Farmers' Market Box 2-14-2019


This week’s local produce and featured farms:
Black Knight Carrots – Tutti Frutti Farms
Green Garlic – Coleman Family Farms
Braising Mix – Terra Madre Gardens
Arugula – JR Organics
Butter Lettuce – Dacquisto Family Farms
Salanova Mix – Dacquisto Family Farms
Smith’s Red Blood Oranges – Friends Ranches
Daisy Tangerines – Polito Family Farms
Tahoe Gold Tangerines – Friends Ranches
Juicing Bag:
Fuji Apples – Fair Hills Apple Farm
Blueberries – Better Produce Inc
Carrots – Cal Organics
Valencia Oranges – Stehly Organic Farms
Italian Parsley – Lakeside Organics
Baby Spinach – Classic Salads
Farmer’s Choice:
Star Ruby Grapefruit – Bernard Ranches
Meyer Lemons – Chocolate Mountain Ranch
Japanese Sweet Potatoes – Milliken Family Farms
Garnet Yams – Her Produce
Easter Egg Radish – Terra Madre Gardens

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!
Juice Recipes
MORNING
1 Apple
2 CArrots
Handful Parsley
1 Orange
NOON
2 Cups Spinach
1 Handful Blueberries
1 Carrot
NIGHT
1 Orange
2 Carrots
1 Banana (not included)
1 Apple
Farmers’ Market Box Recipes
Seared Scallops with Blood Orange Buerre Blanc
Serves 4
For the Buerre Blanc
4 blood oranges
1/4 cup dry white wine
1 shallot, minced
2 tablespoons white-wine vinegar
12 tablespoons unsalted butter, cut into pieces
Salt and pepper
1. Zest 1 teaspoon of an orange, and squeeze ½ cup of juice. Cut away the peel and pith from the remaining oranges and cut out each segment. Chop the segments to measure 1/2 cup, and reserve 1 cup of whole segments.
2. In a small sauce pan, bring the grapefruit juice, wine, shallot, and vinegar to a boil, and let the mixture reduce to about 1 tablespoon.
3. Reduce the heat to low and whisk in 1 tablespoon of butter at a time. You may wish to lift the pan from time to time to cool the sauce.
4. Add another tablespoon of butter before the previous piece has completely melted until you have used all of the butter. Stir in the chopped fruit segments and season with salt and pepper.
5. If you wish, you may add some of the whole segments upon serving.
Cook’s Note: This is a delicious sauce to serve with any kind of grilled or roasted seafood. You can also substitute your favorite citrus here, grapefruit, lemon, lime all work well here.
For the Scallops
1 1/2 pounds dry pack scallops, tendons removed, and blotted dry
Salt and pepper
2 tablespoons vegetable oil
2 tablespoons unsalted butter
1 tablespoon finely chopped chives for garnish
1. Season the scallops with salt and pepper.
2. Heat the oil and butter in a large skillet, over medium high heat, when the foam subsides in the pan, and the butter is hot, add the scallops, and cook without moving them for 11/2 to 2 minutes.
3. Turn the scallops and cook another 2 minutes until the scallops are golden brown on each side.
4. Spoon some of the buerre blanc onto the plate, and top with the scallops, sprinkling with a few chopped chives for garnish.
Arugula Pesto with Crostini
Serves 6
Crostini
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.
Arugula Pesto
Makes 1 1/2 to 2 cups
1 cup packed wild 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, or pasta salad, or potato salad. It’s also delicious as a crust on fish, or chicken, or add a bit more oil to it for a sauce for grilled steak.
Salanova and Butter Lettuce Salad with Warm Pecan Crusted Goat Cheese and Blood Orange Vinaigrette
Serves 4 to 6
For the Goat Cheese
8 ounces goat cheese
1/2 cup finely chopped pecans
1. Preheat the oven to 425°F. and line a baking sheet with a silicone baking liner or parchment.
2. Mash the goat cheese in a small bowl with a fork until smooth.
3. Form the cheese into six 1 1/2-inch-diameter rounds.
4. Put the pecans on a small plate and press the goat cheese rounds into the nuts on all sides to coat.
5. Transfer the cheese to the baking sheet and bake until the nuts brown and the cheese softens, 8 to 10 minutes.
For the Dressing
1 medium shallot, finely diced
1 tablespoon Dijon mustard
1/2 cup blood orange juice
2 teaspoons honey
3/4 cup grape seed or vegetable oil
Salt and pepper
1. In a mixing bowl, whisk together the shallot, Dijon, juice, honey and oil.
2. Season with salt and pepper, the dressing will keep in the refrigerator for up to 4 days.
To Assembling the Salad
One head Salanova lettuce, and one head butter lettuce washed and spun dry, and torn into bite sized pieces
Vinaigrette (see preceding recipe)
2 blood oranges, peel and pith removed, and sliced into 1/2 moons
Warm Goat Cheese rounds (see preceding recipe)
1. Arrange the lettuce in a large salad bowl. Toss with some of the dressing, plate the salad, and arrange the orange slices on top of the salad.
2. Arrange a goat cheese round on the oranges, and drizzle with a bit more dressing before serving.
Ruby Red Cocktail
Makes 4
1½ cups Star red grapefruit juice
1½ cups club soda or plain seltzer
½ cup gin
2 tablespoons Campari
Grapefruit wedges or slices for garnish
1. In a pitcher combine the juice, soda gin and Campari. Stir to blend.
2. Pour over ice in tall glasses and garnish with grapefruit slices.
Black Knight Carrots and Easter Egg Radishes with Green Garlic Dip
Serves 4
1/2 cup mayonnaise
1/2 cup Greek Style yogurt
1 tablespoon finely chopped green garlic
1 teaspoon grated lemon zest
1 tablespoon fresh lemon juice
1/2 teaspoon ground black pepper
Salt
1 bunch black knight carrots, tops removed, scrubbed and cut into crudités
1 bunch Easter egg radishes, scrubbed, tops removed, and ends trimmed
1. In a mixing bowl, whisk together the mayonnaise, yogurt, green garlic, zest, lemon juice and black pepper.
2. Season with salt.
3. Refrigerate the dip for at least 2 hours to let the flavors get to know each other. Serve the dip with the carrots, radishes or other fresh vegetables. The dip is also delicious as a topping for baked potatoes.
Green Garlic Bread
Serves 8
One large loaf Italian soft crusted bread
1/4 cup unsalted butter, softened
1/4 cup extra virgin olive oil
1 tablespoon minced green garlic
1/2 cup grated Parmigiano Reggiano cheese, or Pecorino Romano
1. Preheat the broiler, and line a baking sheet with aluminum foil.
2. Split the bread in half lengthwise.
3. In a small bowl, blend the butter, oil, garlic and 1/4 cup of the cheese.
4. Spread the mixture over the cut surfaces. Sprinkle with the remaining cheese.
5. Lay the bread on the baking sheet cut sides up, and broil until the cheese is golden brown, and bubbling.
6. Remove from the oven and cut the bread into 1-inch pieces.
Greens and Beans Soup
Serves 6 to 8
2 tablespoons olive oil
1 pound bulk Italian sweet sausage (or not, it’s not necessary, but adds lots of flavor or use finely diced pancetta)
1 cup finely chopped onion
2 garlic cloves, minced
3 ribs celery, finely chopped
3 medium carrots, finely chopped
6 leaves sage, thinly sliced
1/2 cup chopped canned plum tomatoes
1/2 cup white wine
1 bag braising greens, tough stems removed, and cut into 1/2-inch ribbons
One 14.5-ounce can small white beans, rinsed and drained
1/2 cup chopped Parmigiano Reggiano rinds
6 cups chicken or vegetable broth
Salt and pepper
1 cup finely shredded Parmigiano Reggiano cheese
1. In a large skillet, heat the oil, and sauté the sausage, onion, garlic, celery, carrots, and sage until the onion is translucent.
2. Add the tomatoes and wine and bring to a boil.
3. Add the chard, beans, Parmigiano rinds, and broth. Bring to a boil, and simmer for 1 hour until the chard is tender.
4. Taste for seasoning and adjust using salt and pepper.
5. Serve the soup drizzled with some extra virgin olive oil and sprinkle with Parmigiano.
Garnet Yam Fries
Serves 4
1 pound garnet yams, scrubbed, and cut into 1/2-inch by 1/2-inch sticks
1/2 cup extra virgin olive oil
2 teaspoons salt
1. Preheat the oven to 400 degrees, and line 2 baking sheets with aluminum foil, parchment or silicone.
2. Toss the potatoes with the oil and salt.
3. Roast for 20 to 25 minutes, turning the potatoes to brown evenly.
4. Serve warm.
Tangerine Pudding Cake
Serves 6
This simple dessert makes its own sauce. As the cake cooks, it separates into cake on the top and sauce on the bottom. You can use any citrus that you love, this one is my favorite.
3 large eggs, separated
1 cup sugar
1/3 cup unsalted butter, softened
1/4 cup tangerine juice
1 tablespoon freshly grated tangerine zest
1/4 cup all-purpose flour
1/8 teaspoon salt
1 cup milk
Powdered sugar for garnish
1. Preheat the oven to 350°F and coat the inside of a 9-inch baking dish with non-stick cooking spray.
2. Beat egg whites in bowl at high speed until foamy. Continue beating, gradually adding 1/4 cup sugar, until glossy and stiff peaks form. Set aside.
3. Combine the remaining 3/4 cup sugar and butter in another bowl. Beat at medium speed, scraping bowl often, until creamy.
4. Add egg yolks, juice and zest; continue beating until well mixed.
5. Fold in the flour and salt. Beat at low speed until well mixed. Stir in milk. Gently fold in beaten egg whites.
6. Pour mixture into the prepared pan, bake for 45-55 minutes or until golden brown. Remove casserole dish from the oven, and cool 10 minutes. Sprinkle with powdered sugar, if desired.
Miso Maple Roasted Japanese Sweet Potatoes
Serves 6
1/3 cup maple syrup
3 tablespoons white miso
2 tablespoons rice vinegar
2 tablespoons soy sauce
1/2 cup vegetable oil
1 pound Japanese sweet potatoes, scrubbed, and cut into 1-inch chunks
1/4 cup sesame seeds for garnish
2 scallions, thinly sliced on the diagonal for garnish
1. Preheat the oven to 400 degrees, and line a baking sheet with silicone, aluminum foil, or parchment.
2. In a large bowl, whisk together the syrup, miso, rice vinegar, soy and oil.
3. Add the potatoes to the bowl and toss to coat thoroughly.
4. Arrange in a single layer on the baking sheet, cover the sheet with aluminum foil and roast for 30 minutes, remove the foil, and roast another 20 to 30 minutes, until the potatoes are cooked through and they become golden brown.
5. Allow to rest for 10 minutes before transferring with all the juices to a serving bowl.
6. Do-Ahead: You can roast these ahead, and then re-warm in a 350 degree oven for 15 minutes.
Roasted Easter Egg Radishes
Serves 4
1 bunch Easter egg radishes, scrubbed, tops removed and cut in half
1/3 cup extra virgin olive oil
Salt and pepper
2 teaspoons finely chopped green garlic
2 tablespoons finely chopped Italian parsley for garnish
1. Preheat the oven to 400 degrees, and line a baking sheet with silicone, aluminum foil, or parchment.
2. In a bowl, combine the radishes, oil, salt and pepper.
3. Spread the radishes onto the baking sheet in one layer, and roast for 12 to 15 minutes until the radishes begin to turn golden brown.
4. Remove from the oven, transfer the radishes to a bowl, and toss with the garlic, and Italian parsley.
5. Serve warm.
@Diane Philips  www.dianephillips.com  Blog:  www.cucinadivina.blogspot.com
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Farmers' Market Box 2-7-2019


This week’s local produce and featured farms:
Avocados – Adelynn Sue Organic Avocado Farm
Braising Mix – Terra Madre Gardens
Arugula – Terra Madre Gardens
Nagami Kumquats – Rancho La Pa de mi Corazon
French Heirloom Potatoes – Weiser Family Farms
Cara Cara Oranges – Polito Family Farms
Satsuma Tangerines – Regier Family Farms
Tangelos – Adelynn Sue Organic Avocado Farm
Juicing Bag:
Fuji Apples – Fair Hills Apple Farm
Celery – Cal Organics
Carrots – Cal Organics
Collard Greens – Cal Organics
Kale – Cal Organics
Valencia Oranges – Stehly Farms
Gold Beets – Lakeside Organics
Farmer’s Choice:
Green Dragon Apples – Dragonberry Produce
Meyer Lemons – Chocolate Mountain Ranch
Sunchokes – Weiser Family Farm

