Farmers' Market Box January 30th 2020




 

This week’s local produce and featured farms:

Carrots – Milliken Family Farms
Baby White Turnips –J.R. Organics
Garnet Yams – Her Produce
Algerian Tangerines3 Nuts Farm
ArugulaTerra Madre Gardens
Lettuce MixTerra Madre Gardens
Red Kale – Kong Thao
Tarocco Blood Oranges – Friends Ranch

Farmer’s Choice:

Green Dragon Apples – Dragonberry Produce
Rhubarb – Trevino Family Farms
Maitake Frondosa MushroomsMycopia Mushrooms

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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

 
Tempura Kale
Serves 2-4

For the Batter

1 cup rice flour
3 tablespoons cornstarch
½ teaspoon salt, plus more for sprinkling
1 teaspoon baking powder
¾ cup beer or sparkling water
1. In a mixing bowl, combine the ingredients, and whisk until smooth. It should be the consistency of heavy cream. Set aside while preparing the kale.
For the Kale

1 bunch red kale, washed, spun dry and chopped, removing any tough stems
1 scallion, finely chopped using the white and tender green parts
1/8 teaspoon pepper
1/4 teaspoon ground cumin
1/4 teaspoon ground coriander seeds
1/8 teaspoon garam masala
Vegetable oil for frying
1. In a bowl, combine the kale, scallion, pepper, cumin, coriander and garam masala. Toss to coat.
2. In a large skillet, heat 2 inches of oil to 360 degrees.
3. Drip the kale into the batter, and fry in batches until the batter is golden brown. Remove to paper toweling to drain. Serve warm.
 
Breakfast Cake
Serves 8
For the Crumble

½ cup sweetened flaked coconut
⅓ cup chopped pecans
1½ tablespoons firmly packed light brown sugar
1 tablespoon all-purpose flour
1 tablespoon unsalted butter, melted
1. In a medium bowl, stir together the coconut, pecans, sugar, flour and butter, until crumbly. Set aside.
For the Cake

¾ cup vegetable oil
½ cup firmly packed light brown sugar
½ cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1 cup all-purpose flour
1½ teaspoons ground cinnamon
½ teaspoon baking powder
¼ teaspoon kosher salt
1 cup shredded carrots
½ cup crushed pineapple, drained
½ cup chopped pecans
½ cup sweetened flaked coconut
1. Preheat the oven to 350 degrees and coat the inside of a 9-inch round cake pan with non-stick cooking spray. Set aside.
2. In the bowl of a stand mixer combine the ingredients and beat on medium speed for 2 minutes, until combined. Pour into the prepared pan and bake for 30 minutes.
3. Cover with the crumble and bake another 15 to 20 minutes until a skewer inserted into the cake comes out clean.
4. Cool completely before cutting and serving.
 
Curried Carrot Soup
Serves 4
2 tablespoons unsalted butter
1/2 cup finely chopped onion
1 teaspoon sweet curry powder
1 bunch carrots, scraped, and cut into 1-inch lengths
2 cups chicken or vegetable broth
1/2 cup heavy cream
1/4 cup finely chopped Italian parsley
Salt and pepper
1. In a Dutch oven, heat the butter, and saute the onion and curry powder for 2 to 3 minutes, until the onion begins to soften.
2. Add the carrots and broth. Bring to a boil, and simmer for 10 to 12 minutes, until the carrots are tender.
3. Using an immersion blender, puree the soup. Add the cream, and parsley. Taste for seasoning and adjust using salt or pepper. Serve the soup warm.
 
Blood Orange Mimosa
Serves 4
1 1/2 cups blood orange juice
One bottle (750l) Prosecco or other sparkling wine
Pomegranates for garnish
1. Pour 1/4 to 1/3 cup blood orange juice into a champagne flute.
2. Top off with Prosecco and drop a few pomegranates into the drink for garnish. Toast to Thanksgiving!
3. Cook’s Note: Virgin Mimosa, substitute sparkling water for the Prosecco.
 
