Farmers' Market Box 2-11-16

February 10, 2016 0 Comments

This weeks local produce and featured farms:
Baby CarrotsBlack Sheep Produce
Cauliflower – Life’s A Choke Farm
Treviso Chicory – Coleman Family Farms
Rosemary Kong Thao Farm
Meyer Lemons – Evergreen Nursery
Macadamia Nuts – Russell Family Farm
Cara Cara OrangesKen’s Top Notch Produce
Red RadishBlack Sheep Produce
Baby Red BeetsBe Wise Ranch
Baby Pink Turnips – Coastal Farms
Algerian Tangerines – 3 Nuts Farm
Organic Juicing Bag:
Lee TangerinesRancho Del Sol
Carrots – Cal Organics
Celery – Lakeside Organic Gardens
Green Kale – Babe Farms
Hydroponic WatercressGo Green Agriculture
Farmer’s Choice:
StrawberriesBe Wise Ranch
Cocktail GrapefruitKoral’s Tropical Fruit Farm
Natural Flame Raisins – Peacock Family Farm
Feature: Date Night!
Barhi Dates – Dates by Davall

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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!
Keep Your Head above the Water(cress)
½ Bunch of Watercress
3 Carrots
2 Stalks of Celery
2 Tangerines – peeled
Bunch of Kale-ions
½ Bunch of Green Kale
2 Stalks of Celery
Peeling Back
3 Tangerines – peeled
2 Carrots
½ Bunch of Kale
Specialty Produce Recipe Suggestions
courtesy of Diane Phillips (Cucina Divina)
Treviso Salad with Gorgonzola
Serves 4
1 head Treviso, washed, spun dry and chopped
1 Cara Cara orange, peel and pith removed, cut into segments
¼ cup toasted macadamia nuts, roughly chopped
⅓ cup crumbled gorgonzola, or blue cheese
1/4 cup olive oil
1 tsp honey
1 tsp Dijon mustard
2 tablespoons balsamic vinegar
2 tablespoons orange juice
1 tablespoon finely chopped shallot
Salt and freshly ground black pepper
1. In a salad bowl, arrange the Treviso, orange segments, nuts and cheese.
2. In a bowl, whisk together the oil, honey, mustard, vinegar, juice, and shallot. Season with salt and pepper.
3. Pour the dressing over the salad, and toss to combine. Plate the salad.
Pork Balsamico
Serves 6
3 lb. boneless country-style pork ribs or pork shoulder, excess fat trimmed, and cut into 1-in chunks
1 1/2 tsp salt
1/2 tsp freshly ground black pepper
1 tablespoon chopped rosemary
2 tbsp. Extra-virgin olive oil
2 large sweet onions, coarsely chopped
1 cup aged balsamic vinegar
1. Preheat the oven to 300 degrees. Sprinkle the pork with the salt, pepper, and rosemary. In a Dutch oven, heat the oil over medium-high heat, and brown the pork on all sides, a few pieces at a time, trying not to crowd the pan.
2. When the pork has been browned, add the onions to the pan, and sauté until they begin to soften, about 3 minutes.
3. Pour the vinegar into the pan, and scrape up any browned bits in the bottom. Return the pork to the pan, and slow cook in the oven, covered for 2 hours, until the pork is tender.
4. Remove the pork from the Dutch oven, and skim any excess fat from the top of the sauce. Season the sauce with more salt and pepper if necessary. Return the pork to the sauce and keep warm until ready to serve.
Roasted Beet and Cara Cara Salad
Serves 4
1 bunch beets, tops removed, and scrubbed
2 Cara Cara oranges, peel and pith removed and sliced 1/4-inch thick, then cut in 1/2
2 tablespoons aged balsamic vinegar
2 tablespoons orange juice
1/4 cup extra virgin olive oil
Salt and pepper.
2 tablespoons toasted chopped walnuts
1. Preheat the oven to 400 degrees, and line a baking sheet with aluminum foil, parchment or silicone baking liner. Put the beets onto the baking sheet, and cover the baking sheet with aluminum foil. Roast the beets for 30 minutes (small beets) to 55 minutes (large beets), until tender. Cool completely.
