Farmers' Market Box 2-12-15

Green Cabbage – Black Sheep Produce
Romanesco Cauliflower – Suzie’s Farm
Fennel – Earthbound Farm
Green Kale – Be Wise Ranch
Red Hydro Romaine – Sundial Farm
Young Spring Onions – Black Sheep Produce
Vanilla Blood Oranges – Tom King Farm
Cara Cara Oranges – Ken’s Top Notch Produce
Shunkyo Radish – Coleman Family Farm
Yosemite Gold Tangerines – 3 Nuts Farm
Organic Juicing Bag:
Fuji Apple – Fair Hills Farm
Carrots – Tutti Frutti Farm
Oro Blanco Grapefruit – Koral’s Tropical Fruit
Green Kale – Be Wise Ranch
Fennel – Earthbound Farm
Farmer’s Choice:
Kumquats – Koral’s Tropical Fruit
Green Anjou Pears – Has Apple Farm
Tangerine Tango:
Tango Tangerines – Ken’s Top Notch Produce

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Catalina Offshore catch of the week: Gold Spotted 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
Grapefruit/fennel
2 blanco grapefruits, peeled
1 fennel bulb, green fronds removed
1 apple
Apple Fennel Green Juice
1 bunch kale, stems & leaves separated and washed
1 fennel, washed and quartered
2 apples
1 carrot
Apple/Carrot
6 Carrots
2 Apples
1/2 grapefruit
Specialty Produce Recipe Suggestions
courtesy of Diane Phillips (Cucina Divina)
Red Romaine Salad with Cara Cara Orange Vinaigrette
Serves 4
One head red romaine, washed, spun dry and chopped
One bunch shunkyo radish, scrubbed, trimmed, and thinly sliced
2 Cara Cara oranges, pith and peel removed, cut into segments
2 tablespoons rice vinegar
2 tablespoons Cara Cara orange juice
1 tablespoon soy sauce
1 tablespoon sugar
1 garlic clove, minced
1/3 cup canola or grape seed oil
1. In a large salad bowl, arrange the romaine, radish and oranges.
2. In a small bowl, whisk together the vinegar, juice, soy, sugar, garlic, and oil until blended.
3. Pour the dressing over the salad, and toss to coat. Serve the salad immediately.
Romanesco Frittata
Serves 4 to 6
2 tablespoons extra virgin olive oil
1 tablespoon unsalted butter
1 garlic clove, minced
2 spring onions, finely chopped, using the white part only
One head Romanesco, cut into florets
2 to 3 tablespoons chicken or vegetable broth or water
Salt and pepper
6 large eggs
1/2 cup crumbled goat cheese
1/4 cup freshly grated Parmigiano Reggiano cheese
1. Preheat the oven to 350 degrees.
2. In an ovenproof skillet, heat the oil and butter, and saute the onion and garlic for 2 minutes. Add the Romanesco, and enough broth to cover the bottom of the pan.
3. Cover and steam the Romanesco for 4 to 5 minutes, checking to make sure there is still liquid in the bottom of the pan. (the Romanesco will give off some liquid as well)
4. Uncover, and boil off all of the liquid in the pan (depending on the head of Romanesco you may need to drain off the liquid) Season the Romanesco with salt and pepper.
5. In a mixing bowl, whisk together the eggs, pour over the Romanesco and onions in the skillet, and top with the goat cheese and Parmigiano. Bake for 10 to 12 minutes, until the frittata is set. Remove from the oven, and allow to rest for 5 minutes before cutting into wedges and serving hot, or at room temperature.
Farro and Roasted Romanesco Salad
Serves 4 to 6
3 tablespoons extra virgin olive oil
1 1/2 teaspoons salt
1/2 teaspoon freshly ground black pepper
2 garlic cloves, sliced
One head Romanesco, cut into florets
3 cups cooked farro, cooled (1 1/2 cups pearlized farro cooked in 3 cups of stock, or water)
1 spring onion, finely chopped, using the white and tender green parts
Grated zest of 1 lemon
1 to 2 tablespoons fresh lemon juice
1/4 cup extra virgin olive oil
Salt and pepper to taste
1. Preheat the oven to 400 degrees, and line a baking sheet with silicone, aluminum foil or parchment. In a bowl, combine the oil, salt, pepper, garlic and Romanesco. Spread the Romanesco onto the prepared pan, and roast for 7 to 10 minutes, until the Romanesco is tender.
