FMB21816

Farmers’ Market Box 2-18-16

This weeks local produce and featured farms:
StrawberriesBe Wise Ranch
Deglet Dates – Wynola Flats Produce
FennelBlack Sheep Produce
Sonoran GarlicMilliken Family Farm
Oro Blanco GreapefruitKen’s Top Notch Produce
Mizuna Greens – Coleman Family Farm
Romaine LettuceBe Wise Ranch
Scallion OnionsBlack Sheep Produce
Navel Oranges – Evergreen Nursery
French Heirloom PotatoesWeiser Family Farm

Organic Juicing Bag:
Italian Sorrento LemonsRancho Del Sol
Carrots – Cal Organics
Black Kale – Babe Farms
Green Kale – Babe Farms
Fennel – Lakeside Organic Gardens

Farmer’s Choice:
Green GarlicBlack Sheep Produce
Sonoran & Red Fife Heirloom Wheat Berries – Kenter Canyon Farms
Vanilla Blood OrangesTom King Farms
Curry Leaves – 3 Nuts Farm

Feature: Striking Gold

Gold Nugget Tangerines – Regier Family Farms


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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

Leaving This Kale Behind
½ Sorrento Lemon – peeled
3 Leaves of Black Kale
3 Leaves of Green Kale

3 Car(r)ot Ring
½ Bulb of Fennel
3 Carrots

Sorrento Patronum
4 Carrots
½ Bunch of Green Kale
½ Sorrento Lemon – peeled
¼ Bulb of Fennel

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

Mediterranean Chopped Salad

Serves 6 to 8

One head Romaine lettuce, washed, spun dry and chopped into 1/2-inch ribbons
1/2 cup finely chopped fennel
2 white scallions, finely chopped
One 14.5-ounce can garbanzo or small white beans, rinsed and drained
1 European cucumber, scrubbed, and finely chopped
1 cup pitted Kalamata olives, chopped
1 1/2 cups crumbled feta cheese
1 cup olive oil
1/4 cup red wine vinegar
2 tablespoons fresh lemon juice
2 cloves garlic, minced
1/4 cup finely chopped fresh oregano
2 tablespoons chopped basil
1 teaspoon salt
1/2 teaspoon freshly ground black pepper

1. In a large salad bowl, combine the lettuce, fennel, scallions, beans, cucumber, olives and cheese.
in a smaller bowl, combine the oil, vinegar, lemon juice, garlic, oregano, basil, salt and pepper, whisking until combined. Pour the mixture over the salad and toss to combine.
2. Cook’s Note: Chopped salads are great for using up leftovers; add cooked chicken, and your favorite vegetables to the mix.

French Fingerling Potato Salad
Serves 4

1 pound French fingerling potatoes scrubbed
3 white scallions, finely chopped
2 ribs celery, finely chopped
1 cup olive oil
1/4 cup red wine vinegar
1 tablespoon Dijon mustard
2 cloves garlic, minced
1 teaspoon finely chopped thyme
1 teaspoon salt
1/2 teaspoon freshly ground black pepper

1. Put the potatoes in water to cover, and bring to a boil. Simmer for 15 to 18 minutes, until the potatoes are cooked through. (a sharp paring knife should go through the flesh easily) Drain the potatoes and cool for 20 minutes.
2. In a bowl, combine the scallions and celery, when the potatoes are cool enough to handle chop them into bite sized pieces and add them to the bowl.
3. In a small bowl, whisk together the oil, vinegar, mustard, garlic, thyme, salt and pepper. Pour over the potatoes in the bowl, and toss to coat. Serve the salad warm or at room temperature.

Roasted Potato Crusted Halibut
Serves 6

1 pound French fingerling potatoes, scrubbed
1/2 cup extra virgin olive oil
1/2 cup unsalted butter
4 garlic cloves, minced
2 white scallions, finely chopped, using the white and tender green parts
Grated zest of 1 lemon
2 tablespoons lemon juice
1 1/2 teaspoons salt
1/2 teaspoons freshly ground black pepper
2 pounds halibut filets

1. Put the potatoes into water to cover, and bring to a boil. Simmer for 15 minutes until the potatoes are barely tender. Cool the potatoes, and slice thinly.
2. Preheat the oven to 375 degrees.
3. In a large skillet, heat the oil and butter, add the garlic, scallions, zest, lemon juice, salt and pepper, and saute for 2 minutes, until the garlic is fragrant. Cool for 15 minutes. Toss half of the mixture with the sliced potatoes. Pour a bit of the garlic butter into a 13-by-9-inch baking pan, and lay the filets on top of the garlic butter. Top each filet with sliced potatoes, and pour the remaining garlic butter over the top of the potatoes.
4. Bake the halibut for 20 minutes, until the potatoes are golden brown and the halibut is cooked through, registering 165 degrees on an instant read meat thermometer. Allow the fish to rest for 5 to 10 minutes before serving.
5. Cook’s Note: Other fish to try, sea bass, salmon or thick cod filets.

