Fennel Kong Thao Farm
Sonoran GarlicMilliken Family Farm
Oro Blanco GrapefruitKen’s Top Notch Produce
Italian ParsleyBe Wise Ranch
LemongrassSuzie’s Farm
Romaine LettuceBlack Sheep Produce
Red ScallionsBlack Sheep Produce
Teen ParsnipsWeiser Family Farm
Natural Flame Raisins – Peacock Family Farms
Baby Gold BeetsBe Wise Ranch
Page TangerinesKen’s Top Notch Produce

Organic Juicing Bag:

Cocktail GrapefruitKoral’s Tropical Fruit Farm
Carrots – Earthbound Organics
Celery – Lakeside Organic Gardens
Fennel – Lakeside Organic Gardens
Black Kale – A & A Organics

Farmer’s Choice:

Baby Broccoli – Coastal Farms
Yellow Bunch CarrotsWeiser Family Farm
Eureka LemonsPolito Family Farm
Cinco Hot Sauce – El Verraco

Feature:

Sumo Citrus – Suntreat

Catalina Offshore catch of the week:


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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

Sweet Kale of Mine
1 Cocktail Grapefruit – Rind removed
½ Bunch Black Kale
2 Carrots

Celery Stalker
½ Fennel Bulb
3 Stalks of Celery

Not Yo Grandma’s Cocktail
1 Cocktail Grapefruit – Rind removed
¼ Fennel Bulb
½ Bunch of Black Kale
1 Stalk of Celery

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

Lemongrass Shrimp Stir Fry Salad
Serves 4

1/2 pound linguine, cooked al dente, and cooled
2 red scallions, finely chopped
1 cup thinly sliced romaine lettuce
2 medium carrots cut into julienne
1/4 cup finely chopped mint
1/4 cup vegetable oil
2 garlic cloves, minced
1 Tablespoon minced fresh lemongrass
1 1/2 pounds large shrimp, peeled and deveined
2 tablespoons fish sauce
2 teaspoons sugar
1/2 to 2/3 cup chopped peanuts or cashews for garnish

1. In a bowl, combine the cooled linguine, scallions, romaine, carrots and mint. Toss with 2 tablespoons of oil.
2. In a large skillet, or wok, heat the oil over medium high heat, and swirl the garlic and lemon grass in the oil, and add the shrimp, stir frying for 3 to 4 minutes, until the shrimp turn pink.
3. Add the fish sauce and sugar to the work, and turn the shrimp in the mixture.
4. Spread the shrimp over the linguine, and toss to combine. Sprinkle the salad with the chopped nuts, and serve.

Lemongrass Flavor Bomb
Makes about 1 cup
Flavor bombs are frozen blocks of oil containing aromatics to toss into soups, stews, stir-fries for intense flavor. The lemongrass bomb incorporates your garlic, lemongrass and parsley.

1 stalk lemongrass, tough outer layer removed, and finely chopped
6 garlic cloves
1 cup firmly packed Italian parsley
1/2 to 3/4 cup extra virgin olive oil

1. In a food processor, or blender, combine the lemongrass, garlic and parsley. Process until chopped.
2. Add the oil, and pour the mixture into ice cube trays. You will have about 3 tablespoons of the mixture in each cube. Freeze. When the cubes are firm, transfer to zip-lock bags and make sure to label them!
3. When ready to use, melt the cube over low heat.

Parsnip Cake with Tangerine Cream Cheese Frosting
Makes two 9-inch layers, or one 13-by-9-inch baking pan
A kissing cousin to carrot cake, the parsnips give this cake a sweet flavor, and moist texture.

1 1/2 cups canola oil
2 cups sugar
3 large eggs
2 teaspoons vanilla extract
3 cups thinly grated parsnips
One 8-ounce can crushed pineapple (do not drain)
1/2 cup raisins
3 cups unbleached all-purpose flour
2 teaspoons baking soda
2 teaspoons ground cinnamon
1 recipe Cream Cheese Frosting (recipe follows)

1. Preheat the oven to 350°F. Coat a 13 x 9-inch baking pan or two 9-inch baking pans with nonstick cooking spray.
2. In a large bowl, beat together the oil, sugar, eggs, and vanilla. Add the parsnips, pineapple and juice, and raisins, stirring until blended.
3. Add the flour, baking soda, and cinnamon and stir to combine.
4. Pour the batter into the prepared pan and bake until a skewer inserted in the center comes out clean, 40 to 50 minutes for 13-by-9-inch baking pan, or 30 to 35 minutes for 9-inch rounds.
5. Place the pan on a rack and let cool completely before frosting.

