Farmers' Market Box 3-16-17


This weeks local produce and featured farms:
Italian ParsleyBe Wise Ranch
Brussels Sprouts – Two Peas in a Pod Farm
Green CabbageBlack Sheep Produce
CarrotsBe Wise Ranch
Rainbow ChardBlack Sheep Produce
Fennel – Coastal Farms
RosemaryRutiz Family Farms
Red Leaf LettuceTutti Frutti Farms
Cara Cara OrangesKen’s Top Notch Produce
Sierra Gold PotatoesRutiz Family Farms
Juicing Bag:
Carrots – Cal Organics
Celery – Lakeside Organic Gardens
Fennel – Earthbound Organics
Lemons – Sundance Organics
Italian Parsley – Lakeside Organics
Farmer’s Choice:
Oro Blanco GrapefruitPolito Family Farm
Golden Raisins – Peacock Farms
Gold Nugget TangerinesRancho Del Sol
Feature:
Blue Corn – Kandarian Organic 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
Super Fennel
2 stalks of celery
1 fennel
1 apple
Green Detox
Handful of Italian parsley
1 cucumber
1 lemon
Sweet carrots
2 carrots
1 orange
1in turmeric
Specialty Produce Recipe Suggestions
courtesy of Diane Phillips (Cucina Divina)
Slow Cooker Corned Beef and Cabbage in Riesling
Serves 6 to 8
One pound Sierra gold potatoes, scrubbed
2 cups baby carrots
3 medium sweet yellow onions, like Vidalia, coarsely chopped
2 cups Riesling
½ cup whole grain Mustard
¼ cup Dijon mustard
¼ cup firmly packed light brown sugar
4 whole peppercorns
2 bay leaves
One 3 ½ to 4-pound corned beef brisket, rinsed, and any excess fat removed
One large head of green cabbage, cut in half, cored and thickly sliced
1. Layer the potatoes, carrots, and onions in the insert of a 5 to 7-quart slow cooker.
2. In an 8-cup measuring cup, whisk together the Riesling, mustards, and sugar. Stir in the peppercorns and bay leaves.
3. Place the brisket on top of the vegetables in the insert; if you are using a 5-qaurt cooker, you may need to cut the brisket in half and stack the pieces on top of each other to make it fit.
4. Pour the Riesling mixture over the brisket, then strew the cabbage over the top of the brisket, cover the slow cooker and cook on low for 8 to 10 hours.
5. Remove the brisket from the cooker, and cover with aluminum foil for about 20 minutes, to rest. Using a slotted spoon, remove the vegetables and arrange them on a platter. Slice the brisket and arrange over the vegetables. Strain the liquid from the crock and ladle a bit over the meat and vegetables before serving.
6. Slow Cooker Savvy: Due to the long cooking time required, if cabbage is quartered as it is when this meal is made on the stovetop, it will disintegrate. Slicing the cabbage gives you a blanket for the brisket, and some of the cabbage flavor when it is laid on the platter with the other vegetables. If you would like to serve quartered cooked cabbage alongside your corned beef, add it during the last 2 hours of cooking time. It will still retain its crispness.
Colcannon
Serves 4
4 slices bacon, finely chopped
1/4 cup finely chopped shallots
2 cloves garlic, minced
1/2 head green cabbage, thinly sliced
6 medium Sierra Gold potatoes, scrubbed and peeled if desired, cut into 1-inch chunks
1/2 cup heavy cream
1/4 cup unsalted butter
Salt and pepper to taste
1. In a large skillet, cook the bacon until crisp. Add the shallots and garlic, and cook another 2 minutes, until the onion is softened.
2. Add the cabbage and sauté until about 5 minutes. Taste for seasoning and adjust with salt or pepper.
3. Set the mixture aside while you cook the potatoes. (this mixture can be served as a side dish all by itself; and it can be refrigerated for up to 2 days, and reheated before serving)
4. Place the potatoes into a large pot, cover with water, add 1 teaspoon salt, and bring to a boil.
5. Cook the potatoes for 12 to 27 minutes, until tender. While the potatoes are cooking, heat the cream and butter in a saucepan and keep warm.
6. Drain the potatoes, and return them to the pot to dry them out. Add some of the butter and cream mixture to the potatoes, and mash until smooth, adding more of the cream mixture as needed. Stir the cabbage into the potatoes, taste for seasoning, and serve.
Colcannon Lore: in Ireland, colcannon is made with kale, or cabbage, depending on what was in the garden.
Roasted Brussels Sprouts with Balsamic Vinegar
Serves 4
1 pound brussels sprouts, ends trimmed, and cut into quarters
1/3 cup extra virgin olive oil
3 garlic cloves, minced
1 1/2 teaspoons salt
1 teaspoon freshly ground black pepper
2 to 3 tablespoons aged balsamic vinegar
1. Preheat the oven to 400 degrees, and line a baking sheet with parchment, silicone or aluminum foil.
2. In a bowl, combine the sprouts, oil, garlic, salt and pepper, tossing to coat the vegetables.
3. Spread onto the pan in a single layer, and roast for 5 to 7 minutes, until the sprouts are tender.
4. Remove from the oven and transfer to a serving bowl. Drizzle with the vinegar, and serve.
Cara Cara, Fennel Caprese Salad
Serves 4
3 Cara Cara oranges, peel and pith removed, and sliced 1/2-inch thick
1 fennel bulb, wispy ends removed, root end trimmed, and thinly sliced
2 fresh mozzarella balls, sliced 1/2-inch thick
1/2 cup extra virgin olive oil
1/4 cup red wine vinegar
1 tablespoon finely chopped fennel fronds
Salt and freshly ground black pepper
1. On a serving platter, arrange the oranges, fennel and mozzarella alternating them around the plate.
2. Drizzle with olive oil, then vinegar.
3. Decorate the plate with fennel fronds, and season with salt and pepper.
4. Serve at room temperature.
Did you know? In Italy, fresh mozzarella is bought from the cheesemaker and never sees the inside of the refrigerator, since it is used within hours of being purchased.
Bistro Carrot Salad
Serves 4 to 6
1 bunch carrots, shredded on the big holes of a box grater
2 scallions, finely chopped
1/3 cup extra virgin olive oil
1 teaspoon honey
1/4 cup rice vinegar
1 tablespoon Dijon mustard
Salt and pepper
1. Put the carrots and scallions into a serving bowl.
2. In a smaller bowl, whisk together the oil, honey, vinegar, and mustard. Season to taste with salt and pepper.
3. Pour the dressing over the salad, and serve at room temperature.
4. If you wish to make the salad ahead of time, refrigerate and remove 1 hour before serving.
Carrot Top Pesto
Makes about 1 cup
Carrot tops with stems removed
3 garlic cloves
1/3 cup pine nuts (walnuts or almonds will work here)
1/2 cup grated Pecorino Romano cheese
1/2 to 2/3 cup extra virgin olive oil (see note)
Salt and pepper
1. In a food processor or blender, combine the carrot tops, garlic, pine nuts, and cheese. Pulse on and off to break up the garlic and nuts.
2. With the machine running add 1/2 cup of the oil, until the mixture comes together as a paste.
3. If you would like a less thick pesto, add more oil to the mixture. Season with salt and pepper, cover and refrigerate for up to 4 days, or freeze for up to 3 months.
Note: An herb paste, using the 1/2 cup of olive oil is terrific as a spread on bruschetta, or crostini, if you would like to drizzle the oil over grilled poultry or meats add more extra virgin olive oil. I usually leave the pesto as a paste, remove a few tablespoons when I need it and whisk in additional oil as necessary. The pesto will not freeze rock hard, and is easily removed from ice cube trays, or zip-lock bags.
Lemon Rosemary Chicken Bake
Serves 4 to 6
A great sheet pan dinner, feel free to substitute oregano or thyme for the rosemary.
3 pounds cut up chicken parts (bone in with skin)
Salt and pepper
Grated zest of 2 lemons
1/2 cup lemon juice
1 cup extra virgin olive oil
6 garlic cloves
2 tablespoons fresh rosemary
2 teaspoons salt
1 teaspoon freshly ground black pepper
1 pound Sierra gold potatoes, scrubbed, and quartered
1. Preheat the oven to 400 degrees, and line a baking sheet with silicone, aluminum foil, or parchment.
2. Season the chicken liberally with salt and pepper and lay on the sheet pan.
3. In a food processor or blender, combine the zest, lemon juice, oil, garlic, rosemary, salt and pepper, blending until the garlic and rosemary are rinsed.
4. Pour the mixture over the chicken, and roast for 30 minutes. Baste with the sauce, and roast another 30 to 45 minutes until the chicken registers 165 degrees on an instant read meat thermometer, and the potatoes are cooked through, and crispy.
5. Remove from the oven, and allow the chicken to rest for 10 minutes before serving, spooning some of the sauce over the chicken to serve.
Chard and Bacon Cornbread
Serves 4 to 6
3 strips bacon, finely chopped
1 1/2 cups rainbow chard, stems removed, and finely chopped
2 teaspoons finely chopped fresh sage
1 1/2 cups yellow cornmeal
1/2 cup all-purpose flour
1 1/2 teaspoon baking powder
1 1/3 cups buttermilk
2 large eggs
3 tablespoons extra virgin olive oil
3/4 cup shredded smoked mozzarella cheese (you can sub in cheddar, Parmigiano, Pecorino, or Asiago)
1. Preheat the oven to 400 degrees. In a 10-inch ovenproof skillet, cook the bacon, until crisp, drain on paper toweling, and set aside in a bowl.
2. Add the chard, and sage to the skillet, and saute until the chard wilts about 2 minutes. Transfer to the bowl with the bacon, toss together and season with salt or pepper.
3. SAVE THE SKILLET.
4. In another bowl, whisk together the cornmeal, flour, baking powder, buttermilk, eggs, and 1 tablespoon oil. Whisk until blended. Add the bacon, and chard, and stir until blended.
5. Add the remaining olive oil to the skillet, and heat over medium high heat. Pour in the cornbread mixture, and sprinkle with the cheese. Bake for 20 t0o 25 minutes, until a skewer inserted into the center comes out clean. Cool for 10 minutes, before cutting into wedges and serving.
Cook’s Note: You can substitute spinach, or collards for the chard.
Red Leaf Lettuce Salad with Strawberries
Serves 4 to 6
One head red leaf lettuce, washed spun dry and chopped
1 basket strawberries, hulled and sliced
1/4 cup rice vinegar
2 tablespoons sugar
2 tablespoons chopped red onion
1 teaspoon Dijon mustard
1 tablespoon poppy seeds
1/4 cup vegetable oil
1/3 cup toasted sliced almonds for garnish
1. In a salad bowl, combine the lettuce, and strawberries.
2. In a smaller bowl, whisk together the vinegar, sugar, onion, mustard, poppy seeds and oil.
3. Pour over the salad and toss to coat.
4. Plate the salad and garnish with almonds.
Farmers Choice:
Oro Blanco with Honey and Pistachios
Serves 4
If you have a crème brulee torch this takes two minutes, with no baking dish to clean.
2 Oro Blanco grapefruits, cut in half
1/4 cup honey
2 teaspoon grapefruit juice
1/4 cup chopped salted pistachios
1/2 cup Greek yogurt
Chopped basil or mint for garnish
1. Preheat the broiler to high and line a baking sheet with aluminum foil.
2. Place the grapefruit cut side up onto the pan.
3. In a small bowl, combine the honey and grapefruit juice.
4. Drizzle over each cut grapefruit.
5. Broil until the honey is bubbling. Remove from the broiler, and garnish with salted pistachios, a dollop of yogurt and some chopped fresh herbs.
Farro Pilaf with Golden Raisins and Tangerines
Serves 6
2 cups pearlized farro
2 tablespoons unsalted butter
1/2 cup finely chopped onion
1 cup finely chopped rainbow chard
Salt and pepper
3 tangerines, peeled, segmented and chopped
1/2 cup golden raisins
1/4 cup finely chopped Italian parsley
1. Bring 4 quarts of salted water to a boil, add the farro and cook for 20 minutes until tender.
2. While the farro is cooking, melt the butter in a skillet, and saute the onion for 3 to 4 minutes, until translucent.
3. Add the chard, and saute until the chard is wilted. Season with salt and pepper.
4. When the farro is tender, drain, and add to the skillet, and toss to blend. Add the tangerines, raisins, and parsley, toss to combine and serve.
Feature:
Purple Corn Soup
Serves 6
1 cup purple corn
4 strips bacon, finely chopped
2 tablespoons unsalted butter
1 teaspoon dried thyme
1/2 cup finely chopped onion
2 ribs celery, finely chopped
2 carrots, finely chopped
1/4 cup all-purpose flour
6 cups chicken or vegetable broth
1 cup finely chopped Yukon gold or red potatoes
Salt and pepper
1. Put the corn into a bowl, and cover with water. Let stand overnight. Drain and rinse the corn, set aside.
2. In a Dutch oven, cook the bacon until crisp.
3. Add the butter, and saute the thyme, onion, celery, and carrot, sautéing until the vegetables begin to soften.
4. Stir in the flour and cook 2 minutes.
5. Slowly add the broth, stirring to blend. Bring to a boil.
6. Add the corn and potatoes, simmer for 15 to 20 minutes, until the potatoes are tender.
7. Add the milk, and bring to serving temperature. Season with salt and pepper, remove the bay leaf and serve.
A gift recipe for St. Patrick’s Day…. these are great anytime of the year, but seem to go best on this holiday.
Guinness Cupcakes with Baileys Frosting
Makes about 18
1 cup unsalted butter, softened
1 1/2 cups firmly packed dark brown sugar
2 large eggs
2 teaspoons vanilla paste or extract
1 1/3 cup Guinness or other Irish stout
2 cups all-purpose flour
3/4 cup cocoa powder
1/2 teaspoon salt
1 1/2 teaspoons baking soda
1. Preheat the oven to 350 degrees and line cupcake tins with liners or coat with non-stick cooking spray.
2. In the bowl of an electric mixer, beat together the butter and sugar until creamy, add the eggs, one at time, and gradually pour in the vanilla and Guinness. The mixture will look curdled.
3. With the machine on low, gradually add the flour, cocoa, salt and baking soda and beat on medium speed until smooth, and well combined.
4. Using a large portion scoop, scoop the batter into the cupcake tins, filling 2/3 to 3/4 full.
5. Bake for 20 to 23 minutes, until a skewer inserted into the center comes out clean and the cupcakes spring back when touched in the center. Cool the cupcakes completely before frosting.
Bailey’s Irish Creme Frosting
Makes enough to frost two 8 inch layers or 24 cupcakes
5 cups confectioners’ sugar
1/2 cup unsalted butter, softened and cut into cubes
4 ounces cream cheese, softened, and cut into cubes
2 to 4 tablespoons Bailey’s Irish Creme
1. In a food processor, process the sugar, and with the machine running, add the butter and cream cheese until blended. Add the Bailey’s a bit at a time, until the mixture is spreading consistency.
2. Pipe onto cupcakes using a large star tip, or frost using a small off-set spatula. The cupcakes and the frosting can be frozen for up to 2 months.
Recipes Provided By:
Diane Phillips www.dianephillips.com and www.cucinadivina.blogspot.com
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Farmers' Market Box 3-9-17


This weeks local produce and featured farms:
Italian ParsleyBe Wise Ranch
Red Russian KaleBlack Sheep Produce
Hydro Magenta Romaine – Sundial Farms
Sweet Limes – Mountain Shadows Ranch
Red Torpedo OnionTutti Frutti Farms
Blood OrangesPolito Family Farm
Teen ParsnipsWeiser Family Farm
Sweet O’Henry Potatoes Kong Thao Farm
Red RadishBlack Sheep Produce
Murcott Tangerines – Regier Family Farms
Juicing Bag:
Carrots – Sundance
Black Kale – Lakeside Organic Gardens
Green Chard – Lakeside Organic Gardens
Ruby Red Grapefruit – Cal Organic
Daikon Radishs – Cal Organics
Farmer’s Choice:
Grain Wheat Berry Sonora/Red Fife – Kenter Canyon Farms
Oro Blanco GrapefruitKoral’s Tropical Fruit Farm
PassionfruitKoral’s Tropical Fruit Farm
Feature:
Spaghetti SquashTutti Frutti Farms
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 Radish
1 grapefruit
1 daikon radish
1 cup watermelon
Super Chard
2 stalks of celery
1 green chard
1 cucumber
Delightful Carrots
2 carrots
2 stalks of celery
1 romaine lettuce
Specialty Produce Recipe Suggestions
courtesy of Diane Phillips (Cucina Divina)
Sweet Potato Hash and Eggs
Serves 4 to 6
2 sweet potatoes, scrubbed and cut into 1/2-inch dice
1/4 cup extra virgin olive oil
1 1/2 teaspoons salt
1/2 teaspoon freshly ground black pepper
1 teaspoon dried sage leaves
2 tablespoons unsalted butter
1 torpedo onion, finely chopped using the bulb and some of the tender green part
1/2 pound bulk pork breakfast sausage
4 or 6 large eggs (see note)
Salt and pepper
1. Preheat the oven to 400 degrees, and line a baking sheet with silicone, parchment or aluminum foil. In a bowl, combine the potatoes, oil, salt, pepper and sage, tossing to coat the potatoes. Spread onto the prepared baking sheet, and roast for 20 minutes, until the potatoes are crispy. Remove from the oven.
2. While the potatoes are cooking, melt the butter in a large oven proof skillet, saute the onion for 3 to 4 minutes, until translucent.
3. Add the sausage, breaking up any large pieces, and cook until the sausage loses its pink color.
4. Drain off any excess fat from the pan, add the potatoes to the skillet, and toss to combine. Make a well in the potatoes, and break 4 to 6 large eggs over the hash, season the eggs with salt and pepper, bake 5 minutes, until the eggs are set. Remove from the oven and serve.
5. Cook’s Note: If you are using a 12-inch skillet, it will fit 6 eggs, a 10-inch skillet will fit 4.
Kale and Sausage Soup
Serves 6
2 tablespoons extra virgin olive oil
1 1/2 pounds kielbasa, or Andouille sausage, cut into 1/2-inch rounds
1 large onion, peeled and finely chopped
1 clove garlic, peeled and minced
3 parsnips, peeled, and cut into 1/2-inch dice
1/2 cup chopped canned tomatoes and their juice
4 medium Yukon gold potatoes, peeled and cut into 1/2-inch cubes
1 head purple kale, stemmed and coarsely chopped
4 cups chicken or vegetable broth
1 tablespoon balsamic vinegar
Salt and freshly ground pepper to taste
1. Place the sausage in a large pot over medium-low heat and cook until it begins to render its fat, about 2 minutes.
2. Add the onion and the garlic, saute for 3 minutes, until fragrant. Add the parsnips and tomatoes, simmer for 2 to 3 minutes.
3. Add the potatoes, kale and cook, and broth, bring to a boil, and simmer for 15 minutes, until the potatoes are tender. Add the vinegar and season with salt and pepper.

