Farmers' Market Box 10-16-2018


 
This week’s local produce and featured farms:
Summer Squash – Black Sheep Produce
Pink Grapefruit – Point Loma Farms
Pink Radish  – Black Sheep Produce
Chocolate Mint – Terra Madre
Vulcan Lettuce – ColemanFarms
Navel Oranges – Ken’s Top Notch
Yellow Nectarines – Fitzgerald Farms
Garlic Chives – Terra Madre
Black Kale – Be Wise Ranch
Juicing Bag:
Black Kale – Lakeside Organics
Green Chard – Lakeside Organics
Strawberries – Stehly Farms
Carrots – Cal Organics
Golden Beet – Cal Organics
Farmer’s Choice:
blackberries – Pudwill
Triticale – Kandarian Organic Farms

Post your photos on Instagram with the hashtag #specialtyproducefmb or share them with the FMB community on our facebook page http://facebook.com/specialtyproduce!

When it’s about food…#specialtyproduce
Click the links above & search for products on our website with recipes attached
Below are some great recipes for you to try out with the produce from your box/bag. Let us know on our Facebook Page or through twitter if you tried any of them with the hastag #SpecialtyProduceFMB!
Juice Recipes 

Oh Kale Yeah

1 Bunch black kale

½ lb strawberries

1 Bunch celery

Green Machine

1 Bunch black kale

½ bunch green chard

½ bunch celery

Strawberry Fields

1 lb strawberries

3 Carrots

2 Gold Beets

½ Bunch Kale

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

Chocolate Mint Simple Syrup

Makes about 2 cups
 
1 1/2 cups water
1 1/2 cups sugar
1 bunch chocolate mint, washed and chopped
 

  1. In a saucepan, heat the water and sugar, until the sugar is dissolved.  Add the chocolate mint, turn off the heat, and let steep for 30 minutes.
  2. Strain through a fine mesh strainer into a jar, cool and refrigerate.
  3. Use the syrup in drinks, cocktails and frostings for flavoring.

 
 

Chocolate Mint Zucchini Cake

Makes one 9-inch tube pan
 
1/2 cup unsalted butter, softened
1/2 cup canola oil
1 3/4 cup sugar
2 large eggs
1 teaspoon vanilla paste
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 finely chopped chocolate mint
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.
  4. Transfer the batter to the prepared pan; bake for 45 to 55 minutes, until a skewer inserted into the center comes out clean.
  5. Remove the pan from the oven, transfer to a cooling rack and time for 10 minutes.
  6. 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.

 

Sicilian Orange and Fennel Salad

Serves 4 to 6
 
One fennel bulb, root end trimmed, wispy ends trimmed, and thinly sliced on a mandoline
3 oranges, peel and pith removed, thinly sliced
1/4 cup red wine vinegar
2 tablespoons finely chopped garlic chives
1 teaspoon finely chopped oregano
1/2 cup extra virgin olive oil
Salt and pepper
 

  1. Arrange the fennel and orange in an alternating pattern on a serving platter.
  2. In a small bowl, whisk together the vinegar, garlic chives, oregano and olive oil.
  3. Season with salt and pepper and pour over the salad.  Serve the salad at room temperature.
  4. Do-Ahead:  If you would like to make this ahead, arrange the fennel and oranges on the platter, cover
  5. and refrigerate.  Remove from the refrigerator 1 hour before serving, pour the dressing over the salad, and allow to come to room temperature, before serving.

Cook’s Note:  To dress this up, alternate sliced fresh mozzarella with the fennel and oranges.
 
 

Roasted Salmon with Pink Grapefruit Salsa

Serves 4 to 6

For the Salsa

2 pink grapefruit, peel and pith removed, sectioned, and chopped
1/4 cup finely chopped garlic chives
1 chipotle chili in adobo, finely chopped (if you would like a little more heat, 1 to 2 tablespoons of chopped jalapeno can be substituted)
3 pinch radishes, tops trimmed, and finely diced
1/4 cup finely chopped Italian parsley
2 tablespoons grapefruit juice (squeeze the segments over the bowl)
1/4 cup extra virgin olive oil
Salt and pepper
 

  1. In a bowl, combine the grapefruit, chili, radishes, parsley, juice, and oil. Season with salt and pepper.
  2. Set aside at room temperature while roasting the salmon.  The salsa can be refrigerated for up to 5 days.  Bring to room temperature before serving.

 

For the Salmon

2 1/2 pounds salmon filet
1/4 cup extra virgin olive oil
2 teaspoons fresh lemon juice
 

  1. Preheat the oven to 400 degrees.
  2. Arrange the salmon in a 13-by-9-inch baking dish.  Drizzle with the oil and lemon juice, turning to coat.
  3. Roast for 10 minutes per inch of thickness, or until an instant read meat thermometer registers 155 degrees.  Allow the salmon to rest for 5 minutes before serving.
  4. Cook’s Note:  If the salmon comes with the skin on, wait until it is cooked to remove it, otherwise it’s like wrestling a whale.

 

Kale and Potato Gratin

Serves 4 to 6
 
2 tablespoons extra virgin olive oil
1 garlic clove, minced
1 bunch kale, tough stems removed, and cut into 1/2-inch ribbons
1 1/2 cups milk
1 cup heavy cream
4 medium Yukon gold potatoes, thinly sliced on a mandoline (about 1/4-inch thick)
2 tablespoons finely chopped garlic chives
Salt and pepper
1/2 cup grated Parmigiano Reggiano
1/2 cup grated Gruyere, or imported Swiss cheese
 

  1. Preheat the oven to 350 degrees and coat the inside of a 13-by-9-inch baking dish with non-stick cooking spray.
  2. In a large skillet, heat the oil, swirl the garlic in the pan for 30 seconds, until fragrant, and add the kale.  Saute the kale until it begins to wilt.
  3. Add the milk and cream to the pan, along with the sliced potatoes, and garlic chives. Simmer for 10 to 15 minutes until the potatoes are beginning to turn tender.  Season with salt and pepper.
  4. Combine the cheeses in a bowl.
  5. Transfer the potato/kale mixture to the prepared baking dish and sprinkle with the cheese.
  6. Do-Ahead:  At this point, you can cool, cover and refrigerate overnight.
  7. Bake the gratin for 35 to 40 minutes until the cheese is golden brown and the potatoes are tender.
  8. Allow the gratin to rest for 10 minutes before serving.

 

Grilled Nectarine Salad

Serves 4 to 6
 
4 nectarines, halved, and pitted
Raw sugar
1 head Vulcan lettuce, washed, spun dry and chopped
1/4 cup orange juice
1 tablespoon honey
1 tablespoon Dijon mustard
2 tablespoons rice vinegar
2 tablespoons finely chopped garlic chives
1/2 cup extra virgin olive oil
Salt and pepper
1/2 cup crumbled goat cheese, or blue cheese for garnish
 

  1. Preheat the grill, broiler or a grill pan.  Dip the cut halves of the nectarines in the raw sugar and grill cut side down for about 3 to 4 minutes, until the fruit is softened.  Remove from the grill.  (Depending on how many salads you are making you can either cut the halves into wedges, or leave them whole)
  2. Put the lettuce into a salad bowl.
  3. In a small bowl, whisk together the orange juice, honey, Dijon mustard, rice vinegar, garlic chives, and oil.  Season with salt and pepper.  Toss the salad greens with some of the dressing and plate the salad.
  4. Arrange the nectarines on the lettuce, sprinkle with some of the dressing, and garnish with some of the cheese.
  5. Cook’s Note:  This salad is great using any stone fruit, the basic recipe remains the same, you can change out the type of lettuce, and use your favorites.

 

Nectarine Coffee Cake

Makes One 9-inch tube

For the Streusel Topping

1/2 cup all-purpose flour
1/2 cup sugar
1/4 cup firmly packed brown sugar
1 tablespoon ground cinnamon
2 tablespoons unsalted butter, chilled and cut into pieces
 

  1. In a food processor, process the flour, sugars and cinnamon.  Remove 2 tablespoons and set aside.
  2. Add the butter to the work bowl and pulse the flour mixture on and off until it becomes crumbly.  Set aside.

For the Coffee Cake

 
1 1/4 cup sugar
12 tablespoons unsalted butter softened
4 large eggs
1 tablespoon vanilla paste or vanilla extract
2 1/4 cup all-purpose flour
1 tablespoons baking powder
3/4 teaspoon baking soda
1 1/2 cups sour cream
2 cups chopped peeled nectarines
 

  1. Coat the inside of a tube or bundt pan with non-stick cooking spray and preheat the oven to 350 degrees.  Set aside while preparing the cake.
  2. In the bowl of an electric mixer, cream together the sugar and butter until light.  Add the eggs, vanilla and beat together until combined (it may look curdled)
  3. Add the remaining ingredients except the nectarines and beat until smooth.
  4. Pour half the batter into the prepared tube pan.
  5. Toss the nectarines with the 2 tablespoons of the reserved streusel flour mixture and spread into the center of the batter.
  6. Top with the remaining batter and sprinkle with the streusel topping.
  7. Bake for 55 to 65 minutes until a skewer inserted in the center comes out clean. Cool on a wire rack for 30 minutes, remove from the tube pan and allow to cool on a wire rack.  I have cut this when it was still warm at 60 minutes, it is a bit crumbly, but still delish!
Choice Recipes:

Triticale Salad

Serves 6 to 8
 
1 cup triticale
1/4 cup chopped garlic chives
3 ribs celery, finely chopped
3 pink radishes, finely copped
1/2 cup finely chopped fennel
1/3 cup red wine vinegar
1/4 cup orange juice
2 tablespoons honey
2/3 cup extra virgin olive oil
1/4 cup finely chopped Italian parsley
Salt and pepper
 

  1. Soak the triticale in 3 cups of water, for 1 hour and drain.
  2. Bring 4 cups of salted water to a boil, add the drained triticale, and bring to a simmer.  Simmer for 45 minutes to an hour, until tender.  Drain the triticale and transfer to a salad bowl to cool.
  3. Add the garlic chives, celery, radishes, and fennel.
  4. In a small bowl, whisk together the vinegar, orange juice, honey and oil.  Add the parsley, and season with salt and pepper.  Toss the salad with the dressing and serve.
  5. Do-Ahead:  The salad can be made about 3 days.  Bring the salad to room temperature before serving.

 

Triticale Pilaf

Serves 4 to 6
 
1 cup triticale
4 tablespoons unsalted butter, divided
1 tablespoon extra virgin olive oil
1/2 cup finely chopped onion
3 cups chicken or vegetable broth
3 tablespoons finely chopped garlic chives
Salt and pepper
 

  1. Soak the triticale in water to cover for 1 hour.  Drain thoroughly.
  2. In a saucepan, melt 2 tablespoons butter with the oil and saute the onion for 2 to 3 minutes.
  3. Add the triticale, and saute to coat with the oil and butter.
  4. Add the broth, and simmer for 45 to 50 minutes until the triticale is tender.
  5. Stir in the garlic chives, season with salt and pepper, and serve.

 
 

Blackberry Coffee Cake

Serves 6 to 8
 

For the Streusel

½ cup sugar
½ cup all-purpose flour
¾ teaspoon cinnamon
¼ teaspoon freshly grated nutmeg
¼ cup melted butter
1 cup sliced almonds
 
In a small bowl, combine the dry ingredients, and gradually stir in the melted butter with a fork, until crumbs form.  Set aside while making the cake.
 

For the Cake

½ cup unsalted butter, softened
¾ cup light brown sugar
2 large eggs
1 cup buttermilk
1 teaspoon vanilla extract
½ teaspoon grated lemon zest
1 ½ cups all-purpose flour
¾ teaspoon baking powder
¼ teaspoon baking soda
¼ teaspoon salt
1 cup berries (blueberries, raspberries, black berries or a combination) either frozen (do not defrost) or fresh

  1. Preheat the oven to 375 degrees.  Coat the inside of a 10-inch spring form pan with non-stick cooking spray.
  2. In the large bowl of an electric mixer, cream together the butter and sugar, adding the eggs, one at a time, until blended.  Add the buttermilk, beating until the mixture is combined.
  3. Add the flour, baking powder, soda, and salt, beating on low speed until blended.
  4. With a spatula, carefully fold in the berries, until they are distributed throughout the batter.  Pour the batter into the prepared pan, sprinkle the streusel over the top and cover with the almonds.
  5. Bake for 35 to 45 minutes, until a tester inserted into the center comes out clean.  Cool 15 minutes before removing the springform and serving.
  6. Do-Ahead:  The cake can be baked, cooled and frozen for up to 1 month.
  7. Defrost overnight on the counter, and re-warm, loosely tented with foil in a preheated 350 degree oven for 10 minutes)
  8. The cake stays moist for about 3 days, stored in an airtight container at room temperature.

 
 

Blackberry Bread Pudding

Serves 8
 
1 cup sugar
Grated zest of 1 orange
1/2 teaspoon orange extract
1/8 teaspoon ground nutmeg
8 large eggs
1/4 cup orange juice
1 1/4 cups heavy cream
9 cups torn egg bread
2 cups fresh blackberries
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, zest, extract, nutmeg, eggs, juice and heavy cream until blended.  Add the bread to the bowl, pushing it down into the mixture to absorb the liquid. Add the berries 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 3 days. 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.

Variation:
If you would like to make muffin size bread puddings, prepare the bread pudding, but scoop into muffin tins that have been coated with non-stick cooking spray.  Refrigerate 12 hours, sprinkle with the cinnamon sugar mixture, and bake for 25 to 30 minutes or until puffed, golden and cooked through.
Serve the muffin bread puddings warm.
 
 
@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!
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 5/10/2018


 
This week’s local produce and featured farms:
Cara Cara Oranges – Rancho Del Sol
Sierra Gold Potatoes – Rutiz Farms
Red Dandelion Greens  – Be Wise Ranch
Red Torpedo Onion – Tutti Frutti Farms

Fava Beans – Lucky Dog Ranch
Star Ruby Grapefruit – Point Loma Farms
Baby Red Beets – Black Sheep Produce
Baby Gold Beets – Black Sheep Produce
Rhubarb – Trevino Farms
Pixie Tangerine – Garcia Organics
black kale  – Be Wise Ranch
Juicing Bag:
Fennel – Judies
Green Kale – Lakeside Organics
Strawberries – Stehly Farms
Carrots – Cal Organics
Grapefruit – Sundance
Farmer’s Choice:
Strawberries – Black Sheep Produce
Grain Medley – Kandarian Organic Farms

Post your photos on Instagram with the hashtag #specialtyproducefmb or share them with the FMB community on our facebook page http://facebook.com/specialtyproduce!

When it’s about food…#specialtyproduce
Click the links above & search for products on our website with recipes attached
Below are some great recipes for you to try out with the produce from your box/bag. Let us know on our Facebook Page or through twitter if you tried any of them with the hastag #SpecialtyProduceFMB!
Juice Recipes 

morning fresh

 1 Fennel

1 handful kale

2 carrots

1 Grapefruit

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)

Mediterranean Potato salad

Serves 4 to 6
One pound Sierra Gold Potatoes
Salt and pepper
1/4 cup finely chopped spring onion
2 ribs celery, finely chopped
1/4 cup finely chopped basil
3 tablespoons lemon juice
1 teaspoon lemon zest
1 teaspoon Dijon mustard
1/3 cup extra virgin olive oil
 

  1. Put the potatoes into water to cover and bring to a boil. Simmer for 20 to 30 minutes until tender.  Remove from the water, and cool completely.
  2. Peel the potatoes, and cut into bite sized pieces, and put into a salad bowl.
  3. Season with salt and pepper, and toss to coat.
  4. Add the onion, celery, and basil.
  5. In a small bowl, whisk together the lemon juice, zest, mustard and olive oil.  Season with salt and pepper.
  6. Pour over the potatoes and toss to coat the potatoes.  Serve the potato salad at room temperature.  If you would like to make the salad ahead of time, it can be covered and refrigerated for up to 24 hours.  Bring to room temperature for 45 minutes before serving.

 

Baby Beet Salad with Red Dandelions

Serves 4
One bunch red dandelions, tough stems removed, and chopped
One bunch baby red beets, scrubbed and tops trimmed
One bunch golden beets, scrubbed, and tops trimmed
1/4 cup orange juice
1/4 cup aged balsamic vinegar
1/2 cup extra virgin olive oil
Salt and pepper
1/2 cup crumbled goat cheese
 

  1. Put the greens into a salad bowl and set aside.
  2. Steam the red and golden beets until tender, about 15 minutes.  When cool enough to handle, slip off the skins, and quarter the beets.  Set aside.
  3. In a small bowl, whisk together the juice, vinegar, and olive oil.  Season with salt and pepper.
  4. Toss the dandelions with some of the dressing, plate the dandelions, then top with the beets, and goat cheese.  Drizzle with the remaining dressing and serve.

