Farmers' Market Box 12-1-2016


This weeks local produce and featured farms:
Cauliflower – Life’s A Choke Farm
ArugulaBe Wise Ranch
Italian ParsleyBe Wise Ranch
LeeksTutti Frutti Farms
Red Oak Leaf Lettuce – The Garden Of….
Bearss Limes – 3 Nuts Farm
French Heirloom PotatoesWeiser Family Farm
Pineapple Quince – Terry Farm
TurnipsBlack Sheep Produce
Satsuma Tangerines – Regier Family Farm
Heirloom TomatoesBlack Sheep Produce
Farmer’s Choice:
Granny Smith ApplesFair Hill Apple Farm
French Baby Purple BeansBlack Sheep Produce
Polenta – Kenter Canyon Farms
Feature:
Oro Blanco Grapefruit – Ken’s Top Notch Produce
Check out our YouTube Video highlighting all the produce in this weeks FMB:

Click here to Watch Video on YouTube
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!
Specialty Produce Recipe Suggestions
courtesy of Diane Phillips (Cucina Divina)
Maple Glazed Turnips with Leeks and Quince
Serves 4 to 6
1/4 cup extra virgin olive oil
2 tablespoons unsalted butter
1 leek, thinly sliced
1 bunch turnips, scrubbed, tops removed (see turnips green soup) and thinly sliced 1/4-inch thick
1 quince, peeled, cored, and thinly sliced
Salt and pepper
1/2 teaspoon dried thyme
1/3 cup chicken or vegetable broth
1/3 cup maple syrup
1/4 cup finely chopped Italian parsley
1. In a large skillet, heat the oil and butter together, add the leek, and saute for 2 to 3 minutes, until the leeks are softened.
2. Add the turnips and quince, and toss in the oil and butter mixture. Season with salt and pepper, and thyme.
3. Add the broth and syrup, simmering for 4 to 5 minutes, until the vegetables are softened, and the liquid in the pan is a glaze.
4. Sprinkle the parsley over the turnips and serve warm.
Cook’s Note about Quince: Quince should be cooked, they are quite sour when raw. They make a delicious sauce when substituted for apples in applesauce recipes.
Sautéed Turnip Greens
Serves 4
Sautéed turnip greens make a nice bed for grilled seafood, poultry or meats.
2 tablespoons extra virgin olive oil
2 garlic cloves, sliced
One bunch turnip greens, tough stems removed, and the leaves cut into 1/2-inch ribbons
Salt and pepper
1. In a large skillet, heat the oil, and saute the garlic for one minute, until it begins to turn translucent.
2. Add the greens, and toss in the garlic oil. Saute until the greens are tender, season with salt and pepper and serve.

Turnip Fingerling Au Gratin

Serves 6
One bunch turnips, scrubbed, thinly sliced, greens removed
1 pound French fingerling potatoes, scrubbed and thinly sliced
1 leek, thinly sliced, using the white and tender green part
1 cup heavy cream
1 1/2 cups whole milk
1 teaspoons salt
4 shakes of Tabasco sauce
2 cups shredded Gruyère cheese
1/2 cup freshly grated Parmesan cheese
1. Put the turnips, potatoes and leek in a 12-inch sauté pan.
2. Add the cream, milk, salt, and Tabasco and bring to a boil. Reduce the heat to medium and simmer just until the potatoes are tender, 6 to 8 minutes; they should not be cooked through and should still hold their shape.
3. Coat a 13 x 9-inch baking dish with nonstick cooking spray.
4. Transfer half the potato mixture to the baking dish along with some of the sauce, and sprinkle with half the Gruyère.
5. Cover with the remaining potato mixture and sauce, sprinkle with the remaining Gruyère and the Parmesan.
6. Do-Ahead: At this point, you can cover and refrigerate overnight. Bring to room temperature before continuing.
7. Preheat the oven to 375°F. Bake the potato mixture, covered with aluminum foil, for 20 minutes, then remove the foil and bake until the potatoes are tender and the cheese is golden brown, another 10 to 15 minutes. Let rest for 10 to 15 minutes before serving.
8. Cook’s Note: Add the sautéed turnip greens to the potatoes in the cream, and proceed as directed.
Slow Cooker Loaded Potato and Leek Soup
Serves 6
¼ cup unsalted butter
2 medium leeks, finely chopped, using the white and some of the tender green part
1 pound French Fingerling potatoes, peeled and diced into ½-inch pieces
4 cups chicken or vegetable broth
1 cup whole milk
salt and pepper to taste
2 cups finely shredded sharp cheddar cheese
6 green onions, finely chopped using the white and some of the tender green part
8 strips of bacon, cooked crisp, drained and crumbled
1 cup sour cream
1. In a large skillet, heat the butter, and add the leeks, sautéing for 2 to 3 minutes, until the leeks are softened. Transfer the leeks to the insert of a 5 to 7-quart slow cooker and add the chicken broth.
2. Cover the slow cooker and cook on high for 3 hours, or on low for 5 to 6 hours, until the potatoes are tender.
3. Using an immersion blender, puree the soup, or cool the soup and puree in a blender, returning the soup to the slow cooker.
4. Reduce the heat to low and add the milk, cheddar cheese, green onions, and bacon. Cover the slow cooker and cook another hour. Serve the soup garnished with a dollop of sour cream.
Heirloom Tomato Salad with Parmesan Crisps
Serves 6
For the parmesan crisps:
2-1/2 cups grated Parmigiano-Reggiano
1. Preheat the oven to 375°F. Line a baking sheet with a nonstick baking liner or parchment.
2. Spread the grated cheese over the entire surface of the liner. Bake until the cheese is amber brown, about 18 minutes.
3. Remove from the oven and cool. Break into irregular pieces (each about 3 inches across).
For the vinaigrette:
1 small shallot, minced
4 tsp. Champagne or white wine vinegar
1 tsp. Dijon mustard
salt and freshly ground black pepper
2 Tbs. extra-virgin olive oil
2 Tbs. canola oil
1. Put the shallot, vinegar, mustard, and a pinch each of salt and pepper in a small bowl or dressing cruet.
2. Allow the shallots to sit in the vinegar for at least 20 minutes and up to 1 hour.
3. Whisk or shake in both oils. Season to taste with more salt and pepper.

For the Salad and Assembly:

1 bunch arugula, washed and spun dry
1 cup fresh flat-leaf parsley leaves
1 cup fresh basil leaves, torn into bite-size pieces if large
1/2 cup fresh tarragon leaves
1/2 cup thinly sliced leeks
salt and freshly ground black pepper
6 to 8 1/2-inch-thick heirloom tomato slices, preferably of different colors, sizes
1. In a large bowl, mix the arugula, parsley, basil, tarragon, and leeks.
2. Lightly dress with some of the vinaigrette. Season to taste with salt and pepper.
3. Divide the salad evenly among 6 salad plates.
4. Arrange a large tomato slice on each salad, sprinkle lightly with salt, and top with a piece of parmesan crisp.

Heirloom Tomato and Goat Cheese Tart

Serves 6 to 8
1 sheet frozen puff pastry, defrosted
3 eggs
1/2 cup heavy cream
3 tablespoons Dijon mustard
6 ounces goat cheese, crumbled
Salt and freshly ground pepper
2 to 3 tablespoons each chopped fresh parsley, basil and thyme
2 heirloom tomatoes, thinly sliced
1 tablespoon extra-virgin olive oil
1. Preheat the oven to 425 degrees. Coat the inside of a 10-inch tart pan with a removable bottom with non-stick cooking spray. Roll out the puff pastry to fit the tart pan, and fit the pastry into the pan, cutting the edges. Refrigerate while you prepare the filling.
2. In a mixing bowl, whisk together the eggs, cream, mustard, and cheese. Add salt, pepper, and herbs.
3. Pour the mixture into the prepared tart pan, and arrange the tomatoes over egg mixture overlapping them slightly.
4. Drizzle on the olive oil. Place in the oven and bake 12 minutes, lower the heat and bake an additional 20 to 30 minutes, until the top is nicely browned.
5. Remove from the oven and allow to cool for 10 minutes before serving. Allow the tart to rest for 10 minutes, and warm or at room temperature.
Red Oak Lettuce Salad with Soy Vinaigrette
Serves 4 to 6
One head red oak lettuce, washed, spun dry and chopped
2 tangerines, peeled, and separated into segments
1/4 cup tangerine juice
1/4 cup rice vinegar
1 garlic clove, minced
1/2 teaspoon grated ginger
2 tablespoons soy sauce
1/3 cup canola or vegetable oil
1. Put the lettuce into a salad bowl.
2. In a small bowl, whisk together the juice, vinegar, garlic, ginger, soy sauce, and oil.
3. Pour over the salad and toss to coat.
4. Plate the salad and arrange some of the tangerines on each salad. Drizzle with any remaining dressing.
Cauliflower Pizzaiola
Serves 6
1 cauliflower, cored and cut into florets
1/3 cup extra virgin olive oil
6 garlic cloves, minced
1/4 cup finely chopped basil
1 1/2 teaspoons salt
Pinch red pepper flakes
2 heirloom tomatoes, chopped
1/4 cup freshly grated Parmigiano Reggiano
8 ounces grated whole milk mozzarella
1. Preheat the oven to 400 degrees, and coat the inside of a 10-inch baking dish with non-stick cooking spray. Put the cauliflower into the baking dish.
2. In a bowl, combine the oil, garlic, basil, salt and pepper flakes. Pour half of the oil over the cauliflower, and toss to coat.
3. Add the tomatoes to the bowl with the oil and toss to coat. Cover the cauliflower with the tomatoes, sprinkle with the cheeses, and bake 20 to 25 minutes, until the cheeses are golden brown and the cauliflower is tender.
4. Allow the dish to rest for about 10 minutes, before serving.
Meringue Lime Bars
Makes 16
For the Crust:
1 1/2 cups graham cracker crumbs
1/2 cup sugar
6 tablespoons unsalted butter, melted
Preheat your oven to 350 degrees and coat a 9-inch square pan with non-stick cooking spray. Combine the crust ingredients in a bowl and mix well, until it begins to come together. Press down into the bottom of the prepared pan. Bake at 350 until browned, about 15 minutes. Let it cool down completely before adding the filling. Turn the oven down to 325 degrees.
For the Filling:
Two 14-ounce cans sweetened condensed milk
1 cup lime juice
1/2 cup sour cream
2 large eggs
1. In a large bowl, combine the sweetened condensed milk, lime juice and zest and sour cream. Whisk until thoroughly blended, then add the eggs and food coloring (if using); whisk until mixed.
2. Pour the filling into the cooled crust. Bake at 325 degrees for 15 minutes. Remove from the oven and cool completely. Refrigerate for at least 2 hours.
For the Meringue:
4 large egg whites
1/2 teaspoon cream of tarter
1/2 cup sugar
1/2 teaspoon vanilla paste, or extract
1. Preheat the broiler for 10 minutes about 30 minutes before serving. in the bowl of an electric mixer, beat the egg whites, cream of tartar and sugar until stiff peaks form.
2. Spread over the chilled lime bars and broil until the top is lightly browned. Or you can use a crème brulee torch to brown the meringue.
Farmers Choice:
Purple Bean Salad
Serves 4
As gorgeous as these beans are, they turn green when cooked, or tossed with vinaigrette. The vinaigrette tends to ‘cook’ them, like a ceviche.
3/4 pound purple beans, ends snipped
1/3 cup white wine vinegar
1 medium shallot, finely chopped
1 tablespoon Dijon mustard
1 garlic clove, minced
1/2 cup extra virgin olive oil
Salt and pepper
1. Put the beans into a bowl.
2. In another bowl, whisk together the vinegar, shallot, mustard, garlic, and oil. Season with salt and pepper. Pour over the beans and toss to coat. Let the beans marinate for 1 hour before serving, and serve at room temperature.
Polenta with Thyme and Apples
Serves 6
2 tablespoons unsalted butter
2 Granny Smith apples, cored and sliced into 16 wedges each
1 tsp. chopped fresh thyme leaves
1/4 cup light brown sugar
1 cup apple cider
3 cups whole milk
1 teaspoon salt
1 cup polenta
1 cup water
1 cup sharp Cheddar, coarsely grated
Freshly ground black pepper
1. In a large skillet, heat the butter, add the apples and thyme, and saute for 3 to 4 minutes until the apples begins to caramelize.
2. Add the brown sugar, and cider, bring to a boil, and simmer uncovered for 10 to 12 minutes until the liquid in the pan is syrupy. Keep warm.
3. In a 3-quart saucepan, bring the milk and salt to a simmer over medium heat. Slowly whisk in the polenta, reduce the heat to medium low, and cook, stirring often, for about 5 minutes.
4. Stir in the water and cook, stirring occasionally, until the polenta is thick and creamy, 10 to 12 minutes. Remove from the heat, stir in the cheese, and season to taste with salt and pepper.
5. Spread the polenta onto a serving platter and cover with the apples.
6. This is a terrific side dish to serve with pork or poultry.
Four and Twenty Blackbirds Salted Caramel Apple Pie
Serves 8 to 10
For Thanksgiving, since our daughter had just given birth to her fourth child I ordered pies from the Four and Twenty Blackbird Bakery in Brooklyn. This was the star of the show, and I can’t improve on it. It can be made over a couple of days, so don’t let it intimidate you, the work is well worth it; best apple pie on the planet!

All-Butter Double Crust:

1 cup cold water
½ cup apple cider vinegar
1 cup ice
2 ½ cups unbleached all-purpose flour
1 teaspoon kosher salt
1 tablespoon granulated sugar
½ lb. (2 sticks) cold unsalted butter, cut into ½-inch pieces
1. Combine the water, cider vinegar, and ice in a large measuring cup or small bowl—and bring the butter out at the last minute (you want it to be cold, cold, cold).
2. Stir flour, salt, and sugar together in a large bowl. Add butter and cut it into the flour with a pastry blender or your hands. Work quickly, cutting it in until mostly pea-size pieces of butter remain.
3. Sprinkle 2 tablespoons of the ice-water mixture over the flour mixture, and cut it in with a bench scraper, a spatula, or your hands until it’s fully incorporated. Add more of the ice mixture, 1 or 2 tablespoons at a time, mixing each time. It should take 10 to 12 tablespoons total to get the dough to the point where it holds together (sprinkle dry bits with more small drops of water to combine if necessary). Don’t overwork it, and don’t knead it like dough. It should have streaks of butter.
4. Cut the dough into two, and shape each half into a flat disc. Cover with plastic wrap and refrigerate at least one hour, preferably overnight, to give it time to mellow. Dough can be refrigerated for three days or frozen for one month.
5. In the Four & Twenty Blackbirds kitchen, bakers use a bowl to make sure the crust is rolled out to be 2-3 inches larger than the pie pan. You can also flip your pie pan over and use that.
6. Take the dough out of the fridge 5 to 10 minutes before you roll, so it won’t crack.
7. Lightly flour your work surface and a French (tapered) rolling pin.
8. Begin rolling, starting from slightly below the center and rotating the dough as you go. Lightly sprinkle more flour on everything as you go. If cracks start, cut a piece of dough from the edge and pat it into the crack to patch it (maybe with a bit of water to seal it). Be careful not to let the center get too thin—it shouldn’t be less than ⅛ inch in thickness.
9. You want the dough to be 2 or 3 inches larger than the pan you are using—lay your pie pan face down on the rolled dough to see if it’s rolled out enough.
10. Butter your pie pan.
11. Fold the dough disc in half, lay it across one side of your pan, and unfold. Make sure there are no gaps between the dough and the pan.
12. Trim the dough along the edges to allow 1 ½ inches of excess.
13. Cover the pan with plastic wrap and refrigerate for at least 30 minutes (you can also freeze it at this step for up to a month if it’s tightly wrapped).
14. Roll out the second disc—this will be for your top crust–the same way. Using a pizza cutter, cut the rolled-out dough into eight equal strips. Place those on a pan, wrap in plastic, and refrigerate for at least 30 minutes.
15. A stack of crusts, each rolled, placed, and trimmed on the pie pan.
Filling:
1 cup plus 2 tablespoons granulated sugar
¼ cup water
¼ lb. (1 stick) unsalted butter
½ cup heavy cream
2 lemons
6-7 Granny Smith apples (about 2 ½ lbs.)
2-3 dashes Angostura bitters
⅓ cup raw sugar
¼ teaspoon ground cinnamon
¼ teaspoon ground allspice
A pinch of freshly grated nutmeg (ground nutmeg is fine too)
One grind of fresh black pepper
¼ teaspoon kosher salt
2 tablespoons unbleached all-purpose flour
¼ teaspoon flake sea salt, plus more for finishing
Egg wash (1 large egg whisked with 1 teaspoon water and a pinch of salt)
Raw sugar, for finishing
1. Whisk together 1 cup of the granulated sugar and the water in a medium saucepan, and cook over medium-low heat until the sugar is just dissolved.
2. Add the butter and bring to a slow boil.
3. Continue cooking over medium heat until the sauce turns a deep golden brown, almost copper (you don’t have to be exact about the color; just don’t let it get so dark that it burns).
4. Remove from the heat and immediately but slowly add the heavy cream. Be careful: The mixture will bubble rapidly and steam. Whisk the mixture together well and set aside to cool. This is your caramel sauce.
5. Juice the lemons into a large mixing bowl, removing any seeds.
6. Core, peel, and thinly slice the apples.
7. Dredge the apple slices in the lemon juice.
8. Sprinkle lightly with the remaining 2 tablespoons of granulated sugar.
9. Set aside so the apples soften slightly and release some of the juices, 20 to 30 minutes.
10. In a large bowl, sprinkle the Angostura bitters over the raw sugar.
11. Add the cinnamon, allspice, nutmeg, black pepper, kosher salt, and flour, and mix well.
Assemble and Bake:
1. Add the prepared apples to the sugar-spice mixture, leaving behind any excess liquid.
2. Spread the apples in the prepared pie shell so there are minimal gaps. Let the apples mound slightly higher in the center.
3. Pour a generous ½ cup to ¾ cup of the caramel sauce evenly over the apples.
4. Sprinkle with ¼ teaspoon of the flake sea salt.
5. Assemble the lattice on top of the pie and crimp the edges.
6. Chill the pie in the fridge for 10 to 15 minutes to set the pastry. Meanwhile, position the oven racks in the bottom and center positions, place a rimmed baking sheet on the bottom rack, and preheat the oven to 400 degrees F.
7. Brush the pastry with the egg wash, and sprinkle with demerara sugar and flake sea salt.
8. Place the pie on the rimmed baking sheet on the lowest rack of the oven.
9. Bake for 20 to 30 minutes, until the pastry is beginning to brown, then lower the oven temperature to 375 degrees F, move the pie to the center rack, and continue to bake until the pastry is a deep golden brown and the juices are bubbling—about 30 to 35 minutes longer. Test the apples for doneness with a knife; they should be tender and offer the slightest resistance.
10. Allow to cool 2 to 3 hours. The pie will keep refrigerated for 3 days or at room temperature for 2 days.
11. Serve with vanilla ice cream.
Recipe Adapted from Four and Twenty Blackbirds bakery
Orange Polenta Cake
Makes one 9-inch round
1 cup unsalted butter, softened
1 cup light brown sugar
4 large eggs
1 cup polenta
2 1/4 cups all-purpose flour
2 tsp baking powder
1 teaspoon grated orange zest
1/3 cup orange juice
For the orange glaze:
1/3 cup orange juice
1/3 cup light brown sugar
1. Preheat the oven to 325 degrees. Coat the inside of a 9-inch round baking dish with non-stick cooking spray.
2. Cream the butter and sugar together until light and fluffy. Add the eggs one at a time and mix thoroughly. Once the mixture is combined, add all the dry ingredients and the zest and juice.
3. Transfer the mixture to the baking pan, spreading evenly, bake for 45 to 50 minutes, or until a skewer inserted into the center of the cake comes out clean. Remove from the oven and turn out onto a wire rack to cool.
4. To make the glaze, put the juice and sugar in a medium saucepan and bring to the boil. Let it simmer for 5 mins, then remove from the heat and allow to cool. Drizzle the orange glaze over the top of the cooled cake.
Feature:

Orange Polenta Cake
Makes one 9-inch round
1 cup unsalted butter, softened
1 cup light brown sugar
4 large eggs
1 cup polenta
2 1/4 cups all-purpose flour
2 tsp baking powder
1 teaspoon grated orange zest
1/3 cup orange juice
For the orange glaze
1/3 cup orange juice
1/3 cup light brown sugar
1. Preheat the oven to 325 degrees. Coat the inside of a 9-inch round baking dish with non-stick cooking spray.
2. Cream the butter and sugar together until light and fluffy. Add the eggs one at a time and mix thoroughly. Once the mixture is combined, add all the dry ingredients and the zest and juice.
3. Transfer the mixture to the baking pan, spreading evenly, bake for 45 to 50 minutes, or until a skewer inserted into the center of the cake comes out clean. Remove from the oven and turn out onto a wire rack to cool.
4. To make the glaze, put the juice and sugar in a medium saucepan and bring to the boil. Let it simmer for 5 mins, then remove from the heat and allow to cool. Drizzle the orange glaze over the top of the cooled cake.
Oro Blanco Upside Down Cake
Makes one 9-inch round
For the Glaze
1/2 cup unsalted butter
2/3 cup dark brown sugar
3 oro blanco grapefruit, peel and pith removed, and segmented
1. Preheat the oven to 350 degrees, coat the inside of a 9-inch baking dish with non-stick cooking spray, and place on a baking sheet.
2. In a large skillet, heat the butter, and brown sugar, and cook until the brown sugar has dissolved. Pour into the prepared 9-inch baking dish.
3. Arrange the segmented grapefruit in a decorative pattern on the butter and sugar mixture. Set aside while making the cake batter.
For the Cake Batter
1 1/2 cup all-purpose flour
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsalted butter, softened to room temperature
1 1/4 cups sugar
1/2 teaspoon vanilla extract or paste
1 teaspoon grated grapefruit zest
2 large eggs, at room temperature
1 large egg yolk
1/2 cup sour cream
1/4 cup fresh grapefruit juice
1. In the bowl of an electric mixture beat the butter and sugar together with the vanilla and zest.
2. Add the eggs and yolk, one at a time. Add the flour, soda, and salt alternating with the sour cream and juice, until smooth.
3. Gently pour the cake batter over the butter/sugar/grapefruit in the pan. Smooth the top. Bake the cake for 45 to 55 minutes, until a skewer inserted into the center comes out clean.
4. Allow the cake to cool for 10 minutes, then put a large platter over the cake and turn it out onto the plate to cool. Serve the cake warm or at room temperature garnished with unsweetened whipped cream.
Grapefruit Sangria
Serves 6
1/2 cup water
1/2 cup sugar
1 750 mL bottle Riesling
1 750mL bottle prosecco
1 cup grapefruit juice
1 cup sparkling water
1 1/2 cups sliced strawberries
1 grapefruit, cut into chunks/slices
1. In a saucepan, heat the water and sugar, until the sugar is melted. Cool completely.
2. In a large bowl, combine the simple syrup, Riesling, prosecco, and grapefruit juice.
3. Chill for at least 4 hours.
4. Fill a wine glass 1/2 full with the wine mixture, then add sparkling water. Garnish with berries and grapefruit.
Recipes Provided By:
Diane Phillips www.dianephillips.com and www.cucinadivina.blogspot.com
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Farmers' Market Box 11-23-2016


This weeks local produce and featured farms:
Fuji ApplesFair Hill Apple Farm
Asparagus – Life’s A Choke Farm
Nantes CarrotsWeiser Family Farm
Sonoran Garlic – Milliken Family Farm
Herb Mix – Golden Door Farm
Candy OnionsWeiser Family Farm
Early Wonderful PomegranateKen’s Top Notch Produce
Potato Medley: Japanese Sweet, O’Henry Sweet and Garnet Yam Kong Thao Farm
Spaghetti SquashBe Wise Ranch
Celery – Lakeside Organic Gardens
Organic Juicing Bag:
Lemons – Sundance
Carrots – Cal Organics
Black Kale – Nunes Farm
Red Beets – Lakeside Organic Gardens
Celery – Lakeside Organic Gardens
Farmer’s Choice:
Medjool Dates – Wynola Flats Produce
Fuyu Persimmons – Fuyu Farms
Satsuma Tangerines – Regier Family Farm
Feature:
Sugar Pie Pumpkins – Bunk House
Pumpkin Pie Spice – Coronado Tea and Spice Co.
Check out our YouTube Video highlighting all the produce in this weeks FMB:

Click here to Watch Video on YouTube
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
Delightful Beets
2 red beets
1 cucumber
1 lemon
Spicy Kale
Handful of back kale
2 celery stalks
1/2in of ginger
Orange Deluxe
2 carrots
1 stalks of celery
1 lemon
Specialty Produce Recipe Suggestions
courtesy of Diane Phillips (Cucina Divina)
Fuyu Persimmon Salad with Tangerine Vinaigrette
Serves 6
2 heads butter lettuce, washed, spun dry and separated into leaves
2 Fuyu persimmons, peeled, cored and thinly sliced
3 tangerines, peeled and separated into segments
1/3 cup tangerine juice
3 tablespoons rice vinegar
2 teaspoons Dijon mustard
2 garlic cloves, minced
½ cup vegetable or canola oil
Salt and pepper
½ cup crumbled blue cheese (or shaved Parmigiano Reggiano)
1 cup pomegranate arils
1. Arrange the lettuce leaves on salad plates. Top with persimmons and apples.
2. In a small bowl, whisk together the juice, vinegar, mustard, garlic and oil. Season with salt and pepper.
3. Drizzle the dressing over each salad, top with some of the blue cheese (or Parmigiano if using) and pomegranate arils.
Date Oatmeal Bread
Makes one loaf
2 1/2 cups sifted all-purpose flour
2 1/2 teaspoons baking powder
3/4 teaspoon salt
1/2 cup quick rolled oats
8 dates, chopped
1/2 cup brown sugar
1/2 cup granulated sugar
1 egg
1 1/4 cups whole milk
3 tablespoons melted butter
1 teaspoon vanilla
1. Preheat the oven to 350 degrees, and coat the inside of a standard loaf pan with non-stick cooking spray.
2. Whisk together the flour, baking powder and salt into a large bowl; add sugar. Stir in oats and dates.
3. Beat in the egg and milk, stir in melted butter and vanilla. Transfer the mixture to the prepared pan. Bake for 50 to 60 minutes until a toothpick comes out clean when inserted in center.
4. Cool the bread in the pan for 10 minutes, remove and cool completely on a wire rack. The bread will keep stored in an airtight container at room temperature for up to 4 days, or will keep frozen for 2 months.
Brie Crostini with Dates and Walnuts
Serves 4
1 baguette sliced into 1/2-inch rounds
Olive oil
Sea salt
2 tablespoons unsalted butter
1 cup coarsely chopped toasted walnuts
1 cup Medjool dates pitted and coarsely chopped
2 tablespoons honey
2 tablespoons aged balsamic vinegar
¼ pound brie, and softened to room temperature
2 Tbs. thinly sliced chives
1. Preheat the oven to 400 degrees, and line a baking sheet with parchment, silicone or aluminum foil. Lay the baguettes onto the baking sheet and brush the slices with olive oil and sprinkle with salt. Bake for 10 minutes until golden brown. Remove from the oven, and cool.
2. In a skillet, heat the butter, add the walnuts, dates, honey and vinegar. Bring to a boil, and simmer until the liquid in the pan begins to thicken. Remove from the heat and cool.
3. Spread the brie onto the crostini, and top with some of the date mixture. Sprinkle with the chives and serve.
Farmers Choice:
Fuyu Persimmon Salad with Tangerine Vinaigrette
Serves 6
2 heads butter lettuce, washed, spun dry and separated into leaves
2 Fuyu persimmons, peeled, cored and thinly sliced
3 tangerines, peeled and separated into segments
1/3 cup tangerine juice
3 tablespoons rice vinegar
2 teaspoons Dijon mustard
2 garlic cloves, minced
½ cup vegetable or canola oil
Salt and pepper
½ cup crumbled blue cheese (or shaved Parmigiano Reggiano)
1 cup pomegranate arils
1. Arrange the lettuce leaves on salad plates. Top with persimmons and apples.
2. In a small bowl, whisk together the juice, vinegar, mustard, garlic and oil. Season with salt and pepper.
3. Drizzle the dressing over each salad, top with some of the blue cheese (or Parmigiano if using) and pomegranate arils.
Date Oatmeal Bread
Makes one loaf
2 1/2 cups sifted all-purpose flour
2 1/2 teaspoons baking powder
3/4 teaspoon salt
1/2 cup quick rolled oats
8 dates, chopped
1/2 cup brown sugar
1/2 cup granulated sugar
1 egg
1 1/4 cups whole milk
3 tablespoons melted butter
1 teaspoon vanilla
1. Preheat the oven to 350 degrees, and coat the inside of a standard loaf pan with non-stick cooking spray.
2. Whisk together the flour, baking powder and salt into a large bowl; add sugar. Stir in oats and dates.
3. Beat in the egg and milk, stir in melted butter and vanilla. Transfer the mixture to the prepared pan. Bake for 50 to 60 minutes until a toothpick comes out clean when inserted in center.
4. Cool the bread in the pan for 10 minutes, remove and cool completely on a wire rack. The bread will keep stored in an airtight container at room temperature for up to 4 days, or will keep frozen for 2 months.

Brie Crostini with Dates and Walnuts

Serves 4
1 baguette sliced into 1/2-inch rounds
Olive oil
Sea salt
2 tablespoons unsalted butter
1 cup coarsely chopped toasted walnuts
1 cup Medjool dates pitted and coarsely chopped
2 tablespoons honey
2 tablespoons aged balsamic vinegar
¼ pound brie, and softened to room temperature
2 Tbs. thinly sliced chives
1. Preheat the oven to 400 degrees, and line a baking sheet with parchment, silicone or aluminum foil. Lay the baguettes onto the baking sheet and brush the slices with olive oil and sprinkle with salt. Bake for 10 minutes until golden brown. Remove from the oven, and cool.
2. In a skillet, heat the butter, add the walnuts, dates, honey and vinegar. Bring to a boil, and simmer until the liquid in the pan begins to thicken. Remove from the heat and cool.
3. Spread the brie onto the crostini, and top with some of the date mixture. Sprinkle with the chives and serve.
Feature:

Roasted Pumpkin
Makes about 4 cups
2 sugar pie pumpkins, cut in half and seeds removed
¼ cup extra virgin olive oil
2 tablespoons salt
1. Preheat the oven to 400 degrees, and line a baking sheet with silicone, aluminum foil, or parchment.
2. Brush the cut sides of the pumpkin with the oil, and sprinkle with the salt. Lay the pumpkin halves cut side down on the prepared baking sheet and bake for 30 to 40 minutes, until the pumpkin is tender when a paring knife inserted into the flesh of the pumpkin goes in easily.
3. Cool the pumpkin halves for 1 hour. Remove the flesh, and put into a food processor and puree.
Traditional Pumpkin Pie
Makes one 9-inch pie
One unbaked pie crust
3/4 cup granulated sugar
1/2 teaspoon salt
1 teaspoon pumpkin pie spice
2 large eggs
2 cups pumpkin puree
12 ounces Evaporated Milk
1. Preheat the oven to 425, coat the inside of a 9-inch pie plate with non-stick cooking spray. Lay the pie crust in the pie plate, and crimp the crust for a decorative edge.
2. In a large bowl, whisk together the remaining ingredients until smooth.
3. Pour the mixture into the pie crust, bake the pie for 15 minutes, lower the oven temperature to 350 degrees, and bake for another 35 to 40 minutes, until the filling is set.
4. Remove the pie from the oven, and cool completely. Refrigerate the pie if not serving immediately.
Pumpkin Streusel Pie
Serves 8
One unbaked 10-inch pie crust, either store bought, or homemade
Streusel
¾ cup all-purpose flour
½ cup firmly packed light brown sugar
2 tablespoons granulated sugar
½ teaspoon ground cinnamon
½ teaspoon table salt
½ cup (1 stick) chilled unsalted butter, cut into small cubes
¾ cup pecan halves
1. In a food processor fitted with the steel blade, combine the flour, sugars, cinnamon and salt, processing for about 35 seconds, to blend.
2. Add the butter, distributing it evenly over the dry ingredients. Process on and off in short bursts, until the mixture is crumbly. Add the pecans, process 4 to 5 times in short burst, until the pecans are chopped and incorporated into the streusel.
Filling
2 cups pumpkin puree
¼ cup granulated sugar
½ cup light brown sugar
3 large eggs
2 tablespoons all-purpose flour
1 teaspoon pumpkin pie spice
¼ teaspoon salt
¾ cup heavy cream
2 tablespoons maple syrup
1. Preheat the oven to 375 degrees. In a mixing bowl, whisk together all the ingredients, until smooth. Pour into the prepared pie crust and top with the streusel.
2. Bake the pie for 15 minutes, lower the oven temperature to 350 degrees for another 45 minutes, until a knife inserted into the center comes out with just a bit of the filling on it. (It should not be sloshy at all) Allow to cool for 2 hours. Refrigerate for up to 24 hours. Serve at room temperature with sweetened whipped cream.
Maple Praline Pumpkin Cheesecake Streusel Bars
Makes 24 two-inch squares
Crust
3 cups all-purpose flour
¾ teaspoon baking powder
1 teaspoon salt
1 cup firmly packed light or dark brown sugar (see note)
1 1/8 cup (two sticks and 2 tablespoons) unsalted butter, cold, cut into small pieces
1 ½ cup chopped pecans
1. Preheat the oven to 350 degrees and coat the inside of a 13-by-9-inch baking pan with non-stick cooking spray.
2. In the bowl of a food processor or electric mixer fitted with the paddle attachment, combine the dry ingredients, and drop the butter cubes onto the dry ingredients. Blend on low speed or pulse on and off in the food processor till the mixture comes together. Stir in the pecans.
3. Press 2 ½ cups of the mixture into the prepared baking dish, bake for 20 minutes until golden brown. Set the remaining crust aside, allow the crust to cool for 15 minutes, then proceed.
Filling
2 cups pumpkin puree
1 cup light or dark brown sugar
2 large eggs
Two 8-ounce packages of cream cheese, softened
1 teaspoon pumpkin pie spice
2 tablespoons maple syrup
1. In the bowl of an electric mixer or in a food processor, beat all the ingredients together until they are smooth. Pour over the cooled crust, and sprinkle with the reserved streusel.
2. Bake the cheesecake bars for 40 to 45 minutes, until the filling is set.
3. Remove from the oven and cut the square immediately with a sharp knife, wiping the knife with each cut. Serve the squares warm or at room temperature. Refrigerate any leftovers.
Curried Cream of Pumpkin Soup
Serves 10
¼ cup butter
1 large onion, chopped
1 medium leek, white part chopped
3 cups pumpkin puree
4 cups chicken broth
1 teaspoon salt
½ teaspoon curry powder
¼ teaspoon grated nutmeg
¼ teaspoon ground white pepper
¼ teaspoon ground ginger
1 cup heavy cream
1. In a Dutch oven, melt the butter. Sauté the onion and leek, stirring occasionally. Stir in the pumpkin, chicken broth and spices. Bring to a boil. Lower heat and simmer, uncovered for 15 minutes.
2. At this point, continue with recipe or soup may be refrigerated for 2 days, or frozen. Bring soup to a boil and add half and half and cook over moderate heat, stirring occasionally, until heated through.
Recipes Provided By:
Diane Phillips www.dianephillips.com and www.cucinadivina.blogspot.com
Follow me on:
Facebook: Diane Phillips’ Blog of Cooking, Travel and Commentary
Twitter: @dianphillips
Pinterest: Diane Phillips
Download our FREE app HERE
Post your photos on Instagram with the hashtag #specialtyproduceFMB or share them with the FMB community on our facebook page http://facebook.com/specialtyproduce!
When it’s about food…#specialtyproduce
If you haven’t joined yet, you can order a bag for next week on our FMB page!

Farmers' Market Box 11-17-16


This weeks local produce and featured farms:
Granny Smith ApplesFair Hill Apple Farm
Brussels Sprouts – Two Peas in a Pod
Bunch CarrotsBlack Sheep Produce
Dragon Fruit – Tony Do’s Farm
Mizuna GreensBe Wise Ranch
Leopard Romaine Lettuce – The Garden Of….
Bearss Limes – 3 Nuts Farm
Fuyu Persimmons – Fuyu Farms
Red RadishesBlack Sheep Produce
Organic Juicing Bag:
Grapefruit – Sundance
Carrots – Cal Organics
Dandelion Greens – Cal Orgnaics
Red Beets – Lakeside Organic Gardens
Green Kale/a> – Coke Farms
Farmer’s Choice:
RomanescoBlack Sheep Produce
PassionfruitKoral’s Tropical Fruit Farm
Natural Flame Raisins – Peacock Family Farm
Feature:
Perfection TangerinesPolito Family Farm
Check out our YouTube Video highlighting all the produce in this weeks FMB:

Click here to Watch Video on YouTube
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
Mega Greens
Handful of green kale
1 cucumber
Handful of dandelion greens
Sweet Beets
2 red beet
1 grapefruit
1 cucumber
Citrus Love
2 carrots
1 grapefruit
2 stalks of celery
Specialty Produce Recipe Suggestions
courtesy of Diane Phillips (Cucina Divina)
Leopard Romaine Salad with Granny Smith Apples, Toasted Pecans and Blue Cheese
Serves 4
One head leopard romaine, washed, spun dry and cut into 1-inch pieces
2 Granny Smith apples, cored, and sliced ½-inch thick
3 radishes, scrubbed, and cut into julienne
1 cup crumbled blue cheese
¼ cup apple cider or juice
2 tablespoons apple cider vinegar
1 teaspoon Dijon mustard
1/3 cup canola or vegetable oil
Salt and pepper
½ cup chopped toasted pecans
1. Put the lettuce, apples, radish and blue cheese into a salad bowl.
2. In a smaller bowl, whisk together the cider, vinegar, mustard, and oil. Season with salt and pepper, and pour over the lettuce and apples in the salad bowl. Toss to coat.
3. Plate the salad and garnish each plate with toasted pecans.
Persimmon Agra Dolce
Makes about 2 cups
Use this condiment on a cheese platter, or spread over Brie or goat cheese on crostini. The nice balance of sweet and tart plus the color of the dish is perfect for fall. It will also make a nice hostess gift, with a wedge of brie and some crostini.
2 tablespoons extra virgin olive oil
½ cup finely chopped yellow or red onion
3 Fuyu persimmons, peeled, and chopped
1/3 cup firmly packed brown sugar
1/3 cup aged balsamic vinegar
Freshly ground black pepper and salt
1. In a large skillet, heat the oil, and saute the onion and persimmons, until the persimmons begin to soften, about 5 to 7 minutes.
2. Add the sugar, and vinegar, bring to a boil, and simmer for 2 to 3 minutes, until thickened.
3. Cool the mixture, season with salt and pepper, and transfer to an airtight container. The condiment will keep in the refrigerator for up to 2 weeks.
Roasted Breaded Brussels Sprouts
Serves 4
½ cup extra virgin olive oil
1 teaspoon salt
½ teaspoon freshly ground black pepper
¾ pound Brussels sprouts, halved, if they are large quarter them
1 cup panko crumbs
1 cup grated Parmigiano Reggiano
1. Preheat the oven to 400 degrees. Line a baking sheet with aluminum foil, parchment or silicone.
2. In a bowl, combine the oil, salt and pepper. Toss the sprouts in the oil to coat them thoroughly. (add more oil if necessary)
3. In another bowl, combine the panko and Parmigiano.
4. Coat the sprouts with the panko mixture, toss to completely cover them.
5. Spread on the baking sheet and roast for 10 minutes, turning them once to brown them evenly.
6. Serve warm.
Slow Cooker Shaved Brussels Sprouts with Pancetta
Serves 4
¼ cup extra virgin olive oil
2 ounces pancetta, finely chopped, (see savvy)
2 cloves garlic, sliced
1 pound Brussels sprouts, ends trimmed, cut into quarters and leaves separated
½ teaspoons salt
1/4teaspoon freshly ground black pepper
1. In a medium sauté pan, heat the olive oil and cook the pancetta until crispy, removing it to paper towels to drain.
2. Add the garlic, and cook over low heat until the garlic begins to turn golden, being careful not to let it get brown.
3. Pour the oil mixture into the insert of a 5 to 7-quart slow cooker and stir in the sprouts, salt and pepper.
4. Cook on high for 1 hour, until the leaves are tender, stir in the reserved pancetta and cook another 30 minutes. Serve hot, or at room temperature.
Slow Cooker Savvy: If pancetta isn’t available, finely diced prosciutto can be substituted.