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!
Juice Recipes
EYE OPENER
1 Apple
3 Carrots
1 Orange
SO FRESH
1 Apple
2 Stalks Celery
1 Bunch Kale
1 Beet
MORNING FIX
2 Collard Greens
1 Apple
1 Orange
1 Carrot
Farmers’ Market Box Recipes
Avocado Salad with Shrimp and Crab and Shrimp Louis Dressing
Serves 4
Although the crab and shrimp are my favorites in this salad, I have made it with leftover cooked chicken, and it’s terrific.
2 scallions, finely chopped
1 cup mayonnaise
1/4 cup ketchup
3 tablespoons Meyer lemon juice
2 teaspoons prepared horseradish
1 teaspoon Worcestershire sauce
4 teaspoons capers, drained
1/4 cup chopped parsley
Salt and pepper
1/2 pound jumbo lump crabmeat, picked over for shells
1/2 pound medium peeled and deveined cooked shrimp
2 avocados
1. In a food processor or blender, combine the scallions, mayonnaise, ketchup, lemon juice, horseradish, Worcestershire, capers and parsley. Process until the pureed. Season with salt and pepper. The dressing will keep in the refrigerator for up to 5 days.
2. Toss 1/2 the dressing with the crab and shrimp.
3. Just before serving, cut the avocados in half, remove the pit and spritz with water (this will prevent discoloration) Mound the salad into the cut half of the avocado, and drizzle with a bit more of the dressing.
Braising Mix Gratin
Serves 4
2 tablespoons extra virgin olive oil
2 garlic cloves, minced
Pinch red pepper flakes
1 bag braising mix, tough stems removed, and chopped
1/2 cup chicken or vegetable broth
1/2 cup heavy cream
Salt and pepper
1 cup shredded Gruyere
1/4 cup grated Parmigiano Reggiano
1. Preheat the oven to 350 degrees and coat the inside of a 2 quart gratin dish with non-stick cooking spray.
2. In a large skillet heat the oil and swirl the garlic and red pepper in the oil for 30 seconds until fragrant. Add the braising mix and toss in the flavored oil.
3. Add the broth, cover and simmer for 10 to 12 minutes until the greens are tender.
4. Add the cream and simmer another 5 minutes to reduce the sauce. Season with salt and pepper, transfer to the prepared dish, sprinkle with the cheeses, and bake for 15 to 20 minutes until the cheeses are golden brown.
5. Allow the dish to rest for 5 minutes before serving.
Arugula Salad with Kumquat Vinaigrette
Serves 4
For the Dressing
1 cup kumquats, washed in cold water
1/4 cup rice vinegar
1 tablespoons Dijon mustard
2 tablespoons honey
1/2 cup vegetable oil
Salt and pepper
1. In a blender, combine the ingredients, and blend until pureed. Season with salt and pepper.
2. The dressing will keep in the refrigerator for up to 5 days.
For the Salad and to Finish
1 bunch arugula, washed, spun dry and chopped
1 cup kumquats, washed in cold water, thinly sliced, seeds removed
Kumquat salad dressing (see preceding recipe)
1/2 cup crumbled goat cheese
1. In a salad bowl, combine the arugula and kumquats.
2. Dress the salad with some of the kumquat dressing and plate the salad.
3. Garnish with a few crumbles of goat cheese.
Loaded Potato Soup
Serves 4 to 6
4 cups chicken or vegetable broth
1 pound heirloom fingerling potatoes, scrubbed, and cut into bite sized chunks
3 tablespoons unsalted butter
1 garlic clove, minced
1/2 cup finely chopped onion
3 tablespoons all-purpose flour
1 cup whole milk
2 cups shredded medium cheddar cheese
1 cup shredded sharp white cheddar cheese
Salt and Tabasco
1/2 cup sour cream for garnish
8 strips bacon, cooked crisp and crumbled for garnish
3 scallions, finely chopped, for garnish
1. In a Dutch oven, combine the broth and potatoes, and bring to a boil. Simmer for 15 to 20 minutes until the potatoes are tender. Drain reserving the broth.
2. In the same Dutch oven, melt the butter, saute the garlic and onion for 2 to 3 minutes, until the onion is softened.
3. Add the flour and stir with a flat whisk for 2 to 3 minutes.
4. Add the reserved broth and bring to a boil.
5. Add the milk and reserved potatoes, and simmer for another 10 minutes. Remove from the heat, whisk in 1 cup of the medium cheddar and all of the sharp cheddar. Season with salt and Tabasco.
6. Serve the soup garnished with sour cream, bacon and scallions.
Tangelo Cake
Serves 6 to 8
1 3/4 cup sugar
10 tablespoons unsalted butter, softened
2 large eggs
3/4 cup sour cream
Grated zest of 1 tangelo
1/2 cup fresh tangelo juice
1 teaspoon vanilla paste or extract
2 1/2 cups all-purpose flour
1 teaspoon baking powder
3/4 teaspoon salt
1/2 teaspoon baking soda
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, cream together the sugar and butter until fluffy. Add the eggs, one at a time, then stir in the sour cream, zest, juice, and vanilla. The mixture will look curdled.
3. Add the flour, baking powder, salt and soda, stirring until blended.
4. Pour the batter into the prepared pan and bake for 40 minutes until a skewer inserted into the middle of the cake comes out clean. Let the cake cool completely before sprinkling with confectioners’ sugar.
Roasted Salmon with Avocado Orange Salsa
Serves 4 to 6
1/2 cup extra virgin olive oil
1 teaspoon Old Bay Seasoning
1/4 cup fresh lime juice
2 pounds salmon filets
1 avocado, peeled, pitted and finely chopped
2 oranges, peel and pitch removed, segmented, and chopped
1/4 cup finely chopped scallions
1/4 cup finely chopped Cilantro
1/2 teaspoon ground cumin
2 tablespoons lime juice
1 chipotle pepper in adobo, finely chopped
Salt and pepper
1. Preheat the oven to 400 degrees.
2. In a small bowl, combine 1/4 cup of the oil, Old Bay seasoning, and lime juice. Put the salmon filets into a baking dish in one layer. Baste with the oil mixture. Roast the salmon for 10 minutes per inch of thickness or until the internal temperature of the fish is 165. Let the fish rest for 5 minutes before serving.
3. Serve the fish with the salsa.
4. In a bowl, combine the avocado, oranges, scallions, cilantro, cumin, remaining oil, and chipotle. Season with salt and pepper and serve.
Orange Glazed Chicken
Serves 6
1/2 cup all-purpose flour
1 teaspoon salt
1/2 teaspoon black pepper
6 chicken breast halves
2 teaspoons extra virgin olive oil
1 tablespoon unsalted butter
1 medium shallot, minced
1 cup orange juice
1/3 cup brown sugar
1 tablespoon honey
1 tablespoon Dijon mustard
1 tablespoon red wine vinegar
1. In a shallow wide dish, combine the flour, salt and pepper. Dip the chicken breasts into the flour, dusting off any excess.
2. In a large skillet, heat the oil and butter, add the chicken and brown on each side, about 3 minutes. Remove the chicken from the skillet, to a plate, and cover to keep warm. Add the shallot, and saute for 2 minutes, until softened. Add the remaining ingredients to the skillet and stir up any browned bits on the bottom of the pan, reducing the sauce a bit.
3. Add the chicken back to the pan and turn in the sauce. Simmer another 5 minutes until the chicken is cooked through (it will read 165 degrees on a meat thermometer) Serve the chicken with some of the warmed sauce.
Apple Oatmeal Breakfast Cookies
Makes 24
2 Green Dragon apples, peeled, cored and coarsely chopped
1 tablespoon apple juice
1 cup unsalted butter, softened
1 cup firmly packed brown sugar
3/4 cup granulated sugar
2 large eggs
2 teaspoons vanilla paste
1 teaspoon pumpkin pie or apple pie spice (cinnamon, nutmeg, and cloves)
2 cups old fashioned rolled oats
1 2/3 cups all-purpose flour
1/2 cup golden flax meal
1 teaspoon baking soda
1/2 teaspoon baking powder
1 cup chopped nuts (pecans, walnuts)
1. Preheat the oven to 350 degrees, and line baking sheets with silicone baking liners, parchment or aluminum foil.
2. In a bowl, combine the apples with the juice and set aside.
3. In the bowl of an electric mixer cream together the butter, and sugars until fluffy.
4. Add the eggs, one at a time, and beat until blended.
5. Stir in the vanilla paste and spice.
6. Add the oats, flour, flax meal, baking soda, baking powder, nuts, and the apples.
7. Using a 2 tablespoon portion scoop drop the cookies onto the prepared baking sheets, 2-inches apart.
8. Bake for 18 minutes, turning the cookie sheets halfway through the cooking time. The cookies will be golden brown on the edges and set in the center.
9. Allow to rest on the cookie sheets for 5 minutes before removing to cooling racks. The cookies will keep in an airtight container for up to 4 days or can be frozen for up to 1 month.
Apple Blondies
Serves 8
1 cup chopped pecans
2 cups brown sugar
1 cup unsalted butter, melted
2 large eggs
2 teaspoons vanilla paste or extract
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
3 cups chopped peeled and cored apples
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. Spread the pecans onto a baking sheet and bake for 8 to 10 minutes until fragrant. Cool the pecans.
3. In a mixing bowl, stir together the sugar, butter eggs, and vanilla.
4. Add the flour, baking powder, salt, reserved pecans and apples, and stir until blended.
5. Transfer to the baking dish and bake for 40 to 45 minutes until a skewer inserted into the center or the brownies comes out clean. Allow the brownies to cool completely before cutting and serving.
Lemon Olive Oil Tart
Serves 6
For the Crust
1 1/2 cups all-purpose flour
5 tablespoons sugar
1/2 teaspoon salt
1/2 cup extra virgin olive oil
2 tablespoons water
1. Preheat the oven to 350 degrees and coat the inside of a tart pan with a removeable bottom with non-stick cooking spray.
2. In a bowl, whisk together the flour, sugar and salt. Add the oil and water and stir until a dough begins to form.
3. Crumble the dough onto the bottom of the tart pan and evenly spread the dough up the sides and bottom of the tart pan.
4. Place the pan on a baking sheet and bake for 30 to 35 minutes, until the crust is a deep golden brown and firm to the touch.
For the Filling
1 cup sugar
2 tablespoons all-purpose flour
1/4 teaspoon salt
3 large eggs plus 3 large egg yolks
1 tablespoon grated lemon zest
1/2 cup lemon juice
1/2 cup extra virgin olive oil
1. Five minutes before the crust is finished baking, whisk together the sugar, flour and salt in a medium saucepan until combined. Whisk in the eggs and yolks, lemon zest and juice. Cook over medium low heat whisking constantly until the mixture thickens slightly and registers 160 degrees on an instant read thermometer about 7 minutes.
2. Pour the mixture through a strainer set over a bowl. Pour the strained mixture onto the warm tart shell and bake for another 8 to 12 minutes until the filling is set and barely jiggles. Let the tart cool completely. Remove the ring of the tart pan, cut the tart into wedges and serve with sweetened whipped cream.
Roasted Sunchoke Salad
Serves 4
One pound sunchokes, scrubbed and cut into bite sized pieces
1/2 cup extra virgin olive oil
Grated zest of 1 lemon
Salt and pepper
3 tablespoons Meyer lemon juice
1 tablespoon Dijon mustard
2 scallions, finely chopped using the white and tender green parts
2 tablespoons finely chopped Italian parsley
1. Preheat the oven to 400 degrees, and line a baking sheet with silicone, parchment or aluminum foil.
2. In a bowl, toss the sunchokes with 3 tablespoons of oil and the lemon zest. Season with salt and pepper and spread onto the baking sheet in one layer.
3. Bake the sunchokes for 20 to 25 minutes until tender.
4. While the sunchokes are roasting, whisk together the lemon juice, mustard and remaining olive oil.
5. Season with salt and pepper. When the sunchokes are roasted, transfer them to a bowl, and toss with the vinaigrette. Add the scallions and parsley, season with salt and pepper if needed and serve warm or at room temperature.
@Diane Philips  www.dianephillips.com  Blog:  www.cucinadivina.blogspot.com
Follow me on Facebook (professional page) Twitter and Pinterest
 
Download our FREE app HERE 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 If you haven’t joined yet, you can order a bag for next week on our FMB page!

Farmers' Market Box 1-31-2019


This week’s local produce and featured farms:
Algerian Tangerines – 3 Nuts
Swiss Chard – Black Sheep Produce
Arugula – Coleman Family Farms
Blood Oranges – Schaner Farms
French Heirloom Potatoes – Weiser Family Farms
Baby Red Beets – Be Wise Ranch
Braising Mix – Terra Madre Gardens
Romanesco Cauliflower – Two Peas in a Pod Farm
Sunchokes – Weiser Family Farm
Juicing Bag:
Mustard Greens – Cal Organics
Celery – Lakeside Organic Gardens
Fennel – Lakeside Organic Gardens
Lemons – Sundance Natural Foods
Valencia Oranges – Stehly Farms
Red Beets – Oceanside Organic
Farmer’s Choice:
Pink Lady Apples – Fair Hills Apple Farm
Meyer Lemons – Chocolate Mountain Ranch
German Butterball Potatoes – Weiser Family Farms

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!
Juice Recipes
HEALTHY JUICE
2 Stalks Celery
1 Orange
1 Beet
3/4 Fennel
RE-ENERGIZE
1 Lemon
1 Beet
1 Mustard Green
1 Orange
SHINE BRIGHT
3 Stalks Celery
1 Lemon
1 Beet
Farmers’ Market Box Recipes
Loaded Fingerling Potatoes
Serves 4
1/3 cup extra virgin olive oil
1 1/2 teaspoons salt
1/2 teaspoons ground black pepper
1 pound fingerling potatoes, scrubbed and quartered lengthwise
1 cup shredded sharp cheddar cheese
3 scallions, finely chopped, using the white and tender green parts
4 slices bacon, cooked crisp and crumbled
1/2 cup sour cream
1. Preheat the oven to 400 degrees and coat the inside of a 13-by-9-inch baking dish with non-stick cooking spray.
2. In a bowl, combine the oil, salt and pepper. Add the potatoes and toss to coat.
3. Spread the potatoes into the prepared pan, and roast for 20 minutes, turn the potatoes and reduce the heat to 350 degrees.
4. Sprinkle with the cheese, scallions, and bacon. Roast another 10 minutes, until the potatoes are tender, and the cheese is bubbling.
5. Serve the potatoes garnished with the sour cream.
Sunchoke Spread
Serves 4
One pound sunchokes, scrubbed
1/3 cup extra virgin olive oil
3 garlic cloves, minced
Pinch red pepper
1 teaspoon grated lemon zest
One 14.5-ounce can white beans, rinsed and drained
2 tablespoons lemon juice
1/4 cup finely chopped Italian parsley
Salt and pepper
Pita chips for serving
1. Put the sunchokes into salted water to cover, bring to a boil, and simmer for 10 to 12 minutes until tender.
2. Drain thoroughly.
3. While the sunchokes are simmering, heat the oil, add the garlic, red pepper and lemon zest, sautéing for 1 minute.
4. When the sunchokes are cooled, add them to a food processor, add the beans, lemon juice, and olive oil mixture. Process until smooth.
5. Add the parsley, taste for seasoning, and adjust using salt and pepper. Cool, cover and refrigerate for up to 4 days. Serve the at room temperature or cold spread with pita chips.
Arugula Salad with Blood Orange Vinaigrette
Serves 4
One bunch arugula, washed and spun dry
1/4 cup blood orange juice
1/4 cup balsamic vinegar
2 teaspoons honey
1/2 cup extra virgin olive oil
Salt and pepper
4 blood oranges, peel and pith removed, and segmented
1/2 cup crumbled goat cheese for garnish
1. Put the arugula into a salad bowl.
2. In another bowl, whisk together the juice, vinegar, honey and oil. Season with salt and pepper.
3. Dress the arugula with some of the dressing. Plate the salad, and garnish with orange segments and goat cheese.
Roasted Romanesco
Serves 4 to 6
One Romanesco cauliflower
1/2 cup olive oil
1 1/2 teaspoons salt
1/2 teaspoon freshly ground black pepper
1 1/2 cups fine dry bread crumbs
3/4 cup freshly grated Parmigiano Reggiano
1 1/2 teaspoons dried oregano
1. Line a baking sheet with a silicone liner, parchment or aluminum foil, preheat the oven to 375 degrees.
2. Trim the cauliflower and cut into 1-inch florets. Try to keep them about the same size so they will cook evenly. Put the cauliflower in a large bowl and toss with 6 tablespoons of the oil, the salt, and pepper.
3. In another large bowl, combine the bread crumbs, cheese, and oregano, stirring until blended.
4. Toss the florets into the crumbs, a few at a time, stirring to coat evenly. Transfer to the prepared baking sheet and drizzle with the remaining 2 tablespoons of olive oil.
5. Bake the cauliflower until tender when pierced with the tip of a knife, 15 to 20 minutes. Remove from the oven, transfer to a serving bowl, and serve warm or at room temperature.
Tangerine Shortbread
Makes about 20
3/4 cup sugar
zest from 2 tangerines
2 sticks unsalted butter, softened
1 1/2 teaspoons pure vanilla extract
1 egg
2 1/2 cups all-purpose flour
3/4 teaspoon salt
Raw sugar for garnish
1. Preheat the oven to 325 degrees and coat a 13-by-9-inch baking dish with non-stick cooking spray.
2. In a mixing bowl, combine the sugar, zest, butter and vanilla.
3. Blend in the egg, and then add the flour and salt. This will be a thick dough.
4. Evenly press the dough into the prepared pan.
5. Sprinkle the dough with the raw sugar and bake for 40 to 45 minutes until the shortbread is a light golden brown.
6. Cool the shortbread and cut into squares.
Portuguese Sausage and Greens Soup
Serves 6
1 pound linguiça or Polish sausage, cut into 1/8-inch-thick slices
1 large onion, peeled and chopped
1 clove garlic, peeled and minced
4 Yukon gold potatoes, peeled and cut into 1/4-inch cubes
1 bag braising mix, tough stems removed, and chopped
One 14.5-ounce can chopped tomatoes and their juice
4 cups chicken or vegetable broth
1 tablespoon balsamic vinegar
2 teaspoons salt
Freshly ground pepper to taste
1. Place the sausage in a large pot over medium-low heat and cook until it begins to render its fat, about 2 minutes.
2. Add the onion and cook for 2 minutes.
3. Add the garlic and potatoes and cook for 2 minutes. Add the kale and cook, stirring constantly, for 2 minutes longer.
4. Stir in the tomatoes, chicken broth, vinegar and salt.
Swiss Chard and Artichoke Dip
Serves 6
2 tablespoons extra virgin olive oil
2 garlic cloves, minced
2 teaspoons grated lemon zest
2 shallots, finely chopped
1 bunch Swiss chard, tough stems removed, cut into 1/2-inch ribbons
One 10-ounce package frozen artichoke hearts, defrosted and chopped
2 tablespoons lemon juice
2 cups mayonnaise
1 1/2 cup shredded imported Swiss cheese
1/2 cup grated Parmigiano Reggiano
One round loaf unsliced sourdough bread
1. Preheat the oven to 350 degrees.
2. In a large skillet, heat the oil, saute the garlic, zest and shallots until the shallots are softened.
3. Add the Swiss chard, and saute until the chard is wilted.
4. Add the artichokes, and lemon juice, and saute until the liquid in the pan has evaporated.
5. Cool the mixture.
6. In a bowl, whisk together the mayonnaise, and cheeses. Add the Swiss chard mixture and stir to blend.
7. Cut the top off the bread, and cut out the interior of the loaf, leaving 3/4-inch of bread. Pour the Swiss chard mixture into the bread, place on a baking sheet, and bake for 40 minutes until the dip is bubbling. Serve the dip with crudités, pita chips and crackers.
Beet and Blood Orange Salad
Serves 4
One bunch red beet, tops removed, and scrubbed
3 blood oranges, peel and pith removed, and sliced
2 scallions, finely chopped, using the white and tender green parts
3 tablespoons blood orange juice
1/4 cup rice vinegar
2 tablespoons sugar
1 tablespoon Dijon mustard
1/2 cup extra virgin olive oil
Salt and pepper
1/2 cup toasted chopped walnuts
1/4 cup finely chopped parsley
1. Steam the beets for 40 to 50 minutes until they are tender. Slip the skins off the beets, slice the beets, and put into a bowl with the blood oranges and scallions.
2. In a small bowl, whisk together the juice, vinegar, sugar, mustard and oil. Season with salt and pepper.
3. Dress the beet mixture with the salad dressing, and serve the salad garnished with walnuts and parsley.
Potato Pizza
Serves 4
For the Sauce
2 tablespoons extra virgin olive oil
2 garlic cloves, minced
1/2 cup finely chopped onion
1 teaspoon dried oregano
One 28-ounce can tomato puree
Salt and pepper
1. In a saucepan, heat the oil, and saute the garlic, onion and oregano until the onion is softened.
2. Add the tomatoes, and simmer for 20 minutes. Season with salt and pepper and cool. The sauce will keep in the refrigerator for up to 5 days or freezes for 2 months.
For the Potatoes and Finishing
One pound German butterball potatoes, scrubbed, and thinly sliced on a mandoline
1 1/2 teaspoons salt
1/2 teaspoon ground pepper
1/2 cup extra virgin olive oil
1 1/2 cups sauce (see preceding recipe)
1 1/2 cups shredded whole milk mozzarella
1 cup grated Parmigiano Reggiano
1. Preheat the oven to 400 degrees, coat the inside of a 14-inch pizza pan with non-stick cooking spray.
2. In a bowl, combine the potato slices, salt, pepper and oil. Toss to coat the potatoes.
3. Spread the potatoes evenly in the pizza pan.
4. Roast the potatoes for 20 minutes.
5. Spread the sauce over the potatoes, sprinkle with the cheeses, and bake another 20 minutes until the potatoes are tender, and the cheeses are golden brown and bubbling. Allow the pizza to rest for 10 minutes before cutting into wedges.
Slow Cooks Lemon Chicken Orzo Soup
Serves 8
8 cups chicken broth
grated zest of two lemons
1 cup orzo pasta
2 cups shredded cooked chicken
2 teaspoons fresh lemon juice
4 eggs, separated
½ cup finely chopped Italian parsley
Thin lemon slices for garnish
1. Pour the broth, zest, orzo and chicken into the insert of a 5 to 7-quart slow cooker. Cover and cook on high for 2 hours. Turn the slow cooker to low heat.
2. In a mixing bowl, whisk together the egg white, until soft peaks form. In another bowl, whisk together the lemon juice and the yolks. Whisk the mixtures together and pour one cup of the broth into the eggs, whisking constantly being careful not to cook the eggs into a scramble.
3. Slowly pour the eggs into the soup and cook another hour on low. Sprinkle the soup with the parsley and serve garnished with lemon slices if desired.
Slow Cooker Lemon Chicken Wings
Serves 6
Browning
3 pounds chicken wing drummettes
¼ cup olive oil
1 ½ teaspoons salt
1 teaspoon sweet paprika
1. Coat the inside of the insert of a 5 to 7-quart slow cooker insert with non-stick cooking spray. Preheat the broiler for 10 minutes.
2. In a large mixing bowl, combine the chicken wings, olive oil salt, paprika and pepper, tossing to coat the wings evenly.
3. Arrange the wings on a rack in a baking sheet, and broil for 5 minutes, until the wings are crispy on one side, turn the wings, and broil another 5 minutes, until crispy and browned.
4. Remove from the wings from the oven; if you would like to do this step ahead of time, cool the wings and refrigerate for up to 2 days, otherwise, place the wings into the prepared insert.
Sauce
½ cup lemon juice
Grated zest of 3 lemons
2 teaspoons salt
Pinch red pepper flakes
½ cup extra virgin olive oil
2 tablespoons red wine vinegar
6 cloves garlic, minced
1 tablespoon finely minced rosemary
½ cup chicken broth
1. In a mixing bowl, whisk together the sauce, and pour over the wings in the insert and turn to coat all the wings.
2. Cover and cook on high for 3 hours, turning the chicken several times during the cooking time to coat with the sauce. Serve the wings on the warm setting.
Lemon Chicken
Serves 6
4 pounds chicken parts (you could use all chicken wings if you are serving for the Super Bowl)
2 teaspoons salt
1 teaspoon freshly ground black pepper
1 teaspoon sweet paprika
1 cup olive oil
2/3 cup fresh lemon juice
2 tablespoons red wine vinegar
8 cloves garlic, minced
1 tablespoon dried oregano
2 lemons, thinly sliced and seeds removed, for garnish
1. Preheat the broiler for 10 minutes. Line a rimmed baking sheet with aluminum foil and place a rack on it.
2. Rinse the chicken in cold water and drain in a colander and pat dry. Combine 1 teaspoon of the salt, 1/2 teaspoon of the pepper, and 1/2 teaspoon of the paprika and sprinkle over the chicken, shaking it in the colander to coat.
3. Place the chicken on the rack, skin side down, and broil until browned on that side, 5 to 7 minutes, then turn.
4. Turn the chicken over and broil until the skin is crisp and golden brown, another 7 minutes.
5. In a medium-size bowl, whisk together the remaining 1 teaspoon of salt, 1/2 teaspoon each of pepper and paprika, the oil, lemon juice, vinegar, garlic, and oregano until blended.
6. Turn off the broiler and increase the oven temperature to 400 F. Remove the pan from the oven, remove the rack from the sheet pan, and transfer the chicken directly to the sheet pan, skin side up. Pour the marinade mixture over the chicken and return it to the oven. Bake until cooked through, 25 to 30 minutes, basting the chicken once or twice with the sauce.
7. Transfer the chicken to a serving dish, cover with foil to keep warm, and transfer the sauce to a saucepan. Bring to a boil and let boil continue boiling on high heat until it reduces a bit, 5 to 7 minutes. Spoon the sauce over the chicken and serve, garnished with the lemon slices.
Tart Tatin
Serves 6 to 8
1 sheet puff pastry, defrosted and kept cold
Flour for rolling the puff pastry
1/2 cup (1 stick) unsalted butter
3/4 cup sugar
8 to 10 Pink Lady apples, peeled, cored and quartered
1. Preheat the oven to 375 degrees. Line a baking sheet with a silicone liner or parchment paper and set aside.
2. On a floured board, roll out the dough until it is 1/8-inch thick. Cut the dough into a circle 1-inch larger than the diameter of your baking pan. Prick the dough all over with the tines of a fork and transfer it to the baking sheet. Refrigerate the dough while you work on the apples.
3. In a 10-inch ovenproof skillet, or tart tatin pan, melt the butter, tilting the pan so the sides have a thin coating of butter.
4. Sprinkle the sugar over the butter, and fit a layer of apples into the skillet, with the rounded side down and making concentric circles. Make sure to pack in the apples because they will shrink as they cook—-you want them snug in the pan.
5. When you have a snug layer, cut the remaining apples in half and sprinkle them over the first layer. Put the pan over medium heat and cook, until the sugar begins to turn a deep caramel color—you will see it bubbling up the side of the pan—this will take at least 15 minutes and up to 30 depending on your pan.
6. Transfer the skillet to the baking dish to the baking sheet.
7. Cover the apples with the pastry, loosely tucking in any overhang.
8. Bake for 30 to 40 minutes, until the basket is baked through and puffed.
9. Cover the skillet with a large rimmed serving plate and turn the tart out onto the platter and remove the pan. If any of the apples have stuck to the pan, gently lift them off the pan with an off-set spatula and press them onto the tart. Cool 10 minutes before serving with unsweetened crème fraiche.
@Diane Philips  www.dianephillips.com  Blog:  www.cucinadivina.blogspot.com
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Farmers' Market Box 1-24-2019