 

Margaritaville Chicken

Serves 6
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 chopped fresh cilantro, or Italian parsley, plus extra for garnish
8 skinless, boneless chicken breast halves
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.
  3. Diva Do-Ahead: At this point, refrigerate for at least 4 hours or overnight. Bring to room temperature before continuing.]
  4. 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.
  5. Serve garnished with thinly sliced oranges and chopped cilantro.

 
 

Rhubarb Orange Upside Down Cake

Serves 6 to 8
1/2 cup unsalted butter
3/4 cups firmly packed light brown sugar
1/2 pound rhubarb, finely chopped
2 oranges, peel and pith removed, and sliced 1/4-inch thick
 

  1. Coat the interior of a 10-inch cake pan with non-stick cooking spray and set aside.
  2. Melt the butter in a skillet on medium heat, then add the brown sugar and stir for a few minutes until the brown sugar is completely combined and melted.
  3. Add the rhubarb and cook for 3 to 4 minutes until the rhubarb begins to soften.
  4. Pour the butter/brown sugar mixture over the bottom of the cake pan and arrange the orange slices on the sugar syrup.  Set aside while making the cake batter.

 

For the Cake

1 1/2 cups all-purpose flour
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsalted butter, softened to room temperature
1 1/3 cups sugar
1/4 teaspoon almond extract
1/2 teaspoon orange zest
2 large eggs, at room temperature
2/3 cup sour cream
1/4 cup fresh orange juice
2 cups heavy cream, whipped stiffly for garnish
 

  1. Preheat the oven to 350 degrees.
  2. In the bowl of an electric mixer, cream the butter and sugar until they are light and fluffy.  Add the almond extract and beat to combine.
  3. Add the eggs one at a time, mixing well after each addition, scraping down the sides of the bowl.
  4. Mix the sour cream and orange juice together, add with the flour, baking soda and salt, and beat until the mixture comes together and is smooth.
  5. Transfer the batter into the prepared pan.  Bake for 45 to 55 minutes until a skewer inserted in to the center comes out clean.
  6. Transfer the cake pan to a rack and allow to cool for EXACTLY 10 minutes.
  7. Turn the cake out onto a serving platter and serve at room temperature.
  8. Refrigerate any leftover cake, and re-warm before serving, garnish with whipped cream, crème fraiche or vanilla ice cream.

 

Orange Glazed Chicken

Serves 6
1/2 cup all-purpose flour
1 teaspoon salt
1/2 teaspoon black pepper
6 chicken breast halves
2 teaspoons extra virgin olive oil
1 tablespoon unsalted butter
1 medium shallot, minced
1 cup orange juice
1/3 cup brown sugar
1 tablespoon honey
1 tablespoon Dijon mustard
1 tablespoon red wine vinegar
 

  1. In a shallow wide dish, combine the flour, salt and pepper.  Dip the chicken breasts into the flour, dusting off any excess.
  2. In a large skillet, heat the oil and butter, add the chicken and brown on each side, about 3 minutes.  Remove the chicken from the skillet, to a plate, and cover to keep warm.  Add the shallot, and saute for 2 minutes, until softened.  Add the remaining ingredients to the skillet and stir up any browned bits on the bottom of the pan, reducing the sauce a bit.
  3. Add the chicken back to the pan and turn in the sauce.  Simmer another 5 minutes until the chicken is cooked through (it will read 165 degrees on a meat thermometer) Serve the chicken with some of the warmed sauce.

 

Fava Bean Mint Pesto

Makes about 1 cup
A sure sign of spring in the Mediterranean, this delicious pesto can be spread on crostini, stirred into pasta, or risotto. 
 
1/2 pound fava beans
2 teaspoons almonds, roughly chopped
1/2 teaspoon lemon zest
1 garlic clove
1⁄4 cup finely grated Parmigiano-Reggiano
1⁄4 cup loosely packed mint leaves
1/4 cup extra virgin olive oil
1 tablespoon lemon juice
Salt and pepper
 
Fava beans come in a pod.  Slit the pod with a knife or your fingernail and remove the beans from the pod.  The beans will have a membrane covering them.  If the favas are small, about the size of your little finger nail, there is no need to remove the membrane, but if the fava are larger, and at the end of the season, you will need to blanche them in boiling salted water for 1 minute. Drain the beans, when they are cool enough to handle, pinch the membrane off, and put the membrane aside.  The favas are now ready to be used in soups, salads, and pastas. 
 

  1. Put the fava beans, almonds, lemon zest, garlic, cheese, and mint into a food processor.
  2. Pulse on and off to break up the garlic and almonds.
  3. With the machine running, add the oil, until the mixture forms a pasta.
  4. Stir in the lemon juice, and season with salt and pepper.
  5. Transfer to an airtight container, pour a bit of olive oil over the top to seal, and refrigerate for up to 1 week, or freeze for up to 3 months.

 

Roasted Salmon with Spring Onion and Grapefruit Sauce

Serves 6
2 pound salmon filets
1/4 cup extra virgin olive oil
2 ruby red grapefruits
2 tablespoons olive oil
1 spring onion, finely chopped using the white and tender green part
1 teaspoon grated fresh ginger
1 tablespoon honey
Pinch of cayenne pepper
2 teaspoons fresh lemon juice
2 Tablespoons thinly sliced fresh basil
 

  1. Preheat the oven to 400 degrees, put the salmon into a baking dish, and brush with olive oil.  Rosat the salmon until it reaches 155 degrees internal temperature.
  2. While the salmon is roasting, juice one of the grapefruits and set aside.  Segment the other grapefruit (remove the peel and pith)
  3. Heat the olive oil, and saute the spring onion and ginger for 2 to 3 minutes, until the onion begins to soften.
  4. Add the honey, cayenne, grapefruit juice, the grapefruit segments, lemon juice, and basil, and simmer for 10 minutes until the mixture begins to thicken.  Season with salt and pepper and serve over the roasted salmon.

Fruit Smoothie

Serves 2
½ cup (one good ice cream scoop) lime sherbet (or lemon sorbet)
½ cup orange juice
1 cup plain yogurt
1 cup frozen pineapple chunks
2 cups hulled strawberries
Fresh berries and pineapple spears for garnish
 

  1. Place the ingredients in a blender container in the order they are listed.  Blend on high speed until pureed.
  2. Pour into tall glasses and serve garnished with a fresh berry and pineapple spear if desired.  If fresh pineapple and berries aren’t in season, small tropical umbrellas make a nice statement, too!

 

Choice Recipes:

Fruit Smoothie

Serves 2
 
½ cup (one good ice cream scoop) lime sherbet (or lemon sorbet)
½ cup orange juice
1 cup plain yogurt
1 cup frozen pineapple chunks
2 cups hulled strawberries
Fresh berries and pineapple spears for garnish
 

  1. Place the ingredients in a blender container in the order they are listed.  Blend on high speed until pureed.
  2. Pour into tall glasses and serve garnished with a fresh berry and pineapple spear if desired.  If fresh pineapple and berries aren’t in season, small tropical umbrellas make a nice statement, too!

 

Quick Dip for Strawberries

Makes about 1 1/2 cups
1 1/2 cups Greek Style yogurt
1/2 cup brown sugar
Hulled strawberries
Follow me
In a bowl, whisk together the yogurt and brown sugar.  Refrigerate for 2 hours, or up to 24 hours.
Dip berries into the yogurt mixture.
Cooks’ Note: the yogurt mixture can be layered with fruits for a parfait.
 

Mixed Grain Medley Pilaf

Serves 4 to 6
2 tablespoons unsalted butter
1 tablespoon extra virgin olive oil
1/4 cup finely chopped shallot
1 cup mixed grain medley, washed and drained
3 cups chicken or vegetable broth
Salt and pepper
 

  1. In a saucepan, heat the butter with the oil.  Saute the shallot for 2 to 3 minutes, until fragrant.  Add the mixed grains, and toast in the butter mixture.
  2. Add the broth, bring to a boil, cover, and simmer for 1 hour, until the grains are tender.  Fluff the grains and season with salt and pepper.

 

Multi Grain Medley Breakfast Cereal

Serves 4 to 6
3 cups apple juice
1 cup mixed grain medley, washed and drained
Pinch of salt
 

  1. Bring the apple juice to a boil.  Add the grain medley, simmer for 1 hour, until the grains are tender.
  2. Garnish with fresh fruits, yogurt, maple syrup, or brown sugar.

 
@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!
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 5-3-2018





This week’s local produce and featured farms:

Fava Beans – lucky Dog Ranch
Fennel – Black Sheep Produce
Ruby Red Greapefruit – Point loma Farms
Arugula – Sundial Farms
Chocolate Mint – Terra Madre
TatsoiSundial Farms
Texas Legend Spring onions – Tom King Farms
Vanilla Blood Oranges – Tom King Farms
Bunch Icicle Radish – Terra Madre Farms
Rhubarb – Trevino Farms
Juicing Bag:
Dandelion Greens – Something Good Organics
Collard Greens – Cal Organics
Celery – Foxy Organics
Carrots – Cal Organics
Red Beets – Cal Organics
Farmer’s Choice:
Strawberries –  Black Sheep Produce
Emmer Farro – Kandarian Organics

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

3 Celery Stalks

1 Large Collard Green

What a Dandy Beet

2 Dandelion leaves

3 Carrots

2 beets

Celery-brate Local

1/2 bunch celery

2 Collard Leaves

2 beets

1 lb Carrots

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

Pasta with Fava Beans and Spring Onions

Serves 4
1/2 pound fava beans shelled
2 tablespoons extra virgin olive oil
1/4 pound pancetta finely diced
1/2 cup finely chopped spring onions
1 pound farfalle, or orecchiette, cooked 3 minutes short of al dente, saving some hot pasta water
Salt and pepper
1/2 cup grated Parmigiano Reggiano
 
Fava beans come in a pod.  Slit the pod with a knife or your fingernail and remove the beans from the pod.  The beans will have a membrane covering them.  If the favas are small, about the size of your little finger nail, there is no need to remove the membrane, but if the fava are larger, and at the end of the season, you will need to blanche them in boiling salted water for 1 minute. Drain the beans, when they are cool enough to handle, pinch the membrane off, and put the membrane aside.  The favas are now ready to be used in soups, salads, and pastas. 
 

  1. In a large skillet, heat the oil, and saute the pancetta until it crispy.
  2. Add the onions and saute until the onions are translucent.
  3. Add the fava beans, and 1/4 cup pasta water, and simmer for 3 to 4 minutes, stirring until the beans become tender.
  4. Add the hot pasta to the pan, and toss to coat, add 1/2 of the cheese, adding pasta water to make a creamy sauce.  Season with salt and pepper and serve garnished with the remaining cheese.

 
 

Fava Bean and Shaved Artichoke Salad

Serves 4

1 bunch arugula, washed, spun dry and chopped
4 baby artichokes
1/4 cup lemon juice
1/2 cup extra virgin olive oil
1/4 cup finely chopped Italian parsley
2 tablespoons finely chopped basil
Salt and pepper
1/2 pound fava beans removed from the pod and blanched for 2 minutes.
Shaved Pecorino Romano cheese for garnish
 

  1. Arrange the arugula on salad plates.
  2. Cut the tough leaves off the outside of the artichokes.  Cut through the stem end and cut the artichokes in half.  Slice thinly on a mandoline and set aside in a bowl with the fava beans.
  3. In bowl, whisk together the lemon juice, oil, parsley, and basil.  Season with salt and pepper.
  4. Pour over the fava beans, and artichoke slices, and toss to coat.
  5. Using a slotted spoon, arrange the artichokes and beans on the arugula.
  6. Drizzle some of the dressing around the outside of the plate, and garnish generously with shaved Pecorino.

Chocolate Mint Mojitos

 
1/2 cup sliced chocolate mint leaves
1/3 cup fresh lime juice
1/3 cup superfine sugar
1 1/2 cups white rum
Crushed ice
1 liter chilled sparkling water
4 limes cut into wedges
 

  1. In a pitcher, combine the mint, lime juice, sugar and rum.  Stir together until the sugar is dissolved.
  2. Add the crushed ice and stir together.  Chill if not using immediately.
  3. Fill 8-ounce glasses half full of the mixture and top off with club soda.  Garnish with lime wedges and serve.

 

Chocolate Mint Muffins

Makes 24

For the filling

8 ounces cream cheese softened
1 large egg
1/3 cup sugar
6 ounces chocolate chips
 

  1. In a large bowl or food processor cream together the cream cheese, sugar and egg.  Stir in the chips and set aside.

 

For the Muffins

3 cups flour
2 cups sugar
1/2 cup unsweetened cocoa
2 teaspoons baking soda
2 cups water
2/3 cup vegetable oil
2 teaspoons vanilla
2 teaspoons vinegar
1/4 cup finely chopped chocolate mint
 

  1. Preheat the oven to 350 degrees and line 24 muffin tins with paper liners, or coat with non-stick
  2. In the bowl of an electric mixer fitted with the paddle attachment, combine the flour, sugar, cocoa and baking soda.
  3. Add the liquids and mint, beat at medium speed for 3 minutes until smooth.
  4. Using a large portion scoop, fill the muffin tins 2/3 full.
  5. Spoon 1 tablespoon filling into the center of each cake.
  6. Bake for 20 to 25 minutes, until the cake springs back when touched.  Serve warm or at room temperature.
  7. These freeze well, and you can make them into mini-muffins as well.

 

Roasted Fennel Pasta Salad

Serves 6
1 pound farfalle, orecchiette, or fusilli pasta cooked 3 minutes short of al dente and drained
1 fennel bulb, root end trimmed, and cut into 8 wedges
4 spring onions, root ends trimmed, and quartered, removing any tough green stalks
3/4 cup extra virgin olive oil
Salt and pepper
1/4 cup lemon juice
1 teaspoon grated lemon zest
1 garlic clove minced
1/2 cup chopped sun dried tomatoes packed in oil, drained and finely chopped
1/3 cup finely chopped basil
1/4 cup finely chopped Italian parsley
1/2 cup grated Parmigiano Reggiano
 

  1. Put the cooked pasta into a bowl and allow to cool while assembling the rest of the salad.
  2. Preheat the oven to 400 degrees and line a baking sheet with parchment, silicone or aluminum foil.
  3. Toss the fennel and onions with 1/4 cup extra virgin olive oil.  Season with salt and pepper and arrange in one layer on the baking sheet.  Roast for 12 to 15 minutes until the vegetables are tender.  Cool and chop the vegetables.
  4. In a small bowl, whisk together the lemon juice, zest, garlic, and remaining 1/2 cup of olive oil.  Season with salt and pepper.
  5. Combine the roasted vegetables, tomatoes, basil, and parsley with the pasta.  Toss with the dressing, add the cheese, and season with salt and pepper.
  6. The salad can be refrigerated for up to 24 hours before serving. Remove from the refrigerator about 1 hour before serving.
  7. Cook’s Note:  When tomatoes are in season, substitute 1 cup chopped tomatoes for the sun dried tomatoes.

 

Arugula, Radish and Blood Orange Salad

Serves 4
1 bunch arugula, washed, spun dry and chopped
3 icicle radishes, scrubbed, and thinly sliced
2 blood oranges, peel and pith removed, and sliced 1/2 inch thick
4 teaspoons lime juice
1/2 teaspoon ground cumin
1 tablespoon honey
1/2 teaspoon Dijon mustard
1/4 cup extra virgin olive oil
Salt and pepper
 

  1. Arrange the arugula on salad plates.  Top with the radishes and oranges.
  2. In a small bowl, whisk together the lime juice, cumin, honey, mustard and oil. Season with salt and pepper.
  3. Drizzle over the salad and serve.

 

Vanilla Blood Orange Panna Cotta

Serves 6
 
1 1/2 teaspoons unflavored gelatin
1/4 cup blood orange juice
2 3/4 cups heavy cream
1/2 cup sugar
Pinch salt
1 teaspoon vanilla paste or extract
1 cup sour cream
 

  1. Sprinkle the gelatin over orange juice. Let stand for 5 minutes.
  2. In a 3-quart saucepan, warm the cream with the sugar, salt, and vanilla over medium-high heat. Do not let it boil. Stir in the gelatin until thoroughly dissolved.
  3. Take the cream off the heat and cool about 5 minutes.
  4. Put the sour cream in a medium bowl. Gently whisk in the warm cream a little at a time until smooth. Fill four-ounce ramekins with the mixture, and chill at least 4 hours, or up to 24 hours before serving.

