Farmers' Market Box 12-22-16

This weeks local produce and featured farms:
Broccoli – Life’s A Choke Farm
Brussels Sprouts – Two Peas in a Pod
Arugula – Be Wise Ranch
Italian Parsley – Be Wise Ranch
Butter Lettuce – Coastal Farms
Bearss Limes – 3 Nuts Farms
Red Spring Onions – Black Sheep Produce
Shinko Pears – Ken’s Top Notch Produce
Easter Egg Radishes – Black Sheep Produce
Satsuma Tangerines – Ken’s Top Notch Produce
Juicing Bag:
Carrots – Cal-Organic
Celery – Deardorff Farm
Green Kale – Deardorff Farm
Valencia Oranges – Eco Farms
Red Beets – Lakeside Organic Gardens
Farmer’s Choice:
Cameo Apples – Fair Hill Apple Farm
Pomegranates – Murray Family Farm
Celery Root – Weiser Family Farm
Feature:
Cara Cara Oranges – Ken’s Top Notch Produce
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
Spicy Carrots
2 oranges
1 carrot
½ inch of ginger
Super Celery
Handful of green kale
2 stalks of celery
1 red beet
Delightful Beets
2 red beets
1 orange
1 cucumber
Specialty Produce Recipe Suggestions
courtesy of Diane Phillips (Cucina Divina)
Shaved Brussels Sprouts Salad
Serves 4 to 6
3/4 pound brussels sprouts, cleaned, and thinly sliced on a mandoline or in a food processor
2 Easter egg radishes, scrubbed and julienned
2 tablespoons finely chopped spring onion
1 Asian pear, cored, and cut into julienne
2 tablespoons rice vinegar
2 tablespoons lime juice
1 tablespoon honey
1/4 cup vegetable or canola oil
Salt and pepper
1/4 cup dried cranberries
1/4 cup toasted sliced almonds
1. In a salad bowl, combine the sprouts, radish, onion, and pear.
2. In a small bowl, whisk together the vinegar, juice, honey and oil. Season with salt and pepper.
3. Toss the salad with the dressing, add the cranberries and almonds, and toss again.
Spicy Chicken and Butter Lettuce Wraps
One head butter lettuce, washed, spun dry and separated into leaves
3 to 5 tablespoons hoisin sauce
2 tablespoons soy sauce
2 tablespoons rice wine vinegar
1 teaspoon sesame oil
1 teaspoon cornstarch, optional
2 tablespoons vegetable or canola oil
1 pound ground chicken, white meat or dark meat (or ground turkey)
3 cloves garlic, minced
1 tablespoon finely grated ginger
Pinch red pepper flakes
1/2 pound white mushrooms, finely chopped
1 8-ounce can water chestnuts, drained and chopped small
1/2 cup sliced spring onions, divided
1. In a bowl, whisk together the hoisin, soy, vinegar, oil, and cornstarch. Set aside.
2. In a large skillet, heat the oil, and cook the chicken breaking it apart, until it is cooked through. Transfer to a bowl.
3. Heat the skillet, saute the garlic, ginger and red pepper flakes for 30 seconds, till fragrant. Add the mushrooms, water chestnuts and half of the onion. Saute until the mushroom liquid has evaporated. Return the chicken to the skillet.
4. Add the sauce, and cook until the sauce begins to boil. Simmer for 2 minutes.
5. Serve the chicken with the lettuce.
Broccoli Au Gratin
Serves 4 to 6
One head broccoli, cut into florets
3 tablespoons unsalted butter
1/4 cup finely chopped spring onions
1 garlic clove, minced
1/4 cup all-purpose flour
1 cup chicken or vegetable broth
1 cup whole milk
1 cup shredded Gruyere cheese
3/4 cup grated Parmigiano cheese
Few drops Tabasco
Salt
1. Preheat the oven to 350 degrees, and coat the inside of a 9-inch baking dish.
2. Bring 4-quarts of salted water to a boil, add the broccoli, and cook for 3 to 4 minutes, until crisp/tender.
3. Drain thoroughly, and set aside.
4. In a saucepan heat the butter, add the onions and garlic, and cook for 1 minute. Add the flour, and whisk for 2 to 3 minutes.
