Farmers' Market Box 1-29-15

Baby Turnips – Pedro Santiago
Moro Blood Oranges – Blair Shanel
Fuerte Avocados – Koral’s Tropical Fruit
Napa Cabbage – Kong Thao
Cauliflower – Life’s a Choke Farm
Fennel – Black Sheep Produce
Green Garlic – Black Sheep Produce
Hydro Butter Lettuce – Go Green Agriculture
Calcot Onions – Crows Pass
Gold Nugget Tangerines – Regier Farm
Organic Juicing Bag:
Carrots – Tutti Frutti Farm
Celery – Black Sheep Produce
Limes – Korals Tropical Farm
Vanilla Blood Oranges – Tom King
Temple Oranges – Flying Disc Farm
Farmer’s Choice:
Romanesco Cauliflower – Babe Farm
Blueberries – Forbidden Fruit
Lemongrass – Kong Thao

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Catalina Offshore catch of the week: Seabass
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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
Temple of Orange
2# temple orange
2# orange carrots
1# limes
Celery
2# vanilla blood oranges (no acid)
Clean Machine
3 stalks celery
1 vanilla blood orange
1/4 lime
Orange Dream
2 temple oranges
2 vanilla blood oranges
2 carrots
Citrus Shot
1 vanilla blood orange
1/2 lime
Specialty Produce Recipe Suggestions
courtesy of Diane Phillips (Cucina Divina)
Chicken Lettuce Wraps
Serves 4 to 6
For the Sauce
2 tablespoons granulated sugar
1/2 cup water
3 tablespoons soy sauce
1 tablespoon rice vinegar
2 tablespoons chopped green onion
1 to 3 teaspoons chili garlic sauce
In a small bowl, combine the mixture, and stir until the sugar is dissolved. Set aside at room temperature, or refrigerate for up to 3 days.
For the Stir Fry
4 tablespoons vegetable oil
3/4 pound ground chicken or turkey
one 8-ounce can water chestnuts, drained and minced (about 1 cup)
1 cup finely chopped shitake mushrooms (about 4 medium)
1 teaspoon minced green garlic
3 tablespoons soy sauce
1 tablespoon water
2 tablespoons Mirin
1 tablespoon oyster sauce
2 teaspoons rice vinegar
3 tablespoons chopped Calcot onion
6 leaves butter lettuce, washed and spun dry
1. Heat 1 tablespoon of the vegetable oil in a large sauté pan or wok over high heat.
2. Sauté the chicken until cooked through. Remove the chicken from the pan to cool.
3. Wipe out the pan, with the pan or wok back on high heat; add the 3 remaining tablespoons of oil.
4. When the oil is hot, add the water chestnuts, mushrooms, and garlic to the pan.
5. Cook the mixture for 2 minutes, stirring often.
6. Add the chicken, soy, water Mirin, oyster sauce, rice and vinegar to the pan and saute the mixture for a couple more minutes, then stir in the green onions and spoon everything onto a serving dish with lettuce.
7. Assemble each lettuce wrap by spooning the filling into a lettuce cup, adding sauce over the top and eating it like a taco.
Grilled Fish Tacos with Napa Cabbage Slaw
Serves 4
For the Slaw
One head Napa Cabbage, core removed, and sliced into 1/4-inch ribbons
1 Calcot Onion, finely chopped using the white and tender green parts
1 green garlic, finely chopped, discarding the tough ends
1/4 cup fresh lime juice
2 tablespoons rice vinegar
1/4 teaspoon ground cumin
3 shakes hot sauce
3/4 cup vegetable oil
Salt and pepper
1/2 cup sour cream or Greek yogurt
1. Put the cabbage, onion, and green garlic into a large salad bowl.
2. In a smaller bowl, whisk together the lime juice, rice vinegar, cumin, hot sauce, and oil, until blended. Season with salt and pepper, and pour some of the dressing over the cabbage in the salad bowl, and toss to coat.
3. Cover and refrigerate the slaw. Stir the sour cream or yogurt into the remaining dressing, cover and refrigerate until ready to serve. When ready to serve, drain out any excess moisture in the bottom of the salad bowl.
For the Fish
2 pounds fish filets (choose thicker fleshed fish, such as cod, swordfish, Mahi, or sea bass
1/4 cup fresh lemon or lime juice
1/2 cup vegetable oil
1/4 cup finely chopped cilantro
Corn tortillas for serving
Sliced avocado for serving
Sour cream sauce (see preceding recipe)
Napa Cabbage Slaw (see preceding recipe)
1. Place the fish in a zip-lock bag. In a small bowl, whisk together the juice, oil, and cilantro, pour into the bag, seal and marinate the fish for 2 hours or up to 4 hours.
