In Season

FMB71014juicing

Farmers’ Market Box 7-10-14

Bell Pepper Mix – Black Sheep Produce
Chantenay Carrots – Weiser Family Farms
Leeks – Rutiz Farms
Purple Peruvian Fingerling Potatoes – Weiser Family Farms
Gold Nugget Tangerines – Rancho Del Sol
Strawberries – Be Wise Ranch
Black Kale – Lakeside Organic Gardens
Romaine Lettuce – Lakeside Organic Gardens
Green Onions – Earthbound Farms
Padron Peppers – Coke Farms

Organic Juicing Bag:

Chantenay Carrots – Weiser Family Farms
Persian Cucumbers – Jaime Farms
Gold Nugget Tangerines – Rancho Del Sol
Strawberries – Be Wise Ranch
Green Kale – Be Wise Ranch

Farmer’s Choice:

Bi-Colored Corn – Black Sheep Produce
Sugar Cube Melons – Weiser Family Farms
Passionfruit – Koral’s Tropical Fruit

Ogen Melon Madness:

Ogen Melon – Weiser Family Farms


Click here to Watch Video on YouTube

Catalina Offshore catch of the week: Wahoo

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

click the links above & search for products on our website with recipes attached

Below are some great recipes 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
½ bskt strawberries
2ea gold nugget tangerines
2ea chantanay carrots

Juice #2
2ea Persian cucumbers
½ bu kale
1ea gold nugget tangerines

Juice #3
½ bskt strawberries
2ea Persian cucumbers
½ bu kale

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

Romaine Salad with Tangerine and Oregano Vinaigrette
Serves 4 to 6
For the Vinaigrette

1/2 cup tangerine juice
1/4 cup rice vinegar
1/2 cup extra-virgin olive oil
2 teaspoons chopped fresh oregano or 3/4 teaspoon dried
1 teaspoon Dijon mustard
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper

1. In a mixing bowl, whisk together the ingredients. Cover and refrigerate for up to 5 days.

For the Salad

One head romaine, washed and spun dry, cut into 1/2-inch ribbons
2 golden nugget tangerines, peeled and separated into segments
One green onion, finely chopped using the white and tender green part
1/2 cup toasted sliced almonds

1. Put the romaine, tangerines, and green onion into a salad bowl. Toss with some of the dressing, and plate the salad. Garnish with toasted almonds.

Chantenay Carrots with Caesar Dip
Serves 6

One pound Chentenay carrots, washed, and peeled, cut into dip portions
1 cup mayonnaise
2 garlic cloves minced
1/4 cup sour cream
2 to 3 tablespoons fresh lemon juice
2 to 3 tablespoons Worcestershire sauce
1/4 cup freshly grated Parmigiano Reggiano cheese

2. Arrange the carrots on a platter cover and refrigerate.
3. In a small mixing bowl, combine the remaining ingredients. Taste for seasoning and add more lemon juice or Worcestershire to taste.
4. Cover and refrigerate the dip for at least 2 hours, or up to 1 week.
5. Cook’s Note: This makes a terrific salad dressing as well, thin it with a bit of milk, or lemon juice

Strawberry Stuffed French Toast
Serves 8 to 10
8 large eggs
1 1/2 cups heavy cream
1 teaspoon orange extract (or 1/2 teaspoon orange oil)
1/8 teaspoon ground nutmeg
One 1-pound loaf sturdy white bread like Pepperidge Farm House white or Hawaiian Sweet Egg Bread sliced 1/2-inch thick
2 cups mascarpone cheese
1/4 cup orange juice
1 teaspoon orange extract
1/2 cup sliced strawberries
1/4 cup sugar
Additional sliced strawberries for garnish

1. Coat the inside of a 13-by-9-inch baking dish with non-stick cooking spray.
2. In a shallow mixing bowl, beat together the eggs, cream, orange extract and nutmeg. Dip 6 slices of the bread into the egg mixture, and lay the slices into the dish, wedging the pieces to fit (if your bread is large, it may only fit 4 slices)
3. In another bowl, cream together the mascarpone, orange juice, extract strawberries and sugar. Spread the mixture over the egg battered bread in the pan.
4. Dip the remaining slices into the egg batter, and place over the mascarpone in the pan. Pour any remaining batter evenly over the slices of bread.
5. Do-Ahead: Cover the French toast and refrigerate for at least 4 hours, or up to 36 hours.
6. Remove the French toast from the refrigerator 45 minutes before baking to bring the pan to room temperature.
7. Bake the French toast until golden brown and bubbling, 35 to 45 minutes. Remove from the oven; allow to rest for 10 minutes, before cutting into squares and serve dusted with powdered sugar and sprinkled with sliced strawberries.

