Farmers' Market Box 2-27-14

Artichokes – Coke Farms
Red Frill Mustard Greens – McGrath Family Farms
Hydro Green Butter Lettuce – Go Green Agriculture
Sumo Citrus – Suntreat
Sugar Snap Peas – Rutiz Farm
PeeWee Mix Fingerling Potatoes – Weiser Farms
Red Radish – Coke Farms
Mizuna – Be Wise Ranch
Green Cabbage – Lakeside
Organic Juicing Bag:
Red Carrots – Tutti Frutti Farms
Red Russian Kale – Black Sheep Produce
White Beets – Black Sheep Produce
Clementine Tangerines – Tom King Farm
Green Cabbage – Lakeside Organic Gardens
Limes – Sundance

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Catalina Offshore catch of the week: Corvina 2#’s this week!

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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!
FMB JUICE RECIPES
Morning Detox
1/2 head green cabbage
1 stalk red kale
3ea carrots
2ea limes
Red, White, and Clementine
1 stalk red kale
2ea white beets with tops
3 ea clementines
Tale of Kale
1/4 head of cabbage
3 ea carrots
3 stalks red kale
Specialty Produce Recipe Suggestions
courtesy of Diane Phillips (Cucina Divina)
Red Frill Mustard Green Sauté
Serves 4
This is a basic sauté that you can use for any greens that you might get in your Farmer’s Market box.
3 to 4 tablespoons extra-virgin olive oil
4 garlic cloves, rough chopped
2 pinches red pepper flakes
1 red frill mustard greens (chards, kales, sturdy lettuces, collards, chard), washed, stripped, from center ribs and torn into pieces (about 5 cups)
1/3 to 1/2 cup chicken or vegetable broth
Salt and fresh-ground black pepper
1. In a large skillet pan over medium high heat add the oil and sauté the garlic and red pepper flakes, swirling in the pan, until fragrant, about 30 seconds.
2. Add the greens, it will seem like a lot, but it will cook down; turn the greens in the oil to coat.
3. Reduce the heat, add 1/3 cup of the broth, and cover, simmering for 10 minutes.
4. Uncover, and turn the greens, adding more broth if needed.
5. Continue to cook until the greens are tender—depending on the green this could take another 10 to 20 minutes. Season liberally with salt and pepper. Serve the greens warm or at room temperature.
Red Frill Mustard Green Frittata
Serves 6
Follow the recipe for the Sautéed mustard greens above. Keep the greens in the skillet, and proceed.
Cooked red frill mustard greens (see preceding recipe)
6 large eggs
1/2 cup milk
1 cup shredded cheese, or crumbled goat cheese (your choice of shredded cheese but I recommend Gruyere, Parmigiano Reggiano, Havarti, Jack, Asiago)
1. Preheat the oven to 350 degrees.
2. In a large bowl, whisk together the eggs, and milk.
3. Pour the egg mixture over the warm greens in the sauté pan, and sprinkle the top with the cheese.
4. Bake for 10 to 15 minutes, until the eggs are set. Allow the frittata to rest for 5 minutes before cutting into wedges and serving.
Fish Tacos with Green Cabbage and Radish Slaw
Serves 4
For the Fish
1 pound cod, or other thick fleshed fish
2 tablespoons lime juice
1/3 cup olive oil
2 tablespoons finely chopped cilantro
Pinch ground cumin
1. Lay the cod in a 13-by-9-inch baking dish. In a small bowl, whisk together the remaining ingredients, and pour over the cod. Cover and refrigerate for at least 2 hours, or up to 8 hours.
2. When ready to serve, preheat the oven to 400 degrees, and roast the fish for 10 minutes per inch of thickness, or until the fish registers 165 degrees on an instant read meat thermometer. If you would prefer to grill the cod, pre-heat the barbecue, and grill for 3 to 4 minutes on each side, until cooked through.
3. Let the fish rest for 5 minutes, before assembling the tacos.
For the Slaw
One head green cabbage, cored, and thinly sliced
4 radishes, cut into julienne
2 scallions, finely chopped using the white and tender green part
2 tablespoons orange juice
2 tablespoons lime juice
1 teaspoon honey
1/4 cup finely chopped cilantro
1/2 cup vegetable or grape seed oil
Salt and Tabasco to taste
1. Put the cabbage, radish, and scallion into a large mixing bowl.
2. In a smaller bowl, whisk together the juices, honey, cilantro and oil, until the mixture is emulsified.
3. Season with salt and Tabasco to taste. Pour over the cabbage mixture, and toss to coat.
4. The slaw can be covered and refrigerated for up to 24 hours.
For the Lime Cilantro Crème
1 cup sour cream
2 tablespoons fresh lime juice
2 tablespoons finely chopped cilantro
