Summer

FMB91114

Farmers’ Market Box 9-11-14

Pencil Asparagus – Life’s a Choke
Reed Avocado – Stehly Organics
Blue Lake Green Beans – Suzie’s Farm
Rainbow Chard – Be Wise Ranch
White Corn – Black Sheep Produce
Fennel – Rutiz Farm
Hydro Red Romaine – Sundial Farm
Eight Ball Squash – Suzie’s Farm
Flavor Grenade Pluots – Lee Farm OR Emerald Beauty Pluots – Frog Hollow Farm
Red Ruby Grapefruit – Sundance

Organic Juicing Bag:

Nantes Carrots – Weiser Family Farm
Cucumbers – Tutti Frutti Farm
Limes – Koral’s Tropical Fruit
Asian Shinko Pears – Lee Farms
Black Kale – Lakeside Organic Gardens

Farmer’s Choice:

Pixie Mandarins – Garcia Organic Farm
Delicata Squash – Suzie’s Farm
Flavor Heart Pluots – Frog Hollow Farm

Lodge Ranch Fruit:

Organic Valencia Oranges – Lodge Ranch


Click here to Watch Video on YouTube

Catalina Offshore catch of the week: Mexican Brown Shrimp

Post your photos on Instagram with the hashtag #specialtyproduceFMB 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

Juice #1
3ea cucumbers
1 piece ginger
2ea limes

Juice #2
2ea Asian pears
4ea carrots
1 piece ginger

Juice #3
3ea cucumbers
2ea limes
3ea pears

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

Red Grapefruit Brulee
Serves 4

2 large ruby red grapefruit
2 Tbs. honey
1 tsp. pure vanilla paste or extract
Pinch ground cardamom

1. Preheat the broiler on high. With a serrated knife, cut the grapefruit in even halves.
2. Using a small paring knife or a grapefruit knife, cut each section away from the surrounding membrane.
3. Set the grapefruit halves in a shallow broiler-safe pan. If necessary, trim a thin slice off their bottoms so they sit level.
4. In a small bowl, stir together the honey and the vanilla.
5. Drizzle the honey mixture over the grapefruit halves. Dust each with a bit of cardamom.
6. Broil until bubbling and lightly browned in spots, 4 to 6 minutes.
7. Remove from the oven and let cool slightly. Serve warm or at room temperature.

Romaine Salad with Avocado Dressing
Serves 6

1 head romaine lettuce, washed, spun dry and chopped coarsely
1 avocado, peeled, and pitted
2 tablespoons roughly chopped fresh basil
1 tablespoon roughly chopped fresh Italian (flat-leaf) parsley
1 garlic clove, minced
2 tablespoons fresh lime juice
½ cup extra virgin olive oil
Salt and several dashes of Tabasco

1. Arrange the salad greens in a bowl. In a blender or food processor combine the avocado, basil, parsley, garlic, and lime juice.
2. With the machine running, gradually add the oil, until the dressing is emulsified (thickened).
3. Season with salt and Tabasco to taste. The dressing can be stored in an airtight container for up to 3 days.

Braised Green Beans, Tomatoes, Feta and Mint
Serves 4
Bright red tomatoes and garlicky green beans combine in your slow cooker to make a side dish that is terrific to serve alongside grilled meats, or seafood.

1 ½ tablespoons (30 ml) extra virgin olive oil
4 garlic cloves, minced
2 medium shallots, finely chopped
1/4 teaspoon (2.3 g) dried oregano
One 28 to 32-ounce (800 to 910 g) can chopped tomatoes and their juice
3/4 cup (240 ml) chicken or vegetable broth
1 pound (.68 kg) green beans, tips removed, and cut into 1-inch pieces
3 tablespoons (43 g) finely sliced mint leaves
Salt and pepper
1 cup (228 g) crumbled feta cheese (for garnish)
1. In a large skillet, heat the oil over medium high heat and sauté the garlic, and shallots for 3 minutes until the shallots are softened.
2. Add the oregano and tomatoes, and stir to combine.
3. Transfer the mixture to the insert of a 5 to 7-quart slow cooker. Stir in the broth and green beans.
4. Cover and cook on high for 2 hours, or on low for 4 hours.
5. Season the beans with the mint, salt and pepper, and garnish with the feta cheese. Serve hot, or at room temperature.
6. Mint Savvy: I am not a fan of dried mint, so the oregano will flavor the beans and tomatoes, and the finish of fresh mint leaves gives this dish a bright flavor at the end of the cooking time.
Reprinted with permission The Mediterranean Slow Cooker by Diane Phillips

Swiss Chard with Meyer lemon, Orange, Garlic and Parmigiano Gremolata
Serves 2 to 4

Gremolata
Shredded zest of 1 small Meyer lemon
Grated zest of 1 small navel orange
1/4 cup tightly packed Italian parsley leaves
2 large cloves garlic, peeled
1/4 teaspoon salt
1/8 teaspoons freshly ground black pepper
1/4 cup freshly grated Parmigiano Reggiano cheese

1. In the food processor, mince the zests, parsley, garlic, salt and pepper.
2. Stir half the mixture into the cooking broccoli (see step 3 below)
3. Add the cheese to the remaining mixture, and process again. Toss the finished beans with the cheese mixture.
4. Gremolata can be refrigerated for up to 3 days.

