Farmers’ Market Box May 21st, 2020
This week’s local produce and featured farms:
- Collard Greens – McGrath Family Farms
- Black Kale – Tamai Family Farms
- Lettuce – Coleman Family Farms
- Red Radishes – McGrath Family Farms
- Chiogga Beets – Tamai Family Farms
- Mixed Summer Squash – Her Produce
- Murcott Tangerines – Friends Ranches
- Satina B Potatoes – Weiser Family Farms
Farmer’s Choice:
Snap Peas – Tutti Frutti Farms
Carrots Bunch – Dacquisto 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
Asian Pulled Pork with Apple Kale Slaw
Serves 4
2 tablespoons olive oil
2.5 pounds boneless pork shoulder cut into large cubes
1 small onion, peeled and sliced thin
3 cloves garlic, peeled and roughly chopped
3 slices of peeled ginger, roughly 2 inches long
1 piece star anise
1/2 cup soy sauce
1/3 cup mirin rice wine
1/3 cup chicken stock
2 tablespoons rice wine vinegar
1 teaspoon toasted sesame oil
4 sturdy, good-quality hamburger buns, Kaiser or potato rolls, or ciabatta rolls
1. For the pulled pork, heat the olive oil in a Dutch oven and brown the pork on two sides over medium heat, working in batches as necessary to avoid crowding the pan. As the pork is browned, remove it to a plate.
2. Once all the pork is browned, add the onions, garlic, and ginger to the pan and cook, stirring occasionally to pull up all the browned bits from the bottom of the pan, until they begin to soften, about 2 to 3 minutes. Add in the star anise and stir for another minute more.
3. Nestle the pieces of pork back into the pan. Add the soy sauce, wine, vinegar, water/stock, and sesame oil, and stir to distribute. Add the chicken stock to bring the liquid level to about halfway up the pieces of pork (it’s fine if there’s a bit more than that). Bring the liquid to a boil, then reduce heat to a gentle-to-moderate simmer and cover the pot.
4. Braise the pork until very tender, about 2 hours.
5. Slow Cooker: High for 4 hours, low for 8 hours.
3 tablespoons white miso paste
2 tablespoons fresh lemon juice
1 tablespoon rice wine vinegar
1/2 teaspoon toasted sesame oil
3 tablespoons sugar
2 tablespoons extra virgin olive oil
1/4 teaspoon ground white pepper
1 bunch kale stemmed and cut into extremely thin strips (about 4 loosely packed cups in total)
1 small Fuji apple, cored and grated on the large holes of a box grater (about 1/2 cup total)
2 medium carrots, grated on the large holes of a box grater (about 1/2 cup total)
1. In a large bowl, combine the miso, lemon juice, vinegar, olive and sesame oils, and pepper to make a thick dressing.
2. Toss in the kale, apple, and carrots, and mix continuously for a couple of minutes to coat the kale very well. Make it at least an hour or two before serving. Store in the refrigerator.
3. When the pork is fork-tender and falling apart, remove it from the pan and onto a large plate.
4. Remove any unwanted hunks of fat still remaining and shred the meat with two forks (or your fingers if the meat is cool enough).
5. Skim the fat from the pan and discard. Also discard the star anise pod.
6. Reduce the sauce over medium-low heat to about 1/2 cup (if there is more than that).
7. To assemble sandwiches, place a heaping mound of shredded pork on the bottom half of each bun.
8. Drizzle a tablespoon or two of reduced sauce onto the meat.
9. Top with a generous mound of the kale slaw. Top with the other half of the bun and serve.
10. Variation: 6 chicken breasts (bone in, can be subbed for the pork), brown, and braise as directed, then shred the chicken. The chicken will make a terrific addition to any salad, too.
Braised Collards with Crispy Prosciutto
Serves 2 to 4
1 bunch collards greens, tough stems removed, and cut into 1/2-inch ribbons
6 thin slices Prosciutto di Parma, cut into julienne
6 tablespoons extra virgin olive oil
Pinch red pepper flakes
2 garlic cloves, sliced
Grated zest of 1 lemon
½ cup chicken or vegetable broth
¼ cup golden raisins
1. Heat 6 quarts of salted water to boiling; add the greens and cook for 5 minutes. Drain the greens, and spray with cold water to stop the cooking process. Drain and set aside.
