Get intimate with your produce!
Winter
Farmers’ Market Box 3-6-13
Green Cabbage – Jaime Farms
Cauliflower – Life’s a Choke
Star Ruby Grapefruit – Garcia Organics
Sanguinelli Blood Oranges – J.J.’s Lone Daughter Ranch
Baby Parsnips – McGrath Family Farms
Romaine – Solution Farms
Lime – Local Organics
Spring Onions – Rutiz Farms
Mustard Frill Greens – McGrath Family Farms
Organic Juicing Bag:
Persian Cucumbers – Beylik Farms
Black Kale – McGrath Farms
Red Beets – Lakeside Organics
Celery – Jaime Farms
Fuji Apples – Earthbound Farms
Carrots – Earthbound Farms
Click here to Watch Video on YouTube
Catalina Offshore catch of the week: Hake
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
Kale 3-4 leaves
Beets 1 each
Fuji Apples 2ea
Veggie Juice
Beets 1ea
Carrots 6-7each
Celery 4 stalks
Fruit Juice
Apples 2ea
3-4ea leaves
6ea cucumbers
Specialty Produce Recipe Suggestions
courtesy of Diane Phillips (Cucina Divina)
Blood Orange Honey Slaw
Terrific with BBQ, ribs, or ham, try this slaw at your next pot luck.
Serves 4 to 6
One green cabbage, washed, cored, and thinly sliced
One spring onion, finely chopped
2 Sanguinelli Blood Oranges, segmented, juice squeezed into a measuring cup
1 cup mayonnaise (see note)
2 tablespoons honey
1 tablespoon rice vinegar (or to taste)
About 1 or 2 tablespoons excess juice from orange
1. Put the cabbage, onion, and orange segments into a large bowl.
2. In a small bowl, whisk together the mayonnaise, honey, rice vinegar and any excess juice from the membrane of the oranges. Taste, it should have a nice balance of sweet/tart. Add more vinegar or honey if needed.
3. Toss the cabbage mixture with the dressing, refrigerate for at least 1 hour, or up to 6 hours. (the longer it sits, the acid from the orange juice, and vinegar will begin to “cook” the cabbage and onion—there may be some residual water in the bottom of the bowl, drain that off and serve.
4. Note on Mayonnaise: Low fat mayonnaise can be substituted, but be aware that low fat mayonnaise has a distinctive lemony flavor, so watch the amount of vinegar you use.
Pasta with Roasted Cauliflower, Tuna and Spring Onions
Roasted Cauliflower is delicious, and the addition of tuna to this makes it a quick weeknight one dish meal.
Serves 4 to 6
1 head cauliflower, cored and cut into florets
1/2 cup extra virgin olive oil
2 garlic cloves, minced
2 spring onions, white parts finely chopped; greens cut into 1¼2-inch pieces
Generous pinch dried red pepper flakes
Grated zest of one lemon
One 5-ounce can Italian tuna, packed in olive oil
1 pound dried penne or rigatoni, and cooked 3 minutes short of al dente, reserving some of the pasta water
1/2 cup freshly grated Pecorino Romano
1/4 cup finely chopped Italian Parsley (see note)
1. Preheat the oven to 400 degrees, and line a baking sheet with aluminum foil, or a silicone baking liner. Put the cauliflower onto the baking sheet, drizzle with 1/4 cup of olive oil, and sprinkle liberally with salt and pepper. Roast for 6 to 8 minutes, until tender. Remove from the oven, and set aside while finishing the sauce.
2. In a large skillet, heat the remaining olive oil over medium-low heat. Add the garlic and spring onions and cook until fragrant for 2 to 3 minutes. Add the pepper flakes, lemon zest, and tuna, flaking the tuna. Stir in the cauliflower, and the cooked pasta. Add some of the pasta water to make a sauce (about 1/2 cup) then stir in 1/4 cup of the cheese, stirring until the cheese is melted and the sauce comes together. Toss in the remaining cheese and parsley and serve.
Note about Italian parsley:
· If you buy a bunch and don’t think you will use it all, wash it, and spin it dry.
