Farmers' Market Box 4-3-14


Pencil Asparagus – Life’s a Choke
Baby Bok Choy – Coke Farms
Baby Bunch Carrots – Be Wise Ranch
Baby Shiitake Mushrooms – Fallbrook Mushroom
Cara Cara Oranges – Lee Farm
Sugar Snap Peas – Coke Farms
Gold Beets – Black Sheep Produce
Bloomsdale Spinach – Go Green Agriculture
Lemons – Sundance
Romaine – Be Wise Ranch
Organic Juicing Bag:
Strawberries – Tutti Frutti Farms
Green Kale – Be Wise Ranch
Gold Beets – Black Sheep Produce
Bloomsdale Spinach – Go Green Agriculture
Gold Nugget Tangerines – Lee Farm

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Catalina Offshore catch of the week: Baja Halibut

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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
Golden Power
2ea gold nugget tangerines
2ea gold beets with greens
2 stalks green kale
Strawberry Bliss
½ basket strawberries
2ea gold nugget tangerines
Handful of bloomsdale spinach
Green with Envy
2 stalks kale
Handful of bloomsdale spinach
1 gold beet with top
2ea gold nugget tangerines
Specialty Produce Recipe Suggestions
courtesy of Diane Phillips (Cucina Divina)
Creamy Caesar Romaine Salad with Garlic Crostini
Serves 6
The dressing is a great dip for veggies, or dressing for potato or pasta salad. You might want to steam your red potatoes, and add them to this salad.
For the Dressing
1/2 cup mayonnaise
1/4 cup sour cream
1/4 cup freshly grated Parmesan cheese
1 teaspoon fresh lemon juice
1 teaspoon anchovy paste
1 garlic clove, minced
1 teaspoon Worcestershire sauce
1 teaspoon freshly ground black pepper
1. In a small mixing bowl, whisk together the ingredients until blended. Cover and refrigerate for up to 5 days.
For the Garlic Crostini
One baguette, sliced into 1/2-inch slices
1/2 cup olive oil
6 garlic cloves, minced
1. Preheat the oven to 350 degrees. Line a baking sheet with a silicone baking liner and place the baguette slices on the baking sheet in one layer.
Honey Thyme Carrots
Serves 4
One bunch Nante carrots, peeled, and slice 1/2-inch thick
2 tablespoons honey
1/2 cup chicken or vegetable broth
1 teaspoon fresh thyme
1. Put the carrots into a 4-quart saucepan, add the honey, broth and thyme, bring to a boil, and simmer for 5 to 7 minutes, until the carrots are tender, and the liquid is syrupy.
2. Serve with roasted poultry, pork, or meats.
Asparagus Wrapped in Prosciutto
This is a delicious appetizer, or first course, and so simple.
One pound large asparagus, tough ends removed and stalks peeled with a swivel peeler
1/4 pound prosciutto di Parma
Olive oil
Freshly ground black pepper
1. Preheat the oven to 400 degrees. Wrap each asparagus spear with some of the prosciutto—I usually cut mine in thirds, and wrap.
2. Lay the asparagus onto a baking sheet lined with parchment or silicone.
3. Drizzle with olive oil, sprinkle with black pepper and bake for 5 minutes until tender, and the prosciutto is crispy.
Cara Cara Caprese Salad
Serves 4 to 6
Refreshing and a bit different from the traditional caprese, try and find Buratta if you can to make this delicious salad. This salad would be delicious with the broccoli cheddar quiche. You could even serve this as a cheese/dessert course after dinner.
4 Cara Cara oranges, peel and pith removed, and sliced 1/2-inch thick
2 fresh mozzarella balls, sliced 1/2-inch thick, or 4 buratta, sliced
1/2 cup packed fresh basil
1/3 to 1/2 cup extra virgin olive oil
2 to 3 tablespoons red wine vinegar
Freshly ground black pepper
1. Arrange the orange slices alternately with the mozzarella slices and basil.
2. If you are using buratta, it tends to tear, and I would arrange the orange slices on the outside of the plate, and then place the buratta in the center. (If using buratta, slice the basil, and sprinkle over the top of the oranges and buratta)
3. Drizzle the oil over the oranges and cheese, and drizzle the vinegar over the oil.
4. Sprinkle with freshly ground black pepper. Serve at room temperature. (Mozzarella doesn’t bloom till it’s been at room temperature for at least 1 hour)
Sugar Snap Peas with Eureka Lemon Dip
Serves 6
For the Eureka Lemon Dip
Makes 1 cup
1/2 cup mayonnaise
1/2 cup sour cream
Grated zest of 1 Eureka lemon
1 tablespoon Eureka lemon juice
1 garlic clove, minced
1 tablespoon finely chopped tarragon
1 tablespoon finely chopped basil
1 tablespoon finely chopped Italian parsley
1. In a small bowl, whisk all the ingredients together until blended. Refrigerate for up to 4 days.
2. Use as a dip for fresh veggies or as a dressing for potato, or pasta salads.
Prep for Snap Peas
Clean, and remove the strings from 1 pound sugar snap peas, and use to dip.
Cara Cara Orange Upside Down Cake
Serves 10
1/2 cup unsalted butter
3/4 cups firmly packed light brown sugar
2 cara cara oranges, peel and pith removed, and sliced 1/4-inch thick
1. Coat the interior of a 10-inch cake pan with non-stick cooking spray and set aside.
2. Melt the butter in a small saucepan on medium heat, then add the brown sugar and stir for a few minutes until the brown sugar is completely combined and melted.
3. Pour the butter/brown sugar mixture over the bottom of the cake pan, and arrange the orange slices on the sugar syrup. Set aside while making the cake batter.
1 1/2 cups all-purpose flour
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsalted butter, softened to room temperature
1 1/3 cups sugar
1/2 teaspoon vanilla paste or vanilla extract
1 1/2 teaspoons grated cara cara orange zest
1/2 teaspoon orange oil (optional)
2 large eggs, at room temperature
2/3 cup sour cream
1/4 cup fresh cara cara orange juice
2 cups heavy cream, whipped stiffly for garnish
1. Preheat the oven to 350 degrees.
2. In the bowl of an electric mixer, cream the butter and sugar until they are light and fluffy. Add the vanilla, orange zest and oil, if using.
3. Add the eggs one at a time, mixing well after each addition, scraping down the sides of the bowl.
4. Mix the sour cream and orange juice together, add with the flour, baking soda and salt, and beat until the mixture comes together and is smooth.
5. Transfer the batter into the prepared pan. Bake for 45 to 55 minutes until a skewer inserted in to the center comes out clean.
6. Transfer the cake pan to a rack and allow to cool for EXACTLY 10 minutes.
7. Turn the cake out onto a serving platter, and serve at room temperature.
8. Refrigerate any leftover cake, and re-warm before serving, garnish with whipped cream, crème fraiche or vanilla ice cream.
@Diane Phillips
www.dianephillips.com
Blog: www.cucinadivina.blogspot.com
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