In Season

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Farmers’ Market Box 7-10-13

Asparagus – Life’s a Choke
Baby Broccoli – Coleman Family Farms
Red Chard – McGrath Family Farms
Bi-Color Corn – Murray Family Farms
Temecula Honey Onions – Crows Pass Farm
Carmen Miranda Nectarines – Fitzgerald Farms
Early Girl Tomatoes – McGrath Family Farms
Hydroponic Butter Lettuce – Go Green
Mini Watermelon – Earthbound Farms

Organic Juicing Bag:

Nantes Carrots – Be Wise Ranch
Baby Gold Beets – McGrath Family Farms
Spinach – Be Wise Ranch
Cabbage – Lakeside Organics
Celery – Lakeside Organics
Cucumber – Be Wise Ranch


Click here to Watch Video on YouTube

Catalina Offshore catch of the week: Halibut Filet

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
Cabbage (a wedge)
Carrots 6-8 each
Cucumber 2 each

Juice #2
Celery 4 stalks
Carrots 8 each

Juice #3
Spinach ½ bunch
Carrots 8 each
Beets 1-2 each

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

Swiss Chard Gratinee
Serves 6
For the Topping
2 Tbs. unsalted butter
2 tablespoons extra virgin olive oil
3 garlic cloves, minced
1 cup fresh bread crumbs
1/2 cup freshly grated Parmigiano Reggiano cheese
1/4 cup finely chopped Italian parsley

1. Preheat the oven to 400 degrees and coat a 9-inch pie plate or 4 cup gratin dish with non-stick cooking spray.
2. In a small skillet, melt the butter and olive oil and sauté the garlic for 2 to 3 minutes.
3. Add the bread crumbs to the skillet, and toss until golden. Set aside to cool. When cool, stir in the cheese and parsley.
4. Cook’s Note: this topping is terrific over vegetables, pasta dishes (think mac and cheese) or baked seafood. Leftover topping can be stored in a zipper-top plastic bag in the freezer for up to 3 months.

For the Chard
4 strips bacon cooked crisp and crumbled
2 tablespoons unsalted butter
1 tablespoon extra-virgin olive oil
1 leek, finely chopped using only the white part
1 bunch Chard, washed, spun dry, stems removed and cut into 1/2-inch wide ribbons
Salt and pepper
3 tablespoons all-purpose flour
1/2 cup chicken or vegetable broth
1 cups whole milk
Salt and Tabasco to taste
1. In a large sauté pan, melt the butter with the olive oil over medium high heat.
2. Sauté the leek for 1 minute, then add the Swiss chard and sauté until the chard is wilted.
3. Season with salt and pepper.
4. Sprinkle the flour over the vegetables, and cook the flour for 3 minutes.
5. Gradually add the broth and milk, stirring, until the mixture comes to a boil.
6. Taste for seasoning and add salt or Tabasco to taste.
7. Stir in the crumbled bacon, and transfer the mixture to the prepared pan.
8. Sprinkle with the crumbs and bake for 20 to 25 minutes, until the gratin is bubbling and the bread crumbs are golden brown. Allow to rest for 5 minutes before serving.
9. Cook’s Note: If you would like to make this ahead, refrigerate the gratin without the crumb topping for up to 24 hours. Remove from the refrigerator for 30 minutes before baking. Sprinkle with the crumb topping before baking.

Nectarine Tart Tatin
Serves 6

Serves 6 to 8

1 sheet puff pastry, defrosted and kept cold
Flour for rolling the puff pastry
1/2 cup (1 stick) unsalted butter
3/4 cup sugar
4 to 6 nectarines, pitted and quartered

