Farmers' Market Box 3-6-14

Kiwi – Earthbound Farms
Cauliflower – Life’s a Choke
Celery Root – Rutiz Farms
Green Garlic – Jaime Family Farms
Oro Blanco Grapefruit – Koral’s Tropical Fruit
Shallots – Coke Farms
Rutabaga – Coke Farms
Mixed Pink & White Turnips – Jaime Farms
Romaine Lettuce – Lakeside
Gold Beets – Lakeside
Organic Juicing Bag:
Kiwi – Earthbound Farms
Oro Blanco Grapefruit – Koral’s Tropical Fruit
Green Kale – Jaime Farms
Cara Cara Oranges – Lee Farm
Red Forno Beets – Coke Farms
celery – Lakeside

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Catalina Offshore catch of the week: Corvina 1.5#’s this week!

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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
2 ea kiwi
2 ea cara cara orange
1 ea oro blanco grapefruit
Juice#2
2 stalks green kale
1ea red forno beet with green
1 stalk celery
1 ea cara cara orange
Juice#3
2 stalk celery
1ea oro blanco
1 stalk green kale
Specialty Produce Recipe Suggestions
courtesy of Diane Phillips (Cucina Divina)
Golden Beet and Celery Root Soup
Serves 8
3 tablespoons extra virgin olive oil
2 medium shallots
1 tablespoon green garlic, finely chopped
1 bunch golden beets, tops trimmed, peeled, and cut into 1/2-inch dice
1 celery root, peeled, and cut into 1/2-inch cubes (see note)
6 cups chicken or vegetable broth
1 cup heavy cream or whole milk (see note)
Salt and pepper to taste
6 strips thick cut bacon, cooked crisp and crumbled
1. In a large soup pot, over medium high heat, heat the oil, and sauté the shallot and garlic for 1 minute, until fragrant.
2. Add the beets, and celery root, and sauté for 3 to 5 minutes.
3. Add the broth, and bring to a boil. Simmer the soup for 15 to 20 minutes, until the celery root and the beets are tender.
4. Using an immersion blender, puree the soup, if you don’t have an immersion blender, cool the soup and puree in a blender.
5. Do-Ahead: At this point, the soup can be refrigerated for up to 4 days, or frozen for up to 2 months.
6. Return to the pot and add the cream, season with salt and pepper to taste. Serve the soup garnished with bacon.
Cook’s note: To peel the celery root, cut off the top and bottom of the celery root. Place the root cut side down on a cutting board, using a knife, cut the peel off using vertical cuts around the outside of the celery root. Discard the peel.
Cook’s note 2: If you would prefer not to use the dairy in this soup, omit it, and add more broth, you will still have a creamy soup, but not as luxurious.
Kiwi Cranberry Lime Slush
Makes 1 quart
3 cups cran-raspberry cocktail, chilled
2 cups kiwi, peeled and cut into pieces
2 to 3 tablespoons superfine sugar
2 teaspoons fresh lime juice
2 cups ice cubes
Sliced limes for garnish
1. Place the cranberry juice and kiwi in a blender with the sugar and lime juice, and puree.
2. Taste and add more sugar, or lime juice, to taste.
3. Add the ice cubes, and blend again, until smooth.
4. Serve in tall glasses garnished with a slice of lime. A great add in is Grey Goose Vodka.
Grilled Romaine Salad
Serves 2
One head romaine, washed and spun dry
1/3 cup extra virgin olive oil
3 tablespoons balsamic vinegar
Salt and pepper
2 ounces gorgonzola dolce, crumbled
1. Preheat the broiler for 10 minutes.
2. Remove any tough outer leaves that may be damaged, and cut the romaine lengthwise in half. Lay the lettuce on a baking sheet lined with parchment, silicone or aluminum foil.
3. Brush the cut side of the lettuce liberally with the oil, and drizzle with the vinegar. Sprinkle the top with salt and pepper.
4. Broil the romaine for 3 to 5 minutes, until the leaves begins to wilt, and the vinegar begins to bubble.
5. Remove from the oven, plate each half onto a salad plate, and sprinkle the lettuce with the cheese, and serve immediately.
Pickled Rutabaga and Turnips
Makes about 2 cups of pickled vegetables
Add these pickled vegetables to salads, sandwiches, with grilled vegetables, and in tacos.
For the brine
1 cup distilled white vinegar
1/4 cup sugar
1 tablespoon salt
2 tablespoons yellow mustard seeds
1 cup cold water
1. In a stainless steel pan, combine the vinegar, sugar, salt and mustard seeds, over medium high heat.
2. Stir until the sugar is dissolved, and remove from the heat. Add the water and allow the mixture to cool.
For the vegetables
1 rutabaga, peeled and cut into julienne
1 bunch pink turnips, scrubbed, and cut into julienne
1 shallot, thinly sliced
