Farmers' Market Box 12-11-13


Fuerte Avocados – Koral’s Tropical Fruit
Arugula – Be Wise Organics
Red Leaf Lettuce – Be Wise Organics
Mixed Baby Turnips – Jaime Farms
Delicata Squash – Tutti Frutti Farms
Cauliflower – Black Sheep Farm
Kiwi – Earthbound Farms
Ruby Red Grapefruit – Sundance Natural Foods
Garnet Yam – Earthbound Farms
Organic Juicing Bag:
Yellow Carrots – Tutti Frutti Farms
Mexican Guavas – Koral’s Tropical Fruit
Green Kale – Tutti Frutti Farms
Valencia Oranges – Polito Farms
Kiwi – Earthbound Farms

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Catalina Offshore catch of the week: Gold Spot Bass

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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
Tropical Spritzer
5ea kiwi
2ea guava
Splash of sparkling water
The Great C
4ea kiwi
3ea oranges
2ea guava
Bright Orange
1/2bu kale
4ea carrots
4ea orange
Specialty Produce Recipe Suggestions
courtesy of Diane Phillips (Cucina Divina)
Garnet Yam Oven Fries
Serves 4
2 garnet yams, peeled and cut into 1/2-inch thick fries
1/3 cup extra virgin olive oil
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
Fleur de Sel or coarse grey salt for sprinkling
1. Preheat the oven to 400 degrees.
2. Place the cut yams onto a baking sheet lined with parchment, aluminum foil, or a silicone baking liner. Drizzle with the oil, salt, and pepper and toss the yams to coat them with the oil, salt, and pepper.
3. Bake for 10 minutes, turn, and bake another 5 to 10 minutes, until the fries begin to turn crispy.
4. Remove from the oven, transfer to a serving plate, and sprinkle with Fleur de Sel or grey salt before serving.
Red Leaf Lettuce Salad with Avocado Dressing
Serves 4
For the Dressing
Makes about 2 1/4 cups
This dressing is awesome on chicken salad, pasta salad, potato salad, mashed into eggs for green egg salad, and great in baked potatoes as a topper.
1 cup mayonnaise
1 cup chopped scallions
1 cup packed fresh basil leaves
2 tablespoons lemon juice
2 cloves garlic
One large avocado, cut into chunks
2 teaspoons anchovy paste
4 drops Tabasco (to taste)
1 cup sour cream
Place all the ingredients into the food processor and process until smooth.
Taste for seasoning and adjust with salt, pepper, or Tabasco.
Do-Ahead: The dressing will keep refrigerated for up to 4 days. Delicious on chicken, shrimp, pasta, or potato salads.
One head red leaf lettuce, washed and spun dry
Tear the lettuce, and arrange on salad plates. Pour a bit of the dressing over each serving and serve.
Arugula Pesto
Makes 1 1/2 to 2 cups
1 cup packed wild arugula leaves
1 cup walnuts
2 garlic cloves
1/2 cup grated Parmigiano Reggiano cheese
1 tablespoon capers in brine, drained
1/2 to 2/3 cup extra virgin olive oil
Salt and pepper to taste
1. In a food processor or blender, combine all the ingredients except the oil, pulsing to break up the nuts, and parsley.
2. With the machine running at 1/2 cup of the oil, and add more if needed. This should be a paste, not a runny pesto. Season with salt and pepper if needed.
3. Remove from the machine and pour into an airtight container, spooning 1 to 2 tablespoons of the oil over the top of the pesto, to preserve its green color.
4. Refrigerate for up to 1 week, freeze for up to 3 months.
Cooks’ Note: The pesto is terrific on baguette slices, or tossed into pasta, or pasta salad, or potato salad. It’s also delicious as a crust on fish, or chicken, or add a bit more oil to it for a sauce for grilled steak.
Cauliflower Au Gratin
Serves 6
A great dish to serve with roasted meats and poultry; you can serve this instead of mashed potatoes, with no complaints! Sub in your favorite cheeses, sharp white cheddar is delicious in this dish.

One head cauliflower, cut into florets
3 tablespoons unsalted butter
3 tablespoons all-purpose flour
1 cup chicken or vegetable broth
1 cup whole milk
1/2 teaspoon dried thyme
1 1/2 cups shredded Gruyere cheese
2/3 cup grated Parmigiano Reggiano cheese
Salt and Tabasco to taste
1/2 cup fresh bread crumbs
2 tablespoons extra virgin olive oil
1. Preheat the oven to 350 degrees, and coat the inside of a baking dish that will fit the cauliflower in a single layer with non-stick cooking spray.
2. Bring 5 quarts of salted water to a boil, and add the cauliflower, cooking for 3 minutes; the cauliflower will still be firm but will cook again in the oven. Drain thoroughly in a colander and season with salt and pepper. Set aside while making the sauce.
3. In a saucepan, melt the butter, and whisk in the flour, cooking the mixture for 3 minutes. Add the broth, milk, and thyme. Bring to a boil, whisking until smooth, and bubbling. Remove from the heat, add 1 cup of the Gruyere to the sauce, and 1/3 cup of the Parmigiano to the sauce. Taste for seasoning and add salt or Tabasco to taste.
4. Spread a thin layer of sauce in the bottom of the pan, arrange the cauliflower on the sauce, and cover with the remaining sauce. In a small bowl combine the remaining cheeses and the bread crumbs. Drizzle with the bread crumbs, and sprinkle over the top of the cauliflower in the pan.
5. Do-Ahead: At this point the gratin can be covered, cooled, and refrigerated for up to 24 hours. Bring to room temperature and bake for 20 to 35 minutes, until the sauce is bubbling and the crumbs are golden brown.
Arugula Salad with Grapefruit Dressing
Serves 4
2 Ruby Red Grapefruits
One bunch arugula, washed and spun dry
1/4 cup grapefruit juice
2 tablespoons honey
1 tablespoon red wine vinegar
1/2 cup extra virgin olive oil
Salt and pepper
1/3 cup toasted sliced almonds for garnish
1. Cut the ends off of one of the grapefruit, and stand the grapefruit on one of the cut ends. Using a flexible knife, cut down to remove the skin and white pith. Separate the grapefruit into segments, and squeeze any juice into a measuring cup.
2. Arrange the arugula on salad plates and arrange a few of the segments on each salad. In a small bowl, whisk together the juice, honey, vinegar and oil, season to taste with salt and pepper. Drizzle the dressing over each salad, and garnish with the toasted almonds.
Orange and Grapefruit Marmalade
Makes about 3 pints
A great gift from your kitchen, try this simple marmalade.

2 grapefruit
5 to 6 oranges
3 cups water
6 1/2 cups sugar
One 1 3/4-ounce package pectin
1. Using a swivel peeler remove the zest from the fruit, and cut the zest into 1/4-inch pieces. Add the zest to a saucepan with 3 cups of water, and bring to a boil. Simmer for 30 minutes.
2. While the zest is boiling, cut the ends off the fruit, and remove the pith (white membrane) from the fruit.
3. Slice the fruit into segments, dropping the segments into the water and zest. Squeeze any juice from the membranes into the pan.
4. Add the sugar to the fruit, and zest cooking liquid, and bring to a boil, the marmalade should reach 220 degrees on a candy thermometer.
5. Add the pectin, and remove from the heat.
6. Skim any foam from the top of the marmalade, and stir gently.
7. Transfer to heat-proof containers, cool to room temperature and refrigerate for up to 1 month.
8. The marmalade can be canned, in canning jars if desired.
@Diane Phillips
www.dianephillips.com
Blog: www.cucinadivina.blogspot.com
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