Farmers' Market Box January 23rd 2020




 

This week’s local produce and featured farms:

Carrots – Weiser Family Farms
Rainbow Chard –J.R. Organics
Kohlrabi – J.R. Organics
Cocktail GrapefruitMurray Family Farms
Dandelion GreensTerra Madre Gardens
Lettuce MixTerra Madre Gardens
O’Henry Sweet Potatoes – Kong Thao
Washington Naval Oranges – Ken’s Top Notch Produce

Farmer’s Choice:

Hidden Rose Apples – Dragonberry Produce
Meyer Lemons – Chocolate Mountain Ranch
Cara Cara OrangesMurray Family Farms

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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

 
Carrot Cake with Orange Cream Cheese Frosting
Serves 8
1 1/2 cups canola oil
2 cups sugar
3 large eggs
2 teaspoons vanilla extract
3 cups thinly shredded carrots
1 cup chopped Navel oranges
1/2 cup chopped nuts of your choice (pecans or walnuts are terrific) If you choose to leave them out, no problem
3 cups unbleached all-purpose flour
2 teaspoons baking soda
2 teaspoons ground cinnamon
1. Preheat the oven to 350°F. Coat a 13 x 9-inch baking pan with nonstick cooking spray or line muffin tins with paper liners.
2. In a large bowl, beat together the oil, sugar, eggs, and vanilla. Add the carrots, oranges, 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. CUPCAKES 20 MINUTES.
3. Place the pan on a rack and let cool completely. Spread the top of the cake with the cream cheese frosting.

Orange Cream Cheese Frosting

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
1/4 cup orange juice
1. Using an electric mixer beat together the cream cheese and butter in a medium-size bowl. Add the confectioners’ sugar and juice, beat until the mixture is of spreadable consistency. If the frosting is too thick, beat in additional juice, 1/2 teaspoon at a time, until desired consistency is reached.
 
Honey Roasted Carrots
Serves 4
1 bunch carrots, scraped, tops removed
1/3 cup extra virgin olive oil
3 tablespoons honey
1 teaspoon ground cumin
Fleur del sel
1. Preheat the oven to 400 degrees, line a baking sheet with parchment, silicone, or aluminum foil.
2. Quarter the carrots lengthwise, then cut then in half horizontally.
3. In a bowl, combine the oil, honey and cumin. Add the carrots and toss to coat.
4. Spread the carrots onto the baking sheet, and roast for 12 to 15 minutes, until tender.
5. Sprinkle with Fleur de Sel and serve drizzled with carrot top pesto (see recipe below)
 
Carrot top pesto
Makes about 3 cups
2 cups chopped carrot tops, washed and spun dry
2 garlic cloves
1/2 cup grated Parmigiano Reggiano
1/4 cup almonds
1/2 cup extra virgin olive oil
Salt and pepper
1. In a food processor or blender, combine the carrot tops, garlic, and almonds. Pulse on and off to break up the garlic and nuts.
2. With the machine running, pour in the oil, and process until smooth.
3. Season with salt and pepper. Refrigerate the pesto for up to 1 week or freeze for up to 3 months.
4. Drizzle the pesto over the roasted carrots or toss with pasta.
 
Pasta with Sausage and Rainbow Chard
Serves 4-6
2 tablespoons extra virgin olive oil
2 garlic cloves, sliced
Pinch red pepper flakes
1 bunch rainbow chard, tough stems removed, and cut into 1/2-inch ribbons
Salt and pepper
3/4 pound bulk sweet Italian sausage
1 pound orecchiette pasta, cooked 3 minutes short of al dente, reserving the pasta water
1 cup grated Parmigiano Reggiano cheese
1. In a large skillet, heat the oil, saute the garlic until it begins to turn golden, remove from the pan, add the red pepper, and swirl in the pan for 30 seconds. A
2. Add the chard, and saute for 3 to 4 minutes until the chard is wilted. Season with salt and pepper.
3. Remove to a plate, add the sausage to the skillet, and cook breaking up large pieces, until the sausage loses its pink color. Add the chard back to the pan, and saute for 2 more minutes.
4. Drain the pasta, add to the skillet, with 1/2 cup pasta water, and 1/2 cup cheese. Stir to make a creamy sauce. Season with salt or pepper if needed
5. Serve the pasta garnished with the remaining cheese.
 
