Farmers' Market Box 11-20-13


Baby Brussels Sprouts – Rutiz Farm
Purple Haze Carrots – Weiser Family Farms
Red Swiss Chard – Black Sheep Produce
Rosemary – Rutiz Farms
Hachiya Persimmons – Koral’s Tropical Fruit
Baby Daikon Radish – Jaime Farms
Bloomsdale Spinach – Tutti Frutti Farms
Sweet Dumpling Squash – Crow’s Pass Farm
Bok Choy – San Diego Fresh
Ruby Red Grapefruit – Sundance Natural Foods
Organic Juicing Bag:
Baby Bunch Carrots – Black Sheep Produce
Italian Parsley – Rutiz Farms
Black Kale – Black Sheep Produce
Bloomsdale Spinach – Tutti Frutti Farms
Fuji Apples – Earthbound
Red Beets – Lakeside Organics

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Catalina Offshore catch of the week: Green Thresher Shark

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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
Sweet Spinach
1/4# Spinach
3 leaves Kale
1/2bu Parsley
4ea Apples
Beet-tastic
Beets 2ea
Carrots 4ea
Spinach 1/4#
Capple Kale
3-4ea Carrots
2ea Apples
3-4 leaves Kale
Specialty Produce Recipe Suggestions
courtesy of Diane Phillips (Cucina Divina)
Roasted Brussels Sprouts with Pancetta, Garlic and Balsamic Vinegar
You may have seen this dish around town as a tapa or appetizer, it’s simple, but the secrets are good quality Balsamic vinegar and pancetta, because everything tastes better with bacon!
Serves 4
1 pound Brussels Sprouts, tough ends trimmed, and quartered
1/2-inch piece pancetta, cut into fine dice
4 garlic cloves, minced
2/3 cup extra virgin olive oil
1 1/2 teaspoons salt
1 teaspoon freshly ground black pepper
Good quality balsamic vinegar; I recommend the B.R. Cohn 15 or 25 year old sold at Great News
1. Preheat the oven to 400 degrees; line a baking sheet with aluminum foil, parchment, or silicone baking liners.
2. In a bowl, combine the Brussels sprouts, pancetta, garlic, oil, salt, and pepper, and toss to coat the Brussels sprouts.
3. If the sprouts seem dry, add more oil, they should be liberally coated with the mixture.
4. Transfer the mixture to the baking sheet, and bake for 20 to 25 minutes, turning once during the cooking time.
5. Remove from the oven, and serve drizzled with good quality balsamic vinegar. These are delicious warm, or at room temperature.
Roasted Delicata Squash with Rosemary
Serves 4
Hooray! Winter squash that doesn’t need to be peeled….delicata can be used like other winter squash, but these 1/2 moon fries are great with grilled fish, or meats.
1 to 2 Delicata Squash, scrubbed
1/4 cup extra virgin olive oil
1 tablespoon fresh rosemary, finely chopped
1 1/2 teaspoons salt
1/2 teaspoon freshly ground black pepper
1. Preheat the oven to 400 degrees, line a baking sheet with aluminum foil, and set aside.
2. Cut the squash in half lengthwise. Scoop out the seeds and discard.
3. Cut the squash into 1/2 moons 1/2-inch thick and place in a bowl.
4. Drizzle with the oil, and sprinkle with the rosemary, salt, and pepper.
5. Toss the mixture together to coat the squash.
6. Arrange the squash on the baking sheet in one layer, and bake for 10 minutes, turn the squash and bake another 10 minutes, until the squash is tender. Serve immediately.
Penne with Sausage and Red Chard
Serves 6
One pound sweet Italian sausage, removed from the casing
1/2 cup finely chopped red onion
2 garlic cloves, minced
One bunch red chard stems removed, and cut into thin ribbons
1/2 cup chicken broth (or vegetable broth)
Grated zest of 1 lemon
One pound penne, cooked 3 minutes short of al dente (saving some of the pasta water)
1/2 cup freshly grated Parmigiano Reggiano cheese
1. In a large skillet, cook the sausage, breaking up any large pieces, until the sausage is no longer pink.
2. Drain off all but 2 tablespoons of fat from the pan, and add the onion and garlic, sautéing for 2 minutes.