Stir Fry Chicken and Mizuna Noodle Soup

Serves 4 to 6
2 teaspoons canola or peanut oil
2 cloves garlic, finely chopped
1 pound boneless, skinless chicken breast, very finely chopped
1/3 cup finely shredded carrot
1/3 cup finely chopped yellow onion
1/4 cup finely chopped water chestnuts
1/2 teaspoon chile paste with garlic
1 tablespoon lime juice
1 tablespoon tamari or soy sauce
1 pound mizuna, trimmed
6 cups chicken broth
1 package fresh soba noodles
1/4 cup finely chopped green onion
2 teaspoons sesame oil for garnish
1. In a Dutch oven, heat the oil, and saute the garlic for 30 seconds.
2. Add the chicken and cook for 3 to 4 minutes until it turns white all over.
3. Add the carrot, onion, water chestnuts, chile garlic paste, lime juice, tamari and mizuna, stir fry for 3 to 4 minutes, until the vegetables begin to soften.
4. Add the broth and soba noodles, and bring to a boil. Simmer for 10 minutes. Ladle the soup into bowls, and garnish with green onion and a drizzle of sesame oil.
Dragon Fruit Smoothie
Serves 2
1 dragon fruit, peeled, and chopped
2 navel oranges, peel and pith removed, and segmented
2 tablespoons honey
¼ cup fresh lime juice
1 cup crushed ice
1 cup Greek Yogurt
½ cup sparkling water
1. Put all the ingredients except the sparkling water into the blender. Puree.
2. Stir in the sparkling water, and serve cold.

Key Lime Coconut Cake

Serves 8
1 1/2 cups unsweetened shredded coconut
1 3/4 cups cake flour, plus more for pan
1/2 teaspoon baking powder
1/2 teaspoon salt
1/3 cup virgin coconut oil, melted
1 1/2 teaspoons vanilla extract
1 1/3 cups canned unsweetened coconut milk, divided
1 1/2 cups sugar
3/4 cup (1 1/2 sticks) unsalted butter, softened
3 large eggs
1 tablespoon finely grated lime zest
1/3 cup fresh lime juice
1. Position rack in middle of oven; preheat to 350°F. Spread coconut in a single layer on a rimmed baking sheet and toast until golden brown and aromatic, 3–5 minutes. Let cool 5 minutes.
2. Meanwhile, coat a 13×9″ pan with nonstick spray.
3. Whisk toasted coconut, baking powder, salt, and 1 3/4 cups flour in a medium bowl. Mix coconut oil, vanilla, and 2/3 cup coconut milk in another medium bowl.
4. Cream sugar and butter in the bowl of a stand mixer fitted with the paddle attachment at medium speed, occasionally scraping down sides of bowl, until pale and fluffy, 3–4 minutes.
5. Add eggs, one at a time, beating to blend after each addition.
6. Reduce mixer speed to low and beat in dry ingredients in 3 additions, alternating with coconut milk mixture in 2 additions, beginning and ending with dry ingredients. Pour batter into prepared pan, smoothing top with a spatula.
7. Bake cake until top is set and golden brown and a tester inserted into the center comes out clean, 25–30 minutes.
8. Mix key lime zest, juice, and remaining 2/3 cup coconut milk in a small bowl (it’s okay if mixture separates slightly; it will be absorbed by cake). Using a skewer, poke holes every 2″ into warm cake. Slowly pour key lime zest mixture over cake. Transfer pan to a wire rack and let cake cool completely.
For the Coconut-Key Lime Curd:
1/4 cup (1/2 stick) unsalted butter, cut into pieces, room temperature
3 large egg yolks
1/2 cup sugar
1 teaspoon finely grated lime zest
1/4 cup fresh lime juice
1. Pour water into a medium pot to a depth of 2″. Bring to a simmer over medium heat. Place butter in a large bowl.
2. Whisk egg yolks and sugar in a heatproof medium bowl. Whisk in key lime zest and juice. Set bowl on saucepan, making sure bottom does not touch water.
3. Cook, whisking occasionally, until mixture is thick enough to coat the back of a spoon and an instant-read thermometer registers 175°F, 3–4 minutes.
4. Strain egg yolk mixture through a fine-mesh sieve over butter, then stir with a rubber spatula until smooth. Place a piece of plastic wrap directly on key lime curd and chill at least 30 minutes.
For the Whipped Cream Topping:
1 1/2 cups cold heavy cream
½ cup mascarpone cheese
1 cup unsweetened coconut flakes
1. Using an electric mixer on medium speed, beat cream in a large bowl until soft peaks form. Whip in the mascarpone. Gently fold in chilled key lime curd and key lime zest. Spread cream on cooled cake with a spatula, then chill 30 minutes to set cream.
2. Meanwhile, preheat oven to 350°F. Spread coconut flakes in a single layer on rimmed baking sheet and toast, tossing halfway through, until crispy and golden, 5–7 minutes. Let cool.
3. When ready to serve, sprinkle toasted coconut flakes over cake.
Carrot Pilaf
1 cup basmati rice
2 cups chicken or vegetable broth
2 tablespoons extra virgin olive oil
1 small onion or 1 medium leek, finely chopped
¾ pound carrots (2 large), peeled, cut in half lengthwise if large, and thinly sliced on the diagonal
Salt to taste
½ cup finely chopped flat-leaf parsley
1. Place the rice in a bowl in the sink and rinse several times with water, or soak for 30 minutes, to wash away some of the starch. Drain through a strainer.
2. Heat the water or stock to a bare simmer in a saucepan, heat the oil in a wide, heavy skillet or saucepan over medium heat and add the carrots, onion or leek, and salt to taste.
3. Cook, stirring, until the vegetables begin to soften, about 3 minutes, and add the rice. Cook, stirring, until the grains of rice are separate and beginning to crackle.
4. Add the broth and salt to taste and bring to a boil. Reduce the heat, cover and simmer 15 minutes, until all the liquid has been absorbed.
5. Uncover the rice and place a clean towel over the top of the pan (it should not be touching the rice). Replace the lid and allow the rice to sit for 10 minutes, undisturbed. Add the parsley and gently fluff the rice, then pile the pilaf onto a platter or into a wide bowl and serve.
Farmers Choice:
Passion Fruit Cheesecake
Serves 6
2 cups crushed graham crackers
1/3 cup unsalted butter, melted and slightly cooled
3 tablespoons sugar
1. Preheat the oven to 325 degrees, and coat the inside of a 9-inch springform pan with non-stick cooking spray.
2. Combine the graham crackers, butter, and sugar, press into the bottom and up the sides of the prepared pan. Bake for 10 minutes, and cool slightly.
16 ounces cream cheese, room temperature
3/4 cup sugar
Pinch of salt
1 large egg
1 can sweetened condensed milk
4 large egg yolks
1/2 cup passion fruit puree
Pinch of salt
Sweetened whipped cream, for serving
1. In the bowl of an electric mixer fitted with the whisk attachment, whisk together cream cheese, sugar, and salt on medium-high until light and fluffy. Add egg and whisk to combine. Pour into cooled tart shell and transfer to oven; bake until just set, about 15 minutes. Let cool.
2. Make the passion fruit layer: Reduce oven temperature to 325 degrees. In a medium bowl, whisk together condensed milk, egg yolks, passion fruit puree, and salt; pour over cooled crust.
3. Transfer to oven and bake until set but center still has a slight jiggle, 35 to 40 minutes until just set. Remove from oven and let cool.
4. Cool completely, refrigerate for at least 2 hours, or up to 2 days. (the cheesecake can be frozen for up to 2 months) Serve the cheesecake at room temperature dolloped with whipped cream.
Romanesco with Raisins, Capers and Pine Nuts
Serves 4
1 head Romanesco, cut into florets
3 tablespoons olive oil, divided
salt and freshly ground black pepper
2 garlic cloves, thinly sliced
1 tablespoon capers packed in brine, drained
1/3 cup fresh coarse breadcrumbs
2 to 3 tablespoons chicken or vegetable broth
1/3 cup flame raisins, chopped
1 teaspoon white wine vinegar or Champagne vinegar
2 tablespoons chopped flat-leaf parsley
1. Preheat oven to 400 degrees, and line a baking sheet with aluminum foil, silicone or parchment. In a large bowl, toss the Romanesco with ½ of the olive oil in a large bowl; season mixture with salt and pepper. Spread the Romanesco onto the baking sheet in a single layer. Roast, tossing occasionally, until Romanesco is golden and crispy, about 20 minutes.
2. Heat the remaining olive oil in a small saucepan over medium-low heat. Add garlic and cook, stirring occasionally, until just golden, 5–6 minutes. Add capers and cook until they start to pop, about 3 minutes longer. Add breadcrumbs and toss to coat. Cook, stirring often, until breadcrumbs are golden, 2–3 minutes; transfer breadcrumb mixture to a plate and set aside.
3. Add broth to same saucepan. Bring to a boil. Add the raisins and white wine vinegar and cook until almost all liquid is absorbed, about 5 minutes.
4. Remove from heat and set aside. Transfer warm cauliflower to a serving bowl. Scatter raisin mixture over, then toss to distribute evenly. Season to taste with salt and pepper. Sprinkle cauliflower with breadcrumb mixture and parsley.
Feature:

Tangerine Sorbet
Serves 6 to 8
3/4 cup sugar
3/4 cup water
2 cups chilled strained tangerine juice (from about 16 tangerines)
1 cup chilled sparkling water
1 tablespoon finely grated tangerine peel
1. Combine sugar and 3/4 cup water in small saucepan. Stir over medium heat until sugar dissolves. Increase heat and bring to boil. Transfer syrup to medium bowl and chill until cold, about 2 hours.
2. Add strained tangerine juice, sparkling water, and finely grated tangerine peel to syrup; whisk to blend well. Transfer mixture to ice cream maker and process according to manufacturer’s instructions.
3. Transfer sorbet to freezer container. Cover tightly with lid and freeze until firm, at least 8 hours or overnight.
4. Can be made 3 days ahead. Keep frozen. Divide sorbet among wine goblets or dessert glasses. Serve immediately.
Stir Fry Shrimp and Tangerines
Serves 4
1 ½ pounds large shrimp, peeled and deveined
1 tablespoon cornstarch
2 tablespoons Asian sesame oil, divided
1 tablespoon minced peeled fresh ginger
4 small unpeeled tangerines or clementines, cut (with peel) into 3/4-inch pieces
1/4 cup Asian sweet chili sauce
2 tablespoons soy sauce
1/4 teaspoon Chinese five-spice powder
6 baby bok choy, cut crosswise into 1-inch-thick ribbons, tough bases discarded
5 green onions, thinly sliced on diagonal, divided
1. Place the shrimp in a medium bowl; sprinkle with salt and freshly ground black pepper and toss with cornstarch to coat.
2. Heat 1 tablespoon sesame oil in large nonstick skillet over medium-high heat. Add minced ginger; stir 30 seconds. Add the shrimp; stir-fry until the shrimp is beginning to turn pink and is almost cooked through, about 2 minutes.
3. Add tangerine pieces; toss 30 seconds.
4. Add sweet chili sauce, soy sauce, and Chinese five-spice powder; boil until sauce in skillet thickens slightly, tossing to blend, about 1 minute. Stir in remaining 1 tablespoon sesame oil, bok choy, and half of sliced green onions.
5. Stir-fry just until bok choy is wilted, 1 to 2 minutes. Season to taste with salt and freshly ground black pepper. Transfer to bowl; sprinkle with remaining sliced green onions and serve.
Recipes Provided By:
Diane Phillips www.dianephillips.com and www.cucinadivina.blogspot.com
Follow me on:
Facebook: Diane Phillips’ Blog of Cooking, Travel and Commentary
Twitter: @dianphillips
Pinterest: Diane Phillips
Download our FREE app HERE
Post your photos on Instagram with the hashtag #specialtyproduceFMB or share them with the FMB community on our facebook page http://facebook.com/specialtyproduce!
When it’s about food…#specialtyproduce
If you haven’t joined yet, you can order a bag for next week on our FMB page!

Farmers' Market Box 11-10-16


This weeks local produce and featured farms:
Japanese Cucumbers Kong Thao Farm
Escarole Endive – Coleman Family Farm
Italian ParsleyBe Wise Ranch
Romaine LettuceBlack Sheep Produce
Valencia OrangesPolito Family Farm
Baby ParsnipsWeiser Family Farm
Shinko Asian PearsKen’s Top Notch Produce
Early Wonderful PomegranatesKen’s Top Notch Produce
Spaghetti SquashBe Wise Ranch
ZucchiniBlack Sheep Produce
Organic Juicing Bag:
Gala Apples – Coke Farms
Carrots – Cal Organics
Celery – Lakeside Organic Gardens
Red Beets – Lakeside Organic Gardens
Valencia Oranges – Eco Farms
Farmer’s Choice:
Asparagus – Life’s A Choke Farm
Honey Dates – Dates by DaVall
Thai Shallots Kong Thao Farm
Feature:
Blue Farro – Kandarian Organci Farm
Check out our YouTube Video highlighting all the produce in this weeks FMB:

Click here to Watch Video on YouTube
Post your photos on Instagram with the hashtag #specialtyproduceFMB or share them with the FMB community on our facebook page http://facebook.com/specialtyproduce!
Below is a great video for you to try out with the Catch of the Day!

Click here to Watch Video on YouTube
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
Delicious Beet
1 red beet
1 gala Apple
1 cucumber
Sweet Oranges
2 Valencia Oranges
1 stack of celery
1 roman lettuce
Super Carrots
1 carrot
2 stalks of celery
1 gala apple
Specialty Produce Recipe Suggestions
courtesy of Diane Phillips (Cucina Divina)
Spaghetti Squash with Zucchini Carbonara
Serves 4 to 6
One spaghetti squash cut in half lengthwise, and seeded
½ cup extra virgin olive oil
One ½ inch piece pancetta, finely diced
2 medium zucchini cut into fine dice
3 large egg yolks
1 large egg
1 cup freshly grated Parmigiano Reggiano cheese
Freshly ground black pepper
1. Preheat the oven to 400 degrees, line a baking sheet with aluminum foil, parchment or silicone. Brush the cut side of the squash with olive oil and place cut side down on the baking sheet.
2. Cover tightly with aluminum foil, and bake for 35 to 45 minutes, until tender.
3. While the squash is cooking, in a large skillet, heat the remaining oil, and saute the pancetta, until crispy.
4. Add the zucchini, and saute for 3 to 4 minutes, until the zucchini is softened. In bowl, whisk together the yolks, eggs, and ½ the cheese.
5. When the squash is done, remove from the oven, turn the squash to the cut side, using a fork, pull out the spaghetti strands, and put into a large bowl, add the egg mixture and the zucchini, and toss to coat the spaghetti.
6. Serve the ‘pasta’ garnished with additional grated cheese.
Stracchiatella alla Nonna
Serves 4 to 6
Italian chicken soup for the soul.
2 tablespoons extra virgin olive oil
1 garlic clove, minced
1 head escarole, washed, spun dry and cut into ½-inch ribbons
6 cups chicken or vegetable broth
3 large eggs
½ cup grated Parmigiano Reggiano
Salt and pepper
1. In a Dutch oven, heat the oil, and saute the garlic for 30 seconds, until fragrant.
2. Add the escarole and saute for 3 to 4 minutes, until softened. Add the broth, and bring to a boil. Simmer the soup for 15 minutes. While the soup is boiling, whisk together the eggs, cheese, salt and pepper.
3. Pour the egg mixture into the boiling soup, stirring to break up any large pieces of egg. Serve the soup hot.
BLT Salad
Serves 4 to 6
One head romaine lettuce, washed, spun dry and chopped into 1-inch pieces
2/3 cup mayonnaise
¼ cup sundried tomatoes, packed in oil, drained
2 tablespoons parsley leaves
1 tablespoon fresh lemon juice
6 strips bacon, cooked crisp and crumbled
1 cup croutons
1. Put the romaine into a salad. Bowl.
2. In a food processor or blender, combine the mayonnaise, tomatoes, parsley, and lemon juice. Process until smooth.
3. Spoon the dressing over the romaine, add the bacon and croutons, and toss to coat. Serve immediately.
Cook’s note: The dressing can be made a few days ahead of time, and makes as great spread for sandwiches.
Poached Asian Pears
Serves 4

2 Asian pears, cored, and cut into quarters
2 cups Sweet wine like Moscato di Asti
½ cup sugar
2 star anise
1. Put the pears, wine, sugar and star anise into a Dutch oven, bring to a boil, and simmer for 15 to 20 minutes, until the pears are tender.
2. Remove the pears, and anise from the pot, discarding the anise.
3. Boil down the poaching liquid until it is syrupy, this may take about 20 minutes.
4. Serve the pears drizzled with the poaching liquid, and garnish with crème fraiche or vanilla ice cream.
Maple Glazed Parsnips
Serves 4
One bunch parsnips, peeled and cut into ½-inch lengths
2 tablespoons vegetable oil
3 tablespoons maple syrup
1 teaspoon dried thyme
Salt and pepper
1. Preheat the oven to 400 degrees, and line a baking sheet with silicone, aluminum foil, or parchment.
2. In a large bowl, combine the oil, maple syrup, thyme, salt and pepper.
3. Spread the parsnips onto the baking sheet and roast for 15 to 20 minutes, turning once, until the parsnips are golden brown and crisp. Sprinkle with some extra salt before serving.
Poppy’s Cukes and Dip
Serves 2
My granddaughter Poppy makes her own dip for cukes when she comes home from school, this is a great snack.
1 Japanese cucumber, scrubbed, and cut into ¼-inch rounds
2 tablespoons soy sauce
2 tablespoons Mirin
1 teaspoon rice vinegar
1 teaspoon honey
1. In a small bowl, whisk together the soy sauce, Mirin, rice vinegar and honey. Serve as a dipping sauce for cucumbers, and peeled parsnips.
Roasted Asian Pear and Romaine Salad
Serves 4
One head Romaine lettuce, washed, spun dry and cut into 1-inch ribbons
2 Asian pears, cored, and cut into 8 wedges each
Raw sugar
1/3 cup vegetable oil
¼ cup pear nectar
2 tablespoons rice vinegar
1 teaspoon Dijon mustard
Salt and pepper
½ cup pomegranate arils
1. Preheat the oven to 400 degrees and line a baking sheet with silicone, aluminum or parchment. Dip the cut sides of the pears into the raw sugar, and lay on the baking sheet, bake for 20 to 30 minutes, until the pears have turned golden brown. Remove from the baking sheet and cool.
2. In a small bowl, whisk together the oil, pear nectar, rice vinegar, and mustard. Season with salt and pepper.
3. Put the romaine into a bowl, and toss with the dressing. Plate the salad, top with some of the pear slices, and sprinkle with the pomegranates.
Valencia Orange Bundt Cake
Makes one 10-inch bundt
2 3/4 cup all-purpose flour
1/2 teaspoon baking soda
3/4 teaspoon salt
1 cup unsalted butter, softened to room temperature
2 1/2 cups sugar
1 teaspoon vanilla extract or paste
1 tablespoon grated orange zest
5 large eggs, at room temperature
1 cup sour cream
1/2 cup fresh orange juice
1. Preheat the oven to 350 degrees, and coat the inside of a 10-inch Bundt or tube pan with non-stick cooking spray.
2. In the bowl of an electric mixer, cream the butter and sugar until they are light and fluffy. Add the vanilla, and zest.
3. Add the eggs one at a time, mixing well after each addition, scraping down the sides of the bowl.
4. Mix the sour cream and juice together, add with the flour, baking soda and salt, and beat until the mixture comes together and is smooth.
5. Transfer the batter into the prepared pan. Bake for 1 hour or until a skewer inserted in to the center comes out clean.
6. Transfer the cake pan to a rack and allow to cool for EXACTLY 10 minutes. Allow to cool.
7. Pour the lemony icing over the cake when the cake is cooled.
8. The cake keeps at room temperature for up to 5 days, freezes for about 2 months.
Parsley Pesto
Makes about 2 cups
2 garlic cloves
Pinch red pepper flakes
1/2 cup grated Parmigiano Reggiano cheese
1/2 cup Italian pine nuts, or Marcona almonds
1/2 cup firmly packed Italian parsley
1/3 to 1/2 cup extra virgin olive oil, plus more for storage
1. In a food processor or blender, combine the garlic, red pepper, Parmigiano, nuts, and parsley.
2. Process on and off to break up the ingredients.
3. With the machine running, add the oil. If you would like a “saucy” pesto, add up to 1/2 cup of oil, otherwise, add 1/3 cup. The pesto will be a paste, and you can add more oil to it if you need it.
4. The pesto can be stored in an airtight container in the refrigerator covered with a thin layer of olive oil for up to 1 week, or frozen for up to 2 months.
5. The pesto doesn’t freeze rock hard, so you can take spoonfuls and use them as needed.
Farmers Choice:
Orange Date Nut Bread
Makes one loaf
3/4 cup sugar
1/2 cup butter, softened
1/2 cup sour cream
1/4 cup orange juice
1 tablespoon freshly grated orange zest
2 large eggs
1 3/4 cups all-purpose flour
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1 cup chopped pitted dates
1/2 cup chopped pecans
1. Preheat the oven to 350°F. Coat the bottom of 9×5-inch loaf pan with non-stick cooking spray. Set aside.
2. Combine sugar and butter in bowl. Beat at medium speed, scraping bowl often, until creamy.
3. Add sour cream, orange juice, orange zest and eggs; continue beating until well mixed.
4. Add flour, baking powder and baking soda; beat at low speed until well mixed. Gently stir in dates and pecans.
5. Pour batter into prepared pan. Bake 45-55 minutes or until toothpick inserted in center comes out clean. Let stand 10 minutes; remove from pan. Cool completely.
Bacon Wrapped Parmigiano Stuffed Dates
Serves 8 to 10
With Thanksgiving around the corner, these are a terrific make-ahead snack for the big day. Keep them in the freezer during the holidays for unexpected company.
12 strips bacon, cut in half crosswise
24 pitted dates
1/4 pound Parmigiano-Reggiano cheese, chopped
1. Cook the bacon in a large skillet over medium heat until it has rendered some fat and begins to turn translucent; don’t let it brown at all, it should still be pliable. Remove from the pan and drain thoroughly on paper towels.
2. Make a slit in each date and stuff with a small piece of cheese. Wrap the date in a piece of bacon and secure with a toothpick if needed.
3. Place the wrapped dates in a baking dish. Do-Ahead: At this point, you can cover and refrigerate for up to 36 hours or freeze for 2 months.
4. Preheat the oven to 375° F and bake the dates until the bacon is crisp, 10 to 12 minutes. Remove from the oven, drain the dates on paper towels, and set on a platter for serving. Thin shreds of any leftover Parmesan would make an awesome garnish.