2. Heat 2 tablespoons of olive oil in a skillet and sauté the prosciutto until crispy. Drain and set aside.
3. In a large skillet, heat the remaining oil, and sauté the pepper flakes, garlic, and zest, and add the greens, tossing in the oil mixture to coat.
4. Add the broth and raisins and cook for 3 to 4 minutes more. Using a slotted spoon, transfer the greens to a warm serving bowl and garnish with the crispy prosciutto.
Red Beet and Onion Salad
Serves 4
1 bunch red beets, scrubbed and peeled, and julienned
1/2 white onion, thinly sliced
1/3 cup balsamic vinegar
2 tablespoons finely chopped Italian parsley
1/2 cup extra virgin olive oil
1 garlic clove, minced
Salt and pepper
1. In a bowl, combine the beets and onion
2. In another bowl, whisk together the vinegar, parsley, oil, and garlic. Season with salt and pepper.
3. Pour over the beet mixture, and allow to marinate at room temperature, stirring several times, for at least 4 hours, to “cook” the beets.
4. Serve the beet and onion salad as a condiment with grilled meats, fish or poultry, or serve over salad greens.
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.
Beet Carpaccio with Buratta, and Tangerine Basil Vinaigrette
Serves 6
One bunch beets, tops trimmed, and scrubbed
One mixed lettuce, cleaned, and spun dry
1 buratta (buratta is a fresh mozzarella with a creamy center—you can substitute fresh mozzarella if you can’t find buratta—it’s available at Specialty Produce and Mona Lisa)
2 Murcott tangerines, segmented
1/2 cup extra virgin olive oil
1/4 cup fresh tangerine juice
2 tablespoons sugar
2 tablespoons aged Balsamic vinegar
6 large leaves basil, finely sliced
Salt and pepper
1. Preheat the oven to 400 degrees and place the beets on a baking sheet. Bake for 30 to 45 minutes until tender. (they will show no resistance when pierced with the end of a sharp paring knife)
2. Remove the beets from the oven, allow to cool, and peel the beets.
3. Arrange the lettuce on 6 salad plates. Thinly slice the beets and arrange over the arugula.
4. Thinly slice the buratta and arrange 3 pieces over the beets.
5. Arrange the tangerine slices around the outside of each plate.
6. In a small bowl, whisk together the oil, juice, sugar, Balsamic vinegar and basil. Taste for seasoning and adjust with salt and pepper and drizzle over the salad.
Roasted Red Radishes with Fleur de Sel
Serves 4
1 bunch radishes, scrubbed, ends trimmed and cut in half
3 tablespoons extra virgin olive oil
Salt and pepper
1 garlic clove, minced
2 tablespoons finely chopped chives
1 teaspoon fleur de Sel
1. Preheat the oven to 400 degrees, toss the radishes with the oil, salt and pepper, and put into an oven proof baking dish—a cast iron skillet is great for this.
2. Roast for 12 to 15 minutes, until the radishes are a bit golden on the white side. Remove from the oven, and sprinkle with garlic, chives, and fleur de sel, tossing to combine. Serve warm
Lettuce Salad with Tangerines, and Ginger Soy Dressing
Serves 4
One head of lettuce, washed, spun dry and chopped
3 Murcott tangerines, peeled and segmented.
1/2 cup vegetable oil
2 tablespoons soy sauce
1/4 cup rice vinegar
3 tablespoons sugar
1/4 teaspoon peeled and grated fresh ginger
1 clove garlic, minced
2 tablespoons sesame seeds for garnish
1. Put the lettuce and the tangerines into a salad bowl. In another bowl, whisk together the oil, soy sauce, vinegar sugar, ginger, and garlic.