1. Blend the ingredients together, cover and refrigerate until ready to serve.
Assembly
Warm flour or corn tortillas
Roasted Cod (see preceding recipe)
Green Cabbage and radish slaw (see preceding recipe)
Lime Cilantro Crème (see preceding recipe)
Shredded Colby or Jack cheese
1. For each taco, fill a tortilla with some of the cod, top with the slaw, and some of the cilantro crème and cheese.
2. This lends itself to a serve-your-own bar, especially if it’s a busy night at home.
Butter Lettuce Salad with Sumo Citrus
Serves 4
One head butter lettuce, washed, spun dry and torn into pieces
1/2 cup vegetable oil
2 tablespoons soy sauce
1/4 cup rice vinegar
3 tablespoons sugar
1/4 teaspoon peeled and grated fresh ginger
1 clove garlic, minced
One Sumo Mandarin, peeled and separated in segments
1. Put the lettuce into a salad bowl.
2. In a small bowl, whisk together the oil, soy sauce, vinegar, sugar, ginger and garlic.
3. Pour some of the dressing over the lettuce, and toss to coat. The dressing will keep in the refrigerator for up to 1 week.
4. Garnish the salad with Sumo citrus segments.
Steamed Artichokes with Scallion and Garlic Dip
Serves 2 to 4
A great starter, or side, the dip is terrific dolloped onto a baked potato.
2 artichokes, stems trimmed, and top 1/2-inch removed
1/2 cup lemon juice
1 bay leaf
1/2 teaspoon dried thyme
1 cup mayonnaise
3 garlic cloves, minced
2 scallions, finely chopped using the white and tender green part
1 teaspoon Dijon mustard
Grated zest of 1 lemon
1 teaspoon lemon juice
Salt and freshly ground black pepper to taste
1. Fill a 4-quart saucepan with 2-inches of water, add the lemon juice, bay leaf and thyme.
2. Fit a steamer basket over the water, and arrange the artichokes in the steamer basket.
3. Cover and steam the artichokes for 35 to 45 minutes (this will depend on the size of the artichoke) until the tip of a sharp paring knife inserted into the heart goes in easily. Remove from the steamer, and allow to rest.
4. To make the dip, whisk together the remaining ingredients, taste for salt and pepper, and adjust. The dip will keep covered in the refrigerator for up to 1 week.
5. The artichokes can be served whole, as a starter, or you can cut them in half, remove the fuzzy choke, and serve 1/2 as a side dish with the dip.
6. Another variation is to steam the artichokes, cut them in half, remove the fuzzy choke using a teaspoon, and chill the artichokes. Serve filled with chicken or seafood salad.
Mizuna Pesto
Serves 4
1 cup mizuna leaves, discard the stems
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.
5. 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.
Variation: Mizuna is known as Asian mustard greens, and if you would like an Asian inspired pesto here’s how to make it:
1 1/2 cup mizuna leaves, discard the stems
3 garlic cloves
2 tablespoons soy sauce
1 teaspoon toasted sesame oil
1/4 cup sesame seeds
1/4 to 1/3 cup vegetable oil
1. Combine mizuna, garlic, soy sauce, oil, and sesame seeds in a blender or food processor.
2. With the machine running, slowly pour the oil into the machine, until the sauce emulsifies.
3. The sauce will keep 1 week in the refrigerator and doesn’t freeze well.
Snap Pea and Corn Salad
Serves 6
2 tablespoons unsalted butter
1/2 cup finely chopped onion
1 pounds sugar snap peas
2 cups fresh or defrosted frozen corn kernels
1/2 cup vegetable oil
1/4 cup rice vinegar
1 tablespoon firmly packed light brown sugar
1 tablespoon Dijon mustard
1 teaspoon salt
1 teaspoon freshly ground black pepper
6 strips bacon, cooked until crisp, drained on paper towels, and crumbled
1/4 cup snipped fresh chives
1. In a large skillet over medium heat, melt the butter. Cook the onion, stirring, until it begins to caramelize, 10 to 15 minutes.
2. Add the peas and cook for another 2 minutes, tossing the peas in the butter-and-onion mixture. Add the corn, and cook another 2 to 4 minutes, until peas begin to soften.
3. Transfer the mixture to a large salad bowl and let the peas cool.
4. In a medium-size bowl, whisk together the vinaigrette ingredients until thickened. Pour over the salad and toss to blend well.
5. Do-Ahead: Cover and refrigerate for at least 4 hours or overnight.
6. Remove from the refrigerator 30 minutes before serving and toss with the bacon and chives.
@Diane Phillips
www.dianephillips.com
Blog: www.cucinadivina.blogspot.com
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