Farmers' Market Box 7-26-18

Farmers Market Box


This week’s local produce and featured farms:
Ebony Rose Pluots – Ken’s Top Notch
Zucchini – Point Loma Farms
Heirloom Tomatoes – Point Loma Farms
Bi Color Corn – Black Sheep Produce
Black Kale – Terra Madre Gardens
Chocolate Mint – Terra Madre Gardens
Lemon Cucumbers – Tutti Frutti
Black Beauty Eggplant – Terra Madre Gardens
Basil – Terra Madre Gardens
Juicing Bag:
Organic Raspberries – La Bella Vita
Organic Carrots – Cal-Organics
Organic Lemons – Stehly Farms
Organic Romaine Hearts – Cal Organics
Organic Red Beets – Cal Organics
Organic Baby Spinach – Classic Salads
Farmer’s Choice:
Rocky Sweet Melon – Munak Ranch
Purple French Beans – Black Sheep 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 hastag #SpecialtyProduceFMB!
Juice Recipes 

Health Kick

3 Carrots

3 Beets

1 Orange

Handful Parsley

3 Leaves Romaine

Smooth Sailing

½ c. Blueberries

1 c. Spinach

1 Banana (not provided)

1 c Almond Milk (not provided)

 

Orange Up

2 Oranges

Handful Parsley

1 c. Spinach

2 Carrots

2 Beets

Add ginger for an extra kick

 

Ebony Rose Pluot Cake
Makes one 10-inch round
This cake can be made with any stone fruit, but these red beauties make it special. I love to make this for breakfast.
1 cup (250 g) unsalted butter, softened
2 cups (325 g) sugar
4 large eggs
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
8 to 12 pluots or other stone fruit, cut in half and pitted
1. Coat the inside of a 10-inch (25cm) spring form pan with non-stick cooking spray. Preheat the oven to 350 degrees.
2. In a mixing bowl, cream the butter and sugar together until fluffy.
3. Add the eggs one at a time, beating well after each addition.
4. Add the flour, baking powder, salt, and stir to blend.
5. Transfer to the prepared pan and arrange the plums skin side up in a decorative pattern, cutting some to fit into small spaces, the more plums you have the better.
6. Bake for 1 hour Test at 1 hour, a skewer inserted into the batter should come out clean. Allow to cool for 10 minutes before removing the pan.
7. Serve slightly warm.
This recipe is adapted from the New York Times Cookbook.
Ebony Rose Pluot Appetizer
Serves 6
This is a great sweet and savory appetizer “pizza” using puff pastry as the base, a creamy herbed cheese and caramelized onions, and thinly sliced ebony rose pluots. The whole thing is garnished with aged balsamic vinegar and a flutter of basil.
2 tablespoons unsalted butter
1 tablespoon extra virgin olive oil
2 cups thinly sliced sweet onion, or red onion
Salt and pepper
1 teaspoon sugar
1/2 teaspoon chopped thyme
One sheet puff pastry, defrosted and kept cold
Flour
One 5.2 ounce package Boursin Herbed cheese
4 to 5 Ebony Rose Pluots, pitted, and thinly sliced
3 to 4 tablespoons extra virgin olive oil
1/4 cup aged Balsamic vinegar
1/4 cup packed basil, thinly sliced
1. In a large skillet, heat the butter and oil, add the onion, salt, pepper, sugar and thyme, and saute until the onions begin to turn golden. Remove from the heat and cool completely.
2. Preheat the oven to 400 degrees. Roll the puff pastry into a 14-inch circle or rectangle. Put the puff pastry on a baking sheet lined with foil, parchment or silicone.
3. Prick the pastry all over with the tines of a fork.
4. Bake for 5 minutes. Cool.
5. Mash the Boursin, until it is spreadable. Spread over the par-baked pastry.
6. Top with the cooled onions, and pluots.
7. Brush some of the olive oil onto the pluots, and bake for 20 minutes, until the crust is golden.
8. Let the pastry rest for 10 minutes, drizzle with the balsamic vinegar, and sprinkle with basil, before cutting into wedges, or squares, and serving warm.
Eggplant Parmigiano
Serves 6
1/2 cup extra virgin olive oil
Salt and pepper
1 eggplant
1/2 cup finely chopped onion
One 28-ounce can crushed tomatoes
2 tablespoons finely chopped basil
2 tablespoons finely chopped Italian parsley
Salt and pepper
4 ounces shredded whole milk mozzarella
1/3 cup grated Parmigiano Reggiano
1. Preheat the oven to 350 degrees, line baking sheets with aluminum foil, parchment or silicone.
2. Cut the stem end off the eggplant, and then cut the eggplant into 1/2-inch rounds.
3. Lay the eggplant onto the baking sheets, and brush with the oil. Sprinkle with salt and pepper.
4. Bake for 15 minutes. Remove from the oven and allow to cool slightly.
5. While the eggplant is roasting, heat the remaining oil in a saucepan, and sauté the onion until it begins to soften, about 4 minutes.
6. Add the crushed tomatoes, basil, and parsley.
7. Simmer for 20 minutes, season with salt and pepper. Set aside.
8. Coat the inside of a 13-by-9-inch baking dish with non-stick cooking spray.
9. Spread some of the sauce into the bottom of the pan to form a thin layer.
10. Arrange eggplant in a single layer, top a bit of the mozzarella and then some sauce.
11. Repeat using the remaining eggplant (you may have 2 to 3 layers)
12. Finish the top layer with the remaining mozzarella and Parmigiano.
13. At this point the casserole can be refrigerated for up to 2 days.
14. Preheat the oven to 350 degrees and bake for 30 minutes until the cheese are melted and bubbling and the casserole is bubbling. Allow to rest for 5 minutes before serving. The eggplant can be served hot, warm or at room temperature.
Lemon Cucumber Dip
Makes about 4 cups
2 cups Greek yogurt
2 tablespoons olive oil
Grated zest of 1 lemon
2 tablespoons fresh lemon juice
3 tablespoons finely chopped basil
1/4 cup finely chopped chives
4 lemon cucumbers, seeded, and finely chopped
freshly ground black pepper
1 cup crumbled feta cheese
In a mixing bowl, combine the yogurt, oil, zest, lemon juice, basil, chives, cucumbers, and feta.
Season with salt and pepper. Refrigerate for at least 2 hours and serve with pita chips and crudités.
Kale Pesto
Makes about 2 cups
1 bunch black kale, tough stems removed and roughly chopped
1 cup packed basil
2 garlic cloves
1/2 cup sliced almonds
3/4 cup grated Parmigiano Reggiano
Pinch red pepper flakes
1/2 cup extra virgin olive oil (see note)
Salt and pepper
1. Put the kale, basil, garlic and almonds into a food processor fitted with the steel blade (or a blender)
2. Process on and off to break up the ingredients.
3. Add the cheese, pepper flakes, and with the machine running, pour in the oil, until the mixture becomes a paste.
4. Season with salt and pepper.
5. Refrigerate for up to 5 days or freeze for up to 6 months.
6. The pesto is delicious on filled pastas, such as cheese tortellini or ravioli, or whisk in a bit more oil and use it as a drizzle over steak or chicken on the grill.
Cook’s Note: If you feel that the kale flavor is too strong, you can substitute a neutral vegetable oil rather than a fruity olive oil—up to you what you choose.
Bruschetta with Dino Kale and Buratta
Serves 6
For the Bruschetta
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 Kale
3 tablespoons extra virgin olive oil
3 garlic cloves, minced
Pinch red pepper flakes
1 bunch Dino kale, tough stems removed, and leaves cut into 1/2-inch ribbons
1/4 to 1/3 cup vegetable or chicken broth
Salt and pepper
1. In a large skillet, heat the oil, swirl the garlic and red pepper in the oil for 30 seconds, until fragrant.
2. Add the kale, and saute until it begins to wilt, about 4 minutes. Add the broth, cook another 5 minutes until the kale is tender. Season with salt and pepper.
To Assemble
Bruschetta
Sautéed Kale
2 balls buratta, sliced
Fleur de Sel
1. Spread some of the kale onto the bruschetta.
2. Top with a bit of the buratta, and sprinkle with the fleur de sel. Serve warm.
Heirloom Tomato and Zucchini Gratin
Serves 4 to 6
4 zucchini, ends trimmed and sliced 1/2-inch thick lengthwise
3 heirloom tomatoes, cored, and thinly sliced
Salt and pepper
1/3 cup extra virgin olive oil
1 cup fresh bread crumbs
1/2 cup grated Parmigiano Reggiano
1/2 cup shredded Gruyere
1/4 cup finely chopped herbs (basil is stellar here)
3 tablespoons melted unsalted butter
1. Preheat the oven to 375 degrees and coat the inside of a 13-by-9-inch baking dish with non-stick cooking spray.
2. Arrange the zucchini the baking dish, sprinkle with salt and pepper, top with the tomatoes, and sprinkle liberally with salt and pepper. Pour the oil over the top of the vegetables.
3. In a mixing bowl, mix together the crumbs, cheeses, herbs, and butter, until moistened.
4. Spread over the top of the vegetables, bake for 35 to 40 minutes, until the vegetables are tender, and the crumbs are nicely browned. Allow to rest for 5 to 10 minutes before serving.
No Bake Chocolate Mint Dessert
Serves 6 to 8
24 Oreo cookies
1 1/2 sticks salted butter, divided
1/2 gallon of your favorite vanilla ice cream
4 ounces German’s sweet chocolate (such as Baker’s brand)
1/2 cup finely chopped chocolate mint
2/3 cups granulated sugar
One 5 ounce can evaporated milk
1. Melt 1/2 stick butter (4 tablespoons) in a bowl. Crush the Oreo cookies into fine crumbs with a
2. little texture.
3. Mix the Oreo crumbs with the melted butter in a 9x13x2 inch pan and press them evenly into the bottom. Cover the pan and freeze until the crust is set, about 30 minutes.
4. Let the ice cream soften a bit on the counter until it’s spreadable. Evenly spread it over the
5. Oreo crust. Cover the pan and return to the freezer for about an hour to set the ice cream.
6. Combine the remaining stick of butter (8 tablespoons), chocolate, chocolate mint, sugar, and
7. evaporated milk in a saucepan.
8. Bring to a low boil and cook for 4 minutes, stirring constantly. Cool to room temperature.
9. Working quickly, pour the fudge evenly over the ice cream, covering as much as possible, then spread with an off-set spatula to distribute the fudge in a smooth, even layer. Cover the pan and return to the freezer for another hour.
10. When ready to serve, let the Oreo dessert sit on the counter for about 5 minutes to take the chill off
11. then cut into squares and serve. Tightly covered, it’ll keep well in the freezer for 4 months.
Red Wine Marinated Zucchini
Serves 4 to 6
1 pound zucchini, ends trimmed, and cut into quarters lengthwise
1/2 cup extra-virgin olive oil
Salt and pepper
1/2 clove garlic
2 tablespoons red wine vinegar
1/4 cup packed basil, chopped
1. Heat 3 tablespoons of oil in a large skillet and cook the zucchini until it colors on all sides, about 2 to 3 minutes. Transfer to a serving dish, season with salt and pepper and continue to cook the zucchini.
2. In small bowl, whisk together the remaining oil (about 1/4 cup), garlic, vinegar, and basil.
3. Pour into the skillet, and stir up any browned bits on the bottom, pour over the warm zucchini on the serving platter and serve warm.
Individual Bacon Wrapped Corn and Spinach Quiche
Serves 6
12 slices thick cut bacon
2 tablespoons unsalted butter
1 medium shallot, thinly sliced
2 ears bicolor corn, cut from the cob
1 pound baby spinach, washed and spun dry
salt and pepper
1/8 teaspoon grated nutmeg
8 large eggs
1/2 cup heavy cream
2 1/2 cups grated Gruyere cheese (or imported Swiss)
1. Preheat the oven to 350 degrees, line a baking sheet with parchment, aluminum foil, or silicone. Put the bacon onto the baking sheet, and bake until the bacon has rendered its fat, but is not crisp. Drain on paper toweling.
2. Coat the inside of 12 muffin tins with non-stick cooking spray. Arrange the bacon in the muffin tins so that it lines the muffin tin. Set aside.
3. In a skillet, melt the butter, saute the shallot, for 3 to 4 minutes until the shallot is softened.
4. Add the corn and spinach, season with salt and pepper, and nutmeg. Saute until the spinach is wilted.
5. Transfer to a bowl and cool completely.
6. In a mixing bowl whisk together the eggs, cream and cheese. Add the cooled spinach and stir to combine. Using a portion scoop, scoop the mixture into the muffin tins inside the bacon ring.
7. Bake for 15 to 20 minutes, until puffed, set in the center and golden. Allow to rest for 5 minutes before removing from the muffin tins.
8. Cook’s Note: Sharp white cheddar cheese is a good substitute here for the Gruyere.
Cold Melon Soup
Serves 6
6 cups chopped Melon
1 1/2 cups orange juice
1/4 cup fresh lemon juice
1/4 cup fresh lime juice
2 tablespoons honey
Pinch ground nutmeg
8 mint leaves
1/4 teaspoon salt
Crème fraiche, or Greek style yogurt
1. In a blender, combine the melon, orange, lemon and lime juices and puree. Add the honey, nutmeg, and mint, and puree again. (depending on your blender, you may have to do this in batches—no worries)
2. Season the soup with salt and serve chilled with a dollop of crème fraiche or Greek Style yogurt.
Cantaloupe, Cucumber and Mint Salad
Serves 6
2 lemon cucumbers, seeded and cut into 1/2-inch pieces
Salt
1 garlic clove, minced
1-1/2 cups melon, seeded and cut into 1-inch chunks
1/4 tightly-packed cup fresh spearmint leaves, torn
1 heaping tablespoon finely chopped chives
1 tablespoon white wine or vinegar, more to taste
1 tablespoon extra-virgin olive oil, or more to taste
Freshly ground black pepper to taste
1/4 to 1/2 teaspoon of sugar, if needed to sweeten the melon
1/4 cup crumbled Ricotta Salata, or feta
1. Sprinkle the cucumber with salt and allow to drain in a colander for 30 minutes. Pat dry with paper towels and add to a large serving bowl.
2. Add the melon, garlic, mint, chives, vinegar, and 1 tablespoon of olive oil.
3. Season with additional oil, vinegar, salt pepper or sugar if needed.
4. Serve the salad garnished with the cheese.
Purple Bean and Potato Salad
Serves 4 to 6
Thoroughly cooked purple beans will turn a green color; the object here is to blanch the beans, the vinaigrette in the salad will “cook” them further.
1 pound purple French beans, trimmed and cut into 1-inch lengths
1 pound small Yukon gold potatoes, scrubbed
1/4 cup finely chopped shallot
2 ribs celery, finely chopped including the leaves
1/4 cup red wine vinegar
1 garlic clove, minced
1 teaspoon Dijon mustard
1/2 cup extra virgin olive oil
Salt and pepper
1/4 cup finely chopped basil
1. Bring 4 quarts of salted water to a boil, and blanch the beans for 2 minutes, remove to an ice water bath to stop the cooking, drain thoroughly and set aside.
2. Put the potatoes into water to cover and simmer for 20 minutes until tender. Remove from the water, and cool.
3. Put the green beans into a large salad bowl. Cut the potatoes into bite sized pieces, add the shallot and celery.
4. In a small bowl, whisk together the vinegar, garlic, mustard, and oil. Season with salt and pepper.
5. Add the basil and pour over the salad. Toss to coat. Serve the salad at room temperature.
@Diane Phillips www.dianephillips.com Blog: www.cucinadivina.blogspot.com
Follow me on Facebook (professional page) Twitter and Pinterest
@Diane Phillips  www.dianephillips.com   Blog:  www.cucinadivina.blogspot.comFollow 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 7-18-18

Farmers Market Box
 

 
This week’s local produce and featured farms:
Mixed Bell Peppers – Black Sheep Produce
Kumato Tomatoes – Dassi Family Farms
Zucchini – Point Loma Farms
Yellow Nectarine – Ken’s Top Notch
Blue Lake Green Beans – Gloria Tamai
Persian Cucumbers – Black Sheep Produce
White Corn – Milliken Family Farms
Valencia Oranges – Polito Family Farm
Gold Nugget Cherry Tomato – Black Sheep Produce
Juicing Bag:
Romaine – Deardoff Organics
Purple Beets – Oceanside Organics
Parsley – Lakeside Organics
Rainbow Carrots – Cal Organics
Baby Spinach – Classic Salads
Valencia Oranges – Stehly Farms
Farmer’s Choice:
Ambrosia Melon – Munak Ranch
Dragon Tongue Beans – Black Sheep 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 hastag #SpecialtyProduceFMB!
Juice Recipes 

Health Kick

3 Carrots

3 Beets

1 Orange

Handful Parsley

3 Leaves Romaine

Smooth Sailing

½ c. Blueberries

1 c. Spinach

1 Banana (not provided)

1 c Almond Milk (not provided)

 

Orange Up

2 Oranges

Handful Parsley

1 c. Spinach

2 Carrots

2 Beets

Add ginger for an extra kick

 

Specialty Produce Recipe Suggestions
courtesy of Diane Phillips (Cucina Divina)

Pepperonata

Serves 4 to 6
This is a great side to serve with grilled sausages, meats, or poultry.  Scramble some eggs into the leftovers for a great breakfast or use it as a topping for bruschetta. 
 
2 tablespoons extra virgin olive oil
1 garlic clove, minced
1 red onion, thinly sliced into rings, and then 1/2 moons
1 1/2 pounds mixed bell peppers, cored, seeded and thinly sliced
Salt and pepper
1/2 cup red wine
1/2 cup tomato puree
1/4 cup finely chopped basil
2 tablespoons finely chopped Italian parsley
 

  1. In a large skillet, heat the oil, and swirl the garlic in the pan for 30 seconds.  Add the red onion, and saute until the onion begins to soften, about 4 to 5 minutes.
  2. Add the peppers, season with salt and pepper, and saute another 5 minutes, until the peppers begin to soften.
  3. Add the wine, and bring to a boil, simmering to reduce the wine.  Add the tomato puree, basil and parsley.  Simmer for 10 to 15 minutes, until the peppers are softened, and the liquid in the pan is evaporated.
  4. Season with salt and pepper.  Serve the Pepperonata warm or at room temperature.

