Farmers' Market Box 6-4-2015

June 3, 2015 0 Comments

Strawberries – Be Wise Ranch
Broccoli – Life’s A Choke Farm
Savoy Cabbage – Black Sheep Produce
White Carrots – Weiser Family Farm
Sonoran Garlic – Milliken Family Farm
Flowering Thyme – Rutiz Farm
Meiwa Kumquats – Drowns Farm
Leeks – Kong Thao Farm
Pirella Lettuce – Coleman Family Farm
Easter Egg Radish – Black Sheep Produce
Santa Rosa Plum – Ken’s Top Notch Produce
Organic Juicing Bag:
Strawberries – Be Wise Ranch
White Carrots – Tutti Frutti Farm
Collard Greens – Be Wise Ranch
Valencia Oranges – Stehly Farms
Cucumbers – Lakeside Organics
Farmer’s Choice:
Artichokes – Life’s A Choke Farm
Temecula Honey Spring Onions – Crow’s Pass Farm
Eight Ball Squash – Suzie’s Farm
The weeks feature:
Apricots – Frog Hollow Farms

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Catalina Offshore catch of the week: Opah
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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!
Courtesy of Drew Canole of
Orange Crush
4 carrots
2 oranges
Berry Delicious
3 carrots
1 orange
1/2 clamshell strawberries
1/3 cucumber
Beta-Carotene Blast
1 cucumber
2 carrots
3 collard leaves
1 orange
Specialty Produce Recipe Suggestions
courtesy of Diane Phillips (Cucina Divina)
Braised Chicken, Kumquats and Leeks
Serves 4 to 6
6 chicken breasts, skin and bones removed
1 1/2 teaspoons salt
1/2 teaspoon freshly ground black pepper
2 tablespoons extra virgin olive oil
2 garlic cloves, minced
1 tablespoon finely chopped thyme
2 leeks cut into 1/2inch rounds
1/2 pound kumquats cut in half, pit removed
1/2 cup white wine (Sauvignon Blanc, Pinot Grigio or Dry Vermouth)
1 cup chicken broth
1/4 cup finely chopped Italian parsley
1. Sprinkle the chicken breasts evenly with salt and pepper.
2. In a Dutch oven, heat the oil, and saute the chicken breasts, until they are browned on each side (they will not be cooked through) remove them from the pan, and add the garlic, thyme and leeks, sauteing until the leeks begin to soften, about 3 minutes.
3. Add the chicken back to the pan, along with the kumquats, and wine, and bring to a boil.
4. Add the broth, cover, and simmer for 30 to 40 minutes, until the chicken is tender.
5. Remove the chicken from the pan, and puree the sauce with an immersion blender.
6. Add the parsley to the sauce, taste for seasoning and adjust using salt or pepper. Serve the chicken and sauce over rice or couscous.
Strawberry Apricot Crostata
Makes one 10-inch tart
Crostate are Italian jam tarts; don’t be daunted by the crust, and the lattice, it is simple, and the bottom crust is patted into the pan, rather than rolled. If the lattice strips fall apart they will self-heal in the oven.
2 2/3 cup all-purpose flour
1 1/3 cup sugar
1 ¼ cups (2 ½) sticks chilled unsalted butter, cut into small pieces
3 egg yolks plus one large egg
3/4 cup apricot jam
1 1/2 cups strawberries, crushed with a potato masher
2 tablespoons lemon juice
1/2 cup confectioner’s sugar
One quart vanilla ice cream for serving
1. Place the flour, sugar and butter into a food processor and pulse on and off until the mixture is coarse and the butter has been chopped, or use a pastry blender.
2. Stir the egg and yolks together, then with the machine running, pour in the egg mixture and blend until the mixture begins to come together, but doesn’t quite form a ball.
3. Press half the mixture into a 10-inch tart pan with removable bottom, and refrigerate the rest of the dough for about 20 minutes.
4. In a small mixing bowl, stir together the jam, strawberries and lemon juice, tasting to see if they need more sugar, or lemon juice.
5. Spread into the tart shell and set aside.
6. Roll out the remaining dough, using the confectioners’ sugar, as you would flour.
7. Cut the dough into 3/4-inch strips and make a lattice pattern over the jam (you don’t need to weave the dough, just criss-cross it)
8. Sprinkle the tart with strained confectioner’s sugar, and bake at 400 for 10 minutes, lower the temperature to 375 degrees and bake an additional 20 to 25 minutes, until the tart is golden brown and the filling is bubbling.
9. Remove from the oven and allow to cool for 20 minutes, remove the tart from the pan, and cut into serving pieces. Serve plain or warm with vanilla ice cream. Leftovers are delicious for breakfast!
