FMB22416

Farmers’ Market Box 2-25-2016

This weeks local produce and featured farms:
CarrotsBe Wise Ranch
RosemaryRutiz Family Farms
Baby Lettuce – Coastal Farms
LimesKoral’s Tropical Fruit Farm
Spring OnionsBlack Sheep Produce
Vanilla Blood OrangesTom King Farms
Fakir RadishBlack Sheep Produce
Chiogga BeetsBe Wise Ranch
Sunchokes Kong Thao Farm
Tango TangerinesKen’s Top Notch Produce
Upland WatercressGo Green Agriculture

Organic Juicing Bag:
Algerian Tangerines – 3 Nuts Farm
Carrots – Cal Organics
Red Beets – Lakeside Organic Gardens
Green Kale – Deardorff Farm
Fennel – Lakeside Organic Gardens

Farmer’s Choice:
Asparagus – Life’s A Choke Farm
StrawberriesBe Wise Ranch
Cocktail GrapefruitRancho Del Sol

Feature:

Dried Fruit Mix – Burkart Farms


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Catalina Offshore Fish of the Day: Opah

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Below are some great recipes for you to try out with the produce from your box/bag. Let us know on our Facebook Page or through twitter if you tried any of them with the hastag #SpecialtyProduceFMB!

FMB JUICE RECIPES

Algerian Love Beet
2 Algerian Tangerines – peeled
3 Carrots
1 Red Beet

The Tales of Beetle the Bulb
¼ Fennel Bulb
3 Leaves of Kale
½ Red Beet

So Fennel It
3 Carrots
½ Bunch of Kale
2 Algerian Tangerines – peeled
¼ Bulb of Fennel

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

Sunchoke “Hummus”
Serves 6 to 8
Try this delicious change of pace spread on pita, or toasted bread, or serve with crisp vegetables.

1 pound sunchokes, peeled
1/2 cup extra virgin olive oil
Pinch red pepper flakes
3 garlic cloves
Grated zest of one lemon
One 14.5-ounce can chickpeas, rinsed and drained
2 tablespoons lemon juice
Salt and pepper
1/4 cup finely chopped Italian parsley
Finely chopped spring onion for garnish

1. Put the sunchokes into water to cover, and bring to a boil. Simmer the sunchokes for 20 to 25 minutes, until they are tender. Drain thoroughly, and put into a blender or food processor.
2. In a skillet, heat the oil, and add the pepper flakes, garlic, and lemon zest, sautéing for 30 seconds, until the garlic is fragrant. Add the chicken peas, and lemon juice, and toss to coat.
3. Transfer the mixture to the blender/food processor, and puree. Season with salt and pepper, and stir in the parsley.
4. Serve the “hummus” garnished with chopped spring onions, and surround with pita wedges, toasted bread, and vegetables.

Watercress Salad with Vanilla Blood Orange Vinaigrette
Serves 4 to 6
Peppery watercress is a great pairing with vanilla blood oranges.

One bunch watercress, washed, spun dry and tough stems removed
3 vanilla blood oranges, peel and pith removed, sliced 1/4-inch thick
1/4 cup rice vinegar
1/4 cup vanilla blood orange juice
2 tablespoons finely chopped spring onion
1/2 cup extra virgin olive oil
Salt and pepper

1. Arrange the watercress on salad plates, and top with sliced oranges.
2. In a small bowl, whisk together the vinegar, juice, onion, and olive oil.
3. Season the dressing with salt and pepper. Drizzle the dressing over the salad, and serve.

Watercress and Farro Salad
Serves 6

1 1/2 cups pearlized farro
1/4 cup finely chopped spring onion
1 cup thinly sliced carrots
1 bunch watercress, washed, spun dry and chopped
1 cup crumbled ricotta salata or feta
1/2 cup extra virgin olive oil
3 tablespoons lemon juice
Grated zest of 1 lemon
1 garlic clove, minced
Salt and pepper

1. Put the farro into boiling salted water, and cook 20 minutes, or until tender. Drain thoroughly, and cool.
2. When the farro is cool, add the onion, carrots, watercress, ricotta salata, oil, lemon juice, zest, and garlic.
3. Toss to coat the farro and vegetables. Season with salt and pepper and serve at room temperature.

Vanilla Blood Orange Upside Down Cake
Serves 10

1/2 cup unsalted butter
3/4 cups firmly packed light brown sugar
2 to 4 vanilla blood 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.