 

Grapefruit Pie with Saltine Crust

Makes one 9-inch crust
 
35 unsalted saltine crackers
3 Tbsp sugar
7 Tbsp unsalted butter melted
1 cup sugar
1/4 cup honey
2 Tbsp unbleached all-purpose flour
1/2 tsp kosher salt
3 large eggs, plus 1 egg yolk
1 cup fresh grapefruit juice
3/4 cup heavy cream
 

  1. Position a rack in the lower third of the oven, and preheat the oven to 375°F.
  2. Combine the saltines and 3 Tbsp sugar in the bowl of a food processor and process until finely ground. Pour in 5 Tbsp of the melted butter and pulse until the crumbs are evenly moistened.
  3. Dump the crumbs into a 9-in glass pie plate and, using the bottom of a glass or measuring cup, press the crumbs on the bottom and all the way up the sides. Chill in the freezer for about 10 minutes. Bake for about 20 minutes, or until lightly golden. Let cool completely on a wire rack. Turn the oven temperature to 325°F.
  4. Whisk the 1 cup sugar, honey, flour, salt, remaining 2 Tbsp melted butter, eggs, and egg yolk in a large bowl until combined. Whisk in the grapefruit juice, and cream.
  5. Strain through a fine-mesh strainer into the cooled shell.
  6. Bake for 50 minutes, or until set but still wiggly in the center. Let cool completely on a wire rack. Store, covered, in the refrigerator for up to 2 days. Bring to room temperature before serving.

Recipe adapted from The Four and Twenty Blackbirds Cookbook

 

Chicken and Tatsoi Soup

Serves 4
 
12 ounces soba noodles
2 tablespoons vegetable oil
1 garlic clove minced
1 teaspoon grated ginger
2 chicken breasts finely chopped
1/2 cup finely chopped spring onion
1 bunch tatsoi, washed and spun dry
8 cups chicken or vegetable broth
2 tablespoons soy sauce
Sesame oil for garnish
 

  1. Bring 4 quarts of salted water to a boil, add the soba noodles, and simmer until tender (check the package for timing) Drain and set aside.
  2. In a Dutch oven, heat the oil, saute the garlic and ginger for 1 minute, add the chicken, and saute until the chicken turns white.  Add the onion and tatsoi, and saute for 3 to 4 minutes, until the onion is softened.
  3. Add the broth and soy sauce, simmer for 20 minutes.  Add the soba noodles and simmer another 5 minutes.  Serve garnished with sesame oil.

 

Sour Cream Rhubarb Pie

Makes one 9-inch pie
 
One 9-inch pastry shell, either store bought or homemade
1 1/4 cups sugar
3 tablespoons all-purpose flour
1/2 teaspoon salt
2 large eggs
1 cup sour cream
1 teaspoon vanilla paste or extract
3 cups rhubarb (fresh or frozen), cut into 1/2-inch pieces
 
1. Preheat the oven to 400°F.
2. In a large bowl, combine the sugar, flour and salt. In a separate bowl, whisk together the eggs, sour cream and vanilla, then add to the flour mixture.
3. Place the rhubarb in the prepared pie shell. Pour the egg and flour mixture evenly over the top.
4. Bake in the preheated oven for 10 minutes. Lower the oven temperature to 350°F and bake for 30 minutes more.

Crumb Topping

1/3 cup sugar
1/3 cup all-purpose flour
1/4 teaspoon salt
1 teaspoon cinnamon
1/4 cup butter softened
 

  1. Meanwhile, in a small bowl, combine the ingredients for the crumb topping and mix with a fork until crumbly.
  2. Remove the pie from the oven and sprinkle the crumb topping over the top. Return to the oven to bake for another 15 minutes or until the topping is lightly browned.
  3. Remove from the oven again and allow the pie to cool slightly before slicing.

 

Amaretto Fondue with Strawberries

Serves 6 to 8
This dip is exceptional in the summertime with fresh fruits, and it is simple to make.
1/3 cup sugar
1/4 cup cornstarch
3 cups whole milk
6 large egg yolks
1/4 cup Amaretto di Saronno
1 cup heavy cream whipped stiffly
One basket strawberries washed
 

  1. In a 2-quart saucepan, whisk together the sugar, cornstarch, milk, and egg yolks until smooth.
  2. Place over medium-high heat and whisk until the mixture thickens and comes to a boil, 4 to 5 minutes.
  3. Remove from the heat and stir in the Amaretto.
  4. Transfer to a bowl and press plastic wrap against the surface to keep a skin from forming.
  5. Cool completely.  When cooled, fold in the whipped cream, and refrigerate for at least 4 hours.
  6. Serve with fresh fruit for dipping.  The fondue will keep in the refrigerator for up to 5 days, or freezes for up to 6 months.

 
 

Farro Risotto with Fava Beans and Spring Onions

Serves 4
 
1 1/2 cups Emmer Farro
4 tablespoons unsalted butter
1 tablespoon extra virgin olive oil
1/4 cup finely chopped spring onion
1/2 pound shelled fava beans
1/4 cup white wine
5 to 6 cups chicken or vegetable broth
2/3 cup grated pecorino Romano cheese
Salt and pepper
 
 

  1. In a blender, crack 1/2 of the Farro, by pulsing on and off (this will help to release the creamy center of the farro—this is an optional step but gives a better result. Set the farro aside.
  2. Melt 2 tablespoons of butter with 1 tablespoon of oil, and saute the onion and fava beans for 3 to 5 minutes until the onions are translucent.
  3. Add the wine and simmer until the liquid in the pan begins to evaporate.
  4. Add 5 cups of the broth, and all the farro, simmering for 15 to 20 minutes, stirring occasionally.
  5. When the farro is tender, stir in the remaining butter, and the cheese.  Season with salt and pepper and serve warm.

Cook’s Note:
Farro is delicious in soups, used in place of pasta in a salad, and in place of rice as a side dish.  If you would like to cook all the farro at once, you can then drain it and freeze it in zip-lock bags for up to 3 months.  Then defrost and use it in your favorite recipes.
 

Farro and Pea Tendril Salad

Serves 6 to 8
1 1/2 cups farro, washed and drained
1/3 cup extra virgin olive oil
2 spring onions finely chopped using the bulb and tender green parts
2 cups packed pea tendrils, tough stems removed, chopped
1 cup shelled peas
Salt and pepper
1/4 cup chopped Italian parsley
2 tablespoons finely chopped mint
 

  1. Bring 6 cups of water to a boil, add the farro and simmer for 15 to 20 minutes until the farro is almost al dente.  Drain the farro and cool.  (a good way to speed the cooling process is to spread the farro onto a baking sheet) When the farro is cooled, put into a mixing bowl.
  2. In a skillet, heat 2 tablespoons of oil, saute the onion for 1 to 2 minutes, until softened.  Add the tendrils and peas, sautéing until the tendrils wilt.  Season with salt and pepper, add the parsley and mint and turn into the farro.  Toss the farro with the pea mixture, and the remaining olive oil.  Serve at room temperature.

 
@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!
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 4-19-2018




This week’s local produce and featured farms:

Carrots – Be Wise Ranch
Red Radish  – Be Wise Ranch
Fennel –Black Sheep Produce
Celery – Black Sheep Produce
Tatsoi – Sundial
arugula – Sundial
Gold Nugget Tangerines – Lee Farms
Kumquat – Maria Stolic
Murcott Tangerines – Reiger
Blood Oranges – Polito Farms
Oranges – 3 Nuts
Strawberries – Be Wise Ranch
 
Juicing Bag:
Valencia Orange – Lodge Ranch
Green Kale – Lakeside Organics
Red Beets – Cal Organics
Carrots – Cal Organics
Celery – Lakeside Organics
Farmer’s Choice:
Rhubarb – Trevino
Yosemite Tangerines – Murray
Lee Tangerines – Rancho Del Sol

Post your photos on Instagram with the hashtag #specialtyproducefmb or share them with the FMB community on our facebook page http://facebook.com/specialtyproduce!

When it’s about food…#specialtyproduce
Click the links above & search for products on our website with recipes attached
Below are some great recipes for you to try out with the produce from your box/bag. Let us know on our Facebook Page or through twitter if you tried any of them with the hastag #SpecialtyProduceFMB!
Juice Recipes 

Taste the rainbow

1 Red Beet

2 Oranges

1 Bunch Kale

1 Bunch Celery

Sunset wellness 

1 orange

3 Carrots

2 beets

Power Greens

1 bunch celery

1 bunch kale

2 beets

1 orange

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

Breakfast Carrot Cake

Serves 8
This is an adaptation of a recipe from Tasting Table, it’s for all those who love coconut and pineapple in their carrot cake, and it qualifies as breakfast; for the win!
 

For the Crumble

½ cup sweetened flaked coconut
⅓ cup chopped pecans
1½ tablespoons firmly packed light brown sugar
1 tablespoon all-purpose flour
1 tablespoon unsalted butter, melted
 

  1. In a medium bowl, stir together the coconut, pecans, sugar, flour and butter, until crumbly.  Set aside.

For the Cake

¾ cup vegetable oil
½ cup firmly packed light brown sugar
½ cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1 cup all-purpose flour
1½ teaspoons ground cinnamon
½ teaspoon baking powder
¼ teaspoon kosher salt
1 cup shredded carrots
½ cup crushed pineapple, drained
½ cup chopped pecans
½ cup sweetened flaked coconut
 

  1. Preheat the oven to 350 degrees and coat the inside of a 9-inch round cake pan with non-stick cooking spray.  Set aside.
  2. In the bowl of a stand mixer combine the ingredients and beat on medium speed for 2 minutes, until combined.  Pour into the prepared pan and bake for 30 minutes.
  3. Cover with the crumble and bake another 15 to 20 minutes until a skewer inserted into the cake comes out clean.
  4. Cool completely before cutting and serving.

 

Curried Carrot Soup

Serves 4
2 tablespoons unsalted butter
1/2 cup finely chopped onion
1 teaspoon sweet curry powder
1 bunch carrots, scraped, and cut into 1-inch lengths
2 cups chicken or vegetable broth
1/2 cup heavy cream
1/4 cup finely chopped Italian parsley
Salt and pepper
 

  1. In a Dutch oven, heat the butter, and saute the onion and curry powder for 2 to 3 minutes, until the onion begins to soften.
  2. Add the carrots and broth.  Bring to a boil, and simmer for 10 to 12 minutes, until the carrots are tender.
  3. Using an immersion blender, puree the soup.  Add the cream, and parsley.  Taste for seasoning and adjust using salt or pepper.  Serve the soup warm.

 

Fennel and Blood Orange Salad

Serves 4
1 bulb fennel, wispy ends removed, root end trimmed, and thinly sliced on a mandoline
4 blood oranges, peel and pith removed, sliced 1/2-inch thick
8 to 12 ounces fresh mozzarella, sliced
1/4 cup packed basil, thinly sliced
1/2 cup extra virgin olive oil
1/4 cup blood orange juice
2 tablespoons white vinegar
1 teaspoon honey
Salt and pepper

  1. Arrange the fennel, oranges, and mozzarella alternating on a platter.  Sprinkle with the basil.
  2. In a bowl, whisk together the oil, orange juice, vinegar, honey, and season with salt and pepper.  Pour over the salad and serve at room temperature.

 

Chopped Chicken Salad

Serves 6
One head romaine, washed spun dry and chopped
3 ribs celery, thinly sliced on the diagonal
3 radishes, cut into julienne
3 carrots, scrubbed, and julienned
2 to 3 cups shredded cooked chicken
2 scallions, finely chopped on the diagonal
1/2 cup vegetable oil
2 tablespoons soy sauce
1/4 cup rice vinegar
3 tablespoons sugar
1/4 teaspoon peeled and grated fresh ginger
1 clove garlic, minced
2 tablespoons sesame seeds for garnish
 

  1. In a large salad bowl, combine the romaine, celery, radishes, carrots, apple, chicken and scallions.
  2. In another bowl, whisk together the oil, soy, vinegar, sugar, ginger, and garlic.  Adjust seasoning using soy or sugar to taste.
  3. Toss the salad with the dressing, and garnish with sesame seeds before serving.

 

Celery and Pecorino Salad

Serves 4 to 6
1 head celery, root end trimmed, washed, and finely chopped
1 1/2 cup chopped toasted walnuts
1 1/2 cups diced fresh Pecorino cheese
1/2 to 2/3 cup extra virgin olive oil
Freshly ground black pepper
 

  1. In a large bowl, combine the celery walnuts and cheese.  Toss with the oil, and season with pepper.  Serve at room temperature.

 

Crostini with Balsamic Strawberries

Serves 6

For the Crostini

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 Strawberries

2 baskets strawberries, hulled and thinly sliced
1/4 cup aged balsamic vinegar
1/4 cup finely chopped basil
One 11-ounce log goat cheese
 

  1. Put the berries into a bowl, toss with the vinegar and basil.  Leave at room temperature until ready to serve.
  2. Spread the goat cheese onto the crostini and top with the strawberries.  Serve at room temperature.

 

Roasted Salmon with Blood Orange Salsa

Serves 6
 
1/2 cup extra virgin olive oil
1 tablespoon Old Bay Seasoning, or seafood seasoning
2 1/2 pound salmon filets
3 Blood oranges, peel and pith removed, segmented and chopped
1/2 cup chopped white onion
1/2 cup chopped cilantro
Pinch red pepper flakes
1/4 cup orange juice
1 garlic clove, minced
1/4 cup extra virgin olive oil
 

  1. Preheat the oven to 400 degrees, and line a baking sheet with silicone, aluminum foil, or parchment.
  2. In a bowl, combine the oil and Old Bay.
  3. Dip the filets into the oil mixture and arrange on the baking sheet.
  4. Roast for 10 minutes per inch or until an instant read meat thermometer inserted into the center registers 155 degrees.  Allow to rest for 5 minutes.
  5. In a bowl, combine the orange, onion, cilantro, pepper, juice, garlic and oil.  Season with salt if needed.
  6. Serve the salsa alongside the fish.  The salsa will keep in the refrigerator for up to 1 week.

 

Farro Salad with Arugula and Kumquats

Serves 6
1 1/2 cups pearlized farro
1 1/2 cups thinly sliced Kumquats, seeded
3 Gold Nugget tangerines, peeled, segmented and chopped
2 Persian cucumbers, scrubbed, and finely chopped
4 radishes, scrubbed, trimmed, and finely chopped
1 bunch arugula, washed, spun dry and chopped
1/3 cup Murcott tangerine juice
2 tablespoons honey
1/4 cup rice vinegar
1/2 cup vegetable oil
Salt and pepper
 

  1. Bring 4 quarts of salted water to a boil, add the farro and cook for 15 to 20 minutes until barely tender.  Drain thorough and put into a salad bowl to cool.
  2. When the farro is cool, add the Kumquats, tangerines, cucumbers, radishes, and arugula.
  3. In another bowl, whisk together the tangerine juice, honey, rice vinegar, and oil.  Taste for seasoning and adjust using salt and pepper.
  4. Pour some of the dressing over the salad and toss to coat, serve the salad at room temperature.
  5. If you are planning to refrigerate the salad, save some of the dressing to re-toss before serving.  The salad will keep in the refrigerator for up to 3 days.

 

Panna Cotta with Caramelized Kumquats

Serves 6
 
 

For the Kumquats

2 tablespoons unsalted butter
1/3 cup sugar
2 cups kumquats, thinly sliced and seeds removed
 

  1. In a large skillet, heat the butter, add the sugar, and cook until the sugar is liquid and turns a light amber color.  Add the kumquats and cook over medium high heat for 10 to 15 minutes until the kumquats begin to caramelize.  Cool and store in the refrigerator.

For the Panna Cotta

One package unflavored gelatin
2 tablespoons water
3 cups heavy whipping cream
1/2 cup sugar
Pinch of salt
1 teaspoon vanilla paste
1 cup sour cream

  1. Sprinkle the gelatin over the water. Let stand for 5 minutes.
  2. In a 3-quart saucepan, warm the cream with the sugar, salt, and vanilla, over medium-high heat. Do not let it boil.
  3. Stir in the gelatin until thoroughly dissolved. Take the cream off the heat and cool about 5 minutes.
  4. Put the sour cream in a medium bowl. Gently whisk in the warm cream a little at a time until smooth.
  5. Taste for sweetness. It may need another teaspoon of sugar.
  6. Fill 4 to 6-ounce ramekins 3/4 full of the cream. Chill 4 to 24 hours.

 

Tatsoi and Strawberry Salad

Serves 2
 
One bunch Tatsoi, washed and spun dry
1 bunch arugula, washed and spun dry
1 cup sliced strawberries
1/2 cup raspberry vinegar
1/4 cup sugar
2 tablespoons chopped red onion
1 teaspoon Dijon mustard
2 teaspoons poppy seeds
1/2 cup vegetable oil
1 cup crumbled goat cheese or 1/2 cup toasted sliced almonds for garnish
 

  1. Put the Tatsoi, arugula and strawberries into a salad bowl.
  2. In another bowl, whisk together the vinegar, sugar, chopped onion, Dijon, poppy seeds, and oil.  Season with salt and pepper.
  3. Toss the salad until well coated, plate the salad and garnish with goat cheese or toasted almonds.
Choice Recipes:

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.

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. 
 