Roasted Asparagus and Thai Shallot Pasta

Serves 4 to 6
One pound penne pasta, cooked 3 minutes short of al dente saving some warm pasta water
One bunch asparagus, tough ends removed, and cut into 1-inch lengths
2 Thai shallots, finely chopped
¼ cup extra virgin olive oil
Salt and pepper
½ cup heavy cream
½ cup grated Parmigiano Reggiano cheese plus more for garnish
1. Preheat the oven to 400 degrees, and line a baking sheet with aluminum foil, parchment, or silicone. In a bowl, toss together the asparagus, shallots, oil, salt and pepper.
2. Roast the vegetables for 5 to 7 minutes until just tender.
3. When the vegetables are ready, toss with the drained pasta, ¼ cup cream and the cheese, adding more cream (or pasta water) to achieve a creamy sauce.
4. Taste the pasta for seasoning and adjust, using salt or pepper if needed. Serve the pasta garnished with additional cheese.
Feature:

Notes on Blue Tinged Farro
Basic Cooking Instructions:
• Rinse & drain. Add 3 cups water or stock for every cup of Farro.
• Bring to a boil, reduce heat & simmer 30-40 minutes.
• For more tender grain, keep cooking, checking every 5-10 minutes.
• Need it faster? Overnight soaking reduces cooking time to about 20 minutes
• (and may increase the availability of nutrients).
• Make ahead & keep refrigerated or frozen until ready to use.
*1 cup dry farro yields 2-2 1/2 cups cooked whole grain.
*Cooked farro stores well and retains its texture up to one
week in the refrigerator and 6 months in the freezer.
Farro Salad
Serves 6
2 cups blue tinged farro
6 cups chicken or vegetable broth
2 zucchini, finely diced
½ cup finely chopped red onion
½ cup Japanese cucumber, finely diced
1 Valencia orange, peel and pith removed, cut into segments, and chopped
½ cup pomegranate arils
1/3 cup orange juice
1/3 cup rice vinegar
1 teaspoon Dijon mustard
1/2 cup vegetable oil
¼ cup finely chopped Italian parsley
1.
In a 4 to 6 quart saucepan, put the farro into the broth and bring to a boil. Simmer for 30 to 40 minutes, until tender. Drain and cool.
2. When the farro is cooled, add the zucchini, onion, cucumber, orange, and pomegranate.
3. In a small bowl, whisk together the juice, vinegar, mustard, oil and parsley. Pour over the salad and Toss to blend. Serve at room temperature.
Recipes Provided By:
Diane Phillips www.dianephillips.com and www.cucinadivina.blogspot.com
Follow me on:
Facebook: Diane Phillips’ Blog of Cooking, Travel and Commentary
Twitter: @dianphillips
Pinterest: Diane Phillips
Download our FREE app HERE
Post your photos on Instagram with the hashtag #specialtyproduceFMB or share them with the FMB community on our facebook page http://facebook.com/specialtyproduce!
When it’s about food…#specialtyproduce
If you haven’t joined yet, you can order a bag for next week on our FMB page!

Farmers' Market Box 11-3-16


This weeks local produce and featured farms:
Golden Delicious Apples – Wynola Flats Produce
Green Bell PeppersBlack Sheep Produce
Brussels Sprouts – Life’s A Choke Farm
CeleryBlack Sheep Produce
CilantroBe Wise Ranch
Dino KaleBe Wise Ranch
Hydroponic Butter LettuceGo Green Agriculture
Bearss Limes – 3 Nuts Farm
Fuyu PersimmonsKen’s Top Notch Produce
Daikon Radish Kong Thao Farm
Organic Juicing Bag:
Celery – Lakeside Organic Gardens
Lemons – Sundance Farms
Green Kale -Babe Farms
Red Beets – Lakeside Organic Gardens
Valencia Oranges – Eco Farms
Farmer’s Choice:
Thumbelina CarrotsJF Organics
Romanesco Kong Thao Farm
Satsuma TangerinesPenryn Orchard
Feature:
Pomegranates – Golden Door Farm
Check out our YouTube Video highlighting all the produce in this weeks FMB:

Click here to Watch Video on YouTube
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 Kale
Handful of Green Kale
2 Stalks of Celery
1 Orange
Spicy Beet
2 Red Beets
1 Lemon
1 Stalk of Celery
Green Detox
Handful of Green Kale
1 Lemon
1 Cucumber
Pinch of Sea Salt
Specialty Produce Recipe Suggestions
courtesy of Diane Phillips (Cucina Divina)

Maple Bacon Brussels Sprouts

Serves 2 to 4
4 strips thick cut bacon, cut into ½-inch pieces
1 garlic clove, minced
½ teaspoon dried thyme
¾ pound Brussels sprouts, cut into quarters
¼ cup vegetable or chicken broth
¼ cup maple syrup
Salt and pepper
1. In large skillet, cook the bacon until crisp. Remove all but 2 tablespoons of bacon drippings, add the garlic and thyme, and swirl in the pan for 30 seconds, until fragrant.
2. Add the sprouts, and toss to coat. Add the broth and maple syrup, bring to a boil, simmer, partially covered, for 5 minutes, until the sprouts are tender, and the liquid in the pan has almost evaporated.
3. Season with salt and pepper, serve warm.
Shredded Brussels Sprout Salad
Serves 2
¾ pound Brussels sprouts, shredded
2 golden delicious apples, peeled, cored, and chopped
1 shallot, thinly sliced
¼ cup rice vinegar
1 teaspoon Dijon mustard
1 teaspoon honey
1/3 cup vegetable oil
Salt and pepper
½ cup toasted chopped pecans
1. In a large bowl, combine the sprouts, apples, and shallot.
2. In a small bowl, whisk together the vinegar, mustard, honey and oil. Season with salt and pepper.
3. Pour some of the dressing over the salad, and toss to coat.
4. Garnish the salad with the toasted pecans, and serve.
Margaritaville Chicken Fajitas
Serves 4

½ cup orange juice
¼ cup fresh lime juice
¼ cup gold tequila
1 teaspoon ground cumin
Pinch Ancho chili powder
1 teaspoon salt
¼ cup chopped cilantro plus more for garnish
6 chicken breasts, skin and bones removed
1. In a bowl, whisk together the orange juice, lime juice, tequila cumin, chili powder, salt and cilantro.
2. Place the chicken into a zipper top plastic bag, and pour the marinade over the chicken. Seal the bag and refrigerated for at least 2 hours and up to 8 hours.
3. Preheat the grill or grill pan and grill the chicken for 3 to 4 minutes on each side, until cooked through.
4. Remove from the pan, and allow to rest for 5 minutes, before cutting into thin strips for serving. Garnish with additional chopped cilantro.
For the Garnish
2 tablespoons extra virgin olive oil
2 medium red onions, thinly sliced into ½ moons
2 green bell peppers, cored, seeded and thinly sliced
½ teaspoon ground cumin
Salt and pepper
¼ cup finely chopped cilantro
1. In a large skillet, heat the oil, and saute the onions for 3 to 4 minutes, until translucent. Add the peppers, cumin, salt and pepper, and saute until the peppers are softened. Taste for seasoning, adjusting with salt and pepper. Stir in the cilantro before serving. Serve the fajitas with your choice of tortillas.
Cook’s Note about Cilantro: To store the cilantro, wash and spin dry in a salad spinner. Fill a tall glass with water, and put the cilantro into the water. Cover with a plastic bag. The cilantro will keep in the refrigerator for about 10 days.
Chicken and Dressing Casserole
Serves 4

For the chicken

3 tablespoons unsalted butter
1 tablespoon extra virgin olive oil
Salt and pepper
6 chicken breasts, skin and bones removed
¼ cup all-purpose flour
2 cups chicken broth
1. In a large skillet, heat the butter, and oil. Season the chicken breasts with salt and pepper, and saute the chicken breasts until they are browned on both sides (they may not be cooked through)
2. Remove from the skillet, add the flour to the fat in the pan, and whisk for 2 minutes.
3. Slowly add the chicken broth and bring to a boil. Season with salt and pepper, return the chicken to the pan, and simmer over low heat for 3 to 4 minutes.
For the Dressing
¼ cup unsalted butter
1 large onion, finely chopped
1 head celery, finely chopped including the leaves (you should have about 3 cups)
1 teaspoon dried thyme
1 teaspoon dried sage leaves crushed in the palm of your hand
1 ½ cup chicken broth
8 cups torn toasted bread
Salt and pepper
1 large egg
1. Preheat the oven to 350 degrees, and coat the inside of a 13-by-9-inch baking dish with non-stick cooking spray.
2. In a large skillet, heat the butter, add the onion, celery, thyme, and sage. Saute until the vegetables are soft. Add the chicken broth and bring to a boil.
3. Put the bread into a large bowl, add the contents of the skillet to the bread, and stir to combine. Season with salt and pepper. Add the egg, and stir to blend.
4. Spread the dressing into the prepared pan, top with the chicken and pour the sauce over the chicken.
5. Cover and bake for 30 to 45 minutes, until the casserole is bubbling. Allow to rest for 5 minutes before serving.
Celery, Daikon and Apple Slaw
Serves 4
1 bunch celery, cut into ½-inch pieces, including the leaves
1 Daikon radish, peeled, and cut into julienne
2 golden delicious apples, peeled, cored and cut into julienne
¼ cup apple cider
1 tablespoon Dijon mustard
2 tablespoons apple cider vinegar
1 teaspoon honey
½ cup vegetable oil
¼ cup finely chopped Italian parsley or cilantro
Salt and pepper
1. Put the celery, radish, and apples, into a large bowl.
2. In a smaller bowl, whisk together the cider, mustard, vinegar, honey, and oil.
3. Season with salt and pepper, pour over the vegetables, and toss to coat.
4. Add the parsley or cilantro, season with salt and pepper, and serve cold.
Butter Lettuce Salad with Persimmon Dressing
Serves 4
One head green butter lettuce, washed, spun dry and separated into leaves
1 Fuyu Persimmon, peeled, and thinly sliced
1 ripe persimmon, peeled
1/4 cup vegetable oil
2 tablespoons lime juice
¼ cup packed cilantro
1 teaspoon honey
1 garlic clove
2 tablespoons orange juice
Salt, pepper
1. In a blender, puree the ripe persimmon, oil, lime juice, cilantro, honey, garlic, and orange juice. Season with salt and pepper.
2. Arrange the lettuce on salad plates, top with thinly sliced persimmons, and drizzle with some of the dressing.
Sausage and Kale Soup
Serves 6
2 tablespoons extra virgin olive oil
½ pound Kielbasa, Andouille, or smoked sausage, cut into ½-inch rounds
2 garlic cloves, minced
1 medium onion, finely chopped
1 bunch black kale, tough stems removed, and cut into ½-inch ribbons
4 medium Yukon gold potatoes, scrubbed, and cut into bite sized pieces
8 cups chicken or vegetable broth
Salt and pepper
1. In a large Dutch oven, heat the oil, and saute the sausage, for 3 to 4minutes, until it renders some fat.
2. Add the garlic, onion and kale, and saute for 4 to 5 minutes, until the onion is softened, and the kale begins to wilt.
3. Add the potatoes and broth, stirring up any browned bits on the bottom of the pan.
4. Bring to a boil, and simmer, partially covered for 30 minutes, or until the potatoes are tender. Season with salt and pepper. Serve hot.
Minestrone with Black Kale
2 tablespoons extra virgin olive oil
One ½-inch thick piece pancetta, finely diced
2 garlic cloves, minced
1 medium onion, finely chopped
3 medium carrots, finely chopped
3 ribs celery, finely chopped
2 teaspoons finely chopped fresh rosemary
½ cup white wine
One 14.5-ounce can crushed tomatoes and their juice
8 cups chicken or vegetable broth
1 Bunch Black Kale, tough stems removed, and cut into ½-inch ribbons
1 cup lentils, washed
Parmigiano Reggiano rinds, chopped (optional)
2 cups cooked small pasta such as farfallini, ditali, or small shells
Salt and pepper
Freshly grated Parmigiano Reggiano cheese for garnish
1. In a large Dutch oven, heat the oil, and saute the pancetta until crispy. Add the onions, carrots, celery and rosemary, and saute for 4 to 5 minutes until the onion is softened.
2. Add the wine and tomatoes and bring to a boil for 2 to 3 minutes.
3. Add the broth, kale, lentils and Parmigiano rinds if using.
4. Cover and simmer for 1 hour, stirring occasionally, until the lentils are softened.
5. Add the pasta and taste for seasoning. Simmer another 3 minutes, and serve each bowl garnished with Parmigiano Reggiano.
Variations: The pancetta is optional, but adds a lot of flavor. If you would prefer another herb, sage, or thyme will work here. In place of the lentils you can use canned cannellini, garbanzo or red beans.
Farmers Choice:
Roasted Romanesco with Parmigiano
Serves 1
One Romanesco cauliflower, cut into florets
1/3 cup extra virgin olive oil
Salt and pepper
Shavings of Parmigiano Reggiano
1. Preheat the oven to 400 degrees.
2. In a 9-inch baking dish combine the cauliflower, oil, salt and pepper. Roast for 10 to 12 minutes tossing the cauliflower a few times. It should have a bit of brown color on the edges. Remove from the oven and sprinkle with the cheese. Serve warm.
Orzo, Tangerine and Almond Salad
Serves 6
1 box orzo pasta, cooked 3 minutes short of al dente and cooled
3 scallions, finely chopped
3 ribs celery, finely chopped
4 tangerines, peeled, and cut into segments
1/4 cup rice vinegar
1/3 cup vegetable oil
2 tablespoons tangerine juice
1 teaspoon Dijon mustard
1/2 cup sliced almonds, toasted
1. Put the cooled pasta into a large bowl. Add the scallions, celery, and tangerines.
2. In a small bowl, whisk together the vinegar, oil, tangerine juice, and mustard. Season with salt and pepper, and pour over the pasta mixture. Toss to coat.
3. Serve the salad garnished with the toasted almonds.
Duck Breast with Tangerine Sauce
Serves 4
4 duck breasts (about 7-ounces each)
salt and pepper
1. Use a thin sharp knife to make slashes through the fat covering the breasts. Season the breasts with salt and pepper.
2. Heat a seasoned skillet just large enough to hold the breasts in a single layer on medium high heat. Cook the duck breast side down for 8 to 10 minutes. If the meat appears to be browning too rapidly, turn down the heat. Turn the breasts over and turn up the heat to high, brown on the flesh side for 2 minutes, until the breasts are medium rare.
3. Transfer the duck to a cutting board flesh side up, cover with aluminum foil and allow to rest for 5 minutes. Slice the duck breast on an angle, into strips, and arrange on warmed plates to serve.
Tangerine Sauce
Makes about 2 cups

6 Tangerines (if not available, navels oranges will do), sectioned
2 to 3 tablespoons Grand Marnier
¼ cup sugar
¼ cup red wine vinegar
2 cups of duck or chicken stock
½ cup Port
2 tablespoons cornstarch mixed with 2 tablespoons Port
1. Marinate the orange sections in Grand Marnier.
2. In a saucepan, combine the sugar and vinegar, bringing them to a boil. Reduce the mixture to a syrup. Remove from the heat and stir in half of the stock. Return to the heat to dissolve the syrup. Add the rest of the stock.
3. Deglaze the cooking pan with the port, and heat, reducing it to a few tablespoons. Add the reduced port and dripping to the sauce, then add the cornstarch mixture. Add the tangerine segments to the sauce, and taste, adding a few drops of lemon juice if it is too sweet, and add salt if necessary.
Feature:

Pomegranate Rice
Serves 4
2 tablespoons extra virgin olive oil
½ cup finely chopped onion
1 teaspoon ground turmeric
1 ½ cups basmati rice
2 cups chicken or vegetable broth
Salt and pepper
½ cup pomegranate arils
¼ cup finely chopped cilantro
1. In a saucepan, heat the oil, saute the onion and turmeric for 2 minutes. Add the rice, and toss in
2. the mixture to coat the rice grains.
3. Add the broth, cover and simmer for 15 minutes, until the rice is tender. Taste for seasoning and adjust using salt and pepper. Fold in the pomegranate and cilantro. Serve warm.
Farro and Pomegranate Pilaf
Serves 6
2 tablespoons extra virgin olive oil
½ cup finely chopped onion
2 cups pearlized farro
3 cups chicken or vegetable broth
Salt and pepper
½ cup toasted pine nuts
Grated zest of 1 tangerine
2 Satsuma Tangerines, separated into segments
1 cup pomegranate arils
¼ cup finely chopped cilantro or Italian parsley
1. In a saucepan, heat the oil and saute the onion for 2 minutes. Add the farro, and toss in the oil.
2. Add the broth, cover and simmer for 15 to 20 minutes, until the liquid is absorbed, and the farro is tender. Season with salt and pepper.
3. Fold in the pine nuts, zest, tangerine segments, arils, and cilantro or parsley. Serve warm.
Recipes Provided By:
Diane Phillips www.dianephillips.com and www.cucinadivina.blogspot.com
Follow me on:
Facebook: Diane Phillips’ Blog of Cooking, Travel and Commentary
Twitter: @dianphillips
Pinterest: Diane Phillips
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 10-27-16


This weeks local produce and featured farms:
Fuji ApplesFair Hill Apple Farm
CauliflowerBlack Sheep Produce
Sonoran GarlicMilliken Family Farm
ArugulaBe Wise Ranch
Romaine LettuceBe Wise Ranch
Bearss Limes – 3 Nuts Farm
Candy OnionsWeiser Family Farm
Shinko PearsKen’s Top Notch Produce
Red BeetsBlack Sheep Produce
Butternut SquashTutti Frutti Farms
Organic Juicing Bag:
Fennel – Cal Oragnics
Carrots – Cal Organics
Black Kale – Deardorf
Grapefruit – Sundance Farms
Valencia Oranges – Eco Farms
Farmer’s Choice:
Dragon Fruit – Tony Do’s Farm
Polenta – Kenter Canyon Farms
Purple Japanese Sweet Potatoes Kong Thao Farm
Feature:
Pineapple Quince – Terry Farm
Check out our YouTube Video highlighting all the produce in this weeks FMB:

Click here to Watch Video on YouTube
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
Perfect Greens
Handful of green kale
1 fennel
1 lemon
Pinch of salt
Morning Smile
2 oranges
1 fennel
2 celery stalks
Super Carrots
1 cucumber
2 carrots
1 lemon
Specialty Produce Recipe Suggestions
courtesy of Diane Phillips (Cucina Divina)
Arugula Salad with Roasted Beets and Buratta
Serves 4 to 6
One bunch arugula, washed, spun dry
One bunch beets, scrubbed, and tops trimmed (save the greens for the butternut squash pasta recipe below)
¼ cup orange juice
¼ cup balsamic vinegar
½ cup vegetable oil
Salt and pepper
2 rounds burrata, sliced
1. Put the arugula into a salad bowl, and set aside.
2. Preheat the oven to 400 degrees, line a baking sheet with silicone, aluminum foil, or parchment. Place the beets on the baking sheet, and cover with aluminum foil. Roast for 30 minutes (small beets), 45 minutes (medium beets) or 1 hour (large beets).
3. When the beets have cooled, slip off the skins, and dice the beets.
4. In a small bowl, whisk together the orange juice, balsamic vinegar, and oil. Season with salt and pepper.
5. Pour a bit of the dressing over the beets, and marinate at room temperature for at least 30 minutes.
6. Toss the arugula with the dressing, and plate the salad. Top with the beets, and surround the arugula with a few pieces of the buratta. Drizzle with the remaining dressing and serve.
Caramelized Onion Pizza
Serves 4
For the Dough:
1 1/3 cups 00 flour
2 teaspoons dry active yeast
½ cup water
1 tablespoon extra virgin olive oil
1 teaspoon salt
1. In a large bowl, combine the ingredients, and knead the dough for 5 minutes, adding more flour if needed, until the dough is smooth and elastic.
2. Put the dough into an oiled bowl, cover with plastic wrap and let rise overnight.
3. Preheat the oven to 450 degrees, and line a baking sheet with parchment.
4. Roll out the dough into a 14-inch rectangle and put onto the parchment.
5. Spread with the filling and bake for 10 minutes, return to the oven, and bake an additional 5 minutes, until the crust is crisp, and the toppings are bubbling.
For the Onions:
¼ cup unsalted butter
1 tablespoon olive oil
2 sweet candy onions, thinly sliced into half moons
1 tablespoon sugar
1 teaspoon salt
½ teaspoon freshly ground black pepper
½ teaspoon dried thyme
8 ounces fresh mozzarella, diced
1 cup finely shredded Parmigiano Reggiano
1. In a large skillet, heat the butter, and oil, add the onions, sugar, salt, pepper and thyme, and saute until the onions begin to turn a golden brown, being careful to stir so that the onions don’t brown. (the onions can be cooled, and refrigerated for up to 2 days—they are terrific on burgers, or used in soups and stews)
2. Roll out the dough, and spread the onion mixture over the surface of the dough. Sprinkle evenly with the cheese, and bake for 10 minutes, turn the pan and bake another 5 to 10 minutes until the topping is golden brown, and the crust is crisp. Allow the pizza to rest for 5 minutes before cutting into serving pieces.
Cook’s note: This is also sublime when substituting 1 cup crumbled gorgonzola for the Parmigiano Reggiano.
Caramelized Onion Dip
Serves 6
Not your Mama’s Lipton Onion Soup Dip, this is sophisticated and addictive. Serve with crudités, and baguette slices.
One round loaf sourdough bread
¼ cup unsalted butter
1 tablespoon olive oil
2 sweet candy onions, thinly sliced into half moons
1 tablespoon sugar
1 teaspoon salt
½ teaspoon freshly ground black pepper
1 tablespoon finely chopped fresh thyme
1 cup mayonnaise (don’t use low fat or “natural”—it will separate) Best Foods/Hellman’s is the brand that works best
2 cups shredded Gruyere cheese
½ cup grated Parmigiano Reggiano
1. Preheat the oven to 350 degrees and line a baking sheet with parchment, silicone or aluminum foil.
2. Cut the top off the loaf of bread, and hollow out the inside leaving a1/2-inch shell. Cut the inside pieces and top into cubes, and put the bread loaf in the center of the baking sheet, surrounding it with the bread cubes.
3. In a large skillet, heat the butter, and oil, add the onions, sugar, salt, pepper and thyme, and saute until the onions begin to turn a golden brown, being careful to stir so that the onions don’t brown.
4. Cool the onions and put into a bowl. When the onions are cooled, add the mayonnaise, and cheeses, stirring to blend.
5. Put the mixture into the bread bowl, and bake for 20 to 30 minutes until the dip is bubbling, and golden brown.
6. Serve the dip with the toasted bread cubes, and crudités.
Creamy Caesar Salad
Serves 4
One head Romaine, washed, spun dry and chopped
1 cup mayonnaise (see note)
5 garlic cloves, minced
2 tablespoons fresh lemon juice (plus more to taste)
½ to 1 teaspoon freshly ground black pepper
1 tablespoon Worcestershire sauce
1 cup freshly shredded Parmigiano Reggiano cheese
1. Put the romaine in a large bowl.
2. In a smaller bowl, whisk together the mayonnaise, garlic, lemon juice, pepper, Worcestershire and ¼ cup Parmigiano until blended. Taste for seasoning and adjust, using more lemon juice, pepper, or Worcestershire.
3. Pour some of the dressing over the salad, and toss to coat the leaves. Add ¼ cup more of the Parmigiano, and some of the croutons (see the following recipe) Serve garnished with additional cheese, and croutons.
Cook’s Note: The original Caesar salad called for beaten raw egg yolks, oil, and lemon juice: prepared mayonnaise, is made of the same ingredients, and is far easier to use. The original Caesar also didn’t have anchovies in it, it had Worcestershire as the salty component. If you would like to use anchovies in the dressing, 1 teaspoon anchovy paste works well in the recipe, cutting the Worcestershire to 1 ½ teaspoons.
For the Garlic Croutons:
1 loaf of Italian bread, cut into 3/4-inch cubes (about 7 cups)
4 garlic cloves, minced
1/2 teaspoon salt plus additional to taste
1/2 teaspoon pepper
1 cup olive oil
1/4 cup finely grated fresh Parmigiano Reggiano
1. Preheat the oven to 350 degrees, and line 2 baking sheets with silicone, aluminum foil, or parchment.
2. Put the bread into a large bowl. In another bowl stir together the garlic, salt, pepper, and oil. Pour the oil over the bread, and toss to coat.
3. Arrange the bread cubes on the baking sheets, and sprinkle with the cheese. Bake for 15 to 20 minutes, turning once during the baking time.
4. The cubes should be crunchy, crisp and golden brown. Cool completely before using in salads, and soups. The croutons are a great way to use up leftover baguettes, and crusty bread.
5. Croutons can be frozen for up to 6 months.
Roasted Cauliflower Parmigiano
Serves 4 to 6
Roasting cauliflower brings out the sugars in the vegetable. Vary the seasonings to suit your taste; substitute curry for the oregano/basil, or cumin and chipotle for the oregano and basil. When roasting at high temperature use dried herbs which can stand up to the high temperatures. When serving sprinkle, the cauliflower with fresh herbs to refresh the flavor.
One white cauliflower, cored, and cut into small florets
½ cup extra virgin olive oil
3 garlic cloves, minced
1 teaspoon dried oregano
1 teaspoon dried basil
1 cup panko or dried breadcrumbs
1 cup grated Pecorino Romano or Parmigiano Reggiano (this is totally optional)
1 tablespoon chopped fresh oregano or basil for garnish
1. Preheat the oven to 375 degrees, and line a baking sheet with silicone, aluminum foil, or parchment.
2. Put the cauliflower into a large bowl, and toss with the oil, garlic, oregano and basil. Add more oil if needed to coat the cauliflower.
3. In a small bowl, combine the bread crumbs with the cheese.
4. Sprinkle over the cauliflower, and toss to coat with the crumbs.
5. Spread the cauliflower onto the prepared baking sheet and bake for 15 to 20 minutes, until the cauliflower is golden brown and tender when pierced with the sharp tip of a paring knife.
6. Allow the cauliflower to rest for 5 minutes, sprinkle with the fresh herbs before serving. The cauliflower is great hot, or at room temperature.
Cauliflower Au Gratin
Serves 4
1 cauliflower, cored, and cut into florets
Salt and pepper
4 tablespoons unsalted butter
2 garlic cloves, minced
3 tablespoons all-purpose flour
1 cup vegetable or chicken broth
1 cup whole milk
1 cup shredded Gruyere cheese (or imported Swiss)
1 cup freshly grated Parmigiano Reggiano cheese
Few drops of Tabasco
1 cup fresh bread crumbs
¼ cup finely chopped Italian parsley
2 teaspoons extra virgin olive oil
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. Bring 8 quarts of salted water to a boil, and simmer the cauliflower for 4 minutes, it will be al dente.
3. Drain thoroughly, season liberally with salt and pepper and set aside.
4. In a saucier, heat the butter, and saute the garlic for 30 seconds, until fragrant. Add the flour, and whisk for 2 to 3 minutes.
5. Gradually add the broth and milk, bringing the mixture to a boil. Add the Gruyere, and ½ of the Parmigiano to the sauce. Season with salt and Tabasco.
6. Add the cauliflower to the sauce, and turn to coat. Transfer to the baking dish.
7. In a small bowl, combine the crumbs, parsley and oil. Top the cauliflower with the bread crumbs, and bake for 30 to 35 minutes, until the sauce is bubbling and golden brown. Allow the cauliflower to rest for 5 minutes, before serving.
Curried Butternut Squash Soup
Serves 6 to 8
2 tablespoons unsalted butter
1 tablespoon extra virgin olive oil
One candy onion, finely chopped
2 Fuji apples, peeled, cored and finely chopped
1 ½ teaspoons curry powder
1 butternut squash, peeled, seeded and cut into 1-inch chunks
8 cups chicken or vegetable broth
1 cup heavy cream (optional)
Salt and pepper
1. In an 8-quart Dutch oven, heat the butter and oil, saute the onion, apples, and curry powder for 3 to 4 minutes until the vegetables are softened.
2. Add the squash and broth, bring to a simmer, and simmer for 20 to 30 minutes until the squash is tender.
3. Puree the soup with an immersion blender (if you are going to puree the soup in a blender, or food processor, make sure to cool it before using the blender or food processor, hot liquids will come back up at you from either device)
4. Add the cream if using, taste for seasoning and adjust using salt and pepper. Serve the soup warm.
Harvest Panini
Serves 4
8 slices sourdough bread
Unsalted butter, melted
½ pound roasted turkey breast
1/2 pound Brie cheese, cut into slices
1 bunch arugula, washed, and spun dry
1 to 2 Asian pears, cored, and thinly sliced
Cranberry sauce for dipping
1. Brush one side of each slice of bread with some of the butter, and preheat a grill pan, griddle or large skillet over medium high heat.
2. Lay the bread on a board, butter side down, and load the panini with turkey, brie, a bit of arugula, and sliced pears.
3. Top with another slice of bread, butter side up. Lay the sandwiches on the grill pan/griddle, or skillet, and cook until the underside is golden brown, turn and cook another 3 to 5 minutes, until the sandwich is golden brown. Cut the sandwiches in half and serve with cranberry sauce.
Butternut Squash Risotto
Serves 6
2 tablespoons unsalted butter
1 tablespoon extra virgin olive oil
1 medium shallot, finely chopped
2 cups butternut squash, finely chopped
½ cup dry white wine (Sauvignon blanc, Pinot Grigio or dry vermouth—if you want no alcohol in the dish leave this out, increase a bit of the broth)
1 ½ cups Carnaroli, Vialone, or Arborio Rice
4 to 5 cups chicken or vegetable broth simmering on the stove
2 tablespoons unsalted butter
½ cup grated Parmigiano Reggiano plus more for garnish if desired
Drizzle of aged Balsamic vinegar (optional)
1. In a saucepan, melt the 2 tablespoons of butter, with the oil. Saute the shallot and squash for 2 to 3 minutes until the shallot is softened. Add the wine, and stir until the wine is almost absorbed. Add the rice, and stir to coat with the butter mixture.
2. Add 1 ladle full of the broth, and stir until the broth is almost absorbed.
3. Continue to add the broth a ladle full at a time. Taste the rice after adding 3 ½ cups of broth. If it is still crunchy, continue to add broth, if it is beginning to become al dente, add one more ladle full of broth, and wait for it to be absorbed.
4. When in is absorbed, remove from the stove, and add the remaining 2 tablespoons of butter and the cheese stirring until the cheese and butter are melted. Taste for seasoning, and adjust using salt and pepper.
5. Serve the risotto immediately, garnished with additional cheese and drizzle with aged balsamic vinegar if desired.
Butternut Squash Beet Green Pasta
Serves 6
1 butternut squash, peeled, seeded, and cut into bite-sized chunks
1 cup finely chopped onion
Beet greens, washed, spun dry, stems removed, and cut into 1-inch ribbons
1 tablespoon dried sage leaves
5 large garlic cloves, coarse chopped
1/2 cup extra-virgin olive oil
pinch red pepper flakes
1 tablespoon brown sugar (light or dark)
Salt and fresh-ground black pepper
1 pound farfalle pasta, cooked 3 minutes short of al dente, saving some pasta water
1/2 cup half-and-half
2 cups shredded Asiago cheese
1. Preheat the oven to 400 degrees. Line a baking sheet with aluminum foil or silicone.
2. In a large bowl, combine the squash, onion, beet greens, sage, garlic, oil, red pepper, brown sugar, salt and pepper. Toss together until the vegetables are coated.
3. Spread out on the baking sheet and roast for 20 to 25 minutes, until the squash is tender.
4. Meanwhile, cook the pasta, drain and save some of the pasta water.
5. In a large bowl, toss the squash mixture with the pasta, add the half and half and 1 cup of the cheese, tossing to combine.
6. Add more pasta water to make a creamy sauce if necessary. Serve the pasta immediately, and garnish each portion with the cheese.
Lime Coconut Bread
Makes one 9-inch loaf
2 eggs
1 cup whole milk 1 tsp. vanilla extract
Grated zest from 2 limes
2 tablespoons lime juice
2 1/2 cups all-purpose flour
1 1/2 cups sweetened flaked coconut
1 cup sugar
2 tsp. baking powder
1/4 tsp. salt
6 tablespoons unsalted butter, melted and cooled
1 cup confectioners’ sugar
2 to 3 tablespoons lime juice
1. Preheat the oven to 350 degrees and coat a 9 X 5-inch loaf pan with non-stick cooking spray.
2. In a small bowl, whisk together the eggs, milk, vanilla extract, lime zest and juice. Set aside.
3. In the bowl of your mixer with the paddle attachment, combine the flour, coconut, sugar, baking powder, and salt.
4. With your mixer on low speed, pour in the egg mixture and mix until just combined. Then add the melted butter and mix until just incorporated, being careful not to over mix the batter.
5. Pour the batter into the prepared pan and bake for 1 hour or until a toothpick inserted into the center comes out clean.
6. Remove from the oven and allow the bread to cool in the pan for about 10 minutes before turning it out onto a wire rack to cool completely.
7. In a small bowl, whisk together the sugar and lime juice. Pour over the cooled bread.
The bread can be stored in an airtight container at room temperature for 2-3 days.
Farmers Choice:
Miso Maple Roasted Sweet Potatoes
Serves 4
1 ¼ pounds Purple Sweet Potatoes, peeled, and cut into 1-inch chunks
2 tablespoons white miso powder
1 tablespoon soy sauce
2 tablespoons rice vinegar
2 tablespoons vegetable oil
2 tablespoons pure maple syrup
1. Preheat the oven to 400 degrees, and line a baking sheet with silicone, aluminum foil, or parchment.
2. Put the potatoes into a bowl. In a smaller bowl, whisk together the miso, soy sauce, rice vinegar, oil, and maple syrup.
3. Pour over the sweet potatoes, and toss to coat the potatoes.
4. Lay the potatoes onto the prepared baking sheet, and roast for 30 to 40 minutes, until the potatoes are golden brown and soft. Serve hot.
Dragon Fruit Slush
Serves 4
One Dragon Fruit, peeled, and cut into chunks
2 cups fresh pineapple, cut into chunks
1 cup sparkling water
¼ cup lime juice
1. Puree the dragon fruit and pineapple in a blender until smooth, adding some of the lime juice if needed. Pour in the sparkling water, and stir to blend.
2. Pour into a 9-inch baking dish and freeze.
3. Every hour or so scrape up the icy slush. It should reach the desired consistency within 4 hours.
4. Use the slush to make cocktails, or mocktails using rum or sparkling grape juice.
Dragon Fruit Meringue Frosting
Enough to frost 24 cupcakes, or 1 9-inch layer cake
This frosting would be delicious on chocolate or vanilla cupcakes.
1 cup sugar
4 large egg whites
3 sticks unsalted butter, softened
1/4 cup pureed dragon fruit
1 teaspoon vanilla bean paste
1. Put the sugar and the egg whites into a heatproof mixing bowl.
2. Fit the bowl over a pan of simmering water.
3. Whisk constantly until the mixture is hot,
4. sugar is dissolved and the egg whites are a little frothy, about 5 minutes.
5. With the whisk attachment in the bowl of an electric mixer, beat eggs whites on medium speed until cooled and thick about 5 to 6 minutes.
6. Remove the whisk, and attach the paddle attachment. Add the butter, a few pieces at a time, beating until smooth. Add in the dragon fruit, and vanilla, beating until smooth. On medium speed,
7. If the buttercream curdles or separates, just keep beating until it comes back together. You should end up with a shiny, and smooth buttercream frosting.
Parmesan Polenta with Pork Ragu
Serves 6
For the Ragu:
2 tablespoons extra virgin olive oil
1 medium onion, finely chopped
1 medium carrot, finely chopped
2 stalks celery, finely chopped
1 teaspoon dried basil
2 pounds pork shoulder, cut into 1-inch chunks
Two 28-ounce cans San Marzano tomatoes
¼ cup finely chopped fresh basil
¼ cup finely chopped Italian parsley
Salt and pepper
1. In a large Dutch oven, heat the oil, and saute the onion, carrot, celery and basil for 4 to 5 minutes, until the vegetables begin to soften. Add the pork, and brown on all sides.
2. Add the tomatoes, scraping up the browned bits on the bottom. Simmer the sauce for 90 minutes, stirring occasionally until the pork is tender. Taste for seasoning, add salt and pepper. Stir in the basil and parsley. The sauce is better made the day before to let the flavors get to know each other. The sauce will keep in the refrigerator for up to 5 days, or frozen for up to 6 months.
3. This sauce is delicious with polenta or pasta.
For the Polenta
Polenta works on a formula. It may seem a bit tedious to do in a double boiler, but it will give you an amazingly creamy and delicious polenta and it doesn’t need to be stirred constantly.
THE FORMULA:
3 parts liquid to 1 part cornmeal and salt to taste
(Liquid could be water, broth, milk and water, or buttermilk and water)
1 cup cornmeal yields about 4 cups polenta, enough for 3 to 6 people, depending upon the rest of the menu.

