Farmers’ Market Box March 12th 2020
This week’s local produce and featured farms:
- Fennel – Coleman Family Farms
- Arugula – D’Acquisto Family Farms
- Lettuce Heads – D’Acquisto Family Farms
- Parsnips –The Garden Of…..
- Green Kohlrabi – JR Organics
- Gold Nugget Tangerines – Kens Top Notch Produce
- Tango Tangerines – Ken’s Top Notch Produce
Post your photos on Instagram with the hashtag #specialtyproducefmb or share them with the FMB community on our facebook page http://facebook.com/specialtyproduce!When it’s about food…#specialtyproduce
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
Makes 12 Muffins
1 ¼ cups all-purpose flour
1 teaspoon baking powder
3/4 teaspoon baking soda
1/2 teaspoon freshly grated nutmeg
1/2 teaspoon kosher salt
3 whole eggs
3/4 cup sour cream
1/4 cup vegetable oil
1 cup plus 2 tablespoons sugar
1 ¼ cups grated parsnips
¼ cup sliced almonds
1. Preheat the oven to 375 degrees F. coat 12-cup muffin tin with nonstick spray and set aside.
2. Combine the flour, baking powder, baking soda, nutmeg, and salt in the bowl of a food processor, and process for 5 seconds.
3. Whisk the eggs, sour cream, vegetable oil, and sugar in a large mixing bowl until combined. Add the flour mixture and parsnips, and fold with a spatula until all the flour is moistened, there will be some lumps.
4. Divide the mixture evenly among the muffin cups using a portion scoop. Sprinkle the top of each muffin with the almonds.
5. Bake for 20 to 25 minutes or until a skewer inserted in the muffin comes out with a few crumbs attached.
6. Remove them from the tin to a cooling rack, and cool for 15 minutes. Serve warm.
7. Store completely cooled muffins in an airtight container for up to 3 days or freeze for up to 1 month.
Bahn Mi Meatballs with Kohlrabi Slaw
Instead of the typical sandwich, make these delicious meatballs and then serve on a bed of Tatsoi Slaw.
For the Meatballs
1/2 pound ground pork
1/2 pound ground chicken or turkey
1/4 cup finely chopped fresh basil
2 garlic cloves, minced
2 green onions, finely chopped, using the white part only
1 tablespoon fish sauce (such as nam pla or nuoc nam)
1 teaspoon hot chili sauce (such as sriracha)
1 tablespoon sugar
2 teaspoons cornstarch
1/4 teaspoon freshly ground black pepper
1 teaspoon salt
Oil for frying
1. In a mixing bowl, combine the ingredients, until blended.
2. Using a portion scoop form into golf ball sized meatballs.
3. Heat 1/4 inch of vegetable oil in a large skillet, and fry the meat balls, turning frequently, to evenly brown. When cooked through, remove to paper toweling and drain thoroughly.
For the Slaw
2 cups kohlrabi, peeled and cut into thin ribbons
2 parsnips scrubbed, and cut into julienne
3 to 4 Easter egg radishes cut into julienne (1 1/2 cups)
1 green onion, finely chopped on the diagonal, using the white and tender green parts
1/4 cup rice vinegar
1/4 cup sugar
1 teaspoon fish sauce
1. In a bowl, combine the vegetables.
2. In another bowl whisk together the vinegar, sugar and fish sauce, until the sugar is dissolved.
3. Pour over the slaw and toss to coat.
4. Spread the slaw onto a serving platter and top with the meatballs.
Kohlrabi Fennel Slaw
Serves 4 to 6
2 cups peeled and shredded kohlrabi
1 fennel bulb, wispy ends removed, and thinly sliced on a mandoline
2 Easter egg radishes, trimmed, and thinly sliced
2 tangerines, peeled, segmented and chopped
1/4 cup tangerine juice
1/2 cup mayonnaise
2 tablespoons honey
2 tablespoons finely chopped cilantro or Italian parsley
1 tablespoon Dijon mustard
Salt and pepper
2 tablespoons poppy seeds
1. In a salad bowl, combine the kohlrabi, fennel, radishes and tangerines.
2. In another bowl, whisk together the juice, mayonnaise, honey, cilantro or parsley, and mustard. Season with salt and pepper and toss with the vegetables.
Sprinkle with the poppy seeds and toss again. The slaw can be refrigerated for up to 3 days.
Arugula, Fennel and Pomelo Salad
One bunch arugula, washed, and spun dry
1/4 cup pomelo juice
2 tablespoons honey
3 tablespoons rice vinegar
1/3 cup vegetable oil
Salt and pepper
1/2 bulb fennel, wispy ends removed, and thinly sliced on a mandoline
1 Valentine Pomelo, peel and pith removed, segmented
1. Put the arugula into a salad bowl. In a small bowl, whisk together the juice, honey, vinegar, and oil. Season with salt and pepper.
