Farmers’ Market Box May 7th, 2020
This week’s local produce and featured farms:
- Perisan Cucumbers – Dassi Family Farms
- Red Torpedo Onion – Tutti Frutti Farms
- Rainbow Carrots – Black Sheep Produce
- Purple Kale – McGrath Family Farms
- Santina B Potatoes – Weiser Family Farms
- Gold Bar Squash – Tutti Frutti Farms
- Blood Oranges – Friends Ranches
- Red Oak Lettuce – The Garden Of
Farmer’s Choice:
Blueberries – Murray Family Farms
Cherry Tomatoes – Dassi Family Farms
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Below are some great recipes for you to try out with the produce from this week’s 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
South of the Border Potato Salad
Serves 4
One pound Santina potatoes, scrubbed
1 torpedo onion, finely chopped, using the red part only
2 Persian cucumbers, scrubbed, and finely diced
1/2 cup mayonnaise
2 chipotle chilies in adobo, finely chopped
2 tablespoons blood orange juice
1/4 cup finely chopped cilantro or Italian parsley
Salt and pepper
1.Put the potatoes into water to cover and bring to a boil. Simmer for 30 to 40 minutes until tender. Allow to cool completely. Peel (if desired) cut into bite sized pieces and put into a bowl.
2.Add the onion and cucumbers.
3.In a small bowl, whisk together the mayonnaise, chilies, orange juice and cilantro. Season with salt and pepper. Toss the dressing with the potatoes and serve, or the salad can be made up to 24 hours ahead of time and refrigerated. Remove from the refrigerator about 15 minutes before serving and toss again.
Panzanella
Serves 4 to 6
4 cups stale baguette or Italian bread cubes
2 Persian cucumbers, diced
2 red torpedo onions, thinly sliced using the red part only
1 cup stemmed and halved cherry tomatoes
1/2 cup chopped green olives, or Kalamata olives
2 ribs celery, finely chopped
1/2 cup red wine vinegar
1 garlic clove, minced
1/4 cup finely chopped basil or oregano
1 cup extra virgin olive oil
Salt and pepper
1.Put the bread cubes, cucumbers, onions, tomatoes, olives, and celery in a large salad bowl.
2.In a mixing bowl, whisk together the vinegar, garlic, basil, and olive oil. Season liberally with salt and pepper.
3.Pour over the salad and toss to coat. The salad should sit at room temperature for 30 minutes before serving, or up to 4 hours. It’s best made ahead.
Golden Bar Squash Cake with Blood Orange Frosting
Serves 8
1 1/2 cups canola oil
2 cups sugar
3 large eggs
2 teaspoons vanilla paste or extract
3 cups thinly shredded golden bar squash
1 cup chopped blood orange flesh (peel and pith the oranges, cut into segments and chop)
1/2 cup chopped macadamia nuts
3 cups unbleached all-purpose flour
2 teaspoons baking soda
2 teaspoons ground cinnamon
1 recipe blood orange Cream Cheese Frosting (recipe follows)
1.Preheat the oven to 350°F. Coat a 13 x 9-inch baking pan with nonstick cooking spray.
2.In a large bowl, beat together the oil, sugar, eggs, and vanilla. Add the squash, orange flesh, and nuts, stirring until blended. Add the flour, baking soda, and cinnamon and stir to combine. Pour the batter into the prepared pan and bake until a skewer inserted in the center comes out clean, 40 to 50 minutes.
3.Place the pan on a rack and let cool completely. Spread the top of the cake with the cream cheese frosting.
1/2 cup unsalted butter, softened
8 ounces cream cheese, softened
5 cups confectioner’s sugar
1/2 cup blood orange juice
1/2 teaspoon grated blood orange zest
1.In the bowl of an electric mixer, cream together the butter, and cream cheese.
2.Add the sugar, 1/2 of the orange juice and zest.
3.Beat until spreading consistency, adding more juice to adjust as needed.
4.Drink the remaining juice.
5.Spread the frosting over the cooled cake
Roasted Salmon with Blood Orange Cilantro Salsa
Serves 6
1/2 cup extra virgin olive oil
1 tablespoon Old Bay Seasoning, or seafood seasoning
2 1/2 pound salmon filets
3 blood oranges, peel and pith removed, segmented, and chopped
1/2 cup chopped red torpedo onion
1/2 cup chopped cilantro
Pinch red pepper flakes
1/4 cup blood orange juice
1 garlic clove, minced
1/4 cup extra virgin olive oil
1.Preheat the oven to 400 degrees, and line a baking sheet with silicone, aluminum foil, or parchment.
