Farmers' Market Box 7-10-13

July 10, 2013 0 Comments

Asparagus – Life’s a Choke
Baby Broccoli – Coleman Family Farms
Red Chard – McGrath Family Farms
Bi-Color Corn – Murray Family Farms
Temecula Honey Onions – Crows Pass Farm
Carmen Miranda Nectarines – Fitzgerald Farms
Early Girl Tomatoes – McGrath Family Farms
Hydroponic Butter Lettuce – Go Green
Mini Watermelon – Earthbound Farms
Organic Juicing Bag:
Nantes Carrots – Be Wise Ranch
Baby Gold Beets – McGrath Family Farms
Spinach – Be Wise Ranch
Cabbage – Lakeside Organics
Celery – Lakeside Organics
Cucumber – Be Wise Ranch

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Catalina Offshore catch of the week: Halibut Filet

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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!
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)
Swiss Chard Gratinee
Serves 6
For the Topping
2 Tbs. unsalted butter
2 tablespoons extra virgin olive oil
3 garlic cloves, minced
1 cup fresh bread crumbs
1/2 cup freshly grated Parmigiano Reggiano cheese
1/4 cup finely chopped Italian parsley
1. Preheat the oven to 400 degrees and coat a 9-inch pie plate or 4 cup gratin dish with non-stick cooking spray.
2. In a small skillet, melt the butter and olive oil and sauté the garlic for 2 to 3 minutes.
3. Add the bread crumbs to the skillet, and toss until golden. Set aside to cool. When cool, stir in the cheese and parsley.
4. Cook’s Note: this topping is terrific over vegetables, pasta dishes (think mac and cheese) or baked seafood. Leftover topping can be stored in a zipper-top plastic bag in the freezer for up to 3 months.
For the Chard
4 strips bacon cooked crisp and crumbled
2 tablespoons unsalted butter
1 tablespoon extra-virgin olive oil
1 leek, finely chopped using only the white part
1 bunch Chard, washed, spun dry, stems removed and cut into 1/2-inch wide ribbons
Salt and pepper
3 tablespoons all-purpose flour
1/2 cup chicken or vegetable broth
1 cups whole milk
Salt and Tabasco to taste
1. In a large sauté pan, melt the butter with the olive oil over medium high heat.
2. Sauté the leek for 1 minute, then add the Swiss chard and sauté until the chard is wilted.
3. Season with salt and pepper.
4. Sprinkle the flour over the vegetables, and cook the flour for 3 minutes.
5. Gradually add the broth and milk, stirring, until the mixture comes to a boil.
6. Taste for seasoning and add salt or Tabasco to taste.
7. Stir in the crumbled bacon, and transfer the mixture to the prepared pan.
8. Sprinkle with the crumbs and bake for 20 to 25 minutes, until the gratin is bubbling and the bread crumbs are golden brown. Allow to rest for 5 minutes before serving.
9. Cook’s Note: If you would like to make this ahead, refrigerate the gratin without the crumb topping for up to 24 hours. Remove from the refrigerator for 30 minutes before baking. Sprinkle with the crumb topping before baking.
Nectarine Tart Tatin
Serves 6
Serves 6 to 8
1 sheet puff pastry, defrosted and kept cold
Flour for rolling the puff pastry
1/2 cup (1 stick) unsalted butter
3/4 cup sugar
4 to 6 nectarines, pitted and quartered
1. Preheat the oven to 375 degrees. Line a baking sheet with a silicone liner or parchment paper and set aside.
2. On a floured board, roll out the dough until it is 1/8-inch thick. Cut the dough into a circle 1-inch larger than the diameter of your baking pan. Prick the dough all over with the tines of a fork and transfer it to the baking sheet. Refrigerate the dough while you work on the apples.
3. In a 10-inch ovenproof skillet, cast iron skillet, or tart Tatin pan, melt the butter, tilting the pan so the sides have a thin coating of butter.
4. Sprinkle the sugar over the butter, and fit a layer of nectarines into the skillet, with the rounded side down and making concentric circles. Make sure to pack in the nectarines because they will shrink as they cook—-you want them snug in the pan.
