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:

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
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
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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 10-15-15


Asparagus – Life’s a Choke Farm
FennelBlack Sheep Produce
Pineapple GuavasKoral’s Tropical Fruit Farm
Baby LeeksBlack Sheep Produce
Romaine LettuceBe Wise Ranch
Red Finger Limes – 3 Nuts
Golden Russet Bosc PearsPenryn Orchard Specialties
Lipstick Chile PeppersRutiz Family Farms
Fuyu Persimmons – Point Loma Farm
Celery RootWeiser Family Farm
Carnival SquashTutti Frutti Farms
Lemongrass – Beck Grove
Organic Juicing Bag:
CilantroBe Wise Ranch
Valencia Oranges – Garcia Organic Farms
PassionfruitKoral’s Tropical Fruit Farm
Carrots – Cal Organics
Fennel – Cal Organics
Farmer’s Choice:
Honey Dates – Dates By Duvall
White Pomegranate – Burkart
Ginger Tops Kong Thao Farm
Feature:
Julian Apple Cider – Apple Lane Orchard
Catalina Offshore catch of the week: Green Thresher Shark

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
Cilantro Shot
¼ Bunch of Cilantro
3 Carrots
Sweet Anise
¼ Fennel Bulb
3 Oranges
2 Passionfruit, as garnish
Orange Theory
2 Carrots
2 Oranges
¼ Fennel Bulb
¼ Bunch of Cilantro
Specialty Produce Recipe Suggestions
courtesy of Diane Phillips (Cucina Divina)
Creamy Celery Root and Leek Soup
Serves 6 to 8
Celery root is delicious in soup, but can also be roasted coated with olive oil, salt and pepper, and used in potato dishes, like mashed potatoes or potato gratins. Substitute the celery root for 1/3 of the potatoes in the dishes. Save the leaves of the celery root and use them in soups and stews.
2 tablespoons unsalted butter
1 leek, cleaned, and finely chopped, using the white and tender green parts
1 celery root, peeled, and cut into 1-inch pieces (save any leaves for garnish)
4 cups chicken or vegetable broth
1 cup heavy cream (see note)
Salt and tabasco to taste
1. In a Dutch oven, melt the butter and saute the leeks for 2 to 3 minutes, until softened.
2. Add the celery root, and toss to coat.
3. Add the broth and bring to a boil.
4. Simmer for 20 to 30 minutes, until the celery root is softened.
5. Puree the soup with an immersion blender, and add the cream. Season the soup with salt and Tabasco. Use celery root leaves for garnishing the soup.
6. Heavy Cream Note: If you decide to keep this soup non-dairy, add about 1/2 cup more broth, and puree the soup. It won’t be as luxurious but it will be a delicious soup.
Carnival Squash Risotto
Serves 4 to 6
Carnival squash is difficult to peel, so it’s best to roast it, and then use the puree of the squash to add to the risotto. The puree will keep in the freezer for up to 3 months, and you can use it in pasta, or risotto or soups.
1/4 cup extra virgin olive oil
1 carnival squash
1/4 cup unsalted butter
1 medium shallot, finely chopped
1 1/2 cups Arborio, Vialone, or Carnaroli rice
1/2 cup dry white wine
5 to 6 cups boiling chicken stock or broth
Salt and pepper
2 tablespoons unsalted butter, softened
1/3 to 1/2 cup freshly grated Parmigiano Reggiano
1. Preheat the oven to 350 degrees, cut the top off the squash, remove the seeds with a spoon, and drizzle some of the oil into the cavity of the squash and roast for 35 to 45 minutes, until the squash is tender.
2. When the squash is cool enough to handle, scrape out the cooked flesh, you should have 1/2 to 3/4 cup of squash.
3. In a 4-quart saucepan, melt 2 tablespoons of butter with 1 tablespoon of oil over medium high heat.
4. Add the shallot and cook for 3 minutes, until the shallot is softened.
5. Add the rice, and squash puree and cook until the rice and squash are coated with the butter mixture.
6. Add the wine, and allow it to evaporate almost completely.
7. Stir in 1 cup of broth and stir while the rice is absorbing the broth. When the rice seems to have absorbed all the broth, add another cup.
8. Continue to add stock (this should take about 15 to 20 minutes) until the rice will no longer absorb what you add.
9. Remove from the heat, taste the rice, it should be al dente.
10. Season with salt or pepper if needed, stir in the additional butter, and half of the cheese, and serve garnished with the remaining cheese.
11. If you wish to do this in the pressure cooker, prepare up to step 5, except use 3 cups of broth. Lock the lid in place, and cook at high pressure for 56 minutes. Quick release the lid, stir in the butter and Parmigiano, and serve.
Faux Pho with Lemongrass
Serves 6 to 8
This soup is by no means authentic (what does an Italian in Italy know about Vietnamese soup?) but it’s a soul satisfying soup for any night of the week.
2 tablespoons canola oil
1 leek, finely chopped, using only the white part
1 stalk lemon grass, tough outer leaves removed, and smashed
1 teaspoon grated fresh ginger
2 chicken breasts, skin and bones removed
6 cups chicken broth
1 to 2 teaspoon fish sauce
One 16-ounce package rice vermicelli, cooked according to package directions
1 lipstick pepper, cored, seeded and sliced into thin rounds, for garnish
1/2 cup bean sprouts for garnish
2 finger limes, cut into wedges for garnish
1. In a Dutch oven, heat the oil over medium high heat, and saute the leek, lemon grass and ginger for 1 minute.
2. Add the chicken breasts and saute until each side turns white (they will not be cooked all the way through)
3. Add the chicken broth and fish sauce, and simmer for 30 minutes.
4. Remove the chicken from the pot, and shred it by pulling apart using 2 forks.
5. Remove the lemon grass from the soup, and season the soup with salt or pepper if needed. Add the chicken back to the soup.
6. To serve the soup divide the rice vermicelli between the soup bowls, top with the shredded chicken, and pour in the chicken broth.
7. Garnish each serving with lipstick peppers, bean sprouts and a bit of the finger lime “caviar” over each serving.
Fall Salad of Persimmons, Fennel and Prosciutto
Serves 4 to 6
This delicious taste of fall is a composed salad that you can either prepare it on a large platter or on individual salad plates. Aged balsamic vinegar makes all the difference here, so buy some at Specialty—they have the Cali-Virgin brand and it’s a great one to use.
One bulb fennel, wispy ends removed, and thinly sliced
3 to 4 Fuyu persimmons, peeled, and thinly sliced
1/4 pound Prosciutto di Parma, thinly sliced, and cut into julienne
1/4 cup finely chopped leaves from the celery root (if not available, then use Italian parsley)
1/2 cup toasted sliced almonds
1/4 cup orange juice
1/4 cup aged balsamic vinegar
1/3 cup extra virgin olive oil
Salt and pepper
1. Arrange the fennel and persimmons on a serving platter, or on individual salad plates.
2. Sprinkle with the prosciutto, celery leaves and almonds.
3. In a small bowl, whisk together the orange juice, balsamic vinegar, and olive oil.
4. Season with salt and pepper, and drizzle over the salad just before serving.
Pineapple Guava Smoothie
Serves 2
1 cup peeled, seeded, and chopped pineapple guavas
1 cup strawberries, hulled
1/3 cup Greek Style yogurt
1/2 cup orange juice
1/4 apple juice
1 cup ice
1. In a blender, combine the ingredients, and puree until blended.
2. Serve in 2 tall glasses garnished with a strawberry.
Pasta with Asparagus and Parmigiano Reggiano
Serves 4 to 6
2 tablespoons extra virgin olive oil
1 garlic clove, minced
1 bunch asparagus, tough ends trimmed, and cut into 1-inch pieces
1/2 cup heavy cream
Salt and pepper
1 pound farfalle, or rigatoni pasta, cooked 3 minutes short of al dente (reserving some of the pasta water)
1/2 cup grated Parmigiano Reggiano cheese
1. In a large skillet, over medium high heat saute the garlic in the oil for 2 minutes, and discard.
2. Add the asparagus to the skillet, and quickly saute for 3 minutes, until beginning to turn crisp tender.
3. Add the cream, and season with salt and pepper.
4. When the pasta is ready, add it to the hot asparagus and cream mixture and toss until the pasta is coated, adding 1/4 cup of the cheese to the pan, if the pasta seems dry, and add a bit of the pasta water to the sauce.
5. Serve the pasta garnished with the remaining cheese.
6. Heavy Cream Note: If you prefer to leave out the heavy cream, use pasta water to create a creamy sauce.
Caesar Salad
Serves 4 to 6
The authentic Caesar has raw or coddled egg in it, this one uses mayonnaise instead, and will keep in the fridge for several days. It makes a great potato or pasta salad dressing, but is great to use for the traditional Caesar salad that was invented in Tijuana without anchovies, instead using Worcestershire sauce for the flavor.
1 head romaine, washed, spun dry and cut into 1-inch pieces
3/4 cups mayonnaise (low fat ok)
1/2 sour cream (low fat OK)
1 to 2 tablespoons fresh lemon juice
1 teaspoon anchovy paste
1 tablespoon Worcestershire sauce
1 garlic clove minced
½ teaspoon freshly ground black pepper
Salt to taste
½ cup shredded Parmigiano Reggiano cheese, plus more for garnish
1 cup croutons for garnish
1. Arrange the lettuce in a salad bowl.
2. In a mixing bowl, whisk together mayonnaise, sour cream, lemon juice, anchovy paste, Worcestershire, and garlic. Taste for seasoning and correct using more lemon juice, Worcestershire, salt or pepper.
3. Toss the salad with some of the dressing, add the Parmigiano and croutons and toss again. Serve immediately garnished with additional Parmigiano if desired.
Lime Mascarpone Parfait with Finger Lime Caviar
Serves 6
Finger limes, when cut open have the most delectable pearls inside. For this dessert, you will need lime juice from conventional limes to make the parfait, and the finger limes will decorate the top.
For the Lime Curd
1 cup sugar
6 large eggs
1/2 to 2/3 cup fresh lime juice
1/2 cup (1 stick) chilled butter, cut into 1/2-inch cubes
1. In a 2-quart saucepan, combine the sugar, eggs, and 1/2 cup of the juice and whisk until smooth.
2. Set over medium heat and continue to whisk until the mixture begins to thicken, this may take about 5 minutes.
3. Stir in the butter cubes, a bit at a time, and continue to cook, stirring constantly, until the curd is thickened.
4. Taste and add the remaining juice if you would like it more tart.
5. 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.
6. Do-Ahead: At this point, you can refrigerate for up to 1 week or freeze for up to 2 months. Defrost before continuing.
For the Parfait
1 cup heavy cream
1 cup mascarpone
2 cups lime curd (chilled)
1/2 to 2/3 cup crushed graham crackers
1 to 2 finger limes, pearls removed for garnish
1. In the bowl of an electric mixer fitted with the whisk attachment, whip the cream until soft peaks form.
2. Add the mascarpone, and beat again until incorporated.
3. Whisk in the lime curd, until combined.
4. Layer the mascarpone mixture into parfait or wine glasses, putting 2 to 3 tablespoons of the mixture into the glass, then sprinkling with a bit of crushed graham cracker crumbs, and repeating, ending with mascarpone layer.
5. Just before serving, garnish with the finger lime pearls.
Roasted Lipstick Pepper Salad
Serves 4
1 pound lipstick peppers, cored, seeded and cut into quarters
2 garlic cloves, sliced
1/3 cup extra virgin olive oil
Salt and pepper
1/4 to 1/3 cup aged Balsamic vinegar
1. Preheat the oven to 350 degrees. Line a baking pan with aluminum foil, parchment, or silicone baking liner, and arrange the peppers and garlic on the baking sheet. Sprinkle with the oil, salt and pepper, and toss to coat. Roast for 20 to 30 minutes, until the peppers are softened.
2. Remove from the oven, and transfer to a bowl.
3. Add the vinegar, and toss to combine.
4. Allow the peppers to marinate at room temperature for at least 2 hours, and serve with crusty bread.
5. Any leftover peppers can be refrigerated for up to 1 week. These are lovely on panini, or serve with bruschetta.
Slow Cooker Lipstick Chili Con Queso Dip
Serves 6 to 8
One 8-ounce package cream cheese, cut into cubes
2 tablespoons butter
1 medium sweet yellow onion such as Vidalia, finely chopped
2 garlic cloves, minced
4 lipstick chile peppers, finely chopped
2 chipotle chilies in adobo, finely chopped
2 teaspoons ground cumin
2 cups finely shredded sharp cheddar cheese
2 cups finely shredded Monterey Jack cheese
1. Coat the inside of the insert of a 1 ½ to 3-quart slow cooker with non-stick cooking spray, turn the machine on low, add the cream cheese, and cover while preparing the other ingredients.
2. In a large sauté pan, melt the butter, and sauté the onion, garlic, peppers, chipotles and cumin, until the peppers become softened, about 4 to 5 minutes.
3. Scrape the mixture into the slow cooker insert, stirring to blend with the cheese. Fold in the cheddar and Monterey Jack cheese, cover and cook on low for 2 to 3 hours. Serve at the warm setting with fresh vegetables, and sturdy tortilla chips.
4. To cook on the stove top, start at step 2, add the cream cheese, and melt that.
5. Remove from the stove and add the remaining cheeses. Keep warm over low heat.
Farmers’ Choice:
Thai Ginger Soup
Serves 6 to 8
By using the leaves from the ginger, you will get a less pronounced ginger flavor in the soup. Make sure to remove the leaves before serving.
2 tablespoons canola oil
1 leek, finely chopped using the white part
1 garlic clove, minced
1/4 cup ginger leaves, bruised with the edge of your knife
2 medium carrots cut into julienne
2 teaspoon finely chopped jalapeno
1/2 cup shitake mushrooms, stems removed, and sliced 1/2-inch thick
3 cups chicken broth
1 cup coconut milk
2 tablespoons fish sauce (nam pla or nuoc nam)
2 cups shredded cooked chicken
Finger lime pearls for garnish
Finely chopped Thai basil or cilantro for garnish
1. In a large Dutch oven, heat the oil, and saute the leek, garlic and ginger for 1 minute, until fragrant.
2. Add the carrot, jalapeno and mushrooms, and saute for 3 to 4 minutes, until the mushrooms begin to color.
3. Add the chicken broth, coconut milk, fish sauce, and chicken. Simmer the soup over low heat for 30 minutes.
4. Taste for seasoning, remove the ginger leaves and add more fish sauce if desired.
5. Serve the soup garnished with cilantro or basil and the lime pearls. If you don’t have lime pearls, fresh lime juice is a nice garnish for this soup.
Ginger Chicken Stir Fry
Serves 4
2 boneless skinless chicken breasts, cut into bite sized pieces
3 tablespoons cornstarch
1/4 cup soy sauce
2 tablespoons rice wine (Mirin)
2 tablespoons canola oil
2 garlic cloves, minced
2 teaspoons freshly grated ginger
2 tablespoons Hoisin Sauce
1 tablespoon toasted sesame oil
1 tablespoon sesame seeds for garnish
1. Put the chicken into a bowl, and sprinkle with the cornstarch, add 2 tablespoons of soy sauce and 1 tablespoon of rice wine and stir to combine. Set aside.
