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Spring Farmers’ Market Box 6-19-14 Broccoli Spigarello – Coleman Family Farms Yellow Carrots – Weiser Family Farms Collard Greens – Be Wise Ranch Basil – Be Wise Ranch Russian Banana Fingerling Potatoes – Weiser Family Farms Baby Mix Beets – Black Sheep Produce Mixed Summer Squash – Jaime Farm Mini White & Yellow Nectarines – Fitzgerald Farm Garlic – Weiser Family Farms Red Romaine – Sundial Farm Organic Juicing Bag: White Carrots – Weiser Family Farms Japanese Cucumbers – Yasutomi Farm Pomelo Grapefruit – Koral’s Tropical Fruit Basil – Be Wise Ranch Red Russian Kale – Milliken Farm Farmer’s Choice: Puebla Avocados – Koral’s Tropical Fruit Baby Bok Choy – Yasutomi Farms Strawberries – Be Wise Ranch Grape Crush: Black Emerald Grapes – Murray Family Farm Click here to Watch Video on YouTube Catalina Offshore catch of the week: Gold Spotted Bass 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 cucumbers ½ bu bunch basil Juice #2 ½ bu red Russian kale 1bu white carrots ½ ea pommelo Juice #3 1ea pommelo 1ea cucumber ½ bu basil Specialty Produce Recipe Suggestions courtesy of Diane Phillips (Cucina Divina) Summer Squash Pancakes with Tzatziki Sauce Serves 6 1 pound summer squash, trimmed and coarsely shredded 1 teaspoon salt 8 ounces feta cheese, crumbled (about 2 cups) 1 torpedo onion, minced 2 tablespoons minced fresh dill 2 large eggs, lightly beaten 2 garlic cloves, minced 1/4 teaspoon ground black pepper 1/4 cup all-purpose flour 8 to 10 tablespoons olive oil Tzatziki Sauce for serving Toss the shredded squash with the salt and let it drain in a fine-mesh strainer set over a bowl for 10 minutes. Wrap the squash in paper towels and squeeze out the excess liquid. Combine the dried squash, feta, scallions, dill, eggs, garlic, and pepper together in a medium bowl. Sprinkle the flour over the mixture and stir until uniformly incorporated. Heat 3 to 4 tablespoons of the oil in a 12-inch nonstick skillet over medium heat until shimmering. Scoop 2-tablespoon-sized portions of the batter into the pan, then press the batter into 2-inch-wide pancakes (you should fit about 6 in the pan at a time). Fry until golden brown on both sides, 2 to 3 minutes per side. Transfer the pancakes to a paper towel-lined baking sheet and place in the oven to keep warm. Wipe the skillet clean with paper towels. Return the skillet to medium-high heat, add the remaining oil, and repeat with the remaining batter. Serve warm or at room temperature with Tzatziki sauce. Tzatziki Sauce Makes 2 cups 1 medium cucumber, peeled, halved lengthwise, seeded and finely chopped 1 cup plain Greek yogurt 2 tablespoons extra-virgin olive oil 2 tablespoons finely chopped fresh dill 1 garlic clove, minced 2 teaspoons fresh lemon juice Grated zest of 1 lemon Salt and Pepper to taste Whisk the yogurt, oil, mint, and garlic together in a medium bowl. Stir in the cucumber, lemon juice and zest. Season with salt and pepper to taste. Cover and refrigerate until chilled, about 1 hour. (The sauce can be refrigerated for up to 2 days) Yellow Carrot Muffins Makes 12 ¼ cup toasted sliced almonds 1 ¼ cups all-purpose flour 1 teaspoon baking powder 3/4 teaspoon baking soda 1/2 teaspoon freshly grated nutmeg 1/2 teaspoon salt 3 large eggs 3/4 cup sour cream 1/4 cup vegetable oil 1 cup plus 2 tablespoons sugar 1 ¼ cups grated yellow carrots Preheat the oven to 375 degrees F. Coat 12-cup muffin tin with nonstick spray and set aside. Combine the flour, baking powder, baking soda, nutmeg, and salt in the bowl of a food processor, and process for 5 seconds. Whisk the eggs, sour cream, vegetable oil, and sugar in a large mixing bowl until