Farmers' Market Box 5-12-16

This weeks local produce and featured farms:
Boy Choy – Be Wise Ranch
Carrots – Be Wise Ranch
Heirloom Garlic – Kong Thao Farm
Red Russian Kale – Black Sheep Produce
Baby Leeks – Black Sheep Produce
Meyer Lemons – Rancho Del Sol
Romaine Lettuce – Tutti Frutti Farms
Cara Cara Oranges – Ken’s Top Notch Produce
Alaskan Fingerling Potatoes – Weiser Family Farm
Carmen Miranda Nectarines – Fitzgerald’s Premium Ripe Tree Fruit
Hydroponic Upland Watercress – Go Green Agriculture
Organic Juicing Bag:
Carrots – Cal Organics
Fennel – Cal Organics
Green Kale – Babe Farms
Lemons – Sundance Organics
Strawberries – A & A Organics
Farmer’s Choice:
GG1 Cherries – Murray Family Farms
Feature:
Yellow Peaches – Fitzgerald’s Premium Tree Fruit
Check out our YouTube Video highlighting all the produce in this weeks FMB:

Click here to Watch Video on YouTube
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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!
Juice Recipes
Courtesy of Drew Canole of Fitlife.tv
Green Monster
Handful of Green Kale
1 Fennel head
1/2 a lemon

Kaletonic
2 Carrots
A hand full of Kale
1 cucumber
Berry Refreshing
Handful of strawberries
1 Carrot
1 Fennel
1 Lemon
Specialty Produce Recipe Suggestions
courtesy of Diane Phillips (Cucina Divina)
Watercress Soup
Serves 6
2 tablespoons unsalted butter
1 leek, finely chopped, using the white and tender green parts
1 garlic clove, minced
5 cups chicken or vegetable broth
2 cups peeled fingerling potatoes, cut into 1-inch pieces
2 heads watercress, washed and spun dry
1/2 cup heavy cream
Salt and Tabasco
1. In a Dutch oven, heat the butter, and saute the leek and garlic for 2 to 3 minutes until the leek is softened.
2. Add the broth, potatoes, and watercress, cover and simmer for 15 to 20 minutes until the potatoes are tender.
3. Puree the soup with an immersion blender.
4. Add the cream, and season with salt and Tabasco.
5. Serve warm.

Salmon with Bok Choy
Serves 4

2 1/2 pounds salmon
1/4 cup soy sauce
2 tablespoons Mirin
2 tablespoons finely chopped leeks
1 garlic clove, minced
1 tablespoon sesame oil
1 head bok choy, washed and spun dry
3 tablespoons vegetable oil
1/4 to 1/3 cup vegetable broth
1. Put the salmon into a zip lock bag. In a small bowl, whisk together the soy sauce, Mirin, leeks, garlic and sesame oil. Pour into the bag, seal and refrigerate at least 2 hours, or up to 8 hours.
2. Cut the tough root ends from the bok choy, and then cut the bok choy into ribbons.
3. Remove the salmon from the marinade, discard the marinade and pat dry. Heat two tablespoons of vegetable oil in a large skillet, and brown the salmon on each side, about 3 minutes on each side.
4. Remove from the pan, and add the remaining oil, saute the bok choy for 2 to 3 minutes until it begins to wilt.
5. Add the broth to the pan, and return the salmon back to the pan. Cover and steam for another 3 minutes, or until the salmon is opaque and registers 165 degrees on an instant read meat thermometer.