2. In a large skillet, or wok, over high heat, heat the oil, and swirl the garlic and ginger in the skillet for 10 seconds, until fragrant.
3. Add the chicken, and stir fry, until the chicken is browned on all side.
4. Add the remaining soy sauce, rice wine, and hoisin sauce. Bring to a boil. Remove from the stove, and add the sesame oil.
5. Sprinkle the chicken with the sesame seeds, and serve over rice.
Honey Date Granola
Makes about 8 cups
1/4 cup unsalted butter
3/4 cup maple syrup
1 tsp vanilla extract
pinch of salt
1 cup macadamia nuts, coarsely chopped
4 cups rolled oats
Zest of 1 orange
4 cups dates, pitted and roughly chopped
1. Preheat the oven to 300 and line a baking sheet with aluminum foil, parchment or a silicone baking liner.
2. Stir together the butter, maple syrup, vanilla and salt in a saucepan, over a low heat until the butter has completely melted, then set aside.
3. In a large bowl, stir together the nuts, oats, and zest. Pour in the maple syrup mixture and mix until coated.
4. Spread the granola onto the prepared baking sheet, and bake for 30 minutes, stirring to break up any large pieces every 10 minutes.
5. Stir in the dates and then bake for a final 10 minutes. Allow the granola to cool on the baking sheet, then store in an airtight container for up to 2 weeks. The granola will keep in the freezer for up to 3 months.
Bacon Wrapped Dates Stuffed with Parmigiano
Serves 10
Although this recipe is a repeat, it’s my favorite way to use dates; since the holidays are on the horizon, you can make the dates, and then freeze them. They are a terrific appetizer for the holidays.
12 strips bacon, cut in half crosswise
24 pitted dates
1/4 pound Parmigiano-Reggiano cheese,
1. Cook the bacon in a large skillet over medium heat until it has rendered some fat and begins to turn translucent; don’t let it brown at all. Remove from the pan and drain thoroughly on paper towels.
2. Make a slit in each date and stuff with a small piece of cheese. Wrap the date in a piece of bacon and secure with a toothpick if needed. Place the wrapped dates in a baking dish.
3. Do-Ahead: At this point, you can cover and refrigerate for up to 36 hours or freeze for 3 months. Defrost before proceeding.
4. Preheat the oven to 375° F and bake the dates until the bacon is crisp, 10 to 12 minutes.
5. Remove from the oven, drain the dates on paper towels, and set on a platter for serving. Thin shreds of any leftover Parmesan would make an awesome garnish.
Feature:
Cider Crème Anglaise
Makes about 3 cups
This is a lovely sauce to serve over cake, but can also garnish other fall desserts, like apple, pumpkin, or pear pies.
2 cups organic apple cider
½ cup granulated sugar
1-1/2 cups heavy cream
1/4 cup granulated sugar
1 tablespoon cornstarch
1 tablespoon vanilla paste
5 large egg yolks
1. In a 2-quart saucepan, heat the cider and ½ cup of sugar. Bring to a boil, and simmer for 30 minutes until reduced to 1 cup. Cool the cider thoroughly.
2. In a 2-quart saucepan, heat the cream, sugar, cornstarch, vanilla and egg yolks over medium heat, stirring occasionally, about 3 minutes.
3. Continue stirring over medium heat until the mixture thickens and just begins to simmer. Immediately remove from the heat and strain through a fine sieve into a bowl.
4. Stir in ½ cup of the cider, cover and refrigerate, stirring occasionally, until chilled, about 2 hours, or the crème can be served warm.
5. Any leftover reduced cider can be used in salad dressings, or as a drizzle over ice cream.
6. Do-Ahead: The crème can be refrigerated for up to 4 days, or frozen for up to 1 month.
Mulled Cider
Serves 10
2 quarts apple cider
1 teaspoon whole allspice
2 sticks cinnamon
6 whole cloves
1/4 teaspoon ground ginger
1 cup brandy or rum
1. Heat cider and add the spices, keeping warm over low heat for 30 minutes. Remove the spices with a sieve.
2. Serve the cider warm; add 2 tablespoons brandy or rum if desired to each serving if desired.
@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 10-8-15


Granny Smith ApplesFair Hill Apple Farm
Green Bell PeppersBlack Sheep Produce
EggplantBe Wise Ranch
MintRutiz Family Farms
Red Fire LettuceBlack Sheep Produce
Sweet Yellow Onions Kong Thao Farm
Valencia OrangesPolito Family Farm
Shinko Asian PearsKen’s Top Notch Produce
Early Wonderful PomegranateKen’s Top Notch Produce
Russian Banana Fingerling PotatoesWeiser Family Farm
Spaghetti SquashRutiz Family Farms
Organic Juicing Bag:
Valencia Oranges – Lodge Ranch
Red Bell PeppersTutti Frutti Farms
Yellow Baby CarrotsMcGrath Family Farm
Mexican GuavasKoral’s Tropical Fruit Farm
Romaine LettuceBe Wise Ranch
Celery – Garcia Organic Farms
Farmer’s Choice:
Pineapple GuavasKoral’s Tropical Fruit Farm
Golden Russet Bosc PearsPenryn Orchard
QuinceWeiser Family Farm
Feature:
Warren PearsFrog Hollow 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
Liquid Salad
½ Head of Romaine
1 Orange
3 Guavas
½ Red Bell Pepper
The Holy Trinity
1 Red Bell Pepper
4 Stalks of Celery
½ Bunch of Baby Yellow Carrots
Hawaiian Beta Punch
½ Bunch of Baby Carrots
2 Oranges
3 Guavas
Specialty Produce Recipe Suggestions
courtesy of Diane Phillips (Cucina Divina)
American Gothic House Apple Pie
My friend Beth Howard ran the Pitchfork Pie Stand during the summer at the American Gothic House in Eldon Iowa. This is Beth’s recipe from her book, Making Piece, a Memoir of Love, Loss, and Pie. You can follow her on Facebook at The World Needs More Pie, or at her blog, www.theworldneedsmorepie.blogspot.com
For the Crust
2 ½ c. flour (but have at least 3 ½ cups on hand, as you’ll need extra flour to roll dough and thicken filling)
½ c. vegetable shortening
½ c. butter
Dash of salt
Ice water (fill one cup, but use only enough to moisten dough)
1. In a large bowl, work the butter and shortening into the flour with your hands until you see marble-size lumps form.
2. Pour in ice water a little at a time, sort of “fluffing” the flour to mix in liquid. When the dough feels moist, do a “squeeze test” and if it holds together, you’re done. Your dough should feel tacky, but not wet. (Do not overwork the dough! It takes very little time and you’ll be tempted to keep touching it, but don’t!)
3. Divide the dough in 2 balls. Form each ball into a disk shape. Roll flat and thin to fit your pie dish.
4. Sprinkle flour under and on top of your dough to keep it from sticking to your rolling surface.
5. Trim excess dough around the edges with scissors so that it is about 1 inch wider than the dish edge.
For the Filling
1 pound Granny Smith apples, peeled, cored and thinly sliced
2 teaspoons cinnamon (or more, depending on how much you like)
¾ c. sugar
1 Tablespoon unsalted butter (to put on top of apples before covering with top crust)
4 Tbsp. flour
1 beaten egg (to brush top crust before putting in oven)
Dash of salt
1. Lay the prepared bottom crust into the pie dish. Slice half of the peeled apples directly into the pie, arranging and pressing them into the dish to remove extra space between slices.
2. Cover with half of your other ingredients (sugar, flour, cinnamon, salt), then slice the remaining apples, and cover with second half of ingredients. Add dollop of butter.
3. Cover with top crust and crimp edges, then brush with the beaten egg (this gives the pie a nice golden brown shine). Use a knife to poke vent holes in the top crust (get creative here with a unique pattern if you want).
4. Bake at 425 degrees for 20 minutes.
5. Turn oven down to 375 degrees and bake for another 30 to 40 minutes or so, until juice bubbles. Poke with a knife to make sure apples have softened. Do not over bake or apples will turn mushy.
Pomegranate and Orange Salad
Serves 4 to 6
1 head Red leaf lettuce, washed, and spun dry
2 Valencia Oranges, pith and peel removed, and sliced 1/2-inch thick
1 slice yellow onion, separated into rings
1 pomegranate, peeled, and arils removed
1/4 cup orange juice
1/4 cup rice vinegar
2 tablespoons finely chopped fresh mint
1 tablespoon honey
1/2 cup vegetable oil
1. Arrange the lettuce on salad plates. Top with some of the orange slices, onion, and the pomegranate arils.
2. In a small bowl, whisk together the juice, vinegar, mint, honey and oil until thickened. Drizzle over the salads and serve.
Slow Cooker Caponata
Makes about 4 cups
Caponata is a relish that comes from the southern part of Italy, served as a condiment with fish, chicken, or meats, it is delicious served with cheeses, and bruschetta.
2 tablespoons extra virgin olive oil
One medium red onion, finely chopped
3 cloves garlic, minced
2 ribs celery, finely chopped
1 medium purple eggplant, finely diced
1 medium green bell peppers, cored, seeded and cut into ½ inch pieces
1 teaspoon dried oregano
1 teaspoon salt
Pinch red pepper flakes
¼ cup balsamic vinegar
One 15.5 ounce can diced tomatoes and their juice (see Caponata savvy)
1 cup golden raisins
¼ cup brined capers, drained
½ cup pitted Kalamata olives (or your favorite olive)
½ cup finely chopped Italian parsley
1. In a large skillet, heat the oil; add the onion, garlic and celery, and sauté for about 3 minutes, until the onion is softened.
2. Transfer the mixture to the insert of a 5 to 7-quart slow cooker. Add the eggplant, red pepper, oregano, salt, and red pepper flakes to the skillet, and sauté until the eggplant begins to soften, about 4 to 5 minutes.
3. Add the vinegar and allow it to evaporate a bit, then add the tomatoes and raisins, and stir together.
4. Transfer the contents of the skillet to the slow cooker, cover and cook on low for 5 hours.
5. Add the capers, olives and parsley and cook another hour, until the eggplant is tender.
6. Remove the Caponata from the slow cooker and serve cold or at room temperature.
7. Caponata will keep in the refrigerator for up to 1 week.
Caponata Savvy: I usually leave the skin on the eggplant, it adds color and texture to the dish, but make sure that the eggplant you buy has a smooth unblemished skin, and isn’t wrinkly at all.
More Savvy: If you prefer a less chunky version of this dish, use one 15.5-ounce can tomato puree instead of the diced tomatoes.
Mint Pesto Crusted Racks of Lamb
Serves 4 to 6
1 cup packed mint leaves
4 cloves garlic
1 tablespoon rice vinegar or white vinegar
¼ cup olive oil
6 to 7 leaves fresh oregano
1/8 teaspoon cayenne
1 teaspoon salt
Four 1-pound racks of lamb, trimmed
1. In the work bowl of a food processor, combine the mint, garlic, vinegar, oil, oregano, cayenne and salt, processing until smooth.
2. Do-Ahead: the pesto can be frozen for up to 2 months. Defrost before proceeding.
3. Makes ½-inch slits all over the racks, and transfer to a zipper top plastic bag.
4. Pour the pesto sauce over the racks, and turn to coat. Seal the bag and refrigerate for 12 hours, and up to 24 hours.
5. Preheat the oven to 400 degrees.
6. Remove the racks from the bag (no need to pat dry) and place in a roasting pan, fat side up.
7. Roast the lamb for about 25 minutes or until a meat thermometer inserted into the thickest part of the meat registers 140.
8. Remove from the oven and allow the roast to rest for 10 minutes before carving. Serve with cucumber mint salsa (see below).
9. Do-Ahead: If you would like to roast the racks ahead of time, roast them to 125 degrees and remove them from the oven. Allow to cool to room temperature and then wrap in foil or zipper top plastic bags. Refrigerate for up to 2 days. One hour before serving, preheat the oven to 350 degrees, and place the racks in a baking dish for 30 minutes to come to room temperature. Bake the racks for 15 to 20 minutes, until they are heated through.
10. Allow the meat to rest for 10 minutes before carving.
Cucumber Mint Salsa
1 European cucumber, cut into ½-inch dice
2 green onions, chopped, using some of the green part
½ cup packed mint, finely chopped
1 tablespoons rice vinegar
2 tablespoons canola oil
1/4 cup chopped fresh Italian parsley
½ teaspoon salt
1 tablespoon sugar
Pinch cayenne
1. In a small glass bowl, stir together the cucumber, onion, mint, vinegar, oil, parsley, salt, sugar and cayenne.
2. Cover the bowl with plastic wrap and refrigerate for at least 2 hours or up to 8 hours. Toss again, and serve cold.
Spaghetti Squash Caccio Pepe Style
Serves 4 as a side dish
Use spaghetti squash like you would pasta, but pair it with bold flavors like the pecorino cheese in this recipe. If you would like to serve it with your favorite tomato sauce, it’s a great meatless Monday dinner.
1 medium spaghetti squash (about 3 pounds)
1/3 cup water
¼ cup unsalted butter
2 tablespoons extra virgin olive oil
1 tablespoon finely grated lemon zest
2 teaspoons fresh thyme leaves, plus more for serving
½ cup grated Pecorino Romano
½ cup finely grated Parmigiano Reggiano, plus more for serving
1 teaspoon freshly ground black pepper
Salt to taste
1. Preheat oven to 375°. Cut the squash in half, and lay each half cut side down in a 13-by-9-inch baking dish. Pour in the water, and cover the baking dish. Bake for 30 to 35 minutes, until just tender. The tip of a sharp paring knife will go in easily. Remove from the oven, and let cool slightly. Halve lengthwise and scoop out seeds; discard.
2. Scrape flesh with a fork to remove in long strands. Spread out on paper towels to drain.
3. Heat butter and olive oil in a large skillet over medium-high. Cook squash, lemon zest, and thyme, stirring to blend. When the squash is heated through, add the Pecorino, and ½ cup Parmigiano, stirring to combine Stir in pepper and season with salt. Serve topped with more Parmigiano.
Roasted Eggplant Rollatini stuffed with Smoked Scarmorza Cheese, and topped with Roasted Tomato Sauce
Serves 6
Roasted Tomato Sauce
Three 28-ouce cans peeled whole Roma tomatoes
1/2 cup extra virgin olive oil
2 teaspoons dried basil
1 teaspoon fresh rosemary leaves, crushed
1/2 cup chopped red onion
6 cloves garlic, coarsely chopped
1 1/2 teaspoons salt
1/2 teaspoon freshly ground black pepper
2 tablespoons finely chopped fresh basil
2 tablespoons finely chopped fresh parsley
1. Preheat the oven to 350°F. Line a jellyroll pan with a silicone liner, parchment paper, or aluminum foil.
2. Cut the tomatoes in half and put in a large glass bowl. Stir in the olive oil, basil, rosemary, onion, garlic, salt, and pepper, being careful not to tear the tomatoes.
3. Pour onto the prepared pan, spreading it out in a single layer. Bake until the tomato liquid is absorbed and the tomatoes have firmed up and turn a deep red color, 35 to 45 minutes, checking to make sure that the tomatoes and garlic don’t brown.
4. Transfer the tomato mixture to blender or food processor, and pulse to break up the tomatoes. Stir in the basil and parsley.
