Farmers' Market Box 4-10-14

April 9, 2014 0 Comments

Baby Bunch Carrots – Black Sheep Produce
Rainbow Chard – Black Sheep Produce
Meiwa Kumquats – Sundance
Baby Daikon Radish – Jaime Farms
Gold Nugget Tangerines – Lee Farm
Rapini – Coleman Farms
Turnips – Tutti Frutti Farms
Broccoli – Lakeside Organics
Garnet Yam – Earthbound Farms
Organic Juicing Bag:
Baby Bunch Carrots – Black Sheep Produce
Rainbow Chard – Black Sheep Produce
Moro Blood Oranges – Koral’s Tropical Fruit
Valencia Oranges – Polito Farm
Tangelos – Koral’s Tropical Fruit

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Catalina Offshore catch of the week: Corvina – 1.5# BONUS!

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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!
Super C
2ea Valencia orange
2ea orange blood orange
1ea tangelo
2ea rainbow carrots
Taste the Rainbow
2 stalks rainbow chard
2ea rainbow carrots with tops
2ea Valencia oranges
3ea Valencia orange
2ea blood orange
2ea tangelos
Specialty Produce Recipe Suggestions
courtesy of Diane Phillips (Cucina Divina)
Roasted Broccoli and Brown Rice Salad
Serves 4 to 6
One bunch broccoli, tough stems trimmed, and cut into florets
3 tablespoons extra virgin olive oil
Salt and pepper
3 cups cooked brown rice, cooled
2 spring onions, finely chopped, using the white and tender green parts
1/4 cup rice vinegar
2 tablespoons soy sauce or Tamari
2 tablespoons honey
1 teaspoon finely grated fresh ginger
2 garlic cloves, minced
1. Preheat the oven to 400 degrees, and line a baking sheet with a silicone baking liner, or aluminum foil.
2. Toss the broccoli with the oil and season with salt and pepper. Roast for 10 to 15 minutes, turning once, until the broccoli is still crisp/tender, and has turned golden on the edges.
3. Remove from the baking sheet, to a large salad bowl, and combine with the brown rice and onions.
4. In a small bowl, whisk together the vinegar, soy, honey, ginger, and garlic.
5. Pour over the broccoli and brown rice, and stir to coat. The salad will keep in the fridge for up to 2 days.
6. Variation: Use brown basmati, or white basmati rice instead of brown rice. I have also done this salad with roasted sugar snap peas (5 to 10 minutes in the oven)
Pickled Daikon Radish and Rainbow Carrots
1 cup peeled and julienned or cut into matchsticks, Daikon radish
1 cup peeled and julienned or cut into matchstick, rainbow carrots
2 scallions, finely chopped, using only the white part
1/2 cup seasoned rice vinegar or distilled white vinegar
2 tablespoons sugar (start with this amount – you can always add more if you feel it’s necessary.)
1 1/2 teaspoons salt
1. Place the radish and carrot slices and onion in a large bowl or pack them into a jar. In another bowl, stir together the vinegar, sugar, and salt until the sugar and salt are dissolved.
2. Pour the pickling mixture over the vegetables until they’re fully covered.
3. Cover and refrigerate at least 8 hours or overnight before serving.
4. Any leftover radishes will keep in the fridge for up to 1 week.
5. These are delicious on sandwiches, as a snack, or as a condiment with grilled poultry.
Greens and Beans Crostini
Serves 4 to 6 as a first course, or snack
One Baguette sliced into 1/2 to 3/4-inch thick slices
1/4 to 1/2 cup olive oil
1. Preheat the oven to 350 degrees.
2. Line baking sheets with parchment, silicone or aluminum foil. Spread the baguettes in an even layer.
3. Brush with the olive oil, and bake for 10 to 15 minutes, until toasted and golden.
4. Remove from the oven, cool, and store in zipper-top plastic bags at room temperature for up to 3 days.
For the Greens
1/4 cup extra virgin olive oil
2 garlic cloves, minced
Pinch red pepper flakes
One bunch rapini, tough stems removed, and cut into 1/2-inch ribbons
One 14.5-ounce can cannellini beans, rinsed and drained
1/4 cup chicken or vegetable broth
Salt and pepper
One 8-ounce ball fresh mozzarella, thinly sliced
1. In a large skillet, heat the oil over medium high heat, and add the garlic and red pepper, swirling the pan for 10 to 20 seconds.