Spicy Purple Potato Salad
Serves 4 to 6

1 1/2 pound purple potatoes, scrubbed
1 green onion, finely chopped, using the white and tender green part
2 ribs celery, finely chopped
2 chentenay carrots, finely chopped
2 tablespoons finely chopped fresh dill
2 tablespoons finely chopped Italian parsley
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 tablespoons fresh lemon juice
1/2 to 3/4 cup mayonnaise
3 tablespoons Dijon mustard
1/2 teaspoon cayenne pepper
1/2 teaspoon celery seed

1. Put the potatoes into a saucepan with water to cover, and cook 15 to 20 minutes, until the potatoes are tender, when pierced with the tip of a sharp paring knife. Remove from the water, and cool completely.
2. Cut the potatoes into bit sized pieces, and add to a salad bowl with the onion, celery, carrots, dill, and parsley. Season the mixture with salt and pepper, and sprinkle the lemon juice over the potato mixture. Toss to coat.
3. In a smaller bowl, whisk together the mayonnaise, mustard, cayenne, and celery seed.
4. Dress the potatoes with some of the mayonnaise, and toss to coat the potatoes.
5. Cover and refrigerate the potatoes, and remaining dressing, for at least 2 hours, and up to 24 hours.
6. Remove the potato salad from the refrigerator 30 minutes before serving, and re-dress the salad with a bit of the remaining mayonnaise if necessary.

Padron Peppers Stuffed with Cheese with Tangerine Aioli

Serves 4

1/2 pound Padron peppers
1/3 pound Monterey Jack cheese (you can use your favorite melting cheese here, Queso Fresco, goat, pepper jack, mozzarella, Colby)
2 tablespoons olive oil
Salt and pepper

1. Using gloves, wash the peppers, and slit down the side, and remove as many seeds as possible, rinsing the inside of the pepper. Cook’s Note: the seeds will be hot in these peppers, so if you prefer a less spicy pepper, try and remove as many as possible. Padron peppers can be mild, but the larger peppers tend to be quite spicy.
2. Cut the cheese into sticks that are about 1/2-inch thick and long enough to fit into the peppers. Stuff into the peppers. Set aside in the refrigerator until read to cook.

3. Heat 2 tablespoons of olive oil over medium heat in a non-stick skillet, and sauté the peppers, until the outside begins to blister, and the peppers soften. A bit of cheese may slip out of the peppers, it’s OK.
4. Remove the peppers from the skillet, arrange on a platter and serve warm or at room temperature with Tangerine Aioli.

Tangerine Aioli
Makes 2 cups

This sauce is delicious with cooked poultry or seafood—try it on grilled salmon.

1 1/2 cups mayonnaise (low fat is OK)
4 garlic cloves, minced
1 green onion, finely chopped using the white and tender green part
1/4 cup tangerine juice
Pinch of cayenne pepper
Salt to taste

1. In a small mixing bowl, whisk together the ingredients, until well combined. Season with salt if necessary, cover and refrigerate at least 2 hours, and up to 1 week.

Roasted Pepper and Leek Condiment
Serves 4 to 6 as a side dish
A traditional dish in the Mediterranean Region, use this delicious topping on burgers, crostini, Italian sausages, grilled steak, chicken or lamb.

1 pound sweet mixed peppers, cored, de-ribbed and sliced 1/2-inch thick
2 leeks, washed, and cut into 1/2-inch rounds
1/3 cup extra virgin olive oil
Salt and pepper
1/4 cup aged balsamic vinegar
2 tablespoons finely chopped Italian parsley
Shaved Parmigiano Reggiano or crumbled Feta cheese for garnish

1. Line a baking sheet with a silicone baking liner, or aluminum foil. Preheat the oven to 400 degrees, and arrange the peppers and leeks on the baking sheet.
2. Drizzle with the oil, and sprinkle with salt and pepper.
3. Roast for 10 to 15 minutes, turning once. The peppers and leeks should be fragrant and softened.
4. Transfer the pepper mixture to a bowl, drizzle with the balsamic vinegar and sprinkle with parsley. Toss to coat. Season with salt and pepper if needed.
5. When read to serve, garnish each serving with a bit of cheese if desired.

