In Season

FMB122313

Farmers’ Market Box Christmas Week 2013

Fuji Apple – Fair Hills Farm
Blue Lake Beans – Be Wise Ranch
Nantes Carrots – Coastal Organics
Baby Rainbow Chard – Crows Pass farm
Hydro Green Butter Lettuce – Go Green Agriculture
Pomegranate – Tom King Farm
Kishu Tangerine – Rancho Del Sol
Broccolini – Earthbound Farms
Yellow Onion – Earthbound Farms
Parsnips – Lakeside Organics
Rutabega – Lakeside Organics

Organic Juicing Bag:

Kiwi – Earthbound Farms
Fuji Apples – Fair Hills Farm
Nantes Carrots – Coastal Organics
Oro Blanco Grapefruit – Lee Farm
Cara Cara Oranges – Lee Farm


Click here to Watch Video on YouTube

Catalina Offshore catch of the week: Bay Scallops

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

Capple Kiwi
3ea carrots
1ea apple
2ea kiwi fruits

Eye Opener
Iea grapefruit
2ea cara cara oranges
1ea apple

Morning Glory
2ea kiwi
2ea cara cara oranges
2ea carrots

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

Honey Thyme Parsnips and Carrots
Serves 6

1 bunch parsnips, peeled, and cut into 1/2-inch rounds
1 bunch Nante carrots, peeled and cut into 1/2-inc rounds
1/2 cup chicken or vegetable broth
3 tablespoons honey
1 teaspoon fresh thyme, finely chopped
1/4 cup heavy cream
Salt and pepper

In a 3-quart saucepan combine the parsnips, carrots, broth, honey, and thyme, and bring to a boil. Cover and simmer for 5 to 7 minutes until the vegetables are tender. Add the cream, and season with salt and pepper.

Roasted Root Vegetables
Serves 6

1/2 lb. parsnips, peeled and cut into 2×1/2-inch sticks
3 to 4 carrots, peeled and cut into 2×1/2-inch sticks
2 cups peeled rutabaga, cut into 2X1/2-inch sticks
5 to 6 garlic cloves, sliced
2 onions, coarsely chopped
3 sprigs fresh rosemary or thyme, chopped
1/4 cup extra virgin olive oil
Salt and freshly ground black pepper

Preheat the oven to 400°F. Arrange the vegetables in one layer on a baking sheet. Toss in the herbs and drizzle on the butter and oil. Season with salt and pepper and toss to coat the vegetables evenly. Roast, tossing with a spatula a few times, until the vegetables are very tender and browned in spots, about 50 min. serve warm.

All American New Green Bean Casserole
Serves 8

For the Crispy Leeks

3 leeks, cleaned, an cut into 1/2-inch 1/2 rounds, using the white and tender green parts (discard the dark green)
3 cups grape seed or vegetable oil
Fleur de Sel

1. Dry the leeks thoroughly.
2. Heat the oil in a deep pan until it reaches 375 degrees. Toss in the leeks, in small batches, and cook until the leeks are crispy. Transfer the leeks to paper toweling to drain.
3. Continue to cook the leeks until all are done. Sprinkle with fleur de Sel, and toss to coat.
4. The leeks can be stored in an airtight container for 2 days in the refrigerator.

For the Beans

1 pound Blue Lake Green Beans, cut into 1-inch lengths
Salt and pepper

1. Cook the beans in boiling salted water for 4 minutes. They will still be crisp.
2. Plunge into ice water to stop the cooking process, and to set the color.
3. Season well with salt and pepper.
4. The beans can be cooked 2 days ahead and stored in the refrigerator, discard any excess water that may have accumulated in the storage container.
For the Sauce

4 tablespoons unsalted butter
2 medium shallots, finely chopped
1 teaspoon finely chopped thyme
1 pound fresh button mushrooms, thinly sliced
3 tablespoons all-purpose flour
1 1/2 cups chicken broth
1 1/2 cup heavy cream
2 tablespoons cream sherry (optional)
Salt, pepper to taste

1. In a large skillet, melt the butter, and add the shallots, and thyme, sautéing for 2 minutes, until the shallots are softened.
2. Add the mushrooms and sauté until the mushrooms begin to color, and turn golden.
3. Add the flour and cook for 3 minutes.
4. Gradually stir in the chicken broth bringing the sauce to a boil.
5. Stir in the cream and sherry if using. Season with salt and pepper to taste.
6. The sauce can be cooled, covered, and refrigerated for up to 3 days.
Assembly

