Farmers' Market Box 1-14-16

Fuji Apples – Fair Hill Apple Farm
Medjool Dates – Wynola Flats Produce
Arugula – Be Wise Ranch
Cilantro – Be Wise Ranch
Leeks – Kong Thao Farm
Red Oak Lettuce – Black Sheep Produce
Navel Oranges – Black Sheep Produce
Garnet Yams – Kong Thao Farm
Celery Roots – Weiser Family Farm
Algerian Tangerines – 3 Nuts Farm
Organic Juicing Bag:
Bearss Limes – Rancho Del Sol Organics
Green Cabbage – Lakeside Organic Gardens
Carrots – Earthbound Organics
Fennel – Lakeside Organic Gardens
Collard Greens – Lakeside Organic Gardens
Farmer’s Choice:
Sonora and Red Fife Wheat Berries – Roan Mills Grains
Meyer Lemons – Koral’s Tropical Fruit Farm
Natural Flame Raisins – Peacock Family Farms
Feature:
Spaghetti Squash – Tutti Frutti Farms
Pomodoro Sauce – Tutti Frutti Farms
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
Lying About My (Cabb)Age
1 Lime
¼ Head of Cabbage
4 Carrots
Collar(d) Me Green
¼ Fennel Bulb
3 Leaves of Collard Greens
3 Carrots

Livin’ in the Limelight
1 Lime
½ Head of Fennel
2 Carrots
Specialty Produce Recipe Suggestions
courtesy of Diane Phillips (Cucina Divina)
Celery Root and Apple Salad
Serves 4 to 6
One head red oak Lettuce, washed, spun dry and separated into leaves
1/4 cup extra virgin olive oil
1 teaspoon Dijon mustard
1 garlic clove, minced
2 tablespoons white wine vinegar
Salt and pepper
2 Fuji apples, cored, and cut into 1/2-inch dice (see hint)
2 cups celery root, cut into 1/2-inch dice
1/2 cup crumbled blue cheese
1. Place the lettuce onto salad plates.
2. In a small bowl, whisk the oil, mustard, garlic, and vinegar. Season with salt and pepper.
3. In a small bowl, combine the apples, celery and blue cheese, and toss with some of the dressing.
4. Mound the celery mixture onto the lettuce, and drizzle with any remaining dressing.
Creamy Celery Root and Leek Soup
Serves 6
3 Tbs. unsalted butter
2 leeks (white and light green parts only), trimmed, and finely chopped
1 teaspoon salt
1 celery root, peeled, and thinly sliced
4 cups chicken or vegetable broth
1 cup heavy cream
Tabasco or freshly ground black pepper
1. In a Dutch oven, heat the butter, add the leeks, and saute seasoning with salt. Saute the leek for 3 to 4 minutes, until it is softened.
2. Add the celery root, and toss with the leeks and butter. Add the broth, cover, and simmer for 20 to 30 minutes, until the celery root is tender.
3. Puree the soup with an immersion blender, add the cream, and season with salt, Tabasco or pepper.
Cilantro Chipotle Butter
Makes about 1 cup
1/2 cup unsalted butter, softened
1/2 cup cilantro, stems removed
1 chipotle chili in adobo
1 garlic clove
1. In a food processor, process the ingredients until combined.
2. The butter will keep in the refrigerator for up to 1 week, or wrap airtight and freeze for up to 4 months.
3. Use the butter to top grilled poultry, meats, or seafood, or slather it on French bread, and grill the bread until the butter is bubbling.
Apple and Yam Gratin
Serves 6
2 1/2 pounds yams, scrubbed and pricked a few times with the tip of a paring knife
1/2 cup (1 stick) unsalted butter, melted
2/3 cup firmly packed light brown sugar
2/3 cup dark corn syrup
3 tablespoons cream sherry
1 1/2 teaspoons ground cinnamon
1/8 teaspoon ground nutmeg
2 medium-size Fuji apples, peeled, cored, and sliced 1/4 inch thick
1. Preheat the oven to 400 degrees, and roast the sweet potatoes for 50 to 60 minutes until tender. Remove the potatoes from the oven, and cut in half. Scoop out the cooked flesh and put into the bowl of an electric mixer. Add half the butter, all the brown sugar, corn syrup, sherry, cinnamon and nutmeg beating until the mixture is smooth.
