Farmers' Market Box December 24th 2019




 

This week’s local produce and featured farms:

Romain Lettuce – D’Acquisto Family Farms
Yams – Kong Thao
Oro Blanco Grapefruit – Ken’s Top Notch Produce
Redbor KaleBe Wise Ranch
Satsuma TangerineRegier Family Farms
Calcot OnionsCrows Pass Farms
Fuyu Persimmon – Garcia Farms Produce
Warren Pears – Frog Hollow Farms

Farmer’s Choice:

Chanterelle Mushrooms – Foraged
Hidden Rose Apples – Dragon Berry Produce

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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 hashtag #SpecialtyProduceFMB!

Farmers’ Market Box Recipes

 
Caesar Salad
Serves 6
The salad dressing is also delicious served as a dip for crudités.
1 cup mayonnaise
1/2 cup sour cream
1/2 cup freshly grated Parmigiano Reggiano cheese
2 teaspoons fresh lemon juice
1 1/2 teaspoons anchovy paste
2 cloves garlic, minced
2 teaspoons Worcestershire sauce
1 1/2 teaspoons freshly ground black pepper
I head romaine lettuce, washed, spun dry and chopped
1/2 cup shredded Parmigiano Reggiano cheese
2 cups garlic croutons, homemade or store-bought
1.)In a mixing bowl, whisk together the mayonnaise, sour cream, Parmigiano, lemon juice, anchovy paste (optional) garlic, Worcestershire and pepper. Refrigerate if not using immediately.
2.)In a large salad bowl, toss the romaine with the dressing, add the cheese and croutons, and toss again before serving.
 
Pear and Yam Gratin
Serves 6
You can sub in Fuyu persimmons, or apples for the Warren pears here, if you like.
1 pound Garnet yams, scrubbed
1/2 cup (1 stick) unsalted butter, melted
1/4 cup firmly packed light brown sugar
1/4 cup dark corn syrup
1 1/2 tablespoons cream sherry
1/2 teaspoons ground cinnamon
1/8 teaspoon ground nutmeg
2 to 3 medium-size Warren pears peeled, cored, and sliced 1/4 inch thick
Preheat the oven to 400 degrees, prick the yams all over with the tip of a sharp knife, and roast for 1 hour until the yams are tender. Reduce the oven temperature to 350 if baking immediately.
Coat the inside of an 8-inch baking dish with non-stick cooking spray.
When the yams are cool enough to handle, cut in half and scoop the flesh into the bowl of an electric mixer. Mash the yams with 2 to 3 tablespoons of butter, brown sugar, corn syrup, sherry, cinnamon, and nutmeg until smooth.
Spread 1/2 of the mixture into the prepared pan, top with half of the pears, and brush the pears liberally with some of the butter.
Top the pears with the remaining yams and arrange the remaining pears onto the yams in a decorative pattern. Brush with the remaining butter.
The Gratin can be refrigerated for up to 2 days, or frozen for up to 2 months. When ready to bake, bring the gratin to room temperature and bake for 30 to 35 minutes until the pears are golden and the gratin is bubbling.
Allow the gratin to rest for 5 minutes before serving.
 
Caramelized Onion and Kale Bread Pudding
Serves 6-8
This is a great sub for potatoes on your holiday table.
3 tablespoons unsalted butter
3 tablespoons extra virgin olive oil
One bunch Calcot onions, thinly sliced, using the white and tender green part
1 tablespoon sugar
2 teaspoons dried thyme
1 1/2 teaspoons salt
1/2 teaspoon freshly ground black pepper
4 cloves garlic, mashed
1 bunch redbor Kale, washed, spun dry, tough stems removed
Salt and pepper
5 large eggs
2 cups heavy cream
5 shakes of Tabasco sauce
1 teaspoon Worcestershire sauce
6 cups stale white bread cubes with crusts removed
1 1/2 cups Gruyere cheese cut into 1/2-inch chunks
1/4 cup chopped fresh parsley
1/2 cup freshly grated Parmigiano Reggiano
1.)Coat the inside of a 13-by-9-inch casserole dish with non-stick cooking spray.
2.)In a large skillet, heat the butter and one tablespoon of oil. Saute the onions, sugar, thyme, salt, pepper and 2 garlic cloves, until the onions are golden brown. Remove to a bowl and set aside.
3.)In the same skillet, heat the remaining 2 tablespoons of the oil, add the remaining garlic, and kale, and saute until the kale is wilted. Season with salt and pepper and set aside to cool.
4.)In a large mixing bowl, whisk together the eggs, cream, tabasco and Worcestershire. Add the bread and mix until the bread begins to absorb some of the mixture. Add the kale and onions, Gruyere and parsley, stirring to blend.
5.)Transfer the mixture to the prepared pan. Sprinkle with the Parmigiano, cool, cover and refrigerate for at least 8 hours or up to 48 hours.
6.)When ready to bake, bring the casserole to room temperature, preheat the oven to 350 degrees, bake covered for 30 minutes, uncover and bake another 15 minutes, until the casserole is golden brown and bubbling. Allow to rest for 10 minutes before serving.
 
Tuscan Beans and Greens
Serves 4
An example of cucina povera (cuisine of the poor) this versatile dish can be used as a side dish, or more broth can be added to turn it into a soup. Adding protein such as chicken or sausage can make it a main dish. This is better the day after it’s prepared when the ingredients all get to know each other.
3 tablespoons extra virgin olive oil, plus more for serving
4 garlic cloves, minced
1 tablespoon finely chopped rosemary
1 bunch redbor kale, tough stems removed, and leaves chopped 1/2-inch wide
One 14.5-ounce can chopped tomatoes and their juices
Two 14.5-ounce cans cannellini or small white beans (your preference)
1 cup chicken or vegetable broth
Salt and pepper
1.)In a Dutch oven, heat the oil, swirl the garlic and rosemary in the pan for 30 seconds till fragrant.
2.)Add the kale, and saute until the kale is wilted. Season with salt and pepper.
3.)Add the tomatoes and bring to a boil. Add the beans and broth, and simmer for 1 hour, until the beans are creamy and tender. Season with salt and pepper.
 
Oro Blanco Strawberry Pie
Serves 6
1 1/2 cups graham cracker crumbs
2 tablespoons sugar
5 tablespoons unsalted butter, melted
1.)Preheat the oven to 350 degrees and coat the inside of a 9-inch pie plate with non-stick cooking spray.
2.)In a bowl, combine the graham cracker crumbs, sugar and butter.
3.)Put into the prepared pan, pressing evenly into the bottom and sides.
4.)Bake for 10 minutes. Cool on a rack while making the filling.

For filling

1 (14-ounce) can sweetened condensed milk
4 large egg yolks
1/2 cup plus 2 tablespoons fresh Oro Blanco juice
1.)In a mixing bowl, whisk together the milk, yolks and juice.
2.)Pour into the baked shell and bake again for 15 to 20 minutes until the filling looks set. Remove from the oven and allow to cool completely and store in the refrigerator.
For the Strawberries and Finishing

Cook’s Note: This is delicious with blackberries or blueberries, if you prefer them.
1 cup sugar
1/2 cup Oro Blanco juice
2 cups strawberries, hulled
2 cups heavy cream, whipped stiffly for garnish
1.)In a saucepan, combine the sugar and juice, bring to a boil, and simmer for 10 minutes until syrupy. Cool completely.
2.)When the pie is chilled, put the strawberries on top of the pie in a decorative pattern. 3.)Brush the berries with the syrup. Refrigerate for at least 1 hour before serving.
4.)When ready to serve, slice the pie, and garnish with whipped cream.
Any leftover syrup is great in cocktails.
 
Oro Blanco Sangria
Serves 4-6
1 cup superfine sugar
1 cup hot water
2 750-ounce bottles Riesling or Chablis
1 Oro Blanco, ends removed, and sliced 1/4-inch thick
2 satsuma tangerines, peeled, and segmented
1/2 cup Triple Sec
One 750-ounce bottle sparkling water
Orange slices, or lime slices for garnish
Pomegranate arils for garnish
1.)Put the sugar and hot water into a large bowl, stirring until the sugar is dissolved. Add the wine, Oro Blanco, tangerine segments, and Triple Sec. Cover and refrigerate for at least 4 hours, or overnight.
2.)For each serving, pour 1/2 cup Sangria mixture into a wine glass, and top off with the sparkling water. Serve garnished with an orange or lime slice and a few pomegranate arils.

 
Fuyu Persimmon Salad
Makes 2 9-inch layers, or 24 cupcakes
This salad lends itself to your own interpretation; if you have pomegranate arils, add them for color, if you would like to switch out the cheese, goat, or diced fresh mozzarella will work well here.
1/4 cup rice vinegar
2 tablespoons apple cider or juice
2 tablespoons honey
1 tablespoon Dijon mustard
1 Calcot onion, finely chopped using only the white part
2/3 cup vegetable oil
Salt and pepper
One head romaine, washed, spun dry and chopped
3 Fuyu persimmons, peeled, pitted and thinly sliced
2 Warren pears, or 2 apples, cored, and thinly sliced
1 cup toasted pecans
1 cup crumbled gorgonzola
1.)In a small bowl, whisk together the vinegar, apple cider, honey, mustard, onion and oil. 2.)Season with salt and pepper. The dressing will keep in the refrigerator for up to 1 week.
3.)In a salad bowl, combine the romaine, persimmons, pears (or apples) and toss with some of the dressing.
4.)Add the pecans and gorgonzola and toss again.
 
Chanterelle Port Wine Reduction Sauce
Makes about 2 cups
Chanterelle Port Wine Reduction Sauce
Makes about 3 cups
1/2 cup (1 stick) unsalted butter, softened
2/3 cup chopped shallots
8 sprigs fresh thyme, or 1 1/2 tablespoons dried
1/2 cups Cabernet Sauvignon wine
1 cup ruby Port wine
4 cups beef stock or broth
1/4 cup all-purpose flour
1/2 pound chanterelles, cleaned
1.)In a 2 1/2-quart saucepan, melt 2 tablespoons of the butter over medium heat. Add the shallots and thyme and cook, stirring, until the shallots soften, 3 to 4 minutes
2.)Pour in the Cabernet, Port and broth and bring to a boil.
3.)Reduce the heat to medium and simmer until it begins to thicken, about 30 minutes. Strain through a fine-mesh strainer.
4.)Do-Ahead: At this point, you can let cool, cover, and refrigerate for up to 5 days or freeze for up to 2 months. Defrost and reheat gently before continuing.
5.)In a small bowl, blend together the flour 1/4 cup (1/2 stick) of butter until it forms a smooth paste.
6.)Bring the sauce to a boil, then add the flour mixture a tablespoon at a time, bringing the sauce to a boil after each addition.
7.)Add only enough of the flour mixture to get the sauce to the thickness your prefer. Remove from the heat and serve.
8)Do-Ahead: At this point, you can let cool, cover, and refrigerate for up to 5 days. Reheat gently.
9.)Melt the remaining 2 tablespoons of butter, and saute the chanterelles for 2 to 3 minutes until they begin to turn golden. Add them to the sauce and serve warm.
 
Insta-Pot/Pressure Cooker Risotto
Serves 6
3 tablespoons unsalted butter
1 tablespoon extra virgin extra-virgin olive oil
1 medium shallot, finely chopped
1/2 pound assorted chanterelles, cleaned
2 teaspoons finely chopped fresh sage
1 1/2 cups Carnaroli or Vialone medium grain rice
1/2 cup dry white wine, such as Sauvignon Blanc or Pinot Grigio
2 cups chicken broth
1 1/2 cups beef broth
1/2 cup freshly grated Parmigiano-Reggiano cheese
Salt and freshly ground black pepper
1/4 cup finely chopped chives for garnish
1.)Melt 2 tablespoons of butter with the oil in the pressure cooker. Add the shallot and cook 2.)for 2 minutes, or until the shallot is softened. Add the chanterelles and sage to the pot, and cook for 5 to 6 minutes, or until the liquid from the mushrooms has evaporated. Remove from the pot.
3.)Add the rice, and wine, and bring to a boil. Add the broth, lock the lid into place and cook at high pressure for 7 minutes.
4.)Quick release the pressure, and remove the lid, tilting the pot away from you to avoid the steam escaping. Stir in the chanterelles, remaining tablespoon of butter, and the cheese. 5.)Garnish with the chives and serve immediately.
Cook’s Note: If you don’t have a pressure cooker or Insta-Pot, you will need 2 1/2 cups of chicken and 2 1/2 cups of beef broth simmering on the stove top. Add the broth 1 ladle-full at a time, after the broth has evaporated, until the rice is al dente.
 
Apple Breakfast Cake
Makes one 9″ Bundt
1 1/2 cups canola oil
1 1/2 cups sugar
3 large eggs
2 teaspoons vanilla extract
3 cups unbleached all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
3 cups peeled, cored and chopped apples
1 cup chopped pecans or walnuts
1/2 cup golden raisins (optional)
1.)Preheat the oven to 350°F. Coat a tube or Bundt pan with nonstick cooking spray.
2.)With an electric mixer, beat together the oil, sugar, eggs, and vanilla in a large bowl until blended. Add the flour, salt, soda, cinnamon, and nutmeg and mix on low speed until the flour disappears.
3.)Add the apples, pecans, and raisins, if using, and stir until incorporated. Scrape into the prepared pan and bake until a skewer inserted in the center comes out clean, about 1 hour and 10 minutes.
4.)Place the pan on a rack and let cool for 25 minutes; then remove the cake from the pan and let cool completely on the rack.
Do-Ahead: At this point, you can freeze for up to 6 weeks.
Variation: This recipe makes 36 dense cupcakes, which can be served like muffins for a brunch. Or, for dessert, split them open and cover with ice cream and caramel sauce, or frost with Cream Cheese Frosting. Bake the cupcakes until a skewer tester inserted in the center comes out clean, 35 to 40 minutes.
 
Turkey Breast Roulade Stuffed w/ Apple & Cranberry Sage Stuffing
Serves 8
One 1-pound loaf of firm white sandwich bread, cut into cubes
1/2 cup unsalted butter
1 cup finely chopped onion
1 cup finely chopped celery
1 tablespoon finely chopped sage
1 cup finely chopped peeled and cored apple
1 cup dried cranberries
Salt and pepper
1 large egg
1/2 to 1 cup chicken broth
One boneless turkey breast with skin (about 5 to 6 pounds)
Salt and pepper
1/2 cup dry sherry
1/3 cup soy sauce
1 bay leaf
2 cups apple cider
3 tablespoons cornstarch mixed with 3 tablespoons water
1 cup heavy cream
1.)Preheat the oven to 350 degrees and arrange the bread cubes on a baking sheet.
2.)Bake for 10 to 15 minutes until the cubes are toasted. Cool and transfer to a mixing bowl.
3.)In a skillet, heat half of the butter, and saute the onion, celery, sage, and apple until the onion begins to soften and turn translucent, about 7 minutes.
4.)Add the cranberries, and saute another 2 minutes.
5.)Transfer to the bowl with the bread cubes, season with salt and pepper, add the egg, and 1/4 cup of the broth, stirring to combine.
6.)The cubes should hold together, add more broth until the bread cubes hold together. Set aside or refrigerate overnight.
7.)Increase the temperature to 400 degrees.
8.)If your turkey breast doesn’t come boned, lay the breast skin side down on a cutting board. If the backbone is still attached to the breast, cut it away with poultry shears.
9.)Next, locate the wish bone in the V-shaped neck end of the breast.
10.)Using a boning knife, scrape the meat away from the bone and remove the bone.
Remove the rib cage and breastbone by cutting between the ribs and the meat at one edge of the breast.
11.)Scrape the knife as close to the rib bones as possible, and as the bones come free, pull back on them to make cutting between the bones and meat easier. Continue until you reach the breastbone.
12.)Scrape the point of the knife along the breastbone and use your thumb to free the meat. Be careful not to cut through the meat and skin at the ridge of the breastbone (the meat is very thin here).
13.)Once you bone half the breast, scrape along the other side of the breastbone and along the ribs until the entire rib cage and breastbone can be freed in one piece.
14.)Put the breast between two pieces of plastic and pound the breast until it is 1-inch thick all over.
15.)Spread the stuffing over the inside of the breast, leaving a 1-inch border on all sides. 16.)With the short side nearest you, fold the short end over the stuffing, gently pressing on the stuffing, then roll up the breast tightly.
17.)Arrange seam side down, and tie with butcher’s twine or silicone bands.
18.)Melt the remaining butter and add the sherry and soy sauce. Arrange the turkey in a roasting pan, brush with the soy, sherry butter sauce.
19.)Roast for 30 to 40 minutes, until the turkey breast is golden brown. Add the sherry butter sauce, bay leaf and 1 cup of cider to the roasting pan.
20.)Cover the roasting pan with aluminum foil and continue roasting until the center of the roulade registers 170 degrees on an instant read meat thermometer, about 35 to 40 minutes.
21.)Transfer the roulade to a cutting board and let rest, loosely covered with foil for 15 minutes before slicing.
22.)Pour the juices from the turkey through a sieve into a saucepan, skim off any surface fat. Bring to a boil.
Whisk in the remaining cider, and the cornstarch mixture. Bring to a boil and whisk until thickened.
Stir in the cream, and season with salt and pepper.
Slice the turkey and serve with the warm sauce.
 
@Diane Philips  www.dianephillips.com  Blog:  www.cucinadivina.blogspot.com
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Farmers' Market Box December 19th 2019




 

This week’s local produce and featured farms:

Yu Choy – Her Produce
Green Dragon Apples – Dragon Berry Produce
Oro Blanco Grapefruit – Garcia Organic Farm
Collard GreensBe Wise Ranch
ArugulaD’Acquisto Family Farms
Salanova Mixed Lettuce – The Garden Of…..
Garnet Yams – Kong Thao
Red Beets – Terra Madre Gardens
Satsuma Tangerine – Regier Family Farms

Farmer’s Choice:

Green Cauliflower – Black Sheep Farm
Oro Blanco – Dragon Berry Produce
Golden Russet Bosc Pears – Penryn Orchards

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

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

Farmers’ Market Box Recipes

 
Asian Chicken Noodle Soup
Serves 6
3 tablespoons vegetable oil
2 garlic cloves, minced
1 teaspoon grated ginger
1 bunch Yu Choy, tough stems removed, and chopped
2 medium carrots, cut into matchsticks
6 cups chicken or vegetable broth
2 cups cooked shredded chicken
8 ounces fresh soba noodles
2 teaspoon soy sauce
2 scallions, finely chopped for garnish
1 teaspoon sesame oil, for garnish
1. In a wok, or Dutch oven, heat the oil, add the garlic and ginger, and swirl in the pan for 30 seconds until fragrant.
2. Add the Yu choy, and stir fry for 1 minute, until the Yu choy is wilted.
3. Add the carrots and toss in the ginger/garlic oil.
4. Add the broth, chicken, soba noodles, and soy sauce.
5. Simmer for 20 minutes. Season with salt and pepper.
6. Serve garnished with scallions and sesame oil.
 
Oro Blanco Cheesecake
Serves 8

For the Crust

2 cups graham cracker crumbs
1/3 cup unsalted butter
1/3 cup sugar
1. Preheat the oven to 350 degrees and coat the inside of a cheesecake or springform pan with non-stick cooking spray.
2. Combine the ingredients and press into the bottom and 1/2-way up the sides of the pan.
3. Bake for 10 minutes, remove from the oven and set aside.
For the Batter

Three 8-ounce packages of cream cheese, softened
1/2 cup granulated sugar
12 ounces white chocolate, chopped, melted and cooled
1 1/2 cups sour cream
4 large eggs
1. In the bowl of an electric mixer, beat the cream cheese until smooth.
2. Add the sugar, melted chocolate, sour cream and eggs, beating until smooth.
3. Pour into the baked crust.
4. Bake for 45 to 55 minutes, until the center is just set.
5. Allow to cool in the turned off oven.
6. When the cheesecake has cooled to room temperature, spread with 1 1/2 to 2 cups of Oro Blanco curd. Cover and refrigerate for at least 8 hours.
7. When ready to serve, bring to a room temperature.
Oro Blanco Curd

Makes about 3 cups
1 1/4 cup sugar
6 large eggs
1/2 cup fresh Oro Blanco juice
1/2 cup chilled butter, cut into 1/2-inch cubes

1. In a saucier, or saucepan, whisk together the sugar, eggs, and juice. Place over medium heat and whisk until the mixture thickens, and almost boils.
2. Remove from the heat and add butter, whisking in a few bits at a time, until they are incorporated.
3. Transfer to a bowl and press plastic wrap onto the surface of the curd to prevent a skin from forming.
4. Cool, and refrigerate, the curd will set up in the refrigerator. Use the curd on toast, English muffins, with scones for tea, and as a filling for cakes, or topping for cheesecakes. 

