Farmers' Market Box 12-24-15


Green Bell PeppersBlack Sheep Produce
Napa Cabbage Kong Thao Farm
CarrotsBe Wise Ranch
Fennel Kong Thao Farm
Sonoran GarlicMilliken Family Farm
Italian ParsleyBe Wise Ranch
Green Hydroponic Butter LettuceGo Green Agriculture
Bearss Limes – 3 Nuts
Navel OrangesBlack Sheep Produce
Purple PotatoesWeiser Family Farm
Carnival SquashTutti Frutti Farms
Organic Juicing Bag:
Star Ruby Grapefruit – Sundance Oragnics
Carrots – Earthbound Organics
Dandelion Greens – Lakeside Organic Gardens
Green Kale – A & A Organics
Red Beets – A & A Organics
Farmer’s Choice:
Medjool DatesMilliken Family Farm
Macadamia Nuts – Russell Family Farm
Kishu TangerinesRancho Del Sol
Feature: Holiday Cocktail Kit
Sugar Cane Kong Thao Farm
Valencia OrangesPolito Family Farm
Meyer LemonsRancho Del Sol
Passionfruit and Serrano Bitters – Boy Drinks World
Catalina Offshore catch of the week:

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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!
FMB JUICE RECIPES
The Dande Man in Red
½ Bunch of Dandelion Greens
1 Grapefruit
1 Red Beet
Reindeer Food
3 Carrots
½ Bunch of Kale
Color Your Holiday in Red and Greens
1 Red Beet
2 Carrots
¼ Bunch of Dandelion Greens
2 Kale Leaves
Specialty Produce Recipe Suggestions
courtesy of Diane Phillips (Cucina Divina)
Cranberry Orange Salad
Serves 4 to 6
One head green butter lettuce, washed, spun dry, and separated into leaves
1 Navel Orange, peel and pith removed, and sliced into 1/2-inch rounds
1/3 cup dried cranberries
1/4 cup cranberry juice cocktail
1/4 cup rice vinegar
1 tablespoon finely chopped shallot or red onion
2 teaspoons Dijon mustard
1 tablespoon honey
1/2 cup vegetable oil
Salt and pepper
1/4 cup toasted pecans
1. Arrange the lettuce on salad plates. Top with a few slices of orange, and sprinkle with the cranberries.
2. In a small bowl, whisk together the cranberry juice, vinegar, shallot, mustard, honey, and oil. Season with salt and pepper, and drizzle over the salads. Top with some of the pecans, and serve.
Smashed Purple Potatoes with Herbs and Goat Cheese
Serves 4 to 6
1 pound purple potatoes, scrubbed
1/2 cup extra virgin olive oil
1 tablespoon mixed dried herbs (thyme, rosemary and sage work well, or you could use Herbs de Provence)
3 garlic cloves, minced
1 1/2 teaspoons salt
1/2 teaspoon freshly ground black pepper
1 1/2 cups crumbled goat cheese
1. Put the potatoes into a saucepan with water to cover. Bring to a boil and simmer until tender, this will vary depending on the size of the potato. (usually about 20 minutes)
2. Drain the potatoes.
3. While the potatoes are boiling, preheat the oven to 400 degrees; line a baking sheet with aluminum foil or a silicone liner. In a small bowl, whisk together the oil, herbs, garlic, salt, and pepper. Pour 1/2 the mixture onto the baking sheet.
4. When the potatoes are cooled enough to handle, put them on a cutting board, using a potholder, press down on the potato to smash it. Transfer to the oil lined baking sheet. Repeat with all the potatoes.
5. Brush the tops of the potatoes with the remaining oil mixture, and the goat cheese. At this point, the potatoes can be cooled, covered and refrigerated for 2 days. Let come to room temperature before proceeding.
6. Bake for 15 to 20 minutes, until the potatoes begin to get crispy around the edges and the cheese is golden brown. Serve the potatoes hot.
Coconut Lime Cupcakes
Makes 24 standard cupcakes
For the Cake:
1 cup unsalted butter, softened to room temperature
2 1/2 cups sugar
1 teaspoon vanilla extract or paste
1 tablespoon grated lime zest
5 large eggs, at room temperature
1 cup sour cream
1/2 cup fresh lime juice
2 3/4 cup all-purpose flour
1/2 teaspoon baking soda
3/4 teaspoon salt
1. Preheat the oven to 350 degrees, and coat the inside of a 24 cupcake tins with non-stick cooking spray or paper liners.
2. In the bowl of an electric mixer, cream the butter and sugar until they are light and fluffy. Add the vanilla, and zest.
3. Add the eggs one at a time, mixing well after each addition, scraping down the sides of the bowl.
4. Mix the sour cream and juice together, add with the flour, baking soda and salt, and beat until the mixture comes together and is smooth.
5. Using a large portion scoop, transfer the batter into the prepared pans. Bake for 25 to 35 minutes until a skewer inserted into the center comes out clean.
6. Allow the cupcakes to cool before frosting.
7. The cupcakes keep at room temperature for up to 2 days, freeze for about 2 months.
For the Frosting:
1/2 cup unsalted butter, softened
8 ounces cream cheese, softened
4 to 4 1/2 cups confectioner’s sugar
2 teaspoons coconut extract
2 cups shredded sweetened coconut, toasted (see note)
1. In the bowl of an electric mixer, beat together the butter, cream cheese, sugar, and extract, until spreading consistency. Spread onto the cupcakes, or pipe onto the cupcakes with a piping bag.
2. Garnish each cupcake with toasted coconut.
3. Note: to toast coconut, preheat the oven to 350 degrees, and spread the coconut onto a lined baking sheet. Bake for 5 to 7 minutes, turning twice in the cooking time. Cool completely before using. Toasted coconut can be frozen for up to 2 months.
Grilled Honey Lime Pork Tenderloin
Serves 4 to 6
Two 1 pound pork tenderloins, silver skin trimmed
1/4 cup fresh lime juice
Grated zest of one lime
1/4 cup fresh orange juice
2 tablespoons honey
2 garlic cloves, minced
1/2 cup vegetable oil
Few drops Tabasco
1. Put the tenderloins into a large zip-lock bag.
2. In a small bowl, whisk together the remaining ingredients, until blended. Pour over the pork tenderloins, and marinate for at least 4 hours and up to 24 hours.
3. Remove the pork from the marinade and pat dry.
4. Preheat the barbecue and grill the tenderloins over indirect heat for 6 to 7 minutes, turn, and grill another 5 minutes, checking to make sure the internal temperature of the meat is 140 degrees. Remove from the grill to a cutting board, tent loosely with foil, and allow to rest for 10 minutes before cutting into slices, and serving.
Maple and Brown Sugar Carnival Squash
Serves 2
One carnival squash
1/4 cup unsalted butter, melted
2 tablespoons vegetable oil
1/4 cup maple syrup
2 tablespoons brown sugar
1. Preheat the oven to 350 degrees, and line a baking sheet with aluminum foil, silicone, or parchment. Cut the squash in half horizontally, scoop out the seeds, and arrange the squash on the prepared baking sheet.
2. In a small bowl, combine the remaining ingredients, and pour equal amounts in each squash, brushing some on the top and up the sides.
3. Bake the squash for 30 minutes, and baste the inside with some of the maple mixture. Bake an additional 15 minutes, until the squash is tender when pierced with the tip of a sharp paring knife. Remove from the oven, and serve.
Rutabaga Gratin
Serves 6
A change of pace from potatoes, this gratin goes well with beef, lamb, or pork, as well as poultry.
3 rutabaga, peeled, and thinly sliced
2 garlic cloves, minced
1 cup whole milk
1 cup heavy cream
2 teaspoons finely chopped fresh thyme
6 drops Tabasco
2 tablespoons finely chopped parsley
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 13-by-9-inch baking dish with non-stick cooking spray.
2. Put the rutabaga, garlic, milk, cream, thyme, and Tabasco into a large skillet, and simmer until the rutabaga is almost tender.
3. Taste the sauce for salt and pepper, and adjust. Stir in the parsley. Transfer the mixture to the prepared pan, and sprinkle with the cheeses.
4. Bake the gratin for 20 to 30 minutes, until the cheese are golden brown and the gratin is bubbling.
5. Allow the gratin to rest for 10 minutes, and serve.
Napa Cabbage Slaw with Peanut Dressing
Serves 4
This cooling salad is delicious with leftover chicken added, or serve it with your favorite grilled meats. If you have any leftover radishes from last weeks’ box, cut them into julienne and add to the slaw.
One head Napa cabbage, washed, spun dry, and cut into 1/2-inch ribbons
One fennel bulb, wispy ends trimmed, and thinly sliced
2 Navel oranges, peel and pith removed, and cut into segments
3 tablespoons peanut butter
3 tablespoons rice wine vinegar
1 tablespoon soy sauce
1 tablespoon honey
1 tablespoon sesame oil
1 tablespoon vegetable oil
2 tablespoons lime juice
1/2 cup finely chopped roasted peanuts for garnish
1. In a large salad bowl, combine the cabbage, fennel, and oranges.
2. In a small mixing bowl, whisk together the peanuts butter, vinegar, soy, honey, sesame oil, vegetable oil, and lime juice.
3. Pour over the slaw, and toss together until the cabbage and fennel are coated. Garnish the slaw with chopped peanuts and serve.
Denver Omelet Casserole
Serves 6 to 8
Christmas breakfast or New Year’s Brunch, this is a terrific make ahead dish for any breakfast.
2 tablespoons unsalted butter
1/2 cup sweet yellow onion, finely chopped
One medium green bell pepper, cored, seeded and finely chopped
¼ pound ham, finely chopped
4 cups torn bread sturdy white bread cubes, tough crusts removed
6 large eggs
1 cup heavy cream
2 tablespoons all-purpose flour
1 ½ teaspoons salt
6 drops Tabasco sauce
1. Preheat the oven to 350 degrees and coat the inside of a 13-by-9-inch baking dish with non-stick cooking spray.
2. In a large skillet, melt the butter, and sauté the onion and peppers until they are softened, about 5 minutes. Add the ham, and continue to sauté until the onion is translucent. Transfer the mixture to a bowl and cool, adding the bread cubes and stirring until blended.
3. In a mixing bowl, whisk together the eggs, cream, flour, salt and Tabasco, until blended. Pour over the ham mixture, stirring to blend. Transfer the entire contents of the bowl to the prepared pan.
4. Do-Ahead: At this point, cover and refrigerate for at least 6 hours, or up to 2 days, bring to room temperature before proceeding)
5. Bake for 35 to 45 minutes, (see note) until the strata is puffed and golden brown and set in the center. Remove from the oven and allow to rest for 15 minutes before cutting into wedges.
6. Do-Ahead: If you would like to bake this ahead of time, bake the strata until the middle registers 140 degrees (about 25 minutes); it will not be set, but the eggs will be cooked. Remove from the oven, and allow to cool—it will continue to cook while it’s cooling.
7. Cool, cover and refrigerate for up to 3 days, or freeze for 6 weeks. Allow to come to room temperature before reheating, loosely tented with foil in a 350 degree oven for 15 minutes, or until the center is heated through. (Poke the end of a sharp knife into the center and if the knife is warm, so is the strata—or it should register 170 on an instant read meat thermometer)
8. Variation: Cheesy Denver Quiche: Add 1 cup of shredded cheese to the egg mixture after adding the ham, onions and peppers. Good choices: mild cheddar, white sharp cheddar, Monterey Jack, Pepper Jack, Fontina or Provolone.
Slow Cooker Basque Chicken
Serves 6
3 lb. bone-in chicken pieces (3 leg quarters and 3 breast quarters work here), skin removed
2 tsp salt
1 tsp freshly ground black pepper
4 tbsp. extra-virgin olive oil
1/4 lb. Serrano ham, cut into 1/2-in cubes (if Serrano ham isn’t available use prosciutto)
2 large onions, thinly sliced
2 garlic cloves, minced
2 medium green bell peppers, cored and cut into 1/2-in strips
2 medium yellow bell peppers, cored and cut into 1/2-in strips
One 28- to 32-oz can of chopped tomatoes, with their juice
1/2 cup pitted picholine or other green olives, for garnish
1/2 cup pitted niçoise olives, for garnish
1/4 cup finely chopped fresh flat-leaf parsley, for garnish
1. Sprinkle the chicken with 1 tsp of the salt and 1/2 tsp of the pepper. In a large skillet, heat 2 tbsp. of the oil over medium-high heat and brown the chicken on all sides, a few pieces at a time, being careful not to crowd the pan. Transfer the browned chicken to the insert of a 5- to 7-qt slow cooker.
2. Add the remaining 2 tbsp. of oil to the skillet and sauté the ham, letting it brown a bit, and then transfer to the insert of the slow cooker. Add the onions, garlic, and bell peppers to the skillet, and season with the remaining 1 tsp of salt and 1/2 tsp of pepper. Cook until the onions begins to soften, about 3 minutes.
3. Add the tomatoes to the pan, and bring to a boil, scrape up any browned bits on the bottom of the pan. Transfer the contents of the skillet to the insert of the slow cooker, covering the chicken with the mixture.
4. Cover the slow cooker and cook on high for 3 hours or on low for 5 to 6 hours, until the chicken is cooked through.
5. At the end of the cooking time, skim off any excess fat that on the surface of the sauce, taste for seasoning, and add salt or pepper if necessary. Serve the chicken garnished with green and black olives and parsley.
Marinated Goat Cheese
Serves 4 to 6
This is a simple appetizer. I have been making mine in canning jars, and then giving them as gifts with rain forest crisp crackers.
One 11-ounce log goat cheese
2 cups extra virgin olive oil
2 garlic cloves, minced
1/4 cup finely chopped parsley
Grated zest of 1 lemon
Pinch red pepper flakes
1 teaspoon fine sea salt
1. Roll the goat cheese into 1-inch balls, and place in a container that will hold them without too much crowding.
2. In a small bowl, mix together the oil, garlic, parsley, lemon zest, pepper flakes and salt. Pour over the goat cheese, and seal the container. The goat cheese can marinate at room temperature for up to 2 hours, or refrigerate for up to 1 week. The oil is terrific to saute with, too.
Orange, Olive and Fennel Salad
Serves 4
2 Navel oranges, peel and pith removed, and cut into 1/2-inch slices
One fennel bulb, wispy ends removed, and thinly sliced
1/2 cup black oil cured olives
1/4 cup orange juice
1 garlic clove, minced
Pinch red pepper flakes
2 tablespoons finely chopped parsley
1/4 cup extra virgin olive oil
Salt
1. Arrange the oranges and fennel on a serving platter. Sprinkle the olives over the oranges and fennel.
In a small bowl, whisk together the juice, garlic, red pepper, parsley and oil. Taste for seasoning and add salt if necessary. Pour over the salad, and serve the salad at room temperature.
Chocolate Orange Cheesecake
Serves 12
This is a great show stopper, and cheesecakes freeze beautifully, so make it ahead for your holiday party. Always serve cheesecake at room temperature.
1 3/4 cups chopped bittersweet Chocolate
1 1/2 cups graham cracker crumbs
1/4 cup butter, melted
16 ounces cream cheese
1 3/4 cups sugar
1/4 cup orange juice concentrate
1 teaspoon orange extract
3 large eggs
1 1/2 cups sour cream mixed with 2 tablespoons of orange juice
1. Preheat oven to 325°F. Combine the graham crackers and butter press into the bottom of a 9-inch springform pan and slightly up the sides. Bake 15 minutes. Cool.
2. Melt 1 ½ cups chocolate in a double boiler over simmering water until melted. Cool.
3. In the bowl of an electric mixer, beat cream cheese and 1-3/4 cups sugar until smooth.
4. Add the melted chocolate, orange juice, extract and eggs, one at a time.
5. Pour into crust, and bake 50 minutes. Cool 10 minutes.
6. Mix sour cream, 6 tablespoons sugar and 2 tablespoons orange juice together. Spread over cake.
7. Drizzle remaining 1/4 cup melted chocolate over the cake, and bake an additional 5 minutes. Leave the cheesecake in the turned off oven with the door ajar for 1 hour, remove and cool completely.
8. Refrigerate for up to 5 days, or freeze for up to 2 months.
Farmers’ Choice:
Macadamia Nut Crusted Chicken Tenders
Serves 4 to 6
2 large eggs
2 tablespoons water
1 1/2 teaspoons salt
1/2 teaspoon freshly ground black pepper
1 pound chicken tenders
2 cups panko crumbs, or dry bread crumbs (panko gives a crispier coating)
1 cup finely chopped macadamia nuts
1/3 cup unsalted butter, melted and cooled
1. In a shallow wide dish, beat together the eggs, water, salt and pepper.
2. Add the chicken to the egg mixture, and stir to coat the chicken.
3. In another wide dish, combine the crumbs and macadamia nuts.
4. Dip the chicken into the panko mixture, and coat on both sides. Lay the chicken onto a baking sheet lined with aluminum foil, parchment or silicone baking liner. Continue to layer the chicken. Drizzle each chicken tender with some of the butter and refrigerate for at least 2 hours.
5. Bring the chicken to room temperature for about 30 minutes before proceeding.
6. When ready to bake, preheat the oven to 400 degrees. Bake the chicken for 12 to 16 minutes, until golden brown, and cooked through. (Registers 165 on an instant read thermometer)
7. Allow the chicken to rest for 5 minutes before removing from the baking sheet and serving. The chicken is great hot, warm, or cold. Leftovers keep in the fridge for up to 3 days.
Tangerine Herb Butter
Makes 1 cup
An herb butter is terrific to use as a base for poultry or seafood. These butters freeze beautifully, giving you a burst of flavor for steamed vegetables, too.
1 cup unsalted butter, softened
1/3 cup tangerine juice
2 tablespoons Italian parsley
1 tablespoon rosemary
1 teaspoon tangerine zest
1/4 teaspoon ground pepper
1. Combine all the ingredients in a food processor, and process until the herbs are chopped, and the mixture comes together.
2. Remove to a piece of plastic wrap, and form into a log.
3. Wrap in the plastic wrap, and refrigerate for up to 5 days, or freeze for up to 3 months.
Medjool Date Cookies
Makes about 3 dozen
1 cup unsalted butter, softened
11/2 cup packed light brown sugar
1/2 cup granulated sugar
3 large eggs
2 tsp. vanilla paste or extract
2 1/2 cups all-purpose flour
1 1/2 tsp. baking soda
1 tsp. salt
1/2 tsp. ground cinnamon
5 cups old-fashioned rolled oats
1-1/2 cups chopped, pitted Medjool dates
4. Preheat the oven to 350 degrees and line 3 baking sheets with parchment, silicone or aluminum foil.
5. In the bowl of an electric mixer fitted with the paddle attachment, cream together the butter, and sugars until light and fluffy.
6. Add the eggs, one at a time, and the vanilla.
7. Add the flour, soda, salt, cinnamon, oats and dates, mixing until the dough comes together. Depending on how “wet” the dates are you may need to add up to 1/2 cup more oatmeal, or 1/2 cup chopped nuts.
8. Using a portion scoop, scoop up 1-tablespoon rounds, and place on the baking sheets, 2-inches apart.
9. Bake to 8 to 10 minutes, until the outer edges are set, and the cookies begin to turn golden. Leave on the baking sheets for 10 minutes before transferring to a rack to cool completely.
@Diane Phillips www.dianephillips.com www.cucinadivina.blogpot.com
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Farmers' Market Box 12-17-15


Fuerte AvocadoKoral’s Tropical Fruit Farm
Rainbow ChardBe Wise Ranch
Garlic ChivesMilliken Family Farm
Meyer LemonsRancho Del Sol
Green Oak LettuceBlack Sheep Produce
Macadamia Nuts – Russell Family Farm
Watermelon Radish – Coastal Farm
Red Baby BeetsBe Wise Ranch
Kohlrabi Kong Thao Farm
Sunchokes Kong Thao Farm
Spaghetti SquashBlack Sheep Produce
Organic Juicing Bag:
FennelBe Wise Ranch
Bearss LimesRancho Del Sol
Celery – Lakeside Organic Gardens
Collard Greens – Lakeside Organic Gardens
Red Beets – Lakeside Organic Gardens
Farmer’s Choice:
Fuji ApplesFair Hill Apple Farm
Red Fingerlimes – 3 Nuts
Murcott Tangerines – People’s Plus Organics
Feature:
Apple Cider – Julian Apple Cider
Catalina Offshore catch of the week:Check Back on 10-17-15

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!
FMB JUICE RECIPES
Courtesy of Drew Canole of Fitlife.tv
Christmas Lime Bulbs
½ Fennel Bulb
1 Lime

Buddy Elf’s Green Collar(d)