Grilled Chicken with Parsley Chimichurri

Serves 4 to 6
1/2 cup extra virgin olive oil
1/4 cup fresh lime juice
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 teaspoon sweet paprika
6 chicken breasts, skin and bones removed
1 cup packed Italian parsley
1/2 cup olive oil
1/4 cup red wine vinegar
2 garlic cloves
1/4 teaspoon dried crushed red pepper
1 teaspoon salt
1. In a bowl, whisk together the oil, lime juice, salt, pepper and paprika. Pour into a 1 gallon zip-lock bag, add the chicken, seal the bag, and refrigerate for at least 2 hours and up to 8 hours.
2. In a food processor or blender, combine the parsley, oil, vinegar, garlic, pepper and salt. Refrigerate for at least 2 hours and up to 4 days.
3. Preheat the grill. Drain the marinade and grill the chicken for 3 to 4 minutes on one side turn and grill for another 2 to 3 minutes, until the chicken is cooked through.
4. Remove from the grill and cover with foil. Allow to rest for 5 minutes before cutting into strips, and drizzling with the chimichurri sauce.
5. Cook’s Note: chimichurri sauce can be frozen for up to 3 months.
Romaine Salad with Creamy Chipotle Dressing
Serves 4 to 6

One head romaine, washed, spun dry and cut into 1-inch pieces
2 to 3 radishes, scrubbed, trimmed, and cut into julienne
2 torpedo onions, thinly sliced
2 blood oranges, peel and pith removed, cut into segments
1 cup mayonnaise
1/2 cup Greek yogurt
1/3 cup Murcott Tangerine juice
2 chipotles in adobo, finely chopped
1 garlic clove, minced
1/2 teaspoon ground cumin
1/4 cup finely chopped parsley
Salt and pepper
1. In a large salad bowl, combine the romaine, radishes, onions and oranges.
2. In another bowl, whisk together the mayonnaise, yogurt, juice, chipotle, garlic, cumin, and parsley. Season with salt and pepper.
3. Pour the dressing over the salad, and toss to coat the vegetables and serve.
Coconut Cake with Sweet Lime Frosting
Makes one 13-by-9-inch cake
1 1/2 cups sweetened shredded coconut
1 3/4 cups cake flour
1/2 teaspoon baking powder
1/2 teaspoon kosher salt
1/3 cup virgin coconut oil, melted
1 1/2 teaspoons vanilla extract
2/3 cups canned unsweetened coconut milk, divided
1 1/2 cups sugar
3/4 cup (1 1/2 sticks) unsalted butter, room temperature
3 large eggs
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. Coat the inside of a 13×9″ pan with nonstick cooking spray.
3. Whisk toasted coconut, baking powder, salt, and 1 3/4 cups flour in a medium bowl.
4. Mix coconut oil, vanilla, and coconut milk in another medium bowl.
5. 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.
6. Add eggs, one at a time, beating to blend after each addition.
7. 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.
8. Bake cake until top is set and golden brown and a tester inserted into the center comes out clean, 25–30 minutes.
For the Frosting:
1/2 cup unsalted butter, softened
One 8-ounce package cream cheese, softened
5 cups confectioners’ sugar
1/4 to 1/3 cup sweet lime juice
1. In the bowl of an electric mixer fitted with the paddle attachment, cream together the butter, and cream cheese.
2. Add the sugar, and 1/4 cup lime juice, beating until the frosting is spreading consistency. Add more lime juice to reach the desired consistency.
3. Spread the frosting over the cooled cake.
Parsnip Puree
Serves 4
1 pound parsnips, peeled, and cut into 1-inch lengths
3 tablespoons butter at room temperature
1 teaspoon salt
⅛ teaspoon freshly ground black pepper
⅓ cup heavy cream plus more as needed
1 torpedo onion, finely chopped
1. Put the parsnips into salted water to cover. Bring to a boil, and simmer for 10 minutes, or until the parsnips are tender.
2. Drain thoroughly, return to the pan, and mash with the butter, season with salt and pepper. Stir in the cream, and serve warm, garnished with finely chopped torpedo onion.
Lemon Parsley Goat Cheese Spread
Serves 6
One 11-ounce log goat cheese, softened
Grated zest of 1 lemon
2 tablespoons lemon juice
1 garlic clove, minced
1/4 cup finely chopped Italian parsley
Salt and pepper
Extra virgin olive oil
1. In a mixing bowl, mix together the goat cheese, zest, lemon juice, garlic, and parsley. Season with salt and pepper.
2. Roll the mixture into a ball, and transfer to a serving platter.
3. Drizzle with olive oil and serve with crackers, crostini or cucumber rounds.
Farmers Choice:
Passion Fruit Curd
Makes about 2 cups
This is a great way to use passion fruit. The curd will keep in the fridge for 1 week, or you can freeze it. Use it on toast, scones, to fill cakes, add to frostings, or fill a Pavlova.
2 large eggs
3/4 cup passion fruit pulp (see note)
1/3 cup sugar
1/4 cup chilled unsalted butter, cut into small bits
1. In a small saucepan, over medium heat, whisk together the eggs, passion fruit pulp, and sugar.
2. Bring almost to a boil; the curd will begin to thicken.
3. Remove from the heat, whisk in the butter, and strain the mixture through a fine mesh sieve to eliminate any scrambled eggs.
4. Press plastic wrap over the surface of the curd, cool and refrigerate. The curd will keep in the refrigerator for up to 1 week, or can be frozen for up to 4 months.
5. Cook’s Note: Cut the passion fruit in half, and scoop out the flesh and seeds. Push through a sieve to get the pulp.
Wheat berry Salad
Serves 6
2 cups wheat berries
2 scallions, finely chopped, using the white part only
2 ribs celery, finely chopped
2 Gala apples, cored and finely chopped
2 cups cooked chicken, cut into bite sized pieces
1/4 cup apple juice
1/4 cup apple cider vinegar
1 teaspoon Dijon mustard
1/2 cup vegetable oil
2 tablespoons poppy seeds
Salt and pepper
1 cup toasted chopped walnuts
1. Put the wheat berries into a saucepan with water to cover, and bring to a boil. Simmer for 45 minutes to an hour, until tender. Drain and put into a salad bowl.
2. When the wheat berries are cooled, add the scallions, celery, apples, and chicken.
3. In a small bowl, whisk together the juice, vinegar, mustard and vegetable oil. Add the poppy seeds and season with salt and pepper.
4. Pour the dressing over the salad, and toss to coat. Add the walnuts and toss again. Serve the salad cold.
Baked Passion Fruit Puff
Serves 6
For the Base:
1 cup self-rising flour
1/2 cup sugar
1/2 cup unsweetened coconut
2/3 cup coconut milk
1 large egg
1/4 cup unsalted butter, melted, cooled
1. Coat the inside of a 9-inch square baking dish with non-stick cooking spray. Preheat the oven to 350 degrees. In a mixing bowl, whisk together the flour, sugar, and coconut.
2. Blend in the coconut milk, egg, and butter, mixing until smooth.
3. Pour into the prepared pan.
For the Topping:
1/2 cup sugar
3 teaspoons cornstarch
1/2 cup milk
2 tablespoons lemon juice
1/4 cup passionfruit pulp
Unsweetened whipped cream for garnish
1. In a small saucepan, whisk together the sugar, cornstarch, milk, lemon juice and passionfruit pulp, stirring until the mixture comes to a boil, and thickens. Pour over the batter in the pan, and bake for 45 to 50 minutes until a skewer inserted into the center of the puff comes out clean. Allow the puff to cool for 5 minutes before serving warm, garnished with unsweetened whipped cream.
Sea breeze Spritz
Serves 4
1 cup vodka
2 cups cranberry juice
1 cup grapefruit juice
Ice cubes
2 cups sparkling water
Lime slices for garnish
1. In a large pitcher, combine the vodka, cranberry and grapefruit juices. Chill for at least 2 hours.
2. Fill tall glasses with ice, fill 1/2 way with the vodka mixture, top off with sparkling water, and garnish with lime slices.
3. For a virgin Sea breeze, omit the vodka.
Feature:
Spaghetti Squash Lasagna
Serves 6
One spaghetti squash cut in half lengthwise
1/4 cup extra virgin olive oil
Salt and pepper
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
1 1/2 cups milk
Salt and pepper
1/8 teaspoon grated nutmeg
1 cup grated Parmigiano Reggiano cheese
8 ounces fresh mozzarella, chopped
1 jar spaghetti sauce
1. Preheat the oven to 400 degrees, line a baking dish with aluminum foil, silicone or parchment.
2. Remove the seeds from the squash, drizzle with olive oil, sprinkle with salt and pepper, and lay cut side down on the baking sheet. Roast for 35 to 45 minutes, until the squash is tender.
3. While the squash is baking, melt the butter in a saucepan, add the flour, and whisk for 2 minutes.
4. Add the milk, salt, pepper and nutmeg, and whisk until the mixture comes to a boil, and thickens. Remove from the heat and add 1/2 cup of Parmigiano Reggiano.
5. When the squash is tender, remove from the baking sheet, and pull the flesh from the skin of the squash—it will come out in strands. Put the strands in a bowl. Pour the cheese sauce over the squash and stir to blend.
6. Coat the inside of a 9-inch baking dish with non-stick cooking spray and preheat the oven to 350 degrees.
7. Transfer half of the spaghetti squash mixture to the baking dish. Spread a thin layer of spaghetti sauce over the top, and sprinkle with half of the chopped mozzarella.
8. Top with the remaining spaghetti squash, spread the spaghetti sauce over the squash layer, top with the remaining Parmigiano and mozzarella. Cover and bake for 30 minutes, uncover and bake an additional 10 to 15 minutes until the cheese is golden and the casserole is bubbling. Allow the lasagna to rest for 5 minutes before cutting into squares and serving.
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 3-2-17


This weeks local produce and featured farms:
Zutano Avocados – Mountain Shadows Ranch
Dried Hadasta BeansMilliken Family Farm
Rosemary – Terra Madre Gardens
Black KaleBe Wise Ranch
Meyer LemonsRancho Del Sol
Spring MixBlack Sheep Produce
Red Spring OnionsBlack Sheep Produce
Red RadishesBe Wise Ranch
Bulls Blood BeetsWeiser Family Farm
Celery Root – Coleman Family Farm
Butternut Squash – Wynola Flats Produce
Juicing Bag:
Carrots – Cal Organics
Black Kale – Lakeside Organic Gardens
Collard Greens – Lakeside Organic Gardens
Celery – Lakeside Organic Gardens
Lemons – Eco Farms
Farmer’s Choice:
Broccoli – Life’s A Choke Farm
Polenta – Kenter Canyon Farms
Blood OrangesPolito Family Farm
Feature:
Temecula Sweets Tangerines – Temecula Sweets
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
Zest Greens
Handful of Collard Greens
2 stalks of Celery
1 lemon
Black and Green
1 handful of Black Kale
1 stalk of Celery
2 Carrots
Sweet and Sour
2 Carrots
½ lemon
Specialty Produce Recipe Suggestions
courtesy of Diane Phillips (Cucina Divina)
Farfalle with Roasted Butternut Squash and Kale
Serves 6
1 butternut squash, peeled, seeded, and cut into bite-sized chunks
1 medium to large onion, coarsely chopped
1 bunch kale, washed, spun dry and torn into small pieces
1 tablespoon finely chopped rosemary
16 large fresh sage leaves, torn
5 large garlic cloves, coarsely chopped
1/3 cup good-tasting extra-virgin olive oil
Pinch red pepper flakes
1 tight-packed tablespoon brown sugar (light or dark)
Salt and freshly ground black pepper
1 pound farfalle, cooked 3 minutes short of al dente, saving some pasta water
1/2 cup half-and-half
1 to 1-1/2 cups (about 6 ounces) shredded Asiago cheese
1. Preheat the oven to 400 F, line a baking sheet with aluminum foil, silicone, or parchment, and put it into the oven while preheating.
2. In a big bowl, combine the squash, kale, rosemary, sage, garlic, oil, red pepper, brown sugar, salt and pepper, tossing to coat.
3. Spread the mixture onto the hot sheet pan.
4. Roast the vegetables for 25 minutes, until the squash is tender, turning them once or twice while roasting. Once the squash is tender, turn on the broiler to caramelize it. Watch the vegetables closely, turning the pieces often. Anticipate about 5 minutes under the broiler. You want crusty brown edges on the squash and wilted, almost crisp greens.
5. Transfer to a large bowl, and keep warm while the pasta cooks.
6. Add the pasta to the vegetables, and toss to coat, add the half-and-half, and 1 cup of the cheese. Toss to blend, tasting for salt and pepper. Add more cheese if desired. Serve hot.
Kale Caesar Salad
Serves 4
1/4 cup fresh lemon juice
1 tablespoon anchovy paste, or Worcestershire
1 garlic clove
1 teaspoon Dijon mustard
3/4 cup extra-virgin olive oil
1/2 cup finely grated Parmesan, divided
salt and freshly ground black pepper
One bunch kale, center stalks removed, thinly sliced crosswise
2 spring onions, thinly sliced
1. In a blender, combine the lemon juice, anchovy paste, garlic, and mustard. Puree, with the machine running, slowly add the oil, until the dressing is creamy. Transfer to a bowl, and stir in 1/4 cup of the cheese. Season with salt and pepper, or additional Worcestershire. Chill the dressing for at least 2 hours. The dressing will keep in the refrigerator for up to 4 days.
2. In a large bowl, combine the kale and onions. Toss with the dressing, sprinkle with the cheese, and serve.
Celery Root and Apple Salad
Serves 4
1 small celery root peeled and cut into matchsticks
3 stalks celery, thinly sliced
1 cup small celery leaves
1 Granny Smith apple, thinly sliced
2 tablespoons finely chopped spring onion
1 tablespoon wholegrain mustard
1 tablespoon apple cider vinegar
1 tablespoon apple juice
2 tablespoons extra virgin olive oil
1/3 cup crumbled gorgonzola
salt and freshly ground black pepper
1. To make the mustard dressing, place the mustard, vinegar, juice, oil, salt and pepper in a bowl and whisk to combine.
2. Arrange the celery root, leaves, apple and chopped spring onion on plates, spoon some of the dressing over the salads, and garnish with gorgonzola.
Turkey Chili with Hidatsa Beans and Avocado Crema
Serves 6 to 8
3 tablespoons olive oil
1½ pounds ground turkey
1 large onion, chopped
2 garlic cloves, minced
Salt, freshly ground pepper
1/3 cup Ancho chili powder
1 tablespoon crushed dried oregano
¼ teaspoon ground cinnamon
2 bay leaves
1 cup beer
1 28-ounce can diced tomatoes
1 cup chicken or vegetable broth
1 cup tomato purée
1/2 pound shelled Red Hidatsa Beans
Avocado Crèma for garnish (see recipe below)
Shredded cheddar cheese or crumbled Cotija cheese for garnish
Finely chopped spring onion for garnish
Tortilla chips for garnish
1. In a Dutch oven, heat the oil over medium high heat, add the turkey, and cook, breaking it up, until it is no longer pink, season with salt and pepper.
2. Add the onion, garlic, chili powder, oregano, cinnamon and bay leaves. Saute for 3 to 4 minutes.
3. Add the beer, tomatoes, broth, puree and beans. Simmer for 45 minutes, until the beans are tender.
4. season with salt and pepper. Cook, stirring often, until onion is soft, about 5 minutes. Add lager and bring to a boil, scraping up any browned bits on bottom of pot; cook until liquid is completely evaporated, about 5 minutes.
5. Add chili powder, oregano, and cinnamon and cook, stirring, until fragrant, about 1 minute. Stir in bay leaves, diced tomatoes, broth, and tomato purée and bring to a boil. Reduce heat to medium-low and continue to cook, stirring occasionally, until liquid is reduced slightly and beginning to thicken, 30–35 minutes.
6. Serve garnished with avocado crema, cheese, onion, and tortilla chips.
Avocado Crema
Makes about 2 cups
2 ripe avocados, pitted, peeled
½ cup sour cream
2 tablespoons fresh lemon juice
2 tablespoons olive oil
2 tablespoons finely chopped fresh cilantro, plus leaves for serving
Salt and freshly ground black pepper
1. In a food processor, combine the avocados, sour cream, lemon juice, olive oil, and cilantro. Process until smooth. Season with salt and pepper.
Spring Mix with Lemon Vinaigrette
Serves 4
One bunch spring mix lettuce, washed, and spun dry
2 radishes, scrubbed, ends trimmed, and thinly sliced
1 spring onion, thinly sliced
1/4 cup Meyer lemon juice
1 teaspoon grated lemon zest
1 garlic clove, minced
1/2 cup extra virgin olive oil
Salt and pepper
1. In a large bowl, combine the lettuce, radishes, and onion.
2. In a smaller bowl, whisk together the lemon juice, zest, garlic, and olive oil. Season with salt and pepper.
3. Pour some of the dressing over the salad, and toss to coat. Plate the salad and serve.
Roasted Beet Cake with Rosemary
Serves 6
Begin this cake on the stove top and finish in a slow oven.
1 bunch beets, tops trimmed, and peeled
1 teaspoon finely chopped rosemary
1/4 cup all-purpose flour
2 tablespoons brown sugar
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/4 cup unsalted butter
2 tablespoons vegetable or canola oil
1/2 cup Greek yogurt or sour cream
1. Preheat the oven to 350 degrees.
2. Shred the beets into a bowl. Add the rosemary, flour, brown guar, salt and pepper. Toss to coat.
3. In an oven proof skillet, heat the butter and oil until the butter is melted.
4. Spoon out 2 tablespoons of the butter mixture out of the skillet, and press the beet mixture into the skillet.
5. Drizzle with the reserved butter mixture.
6. Bake for 20 minutes, until the beets are cooked through (160 degrees registered on an instant read meat thermometer)
7. Remove from the oven, and allow to rest for 5 minutes. Cut into wedges and serve garnished with Greek yogurt or sour cream.
Chocolate Beet Cake
Serves 8
2 medium beets, trimmed
3/4 cup (1 1/2 sticks) unsalted butter, softened
2 cups unbleached all-purpose flour
1/2 cup cocoa powder
1 tsp. baking soda
1 tsp. salt
1-3/4 cups granulated sugar
2 large eggs, at room temperature
1 teaspoon vanilla paste or vanilla extract
1 1/4 cup hot water
1 teaspoon espresso powder
2 cups unbleached all-purpose flour
1/2 cup cocoa powder
1 tsp. baking soda
1 tsp. kosher salt
1. Preheat the oven to 375°F. Place the beets on a baking sheet and cover with aluminum foil. Roast the beets for 45 to 60 minutes, until the sharp tip of a paring knife inserted into the beets goes in easily. When the beets are cool enough to handle, peel them and puree in a food processor or blender. You will need 3/4 cup of beets.
2. Reduce the oven temperature to 350°F. Coat the inside of two 9-inch round cake pans with non-stick cooking spray, or line muffin tins with paper liners.
3. In a bowl, whisk together the flour, cocoa powder, baking soda, and salt. Set aside.
4. In an electric mixer, cream together the butter and sugar until fluffy.
5. Beat in the eggs, one at a time. Mix in the grated beets and the vanilla.
6. Dissolve the espresso powder in the water.
7. Slowly add half of the flour mixture, add the water and the remaining flour mixture and mix until smooth, about 2 minutes. Divide the batter evenly between the prepared pans, smoothing the tops.
8. Bake the cakes, rotating halfway through baking, until a toothpick inserted in the center of the cakes comes out clean, about 25 minutes, or 15 to 20 minutes for cupcakes. Cool the cakes in their pans on a rack for 10 minutes and then turn them out onto racks. Let the cakes cool completely.
For the Frosting:
1/2 cup unsalted butter, softened
One 8-ounce package cream cheese, softened
1/4 cup cocoa powder
4 to 5 cups confectioners’ sugar
1 teaspoon espresso powder
1 teaspoon vanilla paste or vanilla extract
Milk or water to thin the frosting
1. In the bowl of an electric mixer, cream together the butter and cream cheese until smooth. Add the cocoa powder, sugar and espresso powder. Beat until smooth.
2. Beat in the vanilla and some of the milk or water to thin to a spreading consistency.
3. Place one of the cakes on a cake plate and spread frosting evenly over the top. Top with the second cake and spread a generous 1/2 cup frosting over it. Frost the sides with the remaining frosting.
4. If you are frosting cupcakes, using a large star tip and a pastry bag to pipe a nice star onto the top of the cupcakes.
Slow Cooker Lamb and Rosemary
Serves 6
2 teaspoons salt
1 teaspoons freshly ground black pepper
6 garlic cloves, minced
2 teaspoons chopped rosemary
1/4 cup extra virgin olive oil
One 4-pound-lb boneless, butterflied leg of lamb
2 large sweet yellow onions, such as Vidalia, coarsely chopped
1 1/2 cup full full-bodied red wine, such as Burgundy, Merlot, or Zinfandel
2 cups beef broth
2 tablespoons softened unsalted butter, softened mixed with 2 tablespoons all-purpose flour
Salt and pepper
1/4 cup finely chopped Italian parsley
1. In a small bowl, combine the salt, pepper, garlic, rosemary, and 2 tablespoons of the oil to form a paste. Open up the lamb, and rub with the mixture, on the top and bottom of the meat, inside and out.
2. Roll up the lamb into a compact cylinder, and tie with butchers’ twine or silicone bands at 1-inch intervals.
3. Heat the remaining 2 tablespoons of oil in a large skillet over high heat, and brown the lamb on all sides. Transfer the lamb to the insert of a 5 to7-quart slow cooker, and sauté the onions for 3 minutes, or until they begin to softens. Add the wine to the pan, bring to a boil, and scrape up any browned bits in the bottom of the pan. Transfer the onion and wine mixture to the insert, and stir in the broth, cover and cook on low for 8 to 9 hours, until the meat is tender.
4. Using tongs, carefully remove the lamb from the insert, transfer to a cutting board, and cover with aluminum foil.
5. Combine the butter and flour in a small dish.
6. Strain the cooking liquid into a saucepan and bring to a boil.
7. Whisk in the butter mixture, and continue whisking until the sauce returns to a boil and is smooth and thickened. and bring back to a boil, until thickened. Season the sauce with salt and pepper if needed, and whisk in the parsley.
8. Remove the butchers twine or silicone bands from the lamb, and carve into slices. Serve the lamb with the warm sauce on the side.
Farmers Choice:
Polenta with Pork Osso Buco
Serves 6
For the Polenta:
1 cup polenta
2 to 3 tablespoons unsalted butter
1/2 cup grated Parmigiano Reggiano
1. For firm polenta use 4 cups water; for soft polenta use 5 cups water.
2. Bring water to a boil in a medium-size heavy sauce pan over high heat. Add 1 teaspoon salt.
3. Pour cornmeal slowly into water, stirring with a wire whisk or wooden spoon. Continue stirring as mixture thickens, 2 to 3 minutes.
4. Turn heat to low.
5. Cook for at least 45 minutes, stirring every 10 minutes or so.
6. If polenta becomes quite thick, thin it with 1/2 cup water, stir well and continue cooking. Add up to 1 cup more water as necessary, to keep polenta soft enough to stir.
7. Put a spoonful on a plate, let it cool, then taste. Grains should be swollen and taste cooked, not raw. Adjust salt and add pepper if you wish.
8. When the polenta is cooked, add the butter, and cheese, stirring to combine.
9. Spread the polenta onto a serving platter. Top with the Pork Osso Buco, and serve.
For the Pork Osso Bucco:
2 tablespoons unsalted butter
1 tablespoon olive oil
4 pounds pork shoulder, trimmed of fat and cut into 1-inch cubes
1 1/2 teaspoons salt
1 teaspoon freshly ground black pepper
1 cup finely chopped onions
1 cup finely chopped carrots
1 cup finely chopped celery
1 teaspoon dried sage
1/2 cup dry white wine or dry vermouth
1/2 cup chicken broth
1/2 cup beef broth
One 15.5-ounce cans chopped plum tomatoes, with their juice
4 cloves garlic, minced
Grated zest of 1 lemon
Grated zest of 1 orange
1/2 cup finely chopped fresh parsley
1. In a large skillet over medium-high heat, melt the butter in the oil.
2. Sprinkle the pork with the salt and pepper, then brown in several batches until nicely crusted on all sides, removing them from the pan to the insert of a 5 to 7-quart slow cooker.
3. Add the onions, carrots, celery, and sage to the pan and cook, stirring, until they begin to soften and turn translucent, about 5 minutes.
4. Add the wine and scrape up any browned bits from the bottom of the pan, transfer to the slow cooker insert, add the broth and the tomatoes, cover and cook on low for 6 hours, until the meat is fork tender.
5. Skim off any excess fat on the top of the sauce, and stir in the garlic, zests and parsley. Serve on the warm setting over polenta.
Leftover Polenta Ideas
• If you have leftover polenta spread it into a baking dish, and allow it to cool. Refrigerate for up to 24 hours.
• Cut the polenta into squares, and brush with olive oil. Bake at 350 for 15 minutes, until toasted. Use in place of crostini.
Asian Broccoli Salad
Serves 4
For the Dressing:
6 tablespoons soy sauce
¼ cup toasted sesame oil
1 teaspoon minced fresh ginger
1 tablespoon honey
1 tablespoon minced scallion
⅛ teaspoon red pepper flakes
3 tablespoons rice vinegar
1. In a bowl, whisk together the ingredients. Taste for seasoning and adjust.
For the Salad:
1 bunch broccoli, tough stems removed, and cut into florets
1/2 pound linguine, cooked 2 minutes short of al dente and cooled
2 medium carrots, cut into julienne
2 spring onions, finely chopped
2 tablespoons toasted sesame seeds
1. In a salad bowl, combine the ingredients.
2. Add the dressing and toss to coat. Serve garnished with sesame seeds.
Broccoli Cheddar Quiche
Makes one 9-inch pie
One 9-inch pastry crust (either homemade or store bought)
3 large eggs
2/3 cup heavy cream
4 drops Tabasco
2 cup finely shredded sharp white cheddar cheese (Cabot Farms)
1 1/2 cups cooked broccoli, chopped
1. Preheat the oven to 350 degrees.
2. In a large bowl, whisk the eggs and cream, and add the Tabasco.
3. Stir in the cheese and broccoli, and transfer the mixture to the pastry crust.
4. Bake the quiche for 45 to 50 minutes, until the quiche is set. Remove from the oven and allow to rest for 10 minutes before serving.
Olive Oil Cake
Makes one 12 to 13-inch round
1 1/2 cups sugar
6 large eggs
grated zest of 2 medium oranges
juice of 2 medium oranges (about 1/3 cup)
1/3 cup olive oil
2 1/3 cup all-purpose flour
1 1/2 teaspoons baking powder
3 tablespoons brandy or grappa (optional)
1. Preheat the oven to 350 degrees, and coat the inside of a 12 to 13-inch round cake pan with olive oil or non-stick cooking spray.
2. In a large bowl, combine the sugar, eggs, zest, juice and oil, stirring to blend. Let stand about 10 minutes, for the zest to release some oil into the mixture.
3. Add the flour and baking powder, and stir until blended.
4. Transfer the batter to the prepared pan, and bake for 40 to 45 minutes, until a toothpick inserted into the center comes out clean.
5. Allow the cake to rest 10 minutes, then invert onto a rack and cool. Serve the cake dusted with powdered sugar, or plain.
Roasted Salmon with Blood Orange Miso Glaze
Serves 6
1/4 cup blood orange juice
1 teaspoon finely grated zest from 2 oranges
2 tablespoons white miso
1 tablespoon light brown sugar
1 tablespoon rice vinegar
1 tablespoon whole grain mustard
2 tablespoons olive oil
3/4 teaspoon cornstarch
pinch cayenne pepper
1. In a small saucepan, heat the ingredients together until they come to a boil. Allow to cool before using.
2 1/2 pound salmon filets
4 tablespoons extra virgin olive oil
1 teaspoon Old Bay seasoning
1. Preheat the oven to 400 degrees, and put the fish into a 13-by-9-inch baking dish. Combine the oil and Old Bay, and paint onto the fish using a brush.
2. Roast the salmon for 10 minutes per inch of thickness, basting twice during the cooking time.
3. Serve the salmon with additional sauce on the side.
Feature:
Temecula Tangerine Cheesecake
Serves 6 to 8
For the Crust
1 3/4 cups graham cracker crumbs, about 15 whole graham crackers)
1/4 cup sugar
1/4 cup (1/2 stick) unsalted butter, melted
1. Preheat the oven to 350°F. Coat the inside of a 9-inch springform pan with non-stick cooking spray.
2. In a bowl, combine the crackers, sugar, and butter. Pat the crust into the bottom and 1/2-way up the sides of the prepared pan. Bake crust for 15 minutes, and cool slightly. Reduce the heat to 325 degrees.
For the Filling and Baking:
1 1/2 cups whole-milk ricotta cheese (about 12 ounces)
2 8-ounce packages cream cheese, room temperature
1 teaspoon vanilla paste, or extract
1 cup sugar
1 teaspoon orange extract
1/4 teaspoon salt
3 large eggs
1. In the bowl of an electric mixer, beat together the ricotta, cream cheese, vanilla paste, sugar, orange extract, and salt until smooth.
2. Add the eggs, one at a time, beating until the mixture is smooth. Transfer to the baked crust, and bake until cheesecake is set around edges and center no longer moves when pan is gently shaken, about 1 hour 30 minutes.
3. Turn off the oven and allow the cheesecake to cool for 1 hour in the turned off oven. Transfer cheesecake to rack and cool to room temperature. Cover and chill the cheesecake uncovered overnight.
For the Sauce:
5 Temecula Tangerines
2 cups firmly packed brown sugar
1/2 cup unsalted butter
1 cup heavy cream
1/4 cup tangerine juice
Pinch salt
1. Peel the tangerines, and separate into segments. Set aside.
2. In a heavy bottom saucepan, combine the sugar, and butter, bringing the mixture to a boil.
3. Add the cream, and juice, continue to boil for 2 minutes. Add the tangerines, and allow to cool.
4. The sauce will keep in the refrigerator for up to 5 days.
5. Serve the cheesecake in a pool of sauce, or spoon the sauce over the top.
Tangerine Beef Stir Fry
Serves 4
1 1/2 flank steak, thinly sliced against the grain (see note)
1 bunch spring onions, trimmed, and thinly sliced on the diagonal
3 tablespoons minced peeled fresh ginger (from a 2-inch piece)
1/2 teaspoon Sriracha
2 wide strips tangerine zest
3 tablespoons tangerine juice
2 1/2 teaspoons cornstarch
2 tablespoons soy sauce
4 teaspoons rice vinegar
2 teaspoons sugar
2 tablespoons vegetable oil
Cooked long-grain white rice, for serving
1. In a medium bowl, combine beef, and half of the spring onions, ginger, siracha, tangerine zest, garlic and cornstarch. Toss to coat. In another bowl, combine the tangerine juice, soy sauce, vinegar, and sugar. Heat a large wok or skillet over high until hot.
2. Add the oil and swirl to coat wok.
3. Add beef mixture and remaining scallions and cook, stirring constantly, until beef is browned, about 5 minutes. Add tangerine juice mixture; cook, stirring, until sauce is bubbling and slightly thickened, about 3 minutes. Serve over rice.
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 2-23-17


