Farmers' Market Box 1-8-14


Cauliflower – Black Sheep Produce
Celery – Black Sheep Produce
Italian Parsley – Be Wise Ranch
Redbor Kale – Be Wise Ranch
Romaine Lettuce – Jaime Farms
White Mushrooms – Mountain Meadow Mushrooms
Shinko Asian Pears – Lee Farm
Sierra Gold Potatoes – Rutiz Farms
White Icicle Radish – Jaime Farms
Butternut Squash – Rutiz Farms
Baby Carrots – Pedro Santiago
Organic Juicing Bag:
Rainbow Bunch Carrots – Maciel Farms
Celery – Black Sheep Produce
Green Kale – Be Wise Ranch
Oro Blanco Grapefruit – Lee Farm
Blood Oranges – Polito Farms
Baby Red Beets – Black Sheep Produce

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Catalina Offshore catch of the week: Bay Scallops

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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
Juice #1
2ea blood orange
2 beet with greens
1 carrot
Juice #2
1ea grapefruit
2 stalk celery
2 carrots
Juice #3
1ea grapefruit
½ bu kale
1ea blood orange
Juice #4
2 beets with greens
2 stalks celery
1ea blood orange
1ea carrot
Specialty Produce Recipe Suggestions
courtesy of Diane Phillips (Cucina Divina)
Roasted Mushrooms
Serves 4
A great garnish for grilled meats, tossed with pasta, or serve over field greens tossed with vinaigrette.
1/3 cup extra virgin olive oil
2 tablespoons balsamic vinegar
½ teaspoon salt
½ teaspoon freshly ground black pepper
1 garlic clove, minced
1 tablespoon chopped fresh rosemary (or your favorite strong herb like thyme, sage, or oregano)
1 pound mushrooms, cut in half or quarters if large
1. Preheat the oven to 400 degrees, and line a baking sheet with silicone, or aluminum foil. In a mixing bowl, combine the oil, vinegar, salt, pepper, garlic, and rosemary.
2. Add the mushrooms to the bowl, and toss to coat.
3. Spread the mushrooms on the baking sheet in one layer, and roast for 10 to 15 minutes, until the mushrooms are fragrant and beginning to turn golden brown.
4. Remove from the oven, and serve warm.
Pasta with Cauliflower
Serves 4
1 head cauliflower, about 1 pound
Salt and freshly ground black pepper
1/4 cup olive oil
3 garlic cloves, minced
Pinch red pepper flakes
1 pound penne, cooked 3 minutes short of al dente, reserving 1 cup of pasta water
1 cup coarse toasted bread crumbs
½ cup freshly grated Parmigiano Reggiano cheese
2 tablespoons finely chopped Italian parsley
1. Bring a large pot of water to a boil. Trim the cauliflower, and divide it into florets. Add about a tablespoon of salt to the water, and boil the cauliflower in it until it is crisp/tender. Drain in a colander, and season liberally with salt and pepper, tossing the cauliflower in the colander to distribute the seasonings. When cool enough to handle, chop it roughly into small pieces.
2. Meanwhile, in a large deep skillet over medium-low heat, sauté garlic in olive oil, stirring occasionally, until garlic is golden. Add the pepper flakes, and swirl in the pan for 20 seconds, then add the cauliflower to skillet, and turn heat to medium. Cook, stirring occasionally.
3. Add pasta to skillet containing the cauliflower, and toss with a large spoon until they are well combined.
4. Add salt and pepper to taste, along with just enough pasta water to keep the mixture moist but not soupy.
5. When the mixture is hot and the pasta is tender and nicely glazed, mix in the bread crumbs, cheese, and parsley.
6. Serve the pasta garnished with additional cheese if desired.
Creamy Caesar Salad
Serves 2 to 4
One head romaine, washed, spun dry and chopped into ½-inch ribbons
½ cup mayonnaise
¼ cup sour cream
2 tablespoons freshly grated Parmigiano Reggiano cheese
1 teaspoon anchovy paste
1 garlic clove, minced
1 to 2 teaspoons Worcestershire sauce