For the Cake:
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
1/2 teaspoon orange zest
2 large eggs, at room temperature
2/3 cup sour cream
1/4 cup blood 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, and zest.
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.

Bistro Carrot Salad
Serves 4

One bunch carrots, peeled, and shredded coarsely (large holes on a box grater)
1/4 cup finely chopped spring onions
1/4 cup fresh lemon juice
2 tablespoons orange juice
1/4 cup extra virgin olive oil
2 teaspoons sugar
1 teaspoon Dijon mustard
Salt and pepper
1. In a mixing bowl, toss together the carrots, parsley, and onion.
2. In a small mixing bowl, whisk together the lemon juice, olive oil, sugar, mustard, and season with salt and pepper.
3. Pour some of the dressing over the carrots, tossing to coat.
4. Add more dressing if needed. Serve the salad immediately.

Chiogga Beet Carpaccio with Buratta, Arugula, Orange Basil Vinaigrette
Serves 6

One bunch chiogga beets, tops trimmed, and scrubbed
One head butter lettuce, washed and spun dry
1buratta (buratta is a fresh mozzarella with a creamy center—you can substitute fresh mozzarella if you can’t find buratta—it’s available at Specialty Produce)
2 vanilla blood oranges, peel and pith removed, and segmented
1/4 cup extra virgin olive oil
2 tablespoons fresh blood orange juice
1 tablespoon sugar
2 tablespoons aged Balsamic vinegar
6 large leaves basil, finely sliced
Salt and pepper

1. Preheat the oven to 400 degrees, and place the beets on a baking sheet. Bake for 30 to 45 minutes until tender. (they will show no resistance when pierced with the end of a sharp paring knife)
2. Remove the beets from the oven, allow to cool, and peel the beets.
3. Arrange the lettuce leaves on 6 salad plates.
4. Thinly slice the beets and arrange over the lettuce.
5. Thinly slice the buratta, and arrange 3 pieces over the beets.
6. Arrange the orange segments around the outside of each plate.
7. In a small bowl, whisk together the oil, orange juice, sugar, Balsamic vinegar and basil. Taste for seasoning, adjust with salt and pepper, and drizzle over the salad.

Raw Chiogga Beet Salad
Serves 2 to 4

1 bunch chiogga beets, scrubbed, peeled, and cut into julienne
2 tablespoons finely chopped spring onion
2 tablespoons olive oil
2 tablespoons rice vinegar
2 tablespoons lime juice
2 teaspoons honey
1/4 teaspoon salt
Pinch cayenne pepper
3 tablespoons finely chopped Italian parsley
2 tablespoons finely chopped pistachios, for garnish

1. In a bowl, combine the beets and onions.
2. In a small bowl, whisk together the oil, vinegar, lime juice, honey, salt and cayenne. Pour over the beets, and toss to coat. Add the parsley, and toss again.
3. Allow the beets to sit at room temperature for at least 2 hours, and serve garnished with pistachios.

Tango Tangerine Granita

1/4 cup granulated sugar
1 Tbs. finely chopped tangerine zest
Salt
1/2 cup water
1 1/2 cups fresh tangerine juice, with pulp

1. In a small saucepan, stir together the sugar, zest, a pinch of salt, and water.
2. Bring to a boil over medium heat and cook, stirring, until the sugar dissolves and the syrup is clear, about 2 minutes. Set aside to cool slightly.
3. Stir the juice and syrup together; pour into a small metal pan, such as a loaf pan, cover with plastic, and freeze for 2 hours.
4. Stir the mixture with a fork, breaking up the portions that have become solid, and return to the freezer. Stir every 30 minutes until the mixture is evenly icy and granular, about 2 hours more.
5. Cover and return to the freezer until ready to serve. To serve, scrape with a spoon to loosen the mixture, and spoon into small bowls or glasses.

Grilled Pork Tenderloin with Orange Rosemary Glaze

Serves 4

For the Glaze:
1 cup orange or tangerine juice
1 teaspoon grated orange or tangerine zest
1 tablespoon finely chopped rosemary
2 tablespoons brown sugar

In a small saucepan, combine the ingredients, and bring to a simmer. Simmer for 5 minutes, until the glaze begins to thicken. Remove from the heat. The glaze will keep in the refrigerator for up to 1 week.

