FMB3614

Farmers’ Market Box 3-6-14

Kiwi – Earthbound Farms
Cauliflower – Life’s a Choke
Celery Root – Rutiz Farms
Green Garlic – Jaime Family Farms
Oro Blanco Grapefruit – Koral’s Tropical Fruit
Shallots – Coke Farms
Rutabaga – Coke Farms
Mixed Pink & White Turnips – Jaime Farms
Romaine Lettuce – Lakeside
Gold Beets – Lakeside

Organic Juicing Bag:

Kiwi – Earthbound Farms
Oro Blanco Grapefruit – Koral’s Tropical Fruit
Green Kale – Jaime Farms
Cara Cara Oranges – Lee Farm
Red Forno Beets – Coke Farms
celery – Lakeside


Click here to Watch Video on YouTube

Catalina Offshore catch of the week: Corvina 1.5#’s this week!

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

Juice#1
2 ea kiwi
2 ea cara cara orange
1 ea oro blanco grapefruit

Juice#2
2 stalks green kale
1ea red forno beet with green
1 stalk celery
1 ea cara cara orange

Juice#3
2 stalk celery
1ea oro blanco
1 stalk green kale

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

Golden Beet and Celery Root Soup
Serves 8
3 tablespoons extra virgin olive oil
2 medium shallots
1 tablespoon green garlic, finely chopped
1 bunch golden beets, tops trimmed, peeled, and cut into 1/2-inch dice
1 celery root, peeled, and cut into 1/2-inch cubes (see note)
6 cups chicken or vegetable broth
1 cup heavy cream or whole milk (see note)
Salt and pepper to taste
6 strips thick cut bacon, cooked crisp and crumbled

1. In a large soup pot, over medium high heat, heat the oil, and sauté the shallot and garlic for 1 minute, until fragrant.
2. Add the beets, and celery root, and sauté for 3 to 5 minutes.
3. Add the broth, and bring to a boil. Simmer the soup for 15 to 20 minutes, until the celery root and the beets are tender.
4. Using an immersion blender, puree the soup, if you don’t have an immersion blender, cool the soup and puree in a blender.
5. Do-Ahead: At this point, the soup can be refrigerated for up to 4 days, or frozen for up to 2 months.
6. Return to the pot and add the cream, season with salt and pepper to taste. Serve the soup garnished with bacon.
Cook’s note: To peel the celery root, cut off the top and bottom of the celery root. Place the root cut side down on a cutting board, using a knife, cut the peel off using vertical cuts around the outside of the celery root. Discard the peel.
Cook’s note 2: If you would prefer not to use the dairy in this soup, omit it, and add more broth, you will still have a creamy soup, but not as luxurious.

Kiwi Cranberry Lime Slush
Makes 1 quart
3 cups cran-raspberry cocktail, chilled
2 cups kiwi, peeled and cut into pieces
2 to 3 tablespoons superfine sugar
2 teaspoons fresh lime juice
2 cups ice cubes
Sliced limes for garnish
1. Place the cranberry juice and kiwi in a blender with the sugar and lime juice, and puree.
2. Taste and add more sugar, or lime juice, to taste.
3. Add the ice cubes, and blend again, until smooth.
4. Serve in tall glasses garnished with a slice of lime. A great add in is Grey Goose Vodka.

Grilled Romaine Salad
Serves 2
One head romaine, washed and spun dry
1/3 cup extra virgin olive oil
3 tablespoons balsamic vinegar
Salt and pepper
2 ounces gorgonzola dolce, crumbled

1. Preheat the broiler for 10 minutes.
2. Remove any tough outer leaves that may be damaged, and cut the romaine lengthwise in half. Lay the lettuce on a baking sheet lined with parchment, silicone or aluminum foil.
3. Brush the cut side of the lettuce liberally with the oil, and drizzle with the vinegar. Sprinkle the top with salt and pepper.
4. Broil the romaine for 3 to 5 minutes, until the leaves begins to wilt, and the vinegar begins to bubble.
5. Remove from the oven, plate each half onto a salad plate, and sprinkle the lettuce with the cheese, and serve immediately.

Pickled Rutabaga and Turnips
Makes about 2 cups of pickled vegetables
Add these pickled vegetables to salads, sandwiches, with grilled vegetables, and in tacos.

For the brine
1 cup distilled white vinegar
1/4 cup sugar
1 tablespoon salt
2 tablespoons yellow mustard seeds
1 cup cold water
1. In a stainless steel pan, combine the vinegar, sugar, salt and mustard seeds, over medium high heat.
2. Stir until the sugar is dissolved, and remove from the heat. Add the water and allow the mixture to cool.
For the vegetables
1 rutabaga, peeled and cut into julienne
1 bunch pink turnips, scrubbed, and cut into julienne
1 shallot, thinly sliced
1. Combine the vegetables in a bowl, and pack them into two 8-ounce jars.
2. Pour the brine over the vegetables in the jars, and seal the jars. Refrigerate for up to 2 months.