2. Toss the salad with some of the dressing, and garnish with sesame seeds.
Summer Squash Provencal
Serves 6
3 tablespoons extra virgin olive oil
1/2 cup finely chopped onion
3 garlic cloves, minced
1 1/2 teaspoons herbs de Provence
One 14-ounce can chopped tomatoes
1 pound summer squash, ends trimmed, and cut into 1/2-inch dice
1 1/2 cups cooked rice, farro or barley
4 large eggs
1 cup shredded Gruyere cheese
1. Preheat the oven to 350 degrees. Coat the inside of a gratin dish with non-stick cooking spray.
2. In a skillet, heat the oil, saute the onion, garlic and herbs until the onion begins to soften about 3 to 4 minutes.
3. Add the tomatoes, and simmer for 20 minutes until the mixture is jam-like.
4. Add the squash, and saute with the tomatoes, until any excess moisture is evaporated.
5. In a large bowl, stir together the rice, eggs, 1/2 of the cheese and the squash mixture. Transfer to the prepared pan, cover with the remaining cheese, and bake for 20 to 30 minutes until the cheese is melted and the gratin is set.
**Allow to rest for 5 minutes before serving.
Sformato of Summer Squash with Pecorino sauce
Serves 8
4 tablespoons butter
1 medium shallot, finely chopped
3 medium summer squash, grated (about 2 1/2 to 3 cups)
3 tablespoons all-purpose flour
1 1/4 cup milk
2 large eggs, beaten
Freshly grated nutmeg
Freshly ground black pepper
4 large egg yolks
1 cup heavy cream
3/4 cups grated Pecorino Romano
Freshly ground black pepper
1. In a bowl over simmering water, whisk together the yolks, and cream, and stir until the mixture becomes thickened, this will take anywhere from 8 to 12 minutes.
2. Gradually whisk in the cheese, stirring until the cheese is melted, and the sauce is smooth. Keep warm over the simmering water.
3. If the sauce becomes a bit too thick, whisk in hot water a few tablespoons at a time.
4. Stir in freshly ground black pepper and serve over vegetables, pasta, or grilled seafood
Feta Potato Salad
Serves 4
One pound Santina potatoes, scrubbed
1 cup Greek style yogurt
1 cup chopped Persian cucumbers
1/2 cup sour cream
1/2 cup crumbled Feta cheese
2 tablespoons lemon juice
1 tablespoon olive oil
1 garlic clove, minced
1 tablespoon minced fresh dill
1/4 teaspoon freshly ground black pepper
1. Put the potatoes into water to cover and bring to a boil. Simmer for 30 to 40 minutes until the potatoes are tender. Cool completely.
2. While the potatoes are cooking whisk together the remaining ingredients. Season with salt if needed. Refrigerate until ready to use.
3. When the potatoes are cooled, peel and cut into bit sized pieces.
4. Toss with some of the dressing, and refrigerate for at least 2 hours, or up to 24 hours. Refrigerate any leftover dressing—it’s great with grilled chicken, lamb or seafood.
5. When ready to serve, remove the salad from the refrigerator and re-toss the salad, adding more dressing if needed.
Baby Carrot and Sugar Snap Pea Salad
Serves 4 to 6
One bunch Baby carrots, tops removed, and scraped if needed
2 tablespoons unsalted butter
1/2 cup finely chopped onion
1/2 pound sugar snap peas, strings removed
2/3 cup vegetable oil
1/4 cup rice vinegar
2 tablespoons firmly packed light brown sugar
2 tablespoons Dijon mustard
1 teaspoon salt
1 teaspoon freshly ground black pepper
6 strips bacon, cooked until crisp, drained on paper towels, and crumbled
1/4 cup snipped fresh chives
1. Cut the carrots in half lengthwise, and steam until just crisp/tender, about 3 minutes. Cool.
2. In a large skillet, heat the butter, add the onion and saute for 3 to 4 minutes until softened. Add the sugar snap peas, and the carrots, and saute until the peas are crisp.
3. Cool completely.
4. In a bowl, whisk together the oil, vinegar, sugar, mustard, salt and pepper.
5. Toss the peas and carrots with some of the dressing, then toss in the bacon and chives, toss again and serve.
@Diane Philips www.dianephillips.com Blog: www.cucinadivina.blogspot.com
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