This weeks local produce and featured farms:
Rainbow CarrotsBe Wise Ranch
Nantes CarrotsWeiser Family Farm
CeleryBlack Sheep Produce
Medjool Dates – Wynola Flats Produce
Sonoran GarlicMilliken Family Farm
Collard GreensBlack Sheep Produce
Italian Sorrento LemonsRancho Del Sol
Green Leaf LettuceBe Wise Ranch
Macadamia Nuts – Russell Family Farm
Valencia OrangesPolito Family Farm
Russian Banana Fingerling PotatoesWeiser Family Farm
Juicing Bag:
Carrots – Cal Organics
Green Kale – Babe Farms
TangerinesRancho Del Sol
Celery – Lakeside Organic Gardens
Red Beets – Foxy Oragnics
Farmer’s Choice:
AsparagusTutti Frutti Farms
StrawberriesBe Wise Ranch
Perfection TangerinesPolito Family Farm
Feature:
Meyer LemonsRancho Del Sol
Check out our YouTube Video highlighting all the produce in this weeks FMB:

Click here to Watch Video on YouTube
Catch of the week, presented by Tommy Gomes:

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

Spicy Greens

Handful of Green Kale
2 stalks of Celery
1in of ginger
Delightful Beets
1 Red Beet
1 stalk of Celery
1 Cucumber
Sweat Sunrise
2 Carrots
1 Tangerine
1 Apple
Specialty Produce Recipe Suggestions
courtesy of Diane Phillips (Cucina Divina)
Loaded Potato Soup
Serves 6
3 tablespoons unsalted butter
1 tablespoon extra-virgin olive oil
1/2 cup finely chopped onion
1 garlic clove, minced
1 pound fingerling potatoes, scrubbed, and cut into chunks
4 cups chicken or vegetable broth
Salt and pepper
1/4 cup finely chopped chives
1/2 cup heavy cream
6 strips bacon, cooked crisp, and crumbled, for garnish
1/2 cup sour cream for garnish
1 1/2 cups shredded cheddar cheese for garnish
1. In a large soup pot, melt the butter with the oil, and sauté the onion and garlic for 2 minutes.
2. Add the 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, and serve garnished with bacon, sour cream and cheddar cheese.
Fingerling Fries
Serves 4
1/2 cup extra virgin olive oil
1 pound fingerling potatoes, cut into quarters
2 teaspoons salt
1 teaspoon freshly ground black pepper
1. Preheat the oven to 400 degrees, and line a baking sheet with aluminum foil, silicone or parchment.
2. In a large bowl, combine the ingredients.
3. Spread the mixture in one layer onto the pan.
4. Roast for 15 minutes, turn and roast another 10 minutes, until the potatoes are crispy.
5. Serve hot.
Cheesy Collard Green Dip
Serves 4 to 6
A riff on the traditional spinach dip, this cheesy dip is terrific served with toasted baguettes, cucumber slices, or soft pretzels for dipping.
2 tablespoons extra virgin olive oil
2 garlic cloves, minced
1 cup finely chopped red onion
1 bunch collards, tough stems removed, cut into 1/-2inch ribbons, and finely chopped
Salt and pepper
1 cup mayonnaise
2 cups shredded Gruyere cheese
1/2 cup grated Parmigiano Reggiano
1 loaf round sourdough bread, top removed, and interior cut out leaving a 3/4-inch shell
1. Preheat the oven to 350 degrees.
2. In a large skillet, heat the oil, saute the garlic and onion for 3 to 4 minutes, until the onion begins to turn translucent.
3. Add the collards, sprinkle with salt and pepper, and saute until the collards are tender, about 5 minutes. Transfer to a mixing bowl to cool.
4. Add the mayonnaise, Gruyere, and Parmigiano, stirring to blend the mixture together.
5. Turn into the bread loaf. Bake for 25 to 30 minutes, until the dip is bubbling.
6. Remove from the oven, and serve warm. (The bread loaf will keep the dip warm for at least 2 hours, alternatively you can cook the dip in a baking dish and serve surrounded with bread dippers, etc.)
Asian Noodle Salad
Serves 4 to 6
12 ounces linguine cooked 3 minutes short of al dente and cooled
2 tablespoons toasted sesame oil
2 tablespoons vegetable oil
2 cloves garlic, minced
2 teaspoons peeled and grated fresh ginger
2 tablespoons cup soy sauce
2 tablespoons cup creamy peanut butter (don’t use natural)
2 tablespoons cup rice vinegar
1 tablespoon honey
2 cups red carrots, cut into julienne
1 baby bok choy, sliced into 1/2-inch ribbons
1 cup finely chopped celery
3 scallions, thinly sliced on the diagonal, using the white and tender green parts
1/4 cup chopped macadamia nuts
1. Put the cooked linguine into a bowl, and set aside.
2. In a blender, or food processor, combine the sesame oil, vegetable oil, garlic, ginger, soy sauce, peanut butter, rice vinegar and honey. Blend until smooth. Taste for seasoning, and add more honey, or soy sauce, if needed.
3. Add the carrots, bok choy, celery, and half of the scallions to the linguine. Pour half of the dressing over the salad and toss to coat.
4. Add more dressing if the salad looks dry. (If you plan to refrigerate the salad, save some of the dressing to re-toss the salad before serving)
5. Garnish the salad with macadamia nuts, and the remaining scallions.
6. Cook’s Note: You can add your favorite vegetables to this salad, as well as protein, like leftover cooked chicken, seafood or pork.
Roasted Lemon and Oregano Chicken
Serves 4 to 6
1/4 cup of extra-virgin olive oil
2 Tablespoons unsalted butter
2 tablespoons Sorrento lemon zest
1/4 cup lemon juice
2 teaspoons dried oregano
4 garlic cloves, minced
3 pounds bone-in chicken parts
2 teaspoons salt
1 tsp freshly ground black pepper
2 teaspoons lemon zest
1/4 cup finely chopped Italian parsley
Thinly sliced lemons for garnish
1. Preheat the oven to 400 degrees, and line a baking sheet with aluminum foil, silicone, or parchment.
2. In a skillet, heat the oil, add the butter, zest, lemon juice, oregano, and garlic. Saute for 2 to 3 minutes until fragrant. Set aside. Put the chicken into a bowl, and toss with the salt, pepper and zest. Lay the chicken on the baking sheet in one layer, and pour the butter mixture over the chicken, turning it to coat.
3. Roast for 20 minutes.
4. Turn the chicken, spooning some of the juices over the chicken pieces. Reduce the heat to 375. Roast another 20 minutes, until the leg portions register 165 on an instant read meat thermometer.
5. Serve the chicken and juices, garnished with parsley and lemon slices.
Swordfish Piccata
Serves 4 to 6
3 tablespoons extra virgin olive oil
2 garlic cloves, minced
2 tablespoons lemon zest
1/4 cup lemon juice
Pinch red pepper flakes
2 1/2 pounds swordfish or other thick fleshed meaty fish filets
1/4 cup capers, packed in brine, drained and chopped if large
1/4 cup finely chopped Italian parsley
1. Preheat the oven to 400 degrees.
2. In a bowl, whisk together the oil, garlic, zest, lemon juice, and red pepper flakes.
3. Put the swordfish in an ovenproof pan, pour the oil and garlic mixture over the fish, and turn to coat.
4. Roast for 10 minutes per inch of thickness.
5. Remove from the oven and garnish with capers and parsley.
Green Leaf Salad with Medjool Date Dressing
Serves 4
One head green leaf lettuce, washed, spun dry and chopped
2 Valencia oranges, peel and pith removed, cut into segments
3 Medjool dates, pitted, and chopped
1/4 cup vegetable oil
1/4 cup orange juice
1 to 2 tablespoons water
2 tablespoons Dijon mustard
2 tablespoons rice vinegar
1 tablespoon poppy seeds
Salt and pepper
1. Put the lettuce, and oranges in a salad bowl.
2. In a blender, combine the dates, oil, orange juice, water, Dijon mustard, and vinegar. Taste for seasoning and adjust using salt and pepper. If the dressing is too thick, add a bit more water. Stir in the poppy seeds.
3. Drizzle the dressing over the salad, and toss to coat. Serve immediately.
Old Fashioned Date Nut Bread
Makes one 9×5-inch loaf
3/4 cup sugar
1/2 cup Unsalted 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 degrees, and coat the inside of a 9-by-5-inch loaf pan with non-stick cooking spray.
2. In the bowl of an electric mixer, cream together the sugar and butter until smooth. Gradually add the sour cream, orange juice, zest, and eggs. The mixture will look curdled.
3. Add the flour, baking powder, soda, dates and pecans, stirring to blend.
4. Pour into the prepared pan and bake 45 to 50 minutes until a skewer inserted into the center comes out clean.
5. Allow the bread to rest in the pan for 15 minutes, then turn out onto a rack to cool completely before serving.
Farmers Choice:
Asparagus Stuffed Chicken Breasts
Serves 6
6 chicken breasts, skin and bones removed
Salt and pepper
2 cups shredded Gruyere cheese
12 asparagus, tough stems trimmed
2 cups panko crumbs
1 cup grated Parmigiano Reggiano
1 teaspoon sweet paprika
1/2 cup unsalted butter, melted and cooled
1/2 cup 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. Lay the chicken onto a cutting board, cover with plastic wrap, and pound the chicken to an even thickness (about 1/2-inch)
3. Sprinkle the inside of the chicken with salt and pepper
4. Evenly distribute the Gruyere between the chicken breasts. Top each breast with 2 asparagus spears.
5. Roll up the chicken, and secure with a toothpick.
6. In a shallow bowl combine the panko, Parmigiano and paprika.
7. In another bowl, combine the butter and olive oil.
8. Dip the chicken into the butter and oil, then roll in the panko crumbs. Set the chicken into the prepared baking dish. Drizzle with the remaining butter/oil mixture.
9. Roast the chicken for 15 to 20 minutes, until the chicken is golden brown, and registers 160 degrees on an instant read meat thermometer.
10. Allow the chicken to rest for 5 minutes before cutting each roll into 3 slices and serve.
Asparagus Muffin Frittata
Makes 12
This is a clever way to serve a frittata in muffin form. The frittatas can be frozen after baking for up to 1 month if you have any leftover.
2 tablespoons olive oil
1/2 cup finely chopped onion
2 garlic cloves, minced
1/2 pound asparagus, tough stems trimmed and thinly sliced
Salt and freshly ground black pepper
8 large eggs
1/4 cup half-and-half
1/2 teaspoon pepper
1/4 teaspoon salt
1 1/2 cups crumbled goat cheese
1. Preheat the oven to 350 degrees, and coat 12 muffins tins with non-stick cooking spray.
2. In a large skillet, heat the oil, and saute the onion, garlic and asparagus for 2 to 3 minutes, until the onion is softened. Cool completely, season with salt and pepper.
3. In a large bowl, whisk together the eggs, half and half, salt and pepper. Add the filling mixture and the cheese.
4. Divide the mixture between the muffin cups. Bake the frittatas for 12 to 15 minutes, until the eggs are set.
5. Allow to rest for 5 minutes before removing from the muffin cups and serve.
Feature:
Lemon Pasta
Serves 4 to 6
1/2 cup extra virgin olive oil
3 garlic cloves, minced
Pinch red pepper flakes
Grated zest of 1 lemon
1/3 cup fresh lemon juice
One pound linguine, cooked 3 minutes short of al dente, saving some of the pasta water
2/3 cups Parmigiano Reggiano cheese
1/4 cup finely chopped Italian parsley
1. In a large skillet, heat the oil, saute the garlic, red pepper and zest for 2 minutes, until fragrant. Add the lemon juice and keep warm.
2. When the pasta is cooked, drain and add to the lemon sauce, tossing to coat. Add half of the cheese, and toss, adding some of the pasta water to make a creamy sauce.
3. Add the parsley, and toss to combine.
4. Serve garnished with the remaining Parmigiano.
Shaker Lemon Pie Recipe
For the Pie Crust
2-1/2 cups flour
1/2 cup butter
1/2 cup Crisco
Dash of salt
Ice water
1. In a deep bowl, work the butter and shortening into the flour with your hands until you see marble-sized lumps form.
2. Add ice water a little at a time, sort of “fluffing” the flour. When the dough feels moistened enough do a “squeeze test” and when it holds together you’re done.
3. Divide the dough in two, form each half into a disk shape and roll flat and thin to fit your pie dish.
4. Sprinkle flour under and on top of your dough to keep it from sticking to your rolling surface. Trim excess dough to about 1 inch from the dish edge with a scissors, leaving enough dough to make crimped, fluted edge.
For the Filling
2 large Meyer lemons
2 cups sugar
1/4 teaspoon salt
4 eggs (beaten)
3 tablespoons flour
Dough for one double-crust pie
1. Wash and dry whole lemons. Using a mandoline (serrated knife works too), slice lemons paper thin into a large bowl. (Remove seeds.) Stir in sugar, cover, and set aside at room temperature overnight.
2. Preheat the oven to 425 degrees. Coat the inside of a 9-inch pie plate with non-stick cooking spray.
3. Lay one pie crust into the prepared pan.
4. Mix lemon-sugar mixture with beaten eggs, salt and flour. Pour in pie shell. Cover with top crust, brush with beaten egg, poke with vent holes.
5. Bake at 425°F. for 20 minutes. Reduce the temperature to 375°F. and bake for 25 to 30 minutes more.
Strawberry Sangria
Serves 8
1 cup superfine sugar
2 1/2 cups hot water
2 lemons, thinly sliced
4 tangerines, peel removed, and separated into segments
1/2 cup Triple Sec
One 750-ml bottle white wine
1 quart sparkling water
1 cup hulled and halved strawberries for garnish
1. In a bowl, combine the sugar and water, stirring until the sugar is dissolved. Cool the syrup and add the lemons, and tangerines.
2. Add the triple sec and red wine. Refrigerate the mixture for at least 4 hours, or up to 2 days.
3. When ready to serve, add the sparkling water, and serve garnished with strawberries.
4. For virgin Sangria substitute orange juice for Triple Sec, and white grape juice for the red wine.
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 2-16-17


