In Season

FMB11713

Farmers’ Market Box 11-6-13

Cauliflower – Life’s a Choke
Eggplant – Be Wise Ranch
Black Kale – Tutti Frutti Farms
Hydro Green Butter Lettuce – Go Green Agriculture
Fuyu Persimmons – Fuyu Farm
Baby Chiogga Beets – Black Sheep Farm
Zucchini – Be Wise Organics
Kiwi – Earthbound Farms
Acorn Squash – Lakeside Organics

Organic Juicing Bag:

Albian Strawberries – Jaime Farms
Italian Parsley – Rutiz Farm
Kiwi – Earthbound Farms
Fuji Apples – Fair Hill Farms
Carrots – Earthbound Farms


Click here to Watch Video on YouTube

Catalina Offshore catch of the week: Pink 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

Kiwi Berry
3ea kiwi fruits
1/4lb strawberries (remove stem)
2ea fuji apples

Capple Kiwi
3ea carrots
1ea fuji apple
2a kiwi fruit

Breath Refresher
4ea carrots
½ bu Italian parsley

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

Farfalle with Candy Beets and Beet Greens
Serves 6 to 8
The sweet beets, contrasted with the salty prosciutto and the savory beet greens make this pasta a winner.

1 bunch candy beets with healthy green tops
6 Tbs. extra-virgin olive oil
1 medium yellow onion, quartered lengthwise and thinly sliced
4 oz. 1/4-inch-diced prosciutto
4 medium cloves garlic, minced
1/2 cup lower-salt chicken broth
1/4 cup dry white wine
1 tsp. minced fresh rosemary
1 lb. farfalle cooked about 3 minutes short of al dente, reserving some of the pasta water
2/3 to 3/4 cup freshly grated Parmigiano-Reggiano; more for serving
Coarsely ground black pepper

1. Preheat the oven to 400 degrees and line a baking sheet with a silicone baking liner, parchment, or aluminum foil. Trim the beets, saving the tops, and arrange on the baking sheet. Cover the baking sheet with foil, and roast for 45 to 50 minutes, until the beets are tender. When the beets are cool enough to handle, peel, and slice 1/2-inch thick.
2. While the beets are roasting, wash the greens, spin them dry, and slice into 1-inch strips.
3. Heat 2 Tbs. olive oil in a 6-quart Dutch oven over medium heat. Add the onions and prosciutto and cook, stirring often, until the onion is tender and browned, about 10 minutes. Add the garlic and stir for 2 minutes.
4. Add the remaining oil, and add the greens, sautéing until the greens begin to wilt.
5. Stir in the broth, wine, sliced beets, and rosemary and simmer until the liquid evaporates about 10 minutes.
6. Stir in the pasta and half of the Parmigiano-Reggiano.
7. If needed, add enough of the pasta cooking liquid to moisten.
8. Season to taste with salt and pepper. Serve with more Parmigiano.

Tuscan Bean Soup with Black Kale
Serves 6
A great warm up in colder weather, this stick-to-your ribs soup is terrific with warm French bread.

3 Tbs. extra-virgin olive oil
3/4 pound sweet Italian sausage, removed from its casing
1 medium yellow onion, finely chopped
2 large cloves garlic, minced
1 medium carrot, peeled and finely chopped
1 medium celery stalk, finely chopped
1-1/2 tsp. minced fresh rosemary
One 14.5-ounce can chopped tomatoes and their juice
5 cups chicken or vegetable broth
Two 15-oz. cans cannellini beans, rinsed and drained
One bunch black kale, center ribs removed, leaves chopped
1 Parmigiano-Reggiano rind (1×3 inches; optional)
salt and freshly ground black pepper
Freshly grated Parmigiano Reggiano cheese for garnish if desired

1. Heat 1 Tbs. of the oil in a 4- to 5-quart pot over medium heat. Add the sausage, and sauté, breaking up any large pieces.
2. When the sausage has lost its pink color, add the onion, garlic, carrot, celery, and rosemary and cook, stirring occasionally, until the vegetables begin to soften, about 4 minutes.
3. Add the tomatoes and cook until some of the liquid has evaporated.
4. Add the broth, beans, kale, and Parmigiano rind (if using).
5. Bring to a boil, reduce the heat to medium low, and simmer gently until the vegetables are tender, about 15 minutes. Serve the soup garnished with grated Parmigiano Reggiano cheese.

