Archive for February, 2014

FMB21914

Farmers’ Market Box 2-19-14

Baby Yellow Carrots – Black Sheep Farm
Rainbow Chard – Be Wise Ranch
Dino Kale – Coke Farms
Meiwa Kumquats – Sundance Natural Foods
Leeks – Tutti Frutti Farm
Red Cipollini Onions – Coke Farms
Yellow Cipollini Onions – Coke Farms
Cara Cara Oranges – Lee Farm
Purple Peruvian Fingerling Potatoes – Weiser Farms
Broccoli – Lakeside Organic Gardens
Cauliflower – Lakeside Organic Gardens

Organic Juicing Bag:

Fuji Apples – Fair Hills Farm
Pink Lady Apples – Fair Hills Farm
Pomelo Grapefruit – Garcia Organic Farm
Nantes Carrots – Coastal Organics
Cara Cara Oranges – Lee Farm
Green Kale – Lakeside Organic Gardens


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Catalina Offshore catch of the week: Fluke

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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
1ea fuji apple
1ea pink lady apple
1ea pommelo
2ea navel orange

Juice #2
½ bun nante carrots
3ea navel orange
2ea fuji apple
½ bu kale

Juice #3
½ bu kale
1ea pommelo
1ea orange

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

Dino Kale and Fontina Panini
Serves 4
Great as a snack, or served with soup
3 tablespoons extra virgin olive oil
2 garlic cloves, minced
1 bunch kale, tough stems trimmed, and sliced into 1/2-inch ribbons
Salt and pepper
8 slices country style bread, such as a French Batard
Additional oil to brush on bread
1 cup grated Italian Fontina or Parmigiano Reggiano cheese
1. In a large skillet, heat the oil, and add the garlic, swirling in the pan for 10 seconds, till fragrant. Add the kale, season with salt and pepper, and sauté until the kale begins to soften, and wilt, this could take up to 8 minutes.
2. Heat a grill pan on the stove top or preheat a Panini press.
3. Brush one side of the bread with some oil, top the other side with the kale and some of the Fontina. Top with another slice of bread, and brush with oil.
4. Place in the skillet, and press down on the bread to flatten, or use the Panini grill and cook for 5 minutes. If using a skillet, flip the bread when it has browned, and the cheese is melted, and cook another 4 to 5 minutes, until it is browned. Cut the Panini in half and serve.
Variation: For added protein, add slices of cooked turkey, or crumbled cooked sausage to the Panini.

Kale and Swiss Chard Gratin
Serves 6
A great use for leftover rice, I like to make this in a deep, round pie plate, and cut it into wedges. It’s delicious served with a salad.
3 tablespoons extra virgin olive oil
1 onion, finely chopped
2 garlic cloves, minced
1 bunch kale, leaves stripped from the stems, and cut into 1/2-inch ribbons
1 bunch Swiss Chard, tough stems trimmed, and cut into 1/2-inch ribbons
6 leaves fresh sage, chopped
2 large eggs
1/2 cup cooked short grain rice (like Arborio)
1/2 cup shredded Gruyere cheese (imported Swiss)
1/4 cup grated Parmigiano Reggiano
1/4 cup fresh bread crumbs
1. Preheat the oven to 375 degrees, and coat the inside of a 9-inch ovenproof baking dish with non-stick cooking spray.
2. Heat 2 tablespoons of the oil in a large skillet, and cook the onion and garlic for 2 to 3 minutes until fragrant, and add the kale, Swiss chard, and sage, sautéing for 5 minutes, until the vegetables wilt. Season with salt and pepper.
3. In a bowl, beat the eggs, and add the vegetables, rice, and cheeses, and blend together. Transfer to the baking dish and sprinkle the bread crumbs over the top, and drizzle with the remaining oil. Bake for 30 to 40 minutes until the gratin is cooked through and golden brown on the top. Let rest for 5 minutes before serving.

