Farmers' Market Box December 12th 2019

December 10, 2019 0 Comments


This week’s local produce and featured farms:

Arkansas Black Apples – Penryn Orchards
Green Dragon Apples – Dragon Berry Produce
Redbor Kale – Be Wise Ranch
Summer Mixed SquashD’Acquisto Family Farms
Maru(cinnamon) PersimmonPenryn Orchards
Baby Red Beets – Terra Madre Gardens
Garnet Yams – Kong Thao
Mixed Salad Greens – Terra Madre Gardens
Satsuma Tangerine – Ken’s Top Notch Produces

Farmer’s Choice:

Purple Brussel Sprouts – 2 Peas in a Pod Farm, Inc.
Oro Blanco – Garcia Farms Produce
Golden Russet Bosc Pears – Penryn Orchards

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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

Mom’s Apple Pie Cake
Serves 8
8 medium-size apples, cored, peeled, and sliced
2 teaspoons ground cinnamon
2 tablespoons sugar
2 teaspoons fresh lemon juice
1 1/2 cups (3 sticks) unsalted butter or margarine, melted
2 cups unbleached all-purpose flour
2 cups sugar
2 large eggs
1 1/2 cups pecan halves
1. To make the apple mixture, toss together the apples, cinnamon, sugar, and lemon juice in a large bowl.
2. Preheat the oven to 375°F. Coat a 13 x 9-inch baking pan with nonstick cooking spray. Transfer the apples to the prepared pan.
3. To mix the batter, combine the melted butter, flour, sugar, eggs, and pecans, stirring until blended. Pour over the apples and bake until the top is crisp and golden, and the apples are bubbling underneath, 45 minutes to 1 hour.
4. Serve the cake warm or at room temperature with unsweetened whipped cream or vanilla ice cream.
Turkey Summer Squash Casserole
Serves 6
If you have leftover Thanksgiving turkey this is a great way to recycle those leftovers, if not, use cooked chicken in place of turkey.
2 tablespoons unsalted butter
2 tablespoons extra virgin olive oil
1/2 cup finely chopped onion
6 sage leaves, finely chopped
2 teaspoons finely chopped thyme
4 cups coarsely grated summer squash
Salt and pepper
1/4 cup all-purpose flour
2 cups chicken or vegetable broth
1 cup milk
3 cups cooked turkey or chicken, shredded or cut into bite sized chunks
Salt and pepper
2 cups fresh breadcrumbs
1 cup shredded Gruyere cheese
1/2 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-by-13-inch casserole dish with non-stick cooking spray. (you can also divide this in half and use two 8-inch casserole dishes)
2. In a large skillet, heat the butter, and oil, add the onion, sage and thyme, and cook until the onions begin to soften.
3. Add the squash, season liberally with salt and pepper, and saute until the liquid in the pan has evaporated.
4. Add the flour, and whisk (with a flat whisk) for 2 minutes.
5. Add the broth and bring to a boil.
6. Add the milk and chicken and bring to a boil.
7. Season the sauce with salt and pepper.
8. Transfer to the baking dish.
9. In a small bowl, blend together the breadcrumbs, cheeses, and parsley. Drizzle with the oil, until the crumbs begin to come together.
10. Sprinkle over the top of the casserole.
11. Bake for 30 to 40 minutes, until the casserole is bubbling, and the crumbs are golden brown. Allow to rest for 10 minutes before serving. This is delicious over rice, or orzo pasta.
Marinated Beet Salad
Serves 4-6
The beet marinade is also terrific for carrots, celery, cucumbers and summer squash.
1 bunch beets, tops removed, and ends trimmed
1 cup white vinegar
1 ½ cups water
2/3 cups granulated sugar
1 ½ teaspoons salt
1 teaspoon whole black peppercorns
4 sprigs fresh thyme
1/2 cup extra virgin olive oil
Fresh parsley, fresh mint, sunflower seeds, sliced almonds, goat cheese, for garnish—optional
