Farmers' Market Box 12-31-15

King Trumpet Oyster Mushroom – Hotko Kinoco Company
Pink Lady Apples – Fair Hill Apple Farm
Oro Blanco Grapefruit – Ken’s Top Notch Produce
Meiwa Kumquats – Garcia Organics
Green Salanova Lettuce – Suzie’s Farm
Russian Banana Fingerling Potatoes – Weiser Family Farm
Japanese Turnips – Suzie’s Farm
Butternut Squash – Black Sheep Produce
Green Tomatoes – Valdivia Farms
Green Kale – Babe Farms
Organic Juicing Bag:
Fennel – Earthbound Organics
Carrots – Earthbound Organics
Green Kale – Babe Farms
Lemons – Sundance
Red Beets – A & A Organics
Farmer’s Choice:
Brown Organic Rice – Koda Farms
Fuerte Avocados – Koral’s Tropical Fruit Farm
Leopard Lettuce – The Garden Of…
Lime Radish – Black Sheep Produce
Catalina Offshore catch of the week:

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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
The Fennel Countdown
½ Bunch of Kale
1 Beet
2 Carrots
½ Bulb of Fennel
When the Bulb Drops at Midnight
½ Fennel Bulb
½ Bunch of Kale
¼ Lemon
Reminiscing Sweet and Sour Moments
3 Carrots
¼ Lemon
1 Beet
Specialty Produce Recipe Suggestions
courtesy of Diane Phillips (Cucina Divina)
Roasted Butternut Squash Soup with Pink Lady Compote
Serves 8
For the Compote
2 pink lady apples, peeled cored, and finely chopped
1 small shallot, finely chopped
1/3 cup honey
Grated zest of 1 lemon
2 tablespoons fresh lemon juice
1/4 teaspoon ground nutmeg
1. In a 2-quart saucepan, heat the ingredients together, over medium low heat, for 20 to 25 minutes until the apples have cooked down and the compote has thickened.
2. Serve the compote warm or cold. It is lovely on pancakes or English muffins.
For the Soup
One butternut squash, peeled, seeded and cut into 1-inch chunks
1 medium onion, coarsely chopped
2 teaspoons dried thyme
1/4 to 1/3 cup extra virgin olive oil
1 1/2 teaspoons salt
1/2 teaspoon freshly ground black pepper
6 cups chicken or vegetable broth
1 cup heavy cream (optional)
1. Preheat the oven to 400 degrees, and line a baking sheet with silicone, parchment or aluminum foil.
2. In a large bowl, combine the squash, onion, thyme, oil, salt and pepper. Roast the squash for 25 to 30 minutes, until it is tender, and begins to get a bit of char around the edges.
3. Transfer to a large Dutch oven, and add the broth. Bring to a boil, and simmer for 20 minutes.
4. Using an immersion blender, puree the soup. Taste for salt and pepper, and adjust.
5. Add the cream, and bring to serving temperature. Serve garnished with the apple compote.
Roasted Squash and Kale Pasta
Serves 6
This is one of my favorite dishes from our Farmer’s Market Bag classes at Great News. The students loved it, and the vegetables can be roasted ahead, and then rewarmed just before serving. It’s a great dish for meatless Monday.
1 butternut squash, peeled, seeded, and cut into bite-sized chunks
1 medium to large onion, cut into 1-inch chunks
One bunch kale, tough stems removed, and cut into 1/2-inch ribbons
1/3 tight-packed cup fresh basil leaves, torn
1/4 cup fresh sage leaves, torn
5 large garlic cloves, coarsely chopped
1/3 cup extra-virgin olive oil
1/8 teaspoon red pepper flakes
2 tablespoons brown sugar (light or dark)
Salt and fresh-ground black pepper
1 pound penne, farfalle, or DeCecco “gnocchi” pasta
1 1/2 cup grated Parmigiano Reggiano cheese
1. Preheat the oven to 400 degrees, and line 2 baking sheets with silicone, aluminum foil, or parchment. In a large bowl, combine the squash, onion, kale, basil, sage, garlic, oil, red pepper flakes, brown sugar, salt and pepper, tossing to coat.