 

Steak Salad with Nectarines and Blue Cheese

Serves 4 to 6
 
1/4 cup extra virgin olive oil
2 tablespoons Worcestershire sauce
1 tablespoons red wine
1 pound flank steak
1/4 cup white wine vinegar
1 tablespoon maple syrup
1 teaspoon Dijon mustard
1 garlic clove, minced
1/2 cup vegetable oil
Salt and pepper
8 ounces baby greens, or arugula, washed, and spun dry
3 yellow nectarines, pitted, and sliced into thin wedges
3 thin slices red onions, cut into 1/2 moons
1/2 cup crumbled blue cheese
 

  1. Combine the oil, Worcestershire, and red wine.  Marinate the flank steak for at least 4 hours, and up to 24 hours.  Preheat the grill or a grill pan. Grill the steak until medium rare (about 3 minutes on each side) the steak will register 130 to 135 degrees on an instant read meat thermometer.
  2. Remove the steak to a cutting board and allow to rest.
  3. In a small bowl, whisk together the vinegar, maple syrup, Dijon, garlic and oil.  Season with salt and pepper.
  4. In another bowl combine the greens, nectarines, and red onions.  Toss with some of the dressing to coat.
  5. Arrange on a serving platter.  Slice the steak thinly across the grain.  Arrange on the salad, and garnish with the cheese.

 

Zucchini Lemon Pound Cake

Makes one 9-inch bundt
 
3 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 cup butter, softened
2 cups powdered sugar
4 eggs
2/3 cup milk
2 tablespoons lemon juice
2 teaspoons grated lemon peel
1 cup shredded zucchini
 

  1. Preheat the oven to 350 degrees and coat the inside of a 9-inch bundt pan with non-stick cooking spray.
  2. In a mixing bowl, whisk together the flour, baking powder, baking soda, and salt.  Set aside.
  3. In the bowl of an electric mixer, cream the butter and powdered sugar together until light and fluffy.
  4. Add the eggs, one at a time until combined.
  5. In a measuring cup combine the milk, lemon juice, and lemon peel.
  6. Add the flour mixture alternating with the milk/lemon juice mixture, until blended.
  7. Add the zucchini and combine till blended.
  8. Transfer to the bundt pan, and bake for 50 to 60 minutes, until a skewer inserted into the center comes out clean.  Allow the cake to cool for 10 minutes, then remove from the pan, and allow to cool completely before glazing.
  9. Do-ahead:  the cake can be made ahead and kept at room temperature for up to 5 days, or frozen for up to 6 months.

For the Glaze

2 cups powdered sugar
2 to 4 tablespoons lemon juice
 

  1. In a mixing bowl, whisk together the sugar, and lemon juice a tablespoon at a time, until pouring consistency.  Pour over the cake and allow to set before serving.

 

Farro Salad with Zucchini and Corn

Serves 6
 
1 cup pearlized farro
1/2 cup extra virgin olive oil
3 tablespoons apple cider vinegar
1 tablespoons honey
Salt and pepper
1/4 cup chopped red onion
2 ears white corn, cut from the cob
2 cups finely diced zucchini
 

  1. Bring 3 quarts of salted water to a boil, add the farro, and simmer until tender, about 15 to 20 minutes.  Drain thoroughly and cool.
  2. In a small bowl, whisk together the oil, vinegar and honey, season with salt and pepper.
  3. Add the onion, corn and zucchini to the farro, and toss with the dressing.  Season with salt and pepper and serve at room temperature.  The salad can be refrigerated for up to 3 days, bring to room temperature before serving.

 

Summer Succotash Salad

Serves 4 to 6
 
1 pound blue lake green beans, ends trimmed, and cut into 1-inch lengths
2 ears white corn, removed from the cob
2 scallions, finely chopped using the white and tender green parts
1/4 cup vegetable oil
3 tablespoons rice vinegar
2 teaspoons honey
2 teaspoons Dijon mustard
Salt and freshly ground black pepper
4 strips bacon, cooked crisp and crumbled
 

  1. Bring 4 quarts of salted water to a boil.  Add the green beans and cook for 3 to 4 minutes until the beans are crisp/tender.  Drain thoroughly and put into a salad bowl to cool.
  2. Add the corn and scallions and set aside.
  3. In a small bowl, combine the oil, vinegar, honey and mustard.  Season with salt and pepper.
  4. Toss the beans with the dressing add the bacon and serve.

 

Mediterranean Pasta Salad

Serves 6
 
One pound fusilli, farfalle, or shell pasta, cooked 2 minutes short of al dente and cooled
2 cups finely diced Persian cucumbers
2 cups gold nugget tomatoes, cut in half
1 cup mixed bell peppers, finely diced
1/2 cup finely chopped red onion
1/2 cup extra olive oil
1/4 cup white wine vinegar
2 cloves garlic, minced
1 tablespoon finely chopped dillweed
1/2 teaspoon sugar
1/2 teaspoons salt
1/4 teaspoon freshly ground black pepper
1 cup crumbled Feta cheese
 

  1. Put the pasta into a large salad bowl.
  2. Add the cucumbers, tomatoes, peppers, and onion.
  3. In a small bowl, whisk together the oil, vinegar, garlic, dill, sugar, salt and pepper.
  4. Toss the salad with the dressing, add the cheese, and toss again.
  5. The salad can be refrigerated for up to 3 days, it’s best to bring it out of the refrigerator for about 30 minutes before serving.

 

Heirloom Tomato and Goat Cheese Tart

Serves 6 to 8
 
1 sheet frozen puff pastry, defrosted
3 eggs
1/2 cup heavy cream
3 tablespoons Dijon mustard
6 ounces goat cheese, crumbled
Salt and freshly ground pepper
2 to 3 tablespoons each chopped fresh parsley, basil and thyme
1 pound Kumato tomatoes
1 tablespoon extra-virgin olive oil
 

  1. Preheat the oven to 425 degrees. Coat the inside of a 10-inch tart pan with a removable bottom with non-stick cooking spray. Roll out the puff pastry to fit the tart pan, and fit the pastry into the pan, cutting the edges. Refrigerate while you prepare the filling.
  2. In a mixing bowl, whisk together the eggs, cream, mustard, and cheese. Add salt, pepper, and herbs.
  3. Pour the mixture into the prepared tart pan and arrange the tomatoes over egg mixture overlapping them slightly.
  4. Drizzle on the olive oil. Place in the oven and bake 12 minutes, lower the heat and bake an additional 20 to 30 minutes, until the top is nicely browned.
  5. Remove from the oven and allow to cool for 10 minutes before serving. Allow the tart to rest for 10 minutes, and warm or at room temperature.

 

Orange Olive Oil Cake

Makes one 9-inch cake
This cake comes from Dario Cecchini’s Officina in Panzano.  There, they make these cakes that are about as big as manhole covers.  This is my rendition.  It’s not overly sweet, giving you a great breakfast cake, or a host for berries, sauce or ice cream. 
 
2 cups all-purpose flour
1 3/4 cups sugar
1 1/2 teaspoons salt
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1 1/3 cups extra-virgin olive oil
1 1/4 cups whole milk
3 large eggs
1 1/2 tablespoons grated orange zest
1/4 cup fresh orange juice
1/4 cup Grand Marnier
 

  1. Heat the oven to 350° F. Oil, butter, or spray a 9-inch cake pan that is at least 2 inches deep with cooking spray and line the bottom with parchment paper.
  2. In a bowl, whisk the flour, sugar, salt, baking soda and powder.
  3. In another bowl, whisk the olive oil, milk, eggs, orange zest and juice and Grand Marnier. Add the dry ingredients; whisk until just combined.
  4. Pour the batter into the prepared pan and bake for 1 hour, until the top is golden, and a cake tester comes out clean. Transfer the cake to a rack and let cool for 30 minutes.
  5. Run a knife around the edge of the pan, invert the cake onto the rack and let cool completely, 2 hours.

 
 

Chocolate Orange Scones

 
5 1/2 cups self-rising flour
3/4 cup butter
3/4 cup sugar
2 large oranges, finely grated zest of both and juice of one orange
3/4 cup chocolate drops
1 cup whole milk, plus extra for brushing
 

  1. Preheat the oven to 400F, and line a baking sheet with parchment, aluminum foil, or silicone.
  2. Sift the flour into a bowl.
  3. Rub in the butter using your hands until the mixture resembles fine breadcrumbs.
  4. Stir in the sugar, chocolate drops and orange zest.
  5. In a measuring cup, mix the milk with the juice of one orange.
  6. Add to the flour mixture gradually until the dough just comes together. You may not need all the liquid. Be careful not to overwork the scone dough.
  7. Roll out the dough to approximately 1-inch thickness and cut out scones using a 2½-inch cutter.
  8. Transfer the scones to the baking sheets, brush the tops with milk and bake for 10-12 minutes, or until risen and golden-brown.
  9. Remove from the oven and cool on wire rack.

 

Dragon Tongue Beans with Pancetta

Serves 4 to 6
 
1 pound dragon tongue beans, trimmed
1/4 cup extra virgin olive oil
One 1/2-inch slice pancetta, finely diced
1/2 cup finely chopped onion
1/4 cup packed basil, thinly sliced
Salt and pepper
1/3 cup shaved Parmigiano Reggiano
 

  1. Bring 4 quarts of salted water to a boil.  Add the beans and cook for 4 minutes.  Drain thoroughly.  Set aside.
  2. In a large skillet, heat the oil, add the pancetta, and cook until the pancetta is crispy.
  3. Add the onion, and saute until the onion is softened.
  4. Add the beans to the skillet and toss with the pancetta.
  5. Add the basil, and season with salt and pepper.
  6. Garnish with Parmigiano Reggiano and serve.

 
@Diane Phillips  www.dianephillips.com   Blog:  www.cucinadivina.blogspot.com
Follow me on Facebook (professional page) Twitter, and Pinterest
 

 

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Farmers' Market Box 7-12-18

 

This week’s local produce and featured farms:
White Nectarine  – Regier Family Farms
Mixed Heirloom Tomatoes – Dassi Family Farms
Zucchini – Point Loma Farms
Pink Grapefruit – Point Loma Farms
Rhubarb -Trevino
Mixed Summer Peppers – JR Organics
Persian Cucumbers – Black Sheep Produce
Green Tomatoes – Valdivia
Valencia Oranges – Polito Family Farm
Arugula – Black Sheep Produce
Juicing Bag:
Carrots – Cal Organics
Valencia Oranges – Stehly Farms
Cucumber – Oceanside Organics
Celery – Lakeside organic
Collard Greens – Cal Organics
Farmer’s Choice:
Rocky Sweet Melon – Munak Ranch
Purple French Beans – Black Sheep 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 hastag #SpecialtyProduceFMB!
Juice Recipes 

GOT GREENS?

1 Handful Arugula

1 Handful Spinach

2 Lemons

2 Cucumbers

KICKER

2 Lemons

2 Handfuls Arugula

1 Handful Blackberries

BERRY GOOD

1 Handful Blackberries

2 Handful Spinach

1 Cucumber

 

Specialty Produce Recipe Suggestions
courtesy of Diane Phillips (Cucina Divina)

Roasted Pepper and Black Bean Salad

Serves 6 to 8
This is a great filling for tacos or burritos, for a meatless Monday dinner. 
 
1 pound mixed peppers
2 ears corn, husked and silk removed
1/4 cup extra virgin olive oil
Salt and pepper
Two 15-ounce cans black beans, drained and rinsed
1/4 cup finely chopped scallions (white and tender green parts)
1 1/2 cups cherry tomatoes, cut in half
1/2 cup chopped ripe avocado
2 cloves garlic, minced
2 tablespoons chopped fresh cilantro
1/4 cup fresh lime juice
1/2 cup vegetable oil
 

  1. Preheat the oven to 400 degrees, and line a baking sheet with parchment, silicone or aluminum foil.
  2. Using rubber gloves, remove the stem end of the peppers, and slice in half lengthwise.  In a bowl, combine the peppers, corn, olive oil and toss with salt and pepper.  Roast for 20 minutes turning the peppers and corn, roast until they are blistered, and the corn begins to color.
  3. Remove from the oven, when the peppers are cool, chop them finely, and remove the corn from the cob.  Toss in a mixing bowl with the black beans, scallions, avocadoes, garlic, cilantro, lime juice and vegetable oil.  Season with salt and pepper if needed.
  4. Serve the salad on a bed of romaine, or as a dip with tortilla chips.

 

Arugula Salad with Grilled Nectarines and Shrimp

Serves 4 to 6
 

For the Shrimp

 
1/2 pound large shrimp, peeled and deveined
1/4 cup olive oil
2 tablespoons sweet lemon juice
1 teaspoon Old Bay Seasoning
 

  1. In a small bowl, combine the shrimp, oil, lemon juice and Old Bay.  Toss to coat.  Refrigerate until 30 minutes before grilling.
  2. Preheat the barbecue for 10 minutes, or if using charcoal, until white ask forms.
  3. Soak wooden skewers in water for 30 minutes, and thread 3 shrimp onto each skewer.
  4. Cook over indirect heat for 2 minutes, turn, and cook another 2 to 3 minutes, until the shrimp turn pink.  Remove from the grill and serve over the arugula.

For the Nectarines

 
2 yellow nectarines, pitted, and each cut into 4 wedges
Raw sugar
 

  1. Dip the cut halves of each nectarine into the raw sugar and grill for 2 to 3 minutes, on each cut side, until the nectarines begin to soften.
  2. Remove from the grill and place onto the arugula salad.

 

For the arugula salad

 
1/3 cup fresh orange juice
3 tablespoons rice vinegar
1/3 cup extra virgin olive oil
Salt and pepper
2 bunches arugula, washed and spun dry
 

  1. In a small mixing bowl, whisk together the orange juice, rice vinegar, and oil.
  2. Season with salt and pepper to taste.
  3. Arrange the arugula in a bowl and pour in some of the dressing.  Toss to coat.
  4. Plate the arugula and arrange 2 nectarine wedges and a shrimp skewer onto each plate.
  5. Drizzle the shrimp with a bit of the dressing and serve.

Cook’s Note:  Another way to make this salad is to omit the shrimp, and top the salad with crumbled goat cheese, feta, or blue cheese.
 
 

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. 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. 

 

Sangria



 Serves 8
1 cup superfine sugar
2 1/2 cups hot water
2 oranges, thinly sliced
2 pink grapefruit, thinly sliced, then cut into quarters
Ice cubes
1 1/2 cups triple sec
Three 750-ml bottles white wine, such as Sauvignon Blanc, or Pinot Grigio
 

  1. Put the sugar in a medium-size heat-proof bowl and pour the water over it, stirring to dissolve. Add the grapefruit and oranges. Cover and let sit at room temperature at least 4 hours or refrigerate overnight.
  2. Fill each of 3 pitchers with 2 cups of ice cubes. Pour 3/4 cup of the sugar syrup into each one and add some of the fruit.
  3. Add 1/2 cup of the triple sec and 1 bottle of wine to each and stir gently.  Serve the Sangria cold.

 

Rhubarb Compote

Makes about 1 cup
 
4 cups Rhubarb, cut into 1-inch dice
1 1/2 cups sugar
3 tablespoons fresh orange juice
1/8 teaspoon grated fresh nutmeg
 

  1. In a saucepan, combine the ingredients, and bring to a boil. Simmer until the rhubarb is tender, and the mixture has thickened a bit, about 10 minutes.
  2. Cool, cover and refrigerate for up to 1 week or freeze for 6 months.  Use as a filling for cakes, spread on toast, or as a condiment for a cheese tray.

Cucumber, Tuna Salad

Serves 4
1 pound Persian cucumbers, scrubbed, and cut into 1/2-inch dice
2 cups pear or grape tomatoes, cut in half
Four 1/4-inch slices red onion
One 6-ounce can Italian tuna packed in oil, drained
1/4 cup red wine vinegar
2 tablespoons finely chopped basil
1/2 cup extra virgin olive oil
Salt and pepper
 

  1. In a mixing bowl, combine the cucumbers, tomatoes, red onion and tuna, flaking the tuna into chunks.
  2. In a small bowl, whisk together the vinegar, basil and oil, season with salt and pepper, and pour over the salad.  Toss to combine.
  3. The salad keeps in the refrigerator for up to 3 days.

 
 

White Gazpacho

Serves 6 to 8
1 1/2 cups chicken stock
1 1/2 cups Greek style yogurt
4 Persian cucumbers, peeled and diced
2 tablespoons white vinegar
1 large clove garlic, mashed
1 cup plum tomatoes, cored and diced
2 green onions, chopped
1/4 cup chopped Italian parsley
1/2 cup diced Padron pepper, seeded
1/2 cup red bell pepper
1 avocado, peeled, pitted and diced
2 teaspoons lime juice
2 ears white corn, cut from the cob
2 tablespoons chopped fresh cilantro
¼ teaspoon chipotle chili powder
1 cup toasted sliced almonds
 

  1. In a blender or food processor, process 1 cup of chicken stock, the pieces from one of the cucumbers, vinegar, and garlic.  Pour into a large serving bowl.  Whisk in the rest of the stock and the sour cream.
  2. Add the remaining diced cucumber, tomatoes, green onions, peppers, and parsley, stirring until blended.
  3. Do-Ahead: Chill for at least 4 hours or up to 24 hours.
  4. In a small bowl, combine the avocado, lime juice, corn, chili powder and cilantro.
  5. Serve the gazpacho garnished with the avocado corn mixture.

 
 

Stir Fry Chicken with Mushrooms and Zucchini

Serves 4 to 6
 
1 pound boneless skinless chicken breasts, cut into thin bite sized slices
3 tablespoons cornstarch
3 tablespoons canola oil
3 garlic cloves, minced
2 teaspoons minced ginger
8 ounces cremini mushrooms, sliced
2 medium zucchini, cut in half lengthwise, then in 1/2 inch slices
1/4 cup soy sauce
1 tablespoon rice wine vinegar
2 teaspoons sugar
1 tablespoon sesame oil
 

  1. Put the chicken in a bowl and toss with the cornstarch.
  2. Heat 2 tablespoons of the oil in a wok or large skillet and brown the chicken in the oil.  Remove to a plate, add the remaining oil to the pan, and saute the garlic and ginger for 30 seconds.
  3. Add the mushrooms and zucchini, and saute until the zucchini begins to get browned.
  4. Add the chicken back to the pan.
  5. In a small bowl, combine the soy sauce, vinegar, sugar and sesame oil.
  6. Pour over the chicken and vegetables and stir until combined.
  7. Serve over steamed rice.

