Farmers' Market Box 8-14-13


Red Corn – Colorful Harvest
Wild Surrey Arugula – Rutiz Farm
Italian Parsley – Rutiz Farm
Cavaillon Melon – Weiser Farms
German Butterball Potatoes – Crow’s Pass
Baby French Breakfast Radish – Jaime Farms
Yellow Peaches – Fitzgerald Farm
Green Tomatoes – Valdivia
Jalapenos – Wynola Flats
Shallots – Weiser Family Farms
Organic Juicing Bag:
Lemons – Wynola Flats
Grapefruit – Wynola Flats
Fuji Apples – Fairhill Orchard
Armenian Cucumbers – Wynola Flats
Strawberries – Earthbound Farms

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

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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!
FMB JUICE RECIPES
Apple Cooler
1/2 cup Cucumber Juice
1 cup Apple Juice
1/2 Lemon squeezed
Strawberry Lemonade
1/2 cup Lemon Juice
Add 1/2 cup of Simple Syrup*
1/2 pint strawberries (juiced)
1/2 cup of cold water, mix, and serve over ice
Citrus Detoxer
1/4 cup Lemon Juice
1/4 cup Grapefruit Juice
8 oz cold water
Specialty Produce Recipe Suggestions
courtesy of Diane Phillips (Cucina Divina)
Jalapeno and Red Corn Frittata
Serves 6
2 tablespoons unsalted butter
1 tablespoon extra-virgin olive oil
1 shallot, finely chopped
One jalapeno pepper, seeded, and cored, and finely chopped
2 ears red corn, cut from the cob
6 large eggs, beaten
1/4 cup finely chopped cilantro
1 cup finely shredded Monterey Jack cheese
1/2 cup finely shredded mild cheddar cheese
1. Preheat the oven to 350 degrees.
2. In a large oven-proof non-stick skillet, melt the butter with the olive oil over medium high heat.
3. Add the shallot, jalapeno, and corn and sauté for 3 to 4 minutes, until the vegetables are softened.
4. Add the eggs, lifting the vegetables to form a crust.
5. Sprinkle the frittata with the cilantro and the cheeses. Pop into the oven for 5 to 8 minutes until the center is set.
6. Allow the frittata to rest for 5 minutes before turning out onto a serving platter, and cutting into wedges.
Parsley Pesto
Makes 1 1/2 to 2 cups
1 cup packed parsley leaves
1 cup walnuts
2 garlic cloves
1/2 cup grated Parmigiano Reggiano cheese
1 tablespoon capers in brine, drained
1/2 to 2/3 cup extra virgin olive oil
Salt and pepper to taste
1. In a food processor or blender, combine all the ingredients except the oil, pulsing to break up the nuts, and parsley.
2. With the machine running at 1/2 cup of the oil, and add more if needed. This should be a paste, not a runny pesto. Season with salt and pepper if needed.
3. Remove from the machine and pour into an airtight container, spooning 1 to 2 tablespoons of the oil over the top of the pesto, to preserve its green color.
4. Refrigerate for up to 1 week, freeze for up to 3 months.
5. Cooks’ Note: The pesto is terrific on baguette slices, or tossed into pasta, or pasta salad, or potato salad. It’s also delicious as a crust on fish, or chicken, or add a bit more oil to it for a sauce for grilled steak.
Grilled Peach Salad and Arugula Salad with Balsamic Drizzle
Serves 4
For the Balsamic Drizzle
1 cup balsamic vinegar
1/2 cup firmly packed brown sugar
1. In a saucepan, bring the vinegar and brown sugar to a boil, and reduce down to 1/2.
2. Cool the drizzle and store in the refrigerator for up to 1 month.
For the Grilled Peaches
2 large peaches, pitted
Vegetable oil
1/2 cup raw sugar
1. Preheat the grill for 10 minutes, and then turn down the heat to low.
2. Dip the cut side of the peaches into vegetable oil, then into the sugar.
3. Grill on the cut side until the peaches begin to soften.
4. Remove from the grill and sprinkle with a bit more sugar.
For the Arugula Salad
One bunch arugula washed and spun dry
1/2 cup vegetable or grape seed oil
1/4 cup peach nectar
1/4 cup rice vinegar
1 tablespoon brown sugar
1 shallot, finely chopped
1. Arrange the arugula in a salad bowl.
2. In a small bowl, whisk together the oil, peach nectar, rice vinegar, sugar and shallot.
3. Pour a bit of the dressing over the arugula, and toss to coat the leaves.
