Farmers' Market Box 7-2-15

Blue Lake Green Beans – Rutiz Family Farm
Cucumbers – Black Sheep Produce
Italian Sorrento Lemons – Rancho Del Sol
Green Gem Lettuce – Coleman Family Farms
Bermuda Onions – Weiser Family Farms
Passion Fruit – Koral’s Tropical Fruit Farm
Yellow Peaches – Ken’s Top Notch Produce
Grape Tomatoes – Be Wise Ranch
Green Tomatoes – Black Sheep Produce
Avocados – Sundance Organics
Spinach – Foxy Organics
Organic Juicing Bag:
Strawberries – Be Wise Ranch
White Carrots – Tutti Frutti Farm
Fennel – Be Wise Ranch
Valencia Oranges – Garcia Organics
Spinach – Foxy Organics
Farmer’s Choice:
Seedless Concord Grapes – Murray Family Farms
Pastel Plums – Fitzgerald’s Farm
The weeks feature:
Heritage Wheat Berries Sonora & Red Fife – Kenter Canyon

Click here to Watch Video on YouTube
Catalina Offshore catch of the week: Black Rock Cod
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click the links above & search for products on our website with recipes attached
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
Orange You Glad its Strawberries
1/2 clamshell strawberries
1/2 orange
3 carrots
It’s Anise to Meet You
2 inches fennel
handful strawberries
handful spinach
1 carrots
Lean & Green
3 oranges
1/2 inch fennel
handful of spinach
3 carrot
Specialty Produce Recipe Suggestions
courtesy of Diane Phillips (Cucina Divina)
Gem Lettuce Salad with Avocado Dressing
Serves 6
The avocado dressing is terrific as a dressing for chicken or shrimp salad, as well as a dip for raw veggies.
One head green gem lettuce, washed, spun dry, and chopped
1 cup diced cucumber
1/2 cup grape tomatoes cut in half
One ripe avocado, peeled and pitted
3 tablespoons extra virgin olive oil
3 tablespoons fresh lemon juice
2 tablespoons finely chopped red onion
1/4 finely chopped fresh basil
2 tablespoons finely chopped Italian parsley
Few drops Tabasco or Frank’s Hot Sauce
1/3 cup Greek yogurt
Salt and pepper
4 strips bacon cooked crisp and crumbled, or 1/4 cup toasted sliced almonds
1. Put the lettuce, cucumbers and tomatoes into a salad bowl.
2. In a blender combine the avocado, oil, lemon juice, onion, basil, parsley, hot sauce, and yogurt. Puree and taste for seasoning adding more lemon juice, salt or hot sauce. Pour some of the dressing over the spinach, and toss to coat. Serve the sauce garnished with bacon bits or toasted almonds.
Peaches Poached in Wine with Sweet Yogurt Sauce
Serves 8
2 cups Riesling wine
1 cup sugar
1/2 cup honey
2 vanilla beans, split (or 1 tablespoon vanilla paste)
Grated zest of 1 lemon
2 tablespoons fresh lemon juice
8 firm peaches, halved and pitted
2 cups Greek Style yogurt
1/2 cup finely chopped pistachios for garnish
1. In a large saucepan, combine the wine, sugar, and honey, bring to a simmer.
2. Add the vanilla beans, zest and juice.
3. Bring just to a boil, and then simmer gently over moderately low heat, turning the peaches occasionally, until just tender, 7 to 8 minutes.
4. Using a slotted spoon, transfer the peaches to a baking sheet. Let cool slightly, and then slip off the skins. Refrigerate the peaches for up to 3 days.
5. Simmer the poaching liquid over moderate heat until reduced to a light syrup, about 10 minutes.
6. Strain the syrup into a bowl and let cool to room temperature, about 1 hour. Cover and refrigerate for up to 3 days, or freeze for up to 3 months. (the syrup is terrific over ice cream, cake, or yogurt)
7. Whisk 1/2 cup of the wine syrup into the Greek yogurt. Taste, and add more if needed.
8. Serve the peaches with a dollop of yogurt sauce in the center of each peach, drizzle with some of the wine syrup, and garnish with some of the pistachios.
