Farmers' Market Box 6-26-14

June 25, 2014 0 Comments

White Corn – Black Sheep Produce
Heirloom Mix Eggplant – Weiser Family Farms
Fennel – Rutiz Farms
White Scallions – McGrath Family Farms
Peewee Mix Fingerling Potatoes – Weiser Family Farms
Baby Mix Beets – Black Sheep Produce
Rainbow Chard – Lakeside
Strawberries – Be Wise Ranch
broccoli – Lakeside
Jalapeno – Coke Farms
Organic Juicing Bag:
Cucumbers – Black Sheep Produce
Oro Blanco Grapefruit – Koral’s Tropical Fruit
Italian Sorrento Lemons – Rancho Del Sol
Green Kale – Coke Farms
Jalapeno – Coke Farms
Farmer’s Choice:
Seedless Concord Grapes – Murray Family Farms
Rocky Sweet Melons – Munak Ranch
Sapote – Koral’s Tropical Fruit
Frog Hollow Plum Crazy:
Santa Rosa Plums – Frog Hollow Farms

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Catalina Offshore catch of the week: Seabass

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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
2ea cucumbers
2ea jalapenos
1ea Sorrento lemons
½ bu green kale
Juice #2
2ea oro blanco
1ea lemon
½ bu kale
Juice #3
1ea cucumber
2ea oro blanco grapefruit
1ea lemon
Specialty Produce Recipe Suggestions
courtesy of Diane Phillips (Cucina Divina)
Fourth of July Old Glory Cake
Serves 8 to 10
2 cups cake flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon baking soda
1 3/4 cups sugar
3/4 cup (1 1/2 sticks) unsalted butter, softened, and cut into 1/2-inch bits
1 cup buttermilk
4 large eggs
2 teaspoons lemon extract
1 teaspoon grated lemon zest
1. Preheat the oven to 375 degrees. Coat the inside of a 13-by-9-inch baking dish with non-stick cooking spray.
2. In the bowl of an electric mixer, combine the flour, baking powder, salt, soda and sugar, stirring to blend.
3. With the machine running on low, add the butter a few pieces at a time, beating until the flour mixture is crumbly.
4. In a 2 cups measure, stir together the buttermilk, eggs, extract and zest.
5. With the mixer running on low, gradually pour in the buttermilk mixture, beating until the mixture is smooth, scraping down the bowl, if necessary.
6. Pour the batter into the prepared pan, and bake for 35 to 40 minutes, until a skewer inserted into the middle comes out clean. Cool the cake on a wire rack for 10 minutes, and then turn out onto a rack to cool completely.
7. Do-Ahead: At this point, you can slip the cake into a 2-gallon zipper-top plastic bag and refrigerate for 3 days, or freeze for up to 2 months. Defrost overnight in the refrigerator.
2 cups heavy cream
2 cups mascarpone cheese
1/3 cup sugar
1 pint strawberries, thinly sliced
1 pint blueberries
1. In the bowl of an electric mixer, whip the cream until it is very stiff. Add the mascarpone and sugar, and whip again until combined.
2. Do-Ahead: At this point, the frosting can be refrigerated for up to 24 hours.
3. Wash the blueberries and pick over for stems. Dry the blueberries completely.
4. Using a serrated knife, slice the cake in half horizontally. Spread a layer of the whipped cream mixture over the cake about ½-inch thick.
5. Cover with the top cake layer, and spread the top and sides with the remaining whipped cream, reserving about ½ cup.
6. Draw a box in the upper left corner of the cake measuring 4 inches from the top left hand side of the cake and 5-inches in from the left side of the cake for the blueberry background and fill with some of the blueberries, so that you can still see some of the white frosting (any remaining blueberries can be used for garnishing slices of cake).
7. Lightly mark 1-inch lines along the horizontal edge of the cake and beginning at the top of the cake alternate rows of sliced strawberries, beginning at the “star” box with the butt end of the berries against the box.
8. Continue to make the red stripe rows alternating with a frosted row all the way down the cake. Depending upon the size of your berries you should have 4 red rows and 4 white rows.
9. Place the remaining whipped cream into a pastry bag fitted with a star tip or a zipper-top plastic bag, with a small hole snipped into the corner.
10. Pipe small stars between the blueberries to resemble stars on the flag.
11. Cover the cake with plastic wrap and refrigerate for at least 4 hours, or up to 24 hours. Remove the cake from the refrigerator and serve cold garnished with any remaining blueberries.
Soy Marinated Salmon Steamed in Rainbow Chard
Serves 4
1/2 cup soy sauce
1/2 cup water
1/4 cup rice wine or seasoned rice vinegar
2 tablespoons sugar
3 tablespoons Asian chili-garlic sauce [ok?]
1/3 cup packed fresh cilantro leaves, finely chopped
2 teaspoons fresh lemon juice
2 tablespoons seeded and finely chopped jalapeño
1 1/2-pounds salmon fillet cut into 4 pieces
One bunch rainbow chard, tough stems trimmed, washed and spun dry
1. In a large bowl, whisk together the soy sauce, water, rice wine, sugar, chili sauce, 1/2 cup of the cilantro, the lemon juice, and jalapeño until the sugar is dissolved and the mixture is blended. Add the salmon, turn to coat, and cover. Diva Do-Ahead: At this point, refrigerate for at least 2 hours and up to 8 hours.
2. Remove the salmon from the marinade, and pour the marinade into a saucepan and bring to a boil. Boil the marinade for 10 minutes, until it is thick and syrupy. Set aside for garnish.
3. Arrange a steamer basket into a pan with 2 cups of water that don’t touch the steamer basket.