1. Preheat the oven to 400 degrees, line a baking sheet with aluminum foil. Put the beets onto the baking sheet, cover with aluminum foil, and roast for 30 minutes (medium beets) to 60 minutes (large beets) until tender; a sharp paring knife will go into the beet easily. Allow the beets to cool, slip off the skins and cut the beets into 1/2-inch dice. Set aside.
2. (INSTA-POT/PRESSURE COOKER: large beets 15 minutes, natural release)
3. While the beets are roasting, heat the vinegar, water, sugar, salt peppercorns and thyme in a saucepan, bring to a boil and simmer for 10 minutes. Let steep for another 15 minutes, then strain out the solids, reserving the marinade.
4. Pour the marinade over the beets and toss to coat. Cool and refrigerate the beets overnight. I usually put this in a zip-lock bag and turn it a few times in the refrigerator.
5. When ready to serve, drizzle olive oil into the beets, and toss to coat.
6. Transfer the beets to a serving bowl with a slotted spoon, garnish with chopped parsley, mint, toasted sliced almonds or goat cheese.
7. Cook’s Note: Chef Jose Andres uses marinated beets as his ‘vegan’ poke, the beets standing in for the ahi.
Beet Carpaccio Salad with Buratta
Serves 4-6
1 bunch beets, scrubbed, and tops removed (see save the greens)
1/3 cup aged Balsamic vinegar
1/2 cup extra virgin olive oil
3 tablespoons tangerine juice
1/4 cup packed basil leaves, thinly sliced
Salt and pepper
1 bag mixed lettuces, washed spun dry and separated into leaves
2 balls buratta (if you can’t fine buratta, use fresh mozzarella)
3 tangerines, peeled and segmented
1. Preheat the oven to 400 degrees and line a baking sheet with aluminum foil. Put the beets onto the baking sheet, cover with aluminum foil, and roast for 50 to 60 minutes, until the beets are tender when pierced with the tip of a sharp knife.
2. When cool enough to handle, slip off the skins, and thinly slice the beets, put them into a shallow bowl.
3. In a mixing bowl, whisk together the vinegar, oil, tangerine juice and basil. Season with salt and pepper.
4. Pour 1/2 of the mixture over the beets and marinate at room temperature for at least 1 hour.
Put the lettuce leaves into a salad bowl, toss with some of the dressing and put onto salad plates. Arrange beet slices on the lettuce and put pieces of buratta in the center of the salad. Arrange some tangerine segments around the outside of the plate, and drizzle with the remaining dressing,
Save the Greens Saute
Serves 4
Beet greens are a great source of iron, and they taste delicious. Saute them for a terrific side dish, or to serve on bruschetta with burrata.
3 tablespoons extra virgin olive oil
2 garlic cloves, sliced
1 bunch beet greens, tough stems removed, and cut into 1/2-inch ribbons
Salt and pepper
1. In a saute pan, heat the oil, saute the garlic until it is softened, but not browned.
2. Add the beet greens and saute until wilted.
3. Season with salt and pepper and serve warm or at room temperature.
Oro Blanco Sangria
Serves 4-6
1 cup superfine sugar
1 cup hot water
2 750-ounce bottles Sauvignon blanc
2 Oro Blanco grapefruits peel and pith removed, and sliced 1/4-inch thick
2 Valencia oranges, peel and pit removed, and sliced 1/4-inch thick
1/2 cup Triple Sec
One 750-ounce bottle sparkling water
Orange, lemon or lime slices for garnish
1. Put the sugar and hot water into a large bowl, stirring until the sugar is dissolved. Add the wine, grapefruit, oranges, and Triple Sec. Cover and refrigerate for at least 4 hours, or overnight.
For each serving, pour 1/2 cup Sangria mixture into a wine glass, and top off with the sparkling water. Serve garnished with an orange, lemon or lime slice.

