Archive for January, 2014

Romanesco

Farmers’ Market Report January 31, 2014

Romanesco

Grower: Rutiz Farms

Description: Green Romanesco cauliflower produces almost florescent lime-green heads with tightly-beaded pointed florets that resemble individual spiraling cauliflower castles. Crunchy and nutty, this unique cauliflower offers a sweeter and milder flavor than regular white cauliflower.

 

 THE FARMS:

 

Coastal Organics- Carpinteria, CA

  • Pink turnips
  • White Turnips
  • Radish- Black, Watermelon
  • Nantes carrots
  • Mixed baby lettuces

Crows Pass – Temecula, CA

  • Baby Chard
  • Bordeaux Spinach

Rutiz – Arroyo Grande, CA

  • Fennel
  • Romanesco
  • baby broccoli
  • sierra gold potatoes
  • Rainbow chard
  • Tuscan kale
  • Red Russian kale
  • Broccoli Raab
  • Brussels Sprouts
  • Leeks

Rancho Del Sol – Fallbrook, CA

  • Kishu Mandarins
  • Meyer Lemons
  • Cara Cara Oranges
  • Buddha hands

Garcia Organic Farm – Fallbrook, CA

  • Avocados
  • Meiwa Kumquats
  • Meyer Lemons

Fallbrook Free Range Duck Farm – Fallbrook, CA

  • Duck Eggs

Coleman Family Farm – Carpinteria, CA

  • Herbs
  • Black Kale
  • Lettuces
  • Broccoli spigarello
  • Snap Peas
  • Wood Sorrel
  • Stinging Nettles
  • Baby Broccoli
  • Radishes
  • Green Garlic
  • Chamomile Flowers
  • Coriander Flowers

Mike and Son Egg Ranch – Ontario, CA

  • Brown Eggs

Pudwill Farm – Nipomo, CA

  • Blackberries
  • Blueberries
  • Raspberries

Tutti Frutti – Santa Barbara County and Carpenteria

  • Purple Carrots
  • Leeks
  • Torpedo onions
  • Bloomsdale

Weiser Family Farm – Bakersfield, CA

  • Russian Banana Potatoes
  • Peewee Mix Potatoes
  • Red Sunchokes
  • Purple sprouting broccoli

Yasutomi Farm – Pico Rivera, CA

  • Baby Bok Choy
  • Baby Celery
  • Japanese turnips

McGrath Farms – Oxnard, CA

  • Fava Tendrils
  • Red, Orange, and Yellow baby carrots
  • Wild Arugula
  • Pea Tendrils
  • Mizuna
  • English Peas
  • Red Mustard Frill
  • Jaime Farms – CA

  • Cauliflower
  • Brussels Sprouts
  • Arugula
  • Bok Choy
  • Radish-fb radish, easter radish
  • White beets
  • lollo rossa

Be Wise Ranch – Escondido, CA

  • green leaf
  • red leaf
  • romaine
  • Fennel
  • Kale- green, dino, and red
  • dandelion greens
  • spring mix
  • arugula
  • collard greens
  • Red beets
  • Strawberries

Polito – Valley Center, CA

  • Valencia oranges
  • Oro blanco grapefruit
  • Blood Oranges
  • Meyer Lemons
  • Bearss Limes

Fairhills – Santa Barbara, CA

  • Fuji Apples
  • Pink Lady Apples
  • Dried Apple Chips

Schaner

  • Tahitian squash
  • Beets – three colors
  • Emu eggs
  • Shallots
  • Beets

Lee Farms – Reedley, CA

  • Page Tangerines
  • Oro Blanco
  • Cara Cara Oranges

Life’s a Choke

  • Asparagus – Small and Large
  • Baby Artichokes – Green and Purple
  • Lyon Artichokes

 Tamai

  • Strawberries
  • Thumbelina carrots

 

fmb12914

Farmers’ Market Box 1-29-14

Broccoli – Black Sheep Produce
Green Garlic – Black Sheep Produce
Ruby Red Grapefruit – Wynola Flats
Arugula – Be Wise Ranch
Green Kale – Tutti Frutti Farms
Eureka Lemons – Wynola Flats
Romaine Lettuce – Jaime Farms
Russian Banana Fingerling Potatoes – Weiser Farms
Sunchokes – Weiser Farms
Purple Carrots – Tutti Frutti Farms