 

Orange Bars

Serves 8

For the Crust

1 cup chilled unsalted butter, cut into cubes
2 cups all-purpose flour
1/2 cup confectioners’ sugar
1/4 teaspoon salt
 

  1. Preheat the oven to 350 degrees and coat the inside of a 13-by-9-inch baking pan with non-stick cooking spray.
  2. In the bowl of a food processor pulse the ingredients for the crust until the mixture begins to come together.
  3. Press into the bottom of the prepared pan and bake for 18 minutes.
  4. Remove from the oven.

For the Filling

1/2 cup fresh squeezed orange juice
1 teaspoon orange zest
1 1/2 cups granulated sugar
1/4 cup all-purpose flour
1/2 teaspoon baking powder
4 large eggs
confectioners’ sugar, for garnish
 

  1. In the same food processor, combine the juice, zest sugar, flour, baking powder and eggs.
  2. Pour over the warm crust and bake another 20 to 25 minutes until the filling is set.
  3. Remove from the oven, and cool completely, before cutting into bars, and garnishing with sifted confectioners’ sugar.

 


 

Choice Recipes:

Cold Melon Soup

Serves 6
 
 
6 cups chopped Melon
1 1/2 cups orange juice
1/4 cup fresh lemon juice
1/4 cup fresh lime juice
2 tablespoons honey
Pinch ground nutmeg
8 mint leaves
1/4 teaspoon salt
Crème fraiche, or Greek style yogurt
 

  1. In a blender, combine the melon, orange, lemon and lime juices and puree.  Add the honey, nutmeg, and mint, and puree again.  (depending on your blender, you may have to do this in batches—no worries)
  2. Season the soup with salt and serve chilled with a dollop of crème fraiche or Greek Style yogurt.

Prosciutto and Melon Salad with Mint

Serves 6
One melon, peeled, seeded and thinly sliced
6 thin slices Prosciutto di Parma, cut into julienne
6 mint leaves, thinly sliced
2 tablespoons lime juice
3 tablespoons extra virgin olive oil
Freshly ground black pepper
 

  1. Arrange the cantaloupe on a serving platter.
  2. Sprinkle the prosciutto and mint over the cantaloupe.
  3. Drizzle with the lime juice and oil.
  4. Grind pepper over the salad and serve at room temperature.

 
 

Purple Bean Salad

Serves 4 to 6
Purple beans will lose their vibrant color when cooked for a long period of time.  The trick here is to blanch them in boiling water for 1 minute, then cool in ice water. 
 
1 pound purple beans, trimmed and cut into 1-inch pieces
1/4 cup finely chopped shallot
1/4 cup white wine vinegar
1 tablespoon Dijon mustard
1 garlic clove, minced
1/2 cup extra virgin olive oil
Salt and pepper
 

  1. Plunge the beans into boiling water and remove after 1 minute to a bowl of ice water.  When the beans are cool, drain them thoroughly and put into a salad bowl with the shallot.
  2. In a bowl, whisk together the vinegar, mustard, garlic, and oil.  Season with salt and pepper.
  3. Toss the beans with the vinaigrette and serve at room temperature.

 
@Diane Phillips   www.dianephillips.com        Blog:  www.cucinadivina.blogspot.com
Follow me on Facebook (professional page) Twitter, and Pinterest.

Join Phillis Carey and I in April 2019 for a food and wine tour

 

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 7-5-2018

 

This week’s local produce and featured farms:
Santa Rosa Plums  – Scott Farms
Yellow Corn – Gloria Tamai
Chocolate Mint – Terra Madre
Arugula – Black Sheep Produce
Red Beets -Terra Madre
Romano Beans – Black Sheep Produce
Red Spring Onions – Terra Madre
Green Tomatoes – Valdivia
Valencia Oranges – Polito Family Farm
Juicing Bag:
Baby Spinach – Classic Salads
Baby Arugula – Classic Salads
Cucumber – Oceanside Organics
Lemons – Stehly Farms
Blackberries – Stehly Farms
Farmer’s Choice:
Sun Gold Tomatoes – Munak Ranch
Moro Blood Oranges – JJ Lone Daughter Ranch
 
 

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 hastag #SpecialtyProduceFMB!
Juice Recipes 

GOT GREENS?

1 Handful Arugula

1 Handful Spinach

2 Lemons

2 Cucumbers

KICKER

2 Lemons

2 Handfuls Arugula

1 Handful Blackberries

BERRY GOOD

1 Handful Blackberries

2 Handful Spinach

1 Cucumber

 

Specialty Produce Recipe Suggestions
courtesy of Diane Phillips (Cucina Divina)

Chocolate Mint Granita

Serves 4 to 6
 
2 cups water
1 cup chopped fresh chocolate mint leaves
1/2 cup sugar
 

  1. In a saucepan, bring the water, mint, and sugar to a boil. Stir until the sugar is dissolved, then reduce heat and simmer, uncovered, 3 minutes. Pour through a fine-mesh sieve, pressing hard on solids and discarding them, then cool.
  2. Pour the mixture into a shallow glass or ceramic container, freeze.  Stir and crush any lumps with a fork every 30 minutes, until evenly frozen, about 2 hours.  Scrape lightly with a fork crushing any large lumps.  Spoon into glasses or bowls.  Garnish with additional mint leaves.

 

Summer Squash Salad

Serves 4
 
1 clove garlic, minced
2 tablespoons fresh flat-leaf parsley leaves
2 tablespoons finely chopped chives
2 Tablespoons capers, rinsed well
1/4 cup fresh lemon juice
1/2 cup extra-virgin olive oil
Salt and pepper
2 to 3 cups thinly sliced summer squash
One bunch arugula, tough stems removed, washed and spun dry
1/3 cup shredded Parmigiano Reggiano
 

  1. In a small bowl, combine the garlic, parsley, chives, capers, lemon juice and oil.  Season with salt and pepper.
  2. In a salad bowl, combine the squash and arugula.  Pour the dressing over the salad and toss to coat.  Add 1/2 the cheese and toss again.
  3. Serve the salad garnished with the remaining cheese.

 

Orange Salsa

Makes about 2 cups
This is a great condiment to serve with grilled chicken, seafood or pork.
 
2 Valencia oranges, peel and pith removed, segmented and chopped
1 1/2 cups chopped cherry tomatoes
1/4 cup finely chopped red spring onion
2 garlic cloves, minced
1/4 cup finely chopped Italian parsley or cilantro
1 jalapeno pepper, seeded and finely copped
1/4 cup extra virgin olive oil
Salt and pepper
 

  1. In a mixing bowl, combine the ingredients, season with salt, cover and refrigerate for at least 2 hours before serving.  The salsa will keep in the refrigerator for up to 1 week.

 
 

Margaritaville Grilled Chicken

Serves 8 to 10

 
1/4 cup olive oil
1/2 cup orange juice
1/4 cup fresh lime juice
1/4 cup gold tequila
1/2 teaspoon ground cumin
1 canned chipotle chile in adobo sauce
1/4 cup packed fresh cilantro, plus extra for garnish
12 skinless, boneless chicken breast halves, tenders removed (use for another purpose)
2 limes, thinly sliced, for garnish
1 or 2 oranges, thinly sliced and any seeds removed, for garnish
 

  1. In a food processor or blender, combine the oil, juices, tequila, cumin, chipotle, and cilantro and process until smooth.
  2. Put the chicken in a zipper-top plastic bag, pour in the marinade, seal the bag, and turn the chicken to coat. Marinate the chicken for at least 4 hours or overnight.
    1. Remove the chicken from the bag and discard the marinade.
    2. Build a hot charcoal fire preheat a gas grill, or grill pan, or the broiler for 10 minutes. Drain the chicken and pat dry. Grill or broil on a baking sheet lined with aluminum foil or a silicone liner until cooked through and golden brown, about 3 minutes per side.
    3. Do-Ahead: At this point, you can let cool, cover, and refrigerate for up to 2 days.
    4. Serve, hot, warm, cold, or at room temperature, garnished with chopped cilantro and lime and orange slices.

 

Braised Romano Beans

Serves 4
 
3 tablespoons extra virgin olive oil
2 garlic cloves, minced
1/2 cup finely chopped red spring onion
1/2 pound Romano beans, ends trimmed, and cut into 1-inch pieces
One 14.5-ounce can chopped tomatoes and their juice
Salt and pepper
1/4 cup finely chopped Italian parsley
2 tablespoons finely chopped basil
 

  1. In a large skillet, heat the oil, and sauté the garlic and onion for 2 minutes, add the beans, and toss with the garlic and onion.  Add the tomatoes and bring to a simmer.
  2. Simmer for 15 to 20 minutes until the beans are tender.  Season with salt and pepper, add the parsley and basil and serve warm or at room temperature.
  3. Cook’s Note: Ricotta salata makes a nice garnish if you are so inclined.

 

Plum Torte

Serves 6 to 8
 
1 cup (250 g) unsalted butter, softened
2 cups (325 g) sugar
4 large eggs
2 cups (250 g) self-rising flour (here in Italy they sell farina con levito—it’s awesome)
8 to 12 plums, cut in half and pitted
 

  1. Coat the inside of a 10-inch (25cm) spring form pan with non-stick cooking spray.  Preheat the oven to 350 degrees.
  2. In a mixing bowl, cream the butter and sugar together until fluffy.
  3. Add the eggs one at a time, beating well after each addition.
  4. Add the flour and stir to blend.
  5. Transfer to the prepared pan and arrange the plums skin side up in a decorative pattern, cutting some to fit into small spaces, the more plums you have the better.
  6. Bake for 1 hour to 1 hour and 10 minutes, until a skewer inserted into the batter comes out clean.
  7. Allow to cool for 10 minutes before removing the pan.
  8. Serve slightly warm.

 
 

Fried Green Tomatoes

Serves 2 to 4
 
1/2 cup cornmeal
1/4 cup all-purpose flour
1 teaspoon sugar
1 teaspoon salt
1/4 teaspoon pepper
4 medium-size green tomatoes, cut into 1/3-inch slices
Vegetable oil for frying
 

  1. In a shallow plate, like a pie plate, combine the cornmeal, flour, sugar, salt and pepper.
  2. Heat 1/2-inch of oil in a large skillet, to 325 degrees.
  3. Dip the tomatoes into the cornmeal mixture, and fry on one side till golden brown, carefully turn the tomatoes and fry on the other side, till golden brown.  Remove to paper toweling and drain.
  4. Serve hot.  We like to dip ours in homemade Ranch dressing.

 

Corn Fritters

Serves 4
 
4 ears corn (about 3 cups)
1/2 teaspoon salt
1/4 cup all-purpose flour
1/4 cup finely chopped red spring onion
2 tablespoons grated Parmigiano Reggiano
1 tablespoon cornstarch
3 drops Tabasco
1 large egg
Vegetable oil for frying
 

  1. In a blender puree 1 1/2 cups of the corn, add to a mixing bowl, and combine with the remaining ingredients.
    1. Heat 1/2-inch of vegetable oil to 350 degrees, drop 2 tablespoons of the corn mixture into the oil, flatten to 2 1/2 to 3 inches, and cook until golden brown on each side, about 3 minutes.  Remove to paper toweling and serve warm.

Arugula, Orange and Beet Salad with Burrata

Serves 4
 
One bunch beets, tops trimmed, and scrubbed
One bunch arugula, cleaned, and spun dry
1 buratta (buratta is a fresh mozzarella with a creamy center—you can substitute fresh mozzarella if you can’t find buratta—it’s available at Specialty Produce and Mona Lisa)
2 Valencia oranges, segmented
1/2 cup extra virgin olive oil
1/4 cup fresh orange juice
2 tablespoons sugar
2 tablespoons aged Balsamic vinegar
6 large leaves basil, finely sliced
Salt and pepper
 

  1. Preheat the oven to 400 degrees and place the beets on a baking sheet. Cover with aluminum foil and bake for 30 to 45 minutes until tender. (they will show no resistance when pierced with the end of a sharp paring knife)
  2. Remove the beets from the oven, allow to cool, and peel the beets.
  3. Arrange the arugula on 6 salad plates. Thinly slice the beets and arrange over the arugula.
  4. Thinly slice the buratta and arrange 3 pieces over the beets.
  5. Arrange the orange slices around the outside of each plate.
  6. In a small bowl, whisk together the oil, orange juice, sugar, Balsamic vinegar and basil. Taste for seasoning and adjust with salt and pepper and drizzle over the salad.

 
 

Choice Recipes:

Chicken Piccata

Serves 6
 
6 half chicken breasts, boned, skinned and flattened 1/2-inch thick
1/2 cup flour
1 1/2 teaspoons salt
1/2 teaspoon freshly ground black pepper
2 tablespoons butter
2 tablespoons olive oil
1/4 cup fresh Meyer lemon juice
1/4 cup capers
1/4 cup minced flat leaf parsley
3 thin slices Meyer lemon, cut in half
 

  1. Combine the flour, salt and pepper, and dip the chicken into the flour.
  2. In a large sauté pan, heat the butter and oil, and brown the chicken over medium high heat, about 3 minutes on each side.
  3. Remove the chicken from the skillet, and stir in the lemon juice, scraping up the browned bits from the bottom of the pan.
  4. Add the chicken back to the pan and turn in the sauce.  Add the capers and sprinkle with the parsley.  Serve the chicken garnished with lemon slices.

 

Dutch Baby Pancake with Strawberries and Meyer Lemon Syrup

Serves 4
 
1/2 cup Meyer lemon juice
1/2 cup sugar
4 tablespoons unsalted butter
4 large eggs
3/4 cup cold milk
2/3 cup all-purpose flour
1 tablespoon cinnamon sugar
1 teaspoon vanilla paste or vanilla extract
1 basket strawberries hulled, and sliced
Sifted Confectioner’s sugar

  1. In a saucepan, combine the lemon juice and sugar.  Bring to a boil, and simmer for 15 minutes.  Cool.  Taste for sweetness and adjust to your preference.  The syrup can be kept in the refrigerator for up to 1 month.
  2. Preheat the oven to 400 degrees.  Place the butter into a 10-inch wide shallow pie plate and slide the plate into the oven to get hot and melt the butter while you are making the batter.
  3. In a blender, process the milk and eggs until frothy, about 1 minute.  Add the flour, cinnamon sugar and vanilla, and blend another 2 minutes.
  4. Pour the mixture into the hot butter and bake 15 to 17 minutes until puffed and golden.
  5. Remove from the oven, slice into wedges and serve garnished with strawberries and confectioners’ sugar and/or lemon syrup.
  6. Do-Ahead Note:  the batter can be blended, and kept in the jar in the fridge overnight, then blended in the morning and baked.  The colder the batter and the hotter the butter/pan/oven the better the puff.

 
 

Pasta with Sungold Sauce

Serves 4 to 6
 
2 tablespoons extra virgin olive oil
1 garlic clove, sliced
1 basket Sungold tomatoes, washed, stems removed, and quartered
Salt and pepper
1 pound linguine, spaghetti or farfalle, cooked 2 minutes short of al dente saving some pasta water
1/2 cup grated Pecorino Romano or Parmigiano Reggiano
 

  1. In a skillet, heat the oil and saute the garlic until it is translucent.  Remove from the pan.
  2. Add the tomatoes, season with salt and pepper, and saute until the tomatoes are softened, and saucy. Season again with salt and pepper if necessary.
  3. Add the pasta to the skillet, and toss to coat, adding pasta water to create a creamy sauce.
  4. Serve garnished with grated cheese.

 
 
@Diane Phillips  www.dianephillips.com  Blog:  www.cucinadivina.blogspot.com
Follow me on Facebook (professional page) Twitter, and Pinterest
Join Phillis Carey and I for a food and wine tour of Sicily, April, 2019—check my website for details.
 

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 6-28-2018

 

This week’s local produce and featured farms:
Mixed Summer Squash  – Tamai
Mixed Eggplant – Fresno Green
Carrots – Tutti Frutti Farms
White Peaches – Ken’s Top Notch Produce
Garden Cucumbers –Black Sheep Produce
Fennel – Black Sheep Produce
Kumato Tomato –Dassi Family Farm
Garlic Chives – Terra Madre
Redbor Kale – Be Wise
Grapefruit – Point Loma Farms
Juicing Bag:
Kale – Coastal Valley Farms
Romaine – Cal Organics
Blue Berries – Hill Ranch
Cucumber – Oceanside Organics
Lemons – Stehly Farms
Valencia Orange – Stehly Farms
Farmer’s Choice:
Rhubarb – Trevino Farms
Strawberries – Black Sheep Produce
Meyer Lemons – 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 hastag #SpecialtyProduceFMB!
Juice Recipes 

Kimberleys’ Romaine Recharge

 

1 Head Romaine

 1 Large Cucumber

 1 Lemon

 2 Oranges

Blueberry Blast 

1 Bunch Kale

 1 Basket Blueberries

 1 Lemon

 1 Cucumber

 

Specialty Produce Recipe Suggestions
courtesy of Diane Phillips (Cucina Divina)

Carrot Cake with Orange Cream Cheese Frosting

Serves 8
 
1 1/3 cups canola oil
2 cups sugar
3 large eggs
2 teaspoons vanilla paste or extract
Grated zest of 1 orange
3 cups grated carrots
One 8-ounce can crushed pineapple (do not drain)
1/2 cup chopped nuts of your choice (pecans, macadamia nuts)
3 cups unbleached all-purpose flour
2 teaspoons baking soda
2 teaspoons ground cinnamon
1 recipe Cream Cheese Frosting (recipe follows)

  1. Preheat the oven to 350°F. Coat a 13 x 9-inch baking pan, or 2 9-inch round pans, with nonstick cooking spray. Or, line 24 muffin cups with baking liners.
  2. In a large bowl, beat together the oil, sugar, eggs, and vanilla.  Add the carrots, pineapple and juice, and nuts, stirring until blended.  Add the flour, baking soda, and cinnamon and stir to combine.  Pour the batter into the prepared pan and bake until a skewer inserted in the center comes out clean, 40 to 50 minutes.
  3. Place the pan on a rack and let cool completely. Spread the top of the cake with the cream cheese frosting.
  4. Do-Ahead: At this point, you can cover and refrigerate for up to 4 days or freeze for up to 2 months.

Bake cupcakes until a skewer inserted in the center comes out with a few crumbs sticking to it, 15 to 17 minutes.
 