Tangerine Muffins

Makes 12
 
2 cups all-purpose flour
1/2 cup sugar
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup Greek style yogurt
2 teaspoon vanilla extract
1 egg, lightly beaten
1/4 cup butter, melted
2 tablespoons milk
1 cup diced peeled tangerine
1 tablespoon grated tangerine peel
 

  1. Preheat the oven to 400 degrees, line 12 muffin tins with paper liners, or coat the inside and tops of the muffin tin with non-stick cooking spray.
  2. In a mixing bowl, whisk together the flour, sugar, baking powder, soda and salt.
  3. In a small bowl, combine the yogurt, egg, butter and milk until smooth.  Stir into the dry ingredients just until moistened. Stir in tangerine and peel.
  4. Fill muffin tins two-thirds full. Bake at 400° for 18-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to wire rack.

 

Tangerine Chipotle Chicken Wings

Serves 4 to 6
 
2 tablespoons vegetable oil
1/2 cup finely chopped red onion
3 Chipotle chilies in adobo, finely chopped
1/3 cup tangerine juice
1 teaspoons grated tangerine zest
1/3 cup ketchup
1/3 cup chicken broth
3 pounds chicken wings or drummettes
3 tangerines, peeled and separated into segments, for garnish
1/4 cup finely chopped cilantro or Italian parsley for garnish
 

  1. In a saute pan, heat the oil, saute the onion and chipotle for 2 minutes.  Stir in the tangerine juice, zest, ketchup, and broth.  Simmer for 5 minutes.  Remove from the heat, and cool.
  2. When the sauce is cooled, pour it into a large zip-lock bag, add the drummettes, seal the bag, and refrigerate for at least 4 hours or up to 24 hours.
  3. Preheat the oven to 350 degrees, transfer the wings, and sauce to a baking dish and bake for 35 to 45 minutes, turning once, basting with the sauce, until the wings are glazed and cooked through (165 degrees on an instant read thermometer) Serve the wings garnished with tangerine segments and chopped cilantro.

@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!
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 04-12-2018





This week’s local produce and featured farms:

Rainwbow Chard – Black Sheep Produce
Candy Striped Beets  – Black Sheep Produce
Basil –  Sundial Farms
Baby Bok Choy – Sundial Farms
Arugula – Be Wise Ranch
Baby Red Russian Kale – Point Loma Farms
Murcott Tangerine – Regier Family Farms
Tarocco Blood Orange – JJ Lone’s Daughter Ranch
Oro Blanco Grapefruit – Garcia Family Farms
Kumato Heirloom Tomato – Dassi family Farms
Broccoli Spigarello – Coleman Family Farms
Shunkyo Radish – Coleman Family Farms
Juicing Bag:
Dandelion Greens – Something Good Organics
Collard GreensCal Organics
Celery – Foxy Organics
Carrots – Cal Organics
Red Beets – Cal Organics
Farmer’s Choice:
Artichoke – Beylik Family Farms
Baby Fennel – Black Sheep Produce
Pixie Tangerines – Garcia Family Farms

Post your photos on Instagram with the hashtag #specialtyproducefmb or share them with the FMB community on our facebook page http://facebook.com/specialtyproduce!

When it’s about food…#specialtyproduce
Click the links above & search for products on our website with recipes attached
Below are some great recipes for you to try out with the produce from your box/bag. Let us know on our Facebook Page or through twitter if you tried any of them with the hastag #SpecialtyProduceFMB!
Juice Recipes

 

Easy Being Green

2 Dandelion Leaves

3 Celery Stalks

1 Large Collard Green

What a Dandy Beet

2 Dandelion leaves

3 Carrots

2 beets

Celery-brate Local

1/2 bunch celery

2 Collard Leaves

2 beets

1 lb Carrots

Specialty Produce Recipe Suggestions
courtesy of Diane Phillips (Cucina Divina)
Beet Carpaccio with Buratta, Arugula, Orange Basil Vinaigrette
Serves 6
 
One bunch beets, tops trimmed, and scrubbed
One bunch arugula, cleaned, and spun dry
2 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 blood oranges, peeled, pith removed, and cut into 1/2-inch slices, then into 1/2 moons
1/2 cup extra virgin olive oil
1/4 cup fresh Murcott tangerine juice
2 tablespoons sugar
2 tablespoons aged Balsamic vinegar
6 large leaves basil, finely sliced
Salt and pepper
 

  1. Preheat the oven to 400 degrees, and place the beets on a baking sheet, cover with aluminum foil and bake for 30 to 45 minutes (small) 40 to 50 minutes (medium) 50 to 60 minutes (large) 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.

 
Candy Stripe Beet Pasta with Greens and Pancetta
Serves 4 to 6
 
2 tablespoons extra virgin olive oil
One 1/2-inch thick piece pancetta, cut into fine dice
4 garlic cloves, minced
1/2 cup finely chopped onion (or red scallion)
Bunch beet greens, washed, spun dry tough stems removed, and cut into 1/2-inch thin ribbons
1 bunch candy striped beets, peeled, cut in half, and thinly sliced
Salt and pepper
1/4 dry white wine (Pinot Grigio, Sauvignon Blanc or dry vermouth)
1 cup chicken or vegetable broth
1 pound penne, farfalle or other shaped pasta cooked 3 minutes short of al dente, saving some of the hot pasta water
1 cup grated Parmigiano Reggiano
 

  1. In a large skillet, heat the oil, and cook the pancetta until it is crispy.
  2. Add the garlic, onion and beet greens and saute until the greens begin to wilt.
  3.  Add the beet slices and saute turning frequently, until the beets begin to wilt.  Season with salt and pepper.
  4. Add the wine and bring to a boil.
  5. Add the broth, simmer uncovered, for 10 minutes, until the liquid in the pan has reduced, and the beets are tender.
  6. Toss the pasta with the sauce and add 1/2 of the cheese to the pan.  If the sauce seems dry, add a bit of pasta water to the pan.  Serve the pasta garnished with the remaining cheese.

 
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
tablespoons each chopped fresh Italian parsley, and basil
1 pound heirloom tomatoes (Kumato or other variety)
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 to 350 degrees 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.

 
Kumato, Blood Orange, Caprese
Serves 4
 
One pound Kumato tomatoes, thinly sliced
4 blood oranges, peel and pith removed, and thinly sliced
1 pound fresh mozzarella, thinly sliced
Salt and pepper
2/3 to 3/4 cup extra virgin olive oil
1/3 cup packed basil leaves, thinly sliced
 

  1. Arrange the tomatoes, oranges, and mozzarella in an alternating pattern on a serving platter.
  2. Season with salt and pepper.
  3. Drizzle with olive oil and scatter the basil leaves over the salad.  Serve at room temperature.

 
Chicken and Pasta with Sundried Tomato Pesto Sauce
Serves 6
The pesto in this recipe can be made ahead and refrigerated for up to 1 week or frozen for up to 3 months. 
 
2 tablespoons unsalted butter
2 chicken breasts, cut into bite sized pieces
Salt and pepper
3/4 cups oil-packed sun-dried tomatoes
3 medium-size cloves garlic, peeled
1/2cup packed fresh basil leaves
1 cup freshly grated Parmigiano Reggiano cheese
1/3 cup olive oil
2 tablespoons balsamic vinegar
1/4 to 1/3 cup heavy cream
1 pound penne, farfalle, or other shaped pasta cooked 3 minutes short of al dente, saving some of the pasta water
Salt and freshly ground black pepper
 

  1. In a large skillet, heat the butter, and saute the chicken until it is cooked through.  Season with salt and pepper and keep warm.
  2. In a food processor, combine the tomatoes, garlic, basil, and 1/2 cup of the Parmigiano and process for about 1 minute.  With the machine running, gradually add the oil and vinegar and process until thoroughly incorporated. Scrape down the sides of the bowl and process for another 30 seconds.
  3. Season with salt and pepper, toss the pesto with the cooked chicken, add the cream, and hot pasta, and toss to coat.
  4. Season with salt and pepper and serve garnished with the remaining cheese.

 
Sautéed Shunkyo Radish and Greens
Serves 4
 
3 tablespoons extra virgin olive oil
2 garlic cloves, minced
1 teaspoon grated ginger
One bunch Shunkyo radishes, scrubbed, and thinly sliced, greens trimmed, and cut into 1/2-inch ribbons
Salt and pepper or soy sauce
 

  1. In a large skillet, heat the oil add the garlic and ginger, and swirl in the pan for 30 seconds, until fragrant.
  2. Add the radishes and greens, saute until the greens are wilted, and the radishes are crisp/tender, about 5 minutes.  Season with salt and pepper, or soy sauce, and serve as a bed for grilled meats or poultry.

Cold Sesame Noodle Salad
Serves 6
 
1 pound linguine, cooked in boiling salted water until al dente and drained
1/4 cup toasted sesame oil
2 tablespoons vegetable oil
2 cloves garlic, minced
2 teaspoons peeled and grated fresh ginger
1/4 cup soy sauce
1/4 cup creamy peanut butter (don’t use natural)
1/4 cup rice vinegar
2 teaspoons brown sugar
1 cup thinly sliced bok choy
3 scallions (white and tender green parts), thinly sliced on the diagonal
2 bunch radishes, scrubbed, and julienned
3 medium carrots, cut into julienne
1/2 cup chopped unsalted dry-roasted peanuts
2 tablespoons sesame seeds
 

  1. Toss the pasta with 1 or 2 tablespoons of the sesame oil and put into a large salad bowl.
  2. In a blender or food processor, process together the remaining sesame oil, the vegetable oil, garlic, ginger, soy sauce, peanut butter, vinegar, and brown sugar until smooth.  Taste for soy sauce and sugar.  Set aside.  The dressing can be refrigerated for up to 1 week.
  3. Add the bok choy, scallions, radishes, and carrots to the linguine in the bowl.  Toss with half of the dressing, until all the noodles and vegetables are coat.  At this point the salad can be refrigerated for up to 2 days.
  4. One hour before serving, remove the salad from the refrigerator and toss with more dressing if needed.  Garnish with peanuts and sesame seeds.

Baby Red Kale Frittata
Serves 4 to 6
 
2 tablespoons unsalted butter
2 thin sliced imported Prosciutto di Parma, julienned
1 bunch baby red Russian Kale, tough stems trimmed, chopped
1/4 cup finely chopped onion
4 large eggs
1/2 cup heavy cream
6 ounces crumbled goat cheese
1/2 cup grated Parmigiano Reggiano
 

  1. Preheat the oven to 375 degrees.
  2. In a 10-inch skillet, heat the butter, and sauté the prosciutto, kale and onions, until the kale and onions begin to soften—this will take about 3 minutes.
  3. In another bowl, whisk together the eggs, cream, and goat cheese.
  4. Pour over the vegetables in the pan, mixture, sprinkle with the Parmigiano, and bake for 15 to 20 minutes, until the eggs are set.
  5. Remove from the oven, allow to rest for 5 minutes before cutting into wedges and serving.

 
Creamy Basil and Tangerine Dressing
Makes about 2 cups
 
1/2 cup packed basil leaves
1/3 cup Murcott Tangerine juice
1 cup mayonnaise
1/2 cup sour cream
Grated zest of one tangerine
1 tablespoon Dijon mustard
1 tablespoon honey
Salt and freshly ground black pepper
 

  1. In a food processor or blender, combine the basil leaves, juice, mayonnaise, sour cream, zest, mustard and honey.  Process until the mixture is thick.
  2. Season with salt and pepper, cover and refrigerate for up to 1 week.  This dressing is delicious on sturdy greens like romaine and can be a terrific dip for crudités.

 
 
Rainbow Swiss Chard Bruschetta with Crispy Prosciutto
Serves 6

For the Bread

 
One baguette, sliced into 1/2-inch slices on the diagonal
1/2 cup extra virgin olive oil
 

  1. Line a baking sheet with a silicone baking liner, parchment, or foil, and preheat the oven to 350 degrees.
  2. Lay the slices of bread on the baking sheet. Brush the bread with the oil, and bake for 10 to 12 minutes, until the bread is crisp, and the oil is beginning to turn golden brown.
  3. Do-Ahead:  Bruschetta can be cooled and stored in zip-lock bags at room temperature for 3 days, or frozen for 1 month.

For the Prosciutto

Olive oil
8 slices prosciutto, finely diced

  1. Film the bottom of a large sauté pan with some of the oil from toasting the bread.
  2. Add the prosciutto and cook over medium heat, until the prosciutto is crispy.
  3. Drain the prosciutto on paper towels, as you would bacon. Use the prosciutto as a garnish for soups, salads, and bruschetta.
  4. Do-Ahead:  The prosciutto can be stored in zipper-top plastic bags in the refrigerator for up to 4 days. Zap in the microwave to bring to room temperature before using.

 

For the Swiss Chard

1/4 cup olive oil
4 cloves garlic, sliced
Pinch red pepper flakes
One bunch rainbow chard, stems cut and removed, and the chard chopped
Salt and pepper to taste
 

  1. Using any leftover oil from toasting the bread, film the bottom of a large skillet over medium high heat, and cook the garlic and pepper flakes for 30 seconds, until the garlic is fragrant.
  2. Add the chard and toss in the garlic oil. Sprinkle with salt and pepper, cover, and cook over medium heat for 10 minutes, stirring occasionally, until the chard is tender.
  3. Season with salt and pepper and serve.

Assembly

Toasted bread (see preceding recipe)
1/2 cup whole milk ricotta cheese
Cooked Swiss chard (see preceding recipe)
Crispy Prosciutto (see preceding recipe)
 

  1. Spread a thin layer of ricotta on each piece of toast.
  2. Top with some of the chard and sprinkle a bit of prosciutto over the top.
  3. Serve the bruschetta at room temperature.

Spigarello Broccoli Farro Salad
Serves 4 to 6
 
3/4 cup pearlized farro
1/3 cup extra virgin olive oil
2 garlic cloves, minced
Pinch red pepper flakes
1/2 pound spigarello broccoli, tough stems removed, and cut into 1/2-inch ribbons
1/4 cup finely chopped red onion
1/4 cup finely chopped basil
1/4 cup finely chopped Italian parsley
1/2 cup crumbled feta
3 tablespoons rice vinegar; more as needed
 

  1. Bring 4 quarts of salted water to a boil, add the farro and simmer for 15 to 20 minutes until tender.  Drain thoroughly, season with salt and pepper. Put the farro into a large salad bowl.
  2. While the farro is cooking, heat 3 tablespoons of extra virgin olive oil in a saute pan, add the garlic and pepper flakes, swirl in the pan for 30 seconds.
  3. Add the broccoli, and saute until tender, and wilted.  Season with salt and pepper.
  4. Add the cooled broccoli red onion, parsley, feta, remaining oil, and vinegar to the farro.  Toss to combine, season with additional salt, pepper, and vinegar if needed.  Serve the salad at room temperature.

 
Blood Orange Oro Blanco Sorbet
Makes about 3 cups
 
1 cup Blood orange juice
2 cups Oro Blanco juice
1 cup sugar
 

  1. Stir together the juices, and sugar, until the sugar is dissolved.
  2. Chill the mixture for at least 4 hours, before processing in an ice cream machine according to the manufacturers directions.

@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!
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 4-5-2018





This week’s local produce and featured farms:

White Cauliflower – Black Sheep Produce
Broccolini  – Black Sheep Produce
Rapini – Coleman
Red Mustard frill – Coleman
Gold Nugget Tangerines – Lee
Kumquat – Maria Stolich Farm
Murcott Tangerine – Regier
Oro Blanco – Garcia
Romanesco Squash – JR Organics
Purple Kohlrabi – JR Organics
Japanese Sweet Potatoes  – Milliken
Juicing Bag:
Gapefruit – Lodge Ranch
Green Kale – Lakeside Organics
Black Kale – Cal Organics
Carrots – Cal Organics
Fennel – Lakeside Organics
Strawberries – Well Pict
Farmer’s Choice:
Ruby Red Grapefruit – Golden Door
Pink Lady Apple – Cuyama
Temple Tangor Oranges – Murray Family Farms

Post your photos on Instagram with the hashtag #specialtyproducefmb or share them with the FMB community on our facebook page http://facebook.com/specialtyproduce!

When it’s about food…#specialtyproduce
Click the links above & search for products on our website with recipes attached
Below are some great recipes for you to try out with the produce from your box/bag. Let us know on our Facebook Page or through twitter if you tried any of them with the hastag #SpecialtyProduceFMB!
Juice Recipes
Courtesy of Drew Canole of Fitlife.tv

 

Taste the rainbow

1 Red Beet

2 Oranges

1 Bunch Kale

1 Bunch Celery

Sunset wellness 

1 orange

3 Carrots

2 beets

Power Greens

1 bunch celery

1 bunch kale

2 beets

1 orange

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

Cauliflower Cake

Serves 6
This recipe is a riff on Yotam Ottolenghi’s Cauliflower Cake from Plenty More.  This version works well and is a beautiful centerpiece for Meatless Monday. 
 
