Farmers' Market Box 4-16-15

Emerald Artichokes – Rutiz Farm
Pencil Asparagus – Life’s A Choke Farm
Celery – Black Sheep Produce
Persian Cucumbers – Dassi Farms
Dandelion Greens – Be Wise Ranch
Sage – Rutiz Farm
Black Hydro Kale – Sundial Farms
Leeks – Tutti Frutti
Meyer Lemons – Polito Family Farms
Red Oak Lettuce – Be Wise Ranch
Chiogga Beets – Black Sheep Produce
Minneola Tangelos – Sundance Organics
Organic Juicing Bag:
Pink Lady Apples – Fair Hill Farms
Blueberries – Forbidden Fruit Farm
Dandelion Greens – Be Wise Ranch
Limes – Koral’s Tropical Farm
Chiogga Beets – Be Wise Organics
Farmer’s Choice:
Cauliflower – Black Sheep Produce
Spring Shallots – Weiser Family Farms
Goldmine Zucchini – Suzie’s Farm
Feature:
Tom’s Terrific Tangerines – Polito Family Farms

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Catalina Offshore catch of the week: Silver Corvina
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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 Detox
1 apple
½ bunch Dandelion Greens
1/2 beet
Lime Up The Beet Shot
1 Lime
1 Beet
Go Time!
Blue Apple Juice
1 Basket of Blueberries
2 each Apples
Specialty Produce Recipe Suggestions
courtesy of Diane Phillips (Cucina Divina)
Braised Celery Parmigiano
Serves 2 to 4
Try this traditional dish from Umbria; save the braising liquid and use for soups.
1 head of celery
1 1/2 cups chicken or vegetable broth
1 cup shredded Parmigiano Reggiano
1/4 cup extra virgin olive oil
1. Remove any tough outer ribs, and cut the celery in half lengthwise.
2. Arrange the celery hearts in a Dutch oven
3. Add the broth, and simmer, until the celery is tender, but not mushy, should take about 10 to 15 minutes.
4. Preheat the broiler.
5. Carefully remove the celery from the broth, and arrange on a baking sheet lined with a silpat or parchment and sprinkle celery with the Parmigiano, and drizzle with extra virgin olive oil.
6. Broil the celery, until the cheese is bubbling and golden brown. Remove from the oven, and serve warm.
Pan Sautéed Cocktail Artichokes
Serves 2
4 cocktail artichokes
1/3 to 1/2 cup extra virgin olive oil
3 garlic cloves, minced
Pinch red pepper flakes
3 tablespoons finely chopped parsley
Salt and pepper
Juice of 1 Meyer lemon
1. Peel off and discard a few outer petals of the artichokes until you reach the pale, tender center. Trim the top and stem end, then quarter each artichoke. There should be no discernible choke, but if there is, remove it with a paring knife. Put the artichokes in a bowl of cold water to which the lemon juice has been added.
2. In a wide, heavy, nonaluminum skillet, heat a 1/2 inch of olive oil over medium heat. Drain and blot the artichokes and, when the oil is nearly smoking, carefully add them to the skillet. Season well with salt and pepper, stirring to coat with oil. Let the artichokes brown slightly, stirring occasionally, for 5 to 7 minutes, until they are tender when probed with a paring knife.
3. Add the red pepper, garlic and parsley. Stir well and let sizzle for a minute or so. Transfer the artichokes to a platter, sprinkle with salt, pepper and lemon juice. Serve warm or at room temperature.
Farro, Chiogga Beet and Goat Cheese Salad
Serves 6
3 cups cooked farro
1/4 cup finely chopped leek, using the white and tender green part
1 bunch chioggia beets, cooked, cooled and cut into 1/2 to 3/4-inch dice
2 Persian cucumbers, scrubbed, and cut into 1/2-inch dice
2/3 cup canola oil
1/3 cup rice vinegar
2 tablespoons sugar
1/4 cup packed fresh basil leaves, finely chopped
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 cup crumbled fresh goat cheese
1. In a large serving bowl, combine the farro, leeks, beets and cucumbers.
2. In a small mixing bowl, whisk together the oil, vinegar, sugar, basil, salt, and pepper until blended.
3. Pour over the salad, and toss to coat the ingredients.
4. Add the goat cheese and toss again. Serve the salad at room temperature.
Chicken Saltimbocca
Serve 6
Salt and pepper
6 (6 to 8 ounces each) chicken cutlets
6 fresh whole sage leaves, plus 4 minced leaves
6 slices (3 ounces) thinly-sliced prosciutto
1/2 cup all-purpose flour
3 to 6 tablespoons olive oil
3/4 cup dry white wine
1/4 to 1/3 cup reduced-sodium canned chicken broth
2 tablespoons cold butter, cut into bits
1. Season the chicken evenly with salt and pepper.
2. Lay a piece of sage on the underside of the chicken breast lengthwise.
3. Wrap the Prosciutto around the chicken from top to bottom, and secure with a toothpick if necessary.
4. Dredge the chicken in flour and set aside.
5. Heat 3 tablespoons of oil in a large skillet over medium high heat and sauté 3 breasts at a time in the oil, adding more oil if necessary.
