Farmers' Market Bag 10-24-12

October 24, 2012 0 Comments

Cauliflower – Life’s a Choke
Celery & Fennel – Rutiz Farms
Meyer Lemon – Rancho Del Sol
Red Leaf Lettuce – Be Wise Organics
Golden Russet Bosc Pears – Frog Hollow Farms
Red Thumb Fingerling Potatoes – Weiser Farms
Spaghetti Squash – Tutti Frutti
Kiwi – Earthbound Farms
Organic Juicing Bag:
Parsley & Kiwi – Earthbound Farms
Mixed Carrots – Tutti Frutti Farms
Fuji Apples – Penryn Orchards
Strawberries – Naturipe Farms

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Catalina Offshore catch of the week: Shrimp

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!
Specialty Produce Recipe Suggestions
Spaghetti Squash with Roasted Black Kale and Pancetta
courtesy of Diane Phillips (Cucina Divina)
Serves 6 to 8
For the Spaghetti Squash
1 spaghetti squash, cut in half
Extra virgin olive oil
Salt and pepper
1. Preheat the oven to 375 degrees and line a baking sheet with a silicone baking liner.
2. Arrange the spaghetti squash, cut side up on the baking sheet.
3. Drizzle the squash with some olive oil, and sprinkle with salt and pepper.
4. Cover the baking sheet with aluminum foil, and bake for 45 minutes, until the squash is tender.
5. Allow to cool slightly, and using a fork, separate the strands of squash, and transfer them to a serving dish, and cover with foil to keep warm.
For the Sauce
1/3 cup extra-virgin olive oil
One 1/2-inch thick piece of pancetta, finely diced
1 medium to large onion, cut into 1-inch chunks
1 bunch black kale, washed, dried, and torn into small pieces 1/3 tight-packed cup fresh basil leaves, torn
8 large fresh sage leaves, torn
5 large garlic cloves, coarsely chopped
1/8 teaspoon red pepper flakes
1 tablespoon brown sugar
Salt and fresh-ground black pepper
1/2 cup half-and-half
1 to 1-1/2 cups (about 6 ounces) shredded Asiago cheese
1. In a large skillet, heat the oil and sauté the pancetta, until it is crispy.
2. Add the onion, kale, sage, garlic, red pepper, brown sugar, salt and pepper, and sauté until the kale becomes tender, about 10 minutes.
3. Add the 1/2 and 1/2 and bring to a boil.
4. Taste for seasoning, and transfer to the spaghetti squash, tossing to combine.
5. Add 1 cup of cheese, and toss again.
6. Taste for salt and pepper, and adjust if necessary.
7. Serve the spaghetti squash garnished with additional cheese.
Kiwi Mango Salsa
courtesy of Diane Phillips (Cucina Divina)
Makes 2 cups
4 Kiwi fruit, peeled, and diced
½ cup finely chopped red onions
1 large mango, finely chopped
¼ cup finely chopped jalapeno
½ cup finely chopped red bell pepper
¼ cup finely chopped Italian parsley
2 tablespoons fresh lime juice
¼ cup extra virgin olive oil
½ teaspoon salt
Hot sauce to taste
1. Combine all the ingredients in a large bowl; cover and refrigerate for at least 2 hours, and up to 36 hours.
2. Drain off any excess water that may accumulate in the bowl before serving
courtesy of Mischa’s Cafe & Juice Bar
Kiwi Berry
3ea kiwi fruits
1/4lb strawberries (remove stem)
2ea fuji apples
Capple Kiwi
3ea carrots
1ea fuji apple
2a kiwi fruit
Breath Refresher
4ea carrots
½ bu Italian parsley
Post your photos on Twitter with the hashtag #spFMB or share them with the FMB community on our facebook page!
If you haven’t joined yet, you can order a bag for next week on our FMB page!

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