Farmers’ Market Box March 5th

March 4, 2020 0 Comments

This week’s local produce and featured farms:

Farmer’s Choice:

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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

Grilled Dijon Chicken with Fennel Slaw

Serves 6
For the Chicken:
1/4 cup Dijon mustard
2 tablespoons Worcestershire
2 teaspoons minced green garlic
1/3 cup lemon juice
1 cup olive oil
6 chicken boned chicken thighs (skin off is OK, but the crispy skin is delicious!)
1 cup mayonnaise
1 cup chopped basil
1/4 cup chopped cornichons
1 cup thinly sliced fennel bulb, wispy ends removed
2 cups grated celery root
2 cups chopped romaine
6 brioche buns, split
1.     In a mixing bowl, whisk together the mustard, Worcestershire, garlic, lemon juice and oil. Divide in half and pour half into a zip-lock bag.   Add the chicken thighs, seal the bag, and refrigerate for at least 2 hours, or overnight.  Combine the remaining mustard mixture with the mayonnaise, basil and cornichons.  Refrigerate for at least 2 hours or overnight. 
2.     Remove the chicken thighs from the marinade and discard the marinade. 
3.     Preheat the grill or broiler and grill the chicken for 3 to 4 minutes on each side, until cooked through. Let the chicken rest for 2 to 3 minutes before slicing into thin strips. 
4.     While the chicken is resting, make the slaw; in a salad bowl, combine the fennel, celery root and romaine.  Toss with the dressing.  Load the brioche with chicken slices and slaw. 

Braised Fennel and Spring Onions

Serves 4
One Fennel bulb, wispy ends removed, and root end trimmed
3 spring onions, thinly sliced
1 1/2 cups milk
1/2 cup heavy cream
Salt and pepper
1/2 cup shredded Gruyere cheese
1/4 cup grated Parmigiano Reggiano
1.     Preheat the oven to 350 degrees, coat the inside of a gratin dish with non-stick cooking spray.
2.     Thinly slice the fennel on a mandoline.  Put the fennel and onions into a large skillet, add the milk, and cream, season with salt and pepper, and bring to a boil. 
Simmer for 5 minutes, until the fennel begins to soften. Transfer the fennel mixture to the gratin dish, top with the cheeses, and bake for 10 to 15 minutes until the cheeses are melted, and golden brown.   Let the gratin rest for 5 minutes before serving.

Ginger Carrot Dressing

Makes about 1 cup
2 medium carrots, peeled and roughly chopped
1-inch knob fresh ginger, peeled and coarsely chopped
1 torpedo onion, coarsely chopped
2 tablespoons rice vinegar
2 tablespoons honey
2 teaspoons white or light miso paste
1 1/2 teaspoons Asian sesame oil
1/2 teaspoon tamari or soy sauce
2 tablespoons vegetable oil
1 tablespoon water
1.     In a blender or food processor, combine the carrots, ginger, onion, rice vinegar, honey and miso.  Process on and off to break up everything.
2.     Add the oil, soy sauce, vegetable oil and water, and puree until smooth.  Taste for seasoning, add soy sauce, if needed.  Cover and refrigerate for up to 1 week. 
3.     Use the dressing on firm lettuce like iceberg, little gem or romaine.  The dressing is also delicious over avocado slices or tomatoes. 

Carrot Salad with Carrot Top Pesto Vinaigrette

Serves 4
For the Pesto Vinaigrette:

Makes about 2 cups
1 1/2 cups packed carrot tops, (tough stems removed), washed, and spun dry
2 tablespoons green garlic, chopped
1/3 cup pine nuts
1/3 cup grated Parmigiano Reggiano cheese
1/2 cups extra virgin olive oil
1/4 cup rice vinegar
Salt and pepper
1.               In a food processor or blender, combine the carrot greens with the garlic, pine nuts, and cheese.
2.               Pulse on and off to break up the garlic and nuts. 
3.               With the machine running, add the oil, until the mixture is a paste.  Season with salt and pepper. 
4.               Whisk in the vinegar, and refrigerate for up to 7 days, or freeze for up to 6 months. 