Rainbow Swiss Chard
1/4 cup extra virgin olive oil
1 bunch rainbow Swiss chard, cut into 1-inch pieces, including the stems
Salt and freshly ground black pepper
1/2 cup chicken or vegetable broth

1. Lightly film the bottom of a 12-inch skillet with the oil. Heat over medium high heat, and add the chard and sprinklings of salt and pepper, and sauté for 2 minutes, tossing to coat the chard.
2. Add the broth, cover and turn the heat to medium low. Cook for 4 to 6 minutes, until the chard is tender.
3. Stir the lemon gremolata mixture into the cooked chard.
4. Drain off any cooking liquid, and turn the chard into a serving bowl. Sprinkle the cheese mixture over the chard and serve.

Asparagus Risotto
Serves 4 to 6

4 tablespoons unsalted butter
1 tablespoons extra-virgin olive oil
1 shallot, finely chopped
1/4 pound asparagus, cut into 1-inch pieces—SEPARATE THE STALKS AND SAVE THE TIPS FOR GARNISH
1 1/2 cups medium-grain rice, such as Arborio, Carnaroli, or Vialone Nano
1/2 cup dry white wine, such as Sauvignon Blanc or Pinot Grigio, or dry vermouth
4 1/2 to 5 cups boiling chicken or vegetable broth
1/2 cup freshly grated Parmigiano-Reggiano cheese, plus more for garnish
Salt and freshly ground black pepper (optional)

1. In a large saucepan, over medium high heat, melt 2 tablespoons of the butter with the oil, and sauté the shallot and asparagus stalks for 2 to 3 minutes, until the shallots are fragrant.
2. Add the rice, and toast the rice for 2 minutes, stirring to coat the grains.
3. Add the wine, and allow the wine to evaporate.
4. Add a ladle of broth (enough to cover the rice), and stir until the liquid has almost evaporates, and add another ladle of broth.
5. Continue adding broth until the rice is al dente—this should only take 15 to 20 minutes at the most.
6. When the rice is al dente, add the remaining butter, and stir in the asparagus tips and the Parmigiano.
7. Season with salt and pepper and serve immediately in shallow bowls garnished with additional Parmigiano.

Farmer’s Choice Recipe:

Roasted Delicata Squash with Rosemary
Serves 4
Hooray! Winter squash that doesn’t need to be peeled….delicata can be used like other winter squash, but these 1/2 moon fries are great with grilled fish, or meats.

1 to 2 Delicata Squash, scrubbed
1/4 cup extra virgin olive oil
1 tablespoon fresh rosemary, finely chopped
1 1/2 teaspoons salt
1/2 teaspoon freshly ground black pepper

1. Preheat the oven to 400 degrees, line a baking sheet with aluminum foil, and set aside.
2. Cut the squash in half lengthwise. Scoop out the seeds and discard.
3. Cut the squash into 1/2 moons 1/2-inch thick and place in a bowl.
4. Drizzle with the oil, and sprinkle with the rosemary, salt, and pepper.
5. Toss the mixture together to coat the squash.
6. Arrange the squash on the baking sheet in one layer, and bake for 10 minutes, turn the squash and bake another 10 minutes, until the squash is tender. Serve immediately.

Mandarin-cello
Makes 1 ½ quarts
Mandarins are amazing, sweet nuggets that are delicious all by themselves, to open and eat anytime for a snack, but thy are fantastic for a homemade Limoncello-like liqueur. The recipe is easily doubled, if you would like a larger batch.

10 Pixie mandarin oranges
1 (750 milliliter) bottles vodka
2 cups sugar

1. Peel the oranges using vegetables peeler, reserving flesh for another use
2. Scrape bitter white pitch from the rind in a large glass pitcher or 3 quart jar; pour vodka over strips. Cover and let stand at room temperature 7 to 10 days.
3. Bring sugar and 5 cups water to a boil in a large saucepan over medium heat.
4. Reduce heat to low, and simmer stirring occasionally, 1 minute or until sugar is dissolved.
5. Remove from heat; let stand 30 minutes.
6. Pour syrup into vodka mixture. Cover and let stand at room temperature for 24 hours.
7. Pour the mixture through a fine mesh strainer into another pitcher, discarding orange rind strips.
8. Pour into bottles or Mason jars; seal and chill 4 hours before serving. Store in the refrigerator up to 1 month.

