Farmers' Market Box 2-12-14

February 12, 2014 0 Comments

Asparagus – Life’s a Choke
Atomic Red Carrots – Jaime Farms
Frisee – Coke Farm
Lolla Rosa Lettuce – Coke Farm
Baby Red Romaine – Coke Farm
Blood Oranges – Polito Farms
White Turnips – Coke Farm
Strawberries – Be Wise Ranch
Red Chard – Lakeside Organic Gardens
Red Radish – Lakeside Organic Gardens
Organic Juicing Bag:
Baby Bunch Carrots – Black Sheep Produce
Pink Grapefruit – J.J’s Lone Daughter Ranch
White Grapefruit – J.J’s Lone Daughter Ranch
Cara Cara Oranges – Lee Farm
Red Beets – Coastal Organics
Strawberries – Be Wise Ranch

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Catalina Offshore catch of the week: Pink Grouper

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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!
Beet Still My Heart
2ea red beet with tops
2ea carrots
1ea cara cara orange
I Cara For You
2ea cara cara orange
2ea grapefruit
½ bskt strawberries
Red Bliss
½ bskt strawberries
1ea cara cara orange
1ea red beet with tops
1ea grapefruit
Specialty Produce Recipe Suggestions
courtesy of Diane Phillips (Cucina Divina)
Chicken Soup for the Italian Soul
Serves 6 to 8
The Italian name for this soup is Stracchiatella, meaning rags, which is what the eggs look like when they are added to the soup.
2 tablespoons extra-virgin olive oil
1 small onion, finely chopped
3 medium carrots, finely chopped
1 head red Swiss chard, tough stems trimmed, and discarded, and cut into 1/2-in
8 cups chicken broth
4 large eggs
1/2 to 2/3 cup freshly grated Parmigiano-Reggiano
Salt and freshly ground black pepper
1. In a 5-quart saucepan, heat the oil over medium-high heat, and sauté the onion, carrots, and escarole, turning in the oil to coat, until the onion begins to soften, about 3 minutes.
2. Stir in the broth, cover and simmer over low heat for 1 hour, until the greens are tender.
3. While the soup is simmering, in a medium mixing bowl, whisk together the eggs and 1/2 cup of the cheese and set aside.
4. Drizzle the egg mixture into the simmering soup, stirring as you are pouring it in. Season with salt and pepper if necessary, serve the soup immediately garnished with additional Parmigiano, if desired.
White turnip, Red Radish and Red Carrot Slaw
Serves 4
Delicious with pulled pork, or seafood.
One bunch white turnips
One bunch red carrots
One bunch red radishes
2 green onions, thinly sliced using the white and tender green parts
1/2 cup mint leaves, roughly chopped
1 cup Italian parsley, roughly chopped
3 cloves garlic, finely minced
1/4 cup apple cider vinegar
2 tablespoons apple cider
1 tablespoons Dijon mustard
1 tablespoon poppy seeds
1/4 cup olive oil
Salt and freshly ground pepper to taste
1. Cut any roots or rough ends off of the turnips, radish and carrots.
2. Coarsely grate the turnips, radish and carrot. Transfer the vegetables to a serving bowl.
3. Add the green onions, mint leaves and parsley and gently toss.
4. In a small bowl whisk the garlic, vinegar, cider, mustard and poppy seeds together. Slowly drizzle in the olive oil and whisk until incorporated. Season with salt and pepper to taste.
5. Pour the dressing over the slaw and gently toss. Taste for salt and pepper. Leave the slaw to sit for about an hour before serving to let the flavors mix. Serve chilled or room temperature.
Red Chard, Sausage and Penne
Serves 4 to 6
3 tablespoons extra virgin olive oil; more as needed
1/2 pound sweet Italian sausage, casings removed, meat crumbled
1/2 cup finely chopped red onion
1 bunch red, Swiss chard, tougher stems removed, leaves roughly chopped
2 small cloves garlic, minced
Pinch dried red pepper flakes
Kosher salt and freshly ground black pepper
1/4 cup dry white wine, such as Sauvignon Blanc, or Pinot Grigio
2/3 cup chicken or vegetable broth
1 pound dried penne
2 Tbs. balsamic vinegar; more to taste
1/2 cup pine nuts, lightly toasted
1/2 cup grated Parmigiano-Reggiano
1. Bring a large pot of salted water to a boil for cooking the pasta.
2. Meanwhile, heat the oil in a large skillet over medium heat. Add the sausage; cook, breaking it up and stirring with a wooden spoon, until browned and cooked through, 7 to 10 minutes.
3. With a slotted spoon, remove the sausage and set aside.
4. If the pan seems a bit dry, add enough oil so there’s about 3 Tbs. fat in the pan. Return the pan to medium heat, add the onion, and cook until just tender, 3 to 5 minutes, stirring and scraping up any browned bits with a wooden spoon.
5. Add the chard, garlic, and pepper flakes, season with salt and pepper, and toss until the chard begins to sizzle, about 1 minute.
6. Add the broth, cover, and simmer, stirring occasionally, until the chard is tender, 6 to 8 minutes.
7. Meanwhile, cook the pasta until just tender.
8. Reserve 1 cup of the pasta water and then drain the pasta, leaving drops of water clinging to it.
9. Add the pasta and 1/4 cup of the cooking water to the skillet, using more of the water if needed.
10. Return the sausage to the pan and add the balsamic vinegar. Heat gently for a few minutes to let the flavors meld.