Organic Juicing Bag:

Fuji Apples – Fair Hills Farm
Baby Round Carrots – Coastal Organics
Oro Blanco Grapefruit – Lee Farms
Bloomsdale Spinach – Tutti Frutti Farms
Satsuma Tangerines – Lee Farms
Red Beets – Be Wise Ranch


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Below are some great recipes courtesy of Diane Phillips (Cucina Divina) & Mischa’s Cafe & Juice Bar (located just down the street from us!) for you to try out with the produce from your bag. Let us know on our Facebook Page or through twitter if you tried any of them!

FMB JUICE RECIPES

Juice #1
2ea apples
3ea tangerines
1ea grapefruit
2ea carrots

Juice #2
2ea carrots
Handful of spinach
2ea tangerines
1ea red beet

Juice #3
3ea tangerines
1ea grapefruit
2 handfuls spinach

Specialty Produce Recipe Suggestions
courtesy of Diane Phillips (Cucina Divina)

Lemon Semolina Cookies
Makes about 4 dozen
Just right for nibbling while watching the Super Bowl!

1/2 cup (1 stick) unsalted butter
2 tablespoons extra virgin olive oil
1 cups granulated sugar
1 large egg
1 large egg yolk
Grated zest of one lemon and juice of 1 lemon
2 tablespoons limoncello
1/2 teaspoon vanilla extract or vanilla paste
2 cups all-purpose flour
2/3 cups semolina
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
Granulated sugar for rolling cookies

1. In the large bowl of an electric mixer, cream the butter, olive oil, and sugar on medium speed, until fluffy. Beat in the egg, yolk, lemon zest, juice, limoncello and vanilla, until the mixture is combined.
2. Beat in the dry ingredients, until the dough comes together. It should be soft. Remove from the bowl, flatten into a disk, wrap in plastic and chill until firm enough to roll about 1 hour.
3. Preheat the oven to 325 degrees. Line baking sheets with silicone liners or parchment, or aluminum foil. Place about 1/2 cup of granulated sugar in a bowl. Roll the dough into 1-inch balls, roll in the sugar, and place on prepared baking sheets, evening spaced about 1-inch apart.
4. Bake the cookies for 14 to 16 minutes, until collapsed and crinkled and pale golden brown. Allow the cookies to cool for 1 to 2 minutes, before removing from the baking sheets to wire racks to cool completely.
5. Cookies can be stores in an airtight container in a cool dry place for up to 4 days, or frozen for up to 1 month.

Creamy Sunchoke and Leek Soup
Serves 6

For the Crispy Leeks

1/3 to 1/2 cup extra virgin olive oil
1 leek, split lengthwise, rinsed, and cut into 1/2-inch pieces, patted dry
Fleur de Sel

1. In a large skillet, heat the oil, and fry the leeks until they are crispy. Drain on paper toweling, and sprinkle with fleur de sel.
2. The leeks can be cooled, and covered, and kept at room temperature for up to 6 hours.

For the Soup

3 tablespoons unsalted butter
1 tablespoon extra-virgin olive oil
1 leek split lengthwise, rinsed, and cut into 1/4-inch pieces
1 garlic clove, minced
1 pound sunchokes, peeled, and cut into 1/2-inch pieces
2 medium russet potatoes, peeled and cut into 1-inch pieces
4 cups chicken or vegetable broth
Salt and pepper
1/4 cup finely chopped chives
1/2 cup heavy cream

1. In a large soup pot, melt the butter with the oil, and sauté the leek and garlic for 2 minutes.
2. Add the sunchokes, and potatoes, and toss in the mixture.
3. Add the broth, and simmer the soup for 15 to 20 minutes, until the potatoes and sunchokes are tender.
4. Using an immersion blender, puree the soup, taste for salt and pepper, add the chives, and cream.
5. Serve garnished with the crispy leeks.