This week’s local produce and featured farms:
Algerian Tangerines – 3 Nuts
Swiss Chard – Fresno Evergreen
Mustard Greens – Coleman Family Farms
Meyer Lemons – Chocolate Mountain Ranch
Lee Tangerines – Rancho Del Sol
Oro Blanco Grapefruit – Schaner Farms
Braising Mix – Terra Madre Gardens
Granny Smith Apples – Fair Hill’s Apple Farm
Sunchokes – Weiser Family Farm
Juicing Bag:
Blueberries – Better Produce Inc
Carrots – Cal Organics
Kale – Foxy Organics
Valencia Oranges – Stehly Farms
Baby Spinach – Classic Salads LLC
Farmer’s Choice:
Shanghai Bok Choy – Fresno Evergreen
Nantes Carrots – Weiser Family Farms
German Butterball Potatoes – Weiser Family Farms

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!
Juice Recipes
KALE-ADE
1 Kale
2 Carrots
2 Oranges
ABSOLUTE BLUE
1/2 c Blueberries
2 Handfuls Spinach
add Banana (not included)
VITAMIN C!
2 Handfuls Spinach
1 Orange
2 Carrots
Farmers’ Market Box Recipes
Asian Chopped Salad
Serves 4
1 bunch Shanghai bok choy, root end trimmed, washed, spun dry and cut into 1/2-inch ribbons
2 medium carrots, shredded on the large holes of a box grater
2 scallions, finely chopped using the white and tender green parts
3 tangerines, peeled, and segmented
2 to 3 cups shredded cooked chicken
1/4 cup rice vinegar
2 tablespoons tangerine juice
3 tablespoons soy sauce
1 teaspoon grated ginger
1 garlic clove, minced
2 tablespoons sugar
1/2 cup vegetable oil
2 teaspoons sesame oil
2 teaspoons sesame seeds for garnish
1. In a salad bowl, combine the bok choy, carrots, scallions, tangerines and chicken.
2. In another bowl whisk together the vinegar, juice, soy sauce, ginger, garlic, sugar, oil and sesame oil. Taste for seasoning and adjust using more soy (for salt) sugar, or vinegar to balance the dressing.
3. Toss the salad with the dressing, and garnish with sesame seeds.
Greens and Beans Soup
Serves 6 to 8
2 tablespoons olive oil
1 pound bulk Italian sweet sausage (or not, it’s not necessary, but adds lots of flavor or use finely diced pancetta)
1 cup finely chopped onion
2 garlic cloves, minced
3 ribs celery, finely chopped
3 medium carrots, finely chopped
6 leaves sage, thinly sliced
1/2 cup chopped canned plum tomatoes
1/2 cup white wine
1 bunch Swiss chard, tough stems removed, and cut into 1/2-inch ribbons
One 14.5-ounce can small white beans, rinsed and drained
1/2 cup chopped Parmigiano Reggiano rinds
6 cups chicken or vegetable broth
Salt and pepper
1 cup finely shredded Parmigiano Reggiano cheese
1. In a large skillet, heat the oil, and sauté the sausage, onion, garlic, celery, carrots, and sage until the onion is translucent.
2. Add the tomatoes and wine and bring to a boil.
3. Add the chard, beans, Parmigiano rinds, and broth. Bring to a boil, and simmer for 1 hour until the chard is tender.
4. Taste for seasoning and adjust using salt and pepper.
5. Serve the soup drizzled with some extra virgin olive oil and sprinkle with Parmigiano.
Crostini with Sautéed Greens and Fresh Buratta
Serves 8
Broccoli rabe, or rapini will turn bitter if cooked too long, so just let it wilt in the skillet, but don’t overcook it. Feel free to sub in rainbow chard, or kale for the broccoli rabe.
For the Bruschetta
1 baguette, sliced 1/2-inch thick
Olive oil
2 garlic cloves
1. Preheat the oven to 350 degrees and arrange the bread on baking sheets lined with a silicone baking liner, or parchment paper.
2. Drizzle oil over the slices and bake for 10 to 15 minutes until the bread is crisp. When the crostini are crisp, rub with the garlic clove. Allow to cool.
3. Do-Ahead: The bruschetta can be kept in zip lock bags overnight, or frozen for up to 1 month.
To Prepare the Bruschetta
3 tablespoons extra virgin olive oil
3 garlic cloves, sliced
Red pepper flakes
1 bunch broccoli rabe, spigarello broccoli, or rainbow chard, washed, any woody stems trimmed, and chopped
Juice and zest of a lemon
Salt and pepper to taste
8 ounces burratta or fresh mozzarella cheese
Fleur de Sel
1. In a large skillet, heat the oil and sauté the garlic for 1 to 2 minutes, until translucent. Add the red pepper flakes, and broccoli rabe, and cook over medium-low heat, stirring occasionally. When the rabe is soft and tender, turn off the heat, add the lemon juice and zest, and gently toss. The broccoli rabe can be room temperature when served.
2. Spoon the broccoli rabe over the toasts. Cut the burrata and place on top of each toast, cut side up. Sprinkle with fleur de Sel and drizzle with olive oil.
3. You will have to prepare this just before serving but have the greens ready and cut the buratta. Serve with small plates to catch any drips.
Pasta with Meyer Lemons
Serves 6
1 pound fettucine, cooked 2 minutes short of al dente saving some hot pasta water
1/2 cup extra-virgin olive oil
1 tablespoon Meyer lemon zest
1 teaspoon honey
1/2 cup finely chopped shallot
1/2 cup heavy cream
2 tablespoon fresh Meyer lemon juice
Salt and pepper
1/2 to 3/4 cup grated Parmigiano Reggiano
1. In a large skillet, heat the oil add the zest and saute for 30 seconds. Add the honey, and shallots, sautéing until the shallots are softened. Add the cream, and simmer for 3 minutes. Add the lemon juice, and season with salt and pepper.
2. When the pasta is drained, toss it with lemon cream sauce, adding some of the pasta water to make a creamy sauce. Add 1/2 of the cheese and continue to toss until the sauce is creamy.
3. Serve the pasta garnished with the remaining cheese.
Oro Blanco Curd
Makes 3 cups
1 1/4 cup sugar
6 large eggs
1/2 cup fresh Oro Blanco juice
1/2 cup chilled butter, cut into 1/2-inch cubes
1. In a saucier, or saucepan, whisk together the sugar, eggs, and juice. Place over medium heat and whisk until the mixture thickens, and almost boils.
2. Remove from the heat and add butter, whisking in a few bits at a time, until they are incorporated.
3. Transfer to a bowl and press plastic wrap onto the surface of the curd to prevent a skin from forming.
4. Cool, and refrigerate, the curd will set up in the refrigerator. Use the curd on toast, English muffins, with scones for tea, and as a filling for cakes, or topping for cheesecakes.
Farro with Braising Greens
Serves 4 to 6
1 1/2 cups pearlized farro
1/2 cup extra virgin olive oil
2 garlic cloves, minced
Pinch red pepper flakes
1/2 cup finely chopped onion
1 bag braising greens, tough stems removed, and cut into 1/2-inch ribbons
1/2 cup chicken or vegetable broth
Salt and pepper
1/2 cup grated Parmigiano Reggiano
1. Bring 4 quarts of salted water to a boil, add the farro and cook for 17 to 20 minutes until the farro is tender. Drain thoroughly, and season with salt and pepper. Set aside.
2. While the farro is simmering, heat the oil in a large skillet, add the garlic, red pepper and onion, sautéing until the onion is softened, about 4 minutes.
3. Add the braising greens, and broth, simmering until the greens are wilted. Season with salt and pepper.
4. Add the farro to the skillet and toss to combine. Taste the dish and season with salt and pepper.
5. Garnish the farro with grated Parmigiano Reggiano.
Sunchoke and Meyer Lemon Dip
Makes about 3 cups
1 pound sunchokes, peeled and cut into chunks
2 tablespoons unsalted butter
1 cup finely chopped sweet yellow onion
1 tablespoon Meyer lemon zest
1/2 cup mayonnaise
1/2 cup Greek style yogurt
2 tablespoons Meyer lemon juice
1 1/2 cups shredded Gruyere cheese
1. Preheat the oven to 350 degrees and coat the inside of a small gratin dish with non-stick cooking spray.
2. Bring 3 quarts of salted water to a boil, add the sunchokes, and simmer for 10 minutes until the sunchokes are tender. Drain thoroughly. Mash the sunchokes and set aside in a mixing bowl.
3. In a skillet, heat the butter, add the onion and lemon zest for 5 to 7 minutes until the onions become caramelized.
4. Add the onions to the sunchokes, then stir in the mayonnaise, yogurt, lemon juice and 1 cup of cheese.
5. Taste for seasoning and adjust adding salt and pepper.
6. Turn the mixture into the prepared baking dish, cover with the remaining cheese, and bake for 20 to 25 minutes until the dip is bubbling and the cheese is golden brown. Serve the dip with pita chips, or crackers. Or a gluten free option is crudités.
Umbrian Apple Cake
Makes 10-inch cake
1 cup unsalted butter, softened
1 cup sugar
½ teaspoon lemon zest
1 tablespoon Amaretto
1 teaspoon vanilla paste or vanilla extract
4 large eggs
2 ¼ cup all-purpose flour
1 tablespoon baking powder
½ teaspoon ground cinnamon
½ teaspoon salt
5 medium apples, peeled, cored and cut ½-inch thick
¼ cup unsalted butter, melted
3 tablespoons sugar
1. Preheat the oven to 350 degrees. Coat the inside of a 10-inch spring form pan with non-stick cooking spray.
2. In the bowl of an electric mixer fitted with the paddle attachment cream the butter and sugar until light and fluffy.
3. Add the zest, Amaretto and vanilla paste, and beat until blended.
4. Add the eggs one at a time, beating after each addition.
5. Add the flour, baking powder, cinnamon, and salt blending until smooth.
6. Cut 2 of the apples into a small dice.
7. Fold the small pieces into the batter and transfer the batter to prepared pan and smooth the top.
8. Arrange the cut apples core side down, on the top of the batter in circles over the entire surface with an arrangement like a sun. The apples should be close together. Brush the apples and batter with the melted butter.
9. Generously sprinkle the apples and batter with the 3 tablespoons sugar.
10. Bake the cake for 50 to 60 minutes, until the cake pulls away from the sides of the pan and the cake is golden brown. A skewer inserted into the center should come out clean.
11. Cool on a wire rack for 15 minutes, remove the sides of the pan, and cool completely. Dust with confectioners’ sugar if desires.
12. The cake keeps covered, at room temperature overnight.
Braised Butterball Potatoes
Serves 4 to 6
1 1/2 cups chicken or vegetable broth
1 1/2 pounds German butterball potatoes, scrubbed
1/3 cup unsalted butter
One large spring onion, finely chopped, using the white and tender green parts
Salt and pepper
1. In a large skillet, heat the broth and add the potatoes. Bring the broth to a boil, and simmer the potatoes, uncovered, for 20 to 30 minutes, until tender.
2. The broth will reduce to a few tablespoons. Smash the potatoes with a large spoon, add the butter to the remaining broth in the pan, and heat over medium heat, until the butter melts.
3. Spoon the mixture over the smashed potatoes, add the spring onion, and season with salt and pepper. Turn the potatoes in the sauce and serve.
Butterball Potato Turkey Hash
Serves 4 to 6
Feel free to substitute cooked chicken, salmon, or duck for the turkey.
1 pound butterball potatoes
1/4 cup unsalted butter
1 tablespoon extra-virgin olive oil
1 tablespoon finely chopped thyme
2 spring onions, finely chopped, using the white part (finely chop the tender green parts for garnish)
Salt and pepper
2 cups finely chopped turkey
1/4 cup heavy cream
1. In a large pot, put the potatoes into water to cover. Bring to a boil, and cook for 15 to 20 minutes, until tender. Cool, and finely dice the potatoes.
2. In a large skillet, heat the butter and olive oil, add the thyme, and sauté for 1 minute.
3. Add the cooked potatoes and cook until the bottom of the potatoes is browned, turn the potatoes, and add the onions, sprinkle liberally with salt, pepper, and sauté for 2 to 3 minutes.
4. Add the turkey and drizzle the heavy cream over the top.
5. Cover and cook for another 10 minutes. Uncover, and cook for 2 to 3 minutes, until the liquid in the pan is absorbed, and the bottom potatoes are browned.
6. Slide the hash onto a serving platter and serve.
Nantes Carrot Salad
Serves 4 to 6
1 bunch Nantes 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.
@Diane Philips  www.dianephillips.com  Blog:  www.cucinadivina.blogspot.com
Follow me on Facebook (professional page) Twitter and Pinterest
 
Download our FREE app HERE 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 If you haven’t joined yet, you can order a bag for next week on our FMB page!

