Farmers' Market Box 3-17-16

This weeks local produce and featured farms:
Dried Red Hidasta Beans – Milliken Family Farm
Strawberries – Be Wise Ranch
Green Cabbage – Be Wise Ranch
Baby Carrots – Black Sheep Produce
Black Kale – Coleman Family Farm
Meyer Lemons – Polito Family Farm
Red Spring Onions – Black Sheep Produce
Vanilla Blood Oranges – Tom King Farms
Sierra Gold Potatoes – Rutiz Family Farms
Red Cherry Tomatoes – Tom King Farms
Organic Juicing Bag:
Meyer Lemons – Rancho Del Sol
Carrots – Cal Organics
Fennel – Cal Organics
Green Chard – Lakeside Organic Gardens
Dandelion Greens – Cal Organics
Farmer’s Choice:
Baby Purple Artichokes – Life’s A Choke Farm
Persian Cucumbers – Dassi Family Farm
Baby Leeks – Black Sheep Produce
Feature:
Hass Avocados – Garcia Organic Farms

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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
Full of Bulb
¼ Bulb of Fennel
½ Meyer Lemon
4 Leaves of Chard
Just Dande
4 Carrots
½ Bunch Dandelion Greens
1 Meyer Lemon
Carrot Sticks
½ Bunch of Chard
2 Carrots
Slice of Fennel
Specialty Produce Recipe Suggestions
courtesy of Diane Phillips (Cucina Divina)
Colcannon Cakes
Serves 4 to 6
1 pound Sierra Gold Potatoes, peeled, and cut into 1-inch chunks
1/4 cup unsalted butter
6 strips bacon, cut into 1/2-inch pieces
1/4 cup finely chopped red scallions, or leeks
1 bunch kale, tough stems removed, and cut into 1/2-inch ribbons
Salt and pepper
2 large eggs
1/4 cup flour
1/4 cup extra virgin olive oil
1. Put the potatoes in salted water to cover, and bring to a boil. Simmer for 15 to 20 minutes, until tender.
2. Drain well, return to the pan and mash with 2 tablespoons of butter.
3. In a skillet, cook the bacon until crisp, add the scallions and saute for 1 minute, until softened. Add the Kale, and saute until the kale is wilted. Season with salt and pepper.
4. Transfer the mixture to the potatoes, add the eggs, and blend.
5. Form the mixture into 2-inch round cakes (using a portion scoop to keep them even) Drop them into the flour, and coat both sides. Refrigerate for 1 hour to firm up.
6. Heat the oil and remaining butter in a large skillet, and fry the cakes for 3 to 4 minutes on each side, until they are golden brown on each side. Transfer to paper towels and drain.
7. The cakes can be kept warm in a low oven for 30 minutes. Cooked cakes can be frozen, defrosted and then reheated in a 350-degree oven for 15 minutes.
Traditional Colcannon
4 slices bacon, finely chopped
1/4 cup finely chopped shallots, red scallions or onion
2 cloves garlic, minced
One bunch black kale, tough stems removed, and finely chopped, or cabbage cut into 1/2-inch ribbons
6 medium Sierra Gold potatoes, scrubbed and peeled if desired, cut into 1-inch chunks
1/2 cup heavy cream
1/4 cup unsalted butter
Salt and pepper to taste
1. In a large skillet, cook the bacon until crisp. Add the shallots and garlic, and cook another 2 minutes, until the onion is softened.
2. Add the kale and sauté until the kale is tender, about 5 minutes. Taste for seasoning and adjust with salt or pepper. Set the mixture aside while you cook the potatoes. (this mixture can be served as a side dish all by itself; and it can be refrigerated for up to 2 days, and reheated before serving)
3. Place the potatoes into a large pot, cover with water, add 1-teaspoon salt, and bring to a boil.
4. Cook the potatoes for 12 to 27 minutes, until tender. While the potatoes are cooking, heat the cream and butter in a saucepan and keep warm.
5. Drain the potatoes, and return them to the pot to dry them out. Add some of the butter and cream mixture to the potatoes, and mash until smooth, adding more of the cream mixture as needed. Stir the kale into the potatoes, taste for seasoning, and serve.
Old Fashioned Boston Baked Beans
Serves 6
1/2 pound Red Heirloom Indian Beans
4 strips bacon, cut into 1/2-inch pieces
1 medium onion, finely chopped (or 1/2 cup chopped red spring onions)
2 cups chicken or vegetable broth (plus more if needed)
1/2 cup ketchup
1/4 cup molasses
2 tablespoons Maple syrup
1/4 cup firmly packed brown sugar
2 tablespoons Worcestershire sauce
1 tablespoon Dijon mustard
1 teaspoon dried thyme
1 bay leaf
1. Soak the beans overnight covered in cold water.
2. Drain and rinse the beans and set aside.
3. Preheat the oven to 325 degrees.
4. In a Dutch oven cook the bacon until crisp, add the onion, and saute for 2 to 3 minutes until softened.
5. Add the remaining ingredients, including the beans, and bring to a boil. Cover and bake for 1 hour, stirring occasionally to prevent sticking.