5. Slowly add the broth and milk, bring to a boil. Remove from the heat, stir in the Gruyere and 1/2 cup of the Parmigiano whisking until the cheese is melted. Season with a few drops of Tabasco, and salt if necessary.
6. Pour over the broccoli in the prepared pan, sprinkle with the remaining cheese, and bake for 25 to 30 minutes until the gratin is golden brown and bubbling. Allow to rest for 5 minutes before serving.
Arugula Salad with Tangerine Vinaigrette
Serves 4
1 bunch arugula, washed, spun dry
3 tablespoons tangerine juice
2 tablespoons red wine vinegar
1 tablespoon honey
1 tablespoon Dijon mustard
1/3 cup vegetable oil
Salt and pepper
2 tangerines, peeled, and separated into segments
1. Put the arugula into a bowl.
2. In a small bowl, whisk together the juice, vinegar, honey, mustard, and oil. Season with salt and pepper. Pour the dressing over the arugula, toss to coat.
3. Plate the salad, and garnish with tangerine segments.
Parsley Pesto Dip for Crudités
Makes about 2 cups
1 1/2 cups parsley leaves, washed and spun dry
1/2 cup pine nuts
3 garlic cloves
1 teaspoon grated lemon zest
1 tablespoon fresh lemon juice
1/2 cup grated Parmigiano Reggiano
1 1/2 cups mayonnaise
Salt and pepper
1. In a food processor combine the parsley, pine nuts, garlic and lemon zest. Pulse on and off 5 to 6 times to break up the garlic and pine nuts.
2. Add the juice, cheese, and mayonnaise, and run the machine until the ingredients are incorporated. Taste for seasoning and adjust using salt or pepper.
3. Cover and refrigerate for at least 4 hours, or up to 4 days. The dip is terrific for cooked shrimp or crab claws, and is a terrific dip for vegetables like Easter egg radishes.
Braised Pork with Asian Pears
Serves 4
1 1/2 teaspoons salt
1/2 teaspoon freshly ground black pepper
1 teaspoon grated fresh ginger
3 cloves garlic, minced
Two 1 1/2 pound pork tenderloins, silverskin removed
2 tablespoons extra virgin olive oil
8 tablespoons unsalted butter, softened
2 shallots, minced
1 teaspoon thyme leaves
1 1/2 cups port wine
1/2 cup pear nectar
2 Asian pears, cored and sliced into eighths
1/4 cup all-purpose flour
1. Preheat the oven to 400 degrees. Rub the salt, pepper, ginger and garlic into the pork.
2. In a large oven-proof pan with a cover, heat the oil, and brown the pork tenderloins on all side. Remove from the pan, and add 4 tablespoons of butter to the pan, saute the shallot, and thyme leaves for 2 to 3 minutes, until the shallots are softened.
3. Add the wine and pear nectar, stirring up any browned bits in the bottom of the pan. Return the pork to the pan, and turn in the sauce. Add the pears to the sauce, cover, and roast for 15 to 20 minutes, until the pork registers 150 degrees on an instant read meat thermometer. Remove the pork and pears from the sauce, and cover with aluminum foil.
4. Knead the remaining butter into the flour, bring to the sauce to a boil, add the flour mixture to the sauce, and bring back to a boil. Season the sauce with salt and pepper, thinly slice the pork and surround with the pears, pouring a bit of the sauce over the meat. Serve the warmed sauce on the side.
