Farmers' Market Box January 9th 2020
This week’s local produce and featured farms:
Hidden Rose Apples – Dragon Berry Produce
Fuerte Avocadoes – Schaner Farms
Dandelion Greens – Terra Madre Gardens
Kale – D’Acquisto Family Farms
Butter Lettuce – D’Acquisto Family Farms
Garnet Yams – Her Produce
Red Beets – Black Sheep Produce
Lee Tangerines – Rancho Del Sol
Farmer’s Choice:
Strawberries – J.R. Organics
Tarocco Blood Oranges – Murray Family Farms
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Farmers’ Market Box Recipes
Hidden Rose Tart Tatin
Serves 4
1 sheet puff pastry, defrosted and kept cold
Flour for rolling the puff pastry
1/2 cup (1 stick) unsalted butter
3/4 cup sugar
3 hidden rose apples, peeled, cored and quartered
1. Preheat the oven to 375 degrees. Line a baking sheet with a silicone liner or parchment paper and set aside.
2. On a floured board, roll out the dough until it is 1/8-inch thick. Cut the dough into a circle 1-inch larger than the diameter of your baking pan. Prick the dough all over with the tines of a fork and transfer it to the baking sheet. Refrigerate the dough while you work on the apples.
3. In a 10-inch ovenproof skillet, or tart tatin pan, melt the butter, tilting the pan so the sides have a thin coating of butter.
4. Sprinkle the sugar over the butter, and fit a layer of apples into the skillet, with the rounded side down and making concentric circles. Make sure to pack in the apples because they will shrink as they cook—-you want them snug in the pan.
5. When you have a snug layer, cut the remaining apples in half and sprinkle them over the first layer. Put the pan over medium heat and cook, until the sugar begins to turn a deep caramel color—you will see it bubbling up the side of the pan—this will take at least 15 minutes and up to 30 depending on your pan.
6. Transfer the skillet or the baking dish to the baking sheet.
7. Cover the apples with the pastry, loosely tucking in any overhang.
8. Bake for 30 to 40 minutes, until the basket is baked through and puffed.
9. Cover the skillet with a large rimmed serving plate and turn the tart out onto the platter and remove the pan. If any of the apples have stuck to the pan, gently lift them off the pan with an off-set spatula and press them onto the tart. Cool 10 minutes before serving with unsweetened crème fraiche.
Butter Lettuce with Blue Cheese Vinaigrette
Serves 8
A distant cousin of the wedge, this is a delicious salad that looks awesome on the plate.
One head butter lettuce, washed, spun dry and cut into 4 wedges, leaving the core intact
1/4 cup white vinegar
2 teaspoons sugar
1 teaspoon Dijon mustard
1 teaspoon Worcestershire
1 garlic clove, minced
2 tablespoons finely chopped Italian parsley
1/3 cup crumbled gorgonzola or your favorite blue cheese
Salt and pepper
1. Place the lettuce wedge onto a salad plate.
2. In a mixing bowl, whisk together the vinegar, sugar, mustard, Worcestershire, garlic, and parsley.
3. Stir in the blue cheese, and season with salt and pepper. The dressing will keep in the refrigerator for up to 5 days.
4. Pour some of the dressing over the wedges and serve.
Sautéed Dandelion Greens
Serves 4
3 tablespoons extra virgin olive oil
2 garlic cloves, sliced
1 bunch red dandelion greens, tough stems removed, cut into 1/2-inch ribbons
Salt and pepper
1. In a large skillet, heat the oil and the garlic, until the garlic is translucent.
2. Add the greens, and saute until wilted, about 5 minutes. Season with salt and pepper, remove the garlic, and serve as a bed for grilled meats or poultry.
Hasselback Yams
Serves 4
1 pound garnet yams, scrubbed
1/2 cup butter, melted
1/4 cup vegetable oil
3 tablespoons finely chopped shallot
3 garlic cloves, minced
1-1/2 teaspoons salt
1/2 teaspoon fresh ground pepper
2 teaspoons minced fresh parsley
2 teaspoons minced fresh thyme
2 teaspoons minced fresh sage
1/4 cup grated Parmigiano Reggiano
1. Preheat the oven to 400 degrees and coat the inside of a 13-by-9-inch baking dish with non-stick cooking spray.
2. Cut a 1/4-inch slice from the bottom of the yam, then cut 1/4-inch slits into the potato from one end to the other, not going all the way through to the bottom of the potato. Lay into the prepared baking dish, with the cut bottom down. Repeat with the remaining potatoes.
3. In a small skillet, heat the butter and oil, add the shallot and garlic, and saute until the shallot is softened.
4. Pour half of the butter/oil mixture over the potatoes and roast for 35 minutes. While the potatoes are roasting, add the salt, pepper, parsley, thyme, and sage to the butter/oil mixture. Pour the butter/oil mixture over the yams and roast another 15 to 20 minutes until the yams are cooked through. Serve the potatoes warm.
