Spring

Farmers’ Market Box 4-10-13

Baby Purple Artichoke – Life’s a Choke
Fennel – Rutiz Farms
Rosemary – Jaime Farms
Lecano Kale – Rutiz Farms
Sugar Snap Peas – Rutiz Farms
Zucchini Squash – Be Wise Ranch
Rojo Lettuce (cross between a red butter and lollo rosso) – Coleman Family Farms
Basil – Solution Farms
Avocado – Henry Avocado

Organic Juicing Bag:

Strawberries – Be Wise Ranch
Black Kale – Tutti Frutti Farms
Blood Orange – J.J’s Lone Daughter Ranch
Star Ruby Grapefruit – Garcia Organics
Paige Tangerines – Garcia Organics
Cucumbers – Lakeside Organics


Click here to Watch Video on YouTube

Catalina Offshore catch of the week: Shrimp

Post your photos on Instagram with the hashtag #specialtyprodueFMB or share them with the FMB community on our facebook page http://facebook.com/specialtyproduce!

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

Bloodthirst

6ea Blood Oranges

Grapefruit Sweet

2ea Grapefruit
2ea Tangerines

Strawberry Kale

1bu Kale
1bskt Strawberry
A couple of ice cubes

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

Zucchini Parmesan Rice
Serves 6 to 8
A cross between risotto and rice casserole, this dish is delicious served on the side with meats, poultry and seafood.

3 tablespoons unsalted butter
1/2 cup finely chopped onion
2 cloves garlic, minced
4 cups shredded zucchini (about 2 1/2 pounds)
1 1/2 teaspoons salt
1/2 teaspoon freshly ground black pepper
4 shakes of Tabasco sauce
2 tablespoons all-purpose flour
1 cup chicken broth
1 1/2 cups heavy cream
3/4 cup long-grain rice
3/4 cup freshly grated Parmesan cheese

1. In a large skillet over medium heat, melt the butter, then add the onion and garlic and cook, stirring, until softened, 2 to 3 minutes.
2. Add the zucchini and cook until it is no longer giving off moisture, 4 to 6 minutes. Season with the salt, pepper, and Tabasco. Sprinkle with the flour and cook, stirring, for 2 minutes.
3. Gradually stir in the broth and heavy cream, stirring until the mixture is smooth and comes to a boil.
4. Do-Ahead: At this point, you can let cool, cover, and refrigerate for 2 days. Let come to room temperature before continuing.
5. Preheat the oven to 375°F. Coat a 13 x 9-inch baking dish with nonstick cooking spray.
6. Stir the rice into the zucchini mixture, pour into the prepared dish, and sprinkle with the cheese. Bake until the rice is tender and the cheese is golden, 25 to 35 minutes. Let rest for 5 to 10 minutes before serving.

Basil Pesto
Makes about 2 cups
This pesto is less oily than other preparations, and is delicious tossed into pasta, or spread over toasted bread for a quick appetizer. Pesto freezes beautifully, and will not turn black in the freezer.

2 cups fresh basil leaves
1 cup freshly grated Parmesan cheese
1/4 cup pine nuts
3 cloves garlic, peeled
1/2 cup olive oil

1. In a blender or food processor, process the basil, cheese, garlic, and pine nuts, and garlic together until broken up.
2. With the machine running, gradually add the oil and process until smooth. Scrape down the bowl, and process again for another 30 seconds.
3. Do-Ahead: At this point, you can pour into a jar, float ½ inch of olive oil on the top, and refrigerate for up to 5 days. Pour off the oil, and stir before using. If freezing, no need to pour the oil over the top.

Sugar Snap Peas with Meyer Lemon Dip
Serves 6

For the Meyer Lemon Dip
Makes 1 cup

1/2 cup mayonnaise
1/2 cup sour cream
Grated zest of 1 Meyer lemon
1 tablespoon Meyer lemon juice
1 garlic clove, minced
1 tablespoon finely chopped tarragon
1 tablespoon finely chopped basil
1 tablespoon finely chopped Italian parsley
1. In a small bowl, whisk all the ingredients together until blended. Refrigerate for up to 4 days.
2. Use as a dip for fresh veggies or as a dressing for potato, or pasta salads.