Farmer’s Choice

Fresh Corn Salad with Buttermilk Dressing
Serves 6 as a side dish
For the Salad

1 medium shallot, finely sliced
1/2 teaspoon salt
2 ears of fresh, uncooked corn, the kernels scraped from the cobs with a sharp knife (about 2 3/4 cup)
4 Persian or lemon cucumbers, quartered lengthwise and sliced crosswise into 1/2 inch dice or 1 European cucumber, diced
1 sweet red pepper, seeded, ribs removed and diced
1/4 cup finely chopped dill
1/4 cup finely chopped Italian parsley
1/4 to 1/3cup crumbled Feta cheese or ricotta salata for garnish

1. Salt the shallot slices in 1/2 t. salt and allow to sit about 20 minutes to draw out any harshness. Rinse well with water and pat dry with a paper towel.
2. In a large bowl toss the corn kernels lightly to separate them, add the shallot and the remaining salad ingredients, and toss again to combine.

For the dressing

1/4 cup buttermilk
2/3 cups Greek Style yogurt
1 tablespoon white-wine vinegar
1/4 cup finely chopped chives
1/4 cup finely chopped Italian parsley
2 tablespoons finely chopped dill
Grated zest of 1 lemon
1 small clove garlic, minced
2 to 3 tablespoons extra-virgin olive oil
Salt and freshly ground pepper to taste
Shavings of Parmigiano Reggiano Cheese

1. In a smaller bowl whisk together the buttermilk, vinegar, yogurt, chives, parsley, dill, lemon zest, and garlic and whisk to combine.
2. Add the oil in a slow stream, whisking, until combined. Season with salt and freshly ground pepper.
3. Serve the salad slightly chilled, garnished with the shavings of Parmigiano Reggiano.

Chilled Melon Soup
Serves 4

1/2 large melon, cut into 1-inch pieces
1/2 cup loosely packed fresh mint leaves, rinsed and spun dry, plus, if desired, 6 mint sprigs for garnish
3 tablespoons fresh lime juice
1 to 2 tablespoons sugar
1/3 cup crème fraiche

1. In a blender, or food processor, blend the melon, mint, lime juice and sugar, until pureed. Taste for sweetness, and adjust using lime juice, or sugar.
2. Cover and refrigerate for at least 1 hour, or overnight. When ready to serve, ladle the soup into tea cups, melon halves, or soup bowls, and garnish with a bit of crème fraiche.

@Diane Phillips
www.dianephillips.com
Blog: www.cucinadivina.blogspot.com
Follow me on Pinterest, Facebook, and Twitter
Join me at Great News (www.great-news.com) July 25th for our Farmer’s Market Bag class; I’ll be making dishes with everything in that week’s bag…you’ll get to eat, and then take the bag home with you, so come on down!

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

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

FMB7314

Farmers’ Market Box 7-3-14

Happy 4th of JULY!
White Corn – Black Sheep Produce
Eggplant – Be Wise Ranch
Hydro Green Butter Lettuce – Go Green Agriculture
Red Torpedo Onions – Crows Pass Farm
Blood Oranges – Stehly Organics
Tomatoes – Be Wise Ranch
Avocado – Sundance
Green Beans – Lakeside
Zucchini – Lakeside

Organic Juicing Bag:

Blueberries – Pudwill Farms
White Carrots – Weiser Family Farms
Blood Oranges – Stehly Organic Farms
Beets – Be Wise Ranch
Redbor Kale – Coke Farm

Farmer’s Choice:

French Baby Melon – Weiser Family Farms
White Nectarines – Lee Farms
Cherry Tomatoes – Black Sheep Produce

Fitz Fiesta:

Yellow Peaches – Fitzgerald Farms


Click here to Watch Video on YouTube

Catalina Offshore catch of the week: Halibut

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

click the links above & search for products on our website with recipes attached

Below are some great recipes 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
3ea blood orange
1ea beets
2ea carrots

Juice #2
2ea blood orange
½ bskt blueberry
½ bu redbor kale

Juice #3
2ea beets
3ea white carrots
1bu redbor kale

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

Grilled Corn with Hass Avocado Butter
Serves 4

4 ears of fresh corn
4 quarts water
2 teaspoons sugar

1. Preheat the grill to medium.
2. Pull the outer husks down the ear to the base. Strip away the silk from each ear of corn by hand. Fold husks back into place. Pour the water into a large pan, and add the sugar, Place the ears of corn in the water and soak for 10 minutes.
Remove corn from water and shake off excess.
3. Place the corn on the grill, close the cover and grill for 10 to 15 minutes, turning every 3 to 4 minutes, or until kernels are tender when pierced with a paring knife. Remove the husks and serve.