Tangerine Beef Stir Fry
Serves 4
1/4 cup soy sauce
1/4 cup brown sugar
8 ounces flank steak, cut into 2-inch wide strips with grain, then sliced across grain into 1/8-inch-thick slices
1/2 cup tangerine juice
½ teaspoon toasted sesame oil
1 teaspoon cornstarch
2 medium garlic cloves, minced
1 ½ teaspoons minced fresh ginger
1/2 teaspoon grated zest
2 teaspoons oyster sauce
¼ teaspoon chile garlic sauce
1/2 teaspoon grated tangerine zest
2 tablespoons vegetable oil
1 cup thinly sliced onion
3 ounces snow peas, ends trimmed and strings removed (about 11/2 cups)
1. Combine 1 tablespoons soy sauce, 1 tablespoon brown sugar, and the beef. Set aside to marinate for 30 minutes.
2. In a small bowl, combine the juice, sesame oil, remaining soy sauce, brown sugar, and cornstarch.
3. In another bowl combine the garlic, ginger, zest, oyster sauce, and chile garlic sauce.
4. In a wok or large skillet, over high heat, heat the oil. Add the beef and stir fry for 2 minutes. Remove to a plate.
5. Add the onion and snow peas to the skillet and stir fry to 2 to 3 minutes. Add the garlic zest mixture, stir fry another 1 minute, add the meat and any accumulated juices to the stir fry.
Add the cornstarch mixture to the skillet and cook until the sauce is thickened. Serve over rice.
Portuguese Sausage and Greens Soup
Serves 6
1 pound linguiça or Polish sausage, cut into 1/8-inch-thick slices
1 large onion, peeled and chopped
1 clove garlic, peeled and minced
4 Yukon gold potatoes, peeled and cut into 1/4-inch cubes
1 bunch kale, tough stems removed, and chopped
One 14.5-ounce can chopped tomatoes and their juice
4 cups chicken or vegetable broth
1 tablespoon balsamic vinegar
2 teaspoons salt
Freshly ground pepper to taste
1. Place the sausage in a large pot over medium-low heat and cook until it begins to render its fat, about 2 minutes.
2. Add the onion and cook for 2 minutes.
3. Add the garlic and potatoes and cook for 2 minutes. Add the kale and cook, stirring constantly, for 2 minutes longer.
Stir in the tomatoes, chicken broth, vinegar and salt.
Tangerine Shortbread
Makes About 20
3/4 cup sugar
zest from 2 tangerines
2 sticks unsalted butter, softened
1 1/2 teaspoons pure vanilla extract
1 egg
2 1/2 cups all-purpose flour
3/4 teaspoon salt
Raw sugar for garnish
1. Preheat the oven to 325 degrees and coat a 13-by-9-inch baking dish with non-stick cooking spray.
2. In a mixing bowl, combine the sugar, zest, butter and vanilla.
3. Blend in the egg, and then add the flour and salt. This will be a thick dough.
4. Evenly press the dough into the prepared pan.
5. Sprinkle the dough with the raw sugar and bake for 40 to 45 minutes until the shortbread is a light golden brown.
6. Cool the shortbread and cut into squares.
Avocado Bruschetta
Serves 6-8
One baguette, sliced 1/2-inch thick
Olive oil
1. Preheat the oven to 350 degrees, line baking sheets with silicone, aluminum foil, or parchment.
2. Lay the baguette slices onto baking sheets and brush with olive oil.
3. Bake for 10 to 12 minutes until crunchy.
2 Fuerte avocados, peeled, pitted and finely chopped
1/2 cup diced cherry or pear tomatoes
2 tablespoons finely chopped basil
1 garlic clove, minced
1/3 cup extra virgin olive oil
Salt and pepper
Aged balsamic vinegar
1. In a mixing bowl, stir together the avocado, tomatoes, basil, garlic, and olive oil. Season with salt and pepper.
Spread the mixture onto the bruschetta, and drizzle with balsamic vinegar and serve.
Beet and Blood Orange Salad
Serves 4
One bunch red beet, tops removed, and scrubbed
3 blood oranges, peel and pith removed, and sliced
2 scallions, finely chopped, using the white and tender green parts
3 tablespoons blood orange juice
1/4 cup rice vinegar
2 tablespoons sugar
1 tablespoon Dijon mustard
1/2 cup extra virgin olive oil
Salt and pepper
1/2 cup toasted chopped walnuts
1/4 cup finely chopped parsley
1. Steam the beets for 40 to 50 minutes until they are tender. Slip the skins off the beets, slice the beets, and put into a bowl with the blood oranges and scallions.