2. Slip the skins off the beets, and slice the beets 1/4-inch thick.
3. Arrange the beets on a platter and top with the sliced oranges.
4. In a small bowl, whisk together the vinegar, orange juice, and oil. Season with salt and pepper.
5. Pour the dressing over the beets and oranges, and serve the salad at room temperature. Garnish with toasted walnuts.
Chocolate Beet Cake with Fudge Frosting
Makes 2 9-inch layers, or 24 cupcakes
2 medium beets, trimmed
3/4 cup (1 1/2 sticks) unsalted butter, softened
2 cups unbleached all-purpose flour
1/2 cup cocoa powder
1 tsp. baking soda
1 tsp. salt
1-3/4 cups granulated sugar
2 large eggs, at room temperature
1 teaspoon vanilla paste or vanilla extract
1 1/4 cup hot water
1 teaspoon espresso powder
2 cups unbleached all-purpose flour
1/2 cup cocoa powder
1 tsp. baking soda
1 tsp. salt
1. Preheat the oven to 375°F. Place the beets on a baking sheet and cover with aluminum foil. Roast the beets for 45 to 60 minutes, until the sharp tip of a paring knife inserted into the beets goes in easily. When the beets are cool enough to handle, peel them and puree in a food processor or blender. You will need 3/4 cup of beets.
2. Reduce the oven temperature to 350°F. Coat the inside of two 9-inch round cake pans with non-stick cooking spray, or line muffin tins with paper liners.
3. In a bowl, whisk together the flour, cocoa powder, baking soda, and salt. Set aside.
4. In an electric mixer, cream together the butter and sugar until fluffy.
5. Beat in the eggs, one at a time. Mix in the grated beets and the vanilla.
6. Dissolve the espresso powder in the water.
7. Slowly add half of the flour mixture, add the water and the remaining flour mixture and mix until smooth, about 2 minutes. Divide the batter evenly between the prepared pans, smoothing the tops.
8. Bake the cakes, rotating halfway through baking, until a toothpick inserted in the center of the cakes comes out clean, about 25 minutes, or 15 to 20 minutes for cupcakes. Cool the cakes in their pans on a rack for 10 minutes and then turn them out onto racks. Let the cakes cool completely.
For the Frosting:
1/2 cup unsalted butter, softened
One 8-ounce package cream cheese, softened
1/4 cup cocoa powder
4 to 5 cups confectioners’ sugar
1 teaspoon espresso powder
1 teaspoon vanilla paste or vanilla extract
Milk or water to thin the frosting
1. In the bowl of an electric mixer, cream together the butter and cream cheese until smooth. Add the cocoa powder, sugar and espresso powder. Beat until smooth.
2. Beat in the vanilla and some of the milk or water to thin to a spreading consistency.
3. Place one of the cakes on a cake plate and spread frosting evenly over the top. Top with the second cake and spread a generous 1/2 cup frosting over it. Frost the sides with the remaining frosting.
Roasted Maple Glazed Pink Turnips and Carrots
Serves 4
1 bunch pink turnips, tops removed, and scrubbed
1 bunch carrots, tops removed, peeled, and cut into 1/2-inch rounds
2 tablespoons unsalted butter
1 tablespoon extra virgin olive oil
Salt and pepper
2 tablespoons maple syrup
1/4 cup tablespoons chicken or vegetable broth
1. Cut the turnips into 1/2-inch wedges.
2. In a skillet, heat the butter and oil over medium high heat. Add the turnips, and carrots. Turn the vegetables to coat with the butter and oil. Season with salt and pepper.
3. Add the syrup and broth bring to a simmer, and cook 3 to 4 minutes, turning frequently, until the vegetables are tender, and the liquid in the pan turns syrupy. Serve the turnips warm.
Cauliflower “Arancini”
Serves 6
These little cauliflower balls are addictive. Once they are fried, you can keep them warm in a 250 degree oven.