Purple Kale and Potato Tortino
Serves 4
1 pound fingerling potatoes, scrubbed
1/4 cup unsalted butter
1/4 cup Greek Style yogurt
2/3 cup grated Parmigiano Reggiano
2 tablespoons olive oil
1 leek, finely chopped, using the white and tender green parts
1 garlic clove, minced
1 bunch purple kale, tough stems removed, and cut into ribbons
1/4 cup vegetable broth or water
1. Preheat the oven to 350 degrees, and coat the inside of a 9-inch baking dish with non-stick cooking spray.
2. Put the potatoes into water to cover, and boil until tender, 15 to 20 minutes.
3. Drain thoroughly, and mash with 2 tablespoons of butter, 1/3 cup Parmigiano and the yogurt. Taste for seasoning and adjust using salt or pepper. Set aside.
4. In a large skillet, heat the oil, and saute the leek and garlic for 1 to 2 minutes, until the leek is softened.
5. Add the kale, and broth, cover, and simmer for 5 to 10 minutes until the kale is tender.
6. Drain the kale, and stir in to the potatoes, taste for seasoning and adjust.
7. Turn the mixture into the casserole dish, dot with butter, and sprinkle with the remaining cheese. Bake for 20 to 25 minutes until the cheese is golden brown and the casserole is bubbling. Allow to rest for 5 to 10 minutes before serving.
Roasted Nectarine Salad with Watercress
Serves 4 to 6
2 yellow nectarines, pitted and quartered
Raw sugar
1 head watercress, washed and spun dry
1/4 cup Cara Cara orange juice
3 tablespoons aged balsamic vinegar (see note)
1/3 cup extra virgin olive oil
Salt and pepper
1 cup crumbled goat cheese (sub in blue cheese or Feta if desired)
1. Preheat the oven to 400 degrees. Dip the cut halves of the nectarines into the raw sugar, and place on a baking sheet cut side down. Roast for 10 minutes, until tender. Remove from the oven and allow to cool slightly.
2. Arrange the watercress on salad plates. Top with some of the nectarines.
3. In a small bowl, whisk together the juice, vinegar, and olive oil. Season with salt and pepper.
4. Drizzle over the salads, and garnish each with some of the crumbled cheese.
Caesar Salad
Serves 4
One head romaine lettuce, washed, spun dry and chopped
2 garlic clove, minced
1 teaspoon salt
1 teaspoon anchovy paste (optional—if not using, use 1+ teaspoon of Worcestershire)
1/4 cup lemon juice
1/3 cup extra virgin olive oil
2 teaspoons Worcestershire
1/2 cup shredded Parmigiano Reggiano
1. Put the romaine into a large salad bowl. In another bowl whisk together the garlic, salt, anchovy paste, lemon juice, oil and Worcestershire, until thickened.
2. Toss the dressing with the romaine, garnish with Parmigiano and toss again.
Carrot Cupcakes with Cara Cara Frosting
Makes 24 to 36 cupcakes
1 1/4 cups canola oil
2 cups sugar
3 large eggs
2 teaspoons vanilla extract
2 cups shredded carrots
2 Cara Cara oranges, peel and pith removed, segmented and chopped
1/2 cup chopped nuts (pecans/walnuts/pistachios) of your choice
3 cups unbleached all-purpose flour
2 teaspoons baking soda
2 teaspoons ground cinnamon
1 recipe frosting (recipe follows)
1. Preheat the oven to 350°F. Coat 24 cupcake tins with nonstick cooking spray or line with cupcake papers.
2. In a large bowl, beat together the oil, sugar, eggs, and vanilla. Add the carrots, oranges and nuts, stirring until blended.
3. Add the flour, baking soda, and cinnamon and stir to combine. Pour the batter into the prepared pan and bake until a skewer inserted in the center comes out clean, 25 to 30 minutes.
4. Place the pans on a rack and let cool completely. Frost when completely cooled.
Cara Cara Frosting:
One 8-ounce package cream cheese, softened
1/2 cup unsalted butter, softened
5 cups confectioner’s sugar
1/4 cup Cara Cara orange juice
Some grated zest of Cara Cara
1. In the bowl of an electric mixer fitted with the paddle attachment, beat together the cream cheese, and butter. Add the confectioners’ sugar, and thin with the juice. Add a bit of the zest if desired.
2. Makes enough frosting to frost two 9-inch layers, or 36 cupcakes.