1. Preheat the oven to 375 degrees. Line a baking sheet with a silicone liner or parchment paper and set aside.
2. On a floured board, roll out the dough until it is 1/8-inch thick. Cut the dough into a circle 1-inch larger than the diameter of your baking pan. Prick the dough all over with the tines of a fork and transfer it to the baking sheet. Refrigerate the dough while you work on the apples.
3. In a 10-inch ovenproof skillet, cast iron skillet, or tart Tatin pan, melt the butter, tilting the pan so the sides have a thin coating of butter.
4. Sprinkle the sugar over the butter, and fit a layer of nectarines into the skillet, with the rounded side down and making concentric circles. Make sure to pack in the nectarines because they will shrink as they cook—-you want them snug in the pan.
5. When you have a snug layer, slice the remaining nectarines thinly; sprinkle them over the first layer. Put the pan over medium heat and cook, until the sugar begins to turn a deep caramel color—you will see it bubbling up the side of the pan—this will take at least 15 minutes and up to 30 depending on your pan.
6. Transfer the skillet to the baking dish to the baking sheet.
7. Cover the apples with the pastry, loosely tucking in any overhang.
8. Bake for 30 to 40 minutes, until the pastry is baked through and puffed.
9. Cover the skillet with a large rimmed serving plate, and turn the tart out onto the platter and remove the pan. If any of the apples have stuck to the pan, gently lift them off the pan with an off-set spatula and press them onto the tart. Cool 10 minutes before serving with unsweetened crème fraiche or vanilla ice cream.

Grilled Nectarine Salad with Goat Cheese
You can easily double or triple this recipe. Grill the nectarines ahead of time and store in the fridge or at room temperature for up to 4 hours. Re-warm in a skillet, or microwave. The grilled nectarines are also a delicious garnish for poultry and pork.
Serves 4 to 6

For the Grilled Nectarines
3 firm nectarines, halved and pit removed
1/4 to 1/3 cup raw sugar

1. Coat the grill or grill pan with non-stick cooking spray or grape seed oil to prevent sticking.
2. Sprinkle the cut side of the fruit with some of the sugar.
3. Preheat the grill or a grill pan until sizzling, and lay the nectarines cut side down on the grill.
4. Grill until the fruit just begins to soften, about 4 minutes.
5. Remove from the grill, and cool to room temperature.

For the Dressing
1/4 cup peach nectar
1/4 cup rice vinegar
1 teaspoon Dijon mustard
2/3 cup vegetable or grape seed oil
Salt and pepper to taste

1. In a small bowl, whisk together the peach nectar, rice vinegar, mustard, and oil.
2. Season with salt and pepper to taste. The dressing will keep in the refrigerator for up to 2 week.

To Assemble the Salad

Grilled Nectarines (see preceding recipe)
One head lettuce, washed, spun dry and chopped
Dressing (see preceding recipe)
6 ounces goat cheese
2 tablespoons finely chopped spearmint

1. Rewarm the nectarines in a skillet, cut side down, or in the microwave for 30 seconds until warm.
2. In a salad bowl, toss the lettuce with some of the dressing, and plate the salad.
3. Top each salad with a nectarine half, and place a tablespoon or two of goat cheese into the center of the nectarine.
4. Drizzle with a tiny bit of dressing, and sprinkle with spearmint.
Alternative cheeses: something salty like blue, or Feta, or shaved Pecorino Romano

Creamy Leek and Roasted Asparagus Soup garnished with Crispy Ham
Serves 6 to 8
For the Crispy Prosciutto

2 tablespoons extra virgin olive oil
6 slices imported Prosciutto di Parma, cut into thin strips

1. Heat the oil in a sauté pan over medium heat, and add the prosciutto, cooking until the prosciutto is crisp.
2. Drain the prosciutto on paper towels and reserved to use as a garnish on the salad.

For the Soup

1 pound asparagus, ends trimmed, and peeled, cut into 1-inch lengths
2 leeks, cleaned, trimmed and cut into 1-inch pieces (using part of the tender green part)
1/4 cup olive oil
1 1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/4 cup (1/2 stick) unsalted butter
3 tablespoons all-purpose flour
4 cups chicken broth
1 cup heavy cream

1. Preheat the oven to 425 degrees and line a sheet tray with silicone or aluminum foil. Arrange the asparagus and leeks on the sheet tray. Drizzle the olive oil, salt, and pepper over the vegetables, and toss to coat.
2. Roast the vegetables for 5 minutes, until the asparagus is crisp/tender.
3. Cool the vegetables. (You can refrigerate the vegetables for up to 2 days)
4. In a 3-quart saucepan, melt the butter, add flour, and whisk until combined. Cook the roux for 3 minutes. Gradually add the broth and bring to a boil.
5. Add the cream, and reserved vegetables.
6. Using an immersion blender, puree the soup until smooth, bring the soup to serving temperature, and serve.
7. To serve, garnish the soup with crispy prosciutto.