5. Do-Ahead: The sauce can be refrigerated for up to 2 days, or frozen for up to 3 months.
For the Eggplant
One large purple eggplant, top and bottom removed, and cut lengthwise in ½-inch slices
1 cup olive oil
2 teaspoon salt
1 teaspoon freshly ground black pepper
8-ounces smoked Scarmorza or smoked mozzarella
¾ cup grated parmesan cheese
Fresh Basil leaves for garnish (optional)
1. Preheat the broiler for 10 minutes. Line a baking sheet with aluminum foil and place the eggplant slices on the baking sheet.
2. In a small bowl, combine the oil, salt and pepper. Brush the slices with the oil, and broil on one side for 5 to 7 minutes, until the eggplant begins to turn golden brown. Turn the slices over, brush with the oil, and broil until browned. Remove from the oven and allow to cool. (The slices can be refrigerated for 2 days)
3. Spread 1 cup tomato sauce in the bottom of a baking dish. Depending upon your eggplant you may need a 13-by-9-inch dish (for more than 8 slices of eggplant) or a 9 to 10-inch baking dish for 8 or less slices.
4. Cut the mozzarella into 1/4-inch slices.
5. Lay an eggplant slice on a flat surface, and place the cheese in the center of the slice. Fold the eggplant over the cheese, and place seam side down on the sauce in the prepared pan.
6. Continue to roll the slices until they are all used.
7. Top each slice with some of the remaining marinara sauce. Sprinkle any remaining cheese over the eggplant, and top with the parmesan.
8. Preheat the oven to 350 degrees. Bake the eggplant for 25 to 35 minutes, until the cheeses are melted, and bubbling.
Obrien Potatoes
Serves 6
This is a great side dish for brunch, or to serve alongside roasted meats. Add some crumbled sausage or bacon to it, and top with eggs over easy.
1 pound Russian banana fingerling potatoes, scrubbed
1/4 cup extra virgin olive oil
1 large yellow onion, finely diced
1 green pepper, cored, seeded, and finely diced
Salt and pepper
1. Put the potatoes into a saucepan with water to cover and boil for 15 minutes, or until tender. Remove from the water, and cool slightly. Cut the potatoes into 1/2-inch dice.
2. In a large non-stick skillet, heat the oil, and saute the onion and peppers until they are softened, and the onion begins to turn translucent.
3. Add the potatoes continue to cook, tossing occasionally, until the potatoes are golden brown. Season with salt and pepper and serve.
Chicken Cacciatore
Serves 6
Although this isn’t an authentic Italian recipe, you will find a version of it on the menus in most red-sauce Italian places in the US. This version of it is pumped up with red wine, and red pepper flakes in the sauce. It’s terrific to serve with polenta or pasta, or over mashed potatoes.
2 1/2 pounds chicken parts, bone in
Salt and pepper
1/3 cup extra virgin olive oil
1 large yellow onion, thinly sliced
1 green pepper, cored, seeded and thinly sliced
1/8 teaspoon red pepper flakes
1 teaspoon dried oregano
1 cup full bodied red wine
2 cups canned crushed tomatoes, and their juices
1. Wash the chicken in cold water and pat dry with paper towels. Sprinkle the pieces liberally with salt and pepper.
2. In a large skillet, heat the oil, and brown the chicken on all sides, removing it from the pan to a plate when it is browned.
3. Add the onion, pepper, pepper flakes and oregano to the pan, and saute until the onion begins to soften, about 2 to 3 minutes.
4. Add the red wine, and bring to a boil.
5. Add the tomatoes, and the chicken parts back into the pan.
6. Cover and simmer for 30 minutes, until the chicken is cooked through. Season the sauce with salt and pepper, and serve the chicken warm.
Do-Ahead: This is delicious made a day ahead so the chicken absorbs the flavors of the sauce.
Variation: If you would like to substitute 3 pounds of pork chops, brown the pork, and follow the directions cooking the pork for 1 hour, until tender.
Farmers’ Choice:
Pineapple Guava Muffins
Makes about 12
3 to 4 pineapple guavas, to give 1 cup guava pulp
1 large egg
¼ cup canola oil
1/4 teaspoon almond extract
½ cup sugar
1½ cups all-purpose flour
2 teaspoon baking powder
1/2 teaspoon salt
1 cup confectioner’s sugar
1 to 2 teaspoon milk
1/2 teaspoon vanilla
1. Coat the inside of muffin tins with non-stick cooking spray or line with paper liners. Preheat the oven to 350 degrees.
2. Split the guavas, in half, and press through a sieve to remove any seeds.
3. In a large bowl, stir together the guava pulp, egg, oil, extract, and sugar, until blended.
4. Add the flour, baking powder and salt, and stir until smooth.
5. Using a portion scoop, fill the muffin tins 3/4 full.
6. Bake for 20 to 25 minutes, until the muffins are golden brown and a skewer inserted into the center comes out clean.
7. Cool the muffins completely. In a small bowl, whisk together the sugar, milk and vanilla. Drizzle the glaze over the muffins, and serve.
Quince Paste
Makes about 8 ounces
That expensive quince paste at your local cheese shop is simple to make, with a few steps, and even nicer to give as a hostess gift during the holidays.
4 medium quince, scrubbed
1/4 cup apple juice or cider
2 to 3 cups sugar
1. Preheat the oven to 350 degrees, and place the quince on a baking sheet. Roast the quince for 1 to 2 hours until they are tender when pierced with the tip of a paring knife. (Firm quince will take longer) Cool the quince, peel and core, and put the pulp into a blender or food processor with the cider. Puree the pulp and measure it.
2. Line a 9-inch baking dish with parchment, or aluminum foil.
3. Transfer to a saucepan, and add an equivalent amount of sugar. Stir the quince and sugar, cooking at a simmer, until it begins to thicken and pull away from the pan.
4. Transfer to the prepared baking dish, smoothing the top. Cool completely, cover with plastic wrap and refrigerate for at least 8 hours.
5. Remove from the refrigerator, using a sharp knife, cut the quince into 2 to 3-inch squares.
6. Wrap well in waxed paper or plastic wrap and refrigerate for up to 3 months.
7. Quince paste or membrillo is traditionally served with Manchego cheese, but it is delicious with other salty cheeses, like Pecorino, Asiago, and blue cheeses.
Lamb and Quince Tagine
Serves 6
Tagine is a typical Moroccan dish made in a conical topped vessel. You can replicate it in a Dutch oven or your slow cooker. This one incorporates the quince, which turn sweet and lend a delicious flavor to the stew.
1/4 cup extra virgin olive oil
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 teaspoon ground ginger
1 teaspoon ground turmeric
1/2 teaspoon ground cinnamon
1/8 teaspoon grated nutmeg
3 pounds lamb stew meat (preferably shoulder)
1 large onion, coarsely chopped
2 quince, peeled, cored, and cut into 8 wedges
1/2 cup warm water
1/2 teaspoon saffron threads
2 tablespoons honey
One 14.5-ounce can chopped tomatoes, and their juice
Golden raisins
Italian parsley
1. In a small bowl, combine 2 tablespoons olive oil with the salt, pepper, ground ginger, turmeric, cinnamon and nutmeg. Rub over the lamb, coating it thoroughly. (you can refrigerate the lamb overnight before proceeding)
2. In a large Dutch oven, heat the remaining olive oil and brown the meat, a few pieces at a time, to avoid crowding.
3. Remove the meat from the Dutch oven, and add the onion and quince, sautéing, until the onion begins to soften.
4. In a small bowl, combine the warm water with the saffron, and allow to bloom.
5. Return the lamb to the Dutch oven; add the saffron water, honey, tomatoes, and raisins.
6. Bring to a boil, and simmer stirring occasionally, cooking for 2 hours until the lamb is tender.
7. Remove any excess fat from the top of the stew, taste for seasoning, and adjust. Add the parsley and serve with couscous.
8. Slow Cooker Savvy: Once you have browned the meat and vegetables, transfer the contents to the slow cooker. Deglaze the pan with the saffron water, and add the remaining ingredients. Cook on high for 4 hours, or low for 8 hours.
Golden Russet Balsamic Compote
Makes about 1 cup
The Italians use this kind of dish as a complement to salty cheeses, setting off an explosion of sweet and salty in your mouth. The compote will keep in the fridge for about 1 month, or you can freeze it. I don’t peel the pears, but you may peel them if you prefer. The basic recipe can be made with onions substituted for the pears, or apples substituted for the pears.
2 tablespoons unsalted butter
1 tablespoon extra-virgin olive oil
1 cup finely chopped yellow or red onion
Pinch red pepper flakes (optional)
2 golden russet pears, scrubbed, cored and finely chopped
2 tablespoons honey
1/4 cup aged balsamic vinegar
1. In a large skillet, heat the butter and oil, and saute the onion and pepper flakes for 1 minute, until fragrant.
2. Add the pears and honey, and saute over medium high heat until the pears begin to color.
3. Add the balsamic vinegar, and simmer until the juice in the pan has almost evaporated.
4. Taste for seasoning, and add more vinegar if needed, or salt. Cool completely, and refrigerate for up to 1 month. Serve at room temperature.
Feature:
Savory Warren Pear Tart
Makes one 10-inch tart
This is a stunning, and delicious first course, the Warren pears are a scrumptious pairing with the caramelized onions, balsamic vinegar, and creamy mascarpone. You can make this in stages, then put it together right before serving.
1 tablespoon unsalted butter
1 tablespoon extra virgin olive oil
1cup yellow onion, thinly sliced
1/4 teaspoon salt
1/8 teaspoon sugar
1 tablespoon unsalted butter
2 to 3 firm Warren pears, cored and thinly sliced
1 teaspoon sugar
1/2 teaspoon salt
1/2 teaspoon grated lemon zest
1 prebaked 10-inch tart shell (see note)
1/2 cup mascarpone cheese
1 teaspoon honey
1 to 2 teaspoons balsamic vinegar
1 tablespoon finely chopped fresh thyme
1. In a large skillet, heat the butter and oil over medium high heat and saute the onions, salt and sugar, until the onions begin to caramelize, about 10 minutes.
2. Remove them from the pan, and add the 1 tablespoon of butter. Sauté the pears in the butter, sprinkling with sugar, salt, and lemon zest until the pears begin to soften and turn golden.
3. Spread the mascarpone over the cooled pie shell.
4. Spread the onions over the mascarpone; arrange the pears over the onions, fanning them from the center out.
5. Drizzle with honey, balsamic vinegar, and finish the tart by sprinkling with the thyme. Serve at room temperature.
Cook’s Note: Use your favorite Pate Brisee recipe, or blind bake a sheet of puff pastry in a tart pan with a removable bottom.
Pate Brisee
1 1/2 cup all-purpose flour
1/2 teaspoon salt
8 tablespoons unsalted butter, chilled and cubed
1/4 cup ice water
1. Combine the flour and salt in the bowl of a food processor.
2. Add the cubed butter and pulse for about 5 seconds until well combined.
3. Pour in the ice water and pulse just until the dough forms a ball.
4. Cook’s Note: this can also be done by hand; use your fingertips to blend in the butter.
5. Form the dough into a ball and wrap in plastic. Freeze 1 hour or refrigerate overnight.
6. Preheat the oven to 400°F and coat the inside of a 10-inch tart pan with removable bottom with non-stick cooking spray. Roll the dough onto a floured work surface to create a circle 1/8-inch thick.
7. Set a piece of buttered foil over the dough and fill with dried beans.
8. Leave the edges exposed.
9. Bake the tart dough for 8 minutes. Remove the foil with the dried beans and use a fork to prick the bottom of the tart.
10. Return the tart to the oven and bake for 10 minutes or until cooked through and lightly browned. Cool to room temperature.
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Farmers' Market Box 10-1-15


Cauliflower – Life’s a Choke Farm
CeleryBlack Sheep Produce
Hydroponic Butter LettuceGo Green Agriculture
ShallotsWeiser Family Farm
Warren PearsFrog Hollow Farm
Ruby Crescent Fingerling PotatoesWeiser Family Farm
Japanese Sweet Potatoes Kong Thao
Red RadishesBlack Sheep Produce
Delicata SquashTutti Frutti Farms
Hon Shimeji (Brown Beech) Mushrooms – Hokto Kinoko Company
Organic Juicing Bag:
Persian Cucumbers – Beylik Family Farm
Jalapeno PeppersJF Organic Farms
PomegranateRancho Del Sol
Flavor Treat PluotsFrog Hollow Orchard
Fennel – Cal Organics
Farmer’s Choice:
Sweet Scarlet GrapesKen’s Top Notch Produce
Blistered Almonds – Fat Uncle Farms
Feature: Pomegranate Power
Tsuru Noko “Chocolate” PersimmonsPenryn Orchard
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
Jalapeno Business
1 Cucumber
1/2 Jalapeno
Sweet Green Licor
1/2 Fennel Bulb
1 Cucumber
2 Each Pluots – Pits Removed
Don’t Take it for Granate
1 Fennel bulb
1 Jalapeno
2 Pluots – Pits Removed
Pomegranate arils, for garnish
Specialty Produce Recipe Suggestions
courtesy of Diane Phillips (Cucina Divina)
Brown Beech Mushroom Frittata
Serves 4
Brown Beech mushrooms should always be eaten cooked; check out the Specialty Produce App for more information.
2 tablespoons extra virgin olive oil
2 garlic cloves, minced
1 medium shallot, finely chopped
1 package brown beech mushrooms, cleaned, and coarsely chopped
1 1/2 teaspoons salt
1/2 teaspoons freshly ground black pepper
6 large eggs
1/2 teaspoon Tabasco or Frank’s Hot Sauce
2 tablespoons water
1/4 cup finely chopped chives, or scallions for garnish (optional)
1. Preheat the oven to 350 degrees. In a large non-stick skillet, heat the oil over medium high heat and saute the garlic and shallot for 2 minutes, until the shallot begins to soften. Add the mushrooms, salt, pepper, and saute until the mushrooms begin to color, and the liquid in the pan begins to evaporate.
2. In a mixing bowl, whisk together the eggs, hot sauce and water. Pour over the vegetables in the pan, and shake to distribute the eggs in the pan.
3. When the bottom of the frittata appears to be, set put the frittata into the oven and bake for 5 minutes, until the eggs are just set in the middle. Let the frittata rest for 5 minutes, before cutting into wedges and serving.
Cook’s Note: I don’t prepare this with cheese, since the mushrooms have such a strong flavor, but if you would like to sprinkle cheese on top before baking, I would recommend a mild cheese like Havarti, or mozzarella, or Monterey Jack.
4. Serve the fruittata with the Warren Pear Salad for a delicious meatless Monday.
Warren Pear Salad
Serves 4
For the Pears
2 Warren pears, cored, and cut into 8 wedges
1/2 cup raw sugar
1. Preheat the oven to 400 degrees, and line a baking sheet with silicone or parchment.
2. Dip the cut sides of the pears into the raw sugar, and lay on the baking sheet in one layer.
3. Roast for 10 to 15 minutes, until the pears begin to turn golden. Allow to cool and set aside.
For the Dressing
1/4 cup rice vinegar
1/4 pear nectar
2 tablespoons sugar
2 tablespoons finely chopped shallot
1 teaspoon Dijon mustard
2/3 cup vegetable or canola oil
Salt and pepper
1. In a mixing bowl, whisk together all the ingredients, until emulsified. Season with salt or pepper if needed. The dressing will keep refrigerated for up to 5 days.