Zucchini Parmesan Rice
Serves 8

A great side dish to serve with poultry, seafood or meats, you can also make this in 4or 6-ounce ramekins, and turn them out onto dinner plates to serve.

3 tablespoons unsalted butter
1/2 cup finely chopped onion
2 cloves garlic, minced
3 to 4 cups shredded zucchini
1 1/2 teaspoons salt
4 shakes of Tabasco sauce
2 tablespoons all-purpose flour
1 cup chicken broth
1 1/2 cups heavy cream
3/4 cup long-grain rice
3/4 cup freshly grated Parmesan cheese

1. In a large skillet over medium heat, melt the butter, then add the onion and garlic and cook, stirring, until softened, 2 to 3 minutes. Add the zucchini and cook until it is no longer giving off moisture, 4 to 6 minutes. Season with the salt, pepper, and Tabasco. Sprinkle with the flour and cook, stirring, for 2 minutes. Gradually stir in the broth and heavy cream, stirring until the mixture is smooth and the mixture comes to a boil.
2. Do-Ahead: At this point, you can let cool, cover, and refrigerate for 2 days. Let come to room temperature before continuing.
3. Preheat the oven to 400°F F. Coat a 13 x 9-inch baking dish with nonstick cooking spray.
4. Stir the rice into the zucchini mixture, pour into the prepared dish, and sprinkle with the cheese. Bake until the rice is tender and the cheese is golden, 25 to 35 minutes. Let rest for 5 to 10 minutes before serving.

Marinated Eggplant with Basil and Feta Cheese
Serves 6

For the Marinade

2 Tbs. fresh lemon juice
2 Tbs. red wine vinegar
1 garlic clove, minced
1 small shallot, very finely chopped
1/2 cup extra-virgin olive oil
2 tablespoons finely chopped Italian parsley
Salt and pepper

1. In a small bowl, whisk together the lemon juice, vinegar, olive oil and parsley.
2. Taste for seasoning and adjust using salt and pepper to taste. Set aside while grilling the eggplant.

For the eggplant

1 large eggplant trimmed and cut into 1/2-inch-thick rounds
1/4 cup extra-virgin olive oil; more as needed
salt
1/2 cup crumbled feta
2 Tbs. coarsely chopped fresh mint
2 Tbs. coarsely chopped fresh Basil

1. Prepare a medium-high charcoal or gas grill fire. Brush both sides of the eggplant slices with olive oil and season with salt. Grill (covered on a gas grill; uncovered on a charcoal grill) until golden-brown grill marks form, 3 to 4 minutes.
2. Turn the eggplant and grill until tender and well-marked on the second sides, 3 to 4 minutes more. The interior should be grayish and soft rather than white and hard.
3. Arrange the eggplant slices on a serving platter, and drizzle with the vinaigrette.
4. Sprinkle the feta, mint, and basil over the top of the eggplant slices, and drizzle with a bit more vinaigrette. Serve the eggplant at room temperature.

Chocolate Zucchini Cake
Makes 1 9-inch Bundt

1/2 cup unsalted butter, softened
1/2 cup canola oil
1 3/4 cup sugar
2 large eggs
1 teaspoon vanilla paste
1/2 cup sour cream
3/4 cup unsweetened cocoa
2 1/2 cup all-purpose flour
1/2 teaspoon baking powder
1 teaspoon baking soda
2 teaspoon espresso powder
1 teaspoon salt
2 cups grated zucchini (about 4 medium)
1/2 cup chocolate chips

1. Preheat the oven to 350 degrees and coat the inside of a 9-inch Bundt pan with non-stick cooking spray.
2. In the large bowl of an electric mixer cream together the butter, oil, and sugar, until the mixture is blended—it may look curdled.
3. Add the eggs, vanilla and sour cream, and stir until combined. Add the remaining ingredients, and beat on low speed until blended. Transfer the batter to the prepared pan; bake for 45 to 55 minutes, until a skewer inserted into the center comes out clean.
4. Remove the pan from the oven, transfer to a cooling rack and time for 10 minutes.
5. At the end of the 10 minutes, remove the cake from the pan, and allow to cool completely. Serve the cake garnished with sifted powdered sugar.

