Farmers' Market Box 5-28-15

Zucchini – Medallion Farms
Chantenay Carrots – Rutiz Farms
Fennel – Black Sheep Produce
Italian Parsley – Be Wise Ranch
Black Kale – Black Sheep Produce
Hydro Butter Lettuce – Go Green
Red Torpedo Onions – Tutti Frutti Farm
Shishito Peppers – Suzie’s Farm
Purple Potatoes – Weiser Family Farm
White Nectarine – Fitzgerald Farm
Yellow Peach – Fitzgerald Farm
White Peach – Fitzgerald Farm
Organic Juicing Bag:
Carrots – Tutti Frutti Farm
Blueberries – Forbidden Fruit Farm
Italian Parsley – Be Wise Ranch
Chiogga Beets – Be Wise Ranch
Fennel – Cal Organics
Farmer’s Choice:
Hass Avocados – Ranchez de Sanchez
Persian Cucumbers – Beylik Family Farm
Meiwa Kumquats – Drowns Farm

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Catalina Offshore catch of the week: Rock Cod
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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
Sweet Treat
1 beet
6 carrots
Green Licorice
1/2 beet
4 carrots
1/2 inch fennel
2 stems parsley
Blue Morning
8 carrots
1 clamshell blueberries
Specialty Produce Recipe Suggestions
courtesy of Diane Phillips (Cucina Divina)
Bistro Chentenay Carrot Salad
Serves 4
1 pound Chantenay carrots, peeled and cut into julienne
1 red torpedo onion, thinly sliced using only the red part
2 tablespoons lemon juice
1/4 cup extra virgin olive oil
Salt and pepper
1/4 cup finely chopped Italian parsley
1. Combine the carrots and onion in a salad bowl.
2. In a small mixing bowl, whisk together the lemon juice and olive oil, season with salt and pepper.
3. Pour over the salad, add the parsley and toss to coat. Serve the salad at room temperature.
Fennel and Onion Risotto
Serves 4 to 6
2 tablespoons unsalted butter
1 tablespoon extra virgin olive oil
2 torpedo onions, finely chopped, using only the red part
1 bulb fennel, wispy ends trimmed, finely diced
1 cup dry white wine (Sauvignon Blanc, Pinot Grigio, or dry vermouth)
2 cups Carnaroli, Vialone, or Arborio rice
5 cups chicken or vegetable broth, kept simmering on the stove top
2 tablespoons unsalted butter
3/4 cup grated Parmigiano Reggiano cheese
1. In a wide bottom saucepan, heat the butter and oil, and saute the onions and fennel, sautéing for 4 to 5 minutes until the onion begins to soften.
2. Add the wine, and bring to a boil. Add the rice, and stir to combine.
3. Add 1 cup of broth, and continue to stir, as the liquid begins to evaporate and the bottom of the pan looks dry add another cup of broth.
4. Once you have used 4 cups of broth, check the rice, and see if it is al dente—it should be tender, but still have some give to it.
5. Add more broth if it is still hard, and continue until the rice is al dente.
6. Add the butter and 1/2 cup of the cheese. Serve the risotto garnished with the remaining cheese.
Black Kale Flavor Bomb
Makes about 1 cup
Taking a page from Chef Amanda Cohen’s Dirt Candy, make this puree from the kale, then freeze it into ice cube trays or zip-lock bags. Toss it into pasta, soups, polenta, or rice as I have done here.
1 bunch black kale, tough stems removed, and cut into 1/2-inch ribbons
5 garlic cloves
1 red torpedo onion, chopped using only the red part
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 cup extra virgin olive oil
Bring 4 quarts of water to a boil, and add the kale, garlic and onion. Bring to a boil, and time for 3 minutes. Drain the mixture thoroughly, and add to a food processor with the salt and pepper. (If you would like to spice this up just a bit, add red pepper to the food processor) With the machine running, add the oil, until the mixture is a paste. Either put into ice cube trays, (about 2 tablespoons each) or put into a zip-lock bag, and freeze. The mixture doesn’t freeze rock hard, so you can take tablespoons full of the mixture and add it to your favorite dishes. Try the Orzo Kale below.
