Farmers' Market Box 5-19-16

This weeks local produce and featured farms:
Hass Avocados – Shadow Mountain Ranch
Strawberries – Be Wise Ranch
Black Knight Carrots – Tutti Frutti Farms
Celery – Black Sheep Produce
Pickling Cucumbers – Black Sheep Produce
Italian Parsley – Be Wise Ranch
Red Oak Leaf Lettuce – The Garden Of….
Pirella Lettuce – Coleman Family Farm
Red Onions – Kong Thao Farm
Sweet Yellow Onions – Kong Thao Farm
Yellow Peaches – Fitzgerald’s Premium Ripe Tree Fruit
Minneola Tangelos – Rancho Del Sol
Organic Juicing Bag:
Carrots – Cal Organics
Blueberries – Cal Organics
Green Kale – Babe Farms
Celery – Nunes
Strawberries – A & A Organics
Farmer’s Choice:
Grapefruit – Point Loma Farms
Flame Raisins – Peacock Family Farm
Yellow Nectarines – Fitzgerald’s Premium Ripe Tree Fruit
Feature:
Blueberries – Whitney Ranch
Check out our YouTube Video highlighting all the produce in this weeks FMB:

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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
Morning Refreshment
Handful of Strawberries
1 Carrot
2 Stalks of Celery
Berry Clean Liver
Handful of Blueberries
1/2 Beet
1 Cucumber
Cyclo Celery
Handful of spinach
3 stalks of celery
1/2 cup of Blueberries
Green Glory
2 celery stalks
Handful of Green Kale
2 Carrots
Specialty Produce Recipe Suggestions
courtesy of Diane Phillips (Cucina Divina)
Strawberry Peach Crumble
Serves 8
For the Fruit:
1 basket strawberries, hulled and quartered
2 yellow peaches, peeled, pitted, and thinly sliced
2 teaspoons cornstarch
1/4 teaspoon ground ginger
1/4 teaspoon ground cinnamon
1/2 cup sugar
1. Preheat the oven to 375 degrees, and coat the inside of a 9-inch pie plate with non-stick cooking spray.
2. In a bowl, combine the ingredients, and set aside while making the crumble. You can also make this in individual ramekins if you like.
For the Crumble:
1 1/4 cup all-purpose flour
1/3 cup sugar
1/2 teaspoon baking powder
1/2 cup unsalted chilled butter, cut into bits
1 egg yolk
1. Put the flour, sugar, and baking powder into the bowl of a food processor fitted with the steel blade. Pulse on and off.
2. Add the butter, and pulse on and off 10 times, until the mixture begins to come together.
3. Add the egg yolk, and process another 4 to 5 times, until the mixture is crumbly.
4. Put the fruit into the prepared baking dish, and top with the crumble.
5. Bake for 35 to 45 minutes, until the fruit is bubbling, and the crumble is golden brown. (individual ramekins 20 to 25 minutes) Remove from the oven and allow to rest for at least 20 minutes before serving.

Cucumber, Orzo Salad
Serves 6 to 8
One package Orzo pasta, cooked 3 minutes short of al dente
3 pickling cucumbers, scrubbed finely diced
1/2 cup finely diced red onion
1/2 cup dried apricots, finely chopped
1/4 cup fresh lemon juice
2 tablespoons honey
2 tablespoons rice vinegar
1/3 cup extra virgin olive oil
1/4 cup finely chopped Italian parsley
1. In a large bowl, combine the cooled orzo, cucumbers, onion, and apricots.
2. In a smaller bowl, whisk together the lemon juice, honey, vinegar and olive oil. Taste for seasoning and adjust with salt and pepper.
3. Toss with the salad, and add the parsley. Serve at room temperature.

Roasted Black Carrots with Carrot Top Pesto
Serves 4
The black color of the carrots fades a bit when cooked.
1 1/4 pounds black carrots, scrubbed, tops removed, and cut in half lengthwise
1/3 cup extra virgin olive oil
2 tablespoons honey
Salt and pepper
1. Preheat the oven to 400 degrees. Line a baking sheet with aluminum foil, parchment or a silicone baking liner. In a bowl, combine the carrots, oil, honey, salt and pepper. Toss together and lay on the baking sheet in one layer. Roast for 7 to 10 minutes until tender. Remove from the oven, arrange on a platter, and drizzle with carrot top pesto.
Carrot Top Pesto
The pesto will keep in the refrigerator for up to 1 week, or can be frozen for up to 6 months. Drizzle in more oil, if you wish to make it a sauce.
Carrot tops: trim tough stems, and coarsely chop to measure 2 cups
1 garlic clove, minced
1/2 cup pine nuts
1/2 cup grated Parmigiano Reggiano
1/2 to 3/4 cup extra virgin olive oil
Salt and pepper
1. In the bowl of a food processor or blender, combine the carrot tops, garlic, pine nuts, and Parmigiano.
2. Process on and off 5 to 6 times, until the garlic and pine nuts are broken up.
3. With the machine running, pour in the oil, until the desired consistency is reached. This won’t be a saucy pesto; it will be more of a paste. Taste for seasoning and adjust using salt or pepper.