For the Salad:

1 bunch carrots, shredded
1/3 cup finely chopped green onion
Pesto Vinaigrette (see recipe above)
1.     Combine the carrots and onion in a salad bowl.
2.     Drizzle with some of the carrot pesto vinaigrette and toss to coat. 
3.     Serve the salad cold or at room temperature. 

Celery Root and Fennel Slaw

Serves 4 to 6
4 cups coarsely grated celery root
1 cup thinly sliced fennel, wispy ends removed
2 apples, cored and cut into matchsticks
1 cup mayonnaise
2 1/2 tablespoons Dijon mustard
2 tablespoons freshly-squeezed lemon juice
2 teaspoons finely chopped shallot
1 teaspoon prepared horseradish
2 teaspoons finely chopped capers
1/4 cup chopped Italian parsley
Salt and freshly-ground black pepper
1.     In a salad bowl, combine the celery root, fennel and apples. 
2.     In a mixing bowl, whisk together the mayonnaise, Dijon mustard, lemon juice, shallot, horseradish, capers and parsley.  Season with salt and pepper. 
3.     Pour the mixture over the slaw and toss to coat.  Refrigerate until ready to use. 

Garnet Yam Oven Fries with Come-Back Sauce

Serves 4 to 6
1/2 cup extra virgin olive oil
1 teaspoon garlic salt
1 teaspoon sweet paprika (smoked paprika works well here, too)
1 pound garnet yams, scrubbed, and cut into 1/4 to 1/2-inch strips about 3-inches long
Fleur de Sel
1.     Preheat the oven to 400 degrees, and line a baking sheet with aluminum foil, parchment or silicone.
2.     In a bowl, combine the oil, garlic salt and paprika. 
3.     Add the yams and toss to coat.
4.     Spread out onto the baking sheet in an even layer, and roast for 12 minutes, turn the fries and roast another 10 to 12 minutes until the fries are golden brown and crispy.  Serve warm sprinkled with fleur de sel. Serve with comeback sauce (see recipe below)
Come Back Sauce
Makes about 1 1/2 cups
1 cup mayonnaise
 2 tablespoons ketchup
1 tablespoon lemon juice
1 teaspoon smoked paprika
2 teaspoons Worcestershire sauce
1 teaspoon hot sauce
1/2 teaspoon salt
1 teaspoon finely chopped green garlic
1 tablespoon finely chopped onion
1/2 teaspoon dry mustard
1/4 teaspoon freshly ground black pepper
1.     In a small bowl, whisk together the ingredients.  Refrigerate for at least 2 hours to let the flavors get to know each other. 
2.     This is a great sauce with seafood, chicken, or fried foods. 

Tangerine Pudding Cake

Serves 6
This simple dessert makes its own sauce.  As the cake cooks, it separates into cake on the top and sauce on the bottom.  You can use any citrus that you love, this one is my favorite. 
3 large eggs, separated
1 cup sugar
1/3 cup unsalted butter, softened
1/4 cup tangerine juice
1 tablespoon freshly grated Tangerine zest
1/4 cup all-purpose flour
1/8 teaspoon salt
1 cup milk
Powdered sugar for garnish
1.     Preheat the oven to 350°F and coat the inside of a 9-inch baking dish with non-stick cooking spray.
2.     Beat egg whites in bowl at high speed until foamy. Continue beating, gradually adding 1/4 cup sugar, until glossy and stiff peaks form. Set aside.
3.     Combine the remaining 3/4 cup sugar and butter in another bowl. Beat at medium speed, scraping bowl often, until creamy.
4.     Add egg yolks, juice and zest; continue beating until well mixed.
5.     Fold in the flour and salt. Beat at low speed until well mixed. Stir in milk. Gently fold in beaten egg whites.
6.     Pour mixture into the prepared pan, bake for 45-55 minutes or until golden brown. Remove casserole dish from the oven, and cool 10 minutes. Sprinkle with powdered sugar, if desired.

