Farmers' Market Box 1-1-15

December 31, 2014 0 Comments

Black Knight Carrots – Tutti Frutti Farm
Cauliflower – Life’s a Choke
Garlic – Her Produce
Oro Blanco Grapefruit – Ken’s Top Notch Produce
Dino Kale – Be Wise Ranch
Assorted Gem Lettuce – Coleman Farms
Hydro Magenta Romaine Lettuce – Sundial Farm
Calcot Onions – Crows Pass
Red Onions – Jaime Farms
Valencia Oranges – Polito Farm
Organic Juicing Bag:
Granny Smith Apples – Fair Hills Farm
Black Knight Carrots – Tutti Frutti Farm
Dino Kale – Be Wise Ranch
Sweet Lemons – Koral’s Tropical Fruit
Baby Red Beets – Be Wise Ranch
Fennel – Lakeside Organics
Farmer’s Choice:
Pink Lemons – J.J.’s Lone Daughter Ranch
Anjou Pears – Ha’s Apple Farm

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Catalina Offshore catch of the week: Yellowtail

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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!
Courtesy of Drew Canole of
4 carrots
1 apple
1/2 lemon
2 apple
2 carrots
handful kale
5 inches fennel
1/2 lemon
smooth and sour shot
2 inches fennel
1 lemon
Black Sunshine
4 Black Carrots
Handful of Black Kale
1 Sweet Lemon
Granny Knows Best
2 Granny Smith Apples
1/2 Fennel Bulb (with greens)
1 Sweet Lemon
Garden of Eden
4 Carrots
1/2 Fennel (with greens)
1 Apple
Handful Black Kale
Specialty Produce Recipe Suggestions
courtesy of Diane Phillips (Cucina Divina)
Cold Sesame Noodle Salad with Black Carrots
Serves 6
Never store fruit along with carrots. All fruit expels ethylene gas that is readily absorbed by carrots. Carrots exposed to ethylene turn very bitter making them unsuitable for eating.
1 pound linguine, cooked in boiling salted water until al dente and drained
1/4 cup toasted sesame oil
2 tablespoons vegetable oil
2 cloves garlic, minced
2 teaspoons peeled and grated fresh ginger
1/4 cup soy sauce
1/4 cup creamy peanut butter (don’t use natural)
1/4 cup rice vinegar
2 teaspoons brown sugar
1 cup snow peas, strings removed
6 scallions (white and tender green parts), thinly sliced on the diagonal
4 medium-size black carrots, cut into matchsticks (about 2 cups)
1/2 cup chopped unsalted dry-roasted peanuts
2 tablespoons sesame seeds
1. Toss the pasta with 1 or 2 tablespoons of the sesame oil.
2. In a blender or food processor, process together the remaining sesame oil, the vegetable oil, garlic, ginger, soy sauce, peanut butter, vinegar, and brown sugar until smooth. Taste for soy sauce and sugar.
3. Do-Ahead: At this point, you can cover and refrigerate for up to 3 days. Let come to room temperature and re-whisk to blend before continuing.
4. Microwave the snow peas on High or plunge into boiling water for 1 minute. Shock in ice water, pat dry, and cut in half on the diagonal.
5. Add the snow peas, scallions, carrots, 2 tablespoons of the peanuts, and 1 tablespoon of the sesame seeds to the linguine. Pour half of the dressing over the salad and toss to coat.
6. Do-Ahead: At this point, cover and refrigerate the salad and remaining dressing for at least 6 hours and up to 24 hours.
7. One hour before serving, remove the salad from the refrigerator and toss with more dressing if needed. Garnish with the remaining 1 tablespoon of sesame seeds and 2 tablespoons of peanuts.
Porchetta Style Pork Loin Stuffed with Kale
Serves 6
Porchetta is an Italian pork shoulder stuffed with aromatic herbs, and vegetables. Here we elevate it a bit for a dinner party, with sautéed garlicky kale, onions, and aromatic herbs, rolled into the butterflied pork loin.
