Farmers Market Box 1-28-16

Bok Choy – Coastal Farms
Carrots – Be Wise Ranch
Cauliflower – Black Sheep Produce
Rainbow Chard – Black Sheep Produce
Mizuna Greens – Be Wise Ranch
Hydroponic Butter Lettuce – Go Green Agriculture
Sumo Citrus Oranges – Suntreat
O’Henry Sweet Potatoes – Kong Thao Farm
French Breakfast Radish – Suzie’s Farm
Algerian Tangerines – 3 Nuts Farm
Organic Juicing Bag:
Lee Tangerines – Rancho Del Sol
Carrots – Cal Organics
Celery – Lakeside Organic Gardens
Fennel – Lakeside Organic Gardens
Daikon Radish – Cal Organics
Farmer’s Choice:
Strawberries – Be Wise Ranch
Medjool Dates – Wynola Flats Produce
Cara Cara Oranges – Rancho Del Sol
Feature:
Hass Avocados – Garcia Organic Farms
Catalina Offshore Catch of the Day: 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
Beta Testing
2 Tangerines – peeled
3 Carrots
¼ Fennel Bulb
RADical Shredder
2” section of Daikon Radish
1 Celery Rib
2 Carrots
Going on a TANGent
½ Fennel Bulb
3 Tangerines – peeled
2” section of Daikon Radish
Specialty Produce Recipe Suggestions
courtesy of Diane Phillips (Cucina Divina)
Asian Chicken Soup with Bok Choy
Serves 6
2 tablespoons vegetable oil
2 teaspoons grated fresh ginger
3 garlic cloves, minced
2 chicken breasts, skin and bones removed, cut into fine dice
3 medium carrots, finely diced
1 head bok choy, tough stems removed, and cut into fine ribbons
8 cups chicken broth
4 cups cooked linguine, or other flat noodle
2 tablespoons soy sauce
1 tablespoon toasted sesame oil for garnish
2 scallions, finely chopped for garnish
Toasted sesame seeds for garnish
1. In a Dutch oven, heat the oil, and swirl the ginger and garlic until fragrant.
2. Add the chicken and saute for 2 to 3 minutes, until the chicken is white all over.
3. Add the carrots and bok choy, and saute until the bok choy begins to wilt.
4. Add the chicken broth, bring to a boil, and simmer for 20 to 30 minutes.
5. Add the linguine and soy sauce, simmer another 5 minutes, and serve garnished with sesame oil, scallions, and sesame seeds.
Breakfast Radishes on Baguettes
Serves 4
A traditional dish in France, it is delicious as a starter.
One baguette, sliced 1/2-inch thick
Unsalted butter
One bunch breakfast radishes, thinly sliced
Fleur de Sel
1. Spread the baguette slices with butter, arrange radishes on the butter, and sprinkle with a bit of fleur de Sel.
Mizuna Salad with Radishes and Tangerines
Serves 4 to 6
One head mizuna, washed, spun dry and coarsely chopped
3 to 4 breakfast radishes, thinly sliced
2 tangerines, peeled, and separated into segments
1/4 cup orange juice
2 tablespoons red wine vinegar
1 tablespoon honey
1/3 cup extra virgin olive oil
Salt and pepper
1. Put the mizuna, radishes, and tangerines into a salad bowl. In a small bowl, whisk together the orange juice, vinegar, honey and oil.
2. Season with salt and pepper, toss the salad with some of the dressing and serve.