2. Dress the arugula with some of the dressing, tossing to coat.
3. Plate the arugula, arrange some fennel and the grapefruit sections onto the arugula.
4. Drizzle with addition dressing and serve.
Crostini with Arugula Pesto
Makes about 24 pieces
One baguette sliced into1/2-inch pieces
1/2 cup extra virgin olive oil
1. Preheat the oven to 400 degrees, line a baking sheet with silicone or parchment. Lay the baguette slices in one layer on the baking sheet.
2. Brush the baguette slices with oil and bake for 10 minutes until the slices begin to turn golden brown.
3. Remove from the oven and allow to cool.
4. The crostini can be stored at room temperature for 2 days, or frozen for one month.
Makes 1 1/2 to 2 cups
1 cup packed arugula leaves
1 cup walnuts
2 garlic cloves
1/2 cup grated Parmigiano Reggiano cheese
1 tablespoon capers in brine, drained
1/2 to 2/3 cup extra virgin olive oil
Salt and pepper to taste
1. In a food processor or blender, combine all the ingredients except the oil, pulsing to break up the nuts, and parsley.
2. With the machine running at 1/2 cup of the oil and add more if needed. This should be a paste, not a runny pesto. Season with salt and pepper if needed.
3. Remove from the machine and pour into an airtight container, spooning 1 to 2 tablespoons of the oil over the top of the pesto, to preserve its green color.
4. Refrigerate for up to 1 week, freeze for up to 3 months.
5. Cooks’ Note: The pesto is terrific on baguette slices, or tossed into pasta, potato salad, or grilled steak.
Potato and Fennel Gratin
1 fennel bulb, wispy ends removed, and thinly sliced
1 leek, thinly sliced, using the white and tender green parts
2 tablespoons good olive oil
1 tablespoon unsalted butter
2 cups heavy cream
1 cup whole milk
1 pound low starch potatoes, thinly sliced (Yukon golds work well here)
1 teaspoon salt
1/2 teaspoon Tabasco
1 1/2 cups shredded Gruyère cheese
½ cup finely grated Parmigiano Reggiano
Preheat the oven to 350 degrees F.
Coat the inside of a 13-by-9-inch baking dish with non-stick cooking spray.
In a large skillet, melt the butter in the olive oil, sauté the fennel and leek for 5 to 7 minutes, or until the fennel begins to soften.
Add the cream and milk to the skillet, add the potatoes, salt and Tabasco. Simmer the potato mixture until the potatoes are tender.
Transfer the potatoes to the prepared baking dish and sprinkle the cheeses evenly over the top of the potatoes.
Bake the gratin covered with aluminum foil for 20 minutes, remove the foil and cook another 15 to 20 minutes until the sauce is bubbling and the cheese is golden brown. Allow the gratin to rest for 10 minutes before serving.
Salad with Creamy Tangerine Ranch Dressing
2 heads of Salanova lettuce, washed, spun dry and chopped
2 tangerines, peeled, and separated into segments
Few thin slices red onion
3 Easter Egg radishes, trimmed, and thinly sliced
1 cup mayonnaise
1/2 cup sour cream or Greek style yogurt
1 teaspoon grated tangerine zest
1/4 cup tangerine juice
1 garlic clove, minced
2 tablespoons finely chopped basil
2 tablespoons finely chopped oregano
2 tablespoons finely chopped Italian parsley
2 tablespoons finely chopped chives
Few drops Tabasco
Salt and pepper
1. Put the lettuce, tangerines, red onion, and radishes into a large salad bowl.
2. In a mixing bowl, whisk together the mayonnaise, sour cream, zest, juice, garlic, basil, oregano, parsley, chives, and Tabasco. Season with salt and pepper. Cover and refrigerate for at least 2 hours to let the flavors get to know each other.
3. When ready to serve, toss the salad with the dressing, and serve.
Ricotta Tangerine Bars
Makes One 13-by-9-inch pan
For the Crust
2 1/2 cups all-purpose flour
1 cup confectioners’ sugar
1/2 cup finely chopped pistachios
1 teaspoon salt
1 cup unsalted butter, cut into 8 pieces and softened
1. Preheat the oven to 350 degrees and coat the inside of a 13-by-9-inch pan with non-stick cooking spray.
2. In a mixing bowl, combine all the ingredients, blending until the mixture is crumbly and the butter is evenly distributed.
