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Fall Farmers’ Market Box 12-18-13 Sugar Pie Pumpkin – Bob Swanson Ranch Baby Brussels Sprouts – Rutiz Farm Green Garlic – Black Sheep Produce Dino Kale – Be Wise Ranch Leeks – Tutti Frutti Farms Meyer Lemons – Rancho Del Sol Sunchokes – Weiser Farms Zucchini – Be Wise Ranch Bok Choy – Jaime Farms Satsuma Tangerines – Sundance Organic Juicing Bag: Pink Lady Apples – Fair Hills Farm Celery – Black Sheep Produce Fennel – Coastal Organics Red Russian Kale – Rutiz Farms Meyer Lemons – Rancho Del Sol Click here to Watch Video on YouTube Catalina Offshore catch of the week: Baja Stone Crab Claws 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 Sweet Licorice 3ea apple 1/2bu kale 1/2 bulb fennel Citrus Apple 3ea apple 1 stalk celery 2ea lemon Essential Greens 2ea apple 1/2 bu kale 3 stalk celery Specialty Produce Recipe Suggestions courtesy of Diane Phillips (Cucina Divina) Kale and Quinoa Pilaf Serves 4 2 cups salted water 1 cup quinoa 1 bunch black kale, washed and cut into ribbons 1 Meyer lemon, zested and juiced 2 scallions, minced 1 tablespoon toasted walnut oil 3 tablespoons toasted pine nuts 1/4 cup crumbled goat cheese salt and pepper Bring the water to a boil in a covered pot. Add the quinoa, cover, and lower the heat until it is just enough to maintain a simmer. Let simmer for 10 minutes, then top with the kale and re-cover. Simmer another 5 minutes, then turn off the heat and allow to steam for 5 more minutes. While the quinoa is cooking, take a large serving bowl and combine half of the lemon juice (reserving the other half), all of the lemon zest, scallions, walnut oil (you can substitute olive oil if you desire), pine nuts, and goat cheese. Check the quinoa and kale when the cooking time has completed — the water should have absorbed, and the quinoa will be tender but firm, and the kale tender and bright green. If the quinoa still has a hard white center, you can steam a bit longer (adding more water if needed). When the quinoa and kale are done, fluff the pilaf, and tip it into the waiting bowl with the remaining ingredients. As the hot quinoa hits the scallions and lemon it should smell lovely. Toss to combine, seasoning with salt and pepper, and the remaining lemon juice if needed. Tangerine Butter Cookies Makes about 80 cookies ¾ cup unsalted butter, softened 1 ½ cups sugar 1 ½ teaspoon baking soda 1 ½ teaspoons cream of tartar 1 teaspoon salt 2 eggs 2 teaspoon grated tangerine peel 1 teaspoon vanilla 1 teaspoon orange extract ¾ cup olive oil ½ cup white cornmeal 4 cups all-purpose flour ½ cup sugar (or orange sugar) In the bowl of an electric mixer, cream the butter and sugar until fluffy. Add the baking soda cream of tartar and salt. Beat until light and fluffy, scraping the sides of the bowl. Add the eggs and tangerine peel, vanilla and orange extract until combined. Gradually add the oil, and beat until smooth. Beat in the cornmeal and beat in as much of the flour as you can with the mixer—using a wooden spoon add the remaining flour. Cover and chill the dough for 30 minutes. Preheat the oven to 350 degrees and line baking sheets with silicone baking liners, aluminum foil, or parchment. Place the ½ cup sugar in a shallow bowl. Shape the dough with a portion scoop (about 1-inch round) and roll in the sugar to coat. Place the balls 2 inches apart on the cookie sheets; using a skewer or toothpick press an X into each ball of dough. Bake for 11 minutes or just until tops are lightly browned. Transfer cookies to a wire rack and cool. Makes about 80 cookies. The cookies will keep in airtight containers at room temperature for 3 days, or frozen for 2 months. Meyer Lemon Bundt Cake Makes one 10-inch Bundt or tube cake 2 3/4 cup all-purpose flour 1/2 teaspoon baking soda 3/4 teaspoon salt 1 cup unsalted butter, softened to room temperature 2 1/2 cups sugar 1 teaspoon vanilla extract or paste 1 tablespoon grated Meyer lemon zest 1 teaspoon lemon oil (optional) 5 large eggs, at room temperature 1 cup sour cream 1/2 cup fresh Meyer lemon juice (about 4 lemons) Preheat the oven to 350 degrees, and coat the inside of a 10-inch Bundt or tube pan with non-stick cooking spray. In the bowl of an electric