2. Combine the Romanesco and its juices with the cooked, cooled farro.
3. Stir in the spring onion, and lemon zest. In another bowl, combine the lemon juice and oil, and pour over the salad. Season with salt and pepper, and additional lemon juice.
4. The salad can be made ahead of time, but make sure to remove it from the refrigerator at least 1 hour before serving, to bring to room temperature.
Rainbow Slaw
Serves 4 to 6
This slaw is delicious with grilled meats, fried chicken, or pulled pork BBQ sandwiches. A food processor makes quick work of the cabbage and carrots.
One green cabbage, cored, and thinly sliced
One bunch rainbow carrots, peeled, and shredded
2 Cara Cara oranges, peel and pith removed, and cut into segments
1 spring onion, finely chopped using the white and tender green parts
2/3 cup mayonnaise
3 tablespoons rice or cider vinegar
2 tablespoons honey or sugar
1/2 teaspoon vanilla extract or vanilla paste
3 tablespoons poppy seeds (optional)
1. In a large bowl, combine the cabbage, carrots, oranges, and onion.
2. In another bowl, whisk together the mayonnaise, vinegar, honey, vanilla and poppy seeds. Taste and add vinegar or honey to balance the flavor.
3. Pour over the cabbage, and toss to coat. The slaw can be covered and refrigerated for up 24 hours.
Stuffed Cabbage Rolls
Serves 4 to 6
A great recipe for your slow cooker, these rolls are a terrific way to use up leftover rice.
Cabbage and Sauce
One large head green cabbage
One 32-ounce can tomato puree
¼ cup firmly packed light brown sugar
2 tablespoons apple cider vinegar
One package fresh sauerkraut, drained and rinsed (about 6 ounces)
One large onion, sliced into half moons
1. Core the cabbage, and heat 6 quarts of boiling salted water on the stovetop. Remove each leaf of cabbage carefully so that it doesn’t tear, dip the cabbage into the boiling water, and remove after about 30 seconds. Drain the cabbage leaves in a large colander, and repeat until all the leaves that are large enough (you will need 8 nice sized ones) have been blanched. Coarsely chop the remaining cabbage if there is any left.
2. Place the chopped cabbage, tomato puree, sugar, vinegar, sauerkraut and onion into the insert of a 5 to 7-quart slow cooker insert. Stir the mixture to combine. Turn the slow cooker up to high, and cover while making the rolls.
8 large cabbage leaves, blanched (see above)
1 pound 15% lean ground beef
½ cup finely chopped onion
½ cup cooked white rice
½ cup ketchup
1 teaspoon salt
½ teaspoon freshly ground black pepper
1. In a large mixing bowl, combine all the ingredients, and stir to blend.
2. Form the mixture into 8 portions and place one in the center of each cabbage leaf, and roll into a neat packet around the filling.
3. Place the rolls seam side down in the sauce in the slow cooker.
4. Cook on high for 1 hour, and then cook on low for 4 to 5 hours, until the meat reaches 165 degrees on an instant read meat thermometer.
5. Taste the sauce for seasoning and adjust with salt and pepper if needed, skimming off any excess fat that may have come to the surface. Serve the rolls directly from the cooker on the warm setting with mashed potatoes.
Prosciutto Wrapped Kale Quiche
Serves 4 to 6
Little muffin-sized kale quiches wrapped in prosciutto make a delicious brunch or luncheon dish.
12 thin slices prosciutto
2 tablespoons extra virgin olive oil
2 garlic cloves, minced
One bunch kale, tough stems removed, and cut into 1/2-inch ribbons
Salt and pepper
8 large eggs
2 cups heavy cream
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
6 shakes of Tabasco sauce
1/4 cup finely chopped spring onions (white and tender green parts
1 cup crumbled goat cheese
1 cup shredded mozzarella
1. Preheat the oven to 350°F; coat the inside of 12 ramekins or 12 muffin tins with non-stick cooking spray. Fold the prosciutto in half, and push into the ramekins or muffin tins.
