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Farmers’ Market Box 2-5-14

Fuji Apples – Fair Hills Farm
Baby Bunch Carrots – Black Sheep Produce
Fennel – Rutiz Farms
Red Leaf Lettuce – Be Wise Organics
Red Torpedo Onion – Tutti Frutti Farms
Cara Cara Oranges – Lee Farms
Laker Baker Potatoes – Weiser Farms
Red Beets – Black Sheep Produce
Collard Greens – Lakeside Organic Gardens
Watermelon Radish – Lakeside Organic Gardens

Organic Juicing Bag:

Fuji Apples – Fair Hills Farm
Black Knight Carrots – Tutti Frutti Farms
Blood Oranges – Polito Farms
Rainbow Chard – Tutti Frutti Farms
Strawberries – Be Wise Ranch


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Catalina Offshore catch of the week: Snapper

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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
½ clamshell strawberries
2ea apple
1ea carrot
2ea blood orange
1/2bu chard

Juice #2
2ea apple
3ea carrot
3ea orange

Juice #3
1/2bu chard
2ea carrot
½ clam strawberries

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

Crispy Laker Bakers with Herbed Goat Cheese
Serves 6
These gorgeous and delicious potatoes will turn heads on your dinner table! If you would like to use another potato, any low starch potato like fingerling, red, Yukon gold, or white creamers works here.

1 pound Laker baker potatoes, scrubbed
1/2 to 2/3 cup extra virgin olive oil
3 garlic cloves, minced
2 teaspoons salt
1 teaspoon freshly ground black pepper
1 teaspoon dried thyme
One 11-ounce log goat cheese, crumbled

1. In a large saucepan place the potatoes in water to cover. Boil the potatoes until just barely tender (depending on size, this could take 15 to 30 to 45 minutes)
2. Meanwhile, preheat the oven to 400 degrees and line a baking sheet with a silicone baking liner, or aluminum foil.
3. In a small bowl, combine the oil, garlic, salt, pepper, and thyme, and pour onto the baking sheet.
4. When the potatoes are tender, drain them, and place on the baking sheet.
5. Using a pot holder, smash the potatoes with your hand and turn to coat the potatoes with the oil.
6. Do-Ahead: At this point, the potatoes can be refrigerated for up to 8 hours. Remove from the refrigerator 45 minutes before baking to get the potatoes to room temperature.
7. Sprinkle the goat cheese over the potatoes, and bake for 10 to 15 minutes until the goat cheese is melted, and the potatoes are crispy. Serve hot.
8. Variation: You can vary the cheese here, think about nice melting cheeses, like Raclette, scamorza, sharp white cheddar (with bacon!) Asiago, Munster.

Farro and Beet Salad with Feta Cheese
Serves 6 to 8
A great dish to take to a pot luck, or to serve as a side dish this summer at a picnic on the bay.

One bunch beets, scrubbed, tops removed and saved (see below)
1 cup pearlized farro
1/4 cup extra virgin olive oil
2 cloves garlic, minced
Beet tops, washed, stems removed, and leaves finely sliced
Salt and pepper to taste
1/2 cup extra virgin olive oil
1/4 cup fresh orange juice
1/4 cup rice vinegar
1/4 cup finely chopped basil—plus more for garnishing the salad
Salt and pepper to taste
1 cup crumbled feta or goat cheese

1. Preheat the oven to 400 degrees and roast the beets for 20 to 30 minutes, depending on their size, until they are tender.
2. Peel the beets, and dice into 1/2-inch pieces, place in a large bowl.
3. While the beets are roasted bring 2 quarts of salted water to a boil, and cook the farro for 15 to 20 minutes until it is tender. Drain thoroughly and place in the bowl with the beets.
4. In a large skillet, heat the oil, and add the garlic, sautéing for 1 minute. Add the beet greens and sauté until they wilt, and are tender, about 5 minutes.
5. Season with salt and pepper and add to the farro.
6. In a small mixing bowl, whisk together the oil, juice, rice vinegar, basil, season with salt and pepper to taste.
7. Pour the dressing over the salad, and toss. (it will absorb all the dressing over time) Fold the feta into the salad just before serving and garnish with additional basil if desired.
8. Note about farro: farro is really a lovely grain to use in this salad, with a lower gluten index than some other grains, but you can substitute barley, small white beans, or orzo pasta if desired. Farro comes either pearlized, meaning pre-cooked, so it needs just 15 minutes of cooking, or non-pearlized which will need about 30 minutes of cooking time.