2. Drain the marinade, and preheat the grill for 10 minutes.
3. Grill the fish for 2 to 3 minutes on each side, until it is cooked through. Keep the tortillas warm on the grill, and wrap the fish in tortillas, top with sliced avocado, sour cream sauce, and Napa Cabbage Slaw.
4. Want to keep that Avocado looking pretty? Spritz it with water, and wrap in plastic wrap, it will keep the avocado from turning black.
Maple Glazed Pork Tenderloin with Turnips
Serves 4
One 1 1/2 pound pork tenderloin
2 tablespoons extra virgin olive oil—plus more for the turnips
1 teaspoon dried sage leaves, crumbled
One bunch turnips, greens removed, and cut into wedges (if they are small, cut in half)
1/3 cup pure maple syrup
2 teaspoons apple cider vinegar
1 tablespoon Dijon mustard
1. Preheat the oven to 400 degrees. Make a paste of the oil and sage leaves, and rub the pork all over with the mixture.
2. Place in a roasting pan, and surround with the turnips, drizzling the turnips with some of the oil. Roast for 15 to 20 minutes, until the tenderloin registers 150 degrees on an instant read meat thermometer.
3. Remove from the oven, transfer the roast to a cutting board, and cover loosely with foil.
4. Place the roasting pan on the stove top, add the syrup, vinegar, and mustard, and bring to a boil, coating the turnips with the mixture.
5. Remove from the stove top, and slice the pork, drizzle with the sauce, and surround the roast with the turnips.
Blood Orange and Fennel Salad
Serves 4
2 to 3 blood oranges, peel and pith removed, and sliced into 1/-2inch thick slices
One fennel bulb, root end trimmed, and wispy stalks removed, sliced into 1/2-inch thick slices
Extra virgin olive oil
2 to 3 tablespoons red wine vinegar
1. Arrange the oranges and fennel in an alternating pattern on a serving platter.
2. Drizzle with the oil, and vinegar, and serve at room temperature.
Crispy Roasted Cauliflower
Serves 4
One head cauliflower, cored removed, and cut into florets
1/2 to 3/4 cup extra virgin olive oil
1 cup dry bread crumbs
1 cup grated Parmigiano Reggiano or Pecorino Romano cheese
1/2 teaspoon dried oregano
1. Preheat the oven to 350 degrees, and arrange a silicone baking liner, aluminum foil, or parchment on a baking sheet.
2. Put the cauliflower in a large bowl, and combine with the oil, tossing to coat.
3. In another bowl, combine the crumbs, cheese and oregano. Sprinkle over the cauliflower, and toss until the florets are coated with the bread crumb mixture.
4. Spread the cauliflower onto the baking sheet in one layer, and roast for 15 to 17 minutes, until the cauliflower is tender. Remove from the oven, and serve warm or at room temperature.
Curried Asian Slaw with Golden Nugget Tangerines
Serves 4 to 6
Another way to use your Napa Cabbage; this crispy salad is delicious with grilled meats, or poultry.
One head Napa Cabbage, core removed, and sliced into 1/4-inch ribbons
1 Calcot onion, finely sliced, using the white and tender green parts
2 golden nugget Tangerines, peeled and separated into segments
1/4 cup sugar
1/4 cup vegetable oil
1/4 cup red wine vinegar
1 teaspoon fresh lemon juice
1 garlic clove, minced
1/2 to 1 teaspoon sweet curry powder
1. Put the cabbage, onion, and tangerine segments into a salad bowl.
2. In a smaller bowl, whisk together the remaining ingredients. Pour the dressing over the cabbage, and toss to coat. Serve immediately.
FARMER’S CHOICE
Thai Lemongrass Soup
Serves 4
1 tablespoon vegetable oil
1 lemongrass stalk, pale parts only, crushed with the flat side of a knife
2 Calcot onions, sliced 1/8 inch thick, using only the white parts
1 serrano chile, stemmed, seeded, minced
2 boneless skinless chicken breasts, cut into 1/4-inch strips
3 tablespoons fish sauce (nam pla)
6 cups Chicken Broth
1/2 cup coconut milk
Juice of 2 lemons
Kosher salt and freshly ground black pepper to taste
1 tablespoon thinly sliced green stalks from Calcot onions
1. Heat a medium saucepan over medium-high heat. Add the oil and the lemongrass, stir, and saute for 2 minutes.
2. Add the onions and chilies, if using, and sauté, stirring, for 1 minute.
3. Add the chicken and sauté until opaque, about 1 minute.
4. Add the fish sauce and broth stir, bring to a simmer, and cook until the liquid is reduced slightly to intensify its flavor, 15 to 20 minutes.