Asian Chicken in Butter Lettuce Wraps with Spicy Sauce
Serves 6

Sauce
2 tablespoons granulated sugar
1/2 cup water
3 tablespoons soy sauce
1 tablespoon rice vinegar
2 tablespoons chopped green onion
1 to 3 teaspoons chili garlic sauce

In a small bowl, combine the mixture, and stir until the sugar is dissolved. Set aside at room temperature, or refrigerate for up to 3 days.

Stir Fry

4 tablespoons vegetable oil
3/4 pound ground chicken or turkey
one 8-ounce can water chestnuts, drained and minced (about 1 cup)
1 cup finely chopped shitake mushrooms (about 4 medium)
1 teaspoon minced garlic
3 tablespoons soy sauce
1 tablespoon water
2 tablespoons Mirin
1 tablespoon oyster sauce
2 teaspoons rice vinegar
3 tablespoons chopped green onion
1 to 1 1/2 cups fried maifun rice sticks (see below)
6 leaves butter lettuce, washed and spun dry

1. Heat 1 tablespoon of the vegetable oil in a large sauté pan or wok over high heat.
2. Sauté the chicken until cooked through. Remove the chicken from the pan to cool.
3. Wipe out the pan, with the pan or wok back on high heat; add the 3 remaining tablespoons of oil.
4. When the oil is hot, add the water chestnuts, mushrooms, and garlic to the pan.
5. Cook the mixture for 2 minutes, stirring often.
6. Add the chicken, soy, water Mirin, oyster sauce, rice and vinegar to the pan and sauté the mixture for a couple more minutes, then stir in the green onions and spoon everything out onto a bed of fried maifun rice noodles on a serving dish with lettuce.
7. Assemble each lettuce wrap by spooning the filling into a lettuce cup, adding sauce over the top and eating it like a taco.

To cook Maifun: Pour 2 inches of vegetable oil into a pan and heating it to around 400 degrees F. Add the maifun, and when it floats to the top remove it to a paper towel. Break up the maifun and serve as a bed for the chicken.

Watermelon Rind Pickles

One watermelon
3 Tbs. sea salt
1 cup freshly squeezed lemon juice
2 cups granulated sugar
2 Tbs. grated fresh ginger
Peel of 1 lemon
2 Tbs. allspice berries
2 Tbs. whole cloves

1. Cut the watermelon pulp from the rind, leaving a thin layer of pink.
2. Using a vegetable peeler, remove the green skin from the rind and discard. Cut enough rind into 1⁄2-inch pieces to make 8 cups.
3. In a large bowl, combine the salt and 4 cups of water. Soak the rind in the brine for 1 hour and drain.
4. In a large pot, combine 1 cup water with the lemon juice, sugar, grated ginger, lemon peel, allspice, and cloves. Add the watermelon rind and bring to a boil over high heat. Reduce the heat to low, cover, and simmer for 50 minutes, or until the rind is translucent.
5. Using a slotted spoon, transfer the rind to a clean jar and cover with the strained pickling liquid. Store the pickles in the refrigerator for up to 6 months.

Watermelon Lemonade

1 2/3 cup fresh lemon juice (about 9 lemons)
1 ½ cups superfine sugar
4 ½ cups water
2 lemons sliced into rounds, seeds removed
2 cups watermelon puree (puree watermelon chunks in a blender or food processor)
Ice cubes

1. In a large pitcher, combine the lemon juice and sugar stirring to dissolve the sugar. Slowly pour in the water, and continue to stir until the mixture is blended. Taste the lemonade for flavor, adding more sugar if needed, or more lemon juice.
2. Do-Ahead: Refrigerate the lemonade for at least 4 hours, up to 5 days or freeze for 6 weeks, defrost before serving. When ready to serve, float the sliced lemons in the lemonade add the watermelon puree, stir, and serve over ice.
3. Lemonade Tip: To avoid watering down the lemonade, make a batch of lemonade ice cubes to toss into the pitcher, otherwise, have an ice bucket filled with cubes for serving.

@Diane Phillips
www.dianephillips.com
Blog: www.cucinadivina.blogspot.com
Follow me on Pinterest, Facebook, and Twitter
I’m in Italy for the next two months so come on along and follow my blog

Post your photos on Instagram with the hashtag #specialtyprodueFMB 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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Farmers’ Market Box 7-3-13

Happy Fourth of July!!! We will be open tomorrow for all your BBQ needs and if you’d like to pick up your box!