2 tablespoons white sesame
1 cauliflower, cut into florets (you should have at least 4 cups)
Salt and freshly ground black pepper
1 medium red onion, finely chopped
1/4 cup extra virgin olive oil olive oil
7 large eggs
1/2 cup basil leaves, chopped
1 cup all-purpose flour, sifted
1 1/2 teaspoon baking powder
1/3 teaspoon ground turmeric
1 1/2 cups grated Parmigiano Reggiano
Salt and black pepper
 

  1. Preheat the oven to 400°F.  Coat the inside of a springform pan with non-stick cooking spray and sprinkle the sesame seeds into the bottom and up the sides of the pan.  Set aside.
  2. Bring 4 quarts of salted water to a boil, and simmer the cauliflower for 15 minutes, until the florets are soft.  They should come apart when speared with a fork.  Drain and season with salt and pepper.
  3. In a skillet, heat the oil, and saute the onion until it is softened.  Add the turmeric, and saute another minute.  Set aside to cool.
  4. In a large bowl, whisk together the eggs, onion, basil, flour, baking powder, Parmigiano, salt and pepper.  Whisk until smooth.  Add the cauliflower and stir to combine.
  5. Pour the cauliflower into the pan, bake for 45 to 50 minutes, until golden brown and set, a knife inserted into the center of the cake should come out clean. Remove from the oven and let rest for 20 minutes before serving.  Serve warm or at room temperature.

Adapted from:  Plenty More, by Yotam Ottolenghi
 
 

Red Frill Mustard Salad with Tangerine Vinaigrette

Serves 4

1 bunch red frill mustard greens, washed, spun dry, tough stems removed, and chopped
1/4 cup finely chopped red onion
1/3 cup Murcott tangerine juice
3 tablespoons aged balsamic vinegar
1/2 cup vegetable oil
2 tablespoons honey
Salt and pepper
1/3 cup crumbled goat cheese

  1. Put the mustard greens into a salad bowl with the red onion.
  2. In a small bowl, whisk together the juice, vinegar, oil and honey.  Season with salt and pepper.
  3. Toss the greens and onion with the dressing and toss to coat.
  4. Garnish with the goat cheese and serve.

 

Confetti Kohlrabi Slaw

Serves 4 to 6
1 purple kohlrabi, peeled and shredded
1 Romanesco squash, ends trimmed, and shredded
2 medium carrots, scraped, and shredded
2 Gold Nugget tangerines, peeled, segmented and chopped
1/4 cup tangerine juice
1/2 cup mayonnaise
2 tablespoons honey
2 tablespoons finely chopped cilantro or Italian parsley
1 tablespoon Dijon mustard
Salt and pepper
2 tablespoons poppy seeds

  1. In a salad bowl, combine the kohlrabi, squash, carrots, and tangerines.
  2. In another bowl, whisk together the juice, mayonnaise, honey, cilantro or parsley, and mustard.  Season with salt and pepper and toss with the vegetables.
  3. Sprinkle with the poppy seeds and toss again.  The slaw can be refrigerated for up to 3 days.

Roasted Japanese Sweet Potatoes with Miso Maple Butter

Serves 4
1-pound Japanese Sweet Potatoes, scrubbed
1/2 cup unsalted butter, softened
1 tablespoon white miso
2 tablespoons maple syrup
2 scallions, finely chopped
 

  1. Preheat the oven to 400 degrees.  Prick the potatoes with the tip of a sharp paring knife, and roast for 50 to 60 minutes until the potatoes are soft.
  2. While the potatoes are baking, cream together the butter, miso, maple syrup and scallions.
  3. When the potatoes are roasted, split them in half, dollop with the miso maple butter and serve.

 

Romanesco Squash Fritters

Serves 4
 
1 Romanesco squash, scrubbed, and coarsely grated
Salt
1 large egg, beaten
1/2 cup bread crumbs
1/2 cup grated Parmigiano Reggiano
1 garlic clove, minced
1 scallion, finely chopped
Salt and pepper
Oil for frying
 

  1. Put the squash into a colander and sprinkle with the salt.  Let sit for 10 minutes.  Squeeze out the moisture, and transfer to a bowl.
  2. Add the egg, bread crumbs, Parmigiano, garlic, and scallion to the squash.  Season with salt and pepper.
  3. Heat 1/2 inch of oil in a large skillet, form the zucchini mixture into 1 to 2-inch patties, and fry on one side till golden brown, turn and fry on the other side till golden brown.  Drain on paper toweling and serve warm.  These can be kept warm in a 250-degree oven for up to 1 hour.

 

Panna Cotta with Prosecco Kumquat Sauce

Serves 6
 
2-1/2 cups Prosecco
2/3 cup honey
1/2 cup granulated sugar
3 slices peeled fresh ginger
1 cinnamon stick
1 teaspoon vanilla paste or extract
1 pound kumquats, thinly sliced and seeded
 

  1. In a saucepan, bring the prosecco, honey, sugar, ginger, cinnamon, vanilla and Kumquats to a boil.
  2. Simmer for 30 to 40 minutes, until the liquid is syrupy, and the kumquats are tender.  Cool completely.
  3. Serve over ice cream, cake, or panna cotta.

 

Vanilla Panna Cotta

1 1/2 teaspoons unflavored gelatin
2 tablespoons cold water
3 cups heavy whipping cream
1/2 cup sugar
Pinch of salt
1 1/2 teaspoons vanilla paste or extract
1 cup sour cream
 

  1. Sprinkle the gelatin over the cold water. Let stand for 5 minutes. In a 3-quart saucepan, warm the cream with the sugar, salt, and vanilla over medium-high heat. Do not let it boil.
  2. Stir in the gelatin until thoroughly dissolved. Take the cream off the heat and cool about 5 minutes.
  3. Put the sour cream in a medium bowl. Gently whisk in the warm cream a little at a time until smooth. Fill 4 ounce ramekins three-quarters full with the cream. Chill 4 to 24 hours.  Serve with the kumquat syrup.

 

Rappini with Pasta and Sausage

Serves 4 to 6
 
1/2 pound bulk Italian sausage
2 tablespoons extra virgin olive oil
2 garlic cloves, minced
Pinch red pepper flakes
1 bunch rappini, chopped
1/4 cup chicken or vegetable broth
1 pound orecchiette, cooked 3 minutes short of al dente, saving some pasta water
1/2 cup grated Parmigiano Reggiano
 

  1. In a large skillet, cook the sausage, breaking up any large pieces, until it is no longer pink.  Transfer to a plate, wipe out the pan, add the oil, swirl the garlic and red pepper flakes in the pan, add the rappini to the pan with the broth, and simmer for 2 to 3 minutes, until the rappini is tender.  Add the sausage to the pan, and season with salt and pepper.
  2. When the pasta is cooked, add it to the skillet, tossing to coat, adding pasta water to create a creamy sauce.
  3. Add 1/2 of the cheese and continue to toss until the sauce is creamy.  Serve the pasta garnished with the remaining cheese.

Broccolini with Gremolata

Serves 2
1 bunch broccolini, chopped
3 tablespoons extra virgin olive oil
2 garlic cloves, minced
Grated zest of 1 tangerine
1 tablespoon grated Oro Blanco zest
Salt and pepper
1/4 cup finely chopped parsley
 

  1. Steam the broccolini for 2 to 3 minutes until crisp/tender.  Heat the oil add the garlic and zests, and swirl for 1 minute.
  2. Add the broccolini and toss to coat.  Season with salt and pepper, add the parsley, and serve.

 

Oro Blanco Sangria

Serves 4 to 6
 
1 cup superfine sugar
1 cup hot water
2 750-ounce bottles Riesling or Chablis
1 Oro Blanco, ends removed, and sliced 1/4-inch thick
2 Gold Nugget Tangerines, peeled, and segmented
1/2 cup Triple Sec
One 750-ounce bottle sparkling water
Orange slices, or lime slices for garnish
 

  1. Put the sugar and hot water into a large bowl, stirring until the sugar is dissolved.  Add the wine, Oro Blanco, tangerine segments, and Triple Sec.  Cover and refrigerate for at least 4 hours, or overnight.

For each serving, pour 1/2 cup Sangria mixture into a wine glass, and top off with the sparkling water.  Serve garnished with an orange or lime slice.

Choice Recipes:

Ruby Red Temple Orange Marmalade

Makes 16 ounces
 
3 ruby red grapefruit
1 pound Temple Oranges
6 cups water
8 cups sugar
 

  1. Wash the oranges and grapefruit thoroughly. Cut the oranges into 1/8-inch slices using a mandoline, removing the seeds as you go. Cut the orange slices into quarters. Cut the grapefruit into quarters, and slice on the mandoline.
  2. Place the oranges and grapefruit pieces into an 8-quart stainless steel pot, add the water and set over high heat and bring to a boil, approximately 10 minutes.
  3. Once boiling, reduce the heat to maintain a rapid simmer and cook, stirring frequently, for 40 minutes. Add the sugar, bring to a rapid boil, until it reaches 222 to 223 degrees F on a deep-fry or candy thermometer, and darkens in color, approximately 15 to 20 minutes.
  4. Spoon the marmalade into sterilized jars and refrigerated for up to 1 month, or process in a water bath according the manufacturers directions.

 Chicken Apple Salad with Apple Cider Dressing
Serves 6 to 8
 

Apple Cider Dressing

1 1/3 cups vegetable oil
1/2 cup apple juice or cider
2 tablespoons fresh lemon juice
1 1/2 teaspoons salt
1 teaspoon celery seeds
1/4 teaspoon dry mustard
Pinch of cayenne pepper
In a medium-size bowl, whisk the dressing ingredients until blended.
 

Salad

4 cups bite-size pieces of cooked chicken cut into bite-size pieces
4 ribs celery, finely chopped
2/3 cup golden raisins
1/4 cup finely chopped red onion
3 pink apples, cored and cut into 1/2-inch dice
Two 10-ounce packages mixed field greens of your choice
1 1/2 cups chopped pecans
 

  1. To assemble the salad, in a large bowl, combine the chicken, celery, raisins, onion, and apples, then toss with about 1/4 cup of the dressing.
  2. When ready to serve, place put the greens into a large salad bowl and add the chicken mixture and 1 cup of the pecans.  Toss with some of the dressing until everything is coated.  Add more dressing if it is needed and garnish with the remaining 1/2 cup of pecans. Serve immediately.

@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!
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 3-29-2018




This week’s local produce and featured farms:

Purple Carrots – Black Sheep Produce
Fennel  – Black Sheep Produce
Romaine Lettuce –Be Wise Ranch
Black Kale – Be Wise Ranch
Fortune Tangerines – Murray
Kumquat – Maria Stolich Farm
Temple Tangor Orange  – Murray
Pomelo – Golden Door
Basil – Sundial
Pee Wee Mix Potatoes – Weiser Family Farm
Tatsoi  – Sundial
 
Juicing Bag:
Valencia Orange – Lodge Ranch
Green Kale – Lakeside Organics
Red Beets – Cal Organics
Carrots – Cal Organics
Celery – Lakeside Organics
Farmer’s Choice:
Red Savoy Cabbage – Flora Bella Organics
Mardi Gras Radish – Terra Madre Gardens
Dancy Tangerine – Garcia Organics

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
Courtesy of Drew Canole of Fitlife.tv

 

Taste the rainbow

1 Red Beet

2 Oranges

1 Bunch Kale

1 Bunch Celery

Sunset wellness 

1 orange

3 Carrots

2 beets

Power Greens

1 bunch celery

1 bunch kale

2 beets

1 orange

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

Fennel and Pomelo Salad

Serves 4
One bulb fennel, root end trimmed, wispy ends removed, and thinly sliced
1 pomelo, peel and pith removed, cut into 1/2-inch slices, then into 1/2 moons
1/2 cup extra virgin olive oil
1/4 cup red wine vinegar
2 teaspoons finely chopped oregano or basil
Salt and pepper
 

  1. Arrange the fennel on a serving platter and top with the pomelo slices.
  2. In a small bowl, whisk together the oil, vinegar, and oregano or basil.  Season with salt and pepper.
  3. Drizzle over the salad and serve at room temperature.

 
 

Creamy Caesar Salad with Parmesan Crisps

Serves 6

For the Parmesan Crisps

3 cups shredded Parmigiano Reggiano
 

  1. Preheat the oven 400 degrees, line a baking sheet with silicone.
  2. Put a tablespoon of cheese onto the baking sheet and spread in a circle.  Repeat spacing the cheese 1/2-inch apart.  Bake for 5 minutes until the cheese is crisp.
  3. Remove from the oven and allow to cool on the baking sheet.  Remove with a thin spatula.  The crisps can be stored air tight for 3 days.

 

For the Salad

1 cup mayonnaise
1/2 cup sour cream
1 tablespoon fresh lemon juice
1 1/2 teaspoons anchovy paste (or additional Worcestershire)
2 cloves garlic, minced
2 teaspoons Worcestershire sauce
1 1/2 teaspoons freshly ground black pepper
6 hearts of romaine, washed, spun dry and cut into 1-inch ribbons
1 1/2 cups shredded Parmigiano Reggiano
 

  1. In a medium-size bowl, whisk together the dressing ingredients until smooth.
  2. Do-Ahead: At this point, cover and refrigerate for at least 4 hours and up to 5 days.
  3. When ready to serve, assemble the salad.
  4. Put the romaine in a large salad bowl and toss with the dressing until evenly coated. Add the Parmesan and toss again until well coated.  Garnish each serving with a Parmesan crisp.  Serve immediately.

 

Pee Wee Potato Gratin

Serves 4 to 6
2 tablespoons unsalted butter
1 tablespoon extra virgin olive oil
2 garlic cloves, minced
1 teaspoon lemon zest
One bunch Tatsoi, tough stems removed, and cut into 1/2-inch ribbons
Salt and pepper
1 1/2 cups milk
1 cup heavy cream
1 pound pee wee potatoes, thinly sliced
1 1/2 cups shredded Gruyere cheese
1/2 cup grated Parmigiano Reggiano cheese
 

  1. Preheat the oven to 350 degrees and coat the inside of a 13 by 9-inch baking dish with non-stick cooking spray.
  2. In a large skillet, melt the butter in the oil, saute the garlic and lemon zest for 30 seconds. Add the Tatsoi, saute for 5 minutes, until there is no longer any liquid in the skillet.
  3. Season the with salt and pepper.
  4. Add the milk, cream and the potatoes, and simmer until the potatoes are almost cooked through.  A sharp knife will pierce them easily.  Season the sauce with the salt and pepper.
  5. In a bowl, combine the gruyere and Parmigiano.
  6. Transfer the mixture to the prepared baking dish.
  7. Sprinkle with the cheese mixture.
  8. Bake covered for 30 minutes, uncover and cook another 15 minutes, or until the gratin is bubbling and the cheeses are golden brown.  Allow to rest for 10 minutes, before serving.

 

Purple Carrot Cake with Tangerine Frosting

Serves 6 to 8
 
1 1/2 cups canola oil
2 cups sugar
3 large eggs
2 teaspoons vanilla extract
2 cups grated carrots
1 cup tangerine segments, chopped
1/3 cup tangerine juice
1/2 cup chopped pecans
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 with nonstick cooking spray, or two 9-inch round cake pans, or 30 standard cupcake liners.
  2. In a large bowl, beat together the oil, sugar, eggs, and vanilla.  Add the carrots, tangerine segments and juice, and nuts, stirring until blended.
  3. 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.  (9-inch cake pans will take 30 to 40 minutes, and cupcakes 25-30 minutes)
  4. Place the pan on a rack and let cool completely. Spread the top of the cake with the cream cheese frosting.

Cream Cheese Frosting

Makes 6 cups, enough to frost two 9-inch layers, one 13 x 9-inch cake, or 30 cupcakes
 
One 8-ounce package cream cheese, softened
1/2 cup (1 stick) unsalted butter or margarine
5 cups confectioners’ sugar
1/4 cup tangerine juice
 

  1. In the bowl of an electric mixer, beat together the cream cheese and butter until smooth.
  2. Gradually add the sugar, and some of the tangerine juice, beating until the frosting is spreading consistency.
  3. Frost the top and sides of the cake.

 

Old Fashioned Stuffed Pork

Serves 6 to 8
This recipe is a riff on Maryland Stuffed Ham, seen in the NY Times last week. 
 