Strawberry Kiwi Smoothie
Serves 4

2 Kiwi fruit, peeled, and cut into small pieces
1 cup hulled strawberries
1/2 cup orange juice
2 tablespoons lime juice
2 tablespoons super fine sugar or honey
1/2 cup plain non-fat yogurt
1/2 cup ice cubes
Whole strawberries for garnish

1. Put the kiwi, strawberries, orange juice, lime juice, sugar, and yogurt into a blender, and puree.
2. Taste and adjust by adding more lime juice, or sugar.
3. Add the ice cubes, and blend again. Serve garnished with whole strawberries.

Fuyu Persimmon Rice Salad
Serves 6
A great way to use up leftover rice or orzo pasta, try this salad for a change of pace.

1/4 cup rice vinegar
2 teaspoons sugar
2 tablespoons orange juice
1/2 cup vegetable or grape seed oil
Salt and pepper
1/4 cup chopped red onion
1 rib celery, finely chopped
1 whole Fuyu persimmon peeled and cut into 1/2-inch dice
1 tablespoon finely chopped fresh mint
2 cups cold cooked rice, or orzo pasta
1 Tbsp. finely chopped Italian parsley
1/2 cup chopped roasted cashews

1. In a small bowl, whisk together the vinegar, sugar, orange juice and oil. Taste for seasoning and adjust using salt or pepper.
2. In a serving bowl, combine the onion, celery, persimmon, mint, rice, and parsley. Toss with some of the dressing. Serve the salad garnish with cashews.

@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!

FMB103013

Farmers’ Market Box 10-30-13

Fennel – Underwood Ranch
Blue Lake Beans – Gloria Tamai
Broccoli – Black Sheep Produce
Leeks – Tutti Frutti Farms
Russian Banana Fingerling Potatoes – Weiser Farms
Baby French Breakfast Radish – Jaime Farms
Baby Pink Turnips – Coastal Organics
Delicata Squash – McGrath Family Farms
Hydro Red Romaine – San Diego Fresh
Ruby Red Grapefruit – Sundance Farm

Organic Juicing Bag:

Jonagold Apples – Calico Ranch
Gold Beets – Black Sheep Produce
Hydro Bloomsdale Spinach – Go Green Agriculture
Mint – Agro Gourmet
Carrots – Lakeside Organics
Lemons – Sundance


Click here to Watch Video on YouTube

Catalina Offshore catch of the week: Sculpin Fillet

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

Apple Lemonade
3ea Apples
1ea Lemon
1/2bu mint

Fall Refresher
1/4bu Gold Beets with greens
1/2bu Orange Bunch carrots
1/2bu Spinach

Sweet Fall
1/4bu Gold Beets with greens
1/2bu Orange Bunch carrots
2ea apples

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

Braised Green beans, tomatoes, feta and mint
Serves 4
Bright red tomatoes and garlicky green beans combine in your slow cooker to make a side dish that is terrific to serve alongside grilled meats, or seafood.

1 1/2 tablespoons (30 ml) extra virgin olive oil
4 garlic cloves, minced
2 medium shallots, finely chopped
1/4 teaspoon (2.3 g) dried oregano
One 28oz can chopped tomatoes and their juice
1 cup (240 ml) chicken or vegetable broth
1# green beans, tips removed, and cut into 1-inch pieces
2 tablespoons (43 g) finely sliced mint leaves
Salt and pepper
3/4 cup (228 g) crumbled feta cheese (for garnish)
1. In a large skillet, heat the oil over medium high heat and sauté the garlic, and shallots for 3 minutes until the shallots are softened.
2. Add the oregano and tomatoes, and stir to combine.
3. Transfer the mixture to the insert of a 5 to 7-quart slow cooker. Stir in the broth and green beans.
4. Cover and cook on high for 2 hours, or on low for 4 hours.
5. Season the beans with the mint, salt and pepper, and garnish with the feta cheese. Serve hot, or at room temperature.
6. Mint Savvy: I am not a fan of dried mint, so the oregano will flavor the beans and tomatoes, and the finish of fresh mint leaves gives this dish a bright flavor at the end of the cooking time.
Reprinted with permission The Mediterranean Slow Cooker by Diane Phillips

