White Nectarines

Farmers’ Market Report May 23, 2014

White Nectarines

Grower: Fitzgerald Farms

Description: White nectarines distinguish themselves from Yellow nectarine varieties in their balance of sugar and acid. White nectarines lack the acidity that yellow nectarines contain, thus they are referred to as sub-acid. Fruits are rounded and slightly heart-shaped with a single central groove. Their skin is paper thin, smooth and blushed with hues of ruby, pink and ivory throughout. The flesh is perfumed with aromatics, overtly juicy when ripe, and creamy in color. A ripe White nectarine’s texture is tender firm with a melting quality, its flavors rich and decadently sweet with baking spice nuances.

 

 THE FARMS:

 

Coastal Organics- Carpinteria, CA

  • red beets
  • blk kale
  • sweet red onions
  • Mixed summer squash
  • Baby broccoli

Rutiz – Arroyo Grande, CA

  • Fennel
  • Sugar Snap Peas
  • English Peas
  • Artichokes
  • sierra gold potatoes
  • Green Garlic
  • Celery Root
  • Jerry’s Berries
  • Fava Beans
  • Bloomsdale Spinach
  • Spring Onions
  • Herbs- Sage, Oregano, Rosemary, thyme, mint, persian cress, dill, italian, arugula, cilantro, chives, french tarragon

Rancho Del Sol – Fallbrook, CA

  • Meyer Lemons
  • Gold Nugget Tangerines
  • Sorrento lemons

Garcia Organic Farm – Fallbrook, CA

  • Meiwa Kumquats
  • Gold Nugget Tangerines

Metzer Family Farm, – Salinas, CA

  • Duck Eggs

Coleman Family Farm – Carpinteria, CA

  • Herbs
  • Black Kale
  • Lettuces
  • Chamomile
  • Snap Peas
  • Lamborn Pea Tendrils
  • Radishes
  • Green Garlic
  • Coriander Flowers
  • Borage Flowers

Mike and Son Egg Ranch – Ontario, CA

  • Brown Eggs

Pudwill Farm – Nipomo, CA

  • Blackberries
  • Blueberries
  • Raspberries
  • Mulberries
  • Golden Raspberries

Tutti Frutti – Santa Barbara County and Carpenteria

  • Leeks
  • Torpedo onions
  • English Peas

Weiser Family Farm – Bakersfield, CA

  • Russian Banana Potatoes
  • Peewee Mix Potatoes
  • Bloomsdale spinach

Yasutomi Farm – Pico Rivera, CA

  • Baby Bok Choy
  • Baby Celery
  • Japanese cucumbers
  • Shisito Peppers

McGrath Farms – Oxnard, CA

  • Red, Orange, and Yellow baby carrots
  • Wild Arugula
  • Mizuna
  • Red Mustard Frill
  • Jaime Farms – CA

  • Cauliflower
  • Brussels Sprouts
  • Arugula
  • Daikon radish blossoms
  • Radish-fb radish, easter radish
  • White beets
  • Red butter lettuce
  • lollo rossa

Be Wise Ranch – Escondido, CA

  • green leaf
  • red leaf
  • romaine
  • Fennel
  • Kale- green, dino, and red
  • dandelion greens
  • spring mix
  • arugula
  • collard greens
  • Beets- red, gold, chiogga
  • Strawberries
  • Bok choy
  • Green cabbage
  • Chard- Rbow, Red, and Green
  • Carrots
  • Zucchini

Polito – Valley Center, CA

  • Valencia oranges
  • Oro blanco grapefruit
  • Primavera Tangerines

Schaner

  • Hen eggs
  • Shallots
  • Sage Flowers
  • Beets

Lee Farms – Reedley, CA

  • Gold Nuggets
  • Cara Cara Oranges
  • White Peaches

Life’s a Choke

  • Asparagus – Small and Large
  • Baby Artichokes – Green and Purple
  • Lyon Artichokes