2. Add the rapini, and turn to coat in the oil.
3. Add the beans, and broth, cover and simmer for 10 to 15 minutes, until the greens are tender.
4. Remove the cover, and cook over medium high heat until the liquid in the pan evaporates. Season to taste with salt and pepper.
5. Serve the greens and beans on the crostini, and top with thinly sliced fresh mozzarella.
Maple Glazed Turnips and Yams
Serves 4 to 6
1 bay leaf
2 sprigs thyme
1/2 cup chicken or vegetable broth
1/4 cup maple syrup
1/4 cup unsalted butter, melted
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 pound turnips, peeled, and cut into 1 1/2-inch chunks
1 pound yams, peeled, and cut into 1 1/2-inch chunks
1. Preheat the oven to 400 degrees and coat the inside of a 13-by-9-inch baking dish with non-stick cooking spray.
2. In a mixing bowl, stir together the bay leaf, thyme, broth, syrup, butter, salt and pepper and pour into the prepared baking dish.
3. Add the turnips, and turn in the liquid, to coat. Roast for 20 minutes, turn the vegetables and roast another 20 minutes, until the vegetables are tender, and begin to turn brown. Remove from the oven, and serve hot.
Swiss Chard and Ricotta Pie
Serves 8 to 10
2 tablespoons unsalted butter
3 garlic cloves, minced
1 bunch Rainbow chard, tough stems trimmed, and cut into 1/2-inch ribbons
1 teaspoon salt
1/8 teaspoon freshly grated nutmeg
Freshly ground black pepper to taste or Tabasco
2 cups whole milk ricotta, well drained
3 large eggs, beaten
1 cup shredded whole milk mozzarella
1 cup freshly grated Parmigiano Reggiano
1 package puff pastry, thawed, but kept chilled
1/2 cup flour for rolling
One large egg mixed with 2 tablespoons heavy cream
1. Preheat the oven to 400 degrees, and coat the inside of a 9-inch spring form pan with non-stick cooking spray.
2. In a large skillet, heat the butter, and add the garlic, sautéing for 1 minute, until fragrant. Add the chard, sauté until it is wilted and season with salt, nutmeg and pepper.
3. Cool slightly, and put into a large mixing bowl. Add the ricotta, eggs, mozzarella and the Parmigiano. Season with additional salt and pepper if needed.
4. Roll out both pieces of the puff pastry into a 14-inch square.
5. Drape one of the pieces over the spring form pan, and fill with the chard filling.
6. Cover with the remaining piece of puff pastry, trim the edges leaving enough to fold under and crimp all the way around.
7. Brush with the egg mixture, place the pan on a baking sheet to catch any drips, bake for 15 minutes, lower the temperature to 350 degrees and bake an additional 30 minutes until the pie is golden brown and the interior is set (check with a toothpick inserted into the center of the pie)
8. Allow the pie to cool for 30 minutes before cutting into wedges and serving. This can be served at room temperature or warm. Any leftovers should be reheated in an oven, not microwave.
Moscato and Kumquat Syrup
2 cups Muscat wine
2/3 cups honey
1/2 teaspoon dried ginger
1 cinnamon stick
10 ounces kumquats, thinly sliced and seeded
1. Combine wine, honey, ginger and cinnamon in a saucepan, and bring to a simmer. Add the sliced kumquats and continue to simmer for 30 minutes, or until the kumquats are softened translucent.
2. Cool the syrup and refrigerate for up to 2 weeks. The syrup is delicious on pancakes, French toast, cake, or ice cream.
Gold Nugget Tangerine, Kumquat and Walnut Salad
Serves 4
3 tangerines, peeled and separated into segments
6 kumquats (about 2 ounces), thinly sliced, and seeds removed
4 stalks celery, thinly sliced
2/3 cup chopped walnuts
1 to 2 tablespoons tangerine juice
2 tablespoons extra-virgin olive oil
Freshly ground pepper
Shaved Pecorino Romano cheese
1. Combine the tangerines, kumquat slices, celery and walnuts in a salad bowl.
2. Drizzle the salad with the juice and oil and sprinkle with freshly ground pepper.
3. Toss to coat the fruit and vegetables, and plate the salad.
4. Garnish each serving with some of the Pecorino Romano.
@Diane Phillips
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