Farmers Market 12-28-2017

This week’s local produce and featured farms:
Romaine Lettuce –  Black Sheep Produce
Pee Wee Potato Mix –Weiser Family Farm
Collard Greens – JR Organics
Meyer Lemon – Rancho Del Sol
Cara Cara Oranges – Lee Farm
Honey Dates – Dates by DaVall
Chiogga Beets – Black Sheep Produce
Hydro Arugula – Sundial Farms
Hydro Tatsoi – Sundial Farms
Green Cabbage – JR Organics
Warren Pear – Frog Hollow Farm
Juicing Bag:
Celery – Babe Farms
Fennel – Cal Organics
Green Kale – Cal Organics
Lemons – Eco Farms
Red beets – Sundance
Farmer’s Choice:
Kishu Tangerine – Rancho Del Sol
White Grapefruit – JJ’s Lone Daughter
Pink Lady Apple – Cuyama Orchards


 
 
 
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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

Specialty Produce Recipe Suggestions
courtesy of Diane Phillips (Cucina Divina)
 

Asian Pear, Radish and Blood Orange Salad

Serves 4

 
One bunch arugula, washed and spun dry
2 Asian pears, peeled, cored and cut into julienne
2 watermelon radishes, cut into julienne
3 blood oranges, peel and pith removed, separated into segments
1/4 cup blood orange juice
2 tablespoons rice vinegar
1 teaspoon honey
1/3 cup vegetable or canola oil
Salt and pepper
 

1. Put the arugula, pears, radish and oranges into a salad bowl.
2. In a small bowl, whisk together the orange juice, vinegar, honey and oil.  Season with salt and pepper.
3. Toss the salad with the dressing, and plate the salad.

 
 

Crostini with Arugula Pesto

Serves 6

 

Crostini

Makes about 24 pieces
 
One baguette sliced into1/2-inch pieces
1/2 cup extra virgin olive oil
 

1. Preheat the oven to 400 degrees; line a baking sheet with silicone or parchment. Lay the baguette slices in one layer on the baking sheet.
2. Brush the baguette slices with oil, and bake for 10 minutes until the slices begin to turn golden brown.
3. Remove from the oven and allow to cool.
4. The crostini can be stored at room temperature for 2 days, or frozen for one month.

 

 

Arugula Pesto

Makes 1 1/2 to 2 cups
 
1 cup packed arugula leaves
1 cup walnuts
2 garlic cloves
1/2 cup grated Parmigiano Reggiano cheese
1 tablespoon capers in brine, drained
1/2 to 2/3 cup extra virgin olive oil
Salt and pepper to taste
 

1. In a food processor or blender, combine all the ingredients except the oil, pulsing to break up the nuts, and parsley.
2. 2.      With the machine running at 1/2 cup of the oil, and add more if needed. This should be a paste, not a runny pesto. Season with salt and pepper if needed.
3. Remove from the machine and pour into an airtight container, spooning 1 to 2 tablespoons of the oil over the top of the pesto, to preserve its green color.
4. Refrigerate for up to 1 week, freeze for up to 3 months.
5. Cooks’ Note:  The pesto is terrific on baguette slices, or tossed into pasta, or pasta salad, or potato grilled steak. 

 

Potato and Fennel Gratin

Serves 6

 
1 fennel bulb, wispy ends removed, and thinly sliced
1 leek, thinly sliced, using the white and tender green parts
2 tablespoons good olive oil
1 tablespoon unsalted butter
2 cups heavy cream
1 cup whole milk
1 pound potatoes, thinly sliced
1 teaspoon salt
1/2 teaspoon Tabasco
1 1/2 cups shredded Gruyère cheese
½ cup finely grated Parmigiano Reggiano
 

1. Preheat the oven to 350 degrees F.
2. Coat the inside of a 13-by-9-inch baking dish with non-stick cooking spray.
3. In a large skillet, melt the butter in the olive oil, sauté the fennel and leek for 5 to 7 minutes, or until the fennel begins to soften.
4. Add the cream and milk to the skillet, add the potatoes, salt and Tabasco.   Simmer the potato mixture until the potatoes are tender.
5. Transfer the potatoes to the prepared baking dish and sprinkle the cheeses evenly over the top of the potatoes.
6. Bake the gratin covered with aluminum foil for 20 minutes, remove the foil and cook another 15 to 20 minutes until the sauce is bubbling and the cheese is golden brown.  Allow the gratin to rest for 10 minutes before serving.

