Farmers' Market Box 7-17-14

Baby Rainbow Chard – Rutiz Farm
Red Toch Garlic – Tom King Farms
Valencia Oranges – Polito Farms
Red Shishito Peppers – Suzie’s Farm
Eight Ball Squash – Suzie’s Farm
Dapple Dandy Pluots – Frog Hollow Farms
Mixed Heirloom Tomatoes – Black Sheep Farms
Yukon B Potatoes – Weiser Family Farms
White Eggplant – Black Sheep Produce
Arugula – Lakeside Organic Gardens
Organic Juicing Bag:
Baby Rainbow Chard – Rutiz Farms
Sweet Lemons – Koral’s Tropical Fruit
Blood Oranges – Stehly Organic Farm
Passionfruit – Koral’s Tropical Fruit
Honeydew Melon – Coke Farms
Farmer’s Choice:
Pimento Chile – Suzie’s Farm
Flavor King Pluots – Frog Hollow Farm
Mini Watermelon – Earthbound Farm
Strawberry Bliss:
Strawberries – Be Wise Ranch

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Catalina Offshore catch of the week: Yellowtail
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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!
FMB JUICE RECIPES
½ bu rainbow chard
1# blood oranges
1ea sweet lemons
1ea honeydew melon
1ea sweet lemon
1ea passionfruit
1ea passionfruit
1# blood oranges
½ bu rainbow chard
Specialty Produce Recipe Suggestions
courtesy of Diane Phillips (Cucina Divina)
Arugula Salad with Valencia Orange Vinaigrette
Serves 4
When making a salad with arugula, make sure to balance the peppery herb with something sweet, in this instance, oranges and juice. If you have a fig tree in your yard, fresh figs and arugula are a match made in culinary heaven.
1 bunch arugula, washed and spun dry
1/3 cup orange juice
1/4 cup red wine vinegar
1 garlic clove, minced
1 tablespoon honey
2/3 cup extra virgin olive oil
Salt and pepper
2 oranges, peel and pith removed, and cut into slices (1/2-inch thick) or segmented
1. Put the arugula into a salad bowl.
2. In a small bowl, whisk together the juice, vinegar, garlic, honey and olive oil, season with salt and pepper to taste.
3. Toss the dressing with the arugula and plate the salad.
4. Arrange the oranges over each serving, and drizzle with more dressing if desired, or garnish with crumbled goat, feta or blue cheeses.
5. The dressing will keep covered, in the refrigerator for up to 1 week.
Shisito Peppers, Chard and Tomato Gratin
Serves 4 to 6
This is an awesome dish to serve alongside grilled seafood, or meats.
3 tablespoons extra virgin olive oil
1 medium onion, thinly sliced
3 cloves garlic, minced
1 teaspoon dried thyme
1 cup Shisito peppers, thinly sliced
1 cup cherry tomatoes cut into quarters
1 bunch Rainbow Chard, washed, spun dry, tough stems removed, and cut into 1/2-inch ribbons
1/2 cup shredded Gruyere or Imported Swiss cheese
1/4 cup freshly grated Parmigiano Reggiano
1. Coat the inside of an 8-inch baking dish with non-stick cooking spray. Preheat the oven to 350 degrees.
2. In a large skillet, heat the oil and sauté the onion for 2 minutes, until it begins to soften, add the garlic and thyme, and swirl in the pan for 30 seconds.
3. Add the peppers, tomatoes, and chard, and cook, tossing the mixture together until the chard begins to wilt, and the peppers become tender. Season with salt, pepper, and transfer to the baking dish.
4. At this point, the gratin can be cooled, covered and refrigerated for up to 24 hours. Remove from the refrigerator for 30 minutes, sprinkle with the cheeses, and bake for 15 to 20 minutes, until the cheeses are melted, and bubbling.
Orzo Stuffed Eight Ball Squash
Serves 4 to 6
These little cuties are delicious on their own, but also make a great side dish with grilled anything!
