Farmers' Market Box 1-7-16

Rainbow Carrots – Kong Thao Farm
Fennel – The Garden of…
Mizuna Greens – Be Wise Ranch
Meyer Lemons – Koral’s Tropical Fruit Farm
Yuzu Limes – Rancho Del Sol
Walla Walla Onions – Milliken Family Farm
Cara Cara Oranges – Ken’s Top Notch Produce
Ruby Crescent Fingerling Potatoes – Weiser Family Farm
Red Radishes – Black Sheep Produce
Baby Gold Beets – Be Wise Ranch
Kabocha Squash – Kong Thao Farm
Organic Juicing Bag:
Algerian Tangerines – 3 Nuts
Carrots – Earthbound Organics
Black Kale – Babe Farms
Romaine Lettuce – Lakeside Organic Gardens
Red Beets – A & A Organics
Farmer’s Choice:
Cauliflower – Life’s a Choke Farm
Green Garlic – Milliken Family Farm
Leeks – Her Produce
Feature:
Clementine Tangerines – Rancho Del Sol
Kishu Tangerines – Rancho Del Sol
Lee Tangerines – Rancho Del Sol
Satsuma Tangerines – Rancho Del Sol
Catalina Offshore catch of the week: Mahi Mahi

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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
Leave it to the Romaines
½ Head of Romaine
3 Leaves of Black Kale
2 Carrots
A Head Full of Sweet Beets
4 Tangerines
1 Beet
1 Head of Romaine
Drink Your Care(ot)s Away
½ Bunch of Black Kale
3 Carrots
1 Tangerine
½ Beet
Specialty Produce Recipe Suggestions
courtesy of Diane Phillips (Cucina Divina)
Golden Beet Salad
Serves 4
One bunch golden beets, tops removed and scrubbed (save the tops)
One bunch mizuna, washed, spun dry and chopped
1/4 cup Cara Cara orange juice
1/4 cup rice vinegar
1 tablespoon finely chopped onion
1/3 cup vegetable oil
Salt and pepper
1. Preheat the oven to 400 degrees; line a baking sheet with aluminum foil, silicone, or parchment. Arrange the beets on the baking sheet and cover. Roast for 20 minutes (tiny beets) 30 minutes (small) 40 to 50 minutes for medium to large beets. The beets will be tender, when pierced with the tip of a sharp paring knife.
2. Remove from the oven, when cool enough to handle, slip the skins off the beets, cut into 1/2-inch dice, and put into a small bowl.
3. Put the mizuna into a salad bowl, and set aside. In another bowl, whisk the juice, vinegar, onion and oil. Season with salt and pepper, pour a bit of the dressing over the beets, and toss.
4. Dress the mizuna with some of the dressing, and plate the mizuna. Top with the beets, and drizzle with some of the remaining dressing.
Sautéed Beet Greens
Serves 4
4 strips bacon, finely chopped
2 garlic cloves, sliced
One bunch beet tops, washed, spun dry, tough stems removed, and cut into 1/2-inch ribbons
Salt and pepper
1. In a large skillet, cook the bacon until it is crisp.
2. Add the garlic, and swirl in the pan, until it is fragrant, don’t let the garlic brown.
3. Add the beet tops, and saute until the greens are wilted. Season with salt, pepper, and serve warm or at room temperature.

Rainbow Carrot Cake with Orange Frosting
Serves 8 to 10
1 1/2 cups canola oil
2 cups sugar
3 large eggs
2 teaspoons vanilla extract
One bunch rainbow carrots, finely shredded
2 Cara Cara oranges, peel and pith removed, segmented, and chopped
1/4 cup orange juice
1/2 cup chopped pecans
3 cups unbleached all-purpose flour
2 teaspoons baking soda
2 teaspoons ground cinnamon
1 recipe Cream Cheese Frosting (recipe follows)
1. Preheat the oven to 350°F. Coat a 13 x 9-inch baking pan with nonstick cooking spray.
2. In a large bowl, beat together the oil, sugar, eggs, and vanilla.
3. Add the carrots, pineapple and juice, and nuts, stirring until blended. Add the flour, baking soda, and cinnamon and stir to combine.
4. Pour the batter into the prepared pan and bake until a skewer inserted in the center comes out clean, 40 to 50 minutes.