This weeks local produce and featured farms:
Rainbow CarrotsSuzie’s Farm
CauliflowerBlack Sheep Produce
Rainbow ChardBe Wise Ranch
Pomelo Grapefuit – Golden Door Farm
Italian ParsleyBe Wise Ranch
Black Kale – Coleman Family Farm
Little Gem Lettuce – The Garden Of….
Walla Walla OnionsMilliken Family Farm
Alaskan Fingerling PotatoesWeiser Family Farm
Red RadishesBlack Sheep Produce
Gold BeetsWeiser Family Farm
Juicing Bag:
Carrots – Cal Organics
Green Kale – Babe Farms
Limes – Sundance Organics
Green Chard – Lakeside Organic Gardens
Red Beets – Lakeside Organic Gardens
Farmer’s Choice:
Green Garlic – Schaner Family Farms
Meyer LemonsKoral’s Tropical Fruit Farm
Chanterelle Mushrooms – Foraged in California
Feature:
Blue Farro – Kandarian Organic Farms
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
Green Delight
Handful of Green Kale
2 stalks of Celery
1 Lime
Super Beets
2 Red Beets
1 Romaine Lettuce
1 Lime
Sweet Chard
1 Green Chard
1 Cucumber
2 Carrots
Specialty Produce Recipe Suggestions
courtesy of Diane Phillips (Cucina Divina)
Cauliflower Piccata
Serves 4
One cauliflower cored, and cut into florets
1/2 cup extra virgin olive oil
1 1/2 teaspoons salt
1/2 teaspoon freshly ground black pepper
1/4 cup extra virgin olive oil
3 garlic cloves, minced
Grated zest of 1 lemon
1/3 cup fresh lemon juice
1/4 cup capers packed in brine, drained, and chopped if large
2 tablespoons finely chopped Italian parsley
1. Preheat the oven to 400 degrees, line a baking sheet with silicone, aluminum foil, or parchment.
2. Combine the cauliflower, 1/2 cup of oil, salt and pepper, tossing to coat the cauliflower.
3. Roast for 15 to 20 minutes, turning once, until the cauliflower is tender, and a bit charred on the tips.
4. Remove from the oven, transfer to a serving bowl, and cover with aluminum foil.
5. While the cauliflower is roasting, in a large skillet, heat the oil, sauté the garlic, red pepper, and zest for 1 minute. Add the lemon juice and capers, and simmer 1 minute. Add the parsley, and pour over the cauliflower in the bowl. Serve warm.
Pasta with Calvo Nero
Serves 6
2 tablespoons extra virgin olive oil
1/2 pound bulk sweet Italian sausage
2 garlic cloves, minced
Pinch red pepper flakes
1/2 cup finely chopped onion
1 bunch black kale, tough stems removed, and cut into 1/2 inch ribbons
Salt and pepper
1 pound orecchiette, or shell pasta, cooked 3 minutes short of al dente, saving some pasta water
1/2 to 3/4 cup grated Pecorino Romano
Salt and pepper
1. In a large skillet, heat the oil, saute the sausage, breaking it up, and cooking until the sausage loses its pink color. Remove all but 2 tablespoons of fat from the pan.
2. Add the cloves, red pepper, and onion, sautéing until the onion begins to soften. Add the kale, and saute with the sausage, until it is wilted. Season with salt and pepper.
3. When the pasta is cooked, drain and add it to the skillet, tossing to coat. Add 1/3 cup of the cheese, and some of the hot pasta water to create a creamy sauce. Season with salt and pepper. Serve garnished with additional cheese.
Golden Beet Salad with Pomelo Vinaigrette
Serves 4
One bunch baby golden beets, scrubbed and tops removed
One head little gem lettuce, washed, spun, dry and separated into leaves
2 Pomelo, peel and pith removed, cut into segments
1/4 cup pomelo juice
1/4 cup rice vinegar
2 tablespoons honey
1/2 cup canola or vegetable oil
Salt and pepper
1/2 cup Feta cheese
1. Steam the beets for 15 to 20 minutes until tender. When the beets are cool enough to handle, slip off the skins, and slice thinly.
2. Arrange the lettuce on salad plates. Top with the sliced beets, and pomelo segments.
3. In a small bowl, whisk together the pomelo juice, vinegar, honey and oil. Season with salt and pepper.
4. Drizzle the dressing over the salad and garnish with the cheese.
Butter Poached Radishes
Serves 4
1 bunch red radishes, scrubbed, and cut into quarters
1/4 cup unsalted butter
1/4 cup dry white wine such as Sauvignon Blanc, Pinot Grigio, or Pinot Gris
Salt and pepper
1/4 cup finely chopped Italian parsley
1. In a small skillet, combine the radishes, butter and wine.
2. Bring to a boil, and simmer for 5 to 7 minutes, until the radishes are tender. Season with salt and pepper. Garnish with parsley.
Rainbow Carrot Cake
Makes one 13-by-9-inch cake
1 1/2 cups canola oil
2 cups sugar
3 large eggs
2 teaspoons vanilla extract
2 cups grated carrots
One 8-ounce can crushed pineapple (do not drain)
1/2 cup chopped nuts of your choice
3 cups unbleached all-purpose flour
2 teaspoons baking soda
2 teaspoons ground cinnamon
1 recipe Orange Cream Cheese Frosting (recipe follows)
1. Preheat the oven to 350°F. Coat a 13 x 9-inch baking pan with nonstick cooking spray.
2. In a large bowl, beat together the oil, sugar, eggs, and vanilla. Add the carrots, pineapple and juice, and nuts, stirring until blended. Add the flour, baking soda, and cinnamon and stir to combine. Pour the batter into the prepared pan and bake until a skewer inserted in the center comes out clean, 40 to 50 minutes.
3. Place the pan on a rack and let cool completely. Spread the top of the cake with the cream cheese frosting.
Cream Cheese Frosting:
One 8-ounce package cream cheese, softened
1/2 cup (1 stick) unsalted butter
5 cups confectioners’ sugar
1 teaspoon orange extract
1 teaspoon vanilla paste or extract
Milk, as needed
1. Using an electric mixer, beat together the cream cheese and butter in a medium-size bowl.
2. Add the confectioners’ sugar and extracts and beat until the mixture is of spreadable consistency. If the frosting is too thick, beat in some milk, 1/2 teaspoon at a time, until desired consistency is reached.
Grilled Flank Steak with Chimichurri
Serves 6
For the Chimichurri:
1 cup chopped Italian parsley
1/2 cup chopped mint leaves
2 scallions, chopped (white and tender green parts)
3/4 cup olive oil
1/4 cup capers packed in brine, drained, and chopped if large
Grated zest of 1 lemon
1 tablespoon lemon juice
salt freshly ground black pepper
pinch red pepper flakes
Combine all the ingredients in a small bowl, and whisk until blended.
Refrigerate for at least 4 hours, or up to 1 week.
For the Steak:
One 1 1/2 pound flank steak
4 garlic cloves, minced
1/4 cup red wine vinegar
1/4 cup soy sauce
Freshly ground black pepper
1/2 cup extra-virgin olive oil
1. Put the steak into a large zip-lock bag.
2. In a small bowl, combine the garlic, vinegar, soy sauce, pepper and oil until blended.
3. Pour over the steak, seal the bag, and refrigerate at least 4 hours or up to 8 hours.
4. Preheat the broiler or grill. Grill for 4 minutes per side, until medium rare.
5. Allow the steak to rest for 5 minutes before slicing thinly against the grain.
6. Drizzle the steak with the chimichurri sauce and serve.
Italian Parsley Salad
Serves 4 to 6
A cousin of tabbouleh, this is made with farro an ancient grain.
2 cups farro
3 to 4 red radishes, scrubbed, and cut into julienne
1 cup chopped Italian parsley
2 cups grape or cherry tomatoes, cut into quarters
3 scallions, finely chopped using the white and tender green parts
Grated zest of 1 lemon
1/2 cup extra virgin olive oil
1/4 cup lemon juice
1 garlic clove, minced
1 teaspoon salt
1/2 teaspoon freshly ground black pepper.
1/2 cup toasted pine nuts
1. Bring 4 quarts of salted water to a boil, add the farro and cook for 15 to 20 minutes until tender. Drain thoroughly, and transfer to a large bowl.
2. When the farro has cooled, add the radishes, parsley, tomatoes, and scallions.
3. In a small bowl, whisk together the zest, olive oil, lemon juice, garlic, salt and pepper. Pour over the farro and vegetables, tossing to coat.
4. Add the pine nuts, toss again, and serve at room temperature. The salad will keep in the refrigerator for 2 days, bring it out at least 90 minutes before serving to get to room temperature.
Cottage Pie
Serves 6
Since there is more rain and cold weather on the way, make this delicious pie for your family with your veggies. Shepherds’ pie is made with lamb, cottage pie is made with beef. The secret to making a successful pie is to make sure the potatoes are a bit stiff, rather than runny, and that the filling is cooled before spreading the potatoes on top.
For the Potatoes:
1 pound fingerling potatoes, scrubbed and cut into chunks
1/2 cup heavy cream
1/4 cup unsalted butter
Salt and pepper
1. Put the potatoes in water to cover, and bring to a boil. Simmer for 10 to 15 minutes until tender.
2. While the potatoes are cooking, heat the cream and butter until the butter is melted.
3. Drain the potatoes, and mash using the butter and cream mixture until the potatoes are smooth, and a bit stiff. Season with salt and pepper.
4. Cook’s Note: Great additions to the potatoes are 1 cup shredded sharp cheddar cheese, and 1/4 cup finely chopped chives.
For the Meat:
2 pounds lean ground beef
1 large onion, finely chopped
3 carrots, finely chopped
2 ribs celery, finely chopped
1 garlic clove, minced
1 teaspoon dried thyme
1 bay leaf
1 tablespoon tomato paste
3 tablespoons all-purpose flour
1/2 cup full bodied red wine
1 1/2 cups beef broth
2 tablespoons Worcestershire sauce
Salt and pepper
1. Coat the inside of a 13-by-9-inch baking dish with non-stick cooking spray.
2. In a large skillet, cook the ground beef, breaking up the pieces, until the beef loses its pink color. Drain off any excess water/fat.
3. Add the onion, carrots, celery, garlic, thyme, bay leaf and tomato paste, sautéing until the vegetables begin to soften, about 5 minutes.
4. Sprinkle the flour over the mixture, and cook for 2 to 3 minutes, stirring to combine.
5. Slowly add the red wine and broth, bringing the mixture to a boil. Add the Worcestershire and season the mixture with salt and pepper. Cool the mixture before pouring the filling into the prepared baking dish.
6. Spread the mashed potato mixture over the filling, and dot the top with additional butter.
7. Do-Ahead: At this point, the pie can be refrigerated for up to 24 hours, or frozen for up to 6 weeks. Defrost and bring to room temperature before baking.
8. Preheat the oven to 350 degrees, and bake the cottage pie for 30 to 45 minutes, until the potatoes are golden brown and the filling is bubbling. Allow to rest for at least 10 minutes before serving.
Potato and Chard Pie
Serves 4 to 6
1 pound fingerling potatoes, scrubbed
2 tablespoons olive oil
1/2 cup chopped onion
2 garlic cloves, minced
1 bunch chard, tough stems removed, cut into 1/2-inch ribbons
1/2 cup chopped Italian parsley
2 tablespoons chopped fresh basil
Freshly ground pepper
1 cup ricotta
2 eggs, beaten
2/3 cup grated Gruyere cheese
1/2 cup grated Parmigiano Reggiano
1 sheet puff pastry
Flour for rolling pastry
1. Put the potatoes in water to cover, bring to a boil, and simmer for 10 to 15 minutes until tender.
2. Cool and slice into 1/2-inch rounds.
3. In a large skillet, heat the oil, sauté the onion and garlic for 2 to 3 minutes, until the onion begins to soften. Add the chard, and sauté until the chard wilts, another 3 minutes.
4. Stir in the parsley and basil. Season with salt and pepper. Cool the mixture.
5. In a mixing bowl, combine the ricotta, eggs, and Gruyere. Add the chard, and stir to blend.
6. Preheat the oven to 375 degrees, and coat the inside of a 10-inch spring form pan with non-stick cooking spray.
7. Roll out the pastry on a floured board, to a 14 to 16-inch diameter circle. Gently transfer the pastry to the pan, letting the excess hang over the edge.
8. Spread the egg mixture into the baking dish. Top with the sliced potatoes and grated Parmigiano.
9. Fold in the sides of the pastry so that they cover the potatoes. (the pastry will not cover the entire surface)
10. Bake for 30 to 40 minutes until the pastry is golden brown and the filling is set. Allow to rest for 10 minutes before cutting into wedges. The pie can be served hot or at room temperature.
Potatoes Bourguignon
Serves 4
1 1/2 pounds fingerling, or small Yukon gold potatoes, scrubbed, and quartered
1/4 cup extra virgin olive oil
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 1/2 teaspoons dried thyme
1. Preheat the oven to 400 degrees, and line a baking sheet with silicone, parchment or aluminum foil. Combine the potatoes, oil, salt, pepper and thyme, arrange on the prepared pan, and roast for 25 to 35 minutes, until crispy and browned. Keep warm.
2. Cook’s note: a sprinkling of shredded Gruyere over the potatoes would be awesome (probably about 1 to 2 cups. Cook until the cheese is golden brown.
1/4 cup extra virgin olive oil
2 tablespoons unsalted butter
2 large onions, finely chopped
1 stalk green garlic, finely chopped
1 teaspoon dried thyme
2 teaspoons sugar
1 1/2 teaspoons salt
1/2 teaspoon freshly ground black pepper
1/2 pound chanterelle mushrooms, cleaned and cut into
2 tablespoons soy sauce
1 1/2 cups Burgundy, or other full flavored red wine
1/2 cup beef broth
1 bay leaf
1. In a Dutch oven, heat the oil and butter together, and sauté the onions, green garlic, thyme, sugar, salt and pepper until the onions begin to caramelize.
2. Add the mushrooms, and continue to cook until the mushrooms begin to color and there is no more liquid in the pan. Add the soy sauce, sautéing for 1 minute. Add the wine, broth and bay leaf, simmer for 30 minutes, uncovered. Taste for seasoning, adjust using salt or pepper and remove the bay leaf.
3. Serve the sauce over the potatoes.
4. Cook’s Notes: You can do this in the slow cooker, but sauté everything and then pile into the slow cooker, cook on low for 4 hours, or high for 2 hours.
Farmers Choice:
Meyer Lemon Panna Cotta
Serves 8
2 teaspoons unflavored gelatin
1/4 cup water
3 cups heavy whipping cream
Grated zest of 2 Meyer lemons
1/2 cup sugar
Pinch of salt
2 tablespoons lemon juice
1 teaspoon vanilla paste
1 cup sour cream
1. Sprinkle the gelatin over the water. Let stand for 5 minutes.
2. In a 3-quart saucepan, warm the cream, zest, sugar, and salt over medium-high heat. Do not let it boil.
3. Stir in the gelatin until thoroughly dissolved. Take the cream off the heat and cool about 5 minutes.
4. Put the lemon juice, vanilla and sour cream in a medium bowl. Gently whisk in the warm cream a little at a time until smooth.
5. Taste for sweetness. It may need another teaspoon of sugar. Fill 4 to 6-ounce ramekins 3/4 full with the cream. Chill 4 to 24 hours.
Fettucine with Chanterelles
Serves 4
1/4 cup unsalted butter
1 stalk green garlic, minced
1/2 pound chanterelles, cleaned, and sliced
Salt and pepper
3/4 pound fresh fettucine, cooked a bit shy of al dente
1/2 cup grated Parmigiano Reggiano
2 tablespoons finely chopped chives for garnish
1. In a large skillet, heat the butter, add the garlic, and swirl in the pan.
2. Add the chanterelles, and saute until the mushrooms begin to turn golden. Season with salt and pepper.
3. When the pasta is cooked, toss it with the mushrooms, 1/4 cup of the cheese, adding a bit of pasta water to make a creamy sauce.
4. Add the chives, season with salt and pepper if needed, and serve garnished with the remaining cheese.
Feature:
Blue Tinged Farro Minestrone
Serves 6 to 8
2 tablespoons extra virgin olive oil (plus extra for garnish)
1 medium onion, finely chopped
3 ribs celery, including the leaves, finely chopped
3 medium carrots, finely chopped
2 teaspoon finely chopped sage
2 cups pearlized farro, rinsed in cold water
8 cups chicken or vegetable broth
Salt and pepper
1. In a Dutch oven, heat the oil over medium high heat and saute the onion, celery, carrots and sage, until the onion begins to soften, about 3 to 4 minutes.
2. Add the farro, broth and simmer, covered for 45 minutes, until the farro is tender.
3. Season with salt and pepper.
4. Remove 2 cups of the farro and vegetables with some broth to a blender.
5. Puree the farro and vegetables, and add back to the soup.
6. Simmer another 5 minutes, and serve garnished with a drizzle of olive oil and freshly ground black pepper.
Farro Salad
Serves 6 to 8
2 cups pearlized farro
1/2 cup extra virgin olive oil
One 1/2-inch piece pancetta, cut into fine dice
6 ounces soft fresh pecorino cheese, cut into a fine dice (if pecorino isn’t available, try Asiago, or another soft salty cheese)
Grated zest of 1 lemon
2 to 3 tablespoons fresh lemon juice
Salt and pepper
1 cup packed arugula, coarsely chopped
1. Bring 4 quarts salted water to a boil, and add the farro. Cook for 15 minutes, until barely tender. (Farro breaks apart a bit like wild rice) Drain and cool the farro transfer to a large bowl.
2. In a skillet, heat 2 tablespoons of olive oil and add the pancetta, cooking over medium high heat until crispy.
3. Remove from the pan, and add to the farro.
4. Add the pecorino, and zest, and toss to combine.
5. Drizzle 2 tablespoons of lemon juice and the remaining olive oil over the salad, and toss to blend. Add more lemon juice if desired. Season with salt, pepper, and toss in the arugula. Serve the salad at room temperature.
Cook’s Note: If you want to make the salad ahead, do not add the lemon juice, oil or arugula. Remove from the refrigerator 1 hour before serving and toss with the remaining ingredients.
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 2-9-17