 
Umbrian Apple Cake
Serves 6-8
1 cup unsalted butter, softened
1 cup sugar
½ teaspoon lemon zest
1 tablespoon Amaretto
1 teaspoon vanilla paste or vanilla extract
4 large eggs
2 ¼ cup all-purpose flour
1 tablespoon baking powder
½ teaspoon ground cinnamon
½ teaspoon salt
3 Green Dragon apples, peeled, cored and cut ½-inch thick
¼ cup unsalted butter, melted
3 tablespoons sugar
1. Preheat the oven to 350 degrees. Coat the inside of a 10-inch spring form pan with non-stick cooking spray.
2. In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar until light and fluffy.
3. Add the zest, Amaretto and vanilla paste, and beat until blended.
4. Add the eggs one at a time, beating after each addition.
5. Add the flour, baking powder, cinnamon, and salt blending until smooth.
6. Cut 2 of the apples into a small dice.
7. Fold the small pieces into the batter and transfer the batter to prepared pan and smooth the top.
8. Arrange the cut apples core side down, on the top of the batter in circles over the entire surface with an arrangement like a sun. The apples should be close together. Brush the apples and batter with the melted butter.
9. Generously sprinkle the apples and batter with the 3 tablespoons sugar.
10. Bake the cake for 50 to 60 minutes, until the cake pulls away from the sides of the pan and the cake is golden brown. A skewer inserted into the center should come out clean.
11. Cool on a wire rack for 15 minutes, remove the sides of the pan, and cool completely. Dust with confectioners’ sugar if desires.
12. The cake keeps covered, at room temperature overnight.
 
Sicilian Greens
Serves 4
In this recipe we are using Collard greens, but it is equally delicious with Swiss chard, and Kale.
4 tablespoons extra-virgin olive oil
1/4 cup golden raisins
1 shallot, thinly sliced
2 garlic cloves, thinly sliced
⅛ teaspoon red pepper flakes
1 bunch collard greens, tough stems removed, and cut into 1/2-inch ribbons
1/4 cup chicken or vegetable broth
Salt and pepper
¼ cup grated Parmigiano Reggiano
¼ cup sliced almonds, toasted
1. In a large skillet, heat the oil, add the raising, shallot, garlic, red pepper, and saute for 3 to 4 minutes.
2. Add the collards, saute until the collards are just wilted.
3. Add the broth, and simmer until the broth has evaporated.
Stir in the Parmigiano, season with salt and pepper, and garnish with the almonds.
 
Garnet Yam and Goat Cheese Gratin
Serves 6
4 tablespoons unsalted butter, melted
3/4 cup milk
3/4 cup heavy cream
2 tablespoons honey
1 small garlic clove, minced
8 ounces goat cheese, softened
Salt and pepper
1 pound sweet potatoes, peeled and sliced lengthwise 1/8 inch thick
1/4 cup breadcrumbs
1/4 cup Parmigiano Reggiano
2 tablespoons olive oil
1. Preheat the oven to 350°, coat an 8-inch baking dish with non-stick cooking spray. In a medium saucepan, combine the milk, cream, honey and garlic and bring just to a simmer. Remove from the heat. Whisk in the goat cheese and season generously with salt and pepper. Add the sweet potatoes to the cream, and simmer for 10 to 15 minutes until the yams are just tender.
2. Transfer the mixture to the baking dish, combine the breadcrumbs, Parmigiano and oil. Sprinkle over the yams.
Bake covered for 30 minutes, remove the foil, and bake another 20 to 25 minutes until the potatoes are tender, and the casserole is bubbling. Let rest for 10 minutes before serving.
 
Creamy Beet Spread
Serves 4-6
1 bunch red beets, tops removed and scrubbed
1 cup crumbled gorgonzola dolce
¼ cup walnuts, toasted and chopped
2 tablespoons chopped fresh basil
2 tablespoons balsamic vinegar
3 tablespoons extra-virgin olive oil
Salt and pepper
Crostini, crackers, endive leaves or European cucumbers for serving
1. Preheat the oven to 400 degrees. Arrange the beets on a baking sheet, cover with aluminum foil, and roast for 45 to 50 minutes, until the beets are tender. Cool.
2. When the beets are cool enough to handle, slip off the skins and finely chop the beets into a mixing bowl.
3. Add the blue cheese, walnuts, basil, vinegar, and oil. Season with salt and pepper.
4. Cover and refrigerate for at least 1 hour. Serve atop crostini, crackers, endive leaves, or European cucumbers.
5. Cook’s Note: goat cheese, or Feta can be substituted for gorgonzola.
 
Chocolate Beet Cake
Makes 2 9-inch layers, or 24 cupcakes
2 medium beets, trimmed
3/4 cup (1 1/2 sticks) unsalted butter, softened
2 cups unbleached all-purpose flour
1/2 cup cocoa powder
1 tsp. baking soda
1 tsp. salt
1-3/4 cups granulated sugar
2 large eggs, at room temperature
1 teaspoon vanilla paste or vanilla extract
1 1/4 cup hot water
1 teaspoon espresso powder
2 cups unbleached all-purpose flour
1/2 cup cocoa powder
1 tsp. baking soda
1 tsp. kosher salt
1. Preheat the oven to 375°F. Place the beets on a baking sheet and cover with aluminum foil. Roast the beets for 45 to 60 minutes, until the sharp tip of a paring knife inserted into the beets goes in easily. When the beets are cool enough to handle, peel them and puree in a food processor or blender. You will need 3/4 cup of beets.
2. Reduce the oven temperature to 350°F. Coat the inside of two 9-inch round cake pans with non-stick cooking spray, or line muffin tins with paper liners.  
3. In a bowl, whisk together the flour, cocoa powder, baking soda, and salt. Set aside.
4. In an electric mixer, cream together the butter and sugar until fluffy.
5. Beat in the eggs, one at a time. Mix in the grated beets and the vanilla.
6. Dissolve the espresso powder in the water.
7. Slowly add half of the flour mixture, add the water and the remaining flour mixture and mix until smooth, about 2 minutes. Divide the batter evenly between the prepared pans, smoothing the tops.
8. Bake the cakes, rotating halfway through baking, until a toothpick inserted in the center of the cakes comes out clean, about 25 minutes, or 15 to 20 minutes for cupcakes. Cool the cakes in their pans on a rack for 10 minutes and then turn them out onto racks. Let the cakes cool completely.
For the Frosting

1/2 cup unsalted butter, softened
One 8-ounce package cream cheese, softened
1/4 cup cocoa powder
4 to 5 cups confectioners’ sugar
1 teaspoon espresso powder
1 teaspoon vanilla paste or vanilla extract
Milk or water to thin the frosting
1. In the bowl of an electric mixer, cream together the butter and cream cheese until smooth. Add the cocoa powder, sugar and espresso powder. Beat until smooth. 
2. Beat in the vanilla and some of the milk or water to thin to a spreading consistency. 
3. Place one of the cakes on a cake plate and spread frosting evenly over the top. Top with the second cake and spread a generous 1/2 cup frosting over it. Frost the sides with the remaining frosting. 
4. If you are frosting cupcakes, using a large star tip and a pastry bag to pipe a nice star onto the top of the cupcakes. 
 
Pizza Primavera
Makes two 14-inch pizzas (make one and freeze the other)
1 teaspoon instant yeast
2 teaspoons sugar
1 1/4 teaspoons salt
3 cups 00 flour*
3/4 cup lukewarm water
2 tablespoons extra virgin olive oil
1. 
Stir together all the ingredients, turn out onto a floured board, knead for 5 minutes, divide the dough in half, cover with lightly greased plastic wrap, and let rest and relax for 15 minutes before tossing.  
2. *00 flour can be found at specialty stores or Italian markets. It can also be ordered online.
For the Pizza and Assembly

1/2 cup plain tomato sauce (see recipe below)
1 bunch arugula, washed, and spun dry
1/2 cup cherry, grape or pear tomatoes, cut in half or quarters
1 cup boccacini (tiny fresh mozzarella balls) or one ball fresh mozzarella, cut into small dice
1/2 cup extra virgin olive oil
3 tablespoons red wine vinegar
Salt and pepper
1. Preheat the oven to 400 degrees, and preheat a pizza stone, if you have it. Otherwise, roll out the pizza dough into a 14-inch circle, and place on an oiled sheet pan. Spread a thin layer of the tomato sauce onto the pizza, and bake for 10 to 12 minutes, until the bottom of the crust is crispy.
2. While the crust is baking, in a mixing bowl, toss together the arugula, tomatoes, boccacini, olive oil, vinegar, and season with salt and pepper. When the pizza crust comes out of the oven, immediately top it with the salad, and serve.
Plain Tomato Sauce

Makes about 2 cups
2 tablespoons extra virgin olive oil
2 garlic cloves, minced
Pinch red pepper flakes
One 14.5-ounce can crushed tomatoes
Salt and pepper
1. In a saucepan, heat the oil over medium high heat, add the garlic and red pepper, and swirl in the pan.
2. Add the tomatoes, season with salt and pepper, and simmer for 20 minutes, until the sauce is thickened. Cool the sauce before spreading on the pizza crust.
Any leftover sauce can be refrigerated for up to 4 days, or frozen for up to 3 months.
 
Salanova Salad with Tangerine Vinaigrette
Serves 4
2 heads Salanova, washed, spun dry and chopped
3 satsuma tangerines, peeled and segmented
1/4 cup rice vinegar
2 tablespoons tangerine juice
1 teaspoon Dijon mustard
1 tablespoon honey
1/2 cup vegetable oil
Salt and pepper
1/2 cup slice almonds, toasted, for garnish
1. Put the lettuce and tangerine segments into a salad bowl.
2. In a small bowl, whisk together the vinegar, juice, mustard, honey and oil. Season with salt and pepper.
3. Toss the salad with the dressings, plate the salad and garnish with the sliced almonds.
 
Green Cauliflower “Tots”
Serves 4-6
1 green cauliflower
1/4 cup extra virgin olive oil
Salt and pepper
1 cup coarsely shredded sharp Cheddar
2 tablespoons finely chopped fresh flat-leaf parsley
1 1/2 teaspoon pepper
1 1/2 teaspoon granulated garlic
Few drops sriracha
1 tablespoon finely chopped shallot
1/2 cup finely grated Parmigiano-Reggiano
2 large eggs, lightly beaten with 2 tablespoons water
1-1/2 cups panko
Ranch dressing for dipping
1. Preheat the oven to 400°F. and line a baking sheet with silicone, aluminum foil, or parchment.
2. Cut the florets from the cauliflower and discard the core.
3. Coarsely chop the florets into 1/2-inch pieces. Toss the cauliflower with 2 Tbs. of the oil and 1 tsp. salt, then spread into an even layer.
4. Roast until the cauliflower is tender and golden in places, tossing once halfway through, about 40 minutes total. Remove from the oven, and let cool completely, about 20 minutes.
5. Put the cauliflower, Cheddar, parsley, pepper, garlic, Siracha and shallot in a food processor, and pulse until combined, about 10 pulses.
6. Scoop out about 1 Tbs. of the cauliflower mixture, and form into a tater-tot shape, 1-1/2 inches long by 1 inch in diameter.
7. Put on a plate and repeat with the rest of the mixture. Refrigerate for 15 minutes.
8. Put the Parmigiano, egg mixture, and panko on three separate rimmed plates, and set aside.
9. Line a baking sheet with silicone, aluminum foil or parchment.
Gently dredge the tots first in the Parmigiano, then the egg, then the panko. Transfer to the prepared baking sheet. Bake until golden-brown, rotating the pan halfway through, 26 to 30 minutes total. Serve with the ranch dressing. 

 
Hidden Rose Apple and Pear Crisp
Serves 6
For the Crisp Topping

1 cup all-purpose flour
1/3 cup brown sugar
2 tablespoons granulated sugar
1/2 cup finely pecans
1/2 cup unsalted butter, cut into small pieces and chilled
1. Put the ingredients into a food processor and process on and off until the mixture begins to come together.
2. Set aside.
3. Preheat the oven to 350 degrees, coat the inside of a 9-inch wide and 2-inch deep pie plate with non-stick cooking spray.
For the Fruit

3 hidden rose apples, peeled, cored and thinly sliced
3 Bosc pears, peeled, cored, and thinly sliced
1/3 cup granulated sugar
1/4 teaspoon ground cinnamon
2 Tablespoons all-purpose flour
1. In a large bowl, combine the apples, pears, sugar, cinnamon and flour. Pour into the prepared pie plate, and top with the crisp topping.
2. Bake for 45 to 55 minutes, until the fruit is bubbling, and the crisp is golden brown. Allow to rest for 30 minutes before serving.
 
@Diane Philips  www.dianephillips.com  Blog:  www.cucinadivina.blogspot.com
Follow me on Facebook (professional page) Twitter and Pinterest
 

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Farmers' Market Box December 12th 2019




 

This week’s local produce and featured farms:

Arkansas Black Apples – Penryn Orchards
Green Dragon Apples – Dragon Berry Produce
Redbor Kale – Be Wise Ranch
Summer Mixed SquashD’Acquisto Family Farms
Maru(cinnamon) PersimmonPenryn Orchards
Baby Red Beets – Terra Madre Gardens
Garnet Yams – Kong Thao
Mixed Salad Greens – Terra Madre Gardens
Satsuma Tangerine – Ken’s Top Notch Produces

Farmer’s Choice:

Purple Brussel Sprouts – 2 Peas in a Pod Farm, Inc.
Oro Blanco – Garcia Farms Produce
Golden Russet Bosc Pears – Penryn Orchards

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

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

Farmers’ Market Box Recipes

 
Mom’s Apple Pie Cake
Serves 8
8 medium-size apples, cored, peeled, and sliced
2 teaspoons ground cinnamon
2 tablespoons sugar
2 teaspoons fresh lemon juice
1 1/2 cups (3 sticks) unsalted butter or margarine, melted
2 cups unbleached all-purpose flour
2 cups sugar
2 large eggs
1 1/2 cups pecan halves
1. To make the apple mixture, toss together the apples, cinnamon, sugar, and lemon juice in a large bowl.
2. Preheat the oven to 375°F. Coat a 13 x 9-inch baking pan with nonstick cooking spray. Transfer the apples to the prepared pan.
3. To mix the batter, combine the melted butter, flour, sugar, eggs, and pecans, stirring until blended. Pour over the apples and bake until the top is crisp and golden, and the apples are bubbling underneath, 45 minutes to 1 hour.
4. Serve the cake warm or at room temperature with unsweetened whipped cream or vanilla ice cream.
 
Turkey Summer Squash Casserole
Serves 6
If you have leftover Thanksgiving turkey this is a great way to recycle those leftovers, if not, use cooked chicken in place of turkey.
2 tablespoons unsalted butter
2 tablespoons extra virgin olive oil
1/2 cup finely chopped onion
6 sage leaves, finely chopped
2 teaspoons finely chopped thyme
4 cups coarsely grated summer squash
Salt and pepper
1/4 cup all-purpose flour
2 cups chicken or vegetable broth
1 cup milk
3 cups cooked turkey or chicken, shredded or cut into bite sized chunks
Salt and pepper
2 cups fresh breadcrumbs
1 cup shredded Gruyere cheese
1/2 cup grated Parmigiano Reggiano
2 tablespoons finely chopped Italian parsley
2 tablespoons extra virgin olive oil
1. Preheat the oven to 350 degrees and coat the inside of a 9-by-13-inch casserole dish with non-stick cooking spray. (you can also divide this in half and use two 8-inch casserole dishes)
2. In a large skillet, heat the butter, and oil, add the onion, sage and thyme, and cook until the onions begin to soften.
3. Add the squash, season liberally with salt and pepper, and saute until the liquid in the pan has evaporated.
4. Add the flour, and whisk (with a flat whisk) for 2 minutes.
5. Add the broth and bring to a boil.
6. Add the milk and chicken and bring to a boil.
7. Season the sauce with salt and pepper.
8. Transfer to the baking dish.
9. In a small bowl, blend together the breadcrumbs, cheeses, and parsley. Drizzle with the oil, until the crumbs begin to come together.
10. Sprinkle over the top of the casserole.
11. Bake for 30 to 40 minutes, until the casserole is bubbling, and the crumbs are golden brown. Allow to rest for 10 minutes before serving. This is delicious over rice, or orzo pasta.
 
Marinated Beet Salad
Serves 4-6
The beet marinade is also terrific for carrots, celery, cucumbers and summer squash.
1 bunch beets, tops removed, and ends trimmed
1 cup white vinegar
1 ½ cups water
2/3 cups granulated sugar
1 ½ teaspoons salt
1 teaspoon whole black peppercorns
4 sprigs fresh thyme
1/2 cup extra virgin olive oil
Fresh parsley, fresh mint, sunflower seeds, sliced almonds, goat cheese, for garnish—optional
1. Preheat the oven to 400 degrees, line a baking sheet with aluminum foil. Put the beets onto the baking sheet, cover with aluminum foil, and roast for 30 minutes (medium beets) to 60 minutes (large beets) until tender; a sharp paring knife will go into the beet easily. Allow the beets to cool, slip off the skins and cut the beets into 1/2-inch dice. Set aside.
2. (INSTA-POT/PRESSURE COOKER: large beets 15 minutes, natural release)
3. While the beets are roasting, heat the vinegar, water, sugar, salt peppercorns and thyme in a saucepan, bring to a boil and simmer for 10 minutes. Let steep for another 15 minutes, then strain out the solids, reserving the marinade.
4. Pour the marinade over the beets and toss to coat. Cool and refrigerate the beets overnight. I usually put this in a zip-lock bag and turn it a few times in the refrigerator.
5. When ready to serve, drizzle olive oil into the beets, and toss to coat.
6. Transfer the beets to a serving bowl with a slotted spoon, garnish with chopped parsley, mint, toasted sliced almonds or goat cheese.
7. Cook’s Note: Chef Jose Andres uses marinated beets as his ‘vegan’ poke, the beets standing in for the ahi.
 
Beet Carpaccio Salad with Buratta
Serves 4-6
1 bunch beets, scrubbed, and tops removed (see save the greens)
1/3 cup aged Balsamic vinegar
1/2 cup extra virgin olive oil
3 tablespoons tangerine juice
1/4 cup packed basil leaves, thinly sliced
Salt and pepper
1 bag mixed lettuces, washed spun dry and separated into leaves
2 balls buratta (if you can’t fine buratta, use fresh mozzarella)
3 tangerines, peeled and segmented
1. Preheat the oven to 400 degrees and line a baking sheet with aluminum foil. Put the beets onto the baking sheet, cover with aluminum foil, and roast for 50 to 60 minutes, until the beets are tender when pierced with the tip of a sharp knife.
2. When cool enough to handle, slip off the skins, and thinly slice the beets, put them into a shallow bowl.
3. In a mixing bowl, whisk together the vinegar, oil, tangerine juice and basil. Season with salt and pepper.
4. Pour 1/2 of the mixture over the beets and marinate at room temperature for at least 1 hour.
Put the lettuce leaves into a salad bowl, toss with some of the dressing and put onto salad plates. Arrange beet slices on the lettuce and put pieces of buratta in the center of the salad. Arrange some tangerine segments around the outside of the plate, and drizzle with the remaining dressing,
 
Save the Greens Saute
Serves 4
Beet greens are a great source of iron, and they taste delicious. Saute them for a terrific side dish, or to serve on bruschetta with burrata.
3 tablespoons extra virgin olive oil
2 garlic cloves, sliced
1 bunch beet greens, tough stems removed, and cut into 1/2-inch ribbons
Salt and pepper
1. In a saute pan, heat the oil, saute the garlic until it is softened, but not browned.
2. Add the beet greens and saute until wilted.
3. Season with salt and pepper and serve warm or at room temperature.
 