Orange Cream Cheese Frosting

Makes 6 cups, enough to frost two 9-inch layers, one 13 x 9-inch cake, or 48 cupcakes
 
One 8-ounce package cream cheese, softened
1/2 cup (1 stick) unsalted butter or margarine
5 cups confectioners’ sugar
Grated zest of one orange
Orange juice as needed

  1. Using an electric mixer beat together the cream cheese and butter in a medium-size bowl. Add the confectioners’ sugar and zest, beat until the mixture is of spreadable consistency.
  2. If the frosting is too thick, beat in some juice, 1/2 teaspoon at a time, until desired consistency is reached.
  3. Do-Ahead: At this point, you can cover and refrigerate for up to 5 days or freeze for up to 6 months. I recommend you soften it at room temperature after it’s been refrigerated, so it’s easy to spread.

 

Cucumber, Kumato Panzanella Salad

Serves 6
 
4 cups cubed stale Italian or French bread
1 1/2 pounds Kumato tomatoes, cored, and diced
2 cucumbers, peeled, and diced
1/2 cup thinly sliced red onion
2 tablespoons finely chopped garlic chives
1/2 cup extra-virgin olive oil
1/4 cup red wine vinegar
Salt and pepper
1/2 cup thinly sliced basil
 

  1. In a large bowl, combine the bread, tomatoes, cucumbers, and red onion.
  2. In a small bowl, whisk together the garlic chives, oil, and vinegar.  Season with salt and pepper.
  3. Pour over the salad and toss to coat.  Add the basil and toss again.  This salad should not be refrigerated, it should be left at room temperature for about an hour before serving to let the flavors meld.

 

Asian Chicken and Spicy Eggplant

Serves 4
 
1/2 cup vegetable oil
1 pound eggplant, stem and root ends removed, cut into 1-inch dice
2 garlic cloves, minced
1 teaspoons grated fresh ginger
1/2 pound ground chicken or turkey (or tofu)
3 tablespoons oyster sauce
2 tablespoons soy sauce
1 tablespoon white vinegar
1 tablespoon granulated sugar
1 teaspoon chili garlic sauce
2 tablespoons cornstarch mixed with 2 tablespoons water
1⁄2 teaspoon sesame oil for garnish
3 scallions, finely chopped for garnish
2 cups steamed rice for serving
 

  1. Heat the oil in a wok or large skillet and fry the eggplant till golden brown on all sides.  Remove and drain on paper towels.
  2. Remove all but 2 tablespoons of oil from the wok, saute the garlic and ginger for 30 seconds, and add the ground turkey or chicken, and cook until the chicken is no longer pink.
  3. Add the eggplant back to the skillet.
  4. In a small bowl, combine the oyster sauce, soy, vinegar, sugar, chili garlic sauce, and cornstarch mixture.  Pour into the skillet and stir to combine.  Bring to a boil to thicken the sauce.
  5. Serve the eggplant mixture garnished with a drizzle of sesame sauce, and scallions.  This is delicious over rice.

Eggplant Meat(less) Ball

Serves 6
 
1/4 cup extra virgin olive oil
1 pound mixed eggplant, stem end trimmed, and cut in half (about 1 pound)
2 garlic cloves, minced
3 cups fresh bread crumbs
2 large eggs, lightly beaten
1 tablespoon minced fresh basil
1/2 cup freshly grated Pecorino Romano cheese
1 tablespoon minced Italian parsley
1/4 teaspoon freshly ground black pepper
1 cup all-purpose flour
Vegetable oil for cooking the meatballs
 

  1. Preheat the oven to 350 degrees, and line a baking sheet with a silicone baking liner, parchment or aluminum foil.  Brush the cut sides of the eggplant with 2 tablespoons of the oil, and lay the eggplant halves, cut side down.  Roast for 20 to 30 minutes until the flesh is completely tender.
  2. Remove from the oven and when the eggplant is cool enough to handle, scoop out the flesh and chop it on a cutting board.  Transfer it to a bowl, and add the bread crumbs, eggs, remaining oil, basil, cheese, parsley and pepper.
  3. Spread the flour onto a cutting board, and using a portion scoop, form the eggplant into 1-inch balls.  Coat them in flour, and then transfer to a baking sheet, while you roll the remaining balls.
  4. Pour enough vegetable oil into a large saute or skillet to reach a depth of 1-inch and heat to 375 degrees.
  5. Fry the meatballs until golden brown, turning them frequently.
  6. Transfer them to a paper towel lined baking sheet and continue to cook the meat-less-balls, until they are all cooked.  The meatballs can be added to marinara sauce or served plain as an appetizer.

 

Tomato Basil Marinara

Serves 6
 
This is an excellent sauce to serve with any meatballs, regardless of whether its meat, or vegetable.
 
2 tablespoons extra virgin olive oil
1 medium onion, finely chopped
2 garlic cloves, minced
3 28-ounce cans crushed tomatoes
1/4 cup finely chopped basil
1/4 cup finely chopped Italian parsley
Salt and pepper
 

  1. In a large Dutch oven, heat the oil, and saute the onion and garlic for 2 to 3 minutes until the onion is softened.
  2. Add the tomatoes, and simmer for 20 to 30 minutes. Stir in the basil, parsley, salt, and pepper to taste.  Simmer another 10 minutes.  Taste for seasoning and adjust using salt or pepper.
  3. The sauce can be cooled and refrigerated for up to 5 days, or frozen for up to 3 months.

 

Arugula Fennel Salad

Serves 4
 
1 zucchini or cucumber, thinly sliced
1 fennel bulb, wispy ends removed, and thinly sliced on a mandoline
2/3 cup chopped dill
1/3 cup olive oil
1 to 2 teaspoons finely chopped garlic chives
2 tablespoons honey
1/3 cup orange juice
Salt and freshly ground black pepper
One bunch arugula, washed and spun dry
1/2 cup toasted pine nuts
1/2 cup feta cheese
 
 

  1. In a salad bowl, combine the zucchini or cucumber with the fennel, and dill.
  2. In a small bowl, whisk together the oil, garlic chives, honey and orange juice.  Season with salt and pepper.
  3. Pour some of the dressing over the fennel and zucchini.  Toss to coat. And let stand at room temperature for 30 minutes.
  4. Toss the arugula with the remaining dressing, add to the zucchini and fennel, toss with the pine nuts and feta, and serve.

 

Crab Stuffed Summer Squash

Serves 4 to 6
 
1 1/2 pounds yellow 8-ball squash
2 tablespoons unsalted butter
1 tablespoon extra virgin olive oil
1/4 cup finely chopped garlic chives
1/3 cup mayonnaise
1/2 cup panko
1 large egg, beaten
2 tablespoons Dijon mustard
2 teaspoons Worcestershire sauce
4 dashes Tabasco
1/2 teaspoon paprika
1/2 pound lump crab meat
 
 

  1. Preheat the oven to 350 degrees and coat the inside of a 13-by-9-inch casserole dish with non-stick cooking spray.
  2. Cut off the top of the squash, and hollow out the squash, removing the flesh and chopping it.
  3. In a skillet, heat the butter and oil, saute the garlic chives, and squash, until the squash begins to soften.  Season with salt and pepper, and remove to a bowl, to cool.
  4. Add the mayonnaise, panko, egg, Dijon mustard, Worcestershire, Tabasco paprika, and crab meat.
  5. Re-stuff the squash and arrange in the prepared baking dish.
  6. Pour 1/2 inch of water into the bottom of the casserole, bake the squash for 45 minutes, until the squash is tender, and the stuffing is golden brown.  Allow to rest for 5 minutes before serving.

 

Roasted Salmon on Fennel and Grapefruit Salad

Serves 4 to 6
 
2 pounds salmon filet
1/2 cup extra virgin olive oil
2 tablespoons Old Bay Seasoning
1 orange, segmented (collect and reserve the juice released as you segment the orange in a bowl)
1 pink grapefruit, segmented (collect and reserve the juice released as you segment the grapefruit in a bowl)
1 fennel bulb, wispy ends removed, and thinly sliced
1 bunch arugula, washed, and spun dry
1/2 cup chopped garlic chives
2 tbsp chopped fresh parsley
1/3 cup extra virgin olive oil
salt and freshly ground black pepper
 

  1. Preheat the oven to 400 degrees, line a baking sheet with aluminum foil, parchment or silicone. Lay the salmon on the baking sheet.  In a cup, combine the oil, and paint the salmon with the mixture.  Roast the salmon for 10 minutes per inch of thickness.  Allow the salmon to rest for 5 minutes before serving.
  2. In a salad bowl, combine the orange, grapefruit, fennel, and arugula.
  3. In another bowl, whisk together the garlic chives, parsley, oil, and any extra juices from the orange and grapefruit.  Season with salt and pepper.  Pour over the salad and toss to coat.
  4. Arrange the salad on a serving plate and arrange the salmon over the salad.

 
 

Choice Recipes:

Meyer Lemon Tart

Serves 6

 
1 tart shell, your favorite (homemade or store-bought)
1 large Meyer lemon, cut into 8 pieces, and seeded
1 1/2 cups superfine sugar
1/2 cup unsalted butter
1 teaspoon vanilla paste or extract
4 large eggs
 

  1. Preheat the oven to 350 degrees, coat the inside of a tart pan with removable bottom with non-stick cooking spray.
  2. Press the tart pastry into the tart pan and trim off the excess dough.  Set aside.
  3. Put the lemon, sugar butter, vanilla and eggs into a blender, and puree.
  4. Pour into the tart shell, and bake for 30 to 40 minutes, until the filling is set.
  5. Cool, and serve garnished with whipped cream.

All Butter Pie Crust

Makes one 9-inch pie crust
 
1 1/4 cups all-purpose flour
1 teaspoon salt
1 1/2 teaspoons sugar
1/2 cup cold unsalted butter, cut into 1/2-inch pieces
1/2 cup cold water
2 tablespoons cider vinegar
1/2 cup ice
Bench Flour for rolling
 

  1. In a large bowl, stir together the flour, salt and sugar.
  2. Add the butter and coat with the flour.
  3. Cut the flour and butter together using a pastry blender, until the butter is the size of peas.
  4. Combine the water, cider vinegar and ice in a measuring cup.
  5. Sprinkle 2 tablespoons of the mixture over the flour and mix and cut in with a bench scraper until fully incorporated.  Add more of the mixture 1 to 2 tablespoons at a time using a bench scraper or your hands, until the dough comes together in a ball with a few dry bits remaining.
  6. Shape into a disc and wrap in plastic wrap.  Refrigerate for 1 hour.
  7. Coat the inside of a 9-inch pie plate that is 2-inches deep with non-stick cooking spray.
  8. Flour a board and roll out the disc into an 11-inch round.  Gently transfer to the pie plate and flute the edges of the pie crust.  Refrigerate for at least 30 minutes before filling and baking.

 
 

Meyer Lemon Blueberry Bread Pudding

Serves 8

 
1 cup sugar
Grated zest of 1 lemon
1 teaspoon lemon extract
1/8 teaspoon ground nutmeg
8 large eggs
1 1/2 to 2 cups heavy cream
9 cups torn egg bread
2 cups fresh blueberries, picked over for stems, or frozen blueberries (do not defrost)
1/4 cup sugar
1/8 teaspoon ground cinnamon
 

  1. Coat a 13 x 9-inch baking dish with nonstick cooking spray.
  2. In a large bowl, whisk together the sugar, lemon zest, lemon oil, nutmeg, eggs, and heavy cream until blended.  Add the bread to the bowl, pushing it down into the mixture to absorb the liquid. Add the blueberries and stir to combine.  Pour into the prepared dish.
  3. Do-Ahead: At this point, cover and refrigerate for at least 12 hours and up to 36 hours. Bring to room temperature before continuing.
  4. Preheat the oven to 350°F.  Combine the sugar and cinnamon and sprinkle over the pudding. Bake until puffed and golden brown, 45 to 50 minutes.  Remove from the oven and let rest for 10 minutes.

 
 
 

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
 

  1. 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.
  2. 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.
  3. 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.

Strawberry Rhubarb Crisp

Serves 6 to 8

For the Fruit

2 cups hulled strawberries, cut in half or quartered if large
2 cups fresh rhubarb, chopped into 1-inch pieces (about 4 stalks)
1/2 cup granulated sugar (or more if the berries need it)
2 tablespoons cornstarch
1/8 teaspoon freshly grated nutmeg
2 tablespoons fresh orange juice
 

  1. Preheat the oven to 375 degrees and coat the inside of a 9-inch baking dish with non-stick cooking spray.
  2. In a large mixing bowl, toss together the berries, sugar, cornstarch and juice and transfer the mixture to the baking dish.   Set aside while making the crumble.

 

For the Crumble:

 1 cup all-purpose flour
1/4 cup granulated sugar
1/4 cup firmly packed light brown sugar
6 tablespoons unsalted butter, chilled and cut into 1/2-inch cubes
 

  1. In a food processor, combine the flour and sugars by pulsing on and off 4 to 5 times.
  2. Drop the butter cubes onto the flour mixture and pulse the mixture on and off until it begins to come together.
  3. Break up any large pieces, and sprinkle evenly over the fruit in the prepared pan.
  4. Bake the crumble for 35 to 45 minutes until the crust is golden brown and the fruit is bubbling.
  5. Serve the crumble warm, or at room temperature with vanilla ice cream, or gelato.
  6. If you have any crumble topping (uncooked) leftover, freeze it and then use it another time.
  7. If you are doing individual crumbles, they will cook for 20 minutes, until they are golden and bubbling.  This recipe will make about 8 ramekins.

 
@Diane Phillips  www.dianephillips.com  Blog:  www.cucinadivina.blogspot.com
Follow me on Facebook (professional page) Twitter, and Pinterest
Join Phillis Carey and I for a food and wine tour of Sicily, April, 2019—check my website for details.
 

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Farmers' Market Box 6-20-18

 

This week’s local produce and featured farms:
Mixed Zucchini  – Tamai Family Farms
Broccolini – Black Sheep Produce
Chocolate Mint – Terra Madre Gardens
White Nectarines – Fitzgerald’s Premium Ripe Tree Fruit
Valencia Oranges – Polito Family Farm
Purple Spring Onion  – Terra Madre Gardens
Red Ace Beets – Terra Madre Gardens
Sweet White Corn – Black Sheep Produce
Fennel – Black Sheep Produce
Rainbow Swiss Chard – Terra Madre Gardens
Grapefruit – Point Loma Farms
Juicing Bag:
Kale – Coastal Valley Farms
Celery – Lakeside Organics
Blue Berries – Belmont
Carrots – Cal Organics
Lemons – California fruit
Farmer’s Choice:
Page Tangerines – Garcia Organics
Honey Dates – Dates by Davall

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 hastag #SpecialtyProduceFMB!
Juice Recipes 

Lively Boost

2 Handfuls Kale

3 Carrots

1 Handful Blueberries

 

Detoxifier

4 Celery Stalks

3 Lemons

1 Handful Kale

Skin Reviver

4 Carrots

1 Handful Blueberries

2 Lemons

 

Specialty Produce Recipe Suggestions
courtesy of Diane Phillips (Cucina Divina)
 

Pasta with Rainbow Chard, Chickpeas and Pancetta

Serves 6
One pound shell pasta, cooked 3 minutes short of al dente, and hot pasta water saved
3 tablespoons extra virgin olive oil
2 ounces pancetta, finely chopped
2 purple spring onions, finely chopped
2 garlic, minced
Pinch red pepper flakes
1 bunch rainbow chard, tough stems removed, cut into 1/2-inch ribbons
1/4 cup white wine or water
One 14.5-ounce can garbanzo beans, rinsed and drained
1/2 cup grated Parmigiano Reggiano or Pecorino Romano
Salt and pepper
 

  1. In a large skillet, heat the oil, and saute the pancetta, till it is crispy.
  2. Add the onions, garlic, and pepper flakes.  Saute for 2 to 3 minutes, until the onion is softened.  Add the chard, and saute until the chard is wilted.
  3. Add the wine, and beans, simmer for 2 to 3 minutes.
  4. Add the pasta, and toss to coat, adding some of the hot pasta water, and 1/2 the cheese.  Season with salt and pepper and serve garnished with additional grated cheese.

 

Swiss Chard, Black Bean Tacos

Serves 4 to 6
The filling for these meatless Monday tacos also makes a nice side dish.
 
2 tablespoons extra virgin olive oil
2 garlic cloves, minced
2 purple spring onions, finely chopped, using the bulb
1/2 teaspoon ground cumin
1/2 teaspoon dried Mexican oregano
One bunch Swiss chard, tough stems removed, and cut into 1/2-inch ribbons
2 ears corn, cut from the cob
Salt and pepper
One 14.5-ounce can black beans, rinsed and drained
2 tablespoons fresh lime juice
Six 6-inch corn or flour tortillas, warmed
1 cup crumbled cotija cheese
 

  1. In a large skillet, heat the oil, saute the garlic, onions, cumin and oregano until the onions begin to soften.  Add the chard and corn, and saute till the chard is wilted, season with salt and pepper.
  2. Stir in the beans, and lime juice, and heat through.
  3. Serve the mixture in tortillas garnished with cheese.

 

Zucchini Corn Saute

Serves 4 to 6
 
2 tablespoons unsalted butter
1 tablespoon extra virgin olive oil
2 purple spring onions, finely chopped, using the bulb, and tender green leaves
4 cup zucchini, scrubbed and cut into julienne
2 ears white corn, cut from the cob
Salt and pepper
 

  1. In a large skillet, heat the butter and oil, saute the onions until they begin to soften about 2 minutes.
  2. Add the zucchini and corn, and saute until the zucchini begins to color.  Season with salt and pepper.
  3. This dish makes a nice base for grilled seafood, poultry or meats.
  4. Nice add-ins:  diced tomatoes, chopped fresh basil, spinach, or fresh peas.

 

Beet, Orange and Fennel Salad

Serves 4 to 6
 
1 bunch bull’s blood beets, scrubbed and tops removed (save the tops)
1 fennel bulb, wispy ends removed, and thinly sliced
3 Valencia oranges, peel and pith removed, and sliced 1/2-inch thick
One 8-ounce ball fresh mozzarella, sliced
1/4 cup red wine vinegar
1/2 cup extra virgin olive oil
1/4 cup packed fresh basil or Italian parsley, finely chopped
Salt and pepper
 

  1. Steam the beets till they are tender, about 20 minutes.  When cool, slip off the skins, and slice thinly.
  2. Arrange the fennel on a serving platter, then top with the oranges ending with the beets.  Arrange the mozzarella in the center of the platter, in a decorative pattern.
  3. In a bowl, whisk together the vinegar, oil, and basil or parsley.
  4. Season with salt and pepper and pour over the salad.  Serve the salad at room temperature.