This weeks local produce and featured farms:
Fuji ApplesFair Hill Apple Farm
Hass Avocados – Chocolate Mountain Ranch
Broccoli – Life’s A Choke Farm
CarrotsBe Wise Ranch
DillBe Wise Ranch
Black KaleBlack Sheep Produce
LeeksTutti Frutti Farms
Romaine LettuceBlack Sheep Produce
Daikon Radish Kong Thao Farm
Natural Flame Raisins – Peacock Family Farm
Juicing Bag:
Celery – Lakeside Organic Gardens
Black Kale – Deardorff Farm
Lemons – Eco Farms
Fennel – Cal Orgainc Farms
Red Beets – Cal Organic Farms
Farmer’s Choice:
Red Fife and Sonora Wheat Berries – Kenter Canyon
Lavender – Terra Madre Gardens
Perfection TangerinesPolito Family Farm
Feature:
StrawberriesBe Wise Ranch
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 Fennel
1 fennel
2 stalks of celery
1 orange
Divine Kale
Handful of black kale
1 cucumber
1 lemon
Magnificent Beets
2 red beets
1 fennel
1 roman lettuce
Specialty Produce Recipe Suggestions
courtesy of Diane Phillips (Cucina Divina)
Farro Pilaf
Serves 4 to 6
1 1/2 cups pearlized farro
1/3 cup extra virgin olive oil
1 garlic clove, minced
1 leek, finely chopped, using the white and tender green parts
2 cups finely chopped Black kale, tough stems removed
Salt and pepper
1/2 cup flame raisins, chopped if large
1/4 cup finely chopped Italian parsley
1. Bring 4 quarts of salted water to a boil, add the farro and cook for 15 minutes until tender. Drain thoroughly and set aside.
2. In a large skillet, heat the oil, saute the garlic and leek for 2 to 3 minutes, until the leek begins to soften. Add the kale, and saute until the kale is wilted, and tender, about 6 minutes. Season with salt and pepper.
3. Add the cooked farro to the skillet, and toss to combine.
4. Add the raisins, and parsley, tossing to combine. Season with salt and pepper if needed and serve warm or at room temperature.
Salmon and Dill Pasta Bake
Serves 6
1/4 cup (1/2 stick) unsalted butter
2 pounds salmon filets
2 tablespoons dry white wine or dry vermouth
1/2 cup (1 stick) unsalted butter
1/2 cup all-purpose flour
3 1/2 cups whole or 2% milk
2/3 cup reserved cooking liquid or seafood stock
Salt and white pepper to taste
Dash of ground nutmeg
¼ cup chopped fresh dill with additional for garnish
1 pound penne or shell pasta, cooked 3 minutes short of al dente
1 1/4 cups freshly grated Parmigiano-Reggiano cheese
1. Preheat the oven to 350 degrees, and coat the bottom of a 13-by-9-inch baking dish with non-stick cooking spray.
2. To prepare the salmon, in a large skillet, melt the butter over medium heat. Add the salmon, and the wine, cover and poach for 10 minutes, or until the salmon is cooked through. It may still be a deep pink in the center, but will cook through when the lasagna is baked.
3. Remove the salmon from the liquid, scrape off the skin, and break into chunks.
4. Transfer to a large mixing bowl.
5. To make the seafood cream sauce, in a 4-quart saucepan, melt the butter over medium heat. Whisk in the flour, and cook until white bubbles form on the top of the flour. Cook the mixture for 2 to 3 minutes, until smooth and thick. Gradually add the milk and reserved seafood cooking liquid, stirring constantly with a whisk, until the sauce comes to a boil. Simmer, stirring a few times, until the sauce coats the back of a spoon.
6. Season with salt, pepper, nutmeg and dill.
7. Pour the sauce over the salmon, add the cooked pasta, and 1/2 cup cheese, stirring to combine.
8. Transfer to the prepared baking dish, sprinkle with the remaining cheese, and bake covered for 20 minutes, uncover and bake for another 15 to 20 minutes, until the casserole is bubbling, and the cheese is golden brown.
Fresh Dilly Dip
Makes about 2 cups
Now that the Super Bowl is over, you may think you don’t need any more dips for veggies, but this dip is delicious over cooked vegetables, thinned with milk for a salad dressing, or served on baked potatoes.
1 1/2 cups sour cream or Greek yogurt
1/2 cup mayonnaise
1/4 cup Dijon mustard
1 leek, finely chopped using the white only
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
1. In a medium-size bowl, stir together the sour cream, mayonnaise, and mustard until blended.
2. Stir in the leek, dill, parsley, lemon zest, and celery salt. Taste before adding salt and pepper.
3. At this point, cover and refrigerate for at least 6 hours to let the flavor develop or overnight.
Pork Bahn Mi
Serves 4 to 6
For the Salad:
1 cup rice vinegar
1//2 cup sugar
1 teaspoon salt
2 teaspoon fish sauce (optional but adds great flavor)
1 1/2 cups julienned daikon radish (cut into strips or run through a mandoline)
1 cup julienned carrot (same size as daikon)
1/4 cup finely chopped cilantro, or Italian parsley
1. In a saucepan, heat the vinegar, sugar, salt and fish sauce (if using) until the sugar and salt dissolve. Allow to cool.
2. In a bowl, combine the daikon, carrots and cilantro. Pour the vinegar mixture over the vegetables in the bowl, and allow to mellow at room temperature for at least an hour. (Any longer than that, refrigerate for up to 24 hours)
For the Spicy Mayonnaise:
1 cup mayonnaise
1 to 2 tablespoons Sriracha
1teaspoon toasted sesame oil
Salt
1. In a bowl, whisk together the mayonnaise, Sriracha, and sesame oil. Season with salt if necessary. Refrigerate for up to 5 days. This is delicious on other sandwiches.
For the Pork:
2 tablespoons vegetable oil
1 red onion, finely chopped
2 teaspoons peeled and finely grated ginger
4 cloves garlic, minced
2 pounds ground pork
1/4 cup pickling liquid from the vegetables
1/3 cup chicken broth
1/4 cup fish sauce
1/4 cup hoisin sauce
freshly ground black pepper
Six 8-inch torpedo rolls (bolillos work well here)
1/2 cup fresh cilantro leaves
1/4 cup salted roasted peanuts, chopped
1. In a large skillet, heat the oil, saute the onion, ginger and garlic, until the onion begins to soften. Add the pork breaking up any large pieces, and cook until the meat loses its pink color and the liquid in the pan has evaporated. Add the pickling liquid, broth, fish sauce, hoisin, and pepper cooking till the liquid in the pan has almost evaporated.
2. Toast the rolls in a 350 degree oven for 5 to 7 minutes. Split the rolls horizontally, leaving them attached (don’t cut all the way through)
Spread the mayonnaise over both sides of the roll, top with the pork mixture, salad, and then garnish with cilantro and chopped peanuts. Cut the sandwiches in half and serve.
Broccoli Cheddar Soup
Serves 4 to 6
One head broccoli, cut into florets
3 tablespoons unsalted butter
1 leek, finely chopped using the white and tender green parts
1/4 cup all purpose flour
1 1/2 cups vegetables or chicken broth
1 cup milk
2 cups shredded sharp cheddar cheese
Salt and Tabasco to taste
1. Bring 4 quarts of salted water to a boil. Add the broccoli and cook for 2 minutes. Drain thoroughly and set aside.
2. In a Dutch oven, heat the butter, saute the leek for 2 to 3 minutes, until softened.
3. Add the flour, and whisk for 2 to 3 minutes to cook the flour.
4. Add the broth and bring to a boil. Add the reserved broccoli and milk to the soup, and simmer for 5 minutes.
5. Remove the pan from the heat, and stir in 1 1/2 cups of the cheese.
6. Season with salt and Tabasco.
7. Serve the soup garnished with the remaining cheese.
Avocado Mousse with Shrimp and Dill Dressing
Serves 6
2 1/4 teaspoons unflavored gelatin (from a 1/4-ounce envelope)
1/2 cup cold water
2 firm-ripe avocados quartered, pitted, and peeled
1 1/2 cups sour cream or Greek yogurt
1 1/2 tablespoons fresh lemon juice
1 tablespoon finely chopped shallot
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
Coat the inside of eight 4-ounce ramekins with non-stick cooking spray and set aside.
Sprinkle gelatin over cold water in a small heavy saucepan and let soften 1 minute. Cook over low heat, 1 to 2 minutes, then remove from heat.
Mash avocados in a mixing bowl. Stir in gelatin mixture and remaining ingredients until combined well.
Pour mixture into ramekins and chill, covered tightly with plastic wrap, until firm, at least 4 hours.
Run tip of a thin knife between the ramekins and mousse to loosen the mousse. Spread some of the shrimp sauce on the plate, and top with the mousse. Garnish the mousse with more of the sauce.
For the Shrimp Sauce:
1 cup finely chopped celery
1 3/4 cups mayonnaise
1/4 cup milk
Grated zest of 1 lemon
1 teaspoon lemon juice
1/4 cup chopped fresh dill
1/2 teaspoon freshly ground black pepper
1/4 cup finely chopped fresh chives
1/2-pound cooked shrimp, chopped
Salt and pepper
1. In a mixing bowl, stir together the celery, mayonnaise, milk, zest, lemon juice, dill, pepper, and chives.
2. Fold in the shrimp, and season with salt and pepper if necessary.
Blue Cheese Caesar Salad
Serves 4
One head romaine, washed, spun dry and chopped into 1-inch pieces
1/2 cup fresh lemon juice
2 cloves garlic, minced
1 tablespoon Worcestershire sauce
1 teaspoon Dijon mustard
1 1/2 teaspoons freshly ground black pepper
1 1/3 cups olive oil
1 1/2 cups crumbled Gorgonzola cheese
1. Put the romaine into a salad bowl.
2. In a small mixing bowl, whisk together the lemon juice, garlic, Worcestershire, mustard, pepper, olive oil and Gorgonzola. Pour some over the salad, toss to coat and serve.
Apple Cake
Serves 8
2 cups unsalted butter, softened
2 cups sugar
4 large eggs
3 cups unbleached all-purpose flour
2 teaspoons baking soda
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
3 Fuji apples, peeled, cored, and finely chopped
1/2 cup chopped pecans
1/2 cup chopped raisins
1 tablespoon vanilla paste or extract
1. Preheat the oven to 350°F. Coat an 11 x 15-inch jelly roll pan with nonstick cooking spray.
2. With an electric mixer, beat the butter and sugar together in a large bowl until light and fluffy.
3. Beat in the eggs, one at a time, until blended. Add the flour, baking soda, and spices and beat until just incorporated. Stir in the apples, nuts, raisins and vanilla. Scrape into the prepared pan.
4. Bake until a skewer inserted into the center comes out with just a few crumbs attached to it, 35 to 40 minutes.
5. Set the pan on a rack to cool.
6. When cool frost the cake with cream cheese frosting, or serve plain, either way, it’s terrific.
Farmers Choice:
Lavender Scones
3/4 cup granulated sugar
2 teaspoons lavender buds
3 cups all-purpose flour plus more for surface
1 tablespoon baking powder
1 teaspoon salt
1/2 teaspoon baking soda
3/4 cup (1 1/2 sticks) chilled unsalted butter, cut into 1/4″ cubes
1 cup plus 2 tablespoons buttermilk
2 teaspoons finely grated lemon zest
1 teaspoon vanilla paste or extract
2 to 3 tablespoons heavy cream
2 tablespoons raw sugar
1. Preheat the oven to 400 degrees and line a baking sheet with silicone, parchment or aluminum foil.
2. In a food processor, combine the sugar and lavender, and process until the lavender is finely chopped.
3. Add the flour, baking powder, salt and soda. Pulse on and off 3 to 4 times to mix.
4. Add the butter, and process until the butter is the size of a pea.
5. Combine the buttermilk, zest, and vanilla in a measuring cup.
6. With the machine running add the buttermilk mixture, stopping when the mixture begins to come together.
7. Transfer to a lightly floured surface; knead until dough forms, about 5 turns.
8. Pat into a 10×6″ rectangle. Halve dough lengthwise. Cut each half crosswise into 4 squares. Cut each square diagonally in half into 2 triangles, and set onto the prepared baking sheet. Brush with cream, sprinkle with sugar, and bake 12 to 15 minutes, until golden brown. Serve with butter and jam.
Wheat Berry Salad with Tangerine Vinaigrette
Serves 6
An easy way to incorporate wheat berries into your diet is to cook them all, then pack into 1 or 2 cup portions in zip-lock bags and freeze them. They defrost rapidly in the microwave, so you can be ready to use them whenever you like.
2 cups wheatberries
1/2 cup finely chopped celery
3 tangerines, peeled, segmented and chopped
1/2 cup dried cranberries
2 apples, cored, and finely chopped
1 cup toasted walnuts or pecans
1/4 cup orange juice
1/4 cup red wine vinegar
2 tablespoons honey
1 tablespoon Dijon mustard
1/2 cup canola or vegetable oil
Salt and pepper
1. Bring 7 cups of salted water to a boil. Simmer the wheat berries for 45 minutes, until barely tender.
2. Cool the wheatberries, and put into a large bowl.
3. Add the celery, tangerines, cranberries, apples, and nuts.
4. In a small bowl, whisk together the juice, vinegar, honey, mustard, and oil. Season with salt and pepper.
5. Pour some of the dressing over the wheatberries, and toss to coat. Serve at room temperature.
Wheat Berry Oatmeal Breakfast Porridge
Serves 4
1¼ cups old-fashioned rolled oats
½ cup raisins
2 cups milk
⅛ teaspoon salt
1 cups Cooked Wheat Berries
2 tablespoons brown sugar
1 teaspoon ground cinnamon
1 cup slivered almonds, toasted
1 cup mixed berries
1/3 cup granola or muesli
1. In a 4-quart saucepan, combine the oats, raisins, milk, and salt. Bring to a boil, and cook over medium low heat until the oats begin to soften.
2. Add the wheat berries, sugar and cinnamon, cooking for another 5 minutes, stirring to prevent the mixture from sticking.
3. Serve the porridge garnished with almonds, berries, and granola.
Feature:
Strawberry Ricotta Toast
Serves 4
One multi grain baguette, sliced 1/2-inch thick
1/2 cup ricotta
2 tablespoons honey
2 cups strawberries, hulled and chopped
1 tablespoon orange juice
2 tablespoons brown sugar
1. Preheat the oven to 350 degrees, line a baking sheet with silicone, parchment or aluminum foil.
2. Roast the bread for 10 minutes.
3. While the bread is toasting, in a small bowl combine the ricotta and honey. In another bowl, combine the strawberries, orange juice and brown sugar.
4. Spread the ricotta over the warm bread, top with the berries, and serve.
Strawberry Crumble Bars
Makes 12 to 16
1 cup sugar
1 teaspoon baking powder
1/4 teaspoon salt
3 cups flour
1 cup cold butter, cut into pieces
1 egg, beaten
4 cups fresh strawberries, hulled and chopped
1/2 cup sugar
4 teaspoons corn starch
1. Preheat oven to 375. Coat the inside of a 9 x 13 pan with nonstick cooking spray.
2. In a mixing bowl, whisk together sugar, baking powder, salt, and flour.
3. Using a pastry blender, add the butter until pieces are pea sized.
4. Stir in the egg to form a crumbly dough. Pat half of the dough in an even layer in the prepared pan.
5. In a medium bowl, toss the strawberries with the 1/2 cup sugar and corn starch, then spread the strawberry mixture on top of the dough in the pan. Crumble the remaining dough evenly over the strawberry layer. Bake 45-50 minutes, or until lightly browned.
6. Cool before cutting into squares.
Recipes Provided By:
Diane Phillips www.dianephillips.com and www.cucinadivina.blogspot.com
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Farmers' Market Box 2-2-17


This weeks local produce and featured farms:
Orange CauliflowerSuzie’s Farm
CeleryBlack Sheep Produce
Mizuna GreensBe Wise Ranch
Red Mustard Frill – Coleman Family Farms
Red Oak Leaf Lettuce – The Garden Of….
Valencia OrangesPolito Family Farm
Sierra Gold PotatoesRutiz Family Farms
Red BeetsBlack Sheep Produce
Hinoa Kabu Turnips – Coastal Farms
Grape TomatoesBe Wise Ranch
Juicing Bag:
Celery – Goldie Farms
Green Kale – Foxy Oragnics
Lemons – Eco Farms
Romaine Lettuce – Goldie Farm
Red Beets – Lakeside Organic Gardens
Farmer’s Choice:
Star Ruby Grapefruit – Bernard Ranches
Meiwa Kumquats – Garcia Organic Farms
Rhubarb – Trevino Farms
Feature:
Cherimoya – La Primavera 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
Super Beets
2 red beet
1 romaine lettuce
1 cucumber
Delightful Celery
2 stalks of celery
1 romaine lettuce
1/2 lemon
Super Greens
Handful of green kale
1 romaine lettuce
1 lemon
Specialty Produce Recipe Suggestions
courtesy of Diane Phillips (Cucina Divina)
Carpaccio of Beets and Oranges
Serves 4
One bunch red beets, tops removed, and scrubbed
1/4 cup orange juice
2 to 3 tablespoons red wine vinegar
1 teaspoon Dijon mustard
1 tablespoon finely chopped shallot or onion
1/3 cup extra virgin olive oil
Salt and pepper
One head red oak lettuce, washed, spun dry and separated into leaves
2 Valencia oranges, peel and pith removed, sliced 1/2-inch thick
2 balls buratta
1. Preheat the oven to 400 degrees, and place the beets on a baking sheet. Bake for 30 to 45 minutes until tender. (they will show no resistance when pierced with the end of a sharp paring knife)
2. Remove the beets from the oven, allow to cool, peel the beets, and slice 1/2-inch thick.
3. In a small bowl, whisk together the orange juice, vinegar, Dijon, shallot and oil, until thickened. Season with salt and pepper. Toss the beets with some of the dressing and set aside.
4. Arrange lettuce leaves on salad plates.
5. Top with sliced beets, and oranges in a decorative pattern. Slice the burrata and arrange 1 or 2 slices on top.
6. Drizzle the salads with the remaining dressing, and serve.
7. Cook’s Note: instead of buratta, crumbled goat cheese, Feta, or diced fresh mozzarella can be substituted.
Save The Greens
Serves 2 to 4
An easy way to use beet, turnip or other greens. I sometimes toss these into a potato gratin, or use them as a bed for grilled seafood, poultry or steak. They are also delicious served on crostini with a bit of cheese sprinkled on the top.
3 tablespoons extra virgin olive oil
3 garlic cloves, sliced
Pinch red pepper flakes
Greens, washed, spun dry, tough stems removed, leaves cut into 1/2-inch ribbons
Salt and pepper
1. In a large skillet, heat the oil, saute the garlic for 1 minutes, until beginning to turn translucent.
2. Add the red pepper flakes and greens and saute until the greens are wilted.
3. Season with salt and pepper and serve warm or at room temperature.
Sierra Gold Nachos
Serves 4 to 6
By dressing up these roasted potatoes with your favorite toppings, they are going to be the star of your Super Bowl Party. The variations are endless, so enjoy!
1/2 cup extra virgin olive oil
4 garlic cloves
1 1/2 teaspoons salt
1/2 teaspoon freshly ground black pepper
1 pound Sierra Gold Nachos, scrubbed and thinly sliced on a mandoline
2 cups shredded sharp cheddar cheese
1 cup sour cream
1/4 cup finely chopped scallions or chives
8 strips bacon, cooked crisp, and crumbled
1. Preheat the oven to 400 degrees, and coat the inside of a 13-by-9-inch baking dish with non-stick cooking spray.
2. In a large bowl, combine the oil, garlic, salt and pepper. Add the potatoes, and toss to coat thoroughly.
3. Arrange the potatoes in the baking dish and roast for 20 minutes. Remove from the oven and cover with the cheese.
4. Roast another 15 minutes, until the cheese is bubbling and golden brown. While the potatoes are cooking, in a small bowl, whisk together the sour cream and chives.
5. Remove from the oven, and garnish with the sour cream and crumbled bacon. Serve warm with lots of plates, napkins, and forks!
Variations:
South of the Border:
Combine the potatoes, oil, garlic, salt and pepper. Add 1/2 teaspoon Ancho chili powder, finely chopped seeded jalapeno and 1/2 teaspoon ground cumin to the oil mixture. Roast for the first 20 minutes.
Sprinkle with 2 cups shredded pepper jack, or mild Colby cheese. Roast another 15 minutes.
Garnish with 1 1/2 cups Guacamole, 1 cup grape or cherry tomatoes, quartered, 1/2 cup sour cream.
Pizzaiolo:
Combine the potatoes, oil, garlic, salt and pepper. Add 1 teaspoon dried oregano, a pinch of red pepper flakes and 1 cup quartered cherry or grape tomatoes. Roast for the first 20 minutes.
Sprinkle with 1 1/2 cups shredded mozzarella, 1/2 cup grated Parmigiano Reggiano, 1/2 cup julienne pepperoni, or cooked Italian sweet (or hot) sausage. Roast for another 15 minutes, and serve.
Cook’s Note: The nachos can be made ahead, roasted for the first 20 minutes, then cooled, covered and refrigerated overnight. Bring to room temperature, and continue from step 4.
Orange Cauliflower Dip
Serves 6
Another great snack for your Super Bowl Party, it’s easy, and can be made ahead.
1 head cauliflower, cut into florets
Salt and pepper
2 tablespoons unsalted butter
2 garlic cloves, minced
1 medium shallot, finely chopped
Pinch red pepper flakes
1 tablespoon Dijon mustard
4 ounces cream cheese, softened
8 ounces goat cheese, softened
1/4 cup freshly grated Parmigiano Reggiano cheese
1/4 cup fresh bread crumbs
1 tablespoon extra-virgin olive oil
1 tablespoon finely chopped Italian parsley
Toasted baguette slices or fresh vegetables to dip
1. Preheat the oven to 350 degrees. Coat the inside of a gratin dish with non-stick cooking spray.
2. In a 5-quart saucepan, heat 3 quarts of salted water. Add the cauliflower, and simmer until the cauliflower is crisp/tender, about 6 minutes.
3. Drain thoroughly and season with salt and pepper. Set aside to cool.
4. In a small skillet, melt the butter, and sauté the garlic and shallot for 2 minutes, until fragrant, add the red pepper flakes, and swirl in the pan for 10 seconds. Set aside to cool.
5. Place the cauliflower, garlic butter, Dijon mustard, cream cheese and goat cheese in a food processor, and process on and off until the mixture is smooth, with a few chunks of cauliflower.
6. Taste for seasoning and adjust using salt or pepper.
7. Transfer the mixture to the prepared baking dish.
8. Do-Ahead: At this point, you can cover and refrigerate the dip for 2 days. Before baking, remove the baking dish from the refrigerator 30 minutes before baking, and proceed as directed.
9. In a small bowl, combine the Parmigiano, bread crumbs, oil and parsley, and stir until the crumbs are moistened. Sprinkle over top of the cauliflower mixture, and bake for 15 to 20 minutes, until the dip is bubbling and the topping is golden brown. Spread on crackers, baguette slices, or use as a dip for vegetables.
Creamy Cauliflower Soup
Serves 6
This soup is delicious right out of the soup pot, but the garnishes give it a nice combination of texture, crunch and flavor.
3 tablespoons unsalted butter
1/2 cup finely chopped shallot or onion
2 garlic cloves, minced
3 ribs celery, finely chopped
One head orange cauliflower, cored, and cut into florets, using the leaves if they are pretty—discard any brown, or damaged parts
5 cups chicken or vegetable broth
1 bay leaf
Salt and Tabasco to taste
Optional Garnishes—any of these will jazz up this gorgeous soup:
• 6 strips bacon, cooked crisp and crumbled
• 1 1/2 cups grated sharp cheddar cheese
• 1 cup sour cream
• 4 slices prosciutto cut into julienne and cooked crisp
• finely chopped chives
1. In a Dutch oven, heat the butter, saute the onion and celery for 2 to 3 minutes, until softened. Add the cauliflower, and toss in the butter mixture.
2. Slowly add the broth and bay leaf.
3. Bring to a boil, and simmer for 20 to 25 minutes, until the cauliflower is tender. Remove the bay leaf. Season with salt and Tabasco. Using an immersion blender, puree the soup, and serve.
Sesame Noodles with Mizuna
Serves 4 to 6
This salad lends itself to additions of vegetables and protein; add chicken, leftover cooked seafood, and leftover cooked vegetables to the mizuna as it sautés.
2 tablespoons vegetable oil
2 cloves garlic, minced
2 teaspoons peeled and grated fresh ginger
1 bunch mizuna, washed, spun dry and chopped into 1/2-inch ribbons
1/2 pound linguine, cooked 2 minutes short of al dente, cooled
2 tablespoons soy sauce
2 tablespoons rice vinegar
1 teaspoon brown sugar
2 tablespoons toasted sesame oil
2 scallions, finely chopped
1 tablespoons toasted sesame seeds
1. In a large skillet, heat the oil, saute the garlic, and ginger for 30 seconds until fragrant.
2. Add the mizuna, and saute until the mizuna is wilted.
3. Put the linguine into a bowl, and add the mizuna, tossing to combine.
4. In a small bowl, whisk together the soy, vinegar, sugar, and sesame oil. Pour over the mizuna and noodles, and toss to coat. Serve garnished with scallions, and sesame seeds.
Mizuna Steak Salad
Serves 6
Using Mizuna in place of peppery arugula, this simple salad maintains the right balance of sweet, savory, and crunch.
1 bunch mizuna, washed, spun dry and chopped
1 cup corn cut from the cob, or frozen and defrosted
2 oranges, peel and pith removed, sliced 1/2-inch thick
One 1/2-inch slice rare roast beef (you can buy this at the deli, or slice up leftover steak)
1/2 cup vegetable oil
3 tablespoons soy sauce
3 tablespoons rice vinegar
2 tablespoons orange juice
2 tablespoons honey
2 garlic cloves, minced
1/2 teaspoon finely grated ginger
2 scallions, finely chopped for garnish
1 tablespoon toasted sesame seeds for garnish
1. Put the mizuna, corn and oranges into a salad bowl.
2. Cut the beef into julienne and put into a bowl.
3. In a small bowl, whisk together the oil, soy sauce, rice vinegar, orange juice, honey, garlic and ginger.
4. Pour some of the mixture over the beef and allow to marinate for 5 minutes.
5. Pour some of the dressing over the mizuna and oranges, and toss to coat.
6. Plate the salad, toss the beef with the dressing in its bowl, and arrange over the greens. Scatter some of the scallions and sesame seeds over the salad, drizzle with any remaining dressing, and serve.
Pickled Turnips
One 16-ounce heat-proof jar
Pickled turnips are part of Middle Eastern cooking. They are served as a condiment with falafel and other vegetarian main courses. Beets turn the mixture a pale pink. These pickles will keep for 4 weeks in the refrigerator.
One bunch Hinoa Kabu Turnips, scrubbed, tops removed
1 beet, peeled, and cut into wedges
Pinch red pepper flakes
1 cup distilled white vinegar
2 garlic cloves, sliced
2 tablespoons salt
1/4 cup sugar
1. Trim the turnips to fit the jar, cutting in half if necessary.
2. Wedge the turnips, beet and red pepper flakes into the jar.
3. In a small saucepan, heat the vinegar, garlic, salt and sugar, until the salt and sugar dissolve.
4. Carefully pour through a funnel into the jar, covering the vegetables. Seal the jar, cool, and refrigerate for at least 4 days before serving.
Sautéed Turnips and Greens
Serves 4
2 tablespoons extra virgin olive oil
2 garlic cloves, minced
Turnip greens (or beet greens) tough stems removed, and chopped (1 1/2 to 2 cups)
1 bunch Hinoa Kabu Turnips, scrubbed, and cut into 1/2-inch rounds
1/2 cup vegetable or chicken broth
2 tablespoons maple syrup
Salt and pepper
1. In a large skillet, heat the oil, saute the garlic for 30 seconds, add the turnip greens and turnips, and saute for 2 minutes, until the greens begin to wilt.
2. Add the broth, and maple syrup. Simmer for 10 minutes, until the turnips are softened, and the liquid in the pan begins to evaporate. Season with salt and pepper and serve warm.
Vegetable Lasagna
Serves 6 to 8
For the Pecorino Cheese Sauce:
1/2 cup unsalted butter
1/2 cup all-purpose flour
2 cups chicken or vegetable broth
2 cups whole milk
1 teaspoon salt
½ teaspoon freshly ground black or white pepper
2 cup freshly grated Romano cheese
1. In a 2-quart saucepan, melt the butter. When the foam subsides, whisk in the flour. White bubbles will begin to form on the bottom and sides of the pan. Once the bubbles begin to form, cook the roux whisking constantly for 2 to 3 minutes.
2. Gradually add the broth, whisking until blended. Add the milk, salt and pepper, and bring the mixture to a boil, whisking constantly.
3. Remove the sauce from the stove and gradually stir in the cheese, until it melts. Taste the sauce for seasoning and correct with additional salt and pepper as necessary.
For the Greens and Tomatoes:
2 tablespoons unsalted butter
2 garlic cloves, minced
1 bunch red frill mustard greens, washed, spun dry and chopped
Grated zest of 1 lemon
3 tablespoons lemon juice
2 tablespoons finely chopped mint
2 tablespoons finely chopped Italian parsley
Salt and pepper
2 tablespoons extra virgin olive oil
2 garlic cloves, minced
One basket cherry or grape tomatoes, cut in half or quarters
salt and pepper
1. In a large skillet, heat the butter, and saute the garlic, until fragrant. Add the mustard greens, and zest. Saute until wilted, add the lemon juice and continue to saute. Add the mint, and parsley. Season with salt and pepper. Set aside.
2. In another skillet, heat the oil, and saute the garlic until fragrant. Add the tomatoes and saute until the tomatoes begin to split and become wrinkled. Season with salt and pepper. Add the tomatoes to the mustard greens.
To Assemble the Lasagna:
One 9-ounce box Barilla no-boil lasagna
1 pound fresh mozzarella, chopped
1/2 cup grated pecorino Romano
1 /2 cup grated Parmigiano Reggiano
1. Preheat the oven to 350 degrees. Coat the inside of a 13-by-9-inch baking pan with non-stick cooking spray.
2. Combine the mozzarella, pecorino and Parmigiano together.
3. Spread some of the Pecorino cheese sauce over the bottom of the baking dish. Top with a layer of lasagna noodles.
4. Spread 1/2 of the vegetables over the lasagna noodles. Spread some of the pecorino sauce over the vegetables, sprinkle with some of the mozzarella mixture.
5. Lay more lasagna noodles over the vegetables.
6. Spread with the remaining vegetables.
7. Spread with some of the pecorino sauce, and a bit of the mozzarella mixture. Cover with another layer of lasagna noodles, and cover with the remaining pecorino sauce and mozzarella mixture.
8. Do-Ahead: At this point the lasagna can be covered and refrigerated for 2 days, or frozen for up to 2 months. Defrost and bring to room temperature before baking.
9. Bake the lasagna covered, for 30 minutes, then 20 to 30 minutes until the lasagna is bubbling and the cheese is golden brown. Allow to rest for 10 minutes before serving.
Farmers Choice:
Candied Kumquats
Use these to decorate salads, and deserts. They will keep in the refrigerator for about 1 week, and freeze for about 2 months.
1/2 cup water
1/2 cup sugar
1 teaspoon vanilla paste
3/4 lb. Kumquats, sliced, seeds removed
1. In a saucepan, heat the water, sugar and vanilla until the sugar is dissolved.
2. Add the Kumquats, and simmer until the liquid has almost evaporated.
3. Using a slotted spoon remove the kumquats to a parchment lined baking sheet and allow to dry.
4. Store in an airtight container in the refrigerator or freezer.
5. Cook’s note: the syrup can be used as a drizzle over ice cream, or cake, and can be frozen for 6 months.
Rhubarb Bars
Makes one 9-inch square baking pan
For the Rhubarb Curd:
1 pound rhubarb, tough strings removed and cut into small dice
1/3 cup sugar
1 teaspoon cornstarch
1/4 cup water
6 egg yolks
3/4 cup sugar
a pinch of salt
1 teaspoon vanilla paste
1 teaspoon orange zest (optional)
1/4 cup unsalted butter, cut up into chunks
1. In a saucepan, combine the rhubarb, cornstarch, sugar and water. Cook until the rhubarb is very soft, and the mixture is thickened. Puree with an immersion blender, or cool and puree in a blender, or food processor.
2. In the same saucepan, whisk together the rhubarb puree, yolks, sugar, salt, vanilla paste and orange zest. Cook over medium high heat until the mixture begins to thicken—this may take 10 to 15 minutes, whisking constantly.
3. Remove from the heat and add the butter a bit at a time whisking until smooth. Cool slightly.
4. Do-Ahead: The curd can be cooled and refrigerated for up to 2 weeks, or it can be frozen for up to 3 months.
For the Crust and Crumble topping:
2 1/2 cups all-purpose flour
3/4 cup sugar
1 cup chilled unsalted butter, cut into small pieces
1 teaspoon baking powder
pinch of salt
1 large egg, beaten
1. Preheat the oven to 350 degrees, and coat the inside of a 9-inch baking dish with non-stick cooking spray.
2. Put the flour, sugar, butter, baking powder and salt into a mixing bowl, and cut the butter into the dry ingredients using a pastry blender, your fingers or a blending fork. The ingredients should begin to come together like a crumble.
3. Pat 1/2 of the mixture into the prepared pan, and bake for 20 minutes until just beginning to turn golden.
4. Spread the rhubarb curd over the crust, and crumble the remaining crust over the curd.
5. Bake another 20 to 30 minutes until the crumble is golden brown. Cool completely before cutting into squares.