6 eight ball squash, scrubbed, and top 3/4-inch removed
1/4 cup extra virgin olive oil
1 garlic clove, minced
1 small shallot, finely chopped
Inside of squash, coarsely chopped
8 cherry tomatoes cut into quarters
1 1/2 cups cooked orzo pasta, or leftover cooked long grain rice
1 tablespoon finely chopped fresh mint
1/2 cup crumbled feta cheese
Salt and pepper to taste
1. Using a sharp knife cut out the inside of the squash, leaving 1/4-inch all the way around. Coarsely chop the interior that has been removed and set aside.
2. If the squash doesn’t sit flat, cut the bottom to stabilize it. Put the squash into a microwavable container, and pour 1/2 cup of water in the bottom. Cover and cook for 3 minutes on high, until the zucchini just begins to soften. Remove from the dish and allow to cool slightly.
3. Preheat the oven to 350 degrees, and coat the inside of a 9-inch square baking dish with non-stick cooking spray. Using a pastry brush, brush the insides of the zucchini with some of the olive oil.
4. In a large skillet, heat the remaining oil, and sauté the garlic, and shallot for 1 minute.
5. Add the chopped squash, and tomatoes, and cook for 3 to 5 minutes, until the mixture begins to thicken, as the liquid from the vegetables begins to evaporate.
6. Remove from the heat, and put into a bowl.
7. When the vegetables have cooled a bit, add the pasta or rice, mint and feta, and stir until well combined.
8. Mound the mixture into each eight ball squash, and place the squash into the prepared pan.
9. Do-Ahead: At this point, the squash can be covered, and refrigerated for up to 24 hours, or bake, covered for 10 minutes, uncover and bake for another 10 minutes. Serve warm or at room temperature.
Cook’s Note: This recipe lends itself to interpretation; if you would like to add bits of leftover seafood, or chicken, reduce the amount of orzo or rice by 1/2 cup.
Yukon Gold Potato Frittata
Serves 4 to 6
A great way to begin the weekend; serve this with the arugula and orange salad.
1 pound Yukon gold small potatoes, scrubbed
3 tablespoon extra virgin olive oil
One medium onion, thinly sliced
2 garlic cloves, minced
8 large eggs
8 large basil leaves, finely sliced
1 1/2 teaspoons salt
1/2 teaspoon freshly ground black pepper
1/3 cup freshly grated Parmigiano Reggiano
1. Pierce each potato and microwave on high for 3 to 4 minutes, until they are tender; or steam the potatoes for 15 minutes over boiling water until tender. Cool the potatoes. (this can be done the day before) When the potatoes have cooled, slice into 1/2-inch thick slices.
2. Preheat the oven to 350 degrees.
3. In a large (preferably non-stick or cast iron) skillet, heat the oil, and cook the onion for 2 to 3 minutes, until it begins to soften, add the garlic, and potato slices, and sauté until the potatoes begin to get a bit of a crust.
4. In a bowl whisk together the eggs, basil, salt and pepper.
5. Pour over the potato mixture, and shake the pan, to make sure the eggs settle on the bottom.
6. Sprinkle with the cheese, and bake for 10 to 15 minutes, until the eggs are set. Allow the frittata to rest for 5 minutes before cutting into wedges. This frittata is great hot or at room temperature.
Roasted White Eggplant Caponata
Makes 2 to 3 cups
A great topping for crostini, and sandwiches, Caponata is also delicious to serve over grilled poultry, seafood, lamb or beef.
