In Season

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


Click here to Watch Video on YouTube

Catalina Offshore catch of the week: Black Cod

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
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
Follow me on Pinterest, Facebook, and Twitter

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!

FMB12214

Farmers’ Market Box 1-22-14

Dandelion Greens – Be Wise Ranch
Lemongrass – Kong Thao
Red Hydro Gem Lettuce – Go Green Agriculture
Young Spring Onions – Black Sheep Produce
Baby Gold Beets – Black Sheep Produce
Satsuma Tangerines – Lee Farm
Hydro Bok Choy – San Diego Fresh
Strawberries – Be Wise Ranch
Parsnips – Lakeside Organic Gardens

Organic Juicing Bag:

Kiwi – Earthbound Farms
Pink Lady Apples – Fair Hills Farm
Celery – Black Sheep Produce
Cocktail Grapefruit – Tom King Farm
Strawberries – Be Wise Ranch


Click here to Watch Video on YouTube

Catalina Offshore catch of the week: Grouper

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

Fruit Cocktail
1ea cocktail grapefruit
2ea apples
1/3 bskt strawberries
2ea kiwi

Capple kiwi Juice
2ea apple
2 stalk celery
3ea kiwi

An apple a day
2ea apple
1/3 bskt strawberries
3 stalk celery

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

Chicken and Lemongrass Soup
Serves 8
2 tablespoons canola oil
½ cup finely chopped shallot
2 cups chopped bok choy
¼ pound shitake mushrooms, sliced
2 stalks lemongrass, trimmed, outer layers discarded, halved lengthwise, and smashed with the side of a chef’s knife
1 tablespoon minced fresh ginger
2 tsp. packed light brown sugar
5-1/2 cups lower-salt chicken broth
3 cups shredded cooked chicken
9 oz. fresh udon noodles
8 large fresh torn basil leaves; plus sprigs for garnish
2 tablespoons soy sauce; more to taste
2 medium spring onions, trimmed and sliced, for garnish (optional)
1 medium carrot, cut into matchsticks, for garnish (optional)
Lime wedges for garnish (optional)

1. Heat the oil in a large soup pot, and saute the shallot, and bok choy together until the shallots start soften, about 2 minutes.
2. Add the mushrooms, and saute another 2 minutes.
3. Add the lemongrass, ginger, and brown sugar and cook, stirring, until the ginger and lemongrass sizzle and become fragrant, about 1 minute.
4. Add the chicken broth, scraping up any browned bits from the bottom of the pot, and raise the heat to medium high. Bring the broth to a boil and then reduce to a simmer.
5. Add the chicken, and cook, stirring occasionally, until tender, 5 to 7 minutes.
6. Meanwhile, bring a medium pot of well-salted water to a boil and cook the noodles, stirring, until just tender, about 3 minutes. Transfer to a colander and run under cold water to cool slightly. Drain well.
7. Add the noodles to the broth and cook until the noodles are completely tender. Discard the lemongrass. Stir in torn basil, and soy sauce; season with more soy to taste. Divide the noodles among 4 large, deep bowls. Ladle the soup over the noodles, and garnish with the basil sprigs and scallions, carrot, and cilantro, if using. Serve with the lime wedges for squeezing over each bowl.

Parsnip Muffins
Makes 12
¼ cup toasted sliced almonds
1 ¼ cups all-purpose flour
1 teaspoon baking powder
3/4 teaspoon baking soda
1/2 teaspoon freshly grated nutmeg
1/2 teaspoon kosher salt
3 whole eggs
3/4 cup sour cream
1/4 cup vegetable oil
1 cup plus 2 tablespoons sugar
1 ¼ cups grated parsnips