· Wrap it in paper towels, and store in a zip-lock bag in the freezer. The parsley can be used directly from the freezer.
· Or chop it all, and store it in a zip-lock bag with a paper towel to absorb excess moisture.
· Parsley stored in water in the refrigerator will keep for about 10 days.
Cauliflower Mash
Serves 4
For those on a low carb diet, this works pretty well.
One head Cauliflower, cut into florets
1/4 cup heavy cream
4 tablespoons unsalted butter
Salt and pepper to taste
1. Bring 4 quarts of salted water to a boil, and add the florets, cooking for 5 minutes, or until very tender. Drain thoroughly.
2. In a mixing bowl, mash the cauliflower with 2 tablespoons of cream, and 2 tablespoons of butter, adding more cream or butter to make a creamy consistency. Season with salt and pepper to taste and serve.
Blood Orange and Red Grapefruit Marmalade
Makes about 3 pints
2 grapefruit
5 to 6 blood oranges
3 cups water
6 1/2 cups sugar
One 1 3/4-ounce package pectin
1. Using a swivel peeler remove the zest from the fruit, and cut the zest into 1/4-inch pieces. Add the zest to a saucepan with 3 cups of water, and bring to a boil. Simmer for 30 minutes.
2. While the zest is boiling, cut the ends off the fruit, and remove the pith (white membrane) from the fruit.
3. Slice the fruit into segments, dropping the segments into the water and zest. Squeeze any juice from the membranes into the pan.
4. Add the sugar to the fruit, and zest cooking liquid, and bring to a boil, the marmalade should reach 220 degrees on a candy thermometer.
5. Add the pectin, and remove from the heat.
6. Skim any foam from the top of the marmalade, and stir gently.
7. Transfer to heat-proof containers, cool to room temperature and refrigerate for up to 1 month.
8. The marmalade can be canned, in canning jars if desired.
Sautéed Red Frill Mustard Greens
A slow sauté over medium heat turns these mustard greens into something special to serve on the side.
Serves 2 to 4
1/4 cup extra virgin olive oil
4 garlic cloves, sliced
Pinch red pepper flakes (optional)
One bunch red frill mustard greens, washed, spun dry and coarsely chopped
1/4 cup chicken or vegetable broth
Salt and pepper to taste
1. In a large skillet over medium high heat, heat the oil, and add the garlic, sautéing until the garlic begins to turn translucent, about 6 minutes.
2. Add the red pepper flakes, and stir for 10 seconds, add the mustard greens and broth, cover, and simmer for about 15 minutes, remove the cover and sauté for another 10 minutes, until most of the liquid in the pan is absorbed, and the greens are tender.
3. Season with salt and pepper to taste.
Post your photos on Twitter with the hashtag #spFMB 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!
Farmers’ Market Box 2-27-13
Arugula – Be Wise Ranch
Leeks – Tutti Frutti Farms
Sumo Citrus – Suntreat
PeeWee Fingerling Mix – Weiser Farms
Tom’s Terrific Tangerines – Polito Family Farms
Broccoli – Jaime
Spinach – Jaime Farms
Redbor Kale – Be Wise Ranch
Mint – Jaime Farms
Organic Juicing Bag:
Celery – Tutti Frutti
Oro Blanco Grapefruit – Polito Farms
Italian Sorrento Lemons – Rancho Del Sol
Sanguinelli Blood Oranges – J.J.’s Lone Daughter Ranch
Carrots – Tutti Frutti Farms
Beets – Coastal Organics
Click here to Watch Video on YouTube
Catalina Offshore catch of the week: Snook
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
Carrot Tang
3ea carrots
1ea grapefruit
Citrus Punch
4ea blood oranges
1ea grapefruit
1ea lemon
The Body Cleanser
1# carrots
2ea beets
1 rib celery
1ea orange
Specialty Produce Recipe Suggestions
courtesy of Diane Phillips (Cucina Divina)
Arugula Pesto
Makes 1 1/2 to 2 cups
1 cup packed arugula leaves
1 cup walnuts
2 garlic cloves
1/2 cup grated Parmigiano Reggiano cheese
1 tablespoon capers in brine, drained
1/2 to 2/3 cup extra virgin olive oil
Salt and pepper to taste
1. In a food processor or blender, combine all the ingredients except the oil, pulsing to break up the nuts, and parsley.