Sorrento Lemon Swordfish Piccata
Serves 4
Along the Amalfi Coast and in Sicily you will find fish prepared in this way. If Swordfish isn’t available, choose a thick-fleshed white fish like sea bass, halibut, or cod.
1/2 cup extra virgin olive oil
2 garlic cloves, minced
Grated zest of 2 lemons
Pinch red pepper flakes
1/3 cup fresh lemon juice
2 pounds swordfish filets
1/2 cup capers packed in brine, drained, and chopped if large
1/4 cup finely chopped Italian parsley
1. In a skillet, heat the oil, and sauté the garlic, zest and pepper flakes for 2 to 3 minutes, until fragrant.
2. Add the lemon juice, and stir to blend.
3. In a large skillet, heat 2 tablespoons of oil and sear the swordfish on each side.
4. Add the lemon garlic mixture to the pan with the swordfish and simmer, until the swordfish is cooked through, about 6 minutes, basting the swordfish with the lemon garlic mixture. Add the capers and parsley and serve with the sauce.
Panna Cotta with Passion Fruit Curd
Serves 6
For the Panna Cotta:
2 tablespoons cold water
2 teaspoons unflavored gelatin
3 cups heavy cream
½ cup sugar plus more to taste
Pinch salt
2 teaspoons vanilla paste
1 cup sour cream
1. Sprinkle the gelatin over the cold water in a small cup, let stand for 5 minutes.
2. In a 3-quart saucier, warm the cream, sugar, salt and vanilla over medium high heat until the sugar is dissolves. DO NOT LET IT BOIL.
3. Stir in the gelatin, take the pan off the heat, and cool about 5 minutes. In a mixing bowl, whisk the sour cream, and add the warm cream a bit at a time, until it is smooth.
4. Taste for sweetness, it may need another teaspoon or two of sugar.
5. Transfer eight 4-ounce ramekins, filling them to the rim. Chill for 4 to 72 hours. Serve topped with a swirl of Passion Fruit Curd.
For the Passion Fruit Curd:
3 large egg yolks
1/2 cup sugar
1/2 cup passion fruit, seeds and juice
2 tablespoons fresh lemon juice
1 stick of cold unsalted butter, cubed
1. In a small saucepan, combine the yolks with the passion fruit, sugar and lemon juice.
2. Cook over low heat, whisking, until the sugar dissolves.
3. Add the butter and cook, whisking, until thickened, about 8 minutes.
4. Immediately strain the curd into a bowl. Using a back of the spoon, press the curd through the sieve.
5. Cover the bowl with plastic wrap, press the wrap onto the surface of the curd, and refrigerate.
6. The Passion Fruit curd will keep in the refrigerator for up to 5 days, or you can freeze it. Use it as a spread for toast or scones, or as a filling for cakes, or swirl it through a cheesecake for a unique flavor.
Pasta with Fresh Tomato Sauce
Serves 6
2 tablespoons extra virgin olive oil
1 basket grape tomatoes, quartered
1 1/2 teaspoons salt
1/2 teaspoon freshly ground black pepper
1 tablespoon finely sliced basil leaves
Basil leaves for garnish
Freshly grated Pecorino Romano or Parmigiano Reggiano
One pound fresh Tagliatelle or other wide flat pasta such as fettucine, cooked two minutes short of al dente
1/3 cup grated Parmigiano Reggiano or Pecorino Romano cheese for garnish
1. In a large skillet, heat the oil, and add the tomatoes, sautéing over medium high heat, until the tomatoes begin to give off some liquid.