Tangerine Cream Cheese Frosting

Makes 6 cups, enough to frost two 9-inch layers, one 13 x 9-inch cake, or 48 cupcakes

One 8-ounce package cream cheese, softened
1/2 cup (1 stick) unsalted butter 5 cups confectioners’ sugar
1/2 teaspoon orange extract
2 to 3 tablespoons tangerine juice

1. Using an electric mixer beat together the cream cheese and butter in a medium-size bowl. Add the confectioners’ sugar, extract and juice, beating until the mixture is of spreadable consistency.
2. If the frosting is too thick, beat in additional juice 1/2 teaspoon at a time, until desired consistency is reached.
3. Do-Ahead: At this point, you can cover and refrigerate for up to 5 days or freeze for up to 6 months. I recommend you soften it at room temperature after it’s been refrigerated, so it’s easy to spread.

Pasta with Golden Beets, Greens and Pancetta
Serves 6
Beet greens are a terrific source of vitamins and minerals, don’t throw them away! They are terrific sautéed with olive oil, salt and pepper, and this one dish meal uses both the sweet golden beets and their greens.

2 tablespoons extra virgin olive oil
One 1/2-inch thick piece pancetta, cut into fine dice
4 garlic cloves, minced
1/2 cup finely chopped onion (or red scallion)
Bunch beet greens, washed, spun dry tough stems removed, and cut into 1/2-inch thin ribbons
Golden beet bunch, peeled, cut in half, and thinly sliced
Salt and pepper
1/4 dry white wine (Pinot Grigio, Sauvignon Blanc or dry vermouth)
1 cup chicken or vegetable broth
1 pound penne, farfalle or other shaped pasta cooked 3 minutes short of al dente, saving some pasta water
1 cup grated Parmigiano Reggiano

1. In a large skillet, heat the oil, and cook the pancetta until it is crispy.
2. Add the garlic, onion and beet greens and saute until the greens begin to wilt.
3. Add the beet slices and saute turning frequently, until the beets begin to wilt. Season with salt and pepper.
4. Add the wine, and bring to a boil.
5. Add the broth, simmer uncovered, for 10 minutes, until the liquid in the pan has reduced, and the beets are tender.
6. Toss the pasta with the sauce, and add 1/2 of the cheese to the pan. If the sauce seems dry, add a bit of pasta water to the pan. Serve the pasta garnished with the remaining cheese.

Sautéed Chicken Breasts with Lemon and Parsley
Serves 6

1 tablespoon extra-virgin olive oil
4 tablespoons butter
6 chicken breast halves, skin and bones removed
Salt and black pepper
Juice of 1 lemon
1/4 cup finely chopped Italian parsley
1 lemon, thinly sliced for garnish

1. Over medium high heat, melt 3 tablespoons butter, and the oil, in a large skillet over medium high heat. Cook the chicken seasoning with salt and pepper.
2. Add the lemon juice to the skillet, and bring to a boil. Scrape up any browned bits in the bottom of the pan.
3. Add the chopped parsley and the remaining tablespoon of butter, stir rapidly for 4 or 5 seconds, then turn the heat down to low and turn the fillets in the pan juices 2 or 3 times, then transfer, together with the juices, to a warm platter. Garnish with the thin slices of lemon and serve at once.

Couscous Salad with Tangerines and Raisins
Serves 6

2 cups plain couscous
1/2 teaspoon saffron, crushed in the palm of your hand
2 cups hot chicken or vegetable broth
1/2 cup extra virgin olive oil
1/4 cup tangerine juice
1/4 cup rice vinegar
1/4 cup finely chopped red scallion
1/2 cup sliced almonds
1 cup tangerine segments, chopped
1/2 cup raisins
Salt and pepper

1. Put the couscous into a heatproof bowl. Add the saffron to the broth, and stir. Pour the broth over the couscous, and stir. Cover the bowl with plastic wrap, and let stand for 5 minutes. Fluff the couscous, and allow to cool.
2. In a small bowl, whisk together the oil, tangerine juice, rice vinegar, and scallions. Pour over the couscous, and stir to blend.
3. Add the almonds, tangerine segments, and raisins. Toss to blend, and taste for seasoning. Adjust using salt or pepper. Serve the salad cold or at room temperature.