Sausage and Kale Breakfast Strata
Serves 8
For a vegetarian option, omit the sausage and proceed as directed, sautéing the vegetables.
1 tablespoon olive oil
1 pound sweet Italian sausage, casing removed
1/2 cup finely chopped shallots
1/4 cup finely chopped green garlic
1 large bunch kale, spinach, or chard, stems removed, washed, dried and roughly chopped (about 6 cups)
Salt and pepper
6 large eggs
1 1/2 cup whole milk
1/4 cup heavy cream
1 tablespoon Dijon mustard
1/4 teaspoon freshly ground nutmeg
1/8 teaspoon freshly ground black pepper
6 1/2 cups cubed stale bread, crusts removed
3/4 cups grated Gruyere cheese
1/2 cup grated Parmigiano Reggiano
1/2 cup grated Pecorino

1. Coat the inside of a 13-by-9-inch baking dish and set aside.
2. Heat the olive oil in a large, skillet over medium heat and add the sausage.
3. Sauté until browned and cooked through breaking up any large pieces. Remove the sausages to a bowl and let cool.
4. Add the shallots and green garlic to the pan. Cook, stirring occasionally, until the shallots are soft, about 3 minutes.
5. Add the greens to the pan, season with salt, and cook until they are just wilted but still bright green, 2 to 3 minutes. Set aside, and cool.
6. In a large bowl, whisk together the eggs, milk, cream, mustard, nutmeg and pepper until smooth.
7. To assemble, spread half of the bread cubes over the bottom of the baking dish. Top with half of the sausage, and then spread half the greens over the sausage and bread. Sprinkle half of each of the cheeses evenly over the greens. Repeat with a second layer of each of the remaining ingredients. Carefully pour the egg mixture over everything in the dish. Cover the dish tightly with plastic wrap and refrigerate overnight, or for at least 6 hours.
8. Bring the strata to room temperature for 30 minutes. Pre-heat the oven to 350 degrees, uncover the strata and bake it for about 45 minutes, until golden brown and cooked through. Cool for about 5 minutes before serving.

Red Grapefruit Marinated Salmon with Salsa
Serves 6

For the Salsa

1 cup grapefruit segments, coarsely chopped
1/4 cup extra-virgin olive oil
1/4 cup fresh eureka lemon juice
1/2 cup chopped fresh flat-leaf parsley
2 scallions, finely sliced
2 tablespoons finely chopped green garlic
3 tablespoons chopped fresh mint leaves
2 tablespoons capers, rinsed, drained, and coarsely chopped
2 tablespoons tangerine zest
1 teaspoon lemon zest
1/4 teaspoon crushed red pepper flakes
salt and freshly ground black pepper
1 to 2 tablespoons sugar

1. In a small bowl, combine all the ingredients. Taste for seasoning, and adjust using salt and pepper and sugar.
2. The salsa can be refrigerated for up to 2 days. Bring to room temperature before serving.

For the Salmon

2 pounds salmon filets
1/2 cup red grapefruit (or orange) juice
2 tablespoons eureka lemon juice
1/2 cup extra virgin olive oil
2 tablespoons sugar
Salt and pepper

1. Lay the filets in a 13-by-9-inch pan. In a small bowl, whisk together the remaining ingredients, and pour over the salmon. Cover and refrigerate for at least 2 hours, or up to 24 hours.
2. Preheat the oven to 400 degrees.
3. Remove the salmon from the refrigerator 30 minutes before roasting.
4. Roast the salmon for 10 minutes per inch of thickness, basting half way through the cooking time.
5. Remove the salmon from the oven, and allow to rest for 5 minutes. Serve the salmon with the salsa on the side.

Absolutely the Best Carrot Cake
Serves 12

1 1/2 cups canola oil
2 cups sugar
3 large eggs
2 teaspoons vanilla extract
3 cups finely shredded purple carrots
One 8-ounce can crushed pineapple (do not drain)
1/2 cup chopped nuts of your choice
3 cups unbleached all-purpose flour
2 teaspoons baking soda
2 teaspoons ground cinnamon
1 recipe Cream Cheese Frosting (recipe follows)

1. Preheat the oven to 350°F. Coat a 13 x 9-inch baking pan with nonstick cooking spray or line 24 cupcake pans with liners.
2. In a large bowl, beat together the oil, sugar, eggs, and vanilla. Add the carrots, pineapple and juice, and nuts, stirring until blended.
3. Add the flour, baking soda, and cinnamon and stir to combine. Pour the batter into the prepared pan(s) and bake until a skewer inserted in the center comes out clean, 40 to 50 minutes. Bake cupcakes 17-22 minutes.
4. Place the pan on a rack and let cool completely. Spread the top of the cake with the cream cheese frosting.
5. Do-Ahead: At this point, you can cover and refrigerate for up to 4 days or freeze for up to 2 months.
6. Cook’s Note: The food processor will make short work of grating the carrots, but some grocers carry already grated carrots.