2. Season with salt, pepper, and add the sliced basil leaves.
3. Simmer for about 3 minutes, and then toss in the pasta, stirring until the pasta is coated with the sauce.
4. Serve the pasta garnished with grated cheese and basil leaves.
Fried Green Tomatoes
Serves 4
1 large egg
1/2 cup buttermilk
1/2 teaspoon Tabasco or Frank’s Hot Sauce
1/2 cup all-purpose flour, divided
1/2 cup cornmeal
1 teaspoon salt
1/2 teaspoon pepper
2 medium-size green tomatoes cut into 1/3-inch slices
Vegetable oil
Fleur de Sal for garnish
1. In a mixing bowl, whisk together the egg, Tabasco and buttermilk; set aside.
2. In a shallow bowl, combine the 1/4 cup all-purpose flour, cornmeal, salt, and pepper.
3. Dredge tomato slices in remaining 1/4 cup flour; dip in egg mixture, and dredge in cornmeal mixture.
4. Pour oil to a depth of 1/4 to 1/2 inch in a large cast-iron or heavy bottom skillet, heat to 375°.
5. Drop tomatoes, in batches, into hot oil, and cook 2 minutes on each side or until golden. Drain on paper towels. Sprinkle hot tomatoes with Fleur de Sel.
6. Serve the tomatoes with Fresh Herb Ranch Dressing (see recipe below)
Fresh Herb Ranch Dressing
Makes about 3 cups
Great to dress any salad, as a dip for vegetables, and cold seafood, or as a topping for baked potatoes, this dressing will keep for about a week in your fridge.
2 cups mayonnaise
1 cup buttermilk or substitute 1 cup whole milk mixed with 2 tablespoons fresh lemon juice
2 cloves garlic, minced
2 tablespoons chopped fresh parsley
2 teaspoons chopped fresh chives
1 1/2 teaspoons chopped fresh tarragon
1 1/2 teaspoons chopped fresh basil
1 1/2 teaspoons chopped fresh oregano
1 teaspoon salt
1 teaspoon lemon pepper seasoning
1. In a medium-size bowl, whisk together the mayonnaise and buttermilk, then add the garlic, herbs, salt, and lemon pepper and stir until blended.
2. Cover and refrigerate for up to 1 week.
Green Bean Salad
Serves 4
1/2 pound green beans, trimmed, and cut into 1-inch pieces
Salt and pepper
1/4 cup finely chopped Bermuda onion
1/3 cup extra virgin olive oil
2 to 4 tablespoons fresh lemon juice
1 garlic clove, sliced
1. Bring 4 quarts of salted water to a boil, and boil the beans for 4 to 5 minutes, until crisp/tender.
2. Drain the beans into a colander, and sprinkle liberally with salt and pepper, tossing the beans in the colander to distribute the salt and pepper. Allow the beans to drain for another 5 minutes (the salt will draw moisture out of the beans)
3. Put the beans and onion into a mixing bowl and toss with the oil and lemon juice to taste. Stir in the garlic, and allow the beans to mellow at room temperature for 2 hours.
4. Remove the garlic before serving.
5. If you would like to make this ahead, do not add the lemon juice until just before serving. The cooked beans with olive oil and garlic will keep in the refrigerator for up to 4 days. Make sure to take the beans out of the refrigerator an hour before serving.
Pickled Onions
Makes about 4 cups
Great for your 4th of July burgers, toss into salads, or onto sandwiches.
2 Bermuda onions, sliced 1/4-inch
1/2 cup red wine vinegar
1/4 cup sugar
1/3 cup vegetable oil
Pinch of red pepper flakes
1/2 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1. Place the onions in a glass bowl.
2. In a medium-size bowl, whisk together the vinegar, sugar, oil, pepper flakes, oregano, salt, and pepper. Pour over the onions.
Do-Ahead: At this point, cover and refrigerate for at least 8 hours and up to 24 hours.
4. Drain the onions, and serve cold or at room temperature. The onions will keep in the refrigerator for 1 week.
Spinach Dip
Serves 6
1 tablespoon extra-virgin olive oil
2 tablespoon unsalted butter
2 garlic cloves, minced
1 cup finely chopped onion
1 bunch of spinach, washed, spun dry and chopped
Salt and Tabasco to Taste
1/2 cup mayonnaise
2 cup finely shredded Gruyere cheese
One round loaf sourdough bread, unsliced
1. Preheat the oven to 350 degrees.
2. In a sauté pan, heat the oil and butter, sauté the garlic, and onion, until the onion begins to turn translucent, about 6 minutes. Add the spinach, and sauté until the spinach wilts. Season with salt and a few drops of Tabasco.