combined. Add the flour mixture and carrots, and fold with a spatula until all of the flour is moistened, there will be some lumps. Divide the mixture evenly among the muffin cups using a portion scoop. Sprinkle the top of each muffin with the toasted almonds. Bake for 20 to 25 minutes or until a skewer inserted in the muffin comes out with a few crumbs attached. Remove them from the tin to a cooling rack, and cool for 15 minutes. Serve warm. Store completely cooled muffins in an airtight container for up to 3 days or freeze for up to 1 month. Crostini with Sautéed Greens and Fresh Buratta Serves 8 For the Bruschetta 1 baguette, sliced 1/2-inch thick Olive oil 2 garlic cloves Preheat the oven to 350 degrees, and arrange the bread on baking sheets lined with a silicone baking liner, or parchment paper. Drizzle oil over the slices, and bake for 10 to 15 minutes until the bread is crisp. When the crostini are crisp, rub with the garlic clove. Allow to cool. Do-Ahead: The bruschetta can be kept in zip lock bags overnight, or frozen for up to 1 month. To Prepare the Bruschetta 3 tablespoons extra virgin olive oil 3 garlic cloves, sliced Red pepper flakes 1 bunch spigarello broccoli, washed, any woody stems trimmed, and chopped Juice and zest of a lemon Salt and pepper to taste 8 ounces burratta or fresh mozzarella cheese Fleur de Sel In a large skillet, heat the oil and sauté the garlic for 1 to 2 minutes, until translucent. Add the red pepper flakes, and broccoli, and cook over medium-low heat, stirring occasionally. When the rabe is soft and tender, turn off the heat, add the lemon juice and zest, and gently toss. The broccoli can be room temperature when served. Spoon the broccoli over the toasts. Cut the burrata and place on top of each toast, cut side up. Sprinkle with fleur de Sel and drizzle with olive oil. You will have to prepare this just before serving, but have the greens ready and cut the buratta. Serve with small plates to catch any drips. Pesto Chicken Serves 4 For the Basil Pesto Makes about 1 1/2 cups 1 cup packed fresh basil leaves 1/2 cup freshly grated Parmesan cheese 1/4 cup pine nuts 3 cloves garlic, peeled 1/3 cup olive oil In a blender or food processor, process the basil, cheese, pine nuts, and garlic together until broken up. With the machine running, gradually add the oil and process until smooth. Scrape down the bowl and process again for another 30 seconds. 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. For the Chicken 4 boneless, skinless chicken breast halves, tender removed, and breast flattened to about ¼-inch uniform thickness 1/4 to 1/3 cup prepared fresh basil pesto 2 tablespoons balsamic vinegar ½ cup heavy cream Salt and pepper Set a stainless steel or Scan pan skillet over medium high heat. Brush each side of the chicken with some of the pesto. Add the chicken to the pan, and cook about 1 minute. Turn the chicken and cook until the chicken is cooked through—about 90 seconds. (this will vary if the chicken is thicker or thinner) Remove the chicken from the pan, increase the heat to medium high and add the vinegar, stirring up the bits on the bottom of the pan. Add the cream and any juices from the platter, and cook until the sauce has thickened and coats the back of a spoon. Add the chicken back into the skillet and turn in the sauce, cooking for another minute. Taste for salt and pepper and adjust. Serve the chicken over a bed of cooked orzo pasta, mashed potatoes, or your favorite pasta. Pancetta and Garlic Braised Collards Serves 4 2 tablespoons extra virgin olive oil 1 piece pancetta, cut 1/2-inch thick, finely diced 4 garlic cloves, sliced One bunch collards, tough stems