Chard, White Beans, and Bacon Ragout
Serves 4 to 6
A great side dish to serve with almost anything, you can make this a few days ahead and then serve it.
4 slices thick cut bacon, cut into 1/2-inch pieces
2 tablespoons extra virgin olive oil
1/2 cup finely chopped onion
4 garlic cloves, minced
One head Swiss chard, tough stems removed, and leaves coarsely chopped
Salt and pepper to taste
Two 14.5-ounce cans small white beans, rinsed and drained
1 1/2 cups chicken or vegetable stock
1. In a Dutch oven, cook the bacon until it is crisp, remove the bacon fat from the pan, and add the oil. Sauté the onion and garlic for 2 to 4 minutes, until fragrant, add the Swiss chard, and toss in the oil until coated. Season with salt and pepper.
2. Add the beans, and stock, and simmer for 30 minutes until the stock has reduced to barely coat the vegetables. Season the ragout with salt and pepper and serve warm or at room temperature.

Cara Cara Orange muffins
Makes 12 to 15 large muffins
1 1/4 cups buttermilk
2 large eggs
1 tablespoon vanilla paste or extract
Grated zest of one orange, or 1 teaspoon orange extract
12 tablespoons (1 1/2 sticks) unsalted butter, melted
2 Cara Cara oranges, segmented, and coarsely chopped
3 cups all-purpose flour
3/4 cups sugar
1 tablespoon baking powder
1/4 teaspoon ground nutmeg
1/2 teaspoon baking soda
1/2 teaspoon salt
1. Preheat the oven to 400 degrees, and line 12 to 15 muffin cups with liners, or coat the inside with non-stick cooking spray.
2. In a large mixing bowl, whisk together the buttermilk, eggs, vanilla, zest, butter and oranges. Add the flour, sugar, baking powder, nutmeg, soda and salt, and beat together until just blended.
3. Using a 1/3 cup portion scoop, scoop the batter into the prepared cups, and bake for 20 to 25 minutes, until a skewer inserted into the center comes out clean. Cool for 10 minutes before removing from the pan.

Cara Cara Orange Poppy Seed Muffins
Makes 10 to 12 muffins
1/2 cup unsalted butter, melted
Grated zest of 1 Cara Cara orange
1/2 cup freshly squeezed Cara Cara orange juice
2 large eggs
1/2 cup sour cream
2 1/2 cups all-purpose flour
3/4 cup sugar
3 tablespoons poppy seeds
2 teaspoons baking powder
1 teaspoon salt
1/4 teaspoon baking soda
1. Preheat the oven to 400 degrees, and line 10 to 12 muffin cups with liners, or coat the inside with non-stick cooking spray.
2. In a large mixing bowl, whisk together the butter, zest, orange juice, eggs, and sour cream, the mixture will look curdled.
3. Add the flour, sugar, poppy seeds, baking powder, salt and soda, and stir until blended.
4. Using a 1/3 cup portion scoop, portion the batter into the prepared pan. Bake for 15 to 18 minutes, until a skewer inserted into the center comes out clean. Cook for 10 minutes, before removing from the pan.