Orange Upside Down Cake
Serves 10

1/2 cup unsalted butter
3/4 cups firmly packed light brown sugar
2 Cara Cara oranges, peel and pith removed, and sliced 1/4-inch thick

1. Coat the interior of a 10-inch cake pan with non-stick cooking spray and set aside.
2. Melt the butter in a small saucepan on medium heat, then add the brown sugar and stir for a few minutes until the brown sugar is completely combined and melted.
3. Pour the butter/brown sugar mixture over the bottom of the cake pan, and arrange the orange slices on the sugar syrup. Set aside while making the cake batter.

1 1/2 cups all-purpose flour
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsalted butter, softened to room temperature
1 1/3 cups sugar
1/2 teaspoon vanilla paste or vanilla extract
1 1/2 teaspoons grated orange zest
1/2 teaspoon orange oil (optional)
2 large eggs, at room temperature
2/3 cup sour cream
1/4 cup fresh orange juice
2 cups heavy cream, whipped stiffly for garnish

1. Preheat the oven to 350 degrees.
2. In the bowl of an electric mixer, cream the butter and sugar until they are light and fluffy. Add the vanilla, orange 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 orange 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 45 to 55 minutes 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.
7. Turn the cake out onto a serving platter, and serve at room temperature.
8. Refrigerate any leftover cake, and re-warm before serving, garnish with whipped cream, crème fraiche or vanilla ice cream.
9. Do-Ahead: The cake can be cooled, covered and left in the pan to freeze for up to 1 month. Defrost overnight in the refrigerator and re-warm, covered at 350 degrees for 15 minutes. Remove from the oven, and turn onto a serving platter.
10. This cake can be made with any oranges, but the Cara Cara’s give it a lovely pink color for a nice Valentine’s day dessert.

Praline Apple French Toast
Serves 8
1/2 cup (1 stick) unsalted butter, melted
1/2 cup granulated sugar
2/3 cup firmly packed light brown sugar
2 cups pecan halves
4 Fuji apples, sliced
7 cups torn egg bread or good quality white bread
6 large eggs
2 cups heavy cream
1/4 cup granulated sugar, plus extra (optional) for sprinkling
2 teaspoons ground cinnamon, plus extra (optional) for sprinkling
1 tablespoon vanilla extract

1. Coat a 13 x 9-inch baking dish with nonstick cooking spray.
2. Stir together the melted butter and both sugars in a medium-size bowl. Pour into the prepared dish so it coats the bottom evenly, then arrange the pecans on top. Arrange some of the sliced apple around the pecans in a pattern.
3. Chop the remaining apples into 1/2-inch dice.
4. Combine the bread and chopped apples in a large bowl. Stir together the sugar and cinnamon in a small bowl.
5. In another large bowl, beat together the eggs, cream, cinnamon sugar, and vanilla. Pour over the bread and apples and mix well with your hands.
6. Pour into the prepared pan, being careful not to disturb the sliced apples and pecans. Sprinkle with additional cinnamon and sugar if desired.
7. Do-Ahead: At this point, cover and refrigerate at for least 12 hours or overnight. Bring to room temperature before continuing.
8. Preheat the oven to 400°F. Bake the bread pudding for 15 minutes, then reduce the oven temperature to 350°F and bake until puffed and golden brown, another 30 to 45 minutes. Remove from the oven and let rest for 5 minutes, cut into squares, and serve with some of the caramelized apples from the bottom .

Grilled Rosemary Lemon Chicken
Serves 6

1 1/3 cups extra virgin olive oil
1/3 cup red wine vinegar
2 tablespoons fresh lemon juice
3 cloves garlic, minced
1 teaspoons chopped rosemary
1 1/2 teaspoons salt
1 teaspoon freshly ground black pepper

1. In a mixing bowl, whisk together the oil, vinegar, lemon juice, garlic, rosemary, salt and pepper.
2. Measure out 1 cup for the marinade; refrigerate the remaining dressing for up to 3 days.