removed, and cut into 1/2-inch ribbons 1/2 to 2/3 cup chicken or vegetable broth Salt and pepper In a large skillet, heat the oil, and add the pancetta, sautéing for 5 minutes, until the pancetta begins to crisp. Add the garlic and sauté for 30 seconds, until the garlic is fragrant, add the collards, and toss to coat with the garlic and oil mixture. Add 1/2 cup of the broth, cover, and simmer for 10 to 20 minutes, until the collards are tender. Season with salt and pepper, and serve warm. Cooks’ Note: If you would like to keep this vegetarian, use 1/4 cup extra virgin olive oil and sauté the garlic cloves as directed. Roasted Beet and Red Romaine Salad Serves 4 For the Roasted Beets One bunch beets, scrubbed, and tops trimmed Preheat the oven to 400 degrees and line a baking sheet with parchment or a silicone baking liner. Place the beets on the baking sheet and bake for 40 to 60 minutes (this will depend on how large the beets are) The beets are done when the tip of a sharp knife inserted into the thickest part goes in with little resistance. Cool the beets, slip off the peel and dice the beets. The beets can be refrigerated for up to 3 days. For the Salad Dressing Makes about 1 1/2 cups 1 cup vegetable oil 1/3 cup raspberry vinegar (if you don’t have raspberry vinegar, sub. Rice vinegar) 2 tablespoons finely chopped red onion 1 tablespoons Dijon mustard 1 tablespoon sugar 1 teaspoon salt 1/2 teaspoon freshly ground black pepper In a small mixing bowl, whisk together the ingredients and season with salt and pepper. The dressing will keep in the refrigerator for up to 4 days. To Assemble the Salad Diced roasted beets, see preceding recipe Raspberry vinaigrette, see preceding recipe One head red romaine lettuce, washed, spun dry and coarsely chopped 1/2 cup crumbled goat cheese for garnish 1/2 cup toasted chopped walnuts, for garnish Toss the beets with some of the vinaigrette. Toss the romaine with the salad dressing, and plate the romaine on salad plates. Top the salad with some of the mixed beets, and garnish with goat cheese and walnuts. Roasted Fingerling Potatoes Parmigiano Serves 4 to 6 1 pound fingerling potatoes, scrubbed, and cut in half 1/3 cup extra virgin olive oil 1 1/2 teaspoons salt 1/2 teaspoon freshly ground black pepper 1/3 cup freshly grated Parmigiano Reggiano cheese Preheat the oven to 400 degrees. Lay the potatoes in a 13-by-9-inch baking dish, and sprinkle with the oil, salt and pepper. Toss the potatoes to coat with the oil mixture. Bake for 30 minutes, turn the potatoes, sprinkle with the cheese, and bake another 10 minutes, until the cheese is bubbling, and golden brown. Serve warm. @Diane Phillips www.dianephillips.com Blog: www.cucinadivina.blogspot.com Follow me on Pinterest, Facebook, and Twitter Join me at Great News (www.great-news.com) July 25th for our Farmer’s Market Bag class; I’ll be making dishes with everything in that week’s bag…you’ll get to eat, and then take the bag home with you, so come on down! 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! Farmers’ Market Box 6-12-14 Baby Purple Carrots – Black Sheep Produce Fennel – Rutiz Farm Oro Blanco Grapefruit – Koral’s Tropical Fruit Dandelion Greens – Be Wise Ranch Pearl Onions – Black Sheep Produce Red Potato – Rutiz Farms Easter Egg Radish OR French Breakfast Radish OR Icicle Radish – Jaime Farms Green Beans – Lakeside Organic Gardens Valencia Oranges – Sundance Red Beets – Be Wise Ranch Spinach – Lakeside Organic Gardens Organic Juicing Bag: Chantenay Carrots – Rutiz Farm Fennel – Rutiz Farm Sweet Limes – Koral’s Tropical Fruit Pea Tendrils – Rutiz Farm Valencia Oranges – Sundance Red Beets – Be Wise Ranch Farmer’s Choice: Yellow Mini Peaches – Fitzgerald Farm Gold Nugget Tangerines – Rancho Del Sol Grape Tomatoes – Be Wise Ranch Frog Hollow Farm: Cot n’ Candy Apricots – Frog Hollow Farm Click here to Watch Video on YouTube Catalina Offshore catch of the week: Sculpin 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 oranges ½ bu pea tendrils 2ea sweet limes Juice #2 2ea oranges ½ bulb fennel 2ea carrots 2ea beets Juice #3 2ea carrots 1ea orange ½ bulb fennel Specialty Produce Recipe Suggestions courtesy of Diane Phillips (Cucina Divina) Tuscan Green Beans Serves 4 to 6 This is a great side, that can be served warm or cold, it is delicious leftover, too. 1 pound green beans, ends trimmed, and cut into 1-inch pieces 3 tablespoons extra virgin olive oil 2 garlic cloves, minced 2 teaspoons fresh rosemary, finely chopped (see note) One 14.5-ounce can chopped tomatoes Salt and pepper Put the beans into boiling salted water, and cook for 3 to 5 minutes, until crisp/tender. Drain and season liberally with salt and pepper. In a large skillet, heat the oil, and sauté the garlic and rosemary. Add the tomatoes and beans, and simmer for 15 to 20 minutes, until the beans are tender. Serve warm or at room temperature. Cook’s note: If you aren’t fond of rosemary, sub in dried thyme, or oregano. Spinach Salad with Valencia Oranges and Radishes with Ginger Soy Dressing Serves 4 One bunch spinach, washed, tough stems trimmed, and spun dry 2 Valencia oranges, peel and pith removed, and cut into segments 2 radishes, thinly sliced 1/4 cup rice vinegar 2 tablespoons soy sauce 2 tablespoons orange juice 1 teaspoon grated ginger 1/2 cup vegetable oil (canola, or your favorite non-GMO) Toasted sesame seeds for garnish (optional) Put the spinach, oranges, and radishes into a salad bowl. In a small mixing bowl, whisk together the vinegar, soy sauce, orange juice, ginger, and oil. Pour some of the dressing over the salad, and toss to coat. Plate the salad and garnish with sesame seeds if desired. Fennel, Oro Blanco, and Orange Salad Serves 6 2 Valencia oranges One Oro Blanco grapefruit One head of fennel, wispy ends trimmed and saved for garnish, bulb end trimmed and thinly sliced on an angle 1/3 cup extra virgin olive oil 2 tablespoons red wine vinegar 1 teaspoons dried oregano Cut the ends off the oranges and grapefruit, then stand them on a cut end and, using a sharp knife, cut away the skin from the top to the bottom, totally removing the peel and white pith. Slice them 1/2 inch thick and arrange on a serving platter with the thinly sliced fennel. (If the grapefruit are large, cut each into quarters) In a small bowl, whisk together the oil, vinegar, and oregano until thickened. Pour over the oranges and garnish with some of the wispy ends of the fennel. Do-Ahead: At this point, marinate for at least 2 hours and up to 6 hours at room temperature. Loaded Red Potato Casserole Serves 6 This is an awesome side dish to serve at a barbecue with steaks, chicken or seafood. It’s not for the faint of heart, loaded with all the goodies you’d find in a loaded baked potato, these are hard to resist. 1 pound red potatoes, skins scrubbed 2 tablespoons unsalted butter 1 1/2 cup sour cream (or Greek yogurt) 1 1/2 cups shredded sharp cheddar cheese 1/4 cup finely chopped chives or scallions 6 slices bacon, cooked crisp and crumbed 1/4 cup whole milk to thin the potatoes, if needed Salt and pepper Preheat the oven to 350 degrees. Coat the inside of a 9-inch baking dish with non-stick cooking spray, or butter. Boil the potatoes, until they are tender. Remove them from the water, and place in a large mixing bowl. Mash the potatoes with the butter, and sour cream (or yogurt). Add 1 