5. When you have a snug layer, slice the remaining nectarines thinly; sprinkle them over the first layer. Put the pan over medium heat and cook, until the sugar begins to turn a deep caramel color—you will see it bubbling up the side of the pan—this will take at least 15 minutes and up to 30 depending on your pan.
6. Transfer the skillet to the baking dish to the baking sheet.
7. Cover the apples with the pastry, loosely tucking in any overhang.
8. Bake for 30 to 40 minutes, until the pastry is baked through and puffed.
9. Cover the skillet with a large rimmed serving plate, and turn the tart out onto the platter and remove the pan. If any of the apples have stuck to the pan, gently lift them off the pan with an off-set spatula and press them onto the tart. Cool 10 minutes before serving with unsweetened crème fraiche or vanilla ice cream.
Grilled Nectarine Salad with Goat Cheese
You can easily double or triple this recipe. Grill the nectarines ahead of time and store in the fridge or at room temperature for up to 4 hours. Re-warm in a skillet, or microwave. The grilled nectarines are also a delicious garnish for poultry and pork.
Serves 4 to 6
For the Grilled Nectarines
3 firm nectarines, halved and pit removed
1/4 to 1/3 cup raw sugar
1. Coat the grill or grill pan with non-stick cooking spray or grape seed oil to prevent sticking.
2. Sprinkle the cut side of the fruit with some of the sugar.
3. Preheat the grill or a grill pan until sizzling, and lay the nectarines cut side down on the grill.
4. Grill until the fruit just begins to soften, about 4 minutes.
5. Remove from the grill, and cool to room temperature.
For the Dressing
1/4 cup peach nectar
1/4 cup rice vinegar
1 teaspoon Dijon mustard
2/3 cup vegetable or grape seed oil
Salt and pepper to taste
1. In a small bowl, whisk together the peach nectar, rice vinegar, mustard, and oil.
2. Season with salt and pepper to taste. The dressing will keep in the refrigerator for up to 2 week.
To Assemble the Salad
Grilled Nectarines (see preceding recipe)
One head lettuce, washed, spun dry and chopped
Dressing (see preceding recipe)
6 ounces goat cheese
2 tablespoons finely chopped spearmint
1. Rewarm the nectarines in a skillet, cut side down, or in the microwave for 30 seconds until warm.
2. In a salad bowl, toss the lettuce with some of the dressing, and plate the salad.
3. Top each salad with a nectarine half, and place a tablespoon or two of goat cheese into the center of the nectarine.
4. Drizzle with a tiny bit of dressing, and sprinkle with spearmint.
Alternative cheeses: something salty like blue, or Feta, or shaved Pecorino Romano
Creamy Leek and Roasted Asparagus Soup garnished with Crispy Ham
Serves 6 to 8
For the Crispy Prosciutto
2 tablespoons extra virgin olive oil
6 slices imported Prosciutto di Parma, cut into thin strips
1. Heat the oil in a sauté pan over medium heat, and add the prosciutto, cooking until the prosciutto is crisp.
2. Drain the prosciutto on paper towels and reserved to use as a garnish on the salad.
For the Soup
1 pound asparagus, ends trimmed, and peeled, cut into 1-inch lengths
2 leeks, cleaned, trimmed and cut into 1-inch pieces (using part of the tender green part)
1/4 cup olive oil
1 1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/4 cup (1/2 stick) unsalted butter
3 tablespoons all-purpose flour
4 cups chicken broth
1 cup heavy cream
1. Preheat the oven to 425 degrees and line a sheet tray with silicone or aluminum foil. Arrange the asparagus and leeks on the sheet tray. Drizzle the olive oil, salt, and pepper over the vegetables, and toss to coat.
2. Roast the vegetables for 5 minutes, until the asparagus is crisp/tender.
3. Cool the vegetables. (You can refrigerate the vegetables for up to 2 days)
4. In a 3-quart saucepan, melt the butter, add flour, and whisk until combined. Cook the roux for 3 minutes. Gradually add the broth and bring to a boil.