WHAT YOU WILL NEED:

8-quart stainless steel or heatproof glass bowl
Whisk
6-quart pot ½ filled with water
1 cup cornmeal
3 cups boiling liquid (your choice)
Put the cornmeal in the bowl, and whisk in the boiling liquid, until any lumps appear. Seal the bowl with foil and set it over the simmering water. Cook 1 1/2 hours, stirring every 20 to 30 minutes. The polenta can be kept over the hot water for up to 3 hours.
Polenta Parmigiana
Serves 6
2 cups polenta
6 cups chicken or vegetable broth
¼ cup unsalted butter
1 cup freshly grated Parmigiano Reggiano
Salt and pepper
Put the cornmeal in the bowl, and whisk in the boiling liquid, until any lumps appear. Seal the bowl with foil and set it over the simmering water. Cook 1 1/2 hours, stirring every 20 to 30 minutes. When the polenta is finished, stir in the butter, and cheese. Season with salt and pepper and serve. The polenta can be kept over the hot water for up to 3 hours.
Cook’s Note: On some farms in Italy, the polenta is spooned onto a board, and then covered with the ragu, those at the table will serve themselves from the portion closest to them.
Feature:

Quince Compote
Makes about 3 cups
Bring this delicious condiment to your next party to serve alongside the cheese platter, or serve it in place of cranberry sauce at Thanksgiving.
¼ cup unsalted butter
¼ cup honey
3 Granny Smith Apples, peeled, cored and diced
3 quince, peeled, cored and diced
1/2 cup apple cider or organic apple juice
2 teaspoons fresh lemon juice
1/2 teaspoon ground ginger
1 teaspoon ground cinnamon
1. In a large skillet, heat the butter, and honey, add the apples, and quince, and saute for 10 to 12 minutes, until the fruit begins to soften.
2. Add the apple cider, lemon juice, and cinnamon, and simmer for another 5 to 7 minutes, until the liquid in the pan begins to caramelize.
3. Taste for sweetness, and add some brown sugar if needed, simmering for another 2 to 3 minutes.
4. Remove from the stove top, cool completely, and store in airtight containers in the refrigerator. (If you wish to preserve the compote, follow the directions for preserving at https://www.freshpreserving.com/)
Recipes Provided By:
Diane Phillips www.dianephillips.com and www.cucinadivina.blogspot.com
Follow me on:
Facebook: Diane Phillips’ Blog of Cooking, Travel and Commentary
Twitter: @dianphillips
Pinterest: Diane Phillips
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 10-13-16


This weeks local produce and featured farms:
Red Bell PeppersBlack Sheep Produce
MizunaBe Wise Ranch
Mexican Guavas – Koral’s Tropical Fruit
Butter Lettuce – Go Green Agriculture
Tokyo Negi Onions – Lucky Growers
Pomegranate – Rancho Del Sol Organics
SunchokesWeiser Family Farm
Spaghetti SquashBe Wise Ranch
ZucchiniBlack Sheep Produce
Flavorino Plum – Dassi Family Farms
Organic Juicing Bag:
Strawberries – A&A Organics
Carrots – Cal Organics
Celery – Coke Farms
Black Kale – Deardorf
Valencia Oranges – Eco Farms
Farmer’s Choice:
Pineapple Quince – Terry Farm
Baby Pink Turnips – Coastal Farms
Honeynut Squash – Weiser Family Farms
Feature:
Honey Dates – Dates by DaVall
Check out our YouTube Video highlighting all the produce in this weeks FMB:

Click here to Watch Video on YouTube
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
Super Celery
1 cup of strawberries
2 stalks of celery
1 cucumber
Kale Boost
Handful of black kale
2 carrots
1 lemon
Mighty Oranges
2 valencia oranges
1 carrots
2 stalks of celery
Specialty Produce Recipe Suggestions
courtesy of Diane Phillips (Cucina Divina)
Pasta with Fresh Tomato Sauce
Serves 6
1/4 cup extra virgin olive plus additional for finishing
2 garlic cloves, cut in half
1 basket plum tomatoes, cored, and dice
Salt and pepper
1/4 cup torn basil leaves
1 pound pasta, cooked 3 minutes short of al dente saving some of the pasta water
1 cup grated Parmigiano Reggiano or Pecorino Romano
1. In a large skillet, heat the oil and saute the garlic for 2 to 3 minutes, until it begins to turn translucent.
2. the tomatoes, and saute for 5 to 6 minutes, until the tomatoes are softened.
3. Season with salt and pepper, add the basil, and toss with the cooked hot pasta, adding a bit of the pasta water and oil to make a creamy sauce.
4. Garnish with your choice of cheese, Parmigiano Reggiano or Pecorino.
Spaghetti Squash Caccio Pepe Style
Serves 4 as a side dish
1 medium spaghetti squash (about 3 pounds)
1/3 cup water
¼ cup unsalted butter
2 tablespoons extra virgin olive oil
1 tablespoon finely grated lemon zest
2 teaspoons fresh thyme leaves, plus more for serving
½ cup grated Pecorino Romano
½ cup finely grated Parmigiano Reggiano, plus more for serving
1 teaspoon freshly ground black pepper
Salt to taste
1. Preheat oven to 375°. Cut the squash in half, and lay each half cut side down in a 13-by-9-inch baking dish. Pour in the water, and cover the baking dish. Bake for 30 to 35 minutes, until just tender. The tip of a sharp paring knife will go in easily. Remove from the oven, and let cool slightly. Halve lengthwise and scoop out seeds; discard.
2. Scrape flesh with a fork to remove in long strands. Spread out on paper towels to drain.
3. Heat butter and olive oil in a large skillet over medium-high. Cook squash, lemon zest, and thyme, stirring to blend. When the squash is heated through, add the Pecorino, and ½ cup Parmigiano, stirring to combine Stir in pepper and season with salt. Serve topped with more Parmigiano.
Creamy Sunchoke and Onion/Leek Soup
Serves 6 to 8
For the Crispy Onions or Leeks

1/3 to 1/2 cup extra virgin olive oil
1 Negi Tokyo onions, or leeks split lengthwise, rinsed, and cut into 1/2-inch pieces, patted dry
Fleur de Sel
1. In a large skillet, heat the oil, and fry the onions/leeks until they are crispy. Drain on paper toweling, and sprinkle with fleur de sel.
2. The leeks can be cooled, and covered, and kept at room temperature for up to 6 hours.
For the Soup
3 tablespoons unsalted butter
1 tablespoon extra-virgin olive oil
1 Negi Tokyo onion, or leek split lengthwise, rinsed, and cut into 1/4-inch pieces
1 Sonoran garlic clove, minced
1 pound sunchokes, peeled, and cut into 1/2-inch pieces
2 medium russet potatoes, peeled and cut into 1-inch pieces
4 cups chicken or vegetable broth
Salt and pepper
1/4 cup finely chopped chives
1/2 cup heavy cream
1. In a large soup pot, melt the butter with the oil, and sauté the /onionleek and garlic for 2 minutes.
2. Add the sunchokes, and potatoes, and toss in the mixture.
3. Add the broth, and simmer the soup for 15 to 20 minutes, until the potatoes and sunchokes are tender.
4. Using an immersion blender, puree the soup, taste for salt and pepper, add the chives, and cream.
5. Serve garnished with the crispy leeks.
Mexican Guava Cake
Makes one 9-inch springform
4 ripe guavas
2 cups all-purpose flour
1 1/2 teaspoons baking powder
1 1/2 teaspoon ground cinnamon
3/4 cup unsalted butter, softened
1 cup dark brown sugar
5 eggs, separated
1. Preheat oven to 350 degrees coat a 9-inch springform form with non-stick cooking spray.
2. In a bowl, sift together the flour, baking powder and cinnamon.
3. Trim the top and bottom off the guava and cut in half.
4. Using a small spoon, scoop out and discard the seeds.
5. Chop the flesh into a very small dice.
6. You should have about 1/2 cups of chopped guava.
7. Using an electric mixer with the paddle attachment, beat the butter until creamy. Add the sugar and continue beating for several minutes until it becomes light and fluffy.
8. One at a time, add the egg yolks, beating until each one is fully incorporated before adding the next. Pour in the flour mixture and beat on medium-low speed until the flour is just incorporated, being careful not to overmix. Fold in the chopped guava by hand.
9. In a separate bowl, beat the egg whites until they hold soft, glossy peaks. Stir 1/3 of the egg whites into the batter and mix until you no longer see the whites to lighten the batter. Gently fold in the remaining whites.
10. Bake for 50 to 60 until a skewer inserted into the center comes out clean.
Guava Smoothie
1 Mexican guava
1 banana
1 cup orange juice
1/2 cup white grape juice
1 teaspoon lime juice
1/2 cup frozen vanilla yogurt
1. Cut the guava in half and scoop out the pulp and add to a blender.
2. Slice the banana into bite size chunks, and add to blender.
3. Add the orange juice and grape juice, and puree.
4. Add the lime juice and yogurt, and puree again. Serve immediately.
Pepperonata with Zucchini
Serves 6 as a side dish
1/4 cup extra virgin olive oil
1 garlic clove, minced
One Tokyo onion, split in half and thinly sliced
2 red bell peppers, cored, and thinly sliced
2 zucchini, ends trimmed, and thinly sliced
4 plum tomatoes, cored, and finely diced
Salt and pepper
1/4 cup finely chopped parsley
1/4 cup finely chopped basil
1. In a large skillet, heat the oil, saute the garlic for 30 seconds, and add the onion, and saute until the onion is translucent, 4 to 5 minutes.
2. Add the peppers, and zucchini, and saute for 4 minutes, till softened.
3. Add the tomatoes, and season with salt and pepper.
4. Cook the mixture until the vegetables are softened.
5. Add the basil and parsley, and serve warm.
6. This is delicious served with grilled meats, and poultry, as well as sausages, or tossed into pasta for a vegetarian pasta.
Butter Lettuce and Pomegranate Salad
Serves 4 to 6
One head butter lettuce, washed and spun dry, separated into leaves
1/4 cup pomegranate juice
2 tablespoons honey
1 tablespoon Dijon mustard
1/3 cup vegetable oil
Salt and pepper
1/2 cup crumbled feta cheese
1/2 cup pomegranate arils
1. Lay a few lettuce leaves onto salad plates.
2. In a small bowl, whisk together the juice, honey, mustard and oil. Season with salt and pepper.
3. Drizzle some over the lettuce leaves. Top with the feta and pomegranate arils. Drizzle with a bit more dressing and serve.
Roasted Potato and Mizuna Salad
Serves 2 to 4
1/3 extra virgin olive oil
2 garlic cloves, minced
6 tiny yellow potatoes, cut into quarters
1 1/2 teaspoons salt
1/2 teaspoon freshly ground black pepper
One Negi Tokyo onion, thinly sliced
2 to 3 tablespoons white wine vinegar
1 teaspoon Dijon mustard
1 bunch mizuna
1. Preheat the oven to 400 degrees, and line a baking sheet with silicone, parchment or aluminum foil.
2. In a bowl, combine the oil, garlic, potatoes, salt, pepper, and onion.
3. Roast for 15 to 20 minutes, until the potatoes are tender.
4. Meanwhile whisk the vinegar and mustard together in the bowl.
5. Add the mizuna, and the roasted potato mixture, and toss to coat. If the salad needs a bit more vinegar, add it now (this will depend on the acidity of the vinegar)
6. Serve the salad warm.
Shrimp and Lettuce Wraps
Serves 4 to 6
One head butter lettuce washed, spun dry and separated into leaves
2 tablespoons vegetable oil
2 garlic cloves, minced
1/4 cup finely chopped onion
1 teaspoon grated ginger
1 pound large shrimp, peeled and deveined
2 teaspoons soy sauce
1 teaspoon Hoisin sauce
1 teaspoon rice wine
1/4 cup finely chopped parsley
1. Put the lettuce leaves onto a serving platter.
2. In a large skillet or wok, heat the oil, and saute the garlic, onion and ginger for 1 minute, until the onion is softened. Add the shrimp and stir-fry for 1 minute, until the shrimp begin to turn pink.
3. Add the soy sauce, Hoisin and rice wine, and continue to cook until the shrimp are cooked through. Add the parsley, and stir.
4. Put 2 tablespoons of the mixture into each lettuce leaf, and serve.
Farmer’s Choice:
Maple Miso Glazed Pink Turnips

Serves 2
One bunch baby pink turnips scrubbed
2 tablespoons vegetable oil
2 teaspoons white miso
1/4 cup vegetable or chicken broth
2 to 3 tablespoons maple syrup
Salt and pepper
1. Cut the turnips in half, and finely chop the turnip greens.
2. In a large skillet, heat the, oil, add the turnips and greens, and saute for 2 to 3 minutes, to wilt the greens. Dissolve the miso into the broth, and whisk in the maple syrup.
3. Add the liquid to the pan, cover, and simmer 5 minutes, remove the cover, and simmer, until the liquid in the pan is syrupy.
4. Season with salt and pepper, and serve warm.
Sausage Stuffed Honey Nut Squash
Serves 4
2 Honey Nut Squash, cut in half lengthwise, and seeds removed
1/4 cup extra virgin olive oil
1/2 pound bulk sweet Italian sausage
3 tablespoons all-purpose flour
2/3 cup chicken or vegetable broth
1/3 cup heavy cream
1 cup grated Parmigiano Reggiano cheese
1. Preheat the oven to 400 degrees, and line a baking sheet with silicone, parchment or aluminum foil.
2. Drizzle the inside of the squash with a bit of the oil, and roast the squash for 30 minutes, until tender.
3. When the squash is cool enough to handle scrape out the flesh leaving a 1/2-inch shell. Chop the flesh and set aside. The flesh should be very soft, and it may not cut well; it will melt into the sauce with the sausage.
4. In a large skillet, cook the sausage over high heat, until the sausage is no longer pink.
5. Remove the sausage in the pan, and add the flour, whisking to cook it for 2 minutes.
6. Add the broth and bring to a boil.
7. Add the cream, and bring to a boil. Return the sausage and squash flesh to the pan, remove from the heat, and add 1/2 of the cheese. Taste for salt and pepper and adjust.
8. Fill the squash shell with the squash and sausage mixture and top with the remaining cheese.
9. Bake at 350 degrees for 30 minutes until the mixture is bubbling, and the cheese is golden brown.
10. Allow to rest for 10 minutes before serving (this will be molten hot, so wait to serve it)
Pineapple Quince Pork Roast
Serves 6
1/4 cup extra virgin olive oil
1 1/2 teaspoons salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon ground ginger
1 teaspoon ground cinnamon
1 tablespoon Dijon mustard
2 tablespoons dark brown sugar
One 3 pound pork loin roast
2 pineapple quince, peeled, cored, and cut into 6 wedges
1 large onion, thinly sliced
1 cup apple juice
1 cup beef broth
2 tablespoons cornstarch mixed with 2 tablespoons water
1. In a small bowl, combine the oil, salt, pepper, ginger, cinnamon, mustard and brown sugar.
2. Rub over the roast, to coat.
3. Heat a large Dutch oven over medium high heat, and add the roast, browning on all sides, being careful not to burn the sugar. Remove the roast from the oven, add the quince and onion, and saute in the pan until the onion begins to soften.
4. Deglaze the pan with the juice and broth, stirring up any browned bits on the bottom of the pan.
5. Return the meat to the pan, cover and simmer over medium low heat for 2 hours, or until the pork is tender.
6. Remove the meat from the pan to a cutting board, covering loosely with aluminum foil.
7. Bring the liquid in the pan to a boil, whisk in the cornstarch mixture and bring to a boil.
8. Season with salt and pepper if necessary.
9. Thinly slice the pork and nap with some of the sauce, and quince wedges.
10. If you would prefer, you can use an immersion blender to puree the sauce, and not thicken with the cornstarch.
Recipes Provided By:
Diane Phillips www.dianephillips.com and www.cucinadivina.blogspot.com
Follow me on:
Facebook: Diane Phillips’ Blog of Cooking, Travel and Commentary
Twitter: @dianphillips
Pinterest: Diane Phillips
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 10-5-16


This weeks local produce and featured farms:
Purple Haze CarrotsWeiser Family Farm
Medjool Dates – Wynola Flats Produce
Dragon Fruit – Tony Do’s Farm
DillBe Wise Ranch
JicamaRutiz Family Farms
Romaine Lettuce – The Garden Of….
Valencia OrangesPolito Family Farm
Shinko Asian PearsKen’s Top Notch Produce
Chocolate PersimmonsPenryn Orchard
Red RadishesBlack Sheep Produce
Organic Juicing Bag:
Fuji Apples – Viva Tierra
Carrots – Cal Organics
Black Kale – Deardorff
Lemons – Sundance Farms
Navel Oranges – Lodge Ranch
Farmer’s Choice:
Christmas Lima Beans – Two Peas in a Pod Farm
Red Finger Limes – 3 Nuts Farm
Pineapple Quince – Terry Farm
Check out our YouTube Video highlighting all the produce in this weeks FMB:

Click here to Watch Video on YouTube
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
Tequila Sunset
2 Fuji apples
3 Carrots
1 Navel Orange
½ Lemon
Kale-blewy
1 Bunch of Black Kale
2 Fuji Apples
Lemon This
1 Navel Orange
3 Carrots
½ Bunch of Kale
½ Lemon
Specialty Produce Recipe Suggestions
courtesy of Diane Phillips (Cucina Divina)

Roasted Salmon with Orange Dill Hollandaise

Serves 6
1/2 cup extra virgin olive oil
2 tablespoons Old Bay Seasoning
2 1/2 pounds salmon filets
1. Preheat the oven to 400 degrees. In a measuring cup combine the oil and Old Bay. Brush onto the salmon and put the salmon into a baking dish.
2. Roast the salmon for 10 minutes per inch of thickness, until it registers 150 degrees on an instant read meat thermometer. While you are roasting the salmon, prepare the hollandaise.
4 large egg yolks
2 tablespoons fresh orange juice
1/4 cup chopped fresh dill
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 cup unsalted butter, melted and kept hot
1. In a blender or food processor, blend or process the egg yolks, juice, dill, salt, and pepper until well combined.
2. Serve the salmon in a pool of the hollandaise and garnish with additional dill.
Crudités with Dilly Dip
Serves 6
1 1/2 cups sour cream or Greek Yogurt
1/2 cup mayonnaise
1/4 cup Dijon mustard
2 scallions (white and tender green parts), chopped
3 tablespoons chopped fresh dill
3 tablespoons chopped fresh parsley
2 teaspoons grated lemon zest
1 teaspoon celery salt
Salt and freshly ground black pepper to taste
Serve with crudités from this weeks’ box: jicama, purple carrots, and radishes
1. In a medium-size bowl, stir together the sour cream (or yogurt), mayonnaise, and mustard until blended. Stir in the dill, parsley, lemon zest, and celery salt. Taste before adding salt and pepper.
2. Do-Ahead: At this point, cover and refrigerate for at least 6 hours to let the flavor develop or overnight.

