Farmers' Market Box 3-3-16

This weeks local produce and featured farms:
Zutano Avocados – Mountain Shadows Ranch
Green Garlic – Black Sheep Produce
Italian Parsley – Be Wise Ranch
Freckles Lettuce – Coleman Family Farm
Sweet Limes – Mountain Shadows Ranch
Macadamia Nuts – Russell Family Farm
Walla Walla Onions – Milliken Family Farm
Navel Oranges – Evergreen Nursery
Sierra Gold Potatoes – Rutiz Family Farms
Red Spinach – Black Sheep Produce
Gold Nugget Tangerines – Ken’s Top Notch Produce
Organic Juicing Bag:
Algerian Tangerines – 3 Nuts Farm
Carrots – Cal Organics
Red Beets – Lakeside Organic Gardens
Green Kale – Babe Farms
Black Kale – Babe Farms
Cabbage – Deardorf Farm
Farmer’s Choice:
Cauliflower – Life’s A Choke Farm
Tarocco Blood Oranges – Ken’s Top Notch Produce
Raisins – Peacock Farms
Feature:
Ruby Tango Tangerines –

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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
Leaving Your Cabbage Behind
Wedge of Cabbage
1 Red Beet
2 Algerian Tangerines – peeled
Kale Ale
½ Bunch of Black Kale
½ Bunch of Green Kale
4 Carrots
Tangerine a-peel
1 Red Beet
3 Carrots
3 Algerian Tangerines – peeled
3 Leaves of Green Kale
Specialty Produce Recipe Suggestions
courtesy of Diane Phillips (Cucina Divina)
Orange Glazed Chicken Breasts
Serves 4
1-tablespoon extra-virgin olive oil
1 tablespoon butter
1 teaspoon green garlic, minced
Grated zest of 1 orange
2 tablespoons Dijon mustard
2 tablespoons brown sugar
4 boneless chicken breasts
1 tablespoon cornstarch
1/2 cup fresh orange juice
2 Navel oranges, peel and pith removed, and segmented
2 tablespoons fresh lime juice
Salt and pepper
1/4 cup finely chopped Italian parsley
1. In a large skillet, heat the oil and butter, add the green garlic and orange zest, and swirl in the pan for 30 seconds until fragrant.
2. Make a paste of the mustard and brown sugar, lightly coat the chicken with the mixture, brown in the butter and oil mixture for 3 to 4 minutes on each side.
3. Mix the cornstarch with the orange juice, and pour into the pan, add the oranges, and lime juice, simmering for 2 to 3 minutes until the chicken is cooked through.
4. Season the sauce with salt and pepper, and stir in the parsley. Serve over rice, or potatoes.
Sierra Golds Hasselback Style
Serves 6
6 Sierra gold potatoes, scrubbed
1/2 cup unsalted butter, melted and slightly cool
1/3 cup extra virgin olive oil
Salt and pepper
1 cup finely shredded Parmigiano Reggiano Cheese (optional) see note
1. Preheat the oven to 400 degrees, and coat the inside of a baking dish with non-stick cooking spray.
2. Sit the potato into a large serving spoon, and slice the potatoes 1/8 to 1/4 inch thick, but not all the way through (the spoon should stop your knife)
3. Repeat this procedure and put each sliced potato into the baking dish. Mix the butter and olive oil together. Brush the potatoes with half of the butter and oil mixture, sprinkle with salt and pepper, and bake for 30 minutes, by this time the potatoes will have fanned out a bit, spoon the remaining butter/oil mixture over each potato, bake another 30 minutes.
4. Sprinkle the potatoes with the cheese, and bake another 10 minutes, until the cheese is melted.
5. Remove from the oven, and allow to rest for 10 minutes before serving.
6. Cheesy Cook’s Note: The cheese is optional; you can sprinkle this with cheddar, Asiago, Fontina, pepper Jack, or your favorite cheese, add bacon bits if you like, or fresh herbs of your choice.
Freckles Lettuce Salad with Sweet Lime Honey Vinaigrette
Serves 4
One head freckles lettuce, washed, spun dry and chopped
1 avocado, peeled, pitted and thinly sliced
1/4 cup sweet lime juice
1 tablespoon honey
1/3 cup vegetable oil
1 tablespoon poppy seeds
Salt and pepper
Chopped Macadamia nuts, for garnish
1. Arrange the lettuce and avocado on salad plates. In a small bowl, whisk together the lime juice honey, and vegetable oil.
2. Add the poppy seeds and season the vinaigrette with salt and pepper.
3. Drizzle over the salad and top with macadamia nuts for garnish.
4. Cook’s Note: Adding tangerine segments to this salad is also delicious