Pirella and Oak Leaf Lettuce Salad with Green Goddess Dressing
Serves 4 to 6
The dressing is great for potato salad, pasta salad and as a dip for cooked seafood.

For the salad dressing:
1 Hass avocado, peeled, pitted and cut into chunks
1 cup mayonnaise
Grated zest of 1 lemon
1/4 cup fresh lemon juice
1/4 cup packed Italian parsley
1/4 cup packed basil leaves
2 garlic cloves
1 tablespoon Worcestershire sauce
1/2 cup Greek style yogurt
Salt and Tabasco
1. Place the ingredients into a blender, or food processor, and process until smooth.
2. Adjust the seasoning using salt and Tabasco, more lemon juice or Worcestershire.
3. Transfer to an airtight container and store in the refrigerator for up to 1 week.
For the Salad:
One head Pirella lettuce, washed, spun dry and chopped
One head red oak leaf lettuce, washed, spun dry and chopped
1/2 cup thinly sliced red onion
Green Goddess dressing
1. In a large salad bowl, combine the lettuces, and red onion.
2. Toss with some of the dressing, plate the salad, and serve.
Celery Pomodoro
Serves 4
This is a delicious side dish, or can be tossed with pasta and garnished with grated Parmigiano Reggiano.
1/4 cup extra virgin olive oil
1/2 cup finely chopped red onion
2 garlic cloves, minced
One 14-ounce can crushed tomatoes
1/4 cup chicken or vegetable broth
One bunch celery, root end trimmed, and cut into 1-inch pieces
1/4 cup packed Italian parsley, chopped
Salt and pepper
1. In a large skillet, heat the oil; saute the onion for 2 to 3 minutes, until softened.
2. Add the garlic, and swirl in the pan for 30 seconds.
3. Add the tomatoes and broth bring to a boil, and add the celery, stirring to coat the celery.
4. Cover, and simmer for 10 minutes, until the celery is tender, yet still crisp. Add the parsley, season with salt and pepper, and serve warm or at room temperature.
Avocado, Tangelo and Celery Salad
Serves 4
2 cups thinly sliced celery
2 tangelos, peeled and separated into segments
1 Hass avocado, peeled, pitted, and thinly sliced
2 tablespoons orange juice
2 tablespoons rice vinegar
1/3 cup extra virgin olive oil
Salt and pepper
1/4 cup chopped Italian parsley
1. Arrange the celery, tangelos, and avocado on a small platter.
2. In a small bowl, whisk together the juice, vinegar and oil.
3. Season with salt and pepper, and drizzle over the salad. Sprinkle the salad with the parsley, and serve at room temperature.
Farmers’ Choice:
Curried Chicken Salad
Serves 6
2 cups cubed cooked chicken (1/2-inch cubes)
1/2 cup chopped celery
1 apple, cored, peeled, and cut into 1/2-inch dice
1/2 cup salted dry-roasted peanuts
1/2 cup flame raisins
1 cup chopped yellow nectarine
1/3 cup mayonnaise
3 tablespoons sour cream
1 tablespoon Major Grey’s chutney, chopped
1 teaspoon sweet curry powder
1. In a large bowl, combine the chicken, celery, apple, peanuts, raisins, and nectarine.
2. In a small bowl, whisk together the mayonnaise, sour cream, chutney and curry powder.
3. Pour over the salad and toss to coat. Serve the salad on lettuce leaves, or in sandwiches.
Nectarine Cobbler
Serves 8
For the Cobbler Dough:
1-2/3 cups all-purpose flour
3-1/2 Tbs. granulated sugar
1-1/2 Tbs. baking powder
pinch salt
6 Tbs. cold unsalted butter, cut into 1/2-inch cubes
2/3 cup plus 1 Tbs. heavy cream
1 tsp. coarse raw sugar
1. In a food processor or an electric mixer fitted with the paddle attachment, combine the flour, sugar, baking powder, and salt.
2. Pulse or mix to combine.
3. Add the butter and then pulse or mix until the mixture resembles fine crumbs.
4. Add 2/3 cup of the cream and pulse until the dough just comes together, scraping the paddle and bowl if necessary.
5. Turn the dough onto a lightly floured surface and gently pat it together, incorporating any stray crumbs. Shape the dough into eight 2-inch balls.
6. Set each ball on a baking sheet and flatten slightly. Refrigerate for at least 20 minutes but no longer than 2 hours.
For the Filling:
3 to 4 large Nectarines, pitted and quartered
1/4 tsp. ground cinnamon
1/4 cup granulated sugar
2 teaspoons fresh Valencia orange juice
1 teaspoon grated orange zest
1 teaspoon vanilla paste (or extract)
1. Heat the oven to 350°F. In a large bowl, combine the nectarines, cinnamon, sugar, juice, zest and vanilla, and toss well.
2. Spoon the fruit into a 2-qt. gratin dish or other shallow casserole dish (don’t use a metal dish).
