Archive for December, 2012

Specialty Produce Farmers Market Bag

Farmers’ Market Bag 12-26-12

Green Dragon Apples – Dragonberry Produce
Fuerte Avocado – Garcia Organic Farms
Dino Kale – Be Wise Ranch
Butternut Squash – McGrath Farms
Kishu Tangerines – Rancho Del Sol
Medjool Dates, 1 QT Apple Cider & 1 Jar Honey – Wynola Flats
Organic Broccolini & Organic Garnet Yam – Earthbound Farms

Click here to Watch Video on YouTube

Catalina Offshore catch of the week: Grouper

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!

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

Bacon Wrapped Dates Stuffed with Parmigiano
Serves 8 to 10 (with other appetizers)

12 strips bacon, cut in half crosswise
24 pitted Medjool dates
1/4 pound Parmigiano-Reggiano cheese, cut into chunks

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. Remove from the oven, drain the dates on paper towels, and set on a platter for serving. Thin shreds of any leftover Parmesan would make an awesome garnish.

Sweet Potato (Yam) and Apple Gratin
Serves 8

6 medium-size Yams or sweet potatoes
1/2 cup (1 stick) unsalted butter, melted
2/3 cup firmly packed light brown sugar
2/3 cup dark corn syrup
3 tablespoons cream sherry
1 1/2 teaspoons ground cinnamon
1/8 teaspoon ground nutmeg
4 medium-size Granny Smith or other tart apples, peeled, cored, and sliced 1/4 inch thick

1. Preheat the oven to 425 degrees. Poke a few holes in the Yams using the tip of a sharp paring knife, bake until tender when squeezed with an oven mitt, 50 to 60 minutes. When cool enough to handle, cut in half and scoop out the flesh.
2. Put the yams in a large bowl. With an electric mixer, beat until smooth. Add 1/4 cup (1/2 stick) of the butter, the brown sugar, corn syrup, sherry, cinnamon, and nutmeg and blend until creamy.
3. Spread half the yam mixture in a 10- to 12-inch pie plate 2 inches deep, or a 13 x 9-inch baking dish.
4. Arrange half the apple slices over the yam layer and brush with some of the remaining butter. The butter will seal the apples and prevent discoloration.
5. Spread the remaining yam mixture over the apples and arrange the remaining apples on top in an attractive pattern. Brush with the remaining butter, covering the apples completely.
6. Do-Ahead: At this point, you can cover and refrigerate for up to 4 days or freeze for up to 1 month. Defrost and bring to room temperature before continuing.
7. Preheat the oven to 350°F. Bake the dish, uncovered, until the apples are golden brown, 30 to 40 minutes.

Mulled Cider

1 quart apple cider
12 teaspoon whole allspice
1 stick cinnamon
3 whole cloves
1/8 teaspoon ground ginger
Peel (without pith) of one navel orange
1 cup brandy or rum

1. Heat cider; add the spices, and orange peel, keeping warm over low heat for 30 minutes. Remove the spices and peel with a sieve.
2. Serve the cider warm; add 2 tablespoons brandy or rum to each serving if desired.
3. Do-Ahead: The cider can be steeped, then cooled and returned to its container and warmed individually in cups if desired.

Green Dragon Apple Puff Pancake
Serves 6

The perfect Christmas breakfast, the apples and the batter can be prepared ahead of time. Reheat the apples while you are preheating the oven. Serve with Canadian bacon, or warm ham. Serve topped with confectioners’ sugar. If you have a Cast Iron Skillet, this is a great recipe to cook in it!

For the Batter
Similar to a Dutch Baby Pancake or Popover batter, the batter can be made the day before and the blender container refrigerated overnight.

4 large eggs
3/4 cup cold milk
2/3 cup all-purpose flour
1 tablespoon cinnamon sugar
1 teaspoon vanilla paste or vanilla extract

1. Preheat the oven to 400 degrees.
2. In a blender, process the milk and eggs until frothy, about 1 minute. Add the flour, cinnamon sugar, and vanilla, and blend another 2 minutes.
3. Refrigerate while making the apples.

For the Apples

6 tablespoons unsalted butter
1 cup granulated sugar
4 to 6 Green Dragon apples, peeled, cored and cut into thin slices
2 tablespoons lemon juice

1. Preheat the oven to 400 degrees.
2. In a 10 to 11-inch skillet with 2-inch sides, melt the butter over medium high heat, and add the sugar, cooking until the sugar turns a pale blonde color.
3. Add the apples, and lemon juice, and cook, stirring until the apples begin to soften.
4. Pour the batter (see preceding recipe) over the apples, and bake for 25 to 35 minutes until the pancake is puffed and golden.

