Farmers' Market Box 10-2-13

October 2, 2013 0 Comments

Fuji Apples – Fair Hills Farm
Asparagus – Life’s a Choke
Dragon Fruit – Tony Do’s Farm
Romaine Lettuce – Be Wise Organics
Yellow Sweet Onions – Rutiz Farms
Taylor Gold Pears – Frog Hollow Farms
Purple Peruvian Fingerling Potatoes – Weiser Family Farms
Red Radishes – Black Sheep Produce
Sunchokes – Coleman Farms
Hydro Bloomsdale Spinach – Go Green Agriculture
Spaghetti Squash – Rutiz Farms
Organic Juicing Bag:
Rainbow Chard – Be Wise Ranch
Rainbow Chard – Tony Do’s Ranch
Taylor Gold Pears – Frog Hollow Farms
Hydro Bloomsdale Spinach – Go Green Agriculture
Celery – Lakeside Organics
Lemons – Polito Farms

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Catalina Offshore catch of the week: Corvina Seabass

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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!
The Green Power
2 each Taylor Gold Pears
3 celery stalks
1/2 lemon
2-3 rainbow chard leaves + stalks
3 ea Taylor Gold Pears
1/2 lemon
The Green Dragon
1 ea dragon fruit
1/2 bunch bloomsdale spinach
3 celery stalks
1/2 lemon
Specialty Produce Recipe Suggestions
courtesy of Diane Phillips (Cucina Divina)
Fall Spinach Salad with Pomegranates and Warm Pear Vinaigrette
Serves 4 to 6
For the Warm Pears and Vinaigrette
2 tablespoons unsalted butter
1/4 cup finely chopped leek using the white and tender green parts
2 firm pears, cored and sliced into wedges
1/4 cup brown sugar
1/4 cup pear nectar
1 teaspoon Dijon mustard
1 small shallot, finely diced
2 to 3 tablespoons white wine vinegar
1/2 cup grape seed or canola oil
1. In a small sauté pan, heat the grape seed or vegetable oil over medium high heat, add the leek and sauté for 1 minute, swirling the leeks in the pan.
2. Add the pears, and brown sugar, and sauté until the liquid in the pan evaporates, and pears become caramelized. Set aside while making the dressing
3. In a small mixing bowl, whisk together the pear nectar, Dijon mustard, shallot, vinegar, and oil, season with salt and pepper. The dressing can be refrigerated for up to 4 days.
For the Salad
One clamshell bloomsdale spinach, washed, spun dry and torn into bite sized pieces
Warm Pears and Vinaigrette (see preceding recipe)
4 strips bacon, cooked crisp and crumbled for garnish
In a large salad bowl, toss together the lettuces. Dress with a bit of the vinaigrette, and plate the salad. Garnish with caramelized pears, and crumbled bacon.
Spaghetti Squash Mac and Cheese
Serves 6
For the Squash
One spaghetti squash
1/4 cup olive oil
salt and pepper
1. Split the squash in half, remove the seeds place on a sheet tray, drizzle with olive oil, salt and pepper.
2. Cover with aluminum foil and cook at 350 degrees for 45 to 50 minutes, until tender.
3. Allow to cool for 10 minutes. Scoop out the flesh of the squash and transfer to a large mixing bowl. Cover with aluminum foil, and make the sauce.
For the Sauce
3 tablespoons unsalted butter
1 clove garlic, minced
2 tablespoons all-purpose flour
1 cup chicken or vegetable broth
1/2 cup heavy cream (or milk—NO 1/2 & 1/2 it will separate at high temps)
1 1/2 cups shredded cheese(s) (this is up to you–traditional medium orange cheddar, sharp white cheddar, a mix of Asiago and Parmigiano, Gruyere and Parmigiano —- pepper jack —- smoked Gouda)
few drops Tabasco
1. Preheat the 350 degrees and coat the inside of a 9-inch square baking dish with non-stick cooking spray.
2. In a small saucier or saucepan, melt the butter over medium high heat, add the garlic and swirl in the pan, until fragrant, about 30 seconds.
3. Add the flour, and whisk for 2 minutes.
4. Slowly add the broth, whisking until the mixture comes to a boil, and is thickened.
5. Add the cream, remove from the heat, and add the cheese, whisking until the cheeses melt. season with salt, and add a few drops of Tabasco.
6. Stir the sauce into the spaghetti squash, transfer to the prepared baking dish (at this point the dish can be refrigerated for up to 24 hours—there may be a bit of water from the squash in the bottom of the pan, drain that out before baking) and top with the crumb topping (see following recipes)
For the Crumb Topping
1 1/2 cups fresh bread crumbs
1 clove garlic, minced
2 tablespoons finely chopped Italian parsley
1/2 cup grated Parmigiano Reggiano cheese
3 tablespoons olive oil
1. In a small bowl, toss together the ingredients, until they are moistened by the oil.
2. Sprinkle over the mac and cheese, and bake for 20 minutes until the sauce is bubbling, and the topping is crispy and golden.
3. Any additional topping can be frozen in a zipper top plastic bag, and used over casseroles, or vegetables.
Roasted Jerusalem Artichokes (Sunchokes)
Serves 3
1 ½ tablespoons extra virgin olive oil
1 garlic cloves, minced
Grated zest of 1/2 lemon
½ pound Jerusalem artichokes, peeled and cut into 1/2-inch wedges
1 bay leaf
In a large skillet, heat the oil over medium high heat and add the garlic and lemon zest, and sauté for 30 seconds until the garlic is fragrant. Add the artichokes and bay leaf, cover and cook for 15 to 20 minutes, until the artichokes are softened. Remove the cover, and cook another 5 minutes over high heat, to evaporate the juices, and crisp up the outer edges of the artichokes. Serve immediately.
Braised Pork Loin with Apples
Serves 6
2 tablespoons canola or grape seed oil
3 tablespoons firmly packed light brown sugar
1/4 cup Dijon mustard
One 3-pound pork loin roast
One or two large sweet yellow onions,thinly sliced
1 teaspoon dried thyme
3ea fuji apples
2 teaspoons soup base or demi-glace (see note)
1 cup organic apple juice
2 teaspoons cornstarch mixed with 1 tablespoon of water
1/2 cup heavy cream (optional but oh, so good!)
Heat the oil in a skillet. While the oil is heating, mix together the sugar and mustard. Score the fat side of the roast, and smear the mustard mixture over the pork. Brown the roast on all sides, watching carefully so that you don’t burn the sugar. Add the onions and thyme to the pan, and saute for 3 minutes, until softened.
Transfer the onions to the slow cooker, top with the apples, soup base and apple juices, stirring to blend. Set the pork on top fat side down, and cook on high for 4 hours, or on low for 8 hours.
Remove the pork from the pan, and cover loosely with aluminum foil. Skim any excess fat from the top of the sauce, bring the sauce to a boil. Add the cornstarch mixture, and bring back to a boil, until thickened and glossy. Stir in the cream, and bring to serving temperature.
When the pork has rested for 10 minutes, thinly slice, serve with the sauce over buttered noodles, or mashed potatoes.
@Diane Phillips
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