Farmers Market Box 1-12-17


This weeks local produce and featured farms:
Fuji ApplesFair Hill Apple Farm
Green CabbageBlack Sheep Produce
RosemaryRutiz Family Farms
KaleBe Wise Ranch
Green Oak Leaf Lettuce – The Garden Of….
Russian Banana Fingerling PotatoesWeiser Family Farm
Daikon Radish – Coastal Farm
Red BeetsBlack Sheep Produce
Celery RootWeiser Family Farm
Heirloom TomatoesBe Wise Ranch
Juicing Bag:
Carrots – Cal-Organic
Fennel – Earthbound Farm
Green Kale – Babe Farm
Grapefruit – Sundance
Red Beets – Lakeside Organic Gardens
Farmer’s Choice:
StrawberriesBe Wise Ranch
Medjool Dates – Wynola Flats Produce
Oro Blanco GrapefruitKen’s Top Notch Produce
Feature:
SUMO Citrus – Sun Treat

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
Grape-Beets
1 grapefruit
1 red beet
1 orange
Sunrise
2 carrots
1 grapefruit
1inch of turmeric
Green Delight
Handful of green kale
1 fennel
2 stalks of celery
Specialty Produce Recipe Suggestions
courtesy of Diane Phillips (Cucina Divina)
Caldo Verde
Serves 6
2 tablespoons olive oil
1 pound smoked Linguiça, chorizo, or andouille sausage, cut into ½-inch rounds
1 medium onion, finely chopped
2 medium carrots, finely chopped
1 bunch kale, tough stems trimmed, and chopped into 1-inch pieces
1 pound French Fingerling potatoes scrubbed, peeled if desired, and cut into 1/2-inch pieces
6 cups chicken or vegetable broth
2 bay leaves
¼ cup finely chopped Italian Parsley (optional for garnish)
1. In Dutch oven, heat the oil, and sauté the sausage, onion, and carrots, until the onion is translucent.
2. Add the kale, potatoes, broth, and bay leaf stirring to combine the ingredients. Bring the soup to a boil, simmer for 1 hour, until the potatoes and kale are tender.
3. Remove the bay leaf, sprinkle the soup with the parsley and serve.
Asian Slaw
Serves 4 to 6
2 cups green cabbage, thinly sliced
1 cup julienned daikon radish
1 celery root, peeled, and julienned
1 cup julienned Fuji apple
1/2 cup rice vinegar
1/4 cup sugar
1 teaspoon fish sauce
1 tablespoon soy sauce
2 tablespoons toasted sesame oil
2 tablespoons sesame seeds for garnish
2 green onions, thinly sliced for garnish
1. In a large bowl combine the cabbage, daikon celery root, and apple.
2. In another bowl, whisk together the vinegar, sugar, fish sauce, soy, and sesame oil until the sugar is dissolved.
3. Pour over the slaw, and toss.
4. Garnish the slaw with sesame seeds and onion.
Curried Cabbage
Serves 4
If you love curry, you may want to add another teaspoon of curry powder. Using Penzeys’ Madras curry, I found the 2 teaspoons were fine, anymore and it would have been overkill.
2 tablespoons extra virgin olive oil
1/2 cup thinly sliced onion
1 Fuji apple, peeled, cored and thinly sliced
2 teaspoons Madras or sweet curry powder
One head green cabbage, cored, quartered and chopped
1/4 cup honey
Salt and pepper
1. In a large skillet, heat the oil, and saute the onion, apple and curry powder until the onion begins to turn translucent.
2. Add the cabbage and honey, tossing in the onion mixture to combine. Cover and simmer for 15 minutes stirring occasionally.
3. Uncover and simmer another 20 to 30 minutes until the cabbage is wilted, and caramelized. Taste for seasoning and adjust with salt and pepper if needed.
4. Serve the cabbage with grilled poultry, or pork.
Rosemary Lamb Racks
Serves 4
Two 1 1/2 pound lamb racks
1/3 cup extra virgin olive oil
1/4 cup fresh lemon juice
1 tablespoon Dijon mustard
1 tablespoon chopped rosemary
2 garlic clove, minced
1 1/2 teaspoons salt
1/2 teaspoon freshly ground black pepper
1. Using the sharp tip of a paring knife, pierce the fat of the lamb racks.
2. Put the lamb racks into a zip-lock bag.
3. In a small bowl, whisk together the oil, lemon juice, mustard, rosemary, garlic, salt and pepper.
4. Pour over the lamb racks, seal the bag, refrigerate for at least 4 hours, and up to 24 hours.
5. Drain the marinade, and discard. Preheat the oven to 400 degrees and roast the racks until the internal temperature is 120 degrees. Remove from the oven, and allow to rest for 10 minutes before carving into chops.
Heirloom Tomato and Green Oak Lettuce Salad
Serves 4 to 6
One head green oak lettuce, washed, spun dry and separated into leaves
1 pound heirloom tomatoes, washed, and sliced
1/2 cups olive oil
1/4 cup red wine vinegar
2 tablespoons finely chopped shallots
1 tablespoon Dijon mustard
1 clove garlic, minced
1/2 teaspoons salt
1/4 teaspoon freshly ground black pepper
1. Lay the lettuce leaves onto a serving platter, and cover with the sliced tomatoes.
2. In a small mixing bowl, whisk together the oil, vinegar, shallots, mustard, garlic, salt and pepper.
3. Pour the dressing over the tomatoes, and serve at room temperature.
Heirloom Tomato and Pesto Frittata
Serves 6
8 large eggs
1/2 cup milk
1 1/2 cups shredded mozzarella cheese
1/2 cup pesto of your choice, homemade or store-bought plus 2 tablespoons
2 tablespoons extra virgin olive oil
Heirloom tomatoes, cut 1/4-inch thick to cover the dish (probably 2 that are 2-inches in diameter)
1/2 cup freshly grated Parmesan cheese
1. Coat a 10-inch round baking dish with nonstick cooking spray.
2. In a large bowl, whisk together the eggs and milk until blended. Stir in 1 cup of the mozzarella, and the 1/2 cup pesto. Combine the remaining pesto with the oil, and set aside.
3. Pour the eggs into the prepared dish and top with the tomatoes, floating them on top of the eggs.
4. Drizzle the pesto oil over the tomatoes, and top with the remaining 1/2 cup of mozzarella and the Parmesan.
5. Preheat the oven to 350°F. Bake the frittata until puffed, golden, and set in the center, 35 to 40 minutes.
6. Do-Ahead: At this point, you can let cool, cover, and refrigerate overnight. Serve cold or at room temperature, or reheat, covered with aluminum foil, in a 350°F oven for 15 minutes.
Cook’s Note: The recipe can be doubled, and made in a 13-by-9-inch baking dish, baking for 45 to 55 minutes.

