Farmers' Market Bag 11-21-12

November 20, 2012 0 Comments

Winesap Apple – Heirloom Orchards
Italian Sorrento Lemons – Rancho Del Sol
Spaghetti Squash – Tutti Frutti
Avocados – Stehly Organic Farms
Shinko Asian Pears – Frog Hollow Farms
Yams – Earthbound Farms
Mixed Beets & Purple B Potatoes – Weiser Farms
Black Kale – Lakeside Organics
Hydro Butter Lettuce – Go Green Organics
Organic Juicing Bag:
Sugar Pie Organic Pumpkin – Rutiz Farms
Winesap Apple – Heirloom Orchards
Black Kale & Broccoli – Lakeside Organics
Table Carrots – Colorful Harvest
Valencia Oranges – Lodge Ranch
Ginger – Earthbound Farms

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Catalina Offshore catch of the week: U-15 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
courtesy of Diane Phillips (Cucina Divina)
Spaghetti Squash with Sage, Black Kale and Bacon
Serves 6
1 spaghetti squash
1. Preheat oven to 375°F, scrub the squash well, and pierce the flesh with sharp knife all over.
2. Place it in a shallow baking pan and bake for about 1 hour until tender.
3. When the squash is cool enough to handle, cut in half scrape out the seeds, and separate the flesh into spaghetti strands with a fork.
4. Cover with aluminum foil to keep warm.
5. Do-Ahead: At this point, you can cool, cover and refrigerate the squash. Reheat in the microwave for 2 to 3 minutes before serving.
For the Sauce
6 slices bacon, cooked crisp and crumbled
3 tablespoons unsalted butter
4 cloves garlic, minced
8 fresh sage leaves, finely chopped
2 leeks, finely chopped, using the white and tender green parts
One head black kale, ribs removed and cut into thin ribbons
1/8 teaspoon freshly ground nutmeg
1 cup chicken broth
½ cup freshly grated Parmigiano Reggiano cheese
1. In a large skillet over medium high heat, melt the butter and sauté the garlic, sage, leeks, and kale until the leeks are softened, about 3 to 4 minutes.
2. Add the nutmeg and broth, bring to a boil and cook for 5 to 7 minutes, until the sauce is thickened and some of the broth has evaporated.
3. Add the bacon, and pour the sauce over the warm spaghetti squash.
4. Sprinkle the dish with the cheese, and serve.
Asian Pear Upside Down Cake
Serves 10
For the topping
¼ cup unsalted butter, melted
½ cup firmly packed dark brown sugar
2 to 3 medium firm-ripe Asian pears (about 1 lb.)
1. Preheat the oven to 350°F. Coat the bottom and sides of a 9×2-inch round cake pan with non-stick cooking spray.
2. In a small bowl, stir together the butter and sugar. Pour into the bottom of the prepared pan.
3. Peel, core, and cut the pears lengthwise into 1/4-inch-thick slices.
4. Arrange the pear slices on the bottom of the pan in a circle around the edge, overlapping them slightly, with the pointed ends towards the center.
5. If necessary, cut a little off the pointed ends to make the slices fit better. Or if the pear slices don’t reach all the way to the middle, arrange a few of the shorter slices in the center to cover the bottom of the pan.
For the cake
1-1/2 cups unbleached all-purpose flour
1-3/4 tsp. baking powder
1/2 tsp. ground ginger
1/2 tsp. ground cinnamon
1/4 tsp. table salt
1/2 cup whole milk
2 large eggs
1-1/2 tsp. pure vanilla paste or vanilla extract
½ cup unsalted butter, softened
1 cup packed light brown sugar
1. Whisk together the flour, baking powder, ginger, cinnamon, and salt into a medium bowl. Stir to combine. In a small bowl, stir together the milk, eggs and vanilla.
2. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and brown sugar on medium-high speed until light and fluffy, about 1 minute.
3. Reduce the speed and add the milk mixture, it will look curdled. Add the flour mixture, and beat until the mixture is smooth, about 2 minutes.