1/4 cup extra virgin olive oil
One white eggplant, stem end removed, and cut into 1/2-inch chunks
1 cup cherry tomatoes cut in half
3 red Shisito peppers, top removed, cored and deribbed, coarsely chopped
One red onion, coarsely chopped
1 1/2 teaspoons salt
1/2 teaspoon freshly ground black pepper
4 garlic cloves, minced
2 teaspoons red wine vinegar
1/4 cup capers packed in brine, drained
1/2 cup oil cured black olives, pitted
1/4 cup finely chopped Italian parsley
1/2 cup golden raisins
1/3 cup toasted pine nuts for garnish
1. Preheat the oven to 400 degrees. Line a baking sheet with a silicone liner, or aluminum foil.
2. In a large bowl, combine the oil, eggplant, tomatoes, peppers, onion, salt, pepper, garlic and vinegar.
3. Toss to combine, and then pour onto the baking sheet, distributing the mixture evenly.
4. Roast for 15 to 20 minutes, until the vegetables are tender.
5. Cool the mixture, and transfer to a large mixing bowl.
6. Add the capers, olives, parsley, and raisins, and let stand at room temperature for 2 hours, tossing occasionally.
7. Taste for seasoning, and adjust using salt, pepper or sugar. The Caponata will keep covered in the refrigerator for up to 10 days.
Dapple Dandy Pluot Compote
Makes 2 to 3 cups
This is delicious over ice cream, or serve it over plain pound cake, or angel food cake.
6 firm pluots, pitted, sliced into wedges
1/4 cup unsalted butter, melted
1/4 cup sugar (plus more to taste if the pluots are tart)
1 teaspoon grated orange zest
1 tablespoon orange juice
1 tablespoon dark rum (optional but oh, so good!)
2 teaspoons vanilla paste or extract (see note)
1/2 teaspoon ground ginger
1/8 teaspoon freshly ground nutmeg
1. Preheat the oven to 400 degrees and arrange the pluots in 3-quart baking dish. In a small bowl, combine the rest of the ingredients, and pour over the pluots, stirring to coat the fruit.
2. Bake for 10 to 20 minutes, until the pluots are tender. (If your pluots are very ripe, read that as soft, they should only bake 10 minutes)
3. Cool 5 to 10 minutes before serving, or cool completely and store in an airtight jar in the refrigerator for up to 2 weeks.
Farmers Choice
Watermelon, Feta and Basil Salad
Serves 6
10 ounces feta cheese
1 mini watermelon, sliced
¾ cup packed basil leaves, finely sliced
½ cup finely sliced Temecula Honey Onion
½ cup olive oil
Salt and pepper
1. Slice the feta into large but thin pieces, or break into rough chunks.
2. Arrange the watermelon, basil, onion, and feta on a serving platter. Drizzle with olive oil, sprinkle with salt and pepper, and serve immediately.
3. Do-Ahead: Have all the ingredients prepped and ready to go up to 24 hours ahead, and then assemble before serving.
Roasted Pimento Pepper Salad
This is a dish that is served as part of an antipasti in Italy, or as a contorno, side dish.
Serves 4 to 6
4 pimento peppers
1/3 cup extra virgin olive oil
1/3 cup aged balsamic vinegar
3 garlic cloves, sliced
Salt and pepper to taste
1 baguette, sliced
1. Preheat the broiler and arrange the peppers on a baking sheet lined with aluminum foil (silicone will burn under the broiler)
2. Broil the peppers, turning them as they char on each side. When the peppers are completely charred, turn off the broiler, close the door to the oven, and allow the peppers to rest for 1 hour.
3. Remove the peppers from the baking sheet, and slip the skin off the peppers.
4. Remove the core and any seeds (you can’t remove them all, but they are not hot, so no worries)
5. Cut the peppers into strips 1/2-inch thick, and put into a bowl.
6. Add the remaining ingredients, and stir to blend. Season to taste, and let the peppers sit at room temperature for at least 4 hours to marinate. Serve the peppers with crusty bread.
@Diane Phillips
www.dianephillips.com
Blog: www.cucinadivina.blogspot.com
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Join me at Great News (www.great-news.com) 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!
Post your photos on Instagram with the hashtag #specialtyproduceFMB or share them with the FMB community on our facebook page http://facebook.com/specialtyproduce!
If you haven’t joined yet, you can order a bag for next week on our FMB page!