Farmers' Market Box 7-9-15


Carrots – Be Wise Ranch
White Corn – Black Sheep Produce
Thyme – Ruitz Family Farms
Meyer Lemons – Rancho Del Sol
Romaine Lettuce – Tutti Frutti Farms
Walla Walla Onions – Millikin Family Farms
Valencia Oranges – Polito Family Farms
Corno di Toro Chile Peppers – Suzie’s Farm
Purple Potatoes – Weiser Family Farm
Baby Chiogga Beets – Black Sheep Produce
White Nectarines – Fitzgerald’s Farm
Organic Juicing Bag:
Cucumbers – JF Organics
Green Kale – Be Wise Ranch
Italian Sorrento Lemons – Rancho Del Sol
Romaine Lettuce – Tutti Frutti Farms
Pluots – Ken’s Top Notch Produce
Farmer’s Choice:
Strawberries – Be Wise Ranch
Baby French Melon – Weiser Family Farm
Heirloom Cherry Tomatoes – Coastal Organics
Feature:
Passion is Always in Fashion
Passion Fruit – Koral’s Tropical Fruit Farm

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Catalina Offshore catch of the week: Sheep Head
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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
When in Romaine
1/4 head romaine
1 lemon
1 cucumber
2 pluots
Refresher
1 cucumbers
1 Handful of kale
1 lemon
Hydr8 and a 1/2
1 cucumber
1 pluot
2 leaves kale
1/2 lemon
4 leaves romaine
Specialty Produce Recipe Suggestions
courtesy of Diane Phillips (Cucina Divina)
“Purple Papas Bravas” Roasted Potatoes and Cheese
Serves 8
Papas Bravas are a tapa (small plate) in Spain, using purple potatoes is a great way to add color and pizazz to this dish. The sauce is terrific on grilled meats, seafood or poultry, too.
For the sauce:
3 tbsp. olive oil
1/2 cup finely chopped red onion
1 Corno di Toro pepper, finely chopped
2 garlic cloves, minced
One 14.5-ounce can chopped tomatoes
1/4 cup tomato purée
2 tsp sweet paprika
Pinch chili powder
1/4 teaspoon sugar
1 teaspoon salt
1/2 cup finely chopped Italian parsley
1. In a large saute pan, heat the oil over medium high heat, and saute the onion, pepper and garlic for 2 to 3 minutes to soften the vegetables.
2. Add the tomatoes, puree, paprika, and chili powder.
3. Simmer for 10 minutes, add the sugar and salt, and simmer another 5 minutes, until the sauce is thickened.
4. Cool to room temperature and refrigerate for up to 3 days.
For the potatoes:
2 pounds purple potatoes (or any low starch potato: Yukon gold, red, or white creamers)
1/4 cup extra olive oil
1 1/2 teaspoons salt
1/2 teaspoon freshly ground black pepper
1 1/2 cups shredded Manchego cheese
1. To serve, preheat the oven to 400 degrees. Line a baking sheet with silicone liner, aluminum foil, or parchment paper.
2. Cut the potatoes into small cubes and pat dry with paper towels. Spread over the prepared baking sheet drizzle with the oil, and season with salt and pepper, mix together to coat the potatoes evenly.
3. Roast for 30 to 40 minutes, turning the potatoes once during the cooking time, until the potatoes are crisp and golden.
4. Spread the cheese over the hot potatoes, and roast another 5 minutes to melt the cheese. .
5. Tip the potatoes into dishes and serve with the sauce.
6. Serve with toothpicks.
Honey Thyme Carrots
Serves 4
1 bunch carrots, tops removed, peeled, and cut into 1/2-inch rounds
1/2 cup chicken or vegetable broth
2 tablespoons honey
1 tablespoon fresh thyme
1. Put the ingredients into a saute pan, and bring to a boil, simmer for 10 minutes, or until the carrots are tender, and the liquid becomes syrupy. Serve warm.
Chicken Fajitas
Serves 4 to 6
For the Chicken:
1/4 cup olive oil
1/2 cup orange juice
1/4 cup fresh lime juice
1/4 cup gold tequila
1/2 teaspoon ground cumin
1 canned chipotle chile in adobo sauce
1/4 cup packed fresh cilantro, plus extra for garnish
6 skinless, boneless chicken breast halves
1. In a mixing bowl, whisk together the oil, juices, tequila, cumin, chipotle and cilantro. Add the chicken, cover and refrigerate for at least 4 hours, and up to 24 hours.