Oro Blanco Sangria
Serves 4-6
1 cup superfine sugar
1 cup hot water
2 750-ounce bottles Sauvignon blanc
2 Oro Blanco grapefruits peel and pith removed, and sliced 1/4-inch thick
2 Valencia oranges, peel and pit removed, and sliced 1/4-inch thick
1/2 cup Triple Sec
One 750-ounce bottle sparkling water
Orange, lemon or lime slices for garnish
1. Put the sugar and hot water into a large bowl, stirring until the sugar is dissolved. Add the wine, grapefruit, oranges, and Triple Sec. Cover and refrigerate for at least 4 hours, or overnight.
For each serving, pour 1/2 cup Sangria mixture into a wine glass, and top off with the sparkling water. Serve garnished with an orange, lemon or lime slice.

 
Pancetta Roasted Brussels Sprouts
Serves 6-8
1/2 cup extra virgin olive oil
One 1/2-inch thick piece pancetta, cut into fine dice
2 garlic cloves, minced
1 pound purple Brussels sprouts, quartered
Salt and pepper
1/2 cup aged balsamic vinegar
1. Preheat the oven to 400 degrees, line a baking sheet with parchment, aluminum foil, or silicone.
2. In a mixing bowl, combine the oil, pancetta, garlic, Brussels sprouts, salt and pepper.
3. Spread onto the baking sheet, and roast for 15 to 20 minutes—the outer leaves should be a bit golden brown. Remove from the oven, transfer to a serving platter/bowl, and drizzle with the balsamic vinegar.
 
Pear Upside Down Cake
Serves 6-8
3 tablespoons unsalted butter
1/3 cup firmly packed brown sugar
2 to 3 medium firm-ripe pears, peeled, cored and thinly sliced
1. Preheat the oven to 350 degrees, coat the inside of a 9-inch round baking dish with non-stick cooking spray.
2. In a skillet, melt the butter, add the sugar, and cook until the sugar is dissolved, and bubbling.
3. Pour the butter mixture into the prepared pan and arrange the pears in a decorative pattern over the butter. Set aside while making the batter.

For the Cake

1/2 cup unsalted butter, softened
1 cup packed light brown sugar
2 large eggs
1 1/2 cups all-purpose flour
1-3/4 tsp. baking powder
1/2 tsp. ground ginger
1/2 tsp. ground cinnamon
1/4 tsp. salt
1/2 cup whole milk
1-1/2 tsp. vanilla paste or extract
1. In the bowl of an electric mixer, beat together the butter and brown sugar, until fluffy. Add the eggs one at a time, and gradually add the flour, baking powder, ginger, cinnamon, and salt.
2. Stir in the milk and vanilla and beat until smooth.
3. Carefully pour over the pears in the baking dish.
4. Bake for 35 to 45 minutes, until a skewer inserted into the middle comes out clean. Allow the cake to rest for 10 minutes, run a knife around the edge of the pan.
5. Turn a cake plate upside down on top of the cake pan and, using potholders, carefully invert the cake pan onto the plate. Serve the cake warm with vanilla ice cream, or unsweetened whipped cream.
 
Not Your Mama’s Yams
Serves 4-6
1 pound Garnet Yams, scrubbed
3 tablespoons unsalted butter
1/2 cup finely chopped red onion
3 to 4 tablespoons milk or cream
4 strips thick cut bacon, cooked crisp and crumbled
Salt and pepper
1 cup shredded sharp white cheddar cheese
1. Preheat the oven to 400 degrees and prick the potatoes with the sharp tip of a paring knife several times. Roast the yams, for 1 hour until the yams are soft when squeezed with an oven mitt.
2. Cool slightly, slit the tip down the center, and remove the flesh to a mixing bowl.
3. In a skillet, heat the butter, and saute the onion until it is almost caramelized, turning a light golden brown.
4. Transfer to the bowl with the potatoes, mash the potatoes with a fork, or potato masher, add some cream or milk to make a smooth mixture. Stir in the bacon and cheese. Taste for salt and pepper and adjust.
5. Refill the potato skins and set onto a baking sheet. Bake for 20 to 35 minutes until the cheese is melted and the potatoes are cooked through. Serve with poultry, pork or seafood.
 
Persimmon Salsa
Makes about 2 cups
3 persimmons, peeled, seeded and finely diced
1/2 cup finely chopped red onion
1/2 cup finely chopped Italian parsley
1 jalapeno, seeded, and de-ribbed, finely diced
2 tablespoons extra virgin olive oil
3 tablespoons fresh lemon or lime juice
Salt and pepper
1. In a mixing bowl, combine the persimmon, onion, parsley, jalapeno, oil, lemon or lime juice and stir to combine. Season with salt and pepper. Cover and refrigerate for at least 2 hours, or up to 1 week.
2. If you have a garden full of persimmons, this salsa can be canned in a water bath (check online for canning instructions) it makes a great hostess/holiday gift.
 
Pasta with Redbor Kale
Serves 4-6
If you would like to add the beet greens to this, remove the stems, and saute with the kale
4 tablespoons extra virgin olive oil
2 garlic cloves, minced
Pinch red pepper flakes
1 bunch redbor kale, tough stems removed, and cut into 1/2-inch ribbons
1/4 cup chicken or vegetable broth
1 pound spaghetti or linguine, cooked 2 minutes short of al dente, saving some of the pasta water
1/2 cup dry breadcrumbs
1/2 cup grated Parmigiano Reggiano
1. In a large skillet, heat 2 tablespoons of oil and saute the garlic and red pepper for 30 seconds, until fragrant. Add the kale to the skillet and toss in the garlic oil. Add the broth, cover and simmer 5 minutes until the kale is tender. Uncover, and simmer another 2 minutes, until most of the liquid in the pan has evaporated.
2. Toss the pasta into the skillet, and turning it into the sauce, adding pasta water if necessary.
3. In a small bowl, combine the crumbs with the cheese.
4. Plate the pasta, and garnish with the bread crumb mixture.
 
Chicken Salad with Tangerines and Candied Almonds
Serves 6
1 head romaine lettuce, washed, spun dry and chopped
2 carrots, shredded
3 Tangerines, peel removed, and separated into segments
2 cups cooked chopped or shredded chicken
1/2 cup vegetable oil
3 tablespoons soy sauce
1/4 cup rice vinegar
3 tablespoons sugar
1/4 teaspoon peeled and grated fresh ginger
1 clove garlic, minced
1. In a salad bowl, combine the lettuce, carrots, tangerines and chicken.
2. In a smaller bowl, whisk together the oil, soy sauce, vinegar, sugar, ginger and garlic. Pour the dressing over the salad and toss to coat. Garnish the salad with candied almonds and serve.
For the Almonds

1/2 cup sugar
1 1/2 cups sliced almonds
1. In a non-stick skillet, heat the sugar until it melts, then add the almonds, stirring to coat. Cook until the almonds begin to turn golden.
2. Remove from the skillet to a plate and when cool enough to handle, break them apart. The almonds will keep in the freezer for up to 1 month.
 
Tangerine Cheesecake Bars
Serves 6
For the Cheesecake Bars

Graham Cracker Crust
1 1/2 cups graham cracker crumbs (about 18 whole crackers)
1/2 cup (1 stick) unsalted butter, melted
1/2 cup sugar
1. Preheat the oven to 325° F. Coat a 13 x 9-inch baking pan with nonstick cooking spray.
2. To make the crust, in a large bowl, combine the crust ingredients and press into the bottom and halfway up the sides of the pan. Set aside.
Cream Cheese Filling

Three 8-ounce packages cream cheese softened
1 cup sugar
5 large eggs
1 1/2 teaspoons vanilla extract
1/2 cup tangerine syrup (see below)
3. In a large bowl, using with an electric mixer, cream together the cream cheese and sugar in a large bowl until light and fluffy, about 4 minutes. Add the eggs, one at a time, beating after each addition. Add the vanilla and beat until the filling is smooth. Pour into the crust, dollop the filling with some of the tangerine mixture and swirl it through the filling, like marbling. Bake until set, 35 to 40 minutes.
4. Remove from the oven and immediately cut into squares. Allow the cheesecake to cool completely before serving. Serve in a pool of the tangerine syrup.
5. Cheesecake is best at room temperature. To store the cheesecake, cover and refrigerate for up to 2 days, or freeze for up to 2 months.
For the Tangerine Syrup

4 tangerines, peeled, segmented and chopped
1 cup sugar
1/4 cup tangerine juice
1. Combine the ingredients in a saucepan, and simmer for 20 minutes, until the mixture is thickened and syrupy. Cool completely.
 
@Diane Philips  www.dianephillips.com  Blog:  www.cucinadivina.blogspot.com
Follow me on Facebook (professional page) Twitter and Pinterest
 

Download The Specialty Produce App HERE

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When it’s about food…#specialtyproduce

If you haven’t joined yet, you can order a bag for next week on our FMB page!

Farmers' Market Box December 5th 2019




 

This week’s local produce and featured farms:

Fuji Apples – Fairhill Apple Farms
Red Carrots – Weiser Family Farms
Spaghetti Squash – Tutti Frutti Farms
Russian Fingerling PotatoesWeiser Family Farms
Green CauliflowerBlack Sheep Produce
Purple Top Turnips – Terra Madre Gardens
Swiss Chard – Terra Madre Gardens
Mixed Salad Greens – Terra Madre Gardens
Shinko Asian Pears – Terry Ranch

Farmer’s Choice:

Green Dragon Apples – Dragonberry Produce
Hachiya Persimmons – 3Nuts Organic Produce
Arugula – Her Produce

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

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

Farmers’ Market Box Recipes

 
Roasted Green Cauliflower
Serves 4-6
One green cauliflower
1/2 cup olive oil
1 1/2 teaspoons salt
1/2 teaspoon freshly ground black pepper
1 1/2 cups fine dry breadcrumbs
3/4 cup freshly grated Parmigiano Reggiano
1 1/2 teaspoons dried oregano
1. Line a baking sheet with a silicone liner, parchment or aluminum foil, preheat the oven to 375 degrees.
2. Trim the cauliflower and cut into 1-inch florets. Try to keep them about the same size so they will cook evenly. Put the cauliflower in a large bowl and toss with 6 tablespoons of the oil, the salt, and pepper.
3. In another large bowl, combine the breadcrumbs, cheese, and oregano, stirring until blended.
4. Toss the florets into the crumbs, a few at a time, stirring to coat evenly. Transfer to the prepared baking sheet and drizzle with the remaining 2 tablespoons of olive oil.
5. Bake the cauliflower until tender when pierced with the tip of a knife, 15 to 20 minutes. Remove from the oven, transfer to a serving bowl, and serve warm or at room temperature.
 
Sformato of Cauliflower
Serves 8
One head cauliflower, cut into florets
salt
2 tablespoons butter
3 tablespoons all-purpose flour
1 1/4 cup milk
2 large eggs, beaten
¼ cup Parmigiano-Reggiano
Freshly grated nutmeg
Freshly ground black pepper
cracked or coarse black pepper, for garnish
1. Preheat the oven to 325 degrees and coat the inside of eight 6-ounce ramekins with non-stick cooking spray.
2. Bring 4 quarts of salted water to a boil. Add the cauliflower, and simmer until the cauliflower is tender.
3. Transfer to a food processor and puree.
4. In a saucepan, heat the butter, and whisk in the flour. Whisking for 2 minutes.
5. Slowly add the milk and bring to a boil.
6. Remove from the heat, and whisk in the cauliflower puree, eggs, and Parmigiano.
7. Season with salt, pepper, and nutmeg.
8. Pour the mixture into eight 6-ounce ramekins. Put the ramekins onto a baking sheet and bake for 40 minutes, until the sfmorati are set.
9. Remove from the oven and allow to rest for 10 minutes before unmolding.
 
Potato Pizza
Serves 4

For the Sauce

2 tablespoons extra virgin olive oil
2 garlic cloves, minced
1/2 cup finely chopped onion
1 teaspoon dried oregano
One 28-ounce can tomato puree
Salt and pepper
1. In a saucepan, heat the oil, and saute the garlic, onion and oregano until the onion is softened.
2. Add the tomatoes, and simmer for 20 minutes. Season with salt and pepper and cool. The sauce will keep in the refrigerator for up to 5 days or freezes for 2 months.
For the Potatoes and Finishing

One pound fingerling potatoes, scrubbed, and thinly sliced on a mandoline
1 1/2 teaspoons salt
1/2 teaspoon ground pepper
1/2 cup extra virgin olive oil
1 1/2 cups sauce (see preceding recipe)
1 1/2 cups shredded whole milk mozzarella
1 cup grated Parmigiano Reggiano
1. Preheat the oven to 400 degrees, coat the inside of a 14-inch pizza pan with non-stick cooking spray.
2. In a bowl, combine the potato slices, salt, pepper and oil. Toss to coat the potatoes.
3. Spread the potatoes evenly in the pizza pan.
4. Roast the potatoes for 20 minutes.
5. Spread the sauce over the potatoes, sprinkle with the cheeses, and bake another 20 minutes until the potatoes are tender, and the cheeses are golden brown and bubbling. Allow the pizza to rest for 10 minutes before cutting into wedges.
 
Spaghetti Squash Caccio Pepe Style
Serves 4 as a side dish
1 medium spaghetti squash (about 3 pounds)
1/3 cup water
¼ cup unsalted butter
2 tablespoons extra virgin olive oil
1 tablespoon finely grated lemon zest
2 teaspoons fresh thyme leaves, plus more for serving
½ cup grated Pecorino Romano
½ cup finely grated Parmigiano Reggiano, plus more for serving
1 teaspoon freshly ground black pepper
Salt to taste
1. Preheat oven to 375°. Cut the squash in half, and lay each half cut side down in a 13-by-9-inch baking dish. Pour in the water and cover the baking dish. Bake for 30 to 35 minutes, until just tender. The tip of a sharp paring knife will go in easily. Remove from the oven and let cool slightly. Halve lengthwise and scoop out seeds; discard.
2. Scrape flesh with a fork to remove in long strands. Spread out on paper towels to drain.
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.
 
Spaghetti Squash Gratin
Serves 6
1 spaghetti squash
2 tablespoons unsalted butter
1 medium onion, finely chopped
2 garlic cloves, minced
Salt and freshly ground pepper
3 large eggs
½ cup milk
1/4 cup packed basil leaves, chopped
1 cup shredded Gruyere cheese
1/4 cup grated Parmigiano Reggiano
1/4 cup fresh breadcrumbs
2 tablespoons extra virgin olive oil
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. Run a fork through the squash flesh to loosen the strands and transfer the strands to a bowl.
2. Coat the inside of a 2-quart casserole dish with non-stick cooking spray.
3. In a large skillet, heat the butter, and saute the onion and garlic until the onion is beginning to caramelize, about 5 minutes. Add the spaghetti squash, season with salt and pepper and saute another 3 minutes.
4. In a large bowl, whisk together the eggs, and milk, add the squash and onion mixture, 2 tablespoons of the basil and 1/2 cup of the Gruyere.
5. Mix together until the squash is coated with the mixture. Transfer to the baking dish.
6. In a small bowl, stir together the basil, gruyere, Parmigiano, breadcrumbs, and oil. Sprinkle over the squash mixture and bake for 40 to 45 minutes until the gratin is bubbling and the cheese is golden brown. Allow to rest for at least 10 minutes before serving.
 
Red Carrot Chocolate Cake
Serves 8
2 cups unbleached all-purpose flour
1/2 cup cocoa powder
1 tsp. baking soda
1 tsp. salt
3/4 cup (1 1/2 sticks) unsalted butter, softened
1-3/4 cups granulated sugar
2 large eggs, at room temperature
4 red carrots, scraped and shredded
1 teaspoon vanilla paste or vanilla extract
1 1/4 cup hot water
1 teaspoon espresso powder
1. Reduce the oven temperature to 350°F. Coat the inside of two 9-inch round cake pans with non-stick cooking spray, or line muffin tins with paper liners.  
2. In a bowl, whisk together the flour, cocoa powder, baking soda, and salt. Set aside.
3. In an electric mixer, cream together the butter and sugar until fluffy.
4. Beat in the eggs, one at a time. Mix in the shredded carrots and the vanilla.
5. Dissolve the espresso powder in the water.
6. Slowly add half of the flour mixture, add the water and the remaining flour mixture and mix until smooth, about 2 minutes. Divide the batter evenly between the prepared pans, smoothing the tops.
7. Bake the cakes, rotating halfway through baking, until a toothpick inserted in the center of the cakes comes out clean, about 25 minutes, or 15 to 20 minutes for cupcakes. Cool the cakes in their pans on a rack for 10 minutes and then turn them out onto racks. Let the cakes cool completely.
For the Frosting

1/2 cup unsalted butter, softened
One 8-ounce package cream cheese, softened
4 to 5 cups confectioners’ sugar
1 teaspoon vanilla paste or vanilla extract
Milk or water to thin the frosting
1. In the bowl of an electric mixer, cream together the butter and cream cheese until smooth. Add sugar and beat until smooth. 
2. Beat in the vanilla and some of the milk or water to thin to a spreading consistency. 
3. Place one of the cakes on a cake plate and spread frosting evenly over the top. Top with the second cake and spread a generous 1/2 cup frosting over it. Frost the sides with the remaining frosting. 
4. If you are frosting cupcakes, using a large star tip and a pastry bag to pipe a nice star onto the top of the cupcakes. 
Cook’s Note: The cake can be made into cupcakes 15-20 minutes (about 24), or in a 13-by-9-inch baking dish (35 to 40 minutes)
 
Irish Stew
Serves 6
1/4 cup extra virgin olive oil
3 pounds lamb stew meat, cut into 1-inch chunks
Salt and pepper
2 garlic cloves, minced
2 sweet onions, finely chopped
2 teaspoons dried thyme
1 bay leaf
2 cups beef broth
1 cup chicken broth
2 cups red carrots, scraped and cut into 1-inch pieces
2 cups turnips, cut into1 inch wedges
2 cups petite size peas, either fresh or frozen and defrosted
2 tablespoons cornstarch mixed with 1/4 cup water
Salt and pepper
1. In a Dutch oven, heat the oil. Season the lamb with salt and pepper and brown the lamb on all sides in batches removing the browned lamb to a plate.
2. Add the garlic, onions, thyme and bay leaf, and saute until the onions are almost caramelized, about 6 minutes. Add the lamb and any accumulated juices back to the pot, pour in the broths, scraping up any browned bits on the bottom of the pan.
3. Add the carrots and turnips, season the broth with salt and pepper, and simmer for 1 12 to 2 hours, until the meat is tender, and the vegetables are cooked through.
4. Add the peas to the stew, and simmer another minute for frozen, 5 minutes for fresh.
5. Add the cornstarch mixture to the stew and bring to a boil. Season with salt and pepper and serve hot.
This stew is best made the day before to let the flavors get to know one another
 
Mixed Greens with Apples and Cider Vinaigrette
Serves 4
One bag salad mix, washed, and spun dry
2 apples, cored, and cut into 8 wedges
1/4 cup apple cider
2 tablespoons apple cider vinegar
2 tablespoons brown sugar
2 tablespoons Dijon mustard
3/4 cup vegetable or canola oil
2 tablespoons poppy seeds
1. Put the salad mix into a salad bowl with the apples. 
In another bowl, whisk together the remaining ingredients.
Pour over the salad greens and apples and toss to coat. Serve.
 