Riesling Braised Savoy Cabbage
Serves 4
2 tablespoons unsalted butter
1/4 cup finely chopped red onion
1 garlic clove, minced
1 head red savoy cabbage, cored, and thinly sliced
1 teaspoon finely chopped thyme
1/2 cup Riesling
Salt and pepper
1. In a large skillet, heat the butter and saute the onion and garlic, until the onion begins to soften.
2. Add the cabbage, and turn in the butter mixture.
3. Add the thyme, Riesling, and season with salt and pepper.
4. Simmer the cabbage covered, for 10 minutes, remove the cover, and simmer another 5 minutes until tender.
5. Season with salt and pepper and serve as a bed for pork, chicken, or grilled fish.
Mediterranean Pasta Salad with Broccoli
Serves 6 to 8
1 pound rotini pasta, cooked 3 minutes short of al dente
1 1/3 cups olive oil
1/3 cup red wine vinegar
2 tablespoons fresh lemon juice
3 cloves garlic, minced
1/4 cup finely chopped fresh oregano
1 1/2 teaspoons salt
1 teaspoon freshly ground black pepper
1 bunch broccoli, separated into florets
1/4 cup finely chopped red onion
1 bunch Easter Egg radishes, scrubbed, ends removed, and finely chopped
2 Persian cucumbers, scrubbed, and finely diced
1. While the pasta is cooking, in a small bowl, whisk together the oil, vinegar, lemon juice, garlic, oregano, salt and pepper.
2. After draining the pasta, toss the pasta with a bit of the dressing, and set aside to cool.
3. Bring 4 quarts of salted water to a boil, and add the broccoli. Cook for 3 minutes, the broccoli will still be crisp. Drain, and cool in an ice bath. Drain and pat dry when chilled.
4. Add the cooled broccoli, onion, radishes, and cucumbers to the pasta in the bowl.
5. Toss with additional dressing, cover and refrigerate the salad and the dressing.
6. 1 hour before serving, take the salad out from the refrigerator and allow to come to room temperature. If the salad seems dry, toss with additional dressing and serve.
7. The salad and dressing will keep in the refrigerator for up to 5 days. If you would like to add leftover chicken to the salad, add that with the vegetables.
Grilled Plum Chicken Salad
Serves 4 to 6
A great marinade/dressing for seafood, chicken or pork, and dresses any butter lettuce, or romaine nicely.
For the Marinade and Dressing
3/4 cup orange juice
1 tablespoon finely chopped fresh thyme
3 garlic cloves, minced
1/3 cup rice vinegar
1/4 cup honey
1 cup extra virgin olive oil
Salt and pepper
1. Whisk all the ingredients together, season with salt and pepper, and refrigerate for up to 5 days.
For the Chicken and Plums
6 chicken breast halves, skin and bones removed
1 pound Santa Rose Plums, cut in half and pitted
1/2 cup vegetable oil
1/4 cup raw sugar
1. Put the chicken into a zip-lock bag and pour 1/2 cup of the marinade/dressing over the chicken. Marinate for at least one hour and up to 8 hours.
2. Dip the plums cut side down into the oil, and then into the sugar. Set aside while preheating the grill.
3 Preheat the grill or grill pans.
4. Grill the plums cut side down until they begin to soften. Remove from the grill and allow to cool slightly.
5. Clean the grill, remove the chicken from the marinade and discard the marinade. Grill the chicken for 3 to 4 minutes on each side, or until cooked through. Remove from the grill and allow to rest for about 10 minutes. (or you can cool the chicken, cut it and refrigerate it for up to 2 days)
To Assemble the Salad
One head Pirella lettuce, washed, spun dry and chopped
1 bunch Easter Egg radishes, cut into julienne
2 white carrots, peeled, and cut into julienne
Grilled Santa Rosa Plums (see preceding recipe)
Grilled Chicken (see preceding recipe)
Remaining orange vinaigrette (see preceding recipe)
1. Put the lettuce, radishes and white carrots into a salad bowl, and toss with some of the remaining dressing.
2. Plate the salad.
3. Cut each plum into 1/2-inch wedges, and arrange on the top of each salad.
4. Cut the chicken into 1/2-inch thick strips, and arrange on top of the salad.
5. Drizzle with some of the remaining dressing, and serve.
Cooks’ Note: If you would like to substitute shrimp, or seafood for the chicken, marinate the shrimp or fish, and grill as directed. (10-minutes per inch of thickness for fish, and 2 to 3 minutes for shrimp)
Farmers’ Choice
Honey Spring Onion and Artichoke Ragout
Makes about 4 cups
This makes a great bed for grilled seafood, lamb and chicken, or it can tossed into pasta for a great meat-less Monday dinner.