Roasted Breaded Cauliflower
Serves 4 to 6
Roasting cauliflower brings out its sweetness. These nuggets are delicious hot, or at room temperature.
1 head cauliflower
1/2 cup olive oil
1 1/2 teaspoons salt
1/2 teaspoon freshly ground black pepper
1 1/2 cups fine dry bread crumbs
3/4 cup freshly grated Parmesan cheese
1 1/2 teaspoons dried oregano

1. Line a baking sheet with a silicone liner or aluminum foil.
2. Trim the cauliflower and cut into 1-inch florets.
3. Try to keep them about the same size so they will cook evenly.
4. Put the cauliflower in a large bowl and toss with 6 tablespoons of the oil, the salt, and pepper.
5. In another large bowl, combine the bread crumbs, cheese, and oregano, stirring until blended. Toss the florets into the crumbs, a few at a time, stirring to coat evenly.
6. Transfer to the prepared baking sheet and drizzle with the remaining 2 tablespoons of olive oil.
7. Do-Ahead: At this point, you can cover and leave at room temperature for up to 2 hours or refrigerate for 8 hours.
8. Preheat the oven to 375°F. Bake the cauliflower until tender when pierced with the tip of a knife, 20 to 30 minutes.
9. Remove from the oven, transfer to a serving bowl, and serve warm or at room temperature.

Oro Blanco Pound Cake
Makes one 8-inch loaf
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon kosher salt
1 cup plain whole-milk yogurt
1 cup sugar
3 extra-large eggs
1 tablespoon grated grapefruit zest (approximately one large grapefruit)
1/2 teaspoon pure vanilla paste or extract
1/2 cup olive oil

1. Preheat the oven to 350°F. Coat the inside of an 8 1/2 by 4 1/4 by 2 1/2-inch loaf pan with non-stick cooking spray.
2. In a mixing bowl, whisk together the flour, baking powder, and salt.
3. In another bowl, whisk together the yogurt, 1 cup sugar, the eggs, grapefruit zest, and vanilla.
4. Slowly whisk the dry ingredients into the wet ingredients.
5. Fold the oil into the batter, making sure it’s all incorporated.
6. Pour the batter into the prepared pan and bake for about 50 minutes, or until a cake tester placed in the center of the loaf comes out clean.
7. When the cake is done, allow it to cool in the pan for 10 minutes. Carefully place on a baking rack over waxed paper to catch drips from the glaze.

For the glaze:
1 cup (120 grams) confectioners’ sugar
2 tablespoons (30 ml) freshly squeezed grapefruit juice

1. For the glaze, combine the confectioners’ sugar and grapefruit juice and pour over the cooled cake.

Rutabaga and Celery Root Mash
Serves 4 to 6
A delicious alternative to potatoes, try this mash with grilled meats, poultry or seafood.

1 celery root, peeled and cut into 1-inch pieces
1 rutabaga, peeled and cut into 1-inch pieces
6 tablespoons unsalted butter, cut into 4 pieces
1 small clove garlic, minced
1/3 cup whole milk; more as needed
Salt and freshly ground white pepper

2. Put the celery root and rutabaga in a 4-quart saucepan with enough water to cover by at least 1 inch. Bring the water to a boil, and simmer until the vegetables are very tender, about 20 minutes
3. While the vegetables are cooking, heat the butter and sauté the garlic for 30 seconds, swirling in the pan. Add the milk, celery seed, and 1tsp. salt and keep warm over low heat.
4. When the vegetables are tender, drain in a colander. Mash the vegetables, and add the milk mixture to create and smooth and creamy mash. Season with salt and pepper, and serve.
5. Cook’s Note: If you cannot have dairy, sub in olive oil, and use a bit of broth to thin the mash in place of the milk.

Hemingway Daiquiri

Makes 1
This cocktail was a favorite of Papa Hemingway, created in Cuba just for him. He preferred a double!
1-3/4 fl. oz. dark rum
3/4 fl. Oz. maraschino liqueur
1 fl. oz. freshly squeezed lime juice
3/4 fl. oz. freshly squeezed grapefruit juice
1/4 fl. oz. simple syrup
1 lime wheel, for garnish
1 brandied cherry, for garnish

1. Pour the rum, liqueur, juices, and syrup into a mixing glass.
2. Add large cold ice cubes and shake vigorously.
3. Strain into a chilled cocktail glass. Garnish with the lime-cherry “flag” (a citrus wheel skewered with a brandied cherry).