2. Arrange the ingredients in one layer on each baking sheet and roast for 20 minutes, until the kale begins to get a bit of char on it, and the squash is tender.
3. While the vegetables are roasting, boil the pasta to 3 minutes short of al dente, saving some of the pasta water.
4. Toss the vegetables with the pasta, an about 1/2 cup of the pasta water. Toss in 1/2 of the cheese, and toss to coat, adding more pasta water if the sauce seems too dry. Serve garnished with the remaining cheese.
5. Cook’s Note: the vegetable mixture makes a terrific filling for lasagna. Make a béchamel sauce and use that to sauce the lasagna.
Roasted King Oyster Mushroom and Salanova Lettuce Salad
Serves 4
Salanova lettuce, washed and spun dry
10 ounces king oyster mushrooms, cleaned, and sliced 1/2-inch thick
1/2 cup extra virgin olive oil
2 tablespoons soy sauce
Freshly ground black pepper
1/4 cup rice vinegar
Salt and pepper
Shaved Parmigiano Reggiano cheese
1. Arrange the lettuce on salad plates.
2. Preheat the oven to 400 degrees and line a baking sheet with In a bowl, combine the mushrooms, 1/4 cup olive oil, soy sauce, and black pepper, tossing to coat.
3. Arrange the mushrooms on the baking sheet, and roast for 10 to 12 minutes, until the mushrooms begin to color.
4. Remove from the oven, and arrange on the salads.
5. In another bowl, whisk together the remaining oil, and rice vinegar. Season with salt, pepper, and drizzle over the mushrooms and lettuce.
6. Garnish with shaved Parmigiano Reggiano cheese and serve.
Roasted Salmon with Oro Blanco Salsa
Serves 4 to 6
For the Salsa
1 Oro Blanco grapefruit, peel and pith removed, and chopped
1/2 cup finely chopped red onion
1/4 cup finely chopped cilantro
1/2 cup diced Kumquats, seeded
1 jalapeno, seeded, de-ribbed, and finely chopped
2 tablespoons fresh lime juice
1/4 cup extra virgin olive oil
Salt and freshly ground black pepper
1. In a bowl, combine the ingredients, and taste for seasoning, correcting with salt or pepper. Refrigerate the salsa for up to 4 days.
For the Salmon
2 1/2 pound salmon filets
1/2 cup extra virgin olive oil
2 tablespoons Old Bay seasoning
2. Preheat the oven to 400 degrees.
3. Lay the salmon into a 13-by-9-inch baking dish.
4. In a small bowl, combine the oil and Old Bay. Paint the salmon with the mixture, and roast for 10 minutes per inch of thickness of the fish, or until it registers 165 degrees on an instant read meat thermometer. Allow the salmon to rest for 5 minutes, and serve with the salsa.
Oro Blanco Sangria
Serves 6
1 750 mL bottle Riesling
1 cup Oro Blanco grapefruit juice
1/2 cup simple syrup**
1 1/2 cups sliced strawberries
1 grapefruit, cut into thin slices
1 750mL bottle Prosecco (or a dry champagne)
1. In a mixing bowl, combine the Riesling, grapefruit juice, simple syrup, strawberries and grapefruit. Cover and refrigerate for at least 4 hours, or up to 2 days.
2. When ready to serve, put a slice of grapefruit into a wine glass, along with a few slices of strawberries. Pour some of the Sangria base into a wine glass, top off with Prosecco, and serve cold.
3. To Make Simple Syrup: Bring 1 cup of water and 1/2 cup sugar to boil, and stir until the sugar is melted. Cool the syrup and store in the refrigerator for up to 2 weeks.