Russian Banana Crispy Herb Roasted Potatoes
Serves 6

1 pound Russian Banana fingerling potatoes
3/4 cup extra virgin olive oil
4 cloves garlic, sliced
2 tablespoons finely chopped thyme
1 1/2 teaspoons salt
1 teaspoon freshly ground black pepper
One 11-ounce log goat cheese, crumbled

1. Place the potatoes in water to cover, and boil until tender, about 20 minutes. Drain the potatoes.
2. In a skillet, cook the garlic in the oil, over medium heat, for about 10 minutes. Allow to cool, and remove the garlic slices. Stir in the thyme, salt, and pepper.
3. Do-Ahead: At this point, the potatoes and oil can be refrigerated for up to 2 days.
4. Preheat the oven to 400 degrees.
5. Drain the potatoes; film the bottom of a 13-by-9-inch pan with some of the oil.
6. On a cutting board, smash the potatoes with the palm of your hand, and transfer to the prepared pan turning them in the oil.
7. Drizzle with the remaining oil, sprinkle with goat cheese, and bake uncovered for 20 to 30 minutes, until the potatoes are crispy and the cheese is bubbly.

Pink Grapefruit Pound Cake with Orange Drizzle
Makes one Bundt Cake

2 3/4 cup all-purpose flour
1/2 teaspoon baking soda
3/4 teaspoon salt
1 cup unsalted butter, softened to room temperature
2 1/2 cups sugar
1 teaspoon vanilla extract or paste
5 large eggs, at room temperature
1 cup sour cream
1/2 cup fresh pink grapefruit juice

1. Preheat the oven to 350 degrees, and coat the inside of a 10-inch Bundt or tube pan with non-stick cooking spray.
2. In the bowl of an electric mixer, cream the butter and sugar until they are light and fluffy. Add the vanilla.
3. Add the eggs one at a time, mixing well after each addition, scraping down the sides of the bowl.
4. Mix the sour cream and grapefruit juice together, add with the flour, baking soda, and salt, and beat until the mixture comes together and is smooth.
5. Transfer the batter into the prepared pan. Bake for 1 hour or until a skewer inserted in to the center comes out clean.
6. Transfer the cake pan to a rack and allow to cool for EXACTLY 10 minutes. Allow to cool completely.
7. Pour the orange drizzle over the cake when the cake is cooled.
8. The cake keeps at room temperature for up to 5 days, freezes for about 2 months.
Orange Drizzle

1 1/2 cups confectioners’ sugar
2 to 3 tablespoons fresh orange juice
Whisk the lemon juice into the sugar and drizzle over the cooled cake.

Creamy Broccoli Soup
Serves 6

2 tablespoons unsalted butter
1 clove garlic, minced
1 medium shallot, finely chopped
2 cups broccoli florets and peeled stems cut into chunks
2 medium Yukon Gold Potatoes, peeled, and cut into 1/2-inch chunks
3 cups chicken stock
1 cup heavy cream (for a lower fat version, add 1/2 cup more stock to the finishes soup—it will not be as thick, but will do the trick)
Salt and a few dashes of Tabasco (Tabasco takes the place of pepper here)
1/2 cup finely shredded Parmigiano Reggiano cheese for garnish

In a 4 to 5-quart Dutch oven, melt the butter, and sauté the garlic and shallot for 2 to 3 minutes, until softened. Add the broccoli, potatoes, and stock, and simmer for 10 to 12 minutes until the vegetables are tender. Puree the soup with an immersion blender, or cool and puree in a blender or food processor. Add the soup back to the pan, add the cream, taste for seasoning and add salt and Tabasco to taste. Serve the soup garnished with shredded Parmigiano Reggiano cheese.

II’ll be teaching a Farmer’s Market Box class at Great News on November 8th @ 6 p.m.—come on down, I’m excited to get back home and share what I’ve learned here with all my students.

@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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