3. Add the chard, sautéing for 5 minutes until the chard is tender. Add the broth and bring to a boil, simmering for 3 to 4 minutes.
4. Add the cooked pasta to the pan, and turn the pasta in the sauce, until it is coated.
5. Add 1/4 cup of the cheese, and toss together, the sauce should become creamy. Serve the pasta garnished with additional Parmigiano Reggiano.
Spinach Frittata
Serves 6
2 tablespoons extra virgin olive oil
1 garlic clove, minced
One bunch spinach, washed, spun dry, stems cut and discarded, leaves finely sliced
Salt and pepper
1/8 teaspoon freshly grated nutmeg
8 large eggs
1/2 cup heavy cream
Salt and pepper
1 cup finely shredded Gruyere cheese
1/2 cup freshly grated Parmigiano Reggiano
1. Preheat the oven to 350 degrees and coat the inside of a 13-by-9-inch baking dish with non-stick cooking spray.
2. In a large skillet, heat the oil and sauté the garlic for one minute, until it is fragrant.
3. Add the spinach and sauté for 5 to 7 minutes until the spinach is softened and tender. Season with salt, pepper, and nutmeg to taste. Cool the spinach, and assemble the other ingredients.
4. In a large bowl, whisk together the eggs, cream, salt, pepper and Gruyere.
5. Stir in the spinach, and transfer to the prepared pan. Sprinkle the frittata with the Parmigiano.
6. Bake the frittata for 30 minutes, or until the center is set.
7. Remove from the oven and allow to rest for 10 minutes before cutting.
8. The baked frittata will keep in the refrigerator for up to 3 days.
Persimmon Muffins
Makes about 24
2 teaspoons baking soda
1 cup persimmon pulp
1/2 cup (1 stick) unsalted butter
1 cup granulated sugar
2/3 cup firmly packed dark brown sugar
2 large eggs
2 teaspoons lemon juice
2 teaspoon vanilla paste or vanilla extract
2 cups all-purpose flour
1 teaspoons baking powder
1 teaspoon salt
1 teaspoon ground cloves
1 teaspoon ground cinnamon
1/4 teaspoon freshly ground nutmeg
1 cup chopped walnuts (or pecans or macadamia nuts)
3/4 cup golden raisins
1. In a large bowl, stir together the baking soda and the persimmons, set aside.
2. In the large bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugars.
3. Add the eggs, one at time, beating after each addition. Stir in the lemon juice and vanilla and beat until well combined.
4. Stir in the persimmon mixture, and then stir in the remaining ingredients, beating on low speed until combined.
5. Using a portion scoop, fill the muffin tins 3/4 full. Bake for 20 minutes, until a skewer or toothpick inserted into the center comes out with a crumb or two attached.
6. Transfer to wire racks to cool for 10 minutes, and then remove from the muffin tins and serve warm or at room temperature.
7. The muffins will keep stored airtight in the fridge for up to 3 days, or they freeze well for about 1 month. Defrost and reheat in a 300 degree oven for about 10 minutes.
Red Grapefruit Brulee
Serves 4
2 large ruby red grapefruit
2 Tbs. honey
1 tsp. pure vanilla paste or extract
Pinch ground cardamom
1. Preheat the broiler on high. With a serrated knife, cut the grapefruit in even halves.
2. Using a small paring knife or a grapefruit knife, cut each section away from the surrounding membrane.
3. Set the grapefruit halves in a shallow broiler-safe pan. If necessary, trim a thin slice off their bottoms so they sit level.
4. In a small bowl, stir together the honey and the vanilla.
5. Drizzle the honey mixture over the grapefruit halves. Dust each with a bit of cardamom.
6. Broil until bubbling and lightly browned in spots, 4 to 6 minutes.
7. Remove from the oven and let cool slightly. Serve warm or at room temperature.
@Diane Phillips
www.dianephillips.com
Blog: www.cucinadivina.blogspot.com
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