Turkey Burgers with Green Tomato Dressing
Serves 4
For the Dressing
Makes about 2 cups
1 cup mayonnaise
1/2 cup Greek Style yogurt
1/4 cup packed basil
1 green tomato, cored, and chopped
Grated zest of 1 lemon
2 tablespoons fresh lemon juice
1 garlic clove
1 tablespoon Dijon mustard
Few drops Tabasco
Salt
1. In a food processor, or blender, combine the ingredients, and process until smooth.
2. Taste for seasoning and correct with salt or Tabasco.
For the Burgers
2 pounds ground turkey
2 teaspoons Worcestershire sauce
2 teaspoon Dijon mustard
1 teaspoon canola oil
Whole Wheat Burger buns for serving
1. Combine the ingredients in a bowl, and form into 4 patties about 1/2-inch thick.
2. Preheat the a grill pan or barbecue grill, and grill for 3 to 4 minutes per side, until the interior of the burger registers 165 degrees when tested with an instant read meat thermometer.
3. Serve on whole wheat buns with Green Tomato Mayonnaise.
Green Tomato Jam
Makes about 2 cups
Serve this with salty cheeses, or as a condiment for pork or poultry.
2 green tomatoes, cored, and finely chopped
1/3 cup aged balsamic vinegar
3 whole cloves
1/2 cup firmly packed dark brown sugar
Pinch of red pepper flakes (about 1/8 teaspoon)
One 3-inch stick cinnamon
1. In a 4-quart saucepan, combine all the ingredients, and bring to a boil. Simmer for about 20 minutes, over medium low heat, stirring to prevent the ingredients from sticking to the bottom of the pan.
2. Taste the jam for seasoning, and add more vinegar/brown sugar or red pepper if needed. (this will all depend on the balsamic vinegar and the flavor of the tomatoes)
3. Remove the cloves and cinnamon stick, and spoon into hot sterilized jars.
4. Cool and refrigerate for up to 4 weeks.
Miso Glazed Japanese Turnips
Serves 2 to 4
One bunch Japanese turnips
1/2 cup water
2 tablespoons Mirin rice wine
2 tablespoons unsalted butter, softened
2 tablespoons white miso
1. Remove the greens from the turnips, trim any tough stems, and cut the greens into 1/2-inch ribbons. Set aside. Cut the turnips into quarters.
2. In a 10-inch skillet, heat the water and rice wine together. Add the turnips and simmer, covered for about 5 minutes.
3. While the turnips are simmering, combine the butter, and miso, and add 1 teaspoon to the turnips.
4. Add the greens, and simmer another 5 minutes, uncovered, turning the turnips and the greens.
5. Stir in the remaining miso butter, and simmer another 4 to 5 minutes, until the liquid in the pan has cooked down to a glaze. Serve immediately.
Roasted Olive Oil Potatoes
Serves 4
1/2 cup extra virgin olive oil
6 sprigs rosemary
2 teaspoons salt
1 teaspoon freshly ground black pepper
1 garlic clove
1 pound Russian Fingerlings, scrubbed and cut into 1/2-inch dice
1. In a blender, combine the oil, rosemary, salt, pepper and garlic, and let steep for 30 minutes.
2. Preheat the oven to 375 degrees, and line a baking sheet with aluminum foil, silicone, or parchment.
3. Toss the potatoes with enough rosemary oil to coat the potatoes. Roast for 30 to 40 minutes, until the potatoes are crispy and golden brown. Serve warm or at room temperature.
Cook’s Note: The rosemary oil will keep in the refrigerator for at least 2 months. Use it on other vegetables, poultry, and meats.
Farmers’ Choice:
Southwestern Brown Rice
Serves 6
1 Tbsp. vegetable oil
1/3 lb. Mexican chorizo sausage, removed from its casing
1/4 cup finely chopped white onion
1/4 cup finely chopped red bell pepper
Pinch of red pepper flakes
1 Tbsp. finely chopped jalapeño chile
1/2 cup corn kernels cut fresh from the cob, or frozen kernels
One 14.5oz can black beans, rinsed and drained
2 cups brown rice
1 1/2 cups/360 ml tomato juice
2 1/4 cups chicken or vegetable broth
1/2 cup chopped fresh cilantro for garnish
1 Hass avocado, pitted, peeled, and finely diced
Fresh salsa for serving
1. In a 4-quart saucepan, saute the chorizo in the oil, to render some fat. Add the onion, pepper, red pepper flakes, and jalapeno, sautéing until the onion begins to soften.