Slow Cooker Minestrone
Serves 6-8
3 tablespoons extra virgin olive oil
1 cup chopped sweet yellow onion
2 cups chopped carrots
2 cups chopped celery
2 teaspoons chopped fresh rosemary
1/2 cup dry white wine
One 14 to 15-ounce can chopped tomatoes and their juice
5 cups chicken broth
Rind of Parmigiano Reggiano cut into 1/2-inch pieces if available
3 medium zucchini, ends trimmed, and diced (about 1 1/2 cups)
1 cup green beans cut into 1-inch pieces (about 1/3 pound)
4 cups cooked turkey or chicken, cut into bite sized pieces
One 15-ounce can small white beans, or garbanzo beans, rinsed and drained
One bunch rainbow chard, washed, tough stems removed, and cut into 1/2-inch ribbons
1 teaspoon salt (you will need more if you don’t use the rind from the cheese)
1 teaspoon freshly ground black pepper
12-ounces fresh cheese tortellini cooked according to the package instructions and drained
1 cup freshly grated Parmigiano Reggiano cheese, for garnish
In a large sauté pan heat the oil and add the onion, carrot, celery and rosemary, sautéing
for about 6 minutes, until the vegetables begin to soften.
Add the wine, and allow it to boil for 2 minutes, stirring.
Add the tomatoes, and cook another 4 minutes, until some of the liquid evaporates.
Transfer the contents of the skillet to a 6 to 7-quart slow cooker insert. Add the chicken broth
and rind, if you are using it. Add the zucchini, chicken, beans, and chard, cover and cook on high for 4 hours, or low for 8 to 10 hours.
Taste the soup for salt and pepper and adjust. Add the cooked tortellini, cover and cook on
high for another 30 minutes, or low for 1 hour.
Serve with Parmigiano Reggiano cheese to garnish each serving.
 
Kohlrabi Slaw
Makes About 3 cups
1 large kohlrabi, peeled, stems trimmed off, grated
1/4 head purple cabbage, shredded
2 medium carrots, peeled and grated
1/4 cup finely chopped red onion
1/4 cup finely chopped cilantro or Italian parsley
1/2 cup finely chopped navel orange
1/3 cup mayonnaise
2 to 3 tablespoons orange juice
1 tablespoon cider vinegar
1 tablespoon sugar
1 teaspoon salt
Few drops hot sauce
1. In a salad bowl, combine the kohlrabi, cabbage, carrots, red onion, cilantro and orange.
2. In a separate bowl, whisk together the mayonnaise, orange juice, vinegar, sugar, salt and hot sauce. Taste the dressing and adjust using more orange juice, sugar, or vinegar.
3. Pour the dressing over the slaw and toss to combine. Serve cold.
 
Dandelion Green Salad with Oranges and Buratta
Serves 4
One bunch dandelion greens, tough stems removed, washed, and spun dry
1/4 cup orange juice
2 tablespoons honey
2 tablespoons balsamic vinegar
1/3 cup extra virgin olive oil
Salt and pepper
2 oranges, peel and pith removed; sliced 1/2-inch thick
1 buratta, sliced
1. Put the dandelion greens into a salad bowl.
2. In another bowl, whisk together the orange juice, honey, vinegar, and oil. Season with salt and pepper.
3. Toss the greens with some of the dressing.
4. Plate the greens, garnish with the oranges, and sliced buratta.
5. Drizzle with additional dressing.
 