Prep for Snap Peas
Clean, and remove the strings from 1 pound sugar snap peas, and use to dip.

White Pizza with Baby Purple Artichokes
Makes one 14-inch pizza

For the Artichokes
2 cups water
4 lemons
2 garlic cloves, minced
3 peppercorns
1/2 teaspoon salt
2 bay leaves
1 pound baby artichokes

1. Put the water into a medium saucepan.
2. Cut the lemons in half, and squeeze the lemons into the water, and add the lemons to the water with the garlic cloves, peppercorns, salt and bay leaves.
3. Cut off the tough bottom leaves on the artichokes, quarter the artichokes and drop into the saucepan.
4. Bring the water to a boil, and simmer the artichokes, until they are tender. The sharp tip of a paring knife inserted into the base of the artichokes should go in easily. Drain the artichokes, and set aside.

Assembling the Pizza
1/4 cup extra virgin olive oil
1 pound ball of pizza dough, either store bought or homemade
3 garlic cloves, minced
grated zest of 1 lemon (about 2 teaspoons)
artichoke hearts (see above, or One 16-ounce package frozen artichoke hearts, defrosted)
salt and pepper
1/3 cup white wine
3 ounces Tallegio or Italian Fontina cheese, or other triple cream cheese, thinly sliced
4 ounces Asiago cheese, shredded

1. Coat a sheet pan with extra virgin olive oil, and preheat the oven to 400 degrees. Toss or roll out the dough, and press into the pan. Set aside while preparing the artichokes.
2. In a large skillet, heat the olive oil and sauté the garlic and lemon zest for 30 to 40 seconds until they are fragrant. Add the artichoke hearts, and sauté for 3 to 4 minutes. Add the wine, and simmer until the liquid is absorbed. Set aside.
3. Distribute the Tallegio or Fontina cheese over the pizza dough. Top with the artichoke heart mixture, and sprinkle with the Asiago cheese.
4. Bake for 10 minutes, turn the pan, and bake another 5 minutes until the cheese is bubbling and the under-crust is golden brown.
5. Remove from the oven, allow to rest for 5 minutes, before cutting with a pizza cutter and serving hot or at room temperature.

Cook’s Note: If you would like to make this without cheese, prepare the artichokes, and set aside. Prepare caramelized onions (see below) and spread the onions on the pizza crust, top with the artichoke hearts, and bake as directed.

Caramelized Onions
3 tablespoons extra virgin olive oil
2 large sweet yellow onions, thinly sliced
2 teaspoons sugar
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper

1. Heat the oil over medium high heat, and sauté the remaining ingredients, stirring frequently until the onions become golden brown.
2. The caramelized onions can be refrigerated for up to 3 days, or frozen for up to 1 month.

Red Leaf Lettuce Salad with Shaved Fennel and Green Goddess Dressing
Serves 4 to 6

For the Dressing
1 cup mayonnaise
1 cup chopped scallions
1 cup packed fresh basil leaves
2 tablespoons lemon juice
2 cloves garlic
One large avocado, cut into chunks
2 teaspoons anchovy paste
4 drops Tabasco (to taste)
1 cup sour cream

1. Place all the ingredients into the food processor and process until smooth. Taste for seasoning and adjust with salt, pepper or Tabasco.

For the Salad
One head Red Leaf Blend Lettuce, washed and spun dry
One bulb fennel, root end trimmed, and wispy fronds cut off and discarded
One recipe Green Goddess Dressing (see above)

1. Arrange the lettuce on salad plates.
2. Cut the fennel into thin slices and arrange over top of the lettuce. Drizzle the dressing over the salads and serve.

