Farmers' Market Box 3-27-14

March 26, 2014 0 Comments

Rainbow Chard – Coke Farms
Fennel – Rutiz Farm
Pirella Lettuce – Coleman Farms
Red Fire Lettuce – Black Sheep Produce
Sumo Citrus – Suntreat
French Heirloom Potatoes – Weiser Family Farms
Savoy Spinach – Coke Farms
Zucchini – Be Wise Organics
Tangelos – Koral’s Tropical Fruit
Mixed Spring Onions – Black Sheep Produce
Organic Juicing Bag:
Pink Lady Apple – Fair Hills Farm
Rainbow Chard – Coke Farms
Vanilla Blood Oranges – Tom King Farms
Savoy Spinach – Coke Farms
Strawberries – Be Wise Organics

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Catalina Offshore catch of the week: Sculpin

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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!
Vanilla Green
3 Oranges
1 handful Spinach
Orange Blush
3 Oranges
1 Apple
1 handful Strawberries
Green Lullaby
1/2 bunch Chard
1 small handful Spinach
2 Apples
Specialty Produce Recipe Suggestions
courtesy of Diane Phillips (Cucina Divina)
Bloomsdale Spinach Dip
Serves 4 to 6
1 bunch Bloomsdale Spinach, washed and spun dry
1/2 cup sour cream
1/2 cup mayonnaise
3 spring onions, white parts only, thinly sliced
1 tablespoon chopped fresh dill leaves
1/4 cup finely chopped Italian parsley
2 garlic cloves, minced
1/4 teaspoon Tabasco
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/2 medium red bell pepper, finely chopped
1/2 cup freshly grated Parmigiano Reggiano cheese
1. Finely chop the spinach, and add to a mixing bowl.
2. Add the remaining ingredients, and stir to blend.
3. Season to taste with salt and pepper. Serve the dip with crudités and crackers.
Pirella, and Red Fire Lettuce Sumo Salad
Serves 4
One head pirella lettuce, washed, spun dry, and torn
1 head red fire lettuce, washed, spun dry and torn
1 spring onion, finely sliced
1 sumo citrus, peeled, separated into segments and coarsely chopped
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
1/3 cup sliced almonds, toasted for garnish
1. Arrange the lettuces, spring onion and sumo citrus in a large salad bowl.
2. In a mixing bowl, whisk together the oil, soy sauce, rice vinegar, sugar, ginger and garlic.
3. Drizzle the salad with some of the dressing, and toss to coat the leaves.
4. Serve the salad garnish with toasted almonds.
5. Any leftover dressing is a terrific marinade for poultry or pork.
Rainbow Chard, Sausage and Penne
Serves 4 to 6
Feel free to sub in leftover chicken, or turkey sausage if you prefer. If your family loves heat, then use spicy sausage.
2 tablespoons extra virgin olive oil
1/2 pound sweet Italian sausage, casing removed
1 medium onion, finely chopped
3 garlic cloves, minced
1/8 teaspoon (or more to taste) red pepper flakes
1 head rainbow chard, tough stems removed, and cut into 1/2-inch ribbons
1/2 cup chicken or vegetable broth
1 pound penne pasta, cooked 3 minutes short of al dente, reserving some pasta water
1/2 cup freshly grated Parmigiano Reggiano cheese
Salt and freshly ground black pepper to taste
1. In a large skillet, heat the oil and add the sausage, cooking until it is no longer pink, breaking up any large pieces with a wooden spoon.
2. Remove all but 2 tablespoons of the rendered fat, and sauté the onion, garlic, and red pepper with the sausage, until the onion is softened, about 3 to 5 minutes.
3. Add the chard, and broth, bring to a boil, and simmer, covered, turning occasionally, until the chard is tender, about 5 minutes.
4. Do-Ahead: At this point, the chard/sausage mixture can be cooled and refrigerated until you are ready to prepare the pasta. Rewarm the chard and sausage mixture in a large skillet, and proceed.
5. When the pasta is cooked, drain, reserving some of the pasta water, and add the pasta to the skillet, turning the pasta in the sauce.
6. Add 1/2 of the cheese, and a bit of the pasta water to form a creamy sauce. Taste for seasoning, and add salt, or pepper if needed. Serve the pasta in bowls, garnishing with additional Parmigiano Reggiano.
Fennel and Tangelo Salad
Serves 4
On large fennel bulb, wispy ends trimmed, and root end cut off