Orange Date Bran Muffins

Makes 12
One Valencia orange
1/2 cup orange juice
1 egg
1/2 cup butter, melted and cooled
1 1/2 cups flour
1 teaspoon baking soda
1 teaspoon baking powder
3/4 cup firmly packed brown sugar
1 teaspoon salt
1/2 cup chopped dates
Preheat the oven to 400 degrees, and coat the inside and tops of a standard muffin tin with non-stick cooking spray. (or line muffin tins with paper liners)
Remove the zest from the orange, then remove the pith and peel.
Cut the orange into segments and chop the segments. Put the segments and 1 teaspoon orange zest into a mixing bowl. (freeze any leftover orange zest in zip-lock bags)
Stir in the orange juice, egg, and butter, stirring to blend. Add the flour, soda, powder, and brown sugar, stirring until the mixture begins to come together. Stir in the salt and dates.
Using a large portion scoop, scoop into the prepared muffin tins, and bake for 17 to 22 minutes, until a skewer inserted into the center comes out clean. Cool the muffins for 10 minutes before removing from the pan.
Romaine, Pear, Jicama and Blue Cheese Slaw
Serves 6 to 8
One head romaine lettuce washed, spun dry and cut into 1/2-inch ribbons (including the root)
2 Asian pears, cored, and cut into julienne
1 1/2 cups julienned jicama
2 to 3 radishes, julienned
1 cup mayonnaise
1/2 cup sour cream or Greek yogurt
2 tablespoons red wine vinegar
1 cup crumbled blue cheese
Salt and freshly ground black pepper
1 cup chopped toasted walnuts or pecans for garnish (optional)
1. Put the romaine, pears, jicama and radishes into a large salad bowl.
2. In a smaller bowl, stir together the mayonnaise, sour cream or yogurt, vinegar, and blue cheese. Season to taste with salt and pepper.
3. Pour the dressing over the slaw, and toss to combine. Garnish with the nuts, and serve immediately.
Chocolate Persimmon Scones
Makes 10 to 12
1 cup chopped persimmons
1 teaspoon vanilla paste or extract
1 tablespoons unsalted butter
1 teaspoons sugar
1. In a saucepan, heat the ingredients over medium high heat until the persimmons are softened. Mash the mixture, and allow it to cool.
2 1/3 cup all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking soda
1 1/2 teaspoons baking powder
1/2 cup cold butter, cut into small bits
1/4 cup buttermilk
Raw sugar
1. Preheat the oven to 375 degrees, and line a baking sheet with parchment, silicone or aluminum foil.
2. In a food processor, combine the flour, salt, baking soda, baking powder, and butter. Pulse on and off to break up the butter. With the machine running, add the persimmon mixture and buttermilk, until the mixture begins to come together.
3. Turn out onto a floured board, and form into 2 discs 1 1/2-inches thick. Cut each disc into wedges (6 is a nice number here) and transfer to the baking sheet. Sprinkle the tops with raw sugar, and bake for 20 to 25 minutes, until golden brown. Cool for at least 15 minutes before serving.
Dragon Fruit Spritzer
Serves 4
1/2 cup water
1/2 cup sugar
1/4 cup mint leaves, coarsely chopped
1 Dragon fruit, peeled, and flesh removed
1/2 cup fresh lime juice
1 cup fresh orange juice
1 liter sparkling water or Prosecco
1. In a small saucepan, heat the water, sugar and mint, stirring until the sugar is dissolved. Turn off the heat and allow the mixture to cool. Strain out the mint leaves.
2. In a blender combine the dragon fruit, lime juice, orange juice and simple syrup. Blend on high speed to puree the dragon fruit.
3. Pour some of the mixture into tall glasses, and top off with the sparkling water.
Jicama Chips
Serves 6 to 8
These chips are sweet, salty, and delicious! They are bit of an effort, since they cook at a low temperature (almost like dehydrating, since the jicama has so much moisture) and you need to turn them so that they are crisp at the end. Dare I say it? They might be better than Pringles!
1 jicama, peeled and sliced into julienne
1/2 to 3/4 cup olive oil
Salt and pepper
1. Preheat the oven to 250 degrees, and line 2 to 3 baking sheets with parchment, silicone or aluminum foil.
2. Put the jicama into a bowl, and toss with the oil, salt and pepper.
3. Spread out on the baking sheets in a single layer.
4. Bake for 1 1/2 hours, turning the jicama every 20 minutes or so until they are crisp.
5. Cool and store in airtight containers.
Farmers Choice:
Christmas Lima Bean Veggie Burgers
Makes about 8
This is a simple recipe that yields a terrific burger. Serve this with “come back sauce”, it’s terrific, too.
3/4 pound shelled Christmas lima beans
1 bay leaf
4 cups vegetable broth or water
1/4 cup extra virgin olive oil plus more for frying
1/2 cup finely chopped onion
4 garlic cloves, minced
1 teaspoon ground cumin
1/2 teaspoon chipotle pepper powder
1 teaspoon Worcestershire
3/4 cup cooked brown rice
Salt and pepper
1 cup panko
1. Put the beans, and bay leaf into a saucepan and add the broth. Bring to a boil and simmer for 10 to 15 minutes until the beans are soft. Drain, remove the bay leaf and put into a food processor.
2. In a skillet, heat the oil, ad saute the onion, garlic, cumin and chipotle powder for 2 to 3 minutes. Add the beans in the food processor along with the Worcestershire and brown rice.
3. Pulse on and off to break up the beans and rice. Put the mixture back into the bowl, and season with salt and pepper as needed. Add the panko, refrigerate for at least 1 hour to allow the panko to absorb the flavor from the beans.
4. Form the mixture into patties. Heat olive oil in a skillet, and fry the burgers on one side, until they are browned, turn and fry for 2 to 3 minutes, until browned. Serve on buns, with come back sauce.
Come Back Sauce
Makes about 2 cups
2/3 cup bottled Chile sauce
1/4 cup vegetable oil
2 tablespoons lemon juice
1 teaspoon Worcestershire sauce
2 drops hot sauce
1 tablespoon finely chopped onion
3 garlic cloves
1 cup mayonnaise
1/4 cup ketchup
1 teaspoon dried mustard
1/4 teaspoon paprika
1/4 teaspoon salt
1 teaspoon celery seeds
3/4 teaspoon curry powder
3 teaspoons horseradish
1. Mix all ingredients with I tablespoon water in a blender or food processor. Refrigerate overnight, letting the flavors blend. It will keep up to two weeks refrigerated in a closed container.
Christmas Lima Succotash
Serves 4 to 6
3/4 cup Christmas lima beans
1/4 cup extra virgin olive oil
2 spring onions, finely chopped using the white and tender green parts
2 garlic cloves, minced
1 red bell pepper finely chopped
2 cups corn kernels, either cut from the cob, or frozen and defrosted
Salt and pepper
1/4 cup finely chopped dill
Put the beans into water to cover, bring to a boil and simmer for 12 to 15 minutes, until just tender.
Drain and reserve.
In a large skillet, heat the oil, add the onion, garlic, and red pepper. Saute for 3 to 4 minutes, until the onion is softened, then add the beans, and corn, sautéing for 5 minutes, stirring occasionally. Season with salt and pepper, add the dill, and serve.
Poached Quince in Moscato di Asti
Serves 2
2 quince, cut in half and cored
2 cups Moscato di Asti
1/2 cup sugar
1 teaspoon vanilla
Crème fraiche
1. Put the quince, Moscato, sugar and vanilla into a Dutch oven. Bring to a boil, and simmer for 30 to 40 minutes until the quince are tender. Remove the quince from the liquid, and bring to the liquid to a boil, boil for 5 to 10 minutes to reduce the syrup.
2. Serve the quince warm with a dollop of crème fraiche and drizzle with the warm syrup.
3. The syrup will keep frozen for months, it’s delicious over fruit, cake, or you can use it in cocktails.
4. Cook’s note, this can also be done with port, using 1 cup of sugar, and 2 cups of Port. The resulting syrup is addictive!
Petite Cheesecakes with Finger Lime Garnish
Makes 24
24 vanilla wafers
Two 8-ounce packages cream cheese, softened
3/4 cup sugar
2 large eggs
1 teaspoon fresh lemon juice
1 teaspoon vanilla extract
1/4 cup finger lime caviar
1. Preheat the oven to 350°F. Line two 12-cup cupcake tins with paper or foil liners. Place a vanilla wafer in each, right side up, and set aside.
2. With an electric mixer, beat together the cream cheese and sugar in the large bowl until light and fluffy, about 3 minutes. Add the eggs, one at a time, beating after each addition. Stir in the lemon juice and vanilla and beat until smooth.
3. Spoon the filling into the cupcake tins, filling each one two-thirds full. Bake until set, 20 to 25 minutes. Let cool to room temperature.
4. Chill the cheesecakes, and garnish with the finger lime caviar.
Finger Lime Dill Butter
Makes 1 cup
1 cup unsalted butter, softened
2 garlic cloves, minced
1/4 cup finely chopped dill
1 small shallot, finely chopped (about 2 tablespoons)
1/4 cup finger lime caviar
Tabasco or Frank’s hot sauce
1. In a bowl, combine the ingredients, being careful not to break up the caviar, and season with a few drops of hot sauce.
2. Turn the mixture onto a large piece of plastic wrap, and form into a 1-inch wide roll.
3. Seal in the plastic wrap and freeze the butter for up to 6 months.
4. Use the butter to garnish grilled seafood, poultry, lamb, and vegetables.
Recipes Provided By:
Diane Phillips www.dianephillips.com and www.cucinadivina.blogspot.com
Follow me on:
Facebook: Diane Phillips’ Blog of Cooking, Travel and Commentary
Twitter: @dianphillips
Pinterest: Diane Phillips
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 9-29-16


This weeks local produce and featured farms:
CeleryBlack Sheep Produce
Sonoran GarlicMilliken Family Farm
CilantroBe Wise Ranch
Redbor KaleBe Wise Ranch
Green Oak Leaf Lettuce – The Garden Of….
LimesKoral’s Tropical Fruit Farm
Jalapeno PeppersMilliken Family Farm
Early Wonderful PomegranateKen’s Top Notch Produce
Sierra Gold PotatoesRutiz Family Farms
Gold Bar SquashBlack Sheep Produce
Black TomatoesDassi Family Farm
Gala Apples – Coke Farms
Organic Juicing Bag:
Gala Apples – Coke Farms
Rainbow Carrots – Coke Farms
Celery – Earthfresh Organics
Green Kale – Babe Farms
Red Beets – Lakeside Organic Gardens
Farmer’s Choice:
Purple Haze CarrotsWeiser Family Farm
Bartlett PearsPenryn Orchard
Gold Nugget TangerinesRancho Del Sol
Feature:
Pineapple GuavasKoral’s Tropical Fruit Farm
Check out our YouTube Video highlighting all the produce in this weeks FMB:

Click here to Watch Video on YouTube
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
Handful of green kale
2 celery stalks
1 gala apple
Delicious Beets
2 red beets
1 cucumber
1 gala apple
Morning Sunshine
2 rainbow carrots
2 celery stalks
1 Orange
Specialty Produce Recipe Suggestions
courtesy of Diane Phillips (Cucina Divina)
Gold Bar Squash Frittata
Serves 4
2 tablespoons unsalted butter
1 tablespoon extra virgin olive oil
1 garlic clove, minced
1/4 cup finely chopped onion
1 jalapeno, seeded, and finely chopped
2 gold bar squash, scrubbed, and shredded
Salt and pepper
4 large eggs, beaten
1/4 cup chopped cilantro or Italian parsley
1 cup shredded Monterey Jack or Pepper Jack cheese
1. Preheat the oven to 350 degrees.
2. In a large oven proof non-stick skillet, heat the butter and oil, saute the garlic, onion and jalapeno for 3 to 4 minutes, add the squash, and saute for 4 to 5 minutes, until the liquid in the pan is absorbed. Season with salt and pepper.
3. Beat the eggs, and cilantro together, and pour over the squash in the pan, lifting the squash to make sure the eggs are evenly distributed.
4. Sprinkle with the cheese, and bake for 5 to 7 minutes until the eggs are set, and the cheese is melted. (If you like your cheese a bit more bubbling, turn on the broiler and broil for 1 to 2 minutes. Let the frittata rest for a few minutes before cutting into wedges.
Celery Parmigiano
Serves 4
A great meatless Monday meal.
Quick Marinara:
Makes about 3 cups
2 tablespoons olive oil
½ cup finely chopped sweet yellow onion
2 cloves garlic, minced
One 32-ounce can crushed tomatoes with their juice
1 ½ teaspoon salt
½ teaspoon freshly ground black pepper
1 teaspoon sugar
1. In a 2-quart saucepan, heat the oil, over medium heat, then add the onion and cook, stirring, until it begins to turn translucent, about 3 minutes.
2. Add the tomatoes, salt, pepper and sugar, and simmer, uncovered, stirring occasionally, until reduced and thickened, 30 to 45 minutes. Use immediately, or cool, cover and refrigerated for up to 4 days, or freeze for up to 3 months.
For the Celery:
2 bunches celery
4 cups chicken or vegetable broth
8-ounces fresh mozzarella, sliced 1/2-inch thick
1 1/2 cups grated Pecorino Romano cheese
1. Remove the tough outer stalks of celery, cut the root end and clean the celery. Cut into 4-inch pieces.
2. Bring the broth to a boil in large skillet, and simmer the celery for 5 minutes. It should still hold its shape and be al dente.
3. Drain thoroughly, pat dry, and set aside to cool.
4. Preheat the oven to 350 degrees, and coat the inside of a 13-by-9-inch baking dish with non-stick cooking spray.
5. Spoon some of the marinara into the bottom of the pan for a thin layer. Lay the celery into the pan, top with a thick layer of the sauce, and the mozzarella.
6. Sprinkle with the Pecorino, cover with aluminum foil and bake for 30 minutes, remove the foil and bake for another 10 minutes until the cheese is melted, and the sauce is bubbling.
7. Allow the parmigiana to rest for 10 minutes before serving.
Black Tomato Salad with Cilantro Pesto Dressing
Serves 4
4 black tomatoes, cored, and thinly sliced
Salt and pepper
1 bunch cilantro, washed and spun dry
4 garlic cloves
1 tablespoon chopped jalapeno pepper
1/4 cup chopped almonds
1/2 cup extra virgin olive oil
Salt and pepper
2 to 3 tablespoons fresh lime juice
2 ounces crumble cotija cheese for garnish
1. Lay the tomatoes onto a serving platter, and sprinkle with salt and pepper.
2. To make the pesto put the cilantro, garlic, jalapeno, and almonds into a blender or food processor. Pulse the machine on and off to break up the cilantro, garlic and almonds.
3. With the machine running, pour in the oil until the mixture comes together. Season with salt and pepper.
4. Put the pesto into an airtight container and refrigerate until ready to use. The pesto freezes beautifully.
5. For the dressing, mix 1/4 cup pesto with 2 tablespoons of lime juice. Taste, and add more if desired. Dress the tomatoes with the vinaigrette, sprinkle with the cheese and serve.
Debatable Waldorf Salad
Serves 6
A great salad to eat while watching the debates, or not. It’s debatable since it isn’t the traditional salad with mayonnaise dressing, and I’ve added pomegranates as well.
One head green oak leaf lettuce, washed, spun dry and separated into leaves
3 cups cooked chicken, cut into small dice or shredded
1 cup diced celery (about 4 ribs)
3 Gala apples, cored, and diced
1 cup chopped walnuts (use your choice of nuts)
1/4 cup apple cider or apple juice
1 teaspoon Dijon mustard
1 tablespoon poppy seeds
1/3 cup canola or vegetable oil
Salt and pepper
1/2 cup pomegranate arils
1. Lay the lettuce onto salad plates.
2. In a salad bowl, combine the chicken, celery, apples, and walnuts.
3. In a smaller bowl, whisk together the cider, mustard, poppy seeds and vegetable oil.
4. Taste for seasoning adding salt and pepper if necessary.
5. Pour some of the dressing over the chicken mixture, and toss to coat.
6. Plate the chicken salad onto the lettuce leaves, and drizzle with a bit of the remaining dressing.
7. Garnish with pomegranate arils and serve.
Jalapeno Pepper Poppers
Serves 8
These little bites are perfect for munching on when you are watching sports, or your favorite shows.
They can be made ahead of time, and then popped back into the oven to warm up.
2 tablespoons unsalted butter
½ cup finely chopped sweet yellow onion
¼ cup finely chopped red bell pepper
¼ cup finely chopped jalapeno pepper
1 cup corn kernels, either fresh, or frozen and defrosted
One package Jiffy corn bread mix
½ cup milk
1/3 cup sour cream
1/4 cup mayonnaise
6 shakes hot sauce, or Tabasco
2/3 cups shredded mild cheddar cheese
1/3 cup shredded pepper jack cheese
1. Preheat the oven to 375 degrees and coat the inside of 24 mini-muffin tins with non-stick cooking spray.
2. Melt the butter in a large skillet and remove half to a mixing bowl to cool. Add the onion, peppers, and corn to the skillet, and sauté until the onion and peppers are softened.
3. Transfer the mixture to the mixing bowl and allow to cool
4. Add the remaining ingredients to the corn mixture in the bowl, and stir until blended. Using a small scoop, fill the muffin cups 3/4 full.
5. Bake for 20 to 25 minutes, until a skewer inserted into the center comes out clean.
6. Any leftover muffins can be frozen, in air tight containers for up to 1 month. Defrost and then warm in a 350 degree oven (loosely tented with foil) for about 10 minutes.
Portuguese Kale and Potato Soup
Serves 6 to 8
The redbor kale will lose some of it color when it’s cooked, but this soup is a great big bowl of comfort.
2 tbsp. extra-virgin olive oil
1/2 lb. smoked sausage (if you like spice, try some Spanish chorizo)
1 medium onion, finely chopped
1 garlic clove, minced
One bunch kale, tough ends trimmed and thinly sliced
8 cups chicken or vegetable broth
4 medium Sierra gold potatoes, scrubbed and cut into 1/2-inch pieces
Salt and freshly ground black pepper
1. In a Dutch oven, heat the oil over medium heat and cook the sausages, pricking the skin with the tip of a sharp knife to release some fat.
2. When the sausage is browned, add the onion and garlic, and sauté for 3 minutes, or until the onion begins to soften.
3. Add the kale and toss with the garlic, onion, and oil to coat.
4. Stir in the broth and potatoes. Cover and cook over medium high heat for 30 to 45 minutes.
5. Skim the excess fat off the surface of the soup, season with salt and pepper, and serve.
Sierra Gold Bacon and Jalapeno Au Gratin
Serves 8
2 tablespoons unsalted butter
1 jalapeno seeded and finely diced
1 shallot, thinly sliced
2 garlic cloves, minced
1 pound Sierra Gold potatoes peeled and sliced ⅛’’ thin
1 cup heavy cream
1 cup whole milk
Salt and pepper
4 slices bacon, cooked crisp and crumbled
1 tablespoon finely chopped cilantro
1/2 cup shredded mild cheddar cheese
1 cup shredded Monterey Jack cheese
1. Preheat oven to 350 degrees and coat a 9’’ baking pan with non-stick cooking spray.
2. In a large skillet, heat the butter, and saute the jalapeno, shallot and garlic for 2 to 3 minutes, until the shallot is softened. Add the potatoes, cream and milk, season with salt and pepper, and simmer until the potatoes are just tender.
3. Stir in bacon, and cilantro transfer half of the mixture to the prepared pan. Sprinkle with half of the cheeses. Cover with the remaining potatoes, and sprinkle with the remaining cheeses.
4. Cover and bake for 20 minutes, remove the cover and bake for another 15 to 20 minutes until the potatoes are bubbling and the cheese is golden brown. Allow the potatoes to rest for at least 5 minutes before serving.
Pineapple Guava Bread
Makes one 9-inch loaf
1/2 cup unsalted butter, melted
1 cup sugar
2 cups trimmed and grated pineapple guavas
1/2 cup milk
2 large eggs
2 3/4 cups flour
1 tablespoon baking powder
1/2 teaspoon baking soda
1 1/2 teaspoons salt
1. Coat the inside of a 9-inch loaf pan with non-stick cooking spray and preheat the oven to 350 degrees.
2. In the bowl of an electric mixer, combine the butter, sugar, and guavas.
3. Add the milk and eggs, and stir in the flour, baking powder, soda and salt.
4. Turn the mixture into the prepared pan.
5. Bake for 40 to 50 minutes or until a skewer inserted into the center comes out clean.
6. Allow to cool for 10 minutes, remove from the pan, and cool completely on a rack. The cake with keep in an airtight container at room temperature for 3 days, or freezes nicely for about 6 weeks.
Pineapple Guava Freezer Jam
Makes about 4 cups
4 cups pineapple guava pulp
2 cups sugar
1/4 cup fresh lime juice
2 cinnamon sticks
1. In a Dutch oven, cook the guavas over medium heat until they have softened. Add the sugar, lime juice and cinnamon and cook for 30 to 40 minutes, until the mixture is thickened. Remove the cinnamon sticks, and puree the jam in a blender.
2. Cool and put into jars. The jam keeps in the refrigerator for up to 2 months, or can be frozen in plastic containers for up to 4 months.
Farmers Choice:
Purple Carrot Crudités with Fresh Herb Dip
Makes 2 cup of dip
The dip is not only delicious with raw vegetables, but as a sandwich spread, or as a topping for baked potatoes.
One bunch purple carrots, scrubbed, and cut into sticks
1 cup mayonnaise
1/2 cup buttermilk, or substitute 1/2 cup whole milk mixed with 1 tablespoon fresh lemon juice
2 cloves garlic, minced
2 tablespoons chopped fresh parsley
2 teaspoons chopped fresh chives
1 1/2 teaspoons chopped fresh tarragon
1 1/2 teaspoons chopped fresh basil
1 1/2 teaspoons chopped fresh oregano
1 teaspoon salt
1 teaspoon lemon pepper seasoning
1. In a medium-size bowl, whisk together the mayonnaise and buttermilk, then add the garlic, herbs, salt, and lemon pepper and stir until blended.
2. Do-Ahead: At this point, you can cover and refrigerate for up to 1 week. Shake well or whisk before using.
3. Serve the dip with the carrots, or other crudités.
Spinach Salad with Soy Dressing and Gold Nugget Tangerines
Serves 4
4 cups baby spinach, washed and spun dry
3 gold nugget tangerines, peeled, and separated into segments
1/2 cup vegetable oil
1/4 cup rice vinegar
2 tablespoons sugar
1 tablespoon soy sauce
1 teaspoon peeled and grated fresh ginger
1 clove garlic, minced
4 strips bacon, cooked crisp and crumbled
1. Put the spinach and tangerines into a salad bowl.
2. In another bowl, whisk together the oil, vinegar, sugar, soy sauce, ginger, and garlic.
3. Pour over the salad, and toss to coat.
4. Plate the salad and garnish with crumbled bacon.
Frisee, Pear and Blue Cheese Salad
Serves 4
One head frisee, washed, spun dry and chopped
2 Bartlett pears, cored, and thinly sliced
1/2 cup crumbled blue cheese
1/2 cup chopped walnuts
1/4 cup fresh lemon juice
1/2 cup vegetable oil
Salt and pepper
1. Plate the frisee, top with some pears, blue cheese, and walnuts.
2. In a small bowl, whisk together the lemon juice, and oil. Season with salt and pepper.
3. Drizzle the dressing over the salads, and serve.
Recipes Provided By:
Diane Phillips www.dianephillips.com and www.cucinadivina.blogspot.com
Follow me on:
Facebook: Diane Phillips’ Blog of Cooking, Travel and Commentary
Twitter: @dianphillips
Pinterest: Diane Phillips
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 9-22-16