 Tamai

  • Strawberries
  • Thumbelina carrots

Kong Thao Farms

  • Sprouting collard greens
  • Green garlic
  • Garlic Scapes
  • Pea Tendrils
  • Sugar snaps
  • Persian Mulberries

Fitzgerald Farms

  • Carmen Miranda Nectarines
  • Yellow Peaches
  • Apriums
  • Yellow Nectarines
  • White Nectarines

Murray Family Farms

  •  Tualre Cherries
  • King Cherries
  • Rainier Cherries
  • Ollalieberries
  • Pluots
  • Blueberries

Crows Pass

  • Red Torpedo Onions
  • Temecula Honey Spring Onions
  • Assorted Summer Squash
  • San Marzano, Sweet 100 and Sungold Tomatoes coming in June!

Dassi Family Farms – Leucadia, CA

  • Cocktail Roma Tomatoes
  • Red Heirloom Tomatoes
  • On the vine red  tomatoes
  • On the vine green tomatoes
FMB52214

Farmers’ Market Box 5-22-14

Fuerte Avocado – Koral’s Tropical Fruit
Blackberries – Pudwill Farms
Baby Rainbow Chard – Jaime Farms
Dandelion Greens – Be Wise Ranch
Red Oak Lettuce – Coleman Family Farms
White Scallions – Jaime Farms
Chioggia Beets – Jaime Farms
Mixed Summer Squash – Crows Pass Farm
Tangelos – Polito Family Farms
Maui Onions – Black Sheep Produce
Broccolini – Earthbound Farms

Organic Juicing Bag:

Crenshaw Melons – Jacob’s Farms
Blackberries – Pudwill Farm
Baby Rainbow Chard – Jaime Farms
Kumquats – Koral’s Tropical Fruit
Tangelos – Polito Family Farms
Cucumber – Be Wise Ranch

Farmer’s Choice:

Lyon Artichoke – Life’s a Choke
Purple French Beans – Black Sheep Produce
Gold Raspberries – Pudwill Farms

Fitz Fiesta:

White Peaches – Fitzgerald Farms


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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
1ea cucumber
1 handful kumquats
2ea tangelo

Juice #2
½ bu rainbow chard
1ea cucumber
½ ea Crenshaw melon

Juice #3
½ bskt blackberry
1ea cucumber
½ Crenshaw melon

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

Quinoa Salad with Avocado Salsa Dressing
Serves 4 to 6
Although this is a vegetarian salad, feel free to add leftover cooked seafood or poultry to this to add protein.

1 cup washed quinoa
2 scallions, finely chopped, using the white and tender green parts
1/2 cup finely chopped tomato
2 teaspoons finely chopped jalapeno pepper
1 Fuerte avocado, finely diced using a ceramic knife *** See note
1/2 cup vegetable oil
2 tablespoons fresh lime juice
2 tablespoons fresh orange (or tangelo juice)
1/2 teaspoon ground cumin
1/2 teaspoon dried Mexican oregano
1/4 cup finely chopped cilantro
Salt and pepper to taste

1. Bring 3 quarts of salted water to a boil, and add the quinoa. Cook the quinoa for 10 to 12 minutes, until tender.
2. Drain the quinoa, and add to a salad bowl and cool.
3. In another bowl, combine the scallions, tomato, jalapeno, avocado, vegetable oil, lime juice, orange juice, cumin, oregano and cilantro.
4. Taste for seasoning and adjust using salt or pepper.
5. Pour the mixture over the cooled quinoa, and toss to coat.

** Feel free to substitute your favorite grain here, cracked wheat, farro, and barley are all good choices for this salad.
*** Note: Cutting avocados with stainless steel will make them turn color immediately, if you use a ceramic knife, or a plastic knife, this will impede the discoloration for up to 4 hours.

Dandelion Green Pesto
Makes about 1 1/2 cups
This peppery pesto is terrific spread on crostini, or tossed into hot pasta, on gnocchi, or drizzle a bit more oil into it to drizzle over grilled steak, or seafood.

