This week’s local produce and featured farms:
Lemon Cucumbers - Tutti Frutti Farms
Persian Cucumbers - Black Sheep Produce
Fennel - Black Sheep Produce
Salanova Lettuce - Terra Madre
Valencia Oranges - Polito Family Farms
Anaheim Chile - Tutti Frutti Farm
Rhubarb - Trevino Farms
Dapple Dandy Pluots - Fair Hills
Costoluto Tomatoes - Point Loma Farms

Juicing Bag:

Carrots - Cal-Organic
Celery - Foxy Organic
Kale - Foxy Organic
Grapefruit - Sundance Natural Foods
Lemons - Sundance Natural Foods
Beets - Cal-Organic

Farmer’s Choice:
Rocky Sweet Melon - Munak Ranch
Meyer Lemon - Rancho Del Sol

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When it’s about food…#specialtyproduce
Click the links above & search for products on our website with recipes attached 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!

Juice Recipes

Showtime

1 Lemon

1 Beet

2-3 Carrots

2 stalks Celery

Feel the Beet

1 Beet

1 Grapefruit

3 Carrots

Jolted

3 stalks celery

2 handful kale

1 Beet

Farmers’ Market Box Recipes

Orange and Fennel Salad
Serves 4 to 6

1 fennel bulb, root end trimmed, wispy ends trimmed, and thinly sliced
3 Valencia oranges, peel and pith removed, and thinly sliced
1/4 cup red wine vinegar
1/2 cup extra virgin olive oil
2 tablespoons finely chopped oregano
Salt and pepper

1. Arrange the fennel and orange slices on a serving platter in an overlapping pattern.
2. In a bowl, whisk together the vinegar, oil, and oregano. Season with salt and pepper and pour the dressing over the salad. Serve at room temperature.
3. Do-Ahead: Arrange the fennel and oranges, cover and refrigerate. Pour the dressing over the salad about 1 hour before serving.

Small Batch Overnight Bread and Butter Pickles
Makes 1 quart

1 pound Persian cucumbers sliced crosswise 1/8 inch thick
1/2 cup thinly sliced onion
3 tablespoons kosher salt
1 1/2 cups apple cider vinegar
1/2 cup sugar
2 teaspoons brown or yellow mustard seeds crushed
1 1/2 teaspoons dry mustard powder
1 teaspoon ground turmeric

1. In a large bowl, toss the cucumber and onion with 2 tablespoons of the kosher salt. Cover with ice water and let stand until just softened, about 45 minutes. Drain the cucumbers and onion well and pat dry.
2. Meanwhile, in a medium saucepan, combine the remaining 1 tablespoon of salt with the vinegar, sugar, mustard seeds, mustard powder, turmeric and 1/2 cup of water. Bring to a boil, stirring to dissolve the sugar; let cool completely.
3. Transfer the cucumbers and onion to a 1-quart glass jar and pour in enough brine to cover. Seal with the lid and refrigerate overnight before serving.
4. The pickles can be refrigerated in the brine for up to 1 week.

Panzanella
Serves 6

6 cups Italian bread cut into cubes
1 pound tomatoes chopped coarsely
4 Persian cucumbers, scrubbed, and diced
1/2 cup chopped red onion
1/2 cup red wine vinegar
1 cup extra virgin olive oil
1/4 cup packed basil leaves finely chopped
Salt and pepper

1. Preheat the oven to 400 degrees, and line a baking sheet with aluminum foil, silicone or parchment.
2. Lay the bread on the baking sheet and bake for 15 minutes, until the bread begins to turn golden.
3. Remove from the oven and allow to cool.
4. In a large bowl, combine the bread tomatoes, cucumbers and red onion.
5. In a small bowl, whisk together the vinegar, oil and basil. Season with salt and pepper.
6. Pour over the salad and toss to coat. Allow the ingredients to marinate at room temperature for at least 2 hours.
7. Serve the salad at room temperature.
Optional Add ins: Ricotta Salata, olives, and chopped celery are all delicious in this salad.