Quinoa Salad with Maple Lime Dressing
Serves 6
2 cups cooked quinoa, cooled
1/4 cup finely chopped spring onion
1/4 cup finely chopped Italian parsley or cilantro
1/2 cup finely chopped yellow or red pepper
1/4 cup finely chopped Anaheim chile pepper (seeded)
3 tablespoons fresh lime juice
2 tablespoons maple syrup
1/2 teaspoon ground cumin
1/3 cup vegetable or canola oil
Salt and pepper
1. Put the quinoa into a large salad bowl.
2. Add the onion, parsley, pepper, and chile pepper.
3. In a small bowl, whisk together the lime juice, maple syrup, cumin and oil. Season with salt and pepper and pour over the quinoa and vegetables, tossing to coat. Serve the salad at room temperature.
Farmers Choice:
Celery Root and Apple Soup
Serves 6
This is a classic dish from French bistros. You can garnish with your favorite cheese, or in this case with crispy bacon giving the soup a smoky quality. Save the celery root leaves, and use in sautés, or to begin soups or stews.
4 tablespoons unsalted butter
1 medium onion, finely chopped (about 2/3 cup)
1 1/2 cups cameo apple, peeled, cored and finely chopped
4 cups peeled, and chopped Celery root
4 cups chicken or vegetable broth
1/2 cup heavy cream (optional)
Salt and pepper
6 strips bacon, cooked crisp and crumbled for garnish
1. In a Dutch oven, heat the butter and saute the onion for 2 to 3 minutes, until softened. Add the apple and celery root, and saute another 5 minutes, to soften the celery root.
2. Add the broth, and bring to a boil. Simmer, covered for 20 to 30 minutes, until the vegetables are tender.
3. Using an immersion blender, puree the soup. (If you are using a blender on the counter, cool the soup before blending)
4. Add the cream if using, and season with salt and pepper.
5. Serve the soup hot, garnished with crumbled crisp bacon.
Celery Root Gratin
Serves 6
2 tablespoons unsalted butter
2 garlic cloves, minced
1/2 cup thinly sliced spring onion
1 1/2 cups whole milk
1 cup heavy cream
2 celery roots, peeled, and thinly sliced on a mandoline
1 1/2 cups shredded Gruyere cheese
1 cup grated Parmigiano Reggiano cheese
1.
Preheat the oven to 350 degrees, and coat the inside of a 9-inch baking dish with non-stick cooking spray.
2. In a skillet, heat the butter, saute the garlic and onion until the onion begins to soften. Add the milk, cream, and celery root and simmer until the celery root is beginning to soften.
3. Combine the cheeses in a bowl.
4. Transfer half of the celery root to the prepared pan, sprinkle with some of the cheeses.
5. Top with the remaining celery root, and remaining cheeses.
6. Bake for 15 minutes covered, remove the cover and bake another 15 to 20 minutes, until the casserole is bubbling and the celery is cooked through. Allow to rest for 5 minutes before cutting.
Celery Root, Apple and Pomegranate Salad
Serves 6
2 celery roots, peeled and thinly sliced on a mandoline, or with a swivel peeler (it should look like long shavings)
2 cameo apples, peeled, cored, and cut into julienne
1/2 cup thinly sliced spring onions
2 tablespoons apple cider or juice
2 tablespoons rice vinegar
2 tablespoons honey
1 teaspoon Dijon mustard
1/3 cup vegetable or canola oil
Salt and pepper
1 teaspoon poppy seeds (optional)
1/2 cup pomegranate arils
1. Arrange the celery root, apples, and onion on a serving platter.
2. In a small bowl. Whisk together the apple cider, vinegar, honey, mustard, and oil. Season with salt and pepper. Add the poppy seeds.
3. Drizzle over the salad, and garnish with pomegranate arils.
Feature:
Chocolate Orange Brownies
Makes one 13-by-9-inch pan
For the Filling
One 8-ounce package cream cheese, softened
1/3 cup sugar
1 large egg yolk
2 tablespoons orange juice
1/2 teaspoon orange extract
1. Preheat the oven to 350°F. Coat a 13 x 9-inch baking pan with nonstick cooking spray.
2. To make the filling, put the ingredients in a food processor and process until smooth. Remove from the work bowl and set aside.
