Farmers Market Box 4-14-16


This weeks local produce and featured farms:
Dried Red Hidasta BeansMilliken Family Farm
StrawberriesBe Wise Ranch
CeleryBe Wise Ranch
Chicory Treviso – Coleman Family Farm
Red Russian KaleBlack Sheep Produce
LeeksTutti Frutti Farms
Red Oak Leaf Lettuce – The Garden Of….
Sugar Snap Peas Kong Thao Farm
Red Forno BeetsBlack Sheep Produce
Tango TangerinesPolito Family Farm
Organic Juicing Bag:
Red Beets – Lakeside Oragnic Gardens
Fennel – Cal Organics
Carrots – Cal Organics
Romaine Lettuce – Lakeside Organic Gardens
Green Kale – Babe Farms
Farmer’s Choice:
Fava Beans – Coastal Farm
Pakistan Mulberries – Forbidden Fruit Orchards
Oro Blanco GrapefruitKoral’s Tropical Fruit Farm
Feature:
Lyon Artichokes – Life’s A Choke Farm
Check out our YouTube Video highlighting all the produce in this weeks FMB:

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Click the links above & search for products on our website with recipes attached
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!
Juice Recipes
Courtesy of Drew Canole of Fitlife.tv
Green Delight
1 Fennel
1 Green Kale
1 Roman Lettuce
1/2 lemon
Beetlisouse
1 Red Beets
1 Fennel
1 Roman Lettuce
Fantastic Kale
1 Carrot
A Bunch of Green Kale
1 Fennel
1 Cucumber
Specialty Produce Recipe Suggestions
courtesy of Diane Phillips (Cucina Divina)
Celery, Pecorino and Walnut Salad
Serves 4 to 6
One large head of celery
1 cup pecorino cheese, cut into 1/2-inch chunks (see note)
1 cup toasted walnuts
1/2 to 3/4 cup good quality olive oil
Salt and pepper to taste
1. Remove any outer stalks of celery that are damaged, or very tough. Remove any tough strings for the celery stalks, and discard.
2. Chop the celery into 1/2-inch slices, including the leaves, and put into a mixing bowl.
3. Add the cheese and walnuts, and toss with the olive oil. Depending on how much celery you have, you may need up to a cup of oil. Season the salad with salt and pepper and serve.
4. Note about the cheese: If you can’t find a good pecorino cheese, I would recommend Parmigiano Reggiano as a substitute.
Celery Parmigiana
Quick Marinara
Makes about 3 cups
2 tablespoons olive oil
½ cup finely chopped sweet yellow onion
2 cloves garlic, minced
One 32-ounce can crushed tomatoes with their juice
1 ½ teaspoon salt
½ teaspoon freshly ground black pepper
1 teaspoon sugar
1. In a 2-quart saucepan, heat the oil, over medium heat, then add the onion and cook, stirring, until it begins to turn translucent, about 3 minutes.
2. Add the tomatoes, salt, pepper and sugar, and simmer, uncovered, stirring occasionally, until reduced and thickened, 30 to 45 minutes. Use immediately, or cool, cover and refrigerated for up to 4 days, or freeze for up to 3 months.
For the Celery
2 bunches celery
4 cups chicken or vegetable broth
8-ounces fresh mozzarella, sliced 1/2-inch thick
1 1/2 cups grated Pecorino Romano cheese
1. Remove the tough outer stalks of celery, cut the root end and clean the celery. Cut into 4-inch pieces.
2. Bring the broth to a boil in large skillet, and simmer the celery for 5 minutes. It should still hold its shape and be al dente.
3. Drain thoroughly, pat dry, and set aside to cool.
4. Preheat the oven to 350 degrees, and coat the inside of a 13-by-9-inch baking dish with non-stick cooking spray. Spoon some of the marinara into the bottom of the pan for a thin layer.
5. Lay the celery into the pan, top with a thick layer of the sauce, and the mozzarella. Sprinkle with the Pecorino, cover with aluminum foil and bake for 30 minutes, remove the foil and bake for another 10 minutes until the cheese is melted, and the sauce is bubbling.
6. Allow the parmigiana to rest for 10 minutes before serving.
Red Beans and Rice
Serves 6
In New Orleans, this traditional dish is made on washday, simmering on the stove until the beans are tender. Although the traditional accompaniment is long grain rice, is also delicious spooned over polenta.
1 cup red beans, soaked overnight in cold water
2 tablespoons extra virgin olive oil
1/2 pound polish sausage, or Andouille sausage, cut into small dice
1 leek, finely chopped using the white and tender green part
1 garlic clove, minced
1/8 teaspoon cayenne
3 ribs celery, finely chopped
2 medium carrots, chopped
1 teaspoon dried thyme
3 cups chicken or vegetable broth (plus more if needed)
3 cups cooked long grain rice
2 scallions, finely chopped for garnish
1. Rinse and drain the beans, and set aside.
2. In a large Dutch oven, heat the oil and saute the sausage to render the fat, about 3 to 4 minutes. Remove all but 2 tablespoons of the fat, and saute the leek, garlic, cayenne, celery, carrots and thyme, until the leek is softened, about 2 minutes, stirring so that the cayenne doesn’t burn.
3. Add the beans, and toss in the vegetable mixture. Add the broth, and bring to a simmer.
4. Simmer, partially covered for 1 1/2 hours, until the beans are tender, and the sauce is thickened.
5. Sometimes you may need additional broth so make sure to add more if your beans are sticking. Serve the red beans over the rice, garnish with scallions and serve with an assortment of hot sauces.