Rosemary Roasted Potatoes

Serves 4
1/3 cup extra virgin olive oil
2 tablespoons fresh rosemary
2 garlic cloves
1 1/2 teaspoons salt
1/2 teaspoon freshly ground black pepper
1 pound French fingerling potatoes, scrubbed, and cut into chunks
1. Put the oil, rosemary, garlic, salt, and pepper into a blender, and pulse on and off to chop the rosemary and garlic. Pour into a measuring cup and let steep for 1 hour. (Any leftover rosemary garlic oil can be refrigerated for up to a month)
2. Preheat the oven to 400 degrees, and line a baking sheet with aluminum foil, parchment, or a silicone baking liner.
3. Put the potatoes in a bowl, and toss with some of the rosemary garlic oil, making sure each potato is coated. Arrange the potatoes on the prepared baking sheet in one layer, and roast for 20 minutes, turn the potatoes, and roast another 15 to 20 minutes, until the potatoes are crispy on the outside, and golden brown. Serve the potatoes warm.
Fuji Beet Salad
Serves 4
One bunch red beets, scrubbed, green tops removed and peeled (see save the greens)
2 Fuji Apples, cored, cut into julienne
1/2 cup julienned celery root
1/3 cup extra virgin olive oil
3 tablespoons apple cider vinegar
2 tablespoons honey
1 garlic clove, minced
1 teaspoon finely chopped onion
Salt and pepper
1/2 cup toasted pecans, pistachios, or walnuts
1. Using a mandoline, thinly slice the beets, and put into a bowl. Add the apple and celery root, and toss together.
2. In a small bowl, whisk together the oil, vinegar, honey, garlic, and onion. Season with salt and pepper.
3. Pour over the vegetables, toss to combine. Serve the salad garnished with toasted pecans.
Save the Greens
Serves 4
This is the way to use the entire plant, whether it is beet greens, turnip greens, or other greens. Use the greens in frittatas, or as a base for grilled meats, poultry or seafood.
3 tablespoons extra virgin olive oil
2 garlic cloves, sliced
One bunch beet greens, tough stems removed, and sliced 1/2-inch thick
Salt and pepper
1. In a large skillet, heat the oil, and saute the garlic for 1 minute.
2. Add the greens, and season with salt and pepper. Toss the greens until they wilt, season with salt and pepper and serve.
Celery Root and Potato Gratin
Serves 6
2 celery roots, peeled, and sliced 1/2-inch
1 pound French fingerling potatoes, scrubbed and cut into 1/2-inch slices
1 1/2 cups whole milk
1 cup heavy cream
1 clove garlic, minced
1 medium onion, thinly sliced
2 teaspoons finely chopped fresh thyme
6 drops Tabasco
1 1/2 cups finely shredded Gruyere or imported Swiss cheese
1/4 cup finely grated Parmigiano Reggiano
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 large skillet, heat the celery root, potatoes, milk, cream, garlic, onion, thyme and Tabasco and cook 5 to 6 minutes, until the vegetables are almost done; they will be firm, but a knife will pierce them easily.
3. Transfer the vegetables to the prepared pan, and sprinkle with the cheeses.
4. Bake the gratin for 30 to 40 minutes, until the sauce is bubbling and the cheeses are golden brown. Allow to rest for 5 to 10 minutes before serving. (Great with grilled meats, chicken, or seafood)
Farmers Choice:
Baked Cambozola with Dates and Nuts
Serves 4 to 6
Cambozola is a mild blue cheese, if you aren’t partial to blue cheeses, substitute a round of Brie or Camembert.
1/4 pound cambozola cheese
8 Medjool dates, pitted, and chopped (this should be able 1/2 cup)
1/2 cup chopped walnuts
2 tablespoon honey
3 tablespoons balsamic vinegar
1 teaspoon finely chopped rosemary
Water crackers and toasted bread to serve
1. Preheat the oven to 325 degrees. Coat the inside of a small round baking dish that will hold the cheese.
2. Put the cheese in the baking dish.
3. In a small bowl, combine the dates, walnuts, honey, vinegar, and rosemary. Pour the mixture over the cheese, and bake for 20 to 30 minutes, until the cheese begins to soften, and melt.
4. Remove from the oven, allow to cool slightly (10 to 15 minutes) and serve.