For the Pork Tenderloin:
1/2 cup coarse salt
1/2 cup granulated sugar
2 pork tenderloins (about 2 pounds total)
Freshly ground black pepper to taste

1. In a medium bowl, mix salt and sugar with 1 quart cool water until dissolved. Trim the tenderloins of excess fat and silverskin and put into a zip-lock bag. Pour the brine into the bag, seal and let stand about 45 minutes. Remove the pork from the brine, rinse thoroughly, and pat dry.
2. Rub the brined tenderloins all over with some of the glaze and then season with the pepper.
3. Heat a gas grill, turning all the burners to high until the grill is fully heated, 10 to 15 minutes.
4. Put the pork on the hot grill grate. Close the lid and grill for 7 minutes. Turn the pork over, close the lid, and grill for another 6 minutes.
5. Turn off the heat (keep the lid closed) and continue to cook the pork for another 5 minutes.
6. At this point, an instant-read thermometer inserted into the middle of the thickest end of the tenderloin should read 145° to 150°F. (If not, close the lid and let the pork continue to roast in the residual grill heat.) Remove the pork from the grill and let rest for 5 minutes before carving. Cut across the grain into 1/2-inch slices and serve immediately, with the remaining glaze.

Chicken Cacciatore
Serves 6

3 1/2 pounds bone-in chicken parts
2 teaspoons salt
1 teaspoon freshly ground black pepper
1/4 cup extra virgin olive oil
One 1/2-inch thick slice pancetta, cut into fine dice, or 4 strips bacon cut into fine dice
4 garlic cloves, sliced
2 tablespoons finely chopped rosemary
1/3 cup red wine vinegar

1. Wash the chicken and drain in a colander. Season the chicken liberally with the salt and pepper.
2. In a large skillet, heat the oil and saute the pancetta until it is crispy.
3. Brown the chicken in the skillet, turning frequently. Sprinkle the garlic and rosemary over the chicken, and pour the vinegar into the pan. Bring to a boil, allowing some of the vinegar to evaporate.
4. Cover the skillet, and cook the chicken over medium low heat for 15 minutes.
5. Turn the chicken in the sauce, and cook another 10 minutes, uncovered, turning frequently. Serve the chicken warm or at room temperature.

Classic Margarita
Makes 2
Celebrate (late) National Margarita Day (February 22)

1 lime, cut into wedges
Coarse salt
4 ounces Tequila
2 ounces triple sec
2 ounces lime juice

1. Run the lime around the rim of 2 glasses. Dip the rim of the glass into the coarse salt and set aside.
2. In a cocktail shaker, combine the tequila, triple sec and lime juice. Strain into the prepared glasses and serve.

Farmers’ Choice:

Salmon Wellington Stuffed with Crab and Asparagus
Serves 8

3 tablespoons unsalted butter
1 tablespoon olive oil
1 ½ teaspoon Old Bay Seasoning
Eight 4 to 5-ounce salmon filets, skin removed
16 asparagus spears, trimmed to fit the length of the salmon filets, and the ends peeled
½ teaspoon salt
1/8 teaspoon freshly ground black pepper
One pound phyllo dough, defrosted
1 ½ cups (3 sticks) unsalted butter, melted, milky solids removed
1 cup dry bread crumbs
½ pound lump crabmeat, picked over for shells and cartilage
Sprigs of dill for garnish
4 whole lemons cut in half wrapped in cheesecloth and tied with chives or lemon wedges