@Diane Phillips
www.dianephillips.com
Blog: www.cucinadivina.blogspot.com
Follow me on Pinterest, Facebook, and Twitter

Post your photos on Instagram with the hashtag #specialtyproduceFMB 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!

 

FMB9414

Farmers’ Market Box 9-4-14

Rainbow Carrots – Rutiz Farm
Collard Greens – Black Sheep Produce
Green Kale – Be Wise Ranch
Yellow Onions – Tutti Frutti Farm
Asian Shinko Pears – Lee Farm
Lipstick Peppers – Weiser Family Farm
Yum Yum Chile Peppers – Weiser Family Farm
Purple Potatoes – Weiser Family Farm
Gold Beets – Coke Farms
Red Kuri Squash – Suzie’s Farm
Green Zebra Tomatoes – Be Wise Ranch
White Onions – Tutti Frutti Farm

Organic Juicing Bag:

Mixed Carrots – Weiser Family Farm
Asian Shinko Pears – Lee Farm
Hydro Bloomsdale Spinach – Go Green Agriculture
Gala Apples – Coke Farms
Gold Beets – Coke Farms

Farmer’s Choice:

Brussels Sprouts – Coke Farm
Meyer Lemons – Rancho Del Sol
Pomegranate – Koral’s Tropical Fruit

Frog Hollow Fruit:

Warren Pears – Frog Hollow Farm


Click here to Watch Video on YouTube

Catalina Offshore catch of the week: Opah

Post your photos on Instagram with the hashtag #specialtyproduceFMB 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

Juice #1
2ea gold beets
2ea apples
1ea Asian pear

Juice #2
2ea carrots
Handful Bloomsdale spinach
1ea gold beets

Juice #3
1ea Asian pear
1ea apple
2ea carrots
Handful Bloomsdale spinach

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

Farro and Beet Salad with Feta Cheese
Serves 6 to 8
A great dish to take to a pot luck, or to serve as a side dish this summer at a picnic on the bay.

One bunch beets, scrubbed tops removed and saved (see below)
1 cup pearlized farro
1/4 cup extra virgin olive oil
2 cloves garlic, minced
Beet tops, washed, stems removed, and leaves finely sliced
Salt and pepper to taste
1/2 cup extra virgin olive oil
1/4 cup fresh orange juice
1/4 cup rice vinegar
1/4 cup finely chopped basil—plus more for garnishing the salad
Salt and pepper to taste
1 cup crumbled feta or goat cheese

1. Preheat the oven to 400 degrees and roast the beets for 45 to 50 minutes until tender. Peel the beets, and dice into 1/2-inch pieces, place in a large bowl.
2. While the beets are roasted bring 2 quarts of salted water to a boil, and cook the farro for 15 to 20 minutes until it is tender. Drain thoroughly and place in the bowl with the beets.
3. In a large skillet, heat the oil, and add the garlic, sautéing for 1 minute. Add the beet greens and sauté until they wilt, and are tender, about 5 minutes.
4. Season with salt and pepper and add to the farro.
5. In a small mixing bowl, whisk together the oil, juice, rice vinegar, basil, season with salt and pepper to taste.
6. Pour the dressing over the salad, and toss. (it will absorb all the dressing over time) Fold the feta into the salad just before serving and garnish with additional basil if desired.
7. Note about farro: farro is really a lovely grain to use in this salad, with a lower gluten index than some other grains, but you can substitute barley, small white beans, or orzo pasta if desired. Farro comes either pearlized, meaning pre-cooked, so it needs just 15 minutes of cooking, or non-pearlized which will need about 30 minutes of cooking time.

Fried Green Tomatoes
Serves 4

4 green tomatoes, cored and cut into 1/4-inch slices
Salt and pepper
2 large eggs, beaten
1/2 cup yellow cornmeal
1/2 cup panko crumbs
1/2 cup grated Parmigiano Reggiano cheese, plus more for garnish
1/4 cup extra virgin olive oil
2 tablespoons unsalted butter

1. Place the sliced tomatoes on paper toweling and season generously with salt and pepper. Place the eggs in a shallow dish, like a pie plate.
2. In another shallow dish combine the cornmeal, panko, and cheese.
3. Pat the tomato slices dry, add to the eggs, and then dredge in the crumbs.
4. Add the oil and butter to a large non-stick skillet over medium high heat, and when the butter is melted, and the foam subsides, add the tomatoes a few at a time, frying until one side is golden brown.
5. Carefully turn and cook the other side until golden brown.
6. Transfer to paper toweling to drain. Serve warm with additional cheese sprinkled over the top if desired.

