Farmers' Market Box 6-12-14

June 11, 2014 0 Comments

Baby Purple Carrots – Black Sheep Produce
Fennel – Rutiz Farm
Oro Blanco Grapefruit – Koral’s Tropical Fruit
Dandelion Greens – Be Wise Ranch
Pearl Onions – Black Sheep Produce
Red Potato – Rutiz Farms
Easter Egg Radish OR French Breakfast Radish OR Icicle Radish – Jaime Farms
Green Beans – Lakeside Organic Gardens
Valencia Oranges – Sundance
Red Beets – Be Wise Ranch
Spinach – Lakeside Organic Gardens
Organic Juicing Bag:
Chantenay Carrots – Rutiz Farm
Fennel – Rutiz Farm
Sweet Limes – Koral’s Tropical Fruit
Pea Tendrils – Rutiz Farm
Valencia Oranges – Sundance
Red Beets – Be Wise Ranch
Farmer’s Choice:
Yellow Mini Peaches – Fitzgerald Farm
Gold Nugget Tangerines – Rancho Del Sol
Grape Tomatoes – Be Wise Ranch
Frog Hollow Farm:
Cot n’ Candy Apricots – Frog Hollow Farm

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Catalina Offshore catch of the week: Sculpin
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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!
Juice #1
2ea oranges
½ bu pea tendrils
2ea sweet limes
Juice #2
2ea oranges
½ bulb fennel
2ea carrots
2ea beets
Juice #3
2ea carrots
1ea orange
½ bulb fennel
Specialty Produce Recipe Suggestions
courtesy of Diane Phillips (Cucina Divina)
Tuscan Green Beans
Serves 4 to 6
This is a great side, that can be served warm or cold, it is delicious leftover, too.
1 pound green beans, ends trimmed, and cut into 1-inch pieces
3 tablespoons extra virgin olive oil
2 garlic cloves, minced
2 teaspoons fresh rosemary, finely chopped (see note)
One 14.5-ounce can chopped tomatoes
Salt and pepper
1. Put the beans into boiling salted water, and cook for 3 to 5 minutes, until crisp/tender. Drain and season liberally with salt and pepper.
2. In a large skillet, heat the oil, and sauté the garlic and rosemary. Add the tomatoes and beans, and simmer for 15 to 20 minutes, until the beans are tender. Serve warm or at room temperature.
3. Cook’s note: If you aren’t fond of rosemary, sub in dried thyme, or oregano.
Spinach Salad with Valencia Oranges and Radishes with Ginger Soy Dressing
Serves 4
One bunch spinach, washed, tough stems trimmed, and spun dry
2 Valencia oranges, peel and pith removed, and cut into segments
2 radishes, thinly sliced
1/4 cup rice vinegar
2 tablespoons soy sauce
2 tablespoons orange juice
1 teaspoon grated ginger
1/2 cup vegetable oil (canola, or your favorite non-GMO)
Toasted sesame seeds for garnish (optional)
1. Put the spinach, oranges, and radishes into a salad bowl.
2. In a small mixing bowl, whisk together the vinegar, soy sauce, orange juice, ginger, and oil.
3. Pour some of the dressing over the salad, and toss to coat. Plate the salad and garnish with sesame seeds if desired.
Fennel, Oro Blanco, and Orange Salad
Serves 6
2 Valencia oranges
One Oro Blanco grapefruit
One head of fennel, wispy ends trimmed and saved for garnish, bulb end trimmed and thinly sliced on an angle
1/3 cup extra virgin olive oil
2 tablespoons red wine vinegar
1 teaspoons dried oregano
1. Cut the ends off the oranges and grapefruit, then stand them on a cut end and, using a sharp knife, cut away the skin from the top to the bottom, totally removing the peel and white pith. Slice them 1/2 inch thick and arrange on a serving platter with the thinly sliced fennel. (If the grapefruit are large, cut each into quarters)
2. In a small bowl, whisk together the oil, vinegar, and oregano until thickened. Pour over the oranges and garnish with some of the wispy ends of the fennel.
3. Do-Ahead: At this point, marinate for at least 2 hours and up to 6 hours at room temperature.
Loaded Red Potato Casserole
Serves 6
This is an awesome side dish to serve at a barbecue with steaks, chicken or seafood. It’s not for the faint of heart, loaded with all the goodies you’d find in a loaded baked potato, these are hard to resist.
1 pound red potatoes, skins scrubbed
2 tablespoons unsalted butter
1 1/2 cup sour cream (or Greek yogurt)
1 1/2 cups shredded sharp cheddar cheese
1/4 cup finely chopped chives or scallions
6 slices bacon, cooked crisp and crumbed
1/4 cup whole milk to thin the potatoes, if needed
Salt and pepper
1. Preheat the oven to 350 degrees. Coat the inside of a 9-inch baking dish with non-stick cooking spray, or butter.
2. Boil the potatoes, until they are tender. Remove them from the water, and place in a large mixing bowl.
3. Mash the potatoes with the butter, and sour cream (or yogurt). Add 1 cup of the cheese, chives, and bacon, and thin the mixture with milk if needed. Season with salt and pepper.
4. Turn the mixture into the baking dish, and sprinkle with the remaining cheese.