Sautéed Fennel
Serves 4

3 tablespoons extra virgin olive oil
2 garlic cloves, minced
One fennel bulb, wispy ends trimmed, and thinly sliced
Salt and pepper
3 tablespoons finely chopped parsley

1. In a large skillet, heat the oil, and saute the garlic for 30 seconds until fragrant.
2. Add the fennel and saute over medium high heat, turning frequently, until the fennel is softened.
3. Season with salt and pepper, stir in the parsley, and serve.

Fennel, Grapefruit and Romaine Slaw
Serves 6

1/4 cup extra virgin olive oil
2 tablespoons Oro Blanco juice
1 tablespoon red wine vinegar
1 teaspoon honey
One head romaine, sliced into 1/2-inch ribbons
One bulb fennel, wispy fronds, trimmed, thinly sliced
1/4 cup finely chopped parsley
2 Oro Blanco grapefruit, peel and pith removed, and cut into segments
Salt and pepper
1/2 cup toasted pine nuts

1. In a small bowl, whisk together the oil, juice, vinegar and honey.
2. In a large salad bowl, combine the romaine, fennel, parsley, and grapefruit.
3. Toss the romaine mixture with the dressing, and season with salt and pepper. Serve garnished with pine nuts.

Farmers’ Choice:

Baby Broccoli Quiche
Serves 6

2 tablespoons extra virgin olive oil
1 garlic clove, minced
Pinch red pepper flakes
1 1/4 pound baby broccoli, tough stems trimmed, and chopped
One unbaked 9-inch pie crust, at least 2 1/2 inches deep
6 large eggs
1 cup heavy cream
5 drops Tabasco
1 tablespoon Dijon mustard
1 red scallion, finely chopped
1 cup shredded sharp cheddar cheese
1 cup shredded Asiago cheese
1 cup crumbled goat cheese

1. Preheat the oven to 375 degrees. In a large skillet, heat the oil over medium high heat; add the garlic and red pepper flakes.
2. Add the broccoli, and saute for 3 to 5 minutes, until the broccoli begins to soften. Cool the broccoli and arrange in the piecrust.
3. In a bowl, whisk together the eggs, cream, Tabasco, mustard, and scallion. Stir in the cheeses, and pour into the piecrust.
4. Bake for 15 minutes; reduce the heat to 350 degrees, and bake an additional 20 minutes, until the center of the quiche is set. Remove from the oven, and allow to rest for 15 minutes before cutting into wedges and serving. Quiche can be served, warm or at room temperature.

Pasta alla Vongole
Serves 6

1/4 cup extra virgin olive oil
6 garlic cloves, minced
1 cup finely chopped onion
1 teaspoon dried oregano
1 teaspoon Old Bay seasoning
Pinch red pepper flakes
Grated zest of 2 Eureka lemons
1/2 cup Eureka lemon juice
40 Manila clams, scrubbed
One pound linguine, cooked 3 minutes short of al dente, saving some of the pasta water
Salt and pepper
1/4 cup finely chopped parsley

1. In a large skillet, heat the oil over medium high heat and saute the garlic, onion, oregano, Old Bay seasoning, red pepper flakes, and zest for 4 to 6 minutes, until the onion is softened.
2. Add the lemon juice, and bring to a boil.
3. Add the clams, and cook until clams open (discard any that don’t open)
4. Toss the linguine with the sauce in the pan, taste for seasoning, adjusting with salt and pepper. Add the parsley to the pan, and toss to coat the pasta. If the sauce seems dry, add some of the pasta water.
5. Serve immediately.

Lemon Dill Chicken
Serves 6

1/2 cup all-purpose flour
1 1/2 teaspoons salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon sweet paprika
6 chicken breast halves, skin and bones removed
2 tablespoons extra virgin olive oil
2 tablespoons unsalted butter
2 garlic cloves, minced
1/2 cup finely chopped onion
Grated zest of one lemon
1 1/2 cups chicken broth
1/4 cup lemon juice
1/4 cup finely chopped dill
1/2 cup heavy cream
Salt and pepper

1. In a shallow plate, combine the flour, salt, pepper and paprika. Measure out 1/4 cup of flour to thicken the sauce, and dip the chicken breasts in the flour mixture, and dust off the excess.
2. In a large skillet, heat the oil and butter, and add the chicken breasts, sautéing until browned on each side. Remove the breasts from the skillet, and cover with aluminum foil.
3. Add the garlic, onion and zest to the skillet, and saute 2 to 3 minutes until fragrant.
4. Add 1/4 cup of the flour to the skillet, and whisk for 2 to 3 minutes.
5. Pour in the chicken broth, lemon juice and dill, and bring to a boil, whisking until the sauce is smooth.
6. Add the cream, and return the chicken to the sauce. Simmer for 10 minutes, until the chicken is cooked through. Season the sauce with salt and pepper if necessary. Serve the chicken and sauce over potatoes, rice, or polenta.