Green Dragon Apple and Arugula Panini
Serves 4
Unsalted butter, softened
8 slices sourdough or Italian sandwich bread (not a baguette)
1/4 pound brie cheese, cut into slices
1/2 pound sliced turkey
2 green dragon apples, cored, and thinly sliced
1 bunch arugula, washed, spun dry and tough stems removed
1. Preheat a grill pan or griddle.
2. Lay the bread onto a cutting board and spread one side with butter.
3. Turn the bread butter side down, and layer the brie, turkey, apples and arugula onto the bread.
4. Lay the bread in the grill pan or griddle butter side down, and top with the other slice of bread butter side up.
5. Grill until the underside is golden brown. Carefully flip the sandwich, and grill until the underside is golden brown and the cheese has melted.
6. Remove from the pan, and slice in half. Serve with leftover cranberry sauce.
 
Crudités with Arugula Ranch Dressing
Makes About 3 cups
1 bunch carrots, peeled, and cut into matchsticks
1 bunch baby white turnips, tops removed, and scrubbed, cut into quarters
1 European cucumber, cut into 1/2-inch rounds
2 yellow bell peppers, cut into 1/2-inch strips
1 yellow, green or purple cauliflower, cut into florets
1 cup mayonnaise
1 cup sour cream
1 bunch arugula, washed, spun dry and chopped
2 garlic cloves
2 scallions, finely chopped
Grated zest of 1 lemon
2 tablespoons lemon juice
Salt and pepper
1. Arrange the crudités on a serving platter.
2. In the bowl of a food processor fitted with the steel blade, combine the mayonnaise, sour cream, arugula, and garlic. Blend until the arugula is pureed.
3. Transfer to a mixing bowl, and stir in the scallions, zest, lemon juice, and season with salt and pepper.
4. Serve with the crudités. This also makes a delicious topping for baked potatoes, steamed vegetables, and can be stirred into pasta salad.
 
Miso Maple Yams and Turnips
Serves 4-6
1/3 cup maple syrup
3 tablespoons white miso
2 tablespoons rice vinegar
2 tablespoons soy sauce
1/2 cup vegetable oil
One pound Garnet yams, peeled, and cut into 1-inch chunks
1 bunch baby white turnips, ends trimmed and scrubbed
1/4 cup sesame seeds for garnish
2 scallions, thinly sliced on the diagonal for garnish
1. Preheat the oven to 400 degrees, and line a baking sheet with silicone, aluminum foil, or parchment.
2. In a large bowl, whisk together the syrup, miso, rice vinegar, soy and oil.
3. Add the yams and turnips and toss to coat.
4. Spread onto the baking sheet in a single layer, and roast covered with aluminum foil for 20 minutes, uncover and roast another 15 to 20 minutes, until the vegetables are tender.
5. Remove from the oven and allow to rest for 5 minutes before transferring to a serving dish and garnishing with sesame seeds and scallions.
 
Blood Orange Clementine Jam
Makes 4 pints
This is a sweet jam, not a marmalade, so no need to use the peel in this one.
1 1/2 pounds blood oranges, peeled and chopped
1 pound clementines, peeled and chopped
1 cup sugar
juice of 2 lemons
1. Put the ingredients into a food processor, and puree.
2. Transfer to a saucepan and bring to a boil. Simmer for 45 minutes, until the jam is thickened. Taste for sweetness, adding more sugar if needed.
3. Transfer to sterilized jars, cool and refrigerate, or process in a water bath according to the manufacturer’s directions.
 
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.
 
Baby Lettuce Salad with Blood Orange Vinaigrette
Serves 4
One bag baby lettuce, washed and spun dry
1/4 cup blood orange juice
1/4 cup aged balsamic vinegar
1 teaspoon lemon juice
1/2 cup extra virgin olive oil
Salt and pepper
2 blood oranges, peel and pith removed, and sliced 1/2-inch thick
1. Put the lettuce into a salad bowl.
2. In a small bowl, whisk together the orange juice, vinegar, lemon juice, and oil. Season with salt and pepper.
3. Toss the salad with some of the dressing and plate the salad.
4. Arrange a few slices of orange on the salad, and drizzle with a bit more of the dressing.
 