3 Stalks of Celery
3 Collard Green Leafs
1 Red Beet
Leaf it to the Guy in Red
3 Collard Green Leafs
¼ Fennel Bulb
1 Lime
½ Red Beet
Specialty Produce Recipe Suggestions
courtesy of Diane Phillips (Cucina Divina)
Roasted Red Beet Salad
Serves 4
One bunch red beets, scrubbed, and green tops trimmed (save the greens)
One head red oak lettuce, washed and spun dry
1/4 cup balsamic vinegar
1/3 cup extra virgin olive oil
Salt and pepper
1/4 cup toasted walnuts
1/2 cup crumbled goat cheese
1. Preheat the oven to 400 degrees, and place the beets on a baking sheet. Cover with aluminum foil, and bake for 25 minutes for medium beets, 45 minutes for large. Remove from the oven and allow to cool. When the beets are cool enough, slip the skins off the beets, and chop in fine dice.
2. Chop the lettuce, and put into a salad bowl. In a small bowl, whisk together the vinegar and oil, season with salt and pepper. Pour a bit of the dressing over the greens, and toss to coat. Plate the salad.
3. Toss the beets with some of the dressing, and top each salad with some of the beets. Garnish each salad with walnuts and goat cheese.
Roasted Sunchokes with Meyer Lemons
Serves 4
2 tablespoons extra virgin olive oil
3/4 pound sunchokes, scrubbed, and cut into 1/2-inch dice
2 garlic cloves, minced
Grated zest of 1 Meyer lemon
Salt and pepper
1/4 cup unsalted butter, melted, and kept warm
1/4 cup Meyer lemon juice
2 tablespoons finely chopped garlic chives
1. Preheat the oven to 400 degrees. In an oven-proof skillet, heat the oil, and add the sunchokes, garlic, and lemon zest.
2. Toss the mixture into the skillet, to coat the sunchokes.
3. Roast the sunchokes for 15 minutes, until the sunchokes are tender. Remove from the oven.
4. In a small bowl, whisk together the warm butter, lemon juice and garlic chives. Pour the mixture over the sunchokes, and toss to coat. Serve the sunchokes hot, or warm.
Lemon Chicken with Oregano
Serves 4
2 teaspoons salt
1 teaspoon freshly ground black pepper
1 teaspoon sweet paprika
3 pounds chicken parts, or one 3 pound chicken cut into pieces
1/2 cup olive oil
1/3 cup fresh lemon juice
1 teaspoon red wine vinegar
4 cloves garlic, minced
2 teaspoons dried oregano
1. Preheat the broiler for 10 minutes. Line a rimmed baking sheet with aluminum foil and place a rack on it.
2. Rinse the chicken in cold water and drain in a colander. Combine 1 teaspoon of the salt, 1/2 teaspoon of the pepper, and 1/2 teaspoon of the paprika and sprinkle over the chicken, shaking it in the colander to coat.
3. Place the chicken on the rack, skin side down, and broil until browned on that side, 5 to 7 minutes. Turn the chicken over and broil until the skin is crisp and golden brown, another 7 minutes. Remove the pan from the oven, remove the rack from the sheet pan, and, put the chicken directly on the sheet pan, skin side up. Turn off the broiler and preheat the oven to 400°F
4. In a medium-size bowl, whisk together the remaining 1 teaspoon of salt, 1/2 teaspoon each of pepper and paprika, the oil, lemon juice, vinegar, garlic, and oregano until blended.
5. Pour the mixture over the chicken and return it to the oven.
6. Bake until cooked through, 15 to 20 minutes, basting the chicken once or twice with the sauce.
7. Transfer the chicken to a serving dish, cover with foil to keep warm, and transfer the sauce to a saucepan. Bring to a boil and continue boiling on high heat until it reduces a bit, 5 to 7 minutes.
8. Spoon the sauce over the chicken and serve, garnished with the lemon slices.
Fish Tacos with Watermelon Radish and Kohlrabi Slaw
Serves 4 to 6
1/4 cup extra virgin olive oil
2 tablespoons fresh lime juice
2 tablespoons finely chopped cilantro
1/2 teaspoon Ancho chili powder
2 pounds cod filets
12 corn tortillas, kept warm
1 avocado, peeled, pitted and thinly sliced
1. In a small bowl, mix the oil, lime juice, cilantro, and chili powder. Put the cod into a 13-by-9-inch pan and pour the marinade over the cod. Cover and refrigerate for at least 4 hours, and up to 8 hours.
2. When ready to grill, heat a grill pan, or preheat the grill for 10 minutes. Grill for 3 to 4 minutes per side. And remove to a serving platter. Tuck the fish into the corn tortillas, and top with sliced avocado and the radish slaw.
For the Radish Slaw:
2 cups watermelon radish cut into julienne
1 1/2 cups Kohlrabi (see note) cut into julienne
1 tablespoon finely chopped garlic chives
1/3 cup extra virgin olive oil
3 tablespoons fresh lime juice
2 tablespoons finely chopped cilantro
1/2 teaspoon ground cumin
1 teaspoon honey
Salt and pepper
1. In a mixing bowl, combine the radish, Kohlrabi, and garlic chives.
2. In another bowl, whisk together the oil, lime juice, cilantro, cumin, and honey. Season with salt and pepper. Pour over the slaw and toss to coat. Use the slaw to garnish the tacos.
Tuscan Greens and Beans
Serves 4 to 6
1/4 cup extra virgin olive oil
4 garlic cloves, sliced
1 tablespoon finely chopped rosemary
1 bunch rainbow chard, tough stems trimmed, and cut into 1/2-inch ribbons
1/2 cup chopped canned tomatoes
1/2 cup chicken or vegetable broth
Two 14.5-ounce cans white beans, rinsed and drained
1. In a large skillet, heat the oil, and saute the garlic and rosemary, for 1 minute.
2. Add the chard, and saute for 3 minutes, tossing to coat the chard with the garlic rosemary oil.
3. Add the tomatoes, broth and beans, bring to a boil, and simmer for 20 to 25 minutes, stirring frequently, until the beans are creamy. Serve warm.
Spaghetti Squash Carbonara Style
Serves 4 to 6
One spaghetti squash cut in half
2 tablespoons unsalted butter
1 tablespoon finely chopped garlic chives
2 tablespoons all-purpose flour
1 cup chicken or vegetable broth
1/2 cup heavy cream
1 cup grated Parmigiano Reggiano cheese
6 strips bacon, cooked crisp and crumbled
1. Preheat the oven to 400 degrees. Put the squash, cut side down on a baking sheet lined with aluminum foil, parchment or a silicone baking liner. Cover with foil, and roast for 35 to 45 minutes until the squash is tender. Remove from the oven, and scrape the inside of the squash into a bowl.
2. While the squash is roasting, melt the butter in a saucepan, and add the garlic chives, swirling in the pan for 30 minutes. Add the flour, and whisk for 2 minutes. Add the broth, and whisk until the mixture comes to a boil. Add the cream, remove the sauce from the heat and add 1/2 cup of Parmigiano Reggiano.
3. Stir the hot sauce into the warm squash, stirring to coat the squash. Add the bacon, toss again, and serve each portion garnished with additional cheese.
White Chocolate Macadamia Nut Cookies
Makes 2 dozen large cookies
1 cup unsalted butter, softened
1/2 cup granulated sugar
1 cup brown sugar, fairly firmly packed, light or dark
2 large eggs
1 1/2 teaspoons vanilla
2 1/2 cups all-purpose flour
1 teaspoon salt
3/4 teaspoon baking soda
1 cups white chocolate chips
1/2 cup chopped macadamia nuts
1. Preheat the oven to 350°F. In a large mixing bowl, cream together the butter and sugars until they are light and fluffy. With the mixer set at low speed, add the eggs and vanilla.
2. Stir together the flour, salt and baking soda. Slowly add this mixture to the butter mixture in three batches, beating at low speed until incorporated. Gently mix in the chocolate chips and nuts.
Chill the dough for 1 hour or more before shaping.
3. Using a scoop, place six 1/4-cup balls of dough on a parchment- or silicone-lined baking sheet.
4. Bake the cookies for 16 to 18 minutes, or until they’re an even golden brown, rotating the pans top to bottom and back to front midway through the baking time.
5. Remove the cookies from the oven, and after a couple of minutes transfer them to a wire rack to cool completely.
Pineapple Cream Cheese Filled Macadamia Nut Muffins
Makes 12
One 8-ounce package cream cheese, softened
One 4-ounce can pineapple chunks in syrup, thoroughly drained
1 cup plus 1 tablespoon sugar
10 tablespoons unsalted butter, softened and cut into chunks
2 large eggs
1/4 cup whole milk
2 cups cake flour
1/2 cup chopped macadamia nuts
1/4 teaspoon baking powder
1. Preheat the oven to 400°F. Line 12 muffin cups with paper liners or coat with nonstick cooking spray.
2. In a medium-size bowl, cream together the cream cheese, pineapple, and 1 tablespoon of the sugar.
3. In a large bowl, cream together the butter and remaining 1 cup of sugar.
4. Add the eggs and milk and beat until thoroughly combined.
5. Add the flour, nuts, and baking powder and continue to beat until the batter is blended. (It will be stiff.)
6. Spoon 1 heaping tablespoon of batter into each of the prepared muffin cups.
7. Top with 1 tablespoon of cream cheese filling and spoon another tablespoon of batter over the filling.
8. Bake for 15 minutes, then reduce the oven temperature to 350°F and bake until golden and a skewer inserted in the center comes out clean, another 10 minutes. Serve warm.
Farmers’ Choice:
Mini Cheesecakes with Finger Lime Garnish
Makes 24
24 vanilla wafers
Two 8-ounce packages cream cheese, softened
3/4 cup sugar
2 large eggs
1 teaspoon fresh lemon juice
1 teaspoon vanilla paste or extract
2 finger limes for garnish
1. Preheat the oven to 350°F. Line two 12-cup cupcake tins with paper or foil liners. Place a vanilla wafer in each, right side up, and set aside.
2. With an electric mixer, beat together the cream cheese and sugar in the large bowl until light and fluffy, about 3 minutes. Add the eggs, one at a time, beating after each addition. Stir in the lemon juice and vanilla and beat until smooth.
3. Spoon the filling into the cupcake tins, filling each one two-thirds full. Bake until set, 20 to 25 minutes. Let cool to room temperature.
4. Twenty-four hours before serving, top each cheesecake with 1 to 2 teaspoons of finger lime.
5. Serve the cheesecakes at room temperature.
Murcott Tangerine Olive Oil Cake
Serves 6 to 8
Grated zest of 2 tangerines
Juice of two tangerines (about 1/3 cup)
Pulp from tangerines that were juice, coarsely chopped
6 large eggs
1 1/2 cups sugar
1/2 cup extra virgin olive oil
2 1/3 cup all-purpose flour
1 1/2 teaspoons baking powder
Confectioner’s sugar to sprinkle for garnish
1. Preheat the oven to 350 degrees, and coat the inside of a 10 to 12-inch round baking dish with non-stick cooking spray or olive oil.
2. In a mixing bowl, stir together the zest, juice, pulp, eggs, and oil. Let stand for 10 minutes.
3. Add the flour and baking powder and mix until smooth.
4. Transfer to the prepared baking dish and bake for 40 to 45 minutes, until a skewer comes out clean when inserted into the middle.
5. Allow to cool and sprinkle with confectioners’ sugar.
Pork Tenderloin with Fuji Apples and Cream
Serves 4
2 large Fuji apples, peeled, cored and cut into 8 wedges
7 Tbs. unsalted butter
1 Tbs. granulated sugar
2 pork tenderloins (about 1 lb. each), trimmed and cut in half crosswise
salt and freshly ground black pepper
1 Tbs. extra-virgin olive oil
1/2 cup finely chopped onion
1/2 cup apple cider
1/2 tsp. fresh thyme leaves
1/3 cup heavy cream
1. Preheat the oven to 400°F
2. In a 10-inch skillet, melt 2 Tbs. of the butter with the sugar over medium-high heat. Add the apple wedges and cook, turning halfway, until soft and a rich amber color, about 8 min. (reduce the heat to medium if they start to burn). Set aside and keep warm.
3. Pat the tenderloins dry with paper towels and season generously with salt and pepper. Heat the oil in a 12-inch ovenproof skillet over medium-high heat until very hot.
4. Sear the pork on all sides until nicely browned, about 5 min. total. Put the skillet in the oven and roast until an instant- read thermometer inserted in the center of the pork registers 140° to 145°F, 10 to 15 min. Transfer to a warm plate (don’t clean the skillet), tent with foil, and let rest for 10 min.
5. Set the skillet over medium heat and add 2 Tbs. butter.
6. Add the onions and cook until soft and translucent but not browned, about 3 min.
7. Remove the pan from the heat and add the cider. Return the pan to the stove, raise the heat to medium high, and boil until the cider is reduced by half.
8. Add the thyme and cream, and simmer for 2 to 3 minutes. Cut the remaining 3 Tbs. butter into 1/2-inch cubes and swirl them into the sauce. Season to taste with salt, pepper, slice the pork and serve with the warm apples and sauce.
Thanksgiving Apple Cake
Serves 8
2 cups (1 pound) 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
5 medium-size Fuji apples, peeled, cored, and finely chopped
1 cup chopped pecans
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. Beat in the eggs, one at a time, until blended. Add the flour, baking soda, and spices and beat until just incorporated.
3. Stir in the apples, nuts, and vanilla. Scrape into the prepared pan. Bake until a skewer inserted into the center comes out with just a few crumbs attached to it, 35 to 40 minutes.
4. Set the pan on a rack to cool. At this point, you can cool completely, cover, and refrigerate for up to 2 days or freeze for up to 6 weeks.
5. Before serving, reheat the chilled or defrosted cake, covered with aluminum foil, in a 350°F oven for 10 minutes.
6. The cake is delicious served plain, frosted with cream cheese frosting, or served with ice cream and caramel sauce.
@Diane Phillips www.dianephillips.com www.cucinadivina.blogpot.com
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Farmers' Market Box 12-10-15


Gretel EggplantBlack Sheep Produce
Fennel – Coastal Farms
Italian ParsleyBe Wise Ranch
Leeks Kong Thao Farm
Romaine LettuceBlack Sheep Produce
Cara Cara OrangesKen’s Top Notch Produce
Teen ParsnipsWeiser Family Farm
French Heirloom PotatoesWeiser Family Farm
Daikon Radish Kong Thao Farm
Baby Pink Turnips – Coastal Organics
Satsuma Tangerines – Regier Family Farm
Organic Juicing Bag:
ArugulaBe Wise Ranch
Grapefruit – Sundance
Celery – Earth Fresh Organics
Kale – Earthbound Organics
Lemongrass – Beck Grove
Red Beets – Earth Fresh Organics
Farmer’s Choice:
Fuerte AvocadoKoral’s Tropical Fruit Farm
Asian Shinko PearsKen’s Top Notch Produce
Oro Blacno GrapefruitKen’s Top Notch Produce
Feature:
Meyer LemonsKoral’s Tropical Fruit Farm
Catalina Offshore catch of the week: Opah

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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!
FMB JUICE RECIPES
Courtesy of Drew Canole of Fitlife.tv
Aru Gunna Drop the Beet
1 Bunch of Arugula
1 Grapefruit
1 Red Beet
You Used to Call Me on My Cele
½ Bunch of Celery
1 Stalk of Lemongrass
1 Bunch of Kale
The Grass is Always Greener
3 Stalks of Celery
1 Grapefruit
2 Inches of Lemongrass
Specialty Produce Recipe Suggestions
courtesy of Diane Phillips (Cucina Divina)
Chicken Meatball Bahn Mi
Serves 4
Bahn Mi are delicious Vietnamese sandwiches; using either pork or chicken for the meatballs, and then topping with a delicious orange flavored vegetable salad. These make a great dinner, or can be served while watching football.
For the Meatballs
2 pounds ground chicken or turkey
1/2 cup finely chopped leek using the tender white parts
2 garlic cloves, minced
1 teaspoon grated ginger
1 tablespoon fish sauce (either nam pla or nuoc nam)
2 shakes hot sauce (Tabasco or Frank’s)
1 tablespoon cornstarch
2 teaspoon sugar
Vegetable oil for frying
1. In a mixing bowl, blend the ingredients. Using a portion scoop shape into 1-inch balls and put onto a baking sheet. Refrigerate for 2 hours.
2. Pour 1-inch of vegetable oil into a large skillet, when the oil reaches 320 degrees, begin frying the meatballs, turning until they are crusty and golden brown on all sides.
3. Transfer to a baking sheet that has a rack in it, and keep warm in a 250-degree oven until they are all fried. (The meatballs can be fried in advance, and then warmed up in a 350-degree oven for 10 minutes, covered.
For the Salad
1 1/2 cups peeled daikon cut into julienne
1/2 cup parsnips cut into julienne
1/4 cup finely chopped leek
3 leaves romaine, cut into 1/2-inch ribbons
1/4 cup finely chopped Italian parsley (or cilantro, or mint)
1/4 cup orange juice
1 tablespoon sugar
2 tablespoons rice vinegar
1 tablespoon fish sauce
1. In a mixing bowl, combine all the ingredients, tossing to coat the vegetables. Refrigerate the salad for 1 hour before using.
Assembly
6 French rolls
Meatballs
Daikon salad
1. Slit the rolls down the center, but not all the way through. Pile in meatballs and top with the salad.
Maple Glazed Pink Turnips and Parsnips
Serves 4
2 tablespoons unsalted butter
1/4 cup maple syrup
1/2 cup chicken or vegetable broth
One bunch pink turnips, scrubbed, trimmed and cut into quarters
1 bunch parsnips, peeled, and cut into 1/2-inch thick rounds
2 tablespoons finely chopped Italian parsley
Salt and pepper
In a large skillet, heat the butter, syrup and broth. Add the turnips, parsnips, and simmer, uncovered, turning frequently, until the turnips are tender, about 10 minutes. Serve garnished with the parsley.
Orange and Fennel Caprese Style Salad
Serves 4 to 6
2 Cara Cara Oranges, peel and pith removed, and cut into 1/2-inch slices
1 bulb fennel, wispy ends removed, and thinly sliced
8 ounces fresh mozzarella, sliced 1/2-inch thick
Salt and pepper
1/2 cup extra virgin olive oil
2. On a serving platter, arrange the oranges, and fennel, tucking the sliced of mozzarella between the orange and fennel slices.
3. Season with salt and pepper, and drizzle with olive oil. Serve at room temperature.
Fennel and Fingerling Potato Gratin
Serves 4 to 6
1 pound fingerling potatoes, thinly sliced
1 fennel bulb, wispy ends removed, and thinly sliced
1 leek, finely chopped, using the white and tender green parts
1 1/2 cups whole milk
1 cup heavy cream
1 clove garlic, minced
1 leek, finely chopped using the white and tender green parts
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 13-by-9-inch baking dish with non-stick cooking spray.
2. In a large skillet, heat the potatoes, fennel, leek, milk, cream, thyme, 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)
Stuffed Baby Eggplant
Serves 4
3 baby eggplant, stem ends removed, and cut in half lengthwise
1/4 cup extra virgin olive oil
1/4 cup finely chopped leeks, using the white part only
1/4 pound bulk Italian sweet sausage
1 cup tomato puree
2 tablespoons finely chopped Italian parsley
Salt and pepper
1/2 cup grated Asiago cheese
1. Coat the inside of a baking dish with non-stick cooking spray and preheat the oven to 350 degrees.
2. Using a grapefruit spoon, or a small paring knife, remove the eggplant pulp, leaving about 1/2-inch of flesh. Coarsely chop the eggplant pulp.
3. Put the eggplant halves into the prepared pan.
4. In a skillet, over medium high heat, heat the oil, add the eggplant pulp, leeks and sausage, and saute until the sausage is no longer pink.
5. Add the tomato puree, and parsley, and simmer the mixture for 10 minutes, until the sauce is thickened. Season with salt and pepper.
6. Fill each eggplant half with some of the mixture, and sprinkle with grated cheese. Bake for 10 to 15 minutes, until the cheese is bubbling and golden brown. Let rest for 5 to 10 minutes, and serve hot, warm or at room temperature.
Caesar Salad
Serves 4 to 6
One head romaine lettuce, washed, spun dry and cut into 1-inch ribbons
1 cup mayonnaise
1/2 cup sour cream
2 teaspoons fresh lemon juice
1 1/2 teaspoons anchovy paste
2 cloves garlic, minced
2 teaspoons Worcestershire sauce
1 1/2 teaspoons freshly ground black pepper
1 cup shredded Parmigiano Reggiano cheese
2 cups garlic croutons (see following recipe)
1. Put the romaine into a large salad bowl.
2. In a mixing bowl, whisk together the mayonnaise; sour cream, lemon juice, anchovy paste, garlic, Worcestershire, and pepper. Taste for seasoning adjusting using more lemon juice, or Worcestershire sauce.
3. Toss the salad with some of the dressing, add the croutons half of the Parmigiano and toss again. Serve each salad garnished with the remaining Parmigiano Reggiano cheese.
Garlic Croutons
1/2 to 3/4 cup extra virgin olive oil
1 teaspoon garlic salt
1 teaspoon freshly ground black pepper
2 teaspoons dried herbs, such as oregano, rosemary, basil, marjoram, thyme, sage, or a combination
4 cups cubed leftover bread (1/2-inch cubes)
1. Preheat the oven to 350°F and line a baking sheet with a silicone liner, aluminum foil, or parchment paper.
2. In a large bowl, whisk together the oil, garlic salt, pepper and optional herbs. Add the bread cubes and toss.
3. Spread the bread over the prepared baking sheet and bake for 5 minutes. Turn the cubes, bake for another 5 minutes, and turn the cubes again. Cook until they are dry and begin to turn golden, another 5 minutes.
4. Remove the croutons from the oven and let cool completely.
5. Do-Ahead: At this point, you can store in an airtight container or zipper-top plastic bags at room temperature for up to 4 days or freeze for up to 6 months.
Duck Breast with Tangerine Sauce
Serves 4
4 duck breasts (about 7-ounces each)
salt and pepper
1. Use a thin sharp knife to make slashes through the fat covering the breasts. Season the breasts with salt and pepper.
2. Heat a seasoned skillet just large enough to hold the breasts in a single layer on medium high heat. Cook the duck breast side down for 8 to 10 minutes. If the meat appears to be browning too rapidly, turn down the heat. Turn the breasts over and turn up the heat to high, brown on the flesh side for 2 minutes, until the breasts are medium rare.
3. Transfer the duck to a cutting board flesh side up, cover with aluminum foil and allow to rest for 5 minutes. Slice the duck breast on an angle, into strips, and arrange on warmed plates to serve.
Tangerine Sauce
Makes about 2 cups
6 Tangerines (if not available, navels oranges will do), sectioned
2 to 3 tablespoons Grand Marnier
¼ cup sugar
¼ cup red wine vinegar
2 cups of duck or chicken stock
½ cup Port
2 tablespoons cornstarch mixed with 2 tablespoons Port
1. Marinate the orange sections in Grand Marnier.
2. In a saucepan, combine the sugar and vinegar, bringing them to a boil. Reduce the mixture to a syrup. Remove from the heat and stir in half of the stock. Return to the heat to dissolve the syrup. Add the rest of the stock.
3. Deglaze the cooking pan with the port, and heat, reducing it to a few tablespoons. Add the reduced port and dripping to the sauce, then add the cornstarch mixture. Add the tangerine segments to the sauce, and taste, adding a few drops of lemon juice if it is too sweet, and add salt if necessary.
Farmers’ Choice:
Phillis Carey’s Shrimp Cocktail
Serves 6
My pal Phillis Carey served this at an event we put on for our students in December. It’s awesome!
5 T. olive oil, divided use
2 lbs. uncooked medium shrimp, cleaned and tails removed
Salt and pepper to taste
1 cup fresh lime juice
2 tsp. lime zest
1 cup chopped white onion
1 serrano chili, finely chopped with seeds
2 cloves garlic, minced
2 avocados, diced and rinsed with water
1 1/4 cups diced seeded plum tomatoes
1/2 cup sliced ripe black olives
1/2 cup chopped cilantro
8 lime wedges for garnish
1. Heat 2 T. of the olive oil in a large skillet over medium heat. Add the shrimp and season with salt and pepper. Sauté shrimp until just opaque in center, about 3 minutes. Transfer shrimp and any juices to a large bowl.
2. Add the lime juice and zest to the skillet and bring to a simmer, scraping up any browned bits. Pour over the shrimp in the bowl. Toss in the onion, chili, garlic and remaining 3 T. olive oil. Cool to room temperature before completing recipe and serving or cover and refrigerate shrimp for up to 24 hours.
3. When ready to serve, gently fold in the avocados, tomatoes, olives and cilantro. Spoon into Martini glasses or small bowls to serve with a lime wedges on the side.
4. Genius Idea: Phillis taught me that if you rinse avocados with water, they will stay beautifully green for at least 4 hours, and maybe even longer. No more lemon juice soaks or putting the pit into the guacamole.
Avocado Mousse with Crab Louis Dressing
Serves 6
For the Mousse
1 1/2 tablespoons gelatin
6 tablespoons warm water
2 Fuerte avocados
3 tablespoons lemon juice
1 teaspoon salt
Pinch cayenne pepper
1 tablespoon Worcestershire sauce
1/3 cup mayonnaise
1/2 cup heavy cream, whipped stiffly
1. Line a ring mold with plastic wrap. In a small bowl, dissolve the gelatin in the water, stirring.
2. In another bowl, mash the avocado, and fold in the lemon juice, salt, cayenne, Worcestershire, mayonnaise, whipped cream and gelatin.
3. Spoon the mousse into the ring mold, cover and refrigerate for at least 6 hours until firm.
4. Unmold the mousse onto a serving platter, and fill the center with the Louis dressing.
For the Dressing
1 cup mayonnaise
1/4 cup ketchup
1/4 cup minced scallion
2 tablespoons minced green olives
2 teaspoons fresh lemon juice
1 teaspoon Worcestershire sauce
1 teaspoon bottled horseradish
Salt and pepper to taste
1 lb. lump or chopped Dungeness crabmeat
1. In a mixing bowl, combine the mayonnaise, ketchup, scallion, green olives, lemon juice, Worcestershire, horseradish, and season with salt and pepper.
2. Fold in the crabmeat, and serve with the mousse.
Feature:
Scampi with Meyer Lemons
Serves 4 to 6
1/4 cup extra virgin olive oil
6 garlic cloves, minced
2 medium shallots, finely chopped
Pinch red pepper flakes
1 teaspoon dried Greek oregano
Grated zest of 2 Meyer lemons
1/4 to 1/3 cup Meyer lemon juice
1 1/2 pounds medium to large shrimp, peeled and deveined
1/4 cup finely chopped Italian parsley
1 pound linguine, cooked 3 minutes short of al dente
1. In a large skillet, heat the oil, and saute the garlic, shallots, pepper flakes, oregano, and lemon zest for 3 to 4 minutes, until the shallots are softened.
2. Add the lemon juice, and shrimp and bring to a boil. Simmer for 3 to 4 minutes, until the shrimp have all turned pink.
3. Add the parsley, and taste for seasoning adding salt or pepper if needed.
4. When the pasta has cooked, drain the pasta, reserving a bit of the water, and toss the pasta with the sauce in the skillet. Add a bit of pasta water if the sauce seems dry. Serve immediately.
Meyer Lemon Bundt Cake
Makes 1 10-inch Bundt cake
2 3/4 cup all-purpose flour
1/2 teaspoon baking soda
3/4 teaspoon salt
1 cup unsalted butter, softened to room temperature
2 1/2 cups sugar
1 teaspoon vanilla extract or paste
1 tablespoon grated Meyer lemon zest
5 large eggs, at room temperature
1 cup sour cream
1/2 cup fresh Meyer lemon juice (about 4 lemons)
1. Preheat the oven to 350 degrees, and coat the inside of a 10-inch Bundt or tube pan with non-stick cooking spray.
2. In the bowl of an electric mixer, cream the butter and sugar until they are light and fluffy. Add the vanilla, lemon zest and 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 lemon juice together, add with the flour, baking soda and salt, and beat until the mixture comes together and is smooth.
5. Transfer the batter into the prepared pan. Bake for 1 hour or until a skewer inserted in to the center comes out clean.
6. Transfer the cake pan to a rack and allow to cool for EXACTLY 10 minutes. Allow to cool.
7. Pour the lemony icing over the cake when the cake is cooled.
8. The cake keeps at room temperature for up to 5 days, freezes for about 2 months.
Lemony Icing
1 1/2 cups confectioners’ sugar
2 to 3 tablespoons fresh lemon juice
1. Whisk the lemon juice into the sugar and drizzle over the cooled cake.
Adapted from: Tate’s Bake Shop Cookbook
Meyer Lemon Salsa for Fish
Makes about 2 cups
2 tablespoons finely diced shallots
1 tablespoon white wine vinegar
2 to 3 large Meyer lemons
1 teaspoon honey
3/4 cup green olives pitted and chopped
2 tablespoons chopped Italian parsley, chopped
2 tablespoons finely chopped mint
1/3 cup extra virgin olive oil
1/4 teaspoon Tabasco
salt and freshly ground black pepper
1. Cut both ends off the lemons. Place the lemons cut side down on a cutting board. Finely chop (with peel) into 1/4-inch dice.
2. In a small bowl and add the vinegar, shallots and 1/4 teaspoon salt.
3. Let sit 5 minutes and slowly whisk in the olive oil.
4. Stir in the honey, diced lemon, olives and parsley. Taste for seasoning, and adjust.
Meyer Lemon Curd
Makes about 4 cups
1 cup sugar
6 large eggs
1/2 to 2/3 cup fresh Meyer lemon juice
1/2 cup (1 stick) butter, cut into 1/2-inch cubes
1. In a 2-quart saucepan, combine the sugar, eggs, and 1/2 cup of the lemon juice and whisk until smooth. Set over medium heat and continue to whisk until the mixture begins to thicken, this may take about 5 minutes.
2. Stir in the butter cubes, a bit at a time, and continue to cook, stirring constantly, until the curd is thickened.
3. Taste and add the remaining juice if you would like it more tart.
4. Remove from the heat, strain through a sieve, press a piece of plastic wrap directly against the surface to keep a skin from forming, and let cool to room temperature.
5. Do-Ahead: At this point, you can refrigerate for up to 1 week or freeze for up to 2 months. Defrost before continuing.
@Diane Phillips www.dianephillips.com www.cucinadivina.blogpot.com
Follow me on Facebook (professional page) Twitter and Pinterest
Post your photos on Instagram with the hashtag #specialtyproduceFMB or share them with the FMB community on our facebook page http://facebook.com/specialtyproduce!
When it’s about food…#specialtyproduce
If you haven’t joined yet, you can order a bag for next week on our FMB page!

