Farmers' Market Box December 19th 2019




 

This week’s local produce and featured farms:

Yu Choy – Her Produce
Green Dragon Apples – Dragon Berry Produce
Oro Blanco Grapefruit – Garcia Organic Farm
Collard GreensBe Wise Ranch
ArugulaD’Acquisto Family Farms
Salanova Mixed Lettuce – The Garden Of…..
Garnet Yams – Kong Thao
Red Beets – Terra Madre Gardens
Satsuma Tangerine – Regier Family Farms

Farmer’s Choice:

Green Cauliflower – Black Sheep Farm
Oro Blanco – Dragon Berry 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

 
Asian Chicken Noodle Soup
Serves 6
3 tablespoons vegetable oil
2 garlic cloves, minced
1 teaspoon grated ginger
1 bunch Yu Choy, tough stems removed, and chopped
2 medium carrots, cut into matchsticks
6 cups chicken or vegetable broth
2 cups cooked shredded chicken
8 ounces fresh soba noodles
2 teaspoon soy sauce
2 scallions, finely chopped for garnish
1 teaspoon sesame oil, for garnish
1. In a wok, or Dutch oven, heat the oil, add the garlic and ginger, and swirl in the pan for 30 seconds until fragrant.
2. Add the Yu choy, and stir fry for 1 minute, until the Yu choy is wilted.
3. Add the carrots and toss in the ginger/garlic oil.
4. Add the broth, chicken, soba noodles, and soy sauce.
5. Simmer for 20 minutes. Season with salt and pepper.
6. Serve garnished with scallions and sesame oil.
 
Oro Blanco Cheesecake
Serves 8

For the Crust

2 cups graham cracker crumbs
1/3 cup unsalted butter
1/3 cup sugar
1. Preheat the oven to 350 degrees and coat the inside of a cheesecake or springform pan with non-stick cooking spray.
2. Combine the ingredients and press into the bottom and 1/2-way up the sides of the pan.
3. Bake for 10 minutes, remove from the oven and set aside.
For the Batter

Three 8-ounce packages of cream cheese, softened
1/2 cup granulated sugar
12 ounces white chocolate, chopped, melted and cooled
1 1/2 cups sour cream
4 large eggs
1. In the bowl of an electric mixer, beat the cream cheese until smooth.
2. Add the sugar, melted chocolate, sour cream and eggs, beating until smooth.
3. Pour into the baked crust.
4. Bake for 45 to 55 minutes, until the center is just set.
5. Allow to cool in the turned off oven.
6. When the cheesecake has cooled to room temperature, spread with 1 1/2 to 2 cups of Oro Blanco curd. Cover and refrigerate for at least 8 hours.
7. When ready to serve, bring to a room temperature.
Oro Blanco Curd

Makes about 3 cups
1 1/4 cup sugar
6 large eggs
1/2 cup fresh Oro Blanco juice
1/2 cup chilled butter, cut into 1/2-inch cubes

1. In a saucier, or saucepan, whisk together the sugar, eggs, and juice. Place over medium heat and whisk until the mixture thickens, and almost boils.
2. Remove from the heat and add butter, whisking in a few bits at a time, until they are incorporated.
3. Transfer to a bowl and press plastic wrap onto the surface of the curd to prevent a skin from forming.
4. Cool, and refrigerate, the curd will set up in the refrigerator. Use the curd on toast, English muffins, with scones for tea, and as a filling for cakes, or topping for cheesecakes. 

