Farmers' Market Box 7-10-14

July 9, 2014 0 Comments

Bell Pepper Mix – Black Sheep Produce
Chantenay Carrots – Weiser Family Farms
Leeks – Rutiz Farms
Purple Peruvian Fingerling Potatoes – Weiser Family Farms
Gold Nugget Tangerines – Rancho Del Sol
Strawberries – Be Wise Ranch
Black Kale – Lakeside Organic Gardens
Romaine Lettuce – Lakeside Organic Gardens
Green Onions – Earthbound Farms
Padron Peppers – Coke Farms
Organic Juicing Bag:
Chantenay Carrots – Weiser Family Farms
Persian Cucumbers – Jaime Farms
Gold Nugget Tangerines – Rancho Del Sol
Strawberries – Be Wise Ranch
Green Kale – Be Wise Ranch
Farmer’s Choice:
Bi-Colored Corn – Black Sheep Produce
Sugar Cube Melons – Weiser Family Farms
Passionfruit – Koral’s Tropical Fruit
Ogen Melon Madness:
Ogen Melon – Weiser Family Farms

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Catalina Offshore catch of the week: Wahoo
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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
½ bskt strawberries
2ea gold nugget tangerines
2ea chantanay carrots
Juice #2
2ea Persian cucumbers
½ bu kale
1ea gold nugget tangerines
Juice #3
½ bskt strawberries
2ea Persian cucumbers
½ bu kale
Specialty Produce Recipe Suggestions
courtesy of Diane Phillips (Cucina Divina)
Romaine Salad with Tangerine and Oregano Vinaigrette
Serves 4 to 6
For the Vinaigrette
1/2 cup tangerine juice
1/4 cup rice vinegar
1/2 cup extra-virgin olive oil
2 teaspoons chopped fresh oregano or 3/4 teaspoon dried
1 teaspoon Dijon mustard
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
1. In a mixing bowl, whisk together the ingredients. Cover and refrigerate for up to 5 days.
For the Salad
One head romaine, washed and spun dry, cut into 1/2-inch ribbons
2 golden nugget tangerines, peeled and separated into segments
One green onion, finely chopped using the white and tender green part
1/2 cup toasted sliced almonds
1. Put the romaine, tangerines, and green onion into a salad bowl. Toss with some of the dressing, and plate the salad. Garnish with toasted almonds.
Chantenay Carrots with Caesar Dip
Serves 6
One pound Chentenay carrots, washed, and peeled, cut into dip portions
1 cup mayonnaise
2 garlic cloves minced
1/4 cup sour cream
2 to 3 tablespoons fresh lemon juice
2 to 3 tablespoons Worcestershire sauce
1/4 cup freshly grated Parmigiano Reggiano cheese
2. Arrange the carrots on a platter cover and refrigerate.
3. In a small mixing bowl, combine the remaining ingredients. Taste for seasoning and add more lemon juice or Worcestershire to taste.
4. Cover and refrigerate the dip for at least 2 hours, or up to 1 week.
5. Cook’s Note: This makes a terrific salad dressing as well, thin it with a bit of milk, or lemon juice
Strawberry Stuffed French Toast
Serves 8 to 10
8 large eggs
1 1/2 cups heavy cream
1 teaspoon orange extract (or 1/2 teaspoon orange oil)
1/8 teaspoon ground nutmeg
One 1-pound loaf sturdy white bread like Pepperidge Farm House white or Hawaiian Sweet Egg Bread sliced 1/2-inch thick
2 cups mascarpone cheese
1/4 cup orange juice
1 teaspoon orange extract
1/2 cup sliced strawberries
1/4 cup sugar
Additional sliced strawberries for garnish
1. Coat the inside of a 13-by-9-inch baking dish with non-stick cooking spray.
2. In a shallow mixing bowl, beat together the eggs, cream, orange extract and nutmeg. Dip 6 slices of the bread into the egg mixture, and lay the slices into the dish, wedging the pieces to fit (if your bread is large, it may only fit 4 slices)
3. In another bowl, cream together the mascarpone, orange juice, extract strawberries and sugar. Spread the mixture over the egg battered bread in the pan.
4. Dip the remaining slices into the egg batter, and place over the mascarpone in the pan. Pour any remaining batter evenly over the slices of bread.
5. Do-Ahead: Cover the French toast and refrigerate for at least 4 hours, or up to 36 hours.
6. Remove the French toast from the refrigerator 45 minutes before baking to bring the pan to room temperature.
7. Bake the French toast until golden brown and bubbling, 35 to 45 minutes. Remove from the oven; allow to rest for 10 minutes, before cutting into squares and serve dusted with powdered sugar and sprinkled with sliced strawberries.
Spicy Purple Potato Salad
Serves 4 to 6
1 1/2 pound purple potatoes, scrubbed
1 green onion, finely chopped, using the white and tender green part
2 ribs celery, finely chopped
2 chentenay carrots, finely chopped
2 tablespoons finely chopped fresh dill
2 tablespoons finely chopped Italian parsley
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 tablespoons fresh lemon juice
1/2 to 3/4 cup mayonnaise
3 tablespoons Dijon mustard
1/2 teaspoon cayenne pepper
1/2 teaspoon celery seed
1. Put the potatoes into a saucepan with water to cover, and cook 15 to 20 minutes, until the potatoes are tender, when pierced with the tip of a sharp paring knife. Remove from the water, and cool completely.
2. Cut the potatoes into bit sized pieces, and add to a salad bowl with the onion, celery, carrots, dill, and parsley. Season the mixture with salt and pepper, and sprinkle the lemon juice over the potato mixture. Toss to coat.
3. In a smaller bowl, whisk together the mayonnaise, mustard, cayenne, and celery seed.
