use the dressing over fruit salads, as a compliment to field greens and arugula. This dressing can also be used as a marinade for chicken.
2 Maru persimmons, peeled, seeded and cut into wedges
1/4 cup apple cider vinegar
2 tablespoons apple cider or juice
2 tablespoons Dijon mustard
1 garlic clove
1/2 cup vegetable oil
Salt and pepper
1. In a blender, combine the ingredients, and puree, until emulsified.
Season with salt and pepper. Cover and refrigerate for up to 1 week.
Wild Rice, Arugula, Apple and Pomegranate Salad
Serves 6
2 cups cooked wild rice, cooled
3 ribs celery, finely chopped
1 shallot finely chopped
2 Suncrisp apples, cored, and finely chopped
1/2 cup toasted pecans, chopped
1/2 cup crumbled blue cheese
1/2 cup pomegranate arils
1/4 cup apple cider vinegar
2 tablespoons Dijon mustard
2 tablespoons honey
1/2 cup vegetable oil
Salt and pepper
1 bunch arugula, tough stems removed, washed, spun dry and chopped
In a large bowl, combine the rice, celery, shallot, apples, pecans, blue cheese and pomegranate arils.
In a smaller bowl, whisk together the vinegar, mustard, honey and oil. Season with salt and pepper
Toss the arugula with a bit of the dressing and plate the salad.
Add the remaining dressing to the wild rice mixture and toss to coat. Mound the salad onto the arugula and serve garnished with additional pomegranate arils.
Braising Mix Frittata
Serves 6
Your braising mix comes with chard, collards, and other leafy greens. This is a terrific way to use them all.
3 tablespoons extra virgin olive oil
2 tablespoons garlic chives
Pinch red pepper flakes
1 bunch braising mix, tough stems removed and cut into 1/2-inch ribbons
Salt and pepper
6 large eggs
Salt and pepper
2 tablespoons water
1 cup crumbled goat cheese
1/4 cup grated Parmigiano Reggiano cheese
1. Preheat the oven to 350 degrees. In a non-stick oven proof skillet heat the oil and swirl the garlic chives and red pepper flakes for 20 to 30 seconds, until fragrant.
2. Add the braising mix, and toss to coat, season with salt and pepper. Saute until the greens a wilted and tender. If they need a bit of moisture add a few tablespoons of water to the pan.
3. In a bowl whisk together the eggs, salt, pepper and water.
4. Pour into the pan with the greens and lift the greens to make sure the eggs will coat the bottom of the pan.
5. Sprinkle the frittata with goat cheese and Parmigiano and bake for 5 to 7 minutes until the eggs are just set. Remove from the oven, and allow to rest for 5 minutes, before cutting into wedges and serving.
Potato and Braising Mix Tortino
Serves 4-6
1 pound fingerling potatoes, scrubbed and cut in half
3 tablespoons unsalted butter
1/4 cup milk or heavy cream
Salt and pepper
3 tablespoons extra virgin olive oil
2 garlic cloves, sliced
1 bag braising mix, washed, spun dry, tough stems removed, and chopped
1/4 cup shredded or grated Pecorino Romano
1. Put the potatoes in salted water to cover, and boil for 10 to 15 minutes until tender.
2. Drain, and mash with the butter and cream. Season with salt and pepper and set aside.
3. In a large skillet, heat the oil, swirl the garlic in the oil till fragrant, about 30 seconds.
4. Add the braising mix, and saute until wilted. Season with salt and pepper.
5. Combine the braised greens with the potatoes, transfer to a serving bowl, and garnish with Pecorino Romano.
Pear Chutney
Makes about 3 cups
Thinking ahead to Thanksgiving, this would make a great addition to a cheese platter, or as a condiment with roasted poultry or pork. Also think about making it as a hostess gift.
