Farmers' Market Box 7-24-14

July 23, 2014 0 Comments

Large Asparagus – Life’s a Choke
Blue Lake Beans – Rutiz Farm
White Corn – Black Sheep Produce
Lemon Cucumbers – Tutti Frutti Farms
Hydro Green Butter Lettuce – Go Green Agriculture
Limes – Koral’s Tropical Fruit
Spring Temecula Honey Onions – Crows Pass Farm
Blood Oranges – Stehly Organic Farm
Golden Treasure Peppers – Suzie’s Farm
Black Kale – Lakeside Organic Gardens
Watermelon – Earthbound Farms
Organic Juicing Bag:
Carrots – Tutti Frutti Farms
Limes – Koral’s Tropical Fruit
Blood Oranges – Stehly Organic Farm
Cucumbers – Lakeside Organic Gardens
Watermelon – Earthbound Farms
Farmer’s Choice:
Lyon Artichoke – Life’s a Choke
Peacotum – Fitzgerald Farms
Mini Mix Heirloom Tomatoes – Loo Loo Farm
Frog Hollow Fruit:
Flavor King Pluots – Frog Hollow Farm

Click here to Watch Video on YouTube
Catalina Offshore catch of the week: WILD KING SALMON

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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
½ mini watermelon
2ea limes
2ea cucumber
Juice #2
1# carrots
1# blood oranges
Juice #3
½ mini watermelon
1# blood oranges
Specialty Produce Recipe Suggestions
courtesy of Diane Phillips (Cucina Divina)
Watermelon Acqua Fresca
Serves 4
With the heat wave coming, try this delicious refresher to cool off.
4 cups coarsely chopped seedless watermelon flesh
Juice of 1 medium fresh lime
1 cup crushed ice or 1-1/4 cups ice cubes
1 Tbs. superfine sugar (or to taste)
Orange slices and mint sprigs for garnish
1. In a blender, combine the watermelon chunks, lime juice, ice and sugar. Puree until smooth.
2. Taste, and adjust using additional lime juice or sugar. Serve in tall glasses garnished with orange slices and mint.
Watermelon Rind Pickles
One watermelon
3 Tbs. sea salt
1 cup freshly squeezed lemon juice
2 cups granulated sugar
2 Tbs. grated fresh ginger
Peel of 1 lemon
2 Tbs. allspice berries
2 Tbs. whole cloves
1. Cut the watermelon pulp from the rind, leaving a thin layer of pink.
2. Using a vegetable peeler, remove the green skin from the rind and discard. Cut enough rind into 1⁄2-inch pieces to make 8 cups.
3. In a large bowl, combine the salt and 4 cups of water. Soak the rind in the brine for 1 hour and drain.
4. In a large pot, combine 1 cup water with the lemon juice, sugar, grated ginger, lemon peel, allspice, and cloves. Add the watermelon rind and bring to a boil over high heat. Reduce the heat to low, cover, and simmer for 50 minutes, or until the rind is translucent.
5. Using a slotted spoon, transfer the rind to a clean jar and cover with the strained pickling liquid. Store the pickles in the refrigerator for up to 6 months.
Watermelon Lemonade
1 2/3 cup fresh lemon juice (about 9 lemons)
1 ½ cups superfine sugar
4 ½ cups water
2 lemons sliced into rounds, seeds removed
2 cups watermelon puree (puree watermelon chunks in a blender or food processor)
Ice cubes
1. In a large pitcher, combine the lemon juice and sugar stirring to dissolve the sugar. Slowly pour in the water, and continue to stir until the mixture is blended. Taste the lemonade for flavor, adding more sugar if needed, or more lemon juice.
2. Do-Ahead: Refrigerate the lemonade for at least 4 hours, up to 5 days or freeze for 6 weeks, defrost before serving. When ready to serve, float the sliced lemons in the lemonade add the watermelon puree, stir, and serve over ice.
3. Lemonade Tip: To avoid watering down the lemonade, make a batch of lemonade ice cubes to toss into the pitcher, otherwise, have an ice bucket filled with cubes for serving.
Balsamic Honey Glazed Salmon with Kale and White Corn Sauté
Serves 6
The balance of the sweet salmon and the savory Kale make this a delicious combination for dinner.
1/2 cup balsamic vinegar
3 tablespoons honey
1/2 cup extra virgin olive oil
1 tablespoon finely chopped fresh thyme
Pinch cayenne pepper
Four 6-ounce salmon filets
1. In a mixing bowl, combine the vinegar, honey, oil, thyme and cayenne. Arrange the salmon in a baking dish, and pour the mixture over the salmon, turning the salmon to coat. Cover and refrigerate for at least 1 hour, or up to 4 hours.
2. Preheat the oven to 400 degrees, drain the marinade and transfer to a small saucepan. Bring to a boil, and boil for 5 minutes, until thick and syrupy being careful that it doesn’t burn.
3. Roast the salmon in the preheated the oven for 10 minutes per inch of thickness, or until the fish reaches 160 on an instant read meat thermometer. Serve over the kale and corn sauté and drizzle with a bit of the warm marinade.
Kale and Corn Sauté
Serves 4 to 6
1/4 cup extra virgin olive oil
One 1/4-inch piece pancetta, cut into a fine dice (optional, but oh, so good!)
1/2 cup finely chopped Temecula honey onion
One bunch kale stems removed, and cut into fine ribbons
1/4 cup chicken or vegetable broth
2 to 3 ears corn, cut from the cob
Salt and pepper to taste
1. In a large skillet, heat the oil and sauté the pancetta, until it is crisp. Add the onion and sauté another 2 to 3 minutes until it begins to soften. Add the kale, and broth, cover and cook another 5 minutes, until the chard is tender. Add the corn, and sauté another minute tossing to combine. Taste for seasoning and add salt or pepper if needed.
2. Do-Ahead: The sauté can be made up to 4 hours ahead, and then reheated just before serving.
Ginger, Lemon Cucumber Slush
Serves 4
Another delicious cooler.
One 1-inch piece of fresh ginger
1/2 cup sugar
1 1/2 cups water
1/2 cup packed mint leaves
2 lemon cucumbers, skinned and cut into chunks
1/3 cup fresh lime juice
Ice cubes
1. In a small saucepan, combine the ginger, sugar, water, and mint leaves.
2. Bring to a boil, remove from the heat, and allow too steep for 30 minutes. Strain out the solids and cool the syrup.
3. In a blender, combine the cucumbers and lime juice.
4. Add 2/3 cup of the syrup and enough ice cubes to fill the blender. Whirl the mixture until it is smooth. Serve over ice and garnish with a slice cucumber, or mint leaves. Great with gin or vodka!