Lemon Cucumber Dip
Makes about 4 cups

2 cups Greek yogurt
2 tablespoons olive oil
Grated zest of 1 lemon
2 tablespoons fresh lemon juice
3 tablespoons dill chopped
1/4 cup finely chopped chives
4 lemon cucumbers, seeded, and finely chopped
freshly ground black pepper
1 cup crumbled feta cheese

In a mixing bowl, combine the yogurt, oil, zest, lemon juice, dill, chives, cucumbers, and feta. Season with salt and pepper. Refrigerate for at least 2 hours and serve with pita chips and crudités.

BLT Salad
Serves 6

1 cup mayonnaise
1/4 cup milk
2 garlic cloves minced
1 teaspoon salt
1/2 teaspoon ground black pepper
1 teaspoon grated lemon zest
1 tablespoon lemon juice
One head butter lettuce, washed, spun dry and chopped
1 1/2 cups tomatoes cored and cut into wedges
6 strips thick cut bacon, cooked crisp, and crumbled
2 cups croutons

1. In a small bowl, whisk together the mayonnaise, milk, garlic, salt, pepper, zest, and lemon juice.
2. Refrigerate for up to 5 days.
3. In a salad bowl, combine the lettuce, tomatoes, bacon and croutons.
4. Toss the salad with the dressing and serve.

Rhubarb Pluot Compote
Makes about 1 cup

1/2 pound rhubarb cut into 1/2-inch pieces
1/2 pound pluots, pitted, and chopped
1 1/2 cups sugar
1/4 cup orange juice
1 cinnamon stick
1 teaspoon vanilla paste or extract
Pinch of salt

1. Put all the ingredients into a Dutch oven and bring to a boil. Simmer for 20 to 30 minutes until the mixture has thickened. Remove the cinnamon stick, cool, cover and refrigerate.
2. Serve the compote as a sauce on the side of chicken or pork, or serve over cake, ice cream, or with English muffins or scones.

Orange Upside Down Cake with Whipped Cream
Serves 10

1/2 cup unsalted butter
3/4 cups firmly packed light brown sugar
2 oranges, peel and pith removed, and sliced 1/4-inch thick

1. Coat the interior of a 10-inch cake pan with non-stick cooking spray and set aside.
2. Melt the butter in a small saucepan on medium heat, then add the brown sugar and stir for a few minutes until the brown sugar is completely combined and melted.
3. Pour the butter/brown sugar mixture over the bottom of the cake pan and arrange the orange slices on the sugar syrup. Set aside while making the cake batter.

For the Cake

1 1/2 cups all-purpose flour
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsalted butter softened to room temperature
1 1/3 cups sugar
1/2 teaspoon vanilla paste or vanilla extract
1/2 teaspoon orange zest
2 large eggs, at room temperature
2/3 cup sour cream
1/4 cup fresh orange juice
2 cups heavy cream whipped stiffly for garnish

1. Preheat the oven to 350 degrees.
2. In the bowl of an electric mixer, cream the butter and sugar until they are light and fluffy. Add the vanilla, orange 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 orange 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 45 to 55 minutes 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.
7. Turn the cake out onto a serving platter and serve at room temperature.
8. Refrigerate any leftover cake, and re-warm before serving, garnish with whipped cream, crème fraiche or vanilla ice cream.

Anaheim Chile Breakfast Casserole
Serves 6

3 tablespoons vegetable oil
1/2 cup finely chopped onion
1 1/2 cups finely chopped Anaheim chile, seeded and cored
1/2 teaspoon ground cumin
6 corn tortillas cut into 1/2-inch squares
1/4 cup finely chopped cilantro
6 large eggs, beaten
1/2 cup heavy cream
2 cups shredded mild cheddar cheese
1 cup shredded Monterey Jack cheese

1. Preheat the oven to 350 degrees. Coat the inside of a 13-by-9-inch baking dish with non-stick cooking spray.
2. In a large skillet, heat the oil, saute the onion, chile and cumin until the onion is translucent.
3. Put the mixture into a bowl and allow to cool. Add the tortillas, cilantro, eggs, and heavy cream. Stir to blend. Pour into the prepared pan, and sprinkle with the cheeses.
4. Bake for 30 to 40 minutes until the casserole is puffed, golden and set in the center. Allow to rest for 10 minutes before cutting into squares and serving.