Spicy Orange Chicken
Serves 4 to 6

For the Chicken:
4 chicken breasts, skin and bones removed
2 tablespoons cornstarch
1/4 soy sauce
1/4 cup fresh orange juice
Few drops Sriracha

1. Cut the chicken into small pieces, or thin strips for stir-fry. Put the chicken into a zip-lock bag.
2. In a small bowl, whisk together the remaining ingredients, and pour over the chicken in the bag. Seal the bag and refrigerate for at least 1 hour, or up to 6 hours.
3. Remove the chicken from the marinade, and discard the marinade before proceeding.

For Assembly and the Sauce:
2 tablespoons vegetable oil
1 teaspoon grated ginger
2 garlic cloves, minced
Grated zest of 1 orange
1/4 cup orange juice
2 tablespoons soy sauce
1/2 teaspoons sriracha (or more to taste)
1 tablespoon rice vinegar
2 teaspoons brown sugar

1. Heat the oil in a large skillet, or wok. Add the ginger, garlic and zest, and swirl in the pan for 30 seconds, until fragrant.
2. Add the chicken to the pan, and stir-fry until the chicken is browned.
3. In a small bowl, whisk together the orange juice, soy sauce, sriracha, vinegar and sugar, and add to the pan, bringing to a boil.
4. Simmer for 5 minutes, until the chicken is cooked through. Serve over rice.

Strawberry Shortcake
Serves 4
This recipe is for cream biscuits that are split then topped with berries and whipped cream.

For the Shortcakes:
2 cups unbleached all-purpose flour
1 tablespoons baking powder
1/2 teaspoon salt
3 tablespoons sugar
1 1/4 cups heavy cream
1 large egg yolk
2 tablespoons milk or heavy cream
3 tablespoons sugar

1. Preheat the oven to 400°F. line a baking sheet with a silicone liner, aluminum foil, or parchment paper.
2. Whisk together the flour, baking powder, salt, and sugar in a large bowl.
3. Stir in the heavy cream and continue stirring until the dough begins to form a rough mass.
4. Turn out the dough onto a lightly floured work surface and knead until smooth, about 6 times.
5. Roll out the dough 1/2-inch thick, and cut with a 2-inch biscuit cutter. Reroll any scraps once and cut out again.
6. Whisk together the egg yolks and milk, brush over the tops of the scones, and sprinkle with the sugar. Bake until golden brown, about 20 minutes. Serve warm.

For the Berries and Assembly:
1 pint strawberries, hulled, and sliced
1/4 cup sugar
1/4 cup orange juice
2 cups heavy cream, whipped stiffly

1. In a bowl, combine the berries, sugar, and orange juice, stirring to blend. Add more sugar if the berries are tart.
2. To assemble the short cakes, split the cakes in half horizontally, spoon some of the berries over the bottom slice, top with whipped cream, and the other half of the biscuit.
3. Drizzle a bit of the berry juice over the top of the shortcake.

Mizuna Salad with Orange Vinaigrette
Serves 4

One bunch Mizuna, washed, spun dry and chopped, tough stems removed
2 white scallions, finely chopped
2 Navel oranges, peel and pith removed, cut into 1/2-inch slices or segmented
1 fennel bulb, wispy ends removed, and thinly sliced
1/4 cup orange juice
1/4 cup rice vinegar
2 tablespoons soy sauce
3/4 cup vegetable oil
Salt and pepper
Toasted sesame seeds for garnish

1. Arrange the mizuna on salad plates. Sprinkle with the scallions; arrange some oranges on top and some sliced fennel.
2. In a small bowl, whisk together the orange juice, vinegar, soy sauce and oil. Season with salt and pepper.
3. Drizzle the dressing over the salads, sprinkle with sesame seeds and serve.

