Farmers' Market Box 5-15-14

Hope everyone is staying safe out there with all the fires raging!

Fava Beans – Coke Farms
Baby Carrots – Black Sheep Produce
Cucumbers – Tutti Frutti Farms
Oro Blanco Grapefruit – Koral’s Tropical Fruit
Dino Kale – Be Wise Ranch
Leeks – Rutiz Farm
Green Leaf Lettuce – Be Wise Ranch
Easter Egg Radish – Coleman Family Farms
Cocktail Roma Tomatoes – Dassi Family Farm
Zucchini – Tutti Frutti Farm
Valencia Oranges – Sundance
Turnips – Coke Farm
Organic Juicing Bag:
Baby Carrots – Black Sheep Produce
Cucumbers – Tutti Frutti Farms
Valencia Oranges – Polito Farms
Blueberries – Coke Farms
Green Kale – Be Wise Ranch
Farmer’s Choice:
Kumquats – Koral’s Tropical Fruit
English Peas – Tutti Frutti Farms
Strawberries – Be Wise Ranch
Fitz Fiesta:
Yellow Peaches – Fitzgerald Farms

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Catalina Offshore catch of the week: Flounder


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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
1ea cucumber
2ea carrots
½ bu kale
Juice #2
3ea oranges
½ bskt blueberries
Juice #3
1ea cucumber
3ea carrots
3ea oranges
Specialty Produce Recipe Suggestions
courtesy of Diane Phillips (Cucina Divina)
Mediterranean Pasta Salad
Serves 6 to 8
This salad will use quite a few items from your box this week and makes a great main course salad with leftover cooked chicken or seafood. Substitute farro, barley, rice, or bulgur for the pasta if you prefer.

One pound shaped pasta such as fusilli, penne, shells, or farfalle, cooked 3 minutes short of al dente (the acid in the dressing will further “cook” the pasta, so under cook just a few minutes)
2 Roma tomatoes, finely diced, and drained
2 to 3 cucumbers, scrubbed, peeled if the skin is tough, and finely diced
1 leek, finely chopped, using only the tender white part (save the green parts for the soup)
1 medium zucchini, finely diced
1 cup crumbled Feta cheese
1/4 cup fresh lemon juice
2 tablespoons red wine vinegar
2 garlic gloves, smashed
2/3 cup extra virgin olive oil
1 tablespoon dried dill weed (or 3 tablespoons finely chopped fresh)
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon sugar
1. In a large bowl, combine the pasta, tomatoes, cucumbers, leek, zucchini and Feta.
2. In a smaller bowl, whisk together the lemon juice, vinegar, garlic, oil, dill, salt, pepper and sugar.
3. Pour the dressing over the salad, and toss to coat.
4. The salad can be held at room temperature for 2 hours, or refrigerated for up to 24 hours.
5. Remove from the refrigerator at least 2 hours before serving.
Fava Beans, Prosciutto and Mint
Serves 2 to 4
This dish is delicious with grilled meats, and seafood, or can be used to sauce pasta, by adding pasta water to the finished dish along with grated Pecorino Romano.

1 pound fava beans
2 tablespoons extra virgin olive oil
2 tablespoons unsalted butter
3 thin slices of prosciutto, finely chopped
2 garlic cloves, minced
Salt and pepper
2 tablespoons finely chopped mint or basil
1. Bring a deep pan of water to a boil. Shell the beans and add them to the boiling water. Salt the water and let the beans cook for four or five minutes, until tender.
2. Drain and rinse in cold water until cool enough to skin.
3. Leave the tiniest of beans unskinned, but it skin anything larger than a thumbnail-just squeeze each bean between thumb and finger and pop it out of its skin.
4. While the beans are boiling, heat the oil and butter over medium high heat, and add the prosciutto, cooking until it begins to crisp, add the garlic swirling in the pan for 30 seconds until fragrant.
5. Add the fava beans, and cook over medium low heat tossing the beans in the prosciutto mixture for 3 to 4 minutes, until the beans are heated through and tender.
6. Remove from the heat, season with salt and pepper, and stir in the mint.
Cook’s Note: Traditionally, in Italy, Fava’s are eaten out of the pod, salted and accompanied with fresh (soft) Pecorino Romano cheese—this is a great snack before dinner.