Strawberry Rhubarb Cobbler

Serves 6
4 cups hulled strawberries, cut in half or quartered if large
4 cups fresh rhubarb, chopped into 1-inch pieces (about 4 stalks)
1 cup granulated sugar (or more if the berries need it)
3 tablespoons cornstarch
1/8 teaspoon freshly grated nutmeg
1/4 cup fresh orange juice
1. Preheat the oven to 375 degrees and coat the inside of a 13-by-9-inch baking dish with non-stick cooking spray.
2. In a large mixing bowl, toss together the berries, sugar, cornstarch and juice and transfer the mixture to the baking dish. Set aside while making the crumble.
For the Crumble:
2 cups all-purpose flour
1/2 cup granulated sugar
1/2 cup firmly packed light brown sugar
12 tablespoons (1 1/2 sticks) unsalted butter, chilled and cut into 1/2-inch cubes
1. In a food processor, combine the flour and sugars by pulsing on and off 4 to 5 times.
2. Drop the butter cubes onto the flour mixture, and pulse the mixture on and off until it begins to come together.
3. Break up any large pieces, and sprinkle evenly over the fruit in the prepared pan.
4. Bake the crumble for 35 to 45 minutes until the crust is golden brown and the fruit is bubbling.
5. Serve the crumble warm, or at room temperature with vanilla ice cream, or gelato.
6. If you have any crumble topping (uncooked) leftover, freeze it and then use it another time.
Cook’s Note: If you are doing individual crumbles, they will cook for 20 minutes, until they are golden and bubbling. This recipe will make about 16 ramekins.
Rhubarb Kumquat Compote
Makes 3 cups
4 cups Rhubarb, tough strings removed, and cut into 1/2-inch dice
3/4 pound kumquats, seeded and sliced
1 cup water
2 cups sugar
2 tablespoons orange juice
2 tablespoons vanilla paste
1. In a deep wide saucepan, combine the rhubarb, kumquats, water, sugar and orange juice. Bring to a boil, and simmer for 45 minutes, until the mixture is thickened.
2. Taste for sweetness, and adjust using more sugar, and bring to a boil to dissolve the sugar.
3. Remove from the heat and add the vanilla paste. Allow to cool, transfer to airtight jars, and refrigerate for up to 1 month.
4. Use the compote on English muffins, scones, and toast.
Salty Dog Cocktail
Serves 2
Coarse salt
3 ounces vodka
1/2 cup red grapefruit juice
Crushed ice
1. Rim two on the rocks glass with coarse salt.
2. In a martini shaker, combine the vodka, juice, and some crushed ice. Shake until blended.
3. Pour over ice in the glasses and serve.
Roasted Salmon with Citrus Salsa
Serves 4 to 6
This dish can be made using your favorite thick fleshed fish: salmon, halibut, swordfish, and seared tuna.
1/2 cup extra virgin olive oil
1 tablespoons Old Bay Seasoning
2 1/2 pounds salmon filets, or other thick fleshed fish
1 Valencia orange, peel and pith removed, sectioned and chopped
2 ruby red grapefruits, peel and pith removed, sectioned and chopped
2 tablespoons orange juice
1 jalapeno pepper, seeded and finely chopped
2 scallions, finely chopped
1 teaspoon capers packed in brine, drained, and chopped if large
1/2 cup finely chopped cilantro or Italian parsley
Salt and pepper
1. Preheat the oven to 400 degrees. Combine the oil and Old Bay into a 13-by-9-inch baking dish, and turn the salmon in the mixture. Roast for 10 minutes per inch of thickness, or until the internal temperature of the salmon reaches 155 degrees. Allow to rest for 5 minutes.
2. While the salmon is cooking, in a bowl, combine the orange, grapefruit, orange juice, pepper, scallions, capers, and parsley. Season with salt and pepper. Serve the salmon with the salsa on the side.
Feature:
Cherimoya Smoothie
Serves 2

1 cherimoya, cut in half, seeded, and flesh scooped out
1 cup apple juice
Pinch of ground cinnamon
1/2 cup Greek Style yogurt
1 cup hulled strawberries
1/2 cup ice
1. In a blender, combine the ingredients, and serve in tall glasses.
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
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When it’s about food…#specialtyproduce
If you haven’t joined yet, you can order a bag for next week on our FMB page!

Farmers' Market Box 1-26-17


This weeks local produce and featured farms:
Pink Lady ApplesFair Hill Apple Farm
Green CabbageBlack Sheep Produce
Oro Blanco GrapefruitKen’s Top Notch Produce
Dandelion GreensBe Wise Ranch
Italian ParsleyBe Wise Ranch
Macadamia Nuts – Russell Family Farms
Red Spring OnionsBlack Sheep Produce
Red Bell PeppersTutti Frutti Farms
Japanese Sweet PotatoesMilliken Family Farm
Algerian Tangerines – 3 Nuts Farm
Juicing Bag:
Rainbow Carrots – Cal-Organic
Fennel – Lakeside Organic Gardens
Chard – Cal Organics
Cabbage – Goldie Farm
Italian Parsley – Lakeside Organic Gardens
Farmer’s Choice:
Red Hadista BeansMilliken Family Farm
Green GarlicBlack Sheep Produce
Red Mustard FrillBlack Sheep Produce
Leopard Romaine – The Garden Of….
Feature:
Meyer LemonsRancho Del Sol
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
Delicious Greens
1 green chard
1 fennel
1 romaine lettuce
Powerful Parsley
Handful of Italian parsley
Half of green cabbage
1 cucumber
Morning Rise
2 rainbow carrots
1 fennel
1 orange
Specialty Produce Recipe Suggestions
courtesy of Diane Phillips (Cucina Divina)
Chicken Tortilla Soup
Serves 6 to 8
2 tablespoons vegetable oil
1 red bell pepper, sliced
2 Anaheim peppers, seeded, deribbed, and finely chopped
1 yellow bell pepper, sliced
2 yellow onions, sliced
8 cloves garlic, chopped
2 tablespoons chili powder
1 tablespoon ground cumin
4 cups canned chopped tomatoes, drained
8 cups chicken stock
3 cups cooked chicken, cut into strips
1 bunch cilantro, chopped
Fried corn tortilla strips
Grated Monterey Jack cheese and/or mild cheddar cheese
Avocado Garnish (recipe follows)
1. In a large soup kettle, sauté the peppers and onion in the oil for about 3 minutes. Add the garlic, chili powder, and cumin. Cook for another 2 minutes.
2. Add the tomatoes, and cook about 4 minutes, until most of the liquid is reduced. Add the stock and the chicken. Bring the soup to a boil and simmer 20 to 30 minutes.
3. To serve, place tortilla strips in bowls, ladle in soup and top with Jack cheese and avocado garnish.
Avocado Garnish:
1 avocado, peeled, seeded and chopped
½ cup corn removed from the cob, or frozen defrosted corn
¼ cup chopped red spring onion
2 tablespoons lime juice
2 tablespoons chopped cilantro
Combine all the ingredients in a small bowl. Garnish each bowl of soup with a teaspoonful.
Chili Con Queso
Serves 6 to 8
2 tablespoons unsalted butter
1/2 cup finely chopped red spring onion
3 garlic cloves, minced
2 Anaheim chilies, seeded, and finely chopped
1 teaspoon ground cumin
One 14.5-ounce can chopped tomatoes, drained
2 tablespoons all-purpose flour
1 cup milk
3 1/2 cups shredded mild cheddar cheese
1 cup shredded Monterey Jack or Pepper Jack cheese
1/4 cup finely chopped cilantro
Salt and Hot sauce
Tortilla chips for dipping
1. In a Dutch oven, heat the butter, and saute the onion, garlic, chilies, cumin and tomatoes, until the onions have softened about 7 minutes.
2. Sprinkle the flour over the mixture, and cook stirring for 2 minutes.
3. Slowly add the milk, bringing the mixture to a boil.
4. Remove from the heat, add the cheese, and stir until the cheeses have melted.
5. Stir in the cilantro. Season with salt and hot sauce. Transfer to a fondue pot, to keep warm and dip with tortilla chips
Red Dandelion Salad with Tangerines
Serves 4
One bunch red dandelion greens, tough stems removed, washed, spun dry, and chopped
2 tangerines, peeled and segmented
1 red spring onion, thinly sliced
1/4 cup tangerine juice
2 tablespoons rice vinegar
1 tablespoon soy sauce
1 garlic clove, minced
1/3 cup extra virgin olive oil
Salt and pepper
1. Put the greens, tangerines and onion into a salad bowl.
2. In a smaller bowl, whisk together the juice, vinegar, soy sauce, garlic, and oil. Season with salt and pepper.
3. Pour over the salad, and toss to coat before serving.
Red Dandelion Green Pasta
Serves 6
2 tablespoons extra virgin olive oil
One 1/2-inch piece pancetta, cut into small dice
3 garlic cloves, minced
Pinch red pepper flakes
One bunch red dandelion greens, tough stems removed, washed, spun dry and cut into 1/2-inch ribbons
Salt and pepper
1 pound orecchiette, or other small shaped pasta, cooked 3 minutes short of al dente saving some of the pasta water
1 cup grated Pecorino Romano cheese
1. In a large skillet, heat the oil, and saute the pancetta until it is crispy.
2. Add the garlic and red pepper flakes, saute for 20 seconds. Add the dandelion greens, and saute until the greens have wilted. Season with salt and pepper.
3. When the pasta is cooked, drain and add to the skillet. Toss to coat, adding 1/2 cup of the cheese, and some of the hot pasta water to create a creamy sauce. Season with ground pepper, and serve garnished with additional cheese.
Japanese Sweet Potato Mash
Serves 4
1 pound Japanese sweet potatoes, peeled, and diced
3 tablespoons unsalted butter
2 tablespoons maple syrup
1 tablespoon soy sauce
Few drops Tabasco
1/4 cup heavy cream (you can use milk here but only whole milk)
Salt and pepper
1. Put the potatoes into salted water and bring to a boil. Simmer for 10 to 15 minutes until the potatoes are tender.
2. While the potatoes are cooking, combine the butter, syrup, soy, Tabasco and cream in a saucepan, and warm the mixture until the butter is melted. Keep warm.
3. When the potatoes are tender, drain thoroughly, add 1/2 of the butter mixture, and mash the potatoes, adding more of the butter mixture until the potatoes are smooth. Season with salt and pepper, and serve.
4. These potatoes would be terrific served alongside poultry or pork.
Stuffed Cabbage Rolls
Serves 6
A great warm weather warm-up to make in your slow cooker.
Cabbage and Sauce:
One large head green cabbage
One 32-ounce can tomato puree
¼ cup firmly packed light brown sugar
2 tablespoons apple cider vinegar
One package fresh sauerkraut, drained and rinsed (about 6 ounces)
One large onion, sliced into half moons
1. Core the cabbage, and heat 6 quarts of boiling salted water on the stove top. Remove each leaf of cabbage carefully so that it doesn’t tear, dip the cabbage into the boiling water, and remove after about 30 seconds. Drain the cabbage leaves in a large colander, and repeat until all the leaves that are large enough (you will need 8 nice sized ones) have been blanched. Coarsely chop the remaining cabbage if there is any left.
2. Place the chopped cabbage, tomato puree, sugar, vinegar, sauerkraut and onion into the insert of a 5 to 7-quart slow cooker insert. Stir the mixture to combine. Turn the slow cooker up to high, and cover while making the rolls.
Assembly:
8 large cabbage leaves, blanched (see above)
1 pound 15% lean ground beef
½ cup finely chopped onion
½ cup cooked white rice
½ cup ketchup
1 teaspoon salt
½ teaspoon freshly ground black pepper
1. In a large mixing bowl, combine all the ingredients, and stir to blend.
2. Form the mixture into 8 portions and place one in the center of each cabbage leaf, and roll into a neat packet around the filling.
3. Place the rolls seam side down in the sauce in the slow cooker. Cook on high for 1 hour, then cook on low for 4 to 5 hours, until the meat reaches 165 degrees on an instant read meat thermometer.
4. Taste the sauce for seasoning and adjust with salt and pepper if needed, skimming off any excess fat that may have come to the surface. Serve the rolls directly from the cooker on the warm setting.
Sautéed Green Cabbage
Serves 4 to 6
6 slices bacon, cut into 1/2-inch dice
2 red spring onions, finely sliced
1 head green cabbage, cored, and thinly sliced
1/2 cup Riesling wine
1. In a large skillet, cook the bacon until crisp. Remove all but 1 tablespoon bacon drippings, add the onions and cabbage, tossing to combine.
2. Add the wine, and bring to a boil. Simmer tossing the mixture, and cooking until the liquid in the pan has almost evaporated. Serve the cabbage as a bed for poultry or pork.
Granola Baked Pink Lady Apples
Serves 4
2 pink lady apples, scrubbed
2 tablespoons cup brown sugar
1 ounce chopped macadamia nuts
1/4 cup old-fashioned rolled oats
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1 tablespoon butter cut in half
1 cup apple cider
1. Preheat the oven to 375 degrees, coat the inside of an 8-inch baking dish.
2. Core the apples, and put into the baking dish.
3. In a small bowl, combine the sugar, macadamia nuts, oats, cinnamon, and nutmeg.
4. Push the mixture into the center of the apple. Top with the butter slice.
5. Pour the cider into the baking dish, and bake for 40 minutes until the apples are tender when a paring knife can go into the center easily. Remove from the oven and serve warm.
Hemingway Daiquiri
Makes 4
8 ounces white rum
2 ounces lime juice
4 ounces grapefruit juice
2 ounces maraschino liqueur
Lime slices and maraschino cherries for garnish
1. In a blender, combine the run, lime juice, grapefruit juice, liqueur and fill the blender with ice.
2. Process until slushy.
3. Serve over ice, garnished with lime slice and a cherry.
Oro Blanco Upside Down Cake
Makes one 9-inch round
Make sure when using zest, that you wash the citrus fruit well with hot water, and use a plastic scrubber to get off any wax that has been applied to protect the fruit during shipping.
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.