@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!

FMB22714

Farmers’ Market Box 2-27-14

Artichokes – Coke Farms
Red Frill Mustard Greens – McGrath Family Farms
Hydro Green Butter Lettuce – Go Green Agriculture
Sumo Citrus – Suntreat
Sugar Snap Peas – Rutiz Farm
PeeWee Mix Fingerling Potatoes – Weiser Farms
Red Radish – Coke Farms
Mizuna – Be Wise Ranch
Green Cabbage – Lakeside

Organic Juicing Bag:

Red Carrots – Tutti Frutti Farms
Red Russian Kale – Black Sheep Produce
White Beets – Black Sheep Produce
Clementine Tangerines – Tom King Farm
Green Cabbage – Lakeside Organic Gardens
Limes – Sundance


Click here to Watch Video on YouTube

Catalina Offshore catch of the week: Corvina 2#’s this week!

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

Morning Detox
1/2 head green cabbage
1 stalk red kale
3ea carrots
2ea limes

Red, White, and Clementine
1 stalk red kale
2ea white beets with tops
3 ea clementines

Tale of Kale
1/4 head of cabbage
3 ea carrots
3 stalks red kale

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

Red Frill Mustard Green Sauté
Serves 4
This is a basic sauté that you can use for any greens that you might get in your Farmer’s Market box.
3 to 4 tablespoons extra-virgin olive oil
4 garlic cloves, rough chopped
2 pinches red pepper flakes
1 red frill mustard greens (chards, kales, sturdy lettuces, collards, chard), washed, stripped, from center ribs and torn into pieces (about 5 cups)
1/3 to 1/2 cup chicken or vegetable broth
Salt and fresh-ground black pepper

1. In a large skillet pan over medium high heat add the oil and sauté the garlic and red pepper flakes, swirling in the pan, until fragrant, about 30 seconds.
2. Add the greens, it will seem like a lot, but it will cook down; turn the greens in the oil to coat.
3. Reduce the heat, add 1/3 cup of the broth, and cover, simmering for 10 minutes.
4. Uncover, and turn the greens, adding more broth if needed.
5. Continue to cook until the greens are tender—depending on the green this could take another 10 to 20 minutes. Season liberally with salt and pepper. Serve the greens warm or at room temperature.

Red Frill Mustard Green Frittata
Serves 6
Follow the recipe for the Sautéed mustard greens above. Keep the greens in the skillet, and proceed.
Cooked red frill mustard greens (see preceding recipe)
6 large eggs
1/2 cup milk
1 cup shredded cheese, or crumbled goat cheese (your choice of shredded cheese but I recommend Gruyere, Parmigiano Reggiano, Havarti, Jack, Asiago)
1. Preheat the oven to 350 degrees.
2. In a large bowl, whisk together the eggs, and milk.
3. Pour the egg mixture over the warm greens in the sauté pan, and sprinkle the top with the cheese.
4. Bake for 10 to 15 minutes, until the eggs are set. Allow the frittata to rest for 5 minutes before cutting into wedges and serving.

Fish Tacos with Green Cabbage and Radish Slaw
Serves 4
For the Fish

1 pound cod, or other thick fleshed fish
2 tablespoons lime juice
1/3 cup olive oil
2 tablespoons finely chopped cilantro
Pinch ground cumin

1. Lay the cod in a 13-by-9-inch baking dish. In a small bowl, whisk together the remaining ingredients, and pour over the cod. Cover and refrigerate for at least 2 hours, or up to 8 hours.
2. When ready to serve, preheat the oven to 400 degrees, and roast the fish for 10 minutes per inch of thickness, or until the fish registers 165 degrees on an instant read meat thermometer. If you would prefer to grill the cod, pre-heat the barbecue, and grill for 3 to 4 minutes on each side, until cooked through.
3. Let the fish rest for 5 minutes, before assembling the tacos.

For the Slaw
One head green cabbage, cored, and thinly sliced
4 radishes, cut into julienne
2 scallions, finely chopped using the white and tender green part
2 tablespoons orange juice
2 tablespoons lime juice
1 teaspoon honey
1/4 cup finely chopped cilantro
1/2 cup vegetable or grape seed oil
Salt and Tabasco to taste

1. Put the cabbage, radish, and scallion into a large mixing bowl.
2. In a smaller bowl, whisk together the juices, honey, cilantro and oil, until the mixture is emulsified.
3. Season with salt and Tabasco to taste. Pour over the cabbage mixture, and toss to coat.
4. The slaw can be covered and refrigerated for up to 24 hours.