4. Dress the potatoes with some of the mayonnaise, and toss to coat the potatoes.
5. Cover and refrigerate the potatoes, and remaining dressing, for at least 2 hours, and up to 24 hours.
6. Remove the potato salad from the refrigerator 30 minutes before serving, and re-dress the salad with a bit of the remaining mayonnaise if necessary.
Padron Peppers Stuffed with Cheese with Tangerine Aioli
Serves 4
1/2 pound Padron peppers
1/3 pound Monterey Jack cheese (you can use your favorite melting cheese here, Queso Fresco, goat, pepper jack, mozzarella, Colby)
2 tablespoons olive oil
Salt and pepper
1. Using gloves, wash the peppers, and slit down the side, and remove as many seeds as possible, rinsing the inside of the pepper. Cook’s Note: the seeds will be hot in these peppers, so if you prefer a less spicy pepper, try and remove as many as possible. Padron peppers can be mild, but the larger peppers tend to be quite spicy.
2. Cut the cheese into sticks that are about 1/2-inch thick and long enough to fit into the peppers. Stuff into the peppers. Set aside in the refrigerator until read to cook.
3. Heat 2 tablespoons of olive oil over medium heat in a non-stick skillet, and sauté the peppers, until the outside begins to blister, and the peppers soften. A bit of cheese may slip out of the peppers, it’s OK.
4. Remove the peppers from the skillet, arrange on a platter and serve warm or at room temperature with Tangerine Aioli.
Tangerine Aioli
Makes 2 cups
This sauce is delicious with cooked poultry or seafood—try it on grilled salmon.
1 1/2 cups mayonnaise (low fat is OK)
4 garlic cloves, minced
1 green onion, finely chopped using the white and tender green part
1/4 cup tangerine juice
Pinch of cayenne pepper
Salt to taste
1. In a small mixing bowl, whisk together the ingredients, until well combined. Season with salt if necessary, cover and refrigerate at least 2 hours, and up to 1 week.
Roasted Pepper and Leek Condiment
Serves 4 to 6 as a side dish
A traditional dish in the Mediterranean Region, use this delicious topping on burgers, crostini, Italian sausages, grilled steak, chicken or lamb.
1 pound sweet mixed peppers, cored, de-ribbed and sliced 1/2-inch thick
2 leeks, washed, and cut into 1/2-inch rounds
1/3 cup extra virgin olive oil
Salt and pepper
1/4 cup aged balsamic vinegar
2 tablespoons finely chopped Italian parsley
Shaved Parmigiano Reggiano or crumbled Feta cheese for garnish
1. Line a baking sheet with a silicone baking liner, or aluminum foil. Preheat the oven to 400 degrees, and arrange the peppers and leeks on the baking sheet.
2. Drizzle with the oil, and sprinkle with salt and pepper.
3. Roast for 10 to 15 minutes, turning once. The peppers and leeks should be fragrant and softened.
4. Transfer the pepper mixture to a bowl, drizzle with the balsamic vinegar and sprinkle with parsley. Toss to coat. Season with salt and pepper if needed.
5. When read to serve, garnish each serving with a bit of cheese if desired.
Farmer’s Choice
Fresh Corn Salad with Buttermilk Dressing
Serves 6 as a side dish
For the Salad
1 medium shallot, finely sliced
1/2 teaspoon salt
2 ears of fresh, uncooked corn, the kernels scraped from the cobs with a sharp knife (about 2 3/4 cup)
4 Persian or lemon cucumbers, quartered lengthwise and sliced crosswise into 1/2 inch dice or 1 European cucumber, diced
1 sweet red pepper, seeded, ribs removed and diced
1/4 cup finely chopped dill
1/4 cup finely chopped Italian parsley
1/4 to 1/3cup crumbled Feta cheese or ricotta salata for garnish
1. Salt the shallot slices in 1/2 t. salt and allow to sit about 20 minutes to draw out any harshness. Rinse well with water and pat dry with a paper towel.
2. In a large bowl toss the corn kernels lightly to separate them, add the shallot and the remaining salad ingredients, and toss again to combine.
For the dressing
1/4 cup buttermilk
2/3 cups Greek Style yogurt
1 tablespoon white-wine vinegar
1/4 cup finely chopped chives
1/4 cup finely chopped Italian parsley
2 tablespoons finely chopped dill
Grated zest of 1 lemon
1 small clove garlic, minced
2 to 3 tablespoons extra-virgin olive oil
Salt and freshly ground pepper to taste
Shavings of Parmigiano Reggiano Cheese
1. In a smaller bowl whisk together the buttermilk, vinegar, yogurt, chives, parsley, dill, lemon zest, and garlic and whisk to combine.
2. Add the oil in a slow stream, whisking, until combined. Season with salt and freshly ground pepper.
3. Serve the salad slightly chilled, garnished with the shavings of Parmigiano Reggiano.
Chilled Melon Soup
Serves 4
1/2 large melon, cut into 1-inch pieces
1/2 cup loosely packed fresh mint leaves, rinsed and spun dry, plus, if desired, 6 mint sprigs for garnish
3 tablespoons fresh lime juice
1 to 2 tablespoons sugar
1/3 cup crème fraiche
1. In a blender, or food processor, blend the melon, mint, lime juice and sugar, until pureed. Taste for sweetness, and adjust using lime juice, or sugar.
2. Cover and refrigerate for at least 1 hour, or overnight. When ready to serve, ladle the soup into tea cups, melon halves, or soup bowls, and garnish with a bit of crème fraiche.
@Diane Phillips
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