Farmers' Market Box 4-17-13


Broccoli Spigarello – Coleman Farms
Cauliflower – Life’s A Choke
Green Garlic – Jaime Family Farms
Red Russian Kale – Flora Bella
Green Gem Lettuce – Coleman Farms
Ruby Crescent Fingerling Potatoes – Weiser Family Farms
Gold Beets – Jaime Farms
Minneola Tangelos – Rancho Del Sol
French Breakfast Radish – Be Wise Ranch
Organic Juicing Bag:
Celery – Jaime Farms
Persian Cucumbers – Beylik Farms
Red Beets – Coastal Organics
Spinach – Jaime Farms
Green Cabbage – Be Wise Ranch
Carrots – Lakeside Organics

Click here to Watch Video on YouTube
Catalina Offshore catch of the week: Shrimp

Post your photos on Instagram with the hashtag #specialtyprodueFMB 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
Juice #1
Cabbage (a wedge)
Carrots 6-8 each
Cucumber 2 each
Juice #2
Celery 4 stalks
Carrots 8 each
Juice #3
Spinach ½ bunch
Carrots 8 each
Beets 1-2 each
Specialty Produce Recipe Suggestions
courtesy of Diane Phillips (Cucina Divina)
Russian Banana Potato and Red Russian Kale Hash
Serves 4 to 6
A great base for eggs, as a hearty breakfast or brunch, but also nice to serve as a side dish with just about anything. I recommend a nice salad with vinaigrette to accompany this.
2 tablespoons extra virgin olive oil
One 1/2-inch piece pancetta, finely diced
1/2 cup finely chopped onion
2 garlic cloves, minced
4 Russian banana potatoes, diced into 1/2-inch pieces
One bunch Russian red kale, washed, spun dry, finely chopped, discarding the stems
Salt and pepper
1/4 to 1/2 cup chicken or vegetable broth
Few drops Tabasco (optional)
1. In a large skillet, heat the oil over medium high heat, and cook the pancetta until it begins to get crispy.
2. Add the onion and garlic, sautéing for 2 to 3 minutes. Add the potatoes and kale, and cover the pan, cooking for 5 minutes.
3. Turn the potatoes (they should be getting browned on the bottom) season with salt and pepper, add 1/4 cup of the broth if the skillet is getting dry and the Tabasco. Cook another 5 to 10 minutes (uncovered), until the greens are tender, and the potatoes are crispy.
4. Serve the hash warm or at room temperature. It makes a great bruschetta topping, with a bit of crumbled cheese of your choice over the top.
5. If you would like to serve this as a skillet meal, crack 4 eggs on top of the hash, season the eggs with salt and pepper, cover and cook over medium high heat for 3 to 4 minutes, or until the eggs are the desired done-ness, and the eggs are set.
Spigarello Broccoli Frittata with Goat Cheese and Leeks
Serves 4 to 6
2 tablespoons extra virgin olive oil
2 cloves garlic, minced
One leek, finely chopped using only the tender white part
One bunch spigarello broccoli, washed, spun dry and coarsely chopped
Salt and pepper to taste
5 large eggs
Few drops Tabasco
1/2 cup heavy cream
6 ounces crumbled goat cheese
1/2 cup shredded Parmigiano Reggiano cheese
1. Preheat the oven to 350 degrees. In a large non-stick skillet, heat the oil over medium high heat, and sauté the garlic for 30 seconds, till fragrant.
2. Add the leek and broccoli and sauté until the broccoli is tender. Season with salt and pepper.
3. Meanwhile in a mixing bowl, whisk together the eggs, Tabasco, and cream.
4. Pour over the broccoli mixture in the pan, and sprinkle the goat cheese and Parmigiano over the top.
5. Bake for 5 to 7 minutes until the eggs are set in the middle. If they are still a little “nervous” (think jiggly in the middle) add a few more minutes to the cooking time.
6. Let the frittata rest for 5 minutes, before cutting into wedges and serving.
Cauliflower Salad
Serves 4 to 6
A colorful side dish for any meal. Blanching the cauliflower takes away some of its strong character.
One head cauliflower, cut into small florets (they should be about 1-inch pieces)
2 green onions, finely chopped
1/4 cup finely chopped Italian parsley
Salt and pepper to taste
2/3 cup extra virgin olive oil
2 tablespoons fresh lemon juice
2 tablespoons fresh orange juice
1 clove garlic, minced
1 tablespoon Dijon mustard
1/4 cup finely shredded Parmigiano Reggiano cheese
1/4 cup finely sliced basil for garnish (optional)
1. Bring 4 quarts of salted water to a boil, and add the cauliflower to the water. Cook for 2 minutes.
2. Drain and plunge into cold water to stop the cooking process. Drain thoroughly.
3. In a large mixing bowl, combine the cauliflower, green onions, parsley, salt, and pepper.
4. In another bowl, whisk together the oil, lemon juice, orange juice, garlic, and mustard.
5. Pour over the cauliflower, and toss to coat. Just before serving, toss the cauliflower again with the cheese and basil if you are using the basil. Serve at room temperature.
6. Do-Ahead: If you plan to make this ahead, toss the cauliflower with the dressing, cover and refrigerate for up to 8 hours. Remove from the refrigerator 2 hours before serving, and proceed as directed.
Farro and Beet Salad with Feta Cheese
Serves 6 to 8
A great dish to take to a pot luck, or to serve as a side dish this summer at a picnic on the bay.
One bunch beets, scrubbed tops removed and saved (see below)
1 cup pearlized farro
1/4 cup extra virgin olive oil
2 cloves garlic, minced
Beet tops, washed, stems removed, and leaves finely sliced
Salt and pepper to taste
1/2 cup extra virgin olive oil
1/4 cup fresh orange juice
1/4 cup rice vinegar
1/4 cup finely chopped basil—plus more for garnishing the salad
Salt and pepper to taste
1 cup crumbled feta or goat cheese
1. Preheat the oven to 400 degrees and roast the beets for 45 to 50 minutes until tender. Peel the beets, and dice into 1/2-inch pieces, place in a large bowl.
2. While the beets are roasted bring 2 quarts of salted water to a boil, and cook the farro for 15 to 20 minutes until it is tender. Drain thoroughly and place in the bowl with the beets.
3. In a large skillet, heat the oil, and add the garlic, sautéing for 1 minute. Add the beet greens and sauté until they wilt, and are tender, about 5 minutes.
4. Season with salt and pepper and add to the farro.
5. In a small mixing bowl, whisk together the oil, juice, rice vinegar, basil, season with salt and pepper to taste.
6. Pour the dressing over the salad, and toss. (it will absorb all the dressing over time) Fold the feta into the salad just before serving and garnish with additional basil if desired.
7. Note about farro: farro is really a lovely grain to use in this salad, with a lower gluten index than some other grains, but you can substitute barley, small white beans, or orzo pasta if desired. Farro comes either pearlized, meaning pre-cooked, so it needs just 15 minutes of cooking, or non-pearlized which will need about 30 minutes of cooking time.
Post your photos on Instagram with the hashtag #specialtyprodueFMB 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!

Leave a Reply

Your email address will not be published.