Farmers' Market Box 9-11-14

Pencil Asparagus – Life’s a Choke
Reed Avocado – Stehly Organics
Blue Lake Green Beans – Suzie’s Farm
Rainbow Chard – Be Wise Ranch
White Corn – Black Sheep Produce
Fennel – Rutiz Farm
Hydro Red Romaine – Sundial Farm
Eight Ball Squash – Suzie’s Farm
Flavor Grenade Pluots – Lee Farm OR Emerald Beauty Pluots – Frog Hollow Farm
Red Ruby Grapefruit – Sundance
Organic Juicing Bag:
Nantes Carrots – Weiser Family Farm
Cucumbers – Tutti Frutti Farm
Limes – Koral’s Tropical Fruit
Asian Shinko Pears – Lee Farms
Black Kale – Lakeside Organic Gardens
Farmer’s Choice:
Pixie Mandarins – Garcia Organic Farm
Delicata Squash – Suzie’s Farm
Flavor Heart Pluots – Frog Hollow Farm
Lodge Ranch Fruit:
Organic Valencia Oranges – Lodge Ranch

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Catalina Offshore catch of the week: Mexican Brown Shrimp

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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!
FMB JUICE RECIPES
Juice #1
3ea cucumbers
1 piece ginger
2ea limes
Juice #2
2ea Asian pears
4ea carrots
1 piece ginger
Juice #3
3ea cucumbers
2ea limes
3ea pears
Specialty Produce Recipe Suggestions
courtesy of Diane Phillips (Cucina Divina)
Red Grapefruit Brulee
Serves 4
2 large ruby red grapefruit
2 Tbs. honey
1 tsp. pure vanilla paste or extract
Pinch ground cardamom
1. Preheat the broiler on high. With a serrated knife, cut the grapefruit in even halves.
2. Using a small paring knife or a grapefruit knife, cut each section away from the surrounding membrane.
3. Set the grapefruit halves in a shallow broiler-safe pan. If necessary, trim a thin slice off their bottoms so they sit level.
4. In a small bowl, stir together the honey and the vanilla.
5. Drizzle the honey mixture over the grapefruit halves. Dust each with a bit of cardamom.
6. Broil until bubbling and lightly browned in spots, 4 to 6 minutes.
7. Remove from the oven and let cool slightly. Serve warm or at room temperature.
Romaine Salad with Avocado Dressing
Serves 6
1 head romaine lettuce, washed, spun dry and chopped coarsely
1 avocado, peeled, and pitted
2 tablespoons roughly chopped fresh basil
1 tablespoon roughly chopped fresh Italian (flat-leaf) parsley
1 garlic clove, minced
2 tablespoons fresh lime juice
½ cup extra virgin olive oil
Salt and several dashes of Tabasco
1. Arrange the salad greens in a bowl. In a blender or food processor combine the avocado, basil, parsley, garlic, and lime juice.
2. With the machine running, gradually add the oil, until the dressing is emulsified (thickened).
3. Season with salt and Tabasco to taste. The dressing can be stored in an airtight container for up to 3 days.
Braised Green Beans, Tomatoes, Feta and Mint
Serves 4
Bright red tomatoes and garlicky green beans combine in your slow cooker to make a side dish that is terrific to serve alongside grilled meats, or seafood.
1 ½ tablespoons (30 ml) extra virgin olive oil
4 garlic cloves, minced
2 medium shallots, finely chopped
1/4 teaspoon (2.3 g) dried oregano
One 28 to 32-ounce (800 to 910 g) can chopped tomatoes and their juice
3/4 cup (240 ml) chicken or vegetable broth
1 pound (.68 kg) green beans, tips removed, and cut into 1-inch pieces
3 tablespoons (43 g) finely sliced mint leaves
Salt and pepper
1 cup (228 g) crumbled feta cheese (for garnish)
1. In a large skillet, heat the oil over medium high heat and sauté the garlic, and shallots for 3 minutes until the shallots are softened.
2. Add the oregano and tomatoes, and stir to combine.
3. Transfer the mixture to the insert of a 5 to 7-quart slow cooker. Stir in the broth and green beans.
4. Cover and cook on high for 2 hours, or on low for 4 hours.
5. Season the beans with the mint, salt and pepper, and garnish with the feta cheese. Serve hot, or at room temperature.
6. Mint Savvy: I am not a fan of dried mint, so the oregano will flavor the beans and tomatoes, and the finish of fresh mint leaves gives this dish a bright flavor at the end of the cooking time.
Reprinted with permission The Mediterranean Slow Cooker by Diane Phillips
Swiss Chard with Meyer lemon, Orange, Garlic and Parmigiano Gremolata
Serves 2 to 4
Gremolata
Shredded zest of 1 small Meyer lemon
Grated zest of 1 small navel orange
1/4 cup tightly packed Italian parsley leaves
2 large cloves garlic, peeled
1/4 teaspoon salt
1/8 teaspoons freshly ground black pepper
1/4 cup freshly grated Parmigiano Reggiano cheese
1. In the food processor, mince the zests, parsley, garlic, salt and pepper.
2. Stir half the mixture into the cooking broccoli (see step 3 below)
3. Add the cheese to the remaining mixture, and process again. Toss the finished beans with the cheese mixture.
4. Gremolata can be refrigerated for up to 3 days.
Rainbow Swiss Chard
1/4 cup extra virgin olive oil
1 bunch rainbow Swiss chard, cut into 1-inch pieces, including the stems
Salt and freshly ground black pepper
1/2 cup chicken or vegetable broth
1. Lightly film the bottom of a 12-inch skillet with the oil. Heat over medium high heat, and add the chard and sprinklings of salt and pepper, and sauté for 2 minutes, tossing to coat the chard.
2. Add the broth, cover and turn the heat to medium low. Cook for 4 to 6 minutes, until the chard is tender.
3. Stir the lemon gremolata mixture into the cooked chard.
4. Drain off any cooking liquid, and turn the chard into a serving bowl. Sprinkle the cheese mixture over the chard and serve.
Asparagus Risotto
Serves 4 to 6
4 tablespoons unsalted butter
1 tablespoons extra-virgin olive oil
1 shallot, finely chopped
1/4 pound asparagus, cut into 1-inch pieces—SEPARATE THE STALKS AND SAVE THE TIPS FOR GARNISH
1 1/2 cups medium-grain rice, such as Arborio, Carnaroli, or Vialone Nano
1/2 cup dry white wine, such as Sauvignon Blanc or Pinot Grigio, or dry vermouth
4 1/2 to 5 cups boiling chicken or vegetable broth
1/2 cup freshly grated Parmigiano-Reggiano cheese, plus more for garnish
Salt and freshly ground black pepper (optional)
1. In a large saucepan, over medium high heat, melt 2 tablespoons of the butter with the oil, and sauté the shallot and asparagus stalks for 2 to 3 minutes, until the shallots are fragrant.
2. Add the rice, and toast the rice for 2 minutes, stirring to coat the grains.
3. Add the wine, and allow the wine to evaporate.
4. Add a ladle of broth (enough to cover the rice), and stir until the liquid has almost evaporates, and add another ladle of broth.
5. Continue adding broth until the rice is al dente—this should only take 15 to 20 minutes at the most.
6. When the rice is al dente, add the remaining butter, and stir in the asparagus tips and the Parmigiano.
7. Season with salt and pepper and serve immediately in shallow bowls garnished with additional Parmigiano.
Farmer’s Choice Recipe:
Roasted Delicata Squash with Rosemary
Serves 4
Hooray! Winter squash that doesn’t need to be peeled….delicata can be used like other winter squash, but these 1/2 moon fries are great with grilled fish, or meats.
1 to 2 Delicata Squash, scrubbed
1/4 cup extra virgin olive oil
1 tablespoon fresh rosemary, finely chopped
1 1/2 teaspoons salt
1/2 teaspoon freshly ground black pepper
1. Preheat the oven to 400 degrees, line a baking sheet with aluminum foil, and set aside.
2. Cut the squash in half lengthwise. Scoop out the seeds and discard.
3. Cut the squash into 1/2 moons 1/2-inch thick and place in a bowl.
4. Drizzle with the oil, and sprinkle with the rosemary, salt, and pepper.
5. Toss the mixture together to coat the squash.
6. Arrange the squash on the baking sheet in one layer, and bake for 10 minutes, turn the squash and bake another 10 minutes, until the squash is tender. Serve immediately.
Mandarin-cello
Makes 1 ½ quarts
Mandarins are amazing, sweet nuggets that are delicious all by themselves, to open and eat anytime for a snack, but thy are fantastic for a homemade Limoncello-like liqueur. The recipe is easily doubled, if you would like a larger batch.
10 Pixie mandarin oranges
1 (750 milliliter) bottles vodka
2 cups sugar
1. Peel the oranges using vegetables peeler, reserving flesh for another use
2. Scrape bitter white pitch from the rind in a large glass pitcher or 3 quart jar; pour vodka over strips. Cover and let stand at room temperature 7 to 10 days.
3. Bring sugar and 5 cups water to a boil in a large saucepan over medium heat.
4. Reduce heat to low, and simmer stirring occasionally, 1 minute or until sugar is dissolved.
5. Remove from heat; let stand 30 minutes.
6. Pour syrup into vodka mixture. Cover and let stand at room temperature for 24 hours.
7. Pour the mixture through a fine mesh strainer into another pitcher, discarding orange rind strips.
8. Pour into bottles or Mason jars; seal and chill 4 hours before serving. Store in the refrigerator up to 1 month.
@Diane Phillips
www.dianephillips.com
Blog: www.cucinadivina.blogspot.com
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