Farmers' Market Box 9-11-13


Jicama – Jaime Farms
Meyer Lemons – Rancho Del Sol
Hydro Butter Lettuce – Go Green Agriculture
Warren Pears – Frog Hollow Farms
Russian Banana Fingerling Potatoes – Weiser Family Farms
Green Kale OR Black Kale– Tutti Frutti Farms
Bunch Beets – Black Sheep Produce
Heirloom Cherry Tomato Mix – Valdivia
Valencia Oranges – Lodge Ranch Enterprises
Organic Juicing Bag:
Watermelon Gherkin Cucumbers – Farout Ranch
Oro Blanco Grapefruit – Polito Farms
Meyer Lemons – Rancho Del Sol
Golden Russet Bosc Pears – Frog Hollow Farm
Fuji, Granny Smith OR Gala Apples – Fair Hill Ranch
Valencia Oranges – Lodge Ranch Enterprise

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Catalina Offshore catch of the week: Baja Crab Claws

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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
Super Vitamin C
½ Oro Blanco grapefruit
2ea Valencia orange
Squeeze of Meyer Lemon
1/4c sparkling water
Apple Zing
1ea apple
½ Oro Blanco grapefruit
squeeze of meyer lemon
Pear Perfect
1ea Oro Blanco grapefruit
1ea Golden Russet Bosc pear
½ meyer lemon
Specialty Produce Recipe Suggestions
courtesy of Diane Phillips (Cucina Divina)
BLT SALAD
Serves 6
Who doesn’t love a BLT? This salad is a lot of fun to serve, and the dressing is also great as a dip for raw veggies (jicama and cherry tomatoes from your box this week) Try the dressing when you make potato salad or pasta salad as well.
For the dressing
1 cup mayonnaise
1/4 cup sour cream
1 tablespoon sugar
2 teaspoons fresh Meyer lemon juice
Grated zest of 1 Meyer lemon
2 tablespoons chopped fresh Italian parsley
2 tablespoons chopped fresh basil
2 tablespoons chopped fresh dill
1. In a medium-size bowl, whisk together the dressing ingredients until well blended.
2. Cover and refrigerate at least 2 hours or for up to 4 days.
3. This is a delicious dressing for pasta and potato salads, makes a great dip for veggies, and is a nice sauce to serve with grilled poultry or seafood.
For the Croutons
1/2 to 3/4 cup extra virgin olive oil
1 teaspoon garlic salt
1 teaspoon freshly ground black pepper
2 teaspoons dried herbs, such as oregano, rosemary, basil, marjoram, thyme, sage, or a combination
4 cups cubed leftover French or Italian bread (1/2-inch cubes)
1. Preheat the oven to 350°F and line a baking sheet with a silicone liner, aluminum foil, or parchment paper.
2. In a large bowl, whisk together the oil, garlic salt, pepper and optional herbs. Add the bread cubes and toss.
3. Spread the bread over the prepared baking sheet and bake for 5 minutes. Turn the cubes, bake for another 5 minutes, and turn the cubes again. Cook until the cubes are dry and begin to turn golden another 5 minutes.
4. Remove the croutons from the oven and let cool completely.
5. Do-Ahead: At this point, you can store in an airtight container or zipper-top plastic bags at room temperature for up to 3 days or freeze for up to 6 months.
For the Salad
One head butter lettuce, washed, spun dry and torn into pieces
1 cup cherry tomatoes cut in half
Fresh Herb dressing (see recipe above)
6 strips thick cut bacon, cooked crisp and crumbled (vegetarian option, omit, and sub in 1/2 avocado finely diced)
Garlic Croutons (see recipe above)
1. For each salad, arrange some of the lettuce on a salad plate, top with some of the cherry tomatoes, drizzle with dressing, sprinkle with the bacon and croutons, and serve.
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.
Grilled Pork Tenderloin with Orange, Tomato and Jicama Salsa
Great for a dinner with friends this weekend, try the salsa with grilled chicken or seafood.