America’s Finest City Guacamole
Serves 8
When the Super Bowl was held in San Diego the avocado growers submitted their favorite guacamole recipes; I adapted this one from the winning recipe—the roasted veggies give this guacamole great character and flavor. Serve with homemade tortilla chips.

1 cup frozen corn kernels, defrosted
1 jalapeño, cut in half and seeded
2 cloves garlic
1/2 cup coarsely chopped onion
2 tablespoons olive oil
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 large fully ripened avocados, peeled and pitted
2 tablespoons fresh lime juice
2 tablespoons bottled tomatillo salsa (Frontera brand is nice)
1/4 cup chopped fresh cilantro
6 shakes of Tabasco sauce

1. Preheat the oven to 400°F. Line a baking sheet with a silicone liner, parchment paper, or aluminum foil.
2. In a small bowl, toss together the corn, jalapeño, garlic, onion, olive oil, salt, and pepper.
3. Spread the mixture over the prepared baking sheet and roast until the vegetables are lightly browned, 15 to 20 minutes.
4. Remove the roasted mixture from the oven and, when cool enough to handle, peel and chop the jalapeño and squeeze the garlic from its skin.
5. Do-Ahead: At this point, you can cover the mixture and refrigerate for up to 2 days.
6. In a medium-size bowl, mash the avocados with the lime juice.
7. Stir in the roasted mixture, and then add the salsa, cilantro, and Tabasco, stirring until blended.
8. Taste for seasoning, transfer to a serving bowl, and press plastic wrap onto the dip.
9. Do-Ahead: At this point, refrigerate for at least 4 hours to let the flavors develop and up to 12 hours.

Broccolini with Pasta and Pancetta
Serves 6

8 ounces farfalle pasta, cooked 3 minutes short of al dente and kept warm over boiling water
1/2 cup extra-virgin olive oil
One 1/4 inch slice pancetta, finely diced
1 large shallot, finely chopped
2 garlic cloves, sliced
4 ounces broccolini, trimmed of any woody ends, and cut into thin ribbons
1/4 to 1/3 cup chicken or vegetable broth

Salt and freshly ground black pepper
4 ounces fresh goat cheese
1/2 cup grated Pecorino Romano cheese
1/4 cup pine nuts, toasted

1. Heat the olive oil in a large skillet over medium high heat. Add the pancetta, and cook until the pancetta becomes crispy and renders some fat.
2. Add the shallot and garlic, and cook for 2 to 3 minutes until fragrant.
3. Add the Broccolini and broth, and cook over medium heat for 5 to 7 minutes until the broccolini is tender. Season with salt and freshly ground black pepper to taste.
4. Stir in the pasta into the skillet, and cook over medium high heat, until the pasta is coated with the sauce. Add the goat cheese to the skillet, and toss to coat the pasta.
5. Serve the pasta with garnished with Pecorino Romano and pine nuts.
6. Cook’s Note: Veggie option—omit pancetta and proceed as directed.

Tangerine Cole Slaw
Serves 6
Sweet and tangy, this is a great slaw to serve with grilled fish, poultry, or pork.

For the Dressing
1/4 cup vegetable oil
1/3 cup tangerine juice
2 tablespoons seasoned rice vinegar
2 tablespoons honey
1 teaspoon Dijon mustard

1. In a small mixing bowl, whisk together the oil, juice, vinegar, honey and mustard.
2. Set aside while making the slaw. (the dressing will keep in the refrigerator for up to 5 days)

For the Slaw
1 medium head green cabbage, finely sliced (you will need about 4 cups)
(food processor makes quick work of it!)
3 tangerines, peeled and segmented
Slaw dressing (see preceding recipe)
1/4 cup toasted almonds or pecans

1. In a large serving bowl, toss together the cabbage and tangerines. Toss with some of the dressing, and garnish with toasted nuts. Serve immediately.

Roasted Butternut Squash and Kale with Pasta
Serves 8
A great recipe for a quick weeknight dinner; roasting the squash and kale makes the squash deliciously sweet, the kale crispy and the whole dinner is ready in 30 minutes.

One 3 pound butternut squash, peeled, seeded, and cut into bite-sized chunks
1 large onion, cut into 1-inch chunks
1 bunch kale, washed, dried, and cut into thin ribbons
1/2 cup packed fresh basil leaves, torn
6 large fresh sage leaves, torn
5 large garlic cloves, coarsely chopped
1/3 cup extra-virgin olive oil
1/8 teaspoon red pepper flakes
1 tablespoon brown sugar
Salt and fresh-ground black pepper
1 pound bow-tie or shell pasta, cooked 2 minutes short of al dente
1/2 cup half-and-half
1 to 1-1/2 cups (about 6 ounces) shredded Asiago cheese

2. Preheat the oven to 400 degrees. Line a baking sheet with aluminum foil or a silicone baking liner. Place the empty baking sheet into the oven while the oven is preheating to get it hot.
3. In a big bowl, toss together all the ingredients for the roasted vegetables. Be generous with the salt and pepper.
4. Transfer the vegetables onto the hot sheet pan and spread into one layer.
5. Bake for 25 minutes, or until the squash is tender, turning the vegetables two or three times during roasting.
6. Scrape the contents of the baking sheet into a serving bowl. Add the half-and-half, hot pasta, and 1 cup of the cheese. Toss to blend, tasting for salt and pepper. Add more cheese if desired. Serve hot with additional cheese on the side.