Farmers' Market Box 1-17-2019

This week’s local produce and featured farms:
Algerian Tangerines – 3 Nuts
Red Frill – Coleman Family Farms
Green Kale – Black Sheep
Meyer Lemons – Chocolate Mountain Ranch
Red Leaf Lettuce – Black Sheep Produce
Blood Oranges – Polito Family Farms
Garnet Yams – Her Produce
Granny Smith Apples – Fair Hill’s Apple Farm
Green Garlic – Valdivia Farms
Juicing Bag:
Pink Lady Apples – Fair Hills Apple Farms
Carrot –
Celery –
Dandelion Greens –
Valencia Oranges –
Italian Parsley – Foxy Organics
Farmer’s Choice:
Orange Cauliflower – Black Sheep Produce
Melogold Grapefruit – Murray Family Farms
SUMO Citrus – Suntreat
Sunchokes – Weiser Family Farms

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!
Juice Recipes
Glory
2 Beets
2 Carrots
1 Orange Peeled
Citrus & Greens
2 Celery Stalks
1 Bunch Kale
1 lemon, peeled
1 orange, peeled
1 bunch parsley
Sunshine
1 Handful Spinach
1 orange, peeled
1 lemon, peeled
1 beet
1 carrot
Farmers’ Market Box Recipes
Kale and Potato Cakes
Serves 6
1 1/2 pounds Yukon gold potatoes, peeled and cut into 1-inch chunks
2 tablespoons extra virgin olive oil
2 tablespoons finely chopped green garlic
1 bunch kale, washed, spun dry, tough stems removed, cut into 1/2-inch ribbons
Salt and pepper
1/4 cup unsalted butter
2 to 3 tablespoons sour cream
1/3 cup grated Parmigiano Reggiano
1 cup panko or fine dry bread crumbs
Oil for frying
1. Put the potatoes into water to cover and bring to a boil. Simmer for 15 to 20 minutes until the potatoes are tender. Drain thoroughly.
2. While the potatoes are cooking, in a skillet, heat the oil, swirl the green garlic in the oil for 30 seconds, add the kale, and season with salt and pepper. Saute the kale until it wilts. Season with salt and pepper and set aside.
3. When the potatoes are drained, put them into a mixing bowl, and mash the potatoes with the butter and sour cream. Add the Parmigiano and kale and mix until combined. Taste a bit of the mixture and adjust the seasoning with salt and pepper.
4. Using a portion scoop, form the mixture into patties (about 1/2-inch thick) Dip in the panko, and put onto a baking sheet. Refrigerate for at least 2 hours to firm up.
5. Heat 1/2-inch of vegetable or olive oil in a large skillet and fry the potato cakes until they are golden brown on each side. Transfer to paper toweling to drain and serve warm. The cakes can be made ahead of time and kept warm in a 350 degree oven.
Pasta with Red Frill Greens and Sausage
Serves 6
One pound penne, cooked 3 minutes short of al dente, saving some of the pasta water
1/2 pound bulk sweet Italian sausage
2 tablespoons extra virgin olive oil
2 teaspoons chopped green garlic
One bunch red frill mustard greens, tough stems removed and cut into 1/2-inch ribbons
1/4 cup chicken or vegetable broth
Salt and pepper
1/2 cup grated Pecorino Romano
1. In a large skillet, cook the sausage until it is no longer pink, breaking up any large pieces. Drain the fat from the skillet, add the oil, and saute the green garlic and greens with the sausage. Add the broth and cook until the greens are tender about 5 minutes.
2. Drain the pasta and toss in the skillet with the sausage and greens. Add 1/2 of the cheese, and some of the hot pasta water to skillet, to make a creamy sauce.
3. Serve the pasta garnished with the remaining cheese.
Red Leaf Lettuce Salad with Blood Orange Vinaigrette
Serves 4
One head red leaf lettuce, washed, spun dry and chopped
2 thin slices red onion
2 tablespoons aged Balsamic vinegar
1/4 cup blood orange juice
2 tablespoons honey
1/2 cup vegetable oil
1 teaspoon finely chopped green garlic
Salt and pepper
2 blood oranges, peel and pith removed, and thinly sliced into 1/2 moons
1. Put the lettuce and onion into a salad bowl.
2. In another bowl, whisk together the vinegar, juice, honey, oil and garlic. Season with salt and pepper.
3. Dress the greens with the salad dressing, plate the salad and arrange some of the blood oranges onto the salad. Drizzle with a bit more dressing and serve.
Garnet Yam and Apple Gratin
Serves 4 to 6
1 pound Garnet Yams, scrubbed
1/2 unsalted butter, melted
1/3 cup firmly packed light brown sugar
1/3 cup dark corn syrup
2 tablespoons cream sherry
1/2 teaspoons ground cinnamon
1/8 teaspoon ground nutmeg
2 medium-size Granny Smith or other tart apples, peeled, cored, and sliced 1/4 inch thick
1. Preheat the oven to 400 degrees, prick the yams with the sharp point of a paring knife in several places.
2. Roast the potatoes for 50 to 60 minutes until soft when pressed with an oven mitt.
3. Remove from the oven, split the potatoes in half, and scoop out the flesh into a food processor.
4. Add 3 tablespoons of butter, the sugar, syrup, sherry cinnamon and nutmeg to the processor and puree the mixture.
5. Coat the inside of a 9-inch baking dish with non-stick cooking spray and spared half the mixture into the bottom of the pan. Arrange 1/2 of the apples on the yam puree, brush with some of the melted butter, and spread the remaining yam on the apples. Arrange the remaining apples on the yams in a decorative pattern. Brush with the remaining butter. At this point the yams can be refrigerated for up to 2 days, or preheat the oven to 350 degrees, and bake for 30 to 35 minutes until the apples are golden brown.
Buttery Green Garlic Hasselback Yams
Serves 4
4 Garnet Yams, scrubbed
1/2 cup unsalted butter, melted
1/4 cup extra virgin olive oil
1/4 cup finely chopped green garlic
1 teaspoon dried thyme
1 teaspoon sweet paprika
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/4 cup finely chopped Italian parsley
1. Preheat the oven to 400 degrees. Using a sharp chef’s knife slice1/8-inch along the top of each potato, stopping 1/2 inch from the bottom. Put the potatoes into a 13-by-9-inch baking dish.
2. In a skillet, heat the butter and oil, saute the garlic and thyme.
3. Add the paprika, salt and pepper.
4. Brush the potatoes between the slices and underneath with 1/2 of the butter mixture.
5. Roast for 40 minutes.
6. Brush with the remaining butter mixture, making sure to get between the slices.
7. Roast another 20 minutes, until the potatoes are cooked through.
8. Serve garnished with Italian parsley.
Chicken Piccata
Serves 6
6 skinless boneless chicken breast halves
Salt and pepper
3 tablespoons unsalted butter, room temperature
1 1/2 tablespoons all-purpose flour
Additional all-purpose flour
3 tablespoons olive oil
1/2 cup dry white wine
1/4 cup fresh lemon juice (depending on the acidity, you may need up to 1/2 cup)
1/4 cup canned low-salt chicken broth
1/2 cup drained capers
1/2 cup chopped fresh parsley
1. Place chicken between 2 large sheets of plastic wrap. Using meat pounder or rolling pin, lightly pound chicken to 1/4-inch thickness. Sprinkle chicken with salt and pepper.
2. Mix 1 tablespoon butter and 1 1/2 tablespoons flour in small bowl until smooth.
3. Place additional flour in shallow baking dish. Dip chicken into flour to coat; shake off excess.
4. Heat 1 tablespoon oil in each of 2 heavy large skillets. Add 2 chicken breasts to each skillet and cook until golden and cooked through, about 2 to 3 minutes per side. Transfer chicken to platter; tent with foil to keep warm.
5. Bring wine, lemon juice and broth to boil in 1 skillet over medium-high heat. Whisk in butter-flour mixture and boil until sauce thickens slightly, about 2 minutes.
6. Stir in capers, parsley and remaining 2 tablespoons butter.
7. Season sauce to taste with salt and pepper. Add the chicken back to the sauce and turn in the sauce. Serve the chicken over orzo pasta, napping with some of the sauce.
Slow Cooker Hot Lemon Blackberry Pudding Cake
Serves 6
1 cup fresh blackberries, rinsed and picked over
4 large eggs, separated
grated zest of one lemon
1/3 cup lemon juice
4 tablespoons butter, softened
1 2/3 cups milk
1 cup sugar
1/3 cup all-purpose flour
1/8 teaspoon salt
Stiffly whipped cream for garnish
1. Coat the insert of a 5 to 7-quart slow cooker with non-stick cooking spray. Spread the berries over the bottom of the slow cooker.
2. In a large mixing bowl, beat the egg whites until soft peaks form and set aside.
3. In another mixing bowl, beat the egg yolks and blend in the zest, juice, butter and milk. In another bowl, stir together the sugar, flour and salt and add to egg yolk mixture beating until smooth and fold into the reserved egg whites.
4. Transfer the batter to the prepared slow cooker, cover and cook on high for 2 ½ hours. Serve garnished with whipped cream.
Pan Roasted Pork Tenderloin with Tangerine Chipotle Glaze
Serves 4
For the Glaze
1 tablespoon extra virgin olive oil
1/4 cup finely chopped shallot
1 teaspoon finely chopped green garlic
2 chipotles in adobo, minced
2 teaspoons minced sage leaves
2 tablespoons brown sugar
1 cup tangerine juice
1 teaspoon grated zest from 2 tangerines
2 teaspoons cornstarch
1. In a saucepan, heat the oil, saute the shallot, garlic, chipotles, and sage leaves for 2 minutes.
2. Add the sugar, juice, zest and cornstarch.
3. Bring to a boil, whisking until thickened. Taste for seasoning adding salt and pepper if necessary.
4. Cool the glaze, cover and refrigerate for up to 5 days, or you can use it immediately.
For the Pork
One 1 1/2 pound pork tenderloin
4 cups water
4 tablespoons salt
2 tablespoons sugar
2 tablespoons extra virgin olive oil
1. Put the pork tenderloin into a zip-lock bag.
2. In a mixing bowl, dissolve the salt and sugar in the water. Pour over the pork, seal the bag, and refrigerate for at least 2 hours, or up to 12 hours.
3. Discard the water in the bag, rinse the tenderloin, and pat dry.
4. Preheat the oven to 400 degrees. In an ovenproof skillet, heat the oil, and brown the tenderloin on all sides.
5. Generously brush with the chipotle glaze, and roast until an instant read meat thermometer inserted into the thickest part of the tenderloin registers 155 degrees.
6. Remove from the oven, transfer to a cutting board, cover with foil, and allow to rest for 10 minutes.
7. Slice the tenderloin, and brush with some of the remaining glaze. Serve any glaze warmed on the side.
Cauliflower Gratin with Gruyere and Goat Cheese
Serves 4 to 6
One cauliflower, cut into florets
Salt and pepper
3 tablespoons unsalted butter
1 spring onion, finely chopped, using the white part only
1 garlic clove, minced
3 tablespoons all-purpose flour
1 cup chicken or vegetable broth (or water from cauliflower boil)
1 cup milk
2 ounces goat cheese, crumbled
1 1/2 cups shredded Gruyere cheese
Few drops of tabasco and salt to taste
1. Preheat the oven to 350 degrees and coat the inside of a 2-quart gratin dish with non-stick cooking spray.
2. Bring 4 quarts of salted water to a boil, add the cauliflower, and boil for 3 to 4 minutes until crisp/tender; the cauliflower shouldn’t be totally cooked, since it will cook again in the oven.
3. Drain the cauliflower, and sprinkle with salt and pepper.
4. In a saucepan, melt the butter, saute the onion and garlic for 2minutes, until the shallot is softened.
5. Add the flour and cook for 2 to 3 minutes.
6. Gradually add the broth and milk, whisking until the mixture comes to a boil, and thickens.
7. Remove from the heat add the goat cheese, and 1 cup of Gruyere. Season with Tabasco and salt.
8. Arrange the drained cauliflower in the baking dish, pour the cheese sauce over the top and sprinkle with the remaining Gruyere.
9. Bake the gratin for 30 to 35 minutes until the sauce is bubbling and the cheese is golden brown.
10. Remove from the oven, allow to rest for 5 minutes before serving.
Sumo Citrus Cheesecake Squares
Makes 20 squares
1/2 cup butter, softened
1/2 cup packed brown sugar
1 1/3 cup all-purpose flour
3 8-ounce cream cheese, softened
2/3 cup granulated sugar
2 eggs
1/2 cup whipping cream
1 tablespoon finely shredded Sumo Citrus peel
1/3 cup Sumo Citrus juice
1 teaspoon vanilla paste, or vanilla extract
1. Preheat oven to 350 degrees F. Line a 13-by-9-inch baking pan with foil, extending the foil over edges of pan; set aside.
2. In a small mixing bowl beat butter and brown sugar with an electric mixer on medium to high speed until light and fluffy. Add flour, beating until combined (mixture will be crumbly). Press mixture evenly onto the bottom of the prepared baking pan. Bake for 8 minutes.
3. Meanwhile, for filling, in a medium mixing bowl beat cream cheese and granulated sugar with an electric mixer on medium speed until smooth. Beat in egg, whipping cream, tangerine peel, tangerine juice, and vanilla until combined. Pour filling over crust.
4. Bake about 30 minutes more or just until filling is set. Cut the squares while still warm, then let cool to room temperature before covering and refrigerate for up to 3 days or freeze for up to 1 month. Bring the squares to room temperature before serving.
Sunchoke Bisque
Serves 6
2 tablespoons unsalted butter
1/2 cup onion, finely chopped
2 teaspoons finely chopped thyme
2 teaspoons finely chopped green garlic
3/4 pound sunchokes, scrubbed, and chopped
3 medium Yukon gold potatoes, peeled, and chopped
4 cups chicken or vegetable broth
1/2 cup heavy cream (optional)
Salt and pepper
1/4 cup finely chopped chives
1. In a Dutch oven, heat the butter, saute the onion, thyme, and garlic until the onion is softened.
2. Add the sunchokes, potatoes and broth. Bring to a boil, and simmer for 15 to 20 minutes, until the sunchokes and potatoes are tender.
3. Using an immersion blender, puree the soup. Add cream, season with salt and pepper.
4. Serve the soup garnished with chives.
Crostini with Balsamic Strawberries
Serves 6
1 baguette, sliced 1/2-inch thick
Olive oil
1. Preheat the oven to 400 degrees, and line a baking sheet with silicone, aluminum foil or parchment.
2. Lay the slices onto the baking sheet and brush with oil.
3. Bake for 10 to 12 minutes until crunchy.
For the Berries
2 baskets strawberries, hulled and thinly sliced
1/4 cup aged balsamic vinegar
1/4 cup finely chopped basil
One 11-ounce log goat cheese
1. Put the berries into a bowl, toss with the vinegar and basil. Leave at room temperature until ready to serve.
2. Spread the goat cheese onto the crostini and top with the strawberries. Serve at room temperature.
Chicken and Squash Bake
Serves 6
This is a great do-ahead dinner, if you would like you can prepare this in smaller casserole dishes, and freeze for 2 months, giving you gold in your freezer.
2 tablespoons unsalted butter
2 tablespoons extra virgin olive oil
1/2 cup finely chopped onion
6 sage leaves, finely chopped
2 teaspoons finely chopped thyme
4 cups coarsely grated squash
Salt and pepper
1/4 cup all-purpose flour
2 cups chicken or vegetable broth
1 cup milk
3 cups cooked chicken, shredded or cut into bite sized chunks
Salt and pepper
2 cups fresh bread crumbs
1 cup shredded Gruyere cheese
1/2 cup grated Parmigiano Reggiano
2 tablespoons finely chopped Italian parsley
2 tablespoons extra virgin olive oil
1. Preheat the oven to 350 degrees and coat the inside of a 9-by-13-inch casserole dish with non-stick cooking spray. (you can also divide this in half and use two 8-inch casserole dishes)
2. In a large skillet, heat the butter, and oil, add the onion, sage and thyme, and cook until the onions begin to soften.
3. Add the squash, season liberally with salt and pepper, and saute until the liquid in the pan has evaporated.
4. Add the flour, and whisk (with a flat whisk) for 2 minutes.
5. Add the broth and bring to a boil.
6. Add the milk and chicken and bring to a boil.
7. Season the sauce with salt and pepper.
8. Transfer to the baking dish.
9. In a small bowl, blend together the bread crumbs, cheeses, and parsley. Drizzle with the oil, until the crumbs begin to come together.
10. Sprinkle over the top of the casserole.
11. Bake for 30 to 40 minutes, until the casserole is bubbling, and the crumbs are golden brown. Allow to rest for 10 minutes before serving.
@Diane Philips  www.dianephillips.com  Blog:  www.cucinadivina.blogspot.com
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Farmers' Market Box 1-10-2019


This week’s local produce and featured farms:
Algerian Tangerines – 3 Nuts
Tangelos – Adelynn Sue’s Organic Avocado Farm
Hass Avocados – Adelynn Sue’s Organic Avocado Farm
Oro Blanco Grapefruit – Schaner Farms
Black Kale – Black Sheep Produce
Beets – Be Wise Organics
Satsuma Tangerines – Ken’s Top Notch Produce
Cameo Apples – Fair Hill’s Apple Farm
Rapini – Coleman Family Farm
Juicing Bag:
Carrots – Cal Organics
Celery – Cal Organics
Ruby Red Grapefruit – Sundance Natural Food
Lemons – Sundance Natural Food
Romaine – Lakeside Organics
Italian Parsley – Foxy Organics
Gold Beets – Cal Organics
Farmer’s Choice:
Rainbow Chard – JR Organics
Tarocco Blood Oranges – Murray Family Farms
Sunchokes – Weiser Family Farms