Tuscan Winter Soup
Serves 6-8
1/2 pound sweet Italian bulk sausage
2 tablespoons extra virgin olive oil
4 garlic cloves, minced
1/2 cup finely chopped leek using the white part
Pinch red pepper flakes
1 teaspoon finely chopped fresh rosemary (or sage)
1 bunch Swiss Chard, tough stems removed, and cut into 1/2-inch ribbons
One 14.5-ounce can crushed tomatoes and their juice
One 14.5-ounce can small white beans, or cannellini beans, drained and rinsed
6 cups chicken or vegetable broth
1/2 cup ditali or other small pasta (small shells work here)
1/4 cup chopped rind from Parmigiano Reggiano
Salt and pepper
1/2 cup grated Parmigiano Reggiano for garnish
1. In a Dutch oven, cook the sausage until it is no longer pink, breaking up any large pieces. Add the oil, and saute the garlic, leek, red pepper and rosemary until fragrant and the leek is beginning to soften, about 2 minutes.
2. Add the chard, and saute tossing in the garlic oil.
3. Add the tomatoes, beans and broth, and bring to a boil.
4. Simmer the soup for 30 minutes until the kale is tender.
Add the ditali and the rind from the Parmigiano and simmer another 15 minutes until the pasta is cooked. Season with salt and pepper and serve the soup garnished with Parmigiano Reggiano.
 
Braised Pork with Apples
Serves 6
2 tablespoons oil
1 1/2 teaspoons salt
1 teaspoon freshly ground black pepper
One 4-pound boneless pork loin roast
2 tablespoons unsalted butter
2 large sweet onions, cut in half and thinly sliced into half-moons
4 apples, peeled, cored, and cut into 1/2-inch wedges
1/4 teaspoon ground nutmeg
1/8 teaspoon ground ginger
1 teaspoon dried thyme
1/3 cup firmly packed light brown sugar
1 1/2 cups apple cider
1/2 cup beef broth
1/2 cup chicken broth
1/4 cup finely chopped Italian parsley
3 tablespoons softened unsalted butter mixed with 3 tablespoons all-purpose flour
12 ounces wide egg noodles, cooked to al dente for serving
2 to 3 tablespoons unsalted butter for the noodles
Salt and pepper
1. Heat the oil in a 5-quart Dutch oven over medium-high heat and sprinkle the pork roast evenly with the salt and pepper. Brown on all sides in the hot oil and remove to a plate.
2. Melt the butter in the same pan, add the onions, apples, nutmeg, ginger, and thyme, and cook, stirring, until the onions are translucent, and the apples begin to soften, about 4 to 6 minutes.
3. Add the brown sugar, cider, and both broths, scraping up any browned bits stuck to the bottom of the pan.
4. Return the pork to the pan, cover, reduce the heat to medium-low, and simmer until the pork is tender, 3 to 4 hours.
5. Do-Ahead: At this point, you can let cool, cover, and refrigerate for up to 3 days. Gently reheat before continuing.
6. Remove the pork from the pan and cover with aluminum foil. Using a slotted spoon, remove the apples and onions from the sauce, reserving them, and bring the sauce to a boil.
7. Stir in the butter-and-flour mixture a bit at a time until the sauce is thickened to your taste. Taste the sauce and correct with salt and pepper, if necessary. Add the parsley, apples and onions back to the sauce.
8. Carve the pork into 1/2-inch-thick slices and serve garnished with some of the sauce and apples.
Slow Cooker Savvy: Prepare the pork on stovetop through step 2, then transfer everything to a 6-quart slow cooker. Cover and cook on Low for 8 to 9 hours. Add the parsley and the butter flour mixture, cook another 15 minutes until the sauce is thickened.
 
Slow Cooker Chicken with Pears and Apples
Serves 6
¼ cup (1/2 stick) unsalted butter
2 apples, and 2 firm pears, peeled, cored, and cut into wedges
2 medium onions, cut into half moons
2 teaspoons dried thyme
2 tablespoons Dijon mustard
¼ cup firmly packed light brown sugar
1 1/2 cups apple cider
2 chicken bouillon cubes or 2 teaspoons chicken stock base
8 slices thick cut (Applewood smoked) bacon, cut into 1-inch pieces
8 chicken breast halves, skin and bones removed
½ teaspoon freshly ground black pepper
½ cup heavy cream
½ cup finely chopped Italian parsley
1. In a large skillet, melt the butter and sauté the apples, pears, onions and thyme until the onions begin to soften, about 5 to 7 minutes. Add the mustard, sugar and cider, and transfer to the insert of a 5 to 7-quart slow cooker. Add the bouillon cubes, crushing them to dissolve, and set the cooker on warm while you sauté the chicken.
2. Wipe out the skillet, and cook the bacon until crisp, draining it on paper towels. Sprinkle the chicken with the pepper, and brown the chicken in the bacon drippings, transferring to the slow cooker insert. Cover and cook on low for 3 to 4 hours, until the chicken is cooked though and the apples and pears are tender. Stir in the cream and parsley and serve on the warm setting garnished with crumbled bacon.
 
Farro Salad with Pancetta and Arugula
Serves 6
2 cups pearlized farro
1/2 cup extra virgin olive oil
One 1/2-inch piece pancetta, cut into fine dice
6 ounces soft fresh pecorino cheese, cut into a fine dice (if pecorino isn’t available, try Asiago, or another soft salty cheese)
Grated zest of 1 lemon
2 to 3 tablespoons fresh lemon juice
Salt and pepper
1 cup packed arugula, coarsely chopped
1. Bring 4 quarts salted water to a boil and add the farro. Cook for 15 minutes, until barely tender. (Farro breaks apart a bit like wild rice) Drain and cool the farro transfer to a large bowl.
2. In a skillet, heat 2 tablespoons of olive oil and add the pancetta, cooking over medium high heat until crispy.
3. Remove from the pan and add to the farro.
4. Add the pecorino, and zest, and toss to combine.
5. Drizzle 2 tablespoons of lemon juice and the remaining olive oil over the salad and toss to blend. Add more lemon juice if desired. Season with salt, pepper, and toss in the arugula. Serve the salad at room temperature.
Cook’s Note: If you want to make the salad ahead, do not add the lemon juice, oil or arugula. Remove from the refrigerator 1 hour before serving and toss with the remaining ingredients.
Note on Farro: Many people call farro spelt or emmer wheat, but farro is farro, not either of the others. It is a wheat-like grain but with a low gluten index. Pearlized farro cooks faster than the non-pearlized; although I have not found non-pearlized in the US. Farro was the grain that the Roman legions ate.
 
Persimmon Compote
Makes about 1 1/2 cups
3 persimmons, peeled, seeded and chopped
1 cup sugar
2 tablespoons lemon juice
2 tablespoons water
1. In a saucepan, combine the persimmons, sugar, lemon juice, and water. Simmer until the mixture is jam-like. Taste for sweetness and adjust. The compote is delicious served on toast or swirled into a cheesecake or as a complimentary taste on a cheese platter.
 
@Diane Philips  www.dianephillips.com  Blog:  www.cucinadivina.blogspot.com
Follow me on Facebook (professional page) Twitter and Pinterest
 

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Farmers' Market Box November 27th 2019




 

This week’s local produce and featured farms:

Granny Smith Apples – Wynola Flats Produce
White Carrots – D’Acquisto Family Farms
Celery – J.R. Organics
Dino KaleBe Wise Ranch
LeeksTutti Frutti Farm
Saijo Persimmons – Rancho La Paz de Mi Corazon
Garnet Yams – Her Produce
Butternut Squash – Be Wise Ranch
Baby bunch Turnips – Valdivia Farms

Farmer’s Choice:

Hidden Rose Apples – Dragonberry Produce
Pineapple Quince – Wynola Flats
Kabocha Squash – Tutti Frutti Farm

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

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

Farmers’ Market Box Recipes

 
Salted Caramel Apple Pie
Makes one 9″ pie

All Butter Pie Crust

Makes one 9-inch pie crust
1 1/4 cups all-purpose flour
1 teaspoon salt
1 1/2 teaspoons sugar
1/2 cup cold unsalted butter, cut into 1/2-inch pieces
1/2 cup cold water
2 tablespoons cider vinegar
1/2 cup ice
Bench Flour for rolling
1. In a large bowl, stir together the flour, salt and sugar.
2. Add the butter and coat with the flour.
3. Cut the flour and butter together using a pastry blender, until the butter is the size of peas.
4. Combine the water, cider vinegar and ice in a measuring cup.
5. Sprinkle 2 tablespoons of the mixture over the flour and mix and cut in with a bench scraper until fully incorporated. Add more of the mixture 1 to 2 tablespoons at a time using a bench scraper or your hands, until the dough comes together in a ball with a few dry bits remaining.
6. Shape into a disc and wrap in plastic wrap. Refrigerate for 1 hour.
7. Coat the inside of a 9-inch pie plate that is 2-inches deep with non-stick cooking spray.
8. Flour a board and roll out the disc into an 11-inch round. Gently transfer to the pie plate and flute the edges of the pie crust. Refrigerate for at least 30 minutes before filling and baking.
From the Four and Twenty Blackbirds Bakery, Brooklyn
For the Pie

1 cup plus 2 tablespoons granulated sugar
1/4 pound (1 stick) unsalted butter
1/2 cup heavy cream
6 to 7 Granny Smith apples peeled, cored and thinly sliced
Juice of 2 lemons
1/3 cup raw sugar
1/4 teaspoon ground cinnamon
1/4 teaspoon ground allspice
1/2 teaspoon salt
2 tablespoons unbleached all-purpose flour
1/4 teaspoon flaky sea salt, plus more for finishing
One All-Butter Crust for a 9-inch double-crust pie
1 egg mixed with 2 tablespoons heavy cream for finishing
Raw sugar for finishing
1. Preheat the oven to 400 degrees and coat the inside of a 9-inch pie plate with non-stick cooking spray.
2. Whisk together 1 cup of granulated sugar and 1/4 cup of water in a medium saucepan and cook over medium-low heat until the sugar is just dissolved.
3. Add the butter and bring to a slow boil.
4. Continue cooking over medium heat until the mixture turns a deep golden brown, almost copper.
5. Remove from the heat and immediately but slowly add the heavy cream – be careful, the mixture will bubble rapidly and steam.
6. Whisk the final mixture together well and set aside to cool while you prepare the apple filling.
7. Dredge the apple slices in the lemon juice. Sprinkle lightly with the remaining 2 tablespoons granulated sugar. Set aside to soften slightly and release some of the juices, 20 to 30 minutes.
8. In a large bowl, combine the cinnamon, raw sugar, allspice, nutmeg, black pepper, salt and flour, and mix well. Add the prepared apples to the sugar-spice mixture, leaving behind any excess liquids. Gently turn the apples to evenly distribute the spice mix.
9. Tightly layer the apples in the prepared pie shell so that there are minimal gaps, mounding the apples slightly higher in the center.
10. Pour a generous 1/2 cup to 3/4 cup of the caramel sauce evenly over the apples
11. Sprinkle with 1/4 teaspoon of the flaky sea salt. Assemble the lattice on top of the pie and crimp the edges as desired. Chill the pie in the refrigerator for 10 to 15 minutes to set the pastry.
12. Brush the pastry with the egg wash to coat, being careful not to drag the caramel in to the pastry (it will burn). Sprinkle with raw sugar and flaky sea salt.
13. Place the pie on a rimmed baking sheet and transfer to the lowest rack of the oven.
14. Bake for 20 to 25 minutes, or until the pastry is set and beginning to brown.
15. Lower the oven temperature to 375 °F, move the pie to the center oven rack, and continue to bake until the pastry is a deep golden brown and the juices are bubbling, 30 to 35 minutes longer.
16. Test the apples for doneness with a skewer or sharp knife, they should be tender and should offer just the slightest resistance. Transfer the pie to a wire rack and let cool for 3 hours. Serve warm or at room temperature.
 
Old Fashioned Sage Dressing
Serves 6-8
This dressing can be made a day ahead of time, and then baked alongside your turkey, or side dishes. Getting one thing out of the way before Thanksgiving is a real stress reliever.
1 cup (2 sticks) plus 3 tablespoons unsalted butter
2 cups chopped celery
2 cups chopped onions
1 tablespoon chopped fresh sage
1 tablespoon chopped fresh thyme
1 teaspoon finely chopped rosemary
1 tablespoon salt
1/2 teaspoon freshly ground black pepper
1 1/2 cups chicken broth
4 quarts dry bread cubes
2 large eggs, beaten
1. In a large skillet over low heat, melt all the butter and set 3 tablespoons aside. Cook the onions and celery in the remaining butter until softened, about 3 minutes. Add the sage, thyme, rosemary, salt, and pepper and cook, stirring, until the vegetables are translucent, another 5 to 6 minutes.
2. Taste the broth and make sure it is highly seasoned because it will lose some of its potency when mixed with the bread. Pour over the vegetables and bring to a boil.
3. Grease three 8-inch loaf pans or one 13 x 9-inch baking dish. Have the bread cubes ready in a large bowl and pour the broth mixture over them. Stir in the eggs until blended.
4. If you prefer a wetter stuffing, add a few more tablespoons of broth. Transfer the mixture to the prepared baking pans.
5. Do-Ahead: At this point, you can cover and refrigerate for up to 8 hours.
6. Preheat the oven to 325°F. Brush the top of the stuffing with the reserved 3 tablespoons of melted butter and bake until golden brown, 35 to 45 minutes.
 
Garnet Yam Home Fries
Serves 6
1 1/2 pounds Garnet yams, peeled and cut into 1/2-inch pieces
1/4 cup olive oil or vegetable oil
2 tablespoon packed light brown sugar
3/4 teaspoon salt
1/2 teaspoon chili powder
1/2 teaspoon smoked paprika
1/2 teaspoon onion powder
1/2 teaspoon cayenne pepper
1/4 teaspoon black pepper
1. Preheat the oven to 400 degrees, line a baking sheet with aluminum foil, parchment or silicone.
2. In a large bowl, combine all the ingredients, tossing to coat them evenly.
Roast for 20 minutes, turn the yams, and cook another 15 to 20 minutes until crispy. Serve hot.
 
Honey Thyme Carrots
Serves 4-6
1/2 cup chicken or vegetable broth
3 tablespoons honey
3 sprigs thyme
1 bunch white carrots, scrubbed and cut into 1/2-inch slices
Salt and pepper
1/3 cup heavy cream
1. In a skillet, combine the broth, honey, thyme and carrots. Bring to a boil, and simmer for 4 to 5 minutes until the carrots are tender.
Add the cream, simmer another 2 to 3 minutes, season with salt and pepper, remove the thyme sprigs and serve.
 
Cranberry Persimmon Chutney
Makes about 3 cups
A different spin on traditional cranberry sauce, this one is terrific on a turkey sandwich the next day.
1 12-ounce bag fresh or frozen cranberries
2 cups finely chopped and peeled Saijo persimmon
1/2 cup finely chopped onion
1/2 cup apple juice
1 1/2 cups sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1. In a saucepan, combine the cranberries, persimmon, onion, apple juice and sugar. Simmer for about 5 minutes, until the cranberries begin to pop and release some juice.
2. Add the cinnamon and ginger and simmer an additional 5 minutes.
3. Cool completely, the sauce may look runny when hot, but will set up when chilled.
4. Cover and refrigerate for up to 4 days or freeze for 1 month.
 
Slow Cooker Turkey Minestrone
Serves 6-8
Use up your leftovers in this minestrone a few days after the holiday to enjoy over the weekend. The slow cooker does most of the work, so you don’t have to tend this on the stove top. The soup can be refrigerated for up to 4 days, or frozen for up to 2 months.
3 tablespoons extra virgin olive oil
1 cup chopped leeks, finely chopped using the white and tender green parts
2 cups chopped carrots
2 cups chopped celery
2 teaspoons chopped fresh rosemary
1/2 cup dry white wine
One 14 to 15-ounce can chopped tomatoes and their juice
5 cups chicken or turkey broth
Rind of Parmigiano Reggiano cut into 1/2-inch pieces if available
3 medium zucchinis, ends trimmed, and diced (about 1 1/2 cups)
1 cup green beans cut into 1-inch pieces (about 1/3 pound)
4 cups cooked turkey or chicken, cut into bite sized pieces
One 15-ounce can small white beans, or garbanzo beans, rinsed and drained
One bunch kale, washed, tough leaves removed, and cut into 1-inch pieces
1 teaspoon salt (you will need more if you don’t use the rind from the cheese)
1 teaspoon freshly ground black pepper
12-ounces fresh cheese tortellini cooked according to the package instructions and drained
1 cup freshly grated Parmigiano Reggiano cheese, for garnish
1. In a large sauté pan heat the oil and add the onion, carrot, celery and rosemary, sautéing
2. for about 6 minutes, until the vegetables begin to soften.
3. Add the wine, and allow it to boil for 2 minutes, stirring.
4. Add the tomatoes, and cook another 4 minutes, until some of the liquid evaporates.
5. Transfer the contents of the skillet to a 6 to 7-quart slow cooker
6. insert.
7. Add the chicken broth and rind, if you are using it. Add the zucchini, chicken, beans, and kale, cover and cook on high for 4 hours, or low for 8 to 10 hours.
8. Taste the soup for salt and pepper and adjust.
9. Add the cooked tortellini, cover and cook on high for another 30 minutes, or low for 1 hour. Serve with Parmigiano Reggiano cheese to garnish each serving.
Slow Cooker Savvy: Whenever you add pasta, rice, or other starches to soups, make sure to cook the starch separately, and then add it to your soup. It will still absorb some of the liquid but will not suck it up so that there is no broth left.
 
Maple Glazed White Carrots and Turnips
Serves 4
1 pound turnips, peeled and diced
1 pound carrots, peeled and diced
4 tablespoons unsalted butter
3/4 cup chicken or vegetable stock
1/3 cup pure maple syrup
salt and freshly ground pepper
1. In a large skillet or braising pan, melt the butter over medium heat. Continue to cook until it begins to foam and bubble and has a nutty aroma. Once the butter begins to turn a golden brown, add the turnips and carrots and toss to coat.
2. Add the chicken stock, maple syrup, and cider vinegar to the skillet and cover. Increase heat to high and bring the mixture to a boil; cook for 10 minutes.
3. Remove the cover and continue to cook until the sauce is thickened and shiny, and the vegetables are tender, approximately 7-10 minutes. Turn off heat. Season with salt and pepper to taste. Garnish with freshly chopped herbs, if desired.
 
Butternut Squash & Spinach Gratin
Serves 8
4 tablespoons unsalted butter
1/2 cup finely chopped onion
3 garlic cloves, minced
3 pounds fresh spinach, stems discarded, or 3 (10-ounce) packages frozen leaf spinach, thawed and squeezed dry
1 1/2 teaspoons salt
3/4 teaspoon black pepper
1/4 teaspoon freshly grated nutmeg
1 1/2 cups milk
1 1/2 cups heavy cream
4 cup butternut squash, sliced 1/4-inch thick
1 1/2 cups grated Gruyere cheese
1/2 cup grated Parmigiano Reggiano cheese
1. Preheat the oven to 350 degrees and coat the inside of a 13-by-9-inch baking dish with non-stick cooking spray.
2. In a large skillet, heat the butter, add the onion and garlic, and saute for 2 to 3 minutes until the onion softens.
3. Add the spinach, and season with the salt and pepper. Saute until the spinach is wilted, and there is no longer any residual liquid in the pan. Add the nutmeg, milk and cream, stirring until blended.
4. Add the squash and simmer for 5 to 7 minutes, until the squash is almost tender.
5. In a bowl, combine the Gruyere and Parmigiano.
6. Transfer half the squash and spinach to the prepared pan. Sprinkle with some of the gruyere mixture.
7. Top with the remaining squash mixture, and sprinkle with the remaining cheese.
8. Bake the gratin for 35 to 45 minutes until the squash is tender, and the cheese is golden brown.
9. Allow the gratin to rest for 5 minutes before serving.
 
