Farmers' Market Box 8-14-14

August 12, 2014 0 Comments

Persian Cucumbers – Rutiz Farms
Leeks – Rutiz Farms
Deer’s Tongue Lettuce – Coleman Family Farms
Red Oak Lettuce – Coleman Family Farms
Tequila Pepper – Weiser Family Farms
Pink Kerr Potatoes – Coke Farms
Eightball Squash – Be Wise Ranch
Flavor Grenade Pluots – Lee Farms
Ruby Red Grapefruit – Sundance
Tomatillos – Tutti Frutti Organics
Organic Juicing Bag:
Gala Apples – Fair Hills Farm
Black Kale – Black Sheep Produce
Valencia Oranges – Polito Farm
Red Beets – Coke Farm
Ruby Red Grapefruit – Sundance
Farmer’s Choice:
Brown Turkey Figs – People Plus Organics
Jumbo Garlic – Coke Farms
Scarlett Sweet Grapes – Lee Farms
Frog Hollow Fruit:
August Fire Nectarines – Frog Hollow Farm

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Catalina Offshore catch of the week: California Albacore

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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
2ea ruby red grapefruit
4ea Valencia oranges
1 red beet
Juice #2
½ bu kale
1ea red beet
2ea apples
Juice #3
1ea ruby red grapefruit
1 red beet
½ bu kale
Specialty Produce Recipe Suggestions
courtesy of Diane Phillips (Cucina Divina)
Small Batch Dill Pickles
Makes 2 cups
3/4 cups distilled white vinegar
2 tablespoons sugar
2 teaspoons coarse salt
1/2 teaspoon mustard seeds
1/2 teaspoon coriander seeds
1/2 teaspoon dill seeds
1 cup hot water
1 pound Persian cucumbers, sliced 1/4 inch thick
1/3 cup coarsely chopped dill
3 garlic cloves, coarsely chopped
1. In a large, heatproof measuring cup, combine the vinegar, sugar, salt, mustard seeds, coriander seeds and dill seeds with the hot water and stir until the sugar and salt are dissolved. Cool the mixture, and set aside.
2. In a large bowl, toss the cucumbers with the dill and garlic.
3. Put the cucumbers into two 1-pint jars, and pour the brine over the pickles in the jars.
4. Turn the pickles in the jars a few times, and refrigerate the pickles overnight, stirring once or twice. Serve cold.
5. The pickles can be refrigerated for up to 1 week.
Chile Verde
Serves 6
This recipe is an adaptation of one from Chef Hanis Cavin, of Carnitas Snack Shack. Consider it Mexican comfort food.
3 tablespoons olive oil
2 1/2 pounds pork loin, cut into 1/2-inch pieces
1 pound tomatillos, papery skin removed, and coarsely chopped
1 jalapeño pepper, cored, deribbed, and seeded, coarsely chopped
1medium yellow onion, chopped
2 Roma tomatoes, diced
2 cups chicken or vegetable broth
1/4 cup finely chopped cilantro
juice of 1 lime
12 cup converted rice (like Uncle Ben’s)
salt and pepper to taste
1. In a large sauté pan on high heat, add three tablespoons of olive oil. Add the pork and continually stir to keep from sticking. Continue to cook until the meat is evenly browned on all sides.
2. While pork is cooking, combine the tomatillos, jalapeños, onion, red tomatoes and the broth in a medium saucepot. Bring to a boil, and then reduce to a rapid simmer.
3. Let the tomato-sauce mixture cook for 15 minutes, it should reduce and thicken. Add the cilantro and lime juice. Blend all the ingredients together and season with the salt and pepper.
4. Remove any excess oil from the pork once it is evenly browned.
5. Add the tomato sauce and rice to the pork. Bring back to a boil, and then quickly reduce to a simmer.
6. Cook until rice is soft, about 20 minutes. The pork should be tender. Season with additional salt or pepper if needed. (Note: don’t use minute or quick-cooking rice.)
7. Chile Verde is better the next day. It can be prepared at least 3 days ahead of time, and can be frozen for up to 1 month.
Roasted Tomatillo Salsa
Makes about 2 cups
1 pound tomatillos, husked and rinsed
1 or 2 serranos chilies or 1 jalapeno, stemmed
3 large garlic cloves, peeled
1/4 cup water
1/2 cup cilantro (thick bottom stems cut off), roughly chopped
1 cup finely chopped onion
Salt, pepper, and Cholula
1. Preheat the broiler for 10 minutes. Line a baking sheet with aluminum foil, and arrange the tomatillos, chilies and garlic on the baking sheet.
2. Roast until blotchy black and softening (they’ll be turning from lime green to olive), about 5 minutes. Flip them over and roast the other side. Cool, and then transfer everything to a blender, including all the delicious juice the tomatillos have exuded during roasting.
3. Add the cilantro and 1/4 cup water, and then blend to a coarse puree. Scoop into a serving dish.
4. Rinse the onion under cold water, and then shake to remove excess moisture. Stir into the salsa and season with salt, pepper and hot sauce as desired. The Tomatillo Salsa will keep in the refrigerator for up to 1 week.
Pretty in Pink Potato Salad
Serves 6
1 1/4 pounds pink potatoes, scrubbed
1/4 cup finely chopped leeks
1/2 cup finely chopped purple pepper
Grated zest of 1 lemon
2 tablespoons fresh lemon juice
1 tablespoon extra virgin olive oil
Salt and pepper to taste
1/2 cup mayonnaise
1/4 cup sour cream
2 to 3 tablespoons finely chopped fresh dill
1. Put the potatoes into a pot with water to cover. Cook the potatoes for 20 to 25 minutes, (depending on the size) until the sharp tip of a knife pierces the potato easily. Remove from the water, and allow to cool completely.
2. When the potatoes are cooled, peel (if desired) and cut into bite sized pieces. Add to a large salad bowl, and combine with the leeks, pepper, lemon zest, juice, oil, and salt and pepper.