2. Preheat the barbecue for 10 minutes, and drain the marinade from the chicken. Grill the chicken for 3 minutes on each side, or until they are cooked through.
3. Remove from the grill, and let rest for 5 minutes. Slice the chicken into thin strips and serve in tortillas with the peppers and onions.
For the Peppers:
2 tablespoons olive oil
2 large sweet yellow onions, thinly sliced into half moons
1 pound Corno di Toro peppers, cored, seeded, and sliced into thin strips
½ teaspoon sugar
1/2 teaspoon ground cumin
1 teaspoon salt
½ teaspoon freshly ground black pepper
1 to 2 tablespoons Tequila
1. Heat the oil in a large, deep sauté pan, and add the onions, sautéing for about 3 minutes, until they begin to soften.
2. Add the peppers, and continue to sauté another 5 minutes, until the peppers begins to soften.
3. Add the sugar, cumin, salt and pepper, and continue to sauté until the onions begin to turn golden and the mixture is softened.
4. Add the Tequila and sauté another 2 minutes, to let the Tequila evaporate. Taste for seasoning, and adjust adding more salt or pepper as necessary.
Lemon Thyme Chicken Wings
Serves 4 to 6
Although you can make these with bone in chicken parts, the wings make a great nibble, or picnic food.
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon sweet paprika
2 1/2 pounds chicken wings, washed and patted dry
1/2 cup extra virgin olive oil
1/3 cup fresh lemon juice
1 tablespoon red wine vinegar
4 garlic cloves, minced
2 teaspoons dried oregano
1/4 cup finely chopped Italian parsley
1. Preheat the broiler for 10 minutes and put a wire rack into baking sheet. Stir together the salt, pepper and paprika. Rub into the chicken wings.
2. Put the wings onto the wire rack, and broil until golden, turning over when browned. Turn the oven to 400 degrees, and lay the wings into a 13-9-inch baking dish. .
3. While you are broiling the wings, whisk together the oil, lemon juice, vinegar, garlic and oregano.
4. Pour over the wings in the baking dish, and bake for 10 to 15 minutes, turning once, until the chicken wings cooked through. Serve the wings garnished with the chopped parsley.
Candy Beet and Orange Salad
Serves 4
One bunch candy beets, tops removed and scrubbed
1/2 Walla Walla onion, cut into thin slices
2 Valencia oranges, peel and pith removed, and cut into 1/2-inch slices
1/3 cup extra virgin olive oil
3 tablespoons orange juice
3 tablespoons aged balsamic vinegar
2 teaspoons finely chopped fresh thyme
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1. Preheat the oven to 400 degrees, and roast beets, covered with aluminum foil, for 30 to 45 minutes until a paring knife inserted into the center of the beets goes in without resistance.
2. Cool the beets, and slip the peel off the beets.
3. Slice the beets into a bowl, and add the onion, and oranges.
4. In a small bowl, whisk together the oil, juice, vinegar, thyme, salt and pepper.
5. Pour over the beets, and toss to coat. Taste the salad, and adjust with salt or pepper.
Asian Chicken Salad
Serves 4 to 6
For the Dressing:
1/2 cup vegetable oil
2 tablespoons soy sauce
1/4 cup rice vinegar
3 tablespoons sugar
1/4 teaspoon peeled and grated fresh ginger
1 clove garlic, minced
In a mixing bowl, whisk together the ingredients. Cover and store the dressing in the refrigerator for up to 1 week.
For the Salad:
One head romaine lettuce, washed, spun dry and chopped into 1/2-inch ribbons
1/2 cup finely chopped Walla Walla onion
2 cups shredded cooked chicken
1 cup candied almonds (see recipe below)
In a salad bowl, combine the lettuce, onion, and chicken. Toss with some of the dressing, and garnish with the candied almonds.
Candied Almonds:
1/2 cup granulated sugar
1 1/2 cups sliced almonds
1. In a non-stick skillet over medium high heat, melt the sugar, and add the almonds, cooking until they are coated.
2. Transfer to a cutting board to cool completely, break the almonds apart, and cool completely.
3. The nuts will keep indefinitely in airtight containers in the freezer.
Corn and Pasta Carbonara
Serves 4 to 6
2 tablespoons extra virgin olive oil
1/3 pound pancetta, finely diced
3 garlic cloves, minced
1/2 cup finely chopped red onion
2 ears corn, stripped of the kernels
5 egg yolks, at room temperature
1 cup grated Parmigiano Reggiano cheese
1 pound pasta, cooked 3 minutes short of al dente, saving some pasta water (buccatini, spaghetti, orecchiette, penne or short rigatoni)
1 to 2 teaspoons freshly ground black pepper
1. In a large saute pan, heat the oil, and saute the pancetta, until it is almost crispy. Add the garlic and onions, sautéing for 2 to 3 minutes. Add the corn, and continue to saute until it begins to soften. Keep warm while waiting for the pasta.
