Farmers' Market Box 10-16-14

Broccoli Spigarello – Weiser Farms
Brussels Sprouts – Black Sheep Produce
Rainbow Carrots – Black Sheep Produce
Eggplant – Be Wise Ranch
Red Hydro Romaine – Sundance
Fuyu Persimmons – Point Loma Farm
Russian Banana Baker Potatoes – Weiser Farms
Red Beets – Be Wise Organics
Spaghetti Squash – Rutiz Farm
Valencia Oranges – Sundance
Organic Juicing Bag:
Cameo Apple – Fair Hills Farm
Dandelion Greens – Be Wise Ranch
Limes – Korals Tropical Farm
Red Beets – Be Wise Organics
Jumbo Carrots – Kern Ridge
Farmer’s Choice:
Pineapple Guava – Koral’s Tropical Farm
Warren Pears – Frog Hollow Farm
Fruit Add on:
Cameo Apple – Fair Hills Farm

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Catalina Offshore catch of the week: Rockfish How to cook it and what it is:

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Below are some great recipes for you to try out with the produce from your box/bag. Let us know on our Facebook Page or through twitter if you tried any of them with the hastag #SpecialtyProduceFMB!
FMB JUICE RECIPES
Courtesty of Drew Canole of Fitlife.tv
LIVER SCRUBBER
1/4 BEET
2 BEET GREENS
1/2 LIME
3 CARROTS
1/2 APPLE
MORNING SOOTHE
2 APPLES
4 CARROTS
APPLE LUSH
3 APPLES
2 CARROTS
HANDFULL DANDELION GREENS
1/2 LIME
Specialty Produce Recipe Suggestions
courtesy of Diane Phillips (Cucina Divina)
Roasted Brussel Sprouts with Pancetta and Aged Balsamic Vinegar
Serves 4
3/4 lb. Brussel sprouts, quartered
4 garlic cloves, minced
One 1/2-inch piece pancetta, finely diced
1/2 cup extra virgin olive oil
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/4 cup aged Balsamic vinegar
1. Preheat the oven to 400 degrees, and line a baking sheet with parchment or a silicone baking lines.
2. In a large bowl, combine the sprouts, garlic, pancetta, oil, salt and pepper, and toss to coat the sprouts. If you need more oil, add it so that all the leaves are coated.
3. Lay the sprout mixture onto the prepared pan, and roast for 15 to 20 minutes, turning twice during the baking time. The sprouts should begin to turn golden on the outer leaves, and will be crisp/tender. Remove from the oven, and allow to cool slightly. When ready to serve, transfer to a serving dish, and drizzle with a bit of balsamic vinegar.
4. Cook’s Note: If you are using a $5.00 balsamic vinegar, don’t use it on this, it will ruin the dish—you will need an aged balsamic vinegar that is sweet and syrupy to balance the flavors.
Eggplant Rollatini
Serves 6
Definitely, worth the work, this eggplant dish is reminiscent of those served in Calabria and Campania and best of all you can make it ahead and refrigerate or freeze it.
One large purple eggplant, top and bottom removed, and cut lengthwise in ½-inch slices
1 cup olive oil
2 teaspoon salt
1 teaspoon freshly ground black pepper
2 cups quick marinara sauce (see recipe below)
2 cups fresh bread crumbs
2 cloves garlic, minced
2 tablespoons finely chopped fresh basil
2 tablespoons finely chopped fresh parsley
¾ cup grated parmesan cheese
1 large egg
8-ounces fresh mozzarella
Fresh Basil leaves for garnish (optional)
Make it Now
1. Preheat the broiler for 10 minutes. Line a baking sheet with aluminum foil and place the eggplant slices on the baking sheet.
2. In a small bowl, combine the oil, salt and pepper. Brush the slices with the oil, and broil on one side for 5 to 7 minutes, until the eggplant begins to turn golden brown. Turn the slices over, brush with the oil, and broil until browned. Remove from the oven and allow to cool. (The slices can be refrigerated for 2 days)
3. Spread 1 cup of marinara sauce in the bottom of a baking dish. Depending upon your eggplant you may need a 13-by-9-inch dish (for more than 8 slices of eggplant) or a 9 to 10-inch baking dish for 8 or less slices.
4. In a small bowl, combine the bread crumbs, garlic, basil, parsley, ½ cup Parmesan cheese and egg, stirring to combine. Cut the mozzarella into quarters. Dice one quarter of the mozzarella into tiny pieces and add to the bread crumb mixture. Drizzle in some of the leftover olive oil mixture if the bread crumbs seem dry with the addition of the mozzarella.
5. Lay an eggplant slice on a flat surface, and place 1 to 2 tablespoons of the filling in the center of the slice. Roll up the eggplant and place seam side down on the marinara in the prepared pan. Continue to roll the slices until they are all used. Top each slice with some of the remaining marinara sauce. Cut the remaining mozzarella into ¼-inch slices, and distribute over the rolls. Sprinkle with the remaining parmesan. Cover and refrigerate up to 2 days, or freeze for 1 month.
Bake it Later
1. Defrost and bring the casserole to room temperature for 30 minutes. Preheat the oven to 350 degrees. Bake the eggplant for 35 to 40 minutes, until the cheese is melted and begins to turn golden brown. Serve hot, or at room temperature.
Quick Marinara
Makes about 3 cups
A plain and simple sauce to use for pasta, as a sauce for roasted or grilled meats, or saucing vegetables, marinara can be jazzed up with your favorite additions; mushrooms (dried or fresh), Italian herbs such as oregano, basil, sage, sausage, meatballs, Italian tuna, clams, shrimp or fish.
2 tablespoons olive oil
½ cup finely chopped sweet yellow onion
2 cloves garlic, minced
One 32-ounce can crushed tomatoes with their juice
1 ½ teaspoon salt
½ teaspoon freshly ground black pepper
1 teaspoon sugar
1. In a 2-quart saucepan, heat the oil, over medium heat, then add the onion and cook, stirring, until it begins to turn translucent, about 3 minutes.
2. Add the tomatoes, salt, pepper and sugar, and simmer, uncovered, stirring occasionally, until reduced and thickened, 30 to 45 minutes. Use immediately, or cool, cover and refrigerated for up to 4 days, or freeze for up to 3 months.
Red Romaine and Fuyu Persimmon Salad with Sweet and Spicy Walnuts
Serves 4
Fuyu persimmons lend a crisp apple-like crunch to this delicious fall salad. Feel free to sub in your favorite nut for the walnuts.
1/4 cup apple cider or juice
1/4 cup rice vinegar
3/4 cup vegetable oil
2 teaspoons Dijon mustard
1 tablespoon finely chopped onion or shallot
One head red romaine lettuce, washed, spun dry and coarsely chopped
2 Fuyu persimmons, peeled and cut into 1/2-inch wedges (or finely diced)
Sweet and Spicy Walnuts
1. In a small mixing bowl, whisk together the cider, vinegar, oil, mustard, and onion, until blended. Cover and refrigerate for up to 3 days.
2. Arrange the lettuce and persimmons in a large salad bowl, toss with some of the dressing, and plate the salad. Drizzle with a bit more dressing, sprinkle the salad with some of the nuts, and serve.
Sweet and Spicy Nuts
Makes 2 cups
3 tablespoons vegetable oil
2 cups walnut halves
1/4 cup raw sugar
1 teaspoon seasoned salt
1/2 teaspoon garlic salt
1/8 teaspoon cayenne pepper
1. Preheat the oven to 350 degrees, and line a baking sheet with parchment or a silicone liner.
2. In a large bowl, toss the walnuts with the oil. Combine 2 TB sugar, seasoned salt, garlic salt, and cayenne, sprinkle over the nuts, and toss to coat the nuts.
3. Lay the nuts onto the baking sheet in one layer.
4. Roasted the nuts, for 5 to 7 minutes, until they are fragrant.
5. Remove from the oven and place the nuts in a glass bowl.
6. Sprinkle the remaining 1 tablespoon of sugar over the nuts and toss until coated. Let cool before serving.
7. Do-Ahead: At this point, you can let cool, transfer to zipper-top plastic bags, and freeze indefinitely.
8. Cooks’ Tip: If you would like to make nuts to toss into salads, chop them before roasting.
Spaghetti Squash Mac and Cheese
Serves 6
This dish lends itself to add-ins like cooked crumbled bacon, leftover seafood from the grill, or chicken.
For the Squash
One spaghetti squash
1/4 cup olive oil
Salt and pepper
1. Split the squash in half, remove the seeds place on a sheet tray, drizzle with olive oil, salt and pepper.
2. Cover with aluminum foil and cook at 350 degrees for 45 to 50 minutes, until tender.
3. Allow to cool for 10 minutes. Scoop out the flesh of the squash and transfer to a large mixing bowl. Cover with aluminum foil, and make the sauce.
For the Sauce
3 tablespoons unsalted butter
1 clove garlic, minced
2 tablespoons all-purpose flour
1 cup chicken or vegetable broth
1/2 cup heavy cream (or milk—NO 1/2 & 1/2 it will separate at high temps)
1 1/2 cups shredded cheese(s) (this is up to you–traditional medium orange cheddar, sharp white cheddar, a mix of Asiago and Parmigiano, Gruyere and Parmigiano —- pepper jack —- smoked Gouda)
Salt
Few drops Tabasco
1. Preheat the 350 degrees and coat the inside of a 9-inch square baking dish with non-stick cooking spray.
2. In a small saucier or saucepan, melt the butter over medium high heat, add the garlic and swirl in the pan, until fragrant, about 30 seconds.
3. Add the flour, and whisk for 2 minutes.
4. Slowly add the broth, whisking until the mixture comes to a boil, and is thickened.
5. Add the cream, remove from the heat, and add the cheese, whisking until the cheeses melt. Season with salt, and add a few drops of Tabasco.
6. Stir the sauce into the spaghetti squash, transfer to the prepared baking dish (at this point the dish can be refrigerated for up to 24 hours—there may be a bit of water from the squash in the bottom of the pan, drain that out before baking) and top with the crumb topping (see following recipes)
For the Crumb Topping
1 1/2 cups fresh bread crumbs
1 clove garlic, minced
2 tablespoons finely chopped Italian parsley
1/2 cup grated Parmigiano Reggiano cheese
3 tablespoons olive oil
1. In a small bowl, toss together the ingredients, until they are moistened by the oil.
2. Sprinkle over the mac and cheese, and bake for 20 minutes until the sauce is bubbling, and the topping is crispy and golden.
3. Any additional topping can be frozen in a zipper top plastic bag, and used over casseroles, or vegetables.
Honey Orange Glazed Chicken
Serves 6
1 1/2cups orange juice
1/4 cup honey
1 tablespoon Dijon mustard
1 tablespoon distilled white vinegar
1/8teaspoon red pepper flakes
Salt and ground black pepper
1/2cup all-purpose flour
4 boneless, skin-on chicken breast halves 2
2 teaspoons extra virgin olive oil
2 tablespoons unsalted butter
1/2 cup finely chopped onion
1/4 cup finely chopped Italian parsley
2 oranges, peel and pith removed and separated into segments
1. 1. Adjust oven rack to middle position and heat oven to 375 degrees. Whisk 1 1/2 cups orange juice, corn honey, mustard, vinegar, pepper flakes, 1/8 teaspoon salt, and 1/8 teaspoon pepper together in medium bowl. Place flour in pie plate, then season chicken on both sides with salt and pepper. Working with one chicken breast at a time, coat chicken with flour, patting off excess.
2. Heat oil and butter in ovenproof 12-inch skillet over medium heat until the butter melts, and begins to foam.
3. Add chicken breasts skin-side down; cook until well browned and most of fat has rendered from skin, 8 to 14 minutes. (If after 3 minutes, you don’t hear definite sizzling, increase heat to medium-high. If after 6 minutes chicken is darker than lightly browned, reduce heat slightly.) Turn chicken and lightly brown other side, about 5 minutes longer. Transfer chicken to plate.
4. Pour off all but 1 teaspoon fat from pan. Add onion and cook until softened, 1 to 2 minutes. Increase heat to high and add orange juice mixture. Simmer, stirring occasionally, until syrupy and reduced to 1 cup
5. 6 to 10 minutes.
6. Remove skillet from heat and tilt to one side so glaze pools in corner of pan. Using tongs roll each chicken breast in pooled glaze to coat evenly and place skin-side down in skillet.
7. Transfer skillet to oven and bake chicken until thickest part of breasts registers 160 degrees on instant-read thermometer, 25 to 30 minutes, turning chicken skin-side up halfway through cooking.
8. Transfer chicken to platter, add the parsley and oranges to the glaze, and stir to blend. Spoon the glaze over the chicken. Serve hot.
Paola’s Roasted Potatoes
Serves 4
The unique oil infused with garlic and rosemary will give your potatoes a very different flavor, without the burning that usually happens you roast potatoes at high temperatures. Use the oil for grilled meats and poultry, and to dress other vegetables. A version of this recipe appears on Elizabeth Minchilli’s blog www.elizabethminchilli.com
2.5 pounds Russian banana bakers
½ cup extra virgin olive oil
6 sprigs of fresh rosemary
2 cloves garlic
Salt
1. About an hour (or more if possible) before you are going cook the potatoes, strip the leaves of the rosemary into the olive oil. Add the two peeled cloves of garlic, and blend in a blender, or food processor. You don’t want to puree it, just chop up everything roughly. Let sit for at least an hour at room temperature.
2. Preheat oven to 400F and line a baking sheet with parchment or a silicone liner.
3. Chop the potatoes into 1 inch pieces.
4. Place them in a bowl, and toss with the rosemary olive oil and sprinkle liberally with salt.
5. Arrange the potatoes in a single layer.
6. Roast until golden, about 25 to 35 minutes.
7. Serve immediately.
8. Leftovers are great in frittatas, or served with eggs in the morning.
Spigarello Broccoli Frittata
Serves 4 to 6
2 tablespoons extra virgin olive oil
1 garlic clove, minced
1 bunch spigarello broccoli, finely chopped
Salt and pepper
8 large eggs, beaten
2 tablespoons water
1 cup crumbled goat cheese
1/4 cup grated Parmigiano Reggiano cheese
1. Preheat the oven to 350 degrees.
2. In a large ovenproof skillet, heat the oil, add the garlic, and swirl in the oil for 1 minute.
3. Add the broccoli and season with salt and pepper.
4. Sauté the broccoli for 2 to 3 minutes, until it begins to soften.
5. Whisk the eggs with the water, and pour over the broccoli mixture in the pan.
6. Sprinkle with the goat cheese and Parmigiano.
7. Bake the frittata for 10 to 15 minutes until the eggs are set in the center. Remove from the oven; allow to rest for 5 minutes, before cutting into wedges.
Roasted Beet and Orange Salad
Serves 4 to 6
A beautiful salad to serve in the fall, it’s colorful, and so good for you. Bring this to the next tailgate, it transports well.
For the Roasted Beets
One bunch beets, scrubbed, and tops trimmed
1. Preheat the oven to 400 degrees and line a baking sheet with parchment or a silicone baking liner.
2. Place the beets on the baking sheet and bake for 40 to 60 minutes (this will depend on how large the beets are—for small bunch beets, 20-25 minutes)
3. The beets are done when the tip of a sharp knife inserted into the thickest part goes in with little resistance.
4. Cool the beets, slip off the peel and slice the beets into 1/2-inch slices. The beets can be refrigerated for up to 3 days.
To Assemble the Salad
1/3 cup orange juice
1/4 cup rice vinegar
2 tablespoons sugar
2 tablespoons finely chopped onion or shallot
1 teaspoon Dijon mustard
2/3 cup vegetable oil
Salt and pepper
Roasted beets (see preceding recipe)
2 oranges, peel and pith removed, and sliced 1/4-inch thick and then cut into quarters
One head red romaine, or butter lettuce, washed and spun dry
1/2 cup finely chopped salted pistachios, or salted chopped almonds
In a small bowl, combine the juice, rice vinegar, sugar, onion, mustard, and oil. Season with salt and pepper. In
Another bowl, combine the beets and oranges, and toss with some of the dressing. Serve the salad on a bed of red romaine, or butter lettuce, drizzle with a bit of the dressing, and sprinkle with the nuts.
Rainbow Carrot Cake with Orange Cream Cheese Frosting
Serves 10
1 1/2 cups canola oil
2 cups sugar
3 large eggs
2 teaspoons vanilla extract
3 cups grated rainbow carrots
One 8-ounce can crushed pineapple (do not drain)
1/2 cup chopped pecans
3 cups unbleached all-purpose flour
2 teaspoons baking soda
2 teaspoons ground cinnamon
1 recipe Cream Cheese Frosting (recipe follows)
1. Preheat the oven to 350°F. Coat a 13 x 9-inch baking pan (or two 9-inch baking pans) with nonstick cooking spray.
2. In a large bowl, beat together the oil, sugar, eggs, and vanilla. Add the carrots, pineapple and juice, and nuts, stirring until blended.
3. Add the flour, baking soda, and cinnamon and stir to combine. Pour the batter into the prepared pan(s) and bake until a skewer inserted in the center comes out clean, 40 to 50 minutes.
4. Place the pan on a rack and let cool for 10 minutes. Remove from the pans to a rack, and cool completely. Spread the top of the cake with the cream cheese frosting.
5. Do-Ahead: At this point, you can cover and refrigerate for up to 4 days or freeze for up to 2 months.
6. Cook’s Note: The food processor will make short work of grating the carrots, but some grocers carry already grated carrots if you need to supplement. These are a little drier than freshly grated carrots, so if you’re using them, add an extra 1/2 cup to the batter to make up for the lack of moisture.
7. Cook’s Note: This recipe will make about 30 standard-size cupcakes. Bake until a skewer inserted in the center comes out with a few crumbs sticking to it, 15 to 17 minutes.
Orange Cream Cheese Frosting
Makes 6 cups, enough to frost two 9-inch layers, one 13 x 9-inch cake, or 48 cupcakes
One 8-ounce package cream cheese, softened
1/2 cup (1 stick) unsalted butter or margarine
5 cups confectioners’ sugar
1 teaspoon orange extract
1 to 2 tablespoons orange juice as needed to thin the frosting
1. Using an electric mixer, beat together the cream cheese and butter in a medium-size bowl.
2. Add the confectioners’ sugar, extracts, and beat until the mixture is of spreadable consistency.
3. If the frosting is too thick, beat in some orange juice 1/2 teaspoon at a time, until desired consistency is reached.
Farmers Choice
Warren Pear Dutch Baby Pancake
Serves 4
A great wake up for the weekend, you may need to make a few of these to keep your troops happy. When you don’t have pears, try this with peaches or apples.
2 Warren pears, peeled, cored, and cut into 1/8-inch-thick slices
2 tablespoons Meyer lemon juice
1/4 cup unsalted butter
1/4 cup firmly packed brown sugar
4 large eggs
3/4 cup whole milk
1/4 cup granulated sugar
1 tsp. pure vanilla extract
1/2 teaspoon ground cinnamon
Pinch ground nutmeg
1/2 teaspoon salt
Grated Zest of 1 Meyer lemon
2/3 cup all-purpose flour
1/4 cup confectioners’ sugar,
Lemon wedges for garnish
1. Preheat the oven to 400°F.
2. In a medium bowl, toss the pear slices with the lemon juice and set aside.
3. In a 10 to 12-inch cast iron or ovenproof skillet, melt the butter, and add the brown sugar, and cook over medium high heat until the sugar melts.
4. Arrange the pears in one layer over the butter and sugar mixture and keep hot on the stove while mixing the batter.
5. In a blender combine the eggs, milk, granulated sugar, vanilla, cinnamon, nutmeg, salt, and lemon zest and mix on high speed until combined. Add in the flour and mix on high speed until combined.
6. Pour the batter evenly over the pears, and transfer the skillet to the oven. Bake until the pancake is set in the middle, the sides have risen, and the bottom is nicely browned, about 20 minutes.
7. Sprinkle the pancake with the confectioners’ sugar, and squeeze lemon wedges onto each serving if desired. This is also delicious with maple syrup.
@Diane Phillips
www.dianephillips.com
Blog: www.cucinadivina.blogspot.com
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