Curried Cauliflower and O’Henry Sweet Potatoes
Serves 4
3 tablespoons extra virgin olive oil
2 garlic cloves, minced
1/2 teaspoon ground cumin
1/2 teaspoon turmeric
1 teaspoon sweet curry powder
Pinch red pepper flakes
1 head cauliflower, cored and cut into florets
2 O’Henry sweet potatoes, peeled, and cut into 3/4-inch pieces
One 14.5-ounce can crushed tomatoes, in thick puree
1/2 cup chicken or vegetable broth
1/4 chopped cilantro
1 cup frozen petite size peas, defrosted
Plain yogurt for garnish
1. In a large skillet, at least 2-inches deep, heat the oil over medium heat, and saute the garlic, cumin, turmeric, curry and red pepper for 30 seconds.
2. Add the cauliflower and potatoes, and toss in the curry oil mixture.
3. Add the tomatoes, and broth, cover and simmer for 15 to 20 minutes, until the potatoes are tender, turning several times during the cooking process.
4. Stir in the cilantro and peas, remove the cover, and cook another 5 minutes. Serve the curry garnished with plain yogurt if desired.
Baked Cauliflower Dip
Serves 6
A version of this dip was served at Sea and Smoke Restaurant in Del Mar, now that they have closed, you can still enjoy it at home.
1 head cauliflower, cut into florets
Salt and pepper
2 tablespoons unsalted butter
2 garlic cloves, minced
1 medium shallot, finely chopped
Pinch red pepper flakes
1 tablespoon Dijon mustard
4 ounces cream cheese, softened
8 ounces goat cheese, softened
1/4 cup freshly grated Parmigiano Reggiano cheese
1/4 cup fresh bread crumbs
1 tablespoon extra-virgin olive oil
1 tablespoon finely chopped Italian parsley
Toasted baguette slices or fresh vegetables to dip
1. Preheat the oven to 350 degrees. Coat the inside of a gratin dish with non-stick cooking spray.
2. In a 5-quart saucepan, heat 3 quarts of salted water. Add the cauliflower, and simmer until the cauliflower is crisp/tender, about 6 minutes.
3. Drain thoroughly and season with salt and pepper. Set aside to cool.
4. In a small skillet, melt the butter, and sauté the garlic and shallot for 2 minutes, until fragrant, add the red pepper flakes, and swirl in the pan for 10 seconds. Set aside to cool.
5. Place the cauliflower, garlic butter, Dijon mustard, cream cheese and goat cheese in a food processor, and process on and off until the mixture is smooth, with a few chunks of cauliflower.
6. Taste for seasoning and adjust using salt or pepper.
7. Transfer the mixture to the prepared baking dish.
8. Do-Ahead: At this point, you can cover and refrigerate the dip for 2 days. Before baking, remove the baking dish from the refrigerator 30 minutes before baking, and proceed as directed.
9. In a small bowl, combine the Parmigiano, bread crumbs, oil and parsley, and stir until the crumbs are moistened. Sprinkle over top of the cauliflower mixture, and bake for 15 to 20 minutes, until the dip is bubbling and the topping is golden brown. Spread on crackers, baguette slices, or use as a dip for vegetables.
Sumo Citrus Cheesecake Squares
Makes 20 squares
1 cup butter, softened
1/2 cup confectioners’ sugar
2 cups all-purpose flour
Three 8-ounce cream cheese, softened
2/3 cup granulated sugar
2 eggs
1/2 cup whipping cream
1 tablespoon finely shredded Sumo Citrus peel
1/3 cup Sumo Citrus juice
1 teaspoon vanilla paste or vanilla extract
1. Preheat oven to 350 degrees F. Line a 13-by-9-inch baking pan with foil, extending the foil over edges of pan; set aside.
2. In a small mixing bowl beat butter and brown sugar with an electric mixer on medium to high speed until light and fluffy. Add flour, beating until combined (mixture will be crumbly). Press mixture evenly onto the bottom of the prepared baking pan. Bake for 15 minutes, until golden brown.
3. Meanwhile, for filling, in a medium mixing bowl beat cream cheese and granulated sugar with an electric mixer on medium speed until smooth. Beat in egg, whipping cream, tangerine peel, tangerine juice, and vanilla until combined. Pour filling over crust.
4. Bake about 30 minutes more or just until filling is set. Cut the squares while still warm, then let cool to room temperature before covering and refrigerate for up to 3 days, or freeze for up to 1 month. Bring the squares to room temperature before serving.
Pasta with Swiss Chard and Sausage
Serves 6
1 pound penne, cooked 3 minutes short of al dente, saving some of the pasta water
2 tablespoons extra virgin olive oil
1/2 pound bulk sweet Italian sausage
2 garlic cloves, minced
Pinch red pepper flakes
1/2 cup finely chopped red onion
1 bunch Swiss chard, tough stems trimmed, and cut into 1/2-inch ribbons
1/2 cups 1/2 and 1/2
Salt and pepper
1/3 cup freshly grated Parmigiano Reggiano
1. In a large skillet, heat the oil, and saute the sausage, breaking it up, until it is no longer pink.
2. Add the garlic, red pepper flakes, and onion, and saute for 2 to 3 minutes, until the onion begins to soften.
3. Add the chard, and toss to combine.
4. Add the 1/2 and 1/2, and simmer for 4 minutes, until the chard is softened. Season with salt and pepper.
5. Add the hot pasta to the skillet, and toss to coat. Add 1/2 of the cheese, and toss again.
6. Serve the pasta garnished with the remaining cheese.
Farmers’ Choice:
Balsamic Date Spread over Brie on Baguettes
Serves 6 to 8
1 tablespoon extra-virgin olive oil
1/3 cup pine nuts
1/2 cup Medjool dates, pitted, and coarsely chopped
1 tablespoons honey
2 tablespoons aged balsamic vinegar
8-ounces French brie, at room temperature
1 baguette, sliced 1/2-inch thick, and toasted
1. In a small non-stick skillet, heat the oil, and toast the pine nuts until they begin to turn golden.
2. Add the dates, honey and vinegar, and cook, until the mixture thickens. Remove from the heat.
3. Spread the brie onto the baguette and top with some of the date mixture, and serve.
Cara Cara Orange Upside Down Cake
Serves 10
1/2 cup unsalted butter
3/4 cups firmly packed light brown sugar
2 oranges, peel and pith removed, and sliced 1/4-inch thick
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 orange 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
1/2 teaspoon orange oil (optional)
2 large eggs, at room temperature
2/3 cup sour cream
1/4 cup fresh orange juice
2 cups heavy cream, whipped stiffly for garnish
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, orange oil, if using.
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.