Rosemary Shortbread Cookies
Makes about 2 dozen

2/3 cup sugar
2 teaspoon chopped fresh rosemary
2 teaspoon finely grated lemon zest
1 cup unsalted butter, softened
2 cups all-purpose flour
1/2 teaspoon salt

1. In the bowl of an electric mixer, mix the sugar with the chopped rosemary and grated lemon zest. beat in the butter at moderate speed. At low speed, beat in the flour and salt until a soft dough forms.
2. Transfer the dough to a sheet of wax paper and refrigerate for 20 minutes.
3. Form the dough into two logs, about 1 1/2 inches wide and chill for at least 45 minutes longer.
4. Preheat the oven to 350°. Slice the shortbread dough into 1/4-inch-thick rounds and place the rounds on ungreased baking sheets.
5. Bake the shortbread for 20 to 25 minutes, or until the edges are lightly browned. Transfer the baked shortbread to a wire rack to cool completely.
6. Do-Ahead: The cookie-dough log can be frozen for up to 1 month. Thaw slightly before slicing. The baked shortbread can be stored in an airtight container for up to 5 days

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

new fmb 150x80

Farmers’ Market Box 4-3-13

Rainbow Chard – Be Wise Ranch
Wild Arugula – Coleman Family Farms
Leeks – Rutiz Farms
Valencia Oranges – Polito Farms
Baby Parsnips – McGrath Family Farms
Shunkyo Radish OR Easter Egg Radish – Coleman Farms
Red Forno Beets – McGrath Family Farms
Lamb’s Quarter Spinach – Coastal Organics
Garlic – Earthbound Farms
Strawberries – Be Wise Ranch

Organic Juicing Bag:

Celery – Jaime Farms
Italian Parsley – Rutiz Farms
Dino Kale – McGrath Family Farms
Red Beets – Coastal Organics
Fuji Apples – Earthbound Farms
Table Carrots – McGrath Family Farms


Click here to Watch Video on YouTube

Catalina Offshore catch of the week: Halibut

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

3 each Apples
1 bunch Black Kale

Juice #2

1 bunch Beets
3 each Carrots
1 each Apples
2 stalks Celery

Juice #3

1 each Apples
4 each Carrots
1/2 bunch Parsley

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

Creamy Lambs Quarter and Leek Soup

Serves 6

2 tablespoons unsalted butter
2 tablespoon extra virgin olive oil
2 leeks, washed and thinly sliced
One bunch Lamb’s Quarter spinach
Salt and pepper
3 cups chicken or vegetable broth
1 cup heavy cream
Tabasco to taste
4 strips bacon, cooked crisp and crumbled

1. In a 5-quart Dutch oven, melt the butter with the oil over medium high heat. Stir in the leeks, and sauté for 3 minutes.
2. Add the Lamb’s quarter, salt and pepper and sauté another 3 to 4 minutes. Stir in the broth, and bring the mixture to a boil.
3. Puree the soup with an immersion blender. Add the cream, and taste for seasoning, adding Tabasco to taste. Serve the soup garnished with bacon.

Orange Upside Down Cake

Serves 10

1/2 cup unsalted butter
3/4 cups firmly packed light brown sugar
2 Valencia 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.

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 1/2 teaspoons grated orange zest
1/2 teaspoon orange oil (optional)
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 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 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.

April Fool’s Chocolate Beet Cake
Makes 2 9-inch layers, or 24 cupcakes
Beet cakes were popular in the 40’s and 50’s adding sweetness, a deep rich red color and additional vitamins and minerals to the cake. This version was adapted from two different recipes and the result works perfectly each time.

2 medium beets, trimmed
3/4 cup (1 1/2 sticks) unsalted butter, softened
2 cups unbleached all-purpose flour
1/2 cup cocoa powder
1 tsp. baking soda
1 tsp. salt
1-3/4 cups granulated sugar
2 large eggs, at room temperature
1 teaspoon vanilla paste or vanilla extract
1 1/4 cup hot water
1 teaspoon espresso powder
2 cups unbleached all-purpose flour
1/2 cup cocoa powder
1 tsp. baking soda
1 tsp. kosher salt