To Assemble
One head butter lettuce, washed, spun dry and separated into leaves
4 red radishes, scrubbed, and thinly sliced
Roasted Warren Pears (see preceding recipe)
1/2 cup crumble blue cheese
1/2 cup toasted walnuts or pecans
Pear Vinaigrette (see preceding recipe)
1. Arrange lettuce leaves on salad plates.
2. Top with some of the blue cheese and walnuts, then drizzle with the dressing.
Crab Imperial Stuffed Delicata Squash
Serves 4
A nice side dish to try this fall, you can substitute chicken for the crab if you would like; the sweetness of the squash is a great balance for the savory filling. For a meatless filling, substitute cooked rice, or farro for the crab.
One Delicata Squash, halved lengthwise, and seeded
1/4 cup extra virgin olive oil
Salt and pepper
3 tablespoons unsalted butter
1/4 cup finely chopped shallot
2 ribs celery, finely chopped
2 teaspoons Old Bay Seasoning
8 ounces lump crabmeat
1/2 to 3/4 cup mayonnaise
1 tablespoon Worcestershire sauce
1/2 teaspoon Tabasco
2 cups crushed Ritz crackers or saltines
1. Preheat the oven to 400 degrees, and line a baking sheet with silicone, aluminum foil, or parchment.
2. Rub the inside of the squash with some of the olive oil, and sprinkle liberally with salt and pepper.
3. Roast for 30 minutes, or until the squash is tender when pierced with the tip of a paring knife. Turn the squash over and allow to cool a bit.
4. While the squash is roasting, melt the butter in a large skillet, and saute the shallot, celery, and Old Bay for 3 to 4 minutes, until the celery begins to soften.
5. Transfer to a bowl, and allow to cool. Add the crab, mayonnaise, Worcestershire, Tabasco and cracker crumbs, stirring to blend. Taste for seasoning and adjust.
6. Mound the filling into the squash halves, and bake at 350 degrees until the filling begins to turn golden brown, about 20 minutes. Allow the squash to rest for 5 minutes, and cut each half in half, giving you 4 pieces to serve.
Red and Sweet Potato Gratin
Serves 6 to 8
The balance of the sweet and ruby crescent potatoes makes a lovely gratin to serve with roasted poultry, seafood, or meats.
1 Japanese sweet potato, scrubbed, and sliced into 1/2-inch slices
1 pound Ruby Crescent potatoes, scrubbed and cut into 1/2-inch slices
1 1/2 cups whole milk
1 cup heavy cream
1 clove garlic, minced
2 shallots, 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 9-inch baking dish with non-stick cooking spray.
2. In a large skillet, heat the potatoes, milk, cream, garlic, shallots, 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)
Loaded Roasted Cauliflower Soup
Serves 6
1/3 cup extra virgin olive oil
1/2 cup shallots finely chopped
1 cauliflower, cored, and cut into florets (make sure they are the same size, to cook evenly—we’ll be pureeing the soup, so it doesn’t matter what they look like as long as they are uniform in size)
Salt and pepper
2 tablespoons unsalted butter
2 garlic cloves, minced
2 teaspoons fresh thyme, minced
6 cups chicken or vegetable broth
1 cup finely shredded sharp white cheddar cheese (plus more for garnish)
1 cup finely shredded mild orange cheddar (plus more for garnish)
Few drops of Tabasco
6 strips bacon, cooked crisp and crumbled
1/2 cup sour cream, for garnish (optional)
1/4 cup finely chopped chives, for garnish (optional)
1. Preheat the oven to 400 degrees, and line baking sheet with silicone, parchment or aluminum foil.
2. Arrange the cauliflower and shallot on the baking sheet, and toss with the oil, salt and pepper. Roast for 15 to 20 minutes, until the cauliflower begins to color and is crisp/tender.
3. Set aside.
4. In a large Dutch oven, heat the butter, and saute the garlic and thyme for 1 minute. Add the cauliflower mixture from the baking sheet, and stir to blend.
5. Add the broth, and bring to a boil. Cook the mixture for 10 minutes. The cauliflower should be falling apart. Using an immersion blender, puree the soup. Remove the soup from the heat, and add the cheeses and Tabasco, stirring to melt the cheeses.
6. Taste for seasoning and add salt if needed.
7. Serve the soup garnished with additional cheese, crumbled bacon, sour cream and chives.
Farmers’ Choice:
Chicken Tortellini Salad with Red Grapes
Serves 8 to 10
1 cup snow peas, strings removed
Three 10-ounce packages fresh cheese tortellini, cooked for 3 minutes in boiling salted water and drained thoroughly
2 tablespoons olive oil
3 cups bite-size pieces of cooked chicken
6 scallions (white and tender green parts), thinly sliced
1 cup chopped celery
1 European cucumber, cut into 1/2-inch dice
2 cups seedless red grapes
1/2 cup golden raisins, chopped
Two 6-ounce jar marinated artichokes, drained, reserving the marinade, and chopped
1 1/2 cups mayonnaise
1/2 cup freshly grated Parmesan cheese
1/4 cup fresh lemon juice
1. Microwave the snow peas on High or plunge into boiling water for 1 minute. Shock in ice water, pat dry, and cut in half on the diagonal.
2. Cool the pasta.
3. Add the chicken, scallions, snow peas, celery, cucumber, grapes, raisins, and artichokes to the pasta and toss to blend.
4. In a medium-size bowl, whisk together the mayonnaise, Parmesan, lemon juice, and 1/4 to 1/2 cup of the reserved artichoke marinade, to your taste, until blended. Pour some of the dressing over the salad and stir to blend.
Do-Ahead: At this point, you can cover and refrigerate for up to 2 days. Remove from the refrigerator 30 minutes before serving.)
5. Just before serving, toss the remaining dressing with the salad and serve over the spinach salad.
Chocolate Almond Biscotti
Makes about 40
2 Cups all-purpose flour
½ cup Dutch processed cocoa powder
1 Tablespoon instant espresso powder
½ teaspoon baking powder
¾ teaspoon salt
½ cup butter, salted, room temperature
½ cup sugar
½ cup dark brown sugar, packed
2 eggs
1 teaspoon vanilla
1 cup chopped dry roasted salted almonds
1 cup milk chocolate chips
1. Preheat oven to 350 degrees. Line the baking sheet with parchment or silicon pan liner.
Stir together flour, cocoa powder, espresso powder, baking powder and salt.
2. In a large mixing bowl, beat butter and sugar until light and fluffy.
3. Scrape down bowl; add eggs, one at a time. Add vanilla and beat until light and fluffy again, approx. 2 minutes. Scrape down bowl.
4. Add flour mixture slowly, mixing till combined.
5. Add chopped nuts and chocolate chips. Mix until just combined.
6. Divide dough in half and roll each piece into a 12-inch cylinder. Pat down cylinder to 1 inch thick and 2 inches wide.
7. Bake for 30 minutes.
8. Remove baking sheet from oven and let cool at least 15 minutes. You can let them cool for hours at this point if you run out of time and continue later, or you can freeze the cooled logs for a later date.
9. With a long serrated knife, cut each log into ¾ slices. Stand slices onto prepared baking pan, 1 inch apart. Cookies can lie down flat onto the baking sheet, but I feel you get a nicer bake upright.
10. Bake 15 to 20 minutes more. Cookies should not be soft.
Feature:
Persimmon Muffins
Makes about 24
2 teaspoons baking soda
1 cup persimmon pulp
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.blogspot.com
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Farmers' Market Box 9-24-15


King Trumpet Mushrooms – Hokto Farm
Pickling CucumbersBlack Sheep Produce
Red Dandelion GreensBe Wise Ranch
Italian ParsleyBe Wise Ranch
Green Leaf LettuceBlack Sheep Produce
Walla Walla OnionsMilliken Family Farm
Shinko Asian PearsKen’s Top Notch Produce
Shishito PeppersWeiser Family Farm
Mini Bell Peppers Kong Thao Farm
Rhubarb – Trevino Farms
Hubbard SquashSuzie’s Farm
Organic Juicing Bag:
Baby CarrotsJF Organic Farms
BasilBe Wise Ranch
Bearss LimesRancho Del Sol
Valencia OrangesStehly Family Farms
Red Beets – Lakeside Organic Gardens
Farmer’s Choice:
Kaffir LimesRancho Del Sol
WatermelonJF Organic Farms
Warren PearsFrog Hollow Orchard
Feature: Pomegranate Power
PomegranatesKoral’s Tropical Fruit 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
Drop the Beet
3 Oranges
1 Beet
3 Carrots
Orange You Glad We Dropped the Beet
3 Oranges
5 Carrots
5 Basil Leaves
Sweet Shock
1/2 Beet
1 Orange
5 Carrots
1 Lime
Specialty Produce Recipe Suggestions
courtesy of Diane Phillips (Cucina Divina)
Braised Red Dandelion Greens
Serves 4
A great way to prepare any green, these are delicious on baguettes, with buratta or fresh mozzarella, or served as a side dish with grilled anything.
1/4 cup extra virgin olive oil
3 garlic cloves, sliced
1 bunch red dandelion greens, washed, tough stems removed, and cut into 1/2-inch ribbons
Salt and pepper
1. In a large skillet, heat the oil, and sauté the garlic, to flavor the oil, about 1 minute.
2. Add the greens, and toss to coat, seasoning with salt and pepper. Simmer the greens for 10 minutes, until they are tender. Serve warm.
Rhubarb, Asian Pear Chutney
Makes about 2 1/2 cups
A small batch sauce to serve with salty cheeses on baguettes, or to simmer with chicken or pork tenderloins.
1/4 cup vegetable oil
1/2 cup finely chopped onion
1 Asian pear, peeled, cored and finely chopped
1 1/4 cups rhubarb, washed, and finely chopped
1/2 teaspoon dried ginger
1/4 teaspoon ground cinnamon
1/2 cup sugar
1/4 cup rice vinegar
1. In a saucepan, heat the oil, and sauté the onion and pear together until the onion is softened.
2. Add the remaining ingredients, and bring to a boil.
3. Simmer for 45 minutes, stirring occasionally, until the chutney is thickened. Cool, and refrigerate for up to 3 weeks.
Roasted King Oyster Mushroom Sliders
Makes 2 to 4
1/2 pound king oyster mushrooms, cleaned, and sliced into 1/2-inch thick slices
1/4 cup vegetable oil
1/4 cup soy sauce
2 garlic cloves, minced
2 tablespoons rice wine (Mirin)
Slider buns
1 cup mayonnaise
A few slices of Walla Walla onion
A few leaves of green leaf lettuce
1. Preheat the oven to 400 degrees, and line a baking sheet with aluminum foil, parchment or silicone. Lay the mushroom slices on the baking sheet.
2. In a small bowl, whisk together the oil, soy sauce, garlic and rice wine.
3. Pour over the mushrooms, and toss to coat.
4. Roast the mushrooms for 10 to 15 minutes, until they are tender, and beginning to get some color.
5. Remove from the oven, and transfer the mushrooms to the slider buns.
6. Pour the juice from the mushrooms into the mayonnaise, and whisk together. Taste the “aioli” for seasoning, and spread on the mushrooms.
7. Add some onion and lettuce, and serve warm.
Small Batch Dill Pickles
Makes 2 cups
3/4 cups distilled white vinegar
2 tablespoons sugar
2 teaspoons coarse salt
1/2 teaspoon mustard seeds
1/2 teaspoon coriander seeds
1/2 teaspoon dill seeds
1 cup hot water
4 pickling cucumbers, sliced 1/4 inch thick
1/3 cup coarsely chopped dill
3 garlic cloves, coarsely chopped
1. In a large, heatproof measuring cup, combine the vinegar, sugar, salt, mustard seeds, coriander seeds and dill seeds with the hot water and stir until the sugar and salt are dissolved. Cool the mixture, and set aside.
2. In a large bowl, toss the cucumbers with the dill and garlic.
3. Put the cucumbers into two 1-pint jars, and pour the brine over the pickles in the jars.
4. Turn the pickles in the jars a few times, and refrigerate the pickles overnight, stirring once or twice. Serve cold.
5. The pickles can be refrigerated for up to 1 week.
Roasted Hubbard Squash Pasta
Serves 4
1 Hubbard Squash
3 tablespoons extra virgin olive oil
1 1/2-inch thick slice pancetta, cut into fine dice
1/2 cup finely chopped Walla Walla Onion
1/2 cup Asian pear, peeled, cored and cut into 1/2-inch dice
1/4 cup chicken or vegetable broth
1/4 cup heavy cream
Salt and pepper
1/2 cup grated Parmigiano Reggiano cheese
1 pound farfalle pasta, cooked 3 minutes short of al dente, saving some of the pasta water
1. Preheat the oven to 400 degrees. Cut the squash in half (they are next to impossible to peel) and scoop out the seeds. Line a baking sheet with aluminum foil, parchment or silicone, lay the squash cut side down, and roast for 35 to 45 minutes, until the squash is tender when a paring knife is inserted into the flesh. Remove from the oven and set aside until cool enough to handle.
2. While the squash is roasting, prepare the sauce ingredients.
3. In a large saucepan, heat the oil, and sauté the pancetta until it is crispy. Add the onion and pear, and sauté until the onion is fragrant. Add the broth and cream, and bring to a boil. Taste for seasoning and adjust. When the squash is cool enough to handle, scoop it out of its skin, and add to the simmering sauce, mashing any large pieces, so that the sauce is smooth with bits of the squash in it.
4. When the pasta is ready, drain it, reserving some of the water, and add to the skillet, tossing the pasta in the simmering sauce. Stir in 1/4 cup of the cheese, and toss again. If the sauce appears dry, add some of the pasta water to it. Serve garnished with some of the remaining cheese.
Italian Parsley
Italian parsley is what I call a “neutralizer”, if you have a sauce or soup that has flavor that is harsh, you can add parsley to it to tone down and neutralize some of the flavor, this is particularly important with wine reductions, and citrusy sauces. To store parsley, wash it and spin it dry. If storing in the refrigerator place in a tall glass filled 1/2 way with water, and cover with a loose plastic bag. The parsley should last for at least 10 days. To store in the freezer, wash and spin dry, roughly chop, and put into a zip-lock bag with a paper towel to absorb extra moisture. Use it right from the bag; it will retain its beautiful color.
Parsley Pesto
Makes about 2 cups
This is a great sauce over pasta, on toasted baguettes with some buratta or fresh mozzarella, or add a bit more olive oil to it, and use it as a steak sauce, or a sauce over grilled chicken or meats.
1 cup packed Italian parsley leaves
1 cup walnuts
2 garlic cloves
1/2 cup grated Parmigiano Reggiano cheese
1 tablespoon capers in brine, drained
1/2 to 2/3 cup extra virgin olive oil
Salt and pepper to taste
1. In a food processor or blender, combine all the ingredients except the oil, pulsing to break up the nuts, and parsley.
2. With the machine running at 1/2 cup of the oil, and add more if needed. This should be a paste, not a runny pesto. Season with salt and pepper if needed.
3. Remove from the machine and pour into an airtight container, spooning 1 to 2 tablespoons of the oil over the top of the pesto, to preserve its green color.