Tangerine Shrimp Stir Fry

Serves 4
This recipe will work well with chicken, or firm tofu.

For the Sauce
4 Tablespoons soy sauce
2 Tablespoons hoisin sauce
4 teaspoons chili garlic sauce
2 Tablespoons honey
2 Tablespoons brown sugar
1 cup fresh tangerine or orange juice
1 Tablespoon toasted sesame oil
2 Tablespoons rice wine vinegar
1 Tbsp cornstarch dissolved in 2 Tbsp water
1.     In a mixing bowl, whisk together the ingredients, and set aside.
2.     The sauce can be covered and refrigerated for up to 2 days.  
For the Shrimp and Finishing
1 pound medium shrimp, peeled and deveined
1 egg beaten
1 Tbsp cornstarch
Pinch of salt
1/2 cup neutral frying oil
1 tablespoon fresh grated ginger
2 or 3 dried hot chilies or 1-2 fresh hot chiles, sliced
The peel from 1 tangerine or 1 orange finely sliced (use a vegetable peeler to remove just the peel, no bitter white pith)
1 medium white onion diced
1 red bell pepper diced
2 to 4 scallions finely sliced for garnish
Sesame seeds for garnish
toasted sesame oil
1.     Put the shrimp, egg, cornstarch and salt into a bowl, and mix thoroughly.  (you can do this ahead, cover and refrigerate)
2.     Heat the oil in a wok or large skillet, add the ginger, chilies, and tangerine peel, and saute for 2 minutes being careful not to burn the chilies.
3.     Add the onion and pepper, and stir fry to 2 minutes, until the onion is softened.  Add the shrimp and stir fry for 3 to 5 minutes, until the shrimp and pink. 
4.     Add the sauce and bring to a boil.  Serve garnished with scallions, sesame seeds and oil. 

Rainbow Chard Frittata

Serves 4
3 tablespoons extra virgin olive oil
2 teaspoons chopped green garlic
1 bunch rainbow chard, tough stems removed, and cut into 1/2-inch ribbons
Salt and pepper
6 large eggs
2 tablespoons water
Salt and pepper
1/2 cup grated Parmigiano Reggiano cheese
1.     Preheat the oven to 350 degrees.
2.     In a large oven proof non-stick skillet, heat the oil, swirl the green garlic for 30 seconds, until fragrant.
3.     Add the chard, season with salt and pepper, and saute until the chard is wilted. 
4.     In a medium bowl, whisk together the eggs, water, salt and pepper. 
5.     Pour the mixture over the chard, sprinkle with the cheese, and bake for 8 to 10 minutes until the eggs are just set. 
6.     Remove from the oven and allow to rest for 5 minutes before cutting into wedges. 
7.     Variations:
  the basic recipe lends itself to many variations; begin with sautéed Italian sausage, pancetta or bacon, add onion and leftover cooked potatoes to the chard, and sub in your favorite sharp cheeses. 

Tangerine Mimosa

Serves 4
1 1/2 cups tangerine juice
One bottle (750l) Prosecco or other sparkling wine
Pomegranates for garnish
1.     Pour 1/4 to 1/3 cup tangerine juice into a champagne flute. 
2.     Top off with Prosecco and drop a few pomegranates into the drink for garnish. 
3.     Cook’s Note:  Virgin Mimosa, substitute sparkling water for the Prosecco. 