1. Preheat the oven to 375 degrees F. Coat 12-cup muffin tin with nonstick spray and set aside.
2. Combine the flour, baking powder, baking soda, nutmeg, and salt in the bowl of a food processor, and process for 5 seconds.
3. Whisk the eggs, sour cream, vegetable oil, and sugar in a large mixing bowl until combined. Add the flour mixture and parsnips, and fold with a spatula until all of the flour is moistened, there will be some lumps.
4. Divide the mixture evenly among the muffin cups using a portion scoop. Sprinkle the top of each muffin with the toasted almonds.
5. Bake for 20 to 25 minutes or until a skewer inserted in the muffin comes out with a few crumbs attached. Remove them from the tin to a cooling rack, and cool for 15 minutes. Serve warm. Store completely cooled muffins in an airtight container for up to 3 days or freeze for up to 1 month.

Strawberry Shortcake
Serves 6 to 8

For the Shortcakes
3 3/4 cups unbleached all-purpose flour
1 1/2 tablespoons baking powder
1/2 teaspoon salt
1/3 cup sugar
2 1/2 cups heavy cream
2 large egg yolks
2 tablespoons milk or heavy cream
3 tablespoons sugar

1. Line a baking sheet with a silicone liner, aluminum foil, or parchment paper.
2. Whisk together the flour, baking powder, salt, and sugar in a large bowl. Stir in the heavy cream and continue stirring until the dough begins to form a rough mass.
3. Turn out the dough onto a lightly floured work surface and knead until smooth, about 6 times.
4. Divide in half and shape into two disks about 3/4 inches thick. Cut the disks into 2-inch biscuits with a fluted biscuit cutter, and transfer to the prepared baking sheet.
5. Do-Ahead: At this point, you can freeze the shortcakes. Once they are frozen, transfer to a zipper-top plastic bag, where they will keep for 1 month. Defrost for 30 minutes before continuing.
6. Preheat the oven to 400°F.
7. Whisk together the egg yolks and milk, brush over the tops of the shortcakes, and sprinkle with the sugar. Bake until golden brown, about 20 minutes. Serve warm.

For the Berries
1 pint strawberries, hulled, and sliced
¼ to 1/3 cup sugar (depending on the sweetness of the berries)
2 to 3 tablespoons orange juice
Stiffly whipped cream

1. Combine the fruit with the sugar, and orange juice. Allow to mellow at room temperature for 2 hours, or refrigerate for up to 24 hours.
2. To serve, split each shortcake, and spoon some of the berries onto the shortcake, place the top on the berries, and garnish with whipped cream, and a bit of the juice from the berries.

Red Gem Lettuce Salad with Satsuma Tangerines
Serves 4
For the Dressing
1/2 cup canola or 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 spring onion, finely chopped

1. In a mixing bowl, whisk together the dressing ingredients, cover, and refrigerate for at least 2 hours, or up to 4 days.

For the Salad

One head red gem lettuce, washed, spun dry, and coarsley chopped
2 Satsuma Tangerines, peeled, and separated into segments
Soy Vinaigrette (see preceding recipe)

1. In a salad bowl, combine the lettuce and tangerines. Toss with some of the dressing, and serve the salad.

Pork in Red Gem Lettuce Wraps
Serves 4 to 6
Sauce
2 tablespoons granulated sugar
1/2 cup water
3 tablespoons soy sauce
1 tablespoon rice vinegar
2 tablespoons chopped spring onion
1 to 3 teaspoons chili garlic sauce

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

Stir Fry

4 tablespoons vegetable oil
3/4 pound ground pork
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
One stalk lemon grass, tough outer leaves removed, pounded, and then finely chopped3 tablespoons soy sauce
1 tablespoon water
2 tablespoons Mirin
1 tablespoon oyster sauce
2 teaspoons rice vinegar
3 tablespoons chopped spring onion
1 to 1 1/2 cups fried maifun rice sticks (see below)
6 leaves red gem 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, garlic and lemongrass 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.

@Diane Phillips
www.dianephillips.com
Blog: www.cucinadivina.blogspot.com
Follow me on Pinterest, Facebook, and Twitter

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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