Farmers' Market Box 5-29-14

Pencil Asparagus – Life’s a Choke
Pickling Cucumbers – Black Sheep Produce
Redbor Kale – Be Wise Ranch
Sweet Lemons – Koral’s Tropical Fruit
Heirloom Mix Potatoes – Weiser Family Farms
Rhubarb – Woods Valley Ranch
Yellow Peaches – Fitzgerald Farms
Mixed Heads of Lettuce – Coleman Farms
Arugula – Be Wise Ranch
Organic Juicing Bag:
Key Limes – Koral’s Tropical Fruit
Sweet Limes – Koral’s Tropical Fruit
Valencia Oranges – Polito Farms
Strawberries – Be Wise Ranch
Green Kale – Be Wise Ranch
Farmer’s Choice:
Royal Rainier Cherries – Murray Family Farm
Blood Oranges – Polito Farms
Fitz Fiesta:
Yellow Nectarines – Fitzgerald Farms

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Catalina Offshore catch of the week: 2# Corvina
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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!
FMB JUICE RECIPES
Juice # 1
3ea sweet lime
3ea limes
½ bskt strawberries
Juice #2
3ea Valencia oranges
½ bu green kale
1ea sweet limes
Juice #3
½ bu green kale
3ea Valencia oranges
½ bskt strawberries
Specialty Produce Recipe Suggestions
courtesy of Diane Phillips (Cucina Divina)
Garlicky Redbor Kale and Pasta with crispy breadcrumbs
Serves 4 to 6
A simple pasta dish from Southern Italy, you can add Italian sausage, cooked pancetta, or prosciutto to the sauce if desired
1 pound pasta, cooked 3 minutes short of al dente, saving some pasta water
1/4 cup extra virgin olive oil
4 garlic cloves, minced
Pinch red pepper flakes
1 bunch Redbor kale, tough stems removed, and cut into 1/4-inch ribbons
Salt and pepper
3 tablespoons extra virgin olive oil
1 cup fresh bread crumbs
1/4 cup finely grated Pecorino Romano or Parmigiano Reggiano cheese
1. Heat 1/4 cup of olive oil in a large skillet, and sauté the garlic and red pepper for 10 seconds. Add the kale, season with salt and pepper, and sauté turning the kale, until it wilts, and is tender.
In another skillet, heat 3 tablespoons of oil, and sauté the bread crumbs until they become crispy. Remove from the heat, and add the cheese.
2. When the kale is tender, season with salt and pepper, and add the pasta to the skillet, tossing the kale with the pasta, adding pasta water if the mixture seems dry.
3. Serve the pasta in shallow bowls, and garnish with the breadcrumbs.
Rhubarb Compote
Makes about 2 cups
A great topping for pancakes, waffles, cornbread, and biscuits, this compote can be addictive!
2 to 3 cups rhubarb, finely chopped
1 cup sugar
2 tablespoons fresh sweet lemon juice
Grated zest of one sweet lemon
1/4 teaspoon freshly grated nutmeg
1. In a saucepan, combine the ingredients, and bring to a boil.
2. Simmer for 15 to 20 minutes, until the rhubarb is tender, and the mixture is thickened.
3. Cool completely, and refrigerate for up to 2 weeks. (This will freeze well, and also can be preserved in canning jars)
Cook’s note: Mix in 1/2 to 1 cup of sliced strawberries, for strawberry rhubarb compote.
Creamy Leek and Roasted Asparagus Soup garnished with Crispy Ham
Serves 6 to 8
For the Crispy Prosciutto
2 tablespoons extra virgin olive oil
6 slices imported Prosciutto di Parma, cut into thin strips
1. Heat the oil in a sauté pan over medium heat, and add the prosciutto, cooking until the prosciutto is crisp.
2. Drain the prosciutto on paper towels and reserved to use as a garnish on the salad.
For the Soup
1 bunch asparagus, ends trimmed, and peeled, cut into 1-inch lengths
1 leek, cleaned, trimmed and cut into 1-inch pieces (using part of the tender green part) (if you won’t have leeks, 1/2 medium Vidalia onion coarsely chopped)
1/4 cup olive oil
1 1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/4 cup (1/2 stick) unsalted butter
3 tablespoons all-purpose flour
3 cups chicken or vegetable broth
1 cup heavy cream
1. Preheat the oven to 425 degrees and line a sheet tray with silicone or aluminum foil. Arrange the asparagus and leeks on the sheet tray. Drizzle the olive oil, salt and pepper over the vegetables, and toss to coat.
2. Roast the vegetables for 5 minutes, until the asparagus is crisp/tender.
3. Cool the vegetables. (You can refrigerate the vegetables for up to 2 days)
4. In a 3-quart saucepan, melt the butter, add flour and whisk until combined. Cook the roux for 3 minutes. Gradually add the broth and bring to a boil.
5. Add the cream ***, and reserved vegetables.
6. Using an immersion blender, puree the soup until smooth, bring the soup to serving temperature, and serve.
7. To serve, garnish the soup with crispy prosciutto.
***If you would prefer to leave out the cream, add a bit more broth to thin the soup, it will still be thick, but not as luxurious.