Sticky Toffee Pudding

Serves 6
1 cup plus 1 tablespoon all-purpose flour
1 teaspoon baking powder
1 cup finely chopped pitted dates
7 tablespoons unsalted butter, softened
3/4 cup sugar
1 large egg, lightly beaten
1 teaspoon baking soda
1 teaspoon pure vanilla extract
1-1/4 cups boiling water
1/4 cup plus 1 tablespoon packed light brown sugar
2 tablespoons heavy cream
Whipped cream, for serving
1.     Preheat the oven to 350 degrees F, with a rack in the center. Coat the inside of 9-to-10-inch pie pan or oval gratin dish with non-stick cooking spray and set aside.
2.     whisk the 1 cup flour and the baking powder into a bowl; set aside. In a small heatproof bowl, toss the dates with the remaining 1 tablespoon of flour.
3.     In a large bowl with an electric mixer at medium-high speed, beat together 4 tablespoons of the butter and the white sugar until light and fluffy. Lower the speed to medium-low; beat in the egg and about 1/4 of the flour mixture; mix until smooth. Add the remaining flour mixture and mix just until incorporated.
4.     Sprinkle the baking soda and vanilla over the dates; add the boiling water and stir to combine. Add the date mixture to the batter, beating until well blended. Pour the mixture into the prepared baking dish.
5.     Bake until set and well browned on top, 30 to 40 minutes. Remove the pudding from the oven; preheat the broiler, with a rack about 4 inches from the heat source.
6.     In a small saucepan over medium heat, bring the remaining 3 tablespoons butter, the brown sugar and the cream to a simmer. Simmer until thickened, about 3 minutes. Pour the topping over the hot pudding.
7.     Broil the pudding until the topping bubbles, watching carefully to prevent burning, about 1 minute. Cool the pudding briefly on a wire rack. Serve warm, with whipped cream.

Bacon Wrapped Dates Stuffed with Parmigiano Reggiano

Serves 10 to 12
12 strips bacon cut in half crosswise
24 pitted dates
1/4 pound Parmigiano-Reggiano cheese cut into small pieces
1.     Cook the bacon in a large skillet over medium heat until it has rendered some fat and begins to turn translucent; don’t let it brown at all. Remove from the pan and drain thoroughly on paper towels.
2.     Make a slit in each date and stuff with a small piece of cheese. Wrap the date in a piece of bacon and secure with a toothpick if needed.  Place the wrapped dates on a rack in a baking dish.
3.     Do-Ahead:
At this point, you can cover and refrigerate for up to 36 hours or freeze for up to 1 month.
4.     Preheat the oven to 375° F and bake the dates until the bacon is crisp, 10 to 12 minutes.  Remove from the oven, drain the dates on paper towels, and set on a platter for serving.  Thin shreds of any leftover Parmesan would make an awesome garnish. 

Slow Cooker Lamb Tagine

Serves 6
½ cup all-purpose flour
1 teaspoon salt
½ teaspoon freshly ground black pepper
3 pounds lamb shoulder meat, excess fat removed, cut into 1-inch pieces
½ cup olive oil
3 large onions coarsely chopped
2 cloves garlic chopped
1 teaspoon ground cumin
½ teaspoon ground cinnamon
½ teaspoon ground ginger
Pinch of saffron threads
1 cup chicken broth
1 cup beef broth
1 cup pitted dates quartered
¼ cup finely chopped cilantro
1.     In a zipper-top plastic bag, combine the flour, salt and pepper, and add the meat, coating with the flour, shaking off any excess. 
2.     Heat the ¼ cup of oil in a large skillet and brown the meat a few pieces at a time, transferring the browned meat to the insert of a 5 to 7-quart slow cooker. 
3.     Add the remaining oil and sauté the onions, garlic, cumin, cinnamon, ginger and saffron, until the onions begin to soften, about 5 minutes. 
4.     Pour in the chicken broth and scrape up any browned bits on the bottom of the pan. 
5.     Transfer the contents of the skillet to the slow cooker, add the beef broth and dates, cover and cook on low for 6 to 7 hours, until the lamb is tender. 
6.     Skim off any excess fat from the top of the sauce, stir in the cilantro, and serve on the warm setting with couscous.

Date Crostini

Serves 4 to 6
1/2 cup chopped pitted dates
1/2 cup chopped walnuts or pecans
2 tablespoons balsamic vinegar
2 tablespoons finely chopped spring onion or chives
1/2 cup whole milk ricotta
1.     In a small bowl, combine the dates, nuts, vinegar and onion or chives. 
2.     Spread the ricotta onto the crostini.  Top with the date mixture and serve at room temperature. 