2. In a small bowl, whisk together the juice, vinegar, sugar, mustard and oil. Season with salt and pepper.
3. Dress the beet mixture with the salad dressing, and serve the salad garnished with walnuts and parsley.
Crostini with Balsamic Strawberries
Serves 6
1 baguette, sliced 1/2-inch thick
Olive oil
1. Preheat the oven to 400 degrees, and line a baking sheet with silicone, aluminum foil or parchment.
2. Lay the slices onto the baking sheet and brush with oil.
3. Bake for 10 to 12 minutes until crunchy.
2 baskets strawberries, hulled and thinly sliced
1/4 cup aged balsamic vinegar
1/4 cup finely chopped basil
One 11-ounce log goat cheese
1. Put the berries into a bowl, toss with the vinegar and basil. Leave at room temperature until ready to serve.
2. Spread the goat cheese onto the crostini and top with the strawberries. Serve at room temperature.
Blood Orange Poppy Seed Shortcakes
Makes 12
3 cups all-purpose flour
1/3 cup sugar
1-1/2 Tablespoons baking powder
3/4 teaspoon salt
1/4 cup blood orange zest
2 Tablespoons poppyseeds
3/4 cold unsalted butter, cut into small pieces
1-1/4 cups heavy cream, plus about 3 Tbs. for brushing
1/4 cup fresh blood orange juice
1. Line a baking sheet with parchment. Sift the flour, sugar, baking powder, and salt into a large bowl.
2. Add the zest and poppyseeds and toss with a fork to combine.
3. Cut the butter into the flour mixture with a pastry cutter or a fork until the largest pieces of butter are the size of peas.
4. Combine the cream and juice in a liquid measure. Make a well in the center of the flour mixture and pour the cream mixture into the well.
5. Mix with a fork until the dough is evenly moistened and just combined; it should look shaggy and still feel a little dry.
6. Gently knead by hand five or six times to pick up any dry ingredients remaining in the bottom of the bowl and to create a loose ball.
7. Turn the dough out onto a lightly floured work surface and pat it into an 8-inch square, 3/4 to 1 inch thick. Transfer the dough to the parchment-lined baking sheet, cover with plastic wrap, and chill for 20 minutes. Preheat the oven to 425°F.
8. Remove the dough from the refrigerator and trim about 1/4 inch from each side to create a neat, sharp edge.
9. Cut the dough into 9 even squares (about 2-1/2 inches square) and spread them about 2 inches apart on the baking sheet.
10. With a pastry brush each biscuit with a thin layer of cream and sprinkle generously with sugar.
11. Bake until the biscuits are medium golden brown on top and the bottoms are golden brown, 18 to 20 minutes.
2 cups 1/8-inch-thick strawberry slices (from about 1-1/2 pints)
1 to 3 Tbs. granulated sugar, depending on the sweetness of the berries
1. Combine the berries and sugar and allow to macerate at room temperature.
1-1/2 cups heavy cream
2 tablespoons sugar
2 Tablespoons fresh blood orange juice
2. In a bowl, whip the cream until stiff peaks form. Add the sugar and orange juice, and whip again.
To serve, split the biscuits, fill with berries and cream.
Blood Orange Upside Down Cake
Serves 8
1/2 cup unsalted butter
3/4 cups firmly packed light brown sugar
2 blood oranges, peel and pith removed, and sliced 1/4-inch thick
1. Coat the interior of a 10-inch cake pan with non-stick cooking spray and set aside.
2. Melt the butter in a small saucepan on medium heat, then add the brown sugar and stir for a few minutes until the brown sugar is completely combined and melted.
3. Pour the butter/brown sugar mixture over the bottom of the cake pan and arrange the orange slices on the sugar syrup. Set aside while making the cake batter.
1 1/2 cups all-purpose flour
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsalted butter, softened to room temperature
1 1/3 cups sugar
1/2 teaspoon vanilla paste or vanilla extract
1/2 teaspoon orange zest
2 large eggs, at room temperature
2/3 cup sour cream
1/4 cup fresh orange juice
2 cups heavy cream, whipped stiffly for garnish
1. Preheat the oven to 350 degrees.
2. In the bowl of an electric mixer, cream the butter and sugar until they are light and fluffy. Add the vanilla, orange oil, if using.
3. Add the eggs one at a time, mixing well after each addition, scraping down the sides of the bowl.
4. Mix the sour cream and orange juice together, add with the flour, baking soda and salt, and beat until the mixture comes together and is smooth.
5. Transfer the batter into the prepared pan. Bake for 45 to 55 minutes until a skewer inserted into the center comes out clean.
6. Transfer the cake pan to a rack and allow to cool for EXACTLY 10 minutes.
7. Turn the cake out onto a serving platter and serve at room temperature.
8. Refrigerate any leftover cake, and re-warm before serving, garnish with whipped cream, crème fraiche or vanilla ice cream.
@Diane Philips www.dianephillips.com Blog: www.cucinadivina.blogspot.com
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