Baby Bunch Carrots – McGrath Family Farms
Baby Rainbow Chard – Be Wise Ranch
Bi Color Corn – Murray Farms
White Scallions – McGrath Family Farms
Rhubarb – Woods Valley Ranch
Mixed Squash:
Crookneck, Zucchini, Sunburst, Eightball, Flying Saucer, Green Patty Pan – Jaime Farms
Mini Plums – Fitzgerald Farms
Marble Mix Potatoes – Crows Pass Farms
Avocado – Henry Avocado

Organic Juicing Bag:

Carrots – McGrath Family Farms
Persian Cucumbers – Beylik Farms
Beets – Be Wise
Fuji & Red Delicious Apples – Earthbound Farms
Green Kale – Be Wise Ranch


Click here to Watch Video on YouTube

Catalina Offshore catch of the week: Yellowtail Filet

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

Green Cocktail
3-4 leaves kale
1 beet
2ea Apples

Veggie Juice
1 beet
6-7 carrots

Fruit Juice
2ea Apples
3-4 leaves kale
6ea persian cucumbers

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

Rhubarb Muffins
Makes 12

2 cup all-purpose flour
1/2 cup granulated sugar
1/4 cup firmly packed brown sugar
2-1/2 tsp. baking powder
1 tsp. ground cinnamon
1/2 tsp. baking soda
1/2 tsp. salt
1 cup sour cream
1/2 cup unsalted butter, melted and cooled slightly
2 large eggs
1 tsp. vanilla paste or vanilla extract
11/2 cups 1/4-inch-diced rhubarb

For the topping

3 Tbs. granulated sugar
1/2 tsp. ground cinnamon

1. Preheat the oven to 400°F. Line a 12-cup muffin tin with paper or foil baking cups.
2. In a large mixing bowl, combine the flour, sugar, baking powder, cinnamon, baking soda, and salt and whisk to blend.
3. In a medium bowl, whisk together the sour cream, melted butter, eggs, and vanilla until smooth. Lightly stir the sour cream mixture into the dry ingredients with a spatula until the batter just comes together; do not over mix. Gently stir in the diced rhubarb. The batter will be thick.
4. Using a portion scoop, portion the batter into the muffin cups. The batter should mound a bit higher than the tops of the cups.
5. Make the topping: In a small bowl, combine the sugar and cinnamon and mix well. Sprinkle a generous 1/2 tsp. of the cinnamon-sugar mixture over each muffin.
6. Bake the muffins until they’re golden brown, spring back most of the way when gently pressed, and a pick inserted in the center comes out clean, 18 to 22 minutes.
7. Transfer to a rack and let the muffins cool in the pan for 5 to 10 minutes.
8. Carefully lift the muffins out of the pan—if necessary, loosen them with the tip of a paring knife—, and let them cool somewhat. Serve warm.

Strawberry Rhubarb Crumble
Serves 8

Really delicious spring dessert with sweet and tart flavors, along with a crunchy oat topping.

1 cup all-purpose flour
1/2 cup sugar
1/2 cup firmly packed brown sugar
1/2 cup rolled oats
1/2 cup cold unsalted butter, cut into small pieces

1. In a mixing bowl, combine the dry ingredients, using a pastry blender, or your fingers, cut the butter into the dry ingredients, until they hold together when pinched.
2. Set aside while making the filling.

4 cups rhubarb, tough ends trimmed, and cut into 1/2-inch pieces
2 cups ripe strawberries, sliced
1 cup sugar
3 tablespoons cornstarch
2 tablespoons lemon juice
Grated zest of 1 lemon

1. Preheat the oven to 350 degrees. In a mixing bowl, combine the rhubarb, strawberries, sugar, cornstarch, lemon juice, and zest.
2. Pour into a 9-inch baking dish.
3. Sprinkle the crumble over the fruit, and bake for 35 to 45 minutes, until the fruit is bubbling, and the crumble is golden brown.
4. Remove from the oven, and allow to rest for at least 10 minutes before serving warm with vanilla ice cream.