4. Plate the salad and arrange a peach on top of each salad.
5. Then drizzle with the balsamic drizzle.
Warm German Butterball Potato Salad
1 pound German Butterball potatoes
4 strips bacon, diced
1 shallot, finely chopped
1 to 2 tablespoons cider vinegar
1/2 teaspoon caraway seed, crushed
1 tablespoon whole grain mustard
Salt and freshly ground pepper, to taste
1. Boil the potatoes in 2 quarts water until tender, about 10 to 15 minutes. Drain the potatoes reserving a few tablespoons of the cooking water.
2. In a small sauté pan, cook the bacon until it is crisp, add the shallot, and cook another minute of two until the shallot is softened.
3. Remove the pan from heat, whisk in the vinegar, caraway seed, and mustard, and add a few tablespoons of the cooking liquid to make an emulsified dressing. .
4. Toss the potatoes with the dressing, and serve warm or at room temperature.
French Breakfast radishes on Baguette Slices with Fleur de Sel
Serves 4 to 6
One baguette, sliced 1/2-inch thick
Softened unsalted butter
One bunch radishes, leafy greens trimmed, washed and thinly sliced
Fleur de Sel
1. Spread each baguette slice with some of the unsalted butter.
2. Arrange some of the radish slices on top, and sprinkle with Fleur de Sel.
Poached Peaches in White wine with Granita
Serves 4
4 peaches, firm but ripe
1 1/4 cups sugar
One bottle sweet white wine, like Riesling, or Muscat
1 tablespoon vanilla paste
1 orange, finely sliced
1 lemon, finely sliced
8 sprigs of mint, finely chopped
4 sprigs of basil, finely chopped
1. Place the peaches in a single layer in a large saucepan. Add the sugar, white wine, and vanilla. Top with the orange and lemon slices. Cover and bring to a boil.
2. Reduce the heat to a simmer, and cook for 15 to 20 minutes.
3. Allow the peaches to cool in the syrup. Add the mint and basil to the cooking liquid.
4. Refrigerate for at least 6 hours, or up to 2 days.
5. Strain the cooking liquid, and measure out half. Freeze one half in a 13-by-9-inch baking dish. Once frozen, scrape with a fork and to create a granita.
6. Store the other half with the peaches in the refrigerator.
7. Carefully remove the peaches to a cutting board, and carefully peel off the skin.
8. To serve, Place a peach into a bowl, spoon over some of the cooking liquid, and then top with some of the granita.
@Diane Phillips
www.dianephillips.com
Blog: www.cucinadivina.blogspot.com
Follow me on Pinterest, Facebook, and Twitter
COOKING FOR SALUD!
Grilled (or Roasted) Marinated Peaches
Created by Chef Joe Pastry
Ingredients and Directions for Honey-Citrus-Herb Vinaigrette
1 ½ cups olive oil
¼ cup honey
3 Tablespoons orange juice
3 Tablespoons lemon juice
3 Tablespoons grapefruit juice
½ Tablespoon minced garlic
1 teaspoon minced shallots
½ Tablespoon vinegar
¼ teaspoon rosemary, finely chopped
¼ teaspoon thyme, finely chopped
salt and pepper, to taste
Blend everything together until well combined (emulsified).
Ingredients and Directions for Peaches
peaches or other seasonal stone fruit such as plums, nectarines, etc.
Honey-Citrus-Herb Vinaigrette
1. Cut stone fruit in half and remove the pit. Let the fruit soak in Honey-Citrus-Herb Vinaigrette overnight (or for at least for 30 minutes).
2. If grilling, spray with non-stick spray or wipe with olive oil. Heat grill and place stone fruit flesh side down first. Grill for 2 minutes and flip over and grill for another 2 to 3 minutes.
3. If roasting, preheat oven to 375˚. Place fruit on a baking sheet, skin side down, and roast for 10 to 15 minutes.
4. Enjoy as is or you can add a variety of toppings: spices such as cinnamon or nutmeg, honey (for something a little sweet), cheese (goat cheese or blue cheese would taste great), Greek yogurt, or frozen yogurt. Enjoy!
For volunteer opportunities at Olivewood Gardens, please contact Ally Welborn at [email protected]
Check our events calendar at www.olivewoodgardens.org
· Open House and Free Gardening Class: August 17th
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