Farmers' Market Box 12-18-13


Sugar Pie Pumpkin – Bob Swanson Ranch
Baby Brussels Sprouts – Rutiz Farm
Green Garlic – Black Sheep Produce
Dino Kale – Be Wise Ranch
Leeks – Tutti Frutti Farms
Meyer Lemons – Rancho Del Sol
Sunchokes – Weiser Farms
Zucchini – Be Wise Ranch
Bok Choy – Jaime Farms
Satsuma Tangerines – Sundance
Organic Juicing Bag:
Pink Lady Apples – Fair Hills Farm
Celery – Black Sheep Produce
Fennel – Coastal Organics
Red Russian Kale – Rutiz Farms
Meyer Lemons – Rancho Del Sol

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Catalina Offshore catch of the week: Baja Stone Crab Claws
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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 Licorice
3ea apple
1/2bu kale
1/2 bulb fennel
Citrus Apple
3ea apple
1 stalk celery
2ea lemon
Essential Greens
2ea apple
1/2 bu kale
3 stalk celery
Specialty Produce Recipe Suggestions
courtesy of Diane Phillips (Cucina Divina)
Kale and Quinoa Pilaf
Serves 4
2 cups salted water
1 cup quinoa
1 bunch black kale, washed and cut into ribbons
1 Meyer lemon, zested and juiced
2 scallions, minced
1 tablespoon toasted walnut oil
3 tablespoons toasted pine nuts
1/4 cup crumbled goat cheese
salt and pepper
1. Bring the water to a boil in a covered pot. Add the quinoa, cover, and lower the heat until it is just enough to maintain a simmer. Let simmer for 10 minutes, then top with the kale and re-cover. Simmer another 5 minutes, then turn off the heat and allow to steam for 5 more minutes.
2. While the quinoa is cooking, take a large serving bowl and combine half of the lemon juice (reserving the other half), all of the lemon zest, scallions, walnut oil (you can substitute olive oil if you desire), pine nuts, and goat cheese.
3. Check the quinoa and kale when the cooking time has completed — the water should have absorbed, and the quinoa will be tender but firm, and the kale tender and bright green. If the quinoa still has a hard white center, you can steam a bit longer (adding more water if needed). When the quinoa and kale are done, fluff the pilaf, and tip it into the waiting bowl with the remaining ingredients. As the hot quinoa hits the scallions and lemon it should smell lovely. Toss to combine, seasoning with salt and pepper, and the remaining lemon juice if needed.
Tangerine Butter Cookies
Makes about 80 cookies
¾ cup unsalted butter, softened
1 ½ cups sugar
1 ½ teaspoon baking soda
1 ½ teaspoons cream of tartar
1 teaspoon salt
2 eggs
2 teaspoon grated tangerine peel
1 teaspoon vanilla
1 teaspoon orange extract
¾ cup olive oil
½ cup white cornmeal
4 cups all-purpose flour
½ cup sugar (or orange sugar)
1. In the bowl of an electric mixer, cream the butter and sugar until fluffy. Add the baking soda cream of tartar and salt. Beat until light and fluffy, scraping the sides of the bowl. Add the eggs and tangerine peel, vanilla and orange extract until combined. Gradually add the oil, and beat until smooth. Beat in the cornmeal and beat in as much of the flour as you can with the mixer—using a wooden spoon add the remaining flour. Cover and chill the dough for 30 minutes.
2. Preheat the oven to 350 degrees and line baking sheets with silicone baking liners, aluminum foil, or parchment. Place the ½ cup sugar in a shallow bowl. Shape the dough with a portion scoop (about 1-inch round) and roll in the sugar to coat. Place the balls 2 inches apart on the cookie sheets; using a skewer or toothpick press an X into each ball of dough.
3. Bake for 11 minutes or just until tops are lightly browned. Transfer cookies to a wire rack and cool. Makes about 80 cookies. The cookies will keep in airtight containers at room temperature for 3 days, or frozen for 2 months.
Meyer Lemon Bundt Cake
Makes one 10-inch Bundt or tube cake
2 3/4 cup all-purpose flour
1/2 teaspoon baking soda
3/4 teaspoon salt
1 cup unsalted butter, softened to room temperature
2 1/2 cups sugar
1 teaspoon vanilla extract or paste
1 tablespoon grated Meyer lemon zest
1 teaspoon lemon oil (optional)
5 large eggs, at room temperature
1 cup sour cream
1/2 cup fresh Meyer lemon juice (about 4 lemons)
1. Preheat the oven to 350 degrees, and coat the inside of a 10-inch Bundt or tube pan with non-stick cooking spray.
2. In the bowl of an electric mixer, cream the butter and sugar until they are light and fluffy. Add the vanilla, lemon zest, and oil, if using.
3. Add the eggs one at a time, mixing well after each addition, scraping down the sides of the bowl.
4. Mix the sour cream and lemon juice together, add with the flour, baking soda, and salt, and beat until the mixture comes together and is smooth.
5. Transfer the batter into the prepared pan. Bake for 1 hour or until a skewer inserted in to the center comes out clean.
6. Transfer the cake pan to a rack and allow to cool for EXACTLY 10 minutes. Allow to cool.
7. Pour the lemony icing over the cake when the cake is cooled.
8. The cake keeps at room temperature for up to 5 days, freezes for about 2 months.
Lemony Icing
If you prefer an icing rather than the glaze, this is simple and works beautifully.
1 1/2 cups confectioners’ sugar
2 to 3 tablespoons fresh Meyer lemon juice
Whisk the lemon juice into the sugar and drizzle over the cooled cake.
