Farmers' Market Box 2-20-13
Persian Cucumbers – Beylik Farms
Oro Blanco Grapefruit – Polito Farms
Red Torpedo Onions – Tutti Frutti Farms
English Peas – Tutti Frutti Farms
Baby Pink Turnips – Coastal Organics
Paige Tangerines – Garcia Organics
Red Butter Lettuce – Coleman Farms
Collard Greens – Jaime Farms
Gold Beets – Jaime Farms
Organic Juicing Bag:
Celery – Jaime Farms
Persian Cucumbers – Beylik Farms
Black Kale – Coastal Organics
Eureka Lemons – Polito Farms
Fuji Apples – Earthbound Farms
Mint – Gloria Tamai
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Catalina Offshore catch of the week: Pink Grouper
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
4-6 stalks celery
Mint ½ bunch
2-3 stems of kale
Juice of 1 lemon, peeled
2ea lemon, peeled
Mint ½ bunch
Specialty Produce Recipe Suggestions
courtesy of Diane Phillips (Cucina Divina)
Butter Lettuce and Fennel Salad with Avocado Green Goddess Dressing and Cara Cara Oranges
For the Avocado 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
1. Place all the ingredients into the food processor and process until smooth.
2. Taste for seasoning and adjust with salt, pepper, or Tabasco.
3. Do-Ahead: The dressing will keep refrigerated for up to 4 days. Delicious on chicken, shrimp, pasta, or potato salads.
The Pinkerton avocado is a hybrid cross between a Rincon avocado and a Hass avocado. The Pinkerton is a pear-shaped fruit with a tumbled green, easy-to-peel skin. Its flesh is smooth and creamy in texture, rich and nutty in flavor. The Pinkerton avocado is favored for its flavor and small seed-to-flesh ratio and naturally because of its parentage, is often compared to having similar characteristics as a Hass avocado.
One head butter lettuce, cleaned and separated into leaves
2 Cara Cara Oranges sliced 1/4-inch thick
One fennel bulb, wispy ends trimmed and sliced 1/4-inch thick
1/2 cup toasted sliced almonds
Avocado Dressing (see preceding recipe)
1. Separate the lettuce, and place 2 leaves on each plate.
2. Arrange 3 slices of orange on the lettuce, a few pieces of fennel, and drizzle the dressing over the salad.
3. Garnish with almonds and serve.
Farro with Collard Greens
This is a terrific bed to serve with grilled meats, fish, and poultry. Also try stuffing it into small game birds or chicken breasts. Terrific side dish filled with flavor, vitamins, and nutrients.
For the Farro
About 2 tablespoons salt
1 cup farro, wheat berries, or pearled barley
1. Do-Ahead: Up to 5 days before serving, make the farro.
2. In a 6-quart pot bring about 4 quarts of water and the 2 tablespoons of salt to a boil.
3. Drop in the farro.
4. Simmer 30 to 45 minutes, or until tender yet still somewhat firm to the bite (the grain will open up a bit in cooking).
5. Drain and set aside. Cooked farro can be covered and refrigerated up to 5 days ahead.
For the Collards
1/4 cup good tasting extra-virgin olive oil, plus additional for sautéing and oiling the baking dish
5 garlic cloves, minced
Pinch red pepper flakes
1 bunch collards, mustard greens, Swiss chard or sturdy lettuces washed, stripped from their ribs and
1/3 to 1 cup chicken or vegetable broth
1. To make the greens, generously film the bottom of a large, deep Dutch oven with the olive oil and heat over medium high. Add the garlic, pepper flakes. Sauté them for 45 seconds until fragrant.
2. Add the broth, and then the greens in handfuls as room becomes available in the pot.
3. Reduce the heat to medium low, cover, and cook the greens for 20 minutes or until they are tender.
4. Check occasionally to make sure the greens are not burning, adding more liquid if needed. Sturdier greens like kale may take 5 to 10 minutes longer.
5. Taste the greens for seasoning. Set them aside until you’re ready to mix them with the farro. Drain the greens before using.
6. Do-Ahead: The cooked greens can be stored, covered, in the refrigerator for 3 days.
2 to 3 tablespoons extra virgin olive oil
1-1/2 inch-thick slice of pancetta (about 4 ounces), finely chopped
2 bay leaves
Freshly ground black pepper
4 Pearl Onions, finely chopped
1/2 cup pine nuts
1/2 cup golden raisins
Grated zest of 1 Meyer lemon, plus more to taste
1. Heat the olive oil over medium-high heat, and add the pancetta and bay leaves and generous amounts of black pepper and sauté 5 minutes, or until the pancetta begins to render and soften.
2. Add the onion, and continue to cook until the onions have softened and begin to turn golden, lowering heat if necessary to make certain not to burn the glaze on the bottom of the pan.
3. When the onions are tender, stir in the cooked farro, the pine nuts, raisins and lemon zest until well combined. Gently fold in the drained greens making sure they are equally distributed. If the pieces of greens are too large, chop them into finer pieces before adding to the farro.
4. Transfer the farro to a serving dish and serve warm.
5. Do-Ahead: Preheat the oven to 350 degrees and coat the inside of a 3-quart casserole with non-stick cooking spray. Transfer the farro and collards to the casserole dish, cover with foil, and bake in a 350 º F oven for 30 minutes.
Penne with Butternut Squash
Serves 6 to 8
4 slices bacon , halved lengthwise, then cut crosswise into 1/4-inch pieces
8 large fresh sage leaves , plus 1 tablespoon minced
1 medium butternut squash (about 2 pounds), peeled, seeded, and cut into 1/2-inch dice
1 tablespoon unsalted butter
6 torpedo red onions , sliced thin (about 1 cup)
¼ teaspoon freshly grated nutmeg
1 teaspoon sugar
Salt and ground black pepper
2 cups chicken broth
1 pound penne pasta or other short, tubular pasta cooked 3 minutes short of al dente (reserve some pasta water)
1/3 cup freshly grated Parmigiano Reggiano cheese
4 teaspoons fresh lemon juice
1. Cook bacon in 12-inch skillet over medium heat until crisp, about 8 minutes. Add whole sage leaves and cook until fragrant, about 1 minute. Strain mixture through fine-mesh strainer into small bowl, reserving bacon fat and bacon-sage mixture separately.
2. Return skillet to high heat, add 2 tablespoons reserved bacon fat (adding olive oil if necessary) and add squash in even layer and cook, without stirring, until beginning to caramelize, 4 to 5 minutes.
Continue cooking, stirring occasionally until spotty brown, 3 to 4 minutes longer. Add butter and allow to melt, about 30 seconds. Add onions, nutmeg, sugar, 1/2 teaspoon salt, 3/4 teaspoon pepper, and minced sage; cook, stirring occasionally, until scallions are softened, about 3 minutes. Add broth and bring to simmer; continue to cook until squash is tender, 1 to 3 minutes longer.
Add squash mixture to the cooked pasta; stir in 2 tablespoons Parmesan cheese, lemon juice, and reserved bacon-sage mixture, adjusting consistency with reserved pasta liquid. Serve immediately garnished with additional parmesan cheese.
Two Oro Blanco grapefruit, halved
1/2 cup raw sugar
Preheat the broiler for 10 minutes. Arrange the grapefruit on a baking sheet, cut side up and sprinkle each
evenly with the sugar. Broil until the sugar is bubbling, and golden brown. Allow the grapefruit to rest for 5 minutes before serving.
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