4. Refrigerate for up to 1 week, freeze for up to 3 months.
Lemon Parsley Garlic Butter
Makes about 1 1/2 cups
I call this “awesome sauce”; great melted over grilled seafood, or chicken, it is terrific in baked potatoes, or over vegetables. Keep it in your freezer for up to 6 months.
1 cup unsalted butter, softened
1/2 cup packed parsley leaves
4 garlic cloves
Grated zest of 1 lemon
Juice of 1 lemon
6 dashes Tabasco or Frank’s Hot Sauce
1. In a food processor, combine all the ingredients, and process until the parsley and garlic are minced. Form the butter into a log on a sheet of plastic wrap.
2. Store in a zip-lock bag in the refrigerator for up to 1 week or in the freezer for 6 months.
Shishito Pepper Con Queso
Serves 6 to 8 (or 2 frat boys)
An old standby livened up with Shishito peppers; it’s a great snack for Sunday football games.
2 tablespoons unsalted butter
1 tablespoon canola or vegetable oil
1 clove garlic, minced
½ cup finely chopped sweet yellow onion
1/4 cup finely chopped Shishito peppers (seeds removed)
½ teaspoon ground cumin
½ chipotle chili finely chopped, with ¼ teaspoon adobo sauce
½ cup finely chopped canned tomatoes, drained
1/2 cup milk
2 cups finely shredded Monterey Jack cheese
2 cups finely shredded mild cheddar cheese
Tortilla chips for dipping
1. In a saucepan heat the butter and oil, and sauté the garlic, onion, peppers, cumin and chili for 2 to 3 minutes until the mixture is fragrant, and the vegetables are softened.
2. Add the tomatoes, and bring to a boil. Add the milk, and simmer 1 minute.
3. Remove from the heat and add the cheeses, stirring until they are melted. (the ambient heat in the pan should melt the cheeses, if not set on very low heat until the cheeses are melted)
4. Season with salt and hot sauce to taste. Serve warm in a fondue pot with chips for dipping.
Shishito Pepper Poppers
Serves 8
These little bites are perfect to serve while watching the game, or as part of a grazing menu.
1/4 cup unsalted butter
½ cup finely chopped sweet yellow onion
¼ cup finely chopped red bell pepper
1/3 cup finely chopped Shishito pepper
1 cup corn kernels, either fresh, or frozen and defrosted
One package Jiffy corn bread mix
1/4 cup milk
1/3 cup sour cream
1/4 cup mayonnaise
6 shakes hot sauce, or Tabasco
2/3 cups shredded mild cheddar cheese
1/3 cup shredded pepper jack cheese
1. Coat the inside of 24 mini-muffin tins with non-stick cooking spray and coat the inside of 24 mini muffin tins with non-stick cooking spray.
2. Melt the butter in a large skillet add the onion, peppers, and corn to the skillet, and sauté until the onion and peppers are softened.
3. Transfer the mixture to the mixing bowl and allow to cool.
4. Add the remaining ingredients to the corn mixture in the bowl, and stir until blended.
5. Using a small scoop, fill the muffin cups 3/4 full.
6. Bake for 20 to 25 minutes until the “muffins” are puffed and golden, and set in the middle.
7. Remove from the oven, allow to cool for 5 minutes, then serve warm.
Farmers’ Choice:
Braised Chicken and Warren Pears
Serves 4
2 tablespoons unsalted butter
2 tablespoons extra virgin olive oil
1 Walla Walla onion, finely chopped
1/2 teaspoon ground ginger
2 Warren pears, peeled, cored, and sliced into quarters
4 chicken breast halves, skin and bones removed
Salt and pepper
1/2 cup chicken broth
1/2 cup pear nectar
1. Melt 1 tablespoon of the butter with 1 tablespoon of oil, and sauté the onion with the ginger for 2 to 3 minutes, until the onion is softened. Add the pears, and sauté for 2 to 3 minutes, until the pear begins to soften just a bit. Set aside.
2. In another skillet, melt the remaining butter and oil over medium high heat. Season the chicken with salt and pepper and sauté until the chicken is browned on all sides.
3. Add the broth and nectar, scraping up any browned bits on the bottom of the pan. Add the pear mixture to the pan, cover, and simmer for 8 minutes, until the chicken is cooked through and registers 165 on an instant read meat thermometer.
4. Remove the chicken from the sauce with the pears to a serving dish, covering with aluminum foil. Boil the juices in the pan, until they are reduced by 1/2. Spoon the juices over the chicken and pears, and serve.
Cook’s Note: This is delicious served with polenta, mashed potatoes or noodles.
Kaffir Lime Soy Butter
Makes about 1 1/2 cups
1 cup unsalted butter, softened
1/4 cup kaffir lime zest
3 tablespoons soy sauce
2 garlic cloves, minced
1. In a food processor, process the ingredients until smooth.
2. Form into a log on plastic wrap and put into a zip lock bag, and refrigerate for 1 week, or freeze for up to 6 months.
3. Use the butter over vegetables, to stir fry, or melted over grilled meats, chicken or seafood.
Feature:
Pomegranate Salad
Serves 4
1 head green leaf lettuce, washed and spun dry
2 cups pomegranate arils
1 cup finely cubed Asiago cheese (you want a milder cheese here, so a mild cheddar will work)
1 cup finely chopped celery
1 cup chopped toasted pecans
1/4 cup balsamic vinegar
1/2 cup extra virgin olive oil
Salt and pepper
1. Arrange the lettuce on a serving platter, or in a large serving bowl.
2. In a mixing bowl, toss together the pomegranate arils, cheese, celery, and pecans.
3. In a small bowl, whisk together the vinegar, oil, salt and pepper.
4. Drizzle some of the dressing over the lettuce, and the pomegranate mixture. Mound the pomegranate salad over the lettuce, and serve.
Farro Salad with Pomegranates
Serves 6
2 cups pearled farro (they sell it at Specialty Produce)
1/2 cup finely chopped onion
1/2 cup finely chopped red dandelion greens, or other green
1 cup pomegranate arils
1/4 cup rice vinegar
2 garlic cloves, minced
1/4 cup finely chopped Italian parsley
1/2 cup extra virgin olive oil
1. In a saucepan bring 2 quarts of salted water to a boil, and cook the farro for 20 minutes, until tender. It’s best to undercook it since it will be in a salad and the acid in the dressing will break down the farro after a few days. Drain the farro and set aside to cool a bit.
2. Once the farro is cool, add the onion, dandelion greens, and arils. In a small bowl, whisk the vinegar, garlic, parsley, and oil. Season with salt and pepper. Toss the salad with some of the dressing, and serve at room temperature. The salad will keep in the refrigerator for up to 3 days.
@Diane Phillips www.dianephillips.com www.cucinadivina.blogspot.com
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Farmers' Market Box 9-17-2015


CucumbersDassi Family Farm
Sonoran GarlicMilliken Family Farm
DillBe Wise Ranch
LeeksRutiz Family Farms
Red Oak LettuceBlack Sheep Produce
LimesKoral’s Tropical Fruit Farm
Golden Russet Bosc PearsPenryn Orchard
Anaheim Chile PeppersTutti Frutti Farms
Early Wonderful PomegranatesKen’s Top Notch Produce
O’Henry Sweet Potatoes Kong Thao Farm
Mexican SquashBlack Sheep Produce
Bay Leaves – 3 Nuts
Organic Juicing Bag:
Tequila Bell PeppersTutti Frutti Farms
Dandelion GreensBe Wise Ranch
Sorrento LemonsRancho Del Sol
Shinko Asian PearsKen’s Top Notch Produce
Carrots – Lakeside Organic Gardens
Farmer’s Choice:
Medjool DatesMilliken Family Farm
Yali PearsPenryn Orchard
Feature: Local Dragon Fruit
Dragon Fruit – Tony Do’s Farm
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
Sweet Bells
1 Pear
4 Carrots
1/4 of a Red Bell Pepper
Lions and Pearrots
1 Pear
4 Carrots
1/2 of a Lemon
1 Handful of Dandelion Greens
Sweet ‘n’ Sour
6 Carrots
1 Pear
1/3 of a Lemon
Specialty Produce Recipe Suggestions
courtesy of Diane Phillips (Cucina Divina)
Pear and Pumpkin Soup
Serves 6
1/4 cup unsalted butter
½ cup finely chopped leek, using the white and tender green part
½ cup finely chopped celery
½ cup finely chopped carrot
1 pear, peeled cored and finely chopped
1/2 teaspoon ground ginger
Two 15.5-ounce cans pumpkin puree (or 4 cups fresh pumpkin puree)
3 cups chicken or vegetable broth
Salt and pepper
1 cup heavy cream
1. In a Dutch oven, melt the butter, and sauté the onion, celery, carrot, pears and ginger, until the vegetables begin to soften, about 3 minutes.
2. Stir in the pumpkin and chicken broth stirring to blend. Cover and simmer for 30 minutes.
3. Taste the soup for seasoning, adjust using salt, and pepper to taste.
4. Add the cream, and simmer another 10 minutes. Serve with crostini or croutons.
Slow Cooker Zucchini Tomato Gratin
Serves 6
4 cup shredded zucchini
3 medium tomatoes, sliced ½-inch thick
3 tablespoons salt
¼ cup extra virgin olive oil
2 leeks, coarsely chopped using the white or tender green parts
2 teaspoons finely chopped dill
½ teaspoon freshly ground black pepper
2 tablespoons tomato paste
½ cup chicken broth
1. Place the zucchini into a colander, sprinkle with 1 teaspoon of salt, and press any moisture out of the zucchini.
2. Sprinkle the tomatoes with salt, and drain the tomatoes on paper towels.
3. Toss the leeks with 2 tablespoons of the oil, and pour the remaining oil into the insert of a 5 to 7-quart slow cooker.
4. In a small bowl, combine the dill, pepper, tomato paste, and broth.
5. Layer the tomatoes into the slow cooker, sprinkle with 2 tablespoons of the tomato paste mixture, top with a layer of zucchini, 2 tablespoons of the tomato paste mixture, and the leeks.
6. Continue to layer, and pour the remainder of tomato paste mixture over the vegetables.
7. Cover the cooker and cook on high for 1 ½ to 2 hours, until the vegetables are tender.
8. Remove the cover, and cook on low another hour. Serve the gratin warm or at room temperature with a sprinkling of grated Parmigiano Reggiano.
Stuffed Zucchini Boats
Serves 4
These zucchini boats are spicy, and match well with grilled entrees.
3 zucchini, ends trimmed, and cut in half lengthwise
3 tablespoons extra virgin olive oil
1 leek, finely chopped, using the white and tender green parts
2 garlic cloves, minced
1 Anaheim chile pepper, cored, seeded, and finely chopped
1 cup grape tomatoes cut into quarters
Salt and pepper
2 cups shredded Monterey Jack cheese, or pepper jack cheese
1. Put the zucchini halves onto a microwavable plate, and cover with plastic wrap. Steam for 2 to 3 minutes, until the zucchini interior is softened. Using a spoon, or melon baller, remove the interior of the zucchini, keeping the shell intact. Coarsely chop the interior. Set the zucchini halves in a baking dish coated with non-stick cooking spray.
2. In a large skillet, heat the oil over medium high heat and saute the zucchini pulp, leek, garlic and chile for 3 to 4 minutes, until the vegetables are softened.
3. Add the tomatoes, and saute until the tomatoes begin to give off some of their liquid. Season the mixture with salt and pepper.
4. Refill the zucchini shells with the mixture. Sprinkle with the cheese.
5. At this point, you can refrigerate the zucchini for 2 days, or preheat the oven to 350 degrees, and bake for 20 to 25 minutes, until the cheese is melted, and bubbling. Allow the zucchini to rest for 5 minutes, and then serve.
Red Leaf Lettuce with Pomegranate Vinaigrette
Serves 4 to 6
One head of red leaf lettuce, washed, spun dry and chopped
1/4 cup pomegranate juice
1/4 cup rice vinegar
2 teaspoons honey
1 teaspoon Dijon mustard
1/2 cup canola or vegetable oil
Salt and pepper
1/2 cup pomegranate arils for garnish
1. Put the lettuce into a salad bowl. In a mixing bowl, whisk together the juice, vinegar, honey, mustard, and oil. Season with salt and pepper.
2. Pour some of the dressing over the salad greens, and toss.
3. Plate the salad and garnish with pomegranate arils.
4. The salad dressing will keep in refrigerator for up to a week.
Coconut Lime Bars
Makes 12 to 14 bars
For the Crust
2 cups unbleached all-purpose flour
1/2 cup confectioners’ sugar
1 cup (2 sticks) cold unsalted butter
1 cup sweetened shredded coconut
1/2 cup chopped macadamia nuts
1. Preheat the oven to 350°F. Coat a 13 x 9-inch baking pan with nonstick cooking spray.
2. To make the crust, combine the ingredients in a food processor and pulse until the mixture resembles small peas.
3. Press into the bottom of the prepared pan, using your knuckles to press down.
4. Bake until browned, about 20 minutes. Remove from the oven and let cool for 10 minutes.
For the Filling
1 1/2 cups granulated sugar
1/2 cup fresh lime juice
1/4 cup unbleached all-purpose flour
1 teaspoon baking powder
4 large eggs
Confectioners’ sugar for dusting
1. To make the filling, combine the ingredients in the food processor and process until smooth. Pour over the baked crust and bake until the filling is set, another 20 minutes.
2. Let cool completely, then cut into two-inch squares and dust with confectioners’ sugar.
Chicken Braised in Port with Leeks
Serves 8
This is an elegant entrée fit for company, and can be made ahead and reheated just before serving. It comes from restaurant Fredy Girardet in Crissier, Switzerland. It was a dish that sparked the advancement of nouvelle cuisine in Europe.
For the Leeks
4 medium leeks, with coarse green ends trimmed
2 tablespoons butter
1 cup whipping cream
1 teaspoon salt
Ground pepper to taste
1. Split leeks lengthwise to within ½ inch of their roots. Rinse under cold water. Drain and cut into 1 inch lengths.
2. Melt butter in a 4 quart saucepan.
3. Add leeks and cook gently, stirring occasionally until soft, about 10 minutes.
4. Add cream, salt and pepper and cook over medium high heat until cream is thick enough to coat leeks. Keep warm while preparing chicken.
For the Chicken
8 chicken breast halves, boned and skinned
Salt
Ground pepper
1 cup port wine
1 cup beef broth
1 bay leaf
1 stick butter, chilled and cut into 8 pieces
1. Pat the chicken dry, and season with salt and pepper.
2. Pour port, broth and bay leaf into a large saute pan.
3. Arrange chicken breasts in a single layer. Cut a piece of aluminum foil to fit pan and place directly on the chicken.
4. Cook over high heat until chicken is firm to the touch. NO MORE THAN 8 MINUTES!
5. Transfer to plate cover loosely with aluminum foil.
6. Boil liquid over high heat until reduced to 1/4 cup.
7. Remove the bay leaf.
8. Whisk butter, one piece at a time, waiting until each piece is incorporated before adding another. Adjust seasoning.
9. Spoon leeks onto platter and chicken breasts over them. Drizzle with sauce.
Slow Cooker Gyros Meatballs with Tzatziki Sauce
Makes about 2 cups
I love the slow cooker, since I can set it and forget it.
