Farmers' Market Box 9-25-13

Baby Dill – Jaime Farms
Baby Bell Pepper Mix – Black Sheep Produce
White Grapefruit – JJ’s Lone Daughter Ranch
Jicama – Rutiz Farms
Hydro Black Kale – Go Green Agriculture
Hydro Green Butter Lettuce – Go Green Agriculture
Red Beets – Rutiz Farms
Sapote – Koral’s Tropical Fruit Farm
Grape Tomato – Be Wise Ranch
Cucumber – Be Wise Ranch
Organic Juicing Bag:
Chantenay Carrots – Rutiz Farms
White Grapefruit – JJ’s Lone Daughter Ranch
Hydro Black Kale – Go Green Agriculture
Valencia Oranges – Polito Farms
Warren Pears – Frog Hollow Farm
Red Beets – Rutiz Farms

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Catalina Offshore catch of the week: Albacore

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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
The Sunshine Pear
2 each Oranges
1 each Grapefruits
3 Warren Pears
Feel the Beet
2 each Beets
4-5 each Fresh Carrots
1 handful Black Kale
Pear a Day
2 each Warren Pears
1 handful Black Kale
1/2 ea Grapefruit
Specialty Produce Recipe Suggestions
courtesy of Diane Phillips (Cucina Divina)
Kale Salad with Roasted Beets
Serves 6
To Roast the Beets
One bunch red beets, scrubbed and tops removed
1. Preheat the oven to 400 degrees. Arrange the beets on a sheet tray and cover the tray with aluminum foil. Roast the beets for 35 to 45 minutes, until the sharp tip of a knife goes into the beets without any resistance.
2. Cool the beets, peel, and slice into 1/2-inch slices.
For the Salad
One bunch black kale, washed and spun dry
1. Arrange the greens in a salad bowl.
For the Dressing
1/4 cup white wine vinegar
1/4 cup orange juice
2 tablespoons sugar
1 tablespoons Dijon mustard
2 tablespoons finely chopped shallot
1/2 cup grape seed or canola oil
Salt and pepper to taste
In a mixing bowl, whisk together the vinegar, juice, sugar, mustard, shallot and oil. Season with salt and pepper to taste.
To Assemble
Sliced red beets (see above)
Kale (see above)
Dressing (see above)
1 cup crumbled goat cheese
1. Drizzle a bit of the dressing over the beets and toss to coat. Set aside.
2. Toss the spinach with the remaining dressing, coating the leaves.
3. Plate the salad, and arrange a few slices of the beets over the spinach, and garnish each serving with crumbled goat cheese.
Butter Lettuce Salad with Grape Tomatoes and Cucumber Dill Dressing
Serves 4
One head Green Butter Lettuce, washed and spun dry, torn into pieces
One pound grape tomatoes, washed and cut in half.
For the Cucumber Dill Dressing and Assembly
Makes about 2 cups
1 cup of plain yogurt
1/4 cup fresh dill (chopped fine)
1 cup cucumbers (peeled, seeded, chopped fine)
1 tablespoon fresh lemon juice
1/8 teaspoon salt
1/8 teaspoon black pepper
1/2 cup crumbled feta cheese
1. In a mixing bowl, blend all the ingredients together, until well combined.
2. Cover and refrigerate for at least 4 hours, or up to 1 week.
To Assemble the Salad
Arrange the greens on each salad plate, and arrange of tomatoes atop the greens. Top the tomatoes with the dressing and serve.
White Sapote Bread Pudding
Serves 6
The white sapote is a tropical fruit native to Mexico and Central America, though it’s grown it California. The ivory colored flesh has a creamy, custard-like texture and a sweet flavor that is reminiscent of a peach-avocado-vanilla blend. The flesh contains 3 to 5 medium sized seeds, which should be removed, the skin is optional. Ripen at room temperature as you would an avocado.
For the Bread Pudding and Assembly
12 oz Crossiant bread, cubed in 1″ pieces
2 cups half & half
2 cups heavy cream
1 ea vanilla bean, split in half or 1 tablespoon vanilla extract
6 ea eggs
1 cup sugar
1 cup sapote pulp
1 teaspoon of salt
1. Heat the oven to 350°F toast bread cubes until lightly browned. 7 minutes.
2. Grease a 9 by 12 by 2 inch baking dish with butter. Place bread cubes in dish.
3. Whisk together eggs, half & half, cream, vanilla, and sapote pulp, sugar, and salt in a large bowl. Pour this custard mixture over the crossiant. Set aside for to minutes so the bread soaks up the custard.
4. Place the baking dish into a larger pan and add water until it’s halfway up the side of the baking dish. Cover the larger pan with foil, tenting the foil so it doesn’t touch the pudding. Cut a few holes to allow steam to escape. Bake for 45 minutes. Uncover and bake for an additonal 40 minutes, until custard is set and top of pudding is golden brown. Allow to cool for 15 minutes.
@Diane Phillips
www.dianephillips.com
Blog: www.cucinadivina.blogspot.com
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If you haven’t joined yet, you can order a bag for next week on our FMB page!