Forno Beet Strawberry Compote

Makes about 4 cups
I am currently at the American Academy in Rome studying their sustainable food project, and this is a compote that they make which is perfect to serve over yogurt, or plain cake, this compote can be frozen for up to 6 months.
One bunch Forno beets, scrubbed, and tops removed (save the tops to saute with garlic and olive oil)
1 1/2 cups hulled strawberries
1/3 to 1/2 cup honey
1/4 cup orange juice
1. Preheat the oven to 400 degrees, and line a baking sheet with parchment or aluminum foil. Put the beets on the baking sheet, cover and bake for 30 minutes (small beets) 40 minutes (medium beets) or 60 minutes for large beets.
2. Cool the beets, slip the skins off the beets, and coarsely chop into a Dutch oven.
3. Add the strawberries honey and juice bring to a boil, and simmer for 10 minutes, until the berries have given off some of their juice.
4. Cool slightly, using an immersion blender, puree the beets and berries. Adjust the taste using more honey or juice. Serve cold.
Treviso Tangerine Salad
Serves 4
One head Treviso, washed, spun dry and chopped
1 leek, finely chopped, using the white part only
2 tangerines, peeled, and separated into segments (if large, chop the segments)
1/4 cup tangerine or orange juice
2 to 3 tablespoons white wine vinegar
2 tablespoons honey
1/3 cup extra virgin olive oil
Salt and pepper
1. Arrange the Treviso, leek and tangerines onto a platter.
2. In a bowl, whisk together the juice, vinegar, honey and olive oil.
3. Season with salt and pepper, and pour over the salad. Serve immediately.
Pasta with Purple Kale
Serves 2 to 4
One pound farfalle pasta, cooked 3 minutes short of al dente, saving some pasta water
1/4 cup extra virgin olive oil
2 ounces pancetta, cut into 1/2-inch dice
2 garlic cloves, minced
1 leek, finely chopped, using the white and tender green parts
One bunch purple kale, tough stems removed, and cut into 1/2-inch ribbons
Salt and pepper
1/4 to 1/3 cup chicken or vegetable broth
1/4 cup heavy cream
1 1/2 cup shredded Asiago cheese
1. In a large skillet, heat the oil and saute the pancetta until crisp. Add the garlic and leek and cook another 2 minutes, until the leek begins to soften. Add the kale, and toss to coat in the oil. Season with salt and pepper.
2. Add the broth, cover, and steam for 4 minutes, turning the kale until it is tender. Add the cream, bring to a boil, and taste for seasoning.
3. Add the cooked pasta to the skillet, and toss the pasta with the vegetables. Add 1 cup of the cheese, and toss again. Serve the pasta garnished with the remaining cheese.
4. Note: If you can’t find Asiago, Parmigiano Reggiano is a good substitute.
Red Oak Leaf Lettuce with Sliced Strawberries and Toasted Almonds
Serves 4
One head red oak lettuce, washed, spun dry and separated into leaves
1 cup sliced strawberries
2 thin slices red onion
1/4 cup rice vinegar
2 teaspoons sugar
1/3 cup vegetable oil
Salt and pepper
1/2 cup toasted almonds (toast on a baking sheet at 325 degrees for about 10 minutes)
1. Lay several of the leaves onto salad plates, top with some of the berries, and onion.
2. In a bowl, whisk together the vinegar, sugar, and oil, season with salt and pepper. Drizzle over the salads, top with toasted almonds and serve.
Cold Sesame Noodle Salad with Sugar Snap Peas
Serves 6
Vary the vegetables in the delicious salad, and add protein of your choice, whether it is leftover cooked chicken, pork or seafood.
1 pound linguine, cooked in boiling salted water until al dente, drained and cooled
2 tablespoons vegetable oil
2 cloves garlic, minced
2 teaspoons peeled and grated fresh ginger
1/4 cup soy sauce
1/4 cup creamy peanut butter (don’t use natural)
1/4 cup rice vinegar
2 teaspoons brown sugar
1 cup sugar snap peas, strings removed
3 scallions (white and tender green parts), thinly sliced on the diagonal
2 medium-size carrots cut into matchsticks (about 1 1/2 cups)
1/2 cup chopped unsalted dry-roasted peanuts
2 tablespoons sesame seeds
1. In a blender or food processor, process together the sesame oil, the vegetable oil, garlic, ginger, soy sauce, peanut butter, vinegar, and brown sugar until smooth. Taste for soy sauce and sugar.
2. Microwave the peas on High or plunge into boiling water for 1 minute. Shock in ice water, pat dry. Add the peas, scallions, carrots, 2 tablespoons of the peanuts, and 1 tablespoon of the sesame seeds to the linguine. Pour half of the dressing over the salad and toss to coat.
3. Do-Ahead: At this point, cover and refrigerate the salad and remaining dressing for at least 6 hours and up to 24 hours.
4. One hour before serving, remove the salad from the refrigerator and toss with more dressing if needed.
5. Garnish with the remaining 1 tablespoon of sesame seeds and 2 tablespoons of peanuts.
Farmers’ Choice:

Mulberry Oro Blanco Sangria

Serves 6 to 8
Serves 6
1 750 mL bottle Riesling
1 cup Oro Blanco grapefruit juice
1/2 cup simple syrup**
1 cups mulberries
1 grapefruit, cut into thin slices
1 750mL bottle Prosecco (or a dry champagne)
1. In a mixing bowl, combine the Riesling, grapefruit juice, simple syrup, mulberries and grapefruit. 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 Prosecco, 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.
4. For the Virgin version: Use white grape juice instead of Riesling, and sparkling water instead of Prosecco. It’s not bad 
Cacio Pepe with Fava Beans
Serves 6
1 pound fava beans, shelled
One pound spaghetti
3 tablespoons unsalted butter
3 tablespoons olive oil
Salt and pepper
1 1/2 cups grated Pecorino Romano cheese
1/4 finely chopped mint for garnish
1. Bring 8 quarts of salted water to a boil in a pasta pentola.
2. Shell the fava beans and blanch in the water for 2 minutes. Drain, when cool enough to handle, slip off the tough outer skin of the beans. Discard skins and reserve beans on the side.
3. Add the pasta to the water and cook 3 minutes short of al dente.
4. In a large skillet, heat the butter and oil, add the fava beans, and toss in the butter and oil. Season with salt and pepper.
5. When the pasta is ready, drain it and toss it into the skillet adding 1 cup of Pecorino and some of the pasta water to make a creamy sauce. Sprinkle in the mint, and toss again.
6. Taste for seasoning and correct with salt and pepper. Serve the pasta garnished with the remaining grated cheese.
Feature:
Stuffed Lyon Artichokes
Serves 4
2 Lyon artichokes
1/2 cup fresh lemon juice
2 cups bread crumbs
1 cup grated pecorino cheese
1⁄3 cup packed flat-leaf parsley leaves
2 tsp salt
1 tsp. freshly ground black pepper
6 cloves garlic
1/3 cup extra-virgin olive oil
1. Fill a large bowl with 8 cups cold water and add the lemon juice.
2. Cut the stems off the artichokes, and peel them until you reach the tender inside. Put into the lemon water.
3. Remove the tough outer leaves of the artichoke (the lower part of the leaves will begin to look lighter than the outside leaves) Cut 1/3 off the top of the artichoke. Put the artichoke into the water.
4. In a food processor, process the bread crumbs, cheese, parsley, salt, pepper and garlic until the mixture begins to come together, the garlic and parsley are chopped.
5. Remove the artichoke from the water, and pat dry.
6. Separating the leaves, push some of the bread crumb mixture between the artichoke leaves. Continue to stuff the other artichoke.
7. In a small Dutch oven pour some of the lemon water into the bottom of the pan—it should be about 1-inch deep.
8. Sit the artichokes into the lemon water with the breading side up and add the peeled stems to the water.
9. Drizzle the artichokes with the olive oil, cover and bring to a boil. Simmer the artichokes for 35 to 45 minutes, until the tip of a paring knife slips easily into the heart of the artichoke.
10. Remove from the pan, and allow to rest for at least 10 to 15 minutes. The artichokes can be served warm or at room temperature.
Carciofi Alla Romano
Serves 4 to 6
Today at the American Academy, we made these, and they were so delicious. I think I cleaned 40 large purple artichokes, but you can make these with any artichoke.
2 Lyon artichokes
1/2 cup lemon juice
1 cup extra virgin olive oil
6 garlic cloves, sliced
6 sprigs parsley
4 sprigs mint
Salt and pepper
1/4 cup finely chopped mint
1/4 cup finely chopped parsley
1. Fill a large bowl with 4 cups water and 1/4 cup lemon juice.
2. Remove the tough outer leaves of the artichoke, and cut off the top 1/3 of the artichoke.
3. Using a knife, slice down the stem of the artichoke to remove the tough outer covering. Then using a swivel peeler, trim up the bottom of the artichoke, and down the stem. Then cut the artichoke into quarters, including the stem. Put into the lemon water. Repeat with the second artichoke.
4. In a large round pan, pour in the remaining 1/4 cup lemon juice, 1/2 cup olive oil and the garlic. Heat the mixture until the garlic begins to look translucent. Arrange the artichokes in the pan, sprinkle with salt and pepper, and arrange the parsley and mint springs on top. Cover and pan, and simmer for 5 to 6 minutes, until the artichokes are tender. Remove from the pan, discard the parsley and mint sprigs and arrange on a serving platter. Spoon some of the pan juices over the artichokes, and sprinkle with mint and parsley.
Recipes provided by:
Diane Phillips www.dianephillips.com and www.cucinadivina.blogspot.com
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