 
Umbrian Apple Cake
Serves 6-8
1 cup unsalted butter, softened
1 cup sugar
½ teaspoon lemon zest
1 tablespoon Amaretto
1 teaspoon vanilla paste or vanilla extract
4 large eggs
2 ¼ cup all-purpose flour
1 tablespoon baking powder
½ teaspoon ground cinnamon
½ teaspoon salt
3 Green Dragon apples, peeled, cored and cut ½-inch thick
¼ cup unsalted butter, melted
3 tablespoons sugar
1. Preheat the oven to 350 degrees. Coat the inside of a 10-inch spring form pan with non-stick cooking spray.
2. In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar until light and fluffy.
3. Add the zest, Amaretto and vanilla paste, and beat until blended.
4. Add the eggs one at a time, beating after each addition.
5. Add the flour, baking powder, cinnamon, and salt blending until smooth.
6. Cut 2 of the apples into a small dice.
7. Fold the small pieces into the batter and transfer the batter to prepared pan and smooth the top.
8. Arrange the cut apples core side down, on the top of the batter in circles over the entire surface with an arrangement like a sun. The apples should be close together. Brush the apples and batter with the melted butter.
9. Generously sprinkle the apples and batter with the 3 tablespoons sugar.
10. Bake the cake for 50 to 60 minutes, until the cake pulls away from the sides of the pan and the cake is golden brown. A skewer inserted into the center should come out clean.
11. Cool on a wire rack for 15 minutes, remove the sides of the pan, and cool completely. Dust with confectioners’ sugar if desires.
12. The cake keeps covered, at room temperature overnight.
 
Sicilian Greens
Serves 4
In this recipe we are using Collard greens, but it is equally delicious with Swiss chard, and Kale.
4 tablespoons extra-virgin olive oil
1/4 cup golden raisins
1 shallot, thinly sliced
2 garlic cloves, thinly sliced
⅛ teaspoon red pepper flakes
1 bunch collard greens, tough stems removed, and cut into 1/2-inch ribbons
1/4 cup chicken or vegetable broth
Salt and pepper
¼ cup grated Parmigiano Reggiano
¼ cup sliced almonds, toasted
1. In a large skillet, heat the oil, add the raising, shallot, garlic, red pepper, and saute for 3 to 4 minutes.
2. Add the collards, saute until the collards are just wilted.
3. Add the broth, and simmer until the broth has evaporated.
Stir in the Parmigiano, season with salt and pepper, and garnish with the almonds.
 
Garnet Yam and Goat Cheese Gratin
Serves 6
4 tablespoons unsalted butter, melted
3/4 cup milk
3/4 cup heavy cream
2 tablespoons honey
1 small garlic clove, minced
8 ounces goat cheese, softened
Salt and pepper
1 pound sweet potatoes, peeled and sliced lengthwise 1/8 inch thick
1/4 cup breadcrumbs
1/4 cup Parmigiano Reggiano
2 tablespoons olive oil
1. Preheat the oven to 350°, coat an 8-inch baking dish with non-stick cooking spray. In a medium saucepan, combine the milk, cream, honey and garlic and bring just to a simmer. Remove from the heat. Whisk in the goat cheese and season generously with salt and pepper. Add the sweet potatoes to the cream, and simmer for 10 to 15 minutes until the yams are just tender.
2. Transfer the mixture to the baking dish, combine the breadcrumbs, Parmigiano and oil. Sprinkle over the yams.
Bake covered for 30 minutes, remove the foil, and bake another 20 to 25 minutes until the potatoes are tender, and the casserole is bubbling. Let rest for 10 minutes before serving.
 
Creamy Beet Spread
Serves 4-6
1 bunch red beets, tops removed and scrubbed
1 cup crumbled gorgonzola dolce
¼ cup walnuts, toasted and chopped
2 tablespoons chopped fresh basil
2 tablespoons balsamic vinegar
3 tablespoons extra-virgin olive oil
Salt and pepper
Crostini, crackers, endive leaves or European cucumbers for serving
1. Preheat the oven to 400 degrees. Arrange the beets on a baking sheet, cover with aluminum foil, and roast for 45 to 50 minutes, until the beets are tender. Cool.
2. When the beets are cool enough to handle, slip off the skins and finely chop the beets into a mixing bowl.
3. Add the blue cheese, walnuts, basil, vinegar, and oil. Season with salt and pepper.
4. Cover and refrigerate for at least 1 hour. Serve atop crostini, crackers, endive leaves, or European cucumbers.
5. Cook’s Note: goat cheese, or Feta can be substituted for gorgonzola.
 