 

Zucchini Parmesan Rice

Serves 8
3 tablespoons unsalted butter
1/2 cup finely chopped onion
2 cloves garlic, minced
4 cups shredded zucchini
1 1/2 teaspoons salt
1/2 teaspoon freshly ground black pepper
4 shakes of Tabasco sauce
2 tablespoons all-purpose flour
1 cup chicken broth
1 1/2 cups heavy cream
3/4 cup long-grain rice
3/4 cup freshly grated Parmigiano Reggiano cheese
 

  1. In a large skillet over medium heat, melt the butter, then add the onion and garlic and cook, stirring, until softened, 2 to 3 minutes.  Add the zucchini and cook until it is no longer giving off moisture, 4 to 6 minutes.  Season with the salt, pepper, and Tabasco.
  2. Sprinkle with the flour and cook, stirring, for 2 minutes.  Gradually stir in the broth and heavy cream, stirring until the mixture is smooth and the mixture comes to a boil.
  3. Do-Ahead: At this point, you can let cool, cover, and refrigerate for 2 days. Let come to room temperature before continuing.
  4. Preheat the oven to 400°F F. Coat a 13 x 9-inch baking dish with nonstick cooking spray.
  5. Stir the rice into the zucchini mixture, pour into the prepared dish, and sprinkle with the cheese.  Bake until the rice is tender, and the cheese is golden, 25 to 35 minutes. Let rest for 5 to 10 minutes before serving.
  6. Cook’s Note:  If you would like the rice can be made in individual ramekins or muffin tins, then tipped out onto the plate when served.

Quick zucchini bread and butter pickles

Makes 1 quart
 
1 pound very firm medium zucchini, sliced crosswise 1/8 inch thick
1/2 cup thinly sliced onion
3 tablespoons kosher salt
Ice
1 1/2 cups apple cider vinegar
1/3 cup sugar
2 teaspoons brown or yellow mustard seeds, crushed
1 1/2 teaspoons dry mustard powder
1 teaspoon ground turmeric
 

  1. In a large bowl, toss the zucchini and onion with 2 tablespoons of the kosher salt. Cover with ice water and let stand until just softened, about 45 minutes. Drain the zucchini and onion well and pat dry.
  2. Meanwhile, in a medium saucepan, combine the remaining 1 tablespoon of salt with the vinegar, sugar, mustard seeds, mustard powder, turmeric and 1/2 cup of water. Bring to a boil, stirring to dissolve the sugar; let cool completely.
  3. Transfer the zucchini and onion to a 1-quart glass jar and pour in enough brine to cover. Seal with the lid and refrigerate overnight before serving.
  4. The pickles can be refrigerated in the brine for up to 1 week.

 

Broccolini Shakshuka

Serves 4
This is a simple breakfast/brunch dish from the Southern Mediterranean.  You can make the vegetables ahead, keep them in the pan in the fridge, re-warm, and cook the eggs before serving. 
 
1/4 cup extra virgin olive oil
2 garlic cloves, minced
2 purple spring onions, finely chopped
6 sage leaves, finely chopped
Pinch red pepper flakes (make it hotter with a bit more if you prefer)
1 bunch broccolini, tough stems removed, and finely chopped
2 medium Yukon gold potatoes, cut into 1/2-inch dice
1/4 cup vegetable or chicken broth
1/2 cup tomato puree
Salt and pepper
4 large eggs
1 cup crumbled goat or Feta cheese
 

  1. In a large oven proof skillet, heat the oil, add the garlic, onion, sage, and red pepper, sautéing until the onion begins to soften about 2 minutes.  Add the broccolini and toss in the garlic oil mixture.
  2. Add the potatoes and toss again.  Saute for 5 to 6 minutes until the broccoli beings to soften, and the potatoes begin to color.
  3. Add the broth and tomato puree, season with salt and pepper, and continue to cook until the potatoes are tender, another 5 minutes.  (At this point you can cool, cover and refrigerate overnight if desired)
  4. Preheat the oven to 400 degrees.
  5. Make 4 depressions into the vegetable mixture and slide the eggs into the depressions.  Sprinkle the shakshuka with the cheese, and bake for 5 to 7 minutes, depending on your egg preference.  5 minutes, runny yolks and cooked whites, 7 to 8 minutes, cooked through yolks and whites. Allow to rest for 5 minutes before serving.

 

White Nectarine Tart

Serves 8
 

For the Crust

3 cups crushed graham crackers
1/3 cup sugar
6 tablespoons unsalted butter, melted
 

  1. Preheat oven to 350°F. Put the graham crackers and sugar into a bowl.
  2. Add butter and blend until crumbs are evenly moistened.
  3. Press mixture over bottom and up sides of 9-inch-diameter tart pan with removable bottom.
  4. Bake crust until color darkens, about 8 minutes. Cool completely.

For the Filling

1 8-ounce container mascarpone cheese
6 ounces cream cheese, room temperature
1/4 cup sour cream
1/4 cup sugar
1 teaspoon orange juice
1/4 teaspoon vanilla paste or extract
 

  1. Beat the ingredients in medium bowl until smooth. Spread filling in prepared crust.
  2. Cover loosely and refrigerate at least 2 hours and up to 1 day.

For the Topping

4 to 5 small white nectarines, halved, pitted, cut into thin slices
1/4 cup peach jam, warmed
 

  1. Overlap nectarine slices atop filling in concentric circles. Brush with jam. Serve, or refrigerate up to 6 hours.

Red Grapefruit Sangria



Serves 6
1 750 mL bottle Riesling
1 cup grapefruit juice
1/2 cup simple syrup**
1 1/2 cups sliced strawberries
1 grapefruit, cut into thin slices
1 750mL bottle Prosecco (or a dry champagne)
 

  1. In a mixing bowl, combine the Riesling, grapefruit juice, simple syrup, strawberries and grapefruit.  Cover and refrigerate for at least 4 hours, or up to 2 days.
  2. When ready to serve, put a slice of grapefruit into a wine glass, along with a few slices of strawberries.  Pour some of the Sangria base into a wine glass, top off with Prosecco, and serve cold.
  3. To Make Simple Syrup:  Bring 1 cup of water and 1/2 cup sugar to boil and stir until the sugar is melted.  Cool the syrup and store in the refrigerator for up to 2 weeks.

 

Chocolate Mint Zucchini Cake

Makes 1 9-inch Bundt
 
 
1/2 cup unsalted butter, softened
1/2 cup canola oil
1 3/4 cup sugar
2 large eggs
1 teaspoon vanilla paste or extract
1/4 cup finely chopped chocolate mint
1/2 cup sour cream
3/4 cup unsweetened cocoa
2 1/2 cup all-purpose flour
1/2 teaspoon baking powder
1 teaspoon baking soda
2 teaspoon espresso powder
1 teaspoon salt
2 cups grated zucchini (about 4 medium)
1/2 cup chocolate chips
 

  1. Preheat the oven to 350 degrees and coat the inside of a 9-inch bundt pan with non-stick cooking spray.
  2. In the large bowl of an electric mixer cream together the butter, oil and sugar, until the mixture is blended—it may look curdled.
  3. Add the eggs, vanilla and sour cream, and stir until combined.  Add the remaining ingredients and beat on low speed until blended.  Transfer the batter to the prepared pan; bake for 45 to 55 minutes, until a skewer inserted into the center comes out clean.
  4. Remove the pan from the oven, transfer to a cooling rack and time for 10 minutes.
  5. At the end of the 10 minutes, remove the cake from the pan, and allow to cool completely.    Serve the cake garnished with sifted powdered sugar.

 

Choice Recipes:

Honey Date Crostini

Serves 4 to 6
 
1/2 cup chopped pitted dates
1/2 cup chopped walnuts or pecans
2 tablespoons balsamic vinegar
2 tablespoons finely chopped spring onion or chives
Crostini
1/2 cup whole milk ricotta
 

  1. In a small bowl, combine the dates, nuts, vinegar and onion or chives.
  2. Spread the ricotta onto the crostini.  Top with the date mixture and serve at room temperature.

Bacon Wrapped Parmesan Dates

Serves 8
 
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.

 

Page Tangerine Olive Oil Cake

Makes one 9-inch round cake
 
1 1/3 cup extra virgin olive oil
1 1/4 cup whole milk
3 large eggs
2 teaspoons grated tangerine rind
1/4 cup tangerine juice
1 1/2 cups chopped Page Tangerine segments
2 cups all-purpose flour
1 3/4 cup sugar
1 1/2 teaspoons salt
1/2 teaspoon baking soda
1/2 teaspoon baking powder
 

  1. Coat the inside of a 9-inch cake pan that is at least 2-inches deep with non-stick cooking spray.
  2. Preheat the oven to 350 degrees.
  3. In a bowl, whisk together the oil, milk, eggs, rind, juice and segments.
  4. Add the flour, sugar, salt, soda and powder.  Beating until just combined.
  5. Pour the batter into the prepared pan and bake for 1 hour until the top is golden and a skewer inserted into the center of the cake comes out clean.
  6. Transfer the cake to a rack to cool for 30 minutes.
  7. Invert the cake onto the rack and let cool completely before serving.

 
@Diane Phillips  www.dianephillips.com  Blog:  www.cucinadivina.blogspot.com
Follow me on Facebook (professional page) Twitter, and Pinterest
Join Phillis Carey and I for a food and wine tour of Sicily, April, 2019—check my website for details.
 

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 6-14-2018


 
This week’s local produce and featured farms:
Sierra Lettuce  – Coleman Family Farms
Mixed Summer squash – Terra Madre Farms
Rosemary – Terra Madre Farms
Yellow Zee Fire Nectarines – Fitzgerald’s Premium Ripe Tree Fruit
Blue Lake green Beans – Black Sheep Produce
Kumato Tomato  –Dassi Family Farm
Mixed Baby Radishes – Coleman Farms
Sweet White Corn – Black Sheep Produce
Rhubarb – Trevino Farms
Juicing Bag:
Kale – Coastal Valley Farms
Celery – The Nunes co.
Valencia Orange – Stehly Farms
Carrots – Cal Organics
Dandelion Greens – Lakeside Organics
Farmer’s Choice:
Strawberries – JF Organics
Broccolini –Milliken 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 hastag #SpecialtyProduceFMB!
Juice Recipes 

Veggie

1 Handful green Kale

2 Carrots

1 Bunch Dandelion Greens

 

Morning Star

4 Stalks Celery

Half bunch Kale

2 Oranges

Powerhouse 

1 Handful Kale

1 Handful Dandelion Greens

2 Stalks Celery

1 Carrot

1 Orange

Specialty Produce Recipe Suggestions
courtesy of Diane Phillips (Cucina Divina)

Green Bean and Corn Salad

Serves 4 to 6
 
3/4 pound green beans, ends trimmed, and cut into 1-inch pieces
Salt and pepper
3 ears white corn, cut from the cob
1/2 cup sliced radishes
1/2 cup mayonnaise
1/4 cup milk
2 tablespoons fresh lemon juice
1 teaspoon grated lemon zest
2 tablespoons finely chopped chives
2 tablespoons finely chopped basil
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
 

  1. Bring 4 quarts of salted water to a boil.  Add the beans and cook for 3 to 4 minutes until crisp/tender.
  2. Drain thoroughly, season with salt and pepper and cool.
  3. In a salad bowl, combine the cooled beans, corn and radishes.
  4. In a small mixing bowl, whisk together the mayonnaise, milk, lemon juice chives, basil, salt and pepper.
  5. Pour over the salad and toss to coat.  The salad can be made 2 to 4 hours ahead of time and refrigerated.
  6. Do-Ahead: The beans, corn and radishes and the dressing can be refrigerated separately for up to 2 days.  Toss before serving.

Crispy Roasted Summer Squash

Serves 4 to 6
This recipe works for any summer squash, make sure to salt the squash before roasting, to remove excess moisture. 
 
1 1/2 pounds summer squash, ends trimmed and sliced lengthwise into 1/4-inch slices
Salt
1/3 cup extra virgin olive oil
1 teaspoon freshly ground black pepper
3/4 cup panko
1/2 cup grated Pecorino Romano cheese
1/2 teaspoon dried oregano
 

  1. Lay the squash on a baking sheet and sprinkle with salt.  Let stand at room temperature for 1 hour.
  2. Preheat the oven to 400 degrees.  Line a baking sheet with aluminum foil, parchment or silicone.
  3. Blot off excess moisture from the squash.  Mix the oil with the pepper and pour 1/2 of it onto the baking sheet.  Dip the squash in the oil and turn to coat.
  4. In a mixing bowl, combine the panko, pecorino and oregano.
  5. Spread the panko mixture over the squash, and drizzle with the remaining oil mixture.
  6. Roast for 15 to 20 minutes until the cheese is golden brown.

 

Marinated Goat Cheese

Serves 4 to 6
 
One 11-ounce log goat cheese
1 cup extra virgin olive oil
2 garlic cloves, sliced
2 tablespoons finely chopped rosemary
Pinch red pepper flakes
 

  1. Using a small portion scoop, form the goat cheese into 1-inch balls.
  2. Pour the olive oil into a large glass jar add the garlic, rosemary and red pepper.  Stir to blend.
  3. Add the goat cheese, seal the jar and refrigerate for up to 1 month.
  4. Bring the cheese to room temperature and serve with sliced baguettes.

Rosemary Roasted Lamb

Serves 6 to 8
 
One 3 to 4 pound boneless leg of lamb
1/4 cup extra virgin olive oil
2 tablespoons rosemary leaves
4 garlic cloves
2 tablespoon Dijon mustard
1 1/2 teaspoons salt
1 teaspoon freshly ground black pepper
 

  1. Unroll the lamb and put into a large zip-lock bag.
  2. In a food processor or blender, combine the remaining ingredients until pureed.
  3. Pour the marinade into the bag, seal and refrigerate for 12 to 24 hours, turning occasionally.
  4. Preheat the oven to 400 degrees.  Remove the lamb from the bag, discard the marinade.
  5. Roll the lamb, and secure with butchers’ twine or silicone bands.
  6. Roast for 1 hour, turn down the heat to 350 degrees and roast until the lamb registers 135 to 140 on an instant read meat thermometer.
  7. Remove from the oven, transfer to a cutting board, and allow to rest for 15 minutes before carving.

 

Kumato and Nectarine Salad

Serves 4 to 6
 
One head Sierra lettuce, washed, spun dry and chopped
3 Kumato, washed, cored, and cut into 1/2-inch slices
3 nectarines, washed, pitted, and sliced into 1/2-inch wedges
One 8-ounce ball fresh mozzarella, torn into small pieces
1/4 cup white wine vinegar
2 tablespoons honey
1/4 cup packed basil, thinly sliced
1/2 cup extra virgin olive oil
Salt and pepper
 

  1. Arrange the lettuce on a serving platter.
  2. Alternate the Kumato, and nectarine over the lettuce, and distribute the mozzarella evenly over the fruit.
  3. In a small bowl, whisk together the vinegar, honey, basil, and oil.  Season with salt and pepper.
  4. Pour over the salad and serve at room temperature.

 
 

Nectarine Galette

Serves 4 to 6
Basically, a free form tart, this is a snap to put together, and the result is a satisfying taste of summer.
 
One recipe for 9-inch pie crust, or store bought, or 1 sheet of puff pastry, defrosted
3/4 cup almonds, toasted and finely ground
1/2 cup sugar
1/2 tsp. finely grated lemon zest
1 egg yolk
4 large nectarines, pitted and thinly   sliced
1 tablespoon unsalted butter
 

  1. On a floured board, roll out the dough into a round about 12 inches in diameter and about 1/8 inch thick. Line a baking sheet with parchment paper and transfer the dough round to the prepared sheet.
  2. In a small bowl, stir together the almonds, the 1/4 cup sugar, the lemon zest and egg yolk.
  3. Spread the almond mixture into an 8-inch circle in the center of the dough.
  4. In a large bowl, toss the nectarine slices with the remaining sugar.
  5. Pour the fruit filling into the center of the dough and spread it evenly over the almond mixture, leaving a 2-inch border of dough uncovered along the edge.
  6. Fold the edge of the dough up and over the nectarines, pleating the dough loosely and leaving the galette uncovered in the center. Dot with the butter. Refrigerate until the dough is firm, at least 30 minutes.
  7. Preheat an oven to 400°F, bake the galette until the crust is golden brown and the nectarines are tender, 45 to 60 minutes. Transfer the baking sheet to a rack and let the galette cool for 20 minutes before serving.

My Favorite Pie Crust

1 1/4 cups all-purpose flour
1 teaspoon salt
1 1/2 teaspoons sugar
1/2 cup cold unsalted butter, cut into 1/2-inch pieces
1/2 cup cold water
2 tablespoons cider vinegar
1/2 cup ice
Bench Flour for rolling
 

  1. In a large bowl, stir together the flour, salt and sugar.
  2. Add the butter and coat with the flour.
  3. Cut the flour and butter together using a pastry blender, until the butter is the size of peas.
  4. Combine the water, cider vinegar and ice in a measuring cup.
  5. Sprinkle 2 tablespoons of the mixture over the flour and mix and cut in with a bench scraper until fully incorporated.
  6. Add more of the mixture 1 to 2 tablespoons at a time using a bench scraper or your hands, until the dough comes together in a ball with a few dry bits remaining.
  7. Shape into a disc and wrap in plastic wrap.  Refrigerate for 1 hour.

