Farmers Market Box 2-23-17
This weeks local produce and featured farms:
Rainbow Carrots – Be Wise Ranch
Nantes Carrots – Weiser Family Farm
Celery – Black Sheep Produce
Medjool Dates – Wynola Flats Produce
Sonoran Garlic – Milliken Family Farm
Collard Greens – Black Sheep Produce
Italian Sorrento Lemons – Rancho Del Sol
Green Leaf Lettuce – Be Wise Ranch
Macadamia Nuts – Russell Family Farm
Valencia Oranges – Polito Family Farm
Russian Banana Fingerling Potatoes – Weiser Family Farm
Juicing Bag:
Carrots – Cal Organics
Green Kale – Babe Farms
Tangerines – Rancho Del Sol
Celery – Lakeside Organic Gardens
Red Beets – Foxy Oragnics
Farmer’s Choice:
Asparagus – Tutti Frutti Farms
Strawberries – Be Wise Ranch
Perfection Tangerines – Polito Family Farm
Feature:
Meyer Lemons – Rancho Del Sol
Check out our YouTube Video highlighting all the produce in this weeks FMB:
Click here to Watch Video on YouTube
Catch of the week, presented by Tommy Gomes:
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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
Spicy Greens
Handful of Green Kale
2 stalks of Celery
1in of ginger
Delightful Beets
1 Red Beet
1 stalk of Celery
1 Cucumber
Sweat Sunrise
2 Carrots
1 Tangerine
1 Apple
Specialty Produce Recipe Suggestions
courtesy of Diane Phillips (Cucina Divina)
Loaded Potato Soup
Serves 6
3 tablespoons unsalted butter
1 tablespoon extra-virgin olive oil
1/2 cup finely chopped onion
1 garlic clove, minced
1 pound fingerling potatoes, scrubbed, and cut into chunks
4 cups chicken or vegetable broth
Salt and pepper
1/4 cup finely chopped chives
1/2 cup heavy cream
6 strips bacon, cooked crisp, and crumbled, for garnish
1/2 cup sour cream for garnish
1 1/2 cups shredded cheddar cheese for garnish
1. In a large soup pot, melt the butter with the oil, and sauté the onion and garlic for 2 minutes.
2. Add the potatoes, and toss in the mixture.
3. Add the broth, and simmer the soup for 15 to 20 minutes, until the potatoes and sunchokes are tender.
4. Using an immersion blender, puree the soup, taste for salt and pepper, add the chives, and cream, and serve garnished with bacon, sour cream and cheddar cheese.
Fingerling Fries
Serves 4
1/2 cup extra virgin olive oil
1 pound fingerling potatoes, cut into quarters
2 teaspoons salt
1 teaspoon freshly ground black pepper
1. Preheat the oven to 400 degrees, and line a baking sheet with aluminum foil, silicone or parchment.
2. In a large bowl, combine the ingredients.
3. Spread the mixture in one layer onto the pan.
4. Roast for 15 minutes, turn and roast another 10 minutes, until the potatoes are crispy.
5. Serve hot.
Cheesy Collard Green Dip
Serves 4 to 6
A riff on the traditional spinach dip, this cheesy dip is terrific served with toasted baguettes, cucumber slices, or soft pretzels for dipping.
2 tablespoons extra virgin olive oil
2 garlic cloves, minced
1 cup finely chopped red onion
1 bunch collards, tough stems removed, cut into 1/-2inch ribbons, and finely chopped
Salt and pepper
1 cup mayonnaise
2 cups shredded Gruyere cheese
1/2 cup grated Parmigiano Reggiano
1 loaf round sourdough bread, top removed, and interior cut out leaving a 3/4-inch shell
1. Preheat the oven to 350 degrees.
2. In a large skillet, heat the oil, saute the garlic and onion for 3 to 4 minutes, until the onion begins to turn translucent.
3. Add the collards, sprinkle with salt and pepper, and saute until the collards are tender, about 5 minutes. Transfer to a mixing bowl to cool.
4. Add the mayonnaise, Gruyere, and Parmigiano, stirring to blend the mixture together.
5. Turn into the bread loaf. Bake for 25 to 30 minutes, until the dip is bubbling.
6. Remove from the oven, and serve warm. (The bread loaf will keep the dip warm for at least 2 hours, alternatively you can cook the dip in a baking dish and serve surrounded with bread dippers, etc.)
Asian Noodle Salad
Serves 4 to 6
12 ounces linguine cooked 3 minutes short of al dente and cooled
2 tablespoons toasted sesame oil
2 tablespoons vegetable oil
2 cloves garlic, minced
2 teaspoons peeled and grated fresh ginger
2 tablespoons cup soy sauce
2 tablespoons cup creamy peanut butter (don’t use natural)
2 tablespoons cup rice vinegar
1 tablespoon honey
2 cups red carrots, cut into julienne
1 baby bok choy, sliced into 1/2-inch ribbons
1 cup finely chopped celery
3 scallions, thinly sliced on the diagonal, using the white and tender green parts
1/4 cup chopped macadamia nuts
1. Put the cooked linguine into a bowl, and set aside.
2. In a blender, or food processor, combine the sesame oil, vegetable oil, garlic, ginger, soy sauce, peanut butter, rice vinegar and honey. Blend until smooth. Taste for seasoning, and add more honey, or soy sauce, if needed.
