Farmers' Market Box 4-30-15


Lyon Artichoke – Life’s A Choke
Red Chard – Be Wise Ranch
Medjool Dates – Wynola Flats Produce
Fennel – Black Sheep Produce
Sonoran Garlic – Milliken Family Farm
Star Ruby Grapefruit – Polito Family Farm
Lollo Verde Lettuce – Coleman Family Farm
Macadamia Nuts – Russell Family Farm
Spring Onions – Ranchez de Sanchez
Purple Potatoes – Weiser Family Farm
Purple Daikon Radish – Black Sheep Produce
Zucchini – Be Wise Organics
Organic Juicing Bag:
Blueberries – Forbidden Fruit Farm
Carrots – Tutti Frutti Farm
Fennel – Coastal Organics
Mint – Ranchez de Sanchez
Redbor Kale – Be Wise Ranch
Farmer’s Choice:
King Trumpet Oyster Mushrooms – Hokto Farm
Baby Bok Choy – Yasutomi Farm
Spring Green Garlic – Weiser Family Farm

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Catalina Offshore catch of the week: Black Gill
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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
ReFresh
5 carrots
1 handful of blueberries
2 mint leaves
Green Licorice
5 carrots
1/2 in fennel
1 stem kale
Sweet Detox
8 carrots
3 leaves kale
1 piece mint
1/2 in fennel
1 handful blueberries
Specialty Produce Recipe Suggestions
courtesy of Diane Phillips (Cucina Divina)
Creamy Lyon Artichoke Soup
Serves 6 to 8
Even though this has a few steps, the result is a creamy essence of artichoke soup that you will dream about! Serve in tea cups, and think about garnishing it with crispy leeks, prosciutto, crostini, or crumbles of goat cheese.
4 cups water with 1/4 cup fresh lemon juice
One Lyon artichoke
1 teaspoon dried thyme
2 bay leaves
1 clove garlic, minced
1/4 cup unsalted butter
1 spring onion, finely chopped
1/4 cup all-purpose flour
5 cups chicken broth
1/2 cup heavy cream
1 tablespoon lemon juice
Salt and Tabasco to taste
1. Pour the water and lemon juice into a large saucepan.
2. Cut the stalk from the artichoke, cut the stalk into 1-inch pieces, and drop into the water.
3. Trim the artichoke by removing the tough outer leaves, and cut 1-inch from the top.
4. Cut the artichoke into quarters, and drop into the water.
5. Stir in the thyme, bay leaves, and garlic. Bring the mixture to a boil, and simmer until the artichoke is tender when pierced with the sharp point of a paring knife, about 20 minutes.
6. Drain the liquid, and remove the artichoke pieces from the saucepan.
7. On a cutting board, peel the stalk pieces, and save the meat from the inside.
8. Remove the hairy choke from the artichoke quarters, and remove the tough outer leaves to expose the heart. Chop the artichoke heart and set aside with the stem meat.
9. In another large saucepan, melt the butter over medium high heat and sauté the onion for 2 minutes.
10. Add the flour, and whisk for 2 minutes, until the flour is cooked. Gradually add the broth, whisking until smooth.
11. Bring to a boil, add the artichoke pieces, cream, and lemon juice.
12. Using an immersion blender, puree the soup (or cool the soup and puree in a blender) taste for seasoning and adjust using salt and Tabasco. Serve hot.
Do-Ahead:
• The artichokes can be cooked 2 to 3 days ahead.
• The soup will keep in the refrigerator for up to 3 days.
• If you would like to freeze it, freeze without the cream, then add the cream after defrosting.
White Pizza with Artichokes
Makes one 14-inch pizza
For the Artichoke
4 cups water
4 lemons
2 garlic cloves, minced
3 peppercorns
1/2 teaspoon salt
2 bay leaves
1 Lyon artichoke
1. Pour the water and lemon juice into a large saucepan.
2. Cut the stalk from the artichoke, cut the stalk into 1-inch pieces, and drop into the water.
3. Trim the artichoke by removing the tough outer leaves, and cut 1-inch from the top.
4. Cut the artichoke into quarters, and drop into the water.
5. Stir in the thyme, bay leaves, and garlic. Bring the mixture to a boil, and simmer until the artichoke is tender when pierced with the sharp point of a paring knife, about 20 minutes.
6. Drain the liquid, and remove the artichoke pieces from the saucepan.
7. On a cutting board, peel the stalk pieces, and save the meat from the inside.
8. Remove the hairy choke from the artichoke quarters, and remove the tough outer leaves to expose the heart. Chop the artichoke heart and set aside with the stem meat.