1 bunch dandelion greens, washed thoroughly, spun dry and roots trimmed
½ cup extra virgin olive oil
4 garlic cloves
¼ cup pine nuts
½ cup grated Parmigiano Reggiano cheese
Salt and pepper to taste

1. In a food processor, or blender, puree the dandelions with the oil.
2. Add the garlic, pine nuts, cheese, and process until the pesto comes together. Taste for seasoning, and adjust using salt and pepper.
3. The pesto can be refrigerated for up to 3 days, or frozen for up to 2 months.
4. Use the pesto on pasta, or as a spread on bruschetta.
For the Bruschetta
1 baguette, sliced 1/2-inch thick
Olive oil
1. Preheat the oven to 350 degrees, and arrange the bread on baking sheets lined with a silicone baking liner, or parchment paper.
2. Drizzle oil over the slices, and bake for 10 to 15 minutes until the bread is crisp. Allow to cool.
3. Do-Ahead: The bruschetta can be kept in zip lock bags overnight, or frozen for up to 1 month.

Quick Pickled Maui Onions
Makes about 2 cups
These are terrific on burgers, in tacos, or salad. They will keep in the refrigerator for up to 2 weeks.

1 cup water
1/2 cup apple cider vinegar (if you don’t have cider vinegar use white distilled vinegar, or red wine vinegar)
1 teaspoon salt
2 tablespoons sugar
2 Maui onions, sliced 1/4-inch thick

1. In a bowl, stir together the water, vinegar, salt and sugar, and stir until the salt and sugar are dissolved.
2. Add the onions, cover and let sit at room temperature for 6 hours, until the onions are softened.
3. Drain the onions, transfer them to a jar, and refrigerate for up to 2 weeks.

Rigatoni with Italian Sausage and Broccolini
Serves 4 to 6
This hearty dish can be made without the sausage, if you prefer a vegetarian entrée.

One pound rigatoni, cooked 3 minutes short of al dente, saving some of the pasta water (see note)
3 tablespoons extra virgin olive oil
1/2 pound bulk sweet Italian sausage
3 garlic cloves, minced
Pinch red pepper flakes
One head broccolini, tough stems trimmed, and coarsely chopped
1/2 cup chicken or vegetable broth
Salt and pepper to taste
1/2 to 3/4 cup freshly grated Pecorino Romano

1. In a large skillet over medium high heat, heat the oil, and add the sausage, breaking up any large chunks.
2. Cook the sausage until it is no longer pink, and remove all but 2 tablespoons of oil from the pan.
3. Add the garlic, and red pepper flakes and toss in the pan. Add the broccolini, and toss with the sausage, and garlic mixture.
4. Add the broth, and cook (uncovered) until the broccolini begins to soften, this may take about 3 to 5 minutes.
5. Add the pasta to the pan, and toss to coat. Add more pasta water, if needed to make a creamy sauce.
6. Season the pasta with salt and pepper to taste, and serve each portion garnished with grated cheese.
Cook’s Note: Use a shaped pasta for this sauce, to catch the bits of broccolini and sausage in the sauce. Good choices are penne, rigatoni, shells, or DeCecco gnocchi.

Rainbow Chard and Chioggia Beet Flat Bread with Garlic and Goat Cheese
Serves 4 as an appetizer

One bunch Chioggia Beets, greens trimmed, and scrubbed
1 pound pizza dough or see the note below
One 11-ounce log goat cheese (you can substitute mascarpone or whole milk ricotta here)
3 tablespoons extra virgin olive oil
3 garlic cloves, minced
2 scallions, finely chopped, using the white and tender green parts
One bunch rainbow chard, tough stems cut, and discarded, cut the leaves into 1/2-inch ribbons, and chop coarsely
Salt and pepper
1/2 cup finely shredded Asiago or Italian Fontina cheese