Sauce
2 tablespoons extra virgin olive oil
½ cup finely chopped onion
2 tablespoons all-purpose flour
2 cups red wine
1 cup beef broth
1 cup chicken broth
2 bay leaves
1. In a saucepan, heat the oil and sauté the onion for 3 minutes, until it is softened. Stir in the flour and cook 3 minutes.
2. Add the wine, and whisk until the mixture boils. Transfer to the insert of a 5 to 7-quart slow cooker, add the broth, cover and set on the warm setting while making the meatballs.
Meatballs
1 pound lean ground lamb
1 pound lean ground beef
3 garlic cloves, minced
1 cup finely chopped yellow onion
2 teaspoons dried oregano
1 teaspoon dried rosemary, crushed in the palm of your hand
2 slices bread, crust removed, torn into pieces
1/4 cup milk
2 teaspoons salt
1 teaspoon freshly ground black pepper
Grated zest of one lemon
½ cup finely chopped parsley
1. In a large mixing bowl, combine all the ingredients except the parsley. Form into 2-inch balls, and carefully place in the sauce.
2. Cover and cook on high for 3 to 4 hours or on low for 6 to 8 hours until the meat balls are cooked through. Skim off any excess fat on the top of the sauce, remove the bay leaves, and stir in the parsley, serve on the warm setting.
3. Serve with Tzatziki Sauce in Pita.
Tzatziki Sauce
Makes about 3 1/2 cups
2 cups plain Greek Style yogurt
2 garlic cloves, minced
2 Persian cucumbers, scrubbed, and cut into fine dice
2 tablespoons fresh lemon juice
Grated zest of one lemon
2 tablespoons finely chopped fresh dill
1 cup crumbled feta cheese
1/2 teaspoon freshly ground black pepper
1. In a mixing bowl, whisk together all the ingredients, taste for seasoning and adjust using salt or pepper.
2. Refrigerate for at least 4 hours, or up to 4 days.
3. The sauce is delicious served with pita chips, as a topping for baked potatoes, or served over lamb meatballs in pita bread.
Sweet Potato Chile Hash Brunch Casserole
Serves 6 to 8
This is a great make ahead for a lazy Sunday brunch. Serve with dolloped with sour cream, or Guacamole.
6 strips bacon, cooked crisp and crumbled (save the drippings)
1 leek, finely chopped, using the white and tender green parts
2 garlic cloves, minced
1 sweet potato, peeled, and cut into 1/2-inch dice
2 Anaheim chiles, cored, seeded, and de-ribbed, cut into 1/2-inch dice
2 teaspoons finely chopped oregano
Salt and pepper
8 large eggs
1/2 cup heavy cream
1/2 teaspoon Tabasco
2 tablespoons finely chopped cilantro
1 1/2 cups shredded mild cheddar cheese
1 cup shredded Monterey Jack cheese
Sour cream or guacamole for garnish
1. In a large skillet, cook the bacon until crisp, remove from the pan, and drain on paper towels. Crumble the bacon and set aside.
2. Remove all but 2 tablespoons of the bacon drippings, and saute the leek and garlic, until the leek begins to soften, about 2 minutes. Add the sweet potato, chiles, and oregano, sautéing until the potato and chiles are softened, about 7 to 10 minutes. Taste the hash for seasoning, and adjust using salt and pepper. Transfer the mixture to bowl, add the bacon, and allow the mixture to cool.
3. Preheat the oven to 350 degrees, and coat a 13-by-9-inch baking dish with non-stick cooking spray.
4. In a mixing bowl, whisk together the eggs, cream, Tabasco, and cilantro, stir in the sweet potato mixture, and transfer the mixture to the prepared baking dish.
5. Sprinkle the casserole with the cheeses. Bake for 30 to 40 minutes, until the eggs are set, and the cheeses are golden brown.
6. Allow the casserole to rest for 10 minutes, before cutting into serving pieces and serving garnished with sour cream, or guacamole.
Farmers’ Choice:
Poached Pears
Serves 4
1/2 cup full bodied red wine
1/2 cup ruby port
½ cups firmly packed light brown sugar
1 cinnamon stick
2 Yali pears, cored and cut in half
2 ounces Stilton cheese
1. Combine the wine, port, brown sugar and cinnamon in a saucepan.
2. Add the pears and spoon some of the sauce over the pears. Cover and simmer until the pears are softened. Uncover and allow the pears to come to room temperature. Carefully remove them and arrange each pear on a small plate or bowl.
3. Strain the sauce into the saucepan, discarding any solids. Bring the sauce to a boil, and boil for 5 to 10 minutes, until the sauce becomes syrupy.
4. Spoon the syrup over the pears on the platter, and scoop a bit of Stilton into the center of each pear. Serve at room temperature.
5. Save the sauce, and freeze it. It’s terrific on ice cream, or served over pound cake.
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
1. Preheat the oven to 350 degrees and line 3 baking sheets with parchment, silicone or aluminum foil.
2. In the bowl of an electric mixer fitted with the paddle attachment, cream together the butter, and sugars until light and fluffy.
3. Add the eggs, one at a time, and the vanilla.
4. 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.
5. Using a portion scoop, scoop up 1-tablespoon rounds, and place on the baking sheets, 2-inches apart.
6. 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.
Feature:
Dragon Fruit Smoothie
Serves 4
1 dragon fruit
1/2 cup lime juice
1/4 cup sugar
1 cup fresh orange juice
1/2 cup plain Greek style yogurt
1 cup ice cubes
1. Cut the dragon fruit in half and scoop the pulp into a blender.
2. Add the remaining ingredients, and process until pureed.
3. Serve in tall glasses, garnished with lime or orange slices.
Dragon Fruit Dressing for Salads
Makes 2 cups
Similar to papaya seed dressing, this is delicious over fruit salads, cold shrimp or crab, or served over greens.
1 dragon fruit cut in half
2 teaspoons fresh lime juice
1 teaspoon Dijon mustard
1/4 cup rice vinegar
1 cup vegetable oil (non-GMO canola)
Salt and pepper
1. Scoop out the flesh of the dragon fruit and place in a blender. Add the lime juice mustard, and rice vinegar.
2. Turn on the blender, slowly pour in the oil through the top, and blend until the dressing is emulsified, and thick. Season with salt and pepper and adjust.
3. Dragon fruit can be sweet, and if you like a more acidic taste, add a few drops of vinegar, or lime juice to balance.
@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 9-10-15


Apple Medley – Fair Hill Apple Farm
CucumbersBlack Sheep Produce
FennelBlack Sheep Produce
Collard GreensWeiser Family Farm
Italian ParsleyBe Wise Ranch
Leeks Kong Thao Farm
Green Leaf LettuceBe Wise Ranch
Valencia OrangesPolito Family Farm
Shinko Asian PearsKen’s Top Notch Produce
Tequila Bell PeppersTutti Frutti Farms
Sierra Gold Potatoes – Rutiz Family Farms
Organic Juicing Bag:
Baby CarrotsMcGrath Family Farm
Mexican GuavasKoral’s Tropical Fruit Farm
Romaine LettuceBe Wise Ranch
WatermelonJF Organic Farms
August Flame PeachesFrog Hollow Farm
Farmer’s Choice:
Baby Corn – Two Peas in a Pod Farm
Red Pear Tomatoes – Point Loma Farm
Hydroponic Basil – Archi’s Acres
Feature: Forbidden Fruit Orchards Blueberries
Blueberries – Forbidden Fruit Orchards
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
Summer Breeze
½ Watermelon
3 Guavas
½ Head of Romaine
Hydration is Peachy
2 Peaches
1 Bunch of Baby Carrots
½ Watermelon
Specialty Produce Recipe Suggestions
courtesy of Diane Phillips (Cucina Divina)
Fennel and Orange Salad
Serves 4
Fennel has a distinctive licorice flavor when eaten raw; it gives salads a lovely crunch. This salad is served in France, and Italy, and probably originated in Sicily.
One fennel bulb, washed, wispy fronds removed, and sliced 1/4-inch thick (a mandolin makes short work of this)
2 Valencia oranges, peel and pith removed, and sliced 1/2-inch thick
1/3 cup extra virgin olive oil
3 tablespoons red wine vinegar
Salt, pepper
2 teaspoon finely chopped oregano, or 1/2 teaspoon dried
1 tablespoon finely chopped parsley
1. Shingle the fennel and oranges on a serving platter, alternating the fennel and oranges.
2. Drizzle with the oil, vinegar, and sprinkle with salt and pepper.
3. Sprinkle the oregano and parsley over the top. Serve the salad at room temperature.
Stewed Collards with Potatoes and Pancetta
Serves 4 to 6
A great side dish to serve with grilled or roasted meats and poultry.
2 tablespoons extra virgin olive oil
1/2 inch piece of pancetta, cut into small dice
Grated zest of 1 lemon
1 leek, finely chopped, using the white and tender green parts
1 bunch collards, washed, spun dry tough stems trimmed, and cut into 1/2-inch ribbons
4 Sierra gold potatoes, cut into quarters
2 cups chicken or vegetable broth
Salt and pepper
2 tablespoons fresh lemon juice
Tabasco or Frank’s hot sauce
1. In a Dutch oven, heat the oil, over medium high heat and add the pancetta, cooking until the pancetta is crispy.
2. Add the zest, and leek, and turn in the oil to coat the leeks. Saute another 2 minutes, and add the collards, potatoes, and broth.
3. Bring to a boil, taste for seasoning, add salt and pepper, cover and simmer for 45 minutes, to 1 hour stirring occasionally, until the potatoes and collards are tender.
4. Taste for seasoning again, and adjust using salt or pepper. Add the lemon juice, and stir. Serve the collards and potatoes warm with a bit of hot sauce over the top.
Cook’s note: the broth can be used as a stock, or you can serve the collard mixture in deep bowls with cornbread on the side.
Corn and Cucumber Salad with Buttermilk Feta Dressing
Serves 4
A colorful salad for the end of the summer, combine all the ingredients for a great side dish to serve with grilled seafood or poultry.
One head green leaf lettuce, washed spun dry and chopped coarsely
1 leek, finely chopped, using only the tender green parts
1 to 1 1/2 cups bi-color corn cut from the cob
1 cucumber, washed, and cut into small dice
2 tequila peppers, cored, and seeded, and cut into 1/2-inch dice
1/2 cup mayonnaise
1/4 cup Greek yogurt
1/4 cup milk
2 tablespoons lemon juice
Grated zest of 1 lemon
2 tablespoons fresh dill, finely chopped
2/3 cup crumbled feta cheese
Salt and pepper
1. Put the lettuce, leek, corn, cucumber, and peppers into a salad bowl.
2. In a small bowl, whisk together the mayonnaise, yogurt, milk, lemon juice, zest, and dill. Taste for seasoning and adjust using salt and pepper. Add the feta, and whisk again. The dressing will keep in the refrigerator for up to 1 week.
3. Pour some of the salad dressing over the salad, and toss to combine.
Cook’s Note: If you would like to make this a whole meal, toss in some leftover cooked chicken or seafood, or cooked whole-wheat pasta.
Asian Pear Salad with Soy Orange Dressing
Serves 4
For the Candied Nuts
1/3 cup dark-brown sugar
2/3 cup white granulated sugar
1 1/2 teaspoons salt
generous pinch of cayenne pepper
1 teaspoon ground cinnamon
4 cups walnut or pecan halves
1 egg white, room temperature
1 tablespoon water
1. Preheat oven to 300 degrees. Mix sugars, salt, cayenne, and cinnamon, making sure there are no lumps; set aside.
2. Beat egg white and water until frothy but not stiff. Add walnuts, and stir to coat evenly.
3. Sprinkle nuts with sugar mixture, and toss until evenly coated.
4. Spread sugared nuts in a single layer on a cookie sheet fitted with parchment paper or a silicone baking liner.
5. Bake for 30 minutes, stirring occasionally. Remove from oven, and separate nuts as they cool.
6. When completely cool, pour the nuts into a bowl, breaking up any that stick together.
For the Salad
One head green leaf lettuce, washed spun dry and coarsely chopped
1/2 cup vegetable oil
3 tablespoons sugar (or honey)
2 tablespoons soy sauce
2 tablespoons rice vinegar
3 drops Asian sesame oil
2 drops Tabasco or hot sauce
1 to 2 Asian pears, cored, and cut into thin wedges
1. Put the lettuce into a salad bowl.
2. In a small bowl, whisk together the oil, sugar, soy sauce, rice vinegar, sesame oil, and hot sauce. Taste for seasoning, adding more vinegar or soy sauce, if needed.
3. Toss the salad with the dressing, and arrange on salad plates. Garnish with slices of pear and the nuts.
Potato, Leek and Fennel Gratin
Serves 6
Another great side dish to serve with grilled or roasted meats and poultry. The fennel loses its licorice flavor when cooked.
1 1/2 pounds Sierra gold potatoes, peeled and sliced into 1/8-inch thick rounds
1 fennel bulb, wispy fronds removed, and sliced 1/8 inch thick
2 leeks, sliced 1/8-inch thick, using only the white part
2 to 3 tsp. chopped fresh thyme
1/2 teaspoon salt
1/4 teaspoon Tabasco
1-1/2 cups heavy cream
1 cup whole milk
Salt and Freshly ground black pepper
1 cup finely shredded Gruyere
1/2 cup grated Parmigiano Reggiano
2 teaspoons chopped fresh Italian parsley
1/2 cup fresh breadcrumbs
2 Tbs. melted unsalted butter
1. Preheat the oven to 350 degrees F. Coat the inside of a 13-by-9inch baking dish with non-stick cooking spray and set aside.
2. Put the potatoes, fennel, leek, thyme and cream, milk, salt, and a tabasco in a 12-inch skillet.
3. Simmer, partially covered, over medium heat, stirring occasionally and gently with a rubber spatula until the potatoes are barely tender when pierced with a fork or skewer, 8 to 12 minutes.
4. Transfer half the potato mixture to the prepared gratin dish, spreading it evenly. Sprinkle with 1/2 of the Gruyere. Top with the remaining potato mixture spreading it evenly, and pour over any liquid remaining in the pan.
5. Cover with the remaining Gruyere and Parmigiano.
6. In a small bowl, combine the parsley, bread crumbs, and butter, and scatter the topping mixture over the potatoes.
7. Bake the gratin until it’s bubbly, the top is brown, and the potatoes are completely tender when tested with the sharp point of a knife, 25 to 30 minutes until the cheese is bubbling and golden brown.
8. Let the gratin sit for at least 10 minutes before serving so the liquid is fully absorbed and the gratin is easy to serve.
Do-Ahead: The uncooked gratin will keep covered in the refrigerator for 24 hours before baking. Remove from the refrigerator for 30 minutes to come to room temperature.
Notes on Italian Parsley
• When storing Italian parsley in the refrigerator, plant it in a cup full of water, and cover the leaves with plastic wrap. The parsley should keep for up to 1 week.
• If you won’t be using all of it, wash and spin it dry, wrap in a paper towel and put into a zip lock bag. Freeze the parsley and use right from the bag.