3/4 cup firmly packed brown sugar
1/2 cup pear nectar
1/4 cup cider vinegar
3 firm Warren pears cored, finely chopped
1/2 cup chopped red onion
1/4 cup golden
1 teaspoon ground ginger
1/2 teaspoon cinnamon
1. In a Dutch oven, combine the ingredients and bring to a boil.
2. Simmer for 20 minutes until the mixture is thickened. Cool, cover and refrigerate for up to 2 weeks.
Pork Tenderloin with Arugula and Pear Salad
Serves 4
1/4 cup aged balsamic vinegar
2 teaspoons Dijon mustard
1/2 cup extra-virgin olive oil
1 medium shallot, finely diced
1 tsp. chopped fresh thyme
Salt and pepper
One bunch arugula, tough stems removed, washed, and spun dry
2 firm Warren pears, cut into matchsticks
1/2 cup all-purpose flour
3 tablespoons extra virgin olive oil
1 lb. pork tenderloin, trimmed and sliced 3/8 to 1/2 inch thick
1 Tbs. unsalted butter
2 firm Warren pears, cut into matchsticks
1/4 lb. blue cheese, crumbled
1. In a small bowl, whisk together the vinegar, mustard, oil, shallot and thyme. Season with salt and pepper
2. Put the arugula into a salad bowl and set aside.
3. Heat the oil in a skillet, dredge the pork in the flour, and quickly brown on both sides, cooking the pork in batches. When the pork is cooked, melt the butter in the skillet add the vinaigrette, and cook for 2 to 3 minutes, stirring up any browned bits on the bottom of the skillet.
4. Toss the arugula with some of the dressing and plate the salad. Top with the pork, pears, and crumbled blue cheese. Drizzle with any remaining warm dressing.
Farro Salad with Pears
Serves 6
2 cups pearlized farro
1/2 cup extra virgin olive oil
1/4 cup white wine vinegar
1/4 cup pear nectar
2 tsp. Dijon mustard
1/4 cup finely chopped shallots
Salt and freshly ground black pepper
3 cups diced pears (1/2-inch dice)
1 cup crumbled fresh goat or gorgonzola cheese
3/4 cup chopped toasted walnuts
1/2 cup chopped pomegranate arils
1/4 cup chopped Italian parsley
Bring 4 quarts of salted water to a boil add the farro and cook for 15 to 20 minutes until al dente. In a small bowl, whisk together the oil, vinegar, pear nectar, mustard, and shallots. Season with salt and pepper. When the farro is cooked, drain thoroughly and transfer to a salad bowl. Toss the warm farro with some of the dressing and stir to coat. Allow the farro to cool, then add the pears, cheese, walnuts, pomegranate arils, and parsley. Toss with more dressing and serve at room temperature. If you plan to make the salad ahead, save some of the dressing, and re-toss before serving.
Dragon Fruit Spritzer
Serves 2
1 cup of Pitaya dragon fruit cubes
6 ounces ice cubes
8 ounces lemonade
8 ounces sparkling water
Mint leaves for garnish
1. In a blender, combine the dragon fruit and ice cubes. Puree.
2. Divide the mixture between two 12-ounce glasses. Add lemonade and sparkling water, and garnish with mint leaves.
Dragon Fruit Jelly
Serves 4
1 cup of dragon fruit Cubes
2 large bananas
1 cup water
1/4 cup superfine Sugar
1 tablespoon powdered gelatin
1. In a blender, combine the dragon fruit, banana, water, and sugar, and puree.
2. Dissolve the gelatin in 1/4 cup of hot water and add to the dragon fruit mixture.
3. Pour into 4 ounce ramekins and chill. Serve garnished with mint leaves.
Apple Upside Down Cake
Serves 6-8

For the Apples