 
 

Rhubarb Oat Bars

Makes about 20
3 cups rhubarb, thinly sliced
1 cup granulated sugar
1/4 cup water
1/2 cup granulated sugar
2 tablespoons all-purpose flour
1 teaspoon vanilla paste or extract
1 1/2 cups all-purpose flour
1 1/2 cups quick-cooking rolled oats
1 cup packed brown sugar
1/4 teaspoon baking soda
1 cup unsalted butter
1/2 cup chopped pecans or walnuts
 

  1. Coat the inside of 13x9x2-inch baking dish with non-stick cooking spray.  Preheat the oven to 375 degrees.
  2. In a medium saucepan, combine rhubarb, 1 cup sugar and water. Bring to boiling; reduce heat. Cover and simmer for 5 minutes.
  3. In a small bowl combine 1/2 cup granulated sugar and the 2 tablespoons flour. Stir into rhubarb mixture.
  4. Cook and stir about 1 minute more or till thick. Remove from heat; stir in vanilla. Set aside.
  5. In a medium mixing bowl, combine the 1 1/2 cups flour, oats, brown sugar and baking soda. Using a pastry blender or 2 knives, cut in the butter till the mixture resembles coarse crumbs. Stir in 1/2 cup pecans or walnuts.
  6. Reserve 1 cup of the crumb mixture.
  7. Press remaining crumb mixture into the bottom of prepared pan. Evenly spread rhubarb mixture on top.
  8. Sprinkle with reserved crumb mixture and additional chopped nuts, if desired.
  9. Bake for 30 to 35 minutes or till the top is golden. Cool on a wire rack before cutting into bars.

 

Summer Squash Carbonara

Serves 6
One pound buccatini, cooked 3 minutes short of al dente, saving the pasta water
2 tablespoons extra virgin olive oil
1/4 pound pancetta, cut into fine dice
3 cups finely diced summer squash
4 egg yolks, room temperature
1 teaspoon freshly ground black pepper
1 1/2 cups grated Parmigiano Reggiano
 

  1. In a large skillet, heat the oil, and saute the pancetta until crispy.
  2. Add the squash and saute until the squash begins to color.
  3. In a small bowl, whisk together the yolks, pepper and 1 cup Parmigiano.
  4. Add the hot pasta, and the yolk mixture to the skillet, and toss to coat, adding hot pasta water to make a creamy sauce.
  5. Serve the pasta garnished with additional cheese.

 
 

Sweet Corn Chowder

Serves 6
6 cups chicken or vegetable broth
4 cups diced Yukon gold or red potatoes
3 medium carrots, diced
8 strips thick cut bacon, cut into ½-inch dice
1 cup finely chopped onion
3 ribs celery, chopped finely
1 1/2 teaspoons dried thyme leaves
½ cup flour
2 cups white corn cut from the cob
1 cup heavy cream
Salt and more Tabasco to taste
 

  1. In a saucepan, bring the broth, potatoes and carrots to a boil.  Simmer for 10 to 12 minutes until the potatoes are tender.  Drain, save the broth and vegetables.
  2. In a Dutch oven, cook the bacon until it is crisp.  Add the onion, celery and thyme, and saute until the onion is softened, about 5 minutes.  Add the flour, and saute for 2 to 3 minutes to cook the flour.
  3. Add the reserved broth and bring to a boil. Add the carrots, potatoes, and corn, and simmer for 5 minutes.  Add the cream, and season with salt and Tabasco.  Serve warm.
  4. Cook’s Note:  You can omit the cream if you would like, add a bit more broth if desired.

 

Grilled Lemon Rosemary Chicken

Serves 8
1/2 cup extra virgin olive oil
1/3 cup fresh lemon juice
2 tablespoons chopped rosemary
1 teaspoon salt
½ teaspoon freshly ground black pepper
2 cloves garlic, minced
8 skinless, boneless chicken breast halves, tenders removed (use for another purpose)
 

  1. In a zipper-top plastic bag, combine the oil, lemon juice, rosemary, salt, pepper, and garlic, shaking to blend.  Add the chicken, turning to coat it, and seal.
  2. Do-Ahead: At this point, refrigerate for at least 2 hours and up to 2 days. Bring to room temperature before continuing.
  3. Build a hot charcoal fire or preheat a gas grill, or a grill pan or the broiler for 10 minutes.  Remove the chicken from the marinade, discard the marinade, and grill or place on a baking sheet lined with aluminum foil or a silicone liner and broil until cooked through, about 3 to 5 minutes per side.
  4. Do-Ahead: At this point, you can let cool, cover, and refrigerate for up to 8 hours or freeze for 6 weeks.  Serve cold or bring to room temperature before serving.

Rosemary Marinade

 
1/2 teaspoon ground black pepper
2 bay leaves
1⁄2 cup red wine
2 tablespoons red wine vinegar
2 tablespoons Worcestershire
4 cloves garlic, crushed
2 sprigs fresh rosemary
1⁄2 cup extra-virgin olive oil
 

  1. Combine all the ingredients, and store in an airtight container in the refrigerator.  This is an excellent marinade for flank steak, or pork.
Choice Recipes:

Roasted Brocolini and Orzo Salad

Serves 6 to 8
One 10-ounce package Orzo, cooked 3 minutes short of al dente, and cooled
1/2 cup extra virgin olive oil
3 garlic cloves, minced
1 teaspoon lemon zest
Pinch red pepper flakes
2 shallots, finely chopped
1 bunch broccolini, chopped
Salt and pepper
3 tablespoons fresh lemon juice
 

  1. Put the orzo into a salad bowl.
  2. Preheat the oven to 400 degrees, and line a baking sheet with silicone, aluminum foil, or parchment.
  3. In a bowl, combine 1/4 cup oil, garlic, zest, red pepper, shallots, and broccolini.  Season with salt and pepper.
  4. Roast for 5 to 6 minutes, until the broccolini is tender.  Transfer to the orzo in the bowl.
  5. In another bowl, whisk together the remaining oil, and lemon juice.  Pour over the salad in the bowl and toss to coat.  Season with salt and pepper and serve at room temperature.

Strawberry Amaretto Tiramisu

Serves 8 to 10
1 cup Amaretto
1 cup water
6 large egg yolks
1/2 cup sugar
2 cups heavy cream
2 cups mascarpone cheese
1/4 teaspoon almond extract
3 packages Italian ladyfingers
Confectioners’ sugar
2 cups sliced hulled strawberries, and whole strawberries for garnish
1/2 cup sliced toasted almonds
 

  1. In a large bowl, combine the Amaretto and water.  Set aside.
  2. In a glass or metal bowl over simmering water, whisk the yolks and sugar together and cook over high heat until the yolks register 150 degrees on an instant read meat thermometer.  Cool the egg yolks, slightly.
  3. While the yolks are cooling, whip the cream until stiff peaks form.  Add the mascarpone and almond extract, beat into the whipped cream.
  4. Whisk in the egg yolk mixture.
  5. Dip the ladyfingers into the Amaretto mixture quickly and transfer to a 13-by-9-inch baking dish, until you have a full layer.
  6. Spread half of the crème into the dish, spread 1/2 of the strawberries over the crème.
  7. Dip the remaining ladyfingers into the Amaretto mixture and arrange over the crème and strawberries.  Cover with the remaining crème and strawberries.
  8. Sprinkle the Tiramisu with the confectioner’s sugar, and cover with plastic wrap.
  9. Refrigerate for at least 12 hours, and up to 36 hours.  It is better when it sits at least 24 hours.  Garnish each serving with whole strawberries and sliced almonds.

 
@Diane Phillips  www.dianephillips.com  Blog:  www.cucinadivina.blogspot.com
Follow me on Facebook (professional page) Twitter, and Pinterest
Join Phillis Carey and I for a food and wine tour of Sicily, April, 2019—check my website for details.
 

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 6-7-2018


 
This week’s local produce and featured farms:
Dragon Tongue Beans – Black Sheep Produce
Rainbow Chard – Terra Madre Farms
Chocolate Mint – Terra Madre Farms
Yellow Debutante Peaches – Fitzgerald Farms
Dino Kale – Be Wise Ranch
Valencia Oranges  –Polito Family Farm
Red Torpedo Onions – Terra Madre Farms
Japanese Sweet Potato – Milliken Family Farm
Rhubarb – Trevino Farms
Juicing Bag:
Kale – Lakeside Organics
lemons – Cal Organics
Grapefruit – Foxy
Carrots – Cal Organics
Red Beet – Lakeside Organics
Farmer’s Choice:
Strawberries – Black Sheep Produce
Summer Squash –Black Sheep 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 hastag #SpecialtyProduceFMB!
Juice Recipes 

Power Pack

1 bunch green Kale

2 Carrots

1 Beet

½ Lemon

 

Citrus Squeeze

2 Carrots

Half bunch Kale

1 Lemon

1 Grapefruit

Morning Rise

2 carrots

1 Grapefruit

1 Beet

Specialty Produce Recipe Suggestions
courtesy of Diane Phillips (Cucina Divina)

Pasta e Fagioli

Serves 4 to 6
 
1 tablespoon extra virgin olive oil
1 medium or large onion, chopped
Pinch red pepper flakes
1 ½ teaspoons chopped fresh rosemary
2 large garlic cloves, minced
1/2 pound shelled Dragon’s tongue beans
1 28-ounce can chopped tomatoes with juice
8 cups chicken or vegetable broth
Salt and freshly ground pepper
Rind of Parmigiano Reggiano, cut into small pieces
1 cup elbow or small shell pasta
2 tablespoons chopped fresh parsley
1 cup grated Parmigiano Reggiano for garnish
 
 

  1. In a Dutch oven, heat the oil, saute the onion, red pepper, rosemary and garlic for 2 to 3 minutes, until the onion begins to soften.
  2. Add the beans, tomatoes, broth, and Parmigiano rind (if using) Bring to a boil, simmer for 10 to 15 minutes.
  3. Add the pasta and simmer another 10 minutes.
  4. Add the parsley, season with salt and pepper, and serve garnished with Parmigiano Reggiano.
  5. Variation:  Saute 1/2 pound of bulk sweet Italian sausage with the onion until it is no longer pink, then proceed as directed.

Chard and Corn Gratin

Serves 4 to 6
A great side dish to serve with grilled entrees, it can be served right out of the oven, or at room temperature.
 
2 tablespoons extra virgin olive oil
One 1/2-inch thick pancetta, finely chopped
2 garlic cloves, minced
2 torpedo onions, finely chopped
1 bunch Swiss chard, tough stems removed, and cut into 1/2-inch ribbons
Salt and pepper
2 cups corn, either fresh cut from the cob, or frozen and defrosted
4 large eggs
½ cup milk
1/2 cup finely shredded Gruyere cheese
1/4 cup grated Parmigiano Reggiano
 

  1. Preheat the oven to 350 degrees, coat the inside of a 2-quart gratin dish with non-stick cooking spray.
  2. In a large skillet, heat the oil add the pancetta, and saute till the pancetta is crisp.
  3. Add the onion and garlic, saute for 2 to 3 minutes, add the chard, and saute till the chard is wilted.  Season liberally with salt and pepper.  Add the corn and toss to coat.  Transfer to the prepared baking dish.
  4. In a bowl, whisk together the eggs and milk.  Pour over the chard mixture.
  5. Sprinkle with the cheeses, and bake for 30 to 35 minutes, until the eggs are set.
  6. Remove from the oven, and allow to rest for 5 minutes, before serving.

 
 

Chocolate Mint Cake with Ganache

Serves 6 to 8
 
1/4 cup chopped chocolate mint
1/2 cup boiling water
1 cup all-purpose flour
1/4 cup plus 2 tablespoons unsweetened cocoa powder
1/2 teaspoon baking soda
1/4 teaspoon table salt
1/2 cup unsalted butter, melted and warm
1-1/4 cups sugar
2 large eggs
1 teaspoon vanilla paste or extract
1/4 cup finely chopped
1/2 cup hot water
1 cup warm Ganache
 

  1. Position a rack in the lower third of the oven and heat the oven to 350 F. Coat the inside of a 9-inch round cake pan.
  2. Put the chocolate mint into a heat proof bowl.  Pour the boiling water over the chocolate mint and allow to steep while making the rest of the cake.
  3. In a small bowl, whisk the flour, cocoa powder, baking soda, and salt.
  4. In a large bowl, combine the melted butter and sugar with a wooden spoon or rubber spatula. Add the eggs and vanilla; stir until well blended.
  5. Add the flour mixture all at once and stir just until all the flour is moistened.
  6. Strain the hot water over the batter; stir just until it’s incorporated, and the batter is smooth.
  7. Transfer the batter into the prepared pan.
  8. Bake until a toothpick inserted in the center comes out clean, 30 minutes. Let cool in the pan on a rack for 10 min. Run a thin knife around the edge and invert the cake onto a rack and let cool completely.
  9. Once cool, set the rack over a baking sheet or foil. Pour the warm ganache over the cake and use an off-set spatula to spread it over the top of the cake and down the sides. Let set for about an hour before serving.

Ganache

8 oz. bittersweet or semisweet chocolate, finely chopped
1 cup heavy cream
1/2 cup chopped chocolate mint
 

  1. Put the chocolate in a medium heatproof bowl. In a small saucepan, bring the cream and chocolate mint to a boil.  Allow to steep for 15 minutes.
  2. Strain the hot cream over the chocolate and whisk gently until the chocolate is completely melted and smooth.  Pour over the cake and serve.

 

Peachy Rhubarb Crumble Pie

Serves 6 to 8
 
 

For the Pie Crust

Makes one 9-inch pie crust
 
1 1/4 cups all-purpose flour
1 teaspoon salt
1 1/2 teaspoons sugar
1/2 cup cold unsalted butter, cut into 1/2-inch pieces
1/2 cup cold water
2 tablespoons cider vinegar
1/2 cup ice
Bench Flour for rolling
 

  1. In a large bowl, stir together the flour, salt and sugar.
  2. Add the butter and coat with the flour.
  3. Cut the flour and butter together using a pastry blender, until the butter is the size of peas.
  4. Combine the water, cider vinegar and ice in a measuring cup.
  5. Sprinkle 2 tablespoons of the mixture over the flour and mix and cut in with a bench scraper until fully incorporated.  Add more of the mixture 1 to 2 tablespoons at a time using a bench scraper or your hands, until the dough comes together in a ball with a few dry bits remaining.
  6. Shape into a disc and wrap in plastic wrap.  Refrigerate for 1 hour.
  7. Coat the inside of a 9-inch pie plate that is 2-inches deep with non-stick cooking spray.
  8. Flour a board and roll out the disc into an 11-inch round.  Gently transfer to the pie plate and flute the edges of the pie crust.  Refrigerate for at least 30 minutes before filling and baking.

For the Crumble

2 tablespoons granulated sugar
1/4 cup packed brown sugar
1 cup all-purpose flour
1/2 teaspoon salt
⅛ teaspoon ground cinnamon
4 tablespoons (½ stick) unsalted butter, cut into ½-inch cubes, at room temperature
 

  1. Stir together all the ingredients except the butter in a large bowl.
  2. Sprinkle in the butter pieces and toss to coat. Rub the butter into the dry ingredients with your fingertips until the butter is incorporated and the mixture is chunky.
  3. If using for a crumble top, chill for at least 15 minutes before using.
  4. The crust will keep refrigerated for 5 days or frozen for 1 month.

 

For the Filling

1 pound yellow peaches, peeled, pitted and chopped
1/2 pound rhubarb, finely chopped
1/2 cup sugar
1/2 cup packed brown sugar
2 tablespoons orange juice
1 teaspoon grated orange zest
1 tablespoon cornstarch
 

  1. Preheat the oven to 400 degrees.
  2. In a large bowl, combine the peaches, rhubarb, sugars, orange juice, zest, and cornstarch.  Let mellow at room temperature for 10 minutes.
  3. Pour into the prepared pie shell.
  4. Top with the crumble, and bake for 15 minutes, lower the oven temperature to 350 degrees, and bake another 30 to 35 minutes, until the crumble is golden brown, and the filling is bubbling.

 

Valencia Orange Pudding

Serves 4

Graham cracker streusel

 
7 graham crackers
3 tablespoons sugar
1/2 teaspoon kosher salt
5 1/2 tablespoons unsalted butter, cubed, cold
 

  1. Break up the graham crackers with your hands and add to a food processor. Pulse until flour-like. Add the sugar and salt and pulse to combine. Evenly distribute the butter on top. Pulse until a cookie-like dough forms.
  2. Dump onto a plate and use your fingers to create lots of clumps. Freeze until completely firm.
  3. Meanwhile, preheat the oven to 325° F. Line a rimmed sheet pan with a silicone mat or parchment. When the streusel is mostly frozen, add it to the prepared sheet pan and bake for 15 to 20 minutes until firm, rotating halfway through. Cool completely before making the pudding.

 

Orange pudding

 
2 cups heavy cream
2/3 cup sugar
2 teaspoons finely grated orange zest, plus more for garnish
5 tablespoons fresh squeezed orange juice
1 pinch salt
Orange slices for garnish
 

  1. Combine the heavy cream, sugar, and zest in a large pot. Set over high heat and bring to a boil. Adjust the heat to keep boiling for another 5 minutes.
  2. Turn off the heat and whisk in the orange juice and salt. Let cool for about 15 minutes.
  3. Add a layer of graham cracker streusel to the bottom of 4 ramekins or glasses or other single-serving dishes. Slowly pour the pudding on top, evenly dividing between the dishes.
  4. Chill until cold and set. Garnish with orange slices and serve with the rest of the streusel to sprinkle on top.

Dino Kale and Roasted Sweet Potato Toasts

Serves 4 to 6
1/2 cup extra virgin olive oil
2 Japanese sweet potatoes, peeled, sliced 1/2-inch thick
Salt and pepper
3 garlic cloves, minced
1 bunch Dino kale, tough stems removed
Salt and pepper
8 slices crusty bread, sliced 1/2-inch thick, toasted
1 1/2 cups crumbled ricotta salata (or grated Parmigiano Reggiano)
 

  1. Preheat the oven to 400 degrees, line a baking sheet with aluminum foil, parchment or silicone.
  2. In a mixing bowl, combine the potatoes, 1/4 cup olive oil and sprinkle with salt and pepper.
  3. Lay the potato slices on the baking sheet, and roast for 20 to 25 minutes, turning once, until the potatoes are tender.
  4. While the potatoes are roasting, heat the remaining oil, saute the garlic for 30 seconds until fragrant, and saute the kale until it is tender.  Season with salt and pepper.
  5. Spread the potatoes onto the toasted bread, top with the kale, and some of the cheese.  Serve at room temperature.