Strawberry Ricotta Tart
Serves 8
A shortbread crust, creamy orange flavored ricotta, and strawberries combine for a spectacular dessert. If you prefer, you can use a graham cracker crust.
1 cup all-purpose flour
1/2 cup unsalted butter, chilled and cut into tiny bits
1/4 cup confectioner’s sugar
1/2 cup heavy cream
1 cup whole milk ricotta
Grated zest of one cara cara orange
2 tablespoons cara cara orange juice
Strawberries, cut in half
1. Preheat the oven to 350 degrees, and coat the inside of a 9-inch pie shell with non-stick cooking spray.
2. In a food processor, combine the flour, butter and sugar, pulse on and off until the mixture begins to come together.
3. Press evenly into the prepared pan. Bake for 15 to 17 minutes, until the crust is golden. Cool thoroughly.
4. In the bowl of an electric mixer, whip the cream until stiff. Add the ricotta, zest, and orange juice. Spread the mixture into the cooled crust.
5. Arrange the strawberries over the ricotta in a decorative pattern. Cover and chill for at least 4 hours.
6. Serve the tart garnished with orange syrup.

Cara Cara Orange Syrup
Makes about 2 cups
2 cups cara cara orange juice
1 cup sugar
2 tablespoons lemon juice
1. Combine the juices and sugar in a saucepan, and bring to a boil.
2. Simmer for 15 to 20 minutes, until the mixture is syrupy. Remove from the heat, and cool completely.
3. The syrup will keep in the refrigerator for up to 2 weeks, or frozen for up to 3 months. Use the syrup over ice cream, cakes, or the tart above.
Feature:
The best tip for keeping avocados from turning color is to use a ceramic knife, and then to spritz the avocado with water. It will keep the avocado from discoloring — no more lemon juice, or putting the pit into the guacamole.
Shrimp Salad with Avocado Buttermilk Dressing
Serves 6
2 pounds cooked large shrimp, peeled, deveined
1 avocado, peeled, and pitted
1/4 cup finely chopped red onion
1 garlic clove
1/3 cup buttermilk
1/4 cup packed basil
2 tablespoons parsley
1 tablespoon rice vinegar
Salt and pepper
Tabasco
One head of butter or leaf lettuce, washed, and spun dry
1/2 cup cherry tomatoes
1 European Cucumber, scrubbed, and sliced 1/4-inch thick
1. Put the shrimp into a bowl. In a food processor, combine the avocado, onion, garlic, buttermilk, basil, parsley, and vinegar.
2. Process until the dressing is smooth season with salt and pepper or Tabasco. Toss the shrimp with some of the dressing.
3. Arrange the lettuce on salad plates.
4. Mound the shrimp onto the lettuce, and decorate the plates with tomatoes and cucumber. Drizzle the salads with additional dressing if desired.
Black Bean Corn and Avocado Salsa
Serves 10
Two 15-ounce cans black beans, drained and rinsed
1 cup peeled and chopped jicama
1/4 cup finely chopped scallions (white and tender green parts)
2 cups fresh or defrosted frozen corn kernels
1/2 cup seeded and finely chopped red bell pepper
1 1/2 cups cherry tomatoes cut in half
1 cup chopped ripe avocado
2 cloves garlic, minced
1/4 cup seeded and finely chopped Anaheim chile
2 tablespoons chopped fresh cilantro
1/4 cup fresh lime juice
3/4 cup vegetable oil
1 teaspoon Tabasco sauce
1 1/2 teaspoons salt
1/2 teaspoon freshly ground black pepper
1. In a large bowl, combine the black beans, jicama, scallions, corn, red pepper, tomatoes, avocado, garlic, chile, and cilantro.
2. In a small bowl, whisk together the lime juice, oil, Tabasco, salt, and pepper. Pour over the vegetables and toss until blended.
3. At this point, cover and refrigerate for at least 2 hours to let the flavors develop or overnight.
4. Serve cold with tortilla chips.

America’s Finest City Guacamole
Serves 6 to 8
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. In a medium-size bowl, mash the avocados with the lime juice.
4. Stir in the roasted mixture, and then add the salsa, cilantro, and Tabasco, stirring until blended.
5. Taste for seasoning, transfer to a serving bowl, and press plastic wrap onto the dip.
6. Do-Ahead: At this point, refrigerate for at least 4 hours to let the flavors develop and up to 12 hours.
Recipes provided by:
Diane Phillips www.dianephillips.com and www.cucinadivina.blogspot.com
Follow me on:
Facebook: Diane Phillips’ Blog of Cooking, Travel and Commentary
Twitter: @dianphillips
Pinterest: Diane Phillips
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