Farmers' Market Box 1-15-14

Turnips – Pedro Santiago
Fuji Apples – Fair Hills Farm
Broccoli – Black Sheep Produce
Rainbow Chard – Be Wise Ranch
Fennel – Rutiz Farms
Cara Cara Oranges – Lee Farm OR Navel Oranges – Sundance
Meyer Lemons – Sundance
Chioggia Beets – Be Wise Ranch
Green Kale – Be Wise, Lakeside or Better Life
Organic Juicing Bag:
Fennel – Rutiz Farms
Green Kale – Be Wise Ranch
Shinko Asian Pears – Lee Farm
Red Carrots – Tutti Frutti Farm
Paige Tangerines – Lee Farm

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Catalina Offshore catch of the week: Mahi Mahi

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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 red carrots
½ bu kale
2ea tangerines
Juice 2
2ea Asian pear
2ea tangerines
½ bulb fennel
Juice 3
2ea tangerine
½ bulb fennel
3ea carrots
½ bu kale
Specialty Produce Recipe Suggestions
courtesy of Diane Phillips (Cucina Divina)
Creamy Broccoli Cheddar Chowder
Serves 4 to 6
One head broccoli, tough stalks trimmed, and cut into florets
2 tablespoons unsalted butter
2 tablespoons extra virgin olive oil
1 garlic clove, minced
¼ cup finely chopped onion
4 tablespoons all-purpose flour
2 ½ cups chicken or vegetable broth
½ cup heavy cream (optional)
1 ½ to 2 cups shredded sharp white cheddar cheese
Salt and a few drops of Tabasco
1. Bring 4 quarts of salted water to a boil, and add the broccoli. Boil for 3 to 4 minutes, until the broccoli is crisp tender. Drain the broccoli and set aside.
2. In a 4 to 5 quart saucepan, melt the butter with the oil, add the garlic and onion. Sauté for 2 minutes, until the onion is softened.
3. Add the flour, and whisk for 2 to 3 minutes to cook the flour. Slowly add the broth, and bring the mixture to a boil.
4. Stir in heavy cream if using, remove the soup from the heat, and stir in the cheese, and whisk until the cheese is melted. Add the broccoli to the soup, and season with salt and Tabasco.
5. Do-Ahead: The soup can be made 2 days ahead, and refrigerated. Reheat over low heat, before serving.
Fennel and Cara Cara Orange Salad
Serves 4
One head freckles lettuce, washed and spun dry
One bulb fennel, root end trimmed, and wispy fronds removed
2 Cara Cara Oranges
¼ cup extra virgin olive oil
1 to 2 tablespoons red wine vinegar
Salt and pepper
1. Arrange the lettuce on a serving platter. Thinly slice the fennel, and arrange over the lettuce.
2. Remove the peel and pith from the oranges, and slice into ¼-inch slices and arrange over the fennel.
3. In a small bowl, whisk together the oil, and vinegar. Season with salt and pepper, and pour over the salad. Serve at room temperature.
Baby Turnip Sauté
Serves 4
2 tablespoons unsalted butter
2 tablespoons extra virgin olive oil
2 garlic cloves, minced
One bunch white turnips, tops and tails trimmed, cut into quarters
Salt and pepper to taste
1 teaspoon grated lemon zest
1. In a medium skillet, over medium high heat, melt the butter with the oil, and sauté the garlic for 30 seconds, then add the turnips, and sauté for 4 to 5 minutes, turning occasionally.
2. Cover the skillet and cook another 10 minutes, until the turnips are tender. Season with salt and pepper, and sprinkle with the lemon zest. Serve warm.
Meyer Lemon Bundt Cake
This is one of my favorite cakes; it works every time, and can be made into delicious cupcakes, or into two 9-inch layers. You can also substitute other citrus for the lemons; orange, lime and grapefruit all work well here.
1 cup unsalted butter, softened to room temperature
2 ½ cups sugar
1 teaspoon vanilla paste or extract
1 tablespoon grated lemon zest
5 large eggs
1 cup sour cream
½ cup Meyer lemon juice
2 ¾ cup all-purpose flour
½ teaspoon baking soda
½ teaspoon salt
1. Preheat the oven to 350 degrees, and coat the inside of a 10-inch Bundt pan with non-stick cooking spray.
2. In the bowl of an electric mixer, cream the butter and sugar, until it is light and fluffy.