1. Combine the vegetables in a bowl, and pack them into two 8-ounce jars.
2. Pour the brine over the vegetables in the jars, and seal the jars. Refrigerate for up to 2 months.
Roasted Breaded Cauliflower
Serves 4 to 6
Roasting cauliflower brings out its sweetness. These nuggets are delicious hot, or at room temperature.
1 head cauliflower
1/2 cup olive oil
1 1/2 teaspoons salt
1/2 teaspoon freshly ground black pepper
1 1/2 cups fine dry bread crumbs
3/4 cup freshly grated Parmesan cheese
1 1/2 teaspoons dried oregano
1. Line a baking sheet with a silicone liner or aluminum foil.
2. Trim the cauliflower and cut into 1-inch florets.
3. Try to keep them about the same size so they will cook evenly.
4. Put the cauliflower in a large bowl and toss with 6 tablespoons of the oil, the salt, and pepper.
5. In another large bowl, combine the bread crumbs, cheese, and oregano, stirring until blended. Toss the florets into the crumbs, a few at a time, stirring to coat evenly.
6. Transfer to the prepared baking sheet and drizzle with the remaining 2 tablespoons of olive oil.
7. Do-Ahead: At this point, you can cover and leave at room temperature for up to 2 hours or refrigerate for 8 hours.
8. Preheat the oven to 375°F. Bake the cauliflower until tender when pierced with the tip of a knife, 20 to 30 minutes.
9. Remove from the oven, transfer to a serving bowl, and serve warm or at room temperature.
Oro Blanco Pound Cake
Makes one 8-inch loaf
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon kosher salt
1 cup plain whole-milk yogurt
1 cup sugar
3 extra-large eggs
1 tablespoon grated grapefruit zest (approximately one large grapefruit)
1/2 teaspoon pure vanilla paste or extract
1/2 cup olive oil
1. Preheat the oven to 350°F. Coat the inside of an 8 1/2 by 4 1/4 by 2 1/2-inch loaf pan with non-stick cooking spray.
2. In a mixing bowl, whisk together the flour, baking powder, and salt.
3. In another bowl, whisk together the yogurt, 1 cup sugar, the eggs, grapefruit zest, and vanilla.
4. Slowly whisk the dry ingredients into the wet ingredients.
5. Fold the oil into the batter, making sure it’s all incorporated.
6. Pour the batter into the prepared pan and bake for about 50 minutes, or until a cake tester placed in the center of the loaf comes out clean.
7. When the cake is done, allow it to cool in the pan for 10 minutes. Carefully place on a baking rack over waxed paper to catch drips from the glaze.
For the glaze:
1 cup (120 grams) confectioners’ sugar
2 tablespoons (30 ml) freshly squeezed grapefruit juice
1. For the glaze, combine the confectioners’ sugar and grapefruit juice and pour over the cooled cake.
Rutabaga and Celery Root Mash
Serves 4 to 6
A delicious alternative to potatoes, try this mash with grilled meats, poultry or seafood.
1 celery root, peeled and cut into 1-inch pieces
1 rutabaga, peeled and cut into 1-inch pieces
6 tablespoons unsalted butter, cut into 4 pieces
1 small clove garlic, minced
1/3 cup whole milk; more as needed
Salt and freshly ground white pepper
2. Put the celery root and rutabaga in a 4-quart saucepan with enough water to cover by at least 1 inch. Bring the water to a boil, and simmer until the vegetables are very tender, about 20 minutes
3. While the vegetables are cooking, heat the butter and sauté the garlic for 30 seconds, swirling in the pan. Add the milk, celery seed, and 1tsp. salt and keep warm over low heat.
4. When the vegetables are tender, drain in a colander. Mash the vegetables, and add the milk mixture to create and smooth and creamy mash. Season with salt and pepper, and serve.
5. Cook’s Note: If you cannot have dairy, sub in olive oil, and use a bit of broth to thin the mash in place of the milk.
Hemingway Daiquiri
Makes 1
This cocktail was a favorite of Papa Hemingway, created in Cuba just for him. He preferred a double!
1-3/4 fl. oz. dark rum
3/4 fl. Oz. maraschino liqueur
1 fl. oz. freshly squeezed lime juice
3/4 fl. oz. freshly squeezed grapefruit juice
1/4 fl. oz. simple syrup
1 lime wheel, for garnish
1 brandied cherry, for garnish
1. Pour the rum, liqueur, juices, and syrup into a mixing glass.
2. Add large cold ice cubes and shake vigorously.
3. Strain into a chilled cocktail glass. Garnish with the lime-cherry “flag” (a citrus wheel skewered with a brandied cherry).
@Diane Phillips
www.dianephillips.com
Blog: www.cucinadivina.blogspot.com
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