mixer, cream the butter and sugar until they are light and fluffy. Add the vanilla, lemon zest, and oil, if using. Add the eggs one at a time, mixing well after each addition, scraping down the sides of the bowl. Mix the sour cream and lemon juice together, add with the flour, baking soda, and salt, and beat until the mixture comes together and is smooth. Transfer the batter into the prepared pan. Bake for 1 hour or until a skewer inserted in to the center comes out clean. Transfer the cake pan to a rack and allow to cool for EXACTLY 10 minutes. Allow to cool. Pour the lemony icing over the cake when the cake is cooled. The cake keeps at room temperature for up to 5 days, freezes for about 2 months. Lemony Icing If you prefer an icing rather than the glaze, this is simple and works beautifully. 1 1/2 cups confectioners’ sugar 2 to 3 tablespoons fresh Meyer lemon juice Whisk the lemon juice into the sugar and drizzle over the cooled cake. Pasta with Prosciutto, Zucchini, and Corn 5 Tbs. olive oil 8 thin slices prosciutto (about 4 oz.), cut into strips 1 medium yellow onion, thinly sliced (1 cup) 1 tablespoon green garlic, finely chopped 2 small zucchini (about 3/4 lb.), trimmed, quartered lengthwise, and cut into 1-1/2-inch pieces 2 ears corn, shucked and kernels sliced off (about 1 cup), or 1 cup frozen corn kernels, thawed 1/2 cup freshly grated Pecorino-Romano 3 Tbs. chopped fresh mint 1 lb. penne cooked 2 minutes short of al dente 2 tsp. sherry vinegar or cider vinegar Freshly ground black pepper 1/4 cup finely chopped basil Heat 2 Tbs. oil and the prosciutto in a large (12-inch) skillet, stirring occasionally, until the prosciutto browns in places and becomes crisp, about 5 minutes. Transfer the prosciutto to a large plate lined with paper towels. Add 1 Tbs. oil and the onion and green garlic to the skillet, sprinkle with 1/2 tsp. salt, and cook, stirring occasionally, until the onion softens completely, but doesn’t turn brown. Add the zucchini and corn, sprinkle with 1/4 tsp. salt, and cook, tossing occasionally, until the zucchini becomes tender, 4 to 5 minutes. Remove from the heat and stir in half the Pecorino-Romano and all the mint. Add the pasta, the remaining 2 Tbs. oil, the vinegar, and 1 tsp. black pepper to the skillet with the zucchini and corn mixture. Set the skillet over medium heat and cook, stirring, for 1 minute so the pasta mixes with the vegetables. Add a bit of reserved pasta water if the pasta appears dry. Serve sprinkled with the crisp prosciutto the remaining Pecorino-Romano and basil. Creamy Sunchoke and Leek Soup Serves 6 For the Crispy Leeks 1/3 to 1/2 cup extra virgin olive oil 1 leek, split lengthwise, rinsed, and cut into 1/2-inch pieces, patted dry Fleur de Sel In a large skillet, heat the oil, and fry the leeks until they are crispy. Drain on paper toweling, and sprinkle with fleur de sel. The leeks can be cooled, and covered, and kept at room temperature for up to 6 hours. For the Soup 3 tablespoons unsalted butter 1 tablespoon extra-virgin olive oil 1 leek split lengthwise, rinsed, and cut into 1/4-inch pieces 1 garlic clove, minced 1 pound sunchokes, peeled, and cut into 1/2-inch pieces 2 medium russet potatoes, peeled and cut into 1-inch pieces 4 cups chicken or vegetable broth Salt and pepper 1/4 cup finely chopped chives 1/2 cup heavy cream In a large soup pot, melt the butter with the oil, and sauté the leek and garlic for 2 minutes. Add the sunchokes, and potatoes, and toss in the mixture. Add the broth, and simmer the soup for 15 to 20 minutes, until the potatoes and sunchokes are tender. Using an immersion blender, puree the soup, taste for salt and pepper, add the chives, and cream. Serve garnished with the crispy leeks. Kale and Butternut Squash Salad Serves 4 1/2 cup cubed kabocha, butternut, or other winter squash Extra-virgin olive oil Salt and freshly ground pepper 1 bunch kale (preferably lacinato or dinosaur kale), ribs removed and finely sliced, about 2 1/2 cups 1/4 cup almonds cut roughly in half 1/4 cup crumbled or finely chopped sharp white cheddar (or any good, aged cheddar — if you can’t find aged cheddar, use parmesan) Fresh lemon juice Pecorino or other hard cheese, for shaving (optional) Heat oven to 