1. In a large sauté pan, melt 2 tablespoons of butter with the oil, over medium high heat. Season the filets with the Old Bay.
2. When the foam from the butter subsides, add the salmon and cook on one side for 3 minutes, until the side begins to turn golden. Turn the salmon and cook another 2 to 3 minutes, until the salmon begins to color on that side. Remove the salmon from the pan, drain on paper towels and cool to room temperature.
3. Wipe out the pan, and melt the remaining butter. Toss the asparagus in the pan, seasoning with the salt and pepper, and cooking for 2 minutes to begin to soften the asparagus. Remove from the pan, and allow to cool.
4. Unwrap the phyllo and cover it completely with a clean kitchen dish towel. Lay one piece of phyllo on a flat surface and brush with butter. Sprinkle with some of the bread crumbs, and continue to layer until you have 4 sheets of phyllo buttered and sprinkled with crumbs. Arrange the salmon filet in the center of the phyllo and top with two tablespoons of crabmeat and two spears of asparagus. Bring up the opposite ends of the phyllo towards the center and twist the phyllo into a knot. Brush the phyllo all over with butter, and transfer the package to a foil, silicone or parchment lined baking sheet. Repeat with the remaining salmon, cover and refrigerate the Wellington’s for up to 24 hours.
5. Preheat the oven to 400 degrees. Remove the Wellington’s from the refrigerator 30 minutes before baking to bring to room temperature. Bake the Wellington’s for 15 to 20 minutes, or until the pastry is golden brown, and meat thermometer inserted into the salmon registers 165 degrees on an instant read meat thermometer. Remove the salmon from the oven, pool some of the veloute sauce on a dinner plate and transfer the salmon to the plate, using a long spatula. Serve garnished with sprigs of dill, lemon halves wrapped in cheesecloth and any remaining lump crab.
Cook’s Note: Phyllo is quite simple to work with if you keep it covered and work quickly. Don’t let it scare you, as it can be a great way to wrap many different fillings. Leftover phyllo can be refrigerated for up to 7 days—it can be used as a crust for chicken pot pie, or your favorite berry, apple or peach pie.

Lemon Dill Veloute
Makes about 3 cups

2 tablespoons unsalted butter
2 tablespoons all-purpose flour
1 ½ cups stock (depending on your entrée—for the salmon, use a seafood stock or vegetable stock)
1 cup heavy cream
Grated zest of one lemon
2 tablespoons fresh lemon juice
¼ cup chopped fresh dill
Salt and pepper to taste
1. In a 2-quart saucepan, melt the butter, and whisk in the flour. When white bubbled form on the bottom of the pan, whisk the flour mixture for at least 2 to 3 minutes. Gradually add the stock, whisking until smooth and the mixture comes to a boil.
2. Stir in the cream, zest, lemon juice and dill, and season with salt and pepper if necessary. Serve immediately, or cool to room temperature and refrigerate up to 4 days. Gently reheat over low heat before serving.

Cocktail Grapefruit Squares
Serves 8

For the Crust:
1/2 cup confectioner’s sugar
2 cups all-purpose flour
1 cup unsalted butter, chilled and cut into small bits
Pinch salt

1. Preheat oven to 350 degrees, and coat the inside of a 13-by-9-inch baking dish with non-stick cooking spray.
2. Put the sugar and flour into a food processor fitted with the metal blade. Pulse on and off 3 to 4 times. Distribute the butter over the flour mixture, and sprinkle with the salt. Pulse on and off until the mixture begins to come together.
3. Crumble the mixture into the prepared pan, and press evenly into the pan and up the sides about 1/2-inch inch. Bake for 15 to 17 minutes, until the crust begins to turn golden. Remove from the oven.

For the Filling:
4 large eggs
1 3/4 cups sugar
1 teaspoon finely grated cocktail grapefruit zest
1/4 cup all-purpose flour
1/2 cup cocktail grapefruit juice

1. In a bowl, whisk together the eggs, sugar, zest, flour and juice. Pour over the baked crust, and return to the oven and bake for 20 minutes.
2. Cool the pan, and cut into squares. Dust with sifted confectioners’ sugar, and serve.

Fresh Strawberry Tart

Makes one 10-inch tart

For the Tart Shell:
1 1/4 cup all-purpose flour (plus more for rolling)
1/4 cup chilled unsalted butter, cut into bits
Pinch salt
2 to 3 tablespoons ice water

1. Preheat the oven to 400 degrees, and coat the inside of a 10-inch tart pan with a removable bottom with non-stick cooking spray.
2. Put the flour into a food processor fitted with the steel blade. Distribute the butter over the flour, and sprinkle with the salt. Pulse on and off until the mixture begins to look grainy. With the machine running, add the water a tablespoon at a time, until the mixture begins to come together.
3. Form the dough into a disc, wrap in plastic wrap and refrigerate for 1 hour.
4. Turn the dough out onto a floured board, and roll to a 12-inch circle. Press into the tart pan, prick all over with a fork, press a piece of buttered aluminum foil onto the dough, and fill the foil with rice or pie weights. Bake for 15 minutes, remove the foil and pie weights, and bake another 5 minutes, until the crust is golden brown. Remove from the oven, and allow to cool completely.

