Farmers’ Market Box April 09th, 2020

April 8, 2020 0 Comments

This week’s local produce and featured farms:

Farmer’s Choice:

  • Strawberries Murray Family Farms
  • Star Ruby Grapefruit Garcia Organic Farms

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    Below are some great recipes for you to try out with the produce from this weeks box. Let us know on our Facebook Page or through twitter if you tried any of them with the hashtag #SpecialtyProduceFMB!

    Farmers’ Market Box Recipes

    Slow Cooker Minestrone

    Serves 6 to 8

    3 tablespoons extra virgin olive oil
    1 French leek, finely chopped, using the white and tender green parts
    3 medium carrots, coarsely chopped
    2 teaspoons dried sage
    One 14.5-ounce can chopped tomatoes
    1 cup dry white wine or dry vermouth
    2 cups cauliflower florets
    2 cups chopped rainbow chard
    cup dry lentils
    10 cups chicken or vegetable broth
    Chopped rinds from Parmigiano Reggiano (optional but oh so good)
    1 cup small pasta
    Salt and pepper
    1/4 cup finely chopped Italian parsley

    1. In a saute pan, or the slow cooker, heat the oil, add the leek, carrots and sage. Saute until the leek is softened.
    2.Add the tomatoes and wine and bring to a boil. (If you are using a saute pan, transfer the contents to the slow cooker)
    3. Add the cauliflower, rainbow chard, lentils, broth and chopped rinds if using. Slow cook for 3 hours on high or 6 hours on low.
    4. Add the pasta and cook 1 hour on high or 2 more hours on low. Season with salt and pepper, add the parsley and serve garnished with extra virgin olive oil or grated Parmigiano Reggiano.

    Breaded Roasted Cauliflower

    Serves 6

    1 cauliflower, cut into florets
    2/3 cup extra virgin olive oil
    1 1/2 cups grated Parmigiano Reggiano or Pecorino Romano
    1 1/2 cups panko or dry breadcrumbs
    2 teaspoon dried oregano
    1 teaspoon ground black pepper

    1. Preheat the oven to 400 degrees and line a baking sheet with aluminum foil, parchment, or silicone.
    2. Put the cauliflower into a bowl and toss with the olive oil.
    3. In another bowl, combine the cheese, panko or breadcrumbs, oregano, and pepper.
    4. Toss the cauliflower with the breadcrumb mixture and spread onto the prepared pan.
    5.Roast to 15 minutes, turn the cauliflower and roast another 10 minutes, until the crumbs are golden, and the cauliflower is tender. This dish is delicious hot or at room temperature.

    Baked Cauliflower and Goat Cheese Dip

    Serves 6

    1 head cauliflower, cut into florets
    Salt and pepper
    2 tablespoons unsalted butter
    2 garlic cloves, minced
    1 medium shallot, finely chopped
    Pinch red pepper flakes
    1 tablespoon Dijon mustard
    4 ounces cream cheese, softened
    8 ounces goat cheese, softened
    1/4 cup freshly grated Parmigiano Reggiano cheese
    1/4 cup fresh breadcrumbs
    1 tablespoon extra-virgin olive oil
    1 tablespoon finely chopped Italian parsley
    Toasted baguette slices or fresh vegetables to dip

    1. Preheat the oven to 350 degrees. Coat the inside of a gratin dish with non-stick cooking spray.
    2. In a 5-quart saucepan, heat 3 quarts of salted water. Add the cauliflower, and simmer until the cauliflower is crisp/tender, about 6 minutes.
    3.Drain thoroughly and season with salt and pepper. Set aside to cool.
    4. In a small skillet, melt the butter, and sauté the garlic and shallot for 2 minutes, until fragrant, add the red pepper flakes, and swirl in the pan for 10 seconds. Set aside to cool.
    5. Place the cauliflower, garlic butter, Dijon mustard, cream cheese and goat cheese in a food processor, and process on and off until the mixture is smooth, with a few chunks of cauliflower.
    6. Taste for seasoning and adjust using salt or pepper.
    7. Transfer the mixture to the prepared baking dish.
    8. Do-Ahead: At this point, you can cover and refrigerate the dip for 2 days. Before baking, remove the baking dish from the refrigerator 30 minutes before baking, and proceed as directed.
    9. In a small bowl, combine the Parmigiano, breadcrumbs, oil and parsley, and stir until the crumbs are moistened. Sprinkle over top of the cauliflower mixture, and bake for 15 to 20 minutes, until the dip is bubbling, and the topping is golden brown. Spread on crackers, baguette slices, or use as a dip for vegetables.