425° F. Toss squash cubes in just enough olive oil to coat, and season with salt and pepper. Spread on a baking sheet (lined with parchment for easier cleanup), leaving space between the cubes. Roast in the oven until tender and caramelized, about 40 minutes, tossing with a spatula every 10-15 minutes. Toast the almonds on a baking sheet in the same oven until they start to smell nutty, tossing once, about 10 minutes. Let cool. In a large mixing bowl, toss the kale with the almonds, cheddar, and squash. Season to taste with lemon juice and olive oil (approximately 1 tablespoon lemon juice and 2 tablespoons olive oil). Season to taste with salt and pepper. Divide salad between two plates or shallow bowls. Garnish with shaved pecorino cheese, if desired, and serve. Basic Roasted Brussels Sprouts Serves 6 Season these with crispy bacon, soy sauce, or Fleur de Sel Brussels sprouts 1 to 3 Tbs. extra-virgin olive oil salt; more to taste Freshly ground black pepper Fresh lemon juice (optional) 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. 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. 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 minutes (no need to turn them). Return the Brussels sprouts to the bowl in which you tossed them with the oil, or put them in a clean serving bowl. If they seem a bit dry, drizzle them with a little oil. Season to taste with salt, pepper, and lemon juice, if using. @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! Farmers’ Market Box 12-11-13 Fuerte Avocados – Koral’s Tropical Fruit Arugula – Be Wise Organics Red Leaf Lettuce – Be Wise Organics Mixed Baby Turnips – Jaime Farms Delicata Squash – Tutti Frutti Farms Cauliflower – Black Sheep Farm Kiwi – Earthbound Farms Ruby Red Grapefruit – Sundance Natural Foods Garnet Yam – Earthbound Farms Organic Juicing Bag: Yellow Carrots – Tutti Frutti Farms Mexican Guavas – Koral’s Tropical Fruit Green Kale – Tutti Frutti Farms Valencia Oranges – Polito Farms Kiwi – Earthbound Farms Click here to Watch Video on YouTube Catalina Offshore catch of the week: Gold Spot 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 Tropical Spritzer 5ea kiwi 2ea guava Splash of sparkling water The Great C 4ea kiwi 3ea oranges 2ea guava Bright Orange 1/2bu kale 4ea carrots 4ea orange Specialty Produce Recipe Suggestions courtesy of Diane Phillips (Cucina Divina) Garnet Yam Oven Fries Serves 4 2 garnet yams, peeled and cut into 1/2-inch thick fries 1/3 cup extra virgin olive oil 1 teaspoon salt 1/2 teaspoon freshly ground black pepper Fleur de Sel or coarse grey salt for sprinkling Preheat the oven to 400 degrees. Place the cut yams onto a baking sheet lined with parchment, aluminum foil, or a silicone baking liner. Drizzle with the oil, salt, and pepper and toss the yams to coat them with the oil, salt, and pepper. Bake for 10 minutes, turn, and bake another 5 to 10 minutes, until the fries begin to turn crispy. Remove from the oven, transfer to a serving plate, and sprinkle with Fleur de Sel or grey salt before serving. Red Leaf Lettuce Salad with Avocado Dressing Serves 4 For the Dressing Makes about 2 1/4 cups This dressing is awesome on chicken salad, pasta salad, potato salad, mashed into eggs for green egg salad, and great in baked potatoes as a topper. 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 Place all the ingredients into the food processor and process until smooth. Taste for seasoning and adjust with salt, pepper, or Tabasco. Do-Ahead: The dressing will keep refrigerated for up to 4 days. Delicious on chicken, shrimp, pasta, or potato salads. One head red leaf lettuce, washed and spun dry Tear the lettuce, and arrange on salad plates. Pour a bit of the dressing over each serving and serve. Arugula Pesto Makes 1 1/2 to 2 cups 1 cup packed wild arugula leaves 1 cup walnuts 2 garlic cloves 1/2 cup grated Parmigiano Reggiano cheese 1 tablespoon capers in brine, drained 1/2 to 2/3 cup extra virgin olive oil Salt and pepper to taste In a food processor or blender, combine all the ingredients except the oil, pulsing to break up the nuts, and parsley. With the machine running at 1/2 cup of the oil, and add more if needed. This should be a paste, not a runny pesto. Season