2. Whisk the eggs and 1/2 cup of cheese together in a small bowl. Ladle a few tablespoons of hot pasta water into the eggs, and whisk together.
3. When the pasta is cooked, add it to the corn in the saute pan, tossing to coat. Add the egg and cheese mixture, tossing to coat and adding some of the pasta water to make a creamy sauce.
4. Season with salt and pepper, and serve garnished with the remaining cheese.
White Nectarine Upside Down Cake
Serves 10
For the Nectarines:
1/2 cup unsalted butter
3/4 cups firmly packed light brown sugar
2 white nectarines, pitted and cut into 1/4-inch slices
1. Coat the interior of a 10-inch cake pan with non-stick cooking spray and set aside.
2. Melt the butter in a small saucepan on medium heat, then add the brown sugar and stir for a few minutes until the brown sugar is completely combined and melted.
3. Pour the butter/brown sugar mixture over the bottom of the cake pan, and arrange the nectarine slices on the sugar syrup. Set aside while making the cake batter.
For the Cake:
1 1/2 cups all-purpose flour
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsalted butter, softened to room temperature
1 1/3 cups sugar
1/2 teaspoon vanilla paste or vanilla extract
1 1/2 teaspoons grated orange zest
2 large eggs, at room temperature
2/3 cup sour cream
1/4 cup fresh orange juice
1. Preheat the oven to 350 degrees.
2. In the bowl of an electric mixer, cream the butter and sugar until they are light and fluffy. Add the vanilla, and orange 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 orange 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 45 to 55 minutes 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.
7. Turn the cake out onto a serving platter, and serve at room temperature.
8. Refrigerate any leftover cake, and re-warm before serving, garnish with whipped cream, crème fraiche or vanilla ice cream.
Farmers’ Choice
French Melon Ice Cream
Makes about 2 quarts
1 ¾ cups heavy whipping cream
1 cup whole milk
½ tsp salt
¼ cup sugar
¼ cup honey
2 tbsps. Orange juice
½ tsp orange zest
1 baby French melon seeded and cut into small cubes
1 tablespoon fresh lemon juice
1. Place cream and milk in a saucepan. Add salt, sugar, honey, orange juice, and orange zest.
2. Bring mixture up to a boil. Once it starts boiling, turn off the heat, cover, and let steep for 10 to 15 minutes.
3. Place cut melon and lemon juice in a blender, and blend on high for a few minutes until completely pureed. Strain cream mixture into a container, add melon puree, and refrigerate for at least 6 hours or even overnight. You want the mixture to be the same temperature as the refrigerator or under 40° F.
4. Process ice cream in an ice cream maker per instructions and store airtight in the freezer.
Filled Strawberry Angel Food Cake
2 cups strawberries, mashed
1 envelope unflavored gelatin (e.g., Knox)
2 cups heavy cream
1/4 cup sugar
1/2 teaspoon vanilla paste or extract
One angel food cake frozen
1. Place the mashed strawberries, sugar and gelatin in a microwave-safe bowl. Stir together, then microwave for 1 minute. This will melt and “bloom” the gelatin.
2. Remove the mixture from the microwave, and chill in the refrigerator for about 30 to 60 minutes, or until thickened.
3. Place the strawberry mixture in the clean bowl of your mixer and pour in the cream, and vanilla. Whip until thick.
4. To assemble: Turn the cake bottom-side up and cut a channel in the cooled cake with a serrated blade. Think of it as digging a moat through the center of the cake, leaving inner and outer walls for support. Be careful not to cut through the bottom of the cake.
5. Dollop the filling in evenly, spreading it over the entire “moat.” Fill to the top, and then use the remaining filling to cover the entire cake, like frosting. Place the cake back in the freezer for 2 to 3 hours, or up to overnight. The filling will freeze into a lovely semifreddo consistency that will slowly melt as you enjoy your slice of cake.
6. Serve with strawberry sauce or crushed strawberries mixed with sugar, if desired. Store any leftovers, well wrapped, in the freezer or refrigerator.