11. Add the pine nuts and half of the Parmigiano, and taste for salt and pepper.
12. Add a bit more of the cooking water if the pan seems dry.
13. Serve warm, passing the remaining Parmigiano at the table.
Asparagus Risotto
Serves 4 to 6
4 tablespoons unsalted butter
1 tablespoons extra-virgin olive oil
1 shallot, finely chopped
1/4 pound asparagus, cut into 1-inch pieces—SEPARATE THE STALKS AND SAVE THE TIPS FOR GARNISH
1 1/2 cups medium-grain rice, such as Arborio, Carnaroli, or Vialone Nano
1/2 cup dry white wine, such as Sauvignon Blanc or Pinot Grigio, or dry vermouth
4 1/2 to 5 cups boiling chicken or vegetable broth
1/2 cup freshly grated Parmigiano-Reggiano cheese, plus more for garnish
Salt and freshly ground black pepper (optional)
1. In a large saucepan, over medium high heat, melt 2 tablespoons of the butter with the oil, and sauté the shallot and asparagus stalks for 2 to 3 minutes, until the shallots are fragrant.
2. Add the rice, and toast the rice for 2 minutes, stirring to coat the grains.
3. Add the wine, and allow the wine to evaporate.
4. Add a ladle of broth (enough to cover the rice), and stir until the liquid has almost evaporates, and add another ladle of broth.
5. Continue adding broth until the rice is al dente—this should only take 15 to 20 minutes at the most.
6. When the rice is al dente, add the remaining butter, and stir in the asparagus tips and the Parmigiano.
7. Season with salt and pepper and serve immediately in shallow bowls garnished with additional Parmigiano.
Toblerone Chocolate Fondue with Blood Oranges and Strawberries
Serves 6 to 8
Six 4-ounce Toblerone milk chocolate bars, chopped
1 cup heavy cream
3 tablespoons corn syrup
1 tablespoon flavoring – Grand Marnier, or Cointreau
One pint strawberries, washed and hulled
2 blood oranges, separated into segments
1. In a heavy bottom saucepan, combine the Toblerone, cream, and corn syrup over low heat and stir till the chocolate has melted.
2. Add the flavoring, and transfer to a fondue pot and serve with the fruit.
Red Carrot Cupcakes with Blood Orange Frosting
Makes 12
3/4 cups canola oil
1 cups sugar
1 large eggs
2 teaspoons vanilla paste or extract
1 1/2 cups finely shredded red carrots
One 8-ounce can crushed pineapple (do not drain)
1/4 cup chopped nuts of your choice
1 1/2 cups unbleached all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 recipe Cream Cheese Frosting (recipe follows)
1. Preheat the oven to 350°F. Coat muffin tins with nonstick cooking spray or line with cupcake liners.
2. In a large bowl, beat together the oil, sugar, eggs, and vanilla. Add the carrots, pineapple and juice, and nuts, stirring until blended. Add the flour, baking soda, and cinnamon and stir to combine. Pour the batter into the prepared muffin tins and bake until a skewer inserted in the center comes out clean, 20 to 25 minutes.
3. Place the pan on a rack and let cool completely. Spread the top of the cake with the cream cheese frosting.
Blood Orange Cream Cheese Frosting
Frosts 12 cupcakes, or one 9-inch layer
One 8-ounce package cream cheese, softened
1/2 cup (1 stick) unsalted butter
5 cups confectioners’ sugar
3 tablespoons blood orange juice, more as needed to thin the frosting
1. Using an electric mixer beat together the cream cheese and butter in a medium-size bowl.
2. Add the confectioners’ sugar and extracts and beat until the mixture is of spreadable consistency.
3. If the frosting is too thick, beat in some more orange juice, 1/2 teaspoon at a time, until desired consistency is reached.
4. Do-Ahead: At this point, you can cover and refrigerate for up to 5 days or freeze for up to 6 months. I recommend you soften it at room temperature after it’s been refrigerated, so it’s easy to spread.
Creamy Heirloom Potato Soup
Serves 6
A beautiful soup for a cool day in San Diego; serve it in bread bowls if desired.
4 cups chicken or vegetable broth
1 1/2 pounds French baker potatoes, scrubbed, and cut into 1/2-inch dice
8 strips bacon, cut into ½-inch dice
1 cup finely chopped onion
3 ribs celery, chopped finely
1 bunch red carrots, scrubbed, and chopped finely
1 1/2 teaspoons dried thyme leaves
½ cup flour
8 drops Tabasco
1 cup heavy cream
Salt and more Tabasco to taste
1/2 cup finely shredded sharp cheddar cheese (optional for garnish)
2 green onions, finely chopped (optional for garnish)
1. In a large saucepan, cook the potatoes in the broth, until they are tender about 15 to 20 minutes. Drain, reserving the broth.
2. In a large sauté pan, cook the bacon until it is crisp. Add the onions, celery, carrot, and thyme, cooking until the onion begins to soften.
3. Add the flour, and cook over medium heat for 3 minutes.
4. Add the Tabasco and reserved broth, whisking until the mixture comes back to a boil and begins to thicken.
5. Add the potatoes, and simmer for 10 minutes.
6. Add the cream, and season with additional salt or Tabasco as needed. Serve the chowder in warmed bowls, garnished with cheese and scallions if desired.
@Diane Phillips
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