6. If the sauce need more liquid, add additional broth (this will depend on the beans) Taste for seasoning adding more sugar, or ketchup, or Worcestershire sauce. Remove the bay leaf and serve.
7. Cook’s note: These are terrific made ahead and reheated (either on the stovetop or in the oven) the next day. They will keep refrigerated for up to 4 days.
Pasta e Fagoli
Serves 6 to 8
1/2 pound red heirloom beans, soaked overnight in cold water to cover
1/2 cup extra virgin olive oil
1/2 cup finely chopped onion
2 garlic cloves, minced
2 medium carrots, finely chopped
4 ribs celery, finely chopped including the leaves
1 tablespoon finely chopped rosemary, or sage
2 tablespoons tomato paste
8 cups chicken or vegetable broth
2 cups cooked small pasta, such as ditali, small shells or orzo
Salt and pepper
1. Rinse the beans, drain them, and set aside while making the soup.
2. In a large Dutch oven, heat two tablespoons of olive oil, and saute the onion, garlic, carrots, celery and rosemary for 3 to 4 minutes until the vegetables are softened.
3. Add the tomato paste, and saute another minute.
4. Gradually add the broth and the beans, and bring to a boil.
5. Simmer the soup for 2 hours, until the beans are creamy, and the soup has thickened. Add the pasta, and season the soup with salt and pepper. Serve the soup garnished with a drizzle of olive oil and freshly ground black pepper if desired.
Slow Cooker Corned Beef and Cabbage with Riesling
Serves 6
12 pound Sierra gold potatoes, scrubbed
2 cups baby carrots
3 medium sweet yellow onions, like Vidalia, coarsely chopped
2 cups Riesling
½ cup whole grain Mustard
¼ cup Dijon mustard
¼ cup firmly packed light brown sugar
4 whole peppercorns
2 bay leaves
One 3 ½ to 4-pound corned beef brisket, rinsed, and any excess fat removed
One large head of green cabbage, cut in half, cored and thickly sliced
1. Layer the potatoes, carrots, and onions in the insert of a 5 to 7-quart slow cooker.
2. In an 8-cup measuring cup, whisk together the Riesling, mustards, and sugar. Stir in the peppercorns and bay leaves.
3. Place the brisket on top of the vegetables in the insert; if you are using a 5-qaurt cooker, you may need to cut the brisket in half and stack the pieces on top of each other to make it fit.
4. Pour the Riesling mixture over the brisket, then strew the cabbage over the top of the brisket, cover the slow cooker and cook on low for 8 to 10 hours.
5. Remove the brisket from the cooker, and cover with aluminum foil for about 20 minutes, to rest. Using a slotted spoon, remove the vegetables and arrange them on a platter. Slice the brisket and arrange over the vegetables. Strain the liquid from the crock and ladle a bit over the meat and vegetables before serving.
6. Slow Cooker Savvy: Due to the long cooking time required, if cabbage is quartered, as it is when this meal is made on the stovetop, it will disintegrate. Slicing the cabbage gives you a blanket for the brisket, and some of the cabbage flavor when it is laid on the platter with the other vegetables. If you would like to serve quartered cooked cabbage alongside your corned beef, add it during the last 2 hours of cooking time. It will retain its crispness.
Fish Tacos with Cabbage Slaw
Serves 6
2 pounds cod filets
1/4 cup fresh lemon juice
1/4 cup fresh orange juice
1/4 cup finely chopped cilantro
1/2 teaspoon ground cumin
1 red scallion, finely chopped
1/2 cup extra virgin olive oil
1. Put the cod into a large zip-lock bag. In a small bowl, whisk together the remaining ingredients, and pour over the fish turning the fish to coat. Seal the bag and refrigerate for at least 4 hours, or up to 12 hours.
2. Drain the marinade and discard.
3. Preheat the grill or a grill pan, brush with some oil to prevent sticking, and grill the fish for 3 minutes on each side, until opaque in the center. Remove from the grill and keep warm.
For the Slaw:
One cabbage, cored and thinly sliced on mandoline
2 carrots finely shredded
1/2 cup vegetable oil
3 tablespoons lime juice
3 tablespoons fresh orange juice
1/2 teaspoon ground cumin
1 chipotle chili in adobo, finely chopped
Salt and pepper
1. Put the cabbage and carrots in a large bowl. In a small bowl, whisk together the oil, lime juice, orange juice, cumin and chipotle.