Assembling the Pizza
1/4 cup extra virgin olive oil
1 pound ball of pizza dough (see below for a recipe)
3 garlic cloves, minced
grated zest of 1 lemon (about 2 teaspoons)
Cooked artichoke meat from the Lyon artichoke
Salt and pepper
1/3 cup white wine
3 ounces Taleggio or Italian Fontina cheese, or other triple cream cheese, thinly sliced
4 ounces Asiago cheese, shredded
1. Coat a sheet pan with extra virgin olive oil, and preheat the oven to 400 degrees. Toss or roll out the dough, and press into the pan. Set aside while preparing the artichokes.
2. In a large skillet, heat the olive oil and saute the garlic and lemon zest for 30 to 40 seconds until they are fragrant. Add the cooked artichokes, and saute for 3 to 4 minutes. Add the wine, and simmer until the liquid is absorbed. Set aside.
3. Distribute the Taleggio or Fontina cheese over the pizza dough. Top with the artichoke heart mixture, and sprinkle with the Asiago cheese.
4. Bake for 10 minutes, turn the pan, and bake another 5 minutes until the cheese is bubbling and the under-crust is golden brown.
5. Remove from the oven; allow to rest for 5 minutes, before cutting with a pizza cutter and serving hot or at room temperature.
For the Pizza Dough
Makes two 14-inch pizzas (make one and freeze the other)
2 teaspoons instant yeast
2 teaspoons sugar
1 1/4 teaspoons salt
3 cups 00 Flour
3/4 cup lukewarm water
2 tablespoons extra virgin olive oil
1. Stir together all the ingredients, turn out onto a floured board, knead for 5 minutes, divide the dough in half, cover with lightly greased plastic wrap, and let rest and relax for 15 minutes before tossing.
Cook’s Note:
OO Flour refers to how finely ground the flour is and how much of the bran and germ have been removed. Double zero is the most highly refined and is talcum powder soft. All-Purpose flour can be substituted, but the OO produces an amazing pizza and pasta. You can find OO flour at Italian markets, and specialty grocers.
Purple Radish and Fennel Spread for Crackers or Vegetables
Makes about 1 cup
One bunch purple radishes, tops removed, scrubbed, and finely chopped
1/2 cup finely chopped fennel bulb
2 garlic cloves, minced
1 teaspoon finely chopped spring onion
1/2 cup unsalted butter, softened
6 ounces cream cheese, softened
2 tablespoons finely chopped Italian parsley
Salt and pepper to taste
1. In a mixing bowl, mix all the ingredients. Season with salt and pepper.
2. Refrigerate for at least 2 hours to allow the flavors to mellow. Spread on crostini or crackers.
Lolla Verde Lettuce Salad with Grapefruit Vinaigrette
Serves 4
For the Vinaigrette
1/4 cup grapefruit juice
2 tablespoons red wine vinegar
2 teaspoons sugar
1 garlic clove, minced
1/2 cup vegetable oil (canola or grape seed)
Salt and pepper
1. In a mixing bowl, whisk together the juice, vinegar, sugar, garlic, and oil. Season with salt and pepper.
2. The dressing will keep in the refrigerator for up to 5 days.
For the Salad
One head Lolla Verde Lettuce, washed and spun dry, torn into pieces
1/2 fennel bulb, wispy ends trimmed, and thinly sliced
1 spring onion, finely chopped, using the white and tender green parts
One grapefruit, peel and pith removed, and cut into segments
1/4 cup finely chopped macadamia nuts
1. In a salad bowl, toss the lettuce, fennel and onion with some of the dressing.
2. Plate the salad, and arrange some of the grapefruit segments on the salad.
3. Sprinkle with some macadamia nuts, and serve.
Zucchini Frittata
Serves 6 to 8
This is a great side dish to serve with grilled entrees.
2 tablespoons extra virgin olive oil
2 garlic cloves, minced
1 spring onion, finely chopped, using the white and tender green parts
2 cups thinly sliced zucchini (3 to 4 medium)
Salt and pepper
8 large eggs
1/4 cup heavy cream
1 cup shredded Asiago or Fontina cheese
1/2 cup grated Parmigiano Reggiano cheese
1. Preheat the oven to 350 degrees.
2. In a large oven-proof skillet, heat the oil, and saute the garlic and onion for 1 minute, until fragrant. Add the zucchini, sautéing until the zucchini begin to turn golden. Season with salt and pepper.
3. In a mixing bowl, whisk together the eggs, and cream. Pour over the zucchini, lifting the zucchini up so that the eggs will coat the bottom of the pan.
4. Evenly sprinkle the cheeses over the egg mixture. Bake for 7 to 10 minutes, until the eggs are set. Allow the frittata to rest for 5 minutes before cutting into wedges.
5. The frittata can be serve hot, warm or at room temperature.
Roasted Purple Potatoes
Serves 4
1 pound purple potatoes, scrubbed, and cut in half or quarters
1/2 cup extra virgin olive oil
1 1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
3 garlic cloves, sliced
1. Preheat the oven to 400 degrees. Line a baking sheet with parchment, aluminum foil, or a silicone baking liner. In a mixing bowl, combine the ingredients, and toss to coat the potatoes.