4. Using 1 leaf of chard, set a piece of salmon on the chard, and cover with another leaf of chard, secure with a toothpick. Arrange in the steamer basket. Continue to wrap the salmon and stack the packets in the steamer basket.
5. Bring the water in the steamer to a boil, and cover, cooking the salmon for 15 to 20 minutes, until cooked through; the fish will register 165 degrees on an instant read meat thermometer. Carefully remove from the steamer basket, remove the toothpick, and arrange on a dinner plate. Drizzle with the reserved marinade and serve.
Pee Wee Mix Potato Salad with Bacon and Scallions
Serves 4 to 6
1 pound peewee mix potatoes
1/2 teaspoon salt
1 rib celery, finely chopped
1 scallion (white and tender green parts), finely chopped
1/2 teaspoon distilled white vinegar
1 teaspoon olive oil
1/8 teaspoon freshly ground black pepper
1/2 cup mayonnaise
3 tablespoons sour cream or Greek yogurt
1/2 teaspoon grated lemon zest
1 to 2 teaspoons milk
4 strips bacon, cooked crisp and crumbled
1/2 teaspoon sweet paprika
1. Place the potatoes in a saucepan, and cover with water. Add the salt, and bring to a boil. Simmer the potatoes for 10 to 15 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. Add the celery and scallions to the bowl, tossing the potatoes to distribute the vegetables.
6. Add the vinegar, oil and pepper to the potatoes, and toss to coat.
7. In a small bowl, whisk together the mayonnaise, sour cream, and lemon zest, 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 cooled before peeling and cutting; otherwise, they will crumble and fall apart.
Baby Eggplant and Chicken Stir Fry
Serves 4
2 tablespoons vegetable oil
2 garlic cloves, minced
1 teaspoon freshly grated ginger
Pinch red pepper flakes
1/2 pound ground turkey or chicken
2 C mixed baby eggplant, cut into 1-inch chunks
1 Tbsp. oyster sauce
1 Tbsp. soy sauce
1 Tbsp. hoisin sauce
1 Tbsp. rice vinegar
1 Tbsp. brown sugar
2 teaspoons cornstarch dissolved in 1 tablespoon water
2 scallions, finely chopped, using the white and tender green parts, for garnish
1 tablespoon toasted sesame seeds, for garnish
1. In a large skillet, or wok, over medium high heat, heat the oil, and sauté the garlic, ginger, and red pepper flakes for 30 seconds, until they are fragrant.
2. Add the chicken or turkey, and cook, until the meat is no longer pink.
3. Add the eggplant and sauté another 3 to 5 minutes, until it begins to soften.
4. In a mixing bowl, combine the oyster sauce, soy, hoisin, vinegar, sugar, and cornstarch.
5. When the eggplant is softened, add the sauce to the wok, and bring to a boil, stirring until the sauce coats the chicken and eggplant.
6. Serve immediately, garnished with scallions, and sesame seeds.
7. Cook’s Note: for a vegetarian entrée, substitute 8 ounces of firm tofu, diced, for the ground turkey or chicken.
Quinoa and Broccoli Salad with Miso Vinaigrette
Serves 6
For the Vinaigrette
1/3 cup chicken or vegetable broth
3 tablespoons white miso
3 tablespoons rice vinegar
2 tablespoons soy sauce
1 tablespoon sesame oil
1 tablespoon grated ginger
1 garlic clove, minced
2 teaspoon sugar
1/2 cup vegetable or canola oil
1. Combine all the ingredients in a blender or food processor, and process until emulsified.
2. The dressing will keep in the refrigerator for up to 1 week.
For the Quinoa and Salad
2 3/4 cup chicken or vegetable broth
2 cups broccoli florets
1 1/2 cups quinoa, well rinsed
2 scallions, finely chopped, using the white and tender green parts
1. Bring the broth to a boil, add the florets, and cook 2 minutes. Remove from the broth, and drain thoroughly.
2. Add the quinoa, cover, and cook until the quinoa tender and the liquid is absorbed about 10 minutes.
3. Cool the quinoa in a large salad bowl.
4. Add the broccoli, and scallions, and toss with some of the dressing.
5. Season with salt and pepper, and toss with additional dressing as needed.
6. The salad will keep in the refrigerator for up to 3 days; re-toss with the dressing before serving.
Chiogga Beet and Fennel Salad
Serves 4
For the Roasted Beets
One bunch 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 slice the beets. The beets can be refrigerated for up to 3 days.
To Assemble the Salad
1/3 cup orange juice
1/4 cup rice vinegar
2 tablespoons sugar
2/3 cup vegetable oil
Salt and pepper
Roasted beets (see preceding recipe)
One fennel bulb, wispy ends trimmed, and thinly sliced
1/2 cup chopped salted pistachios for garnish
1. In a mixing bowl whisk together the orange juice, rice vinegar, sugar, and oil. Season with salt and pepper.
2. Toss the beets with some of the dressing.
3. Arrange the fennel on the bottom of a serving platter, and arrange the beets over the fennel.
4. Sprinkle the dressing over the salad and garnish with the pistachios.
Ginger Melon Slush
Makes 4
2 cups frozen, cubed Rocky Sweet Melon
12 oz. ginger ale
1 teaspoon fresh grated ginger
¼ cup orange juice
3 tablespoons honey
juice of 1 lime
1. Puree the ingredients in a blender, and serve immediately.
White Sapote Smoothie
1 cup peeled, seeded sapote
1 cup plain yogurt
1 ½ tablespoons orange juice
2 tablespoons lime juice
½ cup cracked ice
¼ teaspoon ground ginger
1. Combine the ingredients in a blender, and puree, until smooth.
@Diane Phillips
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Join me at Great News ( July 25th for our Farmer’s Market Bag class; I’ll be making dishes with everything in that week’s bag…you’ll get to eat, and then take the bag home with you, so come on down!
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