Black Kale with Orzo
Serves 4
1/4 cup Black Kale Flavor Bomb (see preceding recipe)
2 cups orzo pasta
3 cups chicken or vegetable broth
1/3 cup finely grated Parmigiano Reggiano cheese for garnish
1. Defrost the black kale flavor bomb and set aside.
2. Cook the pasta in the chicken broth until a bit short of al dente.
3. Drain the pasta, and stir in the flavor bomb and half of the cheese. Serve garnished with the cheese.
Shishito Ranchera Sauce
Makes about 3 cups
3 tablespoons extra virgin olive oil
3 garlic cloves, minced
2 torpedo onions, thinly sliced using only the red part
1/2 pound Shishito peppers, stemmed and coarsely chopped
3 tablespoons Tequila
One 28-ounce can tomato puree
Salt and pepper
1. In a large skillet, heat the oil, and saute the garlic and onion until it begins to soften.
2. Add the peppers, and tequila, and simmer for 2 minutes, until the tequila begins to evaporate.
3. Add the tomato puree and bring to a simmer. Season with salt and pepper.
4. Use the sauce to make enchiladas, or serve it over grilled chicken, steak or quesadillas.
Italian Parsley Pesto
Makes 1 1/2 to 2 cups
This is a great recipe to have in your repertoire; to 1/4 cup pesto add 2 tablespoons rice vinegar, and make a vinaigrette for pasta or potato salad.
1 cup packed Italian parsley leaves
1 cup walnuts
2 garlic cloves
1 to 2 cups grated Parmigiano Reggiano cheese
2 tablespoons capers in brine, drained
1/2 to 2/3 cup extra virgin olive oil
Salt and pepper to taste
1. In the bowl of a food processor or blender, combine the Italian parsley, walnuts, garlic, cheese, and capers.
2. Pulse on and off to break up the nuts and garlic, and to chop the parsley.
3. With the machine running, slowly pour in the oil and process until smooth. Season with salt and pepper.
4. Cover and refrigerate for up to 4 days, or freeze for up to 2 months.
Cook’s Note: This pesto can be used for pasta, as well as a drizzle over grilled meats, poultry or seafood. If you wish to drizzle it, whisk a bit more oil into the pesto so that it is pourable.
To Store Italian parsley, wash it and spin it dry. Wrap in paper toweling to absorb any leftover moisture, and put into a zip-lock bag. Freeze the parsley. You can use it right from the bag.
Spicy Shrimp Wraps
Serves 4 to 6
Feel free to add more peppers to this dish if you like it hot; sometimes shishito’s can be mild and sometimes you’ll get a few hot tamales, so go easy.
1/4 cup rice vinegar
2 tablespoons fish sauce
2 tablespoons sugar
2 tablespoons lime juice
1 garlic clove
2 tablespoons extra virgin olive oil
1 torpedo onion, finely chopped using the red, and tender green parts
1 to 2 Shisito peppers, seeded, de-ribbed, and finely chopped
1 pound large shrimp, peeled and deveined
1/4 cup finely chopped Italian parsley
One head butter lettuce, washed and spun dry, separated into leaves
1. In a blender, or food processor, combine the vinegar, fish sauce, sugar, lime juice and garlic. Blend until pureed and set aside.
2. In a large skillet, or wok, heat the oil, and saute the onion and peppers until they begin to soften, about 3 minutes.
3. Add the shrimp and saute, turning frequently, until the shrimp begin to turn pink.
4. Add the sauce from the blender, and saute another 2 to 3 minutes, until the sauce has evaporated.
5. Garnish the shrimp with the parsley. Serve the shrimp with lettuce to wrap like tacos.
Smashed Purple Potatoes with White Cheddar and Bacon
Serves 4
8 strip bacon, cooked crisp, and crumbled
1 pound purple potatoes, scrubbed
1/2 cup extra virgin olive oil
1 1/2 teaspoons salt
1/2 teaspoon freshly ground black pepper
1 1/2 cups shredded sharp white cheddar cheese
2 tablespoons finely chopped Italian parsley
1. Boil the potatoes in water to cover for 12 to 15 minutes until tender. Drain the potatoes, and allow to cool for about 15 minutes.
2. Preheat the oven to 400 degrees, and line a baking sheet with parchment, aluminum foil, or a silicone baking liner.
3. Pour the oil onto the baking sheet, and mix in the salt and pepper.
4. Put the potatoes onto the baking sheet, and using an oven mitt, press down on the potato to flatten it. Turn the potatoes in the oil mixture.
5. Bake the potatoes for 10 minutes, sprinkle with the cheese and bacon. Bake another 10 to 15 minutes until the cheese melts, and is golden brown. Serve garnished with the parsley.