Zucchini and Easter Egg Radish Salad
Serves 4
3 to 4 Medium zucchini, scrubbed, ends trimmed and coarsely grated
One bunch Easter Egg radishes, scrubbed, ends trimmed and thinly sliced
2 tablespoons finely chopped leek
2 tablespoons finely chopped fresh basil or mint
3 tablespoons extra virgin olive oil
1 teaspoon Dijon mustard
2 to 3 tablespoons white wine vinegar
1 teaspoon honey
Pinch red pepper flakes
Salt
1. Put the zucchini into a colander, and squeeze out any excess moisture.
2. Combine the zucchini, radish, leek and herbs in a salad bowl, and toss to combine.
3. In a small bowl, whisk together the oil, mustard, vinegar, honey, and red pepper flakes. Season to taste with salt and pepper.
4. Pour the dressing over the salad, and toss to combine.
5. The salad can be served immediately.
6. If you would like to make this ahead, make the salad and dressing separately, and store in the refrigerator overnight.
7. When ready to serve, drain off any excess water in the salad bowl, and toss as directed.
Cook’s Note: This salad is beautiful when the zucchini is peeled into ribbons using a swivel peeler, making the zucchini look like wide, flat pasta noodles.
Crudités with Oro Blanco Ranch Style Dressing
Makes about 2 cups of dressing
If you love eating raw vegetables, this dip is simple to make and will rate rave reviews from your family. Use the baby turnips to dip, as well as the radishes, cukes, and zucchini.