4 tablespoons unsalted butter
1/4 cup firmly packed brown sugar
2 medium firm Green Dragon apples, peeled cored and sliced 1/2-inch thick
1. Preheat the oven and coat the inside of a 9-inch cake pan with non-stick cooking spray.
2. In a skillet, heat the butter, and brown sugar until it is liquid. Pour into the cake pan.
3. Arrange the apples in the pan in a pattern and set aside.
For the Cake

1/12 cups unbleached all-purpose flour
1-3/4 tsp. baking powder
1/2 tsp. ground ginger
1/2 tsp. ground cinnamon
1/4 tsp. salt
1/2 cup whole milk
1-1/2 tsp. vanilla paste or extract
1/2 cup unsalted butter, softened
1 cup packed light brown sugar
2 large eggs
1. In a mixing bowl, stir together the flour, baking powder, ginger, cinnamon, and salt into a medium bowl.
2. In another bowl, stir the milk and vanilla together. Set aside.
3. In the bowl of an electric mixer fitted with the paddle attachment, beat the butter on medium high
4. speed until light and fluffy, about 1 minute. Turn the mixer to medium and slowly add
5. the brown sugar. Increase the speed to high and continue to mix until lightened in texture
6. and color, 2 to 3 minutes total.
7. Reduce the speed to medium and add the eggs one at a time, beating well after each addition and scraping down the sides of the bowl as needed.
8. Reduce the speed to low and alternate adding the flour mixture and milk mixture in five additions, beginning and ending with the flour.
9. Scrape down the sides of the bowl and transfer the batter to the cake pan.
10. Bake the cake until the top is golden brown and a toothpick inserted in the center comes out clean, 35 to 45 minutes.
11. Transfer the pan to a wire rack to cool for 10 minutes. Run a knife around the edge of the pan.
12. Turn a cake plate upside down on top of the cake pan and, using potholders, carefully invert the cake pan onto the plate. Serve the cake at room temperature.
Green Dragon Slaw
Serves 4
3 cups thinly sliced green cabbage
1 cup carrots, cut into matchsticks
3 Green Dragon apples, cored, and cut into matchsticks
2 scallions, finely chopped
1/2 cup mayonnaise
1/4 cup Green style yogurt
2 tablespoons cider vinegar
2 tablespoons sugar
1/4 cup pomegranate arils
1/2 cup toasted chopped pecans
1. In a salad bowl, combine the cabbage, carrots, apples, and scallions.
2. In a small mixing bowl, whisk together the mayonnaise, yogurt, vinegar, and sugar.
3. Toss the salad with the dressing to coat.
Garnish the slaw with pomegranate arils and chopped pecans.
Roasted Chicken with Asian Pears
Serves 6
2 tablespoons extra virgin olive oil
2 tablespoons unsalted butter
2 leeks, finely chopped using the white and tender green parts
3 Asian pears, cored, and cut into quarters
One 3 pound roasting chicken cut into parts
Salt and pepper
1 cup pear nectar
1 cup chicken broth
2 tablespoons Dijon mustard
1 tablespoon cornstarch mixed with 1 tablespoon water
Salt and pepper
1. Preheat the oven to 375 degrees.
2. In a large skillet, heat the oil and butter, saute the leeks and Asian pears, until the leeks begin to soften, and the pears begin to color on all sides. Remove to a roasting pan and set aside.
3. Liberally season the chicken with salt and pepper.
4. In the same skillet, brown the chicken on all sides. Transfer to the roasting pan, setting the chicken over the pear and leek mixture.
5. Pour the pear nectar, broth and mustard into the skillet, and scrape up all the browned bits on the bottom. Pour over the chicken and pears in the roasting pan, and roast for 30 minutes, basting with the pan juices.
6. Roast another 15 minutes until the chicken registers 165 degrees on an instant read meat thermometer.
7. Transfer the chicken to a serving platter, and cover with aluminum foil.
8. Transfer the pear/leek and pan juices to a saucepan, bring to a boil, add the cornstarch mixture and bring back to a boil. Season with salt and pepper if needed and pour over the chicken on the serving platter.
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