with salt and pepper if needed. Remove from the machine and pour into an airtight container, spooning 1 to 2 tablespoons of the oil over the top of the pesto, to preserve its green color. Refrigerate for up to 1 week, freeze for up to 3 months. Cooks’ Note: The pesto is terrific on baguette slices, or tossed into pasta, or pasta salad, or potato salad. It’s also delicious as a crust on fish, or chicken, or add a bit more oil to it for a sauce for grilled steak. Cauliflower Au Gratin Serves 6 A great dish to serve with roasted meats and poultry; you can serve this instead of mashed potatoes, with no complaints! Sub in your favorite cheeses, sharp white cheddar is delicious in this dish. One head cauliflower, cut into florets 3 tablespoons unsalted butter 3 tablespoons all-purpose flour 1 cup chicken or vegetable broth 1 cup whole milk 1/2 teaspoon dried thyme 1 1/2 cups shredded Gruyere cheese 2/3 cup grated Parmigiano Reggiano cheese Salt and Tabasco to taste 1/2 cup fresh bread crumbs 2 tablespoons extra virgin olive oil Preheat the oven to 350 degrees, and coat the inside of a baking dish that will fit the cauliflower in a single layer with non-stick cooking spray. Bring 5 quarts of salted water to a boil, and add the cauliflower, cooking for 3 minutes; the cauliflower will still be firm but will cook again in the oven. Drain thoroughly in a colander and season with salt and pepper. Set aside while making the sauce. In a saucepan, melt the butter, and whisk in the flour, cooking the mixture for 3 minutes. Add the broth, milk, and thyme. Bring to a boil, whisking until smooth, and bubbling. Remove from the heat, add 1 cup of the Gruyere to the sauce, and 1/3 cup of the Parmigiano to the sauce. Taste for seasoning and add salt or Tabasco to taste. Spread a thin layer of sauce in the bottom of the pan, arrange the cauliflower on the sauce, and cover with the remaining sauce. In a small bowl combine the remaining cheeses and the bread crumbs. Drizzle with the bread crumbs, and sprinkle over the top of the cauliflower in the pan. Do-Ahead: At this point the gratin can be covered, cooled, and refrigerated for up to 24 hours. Bring to room temperature and bake for 20 to 35 minutes, until the sauce is bubbling and the crumbs are golden brown. Arugula Salad with Grapefruit Dressing Serves 4 2 Ruby Red Grapefruits One bunch arugula, washed and spun dry 1/4 cup grapefruit juice 2 tablespoons honey 1 tablespoon red wine vinegar 1/2 cup extra virgin olive oil Salt and pepper 1/3 cup toasted sliced almonds for garnish Cut the ends off of one of the grapefruit, and stand the grapefruit on one of the cut ends. Using a flexible knife, cut down to remove the skin and white pith. Separate the grapefruit into segments, and squeeze any juice into a measuring cup. Arrange the arugula on salad plates and arrange a few of the segments on each salad. In a small bowl, whisk together the juice, honey, vinegar and oil, season to taste with salt and pepper. Drizzle the dressing over each salad, and garnish with the toasted almonds. Orange and Grapefruit Marmalade Makes about 3 pints A great gift from your kitchen, try this simple marmalade. 2 grapefruit 5 to 6 oranges 3 cups water 6 1/2 cups sugar One 1 3/4-ounce package pectin Using a swivel peeler remove the zest from the fruit, and cut the zest into 1/4-inch pieces. Add the zest to a saucepan with 3 cups of water, and bring to a boil. Simmer for 30 minutes. While the zest is boiling, cut the ends off the fruit, and remove the pith (white membrane) from the fruit. Slice the fruit into segments, dropping the segments into the water and zest. Squeeze any juice from the membranes into the pan. Add the sugar to the fruit, and zest cooking liquid, and bring to a boil, the marmalade should reach 220 degrees on a candy thermometer. Add the pectin, and remove from the heat. Skim any foam from the top of the marmalade, and stir gently. Transfer to heat-proof containers, cool to room temperature and refrigerate for up to 1 month. The marmalade can be canned, in canning jars if desired. @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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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.