One or two tangelos, peeled, separated into segments and coarsely chopped
1 spring onion, finely sliced
1/3 cup extra virgin olive oil
2 to 3 tablespoons white wine vinegar
Salt and pepper
1. With a mandoline, or sharp knife, slice the fennel thinly (1/8-inch thick)
2. Arrange in a salad bowl with the tangelos, and onion.
3. Just before serving, sprinkle the salad with the oil, and vinegar and season with salt and pepper. Toss to blend, and serve.
Warm French Fingerling Potato Salad
Serves 4
A great potato salad to include in a classic salad Nicoise, or to serve with burgers, grilled seafood or poultry.
One pound French fingerling potatoes, scrubbed
1 spring onion, finely chopped
1/2 cup extra virgin olive oil
1 tablespoon Dijon mustard
1 garlic clove, minced
3 to 4 tablespoons white wine vinegar
2 teaspoons finely chopped tarragon, or 1 teaspoon dried
Salt and pepper
2 tablespoons finely chopped Italian parsley
1. Put the potatoes into a pan with water to cover, bring to a boil and simmer for 15 to 20 minutes until the potatoes are tender when pierced with the tip of a sharp paring knife.
2. Drain the potatoes, and cool slightly. When the potatoes are cool enough to handle cut into bite sized chunks, and place in a salad bowl.
3. Add the onions to the bowl, sprinkle the vegetables with salt and pepper and toss to coat.
4. In a small bowl, whisk together the oil, mustard, garlic, vinegar, and tarragon until blended. Season with salt and pepper.
5. Pour some of the dressing over the potatoes, and toss to coat. Taste the salad, and add more dressing if desired.
6. Sprinkle in the parsley and toss again before serving.
7. Any leftover dressing is a terrific marinade for grilled seafood or for poultry.
Oven Zucchini Fries
Serves 4
Bread the zucchini ahead of time, and then bake when ready.
1 1/2 pounds zucchini, trimmed
1/2 cup all-purpose flour
2 tsp. kosher salt, divided
3/4 tsp. ground black pepper, divided
3 large eggs
1 1/2 cups panko or plain bread crumbs
1/2 cup grated Parmigiano Reggiano cheese
1. Preheat the oven to 425 degrees, and line baking sheets with silicone liners, aluminum foil or parchment.
2. Cut the zucchini into 1/4-inch lengthwise slices. On a dinner plate, mix together the flour, salt and pepper. In a shallow bowl, whisk together the eggs, and combine the panko (it’s the crispiest) and Parmigiano on another dinner plate.
3. Dip the zucchini into the flour, then the eggs, then coat with the panko mixture. Arrange the zucchini in one layer on each baking sheet.
4. Do-Ahead: At this point, the zucchini can be covered, and refrigerated for up to 24 hours. Remove from the refrigerator and bring to room temperature before proceeding.
5. Bake the zucchini for 15 to 20 minutes, until crisp and golden. Remove from the oven, and serve.
6. Cook’s Note: Specialty Produce’s pantry carries Panache pantry’s breadcrumbs—their traditional blend can be subbed for the panko/Parmigiano mix.
Zucchini Chocolate Cake
Makes one Bundt cake
1 cup canola oil
2 cups sugar
3 large eggs
1 teaspoon vanilla paste or vanilla extract
1/2 cup milk
1/2 cup cocoa powder
2 1/2 cups all-purpose flour
1/2 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
2 cups grated zucchini
1/2 cup chopped semi-sweet or milk chocolate
1. Preheat the oven to 350 degrees. Coat the inside of a Bundt pan with non-stick cooking spray.
2. In the bowl of an electric mixer, combine the oil, and sugar, and eggs, and beat until blended.
3. Stir in the vanilla and milk, the mixture will look curdled.
4. Add the dry ingredients, zucchini and chocolate chips, and beat on low speed until blended.
5. Transfer the batter to the prepared pan, and bake for 45 to 55 minutes, until a skewer inserted into the center comes out clean.
6. Remove from the oven to a wire rack, and cool for EXACTLY 10 MINUTES. Remove from the Bundt pan, to cool on the wire rack completely.
7. You can serve the cake plain, or dusted with confectioners’ sugar.
@Diane Phillips
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