Honey Thyme Carrots
Serves 4

2 tablespoons unsalted butter
1/2 cup chopped shallots
One bunch carrots, cleaned and cut into 1/2-inch pieces
1 tablespoon honey
1 teaspoon dried thyme
1/2 cup chicken broth
1/2 cup heavy cream
1/8 teaspoon ground nutmeg
Salt and freshly ground black pepper to taste

1. In a 12-inch skillet, melt the butter over medium heat, then add the shallots, carrots, and cook, stirring, until the shallots begin to soften, about 3 minutes.
1. Add the honey and thyme and stir until the honey has coated the vegetables.
2. Gradually add the broth and simmer, uncovered, until evaporated by half, about 15 minutes.
3. Stir in the heavy cream and reduce the sauce by about half, another 10 minutes. Stir in the nutmeg and season with salt and pepper.

Curried Carrot Soup
Serves 4

2 tablespoons unsalted butter
1/2 cup finely chopped onion
1 teaspoon sweet curry powder
1 bunch carrots, scraped, and cut into 1-inch lengths
2 cups chicken or vegetable broth
1/2 cup heavy cream
1/4 cup finely chopped Italian parsley
Salt and pepper

1. In a Dutch oven, heat the butter, and sauté the onion and curry powder for 2 to 3 minutes, until the onion begins to soften.
2. Add the carrots and broth. Bring to a boil, and simmer for 10 to 12 minutes, until the carrots are tender.
3. Using an immersion blender, puree the soup. Add the cream, and parsley. Taste for seasoning, and adjust using salt or pepper. Serve the soup warm.

Feature:

Sumo Ricotta Cheesecake with Chocolate Crumb Crust
Serves 8 to 10

For the Crust
1 1/2 cups finely ground Nabisco Famous Chocolate Wafer cookies (about 25 cookies) (ground in a food processor)
2 Tbs. granulated sugar
1/4 cup unsalted butter, melted

1. Preheat the oven to 350°F. Coat the inside of a 9-1/2-inch fluted tart pan with a removable bottom with nonstick cooking spray.
2. In a medium bowl, mix the cookie crumbs and sugar with a fork until well blended.
3. Drizzle the melted butter over the crumbs and mix with the fork or your fingers until the crumbs are evenly moistened.
4. Put the crumbs in the tart pan, use your hands to spread the crumbs so that they coat the bottom of the pan, and start to climb the sides.
5. Use your fingers to pinch and press some of the crumbs around the inside edge of the pan to cover the sides evenly and create a wall a scant 1/4 inch thick. Redistribute the remaining crumbs evenly over the bottom of the pan and press firmly to make a compact layer.
6. Bake the crust until it smells nutty and fragrant, about 10 min.
7. Set the baked crust on a rack and let cool.
8. Do-Ahead: The crust can be made up to one day ahead of filling, and stored at room temperature, wrapped well in plastic.

For the Filling
15-oz. container (1 1/2 cups) whole-milk ricotta
3 oz. cream cheese, at room temperature
3/4 cup granulated sugar
2 Tbs. unbleached all-purpose flour
1/4 tsp. table salt
3 large egg yolks
1 Tbs. finely grated Sumo orange zest
2 Tablespoons Sumo orange juice
1 Chocolate Wafer cookie crust, baked and cooled
Sumo Orange Syrup, cooled

1. Preheat the oven to 350°F.
2. In a medium bowl, combine the ricotta and cream cheese.
3. Using an electric mixer beat on medium speed until well blended and no lumps remain, about 3 min.
4. Add the sugar, flour, and salt and continue beating until well blended, about 1 min.
5. Add the egg yolks, orange zest, and juice.
6. Beat until just incorporated. Use a rubber spatula to scrape the filling into the crust and spread the filling evenly.
7. Bake the tart until the filling just barely jiggles when the pan is nudged, 30 to 35 minutes.
8. Let cool completely on a rack.
9. Refrigerate the tart in the pan until chilled and firm, 2 to 3 hours. Serve the cheesecake at room temperature drizzled with Sumo Syrup.

Sumo Syrup
1 cup Sumo Juice
1 cup sugar
Grated zest of 1 Sumo citrus

1. In a small saucier, combine the ingredients and bring to a boil.
2. Simmer the mixture for 5 to 10 minutes, until it becomes thick and syrupy. Strain out the zest, and cool the syrup.

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

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