5. Whisk in the coconut milk and lemon juice. Season with salt and pepper, garnish with the green onion tops, remove the lemongrass and serve.
Lemon Blueberry French Toast
Serves 6
1 cup sugar
Grated zest of 1 lemon
1 teaspoon lemon extract
1/8 teaspoon ground nutmeg
8 large eggs
1 1/2 cups heavy cream
9 cups torn egg bread with crust removed
1 1/2 cups fresh blueberries, picked over for stems, or frozen blueberries (do not defrost)
1/4 cup sugar
1/8 teaspoon ground cinnamon
1. Coat a 13 x 9-inch baking dish with nonstick cooking spray.
2. In a large bowl, whisk together the sugar, lemon zest, lemon oil, nutmeg, eggs, and heavy cream until blended.
3. Add the bread to the bowl, pushing it down into the mixture to absorb the liquid. Add the blueberries and stir to combine. Pour into the prepared dish.
4. Do-Ahead: At this point, cover and refrigerate for at least 12 hours and up to 3 days. Bring to room temperature before continuing.
5. Preheat the oven to 350°F. Combine the sugar and cinnamon and sprinkle over the pudding. Bake until puffed and golden brown, 45 to 50 minutes. Remove from the oven and let rest for 10 minutes.
Variation
1. If you would like to make muffin size bread puddings, prepare the bread pudding, but scoop into muffin tins that have been coated with non-stick cooking spray. Refrigerate 12 hours, sprinkle with the cinnamon sugar mixture, and bake for 25 to 30 minutes or until puffed, golden and cooked through. Serve the muffin bread puddings warm.
Blueberry Almond Coffee Cake
Serves 6 to 8
For the Streusel
½ cup sugar
½ cup all-purpose flour
¾ teaspoon cinnamon
¼ teaspoon freshly grated nutmeg
¼ cup melted butter
1 cup sliced almonds
1. In a small bowl, combine the dry ingredients, and gradually stir in the melted butter with a fork, until crumbs form. Set aside while making the cake.
For the Cake
½ cup unsalted butter, softened
¾ cup light brown sugar
2 large eggs
1 cup buttermilk
1 teaspoon vanilla extract
½ teaspoon grated lemon zest
1 ½ cups all-purpose flour
¾ teaspoon baking powder
¼ teaspoon baking soda
¼ teaspoon salt
1 cup berries (blueberries, raspberries, black berries or a combination) either frozen (do not defrost) or fresh
1. Preheat the oven to 375 degrees. Coat the inside of a 10-inch spring form pan with non-stick cooking spray.
2. In the large bowl of an electric mixer, cream together the butter and sugar, adding the eggs, one at a time, until blended. Add the buttermilk, beating until the mixture is combined.
3. Add the flour, baking powder, soda, and salt, beating on low speed until blended.
4. With a spatula, carefully fold in the berries, until they are distributed throughout the batter. Pour the batter into the prepared pan, sprinkle the streusel over the top and cover with the almonds.
5. Bake for 35 to 45 minutes, until a tester inserted into the center comes out clean. Cool 15 minutes before removing the springform and serving.
6. Do-Ahead: The cake can be baked, cooled and frozen for up to 1 month. Defrost overnight on the counter, and re-warm, loosely tented with foil in a preheated 350 degree oven for 10 minutes
7. The cake stays moist for about 3 days, stored in an airtight container at room temperature.
Pasta with Roman Broccoli (Romanesco)
Serves 4
One head Romanesco, core removed, and cut into florets
1/4 cup extra virgin olive oil
3 green garlic, minced, discarding the tough ends
1 pound linguine, cooked 3 minutes short of al dente, saving some of the pasta water
1 cup finely grated Pecorino Romano cheese
Salt and coarsely ground black pepper
1. Boil the Romanesco in salted water until it is tender, about 5 to 6 minutes. Drain thoroughly.
2. In a large skillet, heat the oil, and saute the garlic for 30 seconds, add the Romanesco, and toss to coat with the garlic oil.
3. Add the linguine to the pan, tossing to coat, and add half of the cheese, tossing to make a creamy sauce, adding pasta water if necessary.
Season the pasta with salt and pepper, and serve garnished with the remaining Pecorino Romano
@Diane Phillips
www.dianephillips.com
Blog: www.cucinadivina.blogspot.com
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I’ll be teaching the Farmer’s Market Bag class February 6, 2015 @ 10:30—I’ll teach everything that is in the bag, and you get to take the bag home with you.
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