Roasted Butternut Squash Soup with Candied Bacon Garnish
Serves 6-8
1/4 cup extra virgin olive oil
1 cup finely chopped sweet yellow onion
1 cup finely chopped peeled and cored firm red pears, about 2 cups
2 teaspoon dried thyme
1/4 teaspoon dried ginger
3 pounds peeled butternut squash cut into 1-inch pieces—should be about 6 to 7 cups
4 cups chicken broth
1 1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 cup heavy cream
1/4 cup finely chopped Italian parsley
1. Preheat the oven to 400 degrees and line 2 baking sheets with silicone baking liners or aluminum foil. In a large bowl, combine the oil, onion, pears, thyme, ginger and the butternut squash, tossing to coat with the oil and spices.
2. Spread the mixture onto the two prepared pans, and roast for 20 to 30 minutes until the squash is softened.
3. Transfer the squash mixture to a Dutch oven, stir in the broth, salt and pepper, and simmer for 15 to 20 minutes, until the squash begins to fall apart.
4. Using an immersion blender, puree the soup, or cool the soup and puree in a blender or food processor.
5. Do-Ahead: At this point the soup can be refrigerated for 3 days or frozen for up to 2 months, defrost before proceeding.
6. Add the cream, and parsley, and heat to serving temperature.
7. When ready to serve, reheat the soup and serve with crumbled candied bacon (see recipe below)
Serving suggestion: If you would like to serve this as an appetizer, serve it in “shooter” glasses, with a half slice of candied bacon as garnish
Candied Bacon

8 slices thick cut bacon
1/3 cup firmly packed dark brown sugar
1/8 teaspoon finely ground black pepper
1. Preheat the oven to 400 degrees.
2. Line a baking sheet with aluminum foil or a silicone baking liner and place a rack into the baking sheet.
3. Lay the bacon across the baking sheet, but do not overlap the slices.
4. In a small bowl, combine the sugar and pepper, and sprinkle evenly over the bacon.
5. Bake for 8 to 10 minutes, until the bacon is crispy. Remove from the oven and allow to cool.
6. Do-Ahead: The crisp bacon can be stored in zip-lock bags in the freezer for up to 1 month or refrigerated for up to 3 days.
7. Crumble the bacon, or if you are using it as a garnish for “shooters” cut each slice in half crosswise to use as a stirrer in the soup.
 
Curried Kabocha Squash Soup
Serves 6
3 tablespoons extra-virgin olive oil
2 large shallots, finely chopped
2 large garlic cloves, thinly sliced
salt
One kabocha squash—peeled, seeded and cut into 3/4-inch cubes
1 tablespoon Madras curry powder
1/2 teaspoon ground cumin
1/4 teaspoon ground cinnamon
8 cups chicken or vegetable stock
1/2 cup heavy cream
Chopped cilantro, for garnish
1. In a large saucepan, heat the olive oil, add the chopped shallots, sliced garlic and a generous pinch of salt and cook over moderately high heat, stirring, until the shallots are just starting to brown, about 3 minutes. Add the squash cubes, curry powder, cumin, cinnamon and crushed red pepper and cook, stirring occasionally, for 3 minutes.
2. Add the chicken stock, and 3 cups of water and bring the soup to a boil; reduce the heat to moderately low and simmer, stirring occasionally, until the squash is very tender, about 20 minutes.
3. Working in batches, puree the soup in a blender until smooth. Return the soup to the saucepan. Add the heavy cream and stir over moderately low heat until it is hot, about 5 minutes.
4. Season the soup with salt. Ladle the squash soup into bowls, garnish with the chopped cilantro and serve.
 
Hidden Rose Apple Cake
Serves 4
5 Hidden Rose Apples, cored, peeled, and sliced
1 teaspoon ground cinnamon
1 tablespoon sugar
1 teaspoon fresh lemon juice
Batter

3/4 cups unsalted butter, melted
1 cup unbleached all-purpose flour
1 cup sugar
1 large egg
3/4 cups pecan halves
1. To make the apple mixture, toss together the apples, cinnamon, sugar, and lemon juice in a large bowl.
2. Preheat the oven to 375°F. Coat a 13 x 9-inch baking pan with nonstick cooking spray. Transfer the apples to the prepared pan.
3. To mix the batter, combine the melted butter, flour, sugar, eggs, and pecans, stirring until blended. Pour over the apples and bake until the top is crisp and golden, and the apples are bubbling underneath, 45 minutes, until the crust is crisp and golden brown.
4. Serve the cake warm or at room temperature with unsweetened whipped cream or vanilla ice cream.
 
Poached Pineapple Quince
Serves 1-2
1 pineapple quince, peeled, cored, and quartered
2 cups Riesling
1 vanilla bean, split
1/4 cup sugar
1. Put the ingredients into a saucepan and bring to a boil. Simmer for 20 to 30 minutes until the quince is tender.
2. Remove the quince and vanilla bean from the syrup, bring the syrup to a boil, and simmer for 10 minutes until reduced by half.
3. Slice the quince and add to the syrup. The quince can be used over ice cream, or cake, or for breakfast over oatmeal, or muesli.
 
@Diane Philips  www.dianephillips.com  Blog:  www.cucinadivina.blogspot.com
Follow me on Facebook (professional page) Twitter and Pinterest
 

Download The Specialty Produce App HERE

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

When it’s about food…#specialtyproduce

If you haven’t joined yet, you can order a bag for next week on our FMB page!

Farmers' Market Box November 21st 2019




 

This week’s local produce and featured farms:

Arkansas Black Apples – Wynola Flats Produce
Red Radishes – D’Acquisto Family Farms
Salad Mix – Terra Madre Gardens
Swiss ChardTerra Madre Gardens
Warren PearsFrog Hollow Farm
Saijo Persimmons – Rancho La Paz de Mi Corazon
Garnet Yams – Her Produce
Red Beets – Be Wise Ranch

Farmer’s Choice:

Hidden Rose Apples – Dragonberry Produce
Pineapple Quince – Wynola Flats
Kabocha Squash – Tutti Frutti Farm

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

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

Farmers’ Market Box Recipes

 
Sweet Potato and Apple Gratin
Serves 8
To give you the edge on your Thanksgiving prep, this dish can be made ahead and refrigerated or frozen. It’s a winner in my Thanksgiving classes, even for people who don’t like sweet potatoes.
6 large garnet yams, scrubbed
1/2 cup (1 stick) unsalted butter, melted
2/3 cup firmly packed light brown sugar
2/3 cup dark corn syrup
3 tablespoons cream sherry
1 1/2 teaspoons ground cinnamon
1/8 teaspoon ground nutmeg
4 Arkansas Black apples, peeled, cored, and sliced 1/4 inch thick
1. Preheat the oven to 400 degrees. Coat the inside of a 10-inch pie plate with non-stick cooking spray and set aside. Pierce each sweet potato with the tip of a paring knife, and roast for 50 to 60 minutes, until the apples are soft when pinched with an oven mitt.
2. Slice the potatoes in half and scoop out the flesh into the bowl of an electric mixer.
3. Add 1/4 cup (1/2 stick) of the butter, the brown sugar, corn syrup, sherry, cinnamon, and nutmeg and beat until creamy.
4. Spread half the sweet potato mixture in a 10- to 12-inch pie plate 2 inches deep, or a 13 x 9-inch baking dish.
5. Arrange half the apple slices over the yam layer and brush with some of the remaining butter.
6. The butter will seal the apples and prevent discoloration.
7. Spread the remaining sweet potato mixture over the apples and arrange the remaining apples on top in an attractive pattern. Brush with the remaining butter, covering the apples completely.
8. Do-Ahead: At this point, you can cover and refrigerate for up to 4 days or freeze for up to 1 month. Defrost and bring to room temperature before continuing.
9. 3. Preheat the oven to 350°F. Bake the dish, uncovered, until the apples are golden brown, 30 to 40 minutes.
Cook’s Notes:
• Want to keep your apples from discoloring? Soak them in Sprite—this will keep them pristine for up to 4 hours.
• Make sure to remove dishes from the refrigerator at least 30 to 45 minutes before baking, if the dish is cold it will lower the oven temperature at least 25 degrees, and sometimes 50 degrees, throwing off your timing.
Your Saijo persimmons can be used in place of the apples in this dish if you would like—they will provide a sweet/tart compliment to the yams
 
Warren Pear Upside Down Cake
Serves 6-8
3 tablespoons unsalted butter
1/3 cup firmly packed brown sugar
2 medium firm-ripe pears, peeled, cored and thinly sliced
1. Preheat the oven to 350 degrees, coat the inside of a 9-inch round baking dish with non-stick cooking spray.
2. In a skillet, melt the butter, add the sugar, and cook until the sugar is dissolved, and bubbling.
3. Pour the butter mixture into the prepared pan and arrange the pears in a decorative pattern over the butter. Set aside while making the batter.

For the Cake

1/2 cup unsalted butter, softened
1 cup packed light brown sugar
2 large eggs
1 1/2 cups all-purpose flour
1-3/4 tsp. baking powder
1/2 tsp. ground ginger
1/2 tsp. ground cinnamon
1/4 tsp. salt
1/2 cup whole milk
1-1/2 tsp. vanilla paste or extract
1. In the bowl of an electric mixer, beat together the butter and brown sugar, until fluffy. Add the eggs one at a time, and gradually add the flour, baking powder, ginger, cinnamon, and salt.
2. Stir in the milk and vanilla and beat until smooth.
3. Carefully pour over the pears in the baking dish.
4. Bake for 35 to 45 minutes, until a skewer inserted into the middle comes out clean. Allow the cake to rest for 10 minutes, run a knife around the edge of the pan.
5. Turn a cake plate upside down on top of the cake pan and, using potholders, carefully invert the cake pan onto the plate. Serve the cake warm with vanilla ice cream, or unsweetened whipped cream.
 
Beet Carpaccio Salad with Buratta
Serves 4-6
1 bunch beets, scrubbed, and tops removed (see save the greens)
1/3 cup aged Balsamic vinegar
1/2 cup extra virgin olive oil
1/4 cup packed basil leaves, thinly sliced
Salt and pepper
1 bag mixed lettuce, washed and spun dry
2 balls buratta (if you can’t fine buratta, use fresh mozzarella)
1. Preheat the oven to 400 degrees and line a baking sheet with aluminum foil. Put the beets onto the baking sheet, cover with aluminum foil, and roast for 50 to 60 minutes, until the beets are tender when pierced with the tip of a sharp knife.
2. When cool enough to handle, slip off the skins, and thinly slice the beets, put them into a shallow bowl.
3. In a mixing bowl, whisk together the vinegar, oil, and basil. Season with salt and pepper.
4. Pour 1/2 of the mixture over the beets and marinate at room temperature for at least 1 hour.
Put the lettuce leaves onto salad plates. Arrange beet slices on the lettuce and put pieces of buratta in the center of the salad. Drizzle with the remaining dressing and serve.
 
Save the Greens
Serves 4
Beets give you an extra serving of healthy greens, remove the tough stems, and saute. If you don’t use the sautéed greens right away, they freeze beautifully, and can be added to soups, and sautés. They are delicious stirred into mashed potatoes and garnished with a bit of Parmigiano or your favorite cheese.
2 tablespoons extra virgin olive oil
2 garlic cloves, sliced
Pinch red pepper flakes
1 bunch beet greens, tough stems removed and cut into 1/2-inch ribbons
2 to 4 tablespoons water or broth
Salt and pepper
1. In a large skillet heat the oil, saute the garlic and pepper for 30 seconds until fragrant. Add the greens, and saute to 3 to 4 minutes until wilted.
2. If the skillet is dry add a bit of water or broth, to help wilt the greens.
3. Season the greens with salt and pepper if needed and serve warm. They are a terrific bed for grilled poultry or meats.
 
Swiss Chard Stuffing
Serves 8
2 tablespoons extra virgin olive oil
2 garlic cloves, minced
1 bunch swiss chard, tough stems removed and cut into 1/2-inch ribbons
Salt and pepper
1/4 cup unsalted butter, plus 1/4 cup melted for finishing
1 large sweet yellow onion
1 1/2 cups finely chopped celery
2 tablespoons finely chopped sage
2 teaspoons finely chopped thyme
8 cups toasted bread or stuffing cubes
1 1/2 cups chicken or vegetable broth
1 large egg, beaten
Salt and pepper
1. Preheat the oven to 350 degrees and coat the inside of 12 muffin tins with non-stick cooking spray.
2. In a large skillet, heat the oil, swirl the garlic in the pan for about 30 seconds, until fragrant.
3. Add the chard, and saute until the chard is wilted. Season with salt and pepper, and transfer to a bowl.
4. Wipe out the skillet, melt the butter, and saute the onion, celery, sage and thyme until the onion is softened, and translucent.
5. Add to the chard in the bowl, stir in the stuffing cubes, 1 cup of broth and the egg. Stir the stuffing together, until it holds together. You may need a bit more broth, depending on the bread cubes you are using.
6. Shape the stuffing into balls and put into the muffin tins.
7. Brush with the remaining melted butter. Bake for 25 to 30 minutes until puffed and golden.
Cook’s Note:
• You can also bake this in a 13-by-9-inch baking dish for 30 to 35 minutes.
• The stuffing can be refrigerated for up to 2 days, or frozen for 1 month. Make sure to bring to room temperature before baking.
 
Persimmon Pudding
Serves 4-6
Pulp from enough halved ripe persimmons to make 1 cup
1 cup sugar
1egg, beaten
3/4 cup buttermilk
1/2 tsp. baking soda
3/4 cups flour
1/2 tsp. baking powder
1⁄4 tsp. ground cinnamon
Pinch salt
2 tablespoons heavy cream
2 tablespoons butter, melted
1. Preheat oven to 350°and coat the inside of a 9-inch baking dish with non-stick cooking spray.
2. Put the pulp and sugar into a large mixing bowl. Mix well. Beat in eggs.
3. Put buttermilk and baking soda into a small bowl and stir. Add to pulp and mix well.
4. Sift together flour, baking powder, cinnamon, and salt into a medium bowl. Gradually add to pulp, stirring until well combined. Add heavy cream and mix well.
5. Stir the butter into batter.
6. Pour batter into the prepared baking dish. Bake until dark brown and toothpick inserted in center comes out clean, about 45 minutes to 1 hour. Set aside to cool. Serve with unsweetened whipped cream.
 
Roasted Radishes
Serves 4-6
One bunch radish, tops removed, ends trimmed, scrubbed, and cut in half from root to stem
1/4 cup extra virgin olive oil
Salt and pepper
2 garlic cloves, minced
1/4 cup finely chopped Italian parsley
1. Preheat the oven to 400 degrees, and line a baking sheet with silicone, parchment, or aluminum foil.
2. In a bowl, toss together the radishes, oil, salt and pepper.
3. Spread onto the baking sheet in one layer.
4. Roast for 15 to 20 minutes until they are tender and browned.
Transfer to a serving dish and stir in the garlic and parsley before serving warm.
 
Poached Pineapple Quince
Serves 1-2
2 pineapple quince, peeled, cored, and quartered
2 cups Riesling
1 stick cinnamon
1/4 cup sugar
1. Put the ingredients into a saucepan and bring to a boil. Simmer for 20 to 30 minutes until the quince is tender.
2. Remove the quince and cinnamon from the syrup, bring the syrup to a boil, and simmer for 10 minutes until reduced by half.
3. Slice the quince and add to the syrup. The quince can be used as a condiment on a cheese board, over ice cream, or cake, or for breakfast over oatmeal, or muesli.
 
Kabocha and Potato Gratin
Serves 6
3 tablespoons unsalted butter
1 tablespoon extra virgin olive oil
3 leeks, thinly sliced into 1/2 moons, using the white and tender green parts
1 teaspoon sugar
2 teaspoons dried thyme
Salt and pepper
1 1/2 cups heavy cream
1 cup milk
1 garlic clove minced
3 cups peeled, thinly sliced Kabocha Squash (1/4-inch thick)
1 pound Yukon gold potatoes, scrubbed, and thinly slice (about 1/4-inch thick)
Salt and a few shakes Tabasco or Frank’s hot sauce
1 1/2 cups shredded Gruyere or imported Swiss cheese
1/2 cup grated Parmigiano Reggiano cheese
1. Preheat the oven to 350 degrees and coat the inside of a 13-by-9inch baking dish with non-stick cooking spray.
2. In a large skillet, heat the butter and oil, add the leeks, sugar, and thyme, and cook until the onions are caramelized, turning a light golden brown. Season with salt and pepper and set aside.
3. In another large skillet, combine the cream, milk and garlic. Add the squash and potatoes, season with salt and some hot sauce, bring to a boil, and simmer for 7 to 10 minutes until the vegetables are almost cooked, they should be tender. Taste for seasoning and adjust.
4. In a small bowl, combine the cheeses.
5. Transfer half of the potato mixture into the prepared pan. Cover with the leeks, and 1/2 of the cheeses.
6. Cover with the remaining potato mixture, and the remaining cheese.
Cover and bake for 20 minutes, uncover and bake an additional 20 minutes until the cheeses are golden brown and the gratin is bubbling. Allow the gratin to rest for 10 minutes before serving.
 
Kabocha Squash Pie
Serves 8
This delicious pie is an alternative to pumpkin pie. I would advise roasting the squash and pureeing it, then freezing it till you are ready to make the pie. You can also bake the pie, then cool and freeze it for 1 month.
All Butter Pie Crust

Makes one 9-inch pie crust
1 1/4 cups all-purpose flour
1 teaspoon salt
1 1/2 teaspoons sugar
1/2 cup cold unsalted butter, cut into 1/2-inch pieces
1/2 cup cold water
2 tablespoons cider vinegar
1/2 cup ice
Bench Flour for rolling

1. In a large bowl, stir together the flour, salt and sugar.
2. Add the butter and coat with the flour.
3. Cut the flour and butter together using a pastry blender, until the butter is the size of peas.
4. Combine the water, cider vinegar and ice in a measuring cup.
5. Sprinkle 2 tablespoons of the mixture over the flour and mix and cut in with a bench scraper until fully incorporated. Add more of the mixture 1 to 2 tablespoons at a time using a bench scraper or your hands, until the dough comes together in a ball with a few dry bits remaining.
6. Shape into a disc and wrap in plastic wrap. Refrigerate for 1 hour.
7. Coat the inside of a 9-inch pie plate that is 2-inches deep with non-stick cooking spray.
8. Flour a board and roll out the disc into an 11-inch round. Gently transfer to the pie plate and flute the edges of the pie crust. Refrigerate for at least 30 minutes before filling and baking.
Adapted from the Four and Twenty Blackbirds Bakery in Brooklyn
For the Squash Puree

1 kabocha squash
Olive oil
1. Preheat the oven to 400 degrees, and line a baking sheet with parchment, silicone, or aluminum foil.
2. Cut the kabocha squash in half, remove the seeds, brush with olive oil on the cut sides, and lay cut side down onto the baking sheet.
3. Cover with aluminum foil, and roast for 1 hour, or until the flesh is tender.
4. Remove from the oven and allow to cool.
5. Remove the peel and puree the squash flesh in a blender or food processor.
6. The puree can be served as is, with a bit of salt and pepper and butter, or you can freeze the puree
until you are ready to use it.
For the Filling

6 tablespoons unsalted butter
1 cup brown sugar
2 tablespoons water
1⁄2 cup heavy cream
1⁄2 teaspoon vanilla paste or extract
2 large eggs
2 large egg yolks
1⁄2 teaspoon salt
1 2⁄3 cups kabocha squash puree
1⁄2 teaspoon ground allspice
1⁄2 teaspoon ground cinnamon
1⁄4 teaspoon ground ginger
Pinch ground cloves
1 teaspoon molasses
2 teaspoons fresh lemon juice
2⁄3 cup whole milk
2⁄3 cup heavy cream
1. Preheat the oven to 400°.
2. In a heavy-bottomed skillet, melt the butter over medium-low heat. Continue to cook; the butter will foam and then begin to turn golden, then nut brown; whisk occasionally.
3. When the butter is nut brown, immediately add the brown sugar, whisk, and then carefully add the water to loosen. Bring the mixture to a boil and continue simmering until a candy thermometer reads 225°F. (If you don’t have a candy thermometer, cook until the mixture smells caramelized and starts to darken.)
4. Slowly add the heavy cream (the mixture will bubble rapidly) and whisk until smooth. Allow to cool for at least 10 minutes. Stir in the vanilla.
5. Place the pie shell on a rimmed baking sheet.
6. In a separate bowl, lightly whisk the eggs and yolks together with the salt. Set aside. In the bowl of a food processor fitted with the blade attachment, blend the pumpkin puree with the allspice, cinnamon, ginger, cloves, molasses, and lemon juice until smooth. With the machine running on low, stream the brown-butter butterscotch through the food processor’s feed tube and process until combined. Stream in the egg mixture, followed by the milk and cream; blend until smooth, stopping once or twice to scrape down the sides with a rubber scraper.
7. Strain the filling through a fine-mesh sieve into a separate bowl, pressing through with a rubber scraper. Pour into the pie shell.
8. Bake on the middle rack of the oven for 15 minutes, rotating 180 degrees lower the temperature, and bake another hour, until the pie edges are set and slightly puffed, and the center is set. Let to cool completely on a wire rack, 2 to 3 hours. Serve slightly warm, at room temperature, or cool.
9. The pie can be refrigerated for up to 2 days.
 