Orange Glazed Chicken
Serves 6
1/2 cup all-purpose flour
1 teaspoon salt
1/2 teaspoon black pepper
6 chicken breast halves
2 teaspoons extra virgin olive oil
1 tablespoon unsalted butter
1 medium shallot, minced
1 cup orange juice
1/3 cup brown sugar
1 tablespoon honey
1 tablespoon Dijon mustard
1 tablespoon red wine vinegar
1. In a shallow wide dish, combine the flour, salt and pepper. Dip the chicken breasts into the flour, dusting off any excess.
2. In a large skillet, heat the oil and butter, add the chicken and brown on each side, about 3 minutes. Remove the chicken from the skillet, to a plate, and cover to keep warm. Add the shallot, and saute for 2 minutes, until softened. Add the remaining ingredients to the skillet and stir up any browned bits on the bottom of the pan, reducing the sauce a bit.
3. Add the chicken back to the pan and turn in the sauce. Simmer another 5 minutes until the chicken is cooked through (it will read 165 degrees on a meat thermometer) Serve the chicken with some of the warmed sauce.
 
Salad with Cocktail Grapefruit Vinaigrette
Serves 4
One bag lettuce mix, washed and spun dry
1/4 cup cocktail grapefruit juice
2 tablespoons rice vinegar
2 tablespoons honey
1 teaspoon Dijon mustard
1/2 cup vegetable oil
Salt and pepper
2 cocktail grapefruit, peel and pith removed, and segmented
1/3 cup crumbled feta cheese
1. Put the lettuce mix into a salad bowl.
2. In a mixing bowl, whisk together the juice, vinegar, honey, mustard and oil. Season with salt and pepper.
3. Toss the lettuce with some of the dressing and plate the salad.
4. Garnish with grapefruit segments, and crumbled feta. Drizzle with a bit more dressing and serve.
 
Hemingway Cocktail Slush
Serves 4
Legend has it this daiquiri was served at Havana’s El Florito bar and was a favorite of Ernest Hemingway; they called it Papa’s Poison.
1/2 cup dark rum
1/4 cup fresh lime juice
1/2 cup cocktail grapefruit juice
2 tablespoons maraschino liqueur
2 tablespoons simple syrup
2 cups ice cubes
Maraschino cherries, and lime slices for garnish
1. In a blender, combine the rum, lime juice, grapefruit juice, liqueur, simple syrup and ice. Blend until pureed.
2. Serve in 4-ounce glasses garnished with cherries and lime slices
 
Cara Cara Salad
Serves 4
4 Cara Cara oranges, peel and pith removed, and sliced 1/2-inch
1/2 cup extra virgin olive oil
2 to 3 tablespoons red wine vinegar
2 tablespoons finely chopped oregano
Salt and pepper
1. Arrange the orange slices on a serving platter.
2. Drizzle with oil, vinegar, and sprinkle with the oregano. Season with salt and pepper and serve at room temperature.
 
Sweet Potato Gratin
Serves 6
2 tablespoons unsalted butter
1 leek, finely chopped using the white and tender green parts
2 garlic cloves, minced
1 1/2 cups whole milk
1 cup heavy cream
1 1/2 pounds O’Henry Sweet potatoes, peeled, and sliced 1/8-inch thick on a mandoline
Salt and few drops of hot sauce
1 1/2 cups sharp white cheddar cheese
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. In a large skillet, heat the butter, and saute the leek and garlic, until they are softened, about 3 minutes.
3. Add the milk and cream, stir to combine.
4. Add the potatoes, and simmer for 10 to 15 minutes until the potatoes are tender.
5. Season the liquid with salt and hot sauce.
6. Transfer the mixture to the prepared pan, and top with the cheese.
7. Bake for 30 to 40 minutes until the cheese is golden brown and the potatoes are tender.
8. Let the potatoes rest for 10 minutes before serving.
 
Roasted Sweet Potatoes with Miso Scallion Butter
Serves 4
1 1/2 pounds sweet potatoes, scrubbed
1 cup unsalted butter, softened
1 tablespoon white miso
2 scallions, finely chopped using the white and tender green part
1. Preheat the oven to 400 degrees, prick the potatoes with the tip of a sharp paring knife, and roast the potatoes for 50 to 60 minutes, until they are tender.
2. While the potatoes are roasting, cream together the butter, miso and scallions. Set aside.
3. Split open the roasted potatoes, garnish each one with 2 to 3 tablespoons of scallion butter, and serve.
4. Leftover scallion butter is delicious over vegetables, or seafood.
 