Farmers' Market Box 12-3-15


Hydroponic WatercressGo Green Agriculture
Fuji ApplesFair Hill Apple Farm
CarrotsBe Wise Ranch
ArugulaBe Wise Ranch
Tuscan Kale – Coastal Farms
Red Fire LettuceBlack Sheep Produce
LimesKoral’s Tropical Fruit Farm
Walla Walla OnionsMilliken Family Farm
Ruby Crescent Fingerling PotatoesWeiser Family Farm
Satsuma Tangerines – Regier Family Farms
Butternut Squash – A & A Organics
Organic Juicing Bag:
Green KaleBe Wise Ranch
Carrots – Kern Ridge
Celery – Earth Fresh Organics
Lemons – Sundance
Gold Beets – Lakeside Organic Gardens
Farmer’s Choice:
Honey Dates – Dates by DaVall
Brown Turkey Figs – People’s Plus Organics
Fuyu Persimmons – Fuyu Farm
Catalina Offshore catch of the week: King Clip Filet

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!
FMB JUICE RECIPES
Cel Me on It
3 Leaves of Kale
2 Stalks of Celery
½ Lemon
Orange Drink
1 Gold Beet
2 Carrots
½ Lemon
Beet It
4 Leaves of Kale
3 Carrots
1 Gold Beet
Specialty Produce Recipe Suggestions
courtesy of Diane Phillips (Cucina Divina)
Watercress Soup
Serves 6
2 tablespoons unsalted butter
1/2 cup finely chopped Walla Walla Onion, finely chopped
1 bunch watercress, tough stems removed, and chopped
4 cups chicken or vegetable broth
2 cups russet potatoes, peeled, and cut into 1/2 inch cubes
1/2 cup heavy cream (see note)
Salt and pepper
2 to 3 tablespoons finely chopped chives
1. In a Dutch oven, heat the butter, and saute the onion for 3 to 4 minutes, until softened.
2. Add the watercress, and toss to coat in the butter.
3. Add the broth and potatoes, cover, bring to a boil, and simmer for 15 to 20 minutes, until the potatoes are tender.
4. Puree the soup with an immersion blender, and return to the pot. Add the cream, and season with salt and pepper. Serve the soup warm, garnished with chopped chives if desired.
5. Cook’s Note: If you decide not to use the cream, add a bit more broth to the soup, it will still be creamy, but not as luxurious.
6. If you would like to freeze the soup, freeze it after pureeing, but before adding the cream. Defrost and add the cream before serving.
Butternut Squash Risotto
Serves 6
2 tablespoons extra-virgin olive oil
1/4 cup packed sage leaves, thinly sliced
4 tablespoons unsalted butter
1/2 cup finely chopped sweet onion, such as Vidalia
2 cups chopped butternut squash (1/2-inch pieces)
1 1/2 cups Arborio rice
1/2 cup dry white wine, such as Sauvignon Blanc or Pinot Grigio, or dry vermouth
4 1/2 cups chicken or vegetable broth, simmering on the stove
1/4 cup freshly grated Parmigiano-Reggiano cheese
1. Heat the oil in a small skillet, and fry the sage, until it begins to get crispy, about 45 seconds. Remove from the oil, and drain on paper towels. Save the oil.
2. Melt 2 tablespoons of the butter in the pressure cooker over medium-high heat; add the onion and squash, and sauté for 2 to 3 minutes, until the onion begins to soften.
3. Add the rice and stir to coat the grains. Add the wine and bring to a boil
4. Ladle in a cupful of broth, and stir until the broth is just about absorbed.
5. Add another cupful of broth, and continue to add broth until you reach the 15 minute mark.
6. At this point, taste the rice; it should be al dente, with a bit of resistance when eaten.
7. Stir in the remaining butter and Parmigiano Reggiano, and serve the risotto in shallow bowls, garnished with fried sage. The sage oil can be used as garnish as well.
Arugula Pesto
Makes about 2 cups
1 cup packed arugula leaves
1 cup walnuts
2 garlic cloves
1 to 2 cups grated Parmigiano Reggiano cheese
1 tablespoon capers in brine, drained
1/2 to 2/3 cup extra virgin olive oil
Salt and pepper to taste
1. In the bowl of a food processor or blender, combine the arugula, walnuts, garlic, cheese, and capers.
2. Pulse on and off to break up the nuts and garlic, and to chop the arugula.
3. With the machine running, slowly pour in the oil and process until smooth. Season with salt and pepper.
4. Cover and refrigerate for up to 4 days, or freeze for up to 2 months.
Arugula, Farro and Pecorino 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.
6. 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.
7. Cook’s Note: If fresh pecorino (soft) is not available, use Asiago instead.
8. Note on Farro: Many people call farro spelt or emmer wheat, but farro is farro, not either of the others. It is a wheat-like grain but with a low gluten index. Pearlized farro cooks faster than the non-pearlized; although I have not found non-pearlized in the US.
Slow Cooker Portuguese Sausage and Kale Soup
Serves 6 to 8
2 tbsp. extra-virgin olive oil
1/2 lb. linguiça or Spanish (not Mexican) chorizo sausage
1 medium onion, finely chopped
1 garlic clove, minced
1 1/2 lb. /kale, tough ends trimmed and thinly sliced
8 cups chicken broth
1 pound ruby crescent fingerling potatoes, scrubbed and cut into 1/2-in pieces
Salt and freshly ground black pepper
1. In a large skillet, heat the oil over medium heat and cook the sausages, pricking the skin with the tip of a sharp knife to release some fat.
2. When the sausage is browned, transfer it to the insert of a 5- to 7-qt/4.5- to 6.5-l slow cooker.
3. Add the onion and garlic, and sauté for 3 minutes, or until the onion begins to soften.
4. Add the kale to the skillet, and stir with the garlic, onion, and oil to coat.
5. Transfer the contents of the skillet to the slow cooker insert, and stir in the broth and potatoes.
6. Cover the slow cooker, and cook on high for 3 hours or on low for 6 hours. Skim the excess fat off the surface of the soup, season with salt and pepper, and serve.
7. Cook’s Note: No slow cooker? Follow the instructions, but keep everything in a 5-quart Dutch oven, and cook over medium heat for 1 1/2 to 2 hours, until the potatoes are tender.
Best Carrot Cake on the Planet with Tangerine Frosting
Makes one 13-by-9-inch sheet cake
1 1/2 cups canola oil
2 cups sugar
3 large eggs
2 teaspoons vanilla extract
3 cups grated carrots
One 8-ounce can crushed pineapple (do not drain)
1/2 cup chopped nuts of your choice (or golden raisins)
3 cups unbleached all-purpose flour
2 teaspoons baking soda
2 teaspoons ground cinnamon
1 recipe Cream Cheese Frosting (recipe follows)
1. Preheat the oven to 350°F. Coat a 13 x 9-inch baking pan with nonstick cooking spray.
2. In a large bowl, beat together the oil, sugar, eggs, and vanilla. Add the carrots, pineapple and juice, and nuts, stirring until blended. Add the flour, baking soda, and cinnamon and stir to combine. Pour the batter into the prepared pan and bake until a skewer inserted in the center comes out clean, 40 to 50 minutes.
3. Place the pan on a rack and let cool completely. Spread the top of the cake with the cream cheese frosting.
4. Do-Ahead: At this point, you can cover and refrigerate for up to 4 days or freeze for up to 2 months
Variation: This recipe will make about 30 standard-size cupcakes. Bake until a skewer inserted in the center comes out with a few crumbs sticking to it, 15 to 17 minutes.
Tangerine Cream Cheese Frosting
One 8-ounce package cream cheese, softened
1/2 cup (1 stick) unsalted butter softened
5 cups confectioners’ sugar
1 to 2 tablespoons tangerine juice
1. Using an electric mixer beat together the cream cheese and butter in a medium-size bowl. Add the confectioners’ sugar, juice and beat until the mixture is of spreadable consistency.
2. If the frosting is too thick, beat in additional juice, 1/2 teaspoon at a time, until desired consistency is reached.
3. Do-Ahead: At this point, you can cover and refrigerate for up to 5 days or freeze for up to 6 months. I recommend you soften it at room temperature after it’s been refrigerated, so it’s easy to spread.
Red Fire Lettuce and Tangerine Salad
Serves 4 to 6
One head red fire lettuce, washed, spun dry and torn
2 tangerines, peeled, and segmented
1/2 cup vegetable oil
2 tablespoons soy sauce
1/4 cup rice vinegar
3 tablespoons sugar
1/4 teaspoon peeled and grated fresh ginger
1 clove garlic, minced
1/2 cup toasted sliced almonds
1. Put the lettuce and tangerines into a salad bowl.
2. In a small bowl, whisk together the oil, soy sauce, vinegar, sugar, ginger and garlic.
3. Pour some of the dressing over the salad, and plate the salad.
4. Sprinkle the salad with the almonds, and serve. Any remaining dressing can be refrigerated for up to 3 days.
Mom’s Apple Pie Cake
Serves 6
This simple dessert can easily be doubled and cooked in a 13-by-9-inch pan.
1 pound Fuji apples, cored, peeled, and sliced
1 teaspoon ground cinnamon
1 tablespoon sugar
1 teaspoon fresh lemon juice
1 1/2 sticks (12 tablespoons) unsalted butter or margarine, melted
1 cup unbleached all-purpose flour
1 cup sugar
1 large eggs
3/4 cups pecan halves
1. Preheat the oven to 375 degrees; coat the inside of a 9-inch baking dish with non-stick cooking spray. Toss together the apples, cinnamon, sugar, and lemon juice in a large bowl.
2. To mix the batter, combine the melted butter, flour, sugar, eggs, and pecans, stirring until blended.
3. Pour over the apples and bake until the top is crisp and golden and the apples are bubbling underneath, 35 to 45 minutes.
4. Serve the cake warm or at room temperature with unsweetened whipped cream or vanilla ice cream.
Margarita Chicken
Serves 6
1/4 cup olive oil
1/2 cup tangerine juice
1/4 cup fresh lime juice
1/4 cup gold tequila
1/2 teaspoon ground cumin
1 canned chipotle chile in adobo sauce
1/4 cup packed fresh cilantro, plus extra for garnish
6 skinless, boneless chicken breast halves, tenders removed (use for another purpose)
1. In a food processor or blender, combine the oil, juices, tequila, cumin, chipotle, and cilantro and process until smooth.
2. Put the chicken in a zipper-top plastic bag, pour in the marinade, seal the bag, and turn the chicken to coat. At this point, refrigerate for at least 4 hours or overnight. Bring to room temperature before continuing.
3. Build a hot charcoal fire preheat a gas grill, or grill pan, or the broiler for 10 minutes. Drain the chicken and pat dry. Grill or broil on a baking sheet lined with aluminum foil until cooked through and golden brown, about 3 minutes per side.
4. Do-Ahead: At this point, you can let cool, cover, and refrigerate for up to 2 days.
5. Serve, hot, warm, cold, or at room temperature, garnished with chopped cilantro and lime and orange slices.
Farmers’ Choice:
Slow Cooker Lamb Tagine with Dates and Apricots
Serves 6
4 tbsp. extra-virgin olive oil
1 1/2 tsp salt
1 tsp freshly ground black pepper
3 pounds lamb, cut into 1-inch pieces
3 large onions, coarsely chopped
2 garlic cloves, chopped
1 tsp ground cumin
1/2 tsp ground cinnamon
1/2 tsp ground ginger
Pinch of saffron threads
1 cup chicken broth
1 cup beef broth
1 cup pitted dates, quartered
1 cup dried apricots, quartered
1/4 cup finely chopped fresh cilantro
Couscous for serving
1. Heat the 2 tbsp. of the oil in a large skillet over medium-high heat and brown the lamb, a few pieces at a time, transferring the browned meat to the insert of a 5- to 7-qt slow cooker.
2. Add the remaining 2 tbsp. of oil to the pan and sauté the onions, garlic, cumin, cinnamon, ginger, and saffron until the onions begin to soften, about 3 minutes. Pour in the chicken broth, bring to a boil, and scrape up any browned bits on the bottom of the pan. Transfer the contents of the skillet to the slow cooker, and add the beef broth, dates, and apricots.
3. Cover and cook on low for 6 to 7 hours, until the lamb is tender. Skim off any excess fat from the surface of the sauce, stir in the cilantro, and serve with couscous.
4. No Slow Cooker? Follow the instructions starting the tagine in a Dutch oven, and cooking for 2 1/2 to 3 hours, until the lamb is tender. This tagine actually tastes better the next day, so you can make it a day ahead, and then reheat.
Balsamic Figs with Goat Cheese
Serves 4
4 Brown turkey figs, quartered
1/4 cup extra virgin olive oil
1 garlic clove, minced
1/2 teaspoon finely chopped thyme
Salt and pepper
1/2 cup crumbled goat cheese
2 to 3 Tablespoons aged Balsamic vinegar
Bruschetta or crostini for serving
1. Preheat the oven to 400 degrees. Coat the inside of a 9-inch baking dish with non-stick cooking spray. Sit the figs in the baking dish. In a small bowl, combine the oil, garlic, and thyme. Season with salt and pepper.
2. Sprinkle the goat cheese over the figs, and drizzle with the garlic thyme oil. Bake for 10 to 15 minutes, until the goat cheese begins to melt. Remove from the oven, and drizzle the figs with balsamic vinegar.
3. Serve the figs warm, on bruschetta or crostini.
4. Variation: These figs can also be served on a green salad that has been dressed with olive oil, salt and pepper.
Persimmon Muffins
Makes about 24
2 teaspoons baking soda
3 persimmons, peeled, and finely chopped (should be about 2 cups)
1/2 cup (1 stick) unsalted butter
1 cup granulated sugar
2/3 cup firmly packed dark brown sugar
2 large eggs
2 teaspoons lemon juice
2 teaspoon vanilla paste or vanilla extract
2 cups all-purpose flour
1 teaspoons baking powder
1 teaspoon salt
1 teaspoon ground cloves
1 teaspoon ground cinnamon
1/4 teaspoon freshly ground nutmeg
1 cup chopped walnuts (or pecans or macadamia nuts)
3/4 cup golden raisins
1. In a large bowl, stir together the baking soda and the persimmons, set aside.
2. In the large bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugars.
3. Add the eggs, one at time, beating after each addition. Stir in the lemon juice and vanilla and beat until well combined.
4. Stir in the persimmon mixture, and then stir in the remaining ingredients, beating on low speed until combined.
5. Using a portion scoop, fill the muffin tins 3/4 full. Bake for 20 minutes, until a skewer or toothpick inserted into the center comes out with a crumb or two attached.
6. Transfer to wire racks to cool for 10 minutes, and then remove from the muffin tins and serve warm or at room temperature.
7. The muffins will keep stored airtight in the fridge for up to 3 days, or they freeze well for about 1 month. Defrost and reheat in a 300-degree oven for about 10 minutes.
@Diane Phillips www.dianephillips.com www.cucinadivina.blogpot.com
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Farmers' Market Box 11-26-15


Blue Lake BeansBlack Sheep Produce
Baby CarrotsBlack Sheep Produce
Sonoran GarlicMilliken Family Farm
Shinko Asian PearsKen’s Top Notch Produce
Early Wonderful PomegranateKen’s Top Notch Produce
Russian Banana Fingerling PotatoesWeiser Family Farm
Kabocha Squash Kong Thao Farm
Satsuma TangerinesKen’s Top Notch Produce
Hon Shimeji (Brown Beech) Mushrooms – Hokto Kinoko Company
Celery – Earthfresh Organics
Yellow Onions – Viva Tierra
Herb MixSuzie’s Farm
Organic Juicing Bag:
Meyer LemonsRancho Del Sol
Carrots – Cal Organics
Celery – Earth Fresh Organics
Black Kale – Coastal Valley Farms
Red Beets – Earth Fresh Organics
Farmer’s Choice:
Fuji ApplesFair Hill Apple Farm
Cara Cara OrangesKen’s Top Notch Produce
Rhubarb – Trevino Farms
Feature: Pumpkin Pie!
Organic Sugar Pie Pumpkins – Bunkhouse
Pumpkin Spice – Coronado Spice & Tea Co.
Catalina Offshore catch of the week: Black Cod