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!
Juice Recipes
BEET GOES ON
1 Beet
2 Carrots
2 Stalks Celery
1 Bunch Parsley
1 Lemon
SUNSHINE
2 Carrots
2 Stalks Celer
1 Lemon
1 Beet
KICKSTART
2 Grapefruit
4 Carrots
1″ Peeled Ginger (not included)
Farmers’ Market Box Recipes
Roasted Vegetable Guacamole
Serves 6
1 cup frozen corn kernels, defrosted, or fresh cut from the cob
1 jalapeño, cut in half and seeded
2 cloves garlic
1/2 cup coarsely chopped onion
2 tablespoons olive oil
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 large fully ripened avocados, peeled and pitted
2 tablespoons fresh lime juice
2 tablespoons tomatillo salsa
1/4 cup chopped fresh cilantro
6 shakes of Tabasco sauce
1. Preheat the oven to 400°F. Line a baking sheet with a silicone liner, parchment paper, or aluminum foil.
2. In a small bowl, toss together the corn, jalapeño, garlic, onion, olive oil, salt, and pepper. Spread the mixture over the prepared baking sheet and roast until the vegetables are lightly browned, 15 to 20 minutes. Remove the roasted mixture from the oven and, when cool enough to handle, peel and chop the jalapeño and squeeze the garlic from its skin. [
3. In a medium-size bowl, mash the avocados with the lime juice. Stir in the roasted mixture, then add the salsa, cilantro, and Tabasco, stirring until blended.
4. Taste for seasoning, transfer to a serving bowl, and serve with tortilla chips.
5. Cook’s Note: To keep avocado from discoloring, spritz the cut surface with water, and cover with plastic wrap.
Beet Carpaccio Salad with Buratta and Tangerines
Serves 4 to 6
1 bunch beets, scrubbed, and tops removed (see save the greens)
1/3 cup aged Balsamic vinegar
1/4 cup tangerine juice
1/2 cup extra virgin olive oil
1/4 cup packed basil leaves, thinly sliced
Salt and pepper
1 bunch arugula, washed and spun dry
3 Algerian tangerines, peeled and segmented
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, juice, 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 arugula leaves and tangerine segments onto salad plates. Drizzle with a bit of the dressing.
6. Arrange beet slices on the arugula and put pieces of buratta in the center of the salad. Drizzle with the remaining dressing and serve.
Save the Greens
Serves 4
Beets give you an extra serving of healthy greens, remove the tough stems, and saute. If you don’t use the sautéed greens right away, they freeze beautifully, and can be added to soups, and sautés. They are delicious stirred into mashed potatoes and garnished with a bit of Parmigiano or your favorite cheese.
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.
Rapini Frittata
Serves 4 to 6
3 tablespoons extra virgin olive oil
2 garlic cloves, minced
Pinch red pepper flakes
1 bunch rapini, finely chopped
Salt and pepper
6 large eggs
2 tablespoons water
Salt and pepper
6 ounces goat cheese, cut into 1/2-inch rounds
1/4 cup grated Parmigiano Reggiano
1. Preheat the oven to 350 degrees.
2. In a 10-inch non-stick ovenproof skillet, heat the oil, add the garlic and pepper, and swirl in the pan for 30 seconds. Add the rapini, and saute until the rapini is tender, about 3 to 4 minutes. Season with salt and pepper.
3. In a mixing bowl, whisk together the eggs, water, salt and pepper.
4. Pour over the rapini in the skillet, lifting the eggs, to make sure that the rapini is mixed in with the eggs. Lay the goat cheese on top of the eggs, sprinkle with the Parmigiano and bake for 7 to 10 minutes until the center is just set. Allow the frittata to rest for 5 minutes, before cutting into wedges.
Kale and Butternut Squash Lasagna
Serves 6
Although there are a few parts to this recipe it is well worth the effort, and every part can be made ahead, then put together and baked.
For the Sauce
4 tablespoons unsalted butter
4 tablespoons all-purpose flour
2 cups chicken or vegetable broth
2 cups whole milk
Pinch grated nutmeg
1 cup grated Parmigiano Reggiano
Salt and pepper
1. In a saucepan melt the butter, whisk in the flour and cook for 2 to 3 minutes.
2. Add the broth and whisk until the mixture begins to boil.
3. Add the milk and nutmeg. Remove the saucepan from the heat, and whisk in the Parmigiano
4. Season with salt and pepper. Cool the sauce, and either refrigerate if making ahead of time, or set aside while roasting the vegetables.
For the Vegetables
1/3 cup extra virgin olive oil
2 garlic cloves, minced
6 sage leaves, minced
3 tablespoons brown sugar
1/2 cup finely diced onion
1 bunch black kale, washed, spun dry, tough stems removed, and cut into 1/2-inch ribbons
3 cups finely diced butternut squash
Salt and pepper
1. Preheat the oven to 400 degrees and line a baking sheet with silicone, aluminum foil, or parchment.
2. In bowl, combine the oil, garlic, sage, and brown sugar.
3. Add the vegetables, season with salt and pepper and toss to coat.
4. Spread the vegetables onto the baking sheet and roast for 20 to 25 minutes, until the squash is almost tender. (It will cook again in the lasagna)
5. Transfer the vegetables to a bowl and set aside.
To Assemble
Parmigiano Cream Sauce (see above)
Roasted Vegetables (see above)
1/2 package Barilla no boil lasagna noodles
1/2 cups grated Parmigiano Reggiano
1. Preheat the oven to 350 degrees, coat a 13-by-9-inch baking dish with non-stick cooking spray.
2. Spread a layer of the Parmigiano cream sauce in the baking dish.
3. Lay the lasagna noodles over the sauce.
4. Spread 1/2 of the vegetables over the lasagna noodles, and dot with a bit of the sauce.
5. Top with a layer of lasagna noodles, and a layer of sauce.
6. Spread the remaining vegetables over the sauce, top with lasagna noodles, and the remaining sauce.
7. Sprinkle with the Parmigiano. (At this point you can cover and refrigerate the lasagna overnight or freeze it for 1 month)
8. Bake the lasagna covered for 30 minutes, uncover and bake another 15 minutes, until the lasagna is bubbling, and the cheese is golden brown. Allow the lasagna to rest for 10 minutes before serving.
Oro Blanco Curd
Makes about 3 cups
1 1/4 cup sugar
6 large eggs
1/2 cup fresh Oro Blanco juice
1/2 cup chilled butter, cut into 1/2-inch cubes
1. In a saucier, or saucepan, whisk together the sugar, eggs, and juice. Place over medium heat and whisk until the mixture thickens, and almost boils.
2. Remove from the heat and add butter, whisking in a few bits at a time, until they are incorporated.
3. Transfer to a bowl and press plastic wrap onto the surface of the curd to prevent a skin from forming. Cool, and refrigerate, the curd will set up in the refrigerator. Use the curd on toast, English muffins, with scones for tea, and as a filling for cakes, or topping for cheesecakes.
Fruited Farro Pilaf
Serves 6
2 tablespoons extra virgin olive oil
1/2 cup finely chopped onion
1 1/2 cups pearlized farro
1 teaspoon salt
1/2 cup blood orange juice
2 1/2 cups chicken or vegetable broth
2 blood oranges, peel and pith removed, cut into segments and chopped
1/2 cup finely chopped Italian parsley
1. In a large saucepan, heat the oil, and saute the onion for 2 minutes, until it is softened.
2. Add the farro and toss in the oil. Add the salt, orange juice, and broth, cover, and simmer, for 15 to 20 minutes, until the farro is almost tender.
3. Remove from the heat, add the oranges, and parsley, and serve.
Sunchoke Bisque
Serves 6
2 tablespoons unsalted butter
1/2 cup onion, finely chopped
2 teaspoons finely chopped thyme
3/4 pound sunchokes, scrubbed, and chopped
3 medium Yukon gold potatoes, peeled, and chopped
4 cups chicken or vegetable broth
1/2 cup heavy cream (optional)
Salt and pepper
1/4 cup finely chopped chives
1. In a Dutch oven, heat the butter, saute the onion and thyme, until the onion is softened.
2. Add the sunchokes, potatoes and broth. Bring to a boil, and simmer for 15 to 20 minutes, until the sunchokes and potatoes are tender.
3. Using an immersion blender, puree the soup. Add cream, season with salt and pepper.
4. Serve the soup garnished with chives.
Blood Orange and Oro Blanco Grapefruit Marmalade
Makes about 3 pints
2 grapefruit
4 to 5 blood oranges
3 cups water
6 1/2 cups sugar
One 1 3/4-ounce package pectin
1. Using a swivel peeler remove the zest from the fruit and cut the zest into 1/4-inch pieces. Add the zest to a saucepan with 3 cups of water and bring to a boil. Simmer for 30 minutes. Drain the zest and reserve the water.
2. While the zest is boiling, cut the ends off the fruit, and remove the pith (white membrane) from the fruit.
3. Slice the fruit in half, and then slice into 1/4-inch half-moon slices.
4. Add the fruit, zest, and sugar to the zest cooking liquid, and bring to a boil, the marmalade should reach 220 degrees on a candy thermometer.
5. Add the pectin and remove from the heat.
6. Skim any foam from the top of the marmalade and stir gently.
7. Transfer to heat-proof containers, cool to room temperature and refrigerate for up to 1 month.
8. The marmalade can be canned, in canning jars if desired.
Lettuce Salad with Tangerines and Candied Almonds
For the Candied Almonds
1/2 cup sugar
1 1/2 cups sliced almonds
1. To make the candied almonds, in a medium-size nonstick skillet, heat the sugar over medium-high heat until it begins to melt. Add the almonds and stir constantly until they are golden and coated with the sugar. Transfer to a plate and let cool completely. Break them apart when they are cool.
2. Do-Ahead: At this point, you can store in a zipper-top plastic bag in the freezer for up to 6 months.
For the Vinaigrette
Makes about 1 3/4 cups

1 cup vegetable oil
1/4 cup soy sauce
1/4 cup rice vinegar
1/4 cup tangerine juice
1/3 cup sugar
1/4 teaspoon peeled and grated fresh ginger
1 clove garlic, minced
1. Whisk together the ingredients in a small bowl until blended.
2. Do-Ahead: At this point, you can cover and refrigerate for up to 3 days.
Assembly
One head red leaf lettuce, washed and spun dry
Two tangerines, peeled and separated into segments
Soy Orange Vinaigrette (see preceding recipe)
Candied Almonds (see preceding recipe)
1. In a large salad bowl, toss together the lettuce, tangerines, and some of the vinaigrette. Plate the salad and garnish with the almonds.
Roasted Salmon with Tangelo 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 tangelos, peeled, segmented and chopped
1/2 cup chopped white onion
1/2 cup chopped cilantro
Pinch red pepper flakes
1/4 cup 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 tangerine, 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.
Caramelized Apple, Onion and Sausage Breakfast Casserole
Serves 6 to 8
2 tablespoons unsalted butter
1 large onion, thinly sliced into 1/2 moons
1 teaspoon chopped thyme
1 teaspoon sugar
2 medium firm apples, peeled, cored, and cut into 1/2-inch slices
1 pound bulk sage breakfast sausage
3 cups sourdough bread, crust removed, cut into 1/2-inch cubes
8 ounces smoked cheddar cheese, cut into 1/4-inch cubes
10 large eggs
1 cup whole or 2% milk
1/2 cup heavy cream
2 tablespoons Dijon mustard
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1. Preheat the oven to 375 degrees and coat the inside of a 13-by-9-inch casserole dish with non-stick cooking spray.
2. Melt the butter in a large skillet, add the onions and cook for 10 to 15 minutes, until translucent, add the thyme, and sugar, saute another 2 minutes. Add the apples, and cook another 10 to 15 minutes, until the apples, and onions begin to caramelize. Transfer to a large mixing bowl.
3. In the same skillet, cook the breakfast sausage breaking up any large pieces, and cooking until the sausage is no longer pink. Transfer the sausage to the mixing bowl with the onions and apples.
4. Add the bread and cheese to the bowl.
5. In a large bowl, beat the eggs, milk, cream, mustard, salt and pepper together until blended.
6. Pour over the sausage and bread mixture, pressing down to saturate the bread.
7. Transfer to the baking dish, and bake for 40 t0 45 minutes, until the eggs are set, and the cheese is melted. Allow to rest for 5 minutes before cutting into portions.
8. Do-Ahead: This is the perfect do-ahead casserole, make it the night before, cool, cover and refrigerate, then bring to room temperature, and pop it into the oven in the morning.
@Diane Philips  www.dianephillips.com  Blog:  www.cucinadivina.blogspot.com
Follow me on Facebook (professional page) Twitter and Pinterest
 
Download our FREE app HERE 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 If you haven’t joined yet, you can order a bag for next week on our FMB page!

Farmers' Market Box 1-3-2019


This week’s local produce and featured farms:
Braising Mix – Terra Madre Gardens
Salad Mix – Terra Madre Gardens
Turnips – Terra Madre Gardens
Oro Blanco Grapefruit – Ken’s Top Notch Produce
Baby Bok Choy – Her Produce
Purple Carrots – Weiser Family Farms
Satsuma Tangerines – Ken’s Top Notch Produce
Cameo Apples – Fair Hill’s Apple Farm
Spigarello – Coleman Family Farm
Juicing Bag:
Pink Lady Apples – Fair Hills Apple Farm
Carrots – Cal Organics
Celery – Cal Organics
Dandelion Greens – Better Life Produce
Valencia Oranges – Stehly Farms Organics
Spinach – Classic Salads LLC
Farmer’s Choice:
Meyer Lemons – Rancho Del Sol
Clementines – Rancho Del Sol
Sunchokes – Weiser Family Farms