    French Onion Crustless Quiche

    Serves 6

    1/4 cup unsalted butter
    1 tablespoon extra virgin olive oil
    2 large onion, thinly sliced
    1 French leek, thinly sliced using the white part only
    2 tablespoons sugar
    1 teaspoon dried thyme
    Salt and pepper
    6 large eggs
    1/3 cup heavy cream or whole milk
    1 tablespoon Dijon mustard
    2 cups shredded Gruyere cheese
    1/2 cup grated Parmigiano Reggiano

    1. Preheat the oven and coat the inside of a 9-inch pie plate with non-stick cooking spray.
    2. In a large skillet, heat the butter with the oil, add the onions and leek, saute for 3 minutes, until softened. Add the sugar, thyme, salt and pepper, and slow saute until the onions are caramelized, this may take 20 to 30 minutes. Cool.
    3. In a large mixing bowl, whisk together the eggs, cream, mustard, cheeses, and the cooled onions.
    4. Pour into the pie plate, and bake for 30 to 35 minutes, until the center of the quiche is set. Allow to rest for 20 minutes before cutting into wedges and serving.

    Fingerling Potato Gratin

    Serves 6

    Change up the cheese here to suit your taste; great options are Gouda, Gruyere, pepper Jack, smoked cheddar.
    1 pound fingerling potatoes, scrubbed, and thinly sliced
    1 French leek, thinly sliced
    1 1/2cup heavy cream
    2 cups whole milk
    1 1/2 teaspoons salt
    1/2 teaspoon freshly ground black pepper
    4 shakes of Tabasco sauce
    3 cups shredded sharp white cheddar cheese

    1. Put the potatoes and leek in a 12-inch sauté pan. Add the cream, milk, salt, pepper, and Tabasco and bring to a boil. Reduce the heat to medium and simmer just until the potatoes are tender, 6 to 8 minutes; they should not be cooked through and should still hold their shape.
    2. Coat a 13 x 9-inch baking dish with nonstick cooking spray.
    3. Transfer half the potatoes and onion to the baking dish along with some of the sauce, and sprinkle with half the cheese.
    4. Cover with the remaining potatoes and sauce and sprinkle with the remaining cheese.
    5. Do-Ahead: At this point, you can cover and refrigerate overnight. Bring to room temperature before continuing.
    6. Preheat the oven to 375°F. Bake the potatoes, covered with aluminum foil, for 20 minutes, and then remove the foil and bake until the potatoes are tender, and the cheese is golden brown, another 10 to 15 minutes. Let rest for 10 to 15 minutes before serving.

    Pasta with Chard and Sausage

    Serves 6

    1/2 pound bulk sweet Italian sausage
    2 garlic cloves, minced
    Pinch red pepper flakes
    1 bunch rainbow chard, tough stems removed, cut into 1/2-inch ribbons
    Salt and pepper
    1/2 cup chicken or vegetable broth
    1 pound orecchiette, penne or Farfalle, cooked 3 minutes short of al dente
    1 cup grated Pecorino Romano

    1. In a large skillet, cook the sausage, breaking up any large pieces, cooking until the sausage is no longer pink. Remove from the skillet, and saute the garlic and pepper flakes.
    2. Add the chard, season with salt and pepper, add the broth and simmer, until the chard is tender.
    3. Add the sausage back to the skillet and stir to combine. Add the pasta, and half of the cheese, stirring to make a creamy sauce.
    4. Serve garnished with the remaining cheese.

    Caesar Salad

    Serves 6

    1 cup mayonnaise
    1/2 cup sour cream
    1 tablespoon fresh lemon juice
    1 1/2 teaspoons anchovy paste (or additional Worcestershire)
    2 cloves garlic, minced
    2 teaspoons Worcestershire sauce
    1 1/2 teaspoons freshly ground black pepper
    1 romaine, washed, spun dry, cored and cut into 1-inch ribbons
    1 1/2 cups shredded Parmigiano Reggiano
    Garlic Croutons (either store bought or homemade)

    1. In a medium-size bowl, whisk together the dressing ingredients until smooth.
    2. Do-Ahead: At this point, cover and refrigerate for at least 4 hours and up to 5 days.
    3. When ready to serve, assemble the salad.
    4. Put the romaine in a large salad bowl and toss with the dressing until evenly coated. Add the Parmesan and croutons, toss again until well coated.