Preheat the oven to 350 degrees. Coat the inside of a 13-by-9-baking dish with non-stick cooking spray.
In a bowl, combine the green beans with the sauce, and turn into the baking dish. Top with the leeks, and bake at 350 degrees for 20 to 30 minutes, until the sauce is bubbling

Butter Lettuce Salad with Fuji Apples and Pomegranates
Serves 4 to 6

2 Fuji apples, cored, and chopped
1 tablespoon lemon juice
1 cup chopped celery
¼ cup apple juice
2 tablespoons apple cider vinegar
2 tablespoons brown sugar
2 tablespoons Dijon mustard
¾ cup canola oil
2 tablespoons poppy seeds
One head butter lettuce, washed and spun dry
1/2 cup Pomegranate arils

1. Combine the apples and lemon juice, tossing to coat. Add the celery, and refrigerate for up to 6 hours.
2. Whisk together the apple juice, vinegar, brown sugar, mustard, and canola oil and refrigerate for up to 2 weeks. Whisk to re-blend and add the poppy seeds before serving.
3. In a large salad bowl, toss together the apple, lettuce and some of the dressing until coated. Plate the salad and garnish with the pomegranate arils and serve immediately.

Pork Braised in Cider with Apples and Cream
Serves 6 to 8

2 tablespoons olive oil
½ cup Dijon mustard
½ cup firmly packed light brown sugar
One 2 ½ to 3 pounds pork loin roast, rolled and tied
1 large onion, finely sliced
2 teaspoons dried thyme
1/2 cup apple cider
1 cup beef stock
4 large Fuji apples, peeled, cored and sliced into 8 wedges
¾ cup heavy cream (optional, see note)
Salt and pepper
1 pound buttered wide egg noodles to serve with

1. In a large sauté pan, heat the olive oil. Make a paste of the mustard and sugar, and roll the roast in the mixture. Brown the roast on all sides, adding the onion and thyme to the sauté pan and cook the onion until it becomes soft, about 3 to 5 minutes. Transfer the roast, onions and any bits from the bottom of the pan to a 7-quart slow cooker insert.
2. Add the cider and beef stock, place the lid on the slow cooker and cook on high for 3 hours. At the end of 3 hours, remove the cover, and add the apples and cream. Cover and cook another hour. Remove the pork from the slow cooker, cover with a tent of aluminum foil, and let the meat rest for 15 minutes before carving. Taste the sauce for seasoning and add salt and pepper if needed. Remove the strings from the roast, carve into thin slices, and serve the pork on buttered noodles napping with some of the sauce.
3. Any leftover pork and sauce can be refrigerated for up to 3 days, or frozen for up to 6 weeks.
4. Low Fat Note: If you would like a lower fat sauce, omit the cream. The cream rounds out the flavor of the sauce, and gives it a luxurious flavor.

Pasta with Sausage and Broccolini
Serves 6

1/4 cup extra-virgin olive oil
3 large cloves garlic, minced
1 bunch broccolini, tough stalks trimmed, and discarded, coarsely chopped
1/2 lb. bulk sweet Italian sausage, preferably with fennel seed
1/2 tsp. crushed red pepper flakes
1 lb. dried orecchiette pasta, cooked 3 minutes short of al dente, saving some of the pasta water
1/2 cup freshly grated Pecorino

1. Heat the olive oil in a 12-inch skillet over moderate heat, add the garlic, and sauté for 1 minute until fragrant.
2. Add the broccolini and sauté until the broccolini just begins to wilt.
3. Remove the broccolini to a plate.
4. Add the sausage to the skillet and cook, crumbling it with a wooden spoon, until it loses its pink color.
5. Add the red pepper flakes and return the broccolini and season well with salt.
6. Keep warm over low heat and add the pasta to the skillet, stir in 1/4 cup of the cheese, and add some of the pasta water to make a creamy sauce. Serve the pasta garnished with additional cheese.

@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!