Chocolate Beet Cake
Makes 2 9-inch layers, or 24 cupcakes
2 medium beets, trimmed
3/4 cup (1 1/2 sticks) unsalted butter, softened
2 cups unbleached all-purpose flour
1/2 cup cocoa powder
1 tsp. baking soda
1 tsp. salt
1-3/4 cups granulated sugar
2 large eggs, at room temperature
1 teaspoon vanilla paste or vanilla extract
1 1/4 cup hot water
1 teaspoon espresso powder
2 cups unbleached all-purpose flour
1/2 cup cocoa powder
1 tsp. baking soda
1 tsp. kosher salt
1. Preheat the oven to 375°F. Place the beets on a baking sheet and cover with aluminum foil. Roast the beets for 45 to 60 minutes, until the sharp tip of a paring knife inserted into the beets goes in easily. When the beets are cool enough to handle, peel them and puree in a food processor or blender. You will need 3/4 cup of beets.
2. Reduce the oven temperature to 350°F. Coat the inside of two 9-inch round cake pans with non-stick cooking spray, or line muffin tins with paper liners.  
3. In a bowl, whisk together the flour, cocoa powder, baking soda, and salt. Set aside.
4. In an electric mixer, cream together the butter and sugar until fluffy.
5. Beat in the eggs, one at a time. Mix in the grated beets and the vanilla.
6. Dissolve the espresso powder in the water.
7. Slowly add half of the flour mixture, add the water and the remaining flour mixture and mix until smooth, about 2 minutes. Divide the batter evenly between the prepared pans, smoothing the tops.
8. Bake the cakes, rotating halfway through baking, until a toothpick inserted in the center of the cakes comes out clean, about 25 minutes, or 15 to 20 minutes for cupcakes. Cool the cakes in their pans on a rack for 10 minutes and then turn them out onto racks. Let the cakes cool completely.
For the Frosting

1/2 cup unsalted butter, softened
One 8-ounce package cream cheese, softened
1/4 cup cocoa powder
4 to 5 cups confectioners’ sugar
1 teaspoon espresso powder
1 teaspoon vanilla paste or vanilla extract
Milk or water to thin the frosting
1. In the bowl of an electric mixer, cream together the butter and cream cheese until smooth. Add the cocoa powder, sugar and espresso powder. Beat until smooth. 
2. Beat in the vanilla and some of the milk or water to thin to a spreading consistency. 
3. Place one of the cakes on a cake plate and spread frosting evenly over the top. Top with the second cake and spread a generous 1/2 cup frosting over it. Frost the sides with the remaining frosting. 
4. If you are frosting cupcakes, using a large star tip and a pastry bag to pipe a nice star onto the top of the cupcakes. 
 
Pizza Primavera
Makes two 14-inch pizzas (make one and freeze the other)
1 teaspoon instant yeast
2 teaspoons sugar
1 1/4 teaspoons salt
3 cups 00 flour*
3/4 cup lukewarm water
2 tablespoons extra virgin olive oil
1. 
Stir together all the ingredients, turn out onto a floured board, knead for 5 minutes, divide the dough in half, cover with lightly greased plastic wrap, and let rest and relax for 15 minutes before tossing.  
2. *00 flour can be found at specialty stores or Italian markets. It can also be ordered online.
For the Pizza and Assembly

1/2 cup plain tomato sauce (see recipe below)
1 bunch arugula, washed, and spun dry
1/2 cup cherry, grape or pear tomatoes, cut in half or quarters
1 cup boccacini (tiny fresh mozzarella balls) or one ball fresh mozzarella, cut into small dice
1/2 cup extra virgin olive oil
3 tablespoons red wine vinegar
Salt and pepper
1. Preheat the oven to 400 degrees, and preheat a pizza stone, if you have it. Otherwise, roll out the pizza dough into a 14-inch circle, and place on an oiled sheet pan. Spread a thin layer of the tomato sauce onto the pizza, and bake for 10 to 12 minutes, until the bottom of the crust is crispy.
2. While the crust is baking, in a mixing bowl, toss together the arugula, tomatoes, boccacini, olive oil, vinegar, and season with salt and pepper. When the pizza crust comes out of the oven, immediately top it with the salad, and serve.
Plain Tomato Sauce

Makes about 2 cups
2 tablespoons extra virgin olive oil
2 garlic cloves, minced
Pinch red pepper flakes
One 14.5-ounce can crushed tomatoes
Salt and pepper
1. In a saucepan, heat the oil over medium high heat, add the garlic and red pepper, and swirl in the pan.
2. Add the tomatoes, season with salt and pepper, and simmer for 20 minutes, until the sauce is thickened. Cool the sauce before spreading on the pizza crust.
Any leftover sauce can be refrigerated for up to 4 days, or frozen for up to 3 months.
 