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!
Juice Recipes
CLEAN & MEAN
1 Orange
1 Bunch Dandelion
1 Celery Stalk
1 Apple
RAINBOW
2 Carrots
1 Celery Stalk
1 Apple
1 Bunch Spinach
ORANGE FIX
1 Bunch Dandelion
1 Carrot
1 Orange
Farmers’ Market Box Recipes
Portuguese Sausage and Greens Soup
Serves 6
2 tablespoons extra virgin olive oil, plus more for garnish
1/2 pound Portuguese sausage, cut into 1/2-inch rounds
2 garlic cloves, minced
Pinch red pepper flakes
1/2 cup finely chopped onion
One bag braising mix, tough stems removed, and coarsely chopped
6 cups chicken or vegetable broth
3 medium Yukon gold (or red) potatoes, cut into 1-inch chunks (peel or not—your choice)
Salt and pepper
1. In a Dutch oven, heat the oil, and saute the sausage, until it renders some fat and begins to brown. Remove all but 2 tablespoons of the fat, add the garlic, red pepper, and onion and saute for 3 to 4 minutes until the onion begins to soften.
2. Add the braising mix, and saute another 3 minutes, until the braising mix begins to wilt. Season with salt and pepper, add the broth and potatoes, bring to a boil, and simmer, uncovered for 30 to 40 minutes until the potatoes are tender. Season the soup with salt and pepper and serve drizzled with a bit of extra virgin olive oil.
Green Salad with Oro Blanco Vinaigrette
Serves 4
One bag salad mix, washed and spun dry
1/2 cup Oro Blanco juice
2 tablespoons honey
2 tablespoons rice vinegar
1 teaspoon Dijon mustard
1/2 cup vegetable oil
Salt and pepper
2 Oro Blanco grapefruit, peel and pith removed, and segmented
1/2 cup crumbled goat cheese, for garnish
1/4 cup toasted sliced almonds, for garnish
1. Put the salad mix into a large salad bowl.
2. In another bowl, whisk together the juice honey, vinegar, mustard, and oil. Season with salt and pepper.
3. Pour some of the dressing over the salad mix and toss to coat.
4. Plate the salad and garnish with grapefruit slices, goat cheese, and almonds. Drizzle a bit more of the dressing onto the salad and serve.
Oro Blanco Pound Cake
Makes one 9-inch bundt
2 3/4 cup all-purpose flour
1/2 teaspoon baking soda
3/4 teaspoon salt
1 cup unsalted butter, softened to room temperature
2 1/2 cups sugar
1 teaspoon vanilla extract or paste
1 tablespoon grated grapefruit zest
5 large eggs, at room temperature
1 cup sour cream
1/2 cup fresh Oro Blanco juice
1. Preheat the oven to 350 degrees and coat the inside of a 10-inch Bundt or tube pan with non-stick cooking spray.
2. In the bowl of an electric mixer, cream the butter and sugar until they are light and fluffy. Add the vanilla, and zest.
3. Add the eggs one at a time, mixing well after each addition, scraping down the sides of the bowl.
4. Mix the sour cream and juice together, add with the flour, baking soda and salt, and beat until the mixture comes together and is smooth.
5. Transfer the batter into the prepared pan. Bake for 1 hour or until a skewer inserted in to the center comes out clean.
6. Transfer the cake pan to a rack and allow to cool for EXACTLY 10 minutes. Allow to cool.
7. Pour the lemony icing over the cake when the cake is cooled.
8. The cake keeps at room temperature for up to 5 days, freezes for about 2 months.
Oro Blanco icing
If you prefer an icing rather than the glaze, this is simple and works beautifully.
1 1/2 cups confectioners’ sugar
2 to 3 tablespoons Oro Blanco juice
1. Whisk the Oro Blanco juice into the sugar and drizzle over the cooled cake.
Purple Carrot Muffins
Makes 12
¼ cup toasted sliced almonds
1 ¼ cups all-purpose flour
1 teaspoon baking powder
3/4 teaspoon baking soda
1/2 teaspoon freshly grated nutmeg
1/2 teaspoon salt
3 large eggs
3/4 cup sour cream
1/4 cup vegetable oil
1 cup plus 2 tablespoons sugar
1 ¼ cups grated purple carrots
1/2 cup chopped satsuma tangerines
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, carrots, and tangerines, and fold until combined.
4. Divide the mixture evenly among the muffin cups using a portion scoop. Sprinkle the top of each muffin with the toasted almonds.
5. Bake for 20 to 25 minutes or until a skewer inserted in the muffin comes out with a few crumbs attached. Remove them from the tin to a cooling rack, and cool for 15 minutes. Serve warm. Store completely cooled muffins in an airtight container for up to 3 days or freeze for up to 1 month.
Spigarello Broccoli Quiche
Serves 6
2 tablespoons extra virgin olive oil
1 garlic clove, minced
Pinch red pepper flakes
1 spigarello, tough stems trimmed, and finely chopped
One unbaked 9-inch pie crust, at least 2 1/2 inches deep
6 large eggs
1 cup heavy cream
5 drops Tabasco
1 tablespoon Dijon mustard
1 scallion, finely chopped
1 cup shredded sharp cheddar cheese
1 cup shredded Asiago cheese
1 cup crumbled goat cheese
1. Preheat the oven to 375 degrees. In a large skillet, heat the oil over medium high heat, add the garlic and red pepper flakes.
2. Add the broccoli, and saute for 3 to 5 minutes, until the broccoli begins to soften. Cool the broccoli and arrange in the pie crust.
3. In a bowl, whisk together the eggs, cream, Tabasco, mustard, and scallion. Stir in the cheeses and pour into the pie crust.
4. Bake for 15 minutes, reduce the heat to 350 degrees, and bake an additional 20 minutes, until the center of the quiche is set. Remove from the oven and allow to rest for 15 minutes before cutting into wedges and serving. Quiche can be served, warm or at room temperature.
Spigarello Mac and Cheese
Serves 8
For the Topping
1 garlic clove, minced
3 Tbs. unsalted butter, melted
2 cups coarse fresh breadcrumbs
Salt and freshly ground black pepper
2 Tbs. finely grated Parmigiano-Reggiano or pecorino
2 tablespoons finely chopped Italian parsley
1. Combine the ingredients in a small bowl and set aside while making the mac and cheese.
For the Macaroni
4 Tbs. unsalted butter
2 Tbs. olive oil
2 garlic cloves, minced
1/2 cup finely chopped onion
1/4 cup all-purpose flour
2 cups chicken or vegetable broth
11/2 cups whole milk
2 cups finely shredded Italian Fontina cheese
3/4 cup crumbled soft goat cheese
A few drops Tabasco, salt to taste
1 pound cavatappi or elbow macaroni, cooked 4 minutes short of al dente
1 bunch spigarello, finely chopped
2. Preheat the oven to 350°F. Coat the inside of a 13-by-9-inch baking dish with non-stick cooking spray.
3. Melt the butter in a heavy-duty 3- to 4-quart saucepan and sauté the garlic for 30 seconds. Add the spigarello, and saute for 2 to 3 minutes until wilted.
4. Whisk in the flour and cook over low heat for 3 minutes—slowly add the broth and milk, while whisking until the sauce comes to a boil. Remove from the heat.
5. Whisk in the cheeses, and season with Tabasco and salt.
6. Place the macaroni in a bowl and pour in the spigarello cheese sauce. Stir to blend.
7. Transfer to the prepared baking dish and spread the topping over the top of the casserole.
8. Do-Ahead: At this point, the casserole can be cooled, covered and refrigerated overnight. Bring to room temperature before baking.
9. Bake the casserole for 20 to 30 minutes until the sauce is bubbling and the topping is golden brown.
Maple Roasted Turnips
Serves 4
1 bunch turnips, scrubbed, and cut into 1/2-inch wedges (tops removed)
1/4 cup maple syrup
2 tablespoons dry sherry
2 tablespoons Dijon mustard
1/2 teaspoon dried thyme
1/2 cup vegetable or olive oil
Salt and pepper
1. Preheat the oven to 350 degrees. In a mixing bowl, whisk together the syrup, sherry Dijon, thyme, and oil. Add the turnips, toss to coat and season with salt and pepper.
2. Arrange the turnips and maple syrup mixture in a 13-by-9-inch baking dish, and roast for 1 hour, turning twice during the baking process. Serve the turnips warm.
Soy Glazed Baby Bok Choy
Serves 2
2 tablespoons vegetable oil
2 garlic cloves, minced
1 teaspoon grated ginger
1/4 cup soy sauce or Tamari
1/2 cup chicken or vegetable broth
1 bunch baby bok choy
2 teaspoons sesame seeds for garnish
Toasted sesame oil for garnish
1. In a large skillet, heat the oil, add the garlic and ginger, and saute until fragrant, about 30 seconds. Add the soy sauce, and broth, and bring to a boil.
2. Add the bok choy, and simmer for 3 to 4 minutes, turning to coat evenly with the glaze. The bok choy is done with the root end is tender. Serve sprinkled with sesame seeds and drizzled with sesame oil.
Satsuma Cheesecake Squares
Serves 6 to 8
1/2 cup butter, softened
1/2 cup packed brown sugar
1 1/3 cup all-purpose flour
3 8-ounce cream cheese, softened
2/3 cup granulated sugar
2 eggs
1/2 cup whipping cream
1 tablespoon finely shredded satsuma peel
1/3 cup Satsuma juice
1 teaspoon vanilla paste, or vanilla extract
Satsuma tangerine segments
1. Preheat oven to 350 degrees F. Coat a 13-by-9-inch baking pan with non-stick cooking spray.
2. In a small mixing bowl beat butter and brown sugar with an electric mixer on medium to high speed until light and fluffy. Add flour, beating until combined (mixture will be crumbly). Press mixture evenly onto the bottom of the prepared baking pan. Bake for 8 minutes.
3. Meanwhile, for filling, in a medium mixing bowl beat cream cheese and granulated sugar with an electric mixer on medium speed until smooth. Beat in egg, whipping cream, tangerine peel, tangerine juice, and vanilla until combined. Pour filling over crust.
4. Bake about 30 minutes more or just until filling is set. Cut the squares while still warm, then let cool to room temperature before covering and refrigerate for up to 3 days or freeze for up to 1 month.
5. Use the tangerine segments to decorate each square.
6. Bring the squares to room temperature before serving.
New Year Waldorf Salad
Serves 6
Apple Cider Dressing
1 1/3 cups vegetable oil
1/2 cup apple juice or cider
2 tablespoons fresh lemon juice
1 1/2 teaspoons salt
1 teaspoon celery seeds
1/4 teaspoon dry mustard
Pinch of cayenne pepper
1. In a mixing bowl, whisk together all the ingredients, season with salt and pepper. Set aside or refrigerate for up to 4 days.
Salad
4 cups bite-size pieces of cooked chicken
4 ribs celery, finely chopped
2/3 cup golden raisins
1/4 cup finely chopped red onion
4 large apples, cored and cut into 1/2-inch dice
One package mixed salad greens
1/2 cup toasted chopped walnuts
1. In a bowl, combine the chicken, celery, raisins, onion and apples. Toss with some of the dressing.
2. In another bowl, toss the salad greens with dressing, and plate the salad greens. Mound the chicken mixture onto the salad greens, and garnish with toasted walnuts.
Meyer Lemon Scampi
Serves 6
1 pound linguine or spaghetti, cooked 3 minutes short of al dente, saving some pasta water
1/4 cup extra virgin olive oil
2 teaspoons chopped green garlic, or 4 garlic cloves, mince
1/2 cup finely chopped onion
Grated zest of 2 Meyer lemons
Pinch red pepper flakes
1 teaspoon dried oregano
1/4 cup dry white wine, such as Pinot Grigio, Sauvignon Blanc or dry Vermouth
1/4 cup Meyer lemon juice
1 1/2 pounds large shrimp, peeled and deveined
1/4 cup finely chopped Italian parsley
Salt and pepper
In a large skillet over medium high, heat the oil, and saute the garlic, onion, zest, pepper and oregano for 3 to 4 minutes, to soften the onion. Add the wine and lemon juice and bring to a boil. Add the shrimp, and toss in the mixture, until the shrimp are cooked, and have turned pink.
Add the hot pasta to the pan and toss to coat. Add the parsley, taste the sauce for salt and pepper, adjust the seasonings and serve.
Blueberry Meyer Lemon Cake
Serves 12
For the streusel
1/4 cup granulated sugar
1/3 cup light brown sugar, lightly packed
1 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1/2 cup unsalted butter, melted
1 1/3 cups all-purpose flour
1. Combine the granulated sugar, brown sugar, cinnamon, and nutmeg in a bowl.
2. Stir in the melted butter and then the flour. Mix well and set aside.
For the cake
6 tablespoons unsalted butter, at room temperature (3/4 stick)
3/4 cup granulated sugar
2 extra-large eggs, at room temperature
2 teaspoons lemon juice
1/2 teaspoon grated lemon zest
2/3 cup sour cream
1 1/4 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1 cup fresh blueberries
1. Preheat the oven to 350 degrees. Coat the inside of a 10-inch springform pan with non-stick cooking spray.
2. Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment on high speed for 4 to 5 minutes, until light.
3. Reduce the speed to low and add the eggs 1 at a time, then add the vanilla, lemon zest, and sour cream.
4. In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. With the mixer on low speed, add the flour mixture to the batter until just combined.
5. Fold in the blueberries and stir with a spatula to be sure the batter is completely mixed.
6. Spoon the batter into the prepared pan and spread it out with a knife. Sprinkle the crumble evenly over the batter.
7. Bake for 40 to 50 minutes, until a cake tester comes out clean. Cool completely and serve sprinkled with confectioners’ sugar.
Roasted Sunchokes with Lemon Garlic Sauce
Serves 4
One pound sunchokes, scrubbed and sliced 1/2-inch thick
1/3 cup extra virgin olive oil
Salt and pepper
1/4 cup unsalted butter
2 garlic cloves, minced
2 teaspoons finely chopped fresh thyme
1/4 cup Meyer Lemon juice
Salt and pinch cayenne
1. Preheat the oven to 400 degrees, and line a baking sheet with silicone, aluminum foil, or parchment.
2. In a bowl, toss together the sunchokes, olive oil, salt and pepper. Spread out onto the baking sheet in a single layer. Roast for 15 to 20 minutes, turning once, until the sunchokes are tender when pierced with the sharp tip of a paring knife.
3. While the sunchokes are roasting, in a saute pan, heat the butter, and saute the garlic and thyme, until the garlic is fragrant, about 1 to 2 minutes. Add the lemon juice, season with salt and cayenne, and keep warm.
4. When the sunchokes come out of the oven, transfer them to a serving bowl, and drizzle with the lemon garlic sauce. Serve warm.
@Diane Philips  www.dianephillips.com  Blog:  www.cucinadivina.blogspot.com
Follow me on Facebook (professional page) Twitter and Pinterest
 
Download our FREE app HERE 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 If you haven’t joined yet, you can order a bag for next week on our FMB page!

Farmers' Market Box 12-20-2018


This week’s local produce and featured farms:
Green Dragon Apples – Dragonberry Produce
Braising Mix – Terra Madre Gardens
Dandelion Greens – JR Organic Farms
Black Kale – Coleman Family Farm
Garnet Yam – Her Produce
Gold Beets – Tamai Family Farms
Butternut Squash – JR Organics
Satsuma Tangerines – Ken’s Top Notch Produce
Juicing Bag:
carrots – Cal-Organic
Cilantro – Lakeside Organics
Grapefruit – Sundance Natural Foods
Lemons – Sundance Natural Foods
Romaine – Foxy Organic
Red Beets – Oceanside Organics
Farmer’s Choice:
Cameo Apples – Fair Hills Farm
Honey Dates – Dates by Davall
Cara Cara Oranges – 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!
Juice Recipes
Health Kick
Bunch Cilantro
1 Lemon
4 Stalks Romaine
1 Beet
Beet It Up!
4 Stalks Romaine
2 Beets
2 Carrots
Soothing Morning
1 Beet
1 Grapefruit
1 Carrot
1 Lemon
Farmers’ Market Box Recipes
Beans and Greens
Serves 6
3 tablespoons extra virgin olive oil
2 garlic cloves, minced
1 teaspoon finely chopped rosemary
Pinch red pepper flakes
One bag braising mix, tough stems removed, and coarsely chopped
1 1/2 cups chicken or vegetable broth
1/2 cup chopped tomatoes
One 14.5-ounce can small white beans, or cannellini beans
Salt and pepper
Grated Pecorino Romano cheese for garnish
1. In a Dutch oven, heat the oil, saute the garlic, rosemary and red pepper flakes for 1 minute, until fragrant. Add the braising mix, and saute until the greens are wilted.
2. Add the chicken broth, tomatoes, and beans, bring to a simmer, and cook for 30 minutes, stirring occasionally.
3. Season with salt and pepper, serve the beans and greens garnished with grated Pecorino Romano cheese.
Baked Stuffed Garnet Yams
Serves 4
1 pound garnet yams, scrubbed
4 tablespoons unsalted butter
2 tablespoons finely chopped shallot
1 teaspoon chopped fresh thyme
1/2 cup crumbled blue cheese
1/4 cup sour cream
4 strips bacon, cooked crisp and crumbled
Salt and pepper
1. Preheat the oven to 400 degrees, prick the yams with the sharp end of a paring knife and bake for 1 hour until soft when squeezed with an oven mitt.
2. While the potatoes are cooking melt the butter in a small skillet, and saute the shallot and thyme until the shallot is translucent. Set aside.
3. Cut the potatoes in half lengthwise and scoop out the flesh into a mixing bowl.
4. Add the shallot mixture, cheese, sour cream and bacon. Season with salt and pepper as needed.
5. Re-stuff the potatoes with the mixture and bake at 350 degrees for 20 minutes.
Farfalle with Kale and Butternut Squash
Serves 6
One pound farfalle, cooked 2 minutes short of al dente, reserving the pasta water (see note)
One bunch kale, tough stems removed, and cut into 1/2-inch ribbons
1 butternut squash, peeled, seeded, and cut into bite-sized chunks
1 red onion, finely chopped
1/3 tight-packed cup fresh basil leaves, torn
16 large fresh sage leaves, torn
5 large garlic cloves, coarse chopped
1/2 cup extra-virgin olive oil
pinch red pepper flakes
2 tablespoons brown sugar
Salt and fresh-ground black pepper
1/2 cup half-and-half
1 to 1-1/2 cups (about 6 ounces) shredded Asiago cheese
1. Preheat the oven to 400 degrees, line a baking sheet with aluminum foil, parchment or silicone.
2. In a large bowl, toss together the kale, squash, onion, basil, sage, garlic, oil, red pepper flakes, and brown sugar. Season with salt and pepper.
3. Spread the mixture onto the baking sheet and roast for 30 minutes, or until the squash is tender.
4. Put the hot pasta into a bowl, add the roasted vegetables, 1/2 and 1/2 and half of the cheese. Toss to coat the pasta adding pasta water if necessary, to make a creamy sauce. Serve the pasta garnished with the remaining cheese.
Precook pasta note: Precook the pasta in a pasta pentola, drain the pasta, and keep the pasta water. When ready to serve, bring the pasta water to a boil, and re-dip the pasta into the boiling water to reheat it.
Butternut Squash Soup
Serves 6 to 8
2 tablespoons unsalted butter
1 cup finely chopped onion
1 cup finely chopped peeled and cored Green Dragon apple
2 teaspoon dried thyme
1/4 teaspoon dried ginger
6-7 cups peeled butternut squash cut into 1-inch pieces
4 cups chicken or vegetable broth
1 1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 cup heavy cream
parsley or chopped chives for garnish
1. In a large stock pot, melt the butter, and sauté the onion, apple, thyme and ginger, for 5 minutes, until they are softened.
2. Add the squash and sauté for another 10 minutes, until the squash begins to get soft.
3. Stir in the broth, salt and pepper, and simmer for 15 to 20 minutes, until the squash begins to fall apart. Using an immersion blender, puree the soup, or cool the soup and puree in a blender or food processor. (At this point the soup can be refrigerated for 3 days or frozen for up to 2 months, defrost before proceeding)
4. Add the cream, and heat to serving temperature. Garnish with parsley or chives
Golden Beet Salad
Serves 4
One bunch dandelion greens, washed, spun dry and chopped (remove any tough stems)
One bunch golden beets, roasted (see recipe below) and cut into 1/2-inch dice
1/3 cup cranberry juice (no diet)
1/4 cup rice vinegar
1 tablespoon Dijon mustard
2 teaspoons finely chopped shallot
1 cup vegetable oil (non-GMO canola, or grape seed oil)
Salt and pepper
1 cup crumbled goat cheese
To Roast the Beets
One bunch golden beets, scrubbed and tops removed (save for another use)
1. Preheat the oven to 400 degrees, and line a baking sheet with silicone or aluminum foil. Roast the beets for 20 to 30 minutes (this depends on the size — baby beets 15 minutes, medium beets 20 to 30 and large beets 45 minutes to an hour) until they are tender when pierced with the sharp tip of a paring knife. Allow the beets to cool, slip off the skins (they should slide right off) and cut into a 1/2-inch dice, or into slices (for this salad a dice is nice J)
2. Put the beets in a bowl, and pour some of the dressing over the beets, and toss to coat.
To Assemble
1. Put the dandelion greens into a salad bowl.
2. In a small mixing bowl, whisk together the cranberry juice, vinegar, mustard, shallot and oil, until thickened. Season with salt and pepper to taste.
3. Drizzle some of the dressing over the dandelions and toss to coat. Plate the salad, arrange some of the beets over the dandelion greens, and top with some crumbled goat cheese.
Cara Cara Orange Upside Down Cake with Whipped Cream
Serves 10
1/2 cup unsalted butter
3/4 cups firmly packed light brown sugar
2 oranges, peel and pith removed, and sliced 1/4-inch thick
1. Coat the interior of a 10-inch cake pan with non-stick cooking spray and set aside.
2. Melt the butter in a small saucepan on medium heat, then add the brown sugar and stir for a few minutes until the brown sugar is completely combined and melted.
3. Pour the butter/brown sugar mixture over the bottom of the cake pan and arrange the orange slices on the sugar syrup. Set aside while making the cake batter.
For the Cake
1 1/2 cups all-purpose flour
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsalted butter, softened to room temperature
1 1/3 cups sugar
1/2 teaspoon vanilla paste or vanilla extract
1/2 teaspoon orange zest
2 large eggs, at room temperature
2/3 cup sour cream
1/4 cup fresh orange juice
2 cups heavy cream, whipped stiffly for garnish
1. Preheat the oven to 350 degrees.
2. In the bowl of an electric mixer, cream the butter and sugar until they are light and fluffy. Add the vanilla, orange oil, if using.
3. Add the eggs one at a time, mixing well after each addition, scraping down the sides of the bowl.
4. Mix the sour cream and orange juice together, add with the flour, baking soda and salt, and beat until the mixture comes together and is smooth.
5. Transfer the batter into the prepared pan. Bake for 45 to 55 minutes until a skewer inserted in to the center comes out clean.
6. Transfer the cake pan to a rack and allow to cool for EXACTLY 10 minutes.
7. Turn the cake out onto a serving platter and serve at room temperature.
8. Refrigerate any leftover cake, and re-warm before serving, garnish with whipped cream, crème fraiche or vanilla ice cream.
Chocolate Tangerine Ricotta Cheesecake
Serves 6 to 8
For the Crust
1 1/2 cups finely ground Nabisco Famous Chocolate Wafer cookies (about 25 cookies) (ground in a food processor)
2 Tbs. granulated sugar
1/4 cup unsalted butter, melted
1. Preheat the oven to 350°F. Coat the inside of a 9-inch spring form pan with nonstick cooking spray.
2. In a medium bowl, mix the cookie crumbs and sugar with a fork until well blended.
3. Drizzle the melted butter over the crumbs and mix with the fork or your fingers until the crumbs are evenly moistened.
4. Put the crumbs in the prepared pan and spread the crumbs so that they coat the bottom of the pan and start to climb the sides.
5. Bake the crust until it smells nutty and fragrant about 10 min.
6. Set the baked crust on a rack and let cool.
7. Do-Ahead: The crust can be made up to one day ahead of filling, and stored at room temperature, wrapped well in plastic.
For the Filling
1 1/2 cups whole-milk ricotta
3 oz. cream cheese, at room temperature
3/4 cup granulated sugar
2 Tbs. unbleached all-purpose flour
1/4 tsp. table salt
3 large egg yolks
1 Tbs. finely grated tangerine zest
2 Tablespoons tangerine juice
1 Chocolate Wafer cookie crust, baked and cooled
Tangerine Syrup, cooled
3 Satsuma Tangerines, peeled and segmented for garnish
1. Preheat the oven to 350°F.
2. In a medium bowl, combine the ricotta and cream cheese.
3. Using an electric mixer, beat on medium speed until well blended and no lumps remain, about 3 min.
4. Add the sugar, flour, and salt and continue beating until well blended, about 1 min.
5. Add the egg yolks, zest, and juice.
6. Beat until just incorporated. Use a rubber spatula to scrape the filling into the crust and spread the filling evenly.
7. Bake the tart until the filling just barely jiggles when the pan is nudged, 35 to 40 minutes.
8. Let cool completely on a rack.
9. Refrigerate the tart in the pan until chilled and firm, 2 to 3 hours. Serve the cheesecake at room temperature drizzled with tangerine Syrup.
Tangerine Syrup
1 cup Tangerine Juice
1 cup sugar
Grated zest of 1 Tangerine
1. In a small saucier, combine the ingredients and bring to a boil.
2. Simmer the mixture for 5 to 10 minutes, until it becomes thick and syrupy. Strain out the zest and cool the syrup. Serve the cheesecake drizzled with the syrup and garnish with a few tangerine segments.
Bacon Wrapped Dates Stuffed with Parmigiano
Serves 6
12 strips bacon, cut in half crosswise
24 pitted dates
1/4 pound Parmigiano-Reggiano cheese, chopped
1. Cook the bacon in a large skillet over medium heat until it has rendered some fat and begins to turn translucent; don’t let it brown at all. Remove from the pan and drain thoroughly on paper towels.
2. Make a slit in each date and stuff with a small piece of cheese. Wrap the date in a piece of bacon and secure with a toothpick if needed. Place the wrapped dates in a baking dish.
3. Do-Ahead: At this point, you can cover and refrigerate for up to 36 hours
4. Preheat the oven to 375° F and bake the dates until the bacon is crisp, 10 to 12 minutes. Remove from the oven, drain the dates on paper towels, and set on a platter for serving.
Pecan and Date Pie with Bourbon Whipped Cream
Serves 8
3/4 cup Lyle’s Golden Syrup
1/2 cup firmly packed brown sugar
3 tablespoons unsalted butter, melted
3 tablespoons all-purpose flour
1 teaspoon vanilla paste
1/4 teaspoon salt
3 large eggs
1/2 cup whole pitted dates, chopped
1 1/2 cups pecan halves
One 9-inch pie shell, homemade or store bought
1. Preheat the oven to 400 degrees. Line a baking sheet with a silicone baking liner.
2. In a large bowl, whisk together the syrup, brown sugar, flour, vanilla paste, salt and eggs. Stir in the dates and pecans and transfer the filling into the crust.
3. Bake for 15 minutes, lower the heat to 350 degrees and bake another 15 to 20 minutes. Remove from the oven and cool to room temperature.
4. Serve with vanilla ice cream, or Bourbon Whipped Cream.
Bourbon Whipped Cream
Makes about 2 cups
2 cups heavy cream
1/3 cup sugar
1/4 cup Bourbon (to taste)
1. In the large bowl of an electric mixer, beat the cream and sugar together until stiff peaks form, add the Bourbon, and beat again.
2. The cream will keep in the fridge for about 4 hours, re-whip with a balloon whisk before serving.
Apple Pie Sundaes
Serves 4 to 6
For the Streusel
1/2 cup (1 stick) unsalted butter
3/4 cup all-purpose flour
1/2 cup firmly packed light brown sugar
1/2 cup chopped pecans
1. Preheat the oven to 400 degrees and line a baking sheet with aluminum foil, parchment paper, or a silicone baking liner. In a mixing bowl, cut the butter into the flour and sugar, until it begins to look like peas. Add the pecans and stir to blend.
2. Transfer the mixture to the baking sheet and break up any bits that are large. Bake the crumble for 10 to 15 minutes, or until golden brown. The streusel may just form one big block on the baking sheet. Cool it completely, before breaking it up.
3. Transfer to a zipper-top plastic bag and refrigerate for up to 1 week or freeze for 2 months. Defrost and bring to room temperature before using.
Hot Apple Pie Sundae Filling