Pancetta Roasted Brussels Sprouts
Serves 6-8
1/2 cup extra virgin olive oil
One 1/2-inch thick piece pancetta, cut into fine dice
2 garlic cloves, minced
1 pound purple Brussels sprouts, quartered
Salt and pepper
1/2 cup aged balsamic vinegar
1. Preheat the oven to 400 degrees, line a baking sheet with parchment, aluminum foil, or silicone.
2. In a mixing bowl, combine the oil, pancetta, garlic, Brussels sprouts, salt and pepper.
3. Spread onto the baking sheet, and roast for 15 to 20 minutes—the outer leaves should be a bit golden brown. Remove from the oven, transfer to a serving platter/bowl, and drizzle with the balsamic vinegar.
Pear Upside Down Cake
Serves 6-8
3 tablespoons unsalted butter
1/3 cup firmly packed brown sugar
2 to 3 medium firm-ripe pears, peeled, cored and thinly sliced
1. Preheat the oven to 350 degrees, coat the inside of a 9-inch round baking dish with non-stick cooking spray.
2. In a skillet, melt the butter, add the sugar, and cook until the sugar is dissolved, and bubbling.
3. Pour the butter mixture into the prepared pan and arrange the pears in a decorative pattern over the butter. Set aside while making the batter.

For the Cake

1/2 cup unsalted butter, softened
1 cup packed light brown sugar
2 large eggs
1 1/2 cups 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. In the bowl of an electric mixer, beat together the butter and brown sugar, until fluffy. Add the eggs one at a time, and gradually add the flour, baking powder, ginger, cinnamon, and salt.
2. Stir in the milk and vanilla and beat until smooth.
3. Carefully pour over the pears in the baking dish.
4. Bake for 35 to 45 minutes, until a skewer inserted into the middle comes out clean. Allow the cake to rest for 10 minutes, run a knife around the edge of the pan.
5. 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 warm with vanilla ice cream, or unsweetened whipped cream.
Not Your Mama’s Yams
Serves 4-6
1 pound Garnet Yams, scrubbed
3 tablespoons unsalted butter
1/2 cup finely chopped red onion
3 to 4 tablespoons milk or cream
4 strips thick cut bacon, cooked crisp and crumbled
Salt and pepper
1 cup shredded sharp white cheddar cheese
1. Preheat the oven to 400 degrees and prick the potatoes with the sharp tip of a paring knife several times. Roast the yams, for 1 hour until the yams are soft when squeezed with an oven mitt.
2. Cool slightly, slit the tip down the center, and remove the flesh to a mixing bowl.
3. In a skillet, heat the butter, and saute the onion until it is almost caramelized, turning a light golden brown.
4. Transfer to the bowl with the potatoes, mash the potatoes with a fork, or potato masher, add some cream or milk to make a smooth mixture. Stir in the bacon and cheese. Taste for salt and pepper and adjust.
5. Refill the potato skins and set onto a baking sheet. Bake for 20 to 35 minutes until the cheese is melted and the potatoes are cooked through. Serve with poultry, pork or seafood.
Persimmon Salsa
Makes about 2 cups
3 persimmons, peeled, seeded and finely diced
1/2 cup finely chopped red onion
1/2 cup finely chopped Italian parsley
1 jalapeno, seeded, and de-ribbed, finely diced
2 tablespoons extra virgin olive oil
3 tablespoons fresh lemon or lime juice
Salt and pepper
1. In a mixing bowl, combine the persimmon, onion, parsley, jalapeno, oil, lemon or lime juice and stir to combine. Season with salt and pepper. Cover and refrigerate for at least 2 hours, or up to 1 week.
2. If you have a garden full of persimmons, this salsa can be canned in a water bath (check online for canning instructions) it makes a great hostess/holiday gift.
Pasta with Redbor Kale
Serves 4-6
If you would like to add the beet greens to this, remove the stems, and saute with the kale
4 tablespoons extra virgin olive oil
2 garlic cloves, minced
Pinch red pepper flakes
1 bunch redbor kale, tough stems removed, and cut into 1/2-inch ribbons
1/4 cup chicken or vegetable broth
1 pound spaghetti or linguine, cooked 2 minutes short of al dente, saving some of the pasta water
1/2 cup dry breadcrumbs
1/2 cup grated Parmigiano Reggiano
1. In a large skillet, heat 2 tablespoons of oil and saute the garlic and red pepper for 30 seconds, until fragrant. Add the kale to the skillet and toss in the garlic oil. Add the broth, cover and simmer 5 minutes until the kale is tender. Uncover, and simmer another 2 minutes, until most of the liquid in the pan has evaporated.
2. Toss the pasta into the skillet, and turning it into the sauce, adding pasta water if necessary.
3. In a small bowl, combine the crumbs with the cheese.
4. Plate the pasta, and garnish with the bread crumb mixture.
Chicken Salad with Tangerines and Candied Almonds
Serves 6
1 head romaine lettuce, washed, spun dry and chopped
2 carrots, shredded
3 Tangerines, peel removed, and separated into segments
2 cups cooked chopped or shredded chicken
1/2 cup vegetable oil
3 tablespoons soy sauce
1/4 cup rice vinegar
3 tablespoons sugar
1/4 teaspoon peeled and grated fresh ginger
1 clove garlic, minced
1. In a salad bowl, combine the lettuce, carrots, tangerines and chicken.
2. In a smaller bowl, whisk together the oil, soy sauce, vinegar, sugar, ginger and garlic. Pour the dressing over the salad and toss to coat. Garnish the salad with candied almonds and serve.
For the Almonds

1/2 cup sugar
1 1/2 cups sliced almonds
1. In a non-stick skillet, heat the sugar until it melts, then add the almonds, stirring to coat. Cook until the almonds begin to turn golden.
2. Remove from the skillet to a plate and when cool enough to handle, break them apart. The almonds will keep in the freezer for up to 1 month.
Tangerine Cheesecake Bars
Serves 6
For the Cheesecake Bars

Graham Cracker Crust
1 1/2 cups graham cracker crumbs (about 18 whole crackers)
1/2 cup (1 stick) unsalted butter, melted
1/2 cup sugar
1. Preheat the oven to 325° F. Coat a 13 x 9-inch baking pan with nonstick cooking spray.
2. To make the crust, in a large bowl, combine the crust ingredients and press into the bottom and halfway up the sides of the pan. Set aside.
Cream Cheese Filling

Three 8-ounce packages cream cheese softened
1 cup sugar
5 large eggs
1 1/2 teaspoons vanilla extract
1/2 cup tangerine syrup (see below)
3. In a large bowl, using with an electric mixer, cream together the cream cheese and sugar in a large bowl until light and fluffy, about 4 minutes. Add the eggs, one at a time, beating after each addition. Add the vanilla and beat until the filling is smooth. Pour into the crust, dollop the filling with some of the tangerine mixture and swirl it through the filling, like marbling. Bake until set, 35 to 40 minutes.
4. Remove from the oven and immediately cut into squares. Allow the cheesecake to cool completely before serving. Serve in a pool of the tangerine syrup.
5. Cheesecake is best at room temperature. To store the cheesecake, cover and refrigerate for up to 2 days, or freeze for up to 2 months.
For the Tangerine Syrup

4 tangerines, peeled, segmented and chopped
1 cup sugar
1/4 cup tangerine juice
1. Combine the ingredients in a saucepan, and simmer for 20 minutes, until the mixture is thickened and syrupy. Cool completely.
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