Farmers' Market Box 4-10-13

April 10, 2013 0 Comments

Baby Purple Artichoke – Life’s a Choke
Fennel – Rutiz Farms
Rosemary – Jaime Farms
Lecano Kale – Rutiz Farms
Sugar Snap Peas – Rutiz Farms
Zucchini Squash – Be Wise Ranch
Rojo Lettuce (cross between a red butter and lollo rosso) – Coleman Family Farms
Basil – Solution Farms
Avocado – Henry Avocado
Organic Juicing Bag:
Strawberries – Be Wise Ranch
Black Kale – Tutti Frutti Farms
Blood Orange – J.J’s Lone Daughter Ranch
Star Ruby Grapefruit – Garcia Organics
Paige Tangerines – Garcia Organics
Cucumbers – Lakeside Organics

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Catalina Offshore catch of the week: Shrimp

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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!
6ea Blood Oranges
Grapefruit Sweet
2ea Grapefruit
2ea Tangerines
Strawberry Kale
1bu Kale
1bskt Strawberry
A couple of ice cubes
Specialty Produce Recipe Suggestions
courtesy of Diane Phillips (Cucina Divina)
Zucchini Parmesan Rice
Serves 6 to 8
A cross between risotto and rice casserole, this dish is delicious served on the side with meats, poultry and seafood.
3 tablespoons unsalted butter
1/2 cup finely chopped onion
2 cloves garlic, minced
4 cups shredded zucchini (about 2 1/2 pounds)
1 1/2 teaspoons salt
1/2 teaspoon freshly ground black pepper
4 shakes of Tabasco sauce
2 tablespoons all-purpose flour
1 cup chicken broth
1 1/2 cups heavy cream
3/4 cup long-grain rice
3/4 cup freshly grated Parmesan cheese
1. In a large skillet over medium heat, melt the butter, then add the onion and garlic and cook, stirring, until softened, 2 to 3 minutes.
2. Add the zucchini and cook until it is no longer giving off moisture, 4 to 6 minutes. Season with the salt, pepper, and Tabasco. Sprinkle with the flour and cook, stirring, for 2 minutes.
3. Gradually stir in the broth and heavy cream, stirring until the mixture is smooth and comes to a boil.
4. Do-Ahead: At this point, you can let cool, cover, and refrigerate for 2 days. Let come to room temperature before continuing.
5. Preheat the oven to 375°F. Coat a 13 x 9-inch baking dish with nonstick cooking spray.
6. Stir the rice into the zucchini mixture, pour into the prepared dish, and sprinkle with the cheese. Bake until the rice is tender and the cheese is golden, 25 to 35 minutes. Let rest for 5 to 10 minutes before serving.
Basil Pesto
Makes about 2 cups
This pesto is less oily than other preparations, and is delicious tossed into pasta, or spread over toasted bread for a quick appetizer. Pesto freezes beautifully, and will not turn black in the freezer.
2 cups fresh basil leaves
1 cup freshly grated Parmesan cheese
1/4 cup pine nuts
3 cloves garlic, peeled
1/2 cup olive oil
1. In a blender or food processor, process the basil, cheese, garlic, and pine nuts, and garlic together until broken up.
2. With the machine running, gradually add the oil and process until smooth. Scrape down the bowl, and process again for another 30 seconds.
3. 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. If freezing, no need to pour the oil over the top.
Sugar Snap Peas with Meyer Lemon Dip
Serves 6
For the Meyer Lemon Dip
Makes 1 cup
1/2 cup mayonnaise
1/2 cup sour cream
Grated zest of 1 Meyer lemon
1 tablespoon Meyer lemon juice
1 garlic clove, minced
1 tablespoon finely chopped tarragon
1 tablespoon finely chopped basil
1 tablespoon finely chopped Italian parsley
1. In a small bowl, whisk all the ingredients together until blended. Refrigerate for up to 4 days.
2. Use as a dip for fresh veggies or as a dressing for potato, or pasta salads.
Prep for Snap Peas
Clean, and remove the strings from 1 pound sugar snap peas, and use to dip.
White Pizza with Baby Purple Artichokes
Makes one 14-inch pizza
For the Artichokes
2 cups water
4 lemons
2 garlic cloves, minced
3 peppercorns
1/2 teaspoon salt
2 bay leaves
1 pound baby artichokes
1. Put the water into a medium saucepan.