One 6 to 7 pound pork shoulder
Salt and pepper
1/4 cup unsalted butter
2 garlic cloves, minced
Pinch red pepper flakes
1 cup finely chopped onion
2 ribs celery, finely chopped
2 tablespoons finely chopped sage
1 teaspoon finely chopped thyme
1 bunch kale, tough stems removed, cut into 1/2-inch ribbons
Salt and pepper
2 cups fresh bread crumbs
1 large egg, beaten
3 tablespoons extra virgin olive oil
1/2 cup Riesling
1/2 cup chicken broth
2 tablespoons cornstarch mixed with 2 tablespoons water
 

  1. Preheat the oven to 325 degrees.
  2. Lay the pork shoulder on a cutting board, and butterfly, so that the flesh is even thickness.
  3. Season with salt and pepper
  4. In a large skillet, melt the butter, and swirl the garlic and red pepper flakes in the butter for 1 minute until fragrant.
  5. Add the onion, celery, sage, and thyme.  Saute until the onions are softened.
  6. Add the kale to the skillet and cook until the kale is wilted.  Season with salt and pepper.
  7. Transfer the kale mixture to a mixing bowl.
  8. Add the bread crumbs, and egg, stirring to blend.
  9. Cool the mixture, and then spread over the inside of the pork shoulder.
  10. Roll the pork shoulder, and secure with butcher’s twine, or silicone bands.
  11. In a large Dutch oven, heat the oil over medium high heat, brown the pork on all sides, deglaze the pan with the wine, and broth.
  12. Roast the pork shoulder covered for 4 hours, until the meat is tender.
  13. Transfer the pork to a cutting board, cover with foil, skim off any excess fat from the surface of the liquid in the pan.  Bring the sauce to a boil, add the cornstarch mixture, and bring back to a boil.  Season the sauce with salt and pepper.
  14. Carve the pork, and nap with some of the sauce.

 
Romaine Salad with Basil Kumquat Vinaigrette
Serves 4
 
One head romaine lettuce, washed, spun dry and chopped
2 cups kumquats, halved, and seeded
1/4 cup tangerine juice
2 tablespoons honey
3 tablespoons rice vinegar
1/4 cup packed basil leaves
1/2 cup vegetable oil
Salt and pepper
 

  1. Put the romaine into a salad bowl.
  2. In a blender, or food processor combine the kumquats, tangerine juice, honey, rice vinegar, and basil leaves.  Process on and off to break up the kumquats.
  3. With the machine running, gradually add the oil, until the mixture is thickened.  Season with salt and pepper.  The dressing can be refrigerated for up to 1 week.
  4. Toss the romaine with the dressing and serve.

 

Temple Orange Bread Pudding with Vanilla Custard Sauce

Serves 6 to 8
Think of this as heavenly baked French Toast, the perfect make-ahead for this weekend.
 
1/2 cup unsalted butter, melted
1/3 cup firmly packed brown sugar
3 Temple oranges, peel and pith removed, sliced 1/2-inch thick
9 cups torn egg or Hawaiian sweet bread
3/4 cup sugar
1/4 cup orange juice
1 teaspoon vanilla paste or extract
8 large eggs, to your taste
1 1/2 cups heavy cream
 

  1. In a bowl, combine the butter and brown sugar, until combined.  Coat the inside of a 13-by-9-inch baking dish with non-stick cooking spray.  Spread the butter and brown sugar into the bottom of the baking dish.  Top with the orange slices.
  2. Put the bread in a large bowl.
  3. In another large bowl, whisk together the sugar, orange juice, vanilla, eggs, and heavy cream until blended.
  4. Pour over the bread, stirring to blend well.
  5. Spoon the bread pudding mixture into the prepared baking dish, cover and refrigerate for at least 4 hours, or overnight.
  6. Preheat the oven to 350 degrees.  Bring the baking dish to room temperature for 30 minutes.
  7. Bake until puffed and golden brown, 35 to 40 minutes, remove the bread pudding from the oven and let rest for 10 minutes. Serve with vanilla custard sauce.

Vanilla Custard Sauce

1/3 cup sugar
1/4 cup cornstarch
4 cups whole milk
6 large egg yolks
2 teaspoons vanilla extract, or an extract or liqueur of your choice

  1. In a 2-quart saucepan, whisk together the sugar, cornstarch, milk, and egg yolks until smooth.  Place over medium-high heat and whisk until the mixture thickens and comes to a boil, 4 to 5 minutes.
  2. Remove from the heat and stir in the vanilla.
  3. Transfer to a glass bowl and press plastic wrap against the surface to keep a skin from forming.
  4. Do-Ahead: At this point, cool, refrigerate for at least 4 hours and up to 4 days, or freeze for up to 1 month.

 

Pesto Scampi with Linguine

Serves 6
1 cup packed basil leaves
2 garlic cloves
1/3 cup pine nuts
1/3 cup grated Parmigiano Reggiano
1/2 cup extra virgin olive oil
Salt and pepper
2 tablespoons unsalted butter
1/2 cup finely chopped red onion
Pinch red pepper flakes
Grated zest of 1 lemon
1 pound large shrimp, peeled and deveined
1 pound linguine, cooked 2 minutes short of al dente, saving the pasta water
 

  1. In a blender or food processor combine the basil, garlic, pine nuts, and Parmigiano.  Pulse on and off to bread up the nuts and garlic.
  2. With the machine running, slowly add the oil until the mixture is a paste.  Season with salt and pepper.  Set aside.  Any leftover pesto can be refrigerated for up to 1 week or frozen for up to 6 months.  Make sure to cover the leftover pesto with a thin layer of olive oil to prevent discoloration.
  3. In a large skillet, heat the butter, saute the onion, pepper flakes, and zest for 3 to 4 minutes.  Add the shrimp and cook until the shrimp turn pink.  Add 1/2 cup pesto to the shrimp and stir to blend.
  4. Add the hot pasta to the skillet and toss to combine.  Add some of the hot pasta water to make a creamy sauce.  Serve immediately.

 

Prosecco Marinated Citrus

Serves 4 to 6
2 cups Prosecco
2 cups sugar
1 pomelo, peel and pith removed, cut into segments
3 ruby red grapefruit, peel and pith removed, cut into segments
1 to 2 Melogold grapefruit, peel and pith removed, cut into segments
2 cups Dancy tangerine segments
1/4 cup finely sliced basil
 

  1. In a saucepan, bring the prosecco and sugar to a boil, until the sugar is dissolved.  Cool completely.
  2. Put the fruit into a serving bowl, pour the Prosecco mixture over the fruit.  Stir in the basil and serve.

 
@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!
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 Blog 3-22-2018




This week’s local produce and featured farms:

Turnip – Black Sheep Produce
Broccoli  – Black Sheep Produce
Butternut Squash –Be Wise Ranch
Collard Greens – Be Wise Ranch
Yosemite Gold Tangerines – 3 Nuts
Kumquat – Maria Stolich Farm
Meyer Lemon – Polito Farms
Pomelo – Golden Door
Bok Choy – Sundial
Pee Wee Mix Potatoes – Weiser Family Farm
Baby Red Russian Kale – Point Loma Farms
 
Juicing Bag:
Valencia Orange – Lodge Ranch
Collard Greens – Lakeside Organics
Fennel – Cal Organics
Carrots – Cal Organics
Strawberries – Easy Choice
Farmer’s Choice:
Ruby Red Grapefruit – Golden Door
Avocado – Nopalito Farms
Pixie Tangerine – Garcia Organics

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
Courtesy of Drew Canole of Fitlife.tv

 

Sweet Greens are made of these

½ lb Strawberry

2 Oranges

1 Bunch Collard

1 Bulb Fennel

Hearty and Wholesome

1 orange

3 Carrots

2 bunch Collard

Orange you glad you got a juicing bag?

1 Fennel

1 pound Strawberry

2 Oranges

3 Carrots

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

Miso Maple Glazed Turnips

Serves 4
3 tablespoons unsalted butter
1/4 cup maple syrup
2 tablespoons white miso
1/2 cup chicken or vegetable broth
2 tablespoons soy sauce
One bunch turnips, tops removed, scrubbed, and cut into wedges
Sesame seeds for garnish
1 scallion, finely chopped using the white and tender green parts for garnish
 

  1. In a skillet, melt the butter, add the syrup, miso, broth and soy sauce, stirring to dissolve the miso.
  2. Add the turnips and bring to a simmer.  Braise the turnips, turning several times, to coat evenly with the glaze, and cook for about 8 minutes, or until the turnips are tender.  (if you have large turnips this will take longer)
  3. Serve the turnips and glaze garnished with sesame seeds and chopped scallions.

 
 

Broccoli Cheddar Quiche

Serves 4 to 6
 
One 9-inch pastry crust (either homemade or store bought)
3 large eggs
2/3 cup heavy cream
4 drops Tabasco
2 cup finely shredded sharp white cheddar cheese (Cabot Farms)
1 1/2 cups cooked broccoli, chopped
 

  1. Preheat the oven to 350 degrees.
  2. In a large bowl, whisk the eggs and cream, and add the Tabasco.
  3. Stir in the cheese and broccoli and transfer the mixture to the pastry crust.
  4. Bake the quiche for 45 to 50 minutes, until the quiche is set. Remove from the oven and allow to rest for 10 minutes before serving.

 

Butternut Squash Soup with Gorgonzola Crème

Serves 6 
2 tablespoons unsalted butter
1/2 cup finely chopped onion
2 Granny Smith apples, peeled, cored and chopped
8 cups peeled, seeded, and diced butternut squash
5 cups chicken broth
Salt and pepper
1 cup heavy cream
1/2 cup gorgonzola cheese
 

  1. In a Dutch oven, heat the butter, saute the onion and apples, until the onion is softened.
  2. Add the squash and toss with the onion and apple.  Add the broth and bring to a boil.  Simmer for 20 to 30 minutes, until the squash has fallen apart.  Puree with an immersion blender.
  3. Season with salt and pepper.  Keep warm.
  4. While the soup is simmering, blend the cream and gorgonzola.
  5. Serve the soup in bowls, and drizzle with a bit of the gorgonzola of cream.

 

Chicken and Orzo Meyer Lemon Soup

Serves 6 
2 tablespoons extra virgin olive oil
1/4 cup finely chopped onion
3 medium carrots, finely chopped
2 ribs celery, finely chopped
Grated zest of 1 Meyer lemon
3 cups cooked shredded chicken
8 cups chicken broth
1/4 cup Meyer lemon juice
1 1/2 cups cooked orzo pasta
Salt and pepper
Lemon slices for garnish
 

  1. In a Dutch oven, heat the oil, saute the onion, carrot, celery and zest for 3 to 4 minutes until the onion begins to soften.
  2. Add the chicken, broth and lemon juice.  Bring to a boil, simmer for 20 minutes.
  3. Add the orzo and simmer another 5 minutes.  Season with salt and pepper.
  4. Serve garnished with lemon slices.

 

Sausage, Collard and Potato Soup

Serves 6
 
2 tablespoons extra virgin olive oil
1 pound smoked sausage, cut into 1/2-inch rounds
1/2 cup finely chopped onion
2 garlic cloves, minced
1 bunch collards, tough stems removed, and cut into 1/2-inch ribbons
1/2 pound pee wee mix potatoes, scrubbed and cut in half
6 cups chicken or vegetable broth
Salt and pepper
 

  1. In a Dutch oven, heat the oil, and saute the sausage, until it renders some fat.  Add the onion and garlic, and saute for 2 to 3 minutes.
  2. Add the collards, and toss in the pan, coating with the oil mixture.  Cook for 3 to 4 minutes, until the collards begin to wilt.
  3. Add the potatoes and broth, bring to a boil, and simmer for 35 to 45 minutes until the collards and potatoes are tender.
  4. Season with salt and pepper and serve.

 

Baby Red Russian Kale Tangerine Slaw with Kumquats

Serves 6 
1/2 pound baby red Russian kale, washed, spun dry, touch stems removed and cut into 1/2-inch ribbons
3 to 4 kumquats, thinly sliced, seeds removed
1/4 cup tangerine juice
3 tablespoons rice vinegar
1 tablespoon sugar
1 tablespoon Dijon mustard
1/3 cup vegetable oil
Salt and pepper
 

  1. In a bowl, combine the kale and kumquats.
  2. In another bowl, whisk together the juice, vinegar, sugar, mustard, and oil.  Season with salt and pepper.
  3. Pour over the kale mixture and toss to coat.  Cover and refrigerate for at least 3 hours to let the kale soften.
  4. Re-toss and serve.

Pomelo Granita

Serves 4
1 cup sugar
2 cups pomelo juice
2 cups sparkling water
 

  1. In a mixing bowl, combine the ingredients stirring to dissolve the sugar.
  2. Pour the mixture into a glass 9-inch baking dish, and freeze.
  3. Scrape the mixture after two hours with a fork.  Repeat every hour, until it is firm, but maintains its granular texture.
  4. Scoop into wine glasses and serve.

 

Shrimp and Bok Choy Stir Fry

Serves 4
1 pound large shrimp, peeled and deveined
1/2 cup soy sauce
3 tablespoons honey
Pinch red pepper flakes
1 teaspoon cornstarch
3 tablespoons vegetable oil
2 teaspoons grated ginger
2 garlic cloves, minced
1/2 head bok choy, root end trimmed, and sliced into 1/2-inch ribbons
2 teaspoons sesame oil
2 teaspoon sesame seeds for garnish
 

  1. Put the shrimp into a bowl.  In another bowl, whisk together the soy sauce, honey, pepper flakes and cornstarch.  Pour over the shrimp and toss to coat.
  2. In large skillet heat 2 tablespoons of the oil, saute the ginger and garlic for 1 minute, until fragrant.
  3. Add the bok choy and continue to stir fry until the bok choy is wilted.  Remove to a serving plate and keep covered.
  4. Add the remaining oil to the skillet, and stir fry the shrimp, until they turn pink.
  5. Transfer to the serving dish with the bok choy, drizzle with sesame oil, and sprinkle with sesame seeds.

 

Lemon Roulade

Serves 10 to 12
4 large eggs, separated
1/4 cup sugar
1/4 cup all-purpose flour
1/4 cup cornstarch
1/2 teaspoon vanilla
1/2 teaspoon finely grated fresh lemon zest
1/3 cup confectioners’ sugar plus additional for dusting
 

  1. Preheat the oven to 400°F, line a 15 by 10-inch jelly roll pan with parchment paper, and coat the paper with non-stick cooking spray.
  2. Beat egg whites in a large bowl with an electric mixer until frothy. Add the sugar, 1 tablespoon at a time, beating constantly, and beat until whites just hold stiff peaks.
  3. Beat yolks in another large bowl with cleaned beaters until slightly thickened and pale, about 5 minutes. Fold one fourth of whites into yolks to lighten. Pour yolk mixture over remaining whites, then sift flour and cornstarch on top and fold in gently but thoroughly. Fold in vanilla and zest.
  4. Spread batter evenly in the baking pan and bake in middle of oven until cake is puffed and springy to the touch and top is lightly browned, about 10 minutes.
  5. Loosen paper from sides of pan. Sprinkle cake with 1/3 cup confectioners’ sugar, then cover with another sheet of wax paper and a baking sheet. Invert cake onto sheet and remove baking pan. Cool cake completely and peel paper from top.

 

Lemon Curd

Makes 1 1/2 cups
3 large eggs
Zest of 1 medium lemon
1/2 cup strained fresh lemon juice (from about 3 medium lemons)
1/2 cup sugar
6 tablespoons unsalted butter, cut into chunks
 

  1. In a saucepan, over medium heat, whisk together the eggs, zest, lemon juice, and sugar.
  2. Add the butter, whisk until the butter is melted, and the mixture is thickened, and beginning to simmer around the edges.  Remove from the heat and push through a fine mesh sieve.  Cool, cover and refrigerate for up to 2 weeks.

Mascarpone Crème Filling

2 cups heavy cream
1 cup mascarpone
1/4 cup sugar
1/4 cup limoncello or lemon juice
 

  1. In the bowl of an electric mixer fitted with the whisk, beat the cream until stiff peaks form.  Add the mascarpone and sugar and beat to combine.  Add the limoncello or lemon juice and stir to blend.
  2. Spread a layer of lemon curd evenly over cake, leaving a 1/4-inch border on all sides.
  3. Put a long platter next to a long side of cake. Beginning with a long side and using parchment paper as an aid, roll up cake jelly roll–style. Carefully transfer cake, seam side down, to platter, using the paper to help slide cake.
  4. Using a pastry bag with star tip, pipe rosettes onto the cake roll, chill, covered with plastic wrap, at least 2 hours.
  5. Dust cake generously with confectioners’ sugar. Slice cake cold with a serrated knife.

Choice Recipes:

 Roasted Vegetable Guacamole
Makes 2 cups
1/4 cup chopped red onion
2 garlic cloves, minced
12 grape tomatoes, cut into quarters
1/2 cup corn kernels, either fresh from the cob or frozen and defrosted
2 jalapeno peppers, seeds removed, finely chopped
1 teaspoon salt
1 teaspoon ground cumin
1/4 cup extra virgin olive oil
3 avocados, peeled and seeded
2 tablespoons fresh lemon or lime juice
Salt and pepper
1/2 cup sour cream for garnish
2 scallions, finely chopped, using the white and tender green parts for garnish
Salt and pepper
 

  1. Preheat the oven to 400 degrees line a baking sheet with silicone, parchment or aluminum foil.
  2. In a bowl, combine the onion, garlic, tomatoes, corn, pepper, salt, cumin and oil.  Toss to coat the vegetables, transfer to the baking sheet and roast for 10 to 15 minutes until the vegetables have a bit of char on them.  Cool the vegetables.
  3. Mash the avocados with a fork, add the cooled vegetables, and lime juice.
  4. Mix together thoroughly, season with salt and pepper, turn into a serving bowl, spritz with water (this is the trick to keeping it green all over).  Cover with plastic wrap and refrigerate.
  5. When ready to serve, dollop with sour cream, and sprinkle with scallions.
  6. Serve with tortilla chips.