1. Preheat the oven to 400 degrees, and line a baking sheet with a silicone liner, parchment or aluminum foil. Arrange the beets on the baking sheet, and cover with aluminum foil. Bake for 30 to 40 minutes, until the beets are tender, when pierced with the sharp tip of a paring knife. When the beets are cooled, peel them and slice them 1/4-inch thick. Set aside.
2. Roll out the dough and arrange on a baking sheet lined with silicone, aluminum foil, or parchment that has been rubbed with olive oil.
3. Spread the dough with the goat cheese, and arrange the beets on the cheese.
4. In a large skillet, heat the oil, and swirl the garlic and scallions in the oil, until fragrant.
5. Add the chard, and sauté until the chard begins to soften. Season with salt and pepper. Arrange the chard on top of the beets, and sprinkle with the shredded cheese.
6. Bake @ 400 degrees for 10 minutes, turn the flat bread, and bake another 5 to 7 minutes, until the cheeses are bubbling, and begin to turn golden brown.
7. Let the flat bread rest for 3 to 5 minutes, before cutting into bite-size pieces.
8. Note: If you don’t want to prepare the pizza dough, you can spread the cheese onto 6-inch pita breads, and bake for 1/2 the time, until the cheeses are melted, and bubbling.

Red Oak Lettuce Salad with Blackberries and Tangelo vinaigrette
Serves 4

For the Dressing
1/2 cup Tangelo juice (or orange juice if you’ve eaten your Tangelos)J
2 tablespoons rice vinegar
1 teaspoon Dijon mustard
One scallion, finely chopped using the white and tender green parts
2/3 cup vegetable oil
Salt and pepper

1. In a small mixing bowl, whisk together the juice, vinegar, mustard, scallion and oil.
2. Taste for seasoning, and add salt and pepper to taste. The dressing can be refrigerated for up to 4 days.
3. This dressing also makes a great marinade for seafood or poultry.

For the Salad

One head red oak lettuce, washed and spun dry, and torn into pieces
1/2 cup Blackberries, washed and patted dry
One tangelo, separated into segments
Tangelo Vinaigrette (see preceding recipe)
1/2 cup toasted sliced almonds

1. Arrange the lettuce, blackberries, and tangelos in a salad bowl.
2. Pour some dressing over the salad, and toss to coat.
3. Plate the salad, and garnish with the almonds, and serve.

Summer Squash Gratin
Serves 6

2 tablespoons extra virgin olive oil
1 Maui onion, thinly sliced
4 summer squash (zucchini, yellow, your choice) thinly sliced
1 tablespoon finely chopped thyme
Salt and pepper
1 cup crushed tomatoes and their juices
1/4 cup finely chopped Italian parsley
1/2 cup freshly grated Parmigiano Reggiano cheese

Preheat the oven to 350 degrees. In a large ovenproof skillet, heat the oil, and add the onion, sautéing for 3 minutes, until the onion begins to soften. Add the squash and thyme, season with salt and pepper, and sauté for 2 to 3 minutes until the squash begins to soften. Add the tomatoes, and parsley, and cook until the liquid in the pan begins to evaporate. Sprinkle with the cheese, and bake in the oven for 10 to 15 minutes, until the cheese is melted, and begins to turn golden brown. Remove from the oven and allow to rest for 5 minutes before serving.

Tangelo Panna Cotta with Blackberry Sauce
Serves 6

For the Panna Cotta

2 teaspoons unflavored gelatin
1/4 cup Tangelo juice
3 cups heavy whipping cream
1/2 cup sugar
Pinch of salt
1 cup sour cream
1. Sprinkle the gelatin over the juice. Let stand for 5 minutes.
2. In a 3-quart saucepan, warm the cream with the sugar, salt, and vanilla, over medium-high heat. Do not let it boil.
3. Stir in the gelatin until thoroughly dissolved. Take the cream off the heat and cool about 5 minutes.
4. Put the sour cream in a medium bowl. Gently whisk in the warm cream a little at a time until smooth.
5. Taste for sweetness. It may need another teaspoon of sugar. Fill 4 to 6-ounce ramekins 3/4 full with the cream. Chill 4 to 24 hours.
6. Unmold the panna cotta and serve with the sauce.