3. Cool the mixture, and add the mayonnaise, and Gruyere.
4. Cut the top off of the bread, and hollow out the bread, leaving 1/2 to 3/4-inch shell. Transfer the dip into the bread shell, and put the bread shell onto a baking sheet. Bake for 20 to 30 minutes until the dip is bubbling.
5. Serve the dip with fresh vegetables, pita chips, or crackers.
Farmers’ Choice
Harvest Focaccia with Concord Grapes
Serves 8
Although there are a few steps to making this delicious focaccia, it is well worth it. Serve it with a cheese platter or charcuterie.
2 envelopes active dry yeast
2 cups whole milk, lukewarm
1 tablespoon plus 1 teaspoon sugar
5 cups all-purpose flour, plus more for the work surface
1/3 cup extra-virgin olive oil
1 tablespoon fresh rosemary, chopped fine
1 tablespoon lemon zest, grated
1 cup concord grapes, pitted, halved or quartered
1 cup golden raisins
1 1/2 teaspoons kosher salt
1 egg, beaten well
Fleur de Sal
1. In a large bowl or the work bowl of an electric mixer, dissolve the yeast in the milk and add 1 tablespoon sugar and 1 cup of the flour. Mix well and let stand in a warm place about 15 minutes for the yeast to activate
2. In a small saucepan, warm 1/4 cup of the olive oil with the rosemary and lemon zest. Add the grapes and raisins, mix well then add 1/2 to the yeast mixture.
3. Mix 1 more cup of flour into the yeast mixture with the dough hook attachment. Knead until smooth.
4. With machine running, add the salt and remaining 3 cups flour, 1 cup at a time, kneading until smooth after each addition.
5. Knead another 6 minutes after the addition of the last cup of flour. The dough should remain rather wet to ensure a soft and light bread. Shape the dough into a ball on a floured board and put it in an oiled bowl. Cover with a damp towel and allow to rise in a warm place until doubled in bulk about 45 minutes.
6. Punch dough down and lightly sprinkle work surface with flour. Turn out dough and knead lightly. At this point, dough may be wrapped and frozen.
7. To bake, preheat oven to 400 degrees F.
8. Oil an 11 by 17-inch baking sheet. Press dough down into a flat disk with the heel of your hand. Using your fingertips, nudge the dough into a rectangle. The dough can be rolled but the pressure will produce heavier bread.
9. Transfer the dough to the baking sheet and brush with the remaining olive oil. Let rise again until doubled, 30 to 40 minutes.
10. Make indentations all over the dough by pressing with your fingertips being careful not to puncture all the way through the dough. Bake 15 minutes then remove from the oven and brush with the egg.
11. Sprinkle with the remaining grape mixture then the remaining sugar. Finish with some coarse salt.
12. Return to the oven and continue to bake until golden brown on top and crisp on the bottom, about 10 minutes. Let cool in the pan before cutting.
Savory Plum and Mascarpone Tart
Makes one 9-inch tart to serve 12
For the Tart Shell:
One piece frozen puff pastry, defrosted
1. Preheat the oven to 400°F. and coat the inside of a 9 to 11-inch tart pan with a removable bottom with non-stick cooking spray. Roll out the dough onto a floured work surface to create a circle 1/8-inch thick. Using the rolling pan, transfer the dough to the prepared pan.
2. Set a piece of buttered foil over the dough and fill with dried beans or pie weights. Bake the tart dough for 8 minutes.
3. Remove the foil with the dried beans and use a fork to prick the bottom of the tart.
4. Return the tart to the oven and bake for 10 minutes or until cooked through and lightly browned. Cool to room temperature.
For the Filling and Finishing:
1 tablespoon extra-virgin olive oil
1/2 yellow onion, thinly sliced
Salt and freshly ground black pepper
1 tablespoon unsalted butter
2 firm plums, pitted and thinly sliced
1 teaspoon sugar
1 cooked tart shell (see preceding recipe)
2 to 3 tablespoons mascarpone cheese
1 to 2 teaspoons honey
1 to 2 teaspoons balsamic vinegar
1 tablespoon thinly sliced fresh basil
1. To make the filling, heat the olive oil in a large sauté pan set over medium heat. Add the sliced onions, cook stirring often until soft, and caramelized, about 15 to 18 minutes. Remove the onions from the pan.