3. Add the vanilla, zest, and 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 and add with the flour, baking soda and salt, beating until the mixture comes together and is smooth. Transfer the batter into the prepared pan.
5. Bake for 1 hour or until a skewer inserted into the center comes out clean.
6. Transfer the cake pan to rack and cool for exactly 10 minutes; then transfer to a rack to cool completely. Drizzle with Lemony Icing. (see below)
The cake keeps wrapped tightly at room temperature for up to 4 days, or freezes well for about 2 months.
Lemony Icing:
1 ½ to 2 cups confectioners’ sugar
3 to 4 tablespoons Meyer Lemon juice
1. Whisk the sugar in a medium mixing bowl.
2. Add the juice, and stir until the mixture is smooth, and of a pourable consistency.
3. Drizzle the icing over the cooled cake.
Fuji Apple Praline French Toast
Serves 6 to 8
½ cup unsalted butter, melted
1/3 cup granulated sugar
½ cup firmly packed light brown sugar
1 ½ cups pecan halves
6 cups torn egg breads or good quality white bread
3 Fuji apples, peeled, cored and chopped into ½-inch pieces
6 large eggs
2 cups heavy cream
2 teaspoons ground cinnamon
¼ cup sugar
1 tablespoons vanilla paste or extract
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 small bowl, combine the butter and sugars, stirring until any lumps are gone. Pour the mixture into the prepared pan, and tilt to cover the bottom evenly then arrange the pecans over the bottom.
3. In a large bowl, combine the bread and apples.
4. In another bowl, whisk together the eggs, cream, cinnamon sugar and vanilla.
5. Pour the egg custard over the bread and apples and mix well.
6. Pour the mixture over the butter and pecans in the prepared pans.
7. Bake for 45 to 55 minutes, until the mixture is puffed and golden. Allow the French toast to rest for 10 minutes before serving.
Pasta Salad with Feta, Red Peppers and Olives
Serves 6 to 8
For the dressing:
¾ cup extra virgin olive oil
1/3 cup white wine vinegar
2 garlic cloves, minced
1 tablespoon dried dill weed
1 teaspoon sugar
¾ teaspoon salt
½ teaspoon freshly ground black pepper
In a small bowl, whisk together all the ingredients, until blended. Set aside while making the salad.
1 pound fusilli pasta, cooked 3 minutes short of al dente
1 medium size red bell pepper, seeded and finely chopped
1 European cucumber, finely chopped
½ cup Kalamata olives, drained, pitted and chopped
¼ cup finely chopped red onion
¾ cup crumbled feta cheese
1. In a large bowl, combine the pasta, pepper, cucumber, olives, onion and feta.
2. Toss the salad with some of the dressing, and taste for seasoning.
3. Refrigerate the salad and dressing for at least 4 hours, or up to 2 days.
4. Re-toss the salad with some more dressing before serving.
Rainbow Chard and Sausage Frittata
Serves 6
½ pound sweet Italian sausage, removed from the casing
2 tablespoons extra virgin olive oil
1 garlic clove, minced
One bunch rainbow chard, tough stems removed, and cut into ½-inch ribbons
1 teaspoon salt
½ teaspoon freshly ground black pepper
6 large eggs
½ cup whole milk
½ cup freshly grated Parmigiano Reggiano cheese
1. Preheat the oven to 350 degrees.
2. In a large oven proof skillet, over medium heat, sauté the sausage, breaking up any large pieces with a wooden spoon.
3. When the sausage has lost its pink color, remove it to a colander to drain off any fat.
4. In the same skillet, heat the oil, and sauté the garlic for 30 seconds, then add the chard, salt, and pepper, and sauté the chard until it begins to soften. Season with salt and pepper. Remove from the heat, and add the sausage to the skillet.
5. In a mixing bowl, whisk together the eggs, and milk, and pour over the sausage and chard, and sprinkle with the cheese. Bake for 10 to 15 minutes, until the eggs are set, and the cheese is melted. Remove from the oven, and allow to rest for 5 to 10 minutes, before cutting into wedges and serving warm. This is delicious with the fennel salad.
@Diane Phillips
www.dianephillips.com
Blog: www.cucinadivina.blogspot.com
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