For the Blackberry Sauce

One basket blackberries, washed
1/2 cup Tangelo juice
1/4 to 1/3 cup sugar (depending on the sweetness of the berries)

In a small saucepan, combine the berries, juice, and sugar. Bring to a boil, and simmer for 5 to 10 minutes, until the mixture thickens. Cool and refrigerate for up to 4 days. Serve over the panna cotta.

Farmers’ Choice Recipes:

Purple French Beans
Serves 2 to 4

1/2 pound purple French beans, trimmed
Salt and pepper
1/3 cup extra virgin olive oil
2 garlic cloves, minced
1 teaspoon grated lemon zest
1 teaspoon fresh lemon juice
Salt and pepper to taste

1. Cook the beans in boiling salted water for 3 minutes.
2. Drain in a colander, and sprinkle with salt and pepper while still in the colander.
3. Toss the beans with the garlic, zest, lemon juice and salt and pepper to taste. Serve warm or at room temperature.

Steamed Lyon Artichoke with Tangelo Aioli
Serves 4 as an appetizer

One Lyon Artichoke
2 bay leaves
1 teaspoon dried thyme
1 lemon cut into wedges

Put 2 inches of water and the pickling spice in a pot wide enough to hold all the artichokes. Set a steamer rack in the pot; it should rest just above the water, not touching it. Bring the water to a simmer over moderate heat.
Meanwhile, trim the artichoke. Slice off the stem (save for steaming if you like) and rub the exposed base with a lemon wedge, and add the wedge to the water. With a serrated knife, cut across each artichoke top, removing the top third.
With scissors, cut off the pointed tip of each leaf. Rub-the cut surfaces with lemon. Arrange the artichoke, stem end up, in the steamer.
Cover the pot and adjust the heat so the water is at a simmer and the artichoke steam steadily. Cook-until a knife pierces the bottoms easily and an outside leaf pulls out easily, 30-to 45-minutes, depending on size. (Check occasionally to be sure the water hasn’t boiled away.) Drain, stem end up, on several layers of paper towel. Peel the stem, and serve that to dip with the aioli.

Tangelo Aioli
1 cup mayonnaise
1/4 cup Tangelo juice
2 tablespoons lemon juice
3 garlic cloves, minced
2 teaspoons finely chopped fresh tarragon
Salt and Tabasco to taste

1. In a mixing bowl, whisk together the ingredients, seasoning with salt and Tabasco to taste.
2. Refrigerate the Aioli for up to 4 days.

Golden Raspberry Muffins with White Chocolate
Makes 12

3 1/2 cups unbleached all-purpose flour
4 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. table salt
1-1/3 cups granulated sugar
2/3 cup unsalted butter, melted and cooled slightly
3/4 cup whole milk, at room temperature
1 cup sour cream, at room temperature
2 large eggs, at room temperature
1 large egg yolk, at room temperature
1 cup golden raspberries washed and patted dry
1/2 cup white chocolate chips
1 tsp. pure vanilla paste or extract

1. Preheat the oven to 350°F. Coat the top of a standard 12-cup muffin tin and line with paper or foil baking cups.
2. In a large mixing bowl, whisk together the flour, baking powder, baking soda, and salt; mix well. In a medium mixing bowl, whisk together the sugar, butter, milk, or sour cream, eggs, and egg yolk until well combined.
3. Pour the wet ingredients into the dry and fold gently with a rubber spatula just until the dry ingredients are mostly moistened (the batter will be lumpy)–there should still be quite a few streaks of dry flour.
4. Sprinkle the raspberries, chocolate chips, and vanilla onto the batter, and fold them in until just combined. (The batter will be lumpy; don’t try to smooth it out.) Do not over mix.
5. Use portion scoop, and scoop the batter into the muffin cups, distributing all of the batter evenly.
6. The batter should mound higher than the rim of the cups by about 3/4 inch.
7. Bake until the muffins are golden brown and spring back lightly when you press the middle, 30 to 35 minutes.
8. Let the tin cool on a rack for 15 to 20 minutes, then remove the muffins from the baking tins, and serve warm.

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