For the Lime Cilantro Crème

1 cup sour cream
2 tablespoons fresh lime juice
2 tablespoons finely chopped cilantro

1. Blend the ingredients together, cover and refrigerate until ready to serve.

Assembly
Warm flour or corn tortillas
Roasted Cod (see preceding recipe)
Green Cabbage and radish slaw (see preceding recipe)
Lime Cilantro Crème (see preceding recipe)
Shredded Colby or Jack cheese

1. For each taco, fill a tortilla with some of the cod, top with the slaw, and some of the cilantro crème and cheese.
2. This lends itself to a serve-your-own bar, especially if it’s a busy night at home.

Butter Lettuce Salad with Sumo Citrus
Serves 4
One head butter lettuce, washed, spun dry and torn into pieces
1/2 cup vegetable oil
2 tablespoons soy sauce
1/4 cup rice vinegar
3 tablespoons sugar
1/4 teaspoon peeled and grated fresh ginger
1 clove garlic, minced
One Sumo Mandarin, peeled and separated in segments

1. Put the lettuce into a salad bowl.
2. In a small bowl, whisk together the oil, soy sauce, vinegar, sugar, ginger and garlic.
3. Pour some of the dressing over the lettuce, and toss to coat. The dressing will keep in the refrigerator for up to 1 week.
4. Garnish the salad with Sumo citrus segments.

Steamed Artichokes with Scallion and Garlic Dip
Serves 2 to 4
A great starter, or side, the dip is terrific dolloped onto a baked potato.

2 artichokes, stems trimmed, and top 1/2-inch removed
1/2 cup lemon juice
1 bay leaf
1/2 teaspoon dried thyme
1 cup mayonnaise
3 garlic cloves, minced
2 scallions, finely chopped using the white and tender green part
1 teaspoon Dijon mustard
Grated zest of 1 lemon
1 teaspoon lemon juice
Salt and freshly ground black pepper to taste

1. Fill a 4-quart saucepan with 2-inches of water, add the lemon juice, bay leaf and thyme.
2. Fit a steamer basket over the water, and arrange the artichokes in the steamer basket.
3. Cover and steam the artichokes for 35 to 45 minutes (this will depend on the size of the artichoke) until the tip of a sharp paring knife inserted into the heart goes in easily. Remove from the steamer, and allow to rest.
4. To make the dip, whisk together the remaining ingredients, taste for salt and pepper, and adjust. The dip will keep covered in the refrigerator for up to 1 week.
5. The artichokes can be served whole, as a starter, or you can cut them in half, remove the fuzzy choke, and serve 1/2 as a side dish with the dip.
6. Another variation is to steam the artichokes, cut them in half, remove the fuzzy choke using a teaspoon, and chill the artichokes. Serve filled with chicken or seafood salad.

Mizuna Pesto
Serves 4

1 cup mizuna leaves, discard the stems
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.
Variation: Mizuna is known as Asian mustard greens, and if you would like an Asian inspired pesto here’s how to make it:
1 1/2 cup mizuna leaves, discard the stems
3 garlic cloves
2 tablespoons soy sauce
1 teaspoon toasted sesame oil
1/4 cup sesame seeds
1/4 to 1/3 cup vegetable oil
1. Combine mizuna, garlic, soy sauce, oil, and sesame seeds in a blender or food processor.
2. With the machine running, slowly pour the oil into the machine, until the sauce emulsifies.
3. The sauce will keep 1 week in the refrigerator and doesn’t freeze well.

Snap Pea and Corn Salad
Serves 6
2 tablespoons unsalted butter
1/2 cup finely chopped onion
1 pounds sugar snap peas
2 cups fresh or defrosted frozen corn kernels
1/2 cup vegetable oil
1/4 cup rice vinegar
1 tablespoon firmly packed light brown sugar
1 tablespoon Dijon mustard
1 teaspoon salt
1 teaspoon freshly ground black pepper
6 strips bacon, cooked until crisp, drained on paper towels, and crumbled
1/4 cup snipped fresh chives

1. In a large skillet over medium heat, melt the butter. Cook the onion, stirring, until it begins to caramelize, 10 to 15 minutes.
2. Add the peas and cook for another 2 minutes, tossing the peas in the butter-and-onion mixture. Add the corn, and cook another 2 to 4 minutes, until peas begin to soften.
3. Transfer the mixture to a large salad bowl and let the peas cool.
4. In a medium-size bowl, whisk together the vinaigrette ingredients until thickened. Pour over the salad and toss to blend well.
5. Do-Ahead: Cover and refrigerate for at least 4 hours or overnight.
6. Remove from the refrigerator 30 minutes before serving and toss with the bacon and chives.

@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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