• Italian parsley has a flavor, where the curly parsley doesn’t (it’s only use is for garnish)
Orange Upside Down Cake
Serves 10
1/2 cup unsalted butter
3/4 cups firmly packed light brown sugar
2 oranges, peel and pith removed, and sliced 1/4-inch thick
1. Coat the interior of a 10-inch cake pan with non-stick cooking spray and set aside.
2. Melt the butter in a small saucepan on medium heat, then add the brown sugar and stir for a few minutes until the brown sugar is completely combined and melted.
3. Pour the butter/brown sugar mixture over the bottom of the cake pan, and arrange the orange slices on the sugar syrup. Set aside while making the cake batter.
For the Cake
1 1/2 cups all-purpose flour
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsalted butter, softened to room temperature
1 1/3 cups sugar
1/2 teaspoon vanilla paste or vanilla extract
1/2 teaspoon orange oil (optional)
2 large eggs, at room temperature
2/3 cup sour cream
1/4 cup fresh orange juice
2 cups heavy cream, whipped stiffly for garnish
1. Preheat the oven to 350 degrees.
2. In the bowl of an electric mixer, cream the butter and sugar until they are light and fluffy. Add the vanilla, orange oil, if using.
3. Add the eggs one at a time, mixing well after each addition, scraping down the sides of the bowl.
4. Mix the sour cream and orange juice together, add with the flour, baking soda and salt, and beat until the mixture comes together and is smooth.
5. Transfer the batter into the prepared pan. Bake for 45 to 55 minutes until a skewer inserted in to the center comes out clean.
6. Transfer the cake pan to a rack and allow to cool for EXACTLY 10 minutes.
7. Turn the cake out onto a serving platter, and serve at room temperature.
8. Refrigerate any leftover cake, and re-warm before serving, garnish with whipped cream, crème fraiche or vanilla ice cream.
Farmers’ Choice:
Curried Baby Corn and Tomatoes with Rice
Serves 2 to 4
2 tablespoons vegetable oil
1 leek, finely chopped, using only the white part
1 garlic clove, minced
1/2 teaspoon finely grated ginger
2 tablespoons mild curry powder
1 1/2 cups pear tomatoes, cut in half or quarters if large
4 ears baby corn, shucked, and cut in half lengthwise then cut in half horizontally (you will have 4 pieces)
2 cups coconut milk
1/4 cup torn basil for garnish
1/2 cup chopped roasted and salted cashews for garnish
3 cups steamed basmati rice (white or brown) kept warm
1. In a large skillet, heat the oil over medium heat, and saute the leek, garlic, ginger and curry powder, being careful not to burn the spices.
2. Add the tomatoes, and corn, and toss in the mixture, until coated.
3. Add the coconut milk, bring to a boil, and simmer for 20 to 25 minutes, until the corn is tender. Add the basil, taste for seasoning, and adjust using salt or pepper.
4. Serve the curry over rice, and garnish with cashews.
Pesto
Makes 2 cups
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
Salt and pepper
1. In a blender or food processor, process the basil, cheese, pine nuts, and garlic together until broken up.
2. With the machine running, gradually add the oil and process until smooth. Scrape down the bowl, and process again for another 30 seconds. Taste for seasoning, and add salt or pepper if necessary.
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.
Fresh Tomato and Basil Sauce
Makes about 2 to 3 cups
2 tablespoons extra virgin olive oil
1 garlic clove minced
2 cups tomatoes, chopped (cut pear tomatoes into halves or quarters, they will break down when they simmer)
1/4 cup packed basil leaves, torn or sliced
Salt and pepper
1. In a large saute pan, heat the oil, and swirl the garlic in the pan for 30 seconds, until fragrant.
2. Add the tomatoes, and cook over medium high heat, until the tomatoes are softened, about 10 minutes.
3. Add the basil, cook another 5 minutes, and season with salt and pepper.
4. The sauce can be used over seafood, chicken, or meats, as well as pasta.
Feature:
Baked Blueberry French Toast
Serves 8
1 cup sugar
Grated zest of 1 lemon
1 teaspoon lemon extract
1/8 teaspoon ground nutmeg
8 large eggs
1 1/2 cups heavy cream
9 cups torn egg bread (challah, or Hawaiian sweet egg bread)
1 cup fresh blueberries, picked over for stems, or frozen blueberries (do not defrost)
1/4 cup sugar
1/8 teaspoon ground cinnamon
1. Coat a 13 x 9-inch baking dish with nonstick cooking spray.
2. In a large bowl, whisk together the sugar, lemon zest, lemon oil, nutmeg, eggs, and heavy cream until blended. Add the bread to the bowl, pushing it down into the mixture to absorb the liquid. Add the blueberries and stir to combine. Pour into the prepared dish.
Do-Ahead: At this point, cover and refrigerate for at least 12 hours and up to 3 days. Bring to room temperature before continuing.
4. Preheat the oven to 350°F. Combine the sugar and cinnamon and sprinkle over the pudding. Bake until puffed and golden brown, 45 to 50 minutes. Remove from the oven and let rest for 10 minutes. Serve with blueberry sauce.
Variation:
If you would like to make muffin size bread puddings, prepare the bread pudding, but scoop into muffin tins that have been coated with non-stick cooking spray. Refrigerate 12 hours, sprinkle with the cinnamon sugar mixture, and bake for 25 to 30 minutes or until puffed, golden and cooked through. Serve the muffin bread puddings warm.
For the Blueberry Sauce
1 cup sugar
2 tablespoons cornstarch
2 tablespoons water
2 tablespoons fresh lemon juice
1 1/2 cups blueberries
1. In a 3-quart saucepan, over high heat stir together the sugar, cornstarch, water, and lemon juice until blended.
2. Add the blueberries and cook until the mixture begins to thicken and boil. Remove from the heat and allow to cool.
3. Do-Ahead: At this point, the sauce can be refrigerated for up to 4 days, or frozen for 1 month. Defrost in the refrigerator before serving at room temperature.
Blueberry Almond Coffee Cake
Serves 8
Streusel
½ cup sugar
½ cup all-purpose flour
¾ teaspoon cinnamon
¼ teaspoon freshly grated nutmeg
¼ cup melted butter
1 cup sliced almonds
1. In a small bowl, combine the dry ingredients, and gradually stir in the melted butter with a fork, until crumbs form. Set aside while making the cake.
Cake
½ cup unsalted butter, softened
¾ cup light brown sugar
2 large eggs
1 cup buttermilk
1 teaspoon vanilla extract
½ teaspoon grated lemon zest
1 ½ cups all-purpose flour
¾ teaspoon baking powder
¼ teaspoon baking soda
¼ teaspoon salt
1 cup berries (blueberries, raspberries, black berries or a combination) either frozen (do not defrost) or fresh
1. Preheat the oven to 375 degrees. Coat the inside of a 10-inch spring form pan with non-stick cooking spray.
2. In the large bowl of an electric mixer, cream together the butter and sugar, adding the eggs, one at a time, until blended. Add the buttermilk, beating until the mixture is combined.
3. Add the flour, baking powder, soda, and salt, beating on low speed until blended.
4. With a spatula, carefully fold in the berries, until they are distributed throughout the batter. Pour the batter into the prepared pan, sprinkle the streusel over the top and cover with the almonds.
5. Bake for 35 to 45 minutes, until a tester inserted into the center comes out clean. Cool 15 minutes before removing the spring form and serving.
Do-Ahead: The cake can be baked, cooled and frozen for up to 1 month. Defrost overnight on the counter, and re-warm, loosely tented with foil in a preheated 350 degree oven for 10 minutes. The cake stays moist for about 3 days, stored in an airtight container at room temperature.
Double Up: My friends Ellen and Dan Einstein own the Sweet 16th Bakery in Nashville and they double this recipe and bake it in a 13-by-9-inch baking pan, for the same amount of time. This double recipe will serve an army and makes a great pot luck take along!
@Diane Phillips www.dianephillips.com Blog: www.cucinadivina.blogspot.com
Follow me on Facebook (professional page) Twitter and Pinterest
I’ll be blogging from Italy from 9/20 through the beginning of November, so follow me as I eat my way through the boot!
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 9-3-15


Fuji & Gala Apples – Fair Hills Apple Farm
Red Bell PeppersTutti Frutti Farms
Baby Purple CarrotsBlack Sheep Produce
Celery – Rutiz Family Farms
Rainbow ChardBe Wise Ranch
Persian Cucumbers – Dassi Family Farms
Rosemary – Rutiz Family Farms
Romaine LettuceBe Wise Ranch
Walla Walla OnionsMilliken Family Farm
SunchokesWeiser Family Farm
PluotsKen’s Top Notch Produce
Organic Juicing Bag:
Red Bell PeppersTutti Frutti Farms
Dandelion GreensBe Wise Ranch
Italian Sorrento LemonsRancho Del Sol Organics
Passion FruitKoral’s Tropical Fruit Farm
Celery – Foxy Organics
Farmer’s Choice:
Keitt Mango – Wong Farms
Red Angel Pomegranate – Wild Willow Hollow Farm
Feature: Perfect Pear-ing
Comice PearsPenryn Orchard Specialties
Catalina Offshore catch of the week: Opah

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
Courtesy of Drew Canole of Fitlife.tv
Juice Recipes
Lion’s Roar
1 Lemon
1 Bell Pepper
½ Bunch of Celery
½ Bunch Dandelion Greens
Vitamin C Detox
2 Passion Fruits
½ Bunch of Celery
1 Lemon
The Bitter-Sweet End
1 Bell Pepper
½ Bunch of Dandelion Greens
1 Lemon
Specialty Produce Recipe Suggestions
courtesy of Diane Phillips (Cucina Divina)
Rosemary Garlic Oil
Makes 2 cups
This extra ordinary oil is amazing for roasting potatoes, or other root vegetables, rub it on meats, poultry, and seafood, or use as a base for soups and sauces. Don’t add more oil to it after you have refrigerated it. Keep in the refrigerator for up to 6 months.
2 cups extra virgin olive oil
1/4 cup rosemary leaves
8 garlic cloves
1. Combine the ingredients in a blender or food processor, processing on and off to break up the garlic, and rosemary.
2. Allow to mellow at room temperature for 1 hour before using. Refrigerate any remaining oil.
Creamy Sunchoke and Walla Walla Onion Soup
Serves 6
3/4 pound Jerusalem artichokes (sunchokes) peeled and cut into 1-inch chunks
4 cups chicken or vegetable broth
1/4 cup (1/2 stick) unsalted butter
1 clove garlic, minced
1/2 cup Walla Walla onion, finely chopped
2 teaspoons finely chopped fresh rosemary or thyme
1 cup heavy cream
6 strips bacon, cooked crisp and crumbled
1. In a stock pot combine the sunchokes and broth and bring to a boil, and simmer for 5 minutes. Drain the sunchokes reserving the liquid.
2. In the same stock pot, melt the butter, and sauté the garlic, onions and thyme, until the onions are softened, about 4 minutes.
3. Add the sunchokes, and the reserved liquid, cover and simmer until the sunchokes are soft, about 10 minutes.
4. Using an immersion blender, puree the soup.
5. Add the heavy cream, taste for seasoning and add salt or pepper if necessary.
6. Serve the soup garnished with crisp bacon, or goat cheese croutons.
7. Note about precooking the sunchokes: Jerusalem artichokes can sometimes be hard to digest, like beans, but pre-cooking eliminates most of that.
Do-Ahead: The pureed soup can be kept in the refrigerator for up to 3 days, or frozen for up to 1 month.
Apple Pluot Cobbler
Serves 6
The sweetness of the apples and the tart Pluot combine for a delicious cobbler—don’t forget the vanilla ice cream!
For the Topping:
1 1/2 cups old-fashioned rolled oats
1 cup firmly packed light brown sugar
1 1/2 cups all-purpose flour
1/2 cup finely chopped pecans or walnuts (optional)
1 teaspoon ground cinnamon
Pinch ground nutmeg
1/2 teaspoon salt
14 tablespoons cold unsalted butter, diced into 1/2″ pieces
1. a bowl, combine all the ingredients, and rub the flour into the ingredients, until it is incorporated, and you can hold the mixture together when pinched between two fingers. Set aside while preparing the fruit.
Do-Ahead: The crumble can be refrigerated for up to 1 week, or frozen for up to 6 months.
For the Fruit:
2 pluots, peeled, pitted and coarsely chopped
3/4 pound apples, peeled, cored, and sliced thinly
2 teaspoons lemon juice
2/3 cup sugar
2 teaspoons all-purpose flour
2 tablespoons unsalted butter, melted
1. Preheat the oven to 350 degrees, and coat the inside of a 9-inch pie plate, or square baking dish with non-stick cooking spray.
2. In a bowl, combine the ingredients, tossing to combine.
3. Transfer the fruit mixture to the prepared baking dish, and top with the crumble.
4. Bake for 35 to 45 minutes, until the crumble is golden brown, and the fruit is bubbling.
5. Remove from the oven, and allow to rest for at least 15 minutes. Serve warm. (it’s great for breakfast!)
Pasta Salad with Rosemary Feta Dressing
Serves 6 to 8
Add your favorite protein to this salad, like leftover cooked seafood, or poultry.
1 pound fusilli pasta, cooked 3 minutes short of al dente, and drained (do not rinse)
2 Persian Cucumbers, scrubbed, and finely diced
1 red bell pepper, cored, and finely diced
1/4 cup finely chopped Walla Walla onion
1 cup feta cheese, crumbled
1/4 cup red wine vinegar
2 teaspoons lemon juice
Grated zest of 1 lemon
Pinch red pepper flakes
2 teaspoons rosemary, finely chopped
1/2 cup extra virgin olive oil
Salt and pepper
1. In a large salad bowl, combine the pasta, cucumbers, red pepper, onion, and Feta.
2. In another bowl, whisk together the vinegar, lemon juice, zest, red pepper flakes, rosemary, and olive oil. Taste for seasoning and add salt and pepper.
3. Toss the salad with the dressing, and serve. The salad can be refrigerated for up to 2 days.
Grilled Rosemary Lemon Cod
Serves 4 to 6
2 pounds cod filets or other thick-fleshed fish filets (halibut, seabass, and salmon)
1/2 cup extra virgin olive oil
3 tablespoons lemon juice
6 drops Tabasco
2 teaspoons finely chopped rosemary
4 to 6 rosemary stems, picked of the leaves
1 red bell pepper, cored, seeded, and cut into 1-inch pieces
1. Cut the fish into 1-inch chunks and put into a zip-lock bag.
2. In a small bowl, whisk together the oil, lemon juice, Tabasco, and rosemary. Pour over the fish, seal the bag, and refrigerate for at least 30 minutes, or up to 3 hours.
3. Thread the cod and red pepper pieces onto the rosemary stems. Brush with some of the marinade and grill for 5 minutes on each side, or until the fish is opaque on the inside, and registers 165 degrees on an instant read meat thermometer.
4. Let the fish rest for 5 minutes before serving.
Great Caesar’s Salad
Serves 4
One head romaine, washed, spun dry and chopped into ½-inch ribbons
½ cup mayonnaise
¼ cup sour cream
2 tablespoons freshly grated Parmigiano Reggiano cheese
1 teaspoon anchovy paste
1 garlic clove, minced
1 to 2 teaspoons Worcestershire sauce
½ teaspoon freshly ground black pepper
½ cup finely shredded Parmigiano Reggiano cheese
1 cup croutons, store bought, or homemade
1. Place the romaine into a salad bowl.
2. In a mixing bowl, whisk together the mayonnaise; sour cream, cheese, anchovy paste, garlic, Worcestershire and pepper.