 
 

Ruby Red Salad with Crispy Mozzarella

Serves 4
 
2 Ruby Red Grapefruit, peel and pith removed, sliced 1/2-inch thick
1/2 pound fresh mozzarella, sliced 1/2-inch thick
All-purpose flour
2 large eggs, beaten
2 cups panko
1 teaspoon salt
1/2 teaspoon ground black pepper
Oil for frying
1/3 cup grapefruit juice
2 tablespoons Meyer lemon juice
1 tablespoon honey
2 tablespoons finely chopped oregano
2 tablespoons finely chopped basil
1 garlic clove, minced
1/2 cup extra virgin olive oil
Salt and pepper.
 

  1. Lay the grapefruit onto a serving platter.
  2. Line up a dish with all-purpose flour, another with beaten eggs, and another with panko season with salt and pepper.
  3. Dip the mozzarella into the flour, then beaten egg, then panko.
  4. Heat 1/2-inch of extra virgin olive oil to 325 degrees and fry the cheese until golden brown on one side, flip and fry until the under side is golden brown and crispy.  Drain the mozzarella on paper towels.  Arrange the cheese over the grapefruit slices.
  5. In another bowl, whisk together the grapefruit juice, lemon juice, honey, oregano, basil, garlic, and oil.  Season with salt and pepper.
  6. Pour the dressing over the cheese and grapefruit and serve.

 
 
@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!
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 3-15-2018



This week’s local produce and featured farms:

Carrots  – Black Sheep Produce
Green Cabbage – Black Sheep Produce
Red Beets  – Be Wise Ranch
Red Dandelion Greens –Be Wise Ranch
Temple Tangor Orange – Murray
Tango Tangerine – JJ Lone Daughter
Pomelo – Golden Door
Gold Nugget Tangerine – Lee Farms
Spring Onion – Sundial
Arugula – Sundial
Pee Wee Mix Potatoes – Weiser Family Farm
 
Juicing Bag:
Grapefruit – Eco Farms
Red Beet – Be Wise
Kale – Coastal Valley Farms
Turmeric – Better Life Produce
Carrots – Cal Organics
Strawberries – Easy Choice
Farmer’s Choice:
Blood Oranges – JJ Lone Daughter
Oro Blanco – Koral’s Tropical Fruit Farm
Pink Grapefruit – Golden Door

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
Courtesy of Drew Canole of Fitlife.tv

 

Cold Blaster

½ lb Strawberry

1 Grapefruit

1 Bunch Kale

1 piece Turmeric

Sunny Greens

1 lemon

1 Grapefruit

1 bunch Kale

Fruity Goodness

2 beets

1 pound Strawberry

1 Grapefruit

1 bunch kale

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

Slow Cooker Corned Beef and Cabbage

Serves 6 to 8
 
1 pound pee wee potatoes, scrubbed
4 medium carrots, tops removed, and cut into 2-inch lengths
2 medium sweet yellow onions, like Vidalia, coarsely chopped
2 cups Riesling
½ cup whole grain Mustard
¼ cup Dijon mustard
¼ cup firmly packed light brown sugar
4 whole peppercorns
2 bay leaves
One 3 ½ to 4-pound corned beef brisket, rinsed, and any excess fat removed
One large head of green cabbage, cut in half, cored and thickly sliced
 

  1. Layer the potatoes, carrots, and onions in the insert of a 5 to 7-quart slow cooker.
  2. In an 8-cup measuring cup, whisk together the Riesling, mustards, and sugar. Stir in the peppercorns and bay leaves.
  3. Place the brisket on top of the vegetables in the insert; if you are using a 5-qaurt cooker, you may need to cut the brisket in half and stack the pieces on top of each other to make it fit.
  4. Pour the Riesling mixture over the brisket, then strew the cabbage over the top of the brisket, cover the slow cooker and cook on low for 8 to 10 hours.
  5. Remove the brisket from the cooker, and cover with aluminum foil for about 20 minutes, to rest.  Using a slotted spoon, remove the vegetables and arrange them on a platter.  Slice the brisket and arrange over the vegetables.  Strain the liquid from the crock and ladle a bit over the meat and vegetables before serving.

Slow Cooker Savvy:  Due to the long cooking time required, if cabbage is quartered as it is when this meal is made on the stovetop, it will disintegrate.  Slicing the cabbage gives you a blanket for the brisket, and some of the cabbage flavor when it is laid on the platter with the other vegetables.  If you would like to serve quartered cooked cabbage alongside your corned beef, add it during the last 2 hours of cooking time.  It will still retain its crispness.
 
 
 

Roasted Beet Salad with Red Dandelion Green Pesto Vinaigrette

Serves 4 to 6
 
 
 
1 pound beets, scrubbed
1 bunch red dandelion greens, washed, spun dry, tough stems removed, and chopped
2 garlic cloves
1/3 cup sliced almonds
1/2 cup grated Parmigiano Reggiano
2 tablespoons aged balsamic vinegar
1/2 cup extra virgin olive oil
Salt and pepper
One bunch Tatsoi, washed, spun dry and chopped
 

  1. Preheat the oven to 400 degrees, line a baking sheet with aluminum foil, silicone or parchment.
  2. Arrange the beets on the baking sheet, cover with aluminum foil, and roast for 50 to 60 minutes until the beets and tender.
  3. When the beets are cool enough to handle, slip off the skins, and slice the beets.
  4. In a blender or food processor, combine the dandelion greens, garlic, and almonds, pulse on and off to break up the greens, garlic and almonds.
  5. Add the vinegar, and with the machine running slowly add the oil until the mixture forms a paste.  This paste can be refrigerated for up to 1 week and used to drizzle on steaks or grilled poultry.
  6. To make the vinaigrette, add 2 tablespoons more balsamic vinegar, and another 1/4 cup of olive oil.  Season with salt and pepper.
  7. Arrange the Tatsoi on salad plates, arrange beets over the Tatsoi and drizzle with the vinaigrette.

Colcannon

Serves 4 to 6
 
4 slices bacon, finely chopped
1/4 cup finely chopped shallots
2 cloves garlic, minced
1/2 green cabbage, thinly sliced (about 3 cups)
1 pound pee wee potatoes, scrubbed
1/2 cup heavy cream
1/4 cup unsalted butter
Salt and pepper to taste
 

  1. In a large skillet, cook the bacon until crisp. Add the shallots and garlic, and cook another 2 minutes, until the onion is softened.
  2. Add the cabbage, and sauté until tender, about 5 minutes. Taste for seasoning and adjust with salt or pepper.
  3. Set the mixture aside while you cook the potatoes. (this mixture can be served as a side dish all by itself; and it can be refrigerated for up to 2 days, and reheated before serving)
  4. Place the potatoes into a large pot, cover with water, add 1 teaspoon salt, and bring to a boil.
  5. Cook the potatoes for 15 to 20 minutes, until tender. While the potatoes are cooking, heat the cream and butter in a saucepan and keep warm.
  6. Drain the potatoes and return them to the pot to dry them out. Add some of the butter and cream mixture to the potatoes, and mash until smooth, adding more of the cream mixture as needed. Stir the cabbage into the potatoes, taste for seasoning, and serve.

 

Arugula Salad with Pomelo Mint Vinaigrette

Serves 4
 
One bunch arugula, washed, spun dry and chopped
1/3 cup pomelo juice
2 tablespoons rice vinegar
3 tablespoons honey
8 mint leaves, chopped
2/3 cup vegetable oil
Salt and pepper
1 Pomelo, peel and pith removed, segmented, and chopped
 

  1. Put the arugula into a salad bowl.
  2. In a bowl, whisk together the juice, rice vinegar, honey and mint.
  3. Slowly whisk in the oil, season with salt and pepper.
  4. Toss the arugula with the dressing, arrange the pomelo segments on the arugula, drizzle with a bit of the dressing and serve.

 

Roasted Carrots with Carrot Top Pesto

Serves 4
 
One bunch orange carrots, tops removed (see note) and cut into quarters lengthwise
1/4 cup extra virgin olive oil
Pinch ground cumin
2 tablespoons honey
Salt and pepper
 

  1. Preheat the oven to 400 degrees, and line a baking sheet with silicone, parchment or aluminum foil.
  2. Combine the carrots with the oil, cumin and honey.  Season with salt and pepper.  Spread onto the prepared baking sheet.  Roast for 10 to 15 minutes until tender.  Serve warm or at room temperature.
  3. Cook’s note:  Save the carrot tops to make a carrot top pesto.

Carrot Top Pesto

Makes about 2 cups
 
1 1/2 cups packed carrot tops, (tough stems removed), washed, and spun dry
2 garlic cloves
1/3 cup pine nuts
1/3 cup grated Parmigiano Reggiano cheese
1/2 cups extra virgin olive oil
Salt and pepper
 

  1. In a food processor or blender, combine the carrot greens with the garlic, pine nuts, and cheese.
  2. Pulse on and off to break up the garlic and nuts.
  3. With the machine running, add the oil, until the mixture is a paste.  Season with salt and pepper.
  4. Refrigerate for up to 7 days or freeze for up to 6 months.

Cook’s Notes:  To use the pesto, the paste can be used for bruschetta, or tossed into pasta, and rice.
Add more oil to some of the pesto to make a sauce for grilled meats, roasted vegetables, and poultry.
Add a bit of vinegar or lemon juice to make a vinaigrette.
 

Tatsoi Salad with Tangerines and Soy Vinaigrette

Serves 4
One bunch Tatsoi, washed, spun dry and chopped
2 tangerines, peeled and separated into segments
1/2 cup vegetable oil
2 tablespoons soy sauce
1/4 cup rice vinegar
3 tablespoons sugar
1/4 teaspoon grated ginger
1 garlic clove, minced
1/2 cup toasted sliced almonds
 

  1. Put the Tatsoi and tangerines into a salad bowl.
  2. In a small bowl, whisk together the oil, soy sauce, vinegar, sugar, ginger and garlic.
  3. Pour the dressing over the Tatsoi and tangerines, tossing to coat.
  4. Plate the salad and garnish with almonds.

 

Pomelo Orange Marmalade

Makes about 3 pints


2 Pomelo
4 to 5 oranges
3 cups water
6 1/2 cups sugar
One 1 3/4-ounce package pectin
 

  1. Using a swivel peeler remove the zest from the fruit and cut the zest into 1/4-inch pieces. Add the zest to a saucepan with 3 cups of water and bring to a boil. Simmer for 30 minutes. Drain the zest and reserve the water.
  2. While the zest is boiling, cut the ends off the fruit, and remove the pith (white membrane) from the fruit.
  3. Slice the fruit in half, and then slice into 1/4-inch half-moon slices.
  4. Add the fruit, zest, and sugar to the zest cooking liquid, and bring to a boil, the marmalade should reach 220 degrees on a candy thermometer.
  5. Add the pectin and remove from the heat.
  6. Skim any foam from the top of the marmalade and stir gently.
  7. Transfer to heat-proof containers, cool to room temperature and refrigerate for up to 1 month.
  8. The marmalade can be canned, in canning jars if desired.

Guinness Cupcakes with Bailey’s Irish Cream Frosting

Makes 24
Although this recipe doesn’t have anything to do with the FMB this week, I think it’s appropriate to include it. Happy St. Patrick’s Day.
 
1 cup unsalted butter, softened
1 1/2 cups firmly packed dark brown sugar
2 large eggs
2 teaspoons vanilla paste or extract
1 1/3 cup Guinness or other Irish stout
2 cups all purpose flour
3/4 cup cocoa powder
1/2 teaspoon salt
1 1/2 teaspoons baking soda
 

  1. Preheat the oven to 350 degrees and line cupcake tins with liners or coat with non-stick cooking spray.
  2. In the bowl of an electric mixer, beat together the butter and sugar until creamy, add the eggs, one at time, and gradually pour in the vanilla and Guinness.  The mixture will look curdled.
  3. With the machine on low, gradually add the flour, cocoa, salt and baking soda and beat on medium speed until smooth, and well combined.
  4. Using a large portion scoop, scoop the batter into the cupcake tins, filling 2/3 to 3/4 full.
  5. Bake for 20 to 23 minutes, until a skewer inserted into the center comes out clean and the cupcakes spring back when touched in the center.  Cool the cupcakes completely before frosting.

 

Bailey’s Irish Creme Frosting

Makes enough to frost two 8 inch layers or 24 cupcakes
 
5 cups confectioners’ sugar
1/2 cup unsalted butter, softened and cut into cubes
4 ounces cream cheese, softened, and cut into cubes
2 to 4 tablespoons Bailey’s Irish Creme
 

  1. In a food processor, process the sugar, and with the machine running, add the butter and cream cheese until blended.  Add the Bailey’s a bit at a time, until the mixture is spreading consistency.
  2. Pipe onto cupcakes using a large star tip, or frost using a small off-set spatula.  The cupcakes and the frosting can be frozen for up to 2 months

Choice Recipes:

Blood Orange Upside Down Cake

Serves 10

 
1/2 cup unsalted butter
3/4 cups firmly packed light brown sugar
2 blood oranges, peel and pith removed, and sliced 1/4-inch thick
 

  1. Coat the interior of a 10-inch cake pan with non-stick cooking spray and set aside.
  2. Melt the butter in a small saucepan on medium heat, then add the brown sugar and stir for a few minutes until the brown sugar is completely combined and melted.
  3. Pour the butter/brown sugar mixture over the bottom of the cake pan and arrange the orange slices on the sugar syrup.  Set aside while making the cake batter.

 

For the Cake

1 1/2 cups all-purpose flour
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsalted butter, softened to room temperature
1 1/3 cups sugar
1/2 teaspoon vanilla paste or vanilla extract
1/2 teaspoon orange zest
2 large eggs, at room temperature
2/3 cup sour cream
1/4 cup fresh blood orange juice
2 cups heavy cream, whipped stiffly for garnish
 

  1. Preheat the oven to 350 degrees.
  2. In the bowl of an electric mixer, cream the butter and sugar until they are light and fluffy.  Add the vanilla, orange oil, if using.
  3. Add the eggs one at a time, mixing well after each addition, scraping down the sides of the bowl.
  4. Mix the sour cream and orange juice together, add with the flour, baking soda and salt, and beat until the mixture comes together and is smooth.
  5. Transfer the batter into the prepared pan.  Bake for 45 to 55 minutes until a skewer inserted in to the center comes out clean.
  6. Transfer the cake pan to a rack and allow to cool for EXACTLY 10 minutes.
  7. Turn the cake out onto a serving platter and serve at room temperature.
  8. Refrigerate any leftover cake, and re-warm before serving, garnish with whipped cream, crème fraiche or vanilla ice cream.

 

Oro Blanco Sorbet

Serves 6
 
2 cups cold water
1 1/2 cups Oro Blanco juice
1 1/3 cups superfine sugar
 

  1. Put the water, juice and superfine sugar into a blender container, and puree until the sugar is dissolved.
  2. Pour into a glass bowl, and chill for at least 3 hours.
  3. Pour into an ice cream maker and process using the manufacturer’s directions.
Feature Recipe:

Passion Fruit Curd

Makes 2 cups
 
1/2 cup passionfruit pulp
1 teaspoon finely grated orange zest
1/4 cup orange juice
2/3 cups sugar
3 egg yolks, beaten
12 tablespoons cold unsalted butter cut into bits
 

  1. In a saucepan, over medium heat, combine the passionfruit pulp with the zest, juice, sugar and yolks.  Whisk until smooth, then heat until the mixture becomes thickened, this may take 7 to 10 minutes, depending on your stove.
  2. Remove from the heat, beat in the butter, and then pass through a fine mesh sieve.
  3. Cool the curd, store in an airtight container in the refrigerator for up to 1 week.  The curd can be frozen for up to 3 months.
  4. Use Passion fruit curd spread on toast, as a filling for cakes, and topping for cheesecakes.

