Farmers’ Market Box February 20th 2020

This week’s local produce and featured farms:

Farmer’s Choice:


Rhubarb – Trevino Family Farms
Nebrodini Bianco 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

 
Pickled Purple Radishes

Makes about 3 cups

1 bunch purple radishes, tops removed, and sliced 1/4-inch thick
1 cup water
1 cup white vinegar
2 teaspoons salt
2 tablespoons sugar
1/2 teaspoon crushed peppercorns
1 to 2 cloves garlic, peeled and halved
optional: 1 chile pepper, split lengthwise
 
1.     Pack the radishes into a quart jar. 
2.     In a saucepan, heat the water, vinegar, salt, sugar, pepper corns, garlic and chile pepper if using. 
3.     Bring to a boil and turn off the heat.  Allow to steep for 10 minutes before pouring over the radishes in the jar. 
Seal the jar, cool and refrigerate.  The radishes will be ready in 24 hours.  Drain and use in salads, or as toppings in sandwiches, or burgers
 
Sheet Pan Broccolini
Serves 2-4

1/4 cup extra virgin olive oil
2 garlic cloves, sliced
1/2 cup finely chopped shallots
1 bunch broccolini, tough stems removed, and coarsely chopped
Salt and pepper
Aged balsamic vinegar
Shaves of Parmigiano Reggiano
 
1.     Preheat the oven to 400 degrees, and line a baking sheet with parchment, aluminum foil or silicone.
2.     In a bowl, combine the oil, garlic, shallots, and broccoli.  Season with salt and pepper and toss to coat.
3.     Spread evenly on the baking sheet and roast for 10 to 12 minutes, until the broccoli is beginning to turn golden. 
4.     Remove from the pan to a serving bowl, Drizzle with some of the balsamic vinegar, and garnish with shavings of Parmigiano Reggiano. 
This dish is also delicious tossed into shaped pasta, such as Farfalle, or penne
 
Red Beet Chocolate Cake
Makes 2, 9″ 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. 
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. 
 
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. 
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
 
Roasted Carrot Salad with Arugula, Orange-Mint Vinaigrette and Crumbled Goat Cheese
Serves 4

One bunch carrots (about 6 small, 4 medium, 2 large) peeled stems and tops removed
2 tablespoons olive oil
1 teaspoon salt
½ teaspoon freshly ground black pepper
2 medium cara cara oranges sectioned, and juice squeezed into a bowl
1/2 cup extra virgin olive oil
2 tablespoons fresh squeezed orange juice
2 tablespoons balsamic vinegar
1 teaspoon honey (orange blossom if available)
1/4 cup finely chopped shallot or red onion
1 tablespoon finely chopped mint leaves
Salt and pepper to taste
2 cups Arugula, washed and spun dry in a salad spinner
4 ounces (about 1 cup) crumbled goat cheese (buy it in a log and then crumble it when it’s cold)
 
1.     Preheat the oven to 400 degrees and line a baking sheet with a silicone baking liner or aluminum foil. 
2.     Arrange the carrots on the baking sheet and drizzle with 2 tablespoons of oil, salt and pepper.  Toss the carrots to coat them with the mixture.  Roast the carrots for 15 minutes until tender.  Remove from the oven and allow to cool. 
3.     Depending on the size of the carrots cut the carrots into bite size pieces (baby carrots, slice into quarters, medium carrots, dice into 1/2-inch pieces) and add them to a mixing bowl.   Add the oranges to the bowl and set aside while making the vinaigrette.
4.     In a mixing bowl, whisk together the oil, orange juice, vinegar, honey, shallot and mint.  Taste the dressing for seasoning and adjust using salt and pepper. 
5.     Drizzle the carrots and orange with some of the dressing and toss to coat. 
Toss the arugula with some of the dressing and arrange on salad plates.  Top with some of the carrot/orange mixture, and a bit of crumbled goat cheese.  Garnish with mint if desired
 
Panna Cotta with Prosecco Kumquat Sauce
Serves 6

2-1/2 cups Prosecco
2/3 cup honey
1/2 cup granulated sugar
3 slices peeled fresh ginger
1 cinnamon stick
1 teaspoon vanilla paste or extract
1 pound kumquats, thinly sliced and seeded
 
1.     In a saucepan, bring the prosecco, honey, sugar, ginger, cinnamon, vanilla and Kumquats to a boil. 
2.     Simmer for 30 to 40 minutes, until the liquid is syrupy, and the kumquats are tender.  Cool completely.
3.     Serve over ice cream, cake, or panna cotta. 
 