    Pickled Onions and Beets

    Serves 4 to 6

    1 bunch red beets, scrubbed, tops removed
    1 large onion, thinly sliced
    1 cup warm water
    2/3 cup distilled white vinegar
    2/3 cup sugar
    2 ¼ teaspoons salt

    1. Steam the beets until tender, 30 minutes for 2-inch, 50 minutes for 3-inch diameter. Cool, and slip off the skins. Slice, dice or cut the beets into wedges.
    2. In a large bowl, combine the beets, and onions.
    3. In another bowl, combine the water, vinegar, sugar, and salt, stirring to dissolve the salt and sugar.
    4. Pour over the beets and onions, cover and refrigerate for at least 24 hours. The beets will keep in the refrigerator for up to 1 week. Serve the beets as part of a salad or as a condiment.

    Braised Chicken with Leeks

    Serves 6

    2 medium leeks (white and pale green parts only)
    4 boneless skinless chicken breast halves (1 1/2 pounds total)
    1/2 tablespoon extra virgin oil
    2 1/2 tablespoons unsalted butter
    1/2 cup ruby port
    1/3 cup chicken broth
    1/3 cup heavy cream

    1. Halve leeks lengthwise, then cut crosswise into 1-inch pieces.
    2. Pat chicken dry and season with salt and pepper.
    3. Heat oil and 1/2 tablespoon butter in a medium skillet over moderately high heat until foam subsides, then brown chicken on both sides, about 4 minutes total. Transfer to a plate.
    4. Add the port to skillet and deglaze by boiling over high heat, stirring and scraping up brown bits, until reduced by half—about 4 minutes.
    5. Add leeks and remaining 2 tablespoons butter and salt and pepper to taste, then simmer over moderately low heat, covered, stirring occasionally, until leeks are wilted, about 10 minutes. Stir in broth.
    6. Top leeks with chicken breasts and juices from plate, then gently simmer over low heat, covered, until leeks are tender, and chicken is just cooked through, about 8 minutes.
    7. Transfer chicken breasts to a plate. Add cream to skillet and boil over high heat, stirring occasionally, until thickened slightly, 1 to 2 minutes. Add salt and pepper to taste.
    8. Serve chicken on top of leeks.

    Tangerine Beef Stir Fry

    Serves 4

    1/4 cup soy sauce
    1/4 cup brown sugar
    8 ounces flank steak, cut into 2-inch wide strips with grain, then sliced across grain into 1/8-inch-thick slices
    1/2 cup tangerine juice
    ½ teaspoon toasted sesame oil
    1 teaspoon cornstarch
    2 medium garlic cloves, minced
    1 ½ teaspoons minced fresh ginger
    1/2 teaspoon grated zest
    2 teaspoons oyster sauce
    ¼ teaspoon chile garlic sauce
    1/2 teaspoon grated zest
    2 tablespoons vegetable oil
    1 cup thinly sliced onion
    3 ounces snow peas, ends trimmed and strings removed (about 11/2 cups)

    1. Combine 1 tablespoons soy sauce, 1 tablespoon brown sugar, and the beef. Set aside to marinate for 30 minutes.
    2. In a small bowl, combine the juice, sesame oil, remaining soy sauce, brown sugar, and cornstarch.
    3. In another bowl combine the garlic, ginger, zest, oyster sauce, and chile garlic sauce.
    4. In a wok or large skillet, over high heat, heat the oil. Add the beef and stir fry for 2 minutes. Remove to a plate.
    5. Add the onion and snow peas to the skillet and stir fry to 2 to 3 minutes. Add the garlic zest mixture, stir fry another 1 minute, add the meat and any accumulated juices to the stir fry.
    6. Add the cornstarch mixture to the skillet and cook until the sauce is thickened. Serve over rice.

    Ruby Grapefruit Pie

    Serves 6

    For the Crust

    1 1/2 cups graham cracker crumbs
    4 tablespoons unsalted butter, melted
    2 tablespoons sugar

    Preheat the oven 350 degrees, coat the inside of a 9-inch pie plate with non-stick cooking spray.Combine the crust ingredients and press evenly into the bottom and up the sides of the pan.Bake for 10 minutes, remove from the oven.

    For the filling

    One 14-ounce can sweetened condensed milk
    4 egg yolks
    1/2 cup grapefruit juice
    2 cups heavy cream, whipped stiffly
    Coarse sea salt, for garnish

    1. While the crust is cooling (it doesn’t need to be cold), beat the egg yolks into the milk, then beat in the juice.
    2. It is important to completely combine these ingredients. Pour into the shell and bake for 16 to 18 minutes until the filling has set.
    3. The pie needs to be completely cold to be sliced. Serve with whipped cream and a sprinkling of sea salt.

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