3. Taste for seasoning, and toss with the romaine in the salad bowl
4. Add the croutons, and ½ of the shredded Parmigiano, toss again, plate the salad, and garnish with the remaining cheese.
Cook’s Note: the dressing is terrific as a dip for vegetables or as a topping for baked potatoes and will keep in the refrigerator for up to 4 days.
Tuscan Vegetable Soup
Serves 4 to 6
3 tablespoons extra virgin olive oil
½ cup finely chopped onion
1 cup finely chopped purple carrots
1 cup finely chopped celery (including the leaves)
1 teaspoon finely chopped rosemary
1 cup canned chopped tomatoes and their juice
Two 14.5-ounce cans small white beans, rinsed and drained
1 bunch rainbow chard, tough stems trimmed, and cut into ½-inch ribbons
6 cups chicken or vegetable broth
Rind from Parmigiano Reggiano, cut into ½-inch pieces (optional)
Salt and freshly ground black pepper
2 tablespoons finely chopped fresh Italian parsley
½ cup freshly grated Parmigiano Reggiano cheese
1. In a large soup pot, heat the oil, and sauté the onion, carrot, and celery, for 4 to 5 minutes, until the vegetables begin to soften.
2. Add the rosemary and tomatoes, and simmer for 5 minutes.
3. Add the beans, chard, broth and rinds if using.
4. Bring the soup to a simmer, and simmer partially covered for 30 to 45 minutes.
5. Season with salt and pepper to taste, and stir in the parsley.
6. Serve the soup garnished with grated cheese.
Farmers’ Choice:
Pomegranate Yogurt Dip
Makes 2 cups
1 large pomegranate, seeded
2 cups chilled plain yogurt
2 scallions, finely chopped
¼ cup pomegranate juice
¼ cup fresh cilantro, finely chopped
¼ teaspoon salt
Fresh mint sprigs
1. In a medium mixing bowl, combine the yogurt, pomegranate juice, scallions, cilantro, and salt. Gently fold in all but 2 tablespoons of the pomegranate arils.
2. Place in a serving bowl, and garnish with mint and seeds. Chill for 30 minutes.
3. Great with crudités, or pita chips
Feature:
Pear Upside Down Cake
1/4 cup unsalted butter, melted
1/4 cup firmly packed brown sugar
3 slightly firm Comice pears, peeled, cored and sliced 1/2-inch thick
1/2 cup unsalted butter, softened, plus more for pan
2/3 cups granulated sugar
2 large eggs, at room temperature
3/4 cups sour cream, at room temperature
1/2 teaspoon pure vanilla extract
1 1/2 cup unbleached all-purpose flour, plus more for pan
1 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1/2 teaspoon grated lemon zest
1. Preheat the oven to 350 degrees, and coat the inside of a 9-inch pie plate with non-stick cooking spray.
2. Combine the butter and sugar and spread in the bottom of the pan. Arrange the pears in the pan in a decorative pattern. Set the pan on a baking sheet lined with foil, parchment or silicone to catch any drips.
3. In the bowl of an electric mixer, cream the butter and sugar until smooth.
4. Add the eggs, one at time, and beat until blended.
5. Add the sour cream, and vanilla, at this point, the mixture may look curdled.
6. Add the remaining ingredients, and beat until the mixture is smooth. Pour into the prepared pan, and smooth the top. Bake for 50 to 55 minutes, until a cake tester inserted into the center comes out clean. Allow the cake to rest, then invert onto a serving platter. Serve the cake warm or at room temperature.
@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 8-26-15


Green Bell PeppersTutti Frutti Farms
White CarrotsJF Organics
Sonoran GarlicMilliken Family Farm
Flowering Thyme – Rutiz Family Farm
Hydroponic Butter Lettuce – Sundial Farm
Candy OnionsWeiser Family Farm
Valencia Oranges – Sundance Natural Foods
Red Angel Pomegranate – Wild Willow Hollow Farm
Japanese Sweet Potatoes Kong Thao Farm
ZucchiniBe Wise Ranch
White PeachesKen’s Top Notch Produce
Heirloom Cherry Tomatoes – Aqualand Farms
Organic Juicing Bag:
CucumbersTutti Frutti Farms
Kyoho GrapesKen’s Top Notch Produce
CilantroBe Wise Ranch
Black Kale – Sundial Farm
LimesKoral’s Tropical Fruit Farm
Farmer’s Choice:
Gala Apples – Fair Hill Farms
Dragon Fruit – Tony Do’s Farm
Kaffir LimesRancho Del Sol
Catalina Offshore catch of the week:Opah

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
Courtesy of Drew Canole of Fitlife.tv
Juice Recipes
Lean and Green
1 Cucumber
1 Lime
1 Handful of Grapes
1 Handful of Kale
Gimme That Gimlet
2 Cucumbers
1/2 Lime
Left Overs
6 Large Leaves of Kale
1 1/2 Large Cucumber
1 Lime, peeled
2 Small Handfuls of Cilantro
2 Handfuls of Grapes
Specialty Produce Recipe Suggestions
courtesy of Diane Phillips (Cucina Divina)
Turkey Burgers with Tomato Salsa
Serves 6
For the Tomato Salsa
2 cups cherry tomatoes, finely diced
2 garlic cloves, minced
1/2 cup finely chopped onion
1 tablespoon finely chopped thyme
1/4 cup finely chopped bell pepper
3 tablespoons rice vinegar
1/3 cup canola oil
1/4 cup finely chopped Italian parsley
Salt and pepper
1. In a large bowl, combine all the ingredients, taste for seasoning and adjust using salt and pepper.
For the Burgers
1 1/2 pounds ground turkey or chicken
1 cup fresh bread crumbs
1/2 cup finely chopped onion
2 garlic cloves, minced
1 tablespoon finely chopped thyme
2 large eggs
1 tablespoon Worcestershire sauce
1/4 teaspoon freshly ground black pepper
6 burger buns
1. In a large bowl, combine the turkey, crumbs, onion, garlic, thyme, eggs, Worcestershire and pepper.
2. Form the mixture into patties about 3-inches in diameter. Chill for at least 1 hour before grilling or frying.
3. Preheat the grill or heat a skillet, and grill the burgers for 3 to 4 minutes on each side. Serve on buns with tomato salsa.
Poached Peaches in Port Wine
Serves 2 to 4
2 firm white peaches, cut in half and pitted
1/2 cup port wine
1/3 cup sugar
1 cinnamon stick
1 clove
1. Put the peaches into a Dutch oven, and add the port, sugar, cinnamon and clove. Bring to a boil, and simmer, uncovered for 10 to 15 minutes, until the peaches begin to soften. Remove the peaches from the port, and cool.
2. While the peaches are cooling, simmer the syrup for 10 to 15 minutes until it is reduced by half and syrupy.
3. Serve the peaches dolloped with mascarpone, Greek yogurt or ice cream, and drizzle with some of the port syrup.
4. The syrup will keep in the freezer for up to 6 months. Use it on cakes, ice cream, or over yogurt.
Curried Rice Salad with Tomatoes and Peaches
Serves 6
For fun, serve this salad in a green bell pepper half that has been cored and seeded.
6 cups cooked basmati rice
1/2 cup finely chopped onion
2 white peaches, peeled, pitted, and finely dice
1 cup quartered cherry tomatoes
2 medium zucchini, finely diced
1/4 cup orange juice
1/4 cup rice vinegar
2 teaspoons curry powder
1 teaspoon sugar
1 teaspoon Worcestershire sauce
1/2 cup canola or vegetable oil
Salt and pepper
1 cup toasted sliced almonds
1. Put the rice, onion, peaches, cherry tomatoes and zucchini into a salad bowl.
2. In a small bowl, whisk together the juice, vinegar, curry, sugar, Worcestershire, and oil. Taste for seasoning and adjust using salt or pepper.
3. Toss the salad with the dressing, and garnish with almonds.
Honey Orange Roasted Sweet Potatoes
Serves 6
Try some of the San Diego Honey Company’s delicious honey in this dish. Check the retail store at Specialty for new items.
1/4 cup honey
1/4 orange juice
2 tablespoons canola oil
2 tablespoons unsalted butter, melted
2 teaspoons minced fresh thyme
1/8 teaspoon cayenne pepper
2 sweet potatoes, peeled, and cut into 1/2-inch pieces
1. Preheat the oven to 400 degrees, and line a baking sheet with parchment, aluminum foil, or a silicone baking liner.
2. Put the sweet potatoes into a large bowl, and in a small bowl, whisk together the honey, juice, oil, butter, thyme, and cayenne.
3. Pour the honey mixture over the potatoes, and toss to coat.
4. Spread the potatoes onto the prepared baking sheet in one layer. Roast for 40 to 50 minutes, until the potatoes are tender. Remove from the oven and serve hot.
Denver Omelet Casserole
Serves 6 to 8
Awesome for brunch or for a light dinner, Denver omelets are a blast from the past, but delicious any night of the week.
4 tablespoons unsalted butter
1 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.
3. 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.
4. In another bowl, whisk together the eggs, cream, flour, salt and Tabasco, until blended. Pour over the ham mixture, stirring to blend.
5. Transfer the entire contents of the bowl to the prepared pan.
Do-Ahead: At this point, cover and refrigerate for at least 6 hours, or up to 2 days, bring to room temperature before proceeding.
7. Bake for 35 to 45 minutes, until the strata is puffed and golden brown and set in the center.
8. Remove from the oven and allow to rest for 15 minutes before cutting into wedges.
Cheesy Denver Omelet: 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.
Zucchini, Pepper and Tomato Gratin
Serves 6
Terrific with any grilled item, this is also delicious with roasted chicken or meats.
2 tablespoons extra virgin olive oil
1 medium onion, thinly sliced
3 garlic cloves, minced
1 green pepper, cored, seeded, and thinly sliced
3 to 4 zucchini ends trimmed, and cut 1/2-inch thick
1 1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 cups cherry tomatoes cut into quarters
2 tablespoons minced fresh thyme
1/2 cup finely shredded Gruyere cheese
1/4 cup freshly grated Parmigiano Reggiano cheese
1. Preheat the oven to 350 degrees, and coat the inside of a 9-inch oval gratin dish with non-stick cooking spray.
2. In a large skillet, heat the oil, and sauté the onion and garlic for 4 to 5 minutes, until the onion is translucent.
3. Add the pepper and zucchini and toss in the onion mixture. Season with salt and pepper, and toss for 2 to 3 minutes in the pan.
4. Add the tomatoes, and thyme, and saute until the tomatoes begin to give off some juice, this will take about 5 minutes. Season again with salt and pepper.
5. Transfer the mixture to the prepared pan, and sprinkle the cheeses evenly over the top. Bake for
6. 15 to 20 minutes, until the gratin is bubbling and the cheeses are golden. Let rest for 5 to 10 minutes, and serve.
Butter Lettuce, Pomegranate and Orange Salad
Serves 4 to 6
There are many ways to separate the pomegranate arils from the waxy inside of the fruit. I find that if I separate them in a large bowl of water, the waxy parts float to the surface, after I have separated the fruit, which floats to the bottom. Fresh pomegranates are juicier and tastier than the arils that you can buy already separated.
One head butter lettuce, washed, spun dry, and torn
1/4 cup rice vinegar
3 tablespoons orange juice
1 teaspoon sugar
1 garlic clove, minced
1 teaspoon Dijon mustard
1/2 cup vegetable oil
Salt and pepper
1 orange, peel and pith removed, separated into segments, or sliced, and cut into 1/2 moons
1/3 cup pomegranate arils
1. Put the lettuce into a salad bowl.
2. In a smaller bowl, whisk together the vinegar, orange juice, sugar, garlic, mustard, and oil. Taste for seasoning and correct using salt and pepper.
3. Pour some of the dressing over the greens, and toss to coat.
4. Arrange the lettuce on salad plates, and garnish with orange segments, and pomegranate arils. Drizzle a bit more dressing over the oranges, and serve.
Jambalaya
Serves 6
In New Orleans, they begin many dishes with what they call “The Trinity”: onion, celery, and bell pepper. This dish is a great party dish, but also makes a satisfying weeknight meal, if you have everything prepped and ready to go. Feel free to add more cayenne, or serve this with an assortment of hot sauces.
2 tablespoons vegetable oil
3/4 pound andouille or Polish-style sausage, cut into 1/2-inch-thick rounds
1/2 cup chopped onions
1/2 cup seeded and chopped green bell peppers
1/2 cup chopped celery
2 cloves garlic, minced
1/4 teaspoon dried thyme
1/4 teaspoon dried oregano
1/4 teaspoon dried basil
1/4 teaspoon freshly ground black pepper
1/8 teaspoon cayenne pepper
1 bay leaf
One 14.5-ounce can chopped tomatoes, with their juice
3 1/2 cups chicken broth
1 14 cups long-grain rice
3/4 pounds medium-size shrimp, peeled and deveined
1/2 cup chopped scallions (white and tender green parts) for garnish
1. In an 8-quart stockpot, heat the oil over medium-high heat, then cook the sausage until it begins to render some of its fat, about 5 minutes.
2. Remove all but 2 tablespoons of the fat from the pan and add the onion, bell pepper, celery, garlic, thyme, oregano, basil, black pepper, cayenne, and bay leaf.
3. Cook, stirring, until the vegetables are translucent, about 5 minutes.
4. Stir in the tomatoes and cook until some of the liquid evaporates, about 4 minutes.
5. Add the broth and bring to a boil.
Do-Ahead: At this point, you can let cool, cover, and refrigerate for up to 3 days. Gently reheat before continuing.
7. Stir in the rice and cook for 15 minutes over medium heat. Add the shrimp and cook until they turn pink, another 3 to 5 minutes.
8. Remove the bay leaf, and serve immediately or turn off the heat, cover, and let stand for up to 30 minutes before serving.
9. Garnish the jambalaya with chopped scallions and serve with an assortment of hot sauces.
Farmers’ Choice:
Dragon Fruit Smoothie
Serves 2
1 Dragon Fruit
1/4 cup Kaffir lime juice
1/4 cup orange juice
8 oz. plain yogurt
1 cup ice cubes
1. Cut off the skin of Dragon Fruit and cut into small pieces.
2. Put the dragon fruit and the rest of the ingredients into a blender, and blend until smooth.
3. Serve cold.
Gala Apple Waldorf Salad
Serves 4 to 6
2 cups cooked chicken or turkey, cut into bite sized pieces
2 ribs celery, finely chopped
1/3 cup golden raisins
1/4 cup finely chopped onion
1/2 cup toasted walnuts
1 cup Gala Apples, cored, and cut into 1/2-inch dice
2/3 cup vegetable oil
1/4 cup apple juice or cider
1 teaspoon Kaffir lime juice
1/2 teaspoon salt
1/2 teaspoon celery seeds
Pinch dry mustard
Pinch of cayenne pepper
1 head butter lettuce, washed, and spun dry
1. In a large bowl, combine the chicken, celery, raisins, onion, walnuts, and apples.
2. In a small bowl, whisk together the remaining ingredients. Pour over the salad, and toss to combine.
3. Serve the salad in butter lettuce cups.
@Diane Phillips www.dianephillips.com www.cucinadivina.blogspot.com
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