6. Remove the chicken to a platter when it is golden brown and cooked through.
7. Add the wine to the skillet, and bring to a boil, stirring to bring up any browned bits from the bottom of the pan.
8. Add the chicken broth, and continue to reduce the sauce for 3 minutes.
9. Whisk in the cold butter, and cook until the sauce is thickened.
10. Add the chicken back to the skillet, and turn in the sauce.
Sautéed Kale
Serves 2 to 4
3 to 4 tablespoons extra virgin olive oil
1 bunch kale, washed, stripped from center ribs and torn into pieces (about 5 cups)
4 garlic cloves, rough chopped
Pinch red pepper flakes
1/3 cup chicken or vegetable broth
Salt and fresh-ground black pepper
1. Generously film the bottom of a large saucepan with a tight-fitting lid with the olive oil and heat over medium high. Add the garlic and pepper flakes. Sauté them no more than 30 seconds.
2. Add the greens and chicken stock.
3. Reduce the heat to medium low, cover, and cook the greens for 10 to 15 minutes, or until they are tender.
Risotto with Asparagus and Lemon
Serves 4 to 6
FOR PRESSURE COOKER RISOTTO
4 tablespoons unsalted butter
1 tablespoons extra-virgin olive oil
1 leek, finely chopped
1/4 pound pencil thin asparagus, cut into 1-inch pieces—SEPARATE THE STALKS AND SAVE THE TIPS FOR GARNISH
1 1/2 cups medium-grain rice, such as Arborio, Carnaroli, or Vialone Nano
Grated zest of 1 lemon
1/4 cup dry white wine, such as Sauvignon Blanc or Pinot Grigio, or dry vermouth
3 1/2 cups chicken broth
1/2 cup freshly grated Parmigiano-Reggiano cheese
Salt and freshly ground black pepper (optional)
2 tablespoons fresh lemon juice
1. Melt 2 tablespoons of the butter with the oil in the pressure cooker over medium-high heat.
2. Add the leek and sauté for 1 minute, until fragrant.
3. Add the asparagus stems and sauté for another minute.
4. Add the rice and toss to coat. Pour in the wine and broth and lock the lid in place.
5. Cook at high pressure for 5 minutes.
6. Quick release the pressure and remove the lid, tilting the pot away from you to allow the steam to escape.
7. Stir in the asparagus tips, the remaining 2 tablespoons of butter and the cheese. Taste the rice for seasoning, seasoning with salt and pepper and the lemon juice.
8. Allow the rice to stand for 2 minutes and stir again. If the risotto is not quite cooked, give it another minute over medium high heat.
9. Serve in shallow bowls, and garnish with additional Parmigiano Reggiano if desired.
FOR STOVETOP RISOTTO
4 tablespoons unsalted butter
1 tablespoons extra-virgin olive oil
1 leek, finely chopped
1/4 pound pencil thin asparagus, cut into 1-inch pieces—SEPARATE THE STALKS AND SAVE THE TIPS FOR GARNISH
1 1/2 cups medium-grain rice, such as Arborio, Carnaroli, or Vialone Nano
Grated zest of 1 lemon
1/4 cup dry white wine, such as Sauvignon Blanc or Pinot Grigio, or dry vermouth
4 1/2 to 5 cups boiling chicken or vegetable broth
1/2 cup freshly grated Parmigiano-Reggiano cheese, plus more for garnish
Salt and freshly ground black pepper (optional)
2 tablespoons fresh lemon juice to finish
1. In a large saucepan, over medium high heat, melt 2 tablespoons of the butter with the oil, and sauté the leek and asparagus stalks for 2 to 3 minutes, until the shallots are fragrant.
2. Add the rice, and toast the rice for 2 minutes, stirring to coat the grains.
3. Add the wine, and allow the wine to evaporate.
4. Add a ladle of broth (enough to cover the rice), and stir until the liquid has almost evaporates, and add another ladle of broth.
5. Continue adding broth until the rice is al dente—this should only take 15 to 20 minutes at the most.
6. When the rice is al dente, add the remaining butter, and stir in the asparagus tips and the Parmigiano.
7. Season with salt, pepper, and stir in the lemon juice. Serve immediately in shallow bowls garnished with additional Parmigiano.