4. Spoon the batter in large dollops over the pears and smooth it into an even layer with an offset spatula. Bake the cake until the top is golden brown and a toothpick inserted in the center comes out clean, 35 to 45 minutes. Transfer the pan to a wire rack to cool for 10 minutes. Run a knife around the edge of the pan. Turn a cake plate upside down on top of the cake pan and, using pot holders, carefully invert the cake pan onto the plate.
5. Serve the cake warm with vanilla ice cream and warm caramel sauce.
6. Do-Ahead: The cake can be made the day before, and kept in the pan. Re-warm in a 350 degree oven for 10 minutes, then turn out onto the platter.
Cook’s Note: If you would like a more exotic flavor for this cake, substitute 1/4 teaspoon Asian 5-spice powder for the cinnamon and ginger.
Sweet Potato and Apple Gratin
Serves 8
6 medium sweet potatoes, or Ruby red Yams, scrubbed and pricked several times with the point of a sharp paring knife
1/2 cup (1 stick) unsalted butter, melted
2/3 cup firmly packed light brown sugar
2/3 cup dark corn syrup
3 tablespoons cream sherry
1 1/2 teaspoons ground cinnamon
1/8 teaspoon ground nutmeg
3 to 4 medium Winesap apples, peeled, cored, and sliced 1/4 inch thick
1. Preheat the oven to 400 degrees. Bake the sweet potatoes for 50 to 60 minutes, until tender when squeezed with an oven mitt. When cool enough to handle, cut in half and scoop out the flesh.
2. Put the sweet potato flesh in a large bowl.
3. With an electric mixer, beat until smooth. Add 1/4 cup (1/2 stick) of the butter, the brown sugar, corn syrup, sherry, cinnamon, and nutmeg and blend until creamy.
4. Spread half the sweet potato mixture in a 10- to 12-inch pie plate 2 inches deep, or a 13 x 9-inch baking dish.
5. Arrange half the apple slices over the yam layer and brush with some of the remaining butter.
6. The butter will seal the apples and prevent discoloration. Spread the remaining sweet potato mixture over the apples and arrange the remaining apples on top in an attractive pattern. Brush with the remaining butter, covering the apples completely.
7. Do-Ahead: At this point, you can cover and refrigerate for up to 4 days or freeze for up to 1 month. Defrost and bring to room temperature before continuing.
8. Preheat the oven to 350°F. Bake the dish, uncovered, until the apples are golden brown, 30 to 40 minutes.
Roasted Mixed Beet Salad with Butter Lettuce and Cranberry Orange Vinaigrette
Serves 6 to 8
To Roast the Beets
One bunch mixed beets, scrubbed and beet tops removed
1. Preheat the oven to 400 degrees and arrange the beets on a baking sheet.
2. Bake the beets 35 to 45 minutes until the tip of a sharp paring knife will go through the beet without resistance.
3. Remove the beets from the oven, and allow to cool.
4. When the beets are cool enough, peel, and dice into 1/2-inch pieces. Set aside, or refrigerate for up to 2 days.
For the Salad
1/4 cup cranberry juice
2 tablespoons orange juice
2 tablespoons white wine vinegar
1 tablespoon Dijon mustard
3/4 cup grape seed or canola oil
Salt and pepper
One head butter lettuce, washed, spun dry, and torn into bite sized pieces
One or two navel oranges, segmented
1. In a small mixing bowl, whisk together the juices, vinegar, mustard and oil. Taste for seasoning and adjust with salt or pepper. The dressing with keep in the refrigerator for up to 1 week.
2. Drizzle some of the dressing over the beets, and toss to coat.
3. Arrange the lettuce in salad bowl, and toss with some of the dressing.
4. Arrange the lettuce on on salad plates, then garnish with some of the beets, and a few orange segments.
courtesy of Mischa’s Cafe & Juice Bar
Sweet Broccoli Kale Juice
1 head broccoli
1bu kale
5ea carrots
2ea apples
Pumpkin Juice
4 cups pumpkin chunks
1ea apple
3ea carrots
small piece of ginger
sprinkle of cinnamon and/or nutmeg
Fall Juice
1bu kale
3ea carrots
2ea oranges
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