Rhubarb Compote
Makes about 2 cups
1/2 pound rhubarb, cut into 1/2-inch slices
1 cup sugar
1/4 teaspoon grated nutmeg
1/2 teaspoon ground cinnamon
1/4 cup orange juice
1/4 teaspoon grated orange zest
1. Combine the ingredients in a saucepan, bring to a boil. Taste for sweetness, add more sugar if needed. Simmer for 30 to 45 minutes until thickened and jam like. Puree with an immersion blender if desiring a smoother consistency.
2. Cool completely, and refrigerate for up to 1 month, or freeze for 6 months.
3. The compote is delicious on pound cake, scones, toast, or ice cream.
 
Rhubarb Scones
Makes 8
3 stalks rhubarb
2 1/2 cups flour
1 tablespoon baking powder
1/2 teaspoon salt
8 tablespoons unsalted butter
1/2 cup vanilla sugar
2/3 cup heavy cream (up to 3/4 cup)
1. Preheat oven to 400 degrees and line a baking sheet with parchment, silicone or aluminum foil.
2. Finely chop the rhubarb and toss with 3 tablespoons of the sugar.
3. Sift the flour, baking powder and salt together in large bowl or bowl of food processor.
4. Cut butter into flour mixture by hand or process on and off until butter is the size of small peas.
5. Blend in 1/4 cup of the sugar.
6. Blend in sliced rhubarb. (If using the food processor, just pulse — you want the slices left mostly intact.)
7. Blend in cream until a soft dough forms. (Note: you may need to add more than 2/3 cup depending on the weather)
8. Transfer the dough to floured surface and divide in half. To make triangular scones, flatten into 6-inch disks and cut each circle into 6-8 scones. Sprinkle with remaining sugar.
9. Arrange on the baking sheet and bake about 20 minutes or until golden brown on the top. Serve warm.
10. Do-Ahead: The formed dough can be refrigerated overnight, then baked the next morning.
 
Creamy Mushroom Soup with Brie
Serves 4-6
4 tablespoons butter
½ cup chopped shallot
½ pound sliced Shitake mushrooms, stems removed
½ pound Maitake mushrooms, chopped
2 tablespoons flour
3 cups chicken or vegetable broth
2 tablespoon sherry
1 cup heavy cream
Snipped chives
1/3 pound Brie, cut into thin slices, rind on
1. In a 3 quart saucepan, melt the butter and add the shallot, stirring for two to three minutes.
2. Add the mushrooms and sauté for 5 minutes, until the mushroom liquid has begun to evaporate.
3. Sprinkle the flour over the mushrooms and stir until the flour begins to cook.
4. Gradually add the chicken broth, whisking until the soup is smooth and comes to a boil.
5. Add the sherry and heavy cream, bringing the soup to a boil.
6. Ladle soup into bowls, and top with 2 thin slices of Brie and garnish with chives.
 
Green Dragon Apple Chutney
Serves 4
Makes about 2 cups
3 green dragon apples, peeled, cored and chopped
1/2 cup chopped yellow onion
1 tablespoon minced fresh ginger
1/2 cup fresh orange juice
1/4 cup apple cider vinegar
1/2 cup light brown sugar, lightly packed
1/4 teaspoon whole dried mustard seeds
pinch hot red pepper flakes
1/2 teaspoon salt
1/3 cup golden raisins
1. In a saucepan, combine the ingredients, and bring to a boil. Simmer for 20 to 25 minutes, until thickened.
2. Cool, cover and refrigerate for at least 24 hours before using. The chutney is delicious with curries, roasted chicken and pork.
 
@Diane Philips  www.dianephillips.com  Blog:  www.cucinadivina.blogspot.com
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