One head cauliflower, cut into florets
2 tablespoons extra virgin olive oil
1 medium shallot, finely chopped
2 garlic cloves, minced
1 cup fresh bread crumbs
1 cup grated Parmigiano Reggiano cheese
2 egg yolks
Salt and pepper
2 cup panko crumbs
Oil for frying
1. Put the cauliflower into boiling salted water to cover. Cook until the cauliflower is tender. Drain thoroughly. Cool slightly and put into a food processor.
2. In a small skillet, heat the oil, and saute the shallot and garlic for 2 to 3 minutes, until softened.
3. Add to the food processor with the bread crumbs, cheese and yolks. Process until the cauliflower is incorporated. Using a small scoop, form small balls and roll in the panko crumbs. Put the balls onto a baking sheet, and refrigerate for at least 2 hours to set up.
4. Heat 2 to 3 inches of oil in a high-sided skillet, and fry the cauliflower balls until golden brown. Drain on paper towels and keep warm in a 250 degree oven until all the balls are fried. Serve warm.
Roasted Cauliflower with Meyer Lemon and Rosemary
Serves 4 to 6
One head cauliflower, cut into florets
1/2 cup extra virgin olive oil
Grated zest of one Meyer lemon
1 tablespoon finely chopped rosemary
2 garlic cloves, minced
Salt and pepper
1. Preheat the oven to 400 degrees, and line a baking sheet with parchment, silicone or aluminum foil.
2. Put the cauliflower into a bowl.
3. In a food processor, combine the oil, zest, rosemary, garlic, salt and pepper. Pour the mixture over the cauliflower, toss to coat, and spread the cauliflower over the prepared baking sheet.
4. Roast for 10 to 15 minutes, until the cauliflower is tender. Remove from the oven, transfer to a serving bowl, and serve warm.
Chicken Piccata
Serves 6
1/2 cup all-purpose flour
1 1/2 teaspoons salt
1/2 teaspoon freshly ground black pepper
6 chicken breast halves, skin and bones removed
2 tablespoons unsalted butter
1 tablespoon extra virgin olive oil
1/4 cup fresh Meyer Lemon juice
1/4 cup capers packed in brine, drained (chopped if large)
2 tablespoons finely chopped Italian parsley
1. On a flat plate, combine the flour with 1 teaspoon salt and 1/4 teaspoon pepper. Set aside.
2. Place a chicken breast onto a cutting board, and top with a piece of plastic wrap. Using a meat pounder, pound the meat until it is an even thickness. Repeat until all the chicken has been pounded.
3. Dip the chicken into the flour mixture, and dust off any excess flour.
4. In a large skillet, melt the butter in the oil, over medium high heat. Saute the chicken until one side is browned, turn and saute until the other side is browned (the chicken may not be cooked all the way through) Remove from the pan, and cover with aluminum foil.
5. Add the lemon juice and capers to the pan, and bring to a simmer. Add the chicken and any accumulated juices back to the pan, and turn in the sauce.
6. Sprinkle the parsley over chicken, and simmer for 2 to 3 minutes, until the chicken is cooked through. Serve the chicken over orzo or other pasta.
Limoncello Tiramisu
Serves 6 to 8
For the Lemon Curd:
1 cup sugar
6 large eggs
1/2 to 2/3 cup fresh lemon juice
1/2 cup (1 stick) chilled butter, cut into 1/2-inch cubes
1. In a saucier, over medium high heat, combine the sugar, eggs, and lemon juice, whisking to blend.
2. Cook the lemon curd, until it almost boils, it will begin to thicken.
3. Remove it from the heat and whisk in the butter a few cubes at a time.
4. Transfer to a non-reactive bowl and press plastic wrap over the surface, so that a skin doesn’t form.
5. Do-Ahead: Cool, cover and refrigerate for up to 4 days, or freeze for up to 3 months.
For the Mascarpone crème:
2 cups heavy cream
2 cups mascarpone cream
1. In the bowl of an electric mixer, beat the cream until it is stiff. Add the mascarpone, and whisk together until blended.