Hidden Rose Apple Cake
Serves 6
1 cup sugar
½ cup unsalted butter, softened
1 cup unbleached flour
1 teaspoon baking powder
Pinch of salt (optional)
2 large eggs
2 hidden rose apples, peeled, cored and cut into eighths
1/4 cup sugar mixed with 1/2 teaspoon cinnamon
2 teaspoons lemon juice
1. Preheat the oven to 350 degrees and coat the inside of a 9-inch springform pan with non-stick cooking spray.
2. Cream the sugar and butter in a bowl. Add the flour, baking powder, salt and eggs and beat well.
3. Spoon the batter into the pan and place the apples on top of the batter.
4. Sprinkle lightly with cinnamon sugar and lemon juice.
5. Bake for 45 minutes to 1 hour. Remove from the oven and cool; serve warm with unsweetened whipped cream or vanilla ice cream.
 
@Diane Philips  www.dianephillips.com  Blog:  www.cucinadivina.blogspot.com
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Farmers' Market Box November 14th 2019




 

This week’s local produce and featured farms:

Northern Spy Apples – Wynola Flats Produce
Baby White Carrots – D’Acquisto Family Farms
Braising Mix – Terra Madre Gardens
Baby Bunch TurnipsTerra Madre Gardens
PomegranatesRancho Del Sol Organics
Dino Kale – Be Wise Ranch
Acorn Squash – Be Wise Ranch
Tangerines – Regier Family Farms

Farmer’s Choice:

Purple Sweet Potatoes – Her Produce
Green Dragon Apples – Dragonberry Produce
Shinko Asian Pears – Ken’s Top Notch Produce

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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 hashtag #SpecialtyProduceFMB!

Farmers’ Market Box Recipes

 
Praline Apple Bread Pudding
Serves 6-8
This is a great breakfast, or brunch dish, and could also be served for dessert.
1/2 cup (1 stick) unsalted butter, melted
1/2 cup granulated sugar
2/3 cup firmly packed light brown sugar
2 cups pecan halves
2 Northern Spy apples, cored, peeled, and cut into 1/4-inch-thick wedges
7 cups torn egg bread or good quality white bread
2 Northern Spy apples, peeled, cored, and chopped
6 large eggs
2 cups heavy cream
1/4 cup granulated sugar, plus extra (optional) for sprinkling
2 teaspoons ground cinnamon, plus extra (optional) for sprinkling
1 tablespoon vanilla extract
1. Coat a 13 x 9-inch baking dish with nonstick cooking spray.
2. Stir together the melted butter and both sugars in a medium-size bowl. Pour into the prepared dish so it coats the bottom evenly, then arrange the pecans on top.
3. Arrange the sliced apple around the pecansso the apple is in a single layer with the pecans.
4. Combine the bread and chopped apples in a large bowl. Stir together the sugar and cinnamon in a small bowl.
5. In another large bowl, beat together the eggs, cream, cinnamon sugar, and vanilla. Pour over the bread and apples and mix well with your hands.
6. Pour into the prepared pan, being careful not to disturb the sliced apples and pecans. Sprinkle with additional cinnamon and sugar if desired.
7. Do-Ahead: At this point, cover and refrigerate at for least 12 hours or overnight. Bring to room temperature before continuing.
8. Preheat the oven to 400°F. Bake the bread pudding for 15 minutes, then reduce the oven temperature to 350°F and bake until puffed and golden brown, another 30 to 45 minutes. Remove from the oven and let rest for 5 minutes.
9. Run a knife around the inside of the pan and turn out the pudding onto a serving platter.
 
Field Greens with Pomegranate and Tangerine Vinaigrette
Serves 4
6 cups field greens, washed and spun dry
3 tangerines, peeled and segmented
1/4 cup tangerine juice
1/4 cup pomegranate juice
3 tablespoons honey
1 tablespoon Dijon mustard
1/2 cup canola oil or vegetable oil
Salt and pepper
1/2 cup pomegranate arils
1. Put the field greens and tangerines into a salad bowl.
2. In a mixing bowl, whisk together the tangerine juice, pomegranate juice, honey Dijon mustard and oil. Season with salt and pepper.
3. Toss the salad with the dressing and plate the salad.
4. Garnish with pomegranate arils and serve.
 
Save the Greens
Serves 4
Turnip greens give you an extra serving of healthy greens, remove the tough stems, and saute. If you don’t use the sautéed greens right away, they freeze beautifully, and can be added to soups, and sautés. They are delicious stirred into mashed potatoes and garnished with a bit of Parmigiano or your favorite cheese.
2 tablespoons extra virgin olive oil
2 garlic cloves sliced
Pinch red pepper flakes
1 bunch turnip greens, tough stems removed and cut into 1/2-inch ribbons
2 to 4 tablespoons water or broth
Salt and pepper
1. In a large skillet heat the oil, saute the garlic and pepper for 30 seconds until fragrant. Add the greens, and saute to 3 to 4 minutes until wilted.
2. If the skillet is dry add a bit of water or broth, to help wilt the greens.
3. Season the greens with salt and pepper if needed and serve warm. They are a terrific bed for grilled poultry or meats.
 
Tangerine Chicken
Serves 4-6
1/4 cup cornstarch
2 tablespoons soy sauce
3 chicken breasts cut into thin strips
2 tablespoons vegetable oil
3 tablespoons grated fresh ginger
2 tablespoons minced fresh garlic
2 tablespoons sriracha 
1 1/2 tablespoons rice vinegar
1 1/4 cups tangerine juice
1/4 cup soy sauce
2 teaspoons light brown sugar
2 teaspoons tangerine zest
1/4 teaspoon ground white pepper
2 tablespoons cornstarch mixed with 2 tablespoons water
2 scallions finely chopped for garnish
1. Combine the cornstarch and soy sauce in a bowl. Toss the chicken with the mixture and set aside.
2. In a wok or skillet, heat the oil, and brown the chicken breast strips on all sides, remove from the wok.
3. If more oil is needed, add a tablespoon to the wok. Saute the ginger and garlic until fragrant.
Add the sriracha, vinegar, juice, soy sauce, sugar, and zest to the wok. Stir to blend and bring to a boil. Add the cornstarch mixture and bring to a boil. Add the chicken to the wok and stir to combine. Serve over rice garnished with scallions.
 
Apple Streusel Muffins
Makes 12

For the Muffins

2 cups (9 ounces) all-purpose flour
2 teaspoons cinnamon
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon fine sea salt
1/4 teaspoon ground ginger
1/4 teaspoon freshly ground nutmeg
2 large eggs, room temperature
1 cup packed dark brown sugar
8 ounces sour cream or Greek Style yogurt
1 teaspoon pure vanilla paste or extract
1/2 cup (4 ounces) unsalted butter, melted and still warm
2 medium-sized baking apples, peeled, cored and diced into 1/2-inch pieces
1. Preheat oven to 400°F. coat the inside of 12 muffin tins generously with cooking spray, both inside the cups and over the top.
2. Whisk together flour, cinnamon, baking powder, salt, ginger, and nutmeg. In another bowl, combine eggs, brown sugar, sour cream, and vanilla. Add the melted butter, pouring in a slow and steady stream, while whisking vigorously to emulsify the mixture.
3. Add the liquid mixture to the dry ingredients and gently fold until the liquid is just barely combined, being careful not to over-mix. (A few lumps are okay.)
4. Stir in the chopped apples. Fill each muffin tin all the way to the top with batter; set aside while preparing the streusel.
For the streusel

3/4 cup all-purpose flour
1/4 cup packed dark brown sugar
1/4 cup granulated sugar
1/4 teaspoon fine sea salt
1/4 cup (2 ounces) unsalted butter, melted
1. For the streusel, add the flour, brown sugar, sugar, and salt in a medium bowl. Pour in the melted butter and gently stir with a fork until well combined and small pebble-sized pieces remain throughout.
2. Top each filled well with a heaping tablespoon of streusel, lightly pressing it into the batter. (A round cookie cutter placed over the cup helps keep the mess to a minimum.) Bake muffins for 18 to 22 minutes, until tops are golden, and a toothpick comes out clean. Leave the muffins in the pan for 10 to 15 minutes, then transfer to a wire rack to continue cooling.
Do-Ahead: The muffins can be stored in an airtight container for up to three days. The batter can be made in advance and held in the refrigerator for up to 2 days, or frozen for 2 weeks (thaw overnight in the fridge before using.)
 
Poached Pears and Apples in Red Wine
Serves 8
This versatile dish can be a garnish for your Thanksgiving turkey, or it can be a dessert. Spoon crème fraiche or ice cream into the center of the fruit, then drizzle with the syrup. Freeze any leftover syrup it is incredible served over chocolate cake.
1 cup full bodied red wine
1 cup ruby port
1 ½ cups firmly packed light brown sugar
1 cinnamon stick
2 Asian pears cored and cut in half
2 Green Dragon apples cored and cut in half
1. In a Dutch oven, combine the wine, port, brown sugar and cinnamon, add the pears and apples, you will have to arrange them in layers, and spoon some of the sauce over the fruit.
2. Cover and cook over medium high heat at a simmer, for 20 to 30 minutes until the fruit is softened.
3. Transfer the pears to a serving platter. Strain the sauce into a saucepan, discarding any solids.
4. Bring the sauce to a boil, and boil for 5 to 10 minutes, until the sauce becomes syrupy. Spoon the syrup over the pears on the platter and serve at room temperature.
other side is golden brown. Repeat with each sandwich.
 
Stuffed Acorn Squash
Serves 4
One orange acorn squash
Olive oil
Salt and pepper
2 tablespoons unsalted butter
1/2 cup finely chopped onion
2 ribs celery finely chopped
1 cup chopped peeled and cored Gala apple
1 teaspoon dried thyme
1/2 teaspoon dried sage leaves
1 cup chicken or vegetable broth
6 cups dried bread cubes
Salt and pepper
1/3 cup pomegranate arils
1. Preheat the oven to 400 degrees, and line a baking sheet with aluminum foil, parchment or silicone.
2. Cut the squash is half and scoop out the seeds. Paint the inside of the squash with oil and season with salt and pepper. Roast for 20 minutes.
3. While the squash is roasting, in a skillet, heat the butter, and saute the onion, celery, apple, thyme and sage leaves, until the vegetables begin to soften.
4. Add the broth and bring to a boil.
5. Put the bread cubes into a large bowl, and pour the broth mixture over the bread, stirring to combine. The mixture should hold together, add more broth if needed. Season the bread mixture with salt and pepper.
6. Add the pomegranate arils to the bread stuffing.
7. Lower the oven temperature to 350 degrees, stuff the squash halves with the bread stuffing, drizzle with melted butter, and bake another 30 minutes, until the squash is tender, and the stuffing turns golden brown.
8. Allow to rest for 10 minutes before carefully removing the squash from the baking sheet to a cutting board and cut each half in half again, giving you 4 quarters. This is delicious served with roasted poultry or with pork.
 
Maple Glazed Acorn Squash
Serves 4
1 Acorn squash
2 tablespoons vegetable oil
2 teaspoon brown sugar
1/3 cup maple syrup
1/4 cup unsalted butter, melted
Pinch cayenne pepper
1. Preheat the oven to 400 degrees, and line a baking sheet with aluminum foil, parchment or silicone.
2. Using a cleaver, cut the squash in half, remove the seeds, and cut into quarters.
3. Brush the cut sides with oil, and sprinkle with the sugar.
4. Roast for 25 minutes, until the squash is golden on the top.
5. While the squash is roasting, combine the syrup, butter and cayenne in a saucepan and simmer, to thicken.
6. When the squash has roasted for 25 minutes, paint with the glaze, and turn the squash, to coat the underside with the glaze.
Roast another 15 minutes, until the squash is tender. Brush with any remaining glaze and serve.
 
Dino Kale Dressing
Serves 6-8
This is a delicious riff on traditional Thanksgiving dressing. It can be made in muffin tins, a loaf pan (easy slicing for serving) or a baking dish.
1/4 cup unsalted butter
1 cup finely chopped onion
3 ribs celery, finely chopped
2 garlic cloves, minced
8 sage leaves, finely chopped
1 teaspoon finely chopped thyme
1 bunch Dino kale, tough stems removed, and finely chopped
1/2 to 1 1/2 cups chicken or vegetable broth
8 cups toasted bread cubes, or stuffing cubes
Salt and pepper
2 tablespoon unsalted butter, melted
1. Preheat the oven to 350 degrees and coat the inside of a 13-by-9-inch baking dish with non-stick cooking spray.
2. In a large skillet, heat the butter, and saute the onion, celery, garlic, sage and thyme for 5 to 6 minutes until the onion is translucent. Add the kale and toss in with the onion mixture until wilted.
3. Add 1/2 cup of the broth and bring to a boil. Season with salt and pepper.
4. Put the bread cubes into a large bowl, and pour the kale mixture over the bread, and stir to blend. If you like a “wet” stuffing, add more broth, if you prefer your stuffing on the drier side, add broth until it is the right texture for your taste. Taste for seasoning, and transfer to the prepared baking dish. Brush the top with the butter and bake for 25 to 35 minutes until the top is golden brown and crusty. Remove from the oven and allow to rest for 5 to 10 minutes before serving.
5. For muffin size bake 20 minutes, for loaf pan, 25 to 35 minutes.
 
Purple Sweet Potato Oven Fries
Serves 4
One pound purple Japanese potatoes, scrubbed, and cut into wedges
1/2 cup extra virgin olive oil
Salt and pepper
Fleur de Sel
1. Preheat the oven to 400 degrees, and line a baking sheet with parchment, silicone or aluminum foil.
2. In a large bowl, combine the potatoes, oil, salt and pepper. Toss to coat.
3. Spread the potatoes onto the baking sheet and roast for 15 to 20 minutes, turning once to brown evenly.
4. Serve warm sprinkled with fleur de Sel.
 
Tuscan Beans and Greens
Serves 6
1/4 cup extra virgin olive oil
2 garlic cloves, minced
1/2 cup finely chopped onion
Pinch red pepper flakes
1 bag braising mix, washed, spun dry and chopped
One 15.5 ounce can cannellini beans, drained
1 cup chicken or vegetable broth
Salt and pepper
1. In a large skillet, heat the oil, and saute the garlic, onion and red pepper flakes for 2 to 3 minutes until the onion is translucent.
2. Add the braising mix and toss in the garlic oil.
3. Add the beans and broth and simmer for 15 minutes until the greens are tender.
4. Season with salt and pepper and serve.
 
Roasted White Baby Carrots
Serves 2
One bunch white baby carrots, tops removed and scrubbed
2 tablespoons extra virgin olive oil
2 tablespoons honey
1/2 teaspoon ground cumin
Salt and pepper
1. Preheat the oven to 400 degrees, and line a baking sheet with parchment, silicone or aluminum foil.
2. In a shallow bowl, combine the oil, honey, cumin, salt and pepper. Toss with the carrots and lay them onto the baking sheet.
3. Roast for 4 to 6 minutes until tender and serve warm.
 
@Diane Philips  www.dianephillips.com  Blog:  www.cucinadivina.blogspot.com
Follow me on Facebook (professional page) Twitter and Pinterest
 

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Farmers' Market Box November 7th 2019




 

This week’s local produce and featured farms:

Christmas Lima Shelling Beans – Two Peas in a Pod Farm
Blue Lake Beans – D’Acquisto Family Farms
Mixed Greens – Terra Madre Gardens
French Breakfast RadishesTerra Madre Gardens
Summer Mixed SquashD’Acquisto Family Farms
Hyakume Persimmons – Penryn Orchards
Purple Sweet Potatoes – Her Produce
Shinko Pears – Ken’s Top Notch Produce

Farmer’s Choice:

Dragon Fruit – Wallace Ranch
Chocolate Persimmons – Penryn Orchards
White Pomegranates – Burkart Organics

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

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

Farmers’ Market Box Recipes

 
Green Bean Salad with Warm Bacon Dressing
Serves 4-6
One pound blue lake green beans, ends trimmed, and cut into 1-inch pieces
6 strips of bacon, cut into 1/2-inch dice
1/4 cup finely chopped onion
2 tablespoons brown sugar
1 tablespoon Dijon mustard
1/4 cup red wine vinegar
Salt and pepper
1. Bring 4 quarts of salted water to a boil, add the green beans, and cook for 3 to 4 minutes until crisp/tender. Drain and transfer to a salad bowl.
2. While the green beans are cooking, cook the bacon until crisp, add the onion, brown sugar and mustard, sautéing until the onion is translucent.
Add the vinegar and bring to a boil. Season with salt and pepper. Pour over the green beans and toss to coat. Serve warm or at room temperature
 
Lima Beans and Rice
Serves 4-6
2 tablespoons extra virgin olive oil
Pinch red pepper flakes
2 garlic cloves, minced
2 cups coarsely chopped smoked ham
1 bunch collard greens, tough stems removed, and cut into 1/2-inch ribbons
5 cups chicken or vegetable broth
1/2 pound Christmas lima beans, shelled
1 cup long grain rice
Salt and pepper
Tabasco or Frank’s hot sauce
1. In a Dutch oven, heat the oil, and swirl the red pepper and garlic in the pan for 30 seconds, until fragrant.
2. Add the ham, and saute for 2 to 3 minutes.
3. Add the collards and toss in the garlic oil.
4. Add the broth, and lima beans, simmer for 45 minutes.
5. Add the rice and cook another 15 to 20 minutes until the rice is tender, and the lima beans are creamy.
6. Season with salt and pepper, ladle into bowls and serve with hot sauce on the side.
 
Summer Squash Casserole
Serves 6
A staple in the South, summer squash casseroles come in all styles, this one is a winner with grilled meats, poultry, or seafood.
1/4 cup unsalted butter
1/2 cup finely chopped red torpedo onions
2 garlic cloves, minced
1 pound mixed summer squash, stem and root ends removed; sliced 1/4-inch thick
2 cups corn, cut fresh from the cob, or frozen and defrosted
Salt and pepper
1 cup shredded white cheddar cheese
1/4 cup sour cream
1/4 cup mayonnaise
1 cup soft, fresh breadcrumbs
1/2 cup grated Parmigiano Reggiano
1. Preheat the oven to 350 degrees and coat the inside of a 9-inch baking dish with nonstick cooking spray.
2. In a large skillet, heat 2 tablespoons butter and saute the onions, garlic, and squash for 3 to 4 minutes until the squash is softened, and there is no liquid in the bottom of the pan. Add the corn, and season with salt and pepper.
3. In a bowl, combine the cheddar, sour cream, mayonnaise and 1/2 cup of the breadcrumbs.
4. Fold the zucchini into the sour cream mixture, and transfer to the baking dish.
5. Melt the remaining butter, toss with the remaining breadcrumbs and the Parmigiano. Sprinkle over the casserole, and bake for 30 to 40 minutes, until the casserole is bubbling, and the breadcrumbs are golden brown.
6. Allow to rest for 5 to 10 minutes before serving.
 