5. Place the pan on a rack and let cool completely. Spread the top of the cake with the cream cheese frosting.
6. Do-Ahead: At this point, you can cover and refrigerate for up to 4 days or freeze for up to 2 months.
Orange Cream Cheese Frosting
One 8-ounce package cream cheese, softened
1/2 cup (1 stick) unsalted butter or margarine
5 cups confectioners’ sugar
2 to 4 tablespoons orange juice
Grated zest of 1 orange
1. In the bowl of an electric mixer, beat together the cream cheese and butter in a medium-size bowl.
2. Add the confectioners’ sugar, and juice. Beat until the mixture is of spreadable consistency. Spread on the cooled cake.
Roasted Salmon with Yuzu Sauce
Serves 4 to 6
1/2 cup extra virgin olive oil
2 tablespoons Old Bay seasoning
2 1/2 pounds salmon filets
4 large egg yolks
2 to 4 tablespoons Yuzu lime juice
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 cup unsalted butter, melted and kept hot
1. Preheat the oven to 400 degrees. In a bowl, stir together the oil and Old Bay, pour some of the oil into the bottom of a 13-by-9-inch baking dish, and lay the salmon on the oil. Paint the salmon with the remaining oil.
2. Roast the salmon for 10 minutes per inch of thickness, or until it registers 165 degrees on an instant read meat thermometer.
3. In a blender or food processor, blend or process the egg yolks, Yuzu, salt, and pepper until well combined. Serve the salmon in a pool of the Yuzu sauce.
Fennel Onion Gratin
Serves 4
This is a great side dish to serve with the salmon (above)
One bulb fennel, wispy ends trimmed, and cut into 1/2-inch slices
1 Walla Walla onion, thinly sliced
Grated zest of 1 lemon
1/2 cup heavy cream
1/2 cup chicken or vegetable broth
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 cup fresh bread crumbs
1 tablespoon finely chopped parsley
1 garlic clove, minced
1/4 cup grated Parmigiano Reggiano
2 tablespoons extra virgin olive oil
1. Preheat the oven to 350 degrees. Coat the inside of a gratin dish (1-quart) with non-stick cooking spray.
2. In a skillet, combine the fennel, onion, zest, cream, broth, salt and pepper.
3. Simmer the mixture for 5 minutes, until the liquid begins to thicken.
4. Transfer to the gratin dish. In small bowl, combine the breadcrumbs, parsley, garlic, cheese, and oil. Sprinkle the topping over the gratin.
5. Bake for 15 to 20 minutes, until the gratin is bubbling, and the crumbs are golden brown. Allow to rest for 5 minutes, before serving.
Braised Kabocha Squash
Serves 4 to 6
2 tablespoons vegetable oil
1 teaspoon grated ginger
1 garlic clove, minced
1/2 cup chicken or vegetable broth
2 tablespoons soy sauce
2 teaspoons Mirin (rice wine)
1 teaspoon honey
1/2 teaspoon grated orange zest
1⁄2 medium Kabocha squash, peeled, seeded and cut into 1/2-inch thick wedges
1/4 cup unsalted butter, cut into small pieces
2 green onions, finely chopped for garnish
1. In a large skillet, heat the oil, add the ginger and garlic, and swirl in the pan for 30 seconds. Add the broth, soy sauce, Mirin, honey and zest. Bring to a simmer.
2. Add the squash, cover, and simmer for 10 minutes. Turn the squash, and simmer another 10 to 15 minutes, until the squash is tender.
3. When the squash is tender, stir in the butter, and green onions. Serve the squash warm.
 Kabocha can be difficult to cut in half. A great way to soften up the squash is to microwave the whole squash for 3 to 4 minutes, to soften it, and then cut it in half.
Bacon and Kabocha Squash Soufflés
Makes 6
A delicious side dish with roasted or grilled chicken or pork.
3 cups Kabocha squash puree (see note)
6 strips thick cut Applewood smoked bacon, cut into 1/2-inch dice
1/3 cup finely chopped onion
1 teaspoon finely chopped fresh thyme
1/2 cup heavy cream
Salt and pepper
2 large eggs, beaten
1/2 cup shredded Gruyere cheese
1. Preheat the oven to 350 degrees. Coat the inside of six 4-ounce ramekins or 6 muffins tins with non-stick cooking spray.
2. To get the Kabocha squash pureed, cut the squash in half or into quarters, remove the seeds, and steam or roast the Kabocha squash until tender. (roast at 400 degrees for 40 to 50 minutes, or steam for 30 minutes)
3. Peel the squash and mash. Put into a bowl, and set aside.
In a large skillet, cook the bacon until it is crisp and add to the squash puree.
4. Remove all but 2 tablespoons of the bacon drippings, and add the onion, and thyme, sautéing until the onion is softened, about 3 minutes.
5. Add the cream, season with salt and pepper.
6. Transfer to the bowl of puree, beat in the eggs, and cheese. Using a large portion scoop, scoop the puree mixture into the prepared pans. Bake for 20 to 25 minutes until the soufflés are golden brown and set in the center. Allow to rest for 5 minutes, before serving.
Roasted Red Radishes
Serves 4
1/4 cup extra virgin olive oil
1 bunch radishes, cleaned, and trimmed, and cut into quarters
Salt and pepper
Fleur de Sel
1. Preheat the oven to 400 degrees, and line a baking sheet with silicone, aluminum foil, or parchment.
2. In a bowl, combine the radishes, oil, and season with salt and pepper.
3. Roast for 15 to 17 minutes, until the radishes are tender. Sprinkle the radishes with fleur de Sel and serve warm.
Ruby Crescent Potato Salad
Serves 2 to 4
1 pound ruby crescent fingerling potatoes, scrubbed
1/4 cup finely chopped onion
2 ribs celery, finely chopped
Salt and pepper
2 tablespoons white wine vinegar
1/4 cup extra virgin olive oil
1 tablespoon Dijon mustard
1 tablespoon finely chopped dill
1. Put the potatoes into a saucepan with water to cover. Bring to a boil, and simmer for 15 to 20 minutes until the potatoes are tender when pierced with a paring knife. Cool the potatoes.
2. When the potatoes are cooled, cut them into bite-sized pieces, add the onion and celery, and season with salt and pepper.
3. In a small bowl, whisk together the vinegar, oil, mustard, dill, and pour over the potatoes and vegetables. Toss to coat, season with salt and pepper if necessary.
4. Serve the potato salad at room temperature. The salad will keep in the refrigerator for 2 days. Bring to room temperature before serving.
Farmers’ Choice:
Roasted Cauliflower with Green Garlic Crumbs
Serves 6
1 head cauliflower
1/2 cup olive oil
1 1/2 teaspoons salt
1/2 teaspoon freshly ground black pepper
1 1/2 cups fresh bread crumbs
3/4 cup freshly grated Parmesan cheese
1 tablespoon finely chopped green garlic
1. Line a baking sheet with a silicone liner, parchment or aluminum foil. Preheat the oven to 400.
2. Trim the cauliflower and cut into 1-inch florets. Try to keep them about the same size so they will cook evenly. Put the cauliflower in a large bowl and toss with 6 tablespoons of the oil, the salt, and pepper.
3. In another large bowl, combine the breadcrumbs, cheese, and garlic, stirring until blended. Toss the florets into the crumbs, a few at a time, stirring to coat evenly.
4. Transfer to the prepared baking sheet and drizzle with the remaining 2 tablespoons of olive oil.
5. Roast the cauliflower for 15 to 20 minutes until the crumbs are golden, and the cauliflower is tender. Serve warm or at room temperature.
Pasta with Calvofiore
Serves 6
1 head cauliflower, cut into florets
1/3 cup extra virgin olive oil
2 tablespoons finely chopped green garlic
Pinch red pepper flakes
1 cup fresh bread crumbs
1/2 cup freshly grated Parmigiano Reggiano cheese
1 pound penne pasta, cooked 3 minutes short of al dente, saving some of the pasta water
1. Put the cauliflower in salted water to cover, and bring to a boil. Simmer for 3 to 4 minutes, until the cauliflower begins to soften. Drain thoroughly and set aside.
2. While the cauliflower is cooking, heat 3 tablespoons of olive oil in a non-stick skillet, and add 1 teaspoon of the garlic, and the red pepper flakes, swirling in the pan for 30 seconds. Add the breadcrumbs, and toast in the garlic oil, until the crumbs begin to brown. Remove from the skillet, add half of the cheese and cool slightly.
3. Coarsely chop the cooked cauliflower. In a large skillet, heat the remaining oil and add the remaining garlic, swirling in the pan.
4. Add the cauliflower and saute until the cauliflower is coated with the garlic oil, and begins to get a bit of color.
5. When the pasta is cooked add it to the cauliflower in the skillet, add the remaining cheese and toss to coat. Add some pasta water if the sauce seems dry. Serve the pasta garnished with the breadcrumbs.
Trail Mix Cookies
Makes 4 dozen
1 cup sugar
1 cup packed brown sugar
1 cup peanut butter
1 cup butter softened
1/2 cup coconut oil
2 teaspoons vanilla paste or extract
2 large eggs
2 cups all-purpose flour
1 1/2 cups quick-cooking or old-fashioned oats
1 teaspoon baking powder
1 teaspoon baking soda
6 ounces trail mix
1. Preheat the oven to 375°F and line baking sheets with silicone, aluminum foil, or parchment.
2. In the bowl of an electric mixer, beat together the sugars, peanut butter, butter, coconut oil, vanilla and eggs until well combined.
3. Stir in flour, oats, baking powder and baking soda until blended.
4. Stir in the trail mix, and beat on low speed until blended.
5. Using a portion scoop, scoop the cookies onto the baking sheets 2 inches apart. Press down on the cookies to flatten them. Bake for 10 minutes, until browned. Cool on the baking sheets for 3 minutes. Transfer to a wire rack to cool completely.
Feature:
Grilled Pork Tenderloin with Balsamic Tangerine Sauce
Serves 4
For the Sauce
1 tablespoon extra virgin olive oil
2 garlic cloves, minced
1 teaspoon finely chopped thyme
2 tangerines, peeled, separated into segments, and chopped
2 tablespoons tangerine juice
2 tablespoons balsamic vinegar
1. Heat the oil in a small saucepan over medium heat. Add the garlic and thyme, and cook until fragrant, about 30 seconds. Stir in the tangerines, juice, and vinegar. Heat until warm.
2. After slicing the pork, add any juices from the carving board to the sauce before serving. Pass separately when serving the pork tenderloins.
For the Pork
1/2 cup kosher salt
1/2 cup granulated sugar
4 cups cold water
2 pork tenderloins (about 2 pounds total)
1. In a medium bowl, mix the salt and sugar with the water until dissolved.
2. Trim the tenderloins of excess fat and silverskin and submerge them in the brine; let stand about 45 minutes. Remove the pork from the brine, rinse thoroughly, and pat dry.
3. Rub the brined tenderloins all over with the tangerine glaze and then season with the pepper.
4. Heat a gas grill, turning all the burners to high until the grill is fully heated, 10 to 15 minutes.
5. Put the pork on the hot grill grate.
6. Close the lid and grill for 7 minutes.
7. Turn the pork over, close the lid, and grill for another 6 minutes.
8. Turn off the heat (keep the lid closed) and continue to cook the pork for another 5 minutes.
9. At this point, an instant-read thermometer inserted into the middle of the thickest end of the tenderloin should read 145° to 150°F. (If not, close the lid and let the pork continue to roast in the residual grill heat.) Remove the pork from the grill and let rest for 5 minutes before carving.
10. Serve the pork with the remaining glaze drizzled over the slices.
Orzo, Tangerine and Almond Salad
Serves 6
1 box orzo pasta, cooked 3 minutes short of al dente and cooled
3 scallions, finely chopped
3 ribs celery, finely chopped
4 tangerines, peeled, and cut into segments
1/4 cup rice vinegar
1/3 cup vegetable oil
2 tablespoons tangerine juice
1 teaspoon Dijon mustard
1/2 cup sliced almonds, toasted
1. Put the cooled pasta into a large bowl. Add the scallions, celery, and tangerines.
2. In a small bowl, whisk together the vinegar, oil, tangerine juice, and mustard. Season with salt and pepper, and pour over the pasta mixture. Toss to coat.
3. Serve the salad garnished with the toasted almonds.
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