Meyer Lemonade
Serves 6
2 cups water
1 1/2 cups sugar
1/2 cup Meyer lemon juice
5. In a saucepan, heat the water and sugar together to dissolve the sugar.
6. Allow the syrup to cool. Add the lemon juice, stir, and adjust adding more juice or water if needed. Fill the pitcher with ice and serve.
Nonna’s Garlic Bread
Serves 6 to 8
One loaf soft crusted Italian bread (about 3-inches wide) cut in half horizontally
4 garlic cloves, minced
1/4 cup unsalted butter, softened
1/4 cup extra virgin olive oil
Pinch red pepper flakes
1 teaspoon dried oregano
1 cup grated Parmigiano Reggiano or Pecorino Romano
1. Preheat the broiler for 10 minutes.
2. In a bowl, stir together the garlic, butter, oil, pepper, oregano and 1/3 cup cheese.
3. Spread over the cut surfaces of the bread, and sprinkle with the remaining cheese.
4. Broil until the cheese is bubbling, and golden brown. Remove from the oven, and allow to cool for 5 minutes, before cutting with a serrated knife into 1-inch slices.
Farmers’ Choice:
Pork Tenderloin with Cherry Port Sauce
Serves 6
Two 1-pound pork tenderloins, silver skin and fat removed
2 garlic cloves, minced
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 tablespoons extra virgin olive oil
1/2 cup Ruby port
1/2 cup chicken broth
1 1/2 cups pitted cherries
1 tablespoon cornstarch mixed with 2 tablespoons water
1. Preheat the oven to 400 degrees. Spread the garlic, salt and pepper over the pork tenderloins. In a large ovenproof skillet, heat the oil and brown the tenderloins on both side.
2. Deglaze the pan with the port, bringing the mixture to a boil.
3. Add the broth, stirring up any browned bits on the bottom of the pan.
4. Stir in the cherries, and transfer to the oven. Roast for 10 to 15 minutes, until the pork registers 165 degrees on an instant read meat thermometer.
5. Remove the tenderloins from the pan, transfer to a carving board, and cover loosely with foil.
6. Bring the liquid in the pan to a boil, and whisk in the cornstarch mixture. Bring back to a boil, and taste for seasoning. Adjust with salt and pepper.
7. Carve the pork into 1/2-inch thick slices, and serve napped with some of the sauce.
Cherry Lemon Pudding Cake
Serves 6
1 1/2 cups pitted sweet cherries, rinsed and stems removed
4 large eggs, separated
grated zest of one lemon
1/3 cup lemon juice
4 tablespoons butter, melted
1 2/3 cups milk
1 cup sugar
1/3 cup all-purpose flour
1/8 teaspoon salt
2 cups heavy cream, whipped stiffly with 1/4 cup sugar
OVEN METHOD:
1. Preheat the oven to 325 degrees.
2. Coat the inside of a 13-by-9-inch baking dish with non-stick cooking spray.
3. Spread the cherries over the bottom of the pan.
4. In a large bowl, beat the egg whites until soft peaks form and set aside. In another mixing bowl, beat the egg yolks and blend in the zest, juice, butter and milk.
5. In another bowl, stir together the sugar, flour, salt, and add to egg yolk mixture beating until smooth and fold into the reserved egg whites.
6. Transfer the batter to the prepared pan, and bake for 35 to 45 minutes, until the top is firm. Remove from the oven and allow to stand for 15 minutes before serving warm, with sweetened whipped cream.
SLOW COOKER METHOD:
1. Coat the insert of a 5 to 7-quart slow cooker with non-stick cooking spray.
2. Spread the cherries over the bottom of the slow cooker.
3. In a large mixing bowl, beat the egg whites until soft peaks form and set aside. In another mixing bowl, beat the egg yolks and blend in the zest, juice, butter and milk.
4. In another bowl, stir together the sugar, flour, salt, and add to egg yolk mixture beating until smooth and fold into the reserved egg whites.
5. Transfer the batter to the prepared slow cooker, cover and cook on high for 2 ½ hours.
6. Remove the top of the slow cooker, turn off the heat, and allow the pudding to rest for 15 minutes.
Feature:
Peach Praline Crumble
Serves 8
4 large peaches, peeled, pitted and sliced into wedges
1/2 cup sugar
2 tablespoons Amaretto or juice of your choice
2 tablespoons cornstarch
2 1/2 cup all-purpose flour
3/4 cup sugar
1 cup chilled unsalted butter, cut into small bits
1 large egg
1 cup chopped pecans
1. Preheat the oven to 350 degrees, and coat the inside of a 9-inch pan with non-stick cooking spray. In a bowl, combine the peaches, 1/2 cup sugar, Amaretto and cornstarch. Set aside while making the crumble.
2. In a bowl, cut the flour and sugar into the butter until the butter is the size of peas. Add the egg, and work in until crumbly. Add the pecans.and stir to blend.
3. Transfer the peaches to the prepared baking dish.
4. Top with the crumble mixture and bake for 40 to 50 minutes, until the crumble is golden brown, and the peaches are bubbling. Allow to rest for 10 minutes, and serve topped with ice cream or unsweetened whipped cream.
Peach Chutney
Makes 2 cups
4 large peaches, peeled, pitted and finely chopped
1 cup finely chopped red onion
1/2 teaspoon mustard seeds
1 teaspoon ground turmeric
1/4 teaspoon ground ginger
1/2 teaspoon coriander seeds
2 garlic cloves, minced
1/2 cup sugar
1/2 cup distilled white vinegar
1 cup golden raisins
1. In a large saucepan, heat the ingredients until they come to a boil.
2. Simmer for 30 minutes, until thickened. Taste for seasoning adding more sugar or vinegar as needed. Store in airtight containers in the refrigerator for up to 2 months.
3. Serve the chutney as a garnish for chicken or pork, stir into mayonnaise for a sandwich or salad dressing.
Recipes provided by:
Diane Phillips www.dianephillips.com and www.cucinadivina.blogspot.com
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