Strawberries and Sour Cream Dip

Serves 2 to 4
1 cup sour cream
1/3 cup firmly packed brown sugar
1 pint strawberries, hulled
1. In a small bowl, whisk together the sour cream and the brown sugar. Dip the strawberries into the mixture.
Roasted Salmon with Grapefruit Hollandaise
Serves 4 to 6
1/2 cup extra virgin olive oil
2 tablespoons Old Bay Seasoning
2 pounds salmon filets
4 large egg yolks
3 tablespoons fresh grapefruit juice
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 cup unsalted butter, melted and kept hot
1. Preheat the oven to 400 degrees. Pour the oil into a 13-by-9-inch baking dish, and mix with the Old Bay. Lay the salmon into the pan, and turn in the oil.
2. Roast the salmon for 10 minutes per inch of thickness of the fish until the fish registers 150 degrees on an instant read meat thermometer. Allow the fish to rest for 5 minutes until serving.
3. In a blender or food processor, blend or process the egg yolks, juice, salt, and pepper until well combined.
4. Just before serving, with the machine running, slowly pour in the hot butter through the lid or feed tube and blend until the sauce thickens. Serve immediately or keep warm for up to 1 hour in a thermal container or in the top of a double boiler set over simmering water.
Strawberry Orange Curd Tart
Serves 6 to 8
For the Crust:
2 cups unbleached all-purpose flour
2/3 cup sugar
1/2 teaspoon salt
1 cup (2 sticks) cold unsalted butter, cut into small bits
1. Preheat the oven to 375°F. Coat a 10-inch tart pan with a removable bottom with nonstick cooking spray.
2. Combine the flour, sugar, and salt in a food processor and pulse 2 to 3 times to mix. Scatter the butter evenly over the top and pulse 6 to 7 times, until the mixture becomes crumbly.
3. Press the dough evenly into the prepared pan, using your knuckles to press down and press all the way up the sides of the pan.
4. Price the crust with the tines of a fork all over the bottom, bake the crust until lightly browned, about 20 minutes. Remove from the oven and let cool completely
For the Orange Curd:
1 cup sugar
6 large eggs
1/2 cup fresh orange or tangerine juice
1/2 cup (1 stick) cold butter, cut into 1/2-inch cubes
1. In a saucier, over medium heat, whisk together the sugar, eggs, and lemon juice, and cook, whisking constantly until the curd comes to a boil.
2. Remove from the heat, whisk in the butter a bit at a time. Push the curd through a sieve into a clean bowl, and press plastic wrap into the lemon curd. Allow to cool completely.
3. The curd will keep in the refrigerator for up to 5 days, or freeze for up to 3 months.
To Assemble:
3 cups fresh strawberries, hulled
1/2 cup red currant jelly (optional)
2 cups heavy cream (optional), whipped until stiff peaks form, for garnish
1. Using an offset spatula spread the curd over the bottom of the pastry shell, smoothing it to level it. Arrange the strawberries decoratively, either whole, or sliced, over the top.
2. Do-Ahead: At this point, you can cover and refrigerate for up to 4 hours.
3. When ready to serve, cut the tart and garnish with dollops of the whipped cream.
4. Cook’s Note: Depending upon your artistic talents, you will either decide to use the strawberries whole or sliced. If you cut them in half and place them cut sides down, you can make a chevron pattern with the berries. You can also slice the berries about 1/2 inch thick and overlap them in concentric circles so that the entire tart is covered, using a large berry in the center as a focal point.
5. Some people love to glaze this tart with melted red currant jelly or apricot jam, but I like to taste the berries and orange curd.
Recipes Provided By:
Diane Phillips www.dianephillips.com and www.cucinadivina.blogspot.com
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