2. Arrange the potatoes on the baking sheet, and roast for 35 to 45 minutes, turning the potatoes 2 to 3 times during the cooking time. Remove from the oven, and serve.
Cook’s Note: Roasted purple potatoes make terrific potato salad.
Red Chard and Fennel Pasta
Serves 4 to 6
1/4 cup extra virgin olive oil
1/2 pound sweet Italian sausage, casing removed
3 garlic cloves, minced
1/2 fennel bulb, wispy ends trimmed, and finely chopped
One bunch red chard, tough stems removed, and cut into 1/2-inch ribbons
1/4 cup chicken or vegetable broth
8 ounces rigatoni, or penne, cooked 3 minutes short of al dente, some pasta water reserved
1/2 cup grated Pecorino Romano
1. In a large skillet, heat the oil, and sauté the sausage, breaking up any large chunks. When the sausage is no longer pink, add the garlic and fennel, sautéing for 3 minutes, until the fennel begins to soften.
2. Add the chard to the skillet, and toss with the vegetables in the pan.
3. Add the broth, and cook until the chard is softened. Season with salt and pepper.
4. When the pasta is cooked, add it to the pan, tossing with chard mixture. Add some of the pasta water and 1/2 of the cheese to make a creamy sauce. Serve the pasta garnished with the remaining cheese.
Chocolate Zucchini Cake
Makes one 9-inch Bundt
1/2 cup unsalted butter, softened
1/2 cup canola oil
1 3/4 cup sugar
2 large eggs
1 teaspoon vanilla paste or extract
1/2 cup sour cream
3/4 cup unsweetened cocoa
2 1/2 cup all-purpose flour
1/2 teaspoon baking powder
1 teaspoon baking soda
2 teaspoon espresso powder
1 teaspoon salt
2 cups grated zucchini (about 4 medium)
1/2 cup chocolate chips
Preheat the oven to 350 degrees and coat the inside of a 9-inch Bundt pan with non-stick cooking spray.
In the large bowl of an electric mixer cream together the butter, oil and sugar, until the mixture is blended—it may look curdled.
Add the eggs, vanilla and sour cream, and stir until combined. Add the remaining ingredients, and beat on low speed until blended. Transfer the batter to the prepared pan; bake for 45 to 55 minutes, until a skewer inserted into the center comes out clean.
Remove the pan from the oven, transfer to a cooling rack and time for 10 minutes.
At the end of the 10 minutes, remove the cake from the pan, and allow to cool completely. Serve the cake garnished with sifted powdered sugar.
Farmers’ Choice
Baby Bok Choy and Trumpet Mushroom Stir Fry
Serves 4
2 tablespoons vegetable oil
1 teaspoon green garlic, minced
1 teaspoon freshly grated ginger
2 cups baby bok choy, cut into 1-inch pieces
1/2 pound Trumpet mushrooms, coarsely chopped
3 tablespoons soy sauce or Tamari
1/4 cup chicken or vegetable broth
1 tablespoon sesame oil, for garnish
1 teaspoon sesame seeds for garnish
1 spring onion, finely chopped for garnish
1. In a large skillet, heat the oil, and swirl the garlic and ginger in the pan, add the bok choy and saute for 2 to 3 minutes, until the bok choy begins to soften.
2. Add the mushrooms, and saute until the mushrooms begin to turn golden brown.
3. Add the soy sauce, and broth, and simmer for 3 to 4 minutes. Serve over rice, garnished with sesame oil, sesame seeds and chopped spring onion.
Roasted Trumpet Mushrooms
Serves 2 to 4
1 pound trumpet mushrooms, sliced 1/2-inch thick
1/2 cup extra virgin olive oil
3 tablespoons red wine vinegar
1 teaspoon finely chopped green garlic
2 teaspoons soy sauce
1. Preheat the oven to 400 degrees. Line a baking sheet with parchment, silicone baking liner or aluminum foil. In a bowl, combine the mushrooms, with the oil, vinegar, garlic, and soy sauce.
2. Arrange in one layer on the baking sheet, and roast for 15 to 20 minutes, until the mushrooms are fragrant and beginning to turn golden brown.
3. Remove from the oven, and serve with grilled steak, or as a garnish for roasted meats.
www.dianephillips.com
Blog: www.cucinadivina.blogspot.com
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Join me at Great News Cooking School (www.great-news.com) for our monthly specialty produce Farmer’s Market Box class in May: Saturday May 16th @ 11 a.m. I’ll cook with everything in the box, you get to eat, take home recipes from class, and you take home a box of produce with another set of recipes.
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If you haven’t joined yet, you can order a bag for next week on our FMB page!