FMB121813

Farmers’ Market Box 12-18-13

Sugar Pie Pumpkin – Bob Swanson Ranch
Baby Brussels Sprouts – Rutiz Farm
Green Garlic – Black Sheep Produce
Dino Kale – Be Wise Ranch
Leeks – Tutti Frutti Farms
Meyer Lemons – Rancho Del Sol
Sunchokes – Weiser Farms
Zucchini – Be Wise Ranch
Bok Choy – Jaime Farms
Satsuma Tangerines – Sundance

Organic Juicing Bag:

Pink Lady Apples – Fair Hills Farm
Celery – Black Sheep Produce
Fennel – Coastal Organics
Red Russian Kale – Rutiz Farms
Meyer Lemons – Rancho Del Sol


Click here to Watch Video on YouTube

Catalina Offshore catch of the week: Baja Stone Crab Claws

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

Sweet Licorice
3ea apple
1/2bu kale
1/2 bulb fennel

Citrus Apple
3ea apple
1 stalk celery
2ea lemon

Essential Greens
2ea apple
1/2 bu kale
3 stalk celery

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

Kale and Quinoa Pilaf
Serves 4

2 cups salted water
1 cup quinoa
1 bunch black kale, washed and cut into ribbons
1 Meyer lemon, zested and juiced
2 scallions, minced
1 tablespoon toasted walnut oil
3 tablespoons toasted pine nuts
1/4 cup crumbled goat cheese
salt and pepper

1. Bring the water to a boil in a covered pot. Add the quinoa, cover, and lower the heat until it is just enough to maintain a simmer. Let simmer for 10 minutes, then top with the kale and re-cover. Simmer another 5 minutes, then turn off the heat and allow to steam for 5 more minutes.
2. While the quinoa is cooking, take a large serving bowl and combine half of the lemon juice (reserving the other half), all of the lemon zest, scallions, walnut oil (you can substitute olive oil if you desire), pine nuts, and goat cheese.
3. Check the quinoa and kale when the cooking time has completed — the water should have absorbed, and the quinoa will be tender but firm, and the kale tender and bright green. If the quinoa still has a hard white center, you can steam a bit longer (adding more water if needed). When the quinoa and kale are done, fluff the pilaf, and tip it into the waiting bowl with the remaining ingredients. As the hot quinoa hits the scallions and lemon it should smell lovely. Toss to combine, seasoning with salt and pepper, and the remaining lemon juice if needed.

Tangerine Butter Cookies

Makes about 80 cookies

¾ cup unsalted butter, softened
1 ½ cups sugar
1 ½ teaspoon baking soda
1 ½ teaspoons cream of tartar
1 teaspoon salt
2 eggs
2 teaspoon grated tangerine peel
1 teaspoon vanilla
1 teaspoon orange extract
¾ cup olive oil
½ cup white cornmeal
4 cups all-purpose flour
½ cup sugar (or orange sugar)

1. In the bowl of an electric mixer, cream the butter and sugar until fluffy. Add the baking soda cream of tartar and salt. Beat until light and fluffy, scraping the sides of the bowl. Add the eggs and tangerine peel, vanilla and orange extract until combined. Gradually add the oil, and beat until smooth. Beat in the cornmeal and beat in as much of the flour as you can with the mixer—using a wooden spoon add the remaining flour. Cover and chill the dough for 30 minutes.
2. Preheat the oven to 350 degrees and line baking sheets with silicone baking liners, aluminum foil, or parchment. Place the ½ cup sugar in a shallow bowl. Shape the dough with a portion scoop (about 1-inch round) and roll in the sugar to coat. Place the balls 2 inches apart on the cookie sheets; using a skewer or toothpick press an X into each ball of dough.
3. Bake for 11 minutes or just until tops are lightly browned. Transfer cookies to a wire rack and cool. Makes about 80 cookies. The cookies will keep in airtight containers at room temperature for 3 days, or frozen for 2 months.

Meyer Lemon Bundt Cake
Makes one 10-inch Bundt or tube 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
1 tablespoon grated Meyer lemon zest
1 teaspoon lemon oil (optional)
5 large eggs, at room temperature
1 cup sour cream
1/2 cup fresh Meyer lemon juice (about 4 lemons)

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, lemon zest, and oil, if using.
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 lemon 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.
7. Pour the lemony icing 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.

Lemony Icing
If you prefer an icing rather than the glaze, this is simple and works beautifully.

1 1/2 cups confectioners’ sugar
2 to 3 tablespoons fresh Meyer lemon juice

Whisk the lemon juice into the sugar and drizzle over the cooled cake.