Swordfish Piccata

Serves 4 to 6

2 pounds swordfish filets
All-purpose flour
2 tablespoons extra virgin oil
9 tablespoons butter
1 medium shallot, finely chopped
Grated zest of 1 Meyer lemon
1/4 cup dry white wine
1/4 cup capers
1/2 cup lemon juice
2 tablespoons minced parsley
1.     Dredge the fish in the flour and set aside.
2.     In a large skillet, heat the oil and 2 tablespoons of butter, and brown the fish on all side, 3-4 minutes.  Remove from the skillet, and cover with aluminum foil.
3.     Add the shallot and zest to the pan, swirling, until the shallot begins to soften. 
4.     Deglaze the pan with the wine, add the capers, and lemon juice to the pan.
5.     While the mixture is boiling, add the remaining butter a bit at a time to emulsify the sauce. 
6.     Add the fish back to the pan, basting with the sauce.  Sprinkle with the parsley and serve garnished with the sauce. 

Bistro Chicken with Hedge Hog Mushrooms

Serves 6
4 tablespoons unsalted butter
2 tablespoons extra virgin olive oil
Salt and pepper
6 or 8 chicken breasts, skin and bones removed
1 cup finely chopped shallots
1/2 pound hedgehog mushrooms, sliced
Salt and pepper
1 1/2 cups dry white wine (sauvignon blanc, pinot Grigio or Dry vermouth)
One 14.5-ounce can chopped tomatoes, drained
2 bay leaves
1 teaspoon dried thyme
1 1/2 cups heavy cream
1/4 cup finely chopped Italian parsley
1.     Preheat the oven to 375 degrees.
2.     In a large oven-proof skillet, heat 2 tablespoons of the butter with the oil, season the chicken with salt and pepper, and brown the chicken on both sides.  Remove to a plate and cover with aluminum foil. 
3.     Add 2 tablespoons butter to the skillet, saute the shallots, until they become translucent.
4.     Add the mushrooms, sprinkle liberally with salt and pepper, saute until the mushrooms begin to color, about 8 minutes.
5.     Add 1/2 cup of wine and bring to a boil. Simmer until the wine is reduced by half, about 5 minutes.
6.     Add the tomatoes, bay leaves, and thyme, and simmer for 10 to 15 minutes until the sauce is thickened.
7.     Stir in the cream, add the chicken back to the skillet, and bake for 12 to 15 minutes until the chicken is cooked through. 
8.     Taste for seasoning and adjust using salt or pepper as needed.
9.     Remove the bay leaf.
Stir in the parsley and serve.

Pressure Cooker/Insta-Pot Hedge Hog Mushroom Risotto

Serves 4 to 6
4 tablespoons unsalted butter
1 tablespoon extra-virgin olive oil
1 1/2 cups Carnaroli or Vialone medium grain rice
1/2 cup dry white wine, such as Sauvignon Blanc or Pinot Grigio, or dry vermouth
2 cups chicken broth
1 1/2 cups beef broth
1 medium shallot, finely chopped
1/2 pound hedgehog mushrooms, tough stems removed, and finely chopped
2 teaspoons finely chopped fresh sage
1/2 cup freshly grated Parmigiano-Reggiano cheese plus more for garnish
Salt and freshly ground black pepper (optional)
1.     Melt 2 tablespoons of butter with the oil in the pressure cooker. Add the rice and cook for 1 minute, to toast the rice.
2.     Add the wine, bring to a boil, and add the broth. Lock the lid in place and cook at high pressure for 6 minutes.
3.     Meanwhile, in a large skillet, melt the remaining butter, saute the shallot until translucent, add the mushrooms and sage, and saute until the mushrooms begin to turn golden brown.  Season with salt and pepper. 
4.     Quick release the pressure and remove the lid, tilting the pot away from you to avoid the steam escaping. Stir in the mushrooms and the cheese. Serve immediately.
5.     Cook’s Note: 
For stove top risotto you will need 3 cups of chicken broth and 2 cups of beef broth simmering on the stove top.  Add ladleful’s until the rice is al dente—this may take about 30 minutes. 