2. In a skillet, heat the oil, and saute the garlic for 30 seconds, add the kale, and saute until the kale is wilted. Cool the kale.
3. In a large bowl, whisk together the eggs, cream, salt, pepper, and Tabasco. Stir in the scallions, kale, and cheese, whisking until blended.
4. Pour the quiche batter into the muffin tins and bake until a knife inserted into the center comes out clean and the quiche has puffed up above the rim of the muffin tins, about 15 minutes.
Vanilla Blood Orange Upside Down Cake
Serves 6
Make this cake for your sweetheart on Valentine’s Day.
For the Oranges
1/3 cup butter or margarine
½ cup packed brown sugar
3 Vanilla Blood oranges, pith and peel removed and sliced into 6 cartwheel slices, pat dry
1. Melt butter in 9-inch square baking pan while oven is preheating to 325 degrees.
2. Remove baking pan from oven, sprinkle brown sugar evenly over melted butter. Arrange orange cartwheels over sugar.
For the Cake
1 1/2 cups all-purpose flour
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsalted butter, softened to room temperature
1 1/3 cups sugar
1/2 teaspoon vanilla paste or vanilla extract
1 1/2 teaspoons grated orange zest
2 large eggs, at room temperature
2/3 cup sour cream
1/4 cup fresh orange juice
2 cups heavy cream, whipped stiffly for garnish
1. Preheat the oven to 350 degrees.
2. In the bowl of an electric mixer, cream the butter and sugar until they are light and fluffy. Add the vanilla, and zest.
3. Add the eggs one at a time, mixing well after each addition, scraping down the sides of the bowl.
4. Mix the sour cream and juice together, add with the flour, baking soda, and salt, and beat until the mixture comes together and is smooth.
5. Transfer the batter into the prepared pan. Bake for 45 to 55 minutes until a skewer inserted in to the center comes out clean.
6. Transfer the cake pan to a rack and allow to cool for EXACTLY 10 minutes.
7. Turn the cake out onto a serving platter, and serve at room temperature.
8. Refrigerate any leftover cake, and re-warm before serving, garnish with whipped cream, crème fraiche, or vanilla ice cream.
FARMER’S CHOICE
Kumquat Marmalade
Makes about 3 cups
2 lemons, stemmed, halved lengthwise, seeded, and very thinly sliced
1 pound kumquats, stemmed, seeded, and sliced
5 cups water
3 cups sugar
4 tablespoons pectin
Pinch of salt
1. Put the lemon slices in a large pot. Cover with cold water and bring to a boil. Reduce the heat and simmer until the lemons are translucent, about 5 minutes. Drain.
2. Put the blanched lemons back in the pot, along with the sliced kumquats and water. Bring to a boil; remove from heat, cover, and let stand 24 hours.
3. Add the sugar, pectin and salt to the pot, and cook the marmalade for 30 to 45 minutes over medium heat.
4. Continue cooking until it has reached the jelling point, about 220ºF (104ºC) degrees, on a candy thermometer
5. Remove from heat, and ladle the mixture into sterilized clean jars.
Green Anjou Pear Bread Pudding
Serves 6 to 8
1 cup dark brown sugar
½ cup butter
3 Green Anjou pears, peeled & sliced
4 cups egg bread, cut into small pieces
½ cup pecans, finely chopped
9 eggs
2 cups milk
2 teaspoons vanilla extract or paste
powdered sugar or maple syrup
1. Melt the butter and brown sugar in a saucepan over medium heat, and stir until bubbly.
2. Remove from heat and pour into a well-greased 9×13 baking pan, making sure to spread it evenly. Arrange the pears on top of the brown sugar mixture.
3. Sprinkle the bread evenly over the pears, then sprinkle with the chopped nuts. Beat the eggs, milk and vanilla together and pour evenly over the entire mixture. Cover and refrigerate overnight.
4. Preheat the oven to 350F. Bake uncovered for 40 minutes or until it becomes puffy and the eggs are no longer runny. Serve with powdered sugar or maple syrup.
@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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