3. Toss gently to combine. In a small bowl, whisk together the mayonnaise sour cream, and dill, and pour over the salad, tossing to blend. Season the salad with salt and pepper. The potato salad will keep refrigerated for up to 2 days.
Leek, Purple pepper and Squash Gratin
Serves 6
This is a delicious dish to serve with grilled entrees.
1/4 cup olive oil
2 garlic cloves, minced
2 teaspoons dried oregano (plus more for garnish)
One leek, cleaned, and cut into 1/2-inch slices
1 cup purple peppers, cut into 1/2-inch rings
3 8-ball squash, tops removed, and thinly sliced
One 14.5-ounce can chopped tomatoes
1 cup finely shredded mozzarella
1 cup finely grated Parmigiano Reggiano cheese
1. Preheat the oven to 350 degrees.
2. In a large skillet, heat the oil over medium high heat, and sauté the garlic, oregano and leek for 1 minute.
3. Add the peppers, and squash and sauté for 3 to 5 minutes until the vegetables begin to soften. They should still be pretty crisp.
4. Transfer the mixture to a 9-inch baking dish, and add the tomatoes to the pan, stirring to bring up any browned bits on the bottom of the pan.
5. Spread the tomatoes on the squash mixture, top with the cheeses, and bake in the oven for 30 to 35 minutes, until the vegetables are tender, and the cheeses have melted and are golden brown.
6. Do-Ahead: the gratin can be made one day ahead, and then removed from the refrigerator 30 minutes before baking.
Star Ruby Red Grapefruit Pound Cake
Makes one 10-inch Bundt or tube cake
2 3/4 cup all-purpose flour
1/2 teaspoon baking soda
3/4 teaspoon salt
1 cup unsalted butter, softened to room temperature
2 1/2 cups sugar
1 teaspoon vanilla extract or paste
5 large eggs, at room temperature
1 cup sour cream
1/2 cup fresh ruby red grapefruit juice
1. Preheat the oven to 350 degrees, and coat the inside of a 10-inch Bundt or tube pan with non-stick cooking spray.
2. In the bowl of an electric mixer, cream the butter and sugar until they are light and fluffy. Add the vanilla, the eggs one at a time, mixing well after each addition, scraping down the sides of the bowl.
3. Mix the sour cream and juice together, add with the flour, baking soda and salt, and beat until the mixture comes together and is smooth.
4. Transfer the batter into the prepared pan. Bake for 1 hour or until a skewer inserted in to the center comes out clean.
5. Transfer the cake pan to a rack and allow to cool for EXACTLY 10 minutes. Allow to cool.
6. Pour the lemony icing over the cake when the cake is cooled.
7. The cake keeps at room temperature for up to 5 days, freezes for about 2 months.
1 1/2 cups confectioners’ sugar
2 to 3 tablespoons fresh grapefruit juice
1. Whisk the juice into the sugar and drizzle over the cooled cake.
Roasted Flavor Grenade Pluots with Cornbread Sundaes and Bacon Syrup
Serves 8
All of the components can be made ahead of time, then just re-warm them for serving.
For the Cornbread
1/2 cup unsalted butter, softened
1 cup sugar
3 large eggs
1/2 cup heavy cream
1/2 cup whole milk
1/2 cup sour cream
2 cups all-purpose flour
1/2 cup fine yellow cornmeal
2 teaspoons baking powder
1/2 teaspoon salt
1 cup corn kernels cut fresh from the cob, or frozen and defrosted
1. Preheat the oven to 375 degrees, and coat the inside of an 8-inch baking dish with non-stick cooking spray.
2. In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar until light and fluffy. Add the eggs, one at a time, and slowly add the cream, milk, and sour cream. The batter will look curdled. Add the dry ingredients, mixing until combined, and stir in the corn kernels.
3. Transfer the batter to the baking dish, and top the dish on the counter to break any air bubbles. Bake for 40 to 45 minutes, until a tester inserted into the center comes out clean. Cool on a rack until warm and cut into squares.
For the Bacon syrup
6 slices thick cut bacon, preferably apple wood smoked
1/2 cup maple syrup
1/4 cup honey
1. In a large skillet, cook the bacon until crisp, remove from the skillet, and coarsely chop.
2. Pour off all but 1 tablespoon of the fat, and add the syrup and honey, stirring to combine.
3. Add the bacon to the skillet, and heat through, about 5 minutes. Let the syrup cool to room temperature.
4. Re-Warm when ready to serve. The syrup will keep in the fridge for 4 days.
For the Pluots
2 tablespoons vegetable oil or leftover bacon drippings (see above recipe)
4 Pluots, quartered and pitted
1/4 cup raw sugar
2 to 4 tablespoons good quality balsamic vinegar
1. Preheat the oven to 400 degrees. Dip the cut sides of the pluots in the raw sugar.
2. Heat an ovenproof skillet, or cast iron pan over high heat, add the oil and sear the peaches cut side down.
3. Transfer them to the oven and roast for 10 minutes, until tender.
4. Remove from the oven, and allow to cool slightly.
To Assemble
Cornbread (see preceding recipe) cut into 2-inch squares
Bacon Syrup, warmed
Roasted Pluots, warmed
Vanilla gelato/frozen yogurt/ice cream
1. If you made the cornbread ahead, warm the cubes in a 250°F oven for 10 minutes, or lightly toast them in a toaster oven.
2. Place a cube of cornbread on a plate, arrange 2 Pluot quarters and scoops of gelato near the cornbread.
3. Top with the warm bacon syrup.
@Diane Phillips
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