2. Melt the butter in the pan then add the plums. Cook stirring often until lightly roasted, about 5 minutes. Stir in the sugar and cook 2 minutes longer, then remove from the pan and cool to room temperature.
3. To assemble the tart, remove the tart from the pan, and set on a serving dish. Spread the mascarpone cheese in a thin layer over the shell. Top with a layer of caramelized onions then arrange the plum slices in a fan shape. Drizzle the honey and balsamic vinegar over the top and garnish with thinly sliced basil. Serve at room temperature.
Plum Cobbler
Serves 8
For the Cobbler Dough:
1-2/3 cups all-purpose flour
3-1/2 Tbs. granulated sugar
1-1/2 Tbs. baking powder
pinch salt
6 Tbs. cold unsalted butter, cut into 1/2-inch cubes
2/3 cup plus 1 Tbs. heavy cream
1 tsp. coarse raw sugar
1. In a food processor or an electric mixer fitted with the paddle attachment, combine the flour, sugar, baking powder, and salt.
2. Pulse or mix to combine.
3. Add the butter and then pulse or mix until the mixture resembles fine crumbs.
4. Add 2/3 cup of the cream and pulse until the dough just comes together, scraping the paddle and bowl if necessary.
5. Turn the dough onto a lightly floured surface and gently pat it together, incorporating any stray crumbs. Shape the dough into eight 2-inch balls.
6. Set each ball on a baking sheet and flatten slightly. Refrigerate for at least 20 minutes but no longer than 2 hours.
For the Filling:
3 to 4 large dark plums, pitted and quartered
1/4 tsp. ground cinnamon
1/4 cup granulated sugar
2 teaspoons fresh Valencia orange juice
1 teaspoon grated orange zest
1 teaspoon vanilla paste (or extract)
1. Heat the oven to 350°F. In a large bowl, combine the plums, cinnamon, sugar, juice, zest and vanilla, and toss well.
2. Spoon the fruit into a 2-qt. gratin dish or other shallow casserole dish (don’t use a metal dish).
3. Flatten the dough balls and arrange on top of the fruit, leaving about 1 inch of space around each biscuit.
4. Brush the biscuits with the remaining 1 Tbs. cream and sprinkle with the raw sugar.
5. Bake on a baking sheet until the fruit is bubbling and the top is lightly browned, 40 to 45 minutes. Serve hot or warm, topped with crème fraiche or vanilla ice cream, if you like.
Wheat berry Salad
Serves 6 to 8
1 cup wheat berries
1/2 cup extra virgin olive oil
2 tablespoons rice vinegar
2 tablespoons lemon juice
2 tablespoons fresh orange juice
1 tablespoons finely chopped basil
2 garlic cloves, minced
Grated zest of 1 lemon
1 tablespoon honey
Salt and pepper
1 cup finely diced cucumber
1/4 cup finely chopped onion
1 1/2 cups grape tomatoes, quartered
1/2 cup golden raisins
1/4 cup finely chopped Italian parsley
1/3 cup toasted pine nuts for garnish
1. Bring 4 quarts of salted water to a boil. Add the wheat berries and simmer partially covered until the wheat berries are tender, about 50 minutes. (Some wheat berries will take longer, so make sure to check at 50 minutes)
2. Drain and cool the wheat berries.
3. In a small bowl, whisk together the oil, vinegar, lemon juice, orange juice, basil, garlic, zest and honey. Season with salt and pepper.
4. In a large bowl, combine the wheat berries with the cucumber, onion, tomatoes, raisins and parsley.
5. Toss the mixture with the dressing, and season with salt and pepper. Serve the wheat berry salad at room temperature. If you wish to refrigerate the salad, save some of the dressing to re-toss the salad just before serving.
@Diane Phillips: www.dianephillips.com www.cucinadivina.blogspot.com
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Although I will not be teaching at Great News, I am looking for another location to teach, check my blog and Facebook to find out what I’m up to. Happy Fourth of July!
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