Pasta with Prosciutto, Zucchini, and Corn
5 Tbs. olive oil
8 thin slices prosciutto (about 4 oz.), cut into strips
1 medium yellow onion, thinly sliced (1 cup)
1 tablespoon green garlic, finely chopped
2 small zucchini (about 3/4 lb.), trimmed, quartered lengthwise, and cut into 1-1/2-inch pieces
2 ears corn, shucked and kernels sliced off (about 1 cup), or 1 cup frozen corn kernels, thawed
1/2 cup freshly grated Pecorino-Romano
3 Tbs. chopped fresh mint
1 lb. penne cooked 2 minutes short of al dente
2 tsp. sherry vinegar or cider vinegar
Freshly ground black pepper
1/4 cup finely chopped basil
1. Heat 2 Tbs. oil and the prosciutto in a large (12-inch) skillet, stirring occasionally, until the prosciutto browns in places and becomes crisp, about 5 minutes. Transfer the prosciutto to a large plate lined with paper towels.
2. Add 1 Tbs. oil and the onion and green garlic to the skillet, sprinkle with 1/2 tsp. salt, and cook, stirring occasionally, until the onion softens completely, but doesn’t turn brown.
3. Add the zucchini and corn, sprinkle with 1/4 tsp. salt, and cook, tossing occasionally, until the zucchini becomes tender, 4 to 5 minutes.
4. Remove from the heat and stir in half the Pecorino-Romano and all the mint.
5. Add the pasta, the remaining 2 Tbs. oil, the vinegar, and 1 tsp. black pepper to the skillet with the zucchini and corn mixture. Set the skillet over medium heat and cook, stirring, for 1 minute so the pasta mixes with the vegetables. Add a bit of reserved pasta water if the pasta appears dry. Serve sprinkled with the crisp prosciutto the remaining Pecorino-Romano and basil.
Creamy Sunchoke and Leek Soup
Serves 6
For the Crispy Leeks
1/3 to 1/2 cup extra virgin olive oil
1 leek, split lengthwise, rinsed, and cut into 1/2-inch pieces, patted dry
Fleur de Sel
1. In a large skillet, heat the oil, and fry the leeks until they are crispy. Drain on paper toweling, and sprinkle with fleur de sel.
2. The leeks can be cooled, and covered, and kept at room temperature for up to 6 hours.
For the Soup
3 tablespoons unsalted butter
1 tablespoon extra-virgin olive oil
1 leek split lengthwise, rinsed, and cut into 1/4-inch pieces
1 garlic clove, minced
1 pound sunchokes, peeled, and cut into 1/2-inch pieces
2 medium russet potatoes, peeled and cut into 1-inch pieces
4 cups chicken or vegetable broth
Salt and pepper
1/4 cup finely chopped chives
1/2 cup heavy cream
1. In a large soup pot, melt the butter with the oil, and sauté the leek and garlic for 2 minutes.
2. Add the sunchokes, and potatoes, and toss in the mixture.
3. Add the broth, and simmer the soup for 15 to 20 minutes, until the potatoes and sunchokes are tender.
4. Using an immersion blender, puree the soup, taste for salt and pepper, add the chives, and cream.
5. Serve garnished with the crispy leeks.
Kale and Butternut Squash Salad
Serves 4
1/2 cup cubed kabocha, butternut, or other winter squash
Extra-virgin olive oil
Salt and freshly ground pepper
1 bunch kale (preferably lacinato or dinosaur kale), ribs removed and finely sliced, about 2 1/2 cups
1/4 cup almonds cut roughly in half
1/4 cup crumbled or finely chopped sharp white cheddar (or any good, aged cheddar — if you can’t find aged cheddar, use parmesan)
Fresh lemon juice
Pecorino or other hard cheese, for shaving (optional)
1. Heat oven to 425° F. Toss squash cubes in just enough olive oil to coat, and season with salt and pepper. Spread on a baking sheet (lined with parchment for easier cleanup), leaving space between the cubes. Roast in the oven until tender and caramelized, about 40 minutes, tossing with a spatula every 10-15 minutes. Toast the almonds on a baking sheet in the same oven until they start to smell nutty, tossing once, about 10 minutes. Let cool.
2. In a large mixing bowl, toss the kale with the almonds, cheddar, and squash. Season to taste with lemon juice and olive oil (approximately 1 tablespoon lemon juice and 2 tablespoons olive oil). Season to taste with salt and pepper.
3. Divide salad between two plates or shallow bowls. Garnish with shaved pecorino cheese, if desired, and serve.
Basic Roasted Brussels Sprouts
Serves 6
Season these with crispy bacon, soy sauce, or Fleur de Sel
1 lb. Brussels sprouts
1 to 3 Tbs. extra-virgin olive oil
1/2 tsp. salt; more to taste
Freshly ground black pepper
Fresh lemon juice (optional)
1. Preheat the oven to 400° F. Line a heavy-duty rimmed baking sheet with parchment. Trim the Brussels sprouts, and then halve them lengthwise. In a medium bowl, toss the sprouts with enough of the olive oil to coat generously, the salt, and a few grinds of pepper.
2. Turn the Brussels sprouts out onto the baking sheet and arrange the pieces so that they are evenly spaced and lying on a cut side.
3. If the pieces cover the baking sheet sparsely, arrange them toward the edges of the baking sheet for the best browning. Arrange cut side down on baking sheet. Roast until the sprouts are tender and browned, about 15 minutes (no need to turn them).
4. Return the Brussels sprouts to the bowl in which you tossed them with the oil, or put them in a clean serving bowl. If they seem a bit dry, drizzle them with a little oil. Season to taste with salt, pepper, and lemon juice, if using.
@Diane Phillips
www.dianephillips.com
Blog: www.cucinadivina.blogspot.com
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