For the Brownie Batter
1 cup (2 sticks) unsalted butter, softened and cut into chunks
2 cups sugar
4 large eggs
2 tablespoons orange juice
1 cup unsweetened cocoa powder
1 cup unbleached all-purpose flour
1. To make the batter, combine the butter, sugar, eggs and juice in the food processor and process until smooth. Add the cocoa and pulse 4 or 5 times. Add the flour and pulse until it disappears into the mixture.
2. Spread half the chocolate batter over the bottom of the prepared pan; dot with the cream cheese filling, then top with the remaining chocolate batter, and swirl the batter and filling with a spatula.
3. Bake until a skewer inserted in the center comes out with some crumbs adhering to it, 35 to 40 minutes.
For the Frosting
1 cup sugar
5 tablespoons unsalted butter
1/3 cup milk
One 6-ounce package semisweet chocolate chips
1. To make the frosting, in a small saucepan, combine the sugar, butter, and milk. Bring to a boil and continue boiling for 1 minute, stirring constantly. Remove from the heat and stir in chocolate pieces until smooth. Pour over the warm brownies. Let cool completely on a rack for 10 minutes, then cut the brownies into two-inch squares. Cool completely.
2. Do-Ahead: At this point, you can cover and refrigerate for up to 2 days or freeze for up to 2 months. Defrost in the refrigerator, if necessary, and remove 1 hour before serving to bring to room temperature for the best flavor and texture.
Chocolate Orange Marble Cheesecake
Serves 8 to 10
For the Oreo Crust
40 Oreo cookies
1/2 cup (1 stick) unsalted butter, melted
1. Line a 9-inch springform pan with aluminum foil and coat it with nonstick cooking spray.
2. Preheat the oven to 325 degrees.
3. To make the crust, put the Oreos in a food processor and pulse to process into crumbs.
4. Add the melted butter and pulse 2 to 3 times more. Press into the bottom and up the side of the prepared pan. Set aside.
For the Filling
Three 8-ounce packages cream cheese, softened
1 1/4 cups sugar
3 large eggs
1 cup sour cream
2 tablespoons orange juice
1 1/2 teaspoons orange extract
3 ounces unsweetened chocolate, melted and cooled
1. To make the filling, with an electric mixer, beat together the cream cheese and sugar in a large bowl until smooth, about 3 minutes.
2. Add the eggs, one at a time, beating after each addition.
3. Add the sour cream, orange juice, and orange extract and beat until smooth.
4. Transfer 1 cup of the batter to a small bowl and stir in the melted chocolate.
5. Pour the cheesecake batter into the prepared pan and smooth the top.
6. Spoon the chocolate mixture on top of the batter in 3 or 4 puddles and swirl with the blade of a knife to create a marbled effect. Bake until the center is set, about 1 hour.
For the Topping
1 cup sour cream
2 tablespoons sugar
1 teaspoon orange extract
1. While the cheesecake is baking, make the topping: Stir together the sour cream, sugar, and orange extract until blended.
2. When the cheesecake has baked for 1 hour, remove from the oven, spread the top with the sour cream mixture, and return to the oven for 10 minutes.
3. Turn off the oven and leave the cheesecake in the oven with the door slightly ajar for 1 hour.
4. Remove the cheesecake from the oven, place it on a rack, and let cool completely.
5. Do-Ahead: At this point, cover and refrigerate for at least 2 days and up to 5 days or freeze for up to 2 months. Defrost before continuing.
6. To unmold the cheesecake, remove from the refrigerator, take off the outer ring of the pan, and peel the foil away from the rim of the cake.
7. Run a long knife or offset spatula underneath the cake to loosen it from the foil and slide the cake onto a serving platter. Always serve cheesecakes at room temperature.
Recipes Provided By:
Diane Phillips www.dianephillips.com and www.cucinadivina.blogspot.com
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