2. Add the corn, black beans, brown rice, tomato juice, and broth. Simmer, covered for 20 to 25 minutes, until the liquid is absorbed.
3. Fluff the rice, and stir in the cilantro. Serve the rice garnished with avocado and salsa.
Scampi with Brown Rice Pilaf
Serves 4 to 6
2 cups brown rice
4 Tbsp. extra-virgin olive oil
1/2 cup finely chopped sweet yellow onion, such as Vidalia
Grated zest of 3 lemons
2 cups brown rice
3 1/2 cups chicken or vegetable broth
1/2 cup unsalted butter
6 garlic cloves, minced
1 Tbsp. finely chopped fresh oregano
1/2 cup dry white wine, such as Sauvignon Blanc or Pinot Grigio
1 1/2 lbs. large shrimp peeled and deveined (see Cook’s Note)
1/4 cup finely chopped fresh flat-leaf parsley
1. Place the rice in a sieve and rinse under a steady stream of cool water, stirring the grains. When the water runs clear, stop rinsing and shake the sieve to drain off excess water.
2. In a 4-quart saucepan, heat 2 tablespoons of the olive oil and saute the onion and two-thirds of the lemon zest for 1 minute, until the lemon zest is fragrant. Add the rice, and toast in the oil for 1 minute. Slowly add the chicken broth, cover and simmer for 20 to 25 minutes.
3. Meanwhile, in a large skillet, heat the remaining oil and butter. Add the garlic, remaining lemon zest, and oregano until the garlic is fragrant, about 2 minutes. Add the wine, bring to a boil and add the shrimp. Add the parsley, and turn the shrimp in the sauce, until the shrimp turns pink. Serve the shrimp over the brown rice.
Leopard Lettuce and Lime Radish Salad with Herbed Avocado Dressing
Serves 4
For the Dressing
1 cup mayonnaise
1 cup chopped scallions
1 cup packed fresh basil leaves
2 tablespoons lemon juice
Grated zest of 1 lemon
2 cloves garlic
One or two large avocadoes cut into chunks
2 teaspoons anchovy paste
4 drops Tabasco (to taste)
1 cup sour cream
1. Place all the ingredients into the food processor and process until smooth.
2. Taste for seasoning and adjust with salt, pepper, or Tabasco.
3. Do-Ahead: The dressing will keep refrigerated for up to 4 days. Delicious on chicken, shrimp, pasta, or potato salads.
For the Salad
One head Leopard Romaine, washed, spun dry and chopped
3 lime radishes, thinly sliced
Avocado dressing (see preceding recipe)
1. Put the romaine into a salad bowl, and toss with the dressing.
2. Plate the salad and garnish with the radishes.
America’s Finest City Guacamole
Makes 2 cups
1 cup frozen corn kernels, defrosted
1 jalapeño, cut in half and seeded
2 cloves garlic
1/2 cup coarsely chopped onion
2 tablespoons olive oil
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 large fully ripened avocados, peeled and pitted
2 tablespoons fresh lime juice
2 tablespoons bottled tomatillo salsa (Frontera brand is nice)
1/4 cup chopped fresh cilantro
6 shakes of Tabasco sauce
1. Preheat the oven to 400°F. Line a baking sheet with a silicone liner, parchment paper, or aluminum foil.
2. In a small bowl, toss together the corn, jalapeño, garlic, onion, olive oil, salt, and pepper. Spread the mixture over the prepared baking sheet and roast until the vegetables are lightly browned, 15 to 20 minutes. Remove the roasted mixture from the oven and, when cool enough to handle, peel and chop the jalapeño and squeeze the garlic from its skin.
3. Do-Ahead: At this point, you can cover the mixture and refrigerate for up to 2 days.
4. In a medium-size bowl, mash the avocados with the lime juice. Stir in the roasted mixture, and then add the salsa, cilantro, and Tabasco, stirring until blended. Taste for seasoning, transfer to a serving bowl, and press plastic wrap onto the dip.
5. Do-Ahead: At this point, refrigerate for at least 4 hours to let the flavors develop and up to 12 hours.
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