Salanova Salad with Tangerine Vinaigrette
Serves 4
2 heads Salanova, washed, spun dry and chopped
3 satsuma tangerines, peeled and segmented
1/4 cup rice vinegar
2 tablespoons tangerine juice
1 teaspoon Dijon mustard
1 tablespoon honey
1/2 cup vegetable oil
Salt and pepper
1/2 cup slice almonds, toasted, for garnish
1. Put the lettuce and tangerine segments into a salad bowl.
2. In a small bowl, whisk together the vinegar, juice, mustard, honey and oil. Season with salt and pepper.
3. Toss the salad with the dressings, plate the salad and garnish with the sliced almonds.
 
Green Cauliflower “Tots”
Serves 4-6
1 green cauliflower
1/4 cup extra virgin olive oil
Salt and pepper
1 cup coarsely shredded sharp Cheddar
2 tablespoons finely chopped fresh flat-leaf parsley
1 1/2 teaspoon pepper
1 1/2 teaspoon granulated garlic
Few drops sriracha
1 tablespoon finely chopped shallot
1/2 cup finely grated Parmigiano-Reggiano
2 large eggs, lightly beaten with 2 tablespoons water
1-1/2 cups panko
Ranch dressing for dipping
1. Preheat the oven to 400°F. and line a baking sheet with silicone, aluminum foil, or parchment.
2. Cut the florets from the cauliflower and discard the core.
3. Coarsely chop the florets into 1/2-inch pieces. Toss the cauliflower with 2 Tbs. of the oil and 1 tsp. salt, then spread into an even layer.
4. Roast until the cauliflower is tender and golden in places, tossing once halfway through, about 40 minutes total. Remove from the oven, and let cool completely, about 20 minutes.
5. Put the cauliflower, Cheddar, parsley, pepper, garlic, Siracha and shallot in a food processor, and pulse until combined, about 10 pulses.
6. Scoop out about 1 Tbs. of the cauliflower mixture, and form into a tater-tot shape, 1-1/2 inches long by 1 inch in diameter.
7. Put on a plate and repeat with the rest of the mixture. Refrigerate for 15 minutes.
8. Put the Parmigiano, egg mixture, and panko on three separate rimmed plates, and set aside.
9. Line a baking sheet with silicone, aluminum foil or parchment.
Gently dredge the tots first in the Parmigiano, then the egg, then the panko. Transfer to the prepared baking sheet. Bake until golden-brown, rotating the pan halfway through, 26 to 30 minutes total. Serve with the ranch dressing. 

 
Hidden Rose Apple and Pear Crisp
Serves 6
For the Crisp Topping

1 cup all-purpose flour
1/3 cup brown sugar
2 tablespoons granulated sugar
1/2 cup finely pecans
1/2 cup unsalted butter, cut into small pieces and chilled
1. Put the ingredients into a food processor and process on and off until the mixture begins to come together.
2. Set aside.
3. Preheat the oven to 350 degrees, coat the inside of a 9-inch wide and 2-inch deep pie plate with non-stick cooking spray.
For the Fruit

3 hidden rose apples, peeled, cored and thinly sliced
3 Bosc pears, peeled, cored, and thinly sliced
1/3 cup granulated sugar
1/4 teaspoon ground cinnamon
2 Tablespoons all-purpose flour
1. In a large bowl, combine the apples, pears, sugar, cinnamon and flour. Pour into the prepared pie plate, and top with the crisp topping.
2. Bake for 45 to 55 minutes, until the fruit is bubbling, and the crisp is golden brown. Allow to rest for 30 minutes before serving.
 
@Diane Philips  www.dianephillips.com  Blog:  www.cucinadivina.blogspot.com
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