Farmers' Market Box 6-5-14

June 4, 2014 0 Comments

Hass Avocado – Koral’s Tropical Fruit
Colored Carrots – Rutiz Farm
Cucumbers – Black Sheep Produce
Hydro Butter Lettuce – Go Green Agriculture
Red Torpedo Onions – Crows Pass Farm
German Butterball – Coke Farm
Mixed Summer Squash – Crows Pass Farm
Cocktail Roma Tomatoes – Dassi Family Farm
Strawberries – Be Wise Ranch
Gold Beets – Lakeside Organic Gardens
Organic Juicing Bag:
Colored Carrots – Rutiz Farm
Green Kale – Tutti Frutti Farms
Strawberries – Be Wise Ranch
Cucumbers – Lakeside Organic Gardens
Gold Beets – Lakeside Organic Gardens
Farmer’s Choice:
Squash Blossoms – Coke Farm
Cot ‘n Candy Apricot – Frog Hollow Farms
Sugar Lips Peaches – Frog Hollow Farms
Cherries Jubilee:
Bing Cherries – Barbagelata Farms

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Catalina Offshore catch of the week: Pink Grouper
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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!
Juice #1
1ea cucumber
½ bskt strawberry
Juice #2
1ea gold beets with tops
1bu green kale
2ea rainbow carrots
Juice #3
1ea cucumber
½ bu green kale
½ bskt strawberry
Specialty Produce Recipe Suggestions
courtesy of Diane Phillips (Cucina Divina)
Pasta with Fresh Tomatoes, Summer Squash, and Basil
Serves 4 to 6
1 pound linguine, cooked 3 minutes short of al dente
1 cup cocktail Roma tomatoes, cut in half
1/4 cup extra virgin olive oil plus 2 tablespoons
1/4 cup chopped basil
1/4 cup chopped Italian parsley
Pinch of dried red pepper flakes
1 1/2 cups finely diced summer squash
2 garlic cloves, minced
1/2 cup finely shredded Parmigiano Reggiano cheese
Salt and freshly ground black pepper
1. In a large bowl, combine the tomatoes, 1/4 cup oil, basil, parsley, and red pepper. Season with salt to taste.
2. In a large sauté pan, heat the 2 tablespoons oil, and sauté the squash and garlic for 2 to 3 minutes, until the squash is beginning to soften. Season with salt and pepper and add to the tomatoes.
3. Drain the pasta, and add to vegetables in the bowl. Toss and add 1/2 the cheese. Toss again, plate the pasta, and garnish each serving with additional cheese.
Summer Squash Risotto
Serves 4 to 6
4 tablespoons unsalted butter
1 tablespoons extra-virgin olive oil
1 shallot, finely chopped
1 1/2 cups medium-grain rice, such as Arborio, Carnaroli, or Vialone Nano
Grated zest of 1 lemon
1/4 cup dry white wine, such as Sauvignon Blanc or Pinot Grigio, or dry vermouth
4 1/2 to 5 cups boiling chicken or vegetable broth
1 1/2 cups finely chopped summer squash
1/2 cup freshly grated Parmigiano-Reggiano cheese, plus more for garnish
Salt and freshly ground black pepper (optional)
2 tablespoons fresh lemon juice to finish
1. In a large saucepan, over medium high heat, melt 2 tablespoons of the butter with the oil, and sauté the shallot for 2 to 3 minutes, until the shallots are fragrant.
2. Add the rice, and toast the rice for 2 minutes, stirring to coat the grains.
3. Add the wine, and allow the wine to evaporate.
4. Add a ladle of broth (enough to cover the rice), and stir until the liquid has almost evaporated, and add another ladle of broth.
5. Continue adding broth until the rice is al dente—this should only take 15 to 20 minutes at the most.
6. When the rice is al dente, add the squash, and stir to blend. Add the butter, and and the Parmigiano.
7. Season with salt and pepper and stir in the lemon juice. Serve immediately in shallow bowls garnished with additional Parmigiano.
Hydro Lettuce Salad with Avocado Dressing
For the Avocado Dressing
Makes about 2 1/4 cups
This dressing is awesome on chicken salad, pasta salad, potato salad, mashed into eggs for green egg salad, and great in baked potatoes as a topper.
1 cup mayonnaise
1 cup chopped scallions
1 cup packed fresh basil leaves
2 tablespoons lemon juice
2 cloves garlic
One large avocado, cut into chunks
2 teaspoons Worcestershire
4 drops Tabasco (to taste)
1 cup sour cream
1. Place all the ingredients into the food processor and process until smooth.
2. Taste for seasoning and adjust with salt, pepper or Tabasco.