Traditional French Breakfast Radish with Baguette
Serves 4-6
1 baguette, thinly sliced on the diagonal
Unsalted French butter or Kerry gold, softened
1 bunch breakfast radishes, tops removed, ends trimmed, and thinly sliced on a mandoline
Fleur de Sel
1. Spread a thin layer of butter onto the baguette slices, top with radishes and sprinkle with fleur de sel.
 
Pasta with Pears and Pecorino
Serves 4
1/4 cup unsalted butter
1 leek finely chopped, using only the white part
3 pears, peeled, cored, and finely chopped
6 leaves fresh sage, finely chopped
Salt and pepper
1 pound shaped pasta such as penne, rigatoni or large shells, cooked 2 minutes short of al dente, saving some of the hot pasta water
1 cup grated Pecorino Romano plus more for serving
1. In a large skillet, melt the butter, saute the leek, pears, and sage for 3 to 4 minutes until the leek and pears are softened. Season with salt and pepper.
2. Add the hot pasta to the skillet, and toss to coat, adding more pasta water if needed to make a creamy sauce. Add the pecorino, and any additional pasta water if needed. Season with additional salt or pepper and serve garnished with additional pecorino if desired.
 
Grilled Asian Pear, Arugula and Blue Cheese Sandwich
Serves 4
Unsalted butter, softened
8 slices sourdough or French bread 1/2-inch thick
1 cup gorgonzola cheese, softened
1/4 cup cream cheese, softened
1 teaspoon Worcestershire sauce
2 Asian pears, cored, and sliced 1/4-inch thick
1 bunch arugula, washed, spun dry and chopped
1. Preheat a griddle or grill pan. Spread butter onto slices of bread.
2. In a small bowl, combine the cheese, cream cheese, and Worcestershire.
3. Spread the cheese mixture onto the unbuttered side of the bread.
4. Top with pear slices and some of the arugula.
5. Top with another slice of bread, butter side up.
6. Grill until one side of the bread is golden brown, flip and grill until the other side is golden brown. Repeat with each sandwich.
 
Salad with Roasted Pears, and Port Wine Vinaigrette
Serves 4
2 Asian pears, cored, and sliced 1/2-inch thick
Raw sugar
One bag mixed lettuce, washed, spun dry and chopped
2 to 3 thin slices of red onion
1/4 cup port wine
2 teaspoons chopped thyme
2 tablespoons white wine vinegar
2 tablespoons honey
2 tablespoons pear nectar
1/2 cup vegetable oil
Salt and pepper
1/2 cup crumbled blue cheese
1/2 cup white pomegranate arils
1. Preheat the oven to 400 degrees. Line a baking sheet with aluminum foil, parchment of silicone. Dip the cut sides of the pears into the raw sugar and lay onto the baking sheets. Bake for 10 to 15 minutes until golden brown. Set aside.
2. In a salad bowl, combine the lettuce, and onion.
3. In a mixing bowl, whisk together the wine, vinegar, honey, pear nectar and oil. Season with salt and pepper.
4. Pour over the salad greens and toss to coat.
5. Plate the salad, arrange some of the roasted pears over the salad greens, and sprinkle with crumbled blue cheese and pomegranate arils.
6. The roasted pears can be roasted the day before, bring to room temperature before serving.
7. The salad dressing is a great marinade for pork or chicken, the dressing will keep in the refrigerator for up to 5 days.
 
Persimmon Muffins
Makes 12
2 to 3 very ripe persimmons
1 1/2 cups all-purpose flour
2/3 cup whole-wheat flour
1 cup granulated sugar
1 1/2 teaspoons baking powder
3/4 teaspoon baking soda
3/4 teaspoon salt
3/4 teaspoon ground ginger
3/4 teaspoon ground cinnamon
1 teaspoon finely grated lemon zest
2 large eggs plus 1 egg white
10 tablespoons unsalted butter, melted
2/3 cup sour cream
Raw sugar
1. Preheat the oven to 350 degrees F.
2. Line a 12-cup muffin pans with paper liners. Cut the persimmons in half, remove the seeds and scoop out the pulp into a food processor; pulse until smooth.
3. Combine the all-purpose flour, whole-wheat flour, granulated sugar, baking powder, baking soda, salt, ginger, cinnamon and lemon zest in a large bowl.
4. Whisk 1 1/4 cups of the persimmon puree (or the applesauce and carrot baby food), the eggs, egg white, melted butter and yogurt in a small bowl.
5. Add the wet ingredients to the dry ingredients and stir until just combined (it’s fine if the batter is lumpy).
6. Divide the batter among the muffin cups, filling each three-quarters of the way. Sprinkle with turbinado sugar and bake until a toothpick comes out clean, 20 to 24 minutes for regular muffins or 14 to 18 minutes for mini muffins. Cool slightly in the pan, then transfer the muffins to a rack.
 
Not Your Mama’s Sweet Potatoes
Serves 4-6
1 pound Japanese sweet potatoes, scrubbed
3 tablespoons unsalted butter
1/2 cup finely chopped red onion
3 to 4 tablespoons milk or cream
4 strips thick cut bacon, cooked crisp and crumbled
Salt and pepper
1 cup grated Gruyère cheese
1. Put the potatoes into a water to cover and bring to a boil. Simmer for 20 to 25 minutes until tender.
2. Cool slightly, remove the skins, and put the flesh into a mixing bowl.
3. Preheat the oven to 350 degrees, and coat the inside of a 9-inch baking dish with non-stick cooking spray,
4. In a skillet, heat the butter, and saute the onion until it is almost caramelized, turning a light golden brown.
5. Transfer to the bowl with the potatoes, mash the potatoes with a fork, or potato mashed, add some cream or milk to make a smooth mixture. Stir in the bacon. Taste for salt and pepper and adjust.
6. Transfer the mixture to the prepared pan, sprinkle with the cheese, and bake for 20 to 35 minutes until the cheese is melted and the potatoes are cooked through. Serve with poultry, pork or seafood.
 
Dragon Fruit Salad
Serves 4
One bag mixed lettuce, washed and spun dry
2 Dragon Fruit
1/4 cup lime juice
2 tablespoons honey
2 tablespoons orange juice
1/2 cup vegetable oil
Salt and pepper
1/4 cup pomegranate arils
1. Put the lettuce into a salad bowl.
2. Peel the dragon fruit and cut into 1/2-inch cubes.
3. In a small bowl, whisk together the lime juice, honey, orange juice, and oil.
4. Season with salt and pepper.
5. Toss the lettuce with a bit of the dressing and plate the salad.
6. Arrange the dragon fruit on top of the lettuce, drizzle with additional dressing sprinkle with pomegranate arils and serve.
 
Mini Cheesecakes with White Pomegranate
Serves 6-8
24 vanilla wafers
Two 8-ounce packages cream cheese, softened
3/4 cup sugar
2 large eggs
1 teaspoon fresh lemon juice
1 teaspoon vanilla extract
1 cup white or red pomegranate arils
1. Preheat the oven to 350°F. Line two 12-cup cupcake tins with paper or foil liners. Place a vanilla wafer in each, right side up, and set aside.
2. With an electric mixer, beat together the cream cheese and sugar in the large bowl until light and fluffy, about 3 minutes. Add the eggs, one at a time, beating after each addition. Stir in the lemon juice and vanilla and beat until smooth.
3. Spoon the filling into the cupcake tins, filling each one two-thirds full. Bake until set, 20 to 25 minutes. Let cool to room temperature.
4. Arrange pomegranate arils on the top of the cheesecakes and refrigerate. Allow the cheesecakes to come to room temperature for serving.
 
Chocolate Persimmon Bread
Serves 6
Persimmon Bread
1/2 cup unsalted butter
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon kosher salt
1 teaspoon ground cinnamon
3 ripe persimmons, peeled, and chopped
1/3 cup buttermilk
2 tablespoons finely grated orange zest
1 cup sugar
2 large eggs
1/2 cup golden raisins
1. Preheat oven to 350°coat the inside of a 9x5x3″ loaf pan with non-stick cooking spray.
2. In a medium bowl, whisk together the flour, baking soda, salt, and cinnamon. Set aside.
3. Scoop persimmon flesh from skins into a blender. Purée until smooth.
4. Transfer 1 cup purée to a medium bowl (reserve any remaining purée for another use—puree can be frozen)
5. Whisk in buttermilk and orange zest. Set aside.
6. Using an electric mixer, beat 1/2 cup butter in a medium bowl until light and creamy, about 2 minutes.
7. Add sugar and beat until light and fluffy, 3-4 minutes longer. Add eggs, one at a time, beating until mixture is well combined.
8. Gradually add persimmon mixture; beat until well combined. Add dry ingredients in 3 batches, beating just until incorporated. Fold in the raisins.
9. Pour batter into prepared loaf pan.
10. Bake until a tester inserted into center comes out clean, about 1 hour.
11. Let bread cool in pan for 20 minutes. Unmold and let cool completely on a wire rack.
 
@Diane Philips  www.dianephillips.com  Blog:  www.cucinadivina.blogspot.com
Follow me on Facebook (professional page) Twitter and Pinterest
 

Download The Specialty Produce App HERE

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

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Farmers' Market Box October 31st 2019




 

This week’s local produce and featured farms:

Suncrisp Apples – See Canyon Orchards
Blue Lake Beans – D’Acquisto Family Farms
Braising Mix – Terra Madre Gardens
ArugulaTerra Madre Gardens
Warren PearsFrog Hollow Farms
Maru (cinnamon) Persimmons – Penryn Orchards
Pomegranates – Burkart Organics
Russian Fingerling Potatoes – Weiser Family Farms

Farmer’s Choice:

Dragon Fruit – Wallace Ranch
Green Dragon Apples – Murray Family Farms
Shinko Pears – Ken’s Top Notch Produce

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

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

Farmers’ Market Box Recipes

 
Chocolate Pecan Caramel Apples
Serves 6
6 Suncrisp apples, wax removed from the skin, cored, and sliced into
8 wedges
One 14-ounce bag Kraft Caramels, unwrapped
2 tablespoons water
12 ounces milk chocolate, chopped
1 1/2 cups chopped pecans
1. Line a baking sheet with parchment paper, aluminum foil, or a silicone liner. Skewer each apple wedge with a 6 inch wooden skewer.
2. In a saucepan, melt the caramels over low heat, and add the water. When the caramels are melted, dip each wedge into the warm caramel, and allow any excess to drip off into the pan. Arrange the wedges on the baking sheet and refrigerate until firm.
3. Melt the chocolate in the microwave, or over a bowl of simmering water. Place the pecans in a wide bowl, and line another baking sheet with parchment.
4. Dip the cold caramel dipped apples into the chocolate, allowing any excess to drip off into the warm chocolate. Dip each end of the apple in the pecans and arrange on the prepared baking dish. Refrigerate until firm, or up to 24 hours. Remove from the refrigerator about 30 minutes before serving.
5. Note: I like to leave the skewers in the apples so that my guests have a “handle” to hold onto the apples, otherwise, the heat from their fingers will melt the chocolate and become a sticky mess.
6. Milk or Semi-Sweet Chocolate: Although we tested with both, I found that the milk chocolate had a smoother flavor, but if you think life is too short to eat milk chocolate, certainly go ahead and use semi-sweet.
 
Pesto Genovese
Serves 4-6
In Liguria and Genoa, traditional Pesto Genovese includes green beans, and potatoes, as well as the pasta. Consider this your meatless Monday go to, it’s easy and delicious.
2 cups fresh basil leaves, tough stems removed, washed, and spun dry
4 cloves garlic, peeled
1 teaspoon pine nuts
5 to 6 tablespoons extra-virgin olive oil
3/4 cup freshly grated Pecorino Romano (plus more for serving)
1/2 pound blue lake green beans, ends trimmed and cut into 1-inch pieces
4 fingerling potatoes, scrubbed, and diced
1 pound linguine
Place the basil, garlic, pine nuts, oil and pecorino in a blender. Blend at high speed for 1 minute. Then lift the lid carefully and scrape the sides of the blender cup using a rubber spatula. Check the consistency of the pesto, which should be thick and creamy. Blend for a few more seconds if you think the pesto should be a bit thinner, but don’t overdo it. Season with salt and pepper and cover the pesto with a layer of olive oil if not using immediately.
Bring 8 quarts of salted water to a boil, add the beans, and cook for 3 minutes, drain and add to a large serving bowl.
Add the potatoes to the pot and cook another 5 minutes until they are just tender. Drain and add to the beans in the bowl.
Boil the linguine till al dente. Drain, and save a bit of the pasta water. Add to the bowl, along with the pesto and toss to coat. Add some of the pasta water to make a creamier sauce. Serve garnished with additional Pecorino.
 
Persimmon Torte
Serves 6
½ cup unsalted butter, at room temperature, plus more for greasing pan
1 cup all-purpose flour, plus more for pan
1 teaspoon baking powder
¾ teaspoon kosher salt
½ teaspoon ground ginger
½ teaspoon ground cinnamon
⅔ cup plus 1 tablespoon granulated sugar
2 large eggs
1 teaspoon pure vanilla extract
2 to 3 ripe-but-firm persimmons, peeled, cut into 6 to 8 wedges each, seeds removed
1 tablespoon fresh lemon juice
Preheat the oven to 350 degrees. Coat the inside of a 9-inch cake or springform pan with non-stick cooking spray.
In a medium bowl, whisk together the flour, baking powder, salt, ginger and turmeric.
In a large bowl, combine the butter and 2/3 cup sugar and beat on medium-low speed of a mixer until smooth, about 1 minute. Add the eggs one at a time, beating to incorporate each fully before adding the next, then beat in the vanilla.
Add the dry ingredients and stir with a rubber spatula until the batter just comes together.
Spread the batter in an even layer in the prepared pan. In a medium bowl, toss the persimmon wedges with the lemon juice until completely coated. Starting from the outside, arrange the persimmon wedges skin side up in a circle at the edge of the batter then work your way toward the center (you may have one or two wedges left over). If there is any lemon juice left in the bowl, pour it over the fruit. Sprinkle the remaining 1 tablespoon sugar evenly over the top of the batter and fruit.
Bake until a toothpick inserted in the center of the cake (trying to avoid touching the fruit) comes out clean, 45 to 50 minutes. Transfer the pan to a rack and let cool completely before unmolding.
 
Persimmon Salad Dressing
Makes about 2 cups
Use the dressing over fruit salads, as a compliment to field greens and arugula. This dressing can also be used as a marinade for chicken.
2 Maru persimmons, peeled, seeded and cut into wedges
1/4 cup apple cider vinegar
2 tablespoons apple cider or juice
2 tablespoons Dijon mustard
1 garlic clove
1/2 cup vegetable oil
Salt and pepper
1. In a blender, combine the ingredients, and puree, until emulsified.
Season with salt and pepper. Cover and refrigerate for up to 1 week.
 
Wild Rice, Arugula, Apple and Pomegranate Salad
Serves 6
2 cups cooked wild rice, cooled
3 ribs celery, finely chopped
1 shallot finely chopped
2 Suncrisp apples, cored, and finely chopped
1/2 cup toasted pecans, chopped
1/2 cup crumbled blue cheese
1/2 cup pomegranate arils
1/4 cup apple cider vinegar
2 tablespoons Dijon mustard
2 tablespoons honey
1/2 cup vegetable oil
Salt and pepper
1 bunch arugula, tough stems removed, washed, spun dry and chopped
In a large bowl, combine the rice, celery, shallot, apples, pecans, blue cheese and pomegranate arils.
In a smaller bowl, whisk together the vinegar, mustard, honey and oil. Season with salt and pepper
Toss the arugula with a bit of the dressing and plate the salad.
Add the remaining dressing to the wild rice mixture and toss to coat. Mound the salad onto the arugula and serve garnished with additional pomegranate arils.
 
Braising Mix Frittata
Serves 6
Your braising mix comes with chard, collards, and other leafy greens. This is a terrific way to use them all.
3 tablespoons extra virgin olive oil
2 tablespoons garlic chives
Pinch red pepper flakes
1 bunch braising mix, tough stems removed and cut into 1/2-inch ribbons
Salt and pepper
6 large eggs
Salt and pepper
2 tablespoons water
1 cup crumbled goat cheese
1/4 cup grated Parmigiano Reggiano cheese
1. Preheat the oven to 350 degrees. In a non-stick oven proof skillet heat the oil and swirl the garlic chives and red pepper flakes for 20 to 30 seconds, until fragrant.
2. Add the braising mix, and toss to coat, season with salt and pepper. Saute until the greens a wilted and tender. If they need a bit of moisture add a few tablespoons of water to the pan.
3. In a bowl whisk together the eggs, salt, pepper and water.
4. Pour into the pan with the greens and lift the greens to make sure the eggs will coat the bottom of the pan.
5. Sprinkle the frittata with goat cheese and Parmigiano and bake for 5 to 7 minutes until the eggs are just set. Remove from the oven, and allow to rest for 5 minutes, before cutting into wedges and serving.
 
Potato and Braising Mix Tortino
Serves 4-6
1 pound fingerling potatoes, scrubbed and cut in half
3 tablespoons unsalted butter
1/4 cup milk or heavy cream
Salt and pepper
3 tablespoons extra virgin olive oil
2 garlic cloves, sliced
1 bag braising mix, washed, spun dry, tough stems removed, and chopped
1/4 cup shredded or grated Pecorino Romano
1. Put the potatoes in salted water to cover, and boil for 10 to 15 minutes until tender.
2. Drain, and mash with the butter and cream. Season with salt and pepper and set aside.
3. In a large skillet, heat the oil, swirl the garlic in the oil till fragrant, about 30 seconds.
4. Add the braising mix, and saute until wilted. Season with salt and pepper.
5. Combine the braised greens with the potatoes, transfer to a serving bowl, and garnish with Pecorino Romano.
 
Pear Chutney
Makes about 3 cups
Thinking ahead to Thanksgiving, this would make a great addition to a cheese platter, or as a condiment with roasted poultry or pork. Also think about making it as a hostess gift.
3/4 cup firmly packed brown sugar
1/2 cup pear nectar
1/4 cup cider vinegar
3 firm Warren pears cored, finely chopped
1/2 cup chopped red onion
1/4 cup golden
1 teaspoon ground ginger
1/2 teaspoon cinnamon
1. In a Dutch oven, combine the ingredients and bring to a boil.
2. Simmer for 20 minutes until the mixture is thickened. Cool, cover and refrigerate for up to 2 weeks.
 
Pork Tenderloin with Arugula and Pear Salad
Serves 4
1/4 cup aged balsamic vinegar
2 teaspoons Dijon mustard
1/2 cup extra-virgin olive oil
1 medium shallot, finely diced
1 tsp. chopped fresh thyme
Salt and pepper
One bunch arugula, tough stems removed, washed, and spun dry
2 firm Warren pears, cut into matchsticks
1/2 cup all-purpose flour
3 tablespoons extra virgin olive oil
1 lb. pork tenderloin, trimmed and sliced 3/8 to 1/2 inch thick
1 Tbs. unsalted butter
2 firm Warren pears, cut into matchsticks
1/4 lb. blue cheese, crumbled
1. In a small bowl, whisk together the vinegar, mustard, oil, shallot and thyme. Season with salt and pepper
2. Put the arugula into a salad bowl and set aside.
3. Heat the oil in a skillet, dredge the pork in the flour, and quickly brown on both sides, cooking the pork in batches. When the pork is cooked, melt the butter in the skillet add the vinaigrette, and cook for 2 to 3 minutes, stirring up any browned bits on the bottom of the skillet.
4. Toss the arugula with some of the dressing and plate the salad. Top with the pork, pears, and crumbled blue cheese. Drizzle with any remaining warm dressing.
 