Chicken Chile
Serves 8

1/4 cup unsalted butter
2 tablespoons olive oil
1 cup chopped onion
2 Anaheim chiles, seeded and finely chopped
1 medium-size red bell pepper seeded and chopped
3 cloves garlic minced
2 teaspoons dried oregano
2 teaspoons ground coriander
1 tablespoon chili powder
1/2 teaspoon ground cumin
1 teaspoon salt
1/4 cup fine cornmeal or masa harina
1 teaspoon sugar
4 cups chicken broth
3 cups fresh corn kernels cut from the cob or frozen corn, defrosted
cups corn kernels, either cut fresh from the cob or frozen (defrosted)
Two 15.5-ounce cans black beans rinsed and drained
4 cups shredded cooked turkey or chicken
1/4 cup chopped fresh cilantro for garnish

1. In an 8-quart stockpot over medium heat, melt the butter and oil until the butter melts.
2. Add the onion, peppers, and garlic, and cook, stirring, until softened, about 5 minutes.
3. Add the oregano, coriander, cumin, chili powder, salt, cornmeal, and sugar and cook for 3 minutes, stirring constantly. Pour in the broth and stir until it comes to a boil and thickens.
4. Add the corn, black beans, and turkey or chicken, reduce the heat to medium-low, and simmer until the vegetables are tender, about 45 minutes. Taste for and add more salt and pepper if needed. Do-Ahead: At this point, you can let cool, cover, and refrigerate for up to 2 days or freeze for up to 6 weeks. Defrost and reheat before serving.
5. Garnish with the cilantro and serve.
6. Slow Cooker Savvy: Prepare the chili through step 2.
Transfer to a 5- to 6-quart slow cooker and stir in the corn, black beans, and turkey. Cover and cook on Low for 6 to 8 hours.

Pluot Cake
Serves 6 to 8

1 cup (250 g) unsalted butter, softened
2 cups (325 g) sugar
4 large eggs
2 cups (250 g) self-rising flour
6 to 8 pluots cut in half and pitted

1. Coat the inside of a 10-inch (25cm) spring form pan with non-stick cooking spray. Preheat the oven to 350 degrees.
2. In a mixing bowl, cream the butter and sugar together until fluffy.
3. Add the eggs one at a time, beating well after each addition.
4. Add the flour and stir to blend.
5. Transfer to the prepared pan and arrange the pluots skin side up in a decorative pattern, cutting some to fit into small spaces, the more pluots you have the better.
6. Transfer to the oven and bake for 1 hour, until a skewer inserted into the batter should come out clean. Allow to cool for 10 minutes before removing the pan. Serve slightly warm.

Tropical Gazpacho
Serves 6

6 cups canned tomato juice
1 cup mango nectar
2 under ripe mangoes or papayas, peeled, seeded and cut into 1/2-inch dice
2 cups Rocky Sweet melon, peeled, seeded and cut into 1/2-inch dice
½ red bell pepper, diced small
½ yellow bell pepper, diced small
½ cup lime juice (about 4 limes)
4 dashes of Tabasco sauce
Salt and pepper
½ cup chopped Italian parsley

1. In a large bowl, combine the tomato juice, mango nectar, mangoes, melon, red pepper, yellow pepper, lime juice, and Tabasco.
2. Taste for seasoning and add salt or pepper if necessary. Add the parsley just before serving chilled.