Serves 6
For the Pork
Two Pork Tenderloins (about 1 1/2 pounds each)
1/2 cup sea salt
1/2 cup sugar
4 cups cool water
Dry rub of your choice (I’m partial to 2 TB. rosemary, 1 teaspoon salt, 2 garlic cloves minced, 1/2 teaspoon ground black pepper)
1. In a medium bowl, mix salt and sugar with water until dissolved.
2. Trim the tenderloins of excess fat and silver skin and submerge them in the brine; let stand about 45 minutes. Remove the pork from the brine, rinse thoroughly, and pat dry.
3. Rub the brined tenderloins all over with the rub and let stand at room temperature while you heat the grill.
4. Heat a gas grill, turning all the burners to high until the grill is fully heated, 10 to 15 minutes.
5. Put the pork on the hot grill grate. Close the lid and grill for 7 minutes. Turn the pork over, close the lid, and grill for another 6 minutes.
6. Turn off the heat (keep the lid closed) and continue to cook the pork for another 5 minutes. At this point, an instant-read thermometer inserted into the middle of the thickest end of the tenderloin should read 145° to 150°F. (If not, close the lid and let the pork continue to roast in the residual grill heat.)
7. Remove the pork from the grill and let rest for 5 minutes before carving. Cut across the grain into 1/2-inch slices and serve immediately, with nectarine salsa.
For the Salsa
1 cup jicama, peeled and finely diced
2 Valencia oranges, segmented and chopped
1 cup cherry tomatoes, cut into quarters
1/4 cup finely diced red onion
1 jalapeno pepper, seeded, deribbed, and finely chopped
2 teaspoons fresh Meyer lemon juice
1/4 cup extra virgin olive oil
2 tablespoons finely chopped fresh basil
2 tablespoons finely chopped Italian parsley
1. Combine all the ingredients in a mixing bowl, and stir to blend. Cover and refrigerate for at least 2 hours or up to 2 days. Serve with grilled meats, or poultry.
Warren Pear Dutch Baby Pancake
Serves 4
A great wake up for the weekend, you may need to make a few of these to keep your troops happy. When you don’t have pears, try this with peaches or apples.
2 Warren pears, peeled, cored, and cut into 1/8-inch-thick slices
2 tablespoons Meyer lemon juice
1/4 cup unsalted butter
1/4 cup firmly packed brown sugar
4 large eggs
3/4 cup whole milk
1/4 cup granulated sugar
1 tsp. pure vanilla extract
1/2 teaspoon ground cinnamon
Pinch ground nutmeg
1/2 teaspoon salt
Grated Zest of 1 Meyer lemon
2/3 cup all-purpose flour
1/4 cup confectioners’ sugar,
Lemon wedges for garnish
1. Preheat the oven to 400°F.
2. In a medium bowl, toss the pear slices with the lemon juice and set aside.
3. In a 10 to 12-inch cast iron or ovenproof skillet, melt the butter, and add the brown sugar, and cook over medium high heat until the sugar melts.
4. Arrange the pears in one layer over the butter and sugar mixture and keep hot on the stove while mixing the batter.
5. In a blender combine the eggs, milk, granulated sugar, vanilla, cinnamon, nutmeg, salt, and lemon zest and mix on high speed until combined. Add in the flour and mix on high speed until combined.
6. Pour the batter evenly over the pears, and transfer the skillet to the oven. Bake until the pancake is set in the middle, the sides have risen, and the bottom is nicely browned, about 20 minutes.
7. Sprinkle the pancake with the confectioners’ sugar, and squeeze lemon wedges onto each serving if desired. This is also delicious with maple syrup.
Caramelized Pear Bread Pudding
Serves 8 to 10
Another great way to use those delicious Warren Pears.