Arugula Salad with Grilled Peaches and Shrimp
Serves 4 to 6
For the Shrimp
1/2 pound large shrimp, peeled and deveined
1/4 cup olive oil
2 tablespoons sweet lemon juice
1 teaspoon Old Bay Seasoning
1. In a small bowl, combine the shrimp, oil, lemon juice and Old Bay. Toss to coat. Refrigerate until 30 minutes before grilling.
2. Preheat the barbecue for 10 minutes, or if using charcoal, until white ask forms.
3. Soak wooden skewers in water for 30 minutes, and thread 3 shrimp onto each skewer.
4. Cook over indirect heat for 2 minutes, turn, and cook another 2 to 3 minutes, until the shrimp turn pink. Remove from the grill, and serve over the arugula.
For the Peaches
2 yellow peaches, pitted, and each cut into 4 wedges
Raw sugar
1. Dip the cut halves of each peach into the raw sugar and grill for 2 to 3 minutes, on each cut side, until the peaches begin to soften.
2. Remove from the grill and place onto the arugula salad.
For the arugula salad
1/3 cup fresh orange juice
3 tablespoons rice vinegar
1/3 cup extra virgin olive oil
Salt and pepper
2 bunches arugula, washed and spun dry
1. In a small mixing bowl, whisk together the orange juice, rice vinegar, and oil.
2. Season with salt and pepper to taste.
3. Arrange the arugula in a bowl, and pour in some of the dressing. Toss to coat.
4. Plate the arugula, and arrange 2 peach wedges and a shrimp skewer onto each plate.
5. Drizzle the shrimp with a bit of the dressing, and serve.
Cook’s Note: Another way to make this salad is to omit the shrimp, and top the salad with crumbled goat cheese, feta, or blue cheese.
Small Batch Dill Pickles
Makes 2 cups
3/4 cups distilled white vinegar
2 tablespoons sugar
2 teaspoons coarse salt
1/2 teaspoon mustard seeds
1/2 teaspoon coriander seeds
1/2 teaspoon dill seeds
1 cup hot water
1 pound pickling cucumbers, sliced 1/4 inch thick
1/3 cup coarsely chopped dill
3 garlic cloves, coarsely chopped
1. In a large, heatproof measuring cup, combine the vinegar, sugar, salt, mustard seeds, coriander seeds and dill seeds with the hot water and stir until the sugar and salt are dissolved. Cool the mixture, and set aside.
2. In a large bowl, toss the cucumbers with the dill and garlic.
3. Put the cucumbers into two 1-pint jars, and pour the brine over the pickles in the jars.
4. Turn the pickles in the jars a few times, and refrigerate the pickles overnight, stirring once or twice. Serve cold.
5. The pickles can be refrigerated for up to 1 week.
Heirloom Potato Salad
Serves 4 to 6
1 pound heirloom potatoes
1/2 teaspoon salt
1 rib celery, finely chopped
1 scallion (white and tender green parts), finely chopped
1 teaspoon fresh lemon juice
1 teaspoon olive oil
pinch freshly ground black pepper
1/2 cup mayonnaise
2 tablespoons sour cream
1/2 teaspoon grated lemon zest
1 teaspoon chopped fresh tarragon
1 teaspoon Dijon mustard
1 to 2 teaspoons milk (if needed to thin the dressing)
4 to 6 strips bacon, cooked crisp and crumbled
1 teaspoon sweet paprika
1. Place the potatoes in a 5-quart saucepan, cover with water, and bring to a boil. Simmer the potatoes for 20 to 25 minutes or until a sharp knife inserted into the potatoes goes in easily.
2. Drain the potatoes and cool completely.
3. Do-Ahead: At this point the potatoes can be refrigerated for up to 24 hours
4. Peel the potatoes if you prefer, or leave the skins on and cut the potatoes into bite-sized pieces and place in a large mixing bowl.
5. Sprinkle the potatoes with salt, and add the celery and scallions to the bowl, tossing the potatoes to distribute the salt and vegetables.
6. Add the lemon Juice, oil and pepper to the potatoes, and toss to coat.
7. In a small bowl, whisk together the mayonnaise, sour cream, and lemon zest, tarragon, and mustard, stirring in the milk to thin the dressing.
8. Add some of the mayonnaise mixture to the potatoes, stirring to coat.
9. Taste the potatoes for seasoning adding salt and pepper if necessary
Do-Ahead: At this point, cover and refrigerate the salad and leftover dressing for at least 4 hours, or up to 24 hours.
Thirty minutes before serving, stir the potatoes, and add more dressing if necessary. Stir in the bacon, and toss again. Serve the potato salad cold, garnished with paprika.
Cook’s Note: Potatoes need to be totally cool before peeling and cutting; otherwise, they will crumble and fall apart.