Red White and Blue Potato Salad
Serves 4

One box of red, white and blue potatoes, scrubbed
2 scallions, finely chopped, using the white and tender green parts
1/2 cup finely chopped celery
1 tablespoon extra-virgin olive oil
2 tablespoons lemon juice
Salt and pepper to taste
1/4 cup mayonnaise
1/4 cup sour cream
Grated zest of 1 lemon

1. Steam the potatoes for 10 to 15 minutes until tender. Cool for at least 1 hour. (If you cut them while they are hot, they will fall apart, they need to be totally cooled inside and out)
2. Quarter the potatoes, and put into a medium bowl with the scallions and celery.
3. Sprinkle with the oil, and lemon juice, and season with salt and pepper, tossing to coat the vegetables.
4. In a small bowl, whisk together the mayonnaise, sour cream, and lemon zest.
5. Toss the potatoes with the dressing and season with salt and pepper if needed.
6. The salad can be refrigerated for up to 24 hours.

Perfect Corn on the Cob
Serves 6

The secret to perfect corn is to never let the corn boil in the water.

6 quarts water
1 tablespoon sugar
6 ears fresh corn, shucked, with silks removed

1. Bring the water and sugar to a boil. Add the corn to the pot and return the water to a boil.
2. Remove the pot from the heat.
3. The corn can sit in the water for up to 30 minutes before serving.

America’s Finest City’s Guacamole
Serves 4

1 cup corn kernels cut from the cob (about 2 ears)
1 jalapeño, cut in half and seeded
2 cloves garlic
1/2 cup coarsely chopped onion
2 tablespoons olive oil
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 large fully ripened avocados, peeled and pitted
2 tablespoons fresh lime juice
2 tablespoons bottled tomatillo salsa (Frontera brand is nice)
1/4 cup chopped fresh cilantro
6 shakes of Tabasco sauce
1. Preheat the oven to 400°F. Line a baking sheet with a silicone liner, parchment paper, or aluminum foil.
2. In a small bowl, toss together the corn, jalapeño, garlic, onion, olive oil, salt, and pepper.
3. Spread the mixture over the prepared baking sheet and roast until the vegetables are lightly browned, 15 to 20 minutes.
4. Remove the roasted mixture from the oven and, when cool enough to handle, peel and chop the jalapeño and squeeze the garlic from its skin.
5. In a medium-size bowl, mash the avocados with the lime juice.
6. Stir in the roasted mixture, and then add the salsa, cilantro, and Tabasco, stirring until blended.
7. Taste for seasoning, transfer to a serving bowl, and press plastic wrap onto the dip.
8. Do-Ahead: At this point, refrigerate for at least 4 hours to let the flavors develop and up to 12 hours.

Southern Squash Casserole
Serves 6
This is served at picnics and potlucks in the South, if you are going to a cookout this week, take this one along, you won’t be sorry!

2 tablespoons unsalted butter
1 tablespoon extra-virgin olive oil
1 garlic clove, minced
1 medium onion finely chopped (about 1/2 cup)
2 teaspoons fresh thyme, finely chopped
2 cups mixed squash, scrubbed, ends removed, and cut into 1/2-inch cubes
2 tablespoons all-purpose flour
1 cup sour cream
Salt and pepper to taste
1/2 cup finely shredded Gruyere cheese (you can sub in mild cheddar if you prefer)
1/2 cup fresh bread crumbs
1/4 cup grated Parmigiano Reggiano cheese
2 tablespoons finely chopped parsley
2 tablespoons extra virgin olive oil

1. Coat the inside of a 9-inch casserole dish with non-stick cooking spray. Preheat the oven to 350 degrees.
2. In a large sauté pan, melt the butter with the oil, and sauté the garlic, onion and thyme for 3 to 4 minutes, until the onion is softened.
3. Add the squash and sauté another 3 minutes, until the squash is crisp-tender. Stir in the flour, and cook the flour for 2 to 3 minutes.
4. Remove from the heat and fold in the sour cream. Transfer the squash mixture to the casserole dish, and sprinkle with the grated cheese.
5. In a small bowl, combine the bread crumbs, Parmigiano, parsley, and oil.
6. Sprinkle the crumbs over the top of the casserole, and bake for 20 to 30 minutes, until bubbling, and golden brown.

@Diane Phillips
www.dianephillips.com
Blog: www.cucinadivina.blogspot.com
Follow me on Pinterest, Facebook, and Twitter
I’m in Italy for the next two months so come on along and follow my blog

Post your photos on Instagram with the hashtag #specialtyprodueFMB 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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