2. Spread half the sweet potato mixture in a 10- to 12-inch pie plate 2 inches deep, or a 13 x 9-inch baking dish. Arrange half the apple slices over the yam layer and brush with some of the remaining butter.
3. The butter will seal the apples and prevent discoloration. Spread the remaining sweet potato mixture over the apples and arrange the remaining apples on top in an attractive pattern. Brush with the remaining butter, covering the apples completely.
4. Do-Ahead: At this point, you can cover and refrigerate for up to 4 days or freeze for up to 1 month. Defrost and bring to room temperature before continuing.
5. Preheat the oven to 350°F. Bake the dish, uncovered, until the apples are golden brown, 30 to 40 minutes.
Southwestern Sweet Potato Fries with Cilantro Cream Dip
Serves 4
4 Garnet yams or sweet potatoes, scrubbed, and cut into matchsticks
1/4 to 1/3 cup extra virgin olive oil
1 teaspoon ground cumin
1 teaspoon chile powder
1teaspoon paprika
1/2 teaspoon cayenne
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 potatoes, oil, cumin, chile powder, paprika, and cayenne, tossing to coat. Arrange the potatoes on the baking sheet and bake for 12 minutes, turn the potatoes, then bake another 12 minutes, until they are crispy (this will depend on your oven)
3. Remove from the oven and sprinkle with fleur de Sel, and serve with the cilantro dip.
Cilantro Sour Cream Dip
Makes 2 cups
This dip is also a great potato salad dressing, or topping for baked potatoes.
1 1/2 cups sour cream
1/4 cup finely chopped cilantro
Grated zest of one orange
2 teaspoons orange juice
2 garlic cloves, minced
Pinch cayenne pepper
1 teaspoon finely chopped jalapeno pepper (more to taste)
1. In a bowl, whisk together the ingredients, taste for seasoning and adjust using salt or additional jalapeno.
2. The dip will keep in the refrigerator for up to 4 days.
Medjool Date Granola
Makes about 3 1/2 cups
10 tablespoons unsalted butter
1/2 cup maple syrup
1 tsp vanilla extract
a pinch of salt
1 cup macadamia nuts, coarsely chopped
2 cups jumbo rolled oats
1/2 cup flax seed
Zest of 1 orange
2/3 cup dates, pitted and roughly chopped
1. Preheat the oven to 300 degrees and line a baking sheet with a silicone baking liner, aluminum foil, or parchment.
2. In a medium saucepan, heat the butter, syrup and extract, until the butter is melted. Set aside.
3. In a large mixing bowl, combine the nuts, oats, and zest. Pour the butter mixture over the oat mixture, and stir to coat.
4. Spread the granola on the baking sheet and bake for 30 minutes, stirring every 10 minutes or so, to break up the granola.
5. Stir in the dates, and then bake for 10 more minutes. Cool completely, and store in an airtight container for up to 2 weeks.
Roasted Carrots and Dates
Serves 4
4 medium carrots, peeled and cut into 1/2-inch rounds
2–3 tbsp. olive oil
Salt and black pepper
½ tsp garam masala
pinch ground cinnamon
pinch chili powder
3–4 Mejdool dates, pitted and chopped
3 tablespoons orange juice
1. Preheat the oven to 400 degrees and line a baking sheet with aluminum foil, parchment or a silicone baking liner.
2. In a bowl, toss the carrots with the oil, salt, pepper, garam masala, cinnamon, and chili powder. Transfer to the baking sheet and roast for 15 to 20 minutes, until the carrots are tender.
3. Stir in the dates, and toss with the orange juice. Serve warm.
Date Nut Bread
Makes one loaf
2 cups chopped dates
1/4 cup butter, softened
1 teaspoon baking soda
3/4 teaspoon salt
2/3 to 3/4 cup brown sugar
1/2 cup hot brewed coffee
1 large egg
1 teaspoon vanilla paste or extract
1/2 teaspoon baking powder
1 3/4 cups All-Purpose Flour
1 cup coarsely chopped walnuts or pecans
1. Preheat the oven to 350°F. Coat the inside of a loaf pan with non-stick cooking spray and set aside.
2. Place the dates, butter, baking soda, salt, and brown sugar in a mixing bowl. Pour the hot coffee into the bowl, stirring to combine. Allow the mixture to cool for 15 minutes.