Parsley Spring Onion Flavor Bomb

Makes 1 1/2 cups
1 cup chopped parsley
2 spring onions, finely chopped
2 garlic cloves, minced
1 cup extra virgin olive oil
Pinch red pepper flakes
1/2 teaspoon ground black pepper
1. In a bowl, combine the parsley, onion, garlic, oil, red pepper and black pepper. Pour into ice cube trays, and freeze. Use the flavor bomb to start soups, stews, stir into rice and pasta.
Chicken with Lemon and Parsley
Serves 6
4 tablespoons unsalted butter
1 tablespoon extra-virgin olive oil
6 chicken breasts, skin and bones removed
Salt and pepper
1/4 cup lemon juice
1/4 cup chopped parsley
2. Melt 2 tablespoons of butter with the oil over medium high heat.
3. Sprinkle the chicken with salt and pepper and saute for 3 minutes on each side.
4. Remove to a plate, add the lemon juice and parsley, and simmer for 1 minute.
5. Add the chicken back into the pan, add the remaining butter, and simmer for 3 minutes, until the chicken is cooked through. Serve immediately.
Parsley Pesto
Makes 1 1/2 cups
1 bunch parsley, tough stems removed, washed and spun dry
3 garlic cloves
1/2 cup pine nuts
1/2 cup grated Parmigiano Reggiano
1/2 cup extra virgin olive oil
Salt and pepper
1. In a food processor or blender, combine the parsley, garlic, pine nuts, and cheese.
2. Pulse on and off to break up the garlic and pine nuts.
3. With the machine running pour in the oil until the mixture is a paste.
4. Pour the mixture into an airtight container, pour a bit more olive oil over the top of the pesto and refrigerate for up to 2 weeks, or freeze for up to 4 months.
Farmers Choice:
Red Beans and Rice
Serves 6 to 8
1 1/2 cups red beans
1 ½ pounds Andouille or other smoked sausage, cut into ½-inch rounds
1 cup chopped yellow sweet onion
1 cup chopped celery
2 cloves garlic, minced
1 cup chopped green bell pepper
1 1/2 teaspoons dried thyme
½ teaspoon cayenne pepper
½ teaspoon salt
6 cups chicken or vegetable broth
1 bay leaf
4 cups cooked rice
2 red spring onions, finely chopped
1. Soak the beans in water to cover overnight. Drain the beans, and rinse them.
2. In a Dutch oven, sauté the sausage until it renders some of its fat, add the onion, celery, pepper, thyme, and cayenne, sautéing the vegetables until they are softened, about 6 to 8 minutes.
3. Add the salt, chicken broth, beans and bay leaf, and simmer for 90 minutes, until the mixture is thickened slightly, and the beans are tender.
4. Serve the beans over rice and garnish with chopped red spring onions.
Grilled Leopard Romaine with Green Garlic Caesar Dressing
Serves 2
1 head leopard romaine, washed, spun dry and cut in half
1/4 cup extra virgin olive oil
Salt and pepper
Shredded Parmigiano Reggiano cheese
1 head green garlic, finely chopped
1 tablespoon Worcestershire
3 tablespoons fresh lemon juice
1/2 cup extra virgin olive oil
Freshly ground black pepper
1. Preheat the grill or a broiler for 10 minutes. Brush the cut side of the romaine with the oil, sprinkle with salt and pepper. Grill cut side up until light golden brown.
2. Remove from the grill, sprinkle with Parmigiano and place cut side up on salad plates.
3. In a bowl, whisk together the garlic Worcestershire, lemon juice, and oil. Season with additional Worcestershire, lemon juice and pepper.
4. Drizzle the dressing over the lettuce and serve.
Red Mustard Frill Green Frittata
Serves 6
2 tablespoons extra virgin olive oil
2 teaspoons finely chopped green garlic
Pinch red pepper
2 red spring onions, finely chopped
1 bunch red mustard frill greens, tough stems removed, washed, spun dry and chopped
Salt and pepper
6 large eggs
2 tablespoons water
6 ounces crumbled goat cheese
1. Preheat the oven to 350 degrees. In a large oven proof skillet, heat the oil, and saute the garlic, pepper and onions for 1 minute. Add the mustard greens, and toss to coat. Saute until the greens are wilted.
2. Season with salt and pepper.
3. In a bowl, whisk together the eggs, water and goat cheese.
4. Pour over the greens, and bake for 10 minutes until the eggs are set in the center.
5. Allow to rest for 5 minutes before cutting into wedges.
Green Garlic Butter
Makes 1/2 cup
Use this compound butter on vegetables, grilled chicken, steak, or seafood.
1/2 cup unsalted butter, softened
1 head green garlic, minced
Pinch red pepper flakes
2 tablespoons finely chopped Italian parsley
1/2 teaspoon salt
1. In a bowl, cream together all the ingredients. Form the butter into a 1-inch wide log, wrap in plastic wrap and refrigerate for up to 2 weeks, or freeze for up to 6 months.
Feature:
Chicken Piccata
Serves 6
2 tablespoons unsalted butter
1 tablespoon extra virgin olive oil
6 chicken breasts, skin and bones removed, and pounded to an even thickness
Salt and pepper
1/3 cup fresh lemon juice
1/4 cup capers packed in brine
1/4 cup finely chopped Italian parsley
Salt and pepper
1. In a large skillet, heat the butter and oil.
2. Sprinkle the chicken with salt and pepper, saute for 3 minutes on each side.
3. Remove from the saute pan, add the lemon juice and simmer for 3 minutes.
4. Add the capers and parsley. Add the chicken back into the pan, and simmer another 2 to 3 minutes. Season the sauce with salt and pepper and serve.
Meyer Lemon Curd
Makes 4 cups
Lemon curd is delicious on scones, but also makes an amazing filling for cakes. Whip heavy cream and fold into the curd for a great pie filling.
1 cup sugar
6 large eggs
1/2 to 2/3 cup fresh lemon juice
1/2 cup (1 stick) butter, cut into 1/2-inch cubes
1. In a saucepan, whisk together the sugar, eggs, and lemon juice. Cook over medium high heat until the mixture is thickened.
2. Whisk in the butter, until it is incorporated.
3. Push the lemon curd through a sieve into a bowl. Press plastic wrap onto the top of the lemon curd, cool and refrigerate.
4. The cooled lemon curd will keep refrigerated for up to 2 weeks, frozen for 6 months.
Pasta with Lemon
Serves 6
2 tablespoons unsalted butter
1 tablespoons extra virgin olive oil
2 teaspoons lemon zest
1/4 cup heavy cream
2 tablespoons lemon juice
Salt and pepper
2 tablespoons finely chopped Italian parsley
1 pound linguine, cooked 3 minutes short of al dente, saving the pasta water
1/4 cup grated Parmigiano Reggiano plus more for serving
1. In a skillet, heat the butter and oil. Simmer the zest, heavy cream, and lemon juice. Season with salt and pepper, and add the parsley.
2. When the pasta is cooked, toss with the lemon sauce, adding the cheese, and pasta water to create a creamy sauce.
3. Serve the pasta garnished with additional cheese.
Hot Lemon Pudding Cake with Cherries
Serves 6
1 1/2 cups pitted sweet cherries, rinsed and stems removed
4 large eggs, separated
grated zest of one lemon
1/3 cup lemon juice
4 tablespoons butter, melted
1 2/3 cups milk
1 cup sugar
1/3 cup all-purpose flour
1/8 teaspoon salt
2 cups heavy cream, whipped stiffly with 1/4 cup sugar
OVEN METHOD
1. Preheat the oven to 325 degrees.
2. Coat the inside of a 13-by-9-inch baking dish with non-stick cooking spray.
3. Spread the cherries over the bottom of the pan.
4. In a large bowl, beat the egg whites until soft peaks form and set aside. In another mixing bowl, beat the egg yolks and blend in the zest, juice, butter and milk.
5. In another bowl, stir together the sugar, flour and salt and add to egg yolk mixture beating until smooth and fold into the reserved egg whites.
6. Transfer the batter to the prepared pan, and bake for 35 to 45 minutes, until the top is firm. Remove from the oven and allow to stand for 15 minutes before serving warm, with sweetened whipped cream.
SLOW COOKER METHOD
1. Coat the insert of a 5 to 7-quart slow cooker with non-stick cooking spray.
2. Spread the cherries over the bottom of the slow cooker.
3. In a large mixing bowl, beat the egg whites until soft peaks form and set aside. In another mixing bowl, beat the egg yolks and blend in the zest, juice, butter and milk.
4. In another bowl, stir together the sugar, flour and salt and add to egg yolk mixture beating until smooth and fold into the reserved egg whites.
5. Transfer the batter to the prepared slow cooker, cover and cook on high for 2 ½ hours.
6. Remove the top of the slow cooker, turn off the heat, and allow the pudding to rest for 15 minutes.
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 1-18-17


This weeks local produce and featured farms:
Brussels Sprouts Leaves – Two Peas in a Pod
Cauliflower – Life’s a Choke
Sonoran Garlic – Milliken Family Farm
DillBe Wise Ranch
RED or GREEN Oak Leaf Lettuce – Terra Madre Garden
Cara Cara Oranges – Ken’s Top Notch Produce
Teen ParsnipsWeiser Family Farm
Easter Egg RadishBlack Sheep Produce
Kohlrabi – NO NAME
TurnipsBlack Sheep Produce
Juicing Bag:
Broccoli – Lakeside Organic Gardens
Celery – Goldie
Lemons – Sundance
Romaine Hearts – Goldie
daikon – Cal-Organic
Farmer’s Choice:
Rainbow Carrots – The Garden of…
Honey Dates – Dates by Davall
Asian Shinko PearsKen’s Top Notch Produce
Feature:
Hoshigaki PersimmonsKen’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!
Juice Recipes
Courtesy of Drew Canole of Fitlife.tv
Let Daikons be Daikons
1 daikon radish
1/2 bunch celery
1 ea lemon
“Dai”ing for Greens
1/2 bunch broccoli
2 heads romaine hearts
1/2 bunch celery
1 ea daikon
Hearts and Flowers
1/2 bunch broccoli
1 head romaine heart
1/2 lemon
Specialty Produce Recipe Suggestions
courtesy of Diane Phillips (Cucina Divina)
Pasta with Brussels Sprouts Tops
Serves 4
2 tablespoons extra virgin olive oil
One 1/2-inch piece pancetta, cut into 1/2-inch dice
2 garlic cloves, minced
Pinch red pepper flakes
One bunch Brussels Sprouts tops, root end trimmed, washed, spun dry and chopped into 1/2-inch ribbons
Salt and pepper
1 to 2 tablespoons aged balsamic vinegar
One pound penne, short rigatoni or farfalle pasta cooked 3 minutes short of al dente, saving some of the pasta water
1/2 cup grated Parmigiano Reggiano cheese
1. In a large skillet, heat the oil, and cook the pancetta until it is crisp.
2. Add the garlic and red pepper, sautéing for 1 minute.
3. Add the sprout tops, and saute until the leaves begin to wilt and the stems are almost tender.
4. Season with salt and pepper, and drizzle with 1 to 2 tablespoons of vinegar.
5. When the pasta is ready, drain and toss into the skillet, tossing to coat the pasta with the sauce. Add a bit of the pasta water to make a creamy sauce.
6. Plate the pasta and garnish with the cheese.
Oak Leaf Lettuce with Dill Dressing
Serves 4 (dressing makes about 2 cups)
One head oak leaf lettuce, washed, spun dry and chopped
2 to 3 Easter Egg Radishes, thinly sliced
1 1/2 cups mayonnaise
1/2 cup Greek Style yogurt
2 tablespoons sugar
1 tablespoon fresh lemon juice
Grated zest of 1 lemon
2 tablespoons chopped fresh Italian parsley
2 tablespoons chopped fresh basil
2 tablespoons chopped fresh dill
1/2 teaspoon freshly ground black pepper
Salt
1. Put the lettuce and radishes into a salad bowl.
2. In a small bowl, whisk together the mayonnaise, yogurt, sugar, lemon juice, zest, parsley, basil, dill and pepper. Season with salt, and pour some of the dressing over the greens.
3. Toss to coat, and serve the salad.
4. Any leftover dressing is terrific as a sandwich spread (especially good in tuna, egg or salmon salad) or served as a topping for baked potatoes or try with the Kohlrabi fritters.
Pasta Salad with Dill, Feta and Olives
Serves 6 to 8
For The Dressing
1 1/2 cups olive oil
2/3 cup white wine vinegar
4 cloves garlic, minced
1/4 cup finely chopped dill
1 teaspoon sugar
1 1/2 teaspoons salt
1 teaspoon freshly ground black pepper
1. In a medium-size bowl, whisk together the dressing ingredients until thickened.
2. Do-Ahead: At this point, you can cover and refrigerate for up to 1 week.
For the Salad
1 pound dried pasta, preferably shell-shaped or corkscrew, cooked in boiling salted water until al dente, drained, and cooled
2 tablespoons olive oil
1 medium-size yellow bell pepper, seeded and finely chopped
1 medium-size red bell pepper, seeded and finely chopped
1 European cucumber, cut into 1/2-inch dice
1 cup Kalamata olives, drained, pitted, and sliced
1/2 cup finely chopped red onion
1 1/2 cups crumbled feta cheese
1. To assemble the salad, combine the ingredients in a large salad bowl, tossing to blend.
2. Do-Ahead: At this point, you can cover and refrigerate for up to 2 days.
3. Pour 1/2 cup of the dressing over the salad and toss to coat.
4. Do-Ahead: At this point, cover and refrigerate for at least 4 hours and up to 2 days.
5. Thirty minutes before serving, remove the salad from the refrigerator. Toss with additional dressing and taste and adjust the seasonings.
6. While you were sleeping: Pasta and potato salads absorb whatever you pour on them, and can tend to dry out if you refrigerate them for a longer period of time. Always save some dressing to re-toss with before serving.
Parsnip Muffins
Makes about 12
1 ¼ cups all-purpose flour
1 teaspoon baking powder
3/4 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon freshly grated nutmeg
1/2 teaspoon salt
3 large eggs
3/4 cup Greek Style yogurt
1/4 cup vegetable oil
1 cup plus 2 tablespoons sugar
1 ¼ cups grated parsnips
¼ cup sliced almonds
1. Preheat the oven to 375 degrees F.
2. Coat 12-cup muffin tin with nonstick cooking spray or arrange cupcake liners in the muffin tins.
3. Combine the flour, baking powder, baking soda, cinnamon, nutmeg, and salt in the bowl of a food processor, and process for 5 seconds.
4. Whisk the eggs, sour cream, vegetable oil, and sugar in a large mixing bowl until combined.
5. Add the flour mixture and parsnips, and fold with a spatula until all the flour is moistened, there will be some lumps.
6. Using a large portion scoop, divide the mixture evenly among the muffin cups. Sprinkle the top of each muffin with the almonds.
7. Bake for 20 to 25 minutes or until a skewer inserted in the muffin comes out with a few crumbs attached.
8. Remove them from the tin to a cooling rack, and cool for 15 minutes. Serve warm.
9. Store completely cooled muffins in an airtight container for up to 3 days or freeze for up to 1 month.
Dilly Bread
Makes 2 loaves
1 1/2 tablespoons active dry yeast
1/2 cup warm water (105°F)
2 tablespoons sugar
4 1/2 cups unbleached all-purpose flour
1/2 teaspoon baking soda
2 teaspoons salt
1/4 cup finely chopped dill
1 tablespoon finely chopped onion
2 cups Greek yogurt
1/4 cup (1/2 stick) unsalted butter, melted
1 large egg
1. In a 2-cup measure sprinkle the yeast over the water and stir in the sugar. Set aside until the mixture begins to bubble, about 10 minutes.
2. Stir together the flour, baking soda, salt, dill, and onion in a large bowl. Add the yogurt, 2 tablespoons of the butter, and the egg and stir to combine. Gradually add the yeast mixture and continue to stir until it forms into a nice dough; it may be a bit sticky, which is fine. (You can also do this in a stand mixer fitted with a dough hook.) Transfer to an oiled bowl, cover, and allow to rise in a warm, draft-free place until doubled in bulk, about 1 hour.
3. At the end of the rising time, punch down the dough, shape into 2 loaves, and place in greased loaf pans. Or pinch off golf ball–sized pieces of the dough and shape into balls. Arrange the balls in 2 greased 9-inch round cake pans. Cover and let rise again until doubled in bulk, about another 45 minutes.
4. Preheat the oven to 350°F. Brush the tops of the bread or rolls with the remaining 2 tablespoons of butter.
5. Bake until browned and the loaf sounds hollow when tapped on the crust, 45 to 55 minutes, or until the rolls are golden brown, 20 to 25 minutes. Remove from the oven and allow to cool slightly before serving or cool completely before storing.
Glazed Turnips
Serves 4
2 tablespoons unsalted butter
1 tablespoons extra virgin olive oil
1 tablespoon white miso
2 tablespoons honey
1 bunch turnips, greens trimmed (see following recipe), peeled, and cut into wedges
1/4 cup vegetable or chicken broth
Salt and pepper
1. In a skillet, melt the butter with the oil, miso and honey.
2. Add the turnips and toss in the mixture over high heat.
3. Add the broth, and simmer, covered for 5 minutes. Remove the cover, and simmer another 5 minutes, until the turnips are tender, and the liquid in the pan is a glaze. Season with salt and pepper and serve warm.
Turnip Greens and Ham
Serves 4 to 6
This dish is traditionally served in the south with cornbread. I’ve added white beans, and a bit of heat from red pepper to liven it up a bit.
6 cups vegetable broth
1 ham hock
2 tablespoons extra virgin olive oil
2 garlic cloves, minced
Pinch red pepper flakes
1 bunch turnip greens, tough stems trimmed, and leaves cut into 1/2-inch inch ribbons
Two 14.5-ounce cans small white beans, drained and rinsed
Salt and pepper
1. Put the broth and ham hock into a Dutch oven, and bring to a boil. Simmer the ham hock for 30 minutes.
2. While the ham hock is cooking, in a large skillet, heat the oil, saute the garlic, red pepper and turnip greens, tossing until the greens begin to wilt.
3. Add the greens and beans to the broth, and simmer for 45 minutes.
4. Remove the ham hock from the broth, pick off the meat and discard the fat and bone. Return the ham hock to the broth, taste for seasoning, and adjust using salt and pepper. Serve in shallow bowls.
Cauliflower Kohlrabi Gratin
Serves 6
1 head cauliflower, cored, and cut into florets
1 kohlrabi, greens removed, peeled, sliced 1/2-inch thick
3 tablespoons unsalted butter
1 tablespoon extra virgin olive oil
1/4 cup finely chopped shallot or onion
2 garlic cloves, minced
1/4 cup all-purpose flour
1 cup vegetable or chicken broth
1 1/2 cups milk
1 1/2 cups shredded sharp cheddar cheese
1/3 cup grated Parmigiano Reggiano cheese
Salt
Few drops Tabasco
1. Bring 4 quarts of salted water to a boil, add the cauliflower and kohlrabi, bring back to a boil, and simmer for 2 minutes. Drain well, season with salt and pepper.
2. Preheat the oven to 350 degrees, coat the inside of a 2 quart gratin dish with non-stick cooking spray.
3. In a 4-quart saucepan, heat the butter and oil, saute the shallot and garlic for 2 to 3 minutes, until the shallot is softened. Whisk in the flour, and cook for 2 minutes. Add the broth and milk, bring to a boil whisking until smooth.
4. Remove the pan from the stovetop, add 1 cup of cheddar cheese and 1/4 cup of the Parmigiano whisking until the cheese is melted.
5. Season with salt and a bit of Tabasco.
6. Spread some of the sauce into the bottom of the gratin dish. Spread the vegetables into the prepared dish, and cover with the remaining sauce. Sprinkle the top of the sauce with the remaining cheese.
7. Do-Ahead: The dish can be cooled, covered and refrigerated for up to 24 hours.
8. Bake the gratin for 35 to 45 minutes, until the sauce is bubbling and the cheese is golden brown.
Kohlrabi Slaw
Serves 4 to 6
1 kohlrabi, peeled, tough stems removed, and grated on large holes of a box grater
1 cup shredded parsnips
2 to 3 Easter Egg Radishes, trimmed and cut into julienne
2 Cara Cara Oranges, peel and pith removed, segmented and chopped
1 cup mayonnaise
1/4 cup Greek yogurt
2 to 3 tablespoons orange juice
1 chipotle in adobo, finely chopped
1 garlic clove, minced
Salt and pepper
1. In a bowl, combine the kohlrabi, parsnips, and radishes.
2. In a small bowl, whisk together the mayonnaise, yogurt, juice, adobe and garlic. Season with salt and pepper.
3. Pour the mixture over vegetables. Toss the vegetables with the dressing and serve.
4. The slaw can be made 24 hours ahead of time. If excess liquid accumulates in the bottom of the bowl, drain off the excess water, and re-toss,
Kohlrabi Fritters
Serves 4 to 6
Serve these fritters with the dill dressing above.
1 kohlrabi, peeled, tough stems removed, and shredded
2 parsnips, grated
3 garlic cloves, minced
1 large egg, beaten
1/2 cup grated Parmigiano or Pecorino Romano cheese
1/2 cup panko
Oil for frying
Dill Dressing for dipping (see previous recipe)
1. In a bowl, combine the kohlrabi, parsnips, garlic, egg, Parmigiano and panko. Form the mixture into 2-inch patties about 1/2-inches thick.
2. Heat the oil in a large skillet to 350 degrees.
3. Fry the patties until golden brown on one side, turn and fry until golden brown on both sides. Drain on paper toweling, serve warm with dill dressing (see above)
Orange Upside Down Cake
Serves 10
1/2 cup unsalted butter
3/4 cups firmly packed light brown sugar
2 oranges, peel and pith removed, and sliced 1/4-inch thick
1. Coat the interior of a 10-inch cake pan with non-stick cooking spray and set aside.
2. Melt the butter in a small saucepan on medium heat, then add the brown sugar and stir for a few minutes until the brown sugar is completely combined and melted.
3. Pour the butter/brown sugar mixture over the bottom of the cake pan, and arrange the orange slices on the sugar syrup. Set aside while making the cake batter.
For the Cake
1 1/2 cups all-purpose flour
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsalted butter, softened to room temperature
1 1/3 cups sugar
1/2 teaspoon vanilla paste or vanilla extract
1/2 teaspoon orange oil (optional)
2 large eggs, at room temperature
2/3 cup sour cream
1/4 cup fresh orange juice
2 cups heavy cream, whipped stiffly for garnish
1. Preheat the oven to 350 degrees.
2. In the bowl of an electric mixer, cream the butter and sugar until they are light and fluffy. Add the vanilla, orange oil, if using.
3. Add the eggs one at a time, mixing well after each addition, scraping down the sides of the bowl.
4. Mix the sour cream and orange juice together, add with the flour, baking soda and salt, and beat until the mixture comes together and is smooth.
5. Transfer the batter into the prepared pan. Bake for 45 to 55 minutes until a skewer inserted in to the center comes out clean.
6. Transfer the cake pan to a rack and allow to cool for EXACTLY 10 minutes.
7. Turn the cake out onto a serving platter, and serve at room temperature.
8. Refrigerate any leftover cake, and re-warm before serving, garnish with whipped cream, crème fraiche or vanilla ice cream.
Farmers Choice:
Asian Pear Cake
Makes one 13-by-9-inch cake
This plain cake is delicious at breakfast, or with a cup of tea in the afternoon. If you would like to frost it (I think it’s gilding the lily) a cream cheese frosting works here.
1 cup unsalted butter, softened
1/2 cup sugar
2 large eggs
1 1/2 cups unbleached all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
2 Asian pears, peeled, cored, and finely chopped
1/2 cup chopped pecans
2 teaspoons vanilla extract
1. Preheat the oven to 350°F. Coat a 13-by-9-inch baking dish with nonstick cooking spray.
2. With an electric mixer, beat the butter and sugar together in a large bowl until light and fluffy.
3. Beat in the eggs, one at a time, until blended.
4. Add the flour, baking soda, and spices and beat until just incorporated.
5. Stir in the pears, nuts, and vanilla. Scrape into the prepared pan.
6. Bake until a skewer inserted into the center comes out with just a few crumbs attached to it, 35 to 40 minutes.
7. Set the pan on a rack to cool.
8. Do-Ahead: At this point, you can cool completely, cover, and refrigerate for up to 2 days or freeze for up to 6 weeks. Before serving, reheat the chilled or defrosted cake, covered with aluminum foil, in a 350°F oven for 10 minutes.
Orange Date Muffins
Makes 12
1 stick unsalted butter, plus 2 teaspoons, at room temperature
2 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup orange blossom honey
2 large eggs, at room temperature
1/2 cup buttermilk, at room temperature
1 teaspoon orange extract
1/2 cup pitted, chopped dates
1/2 cup chopped toasted walnuts
1. Preheat the oven to 375 degrees F, and line 12 muffin tins with paper liners, or coat with non-stick cooking spray.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. In a large bowl, using a hand-held electric mixer, cream together the remaining 1 stick of butter and honey until fluffy. Add the eggs, 1 at a time, beating after the inclusion of each. Add the buttermilk and orange extract, and beat to combine.
3. Stir in the dry ingredients until just combined, being careful not to overmix the batter.
4. Fold in the dates. Divide the batter among the prepared cups of the muffin tin, and sprinkle with the walnuts.
5. Bake until golden brown and a tester inserted into the middle of a muffin comes out clean, about 25 minutes. Remove from the oven and turn out onto wire racks to cool.
Roasted Carrots and Asian Pears
Serves 4
1 bunch rainbow carrots, tops removed (see below) scrubbed, and cut into quarters
2 Asian pears, cored, and cut into 16 wedges
1/4 cup extra virgin olive oil
Salt and pepper
1 teaspoon ground cumin
1. Preheat the oven to 400 degrees, line a baking sheet with silicone, aluminum foil, or parchment.
2. In a bowl, combine the ingredients, and spread on the baking sheets in one layer.
3. Roast for 15 to 20 minutes, until the carrots are tender.
4. Remove from the oven, and serve.
Although Hoshigaki are delicious eaten by themselves, here are two recipes to try if you ordered the featured item this week.
Hoshigaki Cake
Makes one Bundt cake
1 cup unsalted butter, melted and cooled to room temperature
4 large eggs, at room temperature, lightly beaten
2/3 cup bourbon or whiskey
2 cups persimmon pulp
1 cup golden raisins
1 cup chopped nuts—macadamias are great, but pecans, or walnuts will work
3 1/4 cups sifted flour
1½ teaspoons salt
2 teaspoon baking soda
1 teaspoon ground nutmeg
2 cups sugar
1. Preheat oven to 350ºF degrees, coat the inside of a bundt pan with non-stick cooking spray.
2. In a large mixing bowl, combine the butter, eggs, bourbon, persimmon pulp, raisins and nuts.
3. Stir in the flour, salt, baking soda, nutmeg and sugar, until the ingredients are blended.
4. Bake 1 hour or until toothpick inserted into the center comes out clean.
5. The cake will keep for about a week, in an airtight container at room temperature.
6. If you would like you can bake this in 2 loaf pans, freeze one and eat the other.
Hoshigaki Salad Dressing
Makes about 2 cups
Think of this dressing as a sweet and sour dressing for sturdy greens like romaine.
1 hoshigaki persimmon
1/2 cup rice vinegar
2 garlic cloves
3 tablespoons orange juice
2 tablespoons honey
2/3 cup vegetable or canola oil
Salt and pepper
In a blender, combine the persimmon, vinegar, garlic, juice and honey.
Blend until the persimmon is pureed. With the machine running add the oil, and puree until the mixture is emulsified.
Season with salt and pepper, cover, and refrigerate for up to 3 days.
The dressing is delicious over avocados, citrus, and greens. Add a salty cheese to tossed salads, like Feta, or Parmigiano.
Recipes Provided By:
Diane Phillips www.dianephillips.com and www.cucinadivina.blogspot.com
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When it’s about food…#specialtyproduce
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Farmers Market Box 1-12-17