Pasta with Prosciutto, Zucchini, and Corn

5 Tbs. olive oil
8 thin slices prosciutto (about 4 oz.), cut into strips
1 medium yellow onion, thinly sliced (1 cup)
1 tablespoon green garlic, finely chopped
2 small zucchini (about 3/4 lb.), trimmed, quartered lengthwise, and cut into 1-1/2-inch pieces
2 ears corn, shucked and kernels sliced off (about 1 cup), or 1 cup frozen corn kernels, thawed
1/2 cup freshly grated Pecorino-Romano
3 Tbs. chopped fresh mint
1 lb. penne cooked 2 minutes short of al dente
2 tsp. sherry vinegar or cider vinegar
Freshly ground black pepper
1/4 cup finely chopped basil

1. Heat 2 Tbs. oil and the prosciutto in a large (12-inch) skillet, stirring occasionally, until the prosciutto browns in places and becomes crisp, about 5 minutes. Transfer the prosciutto to a large plate lined with paper towels.
2. Add 1 Tbs. oil and the onion and green garlic to the skillet, sprinkle with 1/2 tsp. salt, and cook, stirring occasionally, until the onion softens completely, but doesn’t turn brown.
3. Add the zucchini and corn, sprinkle with 1/4 tsp. salt, and cook, tossing occasionally, until the zucchini becomes tender, 4 to 5 minutes.
4. Remove from the heat and stir in half the Pecorino-Romano and all the mint.
5. Add the pasta, the remaining 2 Tbs. oil, the vinegar, and 1 tsp. black pepper to the skillet with the zucchini and corn mixture. Set the skillet over medium heat and cook, stirring, for 1 minute so the pasta mixes with the vegetables. Add a bit of reserved pasta water if the pasta appears dry. Serve sprinkled with the crisp prosciutto the remaining Pecorino-Romano and basil.

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.

Kale and Butternut Squash Salad
Serves 4

1/2 cup cubed kabocha, butternut, or other winter squash
Extra-virgin olive oil
Salt and freshly ground pepper
1 bunch kale (preferably lacinato or dinosaur kale), ribs removed and finely sliced, about 2 1/2 cups
1/4 cup almonds cut roughly in half
1/4 cup crumbled or finely chopped sharp white cheddar (or any good, aged cheddar — if you can’t find aged cheddar, use parmesan)
Fresh lemon juice
Pecorino or other hard cheese, for shaving (optional)

1. Heat oven to 425° F. Toss squash cubes in just enough olive oil to coat, and season with salt and pepper. Spread on a baking sheet (lined with parchment for easier cleanup), leaving space between the cubes. Roast in the oven until tender and caramelized, about 40 minutes, tossing with a spatula every 10-15 minutes. Toast the almonds on a baking sheet in the same oven until they start to smell nutty, tossing once, about 10 minutes. Let cool.
2. In a large mixing bowl, toss the kale with the almonds, cheddar, and squash. Season to taste with lemon juice and olive oil (approximately 1 tablespoon lemon juice and 2 tablespoons olive oil). Season to taste with salt and pepper.
3. Divide salad between two plates or shallow bowls. Garnish with shaved pecorino cheese, if desired, and serve.

Basic Roasted Brussels Sprouts
Serves 6
Season these with crispy bacon, soy sauce, or Fleur de Sel

1 lb. Brussels sprouts
1 to 3 Tbs. extra-virgin olive oil
1/2 tsp. salt; more to taste
Freshly ground black pepper
Fresh lemon juice (optional)

1. Preheat the oven to 400° F. Line a heavy-duty rimmed baking sheet with parchment. Trim the Brussels sprouts, and then halve them lengthwise. In a medium bowl, toss the sprouts with enough of the olive oil to coat generously, the salt, and a few grinds of pepper.
2. Turn the Brussels sprouts out onto the baking sheet and arrange the pieces so that they are evenly spaced and lying on a cut side.
3. If the pieces cover the baking sheet sparsely, arrange them toward the edges of the baking sheet for the best browning. Arrange cut side down on baking sheet. Roast until the sprouts are tender and browned, about 15 minutes (no need to turn them).
4. Return the Brussels sprouts to the bowl in which you tossed them with the oil, or put them in a clean serving bowl. If they seem a bit dry, drizzle them with a little oil. Season to taste with salt, pepper, and lemon juice, if using.

@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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