3. Add the carrots, bok choy, celery, and half of the scallions to the linguine. Pour half of the dressing over the salad and toss to coat.
4. Add more dressing if the salad looks dry. (If you plan to refrigerate the salad, save some of the dressing to re-toss the salad before serving)
5. Garnish the salad with macadamia nuts, and the remaining scallions.
6. Cook’s Note: You can add your favorite vegetables to this salad, as well as protein, like leftover cooked chicken, seafood or pork.
Roasted Lemon and Oregano Chicken
Serves 4 to 6
1/4 cup of extra-virgin olive oil
2 Tablespoons unsalted butter
2 tablespoons Sorrento lemon zest
1/4 cup lemon juice
2 teaspoons dried oregano
4 garlic cloves, minced
3 pounds bone-in chicken parts
2 teaspoons salt
1 tsp freshly ground black pepper
2 teaspoons lemon zest
1/4 cup finely chopped Italian parsley
Thinly sliced lemons for garnish
1. Preheat the oven to 400 degrees, and line a baking sheet with aluminum foil, silicone, or parchment.
2. In a skillet, heat the oil, add the butter, zest, lemon juice, oregano, and garlic. Saute for 2 to 3 minutes until fragrant. Set aside. Put the chicken into a bowl, and toss with the salt, pepper and zest. Lay the chicken on the baking sheet in one layer, and pour the butter mixture over the chicken, turning it to coat.
3. Roast for 20 minutes.
4. Turn the chicken, spooning some of the juices over the chicken pieces. Reduce the heat to 375. Roast another 20 minutes, until the leg portions register 165 on an instant read meat thermometer.
5. Serve the chicken and juices, garnished with parsley and lemon slices.
Swordfish Piccata
Serves 4 to 6
3 tablespoons extra virgin olive oil
2 garlic cloves, minced
2 tablespoons lemon zest
1/4 cup lemon juice
Pinch red pepper flakes
2 1/2 pounds swordfish or other thick fleshed meaty fish filets
1/4 cup capers, packed in brine, drained and chopped if large
1/4 cup finely chopped Italian parsley
1. Preheat the oven to 400 degrees.
2. In a bowl, whisk together the oil, garlic, zest, lemon juice, and red pepper flakes.
3. Put the swordfish in an ovenproof pan, pour the oil and garlic mixture over the fish, and turn to coat.
4. Roast for 10 minutes per inch of thickness.
5. Remove from the oven and garnish with capers and parsley.
Green Leaf Salad with Medjool Date Dressing
Serves 4
One head green leaf lettuce, washed, spun dry and chopped
2 Valencia oranges, peel and pith removed, cut into segments
3 Medjool dates, pitted, and chopped
1/4 cup vegetable oil
1/4 cup orange juice
1 to 2 tablespoons water
2 tablespoons Dijon mustard
2 tablespoons rice vinegar
1 tablespoon poppy seeds
Salt and pepper
1. Put the lettuce, and oranges in a salad bowl.
2. In a blender, combine the dates, oil, orange juice, water, Dijon mustard, and vinegar. Taste for seasoning and adjust using salt and pepper. If the dressing is too thick, add a bit more water. Stir in the poppy seeds.
3. Drizzle the dressing over the salad, and toss to coat. Serve immediately.
Old Fashioned Date Nut Bread
Makes one 9×5-inch loaf
3/4 cup sugar
1/2 cup Unsalted Butter, softened
1/2 cup sour cream
1/4 cup orange juice
1 tablespoon freshly grated orange zest
2 large eggs
1 3/4 cups all-purpose flour
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1 cup chopped pitted dates
1/2 cup chopped pecans
1. Preheat the oven to 350 degrees, and coat the inside of a 9-by-5-inch loaf pan with non-stick cooking spray.
2. In the bowl of an electric mixer, cream together the sugar and butter until smooth. Gradually add the sour cream, orange juice, zest, and eggs. The mixture will look curdled.
3. Add the flour, baking powder, soda, dates and pecans, stirring to blend.
4. Pour into the prepared pan and bake 45 to 50 minutes until a skewer inserted into the center comes out clean.
5. Allow the bread to rest in the pan for 15 minutes, then turn out onto a rack to cool completely before serving.
Farmers Choice:
Asparagus Stuffed Chicken Breasts
Serves 6
6 chicken breasts, skin and bones removed
Salt and pepper
2 cups shredded Gruyere cheese
12 asparagus, tough stems trimmed
2 cups panko crumbs
1 cup grated Parmigiano Reggiano
1 teaspoon sweet paprika
1/2 cup unsalted butter, melted and cooled
1/2 cup extra virgin olive oil
1. Preheat the oven to 350 degrees and coat the inside of a 13-by-9-inch baking dish with non-stick cooking spray.
2. Lay the chicken onto a cutting board, cover with plastic wrap, and pound the chicken to an even thickness (about 1/2-inch)
3. Sprinkle the inside of the chicken with salt and pepper
4. Evenly distribute the Gruyere between the chicken breasts. Top each breast with 2 asparagus spears.
5. Roll up the chicken, and secure with a toothpick.
6. In a shallow bowl combine the panko, Parmigiano and paprika.
7. In another bowl, combine the butter and olive oil.
8. Dip the chicken into the butter and oil, then roll in the panko crumbs. Set the chicken into the prepared baking dish. Drizzle with the remaining butter/oil mixture.