 

Caramelized Onion Kale Bread Pudding

Serves 4 to 6
2 cups day old bread, cut into cubes
1/4 cup extra virgin olive oil
1/4 cup unsalted butter
1 bunch torpedo onions, thinly sliced, using the red and tender green parts
2 garlic cloves, minced
2 teaspoons sugar
1 bunch dino kale, tough stems removed, cut into 1/2-inch ribbons
Salt and pepper
4 large eggs
1 cup heavy cream
1 cup shredded Gruyere cheese
1/2 cup grated Parmigiano Reggiano
 

  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. Line a baking sheet with parchment, aluminum foil, or silicone.  Arrange the bread on the baking sheet in one layer, and drizzle with the oil.  Toss to coat the bread.  Bake for 10 to 15 minutes, until the cubes are crispy.  Cool and transfer to a large mixing bowl.
  3. In a large skillet, heat the butter, and saute the onions, garlic and sugar until the onions begin to caramelize.
  4. Add the kale, and saute until the kale is wilted.  Season with salt and pepper.  Transfer to the bowl with the toasted bread.
  5. In another bowl, whisk together the eggs and cream.  Pour over the bread mixture and toss to coat.
  6. Transfer to the prepared dish.
  7. Sprinkle with the cheeses, and bake for 35 to 40 minutes, until the pudding is set, and the cheeses are golden brown.  Allow the pudding to rest for 10 minutes before serving.
  8. Variation:  Coat the inside of 12 muffin tins with non-stick cooking spray, and pack with the kale mixture.  Bake for 20 to 25 minutes until set.

Japanese Sweet Potato Curry

Serves 4 to 6
1 tablespoon vegetable oil
2 teaspoons mild curry powder
2 large boneless, skinless chicken breasts, cut into bite-size pieces
1 bunch Dino kale, tough stems removed, cut into 1/2-inch ribbons
2 Japanese sweet potatoes, peeled and cut into bite-size pieces
2 cups chicken stock
2 cups coconut milk
1/4 cup finely chopped cilantro or Italian parsley
2 to 3 cups steamed Basmati rice for serving
 

  1. In a large skillet, or wok, heat the oil, and saute the curry powder for 1 minute.  Add the chicken and cook until the chicken is white all over.
  2. Add the kale, and saute until the kale begins to soften.
  3. Add the sweet potatoes, stock and coconut milk.
  4. Simmer for 15 to 20 minutes, until the potatoes are softened.
  5. Season with salt and pepper, and garnish with cilantro and serve over rice.

 

Orange Bars

Makes about 12
1 cup all-purpose flour
3 tablespoons confectioners’ sugar
1/4 teaspoon salt
1/3 cup unsalted butter
1cup granulated sugar
2 large eggs
2 teaspoons grated orange zest
2/3 cup orange juice
2 tablespoons all-purpose flour
1/4 teaspoon salt
Powdered sugar
 

  1. Preheat oven to 350 degrees coat an 8x8x2-inch baking pan with non-stick cooking spray.
  2. In a mixing bowl stir together the 1 cup flour, the 3 tablespoons powdered sugar, and the 1/4 teaspoon salt. Using a pastry blender, cut in butter until mixture resembles coarse crumbs. Press mixture evenly and firmly into the bottom of the prepared pan. Bake about 15 minutes or until light golden around the edges.
  3. In a medium bowl whisk together the granulated sugar, eggs, orange peel, orange juice, flour and the 1/4 teaspoon salt. Pour orange mixture over the hot crust.
  4. Bake for 20 to 25 minutes or until set. Cool completely in pan on a wire rack. Dust bars with powdered sugar
Choice Recipes:

Spinach Salad with Strawberries

Serves 4
1/2 cup rice vinegar
1/4 cup sugar
1/4 cup chopped red onion
1 teaspoonsDijonmustard
2 tablespoons poppy seeds
1/2 cup vegetable oil
Two 10-ounce bags baby spinach
1 cup sliced strawberries
 

  1. In a medium-size bowl, whisk together the vinegar, sugar, red onion, mustard, poppy seeds and oil until blended.   At this point, you can cover and refrigerate for up to 4 days.
  2. When ready to serve, assemble the salad. Combine the spinach and strawberries in a large salad bowl and toss with some of the dressing, adding more to taste. Serve immediately.

 

Summer Squash Casserole

2 tablespoons unsalted butter

2 tablespoons olive oil
1/2 cup chopped torpedo onion
6 cups summer squash cut into 1 inch dice
One bunch rainbow chard, tough stems removed, cut into 1/2-inch ribbons
1 1/2 teaspoons salt
1 teaspoon freshly ground black pepper
1/8 teaspoon ground nutmeg
3 tablespoons all-purpose flour
2 cups whole or 2% milk
Two 3.5-ounce packages Boursin cheese, crumbled
 

  1. Preheat the oven to 350°F coat a 13 x 9-inch baking dish with nonstick cooking spray.
  2. In a 12-inch skillet, over medium heat melt the butter and oil together, add the onion and cook, stirring, until softened, about 3 minutes.
  3. Add the squash and cook another 3 minutes, stirring a few times. Stir in the chard, salt, pepper, and nutmeg and cook, stirring, until the mixture begins to lose some of its moisture, about 5 minutes.
  4. Add the flour, stir the flour into the squash mixture, and cook until absorbed, another 2 minutes.
  5. Add the milk and Boursin and stir until the mixture comes to a boil and the cheese has melted.
  6. Transfer to the prepared dish.
  7. Do-Ahead: At this point, you can let cool, cover, and refrigerate for up to 2 days. Bring to room temperature before continuing.
  8. Bake the casserole until the top is golden brown, about 30 minutes. Let rest 5 to 10 minutes before serving.

Pasta Carbonara with Zucchini

Serves 6
 
1/4 cup extra virgin olive oil
1 garlic clove, minced
2 medium zucchini, ends trimmed and cut into 1/2-inch dice
5 large egg yolks
1 cup freshly grated Parmigiano Reggiano cheese, plus more for garnish
1/4 cup freshly ground black pepper
1 pound spaghetti, or buccatini
 

  1. In a large skillet, heat the oil, saute the garlic and zucchini until the zucchini begins to color, and loses some of its liquid.  Set aside.
  2. In a mixing bowl, whisk together the eggs, the cheese, and half the pepper.  Set aside at room temperature.
  3. Bring 8-quarts of salted water to boil in a pasta pentola and cook the pasta 2 to 3 minutes short of al dente.
  4. When the pasta is cooked, heat the skillet with the zucchini, drain the pasta, reserving some of the pasta liquid, and add the pasta to the skillet tossing to blend.
  5. Take the skillet off the heat, and add the egg and cheese mixture, adding more pasta water to make a creamy sauce.  Taste the pasta and add more pepper if desired and serve.

 
@Diane Phillips  www.dianephillips.com  Blog:  www.cucinadivina.blogspot.com
Follow me on Facebook (professional page), Twitter, and Pinterest
 
 

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Farmers' Market Box 5-31-2018


 
This week’s local produce and featured farms:
Red Beets – Gloria Tamai
Mixed Summer Squash – Black Sheep Produce
Yellow Peaches – Fitzgerald’s Premium Ripe Tree Fruit
Corn – Milliken Family Farm
Minneola Tangelos – Garcia Organics
Arugula  – Black Sheep Produce
Red Torpedo Onions – Tutti Frutti Farms
Carrots – Tutti Frutti Farms
Persian Cucumbers – Black Sheep Produce
Juicing Bag:
Black Kale – Lakeside Organics
Valencia Oranges – Lakeside Organics
Grapefruit – Foxy
Carrots – Cal Organics
Strawberries – Well Pict
Farmer’s Choice:
Rhubarb – Trevino Farms
Dragons Tongue Beans –Black Sheep 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 hastag #SpecialtyProduceFMB!
Juice Recipes 

Citrus Squeeze

1 lb Strawberries

1 Grapefruit

2 Valencia oranges

kaleicious

 1 handful kale

3 carrots

½ lb Strawberries

Sunset

 5 carrots

½ lb Strawberries

1 Grapefruit

Specialty Produce Recipe Suggestions
courtesy of Diane Phillips (Cucina Divina)

Bellini Poached Peaches

Serves 4 to 6
3 firm peaches
1 liter Prosecco
1/4 cup honey
Crème fraiche, Greek style yogurt, or ice cream for serving
1/2 cup toasted sliced almonds
 

  1. Cut the peaches in half and pit them.
  2. In a Dutch oven, combine the Prosecco, and honey.
  3. Add the peaches and bring to a simmer. (Simmer is defined as bubbles just breaking the surface)
  4. Simmer the fruit for 5 to 7 minutes, until tender, but not falling apart.
  5. Remove the fruit from the wine with a slotted spoon and set aside.
  6. Bring to the syrup to a boil, and reduce by half, until thick and syrupy.
  7. Put a peach half in a bowl, dollop with crème fraiche, yogurt or ice cream.
  8. Drizzle with warm syrup and serve garnished with sliced almonds.
  9. Cook’s Note:  Any leftover syrup can be frozen and used in drinks (think Sangria or cocktails) drizzled over cake, ice cream, or your morning yogurt.

 

Peach Tart

Serves 8

For the Crust

 
3 cups crushed graham crackers
1/3 cup sugar
6 tablespoons unsalted butter, melted
 

  1. Preheat oven to 350°F. Put the graham crackers and sugar into a bowl.
  2. Add butter and blend until crumbs are evenly moistened.
  3. Press mixture over bottom and up sides of 9-inch-diameter tart pan with removable bottom.
  4. Bake crust until color darkens, about 8 minutes. Cool completely.

For the Filling

1 8-ounce container mascarpone cheese
6 ounces cream cheese, room temperature
1/4 cup sour cream
1/4 cup sugar
1 teaspoon orange juice
1/4 teaspoon vanilla paste or extract
 

  1. Beat the ingredients in medium bowl until smooth. Spread filling in prepared crust. Cover loosely and refrigerate at least 2 hours and up to 1 day.

For the Topping

4 peaches, halved, pitted, cut into thin slices
1/4 cup peach jam, warmed
 

  1. Overlap the peach slices atop filling in concentric circles. Brush with jam. Serve, or refrigerate up to 6 hours.

 

Ginger Carrot Dressing

Makes about 1 cup
 
2 medium carrots, peeled and roughly chopped
1-inch knob fresh ginger, peeled and coarsely chopped
1 torpedo onion, coarsely chopped
2 tablespoons rice vinegar
2 tablespoons honey
2 teaspoons white or light miso paste
1 1/2 teaspoons Asian sesame oil
1/2 teaspoon tamari or soy sauce
2 tablespoons vegetable oil
1 tablespoon water
 

  1. In a blender or food processor, combine the carrots, ginger, onion, rice vinegar, honey and miso.  Process on and off to break up everything.
  2. Add the oil, soy sauce, vegetable oil and water, and puree until smooth.  Taste for seasoning, add soy sauce, if needed.  Cover and refrigerate for up to 1 week.
  3. Use the dressing on firm lettuce like iceberg, little gem or romaine.  The dressing is also delicious over avocado slices or tomatoes.

 

Arugula Salad with Grilled Peaches and Shrimp

Serves 4 to 6
 

For the Shrimp

 
1/2 pound large shrimp, peeled and deveined
1/4 cup olive oil
2 tablespoons sweet lemon juice
1 teaspoon Old Bay Seasoning
 

  1. In a small bowl, combine the shrimp, oil, lemon juice and Old Bay.  Toss to coat.  Refrigerate until 30 minutes before grilling.
  2. Preheat the barbecue for 10 minutes, or if using charcoal, until white ask forms.
  3. Soak wooden skewers in water for 30 minutes, and thread 3 shrimp onto each skewer.
  4. Cook over indirect heat for 2 minutes, turn, and cook another 2 to 3 minutes, until the shrimp turn pink.  Remove from the grill and serve over the arugula.

 

For the Peaches

 
2 yellow peaches, pitted, and each cut into 4 wedges
Raw sugar
 

  1. Dip the cut halves of each peach into the raw sugar and grill for 2 to 3 minutes, on each cut side, until the peaches begin to soften.
  2. Remove from the grill and place onto the arugula salad.

 

For the arugula salad

 
1/3 cup fresh peach nectar
3 tablespoons rice vinegar
1/3 cup extra virgin olive oil
Salt and pepper
1 bunch arugula, washed and spun dry
 

  1. In a small mixing bowl, whisk together the orange juice, rice vinegar, and oil.
  2. Season with salt and pepper to taste.
  3. Arrange the arugula in a bowl and pour in some of the dressing.  Toss to coat.
  4. Plate the arugula and arrange 2 peach wedges and a shrimp skewer onto each plate.
  5. Drizzle the shrimp with a bit of the dressing and serve.

 
Cook’s Note:  Another way to make this salad is to omit the shrimp, and top the salad with crumbled goat cheese, feta, or blue cheese.
 

South of the Border Grilled Corn

Serves 4
 
1/4 cup mayonnaise
1/4 cup sour cream
2 tablespoons freshly squeezed lime juice, or to taste
1/4 to 1/2 teaspoon ancho chili powder, or to taste
2 garlic cloves, minced
1 cup cotija cheese, crumbled
1/4 cup finely chopped cilantro
Salt and freshly ground black pepper
5 ears corn, shucked.
 
 

  1. In a mixing bowl, combine the mayonnaise, sour cream, lime juice, chili powder, garlic, cheese, and cilantro.  Season with salt and pepper, additional lime juice, or chili powder to taste.  Refrigerate until ready to use.
  2. Meanwhile preheat the grill for 10 minutes, or light charcoal, and when white ash forms on the charcoal, spread the coals.
  3. When grill is hot, place corn directly over hot side of grill and cook, rotating occasionally, until cooked through and charred in spots on all sides, about 6 minutes total.
  4. Remove the corn from the grill, and roll in the mayonnaise mixture.  Serve with additional mayonnaise mixture on the side.

 

Quick Bread and Butter Pickles

Makes about 4 cups
 
1 pound Persian cucumbers, sliced 1/4-inch thick
1/2 cup thinly sliced onion (you can use torpedo onions here, using only the red part if you like)
3 tablespoons kosher salt
Ice
1 1/2 cups apple cider vinegar
1/3 cup sugar
2 teaspoons brown or yellow mustard seeds, crushed
1 1/2 teaspoons dry mustard powder
1 teaspoon ground turmeric
 

  1. In a large bowl, toss the cucumbers and onion with 2 tablespoons of the kosher salt.
  2. Cover with ice water and let stand until just softened, about 45 minutes. Drain well and pat dry.
  3. Meanwhile, in a medium saucepan, combine the remaining 1 tablespoon of salt with the vinegar, sugar, mustard seeds, mustard powder, turmeric and 1/2 cup of water. Bring to a boil, stirring to dissolve the sugar; let cool completely.
  4. Transfer the vegetables and onion to a 1-quart glass jar and pour in enough brine to cover. Seal with the lid and refrigerate overnight before serving.
  5. The pickles can be refrigerated in the brine for up to 1 week.

 

Tzatziki Sauce

Makes about 3 cups
Great to serve as a dip with pita chips, or as a garnish for grilled lamb, or poultry.  Traditional Tzatziki does not have feta cheese added, but I think it adds a lot to the sauce. 
 
1 cup plain Greek yogurt
1/4 cup freshly squeezed lemon juice
1/4 cup chopped dill
1/4 cup finely chopped mint
Grated zest of 1 lemon
2 tablespoons extra-virgin olive oil
1 clove garlic, minced
1/2 cup crumbled Feta
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
4 Persian cucumbers, scrubbed and finely chopped
 

  1. In a large mixing bowl, combine the yogurt, lemon juice, dill, mint, zest, oil, garlic, Feta, salt, pepper and cucumbers.
  2. Season with additional salt, pepper or lemon juice.
  3. Cover and refrigerate for at least 2 hours, and up to 5 days.

 

 Beet Ricotta Toast

Serves 6 to 8
1 bunch beets, scrubbed, and tops removed (save the greens)
2 tablespoons white wine vinegar
2 tablespoons tangerine or orange juice
2 tablespoons honey
1 teaspoon Dijon mustard
2 tablespoons finely chopped basil
1/2 cup extra virgin olive oil
Salt and pepper
1 loaf whole grain bread, sliced 1/2-thick and toasted
1 1/2 cups whole milk ricotta
Freshly ground black pepper
Fleur de sel
 

  1. Preheat the oven to 400 degrees, and line a baking sheet with parchment, silicone or aluminum foil.
  2. Put the beets on the baking sheet, cover tightly with aluminum foil, and roast for 30 to 40 minutes, until the beets are tender when pierced with a knife.
  3. When the beets are cool enough to handle, slip off the skins, and thinly slice the beets.
  4. In a small bowl, whisk together the vinegar, orange juice, honey, mustard, basil and olive oil.  Season with salt and pepper.
  5. Pour over the beets, and toss to coat.
  6. When ready to serve, spread the ricotta on the toast, sprinkle with the pepper, and top with some of the beet mixture.  Sprinkle with the fleur de sel and serve.

 

Summer Squash Casserole

Serves 6
 A staple in the South, summer squash casseroles come in all styles, this one is a winner with grilled meats, poultry, or seafood.
 
1/4 cup unsalted butter
1/2 cup finely chopped red torpedo onions
2 garlic cloves, minced
1 pound mixed summer squash, stem and root ends removed, sliced 1/4-inch thick
2 cups corn, cut fresh from the cob, or frozen and defrosted
Salt and pepper
1 cup shredded white cheddar cheese
1/4 cup sour cream
1/4 cup mayonnaise
1 cup soft, fresh breadcrumbs
1/2 cup grated Parmigiano Reggiano
 

  1. Preheat the oven to 350 degrees and coat the inside of a 9-inch baking dish with nonstick cooking spray.
  2. In a large skillet, heat 2 tablespoons butter and saute the onions, garlic, and squash for 3 to 4 minutes until the squash is softened, and there is no liquid in the bottom of the pan.  Add the corn, and season with salt and pepper.
  3. In a bowl, combine the cheddar, sour cream, mayonnaise and 1/2 cup of the breadcrumbs.
  4. Fold the zucchini into the sour cream mixture, and transfer to the baking dish.
  5. Melt the remaining butter, toss with the remaining bread crumbs and the Parmigiano. Sprinkle over the casserole, and bake for 30 to 40 minutes, until the casserole is bubbling, and the bread crumbs are golden brown.
  6. Allow to rest for 5 to 10 minutes before serving.

 

Tangelo 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 tangelo juice
1 tablespoon freshly grated Tangelo 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.