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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!
FMB JUICE RECIPES
AdMEYER
½ Meyer Lemon
½ Bunch of Black Kale
2 Stalks of Celery
Purple Drink
1 Beet
½ Meyer Lemon
2 Carrots
Stalk Me
½ Bunch of Black Kale
3 Carrots
2 Stalks of Celery
Specialty Produce Recipe Suggestions
courtesy of Diane Phillips (Cucina Divina)
Do-Ahead Old Fashioned Bread Stuffing
Enough to Stuff one 12 to 16 pound bird
Make sure to toast the bread in the oven before making the stuffing, if it is soft, it will be mushy, and unappetizing.
1 cup unsalted butter
2 cups chopped celery
2 cups chopped onion
1 tablespoon finely chopped sage (or 1 teaspoon dried)
1 tablespoon finely chopped thyme leaves (or 1 teaspoon dried)
1 tablespoon finely chopped Italian parsley
12 cups stale dry bread cubes or toasted fresh bread (choose a bread with some structure such as a farmhouse white and use the crusts) (see note)
1 tablespoon salt
½ teaspoon ground pepper
1 ½ to 2 cups chicken or turkey broth
1 large egg
1. Cook the celery, onion, sage and thyme in the butter over low heat and stir until the onions are golden.
2. Place the bread cubes in a large mixing bowl, and add the celery mixture, tossing to blend.
3. Pour broth over the stuffing ingredients, add the egg and stir to blend. Taste the stuffing for seasoning and adjust adding more salt, pepper, or herbs.
4. Do-Ahead: At this point, the cooled stuffing can be refrigerated for overnight Bring to room temperature before proceeding.
5. Coat the inside of a 3-quart baking dish with non-stick cooking spray. Transfer the stuffing to the baking dish and bake 30 minutes, basting with turkey drippings or butter half way through the cooking time.
6. This stuffing can be put into the turkey as well, make sure that the stuffing registers 165 degrees on an instant read meat thermometer before removing from the oven.
Serving a crowd? If you are serving a crowd, stuff the dressing into greased loaf pans and bake as directed. Turn the stuffing out of the loaf pans, and let rest for 5 minutes. Cut the stuffing with a serrated knife that has been coated with non-stick cooking spray and arrange the slices on a platter.
Wet or Dry: If you like crispy stuffing, don’t drown your bread cubes in liquid, and bake the stuffing outside the turkey. For those who like a moist stuffing, stuff it inside the turkey, or add more liquid to the stuffing and bake it covered with aluminum foil in the oven.
Variations to add while sautéing the onion and celery:
• 1 pound sliced mushrooms
• ½ pound crawfish tails
• ½ cup dried chopped apricots
• ½ cup dried cranberries
• 1 dozen oysters, chopped
• 1 cup pecan halves
Modified Green Bean Casserole with Crispy Onions
Serves 6 to 8
Remember that at Thanksgiving, the side dishes will be plentiful, so don’t overdo it and multiply them too many times, or you will be eating mashed potato sandwiches for weeks afterwards.
One pound green beans, ends trimmed, and cut into 1-inch lengths
Salt and pepper
1/4 cup unsalted butter
Brown beach mushrooms, finely chopped
3 tablespoons flour
1 cup chicken stock
½ cup heavy cream
2 tablespoons Sherry
1/8 teaspoon freshly ground nutmeg
Oil for frying
One onion, cut in half, then thinly sliced into half moons
Fleur de Sel for finishing
1. Bring 4 quarts of salted water to a boil and add the beans. Cook for 3 minutes, and then shock in ice water. Drain and season with salt and pepper. (The beans can be refrigerated for up to 3 days, reheat in the sauce)
2. Preheat the oven to 350 degrees, and coat a 9-inch casserole dish with non-stick cooking spray.
3. In a saucepan, heat the butter, and saute the mushrooms, seasoning with salt and pepper. Sprinkle with the flour and cook for 2 minutes, so that the flour disappears.
4. Add the chicken stock and bring the sauce to a boil. Add the cream, sherry, and nutmeg. Taste for seasoning, and adjust using salt or pepper.
5. Add the beans to the sauce, and put into a 9-inch casserole dish.
6. In a skillet, heat the oil, and fry the onions until golden. Drain on paper towels and sprinkle with fleur de Sel. Put the onions on top of the casserole dish, and bake for 20 to 30 minutes until the sauce is bubbling. Serve warm.
Roasted Kabocha Squash Soup
Serves 6 to 8
1/4 cup extra virgin olive oil
1 cup finely chopped sweet yellow onion
1 cup finely chopped peeled and cored firm pear or apple
1 teaspoon finely chopped fresh thyme
1/4 teaspoon dried ginger
3 pounds peeled butternut squash cut into 1-inch pieces—should be about 6 to 7 cups
4 cups chicken broth
1 1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 cup heavy cream
1/4 cup finely chopped Italian parsley
1. Preheat the oven to 400 degrees and line a baking sheet with silicone or aluminum foil.
2. Cut the squash in half, scoop out the seeds, and drizzle the inside with a bit of olive oil. Place cut side down on the baking sheet, and roast for 40 to 50 minutes, until tender.
3. When the squash is cool enough to handle, scoop out the flesh and set aside.
4. In a large skillet, heat the oil, and saute the onion, pear, thyme, and ginger for 3 to 4 minutes, until the onion begins to soften. Add the squash, and broth, and simmer for 15 minutes, until the vegetables are tender.
6. Using an immersion blender, puree the soup, or cool the soup and puree in a blender or food processor.
Do-Ahead: At this point the soup can be refrigerated for 3 days or frozen for up to 2 months, defrost before proceeding.
7. Add the cream, and parsley, and heat to serving temperature.
Asian Pear, Tangerine and Pomegranate Salad
Serves 6
This is a gorgeous salad to serve at the end of the meal, as a palate cleanser. The sweet, tart notes are the perfect complement to the turkey dinner.
One Asian pear, cored, and coarsely chopped
2 cups tangerine segments
1 cup pomegranate arils
1/4 cup finely chopped chives
One head butter lettuce, washed, spun dry and separated into leaves
1/4 cup pomegranate juice
3 tablespoons rice vinegar
1 teaspoon Dijon mustard
2 teaspoons honey
1/2 cup vegetable or canola oil
2 tablespoons poppy seeds (optional)
Salt and pepper
1. In a mixing bowl, toss together the pear, tangerines, pomegranate arils and chives.
2. Arrange the lettuce on salad plates and mound some of the salad onto the lettuce.
3. In a small bowl, whisk together the remaining ingredients, and drizzle some over each salad.
4. The dressing will keep in the refrigerator for up to 4 days. (add the poppy seeds just before serving)
White Wine Braised Carrots
Serves 4 to 6
This recipe comes from the Alsace region of France, and is a great make ahead dish to serve with poultry or pork.
3 tablespoons unsalted butter
1/4 cup honey
2 teaspoons fresh thyme
1 1/2 cups Sauvignon Blanc wine (or Pinot Grigio)
1 bunch carrots, peeled, and cut into 1/2-inch rounds
Few drops of Tabasco
Salt
1. In a saute pan, heat the butter, honey and thyme, add the wine and carrots, and simmer, uncovered for 12 to 15 minutes, basting the carrots with the sauce. The carrots should be tender but still hold their shape. Season with a few drops Tabasco and salt if needed. Serve warm.
2. Do-Ahead: The carrots can be cooled, covered and refrigerated for 2 days. Rewarm on the stove top.
Garlic Mashed Fingerlings
Serves 4
1 pound fingerling potatoes, scrubbed, and cut into chunks
3 garlic cloves, peeled and sliced
1/4 cup unsalted butter
1/4 cup sour cream
2 to 3 tablespoons warm milk
Salt and pepper
2 to 3 tablespoons finely chopped chives
1. Put the potatoes and garlic in water to cover, and bring to a boil. Cook until the potatoes are tender, about 15 to 20 minutes. Drain well, and return to the saucepan to dry out a bit.
2. Mash the potatoes and garlic with the butter, and sour cream, adding milk if necessary to lighten them. Season with salt and pepper, garnishing with chopped chives.
Farmers’ Choice:
Rhubarb Cranberry Sauce
Makes about 3 cups
Not just for Thanksgiving, this sauce would be terrific to serve with grilled pork tenderloins, too.
2 cups chopped rhubarb
3 Fuji apples, peeled, cored and chopped
1/2 cup orange juice
Grated zest of 1 orange
11/2 cups sugar
1 1/2 cups cranberries
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/8 teaspoon ground cloves
1. In a saucepan, combine the rhubarb, apples, orange juice, orange zest, and sugar. Bring to a boil, and cook for 5 to 7 minutes, until the rhubarb begins to soften.
2. Add the cranberries, cinnamon, ginger and cloves, cooking for an additional 5 to 7 minutes, until the cranberries being to split.
3. Cool the sauce, cover and refrigerate for up to 1 week. Serve cold.
Apple Rhubarb Crumble
Serves 8
For the Crumble
1 cup unbleached all-purpose flour
¼ cup granulated sugar
¼ cup packed brown sugar
⅛ teaspoon salt
2 teaspoons vanilla paste or extract
6 tablespoons unsalted butter, cut into 6 pieces and very soft
In a bowl, combine the ingredients, and cut them together with a fork, until they form crumbs. Set aside while preparing the fruit.
For the Fruit
1/2 pound rhubarb, finely chopped
4 Fuji apples, peeled, cored and chopped
2 tablespoons orange juice
1 cup sugar
1 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
2 tablespoons cornstarch
Preheat the oven to 350 degrees, and coat 8 4-ounce ramekins with non-stick cooking spray. Place the ramekins onto a baking sheet.
In a bowl, combine the rhubarb, apples, orange juice, sugar, cinnamon, nutmeg and cornstarch and stir to coat the fruit. Scoop the fruit into the ramekins, and Top with the crumble topping.
Bake for 25 to 30 minutes, until the fruit is bubbling, and the crumble topping is golden brown.
Variation: If you would like to make this in a 13-by-9-inch baking pan, it will bake for 35 to 45 minutes.
Feature:
To Roast the Pumpkins
3 sugar pie pumpkins, cut in half and seeds removed
1. Preheat the oven to 400 degrees, and line a baking sheet with silicone, aluminum foil or parchment.
2. Drizzle the inside of the pumpkins with some vegetable oil, and set cut side down on the baking sheets.
3. Roast for 45 to 50 minutes, until the flesh is tender, when pierced with the tip of a paring knife.
4. When the pumpkins are cool enough to handle, scoop out the flesh and mash it.
5. Roasted pumpkin will keep covered in the refrigerator for up to 1 week or can be frozen for up to 2 months. You should have at least 3 to 4 cups of pumpkin puree from 3 pumpkins.
For the Pie Filling
1/2 cup granulated sugar
1/2 cup brown sugar
1 tablespoon All-Purpose Flour
1/2 teaspoon salt
1 1/2 teaspoons pumpkin pie spice
3 large eggs, beaten
2 cups pumpkin puree from Sugar Pie Pumpkins
1 1/4 cups evaporated milk
1. Preheat the oven to 400 degrees. Put the pie plate on a baking sheet to catch any drips.
2. In a mixing bowl, whisk together all the ingredients, and pour into the premade piecrust.
3. Bake for 15 minutes, lower the oven temperature to 375 degrees, and bake another 30 minutes until the filling is set in the center. Cool the pie completely, and refrigerate before serving.
Pumpkin Bread Pudding with Orange Custard Sauce
Serves 8 to 10
9 cups torn bread (about 1 pound)—I like to use a challah or the Hawaiian sweet bread
1 1/2 cups heavy cream
One 16-ounce can pumpkin puree (2 cups)
4 large eggs
1 cup firmly packed light brown sugar
1 1/2 teaspoons pumpkin pie spice
1. Coat a 13 x 9-inch baking dish with nonstick cooking spray.
2. Put the bread in a large bowl.
3. In another large bowl, whisk together the cream, pumpkin, eggs, brown sugar, and spice. Pour over the bread and stir to blend, pushing the bread down into the mixture. Transfer to the prepared dish.
4. Do-Ahead: At this point, cover and refrigerate for at least 12 hours and up to 36 hours. Bring to room temperature before continuing.
5. Preheat the oven to 350°F. Bake the pudding until puffed and golden brown 35 to 40 minutes. Remove from the oven and let rest for 10 minutes.
Variation: Sprinkle the pudding with about 1 cup of chopped pecans or walnuts before baking to send it over the top!
Orange Ginger Custard Sauce
Makes about 3 cups
3 cups whole milk
Grated zest of 1 orange
2 teaspoons chopped crystallized ginger
1/3 cup sugar
1/4 cup cornstarch
6 large egg yolks
1 cup heavy cream
1 to 2 teaspoons orange liqueur or orange extract
1. In a 2-quart saucepan, heat the zest, ginger and milk over medium high heat until the milk beings to form bubbles around the side of the pan. Remove from the heat and allow to steep for 5 minutes, strain the ginger and zest out of the milk.
2. Whisk in the sugar and cornstarch and egg yolks, and over medium heat, whisk until the mixture thickens and comes to a boil, about 4 to 5 minutes.
3. Remove from the heat and stir in the cream and liqueur or extract. Transfer to a glass bowl and press plastic wrap against the surface to keep a skin from forming.
4. Do-Ahead: At this point, refrigerate for at least 4 hours and up to 4 days, or freeze for up to 1 month.]
5. When ready to serve, re-whisk the sauce and serve.
Curried Cream of Pumpkin Soup
Serves 8
4 tablespoons unsalted butter
½ cup finely chopped onion
1 bay leaf
1 teaspoon curry powder
2 cups pumpkin puree
4 cups chicken broth
2 cups half and half
¼ cup finely chopped Italian parsley for garnish
½ cup toasted pumpkin seeds, for garnish
1. Melt the butter in a three quart saucepan and add the onion, bay leaf and curry powder. Cook until the onion is softened, but not browned, about 3 minutes.
2. Add the pumpkin and broth, stirring well, and bring to a boil. Lower the heat to a simmer and cook for 20 minutes. Taste for seasoning after about 15 minutes, and add more curry powder, and/or salt. Remove from the heat, remove the bay leaf
3. Do-Ahead: At this point the soup can be cooled, and refrigerated for 4 days, or frozen for up to 1 month, bring to a simmer before proceeding) and add the half and half .
4. Bring the soup to serving temperature, but do not boil.
5. Serve garnished with parsley and toasted pumpkin seeds if you wish.
@Diane Phillips www.dianephillips.com www.cucinadivina.blogpot.com
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Have a Happy and Safe Thanksgiving!
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Farmers' Market Box 11-19-15


Fuji ApplesFair Hill Apple Farm
CucumbersTutti Frutti Farms
Oro Blanco GrapefruitKen’s Top Notch Produce
Collard GreensBlack Sheep Produce
RosemaryRutiz Family Farms
JicamaRutiz Family Farms
Hydroponic Butter LettuceGo Green Agriculture
Walla Walla OnionsMilliken Family Farm
Fuyu PersimmonsPenryn Orchard
French Heirloom PotatoesWeiser Family Farm
Beet Trio Kong Thao Farm
Acorn SquashBlack Sheep Produce
Organic Juicing Bag:
Baby Red CarrotsMcGrath Family Farm
Electric Rainbow ChardJF Organics
CucumbersTutti Frutti Farms
LimesKoral’s Tropical Fruit Farm
Fennel – Cal Organics
Farmer’s Choice:
Dragon Fruit – Tony Do’s Farm
Green Anjou Pears – Has Apple Farm
Satsuma TangerinesPenryn Orchard
Feature: Date Night!
Honey Dates – Dates by Duvall
Catalina Offshore catch of the week:

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!
FMB JUICE RECIPES
Morning Chill
1 Cucumber
¼ Fennel Bulb
1 Lime
C if I Carrot
½ Bunch of Carrots
3 Chard Leaves
½ Cucumber
Leaf it to Me
¼ Fennel
3 Chard Leaves
3 Carrots
½ Lime
Specialty Produce Recipe Suggestions
courtesy of Diane Phillips (Cucina Divina)
Read through to the bottom for an exclusive Do-Ahead Thanksgiving Meal Plan!
French Fingerling and Collard Mash
Serves 4 to 6
1 pound French fingerlings, scrubbed and cut in half
1/3 cup extra virgin olive oil
2 to 3 thin slices of prosciutto cut into julienne
2 garlic cloves, minced
1 bunch collards, tough stems removed, and cut into 1/2-inch ribbons
Salt and pepper
1/2 cup warm milk
2 tablespoons unsalted butter, melted
1. Put the potatoes into water to cover, and bring to a boil. Simmer the potatoes for 12 to 15 minutes, until they are tender. Drain thoroughly, return to the pan, and keep warm.
2. While the potatoes are cooking, pour 1/4 cup of the oil into a large skillet, and saute the prosciutto for 2 to 3 minutes until it begins to get crisp.
3. Add the garlic and saute another 30 seconds, until fragrant.
4. Add the collards, season with salt and pepper, and saute until the collards begin to soften.
5. Add the milk to the skillet, and simmer another 5 minute, until the collards are tender.
6. Add the potatoes to the skillet, and mash the potatoes with the collard mixture. Stir in the butter, taste for seasoning and adjust using salt or pepper. Serve warm.
Maple Pecan Acorn Squash
Serves 4
1 acorn squash
1/4 cup unsalted butter, melted
1/3 cup maple syrup
Few drops Tabasco
1/2 cup chopped pecans
1. Preheat the oven to 400 degrees and line a baking sheet with a silicone baking liner or aluminum foil. Cut a slice off each end of the squash, then cut the squash in half horizontally and scoop out the seeds.
2. In a small bowl, combine the butter, syrup and Tabasco.
3. Drizzle over the inside of the squash, and bake for 30 minutes.
4. Sprinkle each half with the pecans, and bake another 30 minutes, until the squash is tender when pierced with the sharp tip of a paring knife.
5. Cut each half of the squash in half to serve, and drizzle with the maple butter.
Butter Lettuce Shrimp Wraps
Serves 4
One head of red butter lettuce, washed and spun dry, separated into leaves
2 tablespoons vegetable oil
1/2 cup finely chopped onion
1 garlic clove, minced
One pound medium or large shrimp, peeled, deveined, and tails removed
1 to 2 tablespoons soy sauce
1 tablespoon lemon juice
1 1/2 cups jicama, julienned
2 tablespoons finely chopped mint or basil
1 cup cucumber, peeled, and diced
2 to 3 tablespoons rice vinegar
2 tablespoons sugar
1 to 2 drops Tabasco
1. In a skillet, heat the oil; saute the onion and garlic for 2 to 3 minutes, until the onion is softened. Add the shrimp, saute until the shrimp turns pink. Add the soy sauce, and lemon juice, and remove from the heat.
2. Load the lettuce with the shrimp mixture. In a small bowl, combine the jicama, mint and cucumber. Drizzle with the rice vinegar, sugar and Tabasco. Toss to combine. Top the shrimp with the slaw, and serve.
Tri-Color Beet Salad
Serves 4
One bunch beets, scrubbed, tops removed and reserved (see note)
1/2 cup thinly sliced onion
1/4 cup orange juice
1 Tbs. white wine vinegar
1 tsp. fresh lemon juice
1 teaspoon sugar
Salt and Freshly ground pepper
1. Preheat the oven to 400 degrees and line baking sheets with aluminum foil, silicone liners or parchment.
2. Place the beets on the baking sheet, and roast for 40 minutes, or until the beets are tender.
3. When the beets are cool enough, slip the skin off the beets, and slice the beets 1/2-inch thick and put into a bowl.
4. Add the onion to the bowl.
5. In another bowl, whisk together the juice, vinegar, lemon juice, and sugar. Season with salt and pepper, and pour over the beets in the bowl. Toss to coat. Serve the beets at room temperature.
Fuyu Cranberry Sauce
Makes 2 to 3 cups
1 1/2 cups red port
1 1/2 cup firmly packed brown sugar
2 star anise
1 teaspoon grated orange zest
One 12-ounce bag cranberries, washed and drained
1 1/2 cups Fuyu persimmons, peeled, cored, and cut into 1/2-inch dice
1/2 teaspoon ground ginger
1. In a saucepan, combine the port, brown sugar, star anise, and orange zest. Bring to a boil, and simmer for 10 minutes, to reduce the liquid.
2. Remove the star anise; add the cranberries, persimmons, and ginger.
3. Simmer for 10 minutes, until the cranberries have split, and the persimmons are tender. Cool, cover and refrigerate the cranberry sauce.
4. Serve cold, the sauce can keep for up to 1 week in the refrigerator, or you can freeze it for 3 months.
Quinoa and spinach salad with Lemon Vinaigrette
Serves 6
For the Quinoa:
1/2 cup quinoa
1 cups chicken broth
1. Bring quinoa and broth to a boil in a medium saucepan.
2. Reduce heat to low, cover and simmer until tender and most of the liquid has been absorbed, 15 to 20 minutes. Fluff with a fork. Cool the quinoa.
For the Salad:
4 cups baby spinach
2 thin slices red onion, cut into 1/2 moons
2 Fuji apples, cored and chopped
1/2 cup vegetable oil
1/4 cup lemon juice
1/4 cup orange juice
Grated zest of 1 lemon
1 teaspoon grated orange zest
2 tablespoons honey
Salt and pepper
1. Put the spinach in to a salad bowl, and add the onion and apples.
2. In another bowl, whisk together the oil, lemon juice, orange juice, zests, and honey. Season with salt and pepper.
3. Toss the quinoa with some of the dressing, and add to the spinach.
4. Toss the spinach and quinoa with the remaining dressing, and serve.
Oro Blanco Sangria
Serves 6
1 750 mL bottle Riesling
1 cup Oro Blanco grapefruit juice
1/2 cup simple syrup**
1 1/2 cups sliced strawberries
1 grapefruit, cut into thin slices
1 750mL bottle Prosecco (or a dry champagne)
1. In a mixing bowl, combine the Riesling, grapefruit juice, simple syrup, strawberries and grapefruit. Cover and refrigerate for at least 4 hours, or up to 2 days.
2. When ready to serve, put a slice of grapefruit into a wine glass, along with a few slices of strawberries. Pour some of the Sangria base into a wine glass, top off with Prosecco, and serve cold.
3. To Make Simple Syrup: Bring 1 cup of water and 1/2 cup sugar to boil, and stir until the sugar is melted. Cool the syrup and store in the refrigerator for up to 2 weeks.
Cranberry Brie Bites
Makes about 48
These are a great bite to serve before dinner, and they can be frozen before baking.
One 17.5-ounce package Pepperidge Farm frozen puff pastry, defrosted
1 cup Rosemary Cranberry Sauce (recipe follows)
One 1/2-pound wedge Brie
1 large egg, beaten with 2 tablespoons water
1. Cut the Brie in 1/2-inch-thick slices and cut each slice into strips 1 inch long.
2. Roll out each puff pastry sheet into a 16-inch square. Cut each square into 2-inch squares. Place a square into a muffin tin cup and spoon in 1 teaspoon of the cranberry sauce in the middle of the dough. Lay a piece of Brie on top of the sauce. Draw up the corners of the dough toward the center and twist together to seal. Brush with a bit of the egg wash. (If you are freezing the pastries, don’t brush with the egg wash.) Repeat until you have used up all the pastry.
3. Do-Ahead: At this point, you can cover and refrigerate for up to 8 hours or freeze in the tins, then transfer to a zipper-top plastic bag and keep frozen for 5 weeks.
4. Preheat the oven to 400°F. Bake until golden brown, 12 to 14 minutes. If the pastries are frozen, place the pastries on a baking sheet lined with a silicone liner, parchment paper, or aluminum foil and brush with the egg wash. Bake frozen pastries at 375 degrees for 17 to 20 minutes until golden brown. Serve warm or at room temperature.
Rosemary Cranberry Sauce
Makes about 3 cups
This piquant sauce is delicious to serve at holiday time. Offer it as an accompaniment to poultry or pork, spoon it over blocks of cream cheese to spread on crackers or cucumber rounds.
2 tablespoons unsalted butter
1/2 cup chopped onion
2 tablespoons chopped fresh rosemary
One 12-ounce bag fresh cranberries, picked over for stems
1 1/2 cups sugar
1/2 cup water
Grated zest of 1 lemon
1. Melt the butter in a 3-quart saucepan over medium heat. Add the onion and rosemary, and cook, stirring, until the onion softens, 3 to 4 minutes. Add the remaining ingredients, bring to a boil, and continue boiling until the cranberries begin to pop and the mixture begins to thicken, 4 to 6 minutes.
2. Reduce the heat to medium-low and simmer for another 10 minutes, until the sauce is thickened and the cranberries have all popped, releasing their juices.
3. Remove from the heat and let cool to room temperature.
4. Do-Ahead: At this point, you can cover and refrigerate for up to 2 weeks or freeze for up to 2 months. Serve cold or at room temperature.
Farmers’ Choice:
Dragon Fruit Spritzer
Serves 2
1 dragon fruit
3 tangerines, peeled, and segmented
3 tablespoons lime juice
2 tablespoons honey
4 mint leaves
2 cups ice
1 to 2 cups sparkling water
1. Peel the dragon fruit, and put the flesh into a blender. Add the tangerines, lime juice, honey and mint.
2. Blend until smooth.
3. Add the ice, and 1 cup of sparkling water. Blend, pour the liquid into tall glasses, and top off with additional sparkling water if desired.
4. Cook’s Note: Instead of the sparkling water, you can use Prosecco or sparkling wine.
Tangerine Cranberry Sauce
Makes 4 to 5 cups
1 1/2 cups tangerine juice
3 cups cranberries, washed
1 cup packed light brown sugar
1/2 cup pure maple syrup, preferably grade B
1 cinnamon stick, broken in half
1/2 teaspoon ground ginger
4 tangerines, peeled, segmented, and coarsely chopped
1 cup pecan halves
1. In a saucepan, combine the juice, cranberries, sugar, maple syrup cinnamon and ginger.
2. Bring to a boil, add the tangerines, pecans, and simmer for 10 minutes.
3. Cool, cover and refrigerate for up to 5 days, or freeze for up to 4 months.
Tangerine Herb Butter
Makes 1 cup
An herb butter is terrific to use as a base for poultry or seafood. These butters freeze beautifully, giving you a burst of flavor for steamed vegetables, too.
1 cup unsalted butter, softened
1/3 cup tangerine juice
2 tablespoons Italian parsley
1 tablespoon rosemary
1 teaspoon tangerine zest
1/4 teaspoon ground pepper
1. Combine all the ingredients in a food processor, and process until the herbs are chopped, and the mixture comes together.
2. Remove to a piece of plastic wrap, and form into a log.
3. Wrap in the plastic wrap, and refrigerate for up to 5 days, or freeze for up to 3 months.
Meat Add-on Recommendations:
Beef Knuckle Stock
Makes about 4 cups stock
3 lb. beef knuckles
2 medium carrots cut into 1-inch chunks
2 medium yellow onions, quartered
1 sprig fresh thyme, 1 bay leaf, and 4 parsley stems
1 tablespoon black peppercorns
1 tablespoon tomato paste
4 to 5 cups water
Salt
1. Preheat the oven to 400 degrees, and line a baking sheet with aluminum foil. Put the bones on the baking sheet and bake for 25 minutes, until the bones begin to brown. Add the carrot and onion, and bake another 40 minutes.
2. Transfer the contents of the pan to a stock pot or Dutch oven; add the thyme, bay leaf, parsley, tomato paste, and water.
3. Bring the mixture to a boil, and simmer, uncovered for 4 to 5 hours, until the stock is flavorful.
4. Strain the broth, and discard the solids. Cool, cover and refrigerate the stock.
5. Skim the fat from the top of the stock before using. The stock can be refrigerated for 5 days, or frozen for 6 months.
6. The stock can be used as the base for beef stew, French onion soup or Vegetable beef soup.
Beef Knuckle Ragu
Makes about 4 cups
Serve this sauce over pappardelle or other wide pasta.
2 tablespoons extra virgin olive oil
2 garlic cloves, minced
1 medium onion, finely chopped
Salt and pepper
3 pounds beef knuckle
1/2 cup full bodied red wine
Two 28-ounce cans crushed tomatoes
1/4 cup finely chopped Italian parsley
Salt and pepper
1. In a Dutch oven, heat the oil; add the garlic and onion, sautéing for 2 to 3 minutes, until the onion begins to soften. Sprinkle the beef knuckles liberally with salt and pepper, and add to the pot, turning to coat with the oil and onion mixture. Add the wine and bring to a boil. Add the tomatoes, and bring to a simmer.
2. Simmer, uncovered for 1 hour, stirring occasionally.
3. Remove the beef knuckles from the sauce, scrape off any meat from the bones, and return to the sauce. Discard the bones, add the parsley, and season with salt and pepper.
4. Skim off any fat on the top of the sauce before serving.
5. Do-Ahead: The sauce will keep in the refrigerator for up to 5 days, or freeze for up to 6 months.
1. In a small saucier, combine the ingredients and bring to a boil.
2. Simmer the mixture for 5 to 10 minutes, until it becomes thick and syrupy. Strain out the zest, and cool the syrup.
A Do-Ahead Thanksgiving:
Since so much of this meal can be made and frozen, I’ve given two countdowns, one for refrigeration, and one for freezing. Remember that for every 5 pounds of weight it will take 24 hours to defrost.
Do-Ahead Refrigerator Countdown
1 week ahead
Prepare and refrigerate
Cranberry chutney
4 days ahead
Prepare and refrigerate
Sweet Potato and Apple Gratin
Do-Ahead Gravy
3 days ahead
Prepare and Refrigerate
Butternut Squash Soup
Old Fashioned Do-Ahead Stuffing
Parmesan Crusted Creamed Corn
Apple Cake
2 days ahead
Prepare and Refrigerate
Make Ahead Mashed Potatoes
1 day ahead
Prepare and refrigerate
Green Beans
Freezer Countdown:
3 months ahead
Cranberry Chutney
6 weeks ahead prepare and freeze
Make Ahead Gravy
1 month ahead, prepare and freeze
Make Ahead Mashed Potatoes
Sweet Potato Apple Gratin
Gulliver’s Creamed Corn
Apple Cake
Essentials for pulling off the Perfect Thanksgiving
1. Heavy Duty Roasting pan
2. Cuisipro Roasting Rack
3. Instant read meat thermometer
4. Probe meat thermometer
5. Sauce whisk
6. Saucier (3quart all-clad)
7. Silicone spatulas
8. Silicone pastry brush/baster
9. Oven to Table Bake ware (13-by-9-inch and 10-inch round)
10. Microplane
11. Carving knife
12. Carving fork
13. dial-a-slice apple corer slicer
14. Alligator
15. Fat separator (prefer Oxo)
16. Oxo regular peeler
17. Gravitti pepper mill
18. Sea salt
19. Thyme
20. Sage
21. Santuko/paring knife
22. Silicone food bands
23. Silpats
24. Mushroom slicer—
25. Joyce Chen Scissors
26. Pumpkin seed scooper (Have no idea what the real name is!)
27. Ice cream scoop
28. Gin!
APPROXIMATE ROASTING TIMES FOR TURKEY
The ONLY way to tell if the turkey is done is to roast it to 170 degrees internal temperature using either an instant read meat thermometer or a probe thermometer. The estimates below are only that—every oven is different and every bird is different, so get a thermometer and be safe.
Bake at 325 degrees-non-convection
Stuffed Turkey
4-8 pounds 2 ½ to 3 ½ hours
8-12 pounds 3 ½ to 4 ½ hours
12-16 pounds 4 ½ to 5 ½ hours
16-20 pounds 5 ½ to 6 ½ hours
20-24 6 ½ to 7 hours
For an unstuffed Turkey
8 to 12 pounds 2 ¾ to 3 hours
12 to14 pounds 3 to 3 ¾ hours
14 to 18 pounds 3 ¾ hours to 4 ¼ hours
18 to 20 pounds 4 ¼ to 4 ½ hours
Talking Turkey
1 Buy a FRESH turkey–if you can’t resist the bargains on frozen turkeys, buy one, but use it later for your family. Fresh birds taste better, and are juicier and tenderer.
2 Plan on 3/4 to 1 pound per person. This will allow leftovers for your guests to take home and for you to enjoy the next day. —I like to drape 5-6 slices of bacon over my bird, it gives the turkey a smoky flavor, but you don’t have to use anything, and your bird will brown, and have wonderful basting juices.
3 Make sure to roast the turkey on a rack in a heavy-duty roasting pan, that way the drippings will have a caramel color, and not be watery. Please don’t buy those flimsy aluminum pans in the supermarket.
4 While the turkey is cooking if it looks like it has browned to your liking but still has a way to go to be cooked through, loosely tent the turkey with foil for the rest of the cooking time.
5 **Remember that a turkey must rest for at least 30 to 45 minutes before carving. Use that time for any vegetables that need oven time.
Carving the Bird
Every year thousands of turkey lovers watch as their father or mother carves the turkey directly out of the oven resulting in a shredded mess, rather than beautifully sliced meat.
Patiently waiting for that nice slab of white meat or rich nuggets of dark meat, many people end up with shreds of meat, rather than nice slices because no one waited for the turkey to rest.
I recommend that you don’t carve at the table—first of all the table will be loaded with food, crystal, and chinaware, giving you a very small area to work in. Also, bringing a cutting board to the table takes away some of the ambiance and if the turkey is particularly juicy, the juices may run off the carving board and onto the table—this isn’t a good idea, period! And, I have seen more disasters with carving at the table than she cares to remember, with turkeys flying off the serving platter and dads having a few too many martinis before dinner and hacking away at the bird as if it’s a redwood—so take my advice, learn from my mistakes and carve in the kitchen. People will be congregated there, so you can dramatically pull the turkey out of the oven and show it off before allowing it to rest, and reheating your dishes.
Whenever you cook a piece of protein like a turkey, roast beef, or seafood, you need to let it rest a bit, so that the meat reaches its proper internal cooking temperature without over-cooking in the oven, and the juices will reabsorb into the meat making it much easier to carve.
You will need a sharp carving knife, so a few weeks before the main event have your knives sharpened (put it on your do-ahead calendar), so that they are ready. I recommend a carving knife that is hollow ground, meaning that it has what looks like scallops along the edge, but it’s not serrated. The scallops help the knife slide through the cooked meat, rather than drag through it.
If you have stuffed the turkey, immediately upon taking the turkey from the oven remove all the stuffing to a serving dish, cover with aluminum foil and keep warm in the oven. Allow your turkey to rest loosely covered with aluminum foil for at least 30 minutes, and don’t listen to those in the kitchen who are whispering, “It’s going to be cold.” I’ve taught this dinner so many times, and many times the turkey has been out of the oven for over an hour, and when we cut into it, I’m still burning my hands, because it’s retained its heat.
Remove the drumsticks by cutting through the joint that connects the drumstick to the thigh. Cut some of the meat off one drumstick and then leave the other whole on the platter. Slice down through the joint that attaches the thigh to the turkey, and then slice off the meat from the thighbone. Starting at the top of the breastbone, cut down along the breastbone following the contour of the meat along the bone, until you reach the bottom of the breast, and remove the entire piece of breast meat. Slice this piece across the grain into ½-inch thick slices, and rearrange on your serving platter. Repeat this process on the other side of the turkey. Garnish the platter with some parsley, thyme, and sage sprigs, and if you want to tap your “inner Martha”, fill hollowed out orange halves with whole fresh cranberries or cranberry chutney.
Do-Ahead Turkey
Everyone asks me if you can roast turkey ahead of time. The answer to this question is yes and no, it’s not my first choice but you can do it. Roast a turkey the day before, allow it to cool, and slice the meat. Arrange the meat in a baking dish and pour 1/2 to 1 cup of chicken or turkey broth over the turkey. Cover with aluminum foil and refrigerate overnight. On Thanksgiving Day, roast another turkey, as directed. When the turkey is roasted, remove from the oven and let it rest. Have the baking dish with your do-ahead turkey at room temperature and bake at 350°F, covered with aluminum foil, for 20 to 30 minutes until heated through. Carve the freshly roasted turkey and serve that first, then for second helpings, serve the other one.
Thanksgiving Day
Make sure that all your dishes are defrosted in the refrigerator
Roast the turkey according to the directions

30 minutes before the turkey is ready
• Remove all your side dishes and the bread pudding (if serving) from the refrigerator to come to room temperature
• Pour the gravy into a saucepan and bring to a simmer. Keep warm over low heat.
• When the turkey comes out of the oven—remove from the rack and cover loosely with aluminum foil.
• Turn oven heat to 350 degrees
• Remove the stuffing from the turkey, cover with foil and keep warm
• Place corn, potatoes, and sweet potatoes in the oven.
• Pour drippings into fat separator, and pour drippings into the gravy, whisking to blend. Keep warm over low heat.
• Reheat green beans and mushroom mixture.
After turkey has rested for 30 minutes (you can rest it for up to 1 hour) carve the turkey, and cover with aluminum foil. By the time the turkey has been carved, your side dishes should be baked, and you will be able to serve the dinner.
• Serve the soup, and then serve dinner.
• When you remove the side dishes from the oven, place the bread pudding or apple cake into the oven and allow it to bake while you are eating dinner. Even if you don’t eat it immediately after dinner, it can be reheated later.
Perfect Roast Turkey
Serves 12 to 14
Every year the national food magazines tout new ways to roast turkeys to make them more flavorful and juicy. I have taught this method to my students for over 15 years, and have never had one complain that their turkey is dry or tough. The most recent fad is “brining” which means that you soak the turkey in a salt-water solution overnight, then rinse and pat dry before roasting. The turkey absorbs the brine to make it juicier, but I’ve found that it makes it saltier and the consistency of the turkey meat is not pleasing to my taste. If you want to try a brined bird, roast a kosher chicken and see if you like the consistency of the meat. If you do, then buy a Butterball or kosher turkey for Thanksgiving because both have been brined—that way you don’t have to mess with a huge container of salted water with a turkey floating in it—it’s one less stress. Also, buy a fresh turkey, your grocery stores will giving away frozen turkeys (there’s a reason for that) I usually pick up the frozen bird and donate it to a shelter or keep it in the freezer and cook it later in the year. A fresh turkey has better flavor and I think it’s juicier and has better texture. A frozen 14 pound turkey will defrost in the refrigerator for 3 days. When figuring amounts of turkey to serve a crowd, I usually go with ½ pound per person if I want a few leftovers; ¾ pound per person for a day’s worth of leftovers and 1 pound per person if I want to send people home with doggie bags. I also recommend that you don’t cook a bird over 18 pounds because when turkeys get that large the ratio of meat to bone throws off your timing a bit. If you need 24 pounds of turkey, bake two 12 pounders, they are tenderer, cook in less time and you’ll be happier. Make sure to buy an instant read meat thermometer to gauge whether the turkey is cooked—the little plastic thermometers that come imbedded in turkeys that are sold commercially work on a moisture principle, so when that thing pops up, your turkey has turned to jerky!
One 12- to 14-pound fresh turkey
Salt and freshly ground black pepper to taste
1 onion, quartered
2 carrots cut into 1-inch lengths
3 ribs celery, cut into 1-inch lengths
6 strips bacon
1. Remove the neck and giblets from the turkey and set aside to make stock if you wish, or discard them. Rinse the turkey inside and out under cold running water and pat the inside and outside dry with paper towels. Sprinkle the cavity liberally with salt and pepper. [Diva Do-Ahead: At this point, you can cover and refrigerate for up to 3 days. Dry the inside of the turkey again if you store it for any length of time.]
2. Preheat the oven to 325°F. Put the onion, carrots, and celery inside the cavity and tie the legs together with cotton string. Transfer the turkey to a rack in a heavy-duty roasting pan. Drape the bacon over the turkey and roast for 1 1/2 hours, and then remove the bacon.
3. Continue roasting until an instant-read meat thermometer inserted into the thickest part of the thigh (behind the drumstick) without touching the bone registers 170° to 175°F, another 1 1/2 to 2 1/4 hours. If you would like to baste the turkey with pan drippings, start doing so after 2 hours. If the turkey is browned to your liking before, it reaches 170°F, loosely tent it with aluminum foil for the duration of the cooking time.
4. Remove the turkey from the oven, transfer to a cutting board, and cover with foil. Allow the turkey to rest for at least 30 minutes, and then carve as directed. See carving the bird.
Roasted Butternut Squash Soup with Candied Bacon Garnish
Serves 8
1/4 cup extra virgin olive oil
1 cup finely chopped sweet yellow onion
1 cup finely chopped peeled and cored firm red pears, about 2 cups
2 teaspoon dried thyme
1/4 teaspoon dried ginger
3 pounds peeled butternut squash cut into 1-inch pieces—should be about 6 to 7 cups
4 cups chicken broth
1 1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 cup heavy cream
1/4 cup finely chopped Italian parsley
1. Preheat the oven to 400 degrees and line 2 baking sheets with silicone baking liners or aluminum foil. In a large bowl, combine the oil, onion, pears, thyme, ginger and the butternut squash, tossing to coat with the oil and spices.
2. Spread the mixture onto the two prepared pans, and roast for 20 to 30 minutes until the squash is softened.
3. Transfer the squash mixture to a Dutch oven, stir in the broth, salt and pepper, and simmer for 15 to 20 minutes, until the squash begins to fall apart.
4. Using an immersion blender, puree the soup, or cool the soup and puree in a blender or food processor.
5. Do-Ahead: At this point the soup can be refrigerated for 3 days or frozen for up to 2 months, defrost before proceeding.
6. Add the cream, and parsley, and heat to serving temperature.
7. When ready to serve, reheat the soup and serve with crumbled candied bacon (see recipe below)
8. Serving suggestion: If you would like to serve this as an appetizer, serve it in “shooter” glasses, with a half slice of candied bacon as garnish.
Candied Bacon:
8 slices thick cut bacon
1/3 cup firmly packed dark brown sugar
1/8 teaspoon finely ground black pepper
1. Preheat the oven to 400 degrees.
2. Line a baking sheet with aluminum foil or a silicone baking liner, and place a rack into the baking sheet.
3. Lay the bacon across the baking sheet, but do not overlap the slices.
4. In a small bowl, combine the sugar and pepper, and sprinkle evenly over the bacon.
5. Bake for 8 to 10 minutes, until the bacon is crispy. Remove from the oven and allow to cool.
6. Do-Ahead: The crisp bacon can be stored in zip-lock bags in the freezer for up to 1 month, or refrigerated for up to 3 days.
7. Crumble the bacon, or if you are using it as a garnish for “shooters” cut each slice in half crosswise to use as a stirrer in the soup.
Make Ahead Gravy
Makes 4 cups
6 tablespoons flour
6 tablespoons butter or margarine
4 cups chicken broth or turkey stock
Drippings from the turkey
1. In a medium saucepan, melt the butter and whisk in the flour. Cook over medium high heat until the four is incorporated, and white bubbles begin to form on the top of the roux.
2. Cook the roux for 2 to 3 minutes, after the white bubbles have formed, whisking constantly.
3. Gradually add the broth, whisking constantly and stirring until the gravy is thickened, and comes to a boil.
4. Remove from the heat and season with salt and pepper. Diva Do-Ahead: Cool, cover and refrigerate 4 days or freeze for 6 weeks. Defrost before proceeding.
5. Thanksgiving Day: heat the gravy in a saucepan, and when the turkey is done, pour off all the drippings into a jar, or fat separator. Skim or spoon off all the fat and add the drippings to the gravy, and bring it to serving temperature.
What?? No Drippings? Some people swear by grilling, smoking, or deep-frying their turkeys, but they end up without drippings to stir into the gravy. Never fear! Two weeks before Thanksgiving roast a chicken or chicken parts, to give you some nice caramelized drippings to stir into your gravy—you can actually have the gravy ready to go on Thanksgiving if you choose to do it this way.
Tip: Keeping the gravy hot is always a dilemma, so here are two solutions. Buy a thermal gravy carafe or keep the gravy warm in a slow cooker. The other trick is to pour boiling water into your gravy boat about 15 minutes before serving. Pour the water out and the boat should remain warm for about ½ hour.
Thick or thin: If you like the gravy thicker, make a paste of 1 part flour to 1 part softened or melted butter, kneading the flour into the butter with a tablespoon. This is called a buerre manie, and is used to help thicken sauces. Whisk the buerre manie into the gravy after adding the drippings and bring back to a boil after each addition until the gravy is thickened to your preference.
Old Fashioned Do-Ahead Bread Stuffing
Makes enough to stuff a 14-18 pound bird
I’ve never met a stuffing I didn’t like, and this simple stuffing flavored with sage, thyme, onion and celery can be jazzed up with your favorite additions. Although you can buy herb seasoned bread cubes in the grocery store, I urge you to use stale bread and dry it out in the oven, and then add your own herbs, the difference is huge! If you are using leftover baguettes, with a hard crust, remove the tough parts of the crust, because they will absorb most of the liquid. I like to use a high quality white bread like Pepperidge Farm and include the crusts, as well.
1 cup butter or margarine
2 cups chopped celery
2 cups chopped onion
1 tablespoon finely chopped sage (or 1 teaspoon dried)
1 tablespoon finely chopped thyme leaves (or 1 teaspoon dried)
12 cups stale dry bread cubes
1 tablespoon salt
½ teaspoon ground pepper
1 ½ to 2 cups chicken broth
1 large egg
1. Cook the celery, onion, sage, and thyme in the butter over low heat and stir until the onions are golden.
2. Place the bread cubes in a large mixing bowl, and add the celery mixture, tossing to blend.
3. Pour broth over the stuffing ingredients, add the egg, and stir to blend. Taste the stuffing for seasoning and adjust adding more salt, pepper, or herbs.
4. Do-Ahead: At this point, the cooled stuffing can be refrigerated for up to 3 days, or frozen for 1 month.
5. Coat the inside of a 3-quart baking dish with non-stick cooking spray. Transfer the stuffing to the baking dish and bake 30 minutes, basting with turkey drippings or butter half way through the cooking time. If you put the stuffing into the turkey, it will roast according to our timing chart on p. 00.
Crowd-Pleaser: If you are serving a crowd, stuff the dressing into greased loaf pans and bake as directed. Turn the stuffing out of the loaf pans, and let rest for 5 minutes. Cut the stuffing with a serrated knife that has been coated with non-stick cooking spray and arrange the slices on a platter.
Wet or Dry: If you like crispy stuffing, don’t drown your bread cubes in liquid, and bake the stuffing outside the turkey. For those who like a moist stuffing, stuff it inside the turkey, or add more liquid to the stuffing and bake it covered with aluminum foil in the oven.
Variations to add while sautéing the onion and celery:
1 pound sliced mushrooms
½ pound crawfish tails
½ cup dried chopped apricots
½ cup dried cranberries
1 dozen oysters, chopped
1 cup pecan halves
Gulliver’s Creamed Corn
Serves 8 to 10
6 tablespoons (3/4 stick) unsalted butter, melted
2/3 cup freshly grated Parmesan cheese
1 1/2 cups heavy cream
Two 16-ounce bags frozen white corn, defrosted
1 1/2 teaspoons salt
1 teaspoon sugar
3 tablespoons all-purpose flour
1. Brush a 13 x 9-inch baking dish with some of the butter. Sprinkle 1/3 cup of the Parmesan over the bottom of the dish and tilt so the cheese is evenly distributed and adheres to the butter. (or if you would like, you can use 4-ounce ramekins for individual servings)
2. In a 4-quart saucepan, heat the cream until it begins to boil. Add the corn, salt, and sugar, and heat, stirring occasionally, until the mixture is almost at a boil
3. In the meantime, make a paste out of the remaining melted butter and the flour. Stir it into the mixture in the saucepan and cook until thickened and the liquid does come to a boil. Remove the pan from the heat, transfer the mixture to the prepared dish, and sprinkle with the remaining 1/3 cup of cheese.
4. Do-Ahead: At this point, you can let cool, cover, and refrigerate for up to 3 days or freeze for up to 1 month. Bring to room temperature before continuing.
5. Preheat the oven to 350°F. Bake the corn dish until bubbling and golden brown, about 30 minutes. (Individual ramekins will take about 15 to 20 minutes)
6. If you would prefer to skip the cream, try whole milk; it’s not as luxurious, but it does the job.
Make Ahead Mashed Potatoes
Serves 10 to 12
8 to 10 medium-size Russet baking potatoes, peeled and cut into 1-inch chunks (see note)
6 tablespoons (3/4 stick) unsalted butter, softened
¾ cup freshly grated Parmesan cheese
1 cup sour cream
One 8-ounce package cream cheese, softened
1/3 cup chopped fresh chives (optional)
Salt and freshly ground black pepper to taste
1. Boil the potatoes in salted water to cover until tender, and drain.
2. Rub a 13 x 9-inch baking dish with 2 tablespoons of the butter. Sprinkle ¼ cup of the Parmesan into the dish and tip the dish so the cheese is evenly distributed and adheres to the butter.
3. Place the hot cooked potatoes in a large bowl, add the sour cream, cream cheese, 2 tablespoons of the remaining butter, ¼ cup of the Parmesan, and the chives, if using. Using an electric mixer, beat the potatoes until smooth, taste for seasoning and adjust with salt and pepper. Transfer to the prepared dish, dot with the remaining 2 tablespoons of butter, and sprinkle with the remaining ¼ cup of cheese.
4. Do-Ahead: At this point, you can cover and refrigerate for 2 to 3 days or freeze for up to 1 month. Bring to room temperature before continuing.
5. Preheat the oven to 350°F. Bake the potatoes until golden, about 25 minutes. Serve hot.
Slow Cooker Savvy: These potatoes can be heated in a 4-quart slow cooker if you have a removable ceramic insert. Butter the insert and dust it with the cheese as directed above. Follow the recipe through step 3 and fill the insert with the mashed potatoes. Cover and cook on Low for 4 to 6 hours, until heated through. An extra dusting of Parmesan and butter makes them look divine.
Skins on or off? For Thanksgiving, I love pure white potatoes, but if you like to leave the skins on (and they are unblemished) then certainly do what your family enjoys. If there is a greenish tinge on the potato skin, you will need to remove it because it can make you sick, just peel the potato until the green is removed.
What kind? The best potatoes for mashing are Idaho baking potatoes, or Russet type potatoes. They are mealy and give you a fluffy potato dish. BUT, I also like to make mashed red skins and Yukon golds, they are just a bit waxier, so you won’t have the ethereal fluffy quality of the Russet, but you can still use them.
Sweet Potato and Apple Gratin
Serves 8
8 medium-size sweet potatoes (see note)
1/2 cup (1 stick) unsalted butter, melted
2/3 cup firmly packed light brown sugar
2/3 cup dark corn syrup
3 tablespoons cream sherry
1 1/2 teaspoons ground cinnamon
1/8 teaspoon ground nutmeg
4 medium-size Granny Smith or other tart apples, peeled, cored, and sliced 1/4 inch thick
1. Preheat the oven to 425 degrees. Poke a few holes in the sweet potatoes using the tip of a sharp paring knife, bake until tender when squeezed with an oven mitt, 50 to 60 minutes. When cool enough to handle, cut in half and scoop out the flesh.
2. Put the sweet potatoes in a large bowl. With an electric mixer, beat until smooth. Add 1/4 cup (1/2 stick) of the butter, the brown sugar, corn syrup, sherry, cinnamon, and nutmeg and blend until creamy.
3. Spread half the sweet potato mixture in a 10- to 12-inch pie plate 2 inches deep, or a 13 x 9-inch baking dish. Arrange half the apple slices over the yam layer and brush with some of the remaining butter. The butter will seal the apples and prevent discoloration. Spread the remaining sweet potato mixture over the apples and arrange the remaining apples on top in an attractive pattern. Brush with the remaining butter, covering the apples completely.
4. Do-Ahead: At this point, you can cover and refrigerate for up to 4 days or freeze for up to 1 month. Defrost and bring to room temperature before continuing.
5. Preheat the oven to 350°F. Bake the dish, uncovered, until the apples are golden brown, 30 to 40 minutes.
6. Note: If you would prefer to use canned sweet potatoes, use two 32-ounce cans sweet potatoes, drained and proceed as directed.
Green Beans with Sherried Onion and Mushrooms Sauce
Serves 6 to 8
Do-Ahead: Blanch the green beans in boiling water for 3 minutes, shock in cold water, drain, refrigerate in a zipper top plastic bag. On Thanksgiving Day, poke holes in the bag, and microwave the beans on high for 3 minutes. The sauce can be refrigerated for up to 3 days.
1 pound green beans, stemmed, and cut into 2 inch lengths
3 tablespoons butter
1 cup small pearl onions, peeled and sliced in half or left whole
½ pound sliced mushrooms
2 tablespoons flour
½ cup chicken stock
½ cup heavy cream
2 tablespoons Sherry
Salt, pepper, and a pinch of nutmeg
1. Bring 2 quarts water to a boil, and add the green beans. Simmer until the beans are crisp, but tender. Drain and season with salt and pepper.
2. In a 10 inch skillet, melt the butter, and add the onions, sautéing for three minutes.
3. Add the mushrooms and sauté until the mushrooms give off some of their liquid.
4. Add the flour, and stir, until blended.
5. Gradually stir in the stock, and whisk until thickened.
6. Add the cream and sherry, stirring, until the mixture thickens. Add the seasonings and refrigerate until ready to serve. When ready to serve, heat the sauce, and add the green beans to the sauce.
A Heads Up: Sauce is great over peas as well, or leftover sauce can be mixed with leftover turkey for a creamy alternative to leftover turkey with gravy.
Peeling Pearls: To easily peel pearl onions, toss them into boiling water and bring back to a boil, remove the onions, and drain. When they are cool enough to the touch cut off the base of the onion, and squeeze the onion out of its skin.
Cranberry Chutney
Makes about 4 1/2 cups
One 16-ounce can peach halves packed in syrup, drained and syrup reserved
One 12-ounce package fresh or frozen cranberries
1 1/2 cups sugar
1 medium-size onion, chopped
1 cup pecan halves
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1. Coarsely chop the peaches and set aside.
2. Combine the cranberries, reserved peach syrup, sugar, and onion in a large saucepan over medium-high heat and cook until the cranberries begin to pop, about 10 minutes. Stir in the pecans, cinnamon, ginger, and peaches and cook 10 minutes longer.
3. Remove from the heat and let cool.
4. Do-Ahead: At this point, you can cover and refrigerate for up to a month or freeze for up to 3 months. Serve the chutney cold, warm, or at room temperature.
Hot Apple Cake with Toasted Caramel Pecan Sauce
Serves 14 to 16
Do-Ahead: Bake the cake 2 days ahead of time and refrigerate, or freeze for 1 month.
4 sticks butter
2 cups sugar
4 eggs
1 tablespoon vanilla
3 cups flour
1/2 teaspoons ground nutmeg
2 teaspoons ground cinnamon
2 teaspoons baking soda
5 medium Granny Smith apples, peeled, cored and finely chopped
1 cup chopped pecans
1. Preheat the oven to 350 degrees, and grease a 13-by-9-inch cake pan, or line a 15-by10-inch jellyroll pan with a silicone baking liner.
2. Beat the butter and sugar in a large bowl until light and fluffy.
3. Beat in the eggs, until well blended.
4. Add flour, spices, soda and beat until just incorporated.
5. Mix in the apples, nuts, and vanilla.
6. Spoon batter into prepared pan. Bake for 35-40 minutes for the 13-by-9-inch pan, 25 to 30 minutes for the sheet pan. Remove to a rack to cool. Wrap the cake in aluminum foil, and refrigerate or freeze the cake.
7. Reheat the cake, covered with foil in a 350 degree oven for 10 minutes before serving.
A Heads Up: This cake is delicious all by itself, but if you would like to make it and frost it, a cream cheese frosting is the best!
Toasted Pecan Caramel Sauce
Makes about 2 cups
Do-Ahead: Sauce keeps refrigerate for 2 weeks. Reheat in the microwave at 50% power or over low heat on the stovetop.
4 tablespoons butter
½ cup pecan halves
1 cup firmly packed light brown sugar
1 cup whipping cream
1. Melt the butter in a medium saucepan, over medium high heat.
2. Add the pecans and toast them in the butter for about 3 minutes.
3. Stir in the brown sugar, and stir until it melts.
4. Add the whipping cream, and cook, stirring constantly, until sauce boils, and sugar dissolves.
5. Refrigerate for up to 1 week. To serve, place a piece of warm cake onto dessert plate. Serve with a scoop of vanilla ice cream and spoon hot caramel pecan sauce over all.
A Head’s Up: This sauce is wonderful served over vanilla ice cream, or chocolate cake.
@Diane Phillips www.dianephillips.com www.cucinadivina.blogpot.com
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Have a Happy and Safe Thanksgiving!
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Farmers' Market Box 11-12-15