For the Chicken

4 chicken breasts, skin and bones removed
1 cup Herbed Dressing (see preceding recipe)

1. In a 1 gallon zipper top plastic bag, combine the chicken with the marinade, seal the bag, and refrigerate for at least 2 hours, or up to 6 hours.
2. Preheat the grill or a grill pan for 10 minutes, drain the chicken from the marinade, and discard the marinade.
3. Grill the chicken for 3 to 4 minutes on each side, until cooked through. Remove from the grill and allow to rest for 10 minutes, before serving the chicken. The cooked chicken can be refrigerated for up to 3 days.

Slow Cooked Tuscan Beans with Collard Greens
Serves 6 to 8
This dish is delicious with collards, kale, or rapini.
1 lb small white beans
1/4 cup extra virgin olive oil
One 1/2-inch thick slice pancetta, cut into small dice
4 garlic cloves, minced
Pinch red pepper flakes
1 bunch collard greens, rinsed, and tough stems removed, cut into 1/2-inch ribbons
Salt and pepper
6 cups chicken or vegetable broth
Salt and freshly ground black pepper

1. Wash the beans in cold water, picking them over for any broken beans or stones. Put the beans in a large bowl, and add enough cold water to cover them by about 2 in. Cover with plastic wrap and let stand overnight.
2. The next morning, in a large skillet, heat the oil and cook the pancetta until it has rendered its fat and begins to crisp up. Add the garlic and pepper flakes, cooking for 30 seconds. Add the greens, and toss to coat. Season liberally with salt and pepper.
3. Transfer the mixture to a 6-quart slow cooker, rinse the beans and put them in the slow cooker. Add the broth, cover, and cover and cook on low for 8 to 9 hours, until the beans are tender. Season the beans with salt and pepper. Serve immediately, or keep the beans on the warm setting for up to 6 hours.

Pickled Watermelon Radishes
Makes 2 cups

2 cups julienne watermelon radish
1 torpedo red onion, finely chopped using the red and tender green parts
1/2 cup seasoned rice vinegar (or other vinegar)
1/8 cup sugar (start with this amount – you can always add more if you feel it’s necessary.)
1 1/2 teaspoons salt

1. Place the radish slices and onion in a large bowl or pack them into a jar. In another bowl, stir together the vinegar, sugar, and salt until the sugar and salt are dissolved.
2. Pour the pickling mixture over the sliced radish and onion until they’re fully covered.
3. Cover and refrigerate at least 8 hours or overnight before serving.
4. Any leftover radishes will keep in the fridge for up to 1 week.

Orange, Fennel and Beet Salad
Serves 4
1 bunch beets, tops trimmed, and scrubbed
1 fennel bulb, root end trimmed, and wispy fronds cut off and discarded
2 Cara Cara oranges, peel and pith removed, cut into segments
1/4 cup fresh orange juice
1/4 cup rice vinegar
1 red torpedo onion, finely chopped using only the red part
1 teaspoon sugar
1/2 cup extra virgin olive oil
Salt and pepper to taste
1/2 cup toasted sliced almonds

1. Preheat the oven to 400 degrees, and wrap the beets in a large piece of aluminum foil and place on a baking sheet. Roast the beets for 20 to 40 minutes depending on their size, until they are tender, when the tip of a paring knife goes in without any resistance. Cool the beets before peeling.
2. Slice the beets, into 1/2-inch pieces and put into a small salad bowl.
3. Thinly slice the fennel, using a mandoline or a sharp knife and add to the salad bowl.
4. Add the orange segments to the salad bowl and set aside. At this point the salad ingredients can be refrigerated for up to 2 days.
5. In a small bowl, whisk together the orange juice, vinegar, onion, sugar, and oil until blended. Season to taste with salt and pepper. The dressing will keep refrigerated for up to 4 days.
6. Pour the dressing over the salad mixture, and toss to coat. Garnish the salad with the almonds.
7. This salad is delicious served over greens, too. It keeps well at room temperature for up to 4 hours. Refrigerate for up to 24 hours.

@Diane Phillips
www.dianephillips.com
Blog: www.cucinadivina.blogspot.com
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