Panzanella Caprese Salad with Tomato, Mozzarella, Bread, Basil, and Red Wine Vinaigrette
Serves 8
For the Bread:
6 cups cubed baguette or Italian bread
1/4 cup extra-virgin olive oil
4 garlic cloves, minced
1 1/2 teaspoons salt
1/2 teaspoon freshly ground black pepper
1. Line two baking sheets with silicone, aluminum foil, or parchment and preheat the oven to 350 degrees.
2. In a large bowl, toss together the oil, garlic, bread, salt and pepper, and arrange the bread in an even layer on both baking sheets.
3. Bake the bread for 20 minutes, turning once at 10 minutes, until the bread is crispy. Allow to cool completely.
4. At this point, you can put the cubes in zip-lock bags, and store for up to 3 days, or freeze for up to 1 month.
For the Salad:
2 cups small cherry tomatoes (or other bite-size tomatoes, such as pear or grape) in assorted colors, halved
1/4 cup finely chopped red onion
1/2 cup packed basil leaves, thinly sliced
1/2 lb. small fresh mozzarella balls (about 1 inch in diameter), quartered
1 tablespoon capers packed in brine, drained
1/3 cup extra virgin olive oil
1/4 cup red wine vinegar
2 garlic cloves, minced
Salt and pepper
1. In a large bowl, combine the tomatoes, bread, red onion, basil, mozzarella and capers. In a small bowl.
2. Whisk together the oil, vinegar, and garlic. Taste for seasoning and adjust with salt and pepper.
3. Pour the dressing over the salad, and toss to coat the ingredients. Allow the salad to mellow at room temperature for about 1/2 an hour. Serve at room temperature.
Feature:
Coffee Meringues with Passion Fruit Crème and Fresh Fruit
Serves 4 to 6
A great do-ahead, don’t make the meringues on humid days, they tend to get gummy. Store them in airtight containers for up to 3 days.
For the Coffee meringue
5 large egg whites
3 tablespoons confectioner’s sugar
2 tsp instant expresso powder
1/2 cup granulated sugar
1. Preheat the oven to 300 degrees, and line a baking sheet with parchment paper.
2. In the bowl of an electric mixer, stir the confectioners’ sugar and expresso into the egg whites.
3. With the whisk attachment, whip the egg whites until they begin to get foamy, with the machine running at high speed, add the remaining sugar a few tablespoons at a time, until the egg whites are stiff and glossy.
4. Using an offset spatula spread the meringue into a circle on the parchment paper, building up the sides of the meringue circle. (or pipe out four 3-inch circles for individual meringues)
5. Bake the meringue for 45 to 50 minutes for the circle, or 25 to 35 minutes for individual meringues, until the surface is crisp, and turn off the oven. Leave the door to the oven ajar and allow the meringue to cool completely.
6. Remove the meringue from the parchment and arrange on a serving platter. (or store in an airtight container for up to 3 days)
For the Passion fruit cream and Assembly
4 passion fruits
2 cups heavy cream, whisked to stiff peaks
1 to 2 tablespoons confectioners’ sugar
2 cups mixed berries
1. Push the passion fruit pulp through a sieve, to remove the seeds.
2. In a mixing bowl, whisk together the passion fruit pulp, and cream, adding confectioners’ sugar to taste. (the cream can be refrigerated for up to 6 hours)
3. Right before serving, fill the coffee meringue with the cream, and garnish with the mixed berries.
Coconut Passion Fruit Pudding Cake
Serves 8
For the Cake:
1 cup self-rising flour
1/2 cup sugar
1/2 cup coconut flakes
2/3 cup coconut milk
1 large egg
1/3 cup unsalted butter, melted and cooled
1. Preheat oven to 350 degrees. Coat the inside of a 6 cup baking dish with non-stick cooking spray.
2. Put the flour into a mixing bowl. Stir in the sugar and coconut.
3. Whisk together the coconut milk, egg, butter, and pour into the flour mixture. Stir until combined. Transfer to the prepared baking dish.
For the Pudding:
1/2 cup sugar
3 teaspoons all-purpose flour
1/2 cup whole milk
1/3 cup orange juice
3 passion fruit, pushed through a sieve to remove the seeds
1. Combine the sugar and flour in a bowl, and sprinkle over the pudding mixture. Combine the milk and juice, in a small saucepan.
2. Cook, stirring over medium high heat until the mixture comes to a boil.
3. Remove from the heat and stir in the passion fruit pulp.
4. Pour over the pudding in the prepared baking dish, and bake for 30 to 55 minutes, until a skewer inserted halfway in comes out clean.
5. The pudding will separate into a cake-like top and a saucy bottom. Serve the pudding garnished with confectioner’s sugar.
@Diane Phillips www.dianephillips.com www.cucinadivina.blogspot.com
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