Baked Cauliflower and Goat Cheese Dip
Serves 6
I had this dip at a restaurant in Del Mar; this version is similar, and I think better J
1 head cauliflower, cut into florets
Salt and pepper
2 tablespoons unsalted butter
2 garlic cloves, minced
1 leek, finely chopped, using the white and tender green parts
Pinch red pepper flakes
1 tablespoon Dijon mustard
4 ounces cream cheese, softened
8 ounces goat cheese, softened
1/4 cup freshly grated Parmigiano Reggiano cheese
1/4 cup fresh bread crumbs
1 tablespoon extra-virgin olive oil
1 tablespoon finely chopped Italian parsley
Toasted baguette slices or fresh vegetables to dip
1. Preheat the oven to 350 degrees. Coat the inside of a gratin dish with non-stick cooking spray.
2. In a 5-quart saucepan, heat 3 quarts of salted water. Add the cauliflower, and simmer until the cauliflower is crisp/tender, about 6 minutes.
3. Drain thoroughly and season with salt and pepper. Set aside to cool.
4. In a small skillet, melt the butter, and sauté the garlic and shallot for 2 minutes, until fragrant, add the red pepper flakes, and swirl in the pan for 10 seconds. Set aside to cool.
5. Place the cauliflower, garlic butter, Dijon mustard, cream cheese and goat cheese in a food processor, and process on and off until the mixture is smooth, with a few chunks of cauliflower.
6. Taste for seasoning and adjust using salt or pepper.
7. Transfer the mixture to the prepared baking dish.
8. Do-Ahead: At this point, you can cover and refrigerate the dip for 2 days. Before baking, remove the baking dish from the refrigerator 30 minutes before baking, and proceed as directed.
9. In a small bowl, combine the Parmigiano, bread crumbs, oil and parsley, and stir until the crumbs are moistened. Sprinkle over top of the cauliflower mixture, and bake for 15 to 20 minutes, until the dip is bubbling and the topping is golden brown. Spread on crackers, baguette slices, or use as a dip for vegetables.

Small Batch Cara Cara Kumquat Marmalade
Makes 16 ounces
One Cara Cara orange
1 cup Riesling wine (or other sweet white wine)
1 1/4 cups sugar
16 to 20 kumquats, quartered, stems and pits removed
1. Wash the orange with a plastic vegetable brush to remove any wax from the outside. Cut the orange in half, and then slice into 1/8-inch 1/2 moons.
2. Put the oranges into a heavy bottomed saucepan with the wine and sugar, and bring to a boil.
3. Boil the mixture for 5 minutes, then add the kumquats, and simmer uncovered for 30 to 40 minutes, until the mixture is thickened.
4. Cool the marmalade and store in sterilized jar in the refrigerator for up to 2 months.

Cipola Agra Dolce
Makes about 1 cup
The easiest way to peel cipolini onions is to toss them into boiling water for 1 minute. Drain, and allow to cool. Cut off the root end, and the skin should slip right off.
2 tablespoons unsalted butter
2 cups cipolini onions, peeled and cut in half
Salt and pepper
2 teaspoons brown sugar
1/2 teaspoon dried thyme
1/3 cup good quality balsamic vinegar
1. In a large skillet, melt the butter, and sauté the onions for 4 to 5 minutes, until they begin to soften; season with salt, pepper, sugar and thyme, and sauté until the onions begins to turn golden.
2. Add the vinegar, and bring to a boil.
3. Simmer until the liquid becomes syrupy, about 4 to 5 more minutes, being careful not to burn the vinegar.
4. Cool the onions, and serve as a condiment on sandwiches, as a garnish with grilled meats, poultry and pork. The onions will keep refrigerated for up to 1 week.

Pasta with Broccoli and Almonds
Serves 6
2 to 3 cups broccoli florets
1 pound linguine
1/4 cup extra virgin olive oil (plus more if needed)
2 garlic cloves, minced
1/8 to 1/4 teaspoon hot pepper flakes
1/2 cup chopped almonds (If you can get Marcona almonds, those are the best)
Salt and freshly ground black pepper
1/3 cup grated Pecorino Romano cheese
1. Bring 8 quarts of salted water to a boil and add the broccoli; cook for 3 minutes, and remove to a colander, and drain.
2. Add the pasta to the boiling water, and cook 3 minutes short of al dente. While the pasta is cooking, heat the oil in a large skillet, and add the garlic, hot pepper, and almonds, sautéing for 30 seconds, until fragrant.
3. Add the broccoli and toss to combine, and coat with the garlic oil. Season the broccoli with salt and pepper.
4. When the pasta is cooked, drain in a colander, reserving some of the pasta water, and add to the skillet, tossing to combine.
5. Add some of the cheese, and a bit of the pasta water to make a creamy sauce. Serve the pasta garnished with additional cheese.

