Farmers' Market Box 10-16-13

October 16, 2013 0 Comments

Fuji Apples – Fair Hills Farm
Baby Bunch Carrots – Black Sheep Farm
Red Chard – Be Wise Ranch
Green Hydro Butter Lettuce – Go Green Agriculture
Purple Peruvian Fingerling Potatoes – Weiser Farms
Red Kuri Squash – Tutti Frutti Farms
Zucchini – Be Wise Ranch
Parsnips – Lakeside Organics
Pomegranates – Tom King
Organic Juicing Bag:
Fuji Apples – Fair Hills Farm
Oro Blanco Grapefruit – Polito Farms
Bearss Limes – Polito Farms
Taylor Gold Pears – Frog Hollow Farms
Valencia Oranges – Lodge Ranch Enterprises

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Catalina Offshore catch of the week: Black Cod

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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!
Super Vitamin C
½ Oro Blanco grapefruit
1ea Valencia orange
Squeeze of Lime
1/4c sparkling water
Apple Zing
1ea Fuji apple
½ Oro Blanco grapefruit
squeeze of lime
Pear Perfect
1ea Oro Blanco grapefruit
1ea Taylors Gold pear
½ lime
Specialty Produce Recipe Suggestions
courtesy of Diane Phillips (Cucina Divina)
Swiss Chard with Meyer lemon, Orange, Garlic and Parmigiano Gremolata
Serves 6 to 8
Shredded zest of 1 large Meyer lemon
Grated zest of 1 navel orange
1/2 cup tightly packed Italian parsley leaves
3 large cloves garlic, peeled
1/2 teaspoon salt
1/4 teaspoons freshly ground black pepper
1/2 cup freshly grated Parmigiano Reggiano cheese
1. In the food processor, mince the zests, parsley, garlic, salt and pepper.
2. Stir half the mixture into the cooking broccoli (see step 3 below)
3. Add the cheese to the remaining mixture, and process again. Toss the finished beans with the cheese mixture.
4. Gremolata can be refrigerated for up to 3 days.
For the chard:
1/4 cup extra virgin olive oil
1 pound Red Swiss chard, cut into 1-inch pieces, including the stems
Salt and freshly ground black pepper
1/2 cup chicken or vegetable broth
1. Lightly film the bottom of a 12-inch skillet with the oil. Heat over medium high heat, and add the chard, and sprinklings of salt and pepper, and sauté for 2 minutes, tossing to coat the chard.
2. Add the broth, cover and turn the heat to medium low. Cook for 4 to 6 minutes, until the chard is tender.
3. Stir the lemon gremolata mixture into the cooked chard.
4. Drain off any cooking liquid, and turn the chard into a serving bowl. Sprinkle the cheese mixture over the chard and serve.
Chocolate Zucchini Cake
Makes 1 9-inch Bundt
1/2 cup unsalted butter, softened
1/2 cup canola oil
1 3/4 cup sugar
2 large eggs
1 teaspoon vanilla paste
1/2 cup sour cream
3/4 cup unsweetened cocoa
2 1/2 cup all-purpose flour
1/2 teaspoon baking powder
1 teaspoon baking soda
2 teaspoon espresso powder
1 teaspoon salt
2 cups grated zucchini (about 4 medium)
1/2 cup chocolate chips
Preheat the oven to 350 degrees and coat the inside of a 9-inch bundt pan with non-stick cooking spray.
In the large bowl of an electric mixer cream together the butter, oil and sugar, until the mixture is blended—it may look curdled. Add the eggs, vanilla and sour cream, and stir until combined. Add the remaining ingredients, and beat on low speed until blended. Transfer the batter to the prepared pan; bake for 45 to 55 minutes, until a skewer inserted into the center comes out clean.Remove the pan from the oven, transfer to a cooling rack and time for 10 minutes. At the end of the 10 minutes, remove the cake from the pan, and allow to cool completely. Serve the cake garnished with sifted powdered sugar.
Mashed Purple Potatoes with Boursin Cheese
Serves 6
8 medium Purple potatoes, peeled, and cut into 1-inch chunks
One 5.2 ounce container Boursin cheese
1/4 cup milk
salt and pepper to taste
Place the potatoes in a 4-quart saucepan with water to cover.
Bring to a boil, and boil until tender, about 10 to 15 minutes.
While the potatoes are cooking, heat the milk and Boursin, until they are warm. (see note)
Drain the potatoes, and return them to the pan, and shake over the heat, to dry them out.
Add some of the Boursin mixture, and mash the potatoes, adding more of the boursin/milk mixture until the potatoes are smooth and creamy.
Taste for seasoning, and add salt or pepper to taste. Serve immediately.
Lettuce Salad with Roasted Red Kuri Squash, Crumbled Goat Cheese and Warm Bacon Vinaigrette
Serves 4
1 large red kuri squash, quartered, and seeded
1 ½ tablespoons olive oil
½ teaspoon salt
¼ teaspoon freshly ground black pepper
Preheat the oven to 400 degrees, and line a baking sheet with aluminum foil, parchment or a silicone baking liner. Drizzle the oil, salt, and pepper over the inside of the squash, and bake for 40 minutes until the squash is tender. Remove from the oven and allow to cool. At this point, the squash can be kept at room temperature for about 6 hours.When the squash is slightly cooled, remove the skin, and cut the squash into 1/-2 inch dice.
1 head green butter lettuce
Diced red kuri squash squash (above)
3 ounces crumbled Goat cheese
Arrange the lettuce on 4 salad plates. Divide the squash between the salad plates (depending on the squash you may have more than you need—6 to 8 pieces is a good number) Top the squash with some of the goat cheese. When ready to serve, drizzle the salads with the warm dressing.
Warm Bacon Vinaigrette
Makes about 1 cup
6 strips bacon, cut into 1/2-inch dice
2 medium shallots, finely chopped
3 tablespoons brown sugar
2 tablespoons Dijon mustard
2 tablespoons rice vinegar vinegar
2 shakes Tabasco
In a small skillet, cook the bacon until crisp, add the shallots, and sauté for 3 to 4 minutes until the shallots are softened. Add the sugar and mustard, and stir until the sugar is melted. Add the vinegar and bring to a boil. Remove from the heat, add the Tabasco, and drizzle over the salads while still warm.
@Diane Phillips
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