Red Spinach Salad with Tangerines and Soy Vinaigrette
Serves 4
One bunch red spinach, washed, spun dry and chopped
3 tangerines, peeled, and separated into segments
1/2 cup vegetable oil
2 tablespoons soy sauce
3 tablespoons cup rice vinegar
3 tablespoons cup sugar
1/4 teaspoon peeled and grated fresh ginger
1 clove garlic, minced
2 tablespoons toasted sesame seeds for garnish
1. Put the spinach and tangerines into a salad bowl.
2. In a small bowl, whisk together the oil, soy sauce, rice vinegar, sugar, ginger and garlic. Pour some of the dressing over the salad and toss to coat.
3. Plate the salad and garnish with sesame seeds.
Red Spinach Sauté
Serves 4
2 tablespoons extra virgin olive oil
2 teaspoons green garlic, minced
One bunch red spinach, washed and spun dry
Salt and pepper
1. In a large sauté pan, heat the oil and swirl the garlic in the pan for about 30 seconds, until it is aromatic.
2. Add the spinach, and sauté until the spinach wilts. Season with salt and pepper and serve.
Marinated Walla Walla Onions
Try these in salads, on burgers, or sandwiches.
One Walla Walla Onion, peeled, cut in half, and sliced into thin 1/2 moons
1/3 cup red wine vinegar
1/4 cup sugar
1/4 cup vegetable oil
Pinch of red pepper flakes
1/2 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1. Put the onions into a glass bowl. In another bowl, whisk together the remaining ingredients.
2. Pour over the onions, cover, and refrigerate for at least 4 hours, or up to 24 hours.
3. Drain off the marinade and keep the onions in the refrigerator for up to 5 days.

Green Garlic Parsley Lime Flavor Bomb
Makes about 1 1/4 cup
This highly flavored mixture is great over vegetables, as part of a marinade for fajitas, or as a drizzle over grilled fish or chicken.
2 tablespoons green garlic
1/2 cup packed Italian parsley
1/4 cup sweet lime juice
3/4 cup extra virgin olive oil
1. Combine the ingredients into a food processor, and process until blended.
2. Pour into ice cube trays, freeze until firm and transfer to zip-lock bags. Store for up to 3 months in the freezer.
Farmers’ Choice:
Amaretto Apricot Bars
Makes about 16
Did you know that Amaretto liqueur is made from the pits of apricots? If you choose not to use it, substitute orange juice, or apricot nectar for it in the recipe.
2 cups all-purpose flour
1/2 cup confectioner’s sugar
Pinch of salt
1 cup unsalted butter, cut into 1/2-inch cubes
2 tablespoons Amaretto di Saronno
1. Coat the inside of a 13-by-9-inch baking dish with non-stick cooking spray and preheat the oven to 350 degrees.
2. Put the ingredients into a food processor, and process on and off until the mixture begins to look like crumbs. Press into the bottom and up the sides of the pan about 1/2-inch. Bake in the oven to 20 minutes, until golden. Remove from the oven.
1 cup (packed) dried apricot halves coarsely chopped
2/3 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
3 large eggs
2 tablespoons Amaretto di Saronno
1 1/2 cup (packed) golden brown sugar
1 teaspoon vanilla paste or extract
1cup chopped toasted pecans (your choice of nuts here)
Confectioner’s sugar
1. Place apricots in small saucepan; add enough water to cover. Boil until soft, about 4 minutes; drain and set aside.
2. In the bowl of an electric mixer, blend together the flour, baking powder, and salt.
3. Beat in the eggs, Amaretto, brown sugar and vanilla; beat until thick. Stir in the nuts and apricots. Spread over crust.
4. Bake cookie until puffed, dark brown, and toothpick inserted into topping comes out with small moist crumbs attached, about 35 minutes. Cool completely.
5. Cut the cookies into squares, and sift confectioners’ sugar over the top.
Ultimate Cauliflower Gratin
Serves 8
This layered gratin is a great side dish for grilled meats, poultry or seafood.
One head cauliflower, cut into small florets
Salt and pepper
2 tablespoons unsalted butter
1 tablespoon extra-virgin olive oil
2 teaspoons green garlic, minced
4 thin slices prosciutto, cut into julienne, then finely chopped
3 tablespoons all-purpose flour
1/2 cup chicken or vegetable broth
1 cup heavy cream
1 1/2 cups finely shredded Gruyere cheese
1/2 cup grated Parmigiano Reggiano
1. Coat the inside of a 9-inch baking dish with non-stick cooking spray and preheat the oven to 350 degrees.
2. Put the cauliflower in water to cover, and cook for 10 to 15 minutes until tender. Drain thoroughly and season with salt and pepper.
3. In a large skillet heat the butter, and oil, and sauté the garlic and prosciutto until the prosciutto begins to get crisp. Add the flour, and whisk the roux for 2 minutes. Slowly add the broth, and cream, and bring to a boil. Season the sauce with salt and pepper.
4. In large bowl, mash the cauliflower with 1/2 of the sauce. Lay 1/2 of the cauliflower mixture into the prepared pan, and sprinkle with half of the cheeses.
5. Top with the remaining cauliflower mixture, the remaining sauce, and the remaining cheeses.
6. Bake for 20 to 25 minutes, until bubbling and golden brown.
Blood Orange Hollandaise Sauce
Makes about 3/4 cup
3 large egg yolks
1 teaspoon dry mustard
1 tablespoon fresh lemon juice
3 tablespoons fresh blood orange juice
1 cup unsalted butter, melted and kept hot
Salt and pepper
1. Put the yolks, mustard, lemon and orange juice into a blender or food processor.
2. Turn the machine on, and add the melted hot butter in a slow steady stream until the sauce is thickened. Season with salt and pepper, and serve warm over cooked vegetables such as asparagus, broccoli or cauliflower.
Recipes provided by:
Diane Phillips www.dianephillips.com and www.cucinadivina.blogspot.com
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