Red Kuri Squash Gratin
Serves 6 to 8

1lb potatoes, peeled and sliced into 1/8-inch thick rounds (may use purple pots or whichever your favorite potato is)
2 cups red kuri squash, peeled, seeded and sliced 1/8 inch thick
1 medium shallot, or red onion, sliced 1/8-inch thick using only the red part
2 to 3 tsp. chopped fresh thyme
2-1/2 to 3 cups heavy cream
Salt and Freshly ground black pepper
1 cup finely shredded Italian Fontina cheese
1 cup finely shredded Gruyere
2 teaspoons chopped fresh parsley
1/2 cup fresh breadcrumbs
2 Tbs. melted unsalted butter

1. Preheat the oven to 350 degrees F. Coat the inside of a 13-by-9inch baking dish with non-stick cooking spray and set aside.
2. Put the potatoes, squash, onions, thyme and cream, 1/2 tsp. salt, and a few grinds of pepper in a 12-inch skillet. Simmer, partially covered, over medium to medium-low heat, stirring occasionally and gently with a rubber spatula until the potatoes are barely tender when pierced with a fork or skewer, 8 to 12 minutes.
3. Using a slotted spoon, transfer half the potato mixture to the prepared gratin dish, spreading it evenly. Sprinkle with 1/2 of the Fontina, and Gruyere. Top with the remaining potato mixture spreading it evenly, and pour over any liquid remaining in the pan.
In a small bowl, combine the parsley, bread crumbs and butter, and scatter the topping mixture over the potatoes. Bake the gratin until it’s bubbly, the top is brown, and the potatoes are completely tender when tested with the sharp point of a knife, 25 to 30 minutes. Let the gratin sit for at least 10 minutes before serving so the liquid is fully absorbed and the gratin is easy to serve

Rainbow Carrot Cupcakes
Makes 24

1 1/2 cups canola oil
2 cups sugar
3 large eggs
2 teaspoons vanilla extract
3 cups finely shredded rainbow carrots
One 8-ounce can crushed pineapple (do not drain)
1/2 cup chopped nuts of your choice
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 muffin tins with nonstick cooking spray or line with cupcake liners.
2. In a large bowl, beat together the oil, sugar, eggs, and vanilla. Add the carrots, pineapple and juice, and nuts, stirring until blended. Add the flour, baking soda, and cinnamon and stir to combine. Pour the batter into the prepared muffin tins and bake until a skewer inserted in the center comes out clean, 20 to 25 minutes.
3. Place the pan on a rack and let cool completely. Spread the top of the cake with the cream cheese frosting.

Orange Cream Cheese Frosting
Enough for one 13-by-9-inch baking dish or 24 cupcakes

One 8-ounce package cream cheese, softened
1/2 cup (1 stick) unsalted butter
5 cups confectioners’ sugar
1 teaspoon orange extract
1 teaspoon vanilla paste or extract
Milk, as needed

7. Using an electric mixer beat together the cream cheese and butter in a medium-size bowl.
8. Add the confectioners’ sugar and extracts and beat until the mixture is of spreadable consistency.
9. If the frosting is too thick, beat in some milk, 1/2 teaspoon at a time, until desired consistency is reached.
10. 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.

Farmer’s Choice Recipe:

Roasted Brussels Sprouts with Pomegranates
Serves 6

1 lb. Brussels sprouts
2 Tbsp. extra-virgin olive oil (for roasting)
1/2 tsp. salt; more to taste
Freshly ground black pepper
1ea pomegranate, seeded
Juice of 2 lemons
1 Tbsp Extra virgin olive oil
Toasted walnuts (optional)

1. Preheat the oven to 400° F. Line a heavy-duty rimmed baking sheet with parchment. Trim the Brussels sprouts, and then halve them lengthwise. In a medium bowl, toss the sprouts with enough of the olive oil to coat generously, the salt, and a few grinds of pepper.
2. Turn the Brussels sprouts out onto the baking sheet and arrange the pieces so that they are evenly spaced and lying on a cut side.
3. If the pieces cover the baking sheet sparsely, arrange them toward the edges of the baking sheet for the best browning. Arrange cut side down on baking sheet. Roast until the sprouts are tender and browned, about 15-20 minutes (no need to turn them).
4. Meanwhile mix together remaining olive oil, lemon juice and pomegranate seeds. If using walnuts, add those as well.
5. Combine the Brussels sprouts with the remaining ingredients. If they seem a bit dry, drizzle them with a bit more oil. Adjust seasoning if needed.

@Diane Phillips
www.dianephillips.com
Blog: www.cucinadivina.blogspot.com
Follow me on Pinterest, Facebook, and Twitter

Post your photos on Instagram with the hashtag #specialtyproduceFMB 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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