Farro Salad with Pears
Serves 6
2 cups pearlized farro
1/2 cup extra virgin olive oil
1/4 cup white wine vinegar
1/4 cup pear nectar
2 tsp. Dijon mustard
1/4 cup finely chopped shallots
Salt and freshly ground black pepper
3 cups diced pears (1/2-inch dice)
1 cup crumbled fresh goat or gorgonzola cheese
3/4 cup chopped toasted walnuts
1/2 cup chopped pomegranate arils
1/4 cup chopped Italian parsley
Bring 4 quarts of salted water to a boil add the farro and cook for 15 to 20 minutes until al dente. In a small bowl, whisk together the oil, vinegar, pear nectar, mustard, and shallots. Season with salt and pepper. When the farro is cooked, drain thoroughly and transfer to a salad bowl. Toss the warm farro with some of the dressing and stir to coat. Allow the farro to cool, then add the pears, cheese, walnuts, pomegranate arils, and parsley. Toss with more dressing and serve at room temperature. If you plan to make the salad ahead, save some of the dressing, and re-toss before serving.
 
Dragon Fruit Spritzer
Serves 2
1 cup of Pitaya dragon fruit cubes
6 ounces ice cubes
8 ounces lemonade
8 ounces sparkling water
Mint leaves for garnish
1. In a blender, combine the dragon fruit and ice cubes. Puree.
2. Divide the mixture between two 12-ounce glasses. Add lemonade and sparkling water, and garnish with mint leaves.
 
Dragon Fruit Jelly
Serves 4
1 cup of dragon fruit Cubes
2 large bananas
1 cup water
1/4 cup superfine Sugar
1 tablespoon powdered gelatin
1. In a blender, combine the dragon fruit, banana, water, and sugar, and puree.
2. Dissolve the gelatin in 1/4 cup of hot water and add to the dragon fruit mixture.
3. Pour into 4 ounce ramekins and chill. Serve garnished with mint leaves.
 
Apple Upside Down Cake
Serves 6-8

For the Apples

4 tablespoons unsalted butter
1/4 cup firmly packed brown sugar
2 medium firm Green Dragon apples, peeled cored and sliced 1/2-inch thick
1. Preheat the oven and coat the inside of a 9-inch cake pan with non-stick cooking spray.
2. In a skillet, heat the butter, and brown sugar until it is liquid. Pour into the cake pan.
3. Arrange the apples in the pan in a pattern and set aside.
For the Cake

1/12 cups unbleached all-purpose flour
1-3/4 tsp. baking powder
1/2 tsp. ground ginger
1/2 tsp. ground cinnamon
1/4 tsp. salt
1/2 cup whole milk
1-1/2 tsp. vanilla paste or extract
1/2 cup unsalted butter, softened
1 cup packed light brown sugar
2 large eggs
1. In a mixing bowl, stir together the flour, baking powder, ginger, cinnamon, and salt into a medium bowl.
2. In another bowl, stir the milk and vanilla together. Set aside.
3. In the bowl of an electric mixer fitted with the paddle attachment, beat the butter on medium high
4. speed until light and fluffy, about 1 minute. Turn the mixer to medium and slowly add
5. the brown sugar. Increase the speed to high and continue to mix until lightened in texture
6. and color, 2 to 3 minutes total.
7. Reduce the speed to medium and add the eggs one at a time, beating well after each addition and scraping down the sides of the bowl as needed.
8. Reduce the speed to low and alternate adding the flour mixture and milk mixture in five additions, beginning and ending with the flour.
9. Scrape down the sides of the bowl and transfer the batter to the cake pan.
10. Bake the cake until the top is golden brown and a toothpick inserted in the center comes out clean, 35 to 45 minutes.
11. Transfer the pan to a wire rack to cool for 10 minutes. Run a knife around the edge of the pan.
12. Turn a cake plate upside down on top of the cake pan and, using potholders, carefully invert the cake pan onto the plate. Serve the cake at room temperature.
 
Green Dragon Slaw
Serves 4
3 cups thinly sliced green cabbage
1 cup carrots, cut into matchsticks
3 Green Dragon apples, cored, and cut into matchsticks
2 scallions, finely chopped
1/2 cup mayonnaise
1/4 cup Green style yogurt
2 tablespoons cider vinegar
2 tablespoons sugar
1/4 cup pomegranate arils
1/2 cup toasted chopped pecans
1. In a salad bowl, combine the cabbage, carrots, apples, and scallions.
2. In a small mixing bowl, whisk together the mayonnaise, yogurt, vinegar, and sugar.
3. Toss the salad with the dressing to coat.
Garnish the slaw with pomegranate arils and chopped pecans.
 
Roasted Chicken with Asian Pears
Serves 6
2 tablespoons extra virgin olive oil
2 tablespoons unsalted butter
2 leeks, finely chopped using the white and tender green parts
3 Asian pears, cored, and cut into quarters
One 3 pound roasting chicken cut into parts
Salt and pepper
1 cup pear nectar
1 cup chicken broth
2 tablespoons Dijon mustard
1 tablespoon cornstarch mixed with 1 tablespoon water
Salt and pepper
1. Preheat the oven to 375 degrees.
2. In a large skillet, heat the oil and butter, saute the leeks and Asian pears, until the leeks begin to soften, and the pears begin to color on all sides. Remove to a roasting pan and set aside.
3. Liberally season the chicken with salt and pepper.
4. In the same skillet, brown the chicken on all sides. Transfer to the roasting pan, setting the chicken over the pear and leek mixture.
5. Pour the pear nectar, broth and mustard into the skillet, and scrape up all the browned bits on the bottom. Pour over the chicken and pears in the roasting pan, and roast for 30 minutes, basting with the pan juices.
6. Roast another 15 minutes until the chicken registers 165 degrees on an instant read meat thermometer.
7. Transfer the chicken to a serving platter, and cover with aluminum foil.
8. Transfer the pear/leek and pan juices to a saucepan, bring to a boil, add the cornstarch mixture and bring back to a boil. Season with salt and pepper if needed and pour over the chicken on the serving platter.
 
@Diane Philips  www.dianephillips.com  Blog:  www.cucinadivina.blogspot.com
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Farmers' Market Box October 24th 2019




 

This week’s local produce and featured farms:

Cameo Apples – Fair Hills Apple Farm
Pink Lady Apples – Fair Hills Apple Farm
Mixed Lettuce – Terra Madre Gardens
Hass Avocados – 3 Nuts Farms
Rainbow Swiss ChardBe Wise Ranch
Arugula – D’Acquisto Family Farms
Shinko Pears – Penryn Orchards
Hachiya Persimmons – Murray Family Farms
Garnet Yams – Her Produce

Farmer’s Choice:

Passion Fruit – NBC Farms
Green Dragon Apples – Murray Family Farms
Honey Nut Squash – Black Sheep Produce

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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 hashtag #SpecialtyProduceFMB!

Farmers’ Market Box Recipes

 
Yam and Apple Gratin
Serves 6
1 pound garnet yams
1/4 cup unsalted butter, melted
1/3 cup firmly packed light brown sugar
1/3 cup dark corn syrup
1 1/2 tablespoons cream sherry
1 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
2 medium-size apples, peeled, cored, and sliced 1/4 inch thick
1. Preheat the oven to 400 degrees, prick the potatoes with the tip of a sharp knife, and bake for 50 to 60 minutes, until the potatoes are soft. Remove from the oven. Coat the inside of a 9-inch baking dish with non-stick cooking spray.
2. Cut the yams in half and scoop out the flesh.
3. With an electric mixer, beat until smooth. Add 2 tablespoons of the butter, the brown sugar, corn syrup, sherry, cinnamon, and nutmeg and blend until creamy.
4. Spread half the sweet potato mixture into the prepared pan.
5. Arrange half the apple slices over the yam layer and brush with some of the remaining butter. The butter will seal the apples and prevent discoloration.
6. Spread the remaining sweet potato mixture over the apples and arrange the remaining apples on top in an attractive pattern.
7. Brush with the remaining butter, covering the apples completely.
8. Do-Ahead: At this point, you can cover and refrigerate for up to 4 days or freeze for up to 1 month. Defrost and bring to room temperature before continuing.
9. Preheat the oven to 350°F. Bake the dish, uncovered, until the apples are golden brown, 30 to 40 minutes.
 
Salad with Avocado Green Goddess Dressing
Serves 4-6
One bag mixed lettuce, washed, spun dry and chopped
1 cup mayonnaise
2 Haas avocados, peeled and pitted
1/4 cup chopped chives
1 cup basil leaves
1/4 cup freshly squeezed lemon juice
1 teaspoon grated lemon zest
2 garlic cloves
2 teaspoons Worcestershire sauce
Salt and pepper
1. Put the lettuce into a salad bowl.
2. In a blender or food processor combine the mayonnaise, avocados, chives, basil leaves, lemon juice, zest, garlic, and Worcestershire. Puree the mixture. Season with salt and pepper.
3. Pour some of the dressing over the lettuce and toss to coat.
4. The dressing can be refrigerated for up to 5 days. Use it to dress potatoes for potato salad, pasta salad, or as a dip for fresh vegetables.
 
Scrambled Eggs and Avocado
Serves 6
2 tablespoons unsalted butter
6 large eggs
1/4 cup water
Salt and pepper
1 Haas avocado, peeled, pitted and diced
4 slices bacon, cooked crisp and crumbled
1/2 cup shredded sharp cheddar cheese
1. Melt the butter in a 10-inch skillet. In a mixing bowl, whisk the eggs with the water, season with salt and pepper.
Add the avocado to the eggs and pour into the hot butter. Cook the eggs until they are set, sprinkle the top with the bacon and the cheese. Serve immediately.
 
Persimmon Curd
Makes about 2 cups
3 large whole eggs
2 large egg yolks
3/4 cup granulated sugar
1/4 cup lemon juice
1 teaspoon grated zest
3/4 cup puréed pulp from about 3 ripe Hachiya persimmons
1 pinch kosher salt
8 tablespoons unsalted butter, cut into cubes, softened
1. In a small saucepan, whisk the eggs, yolks, sugar, zest, lemon juice, persimmon purée, and salt.
2. Place saucepan over low heat. Add butter.
3. Stir continuously until butter is melted and curd thickens slightly, about 10 minutes. Cook another 5 minutes, until the curd is thickened. Strain the curd through a mesh strainer, store in clean jars, cool slightly, and store in refrigerator, where it will further thicken.
The curd is delicious as a topping for toast, English muffins, and as a garnish for cheesecake.
 
Baked Stuffed Garnet Yams
Serves 4
1 pound garnet yams, scrubbed
4 tablespoons unsalted butter
2 tablespoons finely chopped shallot
1 teaspoon chopped fresh thyme
1/2 cup crumbled blue cheese
1/4 cup sour cream
4 strips bacon, cooked crisp and crumbled
Salt and pepper
1. Preheat the oven to 400 degrees, prick the yams with the sharp end of a paring knife and bake for 1 hour until soft when squeezed with an oven mitt.
2. While the potatoes are cooking melt the butter in a small skillet, and saute the shallot and thyme until the shallot is translucent. Set aside.
3. Cut the potatoes in half lengthwise and scoop out the flesh into a mixing bowl.
4. Add the shallot mixture, cheese, sour cream and bacon. Season with salt and pepper as needed.
5. Re-stuff the potatoes with the mixture and bake at 350 degrees for 20 minutes.
 
Apple Pie Sundaes
Serves 2

For the Streusel

1/2 cup (1 stick) unsalted butter
3/4 cup all-purpose flour
1/2 cup firmly packed light brown sugar
1/2 cup chopped pecans
1. Preheat the oven to 400 degrees and line a baking sheet with aluminum foil, parchment paper, or a silicone baking liner. In a mixing bowl, cut the butter into the flour and sugar, until it begins to look like peas. Add the pecans and stir to blend.
2. Transfer the mixture to the baking sheet and break up any bits that are large. Bake the crumble for 10 to 15 minutes, or until golden brown. The streusel may just form one big block on the baking sheet. Cool it completely, before breaking it up.
3. Transfer to a zipper-top plastic bag and refrigerate for up to 1 week or freeze for 2 months. Defrost and bring to room temperature before using.
Hot Apple Pie Sundae Filling

1/2 cup (1 stick) unsalted butter
2/3 cup firmly packed light brown sugar
3 cameo apples, peeled, cored, and chopped
1 teaspoon ground cinnamon
1/8 teaspoon freshly grated nutmeg
1. In a skillet, melt the butter, and add the brown sugar, cooking until the sugar is melted.
2. Add the apples, cinnamon and nutmeg and cook until the sauce is thickened, and the apples are golden and softened, about 10 to 15 minutes. Remove from the heat, and serve immediately, or cover, cool, and refrigerate for up to 4 days. Reheat before serving.
Assembly

1 recipe streusel topping (above)
1 recipe Hot Apple Pie Sundae Topping (above)
1 quart good quality vanilla ice cream
Whipped cream for garnish (about 2 cups of heavy cream, whipped stiffly) (optional)
1. In each sundae glass, sprinkle a bit of the streusel topping and ladle some of the hot sundae topping into the glass.
2. Top with a scoop of ice cream, more streusel and another scoop of ice cream.
Top with more apple pie filling and sprinkle with some of the streusel topping. Garnish with whipped cream and serve. Repeat for the rest of the sundaes.
 
Honeynut Squash Chard Gratin
Serves 6
4 tablespoons unsalted butter
1/2 cup finely chopped onion
3 garlic cloves minced
1 bunch chard, tough stems discarded and cut into 1/2-inch ribbons
1 1/2 teaspoons salt
3/4 teaspoon black pepper
1/4 teaspoon freshly grated nutmeg
1 1/2 cups milk
1 1/2 cups heavy cream
4 cups peeled Honeynut squash, sliced 1/4-inch thick
1 1/2 cups grated Gruyere cheese
1/2 cup grated Parmigiano Reggiano cheese
1. Preheat the oven to 350 degrees and coat the inside of a 13-by-9-inch baking dish with non-stick cooking spray.
2. In a large skillet, heat the butter, add the onion and garlic, and saute for 2 to 3 minutes until the onion softens.
3. Add the kale, and season with the salt and pepper. Saute until the kale is wilted, and there is no longer any residual liquid in the pan. Add the nutmeg, milk and cream, stirring until blended.
4. Add the squash and simmer for 5 to 7 minutes, until the squash is almost tender.
5. In a bowl, combine the Gruyere and Parmigiano.
6. Transfer half the squash and spinach to the prepared pan. Sprinkle with some of the gruyere mixture.
7. Top with the remaining squash mixture, and sprinkle with the remaining cheese.
8. Bake the gratin for 35 to 45 minutes until the squash is tender, and the cheese is golden brown.
9. Allow the gratin to rest for 5 minutes before serving.
 
Sausage Stuffed Honey Nut Squash
Serves 4
2 Honey Nut Squash, cut in half lengthwise, and seeds removed
1/4 cup extra virgin olive oil
1/2 pound bulk sweet Italian sausage
3 tablespoons all-purpose flour
2/3 cup chicken or vegetable broth
1/3 cup heavy cream
1 cup grated Parmigiano Reggiano cheese
1. Preheat the oven to 400 degrees, and line a baking sheet with silicone, parchment or aluminum foil.
2. Drizzle the inside of the squash with a bit of the oil, and roast the squash for 30 minutes, until tender.
3. When the squash is cool enough to handle scrape out the flesh leaving a 1/2-inch shell. Chop the flesh and set aside. The flesh should be very soft, and it may not cut well; it will melt into the sauce with the sausage.
4. In a large skillet, cook the sausage over high heat, until the sausage is no longer pink.
5. Remove the sausage in the pan, and add the flour, whisking to cook it for 2 minutes.
6. Add the broth and bring to a boil.
7. Add the cream and bring to a boil. Return the sausage and squash flesh to the pan, remove from the heat, and add 1/2 of the cheese. Taste for salt and pepper and adjust.
8. Fill the squash shell with the squash and sausage mixture and top with the remaining cheese.
9. Bake at 350 degrees for 30 minutes until the mixture is bubbling, and the cheese is golden brown.
10. Allow to rest for 10 minutes before serving (this will be molten hot, so wait to serve it)
 
Passion Fruit Meringue
Serves 6
2/3 cup unsalted butter, melted
2 teaspoons lemon rind, finely grated
2 tablespoons lemon juice
1/3 cup fresh passionfruit pulp
1 cup sugar
3/4 cup self-rising flour
1 1/4 cups milk
4 eggs, separated
For the merengue

3 egg whites
3/4 cup sugar
2 cups heavy cream, whipped stiffly for garnish
1. Preheat oven to 350 degrees. Coat a 13-by-9-inch baking dish with non-stick cooking spray.
2. Place butter, lemon rind, lemon juice, passionfruit pulp, sugar, flour, milk and egg yolks in a bowl. Whisk to combine.
3. Using an electric mixer, beat egg whites on high speed until soft peaks form. Using a metal spoon, fold 1/4 of the egg white into lemon mixture. Gently fold in remaining egg white.
4. Spoon mixture into prepared dish.
5. Bake for 35 to 40 minutes or until golden and just set.
6. Meanwhile, make meringue using an electric mixer, beat egg whites on high speed until soft peaks form. Gradually add sugar,1 tablespoon at a time, beating constantly until sugar dissolves and mixture is thick and glossy.
7. Preheat the broiler, dollop meringue over pudding. Broil for 3 to 4 minutes or until golden Serve immediately with whipped cream garnish.
 
Arugula Salad with Pink Lady Apples
Serves 4
One bunch arugula, washed, spun dry and chopped
2 pink lady apples, cored, and thinly sliced
1/4 cup apple cider vinegar
2 tablespoons apple cider
2 teaspoons Dijon mustard
1/2 cup vegetable oil
Salt and pepper
1/2 cup crumbled blue cheese
1. Put the arugula into a salad bowl.
2. In a small bowl, whisk together the vinegar, cider, mustard, and oil. Season with salt and pepper.
3. Dress the arugula with the dressing and plate the salad.
4. Garnish with apples, crumbled blue cheese and drizzle with a bit more of the dressing.
 
Slow Cooker Five Spice Asian Pears
Serves 4
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
4 firm Asian pears, peeled, cored and cut in half
1. In the insert of a 5 to 7-quart slow cooker, mix together the butter, sugar, sherry, spices, and pear nectar. Add the pears to the slow cooker, turning them in the liquid to coat them. Cover and cook on high for 2 ½ hours until tender.
2. Carefully remove the pears with a slotted spoon to a container, spoon the liquid in the slow cooker over the pears. Serve warm, or chilled.
 
Chicken Apple Salad
Serves 6-8
Apple Cider Dressing

1 cup vegetable oil
1/4 cup apple juice or cider
1 tablespoon fresh lemon juice
1/2 teaspoon salt
1/2 teaspoon celery seeds
1/4 teaspoon dry mustard
Pinch of cayenne pepper
1. In a medium-size bowl, whisk the dressing ingredients until blended.
2. Do-Ahead: At this point, you can cover and refrigerate for up to 3 days.
Chicken Salad

4 cups bite-size pieces of cooked chicken
4 ribs celery, finely chopped
2/3 cup golden raisins
1/4 cup finely chopped red onion
4 Green Dragon apples, cored and cut into 1/2-inch dice
8 cups mixed field greens
1 cup chopped toasted pecans
1. To assemble the salad, in a large bowl, combine the chicken, celery, raisins, onion, and apples, then toss with about 1/4 cup of the dressing. Refrigerate if not using immediately.
2. When ready to serve, put the greens into a large salad bowl and add the chicken mixture and 1 cup of the pecans.
3. Toss with some of the dressing until everything is coated.
4. Add more dressing if it is needed and garnish with the remaining 1/2 cup of pecans. Serve immediately.
 
@Diane Philips  www.dianephillips.com  Blog:  www.cucinadivina.blogspot.com
Follow me on Facebook (professional page) Twitter and Pinterest
 

Download The Specialty Produce App HERE

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

When it’s about food…#specialtyproduce

If you haven’t joined yet, you can order a bag for next week on our FMB page!