Zucchini Piccata with Pasta
Serves 4
2 tablespoons extra virgin olive oil
Grated zest of 1 lemon
2 garlic cloves, minced
Pinch red pepper flakes
1 torpedo onion, finely chopped, using the red and tender green part
3 medium zucchini, ends trimmed, and cut into 1/2-inch dice
1/3 cup capers packed in brine, drained, and chopped if large
1/4 cup finely chopped Italian parsley
Salt and pepper
1 pound linguine, cooked 3 minutes short of al dente, reserving some of the pasta water
2 tablespoons fresh lemon juice
1 1/4 cups grated Parmigiano Reggiano cheese
1. In a large skillet, heat the oil.
2. Saute the zest, garlic, pepper flakes, and onion for 2 to 3 minutes until the onion begins to soften.
3. Add the zucchini, and continue to saute until the zucchini begins to turn golden brown, this may take about 7 minutes.
4. Add the capers, and Parsley, and taste for seasoning, adjusting using salt or pepper.
5. When the pasta is done, toss it with the sauce; add the lemon juice and half of the cheese, and some of the hot pasta water to make a creamy sauce.
6. Serve the pasta garnished with the remaining cheese.
Zucchini Refrigerator Pickles
Makes 3 cups
You will love these sweet/tart pickles; take them to picnics, potlucks, and use them on burgers. They also make a great hostess gift if you can bear to part with them.
1 pound zucchini ends trimmed and sliced 1/8-inch thick on a mandoline
2 to 3 torpedo onions, bulbs sliced 1/8-inch thick on a mandoline
2 tablespoons salt
2 cups distilled white vinegar
1 cup sugar
1 teaspoon crushed brown or yellow mustard seeds
1/2 teaspoon ground turmeric
1. Put the zucchini and onions into a colander and sprinkle with the salt. Toss the vegetables with the salt to distribute it. Let sit at room temperature for 1 hour. Rinse and drain the vegetables and pat dry. Put the vegetables into 3 one cup jars with canning lids.
2. In a saucepan, heat the vinegar, sugar, seeds, and turmeric, until the sugar has dissolved.
3. Cool to room temperature, and pour over the vegetables in the jars, seal and refrigerate for at least 24 hours before serving. The pickles will keep in the refrigerator for up to 3 weeks.
Farmers’ Choice
Kumquat Rice Salad
Serves 6
4 cups cooked long grain rice, such as basmati
2 tablespoons finely chopped red torpedo onion
2 Persian cucumbers, scrubbed and finely diced
10 kumquats, thinly sliced, seeds discarded
1/4 cup finely chopped Italian parsley
1/4 cup orange juice
1/4 cup rice vinegar
1/2 cup vegetable oil
Salt and pepper
1/2 cup toasted almonds for garnish
1. Put the rice, onion, cucumber, kumquats, and parsley into a salad bowl.
2. In a small mixing bowl, whisk together the orange juice, vinegar, and oil.
3. Season with salt and pepper.
4. Pour over the salad, and toss to combine. Serve garnished with almonds.
Guacamole
Makes 1 cup
1 1/2 tablespoons coarsely chopped torpedo red onion
1 tablespoon fresh lime juice
1/8 teaspoon salt
1 garlic clove
1/2 teaspoon ground cumin
1/2 small Shishito pepper, seeds, and ribs removed
1 ripe peeled avocado
1 tablespoon finely chopped cilantro or Italian parsley
1. In a food processor, combine the onion, lime juice, salt, garlic, cumin, and jalapeno.
2. Pulse on and off 4 to 6 times, until it is finely chopped.
3. Add the avocado, and process until smooth.
4. Remove from the processor to a small bowl, and sprinkle with the cilantro. Serve with tortilla chips.
Cold Cucumber and Avocado Soup
Serves 4 to 6
2 ½ cups plain yogurt
2 cups half and half
Salt and white pepper to taste
2 avocados, finely diced
3 small Persian cucumbers, peeled
1 tablespoon finely diced onion
1 cup cold chicken broth
Salt and Tabasco
Fresh chives for garnish
1. Combine everything in a blender, and puree until smooth, season with salt and Tabasco.
2. Serve the soup chilled garnished with chives, or your preference: good choices are lump crabmeat, shrimp, crumbled bacon, or goat cheese.
@Diane Phillips www.dianephillips.com www.cucinadivina.blogspot.com
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Join me at Great News Cooking School on June 18th @6:00 p.m. for our monthly Farmer’s Market Box class. I’ll demo how to use everything in the box, and you get to take home a box, and two sets of recipes to try. Spaces are limited, so sign up soon.
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