One 5 pound pork loin
Salt and pepper
2 tablespoons extra virgin olive oil
6 garlic cloves, minced
Pinch red pepper flakes
2 teaspoons finely chopped rosemary
2 teaspoons finely chopped sage
1/2 cup finely chopped red onion
One bunch black kale, tough stems removed, and cut into 1/2-inch ribbons
Salt and pepper
2 tablespoons extra virgin olive oil
1 cup sweet white wine, such as Riesling
1. Preheat the oven to 350 degrees. Cut the pork loin lengthwise to within 1/2-inch of the edge. Lay the 2 halves onto a cutting board, cover with plastic wrap, and pound the pork until it is an even thickness.
2. In a large skillet, heat the oil and saute the garlic, red pepper, rosemary and sage, swirling in the pan for 20 seconds, until fragrant.
3. Add the onion, and saute for 3 to 4 minutes, until the onion begins to soften. Add the kales, and saute for 5 to 7 minutes, until the kale begins to soften. Season the mixture with salt and pepper, and allow to cool. When the mixture is cool, spread it evenly over the pork. Roll up the pork and secure at 1-inch intervals with butchers’ twine, or silicone bands.
4. In a Dutch oven, heat the olive oil and brown the pork on all sides. Cover the pan, and transfer to the oven, roasting for 1 hour, turning several times during the cooking process. Remove from the oven, and allow the roast to rest for at least 20 to 30 minutes before carving.
5. Remove the fat from the pan, and set the pan over medium high heat and deglaze the pan with the wine, bringing the wine to a boil. Boil the sauce for 15 minutes, until it has reduced by 1/2. Carve the pork and serve with the warm juices on the side.
Sausage, Kale and Cannellini Bean Soup
Serves 6
A nice stick-to-your-ribs soup for this cold weather in San Diego. Serve with crusty bread.
1/2 lb. bulk sweet Italian sausage
2 Calcot onions, finely chopped, using the white part only
2 medium carrots, cut into small dice
2 ribs celery, cut into small dice
4 large garlic cloves, minced
1/8 tsp. crushed red pepper flakes
One bunch black kale, tough stems removed, cut into 1/2-inch ribbons
6 cups chicken or vegetable broth
One 14.5-ounce can cannellini or kidney beans, rinsed and drained
1 Tbs. fresh lemon juice
1/2 tsp. finely grated lemon zest
Salt and pepper to taste
1. In a Dutch oven, cook the sausage, breaking up any large pieces, until the sausage is no longer pink.
2. Remove all but 2 tablespoons of fat, and saute the onions, carrots, celery, garlic and red pepper flakes, for 4 to 5 minutes, until the onions begin to soften.
3. Add the kale, and saute for another 3 minutes, until the kale begins to soften. Add the broth, and beans.
4. Simmer the soup for 20 to 25 minutes, until the kale is tender. Add the lemon juice, and zest, and season with salt and pepper.
Creamy Cauliflower Soup with Crispy Bacon
Serves 4 to 6
Try this riff on baked potato soup, instead using cauliflower, and garnishing with crispy bacon bits, finely chopped Calcot onions, and shredded white cheddar cheese.
2 tablespoons extra virgin olive oil
1 tablespoon unsalted butter
2 garlic cloves, minced
1 Calcot onion, finely chopped, using only the white part (finely chop the green for garnish)
1 cauliflower, core removed, and cut into florets
4 cups chicken or vegetable broth
1/4 cup heavy cream
Salt and Tabasco to taste (see note)
4 strips bacon, cooked crisp and crumbled for garnish
1/4 cup finely chopped Calcot onion for garnish
1/2 cup (or more) finely shredded sharp white cheddar cheese for garnish
1. In a Dutch oven, heat the oil and butter over medium high heat, and saute the garlic and onions for 1 minute until fragrant.
2. Add the cauliflower, and stir to coat with the oil mixture.
3. Add the broth, and bring to a boil. Simmer the cauliflower for 15 to 20 minutes, until it is very soft.
4. Using an immersion blender, puree the soup. (If you would like to put this into a blender, or food processor, let it cool before putting it into the blender—hot liquids in blenders tend to come back up at you) Add the cream, and taste the soup for seasoning, correcting with salt and Tabasco.
5. Serve the soup garnished with bacon, chopped onion, and shredded cheese.
6. Cook’s note: Here, instead of pepper, we season with Tabasco, or Frank’s Hot Sauce. The hot sauce will add a peppery flavor and blend with the soup.
Caramelized Onion Duet Gruyere Cheese Dip
Serves 6
This is a terrific dip using the onions in your box. Serve it with crudités, or serve it with crackers, or toasted baguette slices.
2 tablespoons unsalted butter
1 cup finely chopped Calcot onions, using the white and tender green parts
1 red onion, finely chopped
1/2 teaspoon dried thyme
1 teaspoon sugar
1 cup mayonnaise (no natural or low fat—this won’t work)
2 cups shredded imported Swiss cheese (Gruyere is best)
1/2 cup shredded Parmigiano Reggiano
One round loaf sourdough or crusty bread
Crudités and baguette slices for serving.
1. Preheat the oven to 350 degrees.
2. In a skillet, heat the butter and saute the onions, thyme and sugar together stirring to make sure they do not burn. It should take about 10 to 15 minutes for the onions to begin to turn golden brown.
3. Cool the onions, and put into a mixing bowl. Add the mayonnaise, and cheeses, and stir to blend.
4. At this point, the dip can be refrigerated for up to 2 days.
5. Bring to room temperature before baking.
6. Cut the top from the bread, and hollow out the inside of the bread, leaving a 3/4-inch shell. Pour the dip into the bread, and bake for 25 to 35 minutes, until the dip is bubbling, and warm. Remove from the oven and serve with crudités and baguette slices.
7. If you decide not to use the bread bowl, coat the inside of an 8-inch baking dish with non-stick cooking spray, and pour the dip into the baking dish and proceed as directed.
Oro Blanco Sangria
Serves 6
1 750 mL bottle Riesling
1 cup Oro Blanco grapefruit juice
1/2 cup simple syrup**
1 1/2 cups sliced strawberries
1 grapefruit, cut into thin slices
1 750mL bottle Prosecco (or a dry champagne)
1. In a mixing bowl, combine the Riesling, grapefruit juice, simple syrup, strawberries and grapefruit. Cover and refrigerate for at least 4 hours, or up to 2 days.
2. When ready to serve, put a slice of grapefruit into a wine glass, along with a few slices of strawberries. Pour some of the Sangria base into a wine glass, top off with Prosecco, and serve cold.
3. To Make Simple Syrup: Bring 1 cup of water and 1/2 cup sugar to boil, and stir until the sugar is melted. Cool the syrup and store in the refrigerator for up to 2 weeks.
Roasted Salmon on Magenta and Baby Lettuces with Ginger Soy Dressing and Valencia Oranges
Serves 4
1/2 cup rice vinegar
1/4 cup soy sauce
2 tablespoons orange juice
1 teaspoon grated ginger
1 cup vegetable oil (canola, or your favorite non-GMO)
Toasted sesame seeds for garnish (optional)
2 1/2 pounds salmon filets
One head magenta lettuce, washed and spun dry
Mixed baby lettuces, washed and spun dry
2 Valencia oranges, peel and pith removed, and cut into segments
1 Calcot onion, finely chopped using the white and green parts for garnish
1. In a small mixing bowl, whisk together the vinegar, soy sauce, orange juice, ginger, and oil.
2. Put the salmon into a zipper top plastic bag, and pour in 1/2 of the dressing into the bag. Seal the bag, and refrigerate for at least 1 hour and up to 4 hours.
3. Preheat the oven to 400 degrees. Remove the salmon from the marinade, and arrange in a 13-by-9-inch baking dish. Roast the salmon for 10 minutes per inch of thickness, until the salmon registers 160 degrees on an instant read meat thermometer.
4. Put the lettuce and orange segments into a bowl, and drizzle with some of the dressing. Toss the salad, and arrange it on dinner plates. When the salmon is cooked, arrange the salmon over the salad, and garnish with chopped onion and sesame seeds.
Baked Orange French Toast with Orange Custard Sauce
Serves 6 to 8
Instead of flipping French toast New Year’s morning, make this French Toast ahead, and then pop it in the oven for a glorious breakfast.
One loaf Hawaiian Sweet Egg bread, brioche, or Egg bread, sliced 1/2-inch thick
1 cup whole milk
1 cup heavy cream
5 large eggs
1/3 cup granulated sugar
1 teaspoon Grand Marnier or another orange liqueur
1/4 teaspoon orange zest
2 teaspoons vanilla paste or extract
1/2 cup raw sugar
Coat the inside of a 13-by-9-inch baking dish with non-stick cooking spray. Lay the bread into the baking dish, wedging it to fit. In a bowl, whisk together the milk, cream, eggs, sugar, Grand Marnier, orange zest, and vanilla paste. Pour the mixture over the bread, tilting the pan, to make sure that the bread is soaking up the custard. Sprinkle with the raw sugar. Cover and refrigerate for at least 4 hours, and up to 36 hours.
Preheat the oven to 350 degrees. Remove from the refrigerator 30 minutes before baking. Bake for 30 to 40 minutes, until the French toast is golden brown. Remove the French toast from the oven and allow to rest for 10 minutes, before cutting and serving. Serve with the orange custard sauce.
Orange Custard Sauce
Makes 4 cups
1/3 cup sugar
1/4 cup cornstarch
3 cups whole milk
6 large egg yolks
2 teaspoons orange extract
1/2 cup orange juice
1. In a 2-quart saucepan, whisk together the sugar, cornstarch, milk, and egg yolks until smooth. Place over medium-high heat and whisk until the mixture thickens and comes to a boil, 4 to 5 minutes.
2. Remove from the heat and stir in the orange extract and orange juice.
3. Transfer to a glass bowl and press plastic wrap against the surface to keep a skin from forming.
4. At this point, refrigerate for at least 4 hours and up to 4 days, or freeze for up to 1 month.
Farmer’s Choice
D’Anjou Pear Tart Tatin
Serves 6 to 8
Normally made with apples, this tart is elegant and delicious. Serve with vanilla ice cream
6 firm, large pears, peeled, cored, and cut in half
¾ cup sugar
4 tablespoons unsalted butter
One sheet Pepperidge Farm Puff Pastry, defrosted, and rolled out
1. Preheat oven to 375 degrees.
2. Place the sugar in a 10-inch skillet or tarte Tatin pan over low heat. When some of the sugar begins to melt, begin stirring with a wooden spoon until all of the sugar is melted and begins to turn a pale golden color.
3. Remove the pan from the heat. Arrange the pear halves in the pan spoke fashion, cut side up, with the narrow end of the pears toward the center, as close together as possible. Fill in the center with the remaining pears.
4. Cut the butter into small pieces and scatter over the pears. Place the pan over medium heat. Cook until the sugar turns a deep caramel color and the juices released from the pears are nearly evaporated, about 15 to 20 minutes.
5. Roll the dough and cover the pears according to the directions in the pastry recipe. Bake until the crust is golden brown, about 25 to 30 minutes. Remove from oven and set aside for 10 minutes.
6. Run a small, sharp knife around the edge of the tarte to loosen. Place a large plate or platter over the skillet. Holding the plate and skillet together using 2 kitchen towels, carefully but quickly invert the tarte onto the plate. Let stand a few minutes to cool slightly. Cut into wedges and serve with vanilla ice cream.
Pink Lemon Bundt 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
1 tablespoon grated pink lemon zest
5 large eggs, at room temperature
1 cup sour cream
1/2 cup fresh pink lemon juice (about 4 lemons)
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, and lemon zest. Add the eggs one at a time, mixing well after each addition, scraping down the sides of the bowl.
3. Mix the sour cream and lemon 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.
Lemony Icing
The cake can be dusted with confectioner’s sugar, or you can make this icing.
1 1/2 cups confectioners’ sugar
2 to 3 tablespoons fresh pink lemon juice
Whisk the lemon juice into the sugar and drizzle over the cooled cake.
Adapted from: Tate’s Bake Shop Cookbook
@Diane Phillips
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