2. Cut the lemons in half, and squeeze the lemons into the water, and add the lemons to the water with the garlic cloves, peppercorns, salt and bay leaves.
3. Cut off the tough bottom leaves on the artichokes, quarter the artichokes and drop into the saucepan.
4. Bring the water to a boil, and simmer the artichokes, until they are tender. The sharp tip of a paring knife inserted into the base of the artichokes should go in easily. Drain the artichokes, and set aside.
Assembling the Pizza
1/4 cup extra virgin olive oil
1 pound ball of pizza dough, either store bought or homemade
3 garlic cloves, minced
grated zest of 1 lemon (about 2 teaspoons)
artichoke hearts (see above, or One 16-ounce package frozen artichoke hearts, defrosted)
salt and pepper
1/3 cup white wine
3 ounces Tallegio or Italian Fontina cheese, or other triple cream cheese, thinly sliced
4 ounces Asiago cheese, shredded
1. Coat a sheet pan with extra virgin olive oil, and preheat the oven to 400 degrees. Toss or roll out the dough, and press into the pan. Set aside while preparing the artichokes.
2. In a large skillet, heat the olive oil and sauté the garlic and lemon zest for 30 to 40 seconds until they are fragrant. Add the artichoke hearts, and sauté for 3 to 4 minutes. Add the wine, and simmer until the liquid is absorbed. Set aside.
3. Distribute the Tallegio or Fontina cheese over the pizza dough. Top with the artichoke heart mixture, and sprinkle with the Asiago cheese.
4. Bake for 10 minutes, turn the pan, and bake another 5 minutes until the cheese is bubbling and the under-crust is golden brown.
5. Remove from the oven, allow to rest for 5 minutes, before cutting with a pizza cutter and serving hot or at room temperature.
Cook’s Note: If you would like to make this without cheese, prepare the artichokes, and set aside. Prepare caramelized onions (see below) and spread the onions on the pizza crust, top with the artichoke hearts, and bake as directed.
Caramelized Onions
3 tablespoons extra virgin olive oil
2 large sweet yellow onions, thinly sliced
2 teaspoons sugar
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1. Heat the oil over medium high heat, and sauté the remaining ingredients, stirring frequently until the onions become golden brown.
2. The caramelized onions can be refrigerated for up to 3 days, or frozen for up to 1 month.
Red Leaf Lettuce Salad with Shaved Fennel and Green Goddess Dressing
Serves 4 to 6
For the Dressing
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. Taste for seasoning and adjust with salt, pepper or Tabasco.
For the Salad
One head Red Leaf Blend Lettuce, washed and spun dry
One bulb fennel, root end trimmed, and wispy fronds cut off and discarded
One recipe Green Goddess Dressing (see above)
1. Arrange the lettuce on salad plates.
2. Cut the fennel into thin slices and arrange over top of the lettuce. Drizzle the dressing over the salads and serve.
Rosemary Shortbread Cookies
Makes about 2 dozen
2/3 cup sugar
2 teaspoon chopped fresh rosemary
2 teaspoon finely grated lemon zest
1 cup unsalted butter, softened
2 cups all-purpose flour
1/2 teaspoon salt
1. In the bowl of an electric mixer, mix the sugar with the chopped rosemary and grated lemon zest. beat in the butter at moderate speed. At low speed, beat in the flour and salt until a soft dough forms.
2. Transfer the dough to a sheet of wax paper and refrigerate for 20 minutes.
3. Form the dough into two logs, about 1 1/2 inches wide and chill for at least 45 minutes longer.
4. Preheat the oven to 350°. Slice the shortbread dough into 1/4-inch-thick rounds and place the rounds on ungreased baking sheets.
5. Bake the shortbread for 20 to 25 minutes, or until the edges are lightly browned. Transfer the baked shortbread to a wire rack to cool completely.
6. Do-Ahead: The cookie-dough log can be frozen for up to 1 month. Thaw slightly before slicing. The baked shortbread can be stored in an airtight container for up to 5 days
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