3. Flatten the dough balls and arrange on top of the fruit, leaving about 1 inch of space around each biscuit.
4. Brush the biscuits with the remaining 1 Tbs. cream and sprinkle with the raw sugar.
5. Bake on a baking sheet until the fruit is bubbling and the top is lightly browned, 40 to 45 minutes. Serve hot or warm, topped with crème fraiche or vanilla ice cream, if you like.
Star Pink Grapefruit Upside Down Cake
Serves 6 to 8
For the Grapefruit:
1/3 cup butter or margarine
½ cup packed brown sugar
1 Star Pink grapefruit, peeled and sliced into 6 cartwheel slices, pat dry
1. Melt butter in 9-inch square baking pan while oven is preheating to 325 degrees.
2. Remove baking pan from oven, sprinkle brown sugar evenly over melted butter. Arrange grapefruit cartwheels over sugar.
For the Cake:
1 1/2 cups all-purpose flour
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsalted butter, softened to room temperature
1 1/3 cups sugar
1/2 teaspoon vanilla paste or vanilla extract
1 1/2 teaspoons grated grapefruit zest
2 large eggs, at room temperature
2/3 cup sour cream
1/4 cup fresh grapefruit juice
2 cups heavy cream, whipped stiffly for garnish
1. Preheat the oven to 350 degrees.
2. In the bowl of an electric mixer, cream the butter and sugar until they are light and fluffy. Add the vanilla, and zest.
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 45 to 55 minutes until a skewer inserted in to the center comes out clean.
6. Transfer the cake pan to a rack and allow to cool for EXACTLY 10 minutes.
7. Turn the cake out onto a serving platter, and serve at room temperature.
8. Refrigerate any leftover cake, and re-warm before serving, garnish with whipped cream, crème fraiche, or vanilla ice cream.
Feature:
Blueberry Cornmeal Bars
Makes one 9-inch square
For the Blueberries:
2 baskets blueberries
1/2 cup sugar
2 tablespoons cornstarch
Grated zest of 1 lemon
2 tablespoons lemon juice
1. In a saucepan, heat the blueberries, sugar, cornstarch, zest and lemon juice, until thickened. Set aside.
2. Preheat the oven to 350 degrees, and coat the inside of a 9-inch square baking dish with non-stick cooking spray.
For the Crumble:
1 1/2 cups all-purpose flour
1 cup stone ground cornmeal
1/2 cup sugar
1/2 teaspoon baking powder
1 cup cold unsalted butter, cut into small bits
1 large egg
1. In the bowl of a food processor, pulse the flour, cornmeal, sugar and baking powder together.
2. Add the butter, and pulse on and off until the mixture begins to hold together.
3. Add the egg, and pulse on and off 4 to 5 times, until the mixture is crumbly.
4. Pat 1/2 of the mixture into the prepared pan spread the blueberry mixture over the crust, and sprinkle with the remaining crumble mixture.
5. Bake for 40 to 50 minutes, until the crumble is golden brown and the blueberry mixture is bubbling.
6. Allow to cool completely before cutting into squares.
7. The bars can be kept in an airtight container for 3 days, or frozen for up to 2 months.
Lemon Ricotta Blueberry Pancakes
Serves 6
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
3 large eggs, separated
1 3/4 cups milk
2/3 cup whole milk ricotta cheese
Grated zest of 1 lemon
1/4 cup sugar
1 teaspoon lemon extract
Unsalted butter
1 pint fresh blueberries, washed and picked over for stems
1. In a small bowl, whisk the flour, baking powder and salt.
2. In a large bowl, whisk the egg yolks with the milk, ricotta, zest sugar and extract.
3. Add the dry ingredients and whisk until the batter is smooth.
4. In a large bowl, using an electric mixer beat the egg whites at medium speed until frothy.
5. Beat at high speed until soft peaks form.
6. Fold the egg whites into the batter until no streaks remain.
7. Preheat the oven to 225°. Heat a griddle, and then lightly butter it.
8. For each pancake, ladle a scant 1/4 cup of the batter onto the griddle; be sure to leave enough space between the pancakes.
9. Cook over moderately low heat until the bottoms are golden and the pancakes are just beginning to set, 1 to 2 minutes.
10. Sprinkle each pancake with a few blueberries and press lightly.
11. Flip the pancakes, cook until golden on the bottom, and cooked through, about 1 minute longer.
12. Transfer the pancakes to plates and keep them warm in the oven while you make the rest.
13. Serve the pancakes with maple syrup.
Recipes provided by:
Diane Phillips www.dianephillips.com and www.cucinadivina.blogspot.com
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