@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!
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 3-8-2018



This week’s local produce and featured farms:

Red Vulcan lettuce  – Coleman Farms
Mizuna –Be Wise Ranch
Organic Carrots  – Be Wise Ranch
Navel Oranges – Golden Door
Fuji Apples – Cuyama
Lee Tangerine – Rancho Del Sol
Pomelo – Golden Door
Cauliflower – Black Sheep Produce
Spring Onion – Black Sheep Produce
Bok Choy – Sundial
Blood Oranges – Rancho Del Sol
 
Juicing Bag:
celery – Lakeside Organics
Red Beet – Cal Organics
Black Kale – Coastal Valley Farms
Lemons – Sundance
Strawberry – Cal Organics
Farmer’s Choice:
Cara Cara Oranges – Lee Farms
TDE Tripple Cross Tangerine – Rancho Del Sol
Pink Grapefruit – Golden Door

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
Courtesy of Drew Canole of Fitlife.tv

 

Pinky Sweets

1 lb Carrots

1 Lemon

2 Beets

Sunny Greens

1 lemon

1 bunch celery

1 bunch Black Kale

Power Pack

1 beet

1 celery

1 lemon

1 bunch Black Kale

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

Cauliflower Gratin with Gruyere and Goat Cheese

Serves 4 to 6
 
One cauliflower, cut into florets
Salt and pepper
3 tablespoons unsalted butter
1 spring onion, finely chopped, using the white part only
1 garlic clove, minced
3 tablespoons all purpose flour
1 cup chicken or vegetable broth (or water from cauliflower boil)
1 cup milk
2 ounces goat cheese, crumbled
1 1/2 cups shredded Gruyere cheese
Few drops of tabasco and salt to taste
 

  1. Preheat the oven to 350 degrees and coat the inside of a 2-quart gratin dish with non-stick cooking spray.
  2. Bring 4 quarts of salted water to a boil, add the cauliflower, and boil for 3 to 4 minutes until crisp/tender; the cauliflower shouldn’t be totally cooked, since it will cook again in the oven.
  3. Drain the cauliflower, and sprinkle with salt and pepper.
  4. In a saucepan, melt the butter, saute the onion and garlic for 2minutes, until the shallot is softened.
  5. Add the flour and cook for 2 to 3 minutes.
  6. Gradually add the broth and milk, whisking until the mixture comes to a boil, and thickens.
  7. Remove from the heat add the goat cheese, and 1 cup of Gruyere.  Season with Tabasco and salt.
  8. Arrange the drained cauliflower in the baking dish, pour the cheese sauce over the top and sprinkle with the remaining Gruyere.
  9. Bake the gratin for 30 to 35 minutes until the sauce is bubbling and the cheese is golden brown.
  10. Remove from the oven, allow to rest for 5 minutes before serving.

 

Red Lettuce Salad with Blood Orange Vinaigrette

Serves 4
 
One head red lettuce, washed, spun dry and chopped
1 spring onion, thinly sliced, using only the white part
1/2 cup blood orange juice
3 tablespoons balsamic vinegar
2/3 cup extra virgin olive oil
Salt and pepper
2 blood oranges, peel and pith removed, sliced 1/2-inch thick, then cut into 1/2 moons
Shaved Parmigiano Reggiano for garnish
 

  1. Put the lettuce and spring onion into a salad bowl, set aside.
  2. In small bowl, whisk together the orange juice, vinegar, and oil.  Season with salt and pepper.
  3. Pour over the greens and toss to coat.
  4. Plate the salad, arrange a few orange slices onto the salad, garnish with shaved Parmigiano, and drizzle with a bit more of the vinaigrette.

 

Maple Glazed Salmon with Braised Bok Choy

Serves 4 to 6

For the Salmon

2 tablespoons unsalted butter or vegetable oil
1-2 tsp. chopped fresh ginger
1-2 garlic cloves, minced
1/4 cup fresh lime juice
½ cup maple syrup
½ cup soy sauce
2 1/2-pound salmon filets
 

  1. Melt butter in a small pan and saute the ginger and garlic until softened Add the lime juice, syrup and soy sauce. Bring to a simmer and cook down for 10 minutes. Remove and let cool. At this point, it can be used as a marinade or a sauce.
  2. Preheat broiler or grill. Brush or spoon some of the marinade over the salmon fillets. Let sit for a few minutes, then broil or grill salmon to desired doneness. Heat the remaining marinade, if desired, to serve as a sauce with the salmon.
  3. Cook’s Note:  Fish cooks to an internal temperature of 155 degrees, and a good rule of thumb is 10 minutes per inch of thickness of the fish.  If the fish is an uneven thickness (think a side of salmon) fold the thin part under, so that it will not overcook.  Another trick is to stack thinner pieces.

 

For the Bok Choy

2 tablespoons vegetable oil
1 garlic clove, minced
1 teaspoon grated ginger
1 spring onion, thinly sliced, using the white and tender green parts
1 bok choy, root end trimmed, cut into 1-inch pieces, washed and spun dry
1/2 cup chicken broth
1/4 cup soy sauce
Sesame oil for garnish
Sesame seeds for garnish
 

  1. In a large skillet or wok, heat the oil, swirl the garlic and ginger in the oil for 30 seconds and add the onion, sautéing for 1 minute.
  2. Add the bok choy and toss in the garlic/ginger oil.
  3. Add the broth and soy sauce, simmer for 5 minutes, until the bok choy is tender.
  4. Serve the salmon on a bed of bok choy, drizzled with sesame oil and sesame seeds.

 

Asian Chicken Soup

Serves 6
 
2 tablespoons vegetable oil
1 garlic clove, minced
1 teaspoon grated ginger
1 spring onion, thinly sliced using the white part only (save the green for garnish)
2 chicken breasts, skin and bones removed, cut into thin strips
1 bunch mizuna, any tough stems removed, washed, spun dry and chopped
2 carrots, cut into julienne
8 cups chicken broth
1/4 cup soy sauce
4 ounces cooked linguine noodles, cut in half
Sesame oil for garnish
Thinly sliced green part of spring onion for garnish
 

  1. In a Dutch oven, heat the vegetable oil, swirl the garlic and ginger in the oil for 30 seconds.  Add the onion, and saute for 1 minute.
  2. Add the chicken and cook until white on all sides.
  3. Add the mizuna, carrots, broth, and soy sauce, and bring to a boil.
  4. Simmer for 30 minutes, until the greens and carrot are tender.
  5. Add the cooked linguine, and simmer for another 5 minutes.
  6. Serve the soup garnished with a drizzle of sesame oil and thinly sliced green spring onion.

 

Honey Thyme Carrots

Serves 4
 
2 tablespoons unsalted butter
1/2 cup chopped shallots
One bunch carrots, cleaned and cut into 1/2-inch pieces
1 tablespoon honey
1 teaspoon dried thyme
1/2 cup chicken broth
1/2 cup heavy cream
1/8 teaspoon ground nutmeg
Salt and freshly ground black pepper to taste
 

  1. In a 12-inch skillet, melt the butter over medium heat, then add the shallots and carrots and cook, stirring, until the shallots begin to soften, about 3 minutes.
  2. Add the honey and thyme and stir until the honey has coated the vegetables.
  3. Gradually add the broth and simmer, uncovered, until evaporated by half, about 15 minutes.
  4. Stir in the heavy cream and reduce the sauce by about half, another 10 minutes. Stir in the nutmeg and season with salt and pepper.

 

Caramelized Apple, Onion and Sausage Breakfast Casserole

Serves 6 to 8
2 tablespoons unsalted butter
1 large onion, thinly sliced into 1/2 moons
1 teaspoon chopped thyme
1 teaspoon sugar
2 medium firm apples, peeled, cored, and cut into 1/2-inch slices
1 pound bulk sage breakfast sausage
3 cups sourdough bread, crust removed, cut into 1/2-inch cubes
8 ounces smoked cheddar cheese, cut into 1/4-inch cubes
10 large eggs
1 cup whole or 2% milk
1/2 cup heavy cream
2 tablespoons Dijon mustard
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
 

  1. Preheat the oven to 375 degrees and coat the inside of a 13-by-9-inch casserole dish with non-stick cooking spray.
  2. Melt the butter in a large skillet, add the onions and cook for 10 to 15 minutes, until translucent, add the thyme, and sugar, saute another 2 minutes.  Add the apples, and cook another 10 to 15 minutes, until the apples, and onions begin to caramelize.  Transfer to a large mixing bowl.
  3. In the same skillet, cook the breakfast sausage breaking up any large pieces, and cooking until the sausage is no longer pink.  Transfer the sausage to the mixing bowl with the onions and apples.
  4. Add the bread and cheese to the bowl.
  5. In a large bowl, beat the eggs, milk, cream, mustard, salt and pepper together until blended.
  6. Pour over the sausage and bread mixture, pressing down to saturate the bread.
  7. Transfer to the baking dish, and bake for 40 t0 45 minutes, until the eggs are set, and the cheese is melted.  Allow to rest for 5 minutes before cutting into portions.
  8. Do-Ahead:  This is the perfect do-ahead casserole, make it the night before, cool, cover and refrigerate, then bring to room temperature, and pop it into the oven in the morning.

 

Hot Apple Pie Sundaes

Serves 6 to 8
If you are not into pie making, this recipe is for you.  You bake a crumble on a baking sheet, let it cool, then break it up.  Layer the crumble, hot apple pie sauce and vanilla ice cream. 
 

Streusel Topping

1/2 cup (1 stick) unsalted butter
1 cup all-purpose flour
1/2 cup firmly packed light brown sugar
1/2 cup chopped pecans

  1. Preheat the oven to 400 degrees and line a baking sheet with aluminum foil, parchment paper, or a silicone baking liner.  In a mixing bowl, cut the butter into the flour and sugar, until it begins to look like peas.  Add the pecans and stir to blend.
  2. Transfer the mixture to the baking sheet and break up any bits that are large.  Bake the crumble for 10 to 15 minutes, or until golden brown.
  3. Cool and transfer to a zipper-top plastic bag and refrigerate for up to 1 week or freeze for 2 months.  Defrost and bring to room temperature before using.

Hot Apple Pie Sundae Filling

1/2 cup (1 stick) unsalted butter
2/3 cup firmly packed light brown sugar
3 to 4 Fuji apples, peeled, cored, and chopped
1 teaspoon ground cinnamon
1/8 teaspoon freshly grated nutmeg
 

  1. In a skillet, melt the butter, and add the brown sugar, cooking until the sugar is melted.
  2. Add the apples, cinnamon and nutmeg and cook until the sauce is thickened, and the apples are golden and softened, about 10 to 15 minutes.  Remove from the heat, and serve immediately, or cool, and refrigerate for up to 4 days.  Reheat before serving.

Assembly

1 recipe streusel topping (above)
1 recipe Hot Apple Pie Sundae Topping (above)
1 quart good quality vanilla ice cream
Whipped cream for garnish (about 2 cups of heavy cream, whipped stiffly) (optional)
 

  1. In each sundae glass, sprinkle a bit of the streusel topping and ladle some of the hot sundae topping into the glass.  Top with a scoop of ice cream, more sundae topping and another scoop of ice cream.  Top with more sundae topping and sprinkle with some of the streusel topping.  Garnish with whipped cream and serve.  Repeat for the rest of the sundaes.

 
 
 
 

Blood Orange Pomelo Sangria

Serves 6
1 cup superfine sugar
1 cup hot water
1 pomelo, thinly sliced
3 blood oranges, thinly sliced
1/2 cup triple sec
One 750-ml bottle red wine
1 pint sparkling water
 

  1. In a large pitcher, or bowl, combine the sugar, and water, stirring until the sugar is dissolved.
  2. Add the fruit and triple sec, cover and refrigerate for up to 2 days.
  3. Add the wine to the fruit mixture and stir to blend.
  4. To serve fill 10-ounce glasses with ice, pour in the sangria mixture 1/2 way to the top and finish off with sparkling water.

 

Tangerine Streusel Muffins

Makes 12

For the Streusel

3/4 cup all-purpose flour
1/4 cup packed dark brown sugar
1/4 cup granulated sugar
1/4 teaspoon fine sea salt
1/4 cup unsalted butter, melted
 
For the streusel, add the flour, brown sugar, sugar, and salt in a medium bowl. Pour in the melted butter and gently stir with a fork until well combined and small pebble-sized pieces remain throughout.
Set aside while making the muffins.
 

For the Muffins

2 cups all-purpose flour
1/2 cup sugar
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup Greek style yogurt
1 egg
1 teaspoon vanilla paste or extract
1/4 cup butter, melted
2 tablespoons milk
1 cup diced, peeled tangerine
1 teaspoon tangerine zest

  1. Preheat the oven to 400 degrees and coat the inside of 12 muffin tins with non-stick cooking spray or paper liners.
  2. In a mixing bowl, combine the flour, sugar, baking powder, soda and salt.
  3. In another bowl, combine the yogurt, egg, butter and milk until smooth; stir into dry ingredients just until moistened.
  4. Stir in tangerine and peel.
  5. Fill prepared tins two-thirds full.
  6. Top with some of the streusel, bake for 18-20 minutes or until a toothpick inserted into the middle of the muffins comes out clean.
  7. Allow to cool for 5 minutes, before transferring to a wire rack to cool.

 

Slow Cooker Cranberry Orange Pork Loin

Serves 6
 
2 tablespoons olive oil
1 ½ teaspoons salt
1 teaspoon freshly ground black pepper
One 3 to 4-pound pork loin roast, tied
One large sweet yellow onion, such as Vidalia coarsely chopped
Two 16-ounce cans whole berry cranberry sauce
Grated zest of two oranges
Juice of two oranges (about 1 cup)
2 teaspoons dried thyme leaves
½ cup beef broth
2 oranges, thinly sliced for garnish
 

  1. Heat the oil in a large sauté pan, or skillet.  Sprinkle the roast with the salt and pepper, and sauté on all sides until browned.  Line the slow cooker with a slow cooker liner or coat the inside of the slow cooker with non-stick cooking spray.  Transfer the roast to the insert of a 5 to 7-quart slow cooker.
  2. Add the remaining ingredients and stir to blend the sauce ingredients.
  3. Cover the slow cooker and cook the roast on high for 4 hours or on low for 8 hours.
  4. Remove the cover and transfer the roast to a cutting board and tent loosely with foil.
  5. Remove any fat from the top of the sauce, stir the sauce, and taste for seasoning adding more salt or pepper if needed.
  6. Slice the roast, nap with some of the sauce and garnish with sliced oranges.
  7. Serve warmed sauce in a gravy boat on the side.

Choice Recipes:

Tangerine Streusel Muffins

Makes 12

For the Streusel

3/4 cup all-purpose flour
1/4 cup packed dark brown sugar
1/4 cup granulated sugar
1/4 teaspoon fine sea salt
1/4 cup unsalted butter, melted
 
For the streusel, add the flour, brown sugar, sugar, and salt in a medium bowl. Pour in the melted butter and gently stir with a fork until well combined and small pebble-sized pieces remain throughout.
Set aside while making the muffins.
 

For the Muffins

2 cups all-purpose flour
1/2 cup sugar
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup Greek style yogurt
1 egg
1 teaspoon vanilla paste or extract
1/4 cup butter, melted
2 tablespoons milk
1 cup diced, peeled tangerine
1 teaspoon tangerine zest

  1. Preheat the oven to 400 degrees and coat the inside of 12 muffin tins with non-stick cooking spray or paper liners.
  2. In a mixing bowl, combine the flour, sugar, baking powder, soda and salt.
  3. In another bowl, combine the yogurt, egg, butter and milk until smooth; stir into dry ingredients just until moistened.
  4. Stir in tangerine and peel.
  5. Fill prepared tins two-thirds full.
  6. Top with some of the streusel, bake for 18-20 minutes or until a toothpick inserted into the middle of the muffins comes out clean.
  7. Allow to cool for 5 minutes, before transferring to a wire rack to cool.

 

Slow Cooker Cranberry Orange Pork Loin

Serves 6
2 tablespoons olive oil
1 ½ teaspoons salt
1 teaspoon freshly ground black pepper
One 3 to 4-pound pork loin roast, tied
One large sweet yellow onion, such as Vidalia coarsely chopped
Two 16-ounce cans whole berry cranberry sauce
Grated zest of two oranges
Juice of two oranges (about 1 cup)
2 teaspoons dried thyme leaves
½ cup beef broth
2 oranges, thinly sliced for garnish
 

  1. Heat the oil in a large sauté pan, or skillet.  Sprinkle the roast with the salt and pepper, and sauté on all sides until browned.  Line the slow cooker with a slow cooker liner or coat the inside of the slow cooker with non-stick cooking spray.  Transfer the roast to the insert of a 5 to 7-quart slow cooker.
  2. Add the remaining ingredients and stir to blend the sauce ingredients.
  3. Cover the slow cooker and cook the roast on high for 4 hours or on low for 8 hours.
  4. Remove the cover and transfer the roast to a cutting board and tent loosely with foil.
  5. Remove any fat from the top of the sauce, stir the sauce, and taste for seasoning adding more salt or pepper if needed.
  6. Slice the roast, nap with some of the sauce and garnish with sliced oranges.
  7. Serve warmed sauce in a gravy boat on the side.
Feature Recipe:

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
 
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!