2. Do-Ahead: The crème can be refrigerated up to 24 hours, or frozen for 1 month. Rewhip before using.
To Assemble the Tiramisu:
1 cup Limoncello
1/4 cup water
3 packages Italian ladyfingers
Lemon Curd (above)
3 cups sliced strawberries and whole berries for garnish
Mascarpone crème (above)
1. Mix the Limoncello and water together in a small bowl.
2. Dip the ladyfingers into the Limoncello mixture quickly and lay into a 13-by-9-inch baking dish.
3. Spread the layer of ladyfingers with a 1/2-inch layer of lemon curd.
4. Top the lemon curd with some of the strawberries and top with mascarpone crème.
5. Continue to layer (your should have 2 or 3 layers depending on your serving dish) ending with mascarpone crème Refrigerate for at least 4 hours or up to 36 hours before serving.
6. Garnish each serving with a whole berry.
Curried Carrot Soup
Serves 4 to 6
2 tablespoons unsalted butter
1 tablespoon extra virgin olive oil
1 shallot, coarsely chopped
1 garlic clove, minced
1/2 teaspoon finely grated ginger
1 bunch carrots, scrubbed, peeled if necessary, and cut into 1-inch lengths
1/2 to 1 teaspoon sweet curry powder
Grated zest of one tangerine
2 cups chicken or vegetable broth
1/2 cup coconut milk
2 tablespoons tangerine or orange juice
1/2 cup plain yogurt, for garnish
2 tablespoons finely chopped cilantro
1. In a Dutch oven, heat the butter, and oil, saute the shallot, garlic, and ginger for 1 minute.
2. Add the carrots, curry and zest, and saute for 3 to 4 minutes, stirring frequently, until the carrots begin to color.
3. Add the broth, coconut milk, and juice. Bring to a boil, and simmer for 15 to 20 minutes, until the carrots are softened. Taste for seasoning, and adjust using salt or pepper.
4. Puree the soup with an immersion blender, or let cool, and puree in a blender, or food processor. Serve the soup warm, garnished with a swirl of yogurt and some of the chopped cilantro.
5. The soup improves with age, and can be refrigerated for up to 3 days.
Farro Salad with Radishes and Honey Lemon Dressing
Serves 6
3 cups cooked farro
1 bunch radishes, tops removed, scrubbed and cut into 1/2-inch wedges
2 scallions, finely chopped using the white and tender green parts
1 cup grated carrot
3 tablespoons Meyer Lemon juice
1 tablespoons honey
1 tablespoon red wine vinegar
1 garlic clove, minced
Salt and pepper
1. Put the farro, radishes, scallions and carrot into a bowl.
2. In a small bowl, whisk together the lemon juice, honey, red wine vinegar and garlic. Taste for seasoning, and adjust using salt and pepper.
3. Pour some of the dressing over the salad and toss to coat. Add more dressing if needed. Serve the salad at room temperature.
4. If you plan to refrigerate the salad before serving, save some of the dressing, to re-dress it before serving.
Meyer Lemon, Rosemary and Garlic Flavor Bomb
Makes about 1 1/2 cups
Use this flavor bomb to add pizazz to vegetables, seafood, lamb, and poultry.
1/4 cup finely chopped rosemary
Grated zest of 2 Meyer lemons
1/4 cup Meyer Lemon juice
4 garlic cloves, minced
Pinch red pepper flakes
1 cup extra virgin olive oil
1. Combine all the ingredients in a blender, and blend for 30 seconds. Pour the flavor bomb into ice cube trays, and freeze. Once frozen, transfer to zip-lock bags and label.
2. To use, defrost, and use to saute, or to drizzle. The flavor bomb is delicious as a rub for roasted potatoes.
Farmers’ Choice:
Chocolate Dipped Strawberries
Serves 2 to 4
The secret to perfect dipped strawberries is that the berries must be completely dry before dipping.
1 cup chopped bittersweet or semi-sweet chocolate
2 teaspoons canola oil
1 basket strawberries, washed, and dried
1. Melt the chocolate with the oil in a double boiler, whisking until melted, and smooth.
2. Remove the bowl from the heat.
3. Line a baking sheet with waxed paper.
4. Dip each strawberry into the chocolate to cover about two-thirds of the berry, or until the chocolate reaches the strawberry’s shoulders. Turn the berry to coat it evenly, lift it out of the chocolate, and gently shake off any excess. Carefully lay it on the waxed paper. If the dipping chocolate begins to cool and thicken, return the double boiler to heat it briefly.