Granny Smith ApplesFair Hill Apple Farm
Cauliflower – Life’s a Choke Farm
FennelBlack Sheep Produce
LeeksRutiz Family Farms
Lemongrass Kong Thao Farm
Romaine Lettuce – Coastal Farms
Teen ParsnipsWeiser Family Farm
Hyakume PersimmonsPenryn Orchard
Japanese Sweet Potato Kong Thao Farm
Japanese Purple Sweet Potato Kong Thao Farm
O’Henry Sweet Potato Kong Thao Farm
Garnet Yam Kong Thao Farm
Red RadishBlack Sheep Produce
Onion Alfalfa Sprouts – Sun Grown
Organic Juicing Bag:
Baby CarrotsJF Organics
CucumbersTutti Frutti Farms
Black KaleJF Organics
Meyer LemonsRancho Del Sol
Shinko Asian PearsKen’s Top Notch Produce
Farmer’s Choice:
CherimoyaKoral’s Tropical Fruit Farm
Longan – 3 Nuts
Whole Walnuts – Terry Ranch
Feature: Tangerine Throwdown!
Satsuma Tangerines – Regier Family Farms
Catalina Offshore catch of the week: Halibut

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!
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!
FMB JUICE RECIPES
Spa Water
1 Cucumber
3 leaves of Kale
¼ Meyer Lemon
Kale Yeah
½ bunch of Baby Carrots
2 Asian Pears
3 leaves of Kale
Hardly Carrot All
½ Meyer Lemon
½ bunch of Baby Carrots
1 Cucumber
1 Asian Pear
Specialty Produce Recipe Suggestions
courtesy of Diane Phillips (Cucina Divina)
Lemon Grass Syrup
Makes 2 cups
Use this syrup to flavor drinks like tea, sparkling water or cocktails. Add herbs like mint or basil to the syrup while steeping for a great flavor.
2 cups water
1 cup sugar
1 lemon grass, tough outer leaves removed, smashed and cut into 1-inch pieces
1. Combine the ingredients in a saucepan, bring to a boil, and simmer for 5 minutes. Let steep for 1 hour.
2. Strain the syrup into a clean container, cover and store in the refrigerator for up to 1 week, or freeze in ice cube trays for up to 6 months.
Maple Glazed Sweet Potato Medley
Serves 4
Using a 2 step process, roast the potatoes, and then cover with a buttery apple and maple syrup glaze. Each step can be done ahead, and then warmed in the oven before serving.
1/4 cup extra virgin olive oil
4 mixed variety sweet potatoes, peeled, and cut into 1-inch chunks
1 1/2 teaspoons salt
1/4 teaspoon Tabasco or Frank’s Hot Sauce
1/4 cup unsalted butter
1 Granny Smith Apple, peeled, cored, and finely diced
1/4 cup maple syrup
2 teaspoons fresh lemon juice
1/2 teaspoon fleur de sel (finishing salt)
1. Preheat the oven to 400 degrees, and line a baking sheet with aluminum foil, parchment, or silicone baking liner.
2. In a bowl, combine the oil, potatoes, salt and Tabasco (using in place of pepper)
3. Lay the potatoes in one layer on the baking sheet, and roast for 10 minutes, turn, roast another 20 minutes, until tender, and crisp on the outside.
4. While the potatoes are roasting, melt the butter in a skillet, and add the apples, sautéing until they begin to soften, and gain some color. Add the syrup and lemon juice, and cook another 2 minutes, until the apples have absorbed some of the maple syrup.
5. When the potatoes are done, transfer them to a serving dish, and pour the apple mixture over the potatoes, tossing to coat. Serve warm.
Sweet Potato Gratin with Goat Cheese
Serves 6
This is a great side dish to serve with pork or poultry, the creamy goat cheese and sweet potatoes are a match made in culinary heaven.
1 cup milk
1 1/2 cups heavy cream
4 mixed sweet potatoes, peeled, and thinly sliced (use a mandoline)
1 leek finely sliced using the white and tender green parts
Salt
Tabasco (in place of pepper)
2 teaspoons finely chopped thyme
8 ounces crumbled goat cheese
1/2 cup grated Parmigiano Reggiano cheese
1. Preheat the oven to 350 degrees, and coat the inside of a 3-quart gratin dish with non-stick cooking spray.
2. In a large skillet, combine the milk, cream, potatoes, leek, salt, Tabasco and thyme, cooking until the potatoes become slightly tender. Taste the sauce, and correct for salt and Tabasco.
3. Transfer 1/2 of the mixture to the prepared pan, and sprinkle 1/2 of the goat cheese over the potato mixture. Cover with the other half of the potatoes, and sprinkle with the remaining cheeses.
4. Do-Ahead: At this point, you can cool, cover and refrigerate the gratin for up to 2 days. Bring to room temperature before baking.
5. Bake for 30 to 45 minutes, until the casserole is bubbling and cheese is melted and golden brown. Remove from the oven, and allow to rest for 10 minutes before serving.
Creamy Parsnip Soup
Serves 6
Someone once described Parsnips as carrots that someone doused with perfume, and it’s an accurate description, parsnips have an aromatic quality that carrots lack. Try this delicious soup as a first course for Thanksgiving (you can freeze it) Garnish the soup with crispy bacon, crumbled goat cheese, croutons, or crostini.
2 tablespoons unsalted butter
1 leek, thinly sliced, using the white and tender green parts
1 pound parsnips, peeled, and cut into 1/2-inch rounds
1 bay leaf
1 teaspoon finely chopped fresh thyme
3 cups chicken or vegetable broth
1/2 cup heavy cream
Salt and pepper
1. In a Dutch oven, heat the butter, and saute the leek for 2 to 3 minutes, until it becomes softened.
2. Add the parsnips, bay leaf, and thyme, and saute another 2 minutes.
3. Add the broth and simmer for 15 to 20 minutes, until the parsnips are soft.
4. Puree the soup with an immersion blender, or cool and puree in a blender or food processor.
5. Do-Ahead: At this point, you can cool, cover and freeze for up to one month. Reheat the soup, add the cream, and season with salt and pepper before serving.
6. Add back to the Dutch oven, and add the cream. Taste for seasoning, and correct using salt or pepper. Serve the soup warm.
Fennel and Leek Fritters with Buttermilk Ranch Dressing
Makes about 8
These fritters are delicious served with poultry, pork or grilled seafood. They can also be used as a garnish for salads. The two step process is necessary to soften the fennel. Make sure to refrigerate these for at least an hour to let them set up before frying.
2 tablespoons unsalted butter
2 garlic cloves, minced
1 fennel bulb, root and wispy ends removed, and finely chopped
1 leek, finely chopped, using the white and tender green parts
3 cups fresh breadcrumbs (run a stale baguette through a food processor)
1 cup grated Parmigiano Reggiano
2 large eggs, beaten
1/4 teaspoon Tabasco
Oil for frying
1. In a skillet, heat the butter, and saute the garlic, fennel and leek until the fennel begins to soften. Remove from the pan, and transfer to a mixing bowl. Add the breadcrumbs, Parmigiano, eggs, and Tabasco. Using a 2 tablespoon portion scoop, form the fritters into patties, and lay on a baking sheet. Refrigerate for one hour, or up to 8 hours.
2. In a large skillet, pour 1/2-inch of oil into the pan, and heat until it shimmers. Fry the fritters until golden on one side, turn and continue to fry until golden on the other. Remove to paper towels to drain. Serve the fritters warm or at room temperature.
Fresh Buttermilk Ranch Dressing
Makes 2 cups
1/2 cup buttermilk
1/2 cup Greek style yogurt
1 cup mayonnaise
1 garlic clove, minced
1 teaspoon finely chopped fresh thyme
1 teaspoon finely chopped fresh oregano
Grated zest of 1 lemon
1 teaspoon lemon juice
2 teaspoons chopped Italian parsley
2 teaspoons chopped fresh chives
1 1/2 teaspoons chopped fresh basil
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1. In a mixing bowl, whisk together the ingredients, taste for seasoning, adjust, cover and refrigerate for at least 4 hours before serving.
2. The dressing with keep refrigerated for 1 week.
Cauliflower Puree
Serves 4 to 6
Try substituting cauliflower for those mashed potatoes you serve. This simple recipe can be made ahead.
1 white cauliflower, cored and cut into florets
1/4 cup unsalted butter
1/2 cup grated Parmigiano Reggiano
1/4 cup sour cream
1/2 cup crumbled goat cheese
Salt and pepper
1. Cook the cauliflower in water to cover for 5 to 7 minutes, until the cauliflower is very tender. While the cauliflower is cooking, rub 1 to 2 tablespoons of butter over bottom and sides of a 9-inch baking dish. Sprinkle 2 to 3 tablespoons over the Parmigiano over the butter, and shake the pan to distribute evenly. Preheat the oven to 350 degrees.
2. Drain the cauliflower thoroughly and mash with the remaining butter, sour cream and goat cheese. Season with salt and pepper, and turn into the prepared baking dish. Sprinkle with the remaining cheese, and bake for 15 to 20 minutes, until bubbling, and the cheese turns golden brown. Serve warm
Baked Cauliflower and Goat Cheese Dip
Serves 6
A version of this dip is served at Sea and Smoke in Del Mar, it’s a terrific starter.
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.
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.
8. In a small bowl, combine the Parmigiano, breadcrumbs, 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.
Romaine Salad with Radishes and Persimmon Dressing
Serves 6
One head romaine, washed, spun dry and chopped
1/2 cup thinly sliced red radishes
1 Hyakume Persimmon, peeled, seeded and cut into chunks
1/3 cup rice vinegar
2/3 cup vegetable oil
1 medium shallot, finely chopped
1 teaspoon Dijon mustard
Salt and pepper
1/2 cup onion alfalfa sprouts for garnish
1. In a large mixing bowl, combine the romaine and radish slices.
2. In a blender, combine the persimmon, vinegar and oil, and puree.
3. Pour into a mixing bowl, add the shallot and mustard, and season with salt or pepper.
4. Pour the dressing over the salad, and toss to coat.
5. Plate the salad, and garnish with the sprouts.
Cook’s Note: The dressing makes a great marinade for pork and will keep in the refrigerator for up to 1 week.
Cinnamon Baked Apples
Serves 2
2 Granny Smith apples, cored
1/2 cup cinnamon sugar (1/2 cup sugar mixed with 1 teaspoon ground cinnamon)
1/2 cup apple cider or apple juice
Heavy cream for garnish (optional)
1. Preheat the oven to 350 degrees.
2. Place the apples into a baking dish. Sprinkle the inside cavity of each apples with the cinnamon sugar, and pour the apple cider (or juice) into the dish.
3. Bake the apples for 45 to 50 minutes until they are tender, basting with the cider several times during the baking process.
4. Serve the apples warm with a few spoonfuls of heavy cream poured over each one.
Farmers’ Choice:
Curried Chicken Salad with Longans and Toasted Walnuts
Serves 6
4 cups shredded or diced cooked chicken
1 cup longans, peeled, seeded and cut in half
2 ribs celery, finely diced
2 scallions, finely chopped
1 Gala apple, cored and finely chopped
1/3 cup mayonnaise
1/3 cup sour cream
2 tablespoon chopped Major Grey’s chutney
1 to 1 1/2 teaspoons curry powder, to your taste
1 cup toasted walnuts, chopped
1. In a large bowl, combine the chicken, longans, celery, scallions, and apple.
2. In a small mixing bowl, whisk together the mayonnaise, sour cream, chutney and curry powder.
3. Toss the dressing with the chicken salad, until coated. Serve the salad garnished with the walnuts.
Maple Walnut Muffins
Makes 12
1/2 cup (1 stick) unsalted butter, softened
1 cup sugar
2 large eggs
1/3 cup whole milk
1/4 cup pure maple syrup
1 1/2 cups unbleached all-purpose flour
1 1/2 teaspoons baking powder
1 cup walnuts, toasted and chopped
1. Preheat the oven to 375°F.
2. Line 12 muffin cups with paper liners or coat with nonstick cooking spray.
3. With an electric mixer, beat the butter and sugar together in a large bowl until fluffy.
4. Add the eggs, milk, and maple syrup, beating on low speed to combine.
5. Add the flour and baking powder and blend thoroughly on low speed.
6. Add the walnuts, stirring until well incorporated.
7. Using a portion scoop, scoop 1/4 cup of batter into each muffin cup. Bake until golden and a skewer inserted in the center comes out clean, 20 to 25 minutes. Serve warm.
Cherimoya Pie
Makes one 9-inch pie
One 9-inch graham cracker crust (see following recipe)
1 Cherimoya peeled, seeded and diced
3 eggs, separated
1 cup evaporated milk
1/2 cup granulated sugar
1/2 teaspoon vanilla paste or extract
1/8 teaspoon salt
Sweetened whipped cream
1. Preheat oven to 375 degrees.
2. In blender or food processor, purée cherimoya until smooth.
3. Whisk in egg yolks, milk, sugar, vanilla and salt until blended. Set aside.
4. On high speed of electric mixer, beat egg whites just until soft peaks form. Fold whites into cherimoya mixture until no streaks of white remain (do not stir).
5. Pour filling into crust. Bake 35-40 minutes or until filling is set, and knife inserted halfway between center and edge of filling comes out clean.
6. Cool; refrigerate. Serve wedges topped with sweetened whipped cream.
Graham Cracker Crust
Makes one 9-inch crust
11 graham crackers
¼ cup of confectioners’ sugar
6 tablespoons unsalted butter, melted
1. In a food processor, crush the graham crackers, add the rest of the ingredients, and pulse on and off until the mixture begins to come together.
2. Press into the bottom and sides of a 9-inch baking dish.
3. For this pie, the crust doesn’t need to be pre-baked. (if you do need to pre-bake the crust for another pie, bake at 350 degrees for 12 minutes)
Feature:
Satsuma Ricotta Cheesecake with Chocolate Crumb Crust
Serves 8 to 10
For the Crust
1 1/2 cups finely ground Nabisco Famous Chocolate Wafer cookies (about 25 cookies) (ground in a food processor)
2 Tbs. granulated sugar
1/4 cup unsalted butter, melted
1. Preheat the oven to 350°F. Coat the inside of a 9-1/2-inch fluted tart pan with a removable bottom with nonstick cooking spray.
2. In a medium bowl, mix the cookie crumbs and sugar with a fork until well blended.
3. Drizzle the melted butter over the crumbs and mix with the fork or your fingers until the crumbs are evenly moistened.
4. Put the crumbs in the tart pan, use your hands to spread the crumbs so that they coat the bottom of the pan, and start to climb the sides.
5. Use your fingers to pinch and press some of the crumbs around the inside edge of the pan to cover the sides evenly and create a wall a scant 1/4 inch thick. Redistribute the remaining crumbs evenly over the bottom of the pan and press firmly to make a compact layer.
6. Bake the crust until it smells nutty and fragrant (crusts made with lighter-colored cookies will brown slightly), about 10 min.
7. Set the baked crust on a rack and let cool.
8. Do-Ahead: The crust can be made up to one day ahead of filling, and stored at room temperature, wrapped well in plastic.
For the Filling
15-oz. container (1 1/2 cups) whole-milk ricotta
3 oz. cream cheese, at room temperature
3/4 cup granulated sugar
2 Tbs. unbleached all-purpose flour
1/4 tsp. table salt
3 large egg yolks
1 Tbs. finely grated Satsuma orange zest
2 Tablespoons Satsuma orange juice
1 Chocolate Wafer cookie crust, baked and cooled
Satsuma Syrup, cooled
1. Preheat the oven to 350°F.
2. In a medium bowl, combine the ricotta and cream cheese.
3. Using an electric mixer beat on medium speed until well blended and no lumps remain, about 3 min.
4. Add the sugar, flour, and salt and continue beating until well blended, about 1 min.
5. Add the egg yolks, orange zest, and juice.
6. Beat until just incorporated. Use a rubber spatula to scrape the filling into the crust and spread the filling evenly.
7. Bake the tart until the filling just barely jiggles when the pan is nudged, 30 to 35 minutes.
8. Let cool completely on a rack.
9. Refrigerate the tart in the pan until chilled and firm, 2 to 3 hours. Serve the cheesecake at room temperature drizzled with Satsuma Syrup.
Satsuma Syrup
1 cup Satsuma Juice
1 cup sugar
Grated zest of 1 Satsuma tangerine
1. In a small saucier, combine the ingredients and bring to a boil.
2. Simmer the mixture for 5 to 10 minutes, until it becomes thick and syrupy. Strain out the zest, and cool the syrup.
@Diane Phillips www.dianephillips.com www.cucinadivina.blogspot.com
Follow me on Facebook (professional page) Twitter, and Pinterest
Post your photos on Instagram with the hashtag #specialtyproduceFMB or share them with the FMB community on our facebook page http://facebook.com/specialtyproduce!
If you haven’t joined yet, you can order a bag for next week on our FMB page!