Post your photos on Twitter with the hashtag #spFMB or share them with the FMB community on our facebook page!

If you haven’t joined yet, you can order a bag for next week on our FMB page!

Specialty Produce Farmers Market Bag

Farmers’ Market Bag 12-19-12

Granny Smith Apples – Penryn Orchards
Baby Green Artichokes – Life’s a Choke
Blue Lake Beans – Gloria Tamai Farms
Broccoli – Jaime Farms
Green Chard – Coastal Organics
Meyer Lemons – Rancho Del Sol
Fuyu Persimmons – Beck Grove
Baby Bunch Rutabaga – Flora Bella Farms
Grenbloise Lettuce – Coleman Farms

Organic Juicing Bag:

Celery – Jaime Farms
Valencia Oranges – Garcia Organic Farms
Green Bell Peppers & Red Beets – Lakeside Farms
Ginger – Earthbound Farms
Nantes Carrots – Rutiz Farms

Click here to Watch Video on YouTube

Catalina Offshore catch of the week: U-15 Mexican White Shrimp

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!

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

Lemon Bundt Cake
Cook’s Note: This cake can be made with any citrus, lime, orange, or grapefruit. Make sure to wash the fruit thoroughly before zesting.
Makes one 10-inch Bundt or tube cake

2 3/4 cup all-purpose flour
1/2 teaspoon baking soda
3/4 teaspoon salt
1 cup unsalted butter, softened to room temperature
2 1/2 cups sugar
1 teaspoon vanilla extract or paste
1 tablespoon grated lemon zest
5 large eggs, at room temperature
1 cup sour cream
1/2 cup fresh Meyer lemon juice (about 4 lemons)

1. Preheat the oven to 350 degrees, and coat the inside of a 10-inch Bundt or tube pan with non-stick cooking spray.
2. In the bowl of an electric mixer, cream the butter and sugar until they are light and fluffy. Add the vanilla, lemon 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 lemon 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 1 hour or 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. Allow to cool.
7. Pour the lemony icing over the cake when the cake is cooled.
8. The cake keeps at room temperature for up to 5 days, freezes for about 2 months.

Lemony Icing
1 1/2 cups confectioners’ sugar
2 to 3 tablespoons fresh lemon juice

Whisk the lemon juice into the sugar and drizzle over the cooled cake.

Adapted from: Tate’s Bake Shop Cookbook

Creamy Broccoli Soup
Serves 6

2 tablespoons unsalted butter
1 clove garlic, minced
1 medium shallot, finely chopped
2 cups broccoli florets and peeled stems cut into chunks
2 medium Yukon Gold Potatoes, peeled, and cut into 1/2-inch chunks
3 cups chicken stock
1 cup heavy cream (for a lower fat version, add 1/2 cup more stock to the finishes soup—it will not be as thick, but will do the trick)
Salt and a few dashes of Tabasco (Tabasco takes the place of pepper here)
1/2 cup finely shredded Parmigiano Reggiano cheese for garnish

In a 4 to 5-quart Dutch oven, melt the butter, and sauté the garlic and shallot for 2 to 3 minutes, until softened. Add the broccoli, potatoes, and stock, and simmer for 10 to 12 minutes until the vegetables are tender. Puree the soup with an immersion blender, or cool and puree in a blender or food processor. Add the soup back to the pan, add the cream, taste for seasoning and add salt and Tabasco to taste. Serve the soup garnished with shredded Parmigiano Reggiano cheese.

Cooks’ Note: This formula can be used to make any number of vegetable soups, using spinach, chard, leek, carrot, or fennel.