½ teaspoon freshly ground black pepper
½ cup finely shredded Parmigiano Reggiano cheese
1 cup croutons, store bought, or homemade
1. Place the romaine into a salad bowl.
2. In a mixing bowl, whisk together the mayonnaise, sour cream, cheese, anchovy paste, garlic, Worcestershire and pepper.
3. Taste for seasoning, and toss with the romaine in the salad bowl
4. Add the croutons, and ½ of the shredded Parmigiano, toss again, plate the salad, and garnish with the remaining cheese.
Cook’s Note: the dressing is terrific as a dip for vegetables, or as a topping for baked potatoes and will keep in the refrigerator for up to 4 days.
Tuscan Vegetable Soup
Serves 4 to 6
3 tablespoons extra virgin olive oil
½ cup finely chopped onion
1 cup finely chopped rainbow carrots
1 cup finely chopped celery (including the leaves)
1 teaspoon dried thyme leaves
1 cup canned chopped tomatoes and their juice
Two 14.5-ounce cans small white beans, rinsed and drained
1 bunch kale, tough stems trimmed, and cut into ½-inch ribbons
6 cups chicken or vegetable broth
Rind from Parmigiano Reggiano, cut into ½-inch pieces (optional)
Salt and freshly ground black pepper
2 tablespoons finely chopped fresh parsley
½ cup freshly grated Parmigiano Reggiano cheese
1. In a large soup pot, heat the oil, and sauté the onion, carrot, and celery, for 4 to 5 minutes, until the vegetables begin to soften.
2. Add the thyme and tomatoes, and simmer for 5 minutes.
3. Add the beans, kale, broth and rinds if using.
4. Bring the soup to a simmer, and simmer partially covered for 30 to 45 minutes.
5. Season with salt and pepper to taste, and stir in the parsley.
6. Serve the soup garnished with grated cheese.
Roasted Butternut Squash and Kale Pasta
Serves 6
1 butternut squash, peeled, seeded, and cut into bite-sized chunks
1 medium to large onion, cut into 1-inch chunks
1 bunch kale, washed, dried, tough stems cut and discarded, and torn into small pieces
1/3 tight-packed cup fresh basil leaves, torn
8 large fresh sage leaves, torn
5 large garlic cloves, coarse chopped
1/3 cup good-tasting extra-virgin olive oil
1/8 teaspoon red pepper flakes
1 tight-packed tablespoon brown sugar (light or dark)
Salt and fresh-ground black pepper
1 pound farfalle or penne pasta, cooked 3 minutes short of al dente
1/2 cup half-and-half
1 to 1-1/2 cups (about 6 ounces) shredded Asiago cheese
1. Preheat the oven to 450 F and place two sheet pans lined with foil or silicone into the oven.
2. In a big bowl, toss together all the ingredients for the roasted vegetables.
3. Transfer the squash blend onto the hot sheet pans and spread it out.
4. Bake for 25 minutes, or until the squash is tender, turning the vegetables two or three times during roasting.
5. Scrape all the vegetables into a serving bowl.
6. Add the half-and-half, hot pasta, and 1 cup of the cheese.
7. Toss to blend, tasting for salt and pepper. Add more cheese if desired. Serve hot.
Poached Asian Pears
Serves 4
2 tablespoons unsalted butter
1 teaspoon Asian 5 spice powder
1/3 cup firmly packed brown sugar
1 cup sweet white wine, such as Riesling, Gewürztraminer, Sauterne
2 Asian pears, cored, and cut into quarters
1. In a large skillet, melt the butter, and add the 5 spice powder, sautéing for 1 minute.
2. Add the brown sugar, and stir until the sugar is melted.
3. Stir in the wine, and add the pears.
4. Bring to a simmer, cover and simmer for 10 to 15 minutes, until the pears are tender.
5. Serve the pears warm with ice cream, over cake, or as a garnish for poultry or pork. The syrup will keep frozen for up to 2 months.
@Diane Phillips
www.dianephillips.com
Blog: www.cucinadivina.blogspot.com
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