Hot Lemon Pudding Cake
Serves 6
4 large eggs, separated
grated zest of one sweet lemon
1/3 cup sweet lemon juice
4 tablespoons butter, melted
1 2/3 cups milk
1 cup sugar
1/3 cup all-purpose flour
1/8 teaspoon salt
2 cups heavy cream, whipped stiffly with 1/4 cup sugar
OVEN METHOD
1. Preheat the oven to 325 degrees.
2. Coat the inside of a 13-by-9-inch baking dish with non-stick cooking spray.
3. In a large bowl, beat the egg whites until soft peaks form and set aside. In another mixing bowl, beat the egg yolks and blend in the zest, juice, butter and milk.
4. In another bowl, stir together the sugar, flour, salt, and add to egg yolk mixture, beating until smooth and fold into the reserved egg whites.
5. Transfer the batter to the prepared pan, and bake for 35 to 45 minutes, until the top is firm. Remove from the oven and allow to stand for 15 minutes before serving warm, with sweetened whipped cream.
SLOW COOKER METHOD
1. Coat the insert of a 5 to 7-quart slow cooker with non-stick cooking spray.
2. In a large mixing bowl, beat the egg whites until soft peaks form and set aside. In another mixing bowl, beat the egg yolks and blend in the zest, juice, butter and milk.
3. In another bowl, stir together the sugar, flour, salt, and add to egg yolk mixture, beating until smooth and fold into the reserved egg whites.
4. Transfer the batter to the prepared slow cooker, cover and cook on high for 2 ½ hours.
5. Remove the top of the slow cooker, turn off the heat, and allow the pudding to rest for 15 minutes.
Amaretto Peach French Toast
Serves 8 to 10
For the French toast
6 large eggs
2/3 cup milk
2 tablespoons amaretto liqueur
1 tablespoon baking powder
2 tablespoons granulated sugar
1/2 teaspoon ground cinnamon
One 1-pound loaf Hawaiian sweet egg bread, or Challah, torn into pieces (you should have about 8 cups)
1. Preheat the oven to 350 degrees, and coat a 13 x 9-inch baking dish with nonstick cooking spray. (Baker’s Joy)
2. Place the bread into a large mixing bowl. In a medium-size bowl, whisk together the eggs, milk, amaretto, baking powder, sugar, and cinnamon. Pour the egg mixture over the bread and stir to combine.
For the Fruit
6 cups peaches, peeled, pitted and thinly sliced
1/2 cup granulated sugar
1 teaspoon ground cinnamon
Pinch of ground nutmeg
1 teaspoon cornstarch
1. Put the peaches, granulated sugar, cinnamon, nutmeg, and cornstarch in mixing bowl, and stir to combine. Spread into the prepared baking dish, and cover with the soaked bread.
2. Do-Ahead: Cover and refrigerate for at least 2 hours or overnight.
For the Topping
1 cup granulated sugar
2 teaspoons ground cinnamon
1/2 cup slivered almonds
3 tablespoons unsalted butter, melted
Confectioners’ sugar
1. In a small bowl, mix the sugar and cinnamon.
2. Sprinkle evenly over the bread, top with the almonds and drizzle with the butter.
3. Bake the French toast until golden and the peaches are bubbling around the sides of the dish, 20 to 25 minutes.
4. Remove from the oven and sift confectioners’ sugar over the top.
5. Variation: Substitute 2 pints of fresh blueberries or two 16-ounce bags of frozen blueberries for the peaches, or use a combination of blueberries and peaches. Raspberries and peaches are also wonderful, and so are mixed berries.
Hot Lemon Pudding Cake with Cherries
Serves 6
1 1/2 cups pitted sweet cherries, rinsed and stems removed
4 large eggs, separated
grated zest of one lemon
1/3 cup lemon juice
4 tablespoons butter, melted
1 2/3 cups milk
1 cup sugar
1/3 cup all-purpose flour
1/8 teaspoon salt
2 cups heavy cream, whipped stiffly with 1/4 cup sugar
OVEN METHOD
1. Preheat the oven to 325 degrees.
2. Coat the inside of a 13-by-9-inch baking dish with non-stick cooking spray.
3. Spread the cherries over the bottom of the pan.
4. In a large bowl, beat the egg whites until soft peaks form and set aside. In another mixing bowl, beat the egg yolks and blend in the zest, juice, butter and milk.
5. In another bowl, stir together the sugar, flour, salt, and add to egg yolk mixture, beating until smooth and fold into the reserved egg whites.
6. Transfer the batter to the prepared pan, and bake for 35 to 45 minutes, until the top is firm. Remove from the oven and allow to stand for 15 minutes before serving warm, with sweetened whipped cream.
SLOW COOKER METHOD
1. Coat the insert of a 5 to 7-quart slow cooker with non-stick cooking spray.
2. Spread the cherries over the bottom of the slow cooker.
3. In a large mixing bowl, beat the egg whites until soft peaks form and set aside. In another mixing bowl, beat the egg yolks and blend in the zest, juice, butter and milk.
4. In another bowl, stir together the sugar, flour, salt, and add to egg yolk mixture, beating until smooth and fold into the reserved egg whites.
5. Transfer the batter to the prepared slow cooker, cover and cook on high for 2 ½ hours.
6. Remove the top of the slow cooker, turn off the heat, and allow the pudding to rest for 15 minutes.
@Diane Phillips
www.dianephillips.com
Blog: www.cucinadivina.blogspot.com
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