5. Cook’s Note: Any extra syrup can be stored in the refrigerator for up to 2 weeks. It makes an awesome syrup for a lemon or lime sorbet.
Roasted Asparagus and Honey Onion Soup
Serves 4 to 6
For the Crispy Prosciutto
2 tablespoons extra virgin olive oil
6 slices imported Prosciutto di Parma, cut into thin strips
1. Heat the oil in a sauté pan over medium heat, and add the prosciutto, cooking until the prosciutto is crisp.
2. Drain the prosciutto on paper towels and reserved to use as a garnish on the salad.
For the Soup
1 pound asparagus, ends trimmed, and peeled, cut into 1-inch lengths
One Temecula honey onion, finely chopped
1/4 cup olive oil
1 1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/4 cup (1/2 stick) unsalted butter
3 tablespoons all-purpose flour
4 cups chicken broth
1 cup heavy cream
1. Preheat the oven to 425 degrees and line a sheet tray with silicone or aluminum foil. Arrange the asparagus and onion on the sheet tray. Drizzle the olive oil, salt and pepper over the vegetables, and toss to coat.
2. Roast the vegetables for 5 minutes, until the asparagus is crisp/tender.
3. Cool the vegetables. (You can refrigerate the vegetables for up to 2 days)
4. In a 3-quart saucepan, melt the butter, add flour and whisk until combined. Cook the roux for 3 minutes. Gradually add the broth and bring to a boil.
5. Add the cream, and reserved vegetables.
6. Using an immersion blender, or cool and put in a regular blender, puree the soup until smooth, bring the soup to serving temperature, and serve.
7. To serve, garnish the soup with crispy prosciutto.
Lime, Coconut and Macadamia Nut Bars
Makes about 16 two-inch squares
For the Crust
2 cups unbleached all-purpose flour
1/2 cup confectioners’ sugar
1 cup (2 sticks) cold unsalted butter
1 cup sweetened shredded coconut
1/2 cup chopped macadamia nuts
1. Preheat the oven to 350°F. Coat a 13 x 9-inch baking pan with nonstick cooking spray.
2. To make the crust, combine the ingredients in a food processor and pulse until the mixture resembles small peas.
3. Press into the bottom of the prepared pan, using your knuckles to press down. Bake until browned, about 20 minutes.
4. Remove from the oven and let cool for 10 minutes.
For the Filling
1 1/2 cups granulated sugar
1/2 cup fresh lime juice
1/4 cup unbleached all-purpose flour
1 teaspoon baking powder
4 large eggs
Confectioners’ sugar for dusting
1. To make the filling, combine the ingredients in the food processor and process until smooth.
2. Pour over the baked crust and bake until the filling is set, another 20 minutes.
3. Let cool completely, then cut into two-inch squares and dust with confectioners’ sugar.
4. Do-Ahead: At this point, you can cover and refrigerate for up to 2 days or freeze for up to 2 months.
5. Cook’s Note: You can make a double batch in a 15 x 12-inch jelly roll pan; the baking time will be the same.
Farfalle, Green Bean and Corn Pasta
Serves 6
2 tablespoons extra-virgin olive oil
2 tablespoons unsalted butter
Pinch red pepper flakes
1 sweet onion, thinly sliced sweet onion
1/2 lb. fresh green beans, washed, trimmed, and sliced on the diagonal into 1/2-inch lengths
1 cup fresh corn kernels
Salt and freshly ground black pepper
One pound farfalle, cooked in boiling salted water, 3 minutes short of al dente, reserving some of the pasta water
1/2 cup grated Asiago cheese
2 tablespoons finely chopped basil
2 tablespoons finely chopped flat leaf parsley
1. In a large skillet, heat the oil and butter, add the pepper flakes, onion, and sauté for 2 to 3 minutes, until the onion begins to soften. Add the green beans, corn, and sauté another 5 to 7 minutes, until the beans begin to soften. Season the vegetables with salt and pepper.
2. When the pasta has cooked, add it to the skillet, and cook over medium high heat, tossing to coat the pasta.
3. If the sauce appears dry, add a bit of pasta water to it, and sprinkle in 1/4 cup of the cheese, the basil and parsley. Serve the pasta garnished with additional cheese, if desired.
Creamy Lyon Artichoke Soup
Serves 6 to 8
Even though this has a few steps, the result is a creamy essence of artichoke soup that you will dream about! Serve in tea cups, and think about garnishing it with crispy leeks, prosciutto, crostini, or crumbles of goat cheese.
4 cups water with 1/4 cup Meyer lemon juice
One Lyon artichoke
1 teaspoon dried thyme
2 bay leaves
1 clove garlic, minced
1/4 cup unsalted butter
One torpedo onion, finely chopped
1/4 cup all-purpose flour
5 cups chicken broth
1/2 cup heavy cream
1 tablespoon lemon juice
Salt and Tabasco to taste
1. Pour the water and lemon juice into a large saucepan.
2. Cut the stalk from the artichoke, and cut the stalk into 1-inch pieces, and drop into the water.
3. Trim the artichoke by removing the tough outer leaves, and cut 1-inch from the top.
4. Cut the artichoke into quarters, and drop into the water.
5. Stir in the thyme, bay leaves, and garlic. Bring the mixture to a boil, and simmer until the artichoke is tender when pierced with the sharp point of a paring knife, about 20 minutes.
6. Drain the liquid, and remove the artichoke pieces from the saucepan.
7. On a cutting board, peel the stalk pieces, and save the meat from the inside.
8. Remove the hairy choke from the artichoke quarters, and remove the tough outer leaves to expose the heart. Chop the artichoke heart and set aside with the stem meat.
9. In another large saucepan, melt the butter over medium high heat and sauté the onion for 2 minutes.
a. Add the flour, and whisk for 2 minutes, until the flour is cooked. Gradually add the broth, whisking until smooth.
b. Bring to a boil, add the artichoke pieces, cream, and lemon juice.
c. Using an immersion blender, puree the soup (or cool the soup and puree in a blender) taste for seasoning and adjust using salt and Tabasco. Serve hot.
· The artichokes can be cooked 2 to 3 days ahead.
· The soup will keep in the refrigerator for up to 3 days.
· If you would like to freeze it, freeze without the cream, then add the cream after defrosting.
Heirloom Tomato Salad with Parmesan Crisps
Serves 8

For the parmesan crisps

2-1/2 cups grated Parmigiano-Reggiano
1. Preheat the oven to 375°F. Line a baking sheet with a nonstick baking liner or parchment.
2. Spread the grated cheese over the entire surface of the liner. Bake until the cheese is amber brown, about 18 minutes.
3. Remove from the oven and cool. Break into irregular pieces (each about 3 inches across).
4. You’ll need 12 pieces for the Napoleons, but this batch makes extra to cover the inevitable breaking (and snacking).

For the vinaigrette

1 small shallot, minced
4 tsp. Champagne or white wine vinegar
1 tsp. Dijon mustard
Kosher or sea salt and freshly ground black pepper
2 Tbs. extra-virgin olive oil
2 Tbs. grape seed oil or canola oil
1. Put the shallot, vinegar, mustard, and a pinch each of salt and pepper in a small bowl or dressing cruet.
2. Allow the shallots to sit in the vinegar for at least 20 minutes and up to 1 hour.
3. Whisk or shake in both oils. Season to taste with more salt and pepper.

For the Salad and Assembly

1 cup baby arugula leaves
1 cup fresh flat-leaf parsley leaves
1 cup fresh basil leaves, torn into bite-size pieces if large
1/2 cup fresh tarragon leaves
1/2 cup 1-inch-long fresh chive pieces
Salt and freshly ground black pepper
Sixteen 1/2-inch-thick heirloom tomato slices, preferably of different colors, sizes
Heirloom cherry tomatoes cut into quarters
1. In a large bowl, mix the arugula, parsley, basil, tarragon, and chives.
2. Lightly dress with some of the vinaigrette. Season to taste with salt and pepper.
3. Divide the salad evenly among 4 salad plates.
4. Arrange a large tomato slice on each salad, sprinkle lightly with salt, and top with a piece of parmesan crisp.
5. Continue to alternate the lightly salted tomatoes and cheese pieces until you have used 3 pieces of the parmesan crisp in each Napoleon.
6. Finish off the top of each Napoleon with an unsalted tomato slice.
7. Arrange the cherry tomatoes around the Napoleons and drizzle any remaining vinaigrette around the plates.
8. Sprinkle everything with salt and pepper. Serve immediately.
@Diane Phillips
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