Meyer Lemon Drop Martini

Serves 4
A great New Year’s celebration libation.
1 Meyer lemon, thinly sliced
Superfine sugar
1/4 cup sugar
1/4 cup water
8 ounces Absolut Citron or regular vodka (the citron gives it a nice flavor)
1/3 cup fresh Meyer lemon juice
1.     Rub the rim of a Martini glass with a sliced lemon and dip the glass into the superfine sugar.  Set aside in the refrigerator. 
2.     In a small saucepan, heat the sugar and water until the sugar has melted.  Allow to cool.  (the simple syrup can be refrigerated for up to 1 week)
3.     Fill a shaker with some crushed ice, combine the simple syrup, vodka, and lemon juice, and shake until blended.  Strain into the prepared glasses and serve. 

Baked Ricotta with Meyer Lemon

Serves 4 to 6 as an appetizer
This is a super simple appetizer to serve.  Mix it up ahead then pop it into the oven.  Any leftovers can be stirred into scrambled eggs.
2 cups whole milk ricotta
Grated zest of 1 Meyer lemon
2 tablespoons Meyer lemon juice
3 garlic cloves, minced
1/3 cup finely chopped chives
1/2 teaspoon salt
Freshly ground black pepper
1/4 cup extra-virgin olive oil
Toasted baguette slices, or plain crackers
1.     Preheat the oven to 350 degrees and coat the inside of a gratin dish with non-stick cooking spray. 
2.     In a bowl, whisk together the ricotta, zest, lemon juice, garlic, chives, salt and a generous grind of pepper. 
3.     Taste for seasoning. 
4.     Spread into the prepared dish, and drizzle with olive oil. 
5.     Bake for 20 minutes, until warmed through.  Serve with toasted baguette slices, or plain crackers. 

Meyer Lemon Caesar Salad

Serves 4 to 6
This is a riff on the original and doesn’t use the raw egg in the dressing. If you would prefer to omit the anchovy paste, add a bit more Worcestershire.  
1 cup mayonnaise
1/2 cup shredded Parmigiano Reggiano cheese
2 to 3 teaspoons fresh Meyer lemon juice
1 1/2 teaspoons anchovy paste
2 cloves garlic, minced
2 teaspoons Worcestershire sauce
1 1/2 teaspoons freshly ground black pepper
One head romaine, washed, spun dry and chopped
Garlic croutons (see recipe below)
1.     In a bowl, whisk together the mayonnaise, 1/2 of the Parmigiano, lemon juice, anchovy paste, garlic, Worcestershire, and pepper.  Taste for seasoning adding more lemon juice, Worcestershire or salt. 
2.     The dressing will keep in the refrigerator for up to 1 week. 
3.     In a salad bowl, combine the romaine with some of the dressing, tossing to coat.  Add the remaining cheese and croutons and re-toss.  Serve immediately.
Garlic Croutons
1/2 to 3/4 cup extra virgin olive oil
1 teaspoon granulated garlic salt
1 teaspoon freshly ground black pepper
2 teaspoons dried herbs, of your choice (try oregano, rosemary, basil, marjoram, thyme, sage, or a combination)
4 cups cubed leftover bread (cut into 1/2-inch cubes)
1.     Preheat the oven to 350° F and line a baking sheet with a silicone liner, aluminum foil, or parchment paper. 
2.     In a large bowl, whisk together the oil, garlic salt, pepper and optional herbs.  Add the bread cubes and toss with the garlic oil. 
3.     Spread the bread over the prepared baking sheet and bake for 5 minutes.
4.      Turn the cubes, bake for another 5 minutes, and turn the cubes again.  Cook until they are dry, and they begin to turn golden, another 5 minutes.
5.     Remove the croutons from the oven and let cool completely.
6.     The croutons will keep in an airtight container for up to 1 week or freeze for up to 6 months. 

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