1/4 cup (1/2 stick) unsalted butter
1 cup firmly packed light brown sugar
1 teaspoon ground ginger
4 Warren pears, peeled, cored, and sliced 1/4 inch thick
8 large eggs
1 1/2 cups heavy cream
1/2 cup granulated sugar
1/8 teaspoon ground nutmeg
2 tablespoons brandy
6 to 7 cups torn egg bread (I like to use Hawaiian Sweet Egg bread or Challah from Bread & Cie)
1. Coat a 13 x 9-inch baking dish with nonstick cooking spray.
2. Melt the butter in a 10-inch skillet over medium heat, add 1/2 cup of the brown sugar and the ginger, and cook, stirring, until the sugar melts dissolves and the ginger becomes fragrant, 2 to 3 minutes. Add the pears, coating them with the butter mixture, and cook, stirring occasionally, until they soften and some of their juices have evaporated, 7 to 8 minutes. Remove from the heat. Spread the pears in the bottom of the 13-by-9-inch baking dish.
3. In a large bowl, whisk together the eggs, cream, granulated sugar, remaining 1/2 cup of brown sugar, the nutmeg, and brandy until well combined. Add the bread to the custard mixture, pressing it down into the mixture to saturate the bread. Turn into the prepared dish.
4. Do-Ahead: At this point, cover and refrigerate for at least 8 hours and up to 36 hours. Bring to room temperature before continuing.
5. Preheat the oven to 350° F. Bake the pudding until puffed, golden brown and bubbling, 45 to 55 minutes. Remove from the oven and let rest for 10 minutes before serving.
Smashed Russian Banana Fingerling Potatoes with Goat Cheese
Serves 6
These gorgeous and delicious potatoes will turn heads on your dinner table!
1 pound Russian banana fingerling potatoes, scrubbed
1/2 to 2/3 cup extra virgin olive oil
3 garlic cloves, minced
2 teaspoons salt
1 teaspoon freshly ground black pepper
1 teaspoon dried thyme
One 11-ounce log goat cheese, crumbled
1. In a large saucepan place the potatoes in water to cover. Boil the potatoes until just barely tender (depending on size, this could take 15 to 30 minutes)
2. Meanwhile, preheat the oven to 400 degrees and line a baking sheet with a silicone baking liner, or aluminum foil.
3. In a small bowl, combine the oil, garlic, salt, pepper, and thyme, and pour onto the baking sheet.
4. When the potatoes are tender, drain them, and place on the baking sheet.
5. Using a pot holder, smash the potatoes with your hand and turn to coat the potatoes with the oil.
6. Do-Ahead: At this point, the potatoes can be refrigerated for up to 8 hours. Remove from the refrigerator 45 minutes before baking to get the potatoes to room temperature.
7. Sprinkle the goat cheese over the potatoes, and bake for 10 to 15 minutes until the goat cheese is melted, and the potatoes are crispy. Serve hot.
@Diane Phillips
www.dianephillips.com
Blog: www.cucinadivina.blogspot.com
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Roasted Beet, Summer Squash and Citrus Salad
Created by Kati Butler of Olivewood Gardens
Ingredients for Salad
1 head of lettuce… use your favorite!
small bunch of arugula
6 red beets, roasted
1-2 oranges, segmented
1 grapefruit, segmented
1 medium summer squash, grated
olive oil
½ cup goat cheese
½ cup walnuts, optional
Directions for Salad
1. Preheat oven to 400˚. Roast beets with a little olive oil and wrap in tin foil. Roast until tender. Cool beets, remove skin, and cut into a small dice.
2. Chop lettuce and combine with arugula. Add diced beets, segments of the grapefruit and oranges, crumbled goat cheese, and walnuts.
3. Toss with Honey Citrus Vinaigrette (see recipe below).
Ingredients and Directions for Honey-Citrus Vinaigrette
½ Tablespoon shallot, grated
1/3 cup fresh orange juice
3 Tablespoons fresh lime juice
2 Tablespoons honey
¾ teaspoon cumin
½ teaspoon salt
¼ teaspoon pepper
½ cup olive oil
Place all of the ingredients in a tightly sealed jar and shake vigorously. Store in the fridge, and shake again before adding to salad. Enjoy!
For volunteer opportunities at Olivewood Gardens, please contact Ally Welborn at [email protected]
Check our events calendar at www.olivewoodgardens.org
Join Olivewood Gardens for the next community event:
· Kids in the Kitchen- September 14th
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