Hass Avocado butter

1 Hass avocado, peeled and pitted
2 tablespoons sliced torpedo onion using only the white part
1 tablespoons chopped cilantro
2 teaspoons fresh lime or lemon juice
1 chipotle in adobe

1. Place the ingredients into a food processor or blender, and puree.
2. Cover the butter and refrigerate for up to 8 hours.
3. To prevent the butter from discoloring, spritz it with a bit of water.

Grilled Eggplant Napoleons

Serves 4 to 6

One purple eggplant
3/4 cup extra virgin olive oil
2 teaspoons salt
1 teaspoon freshly ground black pepper
2 slicer tomatoes, sliced 1/2-inch thick
8-ounces fresh mozzarella cheese, sliced 1/4 inch thick
1 bunch basil, washed, spun dry and thinly sliced
1/2 cup grated Parmigiano Reggiano cheese for garnish

1. Remove the stem from the eggplant, and slice into 1/2-inch rounds. In a measuring cup, combine the olive oil, salt and pepper. Preheat the broiler or gas grill. Paint the eggplant with the oil mixture, and grill/broil until the eggplant begins to turn golden, turn, and grill another 2 minutes. Remove from the grill, and allow to cool for 5 minutes.
2. Arrange an eggplant slice in a 13-by-9-inch baking dish, top with a tomato slice, drizzle with some of the seasoned olive oil, and top with a slice of mozzarella and a sprinkle of basil. Top the stack with another eggplant round and drizzle with a bit of the seasoned oil. Repeat the process until you have used up the ingredients, and drizzle the remaining oil over the napoleons and top with the Parmigiano.
3. Do-Ahead: At this point, the dish can be covered and refrigerated for up to 24 hours. When ready to serve preheat the oven to 350 degrees, and remove the baking dish from the refrigerator for at least 30 minutes. Bake the Napoleons for 15 minutes, until the cheese is melted.

Oven Zucchini Fries
Serves 4
Bread the zucchini ahead of time, and then bake when ready.
1 1/2 pounds zucchini, trimmed
1/2 cup all-purpose flour
2 tsp. kosher salt, divided
3/4 tsp. ground black pepper, divided
3 large eggs
1 1/2 cups panko or plain bread crumbs
1/2 cup grated Parmigiano Reggiano cheese

1. Preheat the oven to 425 degrees, and line baking sheets with silicone liners, aluminum foil or parchment.
2. Cut the zucchini into 1/4-inch lengthwise slices. On a dinner plate, mix the flour, salt and pepper. In a shallow bowl, whisk together the eggs, and combine the panko (it’s the crispiest) and Parmigiano on another dinner plate.
3. Dip the zucchini into the flour, then the eggs, then coat with the panko mixture. Arrange the zucchini in one layer on each baking sheet.
4. Do-Ahead: At this point, the zucchini can be covered, and refrigerated for up to 24 hours. Remove from the refrigerator and bring to room temperature before proceeding.
5. Bake the zucchini for 15 to 20 minutes, until crisp and golden. Remove from the oven, and serve.
6. Cook’s Note: Specialty Produce’s pantry carries Panache pantry’s breadcrumbs—their traditional blend can be subbed for the panko/Parmigiano mix.

Zucchini Chocolate Cake
Makes one Bundt cake
1 cup canola oil
2 cups sugar
3 large eggs
1 teaspoon vanilla paste or vanilla extract
1/2 cup milk
1/2 cup cocoa powder
2 1/2 cups all-purpose flour
1/2 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
2 cups grated zucchini
1/2 cup chopped semi-sweet or milk chocolate
1. Preheat the oven to 350 degrees. Coat the inside of a Bundt pan with non-stick cooking spray.
2. In the bowl of an electric mixer, combine the oil, and sugar, and eggs, and beat until blended.
3. Stir in the vanilla and milk, the mixture will look curdled.
4. Add the dry ingredients, zucchini and chocolate chips, and beat on low speed until blended.
5. Transfer the batter to the prepared pan, and bake for 45 to 55 minutes, until a skewer inserted into the center comes out clean.
6. Remove from the oven to a wire rack, and cool for EXACTLY 10 MINUTES. Remove from the Bundt pan, to cool on the wire rack completely.
7. You can serve the cake plain, or dusted with confectioners’ sugar.