3. Add the egg, vanilla, baking powder, and flour, beating gently until smooth. Stir in the walnuts.
4. Pour the batter into the pan, gently tapping the pan on the counter to settle the batter.
5. Transfer the batter to the prepared pan, and bake for 45 to 55 minutes, until a toothpick inserted into the center comes out clean.
6. Cool the bread for 20 minutes, then remove to a rack and cool completely. The loaf will keep at room temperature for up to 4 days, and freezes well.
Balsamic Orange Glazed Chicken
Serves 4 to 6
1/3 cup extra virgin olive oil
1/4 cup finely chopped leek
1 garlic clove, minced
Pinch red pepper flakes
1 teaspoon finely chopped fresh rosemary
3 navel oranges, peel and pith removed, cut into segments and coarsely chopped
1/2 cup orange juice
1/4 cup aged balsamic vinegar
3 pounds bone in chicken parts with skin
Salt and pepper
1. In a saucepan, heat 2 tablespoons of the oil, and sauté the leek, garlic, red pepper and rosemary for 30 seconds. Add the oranges, juice, and vinegar. Simmer the sauce for 15 to 20 minutes, until it begins to thicken.
2. Heat the remaining oil in a large skillet over medium high heat, and season the chicken liberally with salt and pepper.
3. Brown the chicken on all sides, turn down the heat add the sauce, and turn the chicken in the sauce. Cover and simmer for 20 to 25 minutes, turning frequently. Serve the chicken with rice, pasta, or polenta.
Arugula Tangerine Salad
Serves 4
The peppery flavor of arugula is a perfect pairing with any sweet citrus, like navel oranges, and tangerines.
One bunch arugula, washed, spun dry and chopped
2 tangerines, peeled, and separated into segments
1/2 cup extra virgin olive oil
2 tablespoons orange juice
2 tablespoons aged balsamic vinegar
Salt and pepper
Shavings of Parmigiano Reggiano for garnish
1. Put the arugula onto salad plates. Top with the tangerine segments.
2. In a small bowl, whisk together the oil, orange juice, and vinegar. Taste for seasoning, add salt and pepper and drizzle over the salads.
3. Top with shavings of Parmigiano Reggiano, and serve.
Arugula Mayonnaise
Makes 2 cups
Try this tangy mayonnaise on your favorite sandwiches, think BLT, Club, cheese and apple.
1 1/2 cups mayonnaise
1 garlic clove
1 cup chopped arugula
2 teaspoons fresh lemon juice
Salt and Tabasco
1. In a food processor, process the ingredients, except the salt and Tabasco.
2. Season the mayonnaise with salt and Tabasco.
3. Store the mayonnaise in an airtight container in the refrigerator for up to 1 week.
Farmers’ Choice:
Wheat Berry Porridge
Serves 4 to 6
A nice alternative to oatmeal, wheat berry porridge can be jazzed up with fruit, and granola toppings.
1 cup wheat berries
1 1/2 cup water
1 1/2 cups milk (has to be whole milk here)
1/2 teaspoon salt
2 tablespoons unsalted butter, softened
1/4 cup packed brown sugar
1 cup sliced strawberries, or blue berries
1/2 cup granola
1. Soak the wheat berries overnight in water to cover.
2. In the morning, rinse the wheat berries, and put into a saucepan with the water, milk and salt.
3. Bring to a boil, and simmer 25 to 30 minutes, until the wheat berries are tender.
4. Drain the wheat berries, add the butter, and brown sugar, and stir to blend.
5. Serve the wheat berries topped with berries and granola.
Wheat berry Pilaf
Serves 4
1 cup wheat berries
2 tablespoons extra virgin olive oil
1 leek, finely chopped
Grated zest of 1 lemon
2 1/2 cups chicken broth
2 tablespoons unsalted butter, softened
1/2 cup freshly grated Parmigiano Reggiano cheese
1. Soak the wheat berries in water to cover over night. Drain in the morning.
2. In a saucepan, heat the oil, and sauté the leek and lemon zest for 2 to 3 minutes.
3. Add the wheat berries, and toss to coat in the oil.
4. Add the broth, bring to a boil, and simmer for 20 to 30 minutes, until the wheat berries are tender.
5. Drain off any excess liquid, stir in the butter, and cheese, and stir until the butter and cheese have melted, and serve.