This weeks local produce and featured farms:
Fuji ApplesFair Hill Apple Farm
Green CabbageBlack Sheep Produce
RosemaryRutiz Family Farms
KaleBe Wise Ranch
Green Oak Leaf Lettuce – The Garden Of….
Russian Banana Fingerling PotatoesWeiser Family Farm
Daikon Radish – Coastal Farm
Red BeetsBlack Sheep Produce
Celery RootWeiser Family Farm
Heirloom TomatoesBe Wise Ranch
Juicing Bag:
Carrots – Cal-Organic
Fennel – Earthbound Farm
Green Kale – Babe Farm
Grapefruit – Sundance
Red Beets – Lakeside Organic Gardens
Farmer’s Choice:
StrawberriesBe Wise Ranch
Medjool Dates – Wynola Flats Produce
Oro Blanco GrapefruitKen’s Top Notch Produce
Feature:
SUMO Citrus – Sun Treat

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
Grape-Beets
1 grapefruit
1 red beet
1 orange
Sunrise
2 carrots
1 grapefruit
1inch of turmeric
Green Delight
Handful of green kale
1 fennel
2 stalks of celery
Specialty Produce Recipe Suggestions
courtesy of Diane Phillips (Cucina Divina)
Caldo Verde
Serves 6
2 tablespoons olive oil
1 pound smoked Linguiça, chorizo, or andouille sausage, cut into ½-inch rounds
1 medium onion, finely chopped
2 medium carrots, finely chopped
1 bunch kale, tough stems trimmed, and chopped into 1-inch pieces
1 pound French Fingerling potatoes scrubbed, peeled if desired, and cut into 1/2-inch pieces
6 cups chicken or vegetable broth
2 bay leaves
¼ cup finely chopped Italian Parsley (optional for garnish)
1. In Dutch oven, heat the oil, and sauté the sausage, onion, and carrots, until the onion is translucent.
2. Add the kale, potatoes, broth, and bay leaf stirring to combine the ingredients. Bring the soup to a boil, simmer for 1 hour, until the potatoes and kale are tender.
3. Remove the bay leaf, sprinkle the soup with the parsley and serve.
Asian Slaw
Serves 4 to 6
2 cups green cabbage, thinly sliced
1 cup julienned daikon radish
1 celery root, peeled, and julienned
1 cup julienned Fuji apple
1/2 cup rice vinegar
1/4 cup sugar
1 teaspoon fish sauce
1 tablespoon soy sauce
2 tablespoons toasted sesame oil
2 tablespoons sesame seeds for garnish
2 green onions, thinly sliced for garnish
1. In a large bowl combine the cabbage, daikon celery root, and apple.
2. In another bowl, whisk together the vinegar, sugar, fish sauce, soy, and sesame oil until the sugar is dissolved.
3. Pour over the slaw, and toss.
4. Garnish the slaw with sesame seeds and onion.
Curried Cabbage
Serves 4
If you love curry, you may want to add another teaspoon of curry powder. Using Penzeys’ Madras curry, I found the 2 teaspoons were fine, anymore and it would have been overkill.
2 tablespoons extra virgin olive oil
1/2 cup thinly sliced onion
1 Fuji apple, peeled, cored and thinly sliced
2 teaspoons Madras or sweet curry powder
One head green cabbage, cored, quartered and chopped
1/4 cup honey
Salt and pepper
1. In a large skillet, heat the oil, and saute the onion, apple and curry powder until the onion begins to turn translucent.
2. Add the cabbage and honey, tossing in the onion mixture to combine. Cover and simmer for 15 minutes stirring occasionally.
3. Uncover and simmer another 20 to 30 minutes until the cabbage is wilted, and caramelized. Taste for seasoning and adjust with salt and pepper if needed.
4. Serve the cabbage with grilled poultry, or pork.
Rosemary Lamb Racks
Serves 4
Two 1 1/2 pound lamb racks
1/3 cup extra virgin olive oil
1/4 cup fresh lemon juice
1 tablespoon Dijon mustard
1 tablespoon chopped rosemary
2 garlic clove, minced
1 1/2 teaspoons salt
1/2 teaspoon freshly ground black pepper
1. Using the sharp tip of a paring knife, pierce the fat of the lamb racks.
2. Put the lamb racks into a zip-lock bag.
3. In a small bowl, whisk together the oil, lemon juice, mustard, rosemary, garlic, salt and pepper.
4. Pour over the lamb racks, seal the bag, refrigerate for at least 4 hours, and up to 24 hours.
5. Drain the marinade, and discard. Preheat the oven to 400 degrees and roast the racks until the internal temperature is 120 degrees. Remove from the oven, and allow to rest for 10 minutes before carving into chops.
Heirloom Tomato and Green Oak Lettuce Salad
Serves 4 to 6
One head green oak lettuce, washed, spun dry and separated into leaves
1 pound heirloom tomatoes, washed, and sliced
1/2 cups olive oil
1/4 cup red wine vinegar
2 tablespoons finely chopped shallots
1 tablespoon Dijon mustard
1 clove garlic, minced
1/2 teaspoons salt
1/4 teaspoon freshly ground black pepper
1. Lay the lettuce leaves onto a serving platter, and cover with the sliced tomatoes.
2. In a small mixing bowl, whisk together the oil, vinegar, shallots, mustard, garlic, salt and pepper.
3. Pour the dressing over the tomatoes, and serve at room temperature.
Heirloom Tomato and Pesto Frittata
Serves 6
8 large eggs
1/2 cup milk
1 1/2 cups shredded mozzarella cheese
1/2 cup pesto of your choice, homemade or store-bought plus 2 tablespoons
2 tablespoons extra virgin olive oil
Heirloom tomatoes, cut 1/4-inch thick to cover the dish (probably 2 that are 2-inches in diameter)
1/2 cup freshly grated Parmesan cheese
1. Coat a 10-inch round baking dish with nonstick cooking spray.
2. In a large bowl, whisk together the eggs and milk until blended. Stir in 1 cup of the mozzarella, and the 1/2 cup pesto. Combine the remaining pesto with the oil, and set aside.
3. Pour the eggs into the prepared dish and top with the tomatoes, floating them on top of the eggs.
4. Drizzle the pesto oil over the tomatoes, and top with the remaining 1/2 cup of mozzarella and the Parmesan.
5. Preheat the oven to 350°F. Bake the frittata until puffed, golden, and set in the center, 35 to 40 minutes.
6. Do-Ahead: At this point, you can let cool, cover, and refrigerate overnight. Serve cold or at room temperature, or reheat, covered with aluminum foil, in a 350°F oven for 15 minutes.
Cook’s Note: The recipe can be doubled, and made in a 13-by-9-inch baking dish, baking for 45 to 55 minutes.

Rosemary Roasted Potatoes

Serves 4
1/3 cup extra virgin olive oil
2 tablespoons fresh rosemary
2 garlic cloves
1 1/2 teaspoons salt
1/2 teaspoon freshly ground black pepper
1 pound French fingerling potatoes, scrubbed, and cut into chunks
1. Put the oil, rosemary, garlic, salt, and pepper into a blender, and pulse on and off to chop the rosemary and garlic. Pour into a measuring cup and let steep for 1 hour. (Any leftover rosemary garlic oil can be refrigerated for up to a month)
2. Preheat the oven to 400 degrees, and line a baking sheet with aluminum foil, parchment, or a silicone baking liner.
3. Put the potatoes in a bowl, and toss with some of the rosemary garlic oil, making sure each potato is coated. Arrange the potatoes on the prepared baking sheet in one layer, and roast for 20 minutes, turn the potatoes, and roast another 15 to 20 minutes, until the potatoes are crispy on the outside, and golden brown. Serve the potatoes warm.
Fuji Beet Salad
Serves 4
One bunch red beets, scrubbed, green tops removed and peeled (see save the greens)
2 Fuji Apples, cored, cut into julienne
1/2 cup julienned celery root
1/3 cup extra virgin olive oil
3 tablespoons apple cider vinegar
2 tablespoons honey
1 garlic clove, minced
1 teaspoon finely chopped onion
Salt and pepper
1/2 cup toasted pecans, pistachios, or walnuts
1. Using a mandoline, thinly slice the beets, and put into a bowl. Add the apple and celery root, and toss together.
2. In a small bowl, whisk together the oil, vinegar, honey, garlic, and onion. Season with salt and pepper.
3. Pour over the vegetables, toss to combine. Serve the salad garnished with toasted pecans.
Save the Greens
Serves 4
This is the way to use the entire plant, whether it is beet greens, turnip greens, or other greens. Use the greens in frittatas, or as a base for grilled meats, poultry or seafood.
3 tablespoons extra virgin olive oil
2 garlic cloves, sliced
One bunch beet greens, tough stems removed, and sliced 1/2-inch thick
Salt and pepper
1. In a large skillet, heat the oil, and saute the garlic for 1 minute.
2. Add the greens, and season with salt and pepper. Toss the greens until they wilt, season with salt and pepper and serve.
Celery Root and Potato Gratin
Serves 6
2 celery roots, peeled, and sliced 1/2-inch
1 pound French fingerling potatoes, scrubbed and cut into 1/2-inch slices
1 1/2 cups whole milk
1 cup heavy cream
1 clove garlic, minced
1 medium onion, thinly sliced
2 teaspoons finely chopped fresh thyme
6 drops Tabasco
1 1/2 cups finely shredded Gruyere or imported Swiss cheese
1/4 cup finely grated Parmigiano Reggiano
1. Preheat the oven to 350 degrees and coat the inside of a 9-inch baking dish with non-stick cooking spray.
2. In a large skillet, heat the celery root, potatoes, milk, cream, garlic, onion, thyme and Tabasco and cook 5 to 6 minutes, until the vegetables are almost done; they will be firm, but a knife will pierce them easily.
3. Transfer the vegetables to the prepared pan, and sprinkle with the cheeses.
4. Bake the gratin for 30 to 40 minutes, until the sauce is bubbling and the cheeses are golden brown. Allow to rest for 5 to 10 minutes before serving. (Great with grilled meats, chicken, or seafood)
Farmers Choice:
Baked Cambozola with Dates and Nuts
Serves 4 to 6
Cambozola is a mild blue cheese, if you aren’t partial to blue cheeses, substitute a round of Brie or Camembert.
1/4 pound cambozola cheese
8 Medjool dates, pitted, and chopped (this should be able 1/2 cup)
1/2 cup chopped walnuts
2 tablespoon honey
3 tablespoons balsamic vinegar
1 teaspoon finely chopped rosemary
Water crackers and toasted bread to serve
1. Preheat the oven to 325 degrees. Coat the inside of a small round baking dish that will hold the cheese.
2. Put the cheese in the baking dish.
3. In a small bowl, combine the dates, walnuts, honey, vinegar, and rosemary. Pour the mixture over the cheese, and bake for 20 to 30 minutes, until the cheese begins to soften, and melt.
4. Remove from the oven, allow to cool slightly (10 to 15 minutes) and serve.

Strawberries and Sour Cream Dip

Serves 2 to 4
1 cup sour cream
1/3 cup firmly packed brown sugar
1 pint strawberries, hulled
1. In a small bowl, whisk together the sour cream and the brown sugar. Dip the strawberries into the mixture.
Roasted Salmon with Grapefruit Hollandaise
Serves 4 to 6
1/2 cup extra virgin olive oil
2 tablespoons Old Bay Seasoning
2 pounds salmon filets
4 large egg yolks
3 tablespoons fresh grapefruit juice
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 cup unsalted butter, melted and kept hot
1. Preheat the oven to 400 degrees. Pour the oil into a 13-by-9-inch baking dish, and mix with the Old Bay. Lay the salmon into the pan, and turn in the oil.
2. Roast the salmon for 10 minutes per inch of thickness of the fish until the fish registers 150 degrees on an instant read meat thermometer. Allow the fish to rest for 5 minutes until serving.
3. In a blender or food processor, blend or process the egg yolks, juice, salt, and pepper until well combined.
4. Just before serving, with the machine running, slowly pour in the hot butter through the lid or feed tube and blend until the sauce thickens. Serve immediately or keep warm for up to 1 hour in a thermal container or in the top of a double boiler set over simmering water.
Strawberry Orange Curd Tart
Serves 6 to 8
For the Crust:
2 cups unbleached all-purpose flour
2/3 cup sugar
1/2 teaspoon salt
1 cup (2 sticks) cold unsalted butter, cut into small bits
1. Preheat the oven to 375°F. Coat a 10-inch tart pan with a removable bottom with nonstick cooking spray.
2. Combine the flour, sugar, and salt in a food processor and pulse 2 to 3 times to mix. Scatter the butter evenly over the top and pulse 6 to 7 times, until the mixture becomes crumbly.
3. Press the dough evenly into the prepared pan, using your knuckles to press down and press all the way up the sides of the pan.
4. Price the crust with the tines of a fork all over the bottom, bake the crust until lightly browned, about 20 minutes. Remove from the oven and let cool completely
For the Orange Curd:
1 cup sugar
6 large eggs
1/2 cup fresh orange or tangerine juice
1/2 cup (1 stick) cold butter, cut into 1/2-inch cubes
1. In a saucier, over medium heat, whisk together the sugar, eggs, and lemon juice, and cook, whisking constantly until the curd comes to a boil.
2. Remove from the heat, whisk in the butter a bit at a time. Push the curd through a sieve into a clean bowl, and press plastic wrap into the lemon curd. Allow to cool completely.
3. The curd will keep in the refrigerator for up to 5 days, or freeze for up to 3 months.
To Assemble:
3 cups fresh strawberries, hulled
1/2 cup red currant jelly (optional)
2 cups heavy cream (optional), whipped until stiff peaks form, for garnish
1. Using an offset spatula spread the curd over the bottom of the pastry shell, smoothing it to level it. Arrange the strawberries decoratively, either whole, or sliced, over the top.
2. Do-Ahead: At this point, you can cover and refrigerate for up to 4 hours.
3. When ready to serve, cut the tart and garnish with dollops of the whipped cream.
4. Cook’s Note: Depending upon your artistic talents, you will either decide to use the strawberries whole or sliced. If you cut them in half and place them cut sides down, you can make a chevron pattern with the berries. You can also slice the berries about 1/2 inch thick and overlap them in concentric circles so that the entire tart is covered, using a large berry in the center as a focal point.
5. Some people love to glaze this tart with melted red currant jelly or apricot jam, but I like to taste the berries and orange curd.
Recipes Provided By:
Diane Phillips www.dianephillips.com and www.cucinadivina.blogspot.com
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