Fennel and Citrus Salad
Serves 4

1 head romaine lettuce, washed, spun dry and chopped
3 Navel oranges, peel and pith removed, and sliced in 1/2-inch slices
1 Oro Blanco grapefruit, peel and pith removed, separated into segments
1 fennel bulb, wispy ends removed, and thinly sliced
1/2 cup pitted Kalamata olives, sliced
1/2 cup extra virgin olive oil
2 to 3 tablespoons red wine vinegar
2 to 3 tablespoons orange juice
Salt and pepper

1. Arrange the romaine on a large serving platter. Top with the oranges, grapefruit, fennel, and olives.
2. Drizzle with the oil, vinegar and orange juice. Season with salt and pepper, and serve.

Bacon Wrapped Dates Stuffed with Parmigiano
Serves 4

6 strips bacon, cut in half crosswise
12 pitted dates
1/4 pound Parmigiano-Reggiano cheese, cut into chunks to fit the dates

1. Cook the bacon in a large skillet over medium heat until it has rendered some fat and begins to turn translucent; don’t let it brown at all. Remove from the pan and drain thoroughly on paper towels.
2. Make a slit in each date and stuff with a small piece of cheese. Wrap the date in a piece of bacon and secure with a toothpick if needed. Place the wrapped dates in a baking dish.
3. Do-Ahead: At this point, you can cover and refrigerate for up to 36 hours.
4. Preheat the oven to 375° F and bake the dates until the bacon is crisp, 10 to 12 minutes.
5. Remove from the oven, drain the dates on paper towels, and set on a platter for serving.

Farmers’ Choice:

Wheat Berry Citrus Salad
Serves 6

2 cups wheat berries
1/4 cup vanilla blood orange juice
1/4 cup rice vinegar
1/2 cup extra virgin olive oil
1 teaspoon finely chopped green garlic
1/4 cup finely chopped curry leaves
1 cup finely chopped fennel
3 Vanilla blood oranges, peel and pith removed, separated into segments, and chopped
2 white scallions finely chopped

1. In a Dutch oven, bring 7 cups of salted water to a boil. Add the wheat berries, and simmer, uncovered for 45 minutes to 1 hour, until the wheat berries are tender. Drain and cool.
2. In a small bowl, whisk together the orange juice, rice vinegar, olive oil and green garlic. Season with salt and pepper. Toss the wheat berries with a bit of the dressing.
3. Add the curry leaves, fennel, oranges, and scallions. Toss together and add more dressing, tasting to make sure you have enough. The salad should be served at room temperature.

Pomegranate Shrimp with Curry Leaves
Serves 4

1 1/2 pounds medium shrimp, shelled and deveined
2 tablespoons pomegranate molasses
1 teaspoon minced garlic
1/2 teaspoon ground turmeric
pinch red chili powder or red chili flakes
2 tablespoons vegetable oil
1 tablespoon fresh curry leaves
2 large or 4 to 6 small shallots, thinly sliced
1 cup fresh pomegranate arils

1. In a large bowl, combine the shrimp, pomegranate molasses, garlic, turmeric, and chili powder mixing well.
2. Heat the vegetable oil in a medium skillet over medium heat. Add the curry leaves and shallots. Cook for 2 to 3 minutes, until the shallots just begin to soften.
3. Add the shrimp and marinade. Toss for a few minutes, just until the shrimp are completely cooked through, and turn pink.
4. Remove from the heat and serve immediately, sprinkled with pomegranate seeds.

Blood Orange and Campari

Makes 4
Pretend you are in Rome and enjoy this delicious apperitivo where it’s called a Serpentino.

1 cup Campari
2 cups freshly squeezed blood orange juice
2 tablespoons raw sugar
4 slices of orange

1. Fill a tumbler with ice. Add the Campari, orange juice and sugar and stir well to combine. Garnish with an orange slice and serve with a straw.

Blood Orange Margarita
Serves 4
While we are on the subject of drinks, how about serving this one for a casual brunch.

2/3 cup Gold Tequila
1/3 cup Triple Sec
1/3 cup blood orange juice
1/4 cup fresh lime juice
1/3 cup simple syrup
Ice
Fleur de Sel for garnish
Lime wedges or blood orange slices for garnish

2. Combine the liquid ingredients in a blender, add ice, and blend until frothy.
3. Rim glasses with Fleur de Sel pour the mixture into the glasses and garnish with lime wedges or blood orange slices.

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

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