For the Salad

One head hydroponic lettuce, washed, and spun dry
1 torpedo onion, finely chopped
1. Combine the lettuce and the onion in a salad bowl. Toss with some of the avocado dressing, and plate the salad.
White Gazpacho
Serves 8
3 cups chicken stock
3 cups sour cream (or equivalent of non-fat yogurt)
2 cucumbers, peeled and diced
3 tablespoons white vinegar
1 large clove garlic, mashed
1 cup cocktail Roma tomatoes, quartered
4 green onions, chopped
½ cup chopped Italian parsley
1 medium green pepper, cored, seeded and diced
1 medium yellow pepper, cored, seeded and diced
2 avocados, diced
2 teaspoons lime juice
2 cups white corn, either fresh, or frozen and defrosted
2 tablespoons chopped fresh cilantro
¼ teaspoon chipotle chili powder
1 cup toasted sliced almonds
1. In a blender or food processor, process 1 cup of chicken stock, the pieces from one of the cucumbers, vinegar, and garlic. Pour into a large serving bowl. Whisk in the rest of the stock and the sour cream.
2. Add the remaining diced cucumber, tomatoes, green onions, peppers, and parsley, stirring until blended.
3. Do-Ahead: Chill for at least 4 hours or up to 24 hours.
4. In a small bowl, combine the avocado, lime juice, corn, chili powder and cilantro.
5. Do-Ahead: Cover the garnish with plastic wrap and refrigerate for at least 1 hour, or up to 8 hours. At serving time, ladle the gazpacho into individual chilled bowls and garnish with the avocado relish and sliced almonds.
Farro, Golden Beet and Feta Salad
Serves 8
For the Farro
About 2 tablespoons salt
1 cup semi-pearled farro, wheat berries, or pearled barley
1. Do-Ahead: Up to 5 days before serving, make the farro.
2. In a 6-quart pot bring about 4 quarts of water and the 2 tablespoons of salt to a boil.
3. Drop in the farro.
4. Simmer 30 to 45 minutes, or until tender yet still somewhat firm to the bite (the grain will open up a bit in cooking).
5. Drain and set aside. Cooked farro can be covered and refrigerated up to 5 days ahead.
For the Beets
Roasted Golden Beets
One bunch golden beets, scrubbed, and tops trimmed
1. Preheat the oven to 400 degrees and line a baking sheet with parchment or a silicone baking liner.
2. Place the beets on the baking sheet and bake for 40 to 60 minutes (this will depend on how large the beets are)
3. The beets are done when the tip of a sharp knife inserted into the thickest part goes in with little resistance.
4. Cool the beets, slip off the peel and dice the beets. The beets can be refrigerated for up to 3 days.
For the Salad Dressing
1/2 cup rice vinegar
1/4 cup orange juice
2 teaspoons Dijon mustard
2 teaspoons honey
1 red torpedo onion, finely chopped
1 cup vegetable oil
Salt and pepper
In a small mixing bowl, whisk together the ingredients, and season with salt and pepper.
The dressing can be refrigerated for up to 4 days.
For the Salad
Cooked Farro (see preceding recipe)
Roasted beets (see preceding recipe)
1 1/2 cups crumbled Feta cheese
1/4 cup finely chopped basil
1. Combine the farro, beets, feta, and basil in a salad bowl. Toss the salad with some of the dressing.
2. The salad can be covered and refrigerated for up to 2 days. Re-toss with some of the dressing before serving.
Rainbow Carrot Cake with Orange Cream Cheese Frosting
Serves 10
1 1/2 cups canola oil
2 cups sugar
3 large eggs
2 teaspoons vanilla extract
3 cups grated rainbow carrots
One 8-ounce can crushed pineapple (do not drain)
1/2 cup chopped pecans
3 cups unbleached all-purpose flour
2 teaspoons baking soda
2 teaspoons ground cinnamon
1 recipe Cream Cheese Frosting (recipe follows)
1. Preheat the oven to 350°F. Coat a 13 x 9-inch baking pan (or two 9-inch baking pans) with nonstick cooking spray.
2. In a large bowl, beat together the oil, sugar, eggs, and vanilla. Add the carrots, pineapple and juice, and nuts, stirring until blended.
3. Add the flour, baking soda, and cinnamon and stir to combine. Pour the batter into the prepared pan(s) and bake until a skewer inserted in the center comes out clean, 40 to 50 minutes.
4. Place the pan on a rack and let cool for 10 minutes. Remove from the pans to a rack, and cool completely. Spread the top of the cake with the cream cheese frosting.
5. Do-Ahead: At this point, you can cover and refrigerate for up to 4 days or freeze for up to 2 months.
6. Cook’s Note: The food processor will make short work of grating the carrots, but some grocers carry already grated carrots if you need to supplement. These are a little drier than freshly grated carrots, so if you’re using them, add an extra 1/2 cup to the batter to make up for the lack of moisture.
7. Cook’s Note: This recipe will make about 30 standard-size cupcakes. Bake until a skewer inserted in the center comes out with a few crumbs sticking to it, 15 to 17 minutes.
Orange Cream Cheese Frosting
Makes 6 cups, enough to frost two 9-inch layers, one 13 x 9-inch cake, or 48 cupcakes
One 8-ounce package cream cheese, softened
1/2 cup (1 stick) unsalted butter or margarine
5 cups confectioners’ sugar
1 teaspoon orange extract
1 to 2 tablespoons orange juice as needed to thin the frosting
1. Using an electric mixer, beat together the cream cheese and butter in a medium-size bowl.
2. Add the confectioners’ sugar and extracts and beat until the mixture is of spreadable consistency.
3. If the frosting is too thick, beat in some orange juice 1/2 teaspoon at a time, until desired consistency is reached.
Quick Strawberry Sherbert
Serves 4
This is a soft ice cream when it emerges from the food processor, so serve immediately, or freeze to use later.
1 pint strawberries
2 tablespoons fresh lemon or lime juice
1/2 to 1 cup superfine cane sugar
1 cup whole milk
fresh mint for garnish (optional)
1. Wash and hull the berries and freeze for 40 minutes to 1 hour
2. Chill the work bowl and blade of your food processor.
3. Put the frozen strawberries, sugar and lemon juice into the work bowl of a food processor fitted with the metal blade. Pulse to chop berries coarsely, then run machine continuously to create almost a purée.
4. With the machine still running, pour the very cold milk through the feed tube into the strawberry mixture until the mixture is JUST blended.
5. Spoon into dessert dishes, garnish with sprigs of fresh mint, and serve at once!
@Diane Phillips
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