Pickled Green Beans
These make a great garnish for Bloody Mary’s, or they are a terrific snack; these will stay crisp in the refrigerator for up to 2 months.
5 ounces green beans, trimmed
1 clove garlic, peeled and quartered
1/2 tsp. coriander seeds
1 small dried chile
1/8 tsp. black peppercorns
1 bay leaf
1 cup distilled white vinegar
1/2 cup white wine
2 Tbsp. sugar

1. Place the green beans upright in a quart jar with a tight fitting lid.
2. Stuff the garlic, coriander, chile, peppercorns, and bay leaf into the jar.
3. Put the vinegar, wine, and sugar into a saucepan, and bring to a boil. Simmer for 2 minutes.
4. Carefully pour over the beans in the jar.
5. Seal the jar, cool to room temperature, and refrigerate for 2 days before serving.

Blood Orange Sorbet (or Navel Orange)

Makes about 6 servings

3 cups blood orange juice
3/4 cup sugar

1. In a small saucepan, heat the juice and sugar, until the sugar is dissolved. Chill the juice mixture thoroughly.
2. Add the juice to your ice cream maker, and process according to the manufacturers’ directions.

Farmers Choice

White Nectarine Tart
Serves 8

For the Crust

3 cups crushed graham crackers
1/3 cup sugar
6 tablespoons unsalted butter, melted

1. Preheat oven to 350°F. Put the graham crackers and sugar into a bowl.
2. Add butter and blend until crumbs are evenly moistened.
3. Press mixture over bottom and up sides of 9-inch-diameter tart pan with removable bottom.
4. Bake crust until color darkens, about 8 minutes. Cool completely.

For the Filling

1 8-ounce container mascarpone cheese
6 ounces cream cheese, room temperature
1/4 cup sour cream
1/4 cup sugar
1 teaspoon orange juice
1/4 teaspoon vanilla paste or extract

1. Beat the ingredients in medium bowl until smooth. Spread filling in prepared crust. Cover loosely and refrigerate at least 2 hours and up to 1 day.

For the Topping

4 to 5 small white nectarines, halved, pitted, cut into thin slices
1/4 cup peach jam, warmed

1. Overlap nectarine slices atop filling in concentric circles. Brush with jam. Serve, or refrigerate up to 6 hours.

French Melon Sorbet
Serves 4

1 cup granulated sugar
1 cup water
1 ripe French baby melon, peeled, seeded and cut into 1 inch chunks
2 Tbs. finely chopped fresh mint, plus more for garnish
1 Tbs. fresh lime juice

1. Put the sugar and water into a medium saucepan, cook, stirring, over medium heat until the sugar is dissolved, about 3 minutes. Set aside to cool completely or refrigerate for up to 1 day. For faster cooling, set the bowl over a bowl filled with ice and stir occasionally until well chilled.
2. Put the melon into a food processor and process until smooth, about 1 minute (you’ll have about 2-1/2 cups). Add the fruit puree to the sugar syrup along with the mint, lime juice, and a pinch of salt and stir until blended. Set aside to cool completely, then refrigerate until chilled or for up to 1 day.
3. Pour the chilled mixture into an ice cream maker, and pour the chilled mixture into the ice cream maker and process according to the manufacturer’s instructions. Serve immediately (it will be soft) or scrape into the chilled loaf pan, cover, and freeze until firm or for up to 2 days. Alternatively, if you don’t have an ice cream maker, pour into a chilled loaf and freeze for 6 hours, until firm. Serve garnished with mint.

@Diane Phillips
www.dianephillips.com
Blog: www.cucinadivina.blogspot.com
Follow me on Pinterest, Facebook, and Twitter
Join me at Great News (www.great-news.com) July 25th for our Farmer’s Market Bag class; I’ll be making dishes with everything in that week’s bag…you’ll get to eat, and then take the bag home with you, so come on down!

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

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

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