1 cup sour cream
1 cup mayonnaise
1/3 cup Oro Blanco grapefruit juice (When Oro Blanco’s are out of season, you can sub in 3 Tb. Orange juice and 3 Tb. Lemon juice)
3 tablespoons chopped fresh parsley
2 tablespoons snipped fresh chives
1 tablespoon chopped fresh oregano
1 1/2 teaspoons chopped fresh tarragon
2 cloves garlic, mashed
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 tablespoons grated lemon zest
1. In a medium-size bowl, whisk together all the ingredients, cover and refrigerate for at least 4 hours to let the flavors develop and up to 5 days.
Black Kale and Fontina Panini
Serves 4
Great as a snack, or served with soup
3 tablespoons extra virgin olive oil
2 garlic cloves, minced
1 bunch kale, tough stems trimmed, and sliced into 1/2-inch ribbons
Salt and pepper
8 slices country style bread, such as a French Batard
Additional oil to brush on bread
1 cup grated Italian Fontina or Parmigiano Reggiano cheese
1. In a large skillet, heat the oil, and add the garlic, swirling in the pan for 10 seconds, until fragrant. Add the kale, season with salt and pepper, and sauté until the kale begins to soften, and wilt, this could take up to 8 minutes.
2. Heat a grill pan on the stovetop or preheat a Panini press.
3. Brush one side of the bread with some oil, top the other side with the kale and some of the Fontina. Top with another slice of bread, and brush with oil.
4. Place in the skillet, and press down on the bread to flatten, or use the Panini grill and cook for 5 minutes. If using a skillet, flip the bread when it has browned, and the cheese is melted, and cook another 4 to 5 minutes, until it is browned. Cut the Panini in half and serve.
Variation: For added protein, add slices of cooked turkey, or crumbled cooked sausage to the Panini.
Turnip Green Minestrone
Serves 8
Use the gorgeous green tops from your turnips, for this delicious soup that can be frozen for up to 3 months. This is a great, quick dinner using many of your vegetables from the box.
1/4 cup extra virgin olive oil
1 onion, finely chopped
3 ribs celery, finely chopped
3 medium carrots, finely chopped
2 teaspoons finely chopped fresh sage
1 cup tomato puree
1/2 cup white wine (Sauvignon Blanc, Pinot Grigio, or Dry Vermouth)
6 cups chicken or vegetable broth
2 medium zucchini, chopped
One 14.5-ounce can garbanzo or white beans, rinsed and drained
2 cups tender turnip greens, tough stems removed, and cut into 1/2-inch ribbons (if turnip greens aren’t available, spinach, kale, or savoy cabbage all work here)
1. In a large Dutch oven, heat the oil, and sauté the onion, celery, carrots, and sage, for 3 to 5 minutes, until the vegetables begin to soften.
2. Add the tomatoes, and simmer for 3 to 4 minutes.
3. Add the wine, and chicken broth, and stir.
4. Add the zucchini, beans and Swiss chard.
5. Simmer the soup for 15 to 20 minutes.
6. Season with salt and pepper, and serve garnished with grated Parmigiano Reggiano.
Orange Dijon Chicken
Serves 6
A terrific chicken dish served over your favorite grain; quinoa, rice, farro, bulgur, they all work to soak up the delicious sauce.
1 cup orange juice
1/4 cup honey
1 tablespoon Dijon mustard
1 tablespoon white vinegar
1/8 teaspoon red pepper flakes
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/2 cup all-purpose flour
6 to 8 boneless skinless chicken breasts, tenders removed
2 teaspoons extra virgin olive oil
2 tablespoon unsalted butter
1 medium shallot, finely chopped
1 tablespoon fresh lemon juice
2 tablespoons fresh basil or mint, finely chopped
1. In a small bowl, whisk the orange juice, honey, mustard, vinegar, and pepper flakes.
2. Place flour in pie plate, then season chicken on both sides with salt and pepper. Working with one chicken breast at a time, coat chicken with flour, patting off excess.
3. Heat oil and butter in an ovenproof 12-inch skillet over medium heat.
4. Add chicken breasts, cook until well browned and turn to brown the other side. Remove the chicken from the pan, and pour off all but 1 teaspoon fat from pan. Add shallot and cook until softened, 1 to 2 minutes.
5. Increase heat to high and add orange juice mixture. Simmer, stirring occasionally, until syrupy.
6. Add the chicken back to the pan, and simmer, until the chicken is cooked through, it should register 160 degrees on instant-read thermometer, about 5 more minutes.
7. Transfer chicken to platter and let rest 5 minutes.
8. Return skillet to high heat and cook glaze, stirring constantly, until thick and syrupy about 1 minute. Remove pan from heat and whisk in the lemon juice and basil or mint. Spoon 1 teaspoon glaze over each breast and serve, passing remaining glaze at table.
Farmer’s Choice Recipes
Marcella Hazan’s Pasta with Peas and Ham
Serves 6
A traditional dish from Emilia Romagna, this dish is sweet from the peas, and salty from the ham and cheese. Think of it as Italian Mac and cheese!
1 pound penne or other shaped pasta (my fave is DeCecco “gnocchi” shape—it looks like a pleated shell) cooked 3 minutes short of al dente
3 tablespoons unsalted butter
1 tablespoon extra-virgin olive oil
1/2 cup finely chopped leek using only the tender green part
1/4 pound ham, finely diced
1 cup shelled peas
1/2 cup heavy cream
1/3 cup freshly grated Parmigiano Reggiano cheese
Freshly ground black pepper
1. In a large skillet, heat the butter and oil, and sauté the leek and ham for 2 to 3 minutes, until the leek is fragrant, and begins to soften.
2. Add the peas, and sauté for 2 minutes, coating with the butter mixture.
3. Add the cream, bring to a boil, and add the hot pasta.
4. Toss the pasta with the sauce, in the skillet, adding half the cheese, and sprinkling with freshly ground black pepper.
5. Serve immediately, garnished with the remaining cheese.
Small Batch Orange and Kumquat Marmalade
Makes 16 ounces
One Navel orange
1 cup Riesling wine (or other sweet white wine)
1 1/4 cups sugar
16 to 20 kumquats, quartered, stems and pits removed
1. Wash the orange with a plastic vegetable brush to remove any wax from the outside. Cut the orange in half, and then slice into 1/8-inch 1/2 moons.
2. Put the oranges into a heavy bottomed saucepan with the wine and sugar, and bring to a boil.
3. Boil the mixture for 5 minutes, then add the kumquats, and simmer uncovered for 30 to 40 minutes, until the mixture is thickened.
4. Cool the marmalade and store in sterilized jar in the refrigerator for up to 2 months.
Strawberries with Amaretto Fondue Dip
Makes 6 cups
This delicious sauce is a combination of vanilla custard and whipped cream; serve it over cake, as a filling for cakes, with fresh berries, and cut up fresh stone fruits like peaches and plums. It’s also delicious as a garnish for baked French toasts, too.
1/3 cup sugar
1/4 cup cornstarch
3 cups whole milk
6 large egg yolks
1/4 cup Amaretto (substitute your favorite flavoring here)
2 cups stiffly whipped heavy cream
1 basket strawberries, washed, leaving the stem on
1. In a 2-quart saucepan, whisk together the sugar, cornstarch, milk, and egg yolks until smooth. Place over medium-high heat and whisk until the mixture thickens and comes to a boil, 4 to 5 minutes.
2. Remove from the heat and stir in the Amaretto. Transfer to a glass bowl and press plastic wrap against the surface to keep a skin from forming.
3. Do-Ahead: At this point, refrigerate for at least 4 hours and up to 4 days, or freeze for up to 1 month.
4. When ready to serve, fold the whipped cream into the custard sauce, and serve with strawberries, and other items to dip into the sauce.
@Diane Phillips
www.dianephillips.com
Blog: www.cucinadivina.blogspot.com
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