5. Let the berries stand at room temperature for 15 minutes and then refrigerate until the chocolate is set, 20 to 30 minutes.
6. Carefully remove the berries from the waxed paper. Serve immediately or refrigerate for up to 8 hours before serving.
Flame Raisin Granola
Makes about 8 cups
3 cups rolled oats (not steel-cut or quick)
3 cups rolled wheat flakes
1 cup chopped pecans
1/2 cup toasted wheat germ
1/2 cup nonfat dry milk powder
1/4 cup packed dark brown sugar
2 tsp. ground cinnamon
1 tsp. kosher salt
2/3 cup canola oil
3 tablespoons apple cider
1/3 cup honey
1 Tbs. pure vanilla paste or extract
1 cup flame raisins
1. Preheat the oven to 350°F. Evenly spread the oats and wheat flakes on two baking sheets.
2. Bake, stirring once, until just golden, 5 to 10 minutes. Transfer to a large bowl.
3. Mix the pecans, wheat germ, milk powder, brown sugar, cinnamon, and salt with the grains.
4. Heat the oil, apple cider, honey, and vanilla in a 2-quart saucepan over medium heat. Cook, stirring occasionally, until bubbles begin to appear around the edge of the pan, about 4 minutes. Pour the oil mixture over the dry ingredients. Gently mix and toss until the dry ingredients are evenly moistened.
5. Spread the mixture onto the two baking sheets and bake, tossing the granola until golden brown and no longer sticky, 10 to 14 minutes.
6. While the granola is still hot, toss it with the raisins, using 1/2 cup per sheet. Let cool to room temperature without disturbing.
7. Using your hands, break up any large clumps of granola—you want pieces that range in size from almonds to peas. Store in airtight containers at room temperature for up to 3 months.
Cocktail Grapefruit Sangria
Serves 6
1 750 mL bottle Riesling or Sauvignon Blanc, or Pinot Grigio
1 cup grapefruit juice
1/2 cup simple syrup**
1 1/2 cups sliced strawberries
1 grapefruit, cut into thin slices
One Orange cut into thin slices
1 750mL bottle sparkling water
1. In a mixing bowl, combine the Riesling, grapefruit juice, simple syrup, strawberries, grapefruit and orange. 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 sparkling water, 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.
Sticky Toffee Pudding
Serves 6
2 1/4 cups pitted dates coarsely chopped
2 1/4 cups boiling water
1 1/2 teaspoons baking soda
8 tablespoons unsalted butter, melted
3/4 cup granulated sugar
2 tablespoons brown sugar
2 large eggs
1/4 teaspoon salt
1 2/3 cups all-purpose flour
1. Preheat the oven to 350 degrees; coat the inside of a 13-by-9-inch baking pan with non-stick cooking spray.
2. Put the dates into a glass bowl.
3. Pour boiling water over them and stir in the baking soda. Cover the bowl and set it aside for 30 minutes.
4. Blend date-water mixture in a blender or food processor until smooth.
5. In a large bowl, combine the melted butter and sugars. Whisk in eggs, then salt.
6. Stir in the flour, then the date puree.
7. Pour the batter into the prepared pan and bake for 25 to 30 minutes, until a toothpick inserted into the center comes out clean.
8. Cool the cake on a rack.
For the Sauce
8 tablespoons unsalted butter, melted
1 cup heavy or whipping cream
1 cup plus 2 tablespoons brown sugar
2 teaspoons vanilla paste or extract
1. Combine butter, cream, sugar and vanilla in a large saucepan over medium heat and bring to a simmer. Whisk for about 10 minutes, until the mixture thickens slightly.
To serve
2 cups heavy cream, whipped stiffly
A few flakes of sea salt
1. Cut the cake into squares.
2. Drizzle each slice with toffee sauce, a pinch of sea salt, and top with a dollop of whipped cream, if desired.
Recipes provided by:
Diane Phillips and
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