3. Press into the bottom and sides of the pan.
4. Bake for 20 minutes, until golden.
5. Reduce the oven temperature to 325 degrees.
For the Filling
1 1/2 cups whole milk ricotta cheese at room temperature
1 cup granulated sugar
4 large eggs
1 1/2 teaspoons grated tangerine zest
3/4 cup fresh tangerine juice
1/4 cup all-purpose flour
1/4 teaspoon salt
1. In the bowl of an electric mixer, combine the ricotta, sugar, eggs, zest, tangerine juice, flour and salt.
2. Pour over the crust and bake for 30 minutes until the filling is set.
3. Cut the bars immediately after removing from the oven and allow to cool completely.
4. The bars should be refrigerated, and then served at room temperature.
Strawberry Lemon Curd Tart
For the Tart Dough
This recipe makes two tart shells, freeze one for another day; you’ll want to make this again
1 cup unsalted butter, softened
½ cup sugar
1 egg yolk
½ tablespoon milk
2 1/3 cups all-purpose flour
¼ teaspoon salt
1. Coat the inside of a 10-inch tart pan with non-stick cooking spray.
2. In the bowl of a mixer, cream together butter and sugar. Add egg yolk and the milk and beat to combine. In a medium bowl, combine the flour with salt.
3. Slowly add the flour to the butter mixture, stirring until completely blended.
4. Gather dough into two balls.
5. Freeze one for future use, chill the other for at least 1 hour.
6. Preheat the oven to 375 degrees. Press the dough into the prepared tart pan, up the sides and into the bottom. Prick the dough all over with a fork. Line the pan with aluminum foil, and weigh down with pie weights, rice, or dried beans.
7. Bake for 20 minutes, remove the foil and weights, and bake another 10 minutes.
8. Allow to cool slightly.
For the Lemon Curd
1 cup sugar
6 large eggs
1/2 cup fresh lemon juice
1/2 cup (1 stick) cold butter, cut into 1/2-inch cubes
1. In a saucier, over medium heat, whisk together the sugar, eggs, and lemon juice, and cook, whisking constantly until the lemon curd comes to a boil.
2. Remove from the heat, and whisk in the butter a bit at a time.
3. Push the lemon curd through a sieve into a clean bowl and spoon into the warm crust.
4. Bake another 30 minutes until the lemon curd is puffed.
5. Remove from the oven and cool completely.
6. Cook’s Note:
The lemon curd will keep in the refrigerator for up to 5 days or freeze for up to 3 months.
For the Berries
1 basket strawberries
2 to 4 tablespoon sugar
1 to 2 tablespoons limoncello (optional)
1. Clean and hull the strawberries and cut in half. Toss with the sugar and limoncello.
2. Arrange the berries onto the cooled tart and serve.
Braised Chicken with Meyer Lemon and Olives
1/4 cup extra virgin olive oil
8 chicken thighs, skin-on boneless
Salt and pepper
½ teaspoon red pepper flakes
6 garlic cloves, minced
½ teaspoon crushed fennel seeds
1 tablespoon roughly chopped rosemary
1 cup dry white wine such as Sauvignon blanc, Pinot Grigio or dry vermouth
2 Meyer lemons, cut in wedges
1/2 cup olive oil cured black olives
1/2 cup pitted green olives
1/4 cup finely chopped Italian parsley
1. Preheat the oven to 350 degrees.
2. In a Dutch oven, heat the oil, season the chicken liberally with salt and pepper, and brown the chicken on all sides, in batches. Remove the chicken to a platter, add the pepper flakes, garlic, fennel and rosemary, and saute for 2 to 3 minutes.
3. Deglaze the pan with the wine, add the chicken back into the pot, arrange the lemons around the chicken, and sprinkle the olives in the pan.
4. Cover and braise for 45 minutes, turning once during the cooking process.
5. Sprinkle the chicken with the parsley and serve. This is delicious served with couscous to soak up the sauce.
Makes 2 1/2 cups
2 Valentine pomelo, pith and peel removed, segmented, and chopped
1 medium avocado, diced
½ medium cucumber, diced
⅓ cup red onion, diced
1 small jalapeno, seeded and diced
2 teaspoons Meyer lemon juice
¼ cup cilantro leaves, chopped
¼ teaspoon cumin
½ teaspoon salt
2 tablespoons extra virgin olive oil
1. Combine all the ingredients into a mixing bowl. Toss to combine.
2. Refrigerate for at least 2 hours to allow the flavors to blend. The salsa is delicious with grilled seafood, poultry or pork.
Follow me on Facebook (professional page) Twitter and Pinterest