5. Do-Ahead: At this point, the potatoes can be cooled, covered and refrigerated for up to 2 days. Bring to room temperature before baking.
6. Bake for 30 minutes, until the casserole is heated through, and the cheese is bubbling and turns golden brown.
Bruschetta with Dandelion Green Pesto
Makes about 1 cup
Dandelion pesto is pungent and delicious on bruschetta, as well as on pasta. Dandelion greens are also delicious sautéed in olive oil with a bit of garlic, salt and pepper.
1 bunch dandelion greens, washed thoroughly, and roots trimmed
½ cup extra virgin olive oil
4 garlic cloves
¼ cup pine nuts
½ cup grated Parmigiano Reggiano cheese
Salt and pepper to taste
1. In a food processor, or blender, puree the dandelions with the oil.
2. Add the garlic, pine nuts, cheese, and process until the pesto comes together. Taste for seasoning, and adjust using salt and pepper.
3. The pesto can be refrigerated for up to 3 days, or frozen for up to 2 months.
4. Use the pesto on pasta, or as a spread on bruschetta.
For the Bruschetta
1 baguette, sliced 1/2-inch thick
Olive oil
1. Preheat the oven to 350 degrees, and arrange the bread on baking sheets lined with a silicone baking liner, or parchment paper.
2. Drizzle oil over the slices, and bake for 10 to 15 minutes until the bread is crisp. Allow to cool.
3. Do-Ahead: The bruschetta can be kept in zip lock bags overnight, or frozen for up to 1 month.
Pickled Pearls and Red Beets
Makes 2 pints
These pickles are delicious, and need only 3 days in the fridge before being ready to serve. Serve as a side dish, or add to salads.
One bunch red beets, scrubbed, greens trimmed (sauté the greens with garlic and olive oil for a delicious side dish)
One bunch pearl onions, ends trimmed, and thinly sliced
1 cup distilled white vinegar
1/2 cup sugar
1 cup water
1 1/2 teaspoon salt
1. Preheat the oven to 400 degrees. Line a baking sheet with a silicone baking liner, or aluminum foil, and place the beets on the baking sheet. Cover with aluminum foil, and roast for 35 to 45 minutes, until tender.
2. When the beets are cool enough to handle slip off the skins, and slice 1/2-inch thick. Place the beets and onions into 2 one pint jars.
3. In a saucepan, bring the vinegar, sugar, water and salt to a boil. When the sugar is dissolved, remove from the heat, and pour over the beets and onions in the jars. Seal the jars, cool, and refrigerate for 3 days, and up to 1 month.
Purple Carrot Bistro Salad
Serves 4
One bunch Purple carrots, scrubbed (if you peel them, you lose the brilliant purple color) and finely shredded
1/4 cup finely chopped Italian parsley
1/4 cup extra virgin olive oil
1 teaspoon Dijon mustard
1 teaspoon sugar
Salt and pepper
1. Put the carrots and parsley into a salad bowl.
2. In a small bowl, whisk together the remaining ingredients.
3. Pour over the carrots, and toss to blend. Taste for seasoning, add salt, and pepper to taste.
4. The salad with keep in the refrigerator for up to 3 days.
5. Add ins: Nice add ins for this salad are toasted walnuts, crumbled feta cheese, or golden raisins.
Golden Nugget Tangerine Olive Oil Cake
Makes one 10-inch cake
I learned to make this cake in Italy; it is a dense cake, perfumed with tangerine, perfect with a cup of tea or coffee.
Grated zest of 2 tangerines
Juice of two tangerines (about 1/3 cup)
Pulp from tangerines that were juice, coarsely chopped
6 large eggs
1 1/2 cups sugar
1/2 cup extra virgin olive oil
2 1/3 cup all-purpose flour
1 1/2 teaspoons baking powder
Confectioner’s sugar to sprinkle for garnish
1. Preheat the oven to 350 degrees, and coat the inside of a 10 to 12-inch round baking dish with non-stick cooking spray or olive oil.
2. In a mixing bowl, stir together the zest, juice, pulp, eggs, and oil. Let stand for 10 minutes.
3. Add the flour and baking powder and mix until smooth.
4. Transfer to the prepared baking dish and bake for 40 to 45 minutes, until a skewer comes out clean when inserted into the middle.
5. Allow to cool and sprinkle with confectioners’ sugar.
Fresh Grape Tomato Pasta Sauce
Makes about 1 1/2 cups
This simple sauce is terrific on any pasta, but especially delicious on fresh fettuccine.
3 tablespoons extra virgin olive oil
1/2 cup finely chopped sweet onion, like Vidalia
One pint grape tomatoes, washed, and stems removed
1/4 cup finely chopped Italian parsley
Salt and pepper to taste
1. In a skillet, heat the oil and sauté the onion for 2 to 3 minutes, until fragrant.
2. Add the tomatoes, and season with salt and pepper.
3. Cook the tomatoes for 4 to 5 minutes, until they begin to split, add the parsley, and cook another 2 minutes, season with salt and pepper, and toss with fresh pasta.
@Diane Phillips
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