Meyer Lemon Scampi
Serves 6

1 pound linguine or spaghetti, cooked 3 minutes short of al dente, saving some pasta water
1/4 cup extra virgin olive oil
2 teaspoons chopped green garlic, or 4 garlic cloves, mince
1/2 cup finely chopped onion
Grated zest of 2 Meyer lemons
Pinch red pepper flakes
1 teaspoon dried oregano
1/4 cup dry white wine, such as Pinot Grigio, Sauvignon Blanc or dry Vermouth
1/4 cup Meyer lemon juice
1 1/2 pounds large shrimp peeled and deveined
1/4 cup finely chopped Italian parsley
Salt and pepper

In a large skillet over medium high, heat the oil, and saute the garlic, onion, zest, pepper and oregano for 3 to 4 minutes, to soften the onion. Add the wine and lemon juice and bring to a boil. Add the shrimp, and toss in the mixture, until the shrimp are cooked, and have turned pink.
Add the hot pasta to the pan and toss to coat. Add the parsley, taste the sauce for salt and pepper, adjust the seasonings and serve.

Blueberry Meyer Lemon Cake
Serves 12

For the streusel

1/4 cup granulated sugar
1/3 cup light brown sugar, lightly packed
1 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1/2 cup unsalted butter melted
1 1/3 cups all-purpose flour

1. Combine the granulated sugar, brown sugar, cinnamon, and nutmeg in a bowl.
2. Stir in the melted butter and then the flour. Mix well and set aside.

For the cake

6 tablespoons unsalted butter, at room temperature (3/4 stick)
3/4 cup granulated sugar
2 extra-large eggs, at room temperature
2 teaspoons lemon juice
1/2 teaspoon grated lemon zest
2/3 cup sour cream
1 1/4 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1 cup fresh blueberries

1. Preheat the oven to 350 degrees. Coat the inside of a 10-inch springform pan with non-stick cooking spray.
2. Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment on high speed for 4 to 5 minutes, until light.
3. Reduce the speed to low and add the eggs 1 at a time, then add the vanilla, lemon zest, and sour cream.
4. In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. With the mixer on low speed, add the flour mixture to the batter until just combined.
5. Fold in the blueberries and stir with a spatula to be sure the batter is completely mixed.
6. Spoon the batter into the prepared pan and spread it out with a knife. Sprinkle the crumble evenly over the batter.
7. Bake for 40 to 50 minutes, until a cake tester comes out clean. Cool completely and serve sprinkled with confectioners’ sugar.

Hot Lemon Pudding Cake
Serves 6

4 large eggs separated
grated zest of one sweet lemon
1/3 cup sweet lemon juice
4 tablespoons butter, melted
1 2/3 cups milk
1 cup sugar
1/3 cup all-purpose flour
1/8 teaspoon salt
2 cups heavy cream whipped stiffly with 1/4 cup sugar

OVEN METHOD

1. Preheat the oven to 325 degrees.
2. Coat the inside of a 13-by-9-inch baking dish with non-stick cooking spray.
3. In a large bowl, beat the egg whites until soft peaks form and set aside. In another mixing bowl, beat the egg yolks and blend in the zest, juice, butter and milk.
4. In another bowl, stir together the sugar, flour, salt, and add to egg yolk mixture, beating until smooth and fold into the reserved egg whites.
5. Transfer the batter to the prepared pan, and bake for 35 to 45 minutes, until the top is firm. Remove from the oven and allow to stand for 15 minutes before serving warm, with sweetened whipped cream.

SLOW COOKER METHOD

1. Coat the insert of a 5 to 7-quart slow cooker with non-stick cooking spray.
2. In a large mixing bowl, beat the egg whites until soft peaks form and set aside. In another mixing bowl, beat the egg yolks and blend in the zest, juice, butter and milk.
3. In another bowl, stir together the sugar, flour, salt, and add to egg yolk mixture, beating until smooth and fold into the reserved egg whites.
4. Transfer the batter to the prepared slow cooker, cover and cook on high for 2 ½ hours.
5. Remove the top of the slow cooker, turn off the heat, and allow the pudding to rest for 15 minutes.

@Diane Phillips  www.dianephillips.com   Blog:  www.cucinadivina.blogspot.comFollow me on Facebook (professional page) Twitter, and Pinterest

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