cup of the cheese, chives, and bacon, and thin the mixture with milk if needed. Season with salt and pepper. Turn the mixture into the baking dish, and sprinkle with the remaining cheese. Do-Ahead: At this point, the potatoes can be cooled, covered and refrigerated for up to 2 days. Bring to room temperature before baking. Bake for 30 minutes, until the casserole is heated through, and the cheese is bubbling and turns golden brown. Bruschetta with Dandelion Green Pesto Makes about 1 cup Dandelion pesto is pungent and delicious on bruschetta, as well as on pasta. Dandelion greens are also delicious sautéed in olive oil with a bit of garlic, salt and pepper. 1 bunch dandelion greens, washed thoroughly, and roots trimmed ½ cup extra virgin olive oil 4 garlic cloves ¼ cup pine nuts ½ cup grated Parmigiano Reggiano cheese Salt and pepper to taste In a food processor, or blender, puree the dandelions with the oil. Add the garlic, pine nuts, cheese, and process until the pesto comes together. Taste for seasoning, and adjust using salt and pepper. The pesto can be refrigerated for up to 3 days, or frozen for up to 2 months. Use the pesto on pasta, or as a spread on bruschetta. For the Bruschetta 1 baguette, sliced 1/2-inch thick Olive oil Preheat the oven to 350 degrees, and arrange the bread on baking sheets lined with a silicone baking liner, or parchment paper. Drizzle oil over the slices, and bake for 10 to 15 minutes until the bread is crisp. Allow to cool. Do-Ahead: The bruschetta can be kept in zip lock bags overnight, or frozen for up to 1 month. Pickled Pearls and Red Beets Makes 2 pints These pickles are delicious, and need only 3 days in the fridge before being ready to serve. Serve as a side dish, or add to salads. One bunch red beets, scrubbed, greens trimmed (sauté the greens with garlic and olive oil for a delicious side dish) One bunch pearl onions, ends trimmed, and thinly sliced 1 cup distilled white vinegar 1/2 cup sugar 1 cup water 1 1/2 teaspoon salt Preheat the oven to 400 degrees. Line a baking sheet with a silicone baking liner, or aluminum foil, and place the beets on the baking sheet. Cover with aluminum foil, and roast for 35 to 45 minutes, until tender. When the beets are cool enough to handle slip off the skins, and slice 1/2-inch thick. Place the beets and onions into 2 one pint jars. In a saucepan, bring the vinegar, sugar, water and salt to a boil. When the sugar is dissolved, remove from the heat, and pour over the beets and onions in the jars. Seal the jars, cool, and refrigerate for 3 days, and up to 1 month. Purple Carrot Bistro Salad Serves 4 One bunch Purple carrots, scrubbed (if you peel them, you lose the brilliant purple color) and finely shredded 1/4 cup finely chopped Italian parsley 1/4 cup extra virgin olive oil 1 teaspoon Dijon mustard 1 teaspoon sugar Salt and pepper Put the carrots and parsley into a salad bowl. In a small bowl, whisk together the remaining ingredients. Pour over the carrots, and toss to blend. Taste for seasoning, add salt, and pepper to taste. The salad with keep in the refrigerator for up to 3 days. Add ins: Nice add ins for this salad are toasted walnuts, crumbled feta cheese, or golden raisins. Golden Nugget Tangerine Olive Oil Cake Makes one 10-inch cake I learned to make this cake in Italy; it is a dense cake, perfumed with tangerine, perfect with a cup of tea or coffee. Grated zest of 2 tangerines Juice of two tangerines (about 1/3 cup) Pulp from tangerines that were juice, coarsely chopped 6 large eggs 1 1/2 cups sugar 1/2 cup extra virgin olive oil 2 1/3 cup all-purpose flour 1 1/2 teaspoons baking powder Confectioner’s sugar to sprinkle for garnish Preheat