This weeks local produce and featured farms:
Pink Lady ApplesFair Hill Apple Farm
Asprargus – Life’s A Choke Farm
Green Bell PeppersBlack Sheep Produce
Red Swiss ChardBlack Sheep Produce
Sweet Scarlet GrapesKen’s Top Notch Produce
Mizuna GreensBe Wise Ranch
French Butter Lettuce – The Garden Of….
Shinko Asian PearsPenryn Orchard
German Butterball PotatoesWeiser Family Farm
French Breakfast RadishesBe Wise Ranch
Organic Juicing Bag:
Strawberries – A & A Organics
Carrots – Cal Organics
Cucumbers – Lakeside Organic Gardens
Black Kale – Babe Farms
Mango – Corona College Heights
Farmer’s Choice:
Brussels Sprouts – Life’s A Choke Farm
Ambrosia Melon – Munak Ranch
SunchokesWeiser Family Farm
Feature:
Comice PearsPenryn Orchard
Check out our YouTube Video highlighting all the produce in this weeks FMB:

Click here to Watch Video on YouTube
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
Mango Paradise
2 carrots
1 mango
2 lemons
Delicious Strawberry
1 cup of strawberries
2 cucumber
Spicy Kale
Handful of black kale
1 cucumber
1inch of ginger
Specialty Produce Recipe Suggestions
courtesy of Diane Phillips (Cucina Divina)
Roasted French Breakfast Radishes
Serves 4
1/4 cup extra virgin olive oil
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 bunch French breakfast radishes, scrubbed, and cut in half
Fleur de sel for garnish
Chopped chives for garnish
1. Preheat the oven to 400 degrees. In a 9-inch pie plate, combine the oil, salt, pepper, and radishes.
2. Roast for 10 to 12 minutes, until the radishes are tender.
3. Sprinkle the radishes with Fleur de sel and chopped chives before serving.
In France, French breakfast radishes are served at breakfast, hence the name.
The procedure is pretty simple, slice a baguette into 1/2-inch slices, spread each slice with unsalted butter, and top with thinly sliced radishes. Garnish with Fleur de Sel.
Mizuna Pesto
Makes about 1 1/2 cups
1 bunch mizuna, tough stems trimmed, rinsed and chopped
1/2 cup chopped almonds
Pinch red pepper flakes
1 cup shredded Parmesan cheese
1 teaspoon lemon zest
4 cloves garlic, chopped
1/2 cup extra-virgin olive oil
salt and pepper
1. Bring 4 cups of salted water to a boil, add the mizuna, and turn off the heat. When the mizuna is wilted, drain and press out any excess moisture.
2. Put the mizuna, almonds, red pepper flakes, Parmigiano, zest, and garlic into a food processor or blender. Pulse on and off a few times, to break up the garlic and nuts.
3. With the machine running, add the oil, until the mixture begins to come together.
4. Season with salt and pepper, and store in the refrigerator for up to 1 week. Use the pesto in pasta, or rice, mix in a bit more oil, and drizzle over grilled poultry, fish or meat.
Warm Mizuna and Potato Salad
Serves 4
One pound German butterball potatoes, scrubbed
1/2 cup extra virgin olive oil
2 garlic cloves, sliced
Pinch red pepper flakes
1 bunch mizuna, tough stems removed, and cut into 1/2-inch ribbons
Grated zest of 1 lemon
1/4 to 1/3 cup fresh lemon juice
Salt and pepper
1. Put the potatoes in water to cover, and bring to a boil. Simmer for 15 to 20 minutes, until the potatoes are tender. Drain and cool slightly.
2. While the potatoes are cooking, heat 3 tablespoons of oil, and saute the garlic for 1 to 2 minutes, until it begins to turn translucent. Add the mizuna and saute until wilted. Season with salt and pepper.
3. Cut the potatoes into bite size pieces while still warm, and put into a bowl. Add the warm mizuna, remaining oil, lemon zest and a few tablespoons of lemon juice. Toss to coat the potatoes.
4. Taste for seasoning adding more salt, pepper, or lemon juice. Serve the salad warm or at room temperature.
Roasted Asparagus Parmigiano
Serves 2 to 4
1 bunch asparagus, tough ends trimmed
1/4 cup extra virgin olive oil
1 1/2 teaspoons salt
1/2 teaspoon freshly ground black pepper
1/2 cup shaved Parmigiano Reggiano
1. Preheat the oven to 400 degrees, and line a baking sheet with aluminum foil, parchment or silicone.
2. Put the asparagus onto the baking sheet, drizzle with the oil, sprinkle with salt and pepper. Using your hands, roll the asparagus on the baking sheet until it is evenly coated.
3. Roast for 5 to 7 minutes, until tender. Transfer to a serving platter, and garnish with the cheese. The heat from the asparagus will melt the cheese.
French Butter Lettuce Salad with Roasted Grapes and Crumbled Blue Cheese
Serves 4
One head French Butter Lettuce, washed, spun dry and separated into leaves
1/4 cup extra virgin olive oil
2 cups red grapes, cut in half
1 tablespoon chopped fresh thyme
1 1/2 teaspoons salt
1/2 teaspoon freshly ground black pepper
2 tablespoons aged balsamic vinegar
1/2 cup crumbled blue cheese
1. Arrange the lettuce leaves on salad plates and set aside.
2. Preheat the oven to 400 degrees, and line a baking sheet with aluminum foil, silicone or parchment paper.
3. In a bowl, combine the oil, grapes, thyme, salt and pepper. Spread onto the baking sheet, and roast for 30 minutes, until the grapes have split and the juices are jam like.
4. Transfer the grapes to a bowl, and stir in the vinegar.
5. Arrange some grapes on the lettuce leaves, and garnish with blue cheese.
6. Cook’s Note: If you prefer another cheese, feta, or crumbled goat cheese are good substitutions.
7. Cook’s Note: The roasted grapes are also amazing on a cheese platter as a condiment.
Pear and Ginger Condiment
Makes about 2 cups
I am currently in the North of Italy near Asti and Alba, wine tasting, and gathering recipes. This condiment was served with a cheese selection, but it would be delicious spread on toast or scones.
2 Asian pears, peeled, cored and cut into chunks
1/4 cup pear nectar
1/4 cup firmly packed brown sugar
1 teaspoon ground ginger
1. Put the ingredients into a saucepan, and bring to a boil. Simmer the mixture for 20 to 30 minutes until the pears are tender, and the mixture has thickened.
2. Mash any large pieces of pear.
3. Cool the mixture and store in airtight containers in the refrigerator for up to 1 month.
Torta di Mele
Serves 8
This apple cake is served all over Italy as a breakfast cake with strong coffee. I think it would be a terrific dessert, too.
1 cup unsalted butter, softened
1 cup sugar
½ teaspoon lemon zest
1 tablespoon Amaretto
1 teaspoon vanilla paste or vanilla extract
4 large eggs
2 ¼ cup all-purpose flour
1 tablespoon baking powder
½ teaspoon ground cinnamon
½ teaspoon salt
2 Pink Lady Apples, peeled, cored and cut ½-inch thick
¼ cup unsalted butter, melted
3 tablespoons sugar
1. Preheat the oven to 350 degrees. Coat the inside of a 10-inch spring form pan with non-stick cooking spray.
2. In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar until light and fluffy.
3. Add the zest, Amaretto and vanilla paste, and beat until blended.
4. Add the eggs one at a time, beating after each addition.
5. Add the flour, baking powder, cinnamon, and salt blending until smooth.
6. Cut 2 of the apples into a small dice.
7. Fold the small pieces into the batter, and transfer the batter to prepared pan and smooth the top.
8. Arrange the cut apples core side down, on the top of the batter in circles over the entire surface with an arrangement like a sun. The apples should be close together.
9. Brush the apples and batter with the melted butter.
10. Generously sprinkle the apples and batter with the 3 tablespoons sugar.
11. Bake the cake for 50 to 60 minutes, until the cake pulls away from the sides of the pan and the cake is golden brown. A skewer inserted into the center should come out clean.
12. Cool on a wire rack for 15 minutes, remove the sides of the pan, and cool completely. Dust with confectioners’ sugar if desires.
13. The cake keeps covered, at room temperature overnight. Refrigerate any leftover cake.
Bacon and Chard Saute
Serves 4
4 strips bacon, cut into 1/2-inch dice
1 garlic clove, sliced
One bunch chard, tough stems removed, and leaves cut into 1/2-inch ribbons
Salt and pepper
1. In a large skillet, cook the bacon until crisp. Remove all but 2 tablespoons of drippings, and saute the garlic for 1 minute.
2. Add the chard, toss with the bacon and garlic, season with salt and pepper, and saute until the leaves are wilted.
3. Season with salt and pepper, and serve warm.
Jambalaya
Serves 6 to 8
Feel free to substitute your favorite protein here, I’ve used sausage (traditional), and shrimp (sometimes traditional) in this one—this is a party dish, and it’s simple to put together and then add the rice before you are ready to serve.
2 tablespoons vegetable oil
3/4 pound andouille or Polish-style sausage, cut into 1/2-inch-thick rounds
1/2 cup chopped onions
1/2 cup seeded and chopped green bell peppers
1/2 cup chopped celery
2 cloves garlic, minced
1/4 teaspoon dried thyme
1/4 teaspoon dried oregano
1/4 teaspoon dried basil
1/4 teaspoon freshly ground black pepper
1/8 teaspoon cayenne pepper
1 bay leaf
One 14.5-ounce can chopped tomatoes, with their juice
3 1/2 cups chicken broth
1 14 cups long-grain rice
3/4 pounds medium-size shrimp, peeled and deveined
1/2 cup chopped scallions (white and tender green parts) for garnish
1. In an 8-quart stockpot, heat the oil over medium-high heat, then cook the sausage until it begins to render some of its fat, about 5 minutes.
2. Remove all but 2 tablespoons of the fat from the pan and add the onion, bell pepper, celery, garlic, thyme, oregano, basil, black pepper, cayenne, and bay leaf.
3. Cook, stirring, until the vegetables are translucent, about 5 minutes.
4. Stir in the tomatoes and cook until some of the liquid evaporates, about 4 minutes.
5. Add the broth and bring to a boil.
6. Do-Ahead: At this point, you can let cool, cover, and refrigerate for up to 3 days. Gently reheat before continuing.
7. Stir in the rice and cook for 15 minutes over medium heat. Add the shrimp and cook until they turn pink, another 3 to 5 minutes.
8. Remove the bay leaf, and serve immediately or turn off the heat, cover, and let stand for up to 30 minutes before serving.
9. Garnish the jambalaya with chopped scallions and serve with an assortment of hot sauces.
Basque Chicken
Serves 6
The original recipe for this chicken varies from cook to cook, some use Spanish chorizo to begin, while others use ham. For this version, I am using diced Soppressata, an Italian salami that works well in the recipe.
One 2 1/2 pound chicken cut into serving pieces (or equivalent of chicken parts)
Salt and pepper
1/4 cup olive oil
One half inch thick slice of Soppressata, diced
1 large red onion, thinly sliced
4 garlic cloves, minced
Pinch red pepper flakes
2 green peppers, cored, and thinly sliced
1 1/2 teaspoon sweet paprika
1 1/2 teaspoons dried thyme
1 bay leaf
One 28-ounce can chopped tomatoes in their juice
Salt and pepper
1. The night before, wash the chicken in cold water pat dry, and season liberally with salt and pepper. Cover with paper towels, and refrigerate. Remove from the refrigerator 45 minutes before cooking.
2. In a Dutch oven, heat 2 tablespoons of oil, and brown the chicken a few pieces at a time, removing the chicken when it is browned to a plate.
3. When the chicken is browned, add the remaining oil, and saute the Soppressata, onion, garlic and red pepper for 3 to 4 minutes, until the onion begins to turn translucent.
4. Add the peppers, and cook down for 5 to 7 minutes, stirring occasionally.
5. Add the paprika, thyme, bay leaf and tomatoes, bringing to a boil.
6. Nestle the chicken in the tomato sauce, and spoon the sauce over the top of the chicken.
7. Cover and simmer for 30 to 40 minutes, until the chicken is cooked through, registering 165 degrees on an instant read meat thermometer.
8. Remove the bay leaf, season the sauce with salt and pepper, and serve the chicken over rice, polenta, or pasta.
Farmers Choice:
Sunchoke and Potato Soup
Serves 6
3 tablespoons unsalted butter
1 tablespoon extra-virgin olive oil
1 leek split lengthwise, rinsed, and cut into 1/4-inch pieces
1 garlic clove, minced
3/4 pound sunchokes, peeled, and cut into 1/2-inch pieces
4 German Butterball potatoes, peeled and cut into 1-inch pieces
4 cups chicken or vegetable broth
Salt and pepper
1/4 cup finely chopped chives
1/2 cup heavy cream
1. In a large soup pot, melt the butter with the oil, and sauté the leek and garlic for 2 minutes.
2. Add the sunchokes, and potatoes, and toss in the mixture.
3. Add the broth, and simmer the soup for 15 to 20 minutes, until the potatoes and sunchokes are tender.
4. Using an immersion blender, puree the soup, taste for salt and pepper, add the chives, and cream.
Sunchoke “Hummus”
Serves 6 to 8
Try this delicious change of pace spread on pita, or toasted bread, or serve with crisp vegetables.
3/4 pound sunchokes, peeled
1/2 cup extra virgin olive oil
Pinch red pepper flakes
3 garlic cloves
Grated zest of one lemon
One 14.5-ounce can chickpeas, rinsed and drained
2 tablespoons lemon juice
Salt and pepper
1/4 cup finely chopped Italian parsley
Finely chopped spring onion for garnish
1. Put the sunchokes into water to cover, and bring to a boil. Simmer the sunchokes for 20 to 25 minutes, until they are tender. Drain thoroughly, and put into a blender or food processor.
2. In a skillet, heat the oil, and add the pepper flakes, garlic, and lemon zest, sautéing for 30 seconds, until the garlic is fragrant. Add the chicken peas, and lemon juice, and toss to coat.
3. Transfer the mixture to the blender/food processor, and puree. Season with salt and pepper, and stir in the parsley.
4. Serve the “hummus” garnished with chopped spring onions, and surround with pita wedges, toasted bread, and vegetables.
Roasted Brussels Sprouts with Red Grapes
Serves 4 to 6
1/3 cup extra virgin olive oil
3/4 pound Brussels Sprouts, cut in half or quarters if large
2 cup red grapes
1 teaspoons dried thyme
Salt and pepper
1. Preheat the oven to 400 degrees, and line a baking sheet with aluminum foil, parchment or silicone.
2. Combine the ingredients in a bowl, and spread onto the prepared baking sheet.
3. Roast for 15 to 20 minutes until the sprouts have a bit of char on them, and the grapes have split.
4. Transfer the contents of the baking sheet into a serving bowl, and serve hot.
Shaved Brussels Sprout and Pancetta Pizza
Serves 6 as an appetizer
One pound pizza dough, either store bought or home made
Cook’s note, if you buy pizza dough, make sure to leave it at room temperature for at least 40 minutes before rolling it out
3 tablespoons extra virgin olive oil
One 1/2-inch piece pancetta, cut into small dice
2 garlic cloves, minced
1/4 cup finely chopped red onion
2 cups shaved Brussels Sprouts
1 1/2 cups shredded Asiago cheese (or Parmigiano Reggiano)
Aged balsamic vinegar
1. Preheat the oven to 400 degrees, and line a baking sheet with aluminum foil. Brush the foil with some olive oil, and roll out the dough to fit the pan, it should be pretty thin. Set aside.
2. In a skillet, heat the remaining oil, and saute the pancetta until crispy.
3. Add the garlic and onions, and saute 2 to 3 minutes, until the onions are softened.
4. Add the sprouts, and toss in the pan for 1 to 2 minutes. Season with salt and pepper, and spread onto the pizza dough.
5. Cover the pizza with the cheese, and bake for 10 minutes, turn the pizza and bake another 5 minutes, until the crust is crisp and the cheese is bubbling.
6. Remove from the oven, and allow to rest for 5 minutes, before cutting into pieces.
7. Drizzle the pizza with aged balsamic vinegar if desired.
Melon and Prosciutto Salad
Serves 6
One Ambrosia Melon, peeled, pitted and cut into thin slices, then cut into quarters
1/4 pound thinly sliced Prosciutto di Parma, cut into julienne
1/4 cup extra virgin olive oil
2 tablespoons finely chopped mint
Freshly ground black pepper
1. Arrange the melon on a platter, and sprinkle with the prosciutto
2. Drizzle with oil, and sprinkle with the mint. Garnish with freshly ground black pepper
Feature:
Chicken and Sautéed Pears
Serves 6
3 tablespoons unsalted butter
2 tablespoons extra virgin olive oil
6 chicken breasts, skin and bones removed
Salt and pepper
1 red onion, thinly sliced
3 Comice pears, cored, and cut into wedges
2 garlic cloves, minced
1 teaspoon dried thyme
1/2 cup chicken broth
2 teaspoons Dijon mustard
1/2 cup heavy cream
Salt and pepper
1. In a large skillet, melt 1 tablespoon of butter and 1 tablespoon of oil. Sprinkle the chicken with salt and pepper, and saute the chicken, until browned on both sides.
2. Remove to a plate, add the remaining butter, and oil, and saute the onion, pears, garlic and thyme, saute until the pears begin to get some color.
3. Add the broth, mustard and cream, stirring to combine.
4. Add the chicken back to the pan, and simmer, covered, for 5 to 8 minutes, until the chicken is cooked through and registers 165 degrees on an instant read meat thermometer.
5. Taste the sauce for seasoning and adjust using salt and pepper. Serve over rice, potatoes, or pasta.
Ginger Pear Bread Pudding
Serves 6 to 8
1/4 cup (1/2 stick) unsalted butter
1 cup firmly packed light brown sugar
1 teaspoon ground ginger
4 Comice pears, peeled, cored, and sliced 1/4 inch thick
8 large eggs
1 1/2 cups heavy cream
1/2 cup granulated sugar
1/8 teaspoon ground nutmeg
2 tablespoons brandy
6 to 7 cups torn egg bread
1. Coat the inside of a 13 x 9-inch baking dish with nonstick cooking spray.
2. Melt the butter in a 10-inch skillet over medium heat, add 1/2 cup of the brown sugar and the ginger, and cook, stirring, until the sugar dissolves and the ginger becomes fragrant, 2 to 3 minutes.
3. Add the pears, coating them with the butter mixture, and cook, stirring occasionally, until they soften and some of their juices have evaporated, 7 to 8 minutes. Remove from the heat.
4. In a large bowl, whisk together the eggs, cream, granulated sugar, remaining 1/2 cup of brown sugar, the nutmeg, and brandy until well combined. Add the bread to the custard mixture, pressing it down into the mixture to saturate the bread.
5. Stir in the sautéed pears and blend together until the pears are evenly distributed in the pudding. Turn into the prepared dish.
6. Do-Ahead: At this point, cover and refrigerate for at least 8 hours and up to 36 hours. Bring to room temperature before continuing.
7. Preheat the oven to 350°F. Bake the pudding until puffed, golden brown and bubbling, 45 to 55 minutes. Remove from the oven and let rest for 10 minutes before serving.
Recipes Provided By:
Diane Phillips www.dianephillips.com and www.cucinadivina.blogspot.com
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