3 fresh baby artichokes
4 cups water with 2 tablespoons fresh lemon juice to preserve artichokes
2 tablespoons unsalted butter
2 Tbs. extra-virgin olive oil
2 honey spring onions, thinly sliced into 1/2 moons
Grated zest of 1 lemon
2 tsp. chopped fresh thyme
1/2 cup dry white wine
1/2 cup chicken or vegetable broth
1 Tbs. fresh lemon juice
Salt and freshly ground black pepper
2 tablespoons cold unsalted butter, cut into pieces
1. Trim the tough outer leaves of the artichokes, and trim 1/2-inch from the top of the artichoke. Cut the artichokes into quarters, and place in water with lemon.
2. In a large skillet, melt the butter with the olive oil over medium high heat, and saute the onions, zest and thyme for 3 to 4 minutes until the onions begins to soften and turn translucent.
3. Drain the artichoke hearts and add them to the pan, turning in the onion mixture. Add the wine, and bring to a boil.
4. Add the broth, cover and simmer for 20 to 30 minutes, until the artichokes are tender. Remove the cover, continue to simmer, add the lemon juice, and season with salt and pepper to taste.
5. At this point, you can cool, cover, and refrigerate the sauce for up to 2 days. Reheat, and proceed.
6. Whisk in the butter to emulsify the sauce, and serve.
Eight Ball Squash Parmigiana
Serves 6
Instead of stuffing the 8-ball squash, we will slice it and make a vegetarian main course.
For the Squash
2 pounds 8-ball squash, scrubbed stem cut and cut into 1/2 inch lengthwise slices
1/2 cup extra virgin olive oil
2 teaspoons salt
1 teaspoon freshly ground black pepper
Preheat the oven to 350 degrees, and line baking sheets with silicone liners, parchment or aluminum foil.
Arrange the sliced squash on the baking sheets.
In a small bowl, combine the oil, salt and pepper, and brush over the zucchini slices.
Bake for 10 to 15 minutes, until the zucchini become pliable.
Set aside.
For the Sauce
2 tablespoons extra virgin olive oil
2 garlic cloves, minced
1/2 cup finely chopped onion
1 teaspoon dried oregano
One 28-ounce can crushed tomatoes in their juice
1 teaspoon sugar
Salt and pepper
1/4 cup finely chopped Italian parsley
In a saucepan, heat the oil and saute the garlic, onion and oregano for 2 to 3 minutes, until the onion begins to soften. Add the tomatoes, and sugar. Simmer the sauce for 20 minutes, until it begins to thicken. Season with salt and pepper and add the parsley. Set aside.
To Assemble
Baked Zucchini (see preceding recipe)
Marinara Sauce (see preceding recipe)
8-ounced fresh mozzarella, sliced
1 1/2 cups freshly grated Parmigiano Reggiano
1. Coat the inside of a 9-inch square baking dish with non-stick cooking spray.
2. Spread some of the sauce into the bottom of the pan, to coat the bottom. Arrange the zucchini on the sauce in an even layer.
3. Top the zucchini with some of the mozzarella and some Parmigiano. Spread with a thin layer of tomato sauce. Continue to layer ending with a layer of tomato sauce, mozzarella and Parmigiano.
4. At this point, the casserole can be refrigerated for up to 24 hours. Bring to room temperature before baking.
5. Preheat the oven to 350 degrees. Bake the zucchini covered for 20 minutes, uncover, and bake another 15 to 20 minutes, until the casserole is bubbling and the cheese is melted, and golden brown.
6. Allow to rest about 10 minutes before cutting into squares.
Cooks’ Note: Adding a layer of cooked Italian sausage rounds, can boost the flavor.
Feature Recipe: Apricots
Apricot Jam
Makes 3 to 4 jars
3 pounds fresh apricots
1/4 cup apricot nectar or water
3 cups sugar
1 teaspoon freshly squeezed lemon juice
1. Cut the apricots in half and remove the pits.
2. Place the apricots in a stockpot or Dutch oven, and add the nectar or water. Cover the pot and cook, stirring frequently, until the apricots are tender and cooked through.
3. Add the sugar to the apricots and cook, uncovered, skimming off any foam that rises to the surface.
4. As the mixture thickens and reduces, stir frequently to make sure the jam isn’t burning on the bottom.
5. When the jam looks thick and is looks slightly jelled, it should be at 220F on a candy thermometer.
6. Once done, stir in the lemon juice and ladle the jam into clean jars. Cover tightly and let cool to room temperature. Once cool, refrigerate until ready to use. This jam will keep refrigerated for up to 6 months, but if you plan to keep it longer, either freeze or can according to the USDA guidelines.
@Diane Phillips
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