the oven to 350 degrees, and coat the inside of a 10 to 12-inch round baking dish with non-stick cooking spray or olive oil. In a mixing bowl, stir together the zest, juice, pulp, eggs, and oil. Let stand for 10 minutes. Add the flour and baking powder and mix until smooth. Transfer to the prepared baking dish and bake for 40 to 45 minutes, until a skewer comes out clean when inserted into the middle. Allow to cool and sprinkle with confectioners’ sugar. Fresh Grape Tomato Pasta Sauce Makes about 1 1/2 cups This simple sauce is terrific on any pasta, but especially delicious on fresh fettuccine. 3 tablespoons extra virgin olive oil 1/2 cup finely chopped sweet onion, like Vidalia One pint grape tomatoes, washed, and stems removed 1/4 cup finely chopped Italian parsley Salt and pepper to taste In a skillet, heat the oil and sauté the onion for 2 to 3 minutes, until fragrant. Add the tomatoes, and season with salt and pepper. Cook the tomatoes for 4 to 5 minutes, until they begin to split, add the parsley, and cook another 2 minutes, season with salt and pepper, and toss with fresh pasta. @Diane Phillips www.dianephillips.com Blog: www.cucinadivina.blogspot.com Follow me on Pinterest, Facebook, and Twitter Join me at Great News (www.great-news.com) July 25th for our Farmer’s Market Bag class; I’ll be making dishes with everything in that week’s bag…you’ll get to eat, and then take the bag home with you, so come on down! 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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Salata od lubenice i kvinoje Sastojci: 1 i pol šalica kvinoje 3 žlice jabučnog octa 2 žlice svježe iscijeđeni sok od limuna 1/3 šalice sitno sjeckanog luka pola šalice ekstra djevičanskog maslinovog ulja sol i papar ¾ šalice grčkog sira feta 1 i pol šalica lubenice, na kockice 3-4 žlice nasjeckanog svježeg peršina korica limuna Priprema Kvinoju dobro isperite pa skuhajte prema uputama na pakiranju. Nakon kuhanja ocijedite i stavite sa strane da se ohladi na sobnu temperaturu. Za umak kombinirajte ocat, limunov sok i luk, a zatim dodajte maslinovo ulje i miješajte dok ne dobijete jednoličnu emulziju. Na kraju dodajte sol i papar po želji, savjetuje blogerica i kuharica Annie na stranicama Annie’s Eats. Zatim u zdjelu stavite narezani feta sir, kockice lubenice, kvinoju i malo peršina. Naribajte koricu limuna te začinite solju i paprom. Umak servirajte odvojeno. Juha od lubenice i krastavaca Sastojci: 4 šalice lubenice bez sjemenki 1 veliki krastavac, oguljen i narezan 1 srednje ljuti zeleni čili bez sjemenki 1 mladi luk 1 limun, korica i sok Pola šalice svježe metvice 2 žlice octa 1 žlica ekstra djevičanskog maslinova ulja morska sol i papar Priprema: Prije pripreme nasjeckajte sve sastojke. U velikoj zdjeli pomiješajte komadiće lubenice, čili, luk, krastavac, sok i koricu od limuna, metvicu, ocat i maslinovo ulje. Nakon što ste sve promiješali, uspite u blender i dobro izmiksajte. Zatim pretočite u zdjelu i dodajte sol i papar. Stavite u hladnjak na sat vremena i zatim poslužite. Grill salata od lubenice Sastojci: 1/4 šalice sitno nasjeckanog luka 1 žličica oguljenog i naribanog đumbira 2 žlice šećera 4 žlice maslinovog ulja 1/4 šalice balsamica 10 velikih kocki lubenica 1/2 šalice sira feta 2 žlice nasjeckane metvice sol i papar Priprema: Za umak kombinirajte luk, đumbir, šećer i maslinovo ulje. Promiješajte i stavite sa strane. Svaku stranu lubenice popržite na srednje jakoj temperaturi minutu, dvije. Postavite kockice lubenice na tanjur i na svaku stavite malo sira feta i metvice, piše kuhar Mike s bloga Verses from my Kitchen. Prelijte s malo balsamica, dodajte sol i papar, a umak poslužite odvojeno.