Sweet Potato Fries
Serves 4
1 1/2 pounds sweet potatoes, scrubbed, and cut into 1/2-inch by 1/2-inch sticks
1/2 cup extra virgin olive oil
2 teaspoons salt
1. Preheat the oven to 400 degrees, and line 2 baking sheets with aluminum foil, parchment or silicone.
2. Toss the potatoes with the oil and salt.
3. Roast for 20 to 25 minutes, turning the potatoes to brown evenly.
4. Serve warm.
 
Margaritaville Grilled Chicken
Serves 6-8
1/4 cup olive oil
1/2 cup orange juice
1/4 cup fresh lime juice
1/4 cup gold tequila
1/2 teaspoon ground cumin
1 canned chipotle chile in adobo sauce
1/4 cup packed fresh cilantro, plus extra for garnish
8 skinless, boneless chicken breast halves, tenders removed (use for another purpose)
1 or 2 oranges, thinly sliced and any seeds removed, for garnish
1. In a food processor or blender, combine the oil, juices, tequila, cumin, chipotle, and cilantro and process until smooth.
2. Put the chicken in a zipper-top plastic bag, pour in the marinade, seal the bag, and turn the chicken to coat.
3. Do-Ahead: At this point, refrigerate for at least 4 hours or overnight. Bring to room temperature before continuing.
4. Build a hot charcoal fire preheat a gas grill, or grill pan, or the broiler for 10 minutes. Drain the chicken and pat dry. Grill or broil on a baking sheet lined with aluminum foil or a silicone liner until cooked through and golden brown, about 3 minutes per side.
5. Allow the chicken to rest for 5 minutes before serving
 
Meyer Lemon Blueberry Bread Pudding
Serves 8
1 cup sugar
Grated zest of 1 lemon
1 teaspoon lemon extract
1/8 teaspoon ground nutmeg
8 large eggs
1 1/2 to 2 cups heavy cream
9 cups torn egg bread
2 cups fresh blueberries, picked over for stems, or frozen blueberries (do not defrost)
1/4 cup sugar
1/8 teaspoon ground cinnamon
1. Coat a 13 x 9-inch baking dish with nonstick cooking spray.
2. In a large bowl, whisk together the sugar, lemon zest, lemon oil, nutmeg, eggs, and heavy cream until blended. Add the bread to the bowl, pushing it down into the mixture to absorb the liquid. Add the blueberries and stir to combine. Pour into the prepared dish.
3. Do-Ahead: At this point, cover and refrigerate for at least 12 hours and up to 36 hours. Bring to room temperature before continuing.
4. Preheat the oven to 350°F. Combine the sugar and cinnamon and sprinkle over the pudding. Bake until puffed and golden brown, 45 to 50 minutes. Remove from the oven and let rest for 10 minutes.
 
Meyer Lemon Linguine with Shrimp
Serves 6
1 pound linguine, cooked 3 minutes short of al dente, saving some pasta water
1/4 cup extra virgin olive oil
2 teaspoons chopped green garlic, or 4 garlic cloves, mince
1/2 cup finely chopped onion
Grated zest of 2 Meyer lemons
Pinch red pepper flakes
1 teaspoon dried oregano
1/4 cup dry white wine, such as Pinot Grigio, Sauvignon Blanc or dry Vermouth
1/4 cup Meyer lemon juice
1 1/2 pounds large shrimp, peeled and deveined
1/4 cup finely chopped Italian parsley
Salt and pepper
1. In a large skillet over medium high, heat the oil, and saute the garlic, onion, zest, pepper and oregano for 3 to 4 minutes, to soften the onion.
2. Add the wine and lemon juice and bring to a boil. Add the shrimp, and toss in the mixture, until the shrimp are cooked, and have turned pink.
3. Add the hot pasta to the pan and toss to coat. Add the parsley, taste the sauce for salt and pepper, adjust the seasonings and serve.
 
Umbrian Apple Cake
Makes one 10′ cake
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 hidden rose 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.
 
@Diane Philips  www.dianephillips.com  Blog:  www.cucinadivina.blogspot.com
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