Cream Cheese Frosting
Makes 6 cups, enough to frost two 9-inch layers, one 13 x 9-inch cake, or 48 cupcakes

One 3-ounce package cream cheese, softened
1/2 cup (1 stick) unsalted butter or margarine
5 cups confectioners’ sugar
1/2 teaspoon orange extract
1 teaspoon vanilla extract
Milk, as needed

1. Using an electric mixer beat together the cream cheese and butter in a medium-size bowl.
2. Add the confectioners’ sugar and extracts and beat until the mixture is of spreadable consistency. If the frosting is too thick, beat in some milk, 1/2 teaspoon at a time, until desired consistency is reached.
3. Do-Ahead: At this point, you can cover and refrigerate for up to 5 days or freeze for up to 6 months. I recommend you soften it at room temperature after it’s been refrigerated, so it’s easy to spread.

Roasted Purple Carrot Salad with Arugula, with Orange-Mint Vinaigrette and crumbled goat cheese
Serves 4

One bunch purple carrots (about 6 small, 4 medium, 2 large) peeled stems and tops removed
2 tablespoons olive oil
1 teaspoon salt
½ teaspoon freshly ground black pepper
1/2 cup orange juice
1/2 cup extra virgin olive oil
2 to 3 tablespoons balsamic vinegar
1 teaspoon honey (orange blossom if available)
1/4 cup finely chopped shallot or red onion
1 tablespoon finely chopped mint leaves
Salt and pepper to taste
1 bunch arugula, cleaned and spun dry in a salad spinner
4 ounces (about 1 cup) crumbled goat cheese (buy it in a log and then crumble it when it’s cold)

1. Preheat the oven to 400 degrees and line a baking sheet with a silicone baking liner or aluminum foil.
2. Arrange the carrots on the baking sheet and drizzle with 2 tablespoons of oil, salt and pepper. Toss the carrots to coat them with the mixture. Roast the carrots for 15 minutes until tender. Remove from the oven and allow to cool.
3. Depending on the size of the carrots cut the carrots into bite size pieces (baby carrots, slice into quarters, medium carrots, dice into 1/2-inch pieces) and add them to a mixing bowl.
4. In a mixing bowl, whisk together the oil, orange juice, vinegar, honey, shallot and mint. Taste the dressing for seasoning and adjust using salt and pepper.
5. Drizzle the carrots with some of the dressing and toss to coat.
6. Toss the arugula with some of the dressing, and arrange on salad plates. Top with some of the carrots, and a bit of crumbled goat cheese. Garnish with mint if desired.

Russian Banana Spanish Tortilla
Serves 4
1 pound Russian Banana Fingerling potatoes
3 tablespoons extra virgin olive oil
1 large onion, finely sliced
8 large eggs
1 1/2 teaspoons salt
1 teaspoon sweet paprika
4 drops Tabasco
2 tablespoons finely chopped Italian parsley

1. Preheat the oven to 350 degrees.
2. Boil the potatoes in water to cover for 10 minutes. Drain the potatoes, and when cool enough to handle, slice 1/2-inch thick.
3. In a large oven proof skillet, heat the oil, and sauté the onion until it begins to turn translucent, about 5 to 7 minutes.
4. Add the sliced potatoes, arranging them over the onions.
5. In a mixing bowl, whisk together the eggs, alt, paprika, Tabasco with the parsley.
6. Pour the eggs over the potato mixture, and lift up the potatoes and onions on the bottom so that the eggs are evenly distributed.
7. Bake for 10 to 15 minutes, until the eggs are set, and the top is golden brown. (This will depend on your oven)
8. A thin knife inserted into the center should come out with just a bit of egg adhering to it, but it should not be runny.
9. Allow the tortilla to rest for 10 minutes before cutting into wedges—it’s delicious with the carrot and arugula salad.

@Diane Phillips
www.dianephillips.com
Blog: www.cucinadivina.blogspot.com
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