 
 

Pasta with Tatsoi and Salmon

Serves 6

 

This is a great recipe to use up leftover grilled salmon.  You can sub in chicken for the salmon if you prefer.
2 tablespoons unsalted butter
2 tablespoons extra virgin olive oil
2 garlic cloves, minced
1 bunch Tatsoi, washed and spun dry
Salt and pepper
1/2 pound cooked salmon, flaked
1 pound farfalle pasta, cooked 2 minutes short of al dente, saving some of the pasta water
 

1. In a large skillet, heat the butter and oil, add the garlic, and saute for 30 seconds, until fragrant.  Add the Tatsoi and saute until wilted, season with salt and pepper.
2. Add the salmon and stir to blend.
3. When the pasta is cooked, toss into the skillet, adding a bit of pasta water to make a creamy sauce, and serve.

 
 

Beet Salad with Cara Cara Vinaigrette

Serves 6

 
1 bunch beets, tops removed and scrubbed
One head red oak lettuce, washed, spun dry and separated into leaves
2 thin slices red onion
3 cara cara oranges, peel and pith removed, and segmented
1/4 cup orange juice
1/4 cup rice vinegar
2 tablespoons honey
1 teaspoon Dijon mustard
1/2 cup extra virgin olive oil
Salt and pepper
 

1. Preheat the oven to 400 degrees, and line a baking sheet with parchment, aluminum foil, or silicone.
2. Put the beets onto the baking sheet, cover with aluminum foil, and roast for 40 to 50 minutes until tender when pierced with the tip of a paring knife.  When the beets are cool enough to handle, slip the skins off, and thinly slice.
3. Arrange the lettuce on a serving platter. Arrange the onion, beet, and orange segments on the lettuce
4. In a small bowl, whisk together the juice, vinegar, honey, mustard and oil.  Season with salt and pepper.
5. Pour the dressing over the salad, and serve.

 

Meyer Lemon Mousse

Serves 6

 
1 cup sugar
6 large eggs
1/2 cup fresh lemon juice
1/2 cup (1 stick) unsalted butter, cut into 1/2-inch cubes
1 1/2 cups heavy cream
 

1. In a 2-quart saucepan, combine the sugar, eggs, and 1/2 cup of the lemon juice and whisk until smooth.
2. Set over medium heat and continue to whisk until the mixture begins to thicken; this may take about 5 minutes.
3. Stir in the butter cubes, a bit at a time, and continue to cook, stirring constantly, until the curd is thickened.
4. Remove from the heat, press a piece of plastic wrap directly against the surface to keep a skin from forming, and let cool to room temperature.
5. In the bowl of an electric mixer, whip the cream until stiff peaks form.  Fold in the cooled lemon curd, until blended.
6. Transfer the mousse to six 6-ounce ramekins and freeze until firm.

 

Italian Wedding Soup

Serves 6

 

For the Meatballs:
1/2 cup fresh bread torn into pieces (crusts removed if tough)
3 tablespoons milk
1 1/2 pounds ground chicken or turkey
1/4 cup finely chopped yellow onion
1 garlic clove, minced
1/2 teaspoon grated lemon zest
1/2 cup grated Parmigiano Reggiano cheese
1 large egg
Extra virgin olive oil for frying
 

1. In a mixing bowl, combine the bread and milk.  When the milk has absorbed into the bead, add the chicken, onion, garlic, zest, Parmigiano and egg.  For the mixture into a small balls (about the size of a ping pong ball) using a portion scoop.  Refrigerate for 1 hour before frying.  (you can start the soup at this point)
2. In a large skillet, pour in 1/4-inch extra virgin olive oil, and bring to medium high heat.  Fry the meat balls in batches, until they are golden brown on all sides.  Remove from the oil and drain on paper toweling.

 
For the Soup:
