Farmers' Market Box 1-8-15

Pink Lady Apples – Fair Hills Farm
Carrots – Black Sheep Produce
Fennel – Coastal Organics
Garlic – Her Produce
Dandelion Greens – Be Wise Ranch
Navel Oranges – Polito Family Farm
Russian Fingerling Potatoes – Weiser Family Farm
Butternut Squash – Black Sheep
Celery – Lakeside Organics
Yellow Onion – Cal Organics
Organic Juicing Bag:
White Carrots – Weiser Family Farm
Red Dandelion Greens – Be Wise Ranch
Limes – Koral’s Tropical Farm
Navel Oranges – Polito Family Farm
Celery – Lakeside Organics
Farmer’s Choice:
Fuerte Avocado – Koral’s Tropical Fruit
Cara Cara Oranges – Ken’s Top Notch Produce
Featured Fruit:
Page Tangerines – Ken’s Top Notch Produce

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Catalina Offshore catch of the week: Faroe Island / Scottish Salmon
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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
Courtesy of Drew Canole of Fitlife.tv
Dandy Shot
1 handful dandelion greens
1 lime
Juice Flow
1 orange
4 carrots
3 ribs celery
Everything’s Alright
1/2 orange
2 carrots
4 ribs celery
1 handful dandelion greens
1 lime
Specialty Produce Recipe Suggestions
courtesy of Diane Phillips (Cucina Divina)
Fennel and Navel Orange Salad
Serves 4 to 6
One head red dandelion greens, washed, spun dry, and coarsely chopped
4 navel oranges, pith and peel removed, and sliced into 1/2-inch slices
One fennel bulb, wispy ends trimmed, and root end cut, sliced into 1/-4 inch slices
1/3 cup extra virgin olive oil
1 teaspoon dried oregano
2 teaspoons red wine vinegar
2 tablespoons orange juice
Freshly ground black pepper
1. Spread the dandelion greens on a serving platter.
2. Arrange the oranges and fennel on the greens.
3. In a mixing bowl, whisk together the oil, oregano, vinegar, orange juice and pepper.
4. Pour over the oranges and marinate at room temperature for up to 4 hours.
5. If you are arranging the oranges and fennel ahead of time, refrigerate them, and the dressing until 45 minutes before serving.
6. Serve at room temperature.
White Bean and Garlic “Hummus”
Makes 2 cups
Normally made with garbanzo beans this spread is prepared using canned white beans, rosemary and lots of garlic. If you are watching the NCAA College Football championships this Monday, this is a great dip to serve to your friends with pita chips and it can be made two days ahead of time.
A word about garlic in your dishes: the smaller the garlic (minced, pressed, chopped) the more intense the flavor; the larger (whole, or sliced) the less intense.
1/4 cup extra virgin olive oil, plus more for garnish
6 garlic cloves, sliced
1 tablespoon finely chopped fresh rosemary
Two 14.5-ounce cans small white beans, rinsed and drained
Salt and pepper
1. In a large skillet, heat the oil, and saute the garlic and rosemary over medium low heat, until the garlic begins to turn translucent, but don’t allow it to get brown.
2. Add the beans and saute for another 3 minutes, until the beans have absorbed some of the garlic rosemary oil.
3. Cool the mixture slightly then puree in a blender or food processor until smooth.
4. Taste for seasoning, and adjust using salt or pepper. Serve the dip cold or at room temperature, drizzled with a bit of olive oil, and pita chips to dip. (Raw vegetables are also delicious with this dip)
Celery Salad with Asiago and Walnuts
Serves 4
This refreshing salad comes from the town of Trevi in Umbria; they use soft Pecorino fresco, which can be hard to find here in San Diego. Asiago makes a nice substitute.
1 Bunch celery, washed, and chopped into 1/2-inch pieces, include the leaves, too
3 ounces Asiago, cut into fine dice
1 cup toasted walnuts (or pine nuts)
Salt and pepper
1/2 to 3/4 cup extra virgin olive oil
Put the celery cheese and walnuts into a mixing bowl. Season with salt and pepper, and pour the olive oil over the salad. Toss to coat the celery with the oil and serve.
Orange and Carrot Cake
Makes 1 13-by-9-inch cake or about 30 cupcakes
What’s different about this cake? It’s flavored with navel oranges, and topped with an orange frosting. If you got the Farmer’s choice option, try the Cara Cara oranges in this cake, they are scrumptious!
1 1/2 cups canola oil
2 cups sugar
3 large eggs
2 teaspoons vanilla paste or extract
3 tablespoons orange juice
2 cups grated carrots about 6 carrots
1 cup orange segments, finely chopped
1/2 cup chopped nuts of your choice, walnuts or pecans, or cashews (or go nut-less—adding golden raisins)
3 cups unbleached all-purpose flour
2 teaspoons baking soda
2 teaspoons ground cinnamon
1 recipe Orange Cream Cheese Frosting (recipe follows)
1. Preheat the oven to 350°F. Coat a 13 x 9-inch baking pan with nonstick cooking spray.
2. In a large bowl, beat together the oil, sugar, eggs, vanilla and juice.
3. Add the carrots, oranges, and nuts, stirring until blended.
4. Add the flour, baking soda, and cinnamon and stir to combine.
5. Pour the batter into the prepared pan and bake until a skewer inserted in the center comes out clean, 40 to 50 minutes.
6. Place the pan on a rack and let cool completely. Spread the top of the cake with the cream cheese frosting.
7. Do-Ahead: At this point, you can cover and refrigerate for up to 4 days or freeze for up to 2 months.
8. Variation: 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
2 to 3 tablespoons orange juice
1 teaspoon vanilla paste or extract
1. Using an electric mixer beat together the cream cheese and butter in a medium-size bowl. Add the confectioners’ sugar, juice, extracts, and beat until the mixture is of spreadable consistency.
2. If the frosting is too thick, beat in additional juice, 1/2 teaspoon at a time, until desired consistency is reached.
3. Do-Ahead: At this point, you can cover and refrigerate for up to 5 days or freeze for up to 6 months. I recommend you soften it at room temperature after it’s been refrigerated, so it’s easy to spread.
Fingerling and Fennel Gratin
Serves 6
Fennel is crispy, has a distinctive anise flavor when raw, when cooked, it mellows out, and is an interesting addition to many cooked presentations. This gratin is delicious with grilled or meats, poultry or seafood.
1 1/2 pounds fingerling potatoes, scrubbed, and sliced 1/4 inch thick
1 fennel bulb, root end trimmed, and sliced thinly
1/2 cup finely sliced onion
1 1/2 cups whole milk
1 cup heavy cream
1 clove garlic, minced
1/2 cup finely sliced onion
2 teaspoons finely chopped fresh thyme
6 drops Tabasco
1 1/2 cups finely shredded Gruyere or imported Swiss cheese
1/4 cup finely grated Parmigiano Reggiano
1. Preheat the oven to 350 degrees and coat the inside of a 9-inch baking dish with non-stick cooking spray.
2. In a large skillet, heat the potatoes, fennel, onion, milk, cream, garlic, thyme, Tabasco, and cook 5 to 6 minutes, until the vegetables are almost done; they will be firm, but a knife will pierce them easily.
3. Transfer the vegetables to the prepared pan, and sprinkle with the cheeses.
4. Bake the gratin for 30 to 40 minutes, until the sauce is bubbling and the cheeses are golden brown. Allow to rest for 5 to 10 minutes before serving.
Roasting Anything
1. Roasting vegetables is a great way to get a side dish on the table, and the roasting process (high temperature—400 degrees) caramelizes the vegetables bringing out the sugars, and making them crispy on the outside, and sweet on the inside.
2. My favorite way to roast is to coat the vegetables with olive oil, salt and pepper; then add aromatics as I see fit—dried herbs (fresh will disintegrate at high heat) garlic, onion, even smoky bits like pancetta.
3. Toss the coated vegetables onto a lined baking sheet, and roast. (Line the pan with silicone liner, aluminum foil, or parchment.)
4. The timing will depend on the density of the vegetables; whole fingerlings will cook in about 20 to 30 minutes, whole carrots will cook in the same amount of time, but it you cut them into wedges, or 1/2-inch pieces, then reduce the timing and check them.
5. Roast like-vegetables together—like butternut squash and potatoes will make a great match. Root vegetables love being in the oven together, too. Once the vegetables are roasted, they can be cooled, and refrigerated until you are ready to use them—reheat on the stovetop in a hot skillet for a few minutes.
Roasted Carrot and Pink Lady Apple Salad with Cider Vinaigrette
Serves 4
This is a lovely winter salad; the carrots and apples can be roasted ahead of time, just warm them up when ready to serve.
1/2 cup extra virgin olive oil
4 carrots, peeled, and cut into 1/2-inch dice
2 pink lady apples, cored, and cut into 1/2-inch slices
1 teaspoon salt
1/2 teaspoon sugar
1/2 teaspoon freshly ground black pepper
One head red dandelion greens, washed, spun dry, and coarsely chopped
6 leaves green lettuce, washed spun dry and coarsely chopped
¼ cup apple cider or apple juice
2 tablespoons apple cider vinegar
2 tablespoons brown sugar
2 tablespoons Dijon mustard
1/4 cup finely chopped onion or shallot
1/2 cup vegetable oil (canola or grape seed)
Salt and pepper to taste
2 tablespoons poppy seeds
1. Preheat the oven to 400 degrees and line a baking sheet with silicone, parchment or aluminum foil. In a bowl, combine the oil, carrots, apples, salt, sugar, and pepper.
2. Arrange the mixture on the prepared baking sheet, and roast for 10 to 15 minutes—the carrots should still be a bit firm and the apples should begin to have some color on the edges. Remove from the oven, and allow to cool a bit.
3. While the carrots and apples are roasting, arrange the greens in a salad bowl.
4. In a small bowl. Whisk together the cider, vinegar, mustard, onion, and canola oil. Season with salt, pepper, and add the poppy seeds right before serving.
5. Toss with the greens, and arrange the greens on salad plates.
6. Spoon some of the roasted vegetables over the greens and drizzle with a bit more dressing if desired.
Curried Carrot Soup with Roasted Pink Lady Apple Compote
Serves 4 to 6
Bright and cheerful, this soup can give your day a lift. Instead of chutney for a garnish, try the Pink Lady Apple compote.
2 tablespoons extra virgin olive oil
1 tablespoon unsalted butter
1 bunch carrots, peeled and cut into 1-inch lengths
1 medium onion, finely chopped
2 ribs celery, finely chopped
1 to 3 teaspoons Sweet Curry powder (this will depend on your taste for curry—1 teaspoon will give you a nice hint, 3 a blast, add accordingly)
3 cups chicken vegetable broth
1/4 cup heavy cream (this is optional—no need to add it if you are watching the fat in your diet, this rounds out the flavor nicely and gives the soup a luxurious quality)
Salt and pepper
1. In a Dutch oven, heat the oil and butter, and saute the carrots, onion, celery, and curry powder, for 2 to 3 minutes, until the onion begins to soften and the curry powder is fragrant.
2. Add the broth, and simmer the soup for 10 minutes, until the carrots are softened.
3. Add the cream, and using an immersion blender, puree the soup.
4. Taste for salt and pepper, and adjust the seasoning to your taste. Serve the soup warm garnished with the pink lady compote or your favorite garnish.
Pink Lady Compote
1 tablespoon unsalted butter
3 pink lady apples, peeled, cored and coarsely chopped
1 onion, finely chopped
2 teaspoons freshly grated ginger
1/2 cup golden raisins
1/2 cup firmly packed light brown sugar
1/4 cup cider vinegar
Few drops Tabasco, or your favorite hot sauce
1. In a large skillet, heat the butter and oil, and add the apples, onion, and ginger, and saute until the apple and onions are softened, about 4 minutes.
2. Add the raisins, sugar and vinegar, and simmer for the about 10 minutes.
3. Taste for balance, this should be sweet and sour, add more sugar, or vinegar as needed.
4. Add the hot sauce, and stir to blend.
5. Cool the compote and refrigerate for up to 3 weeks. This is delicious served with salty cheeses, or as a condiment for grilled poultry, or curries.
Butternut Squash Risotto
Serves 4
Don’t be afraid of risotto; it should only take 20 minutes to cook, and the stirring gives you a chance to sip some wine, while you are cooking. Add-ins for this are cooked crumbled Italian sausage, and garnishes can be crispy prosciutto or cooked bacon. If you have a pressure cooker, try this in the pressure cooker, 5 minutes, NO STIRRING!
Stove Top Method
Make sure the broth is simmering on the stovetop, and add each ladle full of broth once the rice has just about absorbed all the broth in the pot. At the 15 minute mark, taste the rice, if it still has a way to go, add another ladle of broth. Remember that even when the risotto is served, it is still absorbing the liquid, so make sure that when you serve it there is still thickened liquid served with the risotto, otherwise, it will congeal on the plate.
4 tablespoons unsalted butter
1 tablespoon extra-virgin olive oil
1/2 cup finely chopped onion
4 sage leaves, finely chopped
2 cups chopped butternut squash (cut into 1/2-inch pieces)
1 1/2 cups Arborio rice
1/2 cup dry white wine, such as Sauvignon Blanc or Pinot Grigio, or dry vermouth
4 1/2 to 5 cups chicken or vegetable broth, simmering on the stovetop
1/4 to 1/2 cup freshly grated Parmigiano-Reggiano cheese
Freshly ground black pepper to taste
1. In a 4-quart saucepan, heat 1 tablespoon of the butter and oil together, and saute the onion, sage and squash for 2 minutes until the onion has softened. Add the rice, and toss in the butter mixture, to coat the grains.
2. Add the wine, and bring to a boil. When the wine has just about evaporated, add a ladle of broth (about 3/4 cup at a time)
3. Simmer the rice in the broth, until it has absorbed almost all the liquid.
4. Add more broth, continuing to simmer, and add broth until the 15 minute mark. Taste the rice, it should still have a bit of resistance, but not be hard.
5. If it is still hard (to your taste), add more broth, continuing to stir until the rice is a bit short of al dente.
6. Remove from the heat, stir in the remaining butter and 1/4 cup Parmigiano to the rice. Taste for seasoning and add freshly ground black pepper if necessary and serve the risotto in shallow plates, garnished with additional grated Parmigiano.
Pressure Cooker Method
4 tablespoons unsalted butter
1 tablespoon extra-virgin olive oil
1/2 cup finely chopped onion
4 sage leaves finely chopped
2 cups chopped butternut squash (1/2-inch pieces)
1 1/2 cups Arborio rice
1/2 cup dry white wine, such as Sauvignon Blanc or Pinot Grigio, or dry vermouth
3 1/2 cups chicken broth
1/4 to 1/2 cup freshly grated Parmigiano-Reggiano cheese
1. Melt 2 tablespoons of the butter with the 1 tablespoon of oil in the pressure cooker over medium-high heat; add the onion, sage and squash, and sauté for 2 to 3 minutes, until the onion begins to soften.
2. Add the rice and stir to coat the grains. Add the wine and bring to a boil. Pour in the broth and stir to combine. Lock the lid in place and cook at high pressure for 7 minutes.
3. When the risotto is cooked, quick release the pressure and remove the lid, tilt the pot away from you to avoid the escaping steam.
4. Stir in the remaining 2 tablespoons of butter and 1/4 cup Parmigiano. Spoon the risotto onto plates and sprinkle with any additional Parmigiano.
Farmer’s Choice
Roasted Salmon Avocado and Cara Cara Salad
Serves 4
For the Salad
One head green leaf lettuce, washed, spun dry and coarsely chopped
4 Cara Cara Oranges, pith and peel removed, and segmented (or sliced 1/2-inch thick)
2 Fuerte avocados, peeled, and sliced 1/2-inch thick
Cara Cara Dressing (see following recipe)
Roasted Salmon (see following recipe)
For the Dressing and Marinade
1/2 cup cara cara orange juice
1 garlic clove, minced
1 teaspoon freshly grated ginger
2 tablespoons brown sugar
2 tablespoons red wine vinegar
1 tablespoon soy sauce
1/2 cup vegetable oil
Few drops of Tabasco or Sriracha
1. In a small bowl, whisk together the ingredients. Taste for seasoning and adjust using Tabasco or more sugar. Divide the dressing in half.
For the Salmon
2 pounds salmon filets
1/2 recipe marinade (see preceding recipe)
2. Put the fish into a zip-lock bag, and pour in the marinade. Seal the bag and refrigerate for at least 2 hours, and up to 8 hours.
3. Preheat the oven to 400 degrees. Remove from the marinade and arrange in an ovenproof baking dish.
4. Roast the salmon for 10 minutes per inch of thickness. When the salmon is cooked, allow it to rest for at least 5 minutes, before serving.
Assembly
1. In a large bowl, toss the lettuce with some of the remaining salad dressing/marinade.
2. Arrange on dinner plates, and arrange some of the avocado and oranges around the outside of the lettuce on the plate.
3. Place the salmon on the salad greens, and drizzle with additional dressing over the salmon and the avocado and orange slices.
4. Cook’s Note: the salmon can be served hot, warm, or you can cook it ahead, cool, and refrigerate and serve it cold.
Avocado Mousse with Shrimp Remoulade Dressing
Serves 6 to 8
This is a very old recipe from my archives, and it’s still so delicious I had to share it. Originally, it was served with Shrimp/Crab Louis Dressing, but I like the kicked up flavor of Remoulade. This makes an amazing first course, or luncheon dish.
For the Mousse
3 ripe avocados, peeled, pitted and cut into chunks
2 tablespoons lemon juice
1 envelope plain, unflavored gelatin
3 tablespoons white-wine vinegar
1 cup mayonnaise
Salt to taste, if desired
Freshly ground pepper to taste
¼ teaspoon Tabasco sauce
1 tablespoon Dijon-style mustard
1 teaspoon anchovy paste
1. Coat the inside of eight 3-ounce ramekins with non-stick cooking spray, or vegetable oil.
2. In a mixing bowl, combine the avocados and lemon juice.
3. In a small bowl, combine the gelatin with the vinegar, and stir to soften.
4. Add the avocados and gelatin to a food processor and process until smooth.
5. Add the remaining ingredients and process again. Pour the mixture into the ramekins, cover and refrigerate for at least 4 hours or up to 24 hours until set.
For the Remoulade
¾ cup mayonnaise
1/4 cup Dijon or Creole mustard
2 tablespoons ketchup
1 tablespoon finely chopped cornichons or dill pickles
2 teaspoons finely chopped shallot
1 teaspoons prepared horseradish
2 teaspoons finely chopped capers
1 tablespoon chopped fresh Italian parsley
½ teaspoon sweet paprika
1 pound medium cooked shrimp
1 cup chopped celery
¼ cup chopped chives
1. In a large bowl, whisk together the mayonnaise, mustard, ketchup, pickles, shallot, horseradish, capers, parsley, and paprika.
2. Do-Ahead: At this point, the mixture can be refrigerated for up to 5 days.
3. Fold in the shrimp celery, and chives, if using.
To serve the mousse, unmold onto plates, and spoon the Remoulade over the mousse.
@Diane Phillips
www.dianephillips.com
Blog: www.cucinadivina.blogspot.com
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