1. Preheat the oven to 375°F. Place the beets on a baking sheet and cover with aluminum foil. Roast the beets for 45 to 60 minutes, until the sharp tip of a paring knife inserted into the beets goes in easily. When the beets are cool enough to handle, peel them and puree in a food processor or blender. You will need 3/4 cup of beets.
2. Reduce the oven temperature to 350°F. Coat the inside of two 9-inch round cake pans with non-stick cooking spray, or line muffin tins with paper liners.
3. In a bowl, whisk together the flour, cocoa powder, baking soda, and salt. Set aside.
4. In an electric mixer, cream together the butter and sugar until fluffy.
5. Beat in the eggs, one at a time. Mix in the grated beets and the vanilla.
6. Dissolve the espresso powder in the water.
7. Slowly add half of the flour mixture, add the water and the remaining flour mixture and mix until smooth, about 2 minutes. Divide the batter evenly between the prepared pans, smoothing the tops.
8. Bake the cakes, rotating halfway through baking, until a toothpick inserted in the center of the cakes comes out clean, about 25 minutes, or 15 to 20 minutes for cupcakes.
9. Cool the cakes in their pans on a rack for 10 minutes and then turn them out onto racks. Let the cakes cool completely.

For the Frosting

1/2 cup unsalted butter, softened
One 8-ounce package cream cheese, softened
1/4 cup cocoa powder
4 to 5 cups confectioners’ sugar
1 teaspoon espresso powder
1 teaspoon vanilla paste or vanilla extract
Milk or water to thin the frosting

1. In the bowl of an electric mixer, cream together the butter and cream cheese until smooth. Add the cocoa powder, sugar and espresso powder. Beat until smooth.
2. Beat in the vanilla and some of the milk or water to thin to a spreading consistency.
3. Place one of the cakes on a cake plate and spread frosting evenly over the top. Top with the second cake and spread a generous 1/2 cup frosting over it. Frost the sides with the remaining frosting.
4. If you are frosting cupcakes, using a large star tip and a pastry bag to pipe a nice star onto the top of the cupcakes.

Grilled Portobello Mushroom Sliders with Arugula and Basil Garlic Aioli
Serves 6

For the Aioli

1 cup mayonnaise
1/2 cup packed basil leaves
4 garlic cloves
1 teaspoon lemon zest
1 teaspoon lemon juice
Salt and Tabasco

In a food processor or blender, put the mayonnaise, basil, garlic, lemon zest and juice. Process until smooth. Season with salt and Tabasco. Refrigerate for up to 5 days. This is a great dressing for pasta or potato salads.

For the Mushrooms

6 portobello mushrooms, stems removed and cleaned
1 1/2 cups olive oil
1/4 cup red wine vinegar
4 cloves garlic, minced
1 tablespoon dried oregano
1 1/2 teaspoons salt
1/2 teaspoon freshly ground black pepper

1. Place the mushrooms caps up on a baking sheet lined with aluminum foil.
2. In a medium-size bowl, whisk together the olive oil, vinegar, garlic, oregano, salt, and pepper. Pour over the mushrooms and turn them in the marinade once.
3. Cover with plastic wrap and let stand at room temperature for 1 hour, turning the mushrooms several more times.
4. Do-Ahead: At this point, you can drain the mushrooms, reserving the marinade, place them in a zipper-top plastic bags, and refrigerate for 2 days.
5. Build a hot charcoal fire or preheat the a gas grill or the broiler for 10 minutes, then grill the mushrooms, or broil them, brushing them with the reserved marinade, until tender, turning once.
6. Remove the mushrooms from the grill or broiler.
7. Do-Ahead: At this point, you can keep them at room temperature for 4 hours or cover and refrigerate overnight. If chilled, rewarm in a low oven before serving. Slice the mushrooms into 1/2-inch thick slices
Assembly

6 Kaiser or Ciabatta rolls
Basil Garlic Aioli (see recipe above)
Grilled Portobello Mushrooms (see recipe above)
Shaved Parmigiano Reggiano Cheese
One bunch wild arugula, washed and spun dry

1. Spit the rolls, and brush the inside generously with the aioli.
2. Arrange the sliced mushrooms over the aioli, top with some shaved Parmigano and arugula.
3. Cut the sandwich in half and serve.

Post your photos on Twitter with the hashtag #spFMB or share them with the FMB community on our facebook page http://facebook.com/specialtyproduce!

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

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