 

Choice Recipes:

Rhubarb Breakfast Cake

Serves 8
 
1/2 cup unsalted butter, softened
1 cup granulated sugar plus 2 tsp for sprinkling
1 large egg
1 1/2 tsp vanilla paste or extract
1/2 cup buttermilk
2 cups all-purpose flour
2 tsp baking powder
1 tsp salt
1 cup thinly sliced rhubarb
 

  1. Preheat the oven and coat the inside of a 9-inch baking dish with non-stick cooking spray.
  2. Cream the soft butter and sugar in a stand mixer with the paddle attachment until fluffy and pale yellow. Beat in the egg and vanilla scraping down the bowl as necessary.
  3. Toss the rhubarb with 1 tablespoon of flour.
  4. Whisk together the remaining flour, baking powder, and salt.
  5. Add half of the flour mixture to the bowl and blend in. Add all the buttermilk and blend in.
  6. Add the rest of the flour and blend just until combined, don’t over mix. Fold in the rhubarb.
  7. Spread the batter into the prepared pan and sprinkle the top evenly with a little sugar. Bake for about 40-45 minutes, or until the cake is turning golden and a toothpick in the center comes out without wet batter clinging to it (moist crumbs are fine.)
  8. Let the cake cool slightly before cutting.

 
 
 

Braised Dragon Tongue Beans

Serves 4
 
1 pound dragon tongue beans
2 tablespoons extra virgin olive oil
3 garlic cloves, minced
Pinch red pepper flakes
1/2 cup red wine (full bodied such as Merlot, Chianti, Rosso)
One 14.5-ounce can chopped tomatoes
1/4 cup finely chopped Italian parsley
Salt and pepper
 

  1. Trim the ends of the dragon beans, and cut the beans into 1-inch pieces, or leave whole.
  2. In a large skillet, heat the oil, and saute the garlic, red pepper flakes and onion for 2 to 3 minutes, until the onions begin to soften.
  3. Add the beans to the skillet, and toss to coat.  Add the wine and bring to a boil.
  4. Add the tomatoes and bring to a simmer.  Simmer the beans for 20 to 30 minutes, until the beans are tender.
  5. Stir in the parsley and season with salt and pepper.
  6. This is a great dish to serve alongside grilled seafood, poultry or meats.

@Diane Phillips  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!
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Farmers' Market Box 5-24-2018


 
This week’s local produce and featured farms:
Chioggia Beets – Terra Madre
Pink Grapefruit – Point Loma Farms
Mixed Carrots -Terra Madre
Corn – Milliken Family Farms
May Grand Nectarine – Fitzgerald Farms
Ruby Red Grapefruit – Point Loma Farms
Red Torpedo Onion – Tutti Frutti Farms
Fennel – Black Sheep Produce
Pink Lady Apples – Cuyama Orchards
Juicing Bag:
Green Kale – Lakeside Organics
Fennel – Lakeside Organics
Dandelion Greens – Foxy
Carrots – Cal Organics
Red Beets – Cal Organics
Farmer’s Choice:
Strawberries – Black Sheep Produce
Meyer Lemon – 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 hastag #SpecialtyProduceFMB!
Juice Recipes 

Easy Being Green

2 Dandelion Leaves

1 Bunch Kale

1 Fennel

What a Dandy Beet

2 Dandelion leaves

3 Carrots

2 beets

Summer Sun

3 Oranges

2 beets

1 lb Carrots

 

Specialty Produce Recipe Suggestions
courtesy of Diane Phillips (Cucina Divina)

Braised Fennel and Torpedo Onions

Serves 4
One Fennel bulb, wispy ends removed, and root end trimmed
3 torpedo onions, thinly sliced
1 1/2 cups milk
1/2 cup heavy cream
Salt and pepper
1/2 cup shredded Gruyere cheese
1/4 cup grated Parmigiano Reggiano
 

  1. Preheat the oven to 350 degrees, coat the inside of a gratin dish with non-stick cooking spray.
  2. Thinly slice the fennel on a mandoline.  Put the fennel and onions into a large skillet, add the milk, and cream, season with salt and pepper, and bring to a boil.
  3. Simmer for 5 minutes, until the fennel begins to soften. Transfer the fennel mixture to the gratin dish, top with the cheeses, and bake for 10 to 15 minutes until the cheeses are melted, and golden brown.   Let the gratin rest for 5 minutes before serving.

 
 

Mixed Carrot Salad with Carrot Top Pesto Vinaigrette

Serves 4
 
For the Pesto Vinaigrette

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
1/4 cup rice vinegar
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. Whisk in the vinegar, and refrigerate for up to 7 days, or freeze for up to 6 months.

For the Salad

1 bunch mixed carrots, shredded
1/3 cup finely chopped Torpedo onion
Pesto Vinaigrette (see recipe above)
 

  1. Combine the carrots and onion in a salad bowl.
  2. Drizzle with some of the carrot pesto vinaigrette, and toss to coat.
  3. Serve the salad cold or at room temperature.

 

Roasted Beet Salad with Grapefruit Vinaigrette

Serves 4 to 6
 
One bunch chiogga beets, scrubbed, and tops removed
1 head Vulcan lettuce, washed, spun dry and chopped
1 torpedo onion, thinly sliced
1/4 cup grapefruit juice
1/4 cup rice vinegar
2 tablespoons honey
1 tablespoon Dijon mustard
1/2 cup extra virgin olive oil
Salt and pepper
2 ruby grapefruits, peel and pitch removed, grapefruit segmented
1/3 cup toasted sliced almonds
 

  1. Preheat the oven to 400 degrees, and line a baking sheet with aluminum foil, parchment or silicone.
  2. Arrange the beets on the baking sheet, cover tightly with aluminum foil, and roast for 30 minutes (small) 45 minutes (medium) 1 hour (large) until the beets are tender, when pierced with the tip of a paring knife.
  3. Allow to cool.
  4. Put the lettuce and onion into a salad bowl.
  5. In another bowl, whisk together the juice, vinegar, honey, Dijon mustard and oil.  Season with salt and pepper.
  6. Toss the salad greens and onion with some of the dressing.  Plate the salad.
  7. When the beets are cool enough to touch, peel the beets, and cut into wedges.  Arrange on the salad, top with some of the grapefruit, drizzle with dressing, and garnish with almonds.

 

Apple Praline Bread Pudding

Serves 6 to 8
Dessert or breakfast, you decide. 
 
1/2 cup (1 stick) unsalted butter, melted
1/2 cup granulated sugar
2/3 cup firmly packed light brown sugar
2 cups pecan halves
1 apple, cored, peeled, and cut into 1/4-inch-thick wedges
7 cups torn egg bread or good quality white bread
3 medium-size apples, peeled, cored, and chopped
6 large eggs
2 cups heavy cream
1/4 cup granulated sugar, plus extra (optional) for sprinkling mixed with
2 teaspoons ground cinnamon, plus extra (optional) for sprinkling
1 tablespoon vanilla extract

  1. Coat the inside of a 13 x 9-inch baking dish with nonstick cooking spray.
  2. Stir together the melted butter and both sugars in a medium-size bowl.  Pour into the prepared dish so it evenly coats the bottom, then arrange the pecans evenly on top. Arrange the sliced apple around the pecans.
  3. Combine the bread and chopped apples in a large bowl. Stir together the sugar and cinnamon in a small bowl.
  4. In another large bowl, beat together the eggs, cream, cinnamon sugar, and vanilla.  Pour over the bread and apples and mix well with your hands.
  5. Pour into the prepared pan, being careful not to disturb the sliced apples and pecans. Sprinkle with additional cinnamon and sugar, if desired.
  6. Do-Ahead: At this point, cover and refrigerate at for least 12 hours or overnight. Bring to room temperature before continuing.
  7. Preheat the oven to 400° F. Bake the bread pudding for 15 minutes, then reduce the oven temperature to 350° F and bake until puffed and golden brown, another 30 to 45 minutes.
  8. Remove from the oven and let rest for 5 minutes.
  9. Run a knife around the outside edges inside of the pan and turn out the pudding onto a serving platter.

 

Corn Maque Choux

Makes 2 to 3 cups
This is a great side dish for summer grilling. 
2 tablespoons unsalted butter
1 cup finely chopped torpedo onion
1/2 cup chopped red bell pepper
2 cups fresh corn kernels
3/4 cup heavy whipping cream
1 teaspoon chopped fresh thyme
1/2 teaspoon Tabasco
2 tablespoons chopped fresh Italian parsley
1 tablespoon chopped fresh basil
Salt and pepper
 

  1. In a skillet, heat the butter, saute the onion for 2 to 3 minutes, until the onion is softened.  Add the pepper and corn, saute for another 3 to 4 minutes.
  2. Add the cream, thyme, and Tabasco, bring to a boil, and simmer for 10 minutes.
  3. Add the parsley and basil and toss to combine.    Season with salt and pepper and serve warm.

Slow Cooker Pulled Chicken with Peach BBQ Sauce

Serves 6 
 
2 tablespoons vegetable oil
1 large onion, finely chopped
3 peaches, peeled, pitted and coarsely chopped
2 garlic cloves, minced
Pinch cayenne
One 14 ounce can tomato sauce
1 1/2 cups ketchup
3 tablespoons Worcestershire
2 tablespoon Dijon mustard
1/2 cup firmly packed brown sugar
8 chicken breasts, skin and bones removed
Salt and pepper
 

  1. In a large skillet, heat the oil, and saute the onion, peaches, garlic and cayenne, until the onion and peaches begin to soften.
  2. Transfer to the insert of a 4-6-quart slow cooker, add the tomato sauce, ketchup, Worcestershire, Dijon, and brown sugar, stirring to blend.
  3. Stack the chicken breasts in the sauce, spooning some over the top.
  4. Cover the slow cooker and cook on high for 3 hours, or low for 6 hours.
  5. Remove the chicken from the slow cooker, using 2 forks, shred the chicken.  Taste the sauce for seasoning, add salt and pepper if necessary.  Add the chicken back to the sauce, and keep on the warm setting until ready to serve.  Serve with slaw on Hawaiian sweet rolls.

Pork Tenderloin with Peaches

Serves 4 to 6
 
Two 1-pound pork tenderloins, trimmed
salt and freshly ground pepper
3 firm-ripe peaches, halved, pitted and cut into wedges
1/2 cup dry white wine
1/3 cup packed light brown sugar
1/2 cup peach nectar
Zest of 1 lemon
2 tablespoons lemon juice
2 teaspoons whole-grain mustard
1/4 teaspoon chopped fresh rosemary, plus 1 or 2 small sprigs
 

  1. Preheat a grill to high. Pat the pork dry and season with salt and pepper. Grill the pork, turning, until marked, about 10 minutes.
  2. Meanwhile, combine the peaches, wine, brown sugar, and 1/2 cup peach nectar in a saucepan.  Add the zest and lemon juice.
  3. Cover and cook over medium-high heat until the peaches are just tender, 5 to 7 minutes. Transfer the peaches to a bowl with a slotted spoon.
  4. Add the mustard, 1/2 teaspoon salt and 1/4 teaspoon pepper to the juices in the pan.
  5. Transfer 1/3 cup of the liquid to a small bowl and stir in the chopped rosemary; brush onto the pork and continue grilling until a thermometer inserted into the thickest part registers 145 degrees F, 10 to 15 more minutes. Transfer to a cutting board.
  6. Meanwhile, simmer the remaining liquid in the saucepan until syrupy, about 3 minutes. Remove from the heat and season with salt. Return the peaches to the pan along with the rosemary sprigs. Slice the pork and serve with the peaches.

 

Chicken and Peaches

Serves 4
3 firm peaches
1 1/2 pounds boneless, skinless chicken breast, cut into 1-inch strips
2 tablespoons extra virgin olive oil
2 tablespoons sherry
2 tablespoons chopped fresh basil
2 garlic cloves, minced
1 inch-long piece fresh ginger root, grated
Salt and pepper
 

  1. Preheat oven to 400 degrees. Halve peaches, remove pits and slice fruit 1/2 inch thick.
  2. In a 9-by-13-inch pan, toss all ingredients except 1 tablespoon basil.
  3. Roast until meat is cooked through and peaches are softened, about 20 minutes.
  4. Garnish with remaining basil. Serve over rice.

 

Peach Cake

Makes one 9-inch round
 
1 cup unsalted butter, softened
2 cups sugar
4 large eggs
2 cups self-rising flour
3 peaches, cut in half and pitted
 

  1. Coat the inside of a 10-inch spring form pan with non-stick cooking spray.  Preheat the oven to 350 degrees.
  2. In a mixing bowl, cream the butter and sugar together until fluffy.
  3. Add the eggs one at a time, beating well after each addition.
  4. Add the flour and stir to blend.
  5. Transfer to the prepared pan and arrange the pluots skin side up in a decorative pattern, cutting some to fit into small spaces.
  6. Bake for 1 hour until a skewer inserted into the batter should come out clean.  Allow to cool for 10 minutes before removing the pan.
  7. Serve slightly warm.
Choice Recipes:

Strawberry Cheesecake

 

For the Crust

3/4 cup sliced almonds
3/4 cup graham cracker crumbs
3 tablespoons melted butter
 

  1. Combine the ingredients in the work bowl of a food processor using the steel blade.  Process for 25 seconds, until the mixture is combined.
  2. Butter a 9 inch springform pan and press the crumb mixture into the bottom of the pan.  Refrigerate while making the filling.

 

For the Filing

2 pounds cream cheese, softened to room temperature
4 eggs
1 1/4 cups sugar
1 tablespoon lemon juice
2 teaspoons vanilla

  1. Preheat the oven to 350 degrees.  In the large bowl of an electric mixer, beat the cream cheese until smooth.
  2. Add the eggs, one at a time, then the sugar, lemon juice and vanilla.  Beat until the mixture is smooth.  Spoon over the crust.
  3. Bake for 40 – 45 minutes.  Remove from the oven and let stand at room temperature for 15 minutes.

 

For the Topping

2 cups sour cream
1/4 cup sugar
1 teaspoon vanilla

  1. Combine the sour cream, sugar and vanilla and blend well.  Cover and refrigerate.  When the cake has finished baking, spoon topping over the filling.
  2. Return to the oven and bake 5 minutes longer.  Let cool, then refrigerate for at least 24 hours.  You may freeze the cheesecake at this point.

 

For the Glaze

2 cups strawberries
1 (12 ounce) jar strawberry jelly
1 tablespoon cornstarch
1/4 cup Amaretto di Saronno liqueur
1/4 cup water

  1. Several hours before serving, wash and hull berries and let them dry.
  2. Combine a little jelly with the cornstarch in a saucepan and mix well.  Add the remaining jelly, Amaretto and water.
  3. Cook over medium heat, stirring frequently, until thickened and clear.
  4. Cool to lukewarm, stirring occasionally.
  5. Arrange the berries pointed end up over the top of the cake.  Spoon glaze over berries, allowing some to drip down the sides of the cake.  Return to the refrigerator until the glaze is set.

 

Lemon Poppy Seed Shortcakes

Makes 12

For the lemon-poppyseed biscuits

3 cups all-purpose flour
1/3 cup sugar
1-1/2 Tablespoons baking powder
3/4 teaspoon salt
1/4 cup lemon zest
2 Tablespoons poppyseeds
3/4 cold unsalted butter, cut into small pieces
1-1/4 cups heavy cream, plus about 3 Tbs. for brushing
1/4 cup fresh lemon juice

  1. Line a baking sheet with parchment. Sift the flour, sugar, baking powder, and salt into a large bowl.
  2. Add the lemon zest and poppyseeds and toss with a fork to combine.
  3. Cut the butter into the flour mixture with a pastry cutter or a fork until the largest pieces of butter are the size of peas.
  4. Combine the cream and lemon juice in a liquid measure. Make a well in the center of the flour mixture and pour the cream mixture into the well.
  5. Mix with a fork until the dough is evenly moistened and just combined; it should look shaggy and still feel a little dry.
  6. Gently knead by hand five or six times to pick up any dry ingredients remaining in the bottom of the bowl and to create a loose ball.
  7. Turn the dough out onto a lightly floured work surface and pat it into an 8-inch square, 3/4 to 1 inch thick. Transfer the dough to the parchment-lined baking sheet, cover with plastic wrap, and chill for 20 minutes. Preheat the oven to 425°F.
  8. Remove the dough from the refrigerator and trim about 1/4 inch from each side to create a neat, sharp edge.
  9. Cut the dough into 9 even squares (about 2-1/2 inches square) and spread them about 2 inches apart on the baking sheet.
  10. With a pastry brush each biscuit with a thin layer of cream and sprinkle generously with sugar.
  11. Bake until the biscuits are medium golden brown on top and the bottoms are golden brown, 18 to 20 minutes.

 

For the berries

2 cups 1/8-inch-thick strawberry slices (from about 1-1/2 pints)
1 to 3 Tbs. granulated sugar, depending on the sweetness of the berries
 

  1. Combine the berries and sugar and allow to macerate at room temperature.

 

For the lemon whipped cream

1-1/2 cups heavy cream
2 tablespoons sugar
2 Tablespoons fresh lemon juice
 

  1. In a bowl, whip the cream until stiff peaks form.  Add the sugar and lemon juice, and whip again.
  2. To serve, split the biscuits, fill with berries and cream.

 

Grilled Lemon Thyme Chicken

Serves 4 to 6
 
3 pounds cut up chicken parts (with skin and bones)
Grated zest of 2 lemons
1/2 cup lemon juice
1 bunch thyme, chopped
3 garlic cloves, minced
2 tablespoons Dijon mustard
1/4 teaspoon Tabasco
1/4 cup extra virgin olive oil
Salt and pepper
 

  1. Put the chicken into a large zip-lock bag.
  2. In a bowl, whisk together the zest, juice, thyme, garlic, mustard, Tabasco, and oil.  Season with salt and pepper.
  3. Pour the mixture over the chicken in the bag, seal the bag, and marinate for at least 4 hours, or up to 24 hours.
  4. Preheat the grill or broiler.
  5. Drain the marinade and discard.
  6. Arrange the chicken over indirect heat on the grill, (burners underneath the chicken turned off) or broil the chicken bone side up for 5 to 7 minutes.  Turn and grill/broil until the chicken is cooked through registering 165 on an instant read meat thermometer.  Allow the chicken to rest for 5 minutes before serving.

 

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
 

  1. 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.
  2. 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.
  3. Add the hot pasta to the pan, and toss to coat.
  4. Add the parsley, taste the sauce for salt and pepper, adjust the seasonings and serve.

 
@Diane Phillips  www.dianephillips.com   Blog:  www.cucinadivina.blogspot.com
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