@Diane Phillips
www.dianephillips.com
Blog: www.cucinadivina.blogspot.com
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Laker Baker potatoes

Farmers’ Market Report February 14, 2014

Laker Baker Potatoes

 

Grower: Weiser

Description: Laker Baker potatoes are a medium size, yellow-fleshed potato with purple and gold skin. The dominant skin color is purple, while the lighter gold coloring surrounds the potatoes “eyes”. The potatoes are roughly the size of a Yukon Gold or new potato, with firm, waxy flesh and creamy, buttery flavor. The rich, purple and gold coloring is only skin deep, but the skin is also thin, making them suitable for cooking whole. As its name suggests its color is reminiscent of the Los Angeles Lakers uniforms.

 

 

 THE FARMS:

 

Coastal Organics- Carpinteria, CA

  • Pink turnips
  • White Turnips
  • Radish- Black, Watermelon
  • Nantes carrots
  • Mixed baby lettuces

Crows Pass – Temecula, CA

  • Baby Chard
  • Bordeaux Spinach

Rutiz – Arroyo Grande, CA

  • Fennel
  • Romanesco
  • baby broccoli
  • sierra gold potatoes
  • Rainbow chard
  • Tuscan kale
  • Red Russian kale
  • Broccoli Raab
  • Brussels Sprouts
  • Leeks

Rancho Del Sol – Fallbrook, CA

  • Meyer Lemons
  • Cara Cara Oranges
  • Buddha hands
  • Gold Nugget Tangerines
  • Moro Blood Oranges

Garcia Organic Farm – Fallbrook, CA

  • Avocados
  • Meiwa Kumquats
  • Meyer Lemons
  • Kishu Mandarins

Fallbrook Free Range Duck Farm – Fallbrook, CA

  • Duck Eggs

Coleman Family Farm – Carpinteria, CA

  • Herbs
  • Black Kale
  • Lettuces
  • Broccoli spigarello
  • Snap Peas
  • Wood Sorrel
  • Stinging Nettles
  • Baby Broccoli
  • Radishes
  • Green Garlic
  • Chamomile Flowers
  • Coriander Flowers

Mike and Son Egg Ranch – Ontario, CA

  • Brown Eggs

Pudwill Farm – Nipomo, CA

  • Blackberries
  • Blueberries
  • Raspberries

Tutti Frutti – Santa Barbara County and Carpenteria

  • Purple Carrots
  • Leeks
  • Torpedo onions
  • Bloomsdale

Weiser Family Farm – Bakersfield, CA

  • Russian Banana Potatoes
  • Peewee Mix Potatoes
  • Red Sunchokes
  • Purple sprouting broccoli

Yasutomi Farm – Pico Rivera, CA

  • Baby Bok Choy
  • Baby Celery
  • Japanese turnips

McGrath Farms – Oxnard, CA

  • Fava Tendrils
  • Red, Orange, and Yellow baby carrots
  • Wild Arugula
  • Pea Tendrils
  • Mizuna
  • English Peas
  • Red Mustard Frill
  • Jaime Farms – CA

  • Cauliflower
  • Brussels Sprouts
  • Arugula
  • Bok Choy
  • Radish-fb radish, easter radish
  • White beets
  • 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
  • Red beets
  • Strawberries

Polito – Valley Center, CA

  • Valencia oranges
  • Oro blanco grapefruit
  • Blood Oranges
  • Meyer Lemons
  • Bearss Limes

Schaner

  • Tahitian squash
  • Beets – three colors
  • Emu eggs
  • Shallots
  • Beets

Lee Farms – Reedley, CA

  • Page Tangerines
  • Oro Blanco
  • Cara Cara Oranges

Life’s a Choke

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

 Tamai

  • Strawberries
  • Thumbelina carrots

 

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