9. Roast the chicken for 15 to 20 minutes, until the chicken is golden brown, and registers 160 degrees on an instant read meat thermometer.
10. Allow the chicken to rest for 5 minutes before cutting each roll into 3 slices and serve.
Asparagus Muffin Frittata
Makes 12
This is a clever way to serve a frittata in muffin form. The frittatas can be frozen after baking for up to 1 month if you have any leftover.
2 tablespoons olive oil
1/2 cup finely chopped onion
2 garlic cloves, minced
1/2 pound asparagus, tough stems trimmed and thinly sliced
Salt and freshly ground black pepper
8 large eggs
1/4 cup half-and-half
1/2 teaspoon pepper
1/4 teaspoon salt
1 1/2 cups crumbled goat cheese
1. Preheat the oven to 350 degrees, and coat 12 muffins tins with non-stick cooking spray.
2. In a large skillet, heat the oil, and saute the onion, garlic and asparagus for 2 to 3 minutes, until the onion is softened. Cool completely, season with salt and pepper.
3. In a large bowl, whisk together the eggs, half and half, salt and pepper. Add the filling mixture and the cheese.
4. Divide the mixture between the muffin cups. Bake the frittatas for 12 to 15 minutes, until the eggs are set.
5. Allow to rest for 5 minutes before removing from the muffin cups and serve.
Feature:
Lemon Pasta
Serves 4 to 6
1/2 cup extra virgin olive oil
3 garlic cloves, minced
Pinch red pepper flakes
Grated zest of 1 lemon
1/3 cup fresh lemon juice
One pound linguine, cooked 3 minutes short of al dente, saving some of the pasta water
2/3 cups Parmigiano Reggiano cheese
1/4 cup finely chopped Italian parsley
1. In a large skillet, heat the oil, saute the garlic, red pepper and zest for 2 minutes, until fragrant. Add the lemon juice and keep warm.
2. When the pasta is cooked, drain and add to the lemon sauce, tossing to coat. Add half of the cheese, and toss, adding some of the pasta water to make a creamy sauce.
3. Add the parsley, and toss to combine.
4. Serve garnished with the remaining Parmigiano.
Shaker Lemon Pie Recipe
For the Pie Crust
2-1/2 cups flour
1/2 cup butter
1/2 cup Crisco
Dash of salt
Ice water
1. In a deep bowl, work the butter and shortening into the flour with your hands until you see marble-sized lumps form.
2. Add ice water a little at a time, sort of “fluffing” the flour. When the dough feels moistened enough do a “squeeze test” and when it holds together you’re done.
3. Divide the dough in two, form each half into a disk shape and roll flat and thin to fit your pie dish.
4. Sprinkle flour under and on top of your dough to keep it from sticking to your rolling surface. Trim excess dough to about 1 inch from the dish edge with a scissors, leaving enough dough to make crimped, fluted edge.
For the Filling
2 large Meyer lemons
2 cups sugar
1/4 teaspoon salt
4 eggs (beaten)
3 tablespoons flour
Dough for one double-crust pie
1. Wash and dry whole lemons. Using a mandoline (serrated knife works too), slice lemons paper thin into a large bowl. (Remove seeds.) Stir in sugar, cover, and set aside at room temperature overnight.
2. Preheat the oven to 425 degrees. Coat the inside of a 9-inch pie plate with non-stick cooking spray.
3. Lay one pie crust into the prepared pan.
4. Mix lemon-sugar mixture with beaten eggs, salt and flour. Pour in pie shell. Cover with top crust, brush with beaten egg, poke with vent holes.
5. Bake at 425°F. for 20 minutes. Reduce the temperature to 375°F. and bake for 25 to 30 minutes more.
Strawberry Sangria
Serves 8
1 cup superfine sugar
2 1/2 cups hot water
2 lemons, thinly sliced
4 tangerines, peel removed, and separated into segments
1/2 cup Triple Sec
One 750-ml bottle white wine
1 quart sparkling water
1 cup hulled and halved strawberries for garnish
1. In a bowl, combine the sugar and water, stirring until the sugar is dissolved. Cool the syrup and add the lemons, and tangerines.
2. Add the triple sec and red wine. Refrigerate the mixture for at least 4 hours, or up to 2 days.
3. When ready to serve, add the sparkling water, and serve garnished with strawberries.
4. For virgin Sangria substitute orange juice for Triple Sec, and white grape juice for the red wine.
Recipes Provided By:
Diane Phillips www.dianephillips.com and www.cucinadivina.blogspot.com
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