Wheat berry Salad
Serves 6
1 1/2 cups wheat berries
1/2 cup extra virgin olive oil
Grated zest of 1 lemon
1/4 cup fresh lemon juice
1 garlic clove, minced
2 tsps. dried dill or 4 tsps. fresh, finely chopped
Salt and pepper to taste
1 cup finely diced European or Asian cucumber
1 cup cherry tomatoes, halves, or quartered if large
1/2 cup pitted Kalamata olives, coarsely chopped
1/2 cup crumbled feta cheese
1/4 cup finely chopped Italian parsley
1. Soak the wheat berries in water to cover overnight. Drain in the morning. Put into a saucepan with 3 1/2 cups water, and bring to a boil. Simmer the wheat berries for 25 to 30 minutes, until the wheat berries are tender. Drain and cool.
2. Put the wheat berries in to a serving bowl. In a smaller bowl, whisk together the oil, zest, lemon juice, garlic and dill. Taste for seasoning and adjust using salt and pepper.
3. Toss the wheat berries with some of the dressing.
4. Add the cucumber, tomatoes, olives, feta and parsley to the bowl, and toss to blend. Add more dressing if needed.
5. Refrigerate the salad and any leftover dressing for up to 12 hours.
6. Remove the salad from the refrigerator 30 minutes before serving, and toss with additional dressing if needed.
Irish Soda Bread
Makes one loaf
6 tablespoons unsalted butter, softened
3/4 cup sugar
2 large eggs
1 tablespoon baking powder
1/4 teaspoon baking soda
3/4 teaspoon salt
3 cups All-Purpose Flour
1 1/2 cups buttermilk (or 1 cup milk + 1/2 cup yogurt)
1 cup raisins, firmly packed
1 tablespoon milk, for glaze
1 tablespoon coarse sugar, for topping
1. Preheat the oven to 325 degrees, and coat a 9 x 5-inch loaf pan with non-stick cooking spray.
2. In a large bowl, beat together the butter and sugar until smooth. Add the eggs, and beat on high speed until the mixture is thick and light-colored, about 2 minutes.
3. Stir in the baking powder, baking soda, and salt, then 1 cup of the flour.
4. Gently beat in half the buttermilk (or milk/yogurt mixture), then another cup of the flour.
5. Add the remainder of the buttermilk, and the final cup of flour, mixing until smooth. Stir in the raisins.
6. Spoon the mixture into the loaf pan. Brush the milk onto the top of the batter, and sprinkle with the sugar.
7. Bake the bread for 1 hour 15 minutes, or until a cake tester inserted into the center comes out clean. Tent a sheet of aluminum foil over the top for the final 15 minutes, if it appears to be browning too quickly.
8. Remove the bread from the oven, let cool for 10 minutes, then turn out onto a rack and allow to cool completely.
Feature:
Spaghetti Squash Marinara
Serves 4
One spaghetti squash, cut in half lengthwise
Salt and pepper
2 to 4 tablespoons olive oil
1 to 1 1/2 cups Heirloom tomato sauce
1/3 cup freshly grated Pecorino Romano or Parmigiano Reggiano cheese (see note)
1. Preheat the oven to 375 degrees, and line a baking sheet with aluminum foil, parchment or a silicone baking liner.
2. Sprinkle the inside of the squash with salt and pepper, and sprinkle with the oil. Place cut side down onto the prepared pan, cover with aluminum foil, and bake for 45 to 55 minutes, until the squash is tender.
3. Remove from the oven, and allow to cool for 15 minutes, until the squash is cool enough to handle.
4. While the squash is cooking, heat the marinara sauce, and keep warm.
5. Scrape the interior of the squash into a serving bowl, and toss the squash with the marinara. Serve the squash garnished with cheese.