2. With the machine running at 1/2 cup of the oil, and add more if needed. This should be a paste, not a runny pesto. Season with salt and pepper if needed.
3. Remove from the machine and pour into an airtight container, spooning 1 to 2 tablespoons of the oil over the top of the pesto, to preserve its green color.
4. Refrigerate for up to 1 week, freeze for up to 3 months.
5. Cooks’ Note: The pesto is terrific on baguette slices, or tossed into pasta, or pasta salad, or potato salad. It’s also delicious as a crust on fish, or chicken, or add a bit more oil to it for a sauce for grilled steak.
Roasted Pee Wee Potatoes over Arugula Salad
To make this a whole meal, grill chicken or fish (from your FMB) and serve over the salad.
Serves 6
For the Potatoes
One pound pee wee mix potatoes, scrubbed, and cut in half
1/2 cup olive oil
1 1/2 teaspoons salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon dried thyme
1. Preheat the oven to 400 degrees, and arrange the potatoes on a baking sheet lined with a silicone baking liner.
2. Drizzle the oil over the potatoes, and sprinkle with the salt, pepper, and thyme.
3. Toss the mixture together until the potatoes are coated, and roast for 35 to 45 minutes, until the potatoes are tender. Remove from the oven and set aside.
4. Do-Ahead: If you are making these ahead, they should cool, then be covered and refrigerated. Take them out of the refrigerator and sauté in a skillet, before adding to the salad, they should be warm.
For the Salad
One bunch arugula
1/4 cup balsamic vinegar
1 tablespoon finely chopped onion or shallot
1/2 cup extra virgin olive oil
Salt and pepper
1. Arrange the arugula in a mixing bowl. In a small bowl, whisk together the vinegar, onion, oil, salt and pepper.
2. Toss the arugula with some of the dressing.
3. Transfer the salad to a serving platter, and arrange the warm potatoes on top of the arugula.
Pan Roasted Salmon with Tangerine Salsa
This is a great marinade for fish, poultry, or pork. Substitute any thick fleshed fish for the salmon; cod, halibut, sea bass are all good choices.
Serves 6
For the Salmon
2 pounds salmon filets
1/4 cup extra virgin olive oil
1/3 cup soy sauce
1 garlic clove, minced
2 tablespoons brown sugar
1 teaspoon freshly grated ginger
1/3 cup fresh orange juice
1/4 cup Mirin rice wine
1. Preheat the oven to 400 degrees. Lay the salmon filets in a 13-by-9-inch baking dish.
2. In a small bowl, blend the remaining ingredients and pour over the fish.
3. Marinate the salmon for at least 1 hour, or up to 4 hours.
4. Remove the salmon from the marinade, and discard the marinade.
5. Lay the salmon on a baking sheet lined with a silicone liner, and bake for 10 minutes per inch of thickness.
6. Remove from the oven, and allow to rest for 5 minutes before serving.
For the Tangerine Salsa
1/4 cup extra virgin olive oil
2 tablespoons fresh orange juice
1/4 cup finely chopped scallions
2 cups tangerines, sectioned and chopped
1 cup finely diced jicama
1/2 cup finely diced red bell pepper
2 tablespoons finely chopped mint
Tabasco to taste
1. In a small bowl, combine the ingredients, and allow to mellow at room temperature for 1 hour.
2. Refrigerate for up to 2 days. Serve at room temperature. Great on grilled seafood, poultry, or pork.
Baked Kale Chips
In order for this to work, the kale has to be completely dry before baking; if your kale still has a few droplets of water on it, dry with paper towels.
Makes enough for a snack
One bunch kale, washed and spun dry
1 to 2 tablespoons olive oil
Sea salt
1. Preheat the oven to 300 degrees.
2. Remove the tough stems, and cut the kale into large chip size pieces.
3. Toss the dry kale with some of the oil and salt. Arrange on baking sheets lined with parchment or silicone baking liners. Bake for 20 to 30 minutes, until crisp. Remove from the oven, allow to cool completely and store in an airtight container.