Farmers Market Box 11-5-15


Fuji ApplesFair Hill Apple Farm
CucumbersBlack Sheep Produce
Black Beauty EggplantBlack Sheep Produce
Green Gem Lettuce – Coastal Farm
Red Gem Lettuce – Coastal Farm
Sweet Yellow Onions Kong Thao Farm
Early Wonderful PomegranateKen’s Top Notch Produce
Ruby Crescent Fingerling PotatoesWeiser Family Farm
Watermelon Radish Kong Thao Farm
Butternut SquashBe Wise Ranch
Hon Shimeji (Brown Beech) Mushrooms – Hokto Kinoko Company
Organic Juicing Bag:
Red Bell PeppersTutti Frutti Farms
Green KaleJF Organics
LimesKoral’s Tropical Fruit Farm
Fuji Apples – Viva Tierra
Celery – Lakeside Organic Gardens
Farmer’s Choice:
Brussels Sprouts – Two Peas in a Pod Farm
Yuzu LimesRancho Del Sol
Flame Raisins – Peacock Family Farm
Feature: Fuyu Fest!
Fuyu Persimmons – Fuyu Farms
Catalina Offshore catch of the week: Halibut

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!
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!
FMB JUICE RECIPES
Morning Mary
½ Red Bell Pepper
2 Leaves of Kale
3 Celery Stalks
Walk the Lime
1 Lime
2 Apples
3 Leaves of Kale
Little Red Bell
1 Stalk of Celery
½ Red Bell Pepper
1 Apple
½ Lime
Specialty Produce Recipe Suggestions
courtesy of Diane Phillips (Cucina Divina)
Pasta Alla Norma
Serves 6
A great main dish for meatless Monday, this pasta comes from Southern Italy. Traditionally the eggplant is fried in oil but roasting the eggplant gives it a much sweeter flavor.
1 black beauty eggplant, stem and root end trimmed, and cut into rounds
1/2 cup extra virgin olive oil
Salt and pepper
1/8 teaspoon red pepper flakes
1/4 cup finely chopped onion
1 garlic clove, minced
One 28-ounce can chopped tomatoes and their juices
2 tablespoons finely chopped basil or oregano
1/4 cup finely chopped Italian parsley
1 pound penne pasta, cooked 3 minutes short of al dente, reserving some of the pasta water
1/2 cup grated ricotta salata or Pecorino Romano, plus more for serving
1. Preheat the oven to 350 degrees, and line a baking sheet with silicone, aluminum foil, or parchment.
2. Lay the eggplant on the baking sheet, brush the eggplant with the oil, and sprinkle with salt and pepper. Roast for 10 to 15 minutes, until the eggplant begins to color, turn, and brush with oil, and sprinkle with salt and pepper. Roast another 10 to 15 minutes, until the eggplant is soften, and tender. Remove from the oven and allow to cool slightly. Cut the eggplant into thin strips and set aside.
3. In a large skillet, heat the remaining olive oil (enough to film the bottom of the skillet) add the pepper flakes, onion, garlic, and saute for 2 to 3 minutes until the onion begins to soften.
4. Add the tomatoes, basil or oregano, parsley and eggplant, and simmer until the sauce thickens, about 20 minutes. Season with salt and pepper. Add the pasta and cheese to the skillet, and toss to coat the pasta, and melt the cheese. Serve the pasta garnished with additional grated cheese.
Loaded Potato and Celery Soup
Serves 6
2 tablespoons unsalted butter
1/2 cup finely chopped onion
1 cup finely chopped celery
1 teaspoon finely chopped fresh thyme
1 pound ruby crescent potatoes, scrubbed, and cut into 1/2-inch pieces (see note)
4 cups chicken or vegetable broth
1/2 cup heavy cream (optional, but oh so good)
Salt and Tabasco to taste
1 cup finely shredded sharp white cheddar cheese for garnish
6 strips bacon, cooked crisp and crumbled
1/2 cup sour cream for garnish
2 green onions, finely chopped for garnish
1. In a Dutch oven, heat the butter and saute the onion, celery and thyme for 3 to 4 minutes until the vegetables begin to soften. Add the potatoes, toss to coat, and add the broth. Bring to a boil, and simmer, uncovered, for 20 minutes until the potatoes are tender. Add the cream, and season with salt and Tabasco. Serve the soup garnished with cheese, bacon, sour cream and green onions.
2. Cook’s Note: Fingerling potatoes are tough to cut into uniform pieces, cut them into quarters lengthwise, and then cut the quarters into bite-sized pieces.
Red and Green Salad
Serves 6 to 8
A great main course salad to serve any night of the week, the dressing will keep in the refrigerator for up to 4 days.
1 head green leaf lettuce, washed, spun dry and chopped
1 head red leaf lettuce, washed, spun dry and chopped
1/2 cup diced cucumber
1/2 cup finely diced celery
1/2 cup finely diced watermelon radish
1 1/2 pound cooked large shrimp, peeled, and deveined
1/4 cup cranberry juice cocktail
1 teaspoon Dijon mustard
2 tablespoons finely chopped onion
2 teaspoons honey
3 tablespoons rice vinegar
1/2 cup canola or vegetable oil
2 tablespoons poppy seeds
1/2 cup pomegranate arils
1/2 cup toasted sliced almonds
1. In a large salad bowl, combine the lettuces, cucumber, celery, radish and shrimp.
2. In a mixing bowl, whisk together the cranberry juice, mustard, onion, honey, rice vinegar, and oil.
3. Add the poppy seeds, and stir to combine. Pour the dressing over the salad, and toss.
4. Garnish with the pomegranate arils and almonds.
5. Cook’s Note: Substitute grilled chicken, or salmon for the shrimp if desired.
Farro and Brown Beech Mushroom Pilaf
Serves 6
4 cups chicken or vegetable broth
2 cups pearlized farro
3 tablespoons extra virgin olive oil
1/2 cup thinly sliced onion
2 garlic cloves, minced
1 package Brown beech mushrooms, cleaned, and coarsely chopped
Grated zest of 1 lemon
1/4 cup finely chopped Italian parsley
1/2 cup crumbled Parmigiano Reggiano cheese
Salt and pepper
1. Bring the broth to a boil, and add the farro. Simmer for 15 to 20 minutes, until the farro is tender. Drain the farro.
2. While the farro is simmering, heat the oil, add the onion and garlic, and saute until the onion begins to soften, about 4 minutes.
3. Add the mushrooms, and saute for 4 to 5 minutes, until the mushrooms begin to color. Add the zest, lemon juice, and the farro, and stir to blend. Add the parsley and cheese, taste for seasoning, and adjust using salt or pepper. Serve the pilaf warm.
Cucumber Watermelon Radish and Pomegranate Salsa
Makes about 2 cups
A delicious change of pace, to serve with roasted pork, poultry or grilled seafood.
1 cucumber, peeled, seeded and finely diced
2 watermelon radishes, finely diced
1/4 cup finely onion
1/4 cup finely chopped Italian parsley
1/4 cup orange juice
2 tablespoons red wine vinegar
Few drops hot sauce (Tabasco or Franks)
1 tablespoon honey
2 tablespoons finely chopped basil
1/4 cup canola or vegetable oil
1/2 cup pomegranate arils
Salt or pepper to taste
1. In a bowl, combine the cucumber, radish, onion, and parsley.
2. In a mixing bowl, whisk together the orange juice, vinegar, hot sauce, honey, basil, and oil, until blended.
3. Pour over the vegetables in the bowl, and add the pomegranate arils and serve. The salsa will keep in the refrigerator for up to 4 days.
Roasted Butternut Squash and Apple Gratin
Serves 6 to 8
Get a head start on Thanksgiving, by making this delicious gratin and freezing it, or try it now—it’s terrific served with pork or poultry.
1 butternut squash cut in half, and seeded
1/4 cup extra virgin olive oil
1/2 cup unsalted butter, melted
½ cup light brown sugar
½ cup dark corn syrup
2 tablespoon sherry
1 teaspoon ground cinnamon
2 Fuji apples, peeled, cored and sliced into 16 wedges
1. Preheat the oven to 400 degrees, and line a baking sheet with parchment, aluminum foil, or a silicone baking liner. Brush the cut sides of the squash with the oil, and lay cut side down on the baking sheet. Roast for 45 to 50 minutes, until the squash is tender when you insert a paring knife into the thickest part. Remove from the oven, and allow to cool. When the squash is cool enough to handle, scrape out the flesh and put into a food processor fitted with a metal blade.
2. Brush the inside of a 10-inch pie plate with butter, and set aside.
3. Add 4 tablespoons of butter, brown sugar, corn syrup, sherry and cinnamon to the squash in the food processor, and process until smooth and creamy.
4. Spread half of the squash mixture into the prepared pan.
5. Arrange ½ of the apples over the squash layer and brush with some of the melted butter.
6. Repeat and brush the top layer of apples with 2 tablespoons melted butter, sealing the apples, so that they will not turn color.
7. You can freeze this for one month or keep refrigerated for up to 4 days.
8. Bake uncovered at 350 degrees for 30 to 40 minutes, until the apples become golden brown, and the squash is heated through.
Butternut Squash and Potato Gratin
Serves 6 to 8
3 cups peeled butternut squash, cut into 1/2-inch thick slices
1 pound ruby crescent potatoes, scrubbed and cut into 1/2-inch thick slices
1 1/2 cups whole milk
1 cup heavy cream
1 clove garlic, minced
1 medium onion, finely chopped
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 13-by-9-inch baking dish with non-stick cooking spray.
2. In a large skillet, heat the butternut squash, potatoes, milk, cream, garlic, onions, thyme, 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:
Roasted Brussel Sprouts with Pancetta and Aged Balsamic Vinegar
Serves 4
1 lb. Brussel sprouts, quartered
4 garlic cloves, minced
One 1/2-inch piece pancetta, finely diced
1/2 cup extra virgin olive oil
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/4 cup aged Balsamic vinegar
1. Preheat the oven to 400 degrees, and line a baking sheet with parchment or a silicone baking lines.
2. In a large bowl, combine the sprouts, garlic, pancetta, oil, salt and pepper, and toss to coat the sprouts. If you need more oil, add it so that all the leaves are coated.
3. Lay the sprout mixture onto the prepared pan, and roast for 15 to 20 minutes, turning twice during the baking time. The sprouts should begin to turn golden on the outer leaves, and will be crisp/tender. Remove from the oven, and allow to cool slightly. When ready to serve, transfer to a serving dish, and drizzle with a bit of balsamic vinegar.
4. Cook’s Note: If you are using a $5.00 balsamic vinegar, don’t use it on this, it will ruin the dish—you will need an aged balsamic vinegar that is sweet and syrupy to balance the flavors.
Yuzu and Soy Glazed Salmon
Serves 4
2 pounds salmon filets
1/2 cup soy sauce
1/3 cup packed brown sugar
Zest from 1 Yuzu
1/4 cup yuzu juice
1 tablespoon toasted sesame oil
1. Put the salmon into a zip-lock bag.
2. In a mixing bowl, whisk together the soy sauce, sugar, zest, juice, and sesame oil. Pour over the salmon in the bag, seal the bag, and refrigerate for at least 2 hours and up to 6 hours.
3. Drain the marinade into a saucepan, and bring to a boil for 5 minutes. Keep warm.
4. Preheat the oven to 400 degrees, and lay the salmon on a baking sheet lined with parchment, aluminum foil, or silicone.
5. Roast for 10 minutes per inch of thickness, until the fish registers 165 on an instant read meat thermometer. Allow the fish to rest for 5 minutes before serving, drizzled with a bit of the warm marinade.
Overnight Bran Muffins
Makes 12
1/2 cup boiling water
1/2 cup bran cereal (not flakes, preferably a wheat bran)
1/3 cup vegetable oil
1 large egg
1 1/4 cups All-Purpose Flour
1/2 cup granulated sugar
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
3/4 cup Flame raisins
1 1/4 cups buttermilk
1/4 cup brown sugar
1 1/2 cups bran cereal (not flakes)
1. In a small mixing bowl, pour the boiling water over the half cup of cereal. When cooled, mix in the vegetable oil and egg.
2. While the water/bran mixture cools, whisk together the flour, sugar, baking soda, baking powder and salt in a large mixing bowl. Stir in the raisins.
3. In a large measuring cup, combine the buttermilk and brown sugar, and stir into the dry ingredients. Stir in remaining cereal, then the softened bran mixture. Cover the batter and refrigerate it overnight.
4. Preheat the oven to 375°F. Coat the inside and top of a 12 muffin tin with non-stick cooking spray.
5. Stir the batter once or twice, using a portion scoop, scoop a heaping 1/4-cup of batter into each prepared muffin cup.
6. Bake for 20 to 25 minutes, until a tester inserted in the center comes out clean.
7. Remove from the oven, cool in the pan on a rack for 10 minutes before removing the muffins from the pan.
Feature:
Red Romaine and Fuyu Persimmon Salad with Sweet and Spicy Walnuts
Serves 4
Fuyu persimmons lend a crisp apple-like crunch to this delicious fall salad. Feel free to sub in your favorite nut for the walnuts.
1/4 cup apple cider or juice
1/4 cup rice vinegar
3/4 cup vegetable oil
2 teaspoons Dijon mustard
1 tablespoon finely chopped onion or shallot
One head red romaine lettuce, washed, spun dry and coarsely chopped
2 Fuyu persimmons, peeled and cut into 1/2-inch wedges (or finely diced)
Sweet and Spicy Walnuts
1. In a small mixing bowl, whisk together the cider, vinegar, oil, mustard, and onion, until blended. Cover and refrigerate for up to 3 days.
2. Arrange the lettuce and persimmons in a large salad bowl, toss with some of the dressing, and plate the salad. Drizzle with a bit more dressing, sprinkle the salad with some of the nuts, and serve.
Sweet and Spicy Nuts
Makes 2 cups
3 tablespoons vegetable oil
2 cups walnut halves
1/4 cup raw sugar
1 teaspoon seasoned salt
1/2 teaspoon garlic salt
1/8 teaspoon cayenne pepper
1. Preheat the oven to 350 degrees, and line a baking sheet with parchment or a silicone liner.
2. In a large bowl, toss the walnuts with the oil. Combine 2 TB sugar, seasoned salt, garlic salt, and cayenne, sprinkle over the nuts, and toss to coat the nuts.
3. Lay the nuts onto the baking sheet in one layer.
4. Roasted the nuts, for 5 to 7 minutes, until they are fragrant.
5. Remove from the oven and place the nuts in a glass bowl.
6. Sprinkle the remaining 1 tablespoon of sugar over the nuts and toss until coated. Let cool before serving.
7. Do-Ahead: At this point, you can let cool, transfer to zipper-top plastic bags, and freeze indefinitely.
8. Cooks’ Tip: If you would like to make nuts to toss into salads, chop them before roasting.
@Diane Phillips www.dianephillips.com www.cucinadivina.blogspot.com
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Farmers' Market Box 10-29-15


Granny Smith ApplesFair Hill Apple Farm
Taiwanese Flat Cabbage Kong Thao Farm
Yellow CarrotsWeiser Family Farm
Rainbow ChardBe Wise Ranch
Sonoran GarlicMilliken Family Farm
Key LimesKoral’s Tropical Fruit Farm
Shinko Asian PearsKen’s Top Notch Produce
Golden Russet Bosc PearsPenryn Orchard
Anaheim PeppersTutti Frutti Farms
Daikon Radish Kong Thao Farm
Butternut SquashRutiz Family Farms
Organic Juicing Bag:
Sweet Scarlet GrapesKen’s Top Notch Produce
Dandelion GreensBe Wise Ranch
Pineapple GuavasKoral’s Tropical Fruit Farm
Carrots – Cal Organics
Fennel – Lakeside Organic Gardens
Farmer’s Choice:
Medjool DatesMilliken Family Farm
Bartlett Pears – Has Apple Farm
Feature: Caramel Apple Kit
Pink Lady ApplesFair Hill Apple Farm
Catalina Offshore catch of the week:

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!
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!
FMB JUICE RECIPES
Trick or Sweets
1 Handful of Grapes
1 Pineapple Guava
2 Carrots
Green Potion
¼ Fennel Bulb
¼ Bunch of Dandelion Greens
2 Pineapple Guavas
Witches Brew
2 Handfuls of Grapes
½ Bunch of Dandelion Greens
3 Carrots
¼ Fennel Bulb
Specialty Produce Recipe Suggestions
courtesy of Diane Phillips (Cucina Divina)
Daikon & Asian Pear Slaw
Serves 6
This is a great slaw to serve with grilled pork tenderloins, chicken, or seafood.
1 cup daikon, cut into julienne
2 cups flat cabbage, thinly sliced
2 Asian pears, peeled, cored and cut into julienne
1 yellow carrots, grated
1/4 cup rice vinegar
1 garlic clove, minced
2 tablespoons sugar
2 tablespoons sesame oil
Few drops Sriracha
1/3 cup canola or vegetable oil
1. Combine the daikon, cabbage, pears, and carrots in a salad bowl.
2. In a small mixing bowl, whisk together the vinegar, garlic, sugar, sesame oil, Sriracha, and canola oil until blended. Pour over the slaw, and toss to coat.
Pasta with Butternut Squash and Rainbow Chard
Serves 6
This is one of my favorite recipes using winter squash and greens. It’s loaded with delicious nuggets, and the sauce can be roasted ahead of time.
1 butternut squash, peeled, seeded, and cut into bite-sized chunks
1 large onion, coarsely chopped
One bunch rainbow chard, tough stems removed, and cut into 1/2-inch ribbons
1/3 cup packed fresh basil leaves, coarsely chopped
1/4 cup fresh sage leaves coarsely chopped
5 garlic cloves, coarsely chopped
1/3 cup extra-virgin olive oil
1/4 teaspoon red pepper flakes
1 tablespoon brown sugar (light or dark)
Salt and fresh-ground black pepper
1 pound farfalle pasta, cooked 3 minutes short of al dente
1/2 cup half-and-half
1 to 1-1/2 cups (about 6 ounces) shredded Asiago cheese
1. Preheat the oven to 400 degrees, and line a baking sheet with parchment, silicone baking liner, or aluminum foil. In a large bowl, combine the squash, onion, chard, basil, sage, garlic, oil, red pepper, brown sugar, salt and pepper. Toss to coat, and spread onto the baking sheet in 1 layer.
2. Roast for 20 to 25 minutes, turning once or twice, until the squash is tender and the greens begin to get a bit of char on the edges. Remove from the oven and transfer to a large bowl. (At this point, you can cool and refrigerate the vegetables, reheat in a skillet before serving).
3. When the pasta is cooked, drain and save some of the pasta the pasta water. Add the pasta to the vegetables in the bowl, pour in the 1/2 and 1/2 and half of the cheese, tossing to create a creamy sauce.
4. Add more pasta water if necessary, the squash should dissolve, and color the sauce. Season with salt and pepper, and serve garnished with the remaining cheese.
Spiced Apple and Pear Muffins
Makes 12 muffins
3/4 cup vegetable oil
1 cup sugar
1 large egg
1 teaspoon vanilla paste or extract
2 cups unbleached all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
2 medium-size Granny Smith apples, peeled, cored, and finely chopped
1 Golden Russet Pear, peeled, cored, and finely chopped
1/2 cup chopped pecans or walnuts (optional)
1. Preheat the oven to 350°F. Line 12 muffin cups with paper liners or coat with nonstick cooking spray.
2. In a large bowl, stir together the oil, sugar, egg, and vanilla until blended.
3. Add the flour, baking soda, cinnamon, and nutmeg and stir until the mixture begins to come together.
4. Add the apples and nuts, and continue to mix until incorporated into the batter.
5. Scoop 1/3 cup of the batter into each muffin tin Bake until golden and a skewer inserted in the center comes out clean or with a few crumbs adhering to it, 20 to 25 minutes. Serve warm.
Asian Chicken Salad
Serves 6
2 cups cooked chicken, shredded or cut into thin strips
2 cups flat cabbage, thinly sliced
2 yellow carrots, julienned or grated on the large holes of a box grater
1/2 small red onion, thinly sliced
1 Asian pear, peeled, cored, julienned or grated on the large holes of a box grater
2 scallions, thinly sliced
2 tablespoons freshly minced cilantro
2 tablespoons chopped cashews
4 ounces thin rice noodles, cooked and cooled
2-3 tablespoons soy sauce
1 garlic clove, minced
1/4 cup rice wine vinegar
1 teaspoon fresh lime juice
2 teaspoons honey
1-3 teaspoons Sriracha or other hot pepper sauce
1. In a large salad bowl, combine the chicken, cabbage, carrots, red onion, pear, scallions, cilantro, cashews, and noodles.
2. In a small bowl, whisk together the soy sauce, garlic, vinegar, lime juice, honey, and Sriracha. Taste for seasoning, and adjust. Pour over the salad, and toss to combine. Serve immediately.
Key Lime Pie
Serves 6 to 8
For the Crust
1 1/2 cups finely ground graham cracker crumbs
3 tablespoons granulated sugar
pinch salt
1/2 cup unsalted butter, melted
1. Combine graham crumbs, sugar and salt in a medium bowl and stir until mixed.
2. Add butter and stir until crumbs are evenly coated.
3. Press crumbs into the bottom and up the sides of a standard 9-inch pie dish.
4. Bake crust until lightly browned, about 10 minutes. Set on cooling rack while you prepare filling.
For the Filling
1 1/2 tablespoons finely grated key lime zest
3 large egg yolks
1 14-ounce can sweetened condensed milk
2/3 cup key lime juice
1. Beat zest and egg yolks with an electric mixer until pale and thick, about 5 minutes.
2. Add sweetened condensed milk and beat until thickened again, about 3 minutes more. Whisk the juice into the yolk mixture until combined.
3. Pour into the crust and bake pie for another 10 minutes, until set but not browned on top at all.
4. Cool the pie completely.
For the Topping
1 cup heavy whipping cream
2 tablespoons sugar, to taste
1. In a medium bowl, beat cream and sugar until soft peaks are formed.
2. Spread over top of chilled pie. Ideally, pie should be chilled at least another 2 to 3 hours with the cream on top, so that it can fully set before sliced.
Margaritaville Grilled Chicken
Serves 6
1/4 cup olive oil
1/2 cup orange juice
1/4 cup fresh key lime juice
1/4 cup gold tequila
1/2 teaspoon ground cumin
1 canned chipotle chile in adobo sauce
1/4 cup packed fresh cilantro, plus extra for garnish
6 skinless, boneless chicken breast halves, tenders removed (use for another purpose)
2 limes, thinly sliced, for garnish
1 or 2 oranges, thinly sliced and any seeds removed, for garnish
1. In a food processor or blender, combine the oil, juices, tequila, cumin, chipotle, and cilantro and process until smooth.
2. Put the chicken in a zipper-top plastic bag, pour in the marinade, seal the bag, and turn the chicken to coat.
3. Do-Ahead: At this point, refrigerate for at least 4 hours or overnight. Bring to room temperature before continuing.
4. Build a hot charcoal fire preheat a gas grill, or grill pan, or the broiler for 10 minutes. Drain the chicken and pat dry.
5. Grill or broil on a baking sheet lined with aluminum foil or a silicone liner until cooked through and golden brown, about 3 minutes per side.
6. Do-Ahead: At this point, you can let cool, cover, and refrigerate for up to 2 days.
7. Serve, hot, warm, cold, or at room temperature, garnished with chopped cilantro, lime and orange slices.
Southwestern Rice
Serves 6 to 8
2 tablespoons vegetable oil
½ cup chopped onion
2 garlic cloves, minced
1 Anaheim chile, cored, seeded, and finely chopped
½ teaspoon ground cumin
1 ½ cups long grain rice
1 cup Bloody Mary Mix, or spicy tomato juice (use regular tomato juice if you would like it less spicy)
2 cups chicken broth
½ cup chopped cilantro
1. In a 3-quart saucepan, heat the oil; add the onion, garlic, chile and cumin, sautéing until the onion is softened, about 3 minutes.
2. Add the rice, and stir to coat.
3. Carefully pour in the tomato juice and chicken broth. Bring the mixture to a boil, reduce the heat to a simmer and cook, covered for 17 minutes, or until the liquid in the pan has evaporated and the rice is fluffy.
4. Fluff the rice, and garnish with cilantro before serving.
Huevos Rancheros
Serves 8 to 10
A perfect Sunday brunch casserole, it can be made ahead, and baked before serving.
8 large eggs
3/4 cup chunky salsa
3/4 cup chopped scallions (white and tender green parts)
1 1/2 cups shredded cheddar cheese
1 cup sour cream, plus extra for serving
Twelve 6-inch soft corn tortillas, torn into small pieces
2 cups Ranchero Sauce (recipe follows)
1 cup shredded Monterey Jack cheese
1. Coat a 13 x 9-inch baking dish with nonstick cooking spray.
2. In a large bowl, beat together the eggs, salsa, scallions, cheddar, and sour cream. Stir in the tortilla pieces and pour in to the prepared pan.
3. Preheat the oven to 350°F.
4. Spread 1 cup of ranchero sauce over the casserole, top with the Monterey Jack, and bake until puffed and the cheese is golden, 35 to 45 minutes.
5. Let rest for 5 minutes, and then serve with the remaining ranchero sauce, sour cream, and guacamole.
Ranchero Sauce
Makes about 5 cups
This sauce freezes well, so save some for another day. It’s great over quesadillas.
2 tablespoons vegetable oil
2 large onions, finely chopped
2 cloves garlic, minced
2 Anaheim chilies, seeded, and finely chopped
1 teaspoon ground cumin
1 teaspoon salt
2 tablespoons tequila
One 28-ounce can chopped tomatoes and their juice
1. Heat the oil in a large, deep skillet over medium-high heat; add the onion, and cook, stirring, until softened, about 3 minutes. Add the garlic, peppers, cumin, salt, and cook for 3 to 4 minutes, stirring to prevent the vegetables and spices from sticking or burning.
2. Add the tequila and allow it to reduce.
3. Add the tomatoes and bring to a boil.
4. Reduce the heat to low and simmer until the sauce is thickened, about 30 minutes. Serve warm.
Five Spice Asian Pears
Serves 6
This recipe is either for a garnish to serve around a Thanksgiving turkey, or roasted pork, or to use as a dessert. Serve the dessert with a dollop of crème fraiche.
½ cup (1 stick) unsalted butter, melted
1 ½ cups firmly packed light brown sugar
½ cup dry sherry
1 teaspoon 5 spice powder
1 cup pear nectar
1 pound Asian pears, peeled, cored and cut in half
1. In a large Dutch oven, combine the butter, sugar, sherry, spices and pear nectar.
2. Add the pears, cover, and simmer for 30 to 40 minutes, until the pears are tender.
3. Carefully remove the pears from the liquid using a slotted spoon.
4. Bring the liquid in the Dutch oven to a boil, and boil until the liquid is syrupy, about 10 minutes. Serve the pears warm or chilled, and spoon the warm syrup over the pears.
Farmers’ Choice:
Sautéed Dates with Fleur de Sel
Serves 6
1/4 cup extra virgin olive oil
10 ounces Medjool dates, pitted
Fleur de sel
1. In a large skillet, heat the oil, and saute the dates over medium heat, until they begin to soften.
2. Turn the dates onto a serving platter, and sprinkle with the fleur de Sel. Serve warm.
Date Nut Bread
Makes one loaf
2 cups chopped dates
4 tablespoons softened butter
1 teaspoon baking soda
3/4 teaspoon salt
2/3 cup brown sugar
1 cup hot brewed coffee
1 large egg
1 teaspoon vanilla paste or extract
1 tablespoon brandy
1/2 teaspoon baking powder
1 3/4 cups King Arthur Unbleached All-Purpose Flour
1 cup coarsely chopped walnuts or pecans
1. Preheat the oven to 350 degrees, and coat the inside of an 8 1/2”-by-4 1/2” loaf pan with non-stick cooking spray.
2. In a mixing bowl, combine the dates, butter, baking soda, salt, sugar and coffee.
3. Let the mixture sit for 5 minutes, to cool. Add the egg, vanilla, brandy, baking powder, flour and nuts, stirring to blend.
4. Transfer the mixture to the prepared pan, and bake for 45 to 50 minutes, until a skewer inserted into the center comes out clean.
5. Allow to cool in the pan for 10 minutes, then remove from the pan, and cool completely on a rack. The loaf will keep tightly wrapped at room temperature for 3 days, or freezes for up to 1 month.
Make Ahead Ginger Pear French Toast
Serves 8
1/4 cup (1/2 stick) unsalted butter
1 cup firmly packed light brown sugar
1 teaspoon ground ginger
6 large firm pears, peeled, cored, and sliced 1/4 inch thick
8 large eggs
1 1/2 cups heavy cream
1/2 cup granulated sugar
1/8 teaspoon ground nutmeg
2 tablespoons brandy
6 to 7 cups torn bread (Hawaiian sweet egg bread or challah work well)
1. Coat a 13 x 9-inch baking dish with nonstick cooking spray.
2. Melt the butter in a 10-inch skillet over medium heat, add 1/2 cup of the brown sugar and the ginger, and cook, stirring, until the sugar dissolves and the ginger becomes fragrant, 2 to 3 minutes.
3. Add the pears, coating them with the butter mixture, and cook, stirring occasionally, until they soften and some of their juices have evaporated, 7 to 8 minutes. Remove from the heat and pour the mixture into the bottom of the baking dish, arranging the pears in one layer.
4. In a large bowl, whisk together the eggs, cream, granulated sugar, remaining 1/2 cup of brown sugar, the nutmeg, and brandy until well combined.
5. Add the bread to the custard mixture, pressing it down into the mixture to saturate the bread. Turn the bread mixture into the prepared dish.
6. At this point, cover and refrigerate for at least 8 hours and up to 36 hours. Bring to room temperature before continuing.
Preheat the oven to 350°F. Bake the pudding until puffed, golden brown and bubbling, 45 to 55 minutes. Remove from the oven and let rest for 10 minutes before serving
@Diane Phillips www.dianephillips.com www.cucinadivina.blogspot.com
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Farmers' Market Box 10-22-15


Brazilian GuavaKoral’s Tropical Fruit Farm
Mexican GuavaKoral’s Tropical Fruit Farm
Pineapple GuavasKoral’s Tropical Fruit Farm
Green Leaf LettuceBlack Sheep Produce
Walla Walla OnionsMilliken Family Farm
Warren PearsFrog Hollow Orchard
Yali PearsPenryn Orchard Specialties
French Heirloom PotatoesWeiser Family Farm
Sweet Dumpling PumpkinBe Wise Ranch
Natural Flame Raisins – Peacock Family Farm
Kohlrabi Kong Thao Farm
Sunchokes – Coleman Family Farm
Cilantro – A & A Organics
Organic Juicing Bag:
Baby Bunch CarrotsJF Organics
Rainbow ChardBe Wise Ranch
CucumbersTutti Frutti Farms
Bearss LimesRancho Del Sol
Red Beets – Earth Fresh Organics
Farmer’s Choice:
Longan – 3 Nuts
Cipollini Onions – Schaner Family Farm
Hydroponic Basil – Archi’s Acres
Feature: Date Night!
Honey Dates – Dates by Duvall
Catalina Offshore catch of the week:

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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!
FMB JUICE RECIPES
Chill Beet
1 Cucumber
½ Beet
½ Lime
Beta Rainbow
½ Bunch of Rainbow Chard
½ Lime
2 Carrots
Char(d)ged
1 Cucumber
2 Carrots
½ Bunch of Rainbow Chard
½ Beet
Specialty Produce Recipe Suggestions
courtesy of Diane Phillips (Cucina Divina)
Chewy Oatmeal Raisin Cookies
Makes about 3 dozen
1/2 cup unsalted butter, softened
1/4 cup granulated sugar
1/3 cup brown sugar
1 teaspoon ground cinnamon
1/4 teaspoon ground allspice
1/2 teaspoon ground ginger
1/2 teaspoon salt
1/2 teaspoon baking soda
1 teaspoon vanilla paste or extract
1 large egg
3 tablespoons honey
3/4 cup Unbleached All-Purpose Flour
1 1/2 cups quick-cooking oats
1 1/2 cups raisins
.
1. Line 2 baking sheets with parchment, silicone, or aluminum foil.
2. In the bowl of an electric mixer fitted with the paddle attachment, beat together the butter, sugars, spices, salt, baking soda, and vanilla, mixing until smooth.
3. Beat in the egg, then the honey.
4. Stir in the flour, then the oats, then the raisins.
5. Cover the dough, and refrigerate it for 1 to 2 hours, until it’s thoroughly chilled.
Using a portion scoop, drop the chilled dough by generous tablespoonful’s onto the prepared baking sheet; a tablespoon cookie scoop works well here. The cookies will spread, so leave 2″ or so between them.
Preheat the oven to 375°F.
6. Bake the cookies for 10 minutes, until they’re barely beginning to brown. Reverse the midway through baking.
7. Remove the cookies from the oven, and cool right on the baking sheets for 5 minutes, before transferring to a rack and cooling completely.
8. The cookies will keep airtight for 3 days, or freeze for up to 3 months.
To Roast a Pumpkin
One 3 pound pumpkin
1. Preheat the oven to 350 degrees and line a baking sheet with aluminum foil, parchment or silicone. Cut the pumpkin in half, scoop out the seeds, and cut the pumpkin into 4 to 8 pieces. Place on the baking sheet, and cover with aluminum foil.
2. Roast for 45 minutes, uncover and roast another 45 minutes.
3. Remove from the oven, and when cool enough to handle, scoop out the flesh and puree in a blender.
4. The puree will keep in the freezer for up to 6 months.
Pumpkin Ice Cream Pie with Butterscotch Sauce
Serves 10-12
Take advantage of the pumpkin in your box this week, and roast it. Using the puree, you can make this dynamite ice cream pie and freeze it for Thanksgiving if you can wait that long! The pie can be frozen for 6 weeks, and the sauce keeps refrigerated for 1 week, reheat in the microwave, or over low heat, on the stove top. The pie doesn’t freeze rock hard, so you can remove it from the freezer about 10 minutes before serving.
Graham Cracker Crust
1 stick melted butter
2 cup graham cracker crumbs
6 tablespoons sugar
½ tsp. ground cinnamon
Blend the ingredients in a mixing bowl, and pat into a 9-inch spring form pan.
Freeze the crust while making the pie.
Pie
One 16-ounce can pumpkin puree
2/3 c. brown sugar
1 tsp. ground cinnamon
1 tsp. ground ginger
3/4 tsp. ground nutmeg
1/8 tsp. ground cloves
3 pints vanilla ice cream
In a 3-quart saucepan, cook the pumpkin with the seasonings and sugar over low heat until the sugar dissolves and the puree thickens. Refrigerate until cool.
Soften 2 pints of ice cream and beat it with the pumpkin mixture.
Spread the pumpkin layer evenly over frozen pie crust. Freeze at least 2 hours.
Soften remaining ice cream and spread over pumpkin mixture and return it to the freezer. Wrap airtight and freeze for up to 6 weeks.
Butterscotch Sauce
4 tablespoons (1/2 stick) butter
1 cup dark brown sugar
1 cup heavy cream
In a small saucepan melt the butter, and add the brown sugar, stirring until the sugar is melted.
Add the cream, and stir until the sauce boils.
Remove the sauce from the heat, and refrigerate until ready to use.
To serve the pie, swirl some of the sauce onto a dessert plate, then top with a slice of pie.
Curried Pumpkin Soup
Serves 6
1/4 cup unsalted butter
½ cup finely chopped Walla Walla onion
½ cup finely chopped celery
½ cup finely chopped carrot
1 Warren pear, peeled cored and finely chopped
1 teaspoon sweet curry powder
2 cups pumpkin puree
3 cups chicken or vegetable broth
1 cup heavy cream
Salt and pepper
1. In a Dutch oven, melt the butter, and saute the onion, celery, carrot, pear and curry powder for 3 to 4 minutes, until the vegetables begin to soften.
2. Add the pumpkin and broth, and bring to a boil.
3. Simmer the soup for 20 minutes. Puree with an immersion blender.
4. Add the cream, taste for seasoning, adding salt or pepper if needed. Serve warm.
Sunchoke and Fingerling Potato Soup
Serves 6 to 8
3 tablespoons unsalted butter
1 tablespoon extra-virgin olive oil
1/2 cup finely chopped Walla Walla onion
1 garlic clove, minced
1/2 pound sunchokes, peeled, and cut into 1/2-inch pieces
1 pound fingerling potatoes, scrubbed and cut into 1-inch pieces
4 cups chicken or vegetable broth
Salt and pepper
1/4 cup finely chopped chives
1/2 cup heavy cream
1. In a large soup pot, melt the butter with the oil, and sauté the onion and garlic for 2 minutes.
2. Add the sunchokes, and potatoes, and toss in the mixture.
3. Add the broth, and simmer the soup for 15 to 20 minutes, until the potatoes and sunchokes are tender.
4. Using an immersion blender, puree the soup, taste for salt and pepper, add the chives, and cream, and serve warm.
Sautéed Kohlrabi Greens
Serves 2 to 4
Kohlrabi greens can be sautéed just like beet greens, or kale. I like to infuse the olive oil with sliced garlic, season with salt and pepper, and serve with a squeeze of lemon juice.
2 to 3 tablespoons extra virgin olive oil
2 garlic cloves, sliced
One bunch kohlrabi greens, tough stems trimmed, and cut into 1/2-inch ribbons
1/4 cup chicken or vegetable broth
Salt and pepper
1. Heat the oil in a large skillet, over medium high heat and saute the garlic for 2 to 3 minutes, to infuse the oil.
2. Remove the garlic from the pan; add the greens and broth to the skillet, seasoning with salt and pepper.
3. Simmer the greens until they are tender, about 5 minutes. Serve warm.
Kohlrabi Slaw
Serves 4
A delicious change of pace from cabbage slaw, this one is terrific tucked into fish tacos, or served with grilled pork tenderloin, chicken or seafood.
1 kohlrabi, peeled, and cut into julienne (or grated on the large holes of a box grater)
1 Asian pear, peeled, cored and cut into julienne
2 tablespoons finely chopped cilantro
1/4 cup vegetable oil
3 tablespoons orange juice
Few drops Sriracha (optional)
1 to 2 tablespoons rice vinegar
Salt and pepper
1. In a mixing bowl, combine the kohlrabi, pear and cilantro.
2. In a small mixing bowl, whisk together the oil, orange juice, Sriracha-if using, and vinegar.
3. Season with salt and pepper. Pour some of the dressing over the kohlrabi mixture and toss to coat. Serve cold.
Roasted Fingerlings and Kohlrabi
Serves 4
Kohlrabi has a flavor between cabbage and broccoli, and is delicious roasted. Choose your own flavor here, thyme is lovely, but good old sea salt and some hot sauce along with the olive oil is terrific too.
1 kohlrabi, peeled, and cut into 1/2-inch slices
1 pound fingerlings, scrubbed and cut into quarters (they should be about the same thickness as the kohlrabi)
1/3 cup extra virgin olive oil
3 tablespoons salt
1 teaspoon Tabasco or Frank’s hot sauce
1. Preheat the oven to 400 degrees. Line a baking sheet with silicone, parchment or aluminum foil.
2. Lay the vegetables on the baking sheet.
3. In a small bowl, whisk together the oil, 2 tablespoons of salt and hot sauce. Pour over the vegetables, and using your hands, toss the vegetables making sure they are coated.
4. Roast for 25 to 35 minutes, turning once or twice, until the vegetables are tender. Sprinkle with the remaining salt, and serve hot.
Green Leaf Lettuce Salad with Creamy Cilantro Dressing
Serves 4
Try the dressing on baked potatoes, or for an interesting pasta salad.
1/2 cup packed cilantro leaves
1 cup mayonnaise
2 tablespoons fresh lime juice
1/4 cup milk
1/2 teaspoon ground cumin
1 garlic clove
1 chipotle in adobo, with a bit of adobo sauce
1/4 cup finely chopped Walla Walla onion
Salt and pepper
One head green leaf lettuce, washed and spun dry
1. In a blender or food processor, combine the cilantro, mayonnaise, lime juice, milk, cumin, garlic and chipotle. Puree until blended.
2. Stir in the onion, season with salt and pepper, and store in the refrigerator for up to 5 days.
3. Tear the lettuce, and dress with some of the cilantro dressing.
Guava Syrup
Makes about 1 cup
Use this guava syrup on ice cream, on pancakes or French toast, beat it into frostings, or stir it into mixed drinks. It will keep in the refrigerator for up to 1 month, or the freezer for up to 6 months.
3 guavas, ends trimmed, and cut in half
1 cup water
1/2 cup sugar
1. Put the guavas, and water into a saucepan. Bring to boil, and simmer until the guavas are very soft, about 10 minutes.
2. Strain the mixture through a fine mesh sieve, and return to the saucepan, adding the sugar.
3. Bring to a boil, and simmer until the mixture is syrupy, about 15 minutes.
4. Cool completely, and refrigerate before using
Guava Rum Daiquiri
Makes 2
1/4 cup guava syrup
1/4 cup lime juice
1 cup ice cubes
1/2 cup white rum
1. Combine the ingredients in a blender, and puree. Serve in chilled glasses garnished with your favorite tropical fruit, or a lime slice.
Farmers’ Choice:
Cippolini Onion Compote
Makes about 1 cup
Serve this compote with grilled chicken or pork, or with salty cheeses. Make sure to use a good aged balsamic vinegar. Specialty Produce sells the Cali-Virgin brand, which will give you a great result.
2 tablespoons extra virgin olive oil
1/2 pound Cippolini onions, thinly sliced
1/2 cup brown sugar
1/2 cup balsamic vinegar
1. In a skillet, heat the oil, add the onions, and brown sugar, and cook over medium low heat, until the onions are softened, and begin to caramelize, about 10 minutes.
2. Add the vinegar and cook the onions until the vinegar begins to evaporate. Cool completely, and store in jars. The compote will keep in the refrigerator for about 1 month.
Pesto Frittata
Serves 6
Make and freeze the pesto, then you will have it make any number of delicious dishes.
For the Pesto
This pesto is not runny—it is meant to stand on its own to be spread on bruschetta, or swirled into casseroles, etc. If you would like more of a “sauce” add more olive oil.
2 cups fresh basil leaves
1 cup freshly grated Parmesan cheese
1/4 cup pine nuts
3 cloves garlic, peeled
1/2 cup olive oil
In a blender or food processor, process the basil, cheese, pine nuts, and garlic together until broken up. With the machine running, gradually add the oil and process until smooth. Scrape down the bowl and process again for another 30 seconds.
Do-Ahead: At this point, you can pour into a jar, float ½ inch of olive oil on the top, and refrigerate for up to 5 days. Pour off the oil, and stir before using.
For the Frittata
8 large eggs
1/2 cup milk
1 1/2 cups shredded mozzarella cheese
1/2 cup Basil pesto
1/2 cup oil-packed sun-dried tomatoes, drained and cut into matchsticks
1/2 cup freshly grated Parmesan cheese
1. Preheat the oven to 350°F. 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, the pesto, and sun-dried tomatoes. Pour into the prepared dish and top with the remaining 1/2 cup of mozzarella and the Parmesan.
3. Bake the frittata until puffed, golden, and set in the center, 35 to 40 minutes. Allow the frittata to rest for 10 minutes before cutting into wedges.
Feature:
Pecan and Date Pie with Bourbon Whipped Cream
Serves 8
3/4 cup Lyle’s Golden Syrup or light corn syrup
1/2 cup firmly packed brown sugar
3 tablespoons unsalted butter, melted
3 tablespoons all-purpose flour
1 teaspoon vanilla paste
1/4 teaspoon salt
3 large eggs
1/2 cup whole pitted dates, chopped
1 1/2 cups pecan halves
One 9-inch pie shell, homemade or store bought
1. Preheat the oven to 400 degrees. Line a baking sheet with a silicone baking liner.
2. In a large bowl, whisk together the syrup, brown sugar, flour, vanilla paste, salt and eggs. Stir in the dates and pecans, and transfer the filling into the crust.
3. Bake for 15 minutes, lower the heat to 350 degrees and bake another 15 to 20 minutes. Remove from the oven and cool to room temperature.
4. Serve with vanilla ice cream, or Bourbon Whipped Cream.
Bourbon Whipped Cream
Makes about 2 cups
2 cups heavy cream
1/3 cup sugar
1/4 cup Bourbon (to taste)
1. In the large bowl of an electric mixer, beat the cream and sugar together until stiff peaks form, add the Bourbon, and beat again.
2. The cream will keep in the fridge for about 4 hours; re-whip with a balloon whisk before serving.
@Diane Phillips www.dianephillips.com www.cucinadivina.blogspot.com
Follow me on Facebook (professional page) Twitter and Pinterest
Post your photos on Instagram with the hashtag #specialtyproduceFMB or share them with the FMB community on our facebook page http://facebook.com/specialtyproduce!
If you haven’t joined yet, you can order a bag for next week on our FMB page!