Pasta with Dandelion Greens
Serves 6
12 ounces buccatini pasta, cooked 3 minutes short of al dente, saving 1/2 cup pasta water
1 bunch dandelion greens, washed
1 garlic clove, thinly sliced
Pinch red pepper flakes
1/4 cup extra-virgin olive oil
2 eggs, lightly beaten
Salt and freshly ground black pepper
1/2 cup grated fresh Pecorino Romano cheese
1. Slice the stems off the dandelion greens until only about 1/2 inch remains.
2. Heat the oil and garlic in a sauté pan, and add the red pepper flakes. Swirl in the pan for 20 to 30 seconds.
3. Add the dandelion greens and saute, tossing in the garlic oil.
4. Cook partially covered until the greens are wilted and softened, about 5 minutes.
5. Whisk some of the pasta water into the eggs, add the pasta to the saute pan off the heat, and add the eggs, salt and pepper.
6. Toss the pasta together, add 1/2 of the cheese, taste for seasoning and add more salt, or cheese if necessary.
Meyer 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 lemon zest
5 large eggs, at room temperature
1 cup sour cream
1/2 cup fresh 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.
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 lemon 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 1 hour or 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. Allow to cool.
7. Pour the lemony icing over the cake when the cake is cooled.
8. The cake keeps at room temperature for up to 5 days, freezes for about 2 months.
Lemony Icing
If you prefer an icing rather than the glaze, this is simple and works beautifully.
1 1/2 cups confectioners’ sugar
2 to 3 tablespoons fresh lemon juice
Whisk the lemon juice into the sugar and drizzle over the cooled cake.
Adapted from: Tate’s Bake Shop Cookbook
Farmers’ Choice
Cauliflower Ale and Cheddar Soup
Serves 6 to 8
4 strips thick cut bacon, cut into 1/2-inch pieces
1/2 cup finely chopped red spring onion
2 medium carrots, coarsely chopped
1 rib celery, coarsely chopped
2 garlic cloves, minced
1 head cauliflower, cored and chopped
2 cups ale or beer
2 cups vegetable or chicken stock
1 bay leaf
Several drops Tabasco
1 tablespoon Dijon mustard
Serves
Salt
1. In a 4-quart Dutch oven, over medium high heat, cook the bacon until it is crisp. Remove from the Dutch oven, and set aside.
2. Cook the onion, carrot, celery, garlic, and cauliflower in the bacon drippings, until the onion begins to soften.
3. Add the ale (or beer) stock, and bay leaf. Simmer for 20 minutes, until the cauliflower is very tender.
4. Puree the soup in a blender, or food processor, and return to the Dutch oven, off the heat.** Stir in the Tabasco, mustard and cheese, stirring until the cheese is melted.
5. Return to a very low heat, to keep warm, taste for seasoning, and adjust using salt or Tabasco. Serve the soup garnished with the bacon.
Cook’s Note: **Many cheeses will curdle over high heat, so remove the soup from the heat before adding the cheese
Summer Squash Pancakes with Tzatziki Sauce
Serves 6
For the Pancakes
1 pound summer squash, trimmed and coarsely shredded
1 teaspoon salt
8 ounces feta cheese, crumbled (about 2 cups)
1 torpedo onion, minced
2 tablespoons minced fresh dill
2 large eggs, lightly beaten
2 garlic cloves, minced
1/4 teaspoon ground black pepper
1/4 cup all-purpose flour
8 to 10 tablespoons olive oil
Tzatziki Sauce for serving
1. Toss the shredded squash with the salt and let it drain in a fine-mesh strainer set over a bowl for 10 minutes. Wrap the squash in paper towels and squeeze out the excess liquid.
2. Combine the dried squash, feta, scallions, dill, eggs, garlic, and pepper together in a medium bowl. Sprinkle the flour over the mixture and stir until uniformly incorporated.
3. Heat 3 to 4 tablespoons of the oil in a 12-inch nonstick skillet over medium heat until shimmering. Scoop 2-tablespoon-sized portions of the batter into the pan, then press the batter into 2-inch-wide pancakes (you should fit about 6 in the pan at a time). Fry until golden brown on both sides, 2 to 3 minutes per side.
4. Transfer the pancakes to a paper towel-lined baking sheet and place in the oven to keep warm. Wipe the skillet clean with paper towels. Return the skillet to medium-high heat, add the remaining oil, and repeat with the remaining batter. Serve warm or at room temperature with Tzatziki sauce.
Tzatziki Sauce
Makes 2 cups
1 medium cucumber, peeled, halved lengthwise, seeded and finely chopped
1 cup plain Greek yogurt
2 tablespoons extra-virgin olive oil
2 tablespoons finely chopped fresh dill
1 garlic clove, minced
2 teaspoons fresh lemon juice
Grated zest of 1 lemon
Salt and Pepper to taste
1. Whisk the yogurt, oil, mint, and garlic together in a medium bowl. Stir in the cucumber, lemon juice and zest. Season with salt and pepper to taste.
2. Cover and refrigerate until chilled, about 1 hour. (The sauce can be refrigerated for up to 2 days)
@Diane Phillips
www.dianephillips.com
Blog: www.cucinadivina.blogspot.com
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