Baked Easter Baskets
These are a great make ahead for Easter or any brunch you are serving. Try both fillings, they are terrific!
Serves 6 to 8
Spinach and Bacon Filling
4 strips bacon, cooked crisp, drained, cooled and crumbled
One leek washed and finely chopped
One bunch spinach, washed and spun dry
Salt and pepper
3 large eggs
1 teaspoon Dijon mustard
One 5.2-ounce package Boursin Cheese
¼ cup finely shredded Gruyere or Jarlsberg cheese
1. Drain all the fat from the pan used to fry the bacon, and sauté the leek and spinach in the same pan, until wilted. Season with salt and pepper and remove the spinach mixture to a bowl to cool.
2. In a large mixing bowl, combine the eggs, mustard, and Boursin beating until the Boursin is broken up. Add the shredded cheese, and the cooled spinach and bacon.
3. Ladle 1/3 to ¼ cup of the mixture into the puff pastry cups. Bake as directed.
Broccoli, Prosciutto and Goat Cheese Filling
2 tablespoons unsalted butter
One small shallot (about 2 tablespoons) finely chopped
5 slices prosciutto, finely diced
One bunch broccoli, cut into florets, and steamed till tender
Salt and pepper
3 large eggs
1 teaspoon Dijon mustard
One 5-ounce package goat cheese
¼ cup finely shredded Parmesan cheese
1. In a sauté pan, melt the butter, and add the shallot and prosciutto, sautéing until the shallot is softened, about 3 minutes. Add the broccoli, season with salt and pepper, and sauté for about 5 minutes, until the liquid in the pan has evaporated. Transfer to a bowl, and cool.
2. In a large mixing bowl, beat the eggs, mustard, goat cheese, cooled artichoke mixture and the cheese.
3. Ladle 1/3 cup into the puff pastry cups. Bake as directed.
Assembly
Puff Pastry
One 17-ounce package Puff Pastry
Filling (above)
Finely grated cheese (see note)
For Muffins:
Roll the puff pastry out into a 16-inch square. Cut the square into 4-inch squares. Coat the inside of muffin cups with non-stick cooking spray and preheat the oven to 400 degrees. Lay the puff pastry into the muffin tins, pulling the points of the square outside the cup. Ladle in the filling and bake for 17 to 25 minutes, until the filling is set and the puff pastry is golden brown. Allow the pastries to rest for 5 minutes, and serve warm or at room temperature.
For individual 4-ounce (1 cup) ramekins
Roll the puff pastry into an 18-inch square, and cut the pastry into 6-inch squares. Coat the inside of the ramekins with non-stick cooking spray and preheat the oven to 400 degrees. Lay the pastry into the ramekins, pulling the point outside the cup. Ladle in the filling (about ½-cup) and bake for 35 to 30 minutes, until the filling is set and the pastry is golden brown. Allow the pastries to rest for 5 minutes, and serve warm or at room temperature.
Rolling out the dough: Puff pastry can be rolled out with flour, but rolling the pastry in finely shredded cheese is also an option, as well as rolling the pastry in finely chopped herbs. The cheese gives the pastry an added depth of flavor, and the herbs will highlight whatever filling you decide to try.
Do-Ahead: The filling can be made ahead and refrigerated for up to 2 days; the puff pastry can be rolled and patted into the tins the night before, so that all you have to do is fill and bake. If you want to freeze these, you will have to bake them first, but don’t bake them for the entire time. Back off and bake them until they begin to firm (usually about 5 minutes less with the muffins and 10 minutes less for the ramekins) Remove them from the oven, and allow them to cool completely. Store in airtight containers in the freezer for up to 4 weeks, defrost overnight in the refrigerator, and bake at 350 degrees for 10 minutes, until heated through. (By initially baking for less time, the eggs will still be cooked, but you are leaving some moisture in the egg mixture so that when they are reheated, they won’t be dry) Most egg dishes can be handled this way for freezing.
Post your photos on Twitter with the hashtag #spFMB 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!