2. Season with salt and pepper, pour over the cabbage and toss to coat. Refrigerate for up to 8 hours.
To Serve:
Wrap the fish in warm flour or corn tortillas, and top with the slaw.
Caprese Skewers
Serves 4
One basket cherry tomatoes, stems removed
8 ounces boccacini, drained, or one 8-ounce ball fresh mozzarella, cut into cubes
1 cup extra virgin olive oil
3 garlic cloves, minced
1/4 cup finely chopped basil
Salt and pepper
1. Using toothpicks, skewer one tomato and 1 boccacini and repeat using up all the tomatoes. Put the skewers into a 13-by-9-inch casserole dish.
2. In a small bowl, whisk together the oil, cloves, and basil, season with salt and pepper. Pour over the skewers.
3. Allow to marinate at room temperature for 4 hours turning frequently, or cover and refrigerate for up to 24 hours. Bring to room temperature 2 hours before serving. Pour off the oil, and serve on a platter, or push the toothpicks into a round loaf of bread for serving.
Vanilla Blood Orange Cupcakes with Fudge Frosting
Makes about 24 cupcakes
These cupcakes are dense, almost like pound cake, so the frosting should be rich to compliment the cake.
2 3/4 cup all-purpose flour
1/2 teaspoon baking soda
3/4 teaspoon salt
1 cup unsalted butter, softened to room temperature
2 1/2 cups sugar
1 teaspoon vanilla extract or paste
1 tablespoon grated vanilla blood orange zest
5 large eggs, at room temperature
1 cup sour cream
1/2 cup fresh blood orange juice
1. Preheat the oven to 350 degrees, and coat the inside 24 muffin cups with non-stick cooking spray, or paper liners.
2. In the bowl of an electric mixer, cream the butter and sugar until they are light and fluffy. Add the vanilla, zest and 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 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 35 to 45 minutes or until a skewer inserted in to the center comes out clean.
6. Transfer the pans to a rack and allow to cool.
7. Frost the cupcakes when they are cooled.
8. The cupcakes keeps at room temperature for up to 4 days, freeze for about 2 months with the frosting.
For the Frosting:
2 oz. unsweetened chocolate, chopped
1 Tbs. unsalted butter
1/3 cup sour cream (not low-fat)
3/4 tsp. vanilla paste or extract
Pinch salt
2 cups confectioners’ sugar
Milk, if necessary
1. Melt the chocolate and butter in small saucepan.
2. Remove from the heat and whisk in the sour cream, vanilla, salt and stir in the confectioners’ sugar, beating until the frosting is spreadable.
3. Drizzle milk, cream, or water into the frosting if it isn’t spreading consistency.
Strawberry Lemon Curd Tiramisu
Serves 6
For the Lemon Curd:
1 cup sugar
6 large eggs
1/2 to 2/3 cup fresh Meyer 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 (you can find these at Whole foods, sometimes Trader Joes)
Lemon Curd (above)
2 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.
Farmers’ Choice:
Pappardelle with Artichoke Ragout
1/4 cup extra virgin olive oil
1 1/2-inch slice of pancetta, cut into fine dice
2 garlic cloves, minced
1 teaspoon finely chopped thyme
1 teaspoon grated lemon zest
One pound purple artichokes (see cleaning instructions)
1/2 cup white wine (Pinot Grigio, or Sauvignon Blanc)
1 cup chicken or vegetable broth
1/2 cup heavy cream
One pound Tagliatelle egg pasta, cooked 3 minutes short of al dente saving some of the pasta water
Salt and freshly ground black pepper
1 cup grated Pecorino cheese
1. To clean the artichokes, cut 1/2-inch off the top, trim the root end, then cut the artichokes into quarters. Drop into a bowl filled with ice water and 1/4 cup lemon juice or white vinegar.
2. In a large skillet, heat the oil and saute the pancetta until it is crispy. Add the garlic, thyme, lemon zest, and saute another minute.
3. Drain and add the artichokes, and toss to coat with the ingredients. Add the broth, wine, and bring to a boil. Simmer the artichokes until they are tender, about 20 to 25 minutes. The broth should have almost evaporated.
4. Add the cream, and bring to a boil.
5. Add the cooked pasta to the skillet, and toss to coat the pasta. If the sauce needs a bit of pasta water add it a few tablespoons at a time. Taste the pasta, and season with salt or pepper.
6. Serve the pasta garnished with Pecorino cheese.
Bacon and Leek Quiche
Serves 4 to 6
1 unbaked pastry crust
4 slices thick cut bacon, cut into 1/2-inch dice
2 tablespoons unsalted butter
One bunch baby leeks, finely chopped, using the white and tender green parts (you should have about 1 to 11/2 cups)
2 tablespoons all-purpose flour
4 large eggs
1 egg yolk
2/3 cup heavy cream
1/3 cup whole milk
Freshly ground black pepper
1 1/2 cups shredded Gruyere cheese
1. Preheat the oven to 375 degrees, and coat the inside of a 10-inch tart or pie pan with non-stick cooking spray. Lay the pastry crust into the pan, and set aside.