5. Add the cream, and reserved vegetables.
6. Using an immersion blender, puree the soup until smooth, bring the soup to serving temperature, and serve.
7. To serve, garnish the soup with crispy prosciutto.
Asian Chicken in Butter Lettuce Wraps with Spicy Sauce
Serves 6
2 tablespoons granulated sugar
1/2 cup water
3 tablespoons soy sauce
1 tablespoon rice vinegar
2 tablespoons chopped green onion
1 to 3 teaspoons chili garlic sauce
In a small bowl, combine the mixture, and stir until the sugar is dissolved. Set aside at room temperature, or refrigerate for up to 3 days.
Stir Fry
4 tablespoons vegetable oil
3/4 pound ground chicken or turkey
one 8-ounce can water chestnuts, drained and minced (about 1 cup)
1 cup finely chopped shitake mushrooms (about 4 medium)
1 teaspoon minced garlic
3 tablespoons soy sauce
1 tablespoon water
2 tablespoons Mirin
1 tablespoon oyster sauce
2 teaspoons rice vinegar
3 tablespoons chopped green onion
1 to 1 1/2 cups fried maifun rice sticks (see below)
6 leaves butter lettuce, washed and spun dry
1. Heat 1 tablespoon of the vegetable oil in a large sauté pan or wok over high heat.
2. Sauté the chicken until cooked through. Remove the chicken from the pan to cool.
3. Wipe out the pan, with the pan or wok back on high heat; add the 3 remaining tablespoons of oil.
4. When the oil is hot, add the water chestnuts, mushrooms, and garlic to the pan.
5. Cook the mixture for 2 minutes, stirring often.
6. Add the chicken, soy, water Mirin, oyster sauce, rice and vinegar to the pan and sauté the mixture for a couple more minutes, then stir in the green onions and spoon everything out onto a bed of fried maifun rice noodles on a serving dish with lettuce.
7. Assemble each lettuce wrap by spooning the filling into a lettuce cup, adding sauce over the top and eating it like a taco.
To cook Maifun: Pour 2 inches of vegetable oil into a pan and heating it to around 400 degrees F. Add the maifun, and when it floats to the top remove it to a paper towel. Break up the maifun and serve as a bed for the chicken.
Watermelon Rind Pickles
One watermelon
3 Tbs. sea salt
1 cup freshly squeezed lemon juice
2 cups granulated sugar
2 Tbs. grated fresh ginger
Peel of 1 lemon
2 Tbs. allspice berries
2 Tbs. whole cloves
1. Cut the watermelon pulp from the rind, leaving a thin layer of pink.
2. Using a vegetable peeler, remove the green skin from the rind and discard. Cut enough rind into 1⁄2-inch pieces to make 8 cups.
3. In a large bowl, combine the salt and 4 cups of water. Soak the rind in the brine for 1 hour and drain.
4. In a large pot, combine 1 cup water with the lemon juice, sugar, grated ginger, lemon peel, allspice, and cloves. Add the watermelon rind and bring to a boil over high heat. Reduce the heat to low, cover, and simmer for 50 minutes, or until the rind is translucent.
5. Using a slotted spoon, transfer the rind to a clean jar and cover with the strained pickling liquid. Store the pickles in the refrigerator for up to 6 months.
Watermelon Lemonade
1 2/3 cup fresh lemon juice (about 9 lemons)
1 ½ cups superfine sugar
4 ½ cups water
2 lemons sliced into rounds, seeds removed
2 cups watermelon puree (puree watermelon chunks in a blender or food processor)
Ice cubes
1. In a large pitcher, combine the lemon juice and sugar stirring to dissolve the sugar. Slowly pour in the water, and continue to stir until the mixture is blended. Taste the lemonade for flavor, adding more sugar if needed, or more lemon juice.
2. Do-Ahead: Refrigerate the lemonade for at least 4 hours, up to 5 days or freeze for 6 weeks, defrost before serving. When ready to serve, float the sliced lemons in the lemonade add the watermelon puree, stir, and serve over ice.
3. Lemonade Tip: To avoid watering down the lemonade, make a batch of lemonade ice cubes to toss into the pitcher, otherwise, have an ice bucket filled with cubes for serving.
@Diane Phillips
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