Farmers' Market Box 7-31-14

July 30, 2014 0 Comments

Broccoli Spigarello – Coleman Family Farms
Bi Color Corn – Black Sheep Produce
Cucumbers – Black Sheep Produce
Eggplant – Be Wise Ranch
Red Hydro Romaine Lettuce – Sundial Farm
Sugar Cube Melons – Weiser Family Farm
Red Potatoes – Rutiz Farm
Sweet Japanese Potatoes – Milliken Family Farm
Grape Tomatoes – Be Wise Ranch
Organic Juicing Bag:
Fuji Apples – Fair Hills Farm
Chantenay Carrots – Rutiz Farm
Black Kale – Black Sheep Produce
Valencia Oranges – Polito Farm
Red Beets – Jaime Farms
Farmer’s Choice:
Cauliflower – Life’s a Choke
Peacotum – Fitzgerald Farms
Clementine Tangerines – Polito Farm
Be Wise Tomatoes:
Heirloom Tomatoes – Be Wise Ranch

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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
2ea apples
2ea carrots
1ea orange
1ea red beets with top
Juice #2
½ bu kale
3ea oranges
1ea apple
Juice #3
1ea red beets with top
2ea carrots
½ bu kale
Specialty Produce Recipe Suggestions
courtesy of Diane Phillips (Cucina Divina)
Cucumber and Tomato Panzanella
Serves 4
Panzanella is usually just tomatoes, and bread, but this salad can be delicious by adding cucumbers.
One cucumber, peeled, and cut into small dice
One basket grape tomatoes cut in half of quartered, if large
2 cups stale Italian or French bread, cut into small cubes
1/4 packed basil leaves, finely chopped
1/2 cup red wine vinegar
2 garlic cloves, minced
1 cup extra virgin olive oil
Salt and pepper to taste
A few sprigs of Italian parsley, finely chopped
1. Put the cucumber, tomatoes, bread and the basil into a salad bowl.
2. In a small bowl, whisk together the vinegar, garlic, and oil. Taste for seasoning, and adjust using salt and pepper.
3. Pour 1/2 of the dressing over the salad, and toss to coat. Cover and leave at room temperature for at least 1 hour, and up to 4 hours.
4. Re-toss with some additional dressing if necessary (the bread absorbs quite a bit) and sprinkle with the parsley before serving.
5. The salad can be refrigerated for up to 8 hours, but should be removed from the fridge for at least 2 hours before serving.
Sugar Cube Melon and Prosciutto Salad with Mint
Serves 4
Sugar cube melons are super sweet, so balancing them with something salty is a great way to serve it.
One sugar cube melon, seeds and rind removed, and cut into 1/4-inch thick pieces
4 thin slices of prosciutto cut into julienne
1/4 cup finely chopped mint (or basil)
Salt and pepper
1. Put the melon pieces, prosciutto and mint into a salad bowl, and toss to distribute the ingredients. Season with salt and pepper if desired.
2. Cover and refrigerate for up to 24 hours. When ready to serve, remove from the refrigerator for at least 1 hour before serving.
Creamy Corn with Bacon
Serves 4
Although corn on the cob is delightful in the summer, sautéing the kernels give them an extra bit of sweetness. Try this delicious side dish with grilled seafood or poultry.
2 slices bacon, finely chopped
1/4 cup finely chopped sweet onion
3 cups corn, cut from the cob
1/4 cup heavy cream (this is optional, but oh, so delicious—leave it out if you would like)
Salt and Tabasco to taste
1. In a large skillet, sauté the bacon, until it is crisp.
2. Add the onion and sauté for 2 minutes, until it begins to soften.
3. Add the corn and sauté for another 3 minutes, until the corn begins to sweat some of its liquid. Add the cream, if using and bring to a boil. Season with salt and Tabasco, and serve.
4. Cook’s note: the Tabasco adds a pepper flavor, and livens up the dish, if you would prefer to use freshly ground black pepper feel free.
Braised Red Potatoes with Lemon and Chives
Serves 4
1 1/2 pounds red potatoes, unpeeled, cut into quarters
2 cups chicken or vegetable broth
3 garlic cloves, minced
3 sprigs fresh thyme
3/4 teaspoon salt
3 tablespoons unsalted butter
1 teaspoon lemon juice
1 teaspoon grated lemon zest
1/4 teaspoon pepper
2 tablespoons minced fresh chives
1. Arrange potatoes in single layer, cut side down, in 12-inch nonstick skillet.
2. Add the broth, garlic, thyme, and salt and bring to simmer over medium-high heat.
3. Reduce heat to medium, cover, and simmer until potatoes are just tender, about 15 minutes.
4. Remove lid, discard thyme, increase heat to medium-high and vigorously simmer, swirling pan occasionally, until the broth evaporates, 15 to 20 minutes.
5. Add the butter, lemon juice, zest and pepper, and continue to cook potatoes, swirling pan frequently, until butter browns and cut sides of potatoes turn spotty brown, 4 to 6 minutes longer.
6. Off heat, add the chives and toss to thoroughly coat. Season with salt and pepper to taste, and serve immediately.
Farro and Spigarello Broccoli
Serves 4 to 6
Farro is a low gluten index grain that is full of vitamins and nutrients. If you would like to substitute another grain, feel free.
1 cup pearlized farro
3 tablespoons extra virgin olive oil
2 garlic cloves, minced
1/2 cup finely chopped sweet onion
Grated zest of one lemon
One bunch Spigarello Broccoli, tough stems trimmed and cut into 1/2-inch pieces
1/4 to 1/3 cup chicken or vegetable broth
Salt and pepper to taste
2 tablespoons fresh lemon juice
1/2 cup crumbled feta cheese
1. Bring 4 cups of salted water to a boil, and add the farro.
2. Cook for 15 minutes, until the farro is al dente. Drain thoroughly, and add to a salad bowl.
3. In a large skillet, heat the oil; add the garlic, onion, and zest, sautéing for 2 to 3 minutes. Add the broccoli, broth, and sauté until the broccoli is tender, and the broth has evaporated, about 4 to 5 minutes.
4. Season the broccoli with salt and pepper, and transfer to the bowl with the farro.
5. Sprinkle the farro mixture with the lemon juice, and add the feta. The salad can be served warm, or at room temperature.
6. Any leftover farro and broccoli can be refrigerated for 2 days.
Grilled Eggplant
Serves 4
1eggplant (about 1 lb.), trimmed and cut into 1/2-inch-thick rounds
1/4 cup extra-virgin olive oil; more as needed
Salt and pepper
Chopped Italian parsley
1. Prepare a medium-high charcoal or gas grill fire. Brush both sides of the eggplant slices with olive oil and season with salt and pepper.
2. Grill (covered on a gas grill; uncovered on a charcoal grill) until golden-brown grill marks form, 3 to 4 minutes.
3. Turn the eggplant and grill until tender and well-marked on the second sides, 3 to 4 minutes more. The interior should be grayish and soft rather than white and hard.
4. Serve warm or at room temperature sprinkled with chopped parsley.
Roasted Japanese Sweet Potatoes
Serves 4
4 Japanese eggplant, peeled, and cut into 1/2-inch cubes
1/4 cup extra virgin olive oil
Salt and pepper
1. Preheat the oven to 400 degrees, and arrange the eggplant on a baking sheet lined with parchment, silicone, or aluminum foil.
2. Drizzle with olive oil, and sprinkle with salt and pepper.
3. Toss the sweet potatoes with the oil and seasonings, and roast for 10 to 15 minutes until the potatoes are tender. Serve the potatoes warm.
Sugar Cube Melon Sorbet
Serves 4 to 6
1 ripe melon
1/2 cup sugar
Pinch of salt
1 tsp lime juice, more to taste
2 T sweet white wine such as Riesling
Split the melon in half and scoop out the seeds. Scoop the flesh from the rind and place it in a blender. Add the remaining ingredients except the wine, and blend until very smooth. Taste, and add more lime juice and the wine if desired.
2. Chill the mixture thoroughly, and then freeze according to your ice cream maker’s instructions. Freeze in the freezer for a couple of hours to firm up before serving.
@Diane Phillips
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