Vanilla Panna Cotta
 
1 1/2 teaspoons unflavored gelatin
2 tablespoons cold water
3 cups heavy whipping cream
1/2 cup sugar
Pinch of salt
1 1/2 teaspoons vanilla paste or extract
1 cup sour cream
 
1.     Sprinkle the gelatin over the cold water. Let stand for 5 minutes. In a 3-quart saucepan, warm the cream with the sugar, salt, and vanilla over medium-high heat. Do not let it boil.
2.     Stir in the gelatin until thoroughly dissolved. Take the cream off the heat and cool about 5 minutes.
3.     Put the sour cream in a medium bowl. Gently whisk in the warm cream a little at a time until smooth. Fill 4 ounce ramekins three-quarters full of the cream. Chill 4 to 24 hours.  Serve with the kumquat syrup.
 
Broccolini with Gremolata
Serves 2
1 bunch broccolini, chopped
3 tablespoons extra virgin olive oil
2 garlic cloves, minced
Grated zest of 1 tangerine
1 tablespoon grated Cara Cara zest
Salt and pepper
1/4 cup finely chopped parsley
 
1.     Steam the broccolini for 2 to 3 minutes until crisp/tender.  Heat the oil add the garlic and zests, and swirl for 1 minute. 
2.     Add the broccolini and toss to coat.  Season with salt and pepper, add the parsley, and serve. 
 
Cara Cara Orange Upside Down Cake with Whipped Cream
Serves 10

1/2 cup unsalted butter
    3/4 cups firmly packed light brown sugar   
    2 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. 
 
For the Cake
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. 
Refrigerate any leftover cake, and re-warm before serving, garnish with whipped cream, crème fraiche or vanilla ice cream
 
Roasted Salmon Salad with Clementine Vinaigrette
Serves 6

1/2 cup extra virgin olive oil
2 tablespoons Old Bay Seasoning
2 1/2 pounds salmon filets
1/4 cup clementine juice
1 tablespoons Dijon mustard
2 tablespoon honey
1/4 cup rice vinegar
1/2 cup vegetable oil
Salt and pepper
1 bag mixed lettuce
3 clementines, peeled and segmented
 
1.     Preheat the oven to 400 degrees, and line a sheet pan with parchment, silicone or aluminum foil.
2.     Combine the oil and Old Bay and paint the salmon filets on both sides. Put onto the prepared baking sheet and roast for 10 minutes per inch of thickness, until registering 155 on an instant read meat thermometer.  Allow to rest for 5 minutes.   
3.     While the salmon is roasting, in a small bowl, whisk together the juice, mustard, honey, rice vinegar, and oil.  Season with salt and pepper. 
4.     Put the lettuce into a salad bowl and toss with some of the dressing.
Plate the salad, top with some of the clementines, a piece of salmon and drizzle with additional dressing.

Ricotta Creme with Rhubarb Compote
Serves 6

For the Rhubarb
1/2 pound rhubarb, thinly sliced
1 1/3 cups sugar
1/4 cup Cara Cara orange juice
 
In a saucepan, heat the rhubarb, sugar, and orange juice, and bring to a boil.
Simmer for 20 to 25 minutes until thickened.  Taste for sweetness, adding more sugar if necessary.  Cool and cover completely. 
 
For the Crème
2 cups whole milk ricotta 
3 tablespoons orange blossom honey
2 tablespoons heavy cream

In a mixing bowl, whisk together the ricotta, honey and cream, until smooth. 
Layer the crème and rhubarb compote into parfait or dessert glasses and serve chilled. 

Nebrodini Bianco Frittata
Serves 4

2 tablespoons extra virgin olive oil
2 tablespoons unsalted butter
2 medium leeks, chopped
8 ounces Nebrodoni mushrooms, thinly sliced
8 large eggs
1/2 cup crème fraiche or sour cream (or Greek style yogurt)
2 tablespoons finely chopped Italian parsley
3/4 cup grated Fontina
 
1.     Preheat the oven to 350 degrees.
2.     In a large saute pan, heat the oil and butter, add the leeks and saute for 5 to 7 minutes until wilted. 
3.     Add the mushrooms and continue to cook until the liquid in the pan has evaporated.  Season with salt and pepper. 
4.     In a mixing bowl, whisk together the eggs, crème fraiche, and parsley. 
5.     Pour the egg mixture into the saute pan and sprinkle the top with the Fontina. 
6.     Bake for 20 to 25 minutes until the eggs are just set. 
7.     Remove from the oven and allow to rest for 5 minutes before cutting into wedges and serving. 

@Diane Phillips  www.dianephillips.com   Blog:  www.cucinadivina.blogspot.com

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