American Gothic House Apple Pie
My friend Beth Howard runs the Pitchfork Pie Stand during the summer at the American Gothic House in Eldon Iowa. When she heard about the shootings in Newtown, she loaded up her RV with pie making supplies and headed East—she is distributing pies to the residents and families and first responders with the help of an army of her Facebook Buddies who have been baking for days while she drove from Iowa. This is Beth’s recipe from her book, Making Piece, a Memoir of Love, Loss, and Pie. You can follow her on Facebook at The World Needs More Pie, or at her blog, – Read about her event on CNN here

For the Crust

2 ½ c. flour (but have at least 3 ½ cups on hand, as you’ll need extra flour to roll dough and thicken filling)
½ c. vegetable shortening
½ c. butter
Dash of salt
Ice water (fill one cup, but use only enough to moisten dough)

1. In a large bowl, work the butter and shortening into the flour with your hands until you see marble-size lumps form.
2. Pour in ice water a little at a time, sort of “fluffing” the flour to mix in liquid. When the dough feels moist, do a “squeeze test” and if it holds together you’re done. Your dough should feel tacky, but not wet. (Do not overwork the dough! It takes very little time and you’ll be tempted to keep touching it, but don’t!)
3. Divide the dough in 2 balls. Form each ball into a disk shape. Roll flat and thin to fit your pie dish.
4. Sprinkle flour under and on top of your dough to keep it from sticking to your rolling surface.
5. Trim excess dough around the edges with scissors so that it is about 1 inch wider than the dish edge.

For the Filling

7 large Granny Smith apples*, depending on size of apples and size of pie dish
2 teaspoon cinnamon (or more, depending on how much you like)
¾ c. sugar
1 Tablespoon unsalted butter (to put on top of apples before covering with top crust)
4 Tbsp. flour
1 beaten egg (to brush top crust before putting in oven)
Dash of salt

1. Lay the prepared bottom crust into the pie dish. Slice half of the peeled apples directly into the pie, arranging and pressing them into the dish to remove extra space between slices.
2. Cover with half of your other ingredients (sugar, flour, cinnamon, salt), then slice the remaining apples, and cover with second half of ingredients. Add dollop of butter.
3. Cover with top crust and crimp edges, then brush with the beaten egg (this gives the pie a nice golden brown shine). Use a knife to poke vent holes in the top crust (get creative here with a unique pattern if you want).
4. Bake at 425 degrees for 20 minutes.
5. Turn oven down to 375 degrees and bake for another 30 to 40 minutes or so, until juice bubbles. Poke with a knife to make sure apples have softened. Do not over bake or apples will turn mushy.

Rutabaga Potato Gratin
Serves 8 to 10

6 medium Yukon Gold potatoes, peeled and thinly sliced (I use the slicing blade of the food processor)
1 rutabaga, peeled and sliced thinly
2 leeks, cleaned and thinly sliced using some of the tender green part
1 1/2 cups heavy cream
1 2/3 cups whole milk
1 1/2 teaspoons salt
1/2 teaspoon freshly ground black pepper
4 shakes of Tabasco sauce
2 tablespoons unsalted butter or olive oil
2 cups shredded Gruyère cheese
1/2 cup freshly grated Parmesan cheese

1. Put the potatoes, rutabaga and leeks in a 12-inch sauté pan, add the cream, milk, salt, pepper, and Tabasco and bring to a boil. Reduce the heat to medium and simmer just until the potatoes are tender, 6 to 8 minutes; they should not be cooked through and should still hold their shape.
2. Coat a 13 x 9-inch baking dish with butter or oil or non-stick cooking spray.
3. Transfer half the potato mixture to the baking dish along with some of the sauce, and sprinkle with half the Gruyère.
4. Cover with the remaining potatoes and sauce and sprinkle with the remaining Gruyère and the Parmesan.
5. Do-Ahead: At this point, you can cover and refrigerate overnight. Bring to room temperature before continuing.
6. Preheat the oven to 375°F. Bake the potatoes, covered with aluminum foil, for 20 minutes, and then remove the foil and bake until the potatoes are tender and the cheese is golden brown, another 10 to 15 minutes. Let rest for 10 to 15 minutes before serving.

Home for the Holidays Salad
Serves 6

One head lettuce, washed and spun dry
1/2 cup dried cranberries
1 cup canola oil
3 tablespoons white vinegar
3 tablespoons cranberry juice cocktail
2 tablespoons finely chopped red onion
1 tablespoons Dijon mustard
1 tablespoon sugar
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 cup crumbled goat cheese (or blue cheese)
1/2 cup toasted walnuts

1. Place the lettuce and cranberries in a large salad bowl.
2. In a small mixing bowl, whisk together the oil, vinegar, cranberry juice, onion, mustard, sugar, salt, and pepper.
3. Pour a bit of the dressing over the greens in the bowl, and toss to coat.
4. Plate the salad and garnish with cheese and walnuts. Drizzle with a bit more dressing if desired.

courtesy of Misha’s Cafe & Juice Bar

Juice #1
1 beet
1 green pepper
3 carrots

Juice #2
1 beet
3 carrots
1 celery
1 small piece ginger

Juice #3
3 beets
2 carrots
4 oranges (peeled)

Post your photos on Twitter with the hashtag #spFMB or share them with the FMB community on our facebook page!

If you haven’t joined yet, you can order a bag for next week on our FMB page!

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