2. In a large skillet, cook the bacon until crisp, remove all the bacon drippings, and melt the butter in the pan. Saute the leeks for 2 to 3 minutes, until softened. Cool the mixture.
3. In a bowl, whisk together the eggs, yolk, cream, milk, and pepper. Add the leek mixture, and stir to blend. Transfer to the prepared pastry crust, and sprinkle with the cheese.
4. Bake for 15 minutes, reduce the heat and bake another 20 minutes until the eggs are set, and the top is turning golden brown. Remove from the oven, and allow to rest for 10 minutes, before cutting into wedges.
Asian Pickled Cucumbers
Makes about 2 to 3 cups
1 pound Persian cucumbers, scrubbed and sliced thin on a mandolin
1 teaspoon salt
1/4 cup rice vinegar
2 tablespoons sugar
1 teaspoon soy sauce
1 tablespoon sesame seeds
1. Put the cucumbers into a colander and sprinkle with salt. Allow them to ‘sweat’ a bit, and then squeeze the moisture out of them. Put them into a bowl.
2. In a small bowl, whisk together the vinegar, sugar, and soy sauce. Pour over the cucumbers, cover and let marinate in the refrigerator for 1 hour, turning frequently. Sprinkle with sesame seeds and sesame oil, and serve.
Feature:
Crab Remoulade Stuffed Avocados
Serves 8
¾ cup mayonnaise
1/4 cup Dijon or Creole mustard
2 tablespoons ketchup
1 tablespoon finely chopped cornichons or dill pickles
2 teaspoons finely chopped shallot
1 teaspoons prepared horseradish
2 teaspoons finely chopped capers
1 tablespoon chopped fresh Italian parsley
½ teaspoon sweet paprika
1 pound lump crabmeat
1 cup chopped celery
4 Haas avocados, halved, and pitted
¼ cup chopped chives for garnish
1. In a large bowl, whisk together the mayonnaise, mustard, ketchup, pickles, shallot, horseradish, capers, parsley, and paprika.
2. Fold in the crabmeat and celery.
3. Mound the crabmeat mixture onto the avocado halves, and serve garnished with chopped chives.
4. Cook’s Note: This is also delicious using chopped cooked shrimp.
White Gazpacho with Avocado Cilantro Corn Relish
Serves 8
3 cups chicken stock
3 cups sour cream (or equivalent of yogurt)
4 Persian cucumbers, peeled and diced
3 tablespoons white vinegar
1 large clove garlic, mashed
2 plum tomatoes, diced
4 green onions, chopped
½ cup chopped Italian parsley
1 medium green pepper, cored, seeded and diced
1 medium yellow pepper, cored, seeded and diced
2 avocados, diced
2 teaspoons lime juice
2 cups white corn, either fresh, or frozen and defrosted
2 tablespoons chopped fresh cilantro
¼ teaspoon chipotle chili powder
1 cup toasted sliced almonds
1. In a blender or food processor, process 1 cup of chicken stock, the pieces from one of the cucumbers, vinegar, and garlic. Pour into a large serving bowl. Whisk in the rest of the stock and the sour cream.
2. Add the remaining diced cucumber, tomatoes, green onions, peppers, and parsley, stirring until blended.
3. Do-Ahead: Chill for at least 4 hours or up to 24 hours.
4. In a small bowl, combine the avocado, lime juice, corn, chili powder and cilantro.
5. Do-Ahead: Cover the garnish with plastic wrap and refrigerate for at least 1 hour, or up to 8 hours. At serving time, ladle the gazpacho into individual chilled bowls and garnish with the avocado relish and sliced almonds.
Guacamole
Serves 4 to 6
2 large fully ripened avocados, peeled and pitted
1/2 cup diced fresh tomato
1 clove garlic, mashed
2 teaspoons fresh lime or lemon juice
1 scallion (white and tender green parts), chopped
1 tablespoon salsa of your choice
1/2 cup sour cream
1. In a medium-size bowl, mash the avocado with a fork. Fold in the tomato, garlic, lime juice, scallion, and salsa, stirring to blend. Spread the sour cream over the top of the guacamole.
2. Do-Ahead: At this point, spritz the top of the guacamole with some fresh water, cover tightly with plastic wrap and refrigerate for at least 2 hours and up to 8 hours.
3. When ready to serve, stir the sour cream into the guacamole and serve with white, yellow, and blue corn tortilla chips for dipping.
Recipes provided by:
Diane Phillips www.dianephillips.com and www.cucinadivina.blogspot.com
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