Farmers' Market Box 9-18-13

September 18, 2013 0 Comments

Reed Avocado – Koral’s Tropical Fruit Farm
Raspberries – Pudwill Farms
Carrots – Rutiz Farms
White Corn – Black Sheep Produce
Italian Parsley – Rutiz Farm
Leeks – Jaime Farms
Golden Russet Bosc Pears – Frog Hollow Farm
Red Jalapeno Chile Pepper – Jaime Farms
Zucchini Squash – Be Wise Organics
Dandelion Greens – Be Wise Organics
Organic Juicing Bag:
Cortland Apple – Heirloom Orchard
Raspberries – Pudwill Farm
Green Kale – Tutti Frutti Farm
Asian Hosui Pears – Frog Hollow Farm
Gold Nugget Tangerines – Rancho Del Sol
Celery – Lakeside Organics

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Catalina Offshore catch of the week: California Yellowtail 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!
Raspy Tangerine
4ea Tangerine
2ea Apples
1/2 pt Raspberries
Cortland Apple-Berry
2ea Apples
4 stalks Celery
1/2 pt Raspberries
Sweet Greens
3ea Hosui Asian Pears
3 stalks Celery
3-4 leaves Kale
Specialty Produce Recipe Suggestions
courtesy of Diane Phillips (Cucina Divina)
Chanentay Carrots with Herbed Buttermilk Dip
Serves 6 to 8
One bunch Chanentay Carrots, peeled if necessary, and cut into strips for dipping
For the Dip
Makes about 2 cups
Great to serve over baked potatoes, as a dressing for pasta or potato salads, as well as a dip.
1 1/2 cups sour cream
1/2 cup buttermilk
3 tablespoons chopped fresh parsley
2 tablespoons snipped fresh chives
1 tablespoon chopped fresh oregano
1 1/2 teaspoons chopped fresh tarragon
2 cloves garlic, mashed
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 tablespoons grated lemon zest
Drops of Tabasco or hot sauce to taste
1. In a mixing bowl, combine all the ingredients and whisk together until well combined.
2. Taste for seasoning, and add salt and/or hot sauce to taste.
3. Cover and refrigerate for at least 4 hours, or up to 5 days.
Zucchini Chocolate Cake
Serves 20
1 cup vegetable oil (canola)
2 cups sugar
3 large eggs
1 teaspoon vanilla paste or vanilla extract
1/2 cup milk
1/2 cup cocoa powder
2 1/2 cups all-purpose flour
1/2 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
2 cups grated zucchini
1/2 cup chopped semi-sweet or milk chocolate
1. Preheat the oven to 350 degrees. Coat the inside of a Bundt pan with non-stick cooking spray.
2. In the bowl of an electric mixer, combine the oil, and sugar, and eggs, and beat until blended.
3. Stir in the vanilla and milk, the mixture will look curdled.
4. Add the dry ingredients, zucchini and chocolate chips, and beat on low speed until blended.
5. Transfer the batter to the prepared pan, and bake for 45 to 55 minutes, until a skewer inserted into the center comes out clean.
6. Remove from the oven to a wire rack, and cool for EXACTLY 10 MINUTES. Remove from the Bundt pan, to cool on the wire rack completely.
7. You can serve the cake plain, or dusted with confectioners’ sugar.
Creamy Dandelion Caesar Salad with Crostini
Serves 4
Instead of the usual mild romaine, we use robust, slightly bitter dandelion greens, which make for a heartier, more deeply flavored salad.
Garlic Crostini
One baguette, sliced 1/2-inch thick
1/2 cup extra virgin olive oil
3 garlic cloves, minced
1. Preheat the oven to 350 degrees, and line a baking sheet with parchment or a silicone baking liner. Lay the baguette slices on the baking sheet in one layer.
2. In a small bowl, combine the oil and garlic, and brush on the crostini.
3. Bake the crostini for 10 to 20 minutes, until the crostini are golden brown.
4. Do-Ahead: Cool completely, and store in zip-lock bags at room temperature for up to 3 days, or freeze for up to 1 month.
For the Salad Dressing
1/2 cup mayonnaise
1/4 cup sour cream
1/4 cup freshly grated Parmigiano Reggiano cheese
1 to 2 tablespoons fresh lemon juice
1 teaspoons anchovy paste
1 garlic clove, minced
1 teaspoons Worcestershire sauce
1/2 teaspoon freshly ground black pepper
1. In a small mixing bowl, whisk together the mayonnaise, sour cream, Parmigiano, lemon juice, anchovy paste, garlic, Worcestershire, and pepper until combined.
2. Do-Ahead: the dressing can be covered and refrigerated for up to 4 days.
To Assemble the Salad
1 bunch of dandelion greens, washed, spun dry and torn
Caesar salad dressing (see preceding recipe)
1/2 cups finely shredded Parmigiano Reggiano for garnish
Garlic Crostini (see preceding recipe)
1. In a large salad bowl, toss the greens with some of the dressing, to coat. Plate the salad and garnish with Parmigiano Reggiano and garlic crostini.
Guacamole with Roasted Vegetables
Makes about 2 cups
1 cup corn either fresh cut from the cob, or frozen and defrosted
1 red jalapeño, cut in half and seeded
2 cloves garlic
1/2 cup coarsely chopped onion
2 tablespoons olive oil
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 large fully ripened avocado, peeled and pitted
2 tablespoons fresh lime juice
2 tablespoons bottled tomatillo salsa (Frontera brand is nice)
1/4 cup chopped fresh cilantro
6 shakes of Tabasco sauce
1. Preheat the oven to 400°F. Line a baking sheet with a silicone liner, parchment paper, or aluminum foil.
2. In a small bowl, toss together the corn, jalapeño, garlic, onion, olive oil, salt, and pepper. Spread the mixture over the prepared baking sheet and roast until the vegetables are lightly browned, 15 to 20 minutes. Remove the roasted mixture from the oven and, when cool enough to handle, peel and chop the jalapeño and squeeze the garlic from its skin.
3. Do-Ahead: At this point, you can cover the mixture and refrigerate for up to 2 days.
4. In a medium-size bowl, mash the avocados with the lime juice. Stir in the roasted mixture, and then add the salsa, cilantro, and Tabasco, stirring until blended. Taste for seasoning, transfer to a serving bowl, and press plastic wrap onto the dip.
5. Do-Ahead: At this point, refrigerate for at least 4 hours to let the flavors develop and up to 12 hours.
@Diane Phillips
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