1/2 cup (1 stick) unsalted butter
2/3 cup firmly packed light brown sugar
3 cameo apples, peeled, cored, and chopped
1 teaspoon ground cinnamon
1/8 teaspoon freshly grated nutmeg
1. In a skillet, melt the butter, and add the brown sugar, cooking until the sugar is melted.
2. Add the apples, cinnamon and nutmeg and cook until the sauce is thickened, and the apples are golden and softened, about 10 to 15 minutes. Remove from the heat, and serve immediately, or cover, cool, and refrigerate for up to 4 days. Reheat before serving.
Assembly
1 recipe streusel topping (above)
1 recipe Hot Apple Pie Sundae Topping (above)
1 quart good quality vanilla ice cream
Whipped cream for garnish (about 2 cups of heavy cream, whipped stiffly) (optional)
1. In each sundae glass, sprinkle a bit of the streusel topping and ladle some of the hot sundae topping into the glass.
2. Top with a scoop of ice cream, more streusel and another scoop of ice cream.
3. Top with more apple pie filling and sprinkle with some of the streusel topping. Garnish with whipped cream and serve. Repeat for the rest of the sundaes.
@Diane Philips  www.dianephillips.com  Blog:  www.cucinadivina.blogspot.com
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Farmers' Market Box 12-13-2018


This week’s local produce and featured farms:
Granny Smith Apples – Fair Hills Apple Farm
Green Dragon Apples – Dragonberry Produce
Pink Lady Apple – Fair Hills Apple Farm
Baby Bok Choy – Fresno Evergreen
Kale – Fresno Evergreen
Red Torpedo Onion – Tutti Frutti Farm
Cara Cara Oranges – Ken’s Top Notch Produce
Valencia Oranges – Polito Family Farms
Sunchokes – Coleman Family Farm
Juicing Bag:
Granny Smith Apples – Fair Hills Apple Farm
carrots – Cal-Organic
Celery – Torres Organic Farm
Lemons – Sundance Natural Foods
Parsley – Foxy Organic
Kale – Coastal Valley Farms
Farmer’s Choice:
Meyer Lemons – Rancho Del Sol
Baby Yellow Carrots – Rancho Del Sol
Assorted Baby Lettuce – Coastal Farms
Kishu Tangerines – Rancho Del Sol

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!
Juice Recipes
BOOST!
2 Celery Stalks
1 Lemon
1 Apple
3 Stalks Kale
HEALTHY HABIT
2 Apples
1 Celery Stalk
2 Carrots
2 Stalks Kale
SWEET & SOUR
2 Lemons
3 Carrots
1/2 C. Parsley
1 Apple
Farmers’ Market Box Recipes
Pumpkin Streusel Pie
Serves 8
One unbaked 10-inch pie crust, either store bought, or homemade
Streusel
¾ cup all-purpose flour
½ cup firmly packed light brown sugar
2 tablespoons granulated sugar
½ teaspoon ground cinnamon
½ teaspoon table salt
½ cup (1 stick) chilled unsalted butter, cut into small cubes
¾ cup pecan halves
1. In a food processor fitted with the steel blade, combine the flour, sugars, cinnamon and salt, processing for about 35 seconds, to blend.
2. Add the butter, distributing it evenly over the dry ingredients. Process on and off in short bursts, until the mixture is crumbly. Add the pecans, process 4 to 5 times in short burst, until the pecans are chopped and incorporated into the streusel.
Filling
2 cups pumpkin puree (see method below)
¼ cup granulated sugar
½ cup light brown sugar
3 large eggs
2 tablespoons all-purpose flour
½ teaspoon ground ginger
1 teaspoon ground cinnamon
¼ teaspoon ground cloves
¼ teaspoon salt
¾ cup heavy cream
2 tablespoons maple syrup
1. Preheat the oven to 375 degrees. In a mixing bowl, whisk together all the ingredients, until smooth. Pour into the prepared pie crust and top with the streusel.
2. Bake the pie for 15 minutes, lower the oven temperature to 350 degrees for another 45 minutes, until a knife inserted into the center comes out with just a bit of the filling on it. (It should not be sloshy at all)
3. Allow to cool for 2 hours. Refrigerate for up to 24 hours. Serve at room temperature with sweetened whipped cream.
To Roast Pumpkin:
Preheat the oven to 400 degrees and line a baking sheet with a silicone baking liner, aluminum foil or parchment.
Cut the pumpkin into quarters and remove the seeds.
Brush the cut sides with olive oil or canola oil.
Roast for 30 to 45 minutes, until the pumpkin is tender.
When the pumpkin is cool enough to handle, remove the skin and puree the pumpkin in a blender or food processor. Pumpkin puree can be refrigerated for 5 days, or frozen for up to 3 months.
Cranberry Apple Chutney
Makes about 4 cups
Keep this in the fridge for spur of the moment appetizers, serve over goat cheese or on a cheese platter. This is delicious as an accompaniment for pork or poultry to liven up the holidays. It also makes a nice gift.
2 cups water
2 cups sugar
2 tablespoons molasses
3 Green Dragon apples, peeled, cored, and finely chopped
12 ounces fresh cranberries
1 cup golden raisins
1/2 cup red wine vinegar
1 teaspoon ground ginger
2 teaspoon hot curry powder (or your favorite curry powder)
1 teaspoon salt
Few dashes Tabasco
1. In a saucepan, combine the water, sugar and molasses, bring to a boil, and simmer until the sugar is dissolved. Add the apples, cranberries, raisins, vinegar, ginger, curry powder and salt. Simmer for
2. 20 minutes, until thickened.
3. Cool cover and refrigerate for up to 1 month.
Sunchoke Bisque
Serves 6
2 tablespoons unsalted butter
1/2 cup red torpedo onion, finely chopped
2 teaspoons finely chopped thyme
3/4 pound sunchokes, scrubbed, and chopped
3 medium Yukon gold potatoes, peeled, and chopped
4 cups chicken or vegetable broth
1/2 cup heavy cream (optional)
Salt and pepper
1/4 cup finely chopped chives
1. In a Dutch oven, heat the butter, saute the onion and thyme, until the onion is softened.
2. Add the sunchokes, potatoes and broth. Bring to a boil, and simmer for 15 to 20 minutes, until the sunchokes and potatoes are tender.
3. Using an immersion blender, puree the soup. Add cream, season with salt and pepper.
4. Serve the soup garnished with chives.
Cara Cara Orange Salad
Serves 4
4 Cara Cara oranges, peel and pith removed and slices 1/2-inch thick
1/2 pound fresh mozzarella, sliced
2 Torpedo onions, thinly sliced, using the red part only
2 tablespoons chopped fresh oregano
3 tablespoons red wine vinegar
1/3 cup extra virgin olive oil
Salt and pepper
1. On a serving platter, arrange the oranges, and mozzarella in an alternating pattern.
2. Sprinkle the salad with the onions and oregano.
3. In a small bowl, whisk together the vinegar and oil. Season with salt and pepper, and drizzle over the salad. Serve the salad at room temperature.
Stir Fried Noodles with Baby Bok Choy
Serves 4 to 6
1/2 pound spaghetti, cooked 3 minutes short of al dente
3 tablespoons vegetable oil
2 teaspoons grated ginger
2 garlic cloves, minced
2 torpedo onions, thinly sliced, using only the red part, save the green part for garnish
1 cup carrots, cut into matchsticks
1 bunch baby bok choy, root end trimmed, and sliced into 1/2-inch ribbons
1/4 cup chicken or vegetable broth
3 tablespoons soy sauce
1 teaspoon honey
1 tablespoon Mirin rice wine
1 tablespoon sesame oil
2 tablespoons toasted sesame seeds
1/4 cup finely chopped torpedo onion (using only the green part) for garnish
1. In a wok or large skillet, heat the oil and stir fry the ginger, garlic and onions, for 2 minutes. Add the carrots and stir fry the carrots for 2 to 3 minutes, until they are softened a bit.
2. Add the bok choy and stir fry until the bok choy wilts a bit.
3. In a bowl, whisk together the soy honey, and rice wine.
4. Add the spaghetti to the wok, and the sauce to the wok, and toss to combine.
5. Drizzle the servings with sesame oil, sprinkle with sesame seeds, and onion before serving.
Pumpkin and Kale Gratin
Serves 8
4 tablespoons unsalted butter
1/2 cup finely chopped red torpedo onion
3 garlic cloves, minced
1 bunch kale, tough stems discarded
1 1/2 teaspoons salt
3/4 teaspoon black pepper
1/4 teaspoon freshly grated nutmeg
1 1/2 cups milk
1 1/2 cups heavy cream
4 cups pumpkin, peeled, seeded and sliced 1/4-inch thick
1 1/2 cups grated Gruyere cheese
1/2 cup grated Parmigiano Reggiano cheese
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 a large skillet, heat the butter, add the onion and garlic, and saute for 2 to 3 minutes until the onion softens.
3. Add the kale, and season with the salt and pepper. Saute until the kale is wilted, and there is no longer any residual liquid in the pan. Add the nutmeg, milk and cream, stirring until blended.
4. Add the pumpkin and simmer for 5 to 7 minutes, until the pumpkin is almost tender.
5. In a bowl, combine the Gruyere and Parmigiano.
6. Transfer half the squash and spinach to the prepared pan. Sprinkle with some of the gruyere mixture.
7. Top with the remaining squash mixture, and sprinkle with the remaining cheese.
8. Bake the gratin for 35 to 45 minutes until the squash is tender, and the cheese is golden brown.
9. Allow the gratin to rest for 5 minutes before serving.
Pink Lady Apple Streusel Muffins
Makes 12
For the Muffins
2 cups all-purpose flour
2 teaspoons cinnamon
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon fine sea salt
1/4 teaspoon ground ginger
1/4 teaspoon freshly ground nutmeg
2 large eggs, room temperature
1 cup packed dark brown sugar
8 ounces crème fraîche (or full-fat sour cream)
1 teaspoon pure vanilla extract
1/2 cup (4 ounces) unsalted butter, melted and still warm
4 Pink Lady apples, peeled, cored and diced
1. Preheat oven to 400°coat the inside of 12 muffin tins generously with cooking spray, both inside the cups and over the top.
2. Whisk together flour, cinnamon, baking powder, salt, ginger, and nutmeg. In another bowl, combine eggs, brown sugar, crème fraîche, and vanilla.
3. Add the melted butter, pouring in a slow and steady stream, while whisking vigorously to emulsify the mixture.
4. Add the liquid mixture to the dry ingredients and gently fold until the liquid is just barely combined, being careful not to over-mix. (A few lumps are okay.) Stir in the chopped apples. Fill each muffin well all the way to the top with batter; set aside while preparing the streusel.
For the streusel
3/4 cup all-purpose flour
1/4 cup packed dark brown sugar
1/4 cup granulated sugar
1/4 teaspoon fine sea salt
1/4 cup unsalted butter, melted
1. For the streusel, add the flour, brown sugar, sugar, and salt in a medium bowl. Pour in the melted butter and gently stir with a fork until well combined and small pebble-sized pieces remain throughout.
2. Top each filled well with a heaping tablespoon of streusel, lightly pressing it into the batter. (A round cookie cutter placed over the cup helps keep the mess to a minimum.) Bake muffins for 18 to 22 minutes, until tops are golden, and a toothpick comes out clean. Leave the muffins in the pan for 10 to 15 minutes, then transfer to a wire rack to continue cooling.
3. The muffins can be stored in an airtight container for up to three days. The batter can be made in advance and held in the refrigerator for up to 2 days, or frozen for 2 weeks (thaw overnight in the fridge before using)
Pink Lady Apple Pancake
Serves 4
For the Batter
3 eggs
1/3 cup heavy cream
1/3 cup whole milk
2 Tbs sugar
1/4 tsp salt
1/4 tsp. vanilla
1/2 cup flour
1. In a blender, blend the remaining ingredients. Refrigerate while cooking the apples.
For the Apples
1/4 cup unsalted butter
1/2 cup light brown sugar
3/4 tsp. ground cinnamon
3 Pink Lady apples, peeled, cored, and thinly sliced
1. Preheat the oven to 400 degrees. In an oven proof 10-inch skillet, melt the butter, add the sugar, and cinnamon and stir to melt the sugar.
2. Add the apples and cook until the apples begin to color a bit, about 7 minutes.
3. Pour the cold batter over the apples. Bake 18 to 20 minutes, until the pancake is puffed and golden brown and beginning come become loose at the edges.
4. Using a plate that is 2-inches larger than your skillet, invert the pancake, and sprinkle with powdered sugar before serving.
Mixed Lettuce Salad with Lemon Dijon Vinaigrette
Serves 4
2 heads mixed baby lettuce, washed and spun dry
3/4 cup olive oil
1/3 cup Meyer lemon juice
2 tablespoons finely torpedo onion
1 tablespoon Dijon mustard
1clove garlic, minced
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1. Put the lettuce into a salad bowl.
2. In another bowl, whisk together the lemon juice, onion, mustard, garlic, salt and pepper, and whisk until thickened.
3. Pour some of the dressing over the salad greens and toss to coat. Plate the salad and serve.
Roasted Yellow Carrots
Serves 4
One bunch yellow carrot, tops removed, scraped, and cut into quarters
1/3 cup extra virgin olive oil
3 tablespoons honey
1 teaspoon ground cumin
Salt and pepper
Preheat the oven to 400 degrees, and line a baking sheet with parchment, aluminum foil, or silicone.
Arrange the carrots on the baking sheet in an even layer.
In a bowl, whisk together the oil, honey, cumin, salt and pepper.
Pour the mixture over the carrots and stir to coat the carrots.
Roast for 7 to 10 minutes, turning once, until the carrots are tender. Serve warm.
The carrots tops make a delicious pesto to serve on top.
Carrot Top Pesto
Makes about 2 cups
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.
5. Cook’s Notes:
a. 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, and poultry.
Add a bit of vinegar or lemon juice to make a vinaigrette.
Spinach and Tangerine Salad with Soy Dressing
Serves 4
1/2 cup vegetable oil
2 tablespoons soy sauce
1/4 cup rice vinegar
3 tablespoons sugar
1/8 teaspoon peeled and grated fresh ginger
1 clove garlic, minced
1 pound baby spinach, washed and spun dry
1/4 cup thinly sliced red torpedo onion, using the red part only
3 Kishu tangerines, peeled, and separated into segments
1/3 cup toasted sliced almonds for garnish.
1. In a small bowl, whisk together the oil, soy, vinegar, sugar, ginger and garlic, until thickened.
2. Put the spinach, onion and tangerines into a salad bowl, and toss with the dressing. Plate the salad and serve each portion garnished with some of the almonds.
Meyer Lemon Semolina Cookies
Makes about 4 dozen
1/2 cup (1 stick) unsalted butter
2 tablespoons extra virgin olive oil
1 cup granulated sugar
1 large egg
1 large egg yolk
Grated zest of one Meyer lemon and juice of 1 Meyer lemon
2 tablespoons limoncello
1/2 teaspoon vanilla extract or vanilla paste
2 cups all-purpose flour
2/3 cups semolina
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
Granulated sugar for rolling cookies
1. In the large bowl of an electric mixer, cream the butter, olive oil, and sugar on medium speed, until fluffy. Beat in the egg, yolk, lemon zest, juice, limoncello and vanilla, until the mixture is combined.
2. Beat in the dry ingredients, until the dough comes together. It should be soft. Remove from the bowl, flatten into a disk, warp in plastic and chill until firm enough to roll about 1 hour.
3. Preheat the oven to 325 degrees. Line baking sheets with silicone liners or parchment, or aluminum foil. Place about 1/2 cup of granulated sugar in a bowl. Roll the dough into 1-inch balls, roll in the sugar, and place on prepared baking sheets, evening spaced about 1-inch apart.
4. Bake the cookies for 14 to 16 minutes, until collapsed and crinkled and pale golden brown. Allow the cookies to cool for 1 to 2 minutes, before removing from the baking sheets to wire racks to cool completely.
5. Cookies can be stored in an airtight container in a cool dry place for up to 4 days, or frozen for up to 1 month.
@Diane Philips  www.dianephillips.com  Blog:  www.cucinadivina.blogspot.com
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Download our FREE app HERE 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 If you haven’t joined yet, you can order a bag for next week on our FMB page!