2.In a bowl, combine the oil and Old Bay.
3.Dip the filets into the oil mixture and arrange on the baking sheet.
4.Roast for 10 minutes per inch or until an instant read meat thermometer inserted into the center registers 155 degrees. Allow to rest for 5 minutes.
5.In a bowl, combine the orange, onion, cilantro, pepper, juice, garlic, and oil. Season with salt if needed.
6.Serve the salsa alongside the fish. The salsa will keep in the refrigerator for up to 1 week.
Gold Bar Chowder
Serves 6
4 tablespoons unsalted butter
1 torpedo onion, finely chopped, using the red part only
2 medium carrots, scraped and cut into 1/2-inch dice
1/2 pound gold bar squash, scrubbed, ends trimmed, and cut into 1/2-inch dice
1 teaspoon finely chopped fresh thyme
3 tablespoons all-purpose flour
6 cups chicken or vegetable broth
1/2 cup heavy cream (optional)
6 strips of bacon, cooked crisp and crumbled for garnish
1.In a Dutch oven, heat the butter, and saute the leek, carrot, squash, and thyme for 3 to 4 minutes until the leek is translucent.
2.Add the flour, and stir until the flour has cooked, 2-3 minutes.
3.Gradually add the broth and bring to a boil. Simmer for 15 minutes until the squash is tender.
4.Add the cream, bring to serving temperature and serve garnished with bacon.
Bistro Carrot Salad
Serves 4
One bunch rainbow carrots, scraped, and shredded
1 torpedo onion, thinly sliced
2 Persian cucumbers, scrubbed and finely diced
2 tablespoons rice vinegar
1 tablespoon Dijon mustard
2 tablespoons honey
1/2 teaspoon ground cumin
1/3 cup extra virgin olive oil
Salt and pepper
1/4 cup finely chopped Italian parsley
1.Put the carrots into a bowl.
2.In a small bowl, whisk together the vinegar, mustard, honey, cumin, and oil. Season with salt and pepper.
3.Pour the dressing over the carrots, add the parsley, and toss to coat. Serve cold.
White Gazpacho
Serves 6 to 8
1 1/2 cups chicken stock
1 1/2 cups sour cream (or equivalent of yogurt)
4 Persian cucumbers, peeled and diced
2 tablespoons white vinegar
1 large clove garlic, mashed
1 cup cherry tomatoes, stemmed and diced
2 red torpedo onions, finely chopped
1/4 cup chopped Italian parsley
1/2 cup diced gold bar squash
1/2 cup red bell pepper
1 avocado, peeled, pitted, and diced
2 teaspoons lime juice
2 ears white corn, cut from the cob, or 1 cup frozen, defrosted
2 tablespoons chopped fresh cilantro
¼ teaspoon chipotle chili powder
1 cup toasted sliced almonds
1.In a blender or food processor, process 1 cup of chicken stock, the pieces from one of the cucumbers, vinegar, and garlic. Pour into a large serving bowl. Whisk in the rest of the stock and the sour cream.
2.Add the remaining diced cucumber, tomatoes, green onions, squash, pepper, and parsley, stirring until blended.
3.Do-Ahead: Chill for at least 4 hours or up to 24 hours.
4.In a small bowl, combine the avocado, lime juice, corn, chili powder and cilantro.
5.Serve the gazpacho garnished with the avocado corn mixture.
Stuffed Gold Bar Squash
Serves 6
Six 6-inch-long gold bar squash, ends trimmed, and cut in half lengthwise
2 tablespoons unsalted butter
1 tablespoon olive oil
1/2 cup finely chopped onion
1 clove garlic, minced
½ cup finely diced boiled ham
1/4 cup packed fresh basil leaves, cut into strips
1 1/2 cups fresh breadcrumbs
1/3 cup mayonnaise
1 1/4 cups shredded Gruyere
1.Line a baking sheet with a silicone liner or aluminum foil or coat two 13 x 9-inch baking dishes with nonstick cooking spray.
2.Bring an inch of water to a boil in a large pot. Place the squash in a steamer insert, fit it into the pot, cover, and steam until tender when pierced with a knife, but the skin is still crisp, 6 to 10 minutes. Remove from the pot and let cool a bit. Then gently scoop out the insides of the squash with a small teaspoon or grapefruit spoon, leaving a 1/2-inch-thick shell. Dry the shells with paper towels. Chop the insides of the zucchini finely.
3.In a 10-inch skillet, heat the butter and oil together over medium heat. When the butter is melted, add the onion and chopped squash, and cook, stirring, until the onion begins to soften, about 3 minutes. Add the garlic, ham, and cook, stirring, for another 2 minutes. Remove from the heat and transfer to a medium-size bowl. Stir in the basil, breadcrumbs, and mayonnaise until blended.
4.Stuff the shells with the mixture and place on the prepared baking sheet or in the baking dishes.
Do-Ahead: At this point, you can cover and refrigerate for up to 2 days. Bring to room temperature before continuing.
5.Preheat the oven to 375°F. Cover the squash evenly with the cheese and bake until the cheese is golden, and the filling is puffed, 10 to 15 minutes. Remove from the oven and serve hot, warm, or at room temperature.
Red Oak Salad with Curried Dressing or Fresh Herb Ranch
Serves 4
One head red oak lettuce, washed, spun dry and chopped
2 Persian cucumbers, scrubbed and thinly sliced
1 red torpedo onion, thinly sliced, using the red part only
1/4 cup sugar
1/4 cup vegetable oil
1/4 cup red wine vinegar
1 teaspoon fresh lemon juice
1/2 teaspoon Worcestershire sauce
1/4 teaspoon garlic salt
1/4 teaspoon dry mustard
1/2 teaspoon curry powder
1.Put the lettuce, cumbers, and onion into a salad bowl.
2.In another bowl, whisk together the remaining ingredients.
Pour over the salad, toss to coat, and serve.
1 cup mayonnaise
1/2 cup Greek Style yogurt
1/4 cup milk or buttermilk
2 tablespoons fresh lemon juice
2 teaspoons grated lemon zest
3 tablespoons chopped Italian parsley
2 tablespoons snipped fresh chives
1 tablespoon chopped fresh oregano
2 cloves garlic, mashed
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1.Whisk together the ingredients, cover, and refrigerate for at least 2 hours before tossing with lettuce.
2.The dressing will keep for up to 1 week.
3.Use it as a sauce for cooked seafood, add it to chicken salad, potato salad, or pasta salad, or as a topping for baked potatoes.
Purple Kale Caesar
Serves 2 to 4
1 bunch purple kale, washed, spun dry, tough stems removed, and chopped
1 cup garlic croutons
1/4 cup mayonnaise
1/4 cup Greek Style yogurt
2 tablespoons lemon juice
1 tablespoon Worcestershire
1 teaspoon Dijon mustard
1 garlic clove
1/2 cup grated Parmigiano Reggiano
1 teaspoon grated lemon zest
Salt and pepper
1.Place the kale in a large bowl. Using your hands, massage the leaves until they feel less stiff and smell fresh and grassy, about 1 minute. Add the croutons to the bowl.
2.In a mixing bowl, whisk together the mayonnaise, yogurt, lemon juice, Worcestershire, Dijon mustard, garlic and 1/4 cup grated Parmigiano Reggiano. Season with salt and pepper.
3.Add 1/2 of the dressing and toss until well-coated.
4.Taste and add more dressing as needed. Transfer to salad plates and top with the remaining Parmigiano.
Pasta with Pancetta and Purple Kale
Serves 6
1 pound penne or other shaped pasta
3 tablespoons extra virgin olive oil
1/2 cup finely chopped pancetta
3 garlic cloves, minced
1 bunch purple kale washed, spun dry, tough stems removed, and cut into 1/2-inch ribbons
Salt and pepper
3/4 cup grated Pecorino Romano
1.Bring 8 quarts of salted water to a boil. Add the pasta and cook for 2 minutes short of al dente.
2.In a large skillet, heat the oil, saute the pancetta until crispy.
3.Add the garlic and swirl in the pan for 3 seconds until fragrant.
4.Add the kale and cook until the chard is wilted. Season with salt and pepper.
5.When the pasta is cooked, drain, reserving 1 cup of pasta water if needed.
6.Toss the pasta with the kale in the skillet, add half of the cheese, and a bit of pasta water to make a creamy sauce.
7.Serve the pasta garnished with the remaining cheese.
Farfalle with Sicilian Pesto
Serves 4 to 6
1 1/2 cups chopped cherry tomatoes
1/2 cup packed Italian parsley
2 garlic cloves
1/2 cup blanched almonds
1/2 cup shredded Pecorino Romano, plus more for garnish
1/3 cup extra virgin olive oil
Salt and pepper
1 pound farfalle, cooked al dente, saving a bit of the pasta water
1.In a food processor, combine the tomatoes, parsley, garlic, almonds, and Pecorino. Pulse on and off until the mixture comes together. Stir in the olive oil, and season with salt and pepper.
2.Toss the pesto with the pasta, adding some of the pasta water to make a creamy sauce.
3.Serve the pasta garnished with additional Pecorino Romano.
Blueberry Coffee Cake
Serves 6
½ cup sugar
½ cup all-purpose flour
¾ teaspoon cinnamon
¼ teaspoon freshly grated nutmeg
¼ cup melted butter
1 cup sliced almonds
1.In a small bowl, combine the dry ingredients, and gradually stir in the melted butter with a fork, until crumbs form. Set aside while making the cake.
½ cup unsalted butter, softened
¾ cup light brown sugar
2 large eggs
1 cup buttermilk
1 teaspoon vanilla extract
½ teaspoon grated lemon zest
1 ½ cups all-purpose flour
¾ teaspoon baking powder
¼ teaspoon baking soda
¼ teaspoon salt
1 cup berries (blueberries, raspberries, blackberries, or a combination) either frozen (do not defrost) or fresh
1.Preheat the oven to 375 degrees. Coat the inside of a 10-inch spring form pan with non-stick cooking spray.
2.In the large bowl of an electric mixer, cream together the butter and sugar, adding the eggs, one at a time, until blended. Add the buttermilk, beating until the mixture is combined.
3.Add the flour, baking powder, soda, and salt, beating on low speed until blended.
4.With a spatula, carefully fold in the berries, until they are distributed throughout the batter. Pour the batter into the prepared pan, sprinkle the streusel over the top and cover with the almonds.
5.Bake for 35 to 45 minutes, until a tester inserted into the center comes out clean. Cool 15 minutes before removing the springform and serving.
6.Do-Ahead: The cake can be baked, cooled and frozen for up to 1 month. Defrost overnight on the counter, and re-warm, loosely tented with foil in a preheated 350 degree oven for 10 minutes)
7.The cake stays moist for about 3 days, stored in an airtight container at room temperature.
Blood Orange Blueberry Bread Pudding
Serves 6
1 cup sugar
Grated zest of blood orange
1/8 teaspoon ground nutmeg
1/2 cup blood orange juice
8 large eggs
1 1/4 cups heavy cream
9 cups torn bread with crust removed
2 cups fresh blueberries, picked over for stems, or frozen blueberries (do not defrost)
1/4 cup sugar
1/8 teaspoon ground cinnamon
1.Coat a 13 x 9-inch baking dish with nonstick cooking spray.
2.In a large bowl, whisk together the sugar, lemon zest, lemon oil, nutmeg, eggs, and heavy cream until blended.
3.Add the bread to the bowl, pushing it down into the mixture to absorb the liquid. Add the blueberries and stir to combine. Pour into the prepared dish.
4.Do-Ahead: At this point, cover and refrigerate for at least 12 hours and up to 3 days. Bring to room temperature before continuing.
5.Preheat the oven to 350°F. Combine the sugar and cinnamon and sprinkle over the pudding. Bake until puffed and golden brown, 45 to 50 minutes. Remove from the oven and let rest for 10 minutes
Blueberry Streusel Muffins
Serves 6
1/2 cup firmly packed light brown sugar
1/2 cup unbleached all-purpose flour
1/2 teaspoon ground cinnamon
1/4 cup (1/2 stick) chilled cold unsalted butter, cut into small bits
1.To make the topping, combine the brown sugar, flour, and cinnamon in a food processor, and pulse to combine.
2.Drop the butter on top and pulse until the mixture begins to form small, pebble-like nuggets. If you don’t have a food processor, combine the dry ingredients in a small bowl and cut the butter into the flour with two knives or a pastry blender or just use your fingertips. Set aside.
1/2 cup (1 stick) unsalted butter, softened
3/4 cup granulated sugar
1 large egg
2/3 cup buttermilk
1 teaspoon vanilla extract
2 cups unbleached all-purpose flour
2 teaspoons baking powder
1 cup fresh blueberries picked over for stems
1.Preheat the oven to 400° F. Line 12 muffin tins with paper liners or coat with nonstick cooking spray.
2.To make the muffins, in a large bowl, cream together the butter and sugar until it’s fluffy.
3.Blend in the egg, buttermilk, and vanilla.
4.Sift in the flour and baking powder, then drop the blueberries on top of the dry ingredients and stir until just blended, being careful not to break up the blueberries too much.
5.Spoon 1/4 cup of batter into each muffin cup and top with 1 tablespoon of the streusel topping. Bake until golden brown and a skewer inserted into the center comes out clean, 17 to 20 minutes. Serve warm.
@Diane Philips www.dianephillips.com Blog: www.cucinadivina.blogspot.com
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