For the Pastry Cream and Assembly:
1 cup whole milk
1 tablespoon vanilla paste
3 large egg yolks
2 tablespoons all-purpose flour
1/4 cup sugar
2 cups strawberries, sliced

1. In a saucepan, heat the milk and vanilla paste until small bubbles form around the rim of the pan. Remove from the heat.
2. In a small bowl, whisk together the yolks, flour and sugar. Pour in some of the milk mixture, and whisk until smooth.
3. Return the mixture to the saucepan, and whisk until the mixture comes to a boil. Pour the mixture through a fine mesh sieve, and press plastic wrap onto the surface of the pastry cream. Cool completely.
4. When ready to serve, spread the pastry cream over the cooled crust. Arrange the strawberries on the pastry cream. Serve cold.

Feature:

Amaretto Fruit Cake
Makes 2 loaves
Fruit cake in February? This fruitcake is delicious any time of year.

2 cups dried fruits
1/4 cup Amaretto di Saronno
1 cup (2 sticks) unsalted butter
2 cups sugar
Pinch salt
1/2 teaspoon freshly grated nutmeg
4 large eggs
1/4 cup Amaretto di Saronno
3 cups all-purpose flour
2 teaspoons baking powder
2 cups sour cream
2 cups chopped walnuts or pecans

1. In a mixing bowl, stir together the dried fruits and 1/2 cup of the Amaretto, and stir to coat the fruit. If the fruit is very dry (read that as old) you may need another 1/4 cup of Amaretto for the fruit to absorb the liqueur. Let stand at room temperature for at least 2 hours for the fruit to absorb the liqueur.
2. Preheat the oven to 325 degrees and coat the inside of three 8 1/2 by 4 1/2 inch loaf pans with non-stick cooking spray.
3. In the bowl of an electric mixer, cream together the butter, sugar, salt and nutmeg. Add the eggs one at a time, and beat until fluffy. Beat in the Amaretto.
4. Add half of the flour to the mixture alternately with the sour cream, beating well after each addition. Continue to add the flour and sour cream, and then add the fruits, and the nuts.
5. Divide the batter evenly between the three pans and bake for 55 to 65 minutes, until golden brown, and a cake tester inserted into the center comes out clean.
6. Remove the cakes from the oven and let them cool in their pans for 10 minutes.
7. Remove from the pans and cool completely on wire racks. Brush with additional liqueur if desired, wrap tightly and store at room temperature for 1 week. Serve thinly sliced.

Dried Fruit Bars
Makes about 16 bars
Make your own granola/energy bars, and know that you are loading them with good-for-you ingredients.

1 cup chopped nuts (walnuts, pecans, almonds or hazelnuts) or old-fashioned rolled oats, divided
1 1/2 cups
1/2 cup sugar
1/2 teaspoon salt
4 tablespoons cold unsalted butter, cut into small pieces
1 large egg
2 tablespoons vegetable oil
1 teaspoon vanilla paste or extract
1/4 teaspoon almond extract
1 1/2 cups diced mixed soft dried fruit, divided
1 cup apple cider
1/2 cup sugar
1/4 cup cornstarch
1 teaspoon vanilla paste or extract

1. Preheat oven to 400°F. Generously coat the inside of a 9-by-13-inch baking dish with non-stick cooking spray.
2. In a food processor, combine 3/4 cup nuts (or oats), flour, sugar and salt in a food processor; pulse until the nuts are finely ground. Add butter; pulse until well incorporated.
3. Whisk egg, oil, vanilla and almond extract in a small bowl. With the motor running, add the mixture to the food processor. Process, then pulse 4 to 5 times, scraping down the sides, if necessary, until the mixture begins to come together.
4. Measure out 1/2 cup of the mixture and combine in a bowl with the remaining 1/4 cup chopped nuts (or oats). Set aside for the topping.
5. Spread the crust into the prepared pan, pressing firmly into the bottom of the prepared pan.
6. Combine 1 cup dried fruit, cider, sugar and cornstarch in a large saucepan. Bring to a simmer over medium heat, stirring constantly, until the mixture is very thick, 4 to 5 minutes. Stir in the remaining dried fruit and 1 teaspoon vanilla.
7. Spread the fruit filling over the crust. Sprinkle the reserved topping over the filling.
8. Bake the bars for 15 minutes. Reduce oven temperature to 350° and bake until the crust and topping are lightly brown, 25 to 30 minutes more. Let cool completely before cutting into bars, at least 1 1/2 hours.

Recipes provided by:
Diane Phillips www.dianephillips.com and www.cucinadivina.blogspot.com

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