Farmers' Market Box 11-29-2018


This week’s local produce and featured farms:
Granny Smith Apples – Fair Hills Apple Farm
Red Carrots – Weiser Family Farms
Dino Kale – Terra Madre Gardens
Leeks – Tutti Frutti Farm
Oranges – Polito Family Farms
Butter Lettuce – Dacquisto Family Farms
Fuyu Persimmons – Ken’s Top Notch Produce
Chioggia Beets – Tamai Family Farms
Satsuma Tangerines – Ken’s Top Notch Produce
Juicing Bag:
Raspberries – Pudwill Farms
carrots – Cal-Organic
Celery – Foxy Organics
Valencia Oranges – Coastal Valley Farms
Beets – Quality Assurance International
Spinach – Cal-Organic
Farmer’s Choice:
Meyer Lemons – Rancho Del Sol
Oro Blanco Grapefruit – Ken’s Top Notch Produce
Braising Greens Mix – Terra Madre Gardens

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!
Juice Recipes
WINGMAN
Handful Kale
2 Beets
3 Carrots
1 Orange
1 Stalk Celery
RAZZLE
1/2 C. Raspberries
2 Carrots
1 Handful Spinach
BE GREEN
Handful Kale
Handful Spinach
2 Stalks Celery
1 Orange
1 Beet
Farmers’ Market Box Recipes
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.
Fuyu Persimmon Muffins
Makes 12
2 tablespoons unsalted butter, plus 4 tablespoons melted
3 cups finely diced Fuyu persimmon
2 tablespoons packed brown sugar
¾ teaspoon ground cinnamon
1/8 teaspoon ground ginger
2 ½ cups all-purpose flour
2 ½ teaspoons baking powder
¼ teaspoon baking soda
1 ¼ teaspoons salt
1 cup granulated sugar
2 large eggs
¼ cup vegetable oil
½ cup apple cider
½ cup sour cream or Greek Style yogurt
1 teaspoon vanilla extract
1. Preheat the oven to 400 degrees. Coat the inside and tops of a 12-cup muffin tin generously with non-stick cooking spray.
2. Melt 2 tablespoons butter in 12-inch skillet over medium-high heat. Add persimmon pieces, brown sugar, and 1/4 teaspoon cinnamon. Cook, stirring often, until moisture has completely evaporated, and persimmons are well browned, about 6 minutes. Remove pan from heat and let cool for 10 minutes.
3. In a bowl, whisk the flour, baking powder, baking soda, salt, and remaining 1/2 teaspoon cinnamon together in large bowl.
4. Whisk granulated sugar, eggs, oil, and remaining 4 tablespoons melted butter together in separate bowl until thick about 30 seconds. Whisk in the cider, sour cream or yogurt, and vanilla until combined.
5. Fold the sugar mixture and cooled persimmons into flour mixture until just combined.
6. Using a portion scoop, divide batter evenly filling the prepared muffin cups to the rim.
7. Bake until golden brown and a toothpick inserted in the center comes out with few crumbs attached, 18 to 22 minutes, rotating the muffin tin halfway through baking.
8. Let the muffins cool in muffin tin on wire rack for 10 minutes. Remove muffins from the tin to wire rack and let cool for 5 minutes longer.
Warm Farro Salad with Roasted Beets and Feta cheese
Serves 6
2 cups pearlized farro
1 bunch chiogga beets, tops removed
1/2 cup extra virgin olive oil
Chiogga beet tops, tough stems removed and cut into 1/2-inch ribbons
Salt and pepper
1/2 cup finely chopped leek, using only the tender green part
1/4 cup rice vinegar
3 tablespoons orange or tangerine juice
2 tablespoons finely chopped basil
2 satsuma tangerines, peeled and broken into segments
1 cup crumbled feta cheese
1. Preheat the oven to 400 degrees, and line a baking sheet with parchment, silicone or aluminum foil. Place the beets onto the baking sheet, cover with aluminum foil, and roast for 25 minutes (small beets) 40 minutes (medium) or 1 hour (large) When the beets are cool enough to handle, slip off the skin, and cut into 1/2-inch dice. Put the beets into a salad bowl and set aside.
2. Bring 4 quarts of salted water to a boil, add the farro and simmer for 15 to 20 minutes until the farro is just tender. Drain thoroughly and add to the beets in the bowl.
3. While the farro is cooking, heat 2 tablespoons of oil in a skillet, and saute the beets tops until wilted, season with salt and pepper and transfer to the salad bowl.
4. Add the leek to the salad bowl.
5. In a small bowl, whisk together the vinegar, juice, basil and remaining olive oil. Season with salt and pepper.
6. Add the tangerines and feta to the salad bowl and toss the salad with the dressing.
7. Serve warm or at room temperature.
8. If you would like to make this ahead of time it will keep in the refrigerator for up to 3 days. Remove from the refrigerator at least 90 minutes before serving to bring to room temperature.
Braised Pork with Apples
Serves 6
2 tablespoons oil
1 1/2 teaspoons salt
1 teaspoon freshly ground black pepper
One 4-pound boneless pork loin roast
2 tablespoons unsalted butter
2 large sweet onions, cut in half and thinly sliced into half-moons
4 Granny Smith apples, peeled, cored, and cut into 1/2-inch wedges
1/4 teaspoon ground nutmeg
1/8 teaspoon ground ginger
1 teaspoon dried thyme
1/3 cup firmly packed light brown sugar
1 1/2 cups apple cider
1/2 cup beef broth
1/2 cup chicken broth
1/4 cup finely chopped Italian parsley
3 tablespoons softened unsalted butter mixed with 3 tablespoons all-purpose flour
12 ounces wide egg noodles, cooked to al dente for serving
2 to 3 tablespoons unsalted butter for the noodles
Salt and pepper
1. Heat the oil in a 5-quart Dutch oven over medium-high heat and sprinkle the pork roast evenly with the salt and pepper. Brown on all sides in the hot oil and remove to a plate.
2. Melt the butter in the same pan, add the onions, apples, nutmeg, ginger, and thyme, and cook, stirring, until the onions are translucent, and the apples begin to soften, about 4 to 6 minutes.
3. Add the brown sugar, cider, and both broths, scraping up any browned bits stuck to the bottom of the pan.
4. Return the pork to the pan, cover, reduce the heat to medium-low, and simmer until the pork is tender, 3 to 4 hours.
5. Do-Ahead: At this point, you can let cool, cover, and refrigerate for up to 3 days. Gently reheat before continuing.
6. Remove the pork from the pan and cover with aluminum foil. Using a slotted spoon, remove the apples and onions from the sauce, reserving them, and bring the sauce to a boil.
7. Stir in the butter-and-flour mixture a bit at a time until the sauce is thickened to your taste. Taste the sauce and correct with salt and pepper, if necessary. Add the parsley, apples and onions back to the sauce.
8. Carve the pork into 1/2-inch-thick slices and serve garnished with some of the sauce and apples.
Slow Cooker Savvy: Prepare the pork on stovetop through step 2, then transfer everything to a 6-quart slow cooker. Cover and cook on Low for 8 to 9 hours. Add the parsley and the butter flour mixture, cook another 15 minutes until the sauce is thickened.
Red Carrot Chocolate Cake
Serves 8
2 cups unbleached all-purpose flour
1/2 cup cocoa powder
1 tsp. baking soda
1 tsp. salt
3/4 cup (1 1/2 sticks) unsalted butter, softened
1-3/4 cups granulated sugar
2 large eggs, at room temperature
4 red carrots, scraped and shredded
1 teaspoon vanilla paste or vanilla extract
1 1/4 cup hot water
1 teaspoon espresso powder
1. 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.
2. In a bowl, whisk together the flour, cocoa powder, baking soda, and salt. Set aside.
3. In an electric mixer, cream together the butter and sugar until fluffy.
4. Beat in the eggs, one at a time. Mix in the shredded carrots and the vanilla.
5. Dissolve the espresso powder in the water.
6. 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.
7. 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.
For the Frosting
1/2 cup unsalted butter, softened
One 8-ounce package cream cheese, softened
4 to 5 cups confectioners’ sugar
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 sugar and 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.
Cook’s Note: The cake can be made into cupcakes 15-20 minutes (about 24), or in a 13-by-9-inch baking dish (35 to 40 minutes)
Sparkling Oro Blanco Sangria
Serves 6
1 1/2 cups Oro Blanco grapefruit juice
1/2 cup Valencia orange juice
1/2 cup superfine sugar
1 bunch fresh mint, destemmed
Zest of 1 orange
1 Valencia orange, skin scrubbed, and cut into 1/2-inch slices
1/4 cup orange liqueur
1 bottle prosecco, or other sparkling wine
1. In a large bowl, combine the juices, sugar, mint, zest, orange and liqueur, stirring until the sugar is dissolved. Cover and refrigerate for at least 1 hour and up to 2 days.
2. When ready to serve, divide the juice mixture between two pitchers and add half of the sparkling wine to each pitcher, stir to blend. Serve over ice.
Papa Hemingway’s’ Daiquiri
Makes 4
Hemingway wasn’t fond of the too sweet daiquiris made in Havana; when the bartender held off on the other juices and added grapefruit juice, he was known to down 6 in a sitting…. I’m not recommending that, but these are pretty delicious with your Oro Blanco grapefruit. The original daiquiri is served in a champagne coupe, but I love these blended with ice.
1/2 cup white rum
1/4 cup fresh lime juice
1/2 cup fresh Oro Blanco grapefruit juice
2 tablespoons maraschino liqueur
2 tablespoons simple syrup
2 cups ice
1. Put all the ingredients into a blender, and blend until the ice is pureed.
2. Serve in 4-ounce glasses.
Orange Olive Oil Cake
Makes one 9-inch cake
1 ¾ cups all-purpose flour
1 teaspoon baking powder
¾ teaspoon salt
3 large eggs
1 ¼ cups plus 2 tablespoons sugar
¼ teaspoon grated orange zest
¾ cup extra-virgin olive oil
¾ cup milk
1. Preheat the oven to 350 degrees. Coat the inside of a 9-inch springform pan.
2. In a mixing bowl, whisk the flour, baking powder, and salt together.
3. Using a stand mixer fitted with whisk attachment, whip eggs on medium speed until foamy, about 1 minute.
4. Add 1¼ cups sugar and orange zest, increase speed to high, and whip until mixture is fluffy and pale yellow, about 3 minutes.
5. Reduce the speed to medium and, with mixer running, slowly pour in oil. Mix until oil is fully incorporated, about 1 minute.
6. Add half of the flour mixture and mix on low speed until incorporated, about 1 minute, scraping down bowl as needed. Add the milk and mix until combined, about 30 seconds.
7. Add the remaining flour mixture and mix until just incorporated, about 1 minute, scraping down the bowl as needed.
8. Transfer the batter to the prepared pan; sprinkle remaining 2 tablespoons sugar over entire surface.
9. Bake until the cake is a deep golden brown and a toothpick inserted into the center comes out with a few crumbs attached, 40 to 45 minutes.
10. Transfer pan to wire rack and let cool for 15 minutes.
11. Remove side of pan and let cake cool completely, about 1 1/2 hours. Cut into wedges and serve.
Tuscan Winter Soup
Serves 6 to 8
1/2 pound sweet Italian bulk sausage
2 tablespoons extra virgin olive oil
4 garlic cloves, minced
1/2 cup finely chopped leek using the white part
Pinch red pepper flakes
1 teaspoon finely chopped fresh rosemary (or sage)
1 bunch dyno kale, tough stems removed, and cut into 1/2-inch ribbons
One 14.5-ounce can crushed tomatoes and their juice
One 14.5-ounce can small white beans, or cannellini beans, drained and rinsed
6 cups chicken or vegetable broth
1/2 cup ditali or other small pasta (small shells work here)
1/4 cup chopped rind from Parmigiano Reggiano
Salt and pepper
1/2 cup grated Parmigiano Reggiano for garnish
1. In a Dutch oven, cook the sausage until it is no longer pink, breaking up any large pieces. Add the oil, and saute the garlic, leek, red pepper and rosemary until fragrant and the leek is beginning to soften, about 2 minutes.
2. Add the kale, and saute tossing in the garlic oil.
3. Add the tomatoes, beans and broth, and bring to a boil.
4. Simmer the soup for 30 minutes until the kale is tender.
5. Add the ditali and the rind from the Parmigiano and simmer another 15 minutes until the pasta is cooked. Season with salt and pepper and serve the soup garnished with Parmigiano Reggiano.
Sautéed Greens
Serves 4
3 tablespoons extra virgin olive oil
2 garlic cloves, sliced
Pinch red pepper flakes
1 bag braising mix, tough stems removed, and chopped coarsely
1/4 to 1/2 cup chicken or vegetable broth
Salt and pepper
1. In a large skillet, heat the oil, and saute the garlic and red pepper until the garlic is translucent.
2. Add the braising mix and toss in the garlic oil to coat.
3. Add the broth, stir to blend, cover the pan, and simmer for 5 to 10 minutes until the greens are wilted.
4. Remove the cover, season with salt and pepper, and simmer until the liquid in the pan has evaporated.
5. The greens can be used as a side dish, or tossed with pasta, as a topping for bruschetta with some burrata or fresh ricotta.
Roasted Salmon with Meyer Lemon Salsa Verde
Serves 4 to 6
For the Salsa
1/4 cup minced shallot
2 tablespoons white wine vinegar
1 Meyer lemon, peel and pith removed, and cut into segments, then chopped
1 cup finely chopped flat-leaf parsley
2 tablespoons capers, drained
1 cup extra-virgin olive oil
Salt and pepper
1. In a mixing bowl, combine all the ingredients, and season with salt and pepper. Refrigerate for up to 4 days.
For the Salmon
1/2 cup extra virgin olive oil
1/4 cup Meyer lemon juice
2 teaspoon Old Bay seasoning
2 1/2 pounds salmon filet
1. Preheat the oven to 400 degrees.
2. Pour the oil, lemon juice, and Old bay into a 13-by-9-inch baking dish.
3. Arrange the salmon in the pan and turn to coat in the oil mixture.
4. Roast for 10 minutes per inch of thickness, or until the fish reaches 155 degrees on an instant read meat thermometer. Remove from the oven and allow to rest for 5 minutes before serving garnished with some of the Salsa Verde.
Meyer Lemon Panna Cotta
Serves 6
1 1/2 teaspoons unflavored gelatin
2 tablespoons cold water
3 cups heavy whipping cream
Grated zest of 1 Meyer lemon
1/2 cup (3 1/2 ounces) sugar, or more to taste
Pinch of salt
1 1/2 teaspoons lemon extract
1 cup (8-ounce container) sour cream
1. Sprinkle the gelatin over the cold water. Let stand for 5 minutes.
2. In a 3-quart saucepan, warm the cream, and zest with the sugar, salt, and lemon extract over medium-high heat. Do not let it boil. Stir in the gelatin until thoroughly dissolved. Take the cream off the heat and cool about 5 minutes.
3. Put the sour cream in a medium bowl. Gently whisk in the warm cream a little at a time until smooth. Taste for sweetness. It may need another teaspoon of sugar.
4. Fill each ramekin three-quarters full of the cream. Chill 4 to 24 hours.
5. To serve, either unmold by packing the molds in hot towels and then turning each out onto a dessert plate or serve in their containers garnished with candied lemon.
Candied Meyer Lemon
1 pound Meyer lemons
1 1/4 cups sugar
2 tablespoons light corn syrup
1. Preheat the oven to 300 degrees.
2. Squeeze enough lemons to make 1/4 cup juice.
3. Slice remaining lemons very evenly 1/8 to 1/4 in. thick, using a thin serrated knife or mandoline.
4. Discard seeds and end pieces.
5. Layer slices in an 8- or 9-in. square glass baking dish.
6. Meanwhile, bring 1 1/2 cups water, the sugar, and corn syrup to a boil in a small covered saucepan. Reduce heat to medium and boil 1 minute. Remove from heat and stir in lemon juice. Pour over fruit and cover dish tightly with foil.
7. Bake until fruit is tender and somewhat translucent but keeps its shape, 50 to 55 minutes.
8. Uncover and bake until syrup reduces by a third, about 30 minutes.
9. Let cool to room temperature, then lift out and put onto a rack. Sprinkle with sugar and let stand overnight. Store in airtight containers in the refrigerator.
@Diane Philips  www.dianephillips.com  Blog:  www.cucinadivina.blogspot.com
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