6. Cook’s note: Pecorino Romano the sheep’s’ milk cheese from southern Italy has a pungent flavor, and will liven up the bland squash; Parmigiano Reggiano (a cows’ milk cheese from the north) is a more mellow cheese. The choice is up to you.
Portobello Mushroom Pizzas
Serves 4 to 6
If you still have some marinara sauce left, this is a terrific meatless Monday dish.
6 Portobello mushrooms, cleaned and tough stems removed
1/2 cups olive oil
2 tablespoons red wine vinegar
2 cloves garlic, minced
1 teaspoon dried oregano
1/2 teaspoons salt
1/4 teaspoon freshly ground black pepper
1 cup heirloom tomato sauce
1 cup shredded mozzarella
1/3 cup freshly grated Parmigiano Reggiano
1/2 teaspoon dried oregano
1. Place the mushroom caps on a baking sheet lined with aluminum foil.
2. In a medium-size bowl, whisk together the olive oil, vinegar, garlic, oregano, salt, and pepper. Pour over the mushrooms and turn them in the marinade once. Cover with plastic wrap and let stand at room temperature for 1 hour, turning the mushrooms several more times.
3. Preheat the broiler, or grill, and grill the mushrooms brushing with some of the reserved marinade, for 3 to 4 minutes on each side.
4. Place the grilled mushrooms on a baking sheet lined with aluminum foil or a silicone liner, cap side up., spread each cap with a thin layer of sauce and top with some of the cheeses. Sprinkle with some crumbled dried oregano. Broil for 5 to 10 minutes, until the cheese is melted and bubbling.
5. The mushrooms can be eaten as is, or you can tuck them into French rolls.
Spaghetti Squash Mac and Cheese
Serves 6
For the Squash
One spaghetti squash
1/4 cup olive oil
Salt and pepper
1. Split the squash in half, remove the seeds place on a sheet tray, drizzle with olive oil, salt and pepper.
2. Cover with aluminum foil and cook at 350 degrees for 45 to 50 minutes, until tender.
3. Allow to cool for 10 minutes. Scoop out the flesh of the squash and transfer to a large mixing bowl. Cover with aluminum foil, and make the sauce.
For the Sauce
3 tablespoons unsalted butter
1 clove garlic, minced
2 tablespoons all-purpose flour
1 cup chicken or vegetable broth
1/2 cup heavy cream (or milk—NO 1/2 & 1/2 it will separate at high temperatures)
1 1/2 cups shredded cheese(s) (this is up to you–traditional medium orange cheddar, sharp white cheddar, a mix of Asiago and Parmigiano, Gruyere and Parmigiano —- pepper jack —- smoked Gouda)
salt
Few drops Tabasco
1. Preheat the 350 degrees and coat the inside of a 9-inch square baking dish with non-stick cooking spray.
2. In a small saucier or saucepan, melt the butter over medium high heat, add the garlic and swirl in the pan, until fragrant, about 30 seconds.
3. Add the flour, and whisk for 2 minutes.
4. Slowly add the broth, whisking until the mixture comes to a boil, and is thickened.
5. Add the cream, remove from the heat, and add the cheese, whisking until the cheeses melt. Season with salt, and add a few drops of Tabasco.
6. Stir the sauce into the spaghetti squash, transfer to the prepared baking dish (at this point the dish can be refrigerated for up to 24 hours—there may be a bit of water from the squash in the bottom of the pan, drain that out before baking) and top with the crumb topping (see following recipes)
For the Crumb Topping
1 1/2 cups fresh bread crumbs
1 clove garlic, minced
2 tablespoons finely chopped Italian parsley
1/2 cup grated Parmigiano Reggiano cheese
3 tablespoons olive oil
1. In a small bowl, toss together the ingredients, until the ingredients are moistened.
2. Sprinkle over the mac and cheese, and bake for 20 minutes until the sauce is bubbling, and the topping is crispy and golden.
3. Any additional topping can be frozen in a zipper top plastic bag, and used over casseroles, or vegetables.
Recipes provided by:
Diane Phillips www.dianephillips.com and www.cucinadivina.blogspot.com
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Twitter: @dianphillips
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