Farmers’ Market Box May 14th, 2020
This week’s local produce and featured farms:
- Pink Lady Apples – Fair Hills Farms
- Red Beets – Tamai Family Farms
- Orange Carrots – Black Sheep Produce
- Rainbow Chard – McGrath Family Farms
- White Cascade Potatoes – Weiser Family Farms
- Mixed Summer Squash – Her Produce
- Pixie Tangerines – Friends Ranches
- Fennel – Tutti Frutti Farms
Farmer’s Choice:
Strawberries – Valdivia Farms
Blue Lake Green Beans – Tamai 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
Beet Carpaccio Salad with Buratta
Serves 4 to 6
1 bunch beets, scrubbed, and tops removed (see save the greens)
1/3 cup aged Balsamic vinegar
1/2 cup extra virgin olive oil
1/4 cup packed basil leaves, thinly sliced
Salt and pepper
1 head Batavia lettuce, washed spun dry and separated into leaves
2 balls buratta (if you can’t fine buratta, use fresh mozzarella)
1.Preheat the oven to 400 degrees and line a baking sheet with aluminum foil. Put the beets onto the baking sheet, cover with aluminum foil, and roast for 50 to 60 minutes, until the beets are tender when pierced with the tip of a sharp knife.
2.When cool enough to handle, slip off the skins, and thinly slice the beets, put them into a shallow bowl.
3.In a mixing bowl, whisk together the vinegar, oil, and basil. Season with salt and pepper.
4.Pour 1/2 of the mixture over the beets and marinate at room temperature for at least 1 hour.
5.Put the lettuce leaves onto salad plates. Arrange beet slices on the lettuce and put pieces of buratta in the center of the salad. Drizzle with the remaining dressing and serve.
Save the Greens
Serves 4
2 tablespoons extra virgin olive oil
2 garlic cloves, sliced
Pinch red pepper flakes
1 bunch beet greens, tough stems removed and cut into 1/2-inch ribbons
2 to 4 tablespoons water or broth
Salt and pepper
1.In a large skillet heat the oil, saute the garlic and pepper for 30 seconds until fragrant. Add the greens, and saute to 3 to 4 minutes until wilted.
2.If the skillet is dry add a bit of water or broth, to help wilt the greens.
3.Season the greens with salt and pepper if needed and serve warm. They are a terrific bed for grilled poultry or meats.
Chocolate Beet Cake
Makes 2 9-inch 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.
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.
4.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.
Summer Squash Gratin
Serves 4 to 6
2 tablespoons unsalted butter
1/2 cup finely chopped red or yellow onion
1 garlic clove, minced
1 cup whole milk
1 cup heavy cream
1 pound summer squash, scrubbed, ends trimmed, and sliced 1/4-inch thick
Salt and pepper
1/2 cup shredded Gruyere cheese
1/2 cup grated Parmigiano Reggiano
1.Preheat the oven to 350 degrees and coat the inside of a 10-inch gratin dish with non-stick cooking spray.
2.In a skillet, heat the butter, add the onion and saute until translucent.
3.Add the garlic, and swirl in the pan for 30 seconds, until fragrant.
4.Add the milk, cream and squash, bring to a boil, and simmer for 5 minutes.
5.Season with salt and pepper.
6.Transfer to the baking dish, top with the cheeses, bake for 20 to 30 minutes until bubbling and the cheeses are golden brown.
7.Allow to rest for 5 minutes before serving.
Crostini with Carrot Pesto
Serves 6
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.
1 bunch carrots, scraped, and cut into 1-inch pieces (Save the tops—see recipe below)
2 tablespoons unsalted butter
1/4 cup finely chopped shallots
1 garlic clove, sliced
1/2 to 2/3 cup grated Pecorino Romano
1/4 cup packed mint
1/3 to 1/2 cup extra virgin olive oil
Salt and pepper
Crostini for serving
1.Put the carrots into saucepan with salted water to cover and simmer for 5 minutes until the carrots are crisp/tender—don’t let them get too soft. Drain thoroughly and set aside.
2.In a small saucepan, heat the butter and saute until the shallots are translucent, about 5 minutes. Cool with the carrots.
3.Put the carrots, shallots, cheese and mint into a food processor and pulse on and off to break up carrots and mint.
4.With the machine running, add 1/3 cup of the olive oil until the mixture comes together. Depending on the fibrousness of the carrots you may need a bit more olive oil.
5.Spread the pesto over the crostini and drizzle with a bit of carrot top pesto if desired.
6.The carrot pesto will keep in the fridge for up to 4 days. It can be frozen for about 2 months.
1 1/2 cups packed carrot tops, (tough stems removed), washed, and spun dry
2 garlic cloves
1/3 cup pine nuts
1/3 cup grated Parmigiano Reggiano cheese
1/2 cups extra virgin olive oil
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.Refrigerate for up to 7 days or freeze for up to 6 months.
**Cook’s Notes:
To use the pesto, the paste can be used for bruschetta, or tossed into pasta, and rice. Add more oil to some of the pesto to make a sauce for grilled meats, roasted vegetables, to top crostini and poultry. Add a bit of vinegar or lemon juice to make a vinaigrette.
Serves 4 to 6
1 bunch carrots, coarsely shredded
2 scallions, finely chopped, using the white and tender green parts
3 tangerines, peeled, separated into segments and chopped
3 tablespoons red wine vinegar
2 teaspoons sugar
1 teaspoon Dijon mustard
1/3 cup extra virgin olive oil
Salt and pepper
1.In a bowl, combine the carrots, scallions, and tangerines.
2.In a small bowl, combine the vinegar, sugar, mustard and oil. Season with salt and pepper.
3.Pour the dressing over the carrots and toss to coat. The salad can be refrigerated for up to 12 hours. Re-toss when ready to serve.
Farro and Rainbow Chard
Serves 6
1 cup pearlized farro
1/4 cup extra virgin olive oil
1/2 cup finely chopped red onion
2 garlic cloves, minced
1 bunch rainbow chard, tough stems removed, and sliced into 1/2-inch ribbons
Salt and pepper
1/2 cup shredded Pecorino Romano cheese
1.Put the farro into 4 cups of boiling salted water, and simmer for 20 minutes until just tender.
2.Drain thoroughly and set aside.
3.While the farro is cooking, heat the oil, saute the onion and garlic for 2 to 3 minutes, until softened, add the chard, and saute until the chard is tender. Season with salt and pepper.
4.Fold the farro into the chard with 1/2 of the cheese and stir to combine.
5.Serve garnished with the remaining cheese.
Curried Rice and Apple Salad
Serves 4 to 6
3 tablespoons unsalted butter
1 small onion, chopped fine
1 tablespoon curry powder
2 garlic cloves, minced
1 ½ cups long-grain white rice
2 ¼ cups chicken broth
2 tablespoons apple juice
1 tablespoon apple cider vinegar
3 tablespoons vegetable oil
1 teaspoon Dijon mustard
1 cup Pink Lady apple, peeled, cored, and finely chopped
¼ cup chopped fresh cilantro or Italian parsley
1.In a saucepan, heat the butter, saute the onion and curry for 2 to 3 minutes until the onion is softened.
2.Add the garlic cloves, and saute for 30 seconds, till fragrant.
3.Add the rice, stir to coat, add the chicken broth and simmer for 15 minutes until just tender.
4.Turn the rice into a salad bowl and allow to cool slightly.
5.In a bowl, whisk together the apple juice, vinegar, oil and mustard. Toss with the rice, add the apple and cilantro or parsley, and serve at room temperature. If you would like to make this ahead of time, it will keep in the refrigerator, covered for up to 3 days.
Apple Pie Cake
Serves 4 to 6
2 tablespoons unsalted butter
¾ cup fresh breadcrumbs
5 apples, peeled, cored and sliced 1/4-inch thick
1 ¼ cups sugar
1 cup plus 1 tablespoon all-purpose flour
1 ½ teaspoons ground cinnamon
¼ teaspoon ground nutmeg
½ teaspoon baking powder
½ teaspoon salt
8 tablespoons (1 stick) unsalted butter, melted
2 large eggs, lightly beaten
2 tablespoons sour cream
1.Preheat the oven to 325 degrees and coat the inside of a 9-inch springform pan with non-stick cooking spray.
2.Melt the 2 tablespoons of butter in a skillet add the breadcrumbs, and toast in the butter. Scatter the crumbs on the bottom of the pan.
3.In a bowl, combine the apples, 2 teaspoons of sugar, and 1 tablespoon of flour. Arrange in the pan.
4.In the same bowl, combine 1 cup of sugar with the cinnamon, nutmeg, baking powder, salt, melted butter, eggs, and sour cream.
5.Pour over the apples, sprinkle with the remaining sugar, and bake for 60 to 70 minutes until puffed and golden. Allow to cool for at least 1 hour before serving.
Loaded White Potatoes
Serves 4
1 pound white cascade potatoes
1/3 cup extra virgin olive oil
2 teaspoons salt
1 teaspoon freshly ground black pepper
1 1/2 cups shredded sharp cheddar cheese
6 strips bacon, cooked crisp, and crumbled
3 scallions, finely chopped, using the white and green parts
1/2 cup sour cream or Greek style yogurt
1.Put the potatoes into a saucepan with water to cover and bring to a boil. Simmer for 20 to 30 minutes, until the potatoes are tender. Drain the potatoes.
2.Preheat the oven to 400 degrees, line a baking sheet with aluminum foil, silicone, or parchment.
3.Put the olive oil, salt and pepper onto the baking sheet, and stir to blend. Put the potatoes onto the baking sheet, press down on the potatoes until they are about 1/2-inch thick. (this is messy)
4.Sprinkle the potatoes with the cheese, bacon and scallions, and roast for 20 minutes until the cheese is melted and the potatoes are crispy.
5.Serve the potatoes dolloped with the sour cream.
Roasted Fennel Pasta Salad
Serves 6
1 pound farfalle, orecchiette, or fusilli pasta cooked 3 minutes short of al dente and drained
1 fennel bulb, root end trimmed, and cut into 8 wedges
4 spring onions, root ends trimmed, and quartered, removing any tough green stalks
3/4 cup extra virgin olive oil
Salt and pepper
1/4 cup lemon juice
1 teaspoon grated lemon zest
1 garlic clove minced
1/2 cup chopped sun dried tomatoes packed in oil, drained and finely chopped
1/3 cup finely chopped basil
1/4 cup finely chopped Italian parsley
1/2 cup grated Parmigiano Reggiano
1.Put the cooked pasta into a bowl and allow to cool while assembling the rest of the salad.
2.Preheat the oven to 400 degrees and line a baking sheet with parchment, silicone or aluminum foil.
3.Toss the fennel and onions with 1/4 cup extra virgin olive oil. Season with salt and pepper and arrange in one layer on the baking sheet. Roast for 12 to 15 minutes until the vegetables are tender. Cool and chop the vegetables.
4.In a small bowl, whisk together the lemon juice, zest, garlic, and remaining 1/2 cup of olive oil. Season with salt and pepper.
5.Combine the roasted vegetables, tomatoes, basil, and parsley with the pasta. Toss with the dressing, add the cheese, and season with salt and pepper.
6.The salad can be refrigerated for up to 24 hours before serving. Remove from the refrigerator about 1 hour before serving.
**Cook’s Note:
When tomatoes are in season, substitute 1 cup chopped tomatoes for the sun dried tomatoes.
Amaretto Fondue with Strawberries
Serves 6 to 8
1/3 cup sugar
1/4 cup cornstarch
3 cups whole milk
6 large egg yolks
1/4 cup Amaretto di Saronno
1 cup heavy cream whipped stiffly
One basket strawberries washed and hulled
1.In a 2-quart saucepan, whisk together the sugar, cornstarch, milk, and egg yolks until smooth.
2.Place over medium-high heat and whisk until the mixture thickens and comes to a boil, 4 to 5 minutes.
3.Remove from the heat and stir in the Amaretto.
4.Transfer to a bowl and press plastic wrap against the surface to keep a skin from forming.
5.Cool completely. When cooled, fold in the whipped cream, and refrigerate for at least 4 hours.
6.Serve with fresh fruit for dipping. The fondue will keep in the refrigerator for up to 5 days or freezes for up to 6 months.
Sicilian Green Bean and Potato Salad
Serves 4
1 pound white cascade potatoes, scrubbed
3/4 pound blue lake green beans, cut into 1-inch pieces
2 tablespoons olive oil
2 garlic cloves, thinly slivered
1/3 cup Kalamata olives, very coarsely chopped
1/4 cup finely sliced basil
3 tablespoons fresh lemon juice
1.Put the potatoes into a saucepan, cover with water, add salt, and bring to a boil, then lower the heat. Simmer for about 10 to 15 minutes, until tender, adding the beans for the last 2 or 3 minutes. Drain well and cut the potatoes into bite sized pieces. Transfer to a salad bowl.
2.Meanwhile, heat the olive oil in a small frying pan over low heat. Add the garlic and cook very gently for a couple of minutes, without letting it color. Add the chopped olives and cook for a minute more. Remove from the heat.
3.Transfer the oil, garlic, and olives into the salad bowl with the potatoes and beans. Add the basil, and lemon juice, season with salt and pepper. Toss together and serve warm
Summer Squash Parmesan Rice
Serves 6
3 tablespoons unsalted butter
1/2 cup finely chopped onion
2 cloves garlic, minced
4 cups shredded summer squash
1 1/2 teaspoons salt
1/2 teaspoon freshly ground black pepper
4 shakes of Tabasco sauce
2 tablespoons all-purpose flour
1 cup chicken broth
1 1/2 cups heavy cream
3/4 cup long-grain rice
3/4 cup freshly grated Parmigiano Reggiano cheese
1.In a large skillet over medium heat, melt the butter, then add the onion and garlic and cook, stirring, until softened, 2 to 3 minutes. Add the squash and cook until it is no longer giving off moisture, 4 to 6 minutes. Season with the salt, pepper, and Tabasco.
2.Sprinkle with the flour and cook, stirring, for 2 minutes. Gradually stir in the broth and heavy cream, stirring until the mixture is smooth and the mixture comes to a boil.
3.Do-Ahead: At this point, you can let cool, cover, and refrigerate for 2 days. Let come to room temperature before continuing.
4.Preheat the oven to 400°F F. Coat a 13 x 9-inch baking dish with nonstick cooking spray.
5.Stir the rice into the zucchini mixture, pour into the prepared dish, and sprinkle with the cheese. Bake until the rice is tender, and the cheese is golden, 25 to 35 minutes. Let rest for 5 to 10 minutes before serving.
**Cook’s Note:
If you would like the rice can be made in individual ramekins or muffin tins, then tipped out onto the plate when served.
Pixie Tangerine Cake
Serves 6
10 tablespoons unsalted butter, softened
1 3/4 cup sugar
2 large eggs
3/4 cup sour cream or Greek Yogurt
1 teaspoon tangerine zest
1/2 cup fresh tangerine juice
2 1/2 cups unbleached all-purpose flour
1 teaspoon baking powder
3/4 teaspoon salt
1/2 teaspoon baking soda
1 1/2 cups heavy cream, whipped stiffly, for garnish
2 cups sliced strawberries, for garnish
1.Preheat the oven to 350 degrees and coat the inside of a 13-by-9-inch baking dish with non-stick cooking spray.
2.In the bowl of an electric mixer, beat the butter until soft, add the sugar, and beat until fluffy.
3.Add the eggs one at a time, until incorporated.
4.Add the sour cream, zest, and juice.
5.Add the dry ingredients and beat until smooth.
6.Pour into the prepared pan, and bake 40 minutes, until a skewer inserted into the center comes out clean.
7.Allow the cake to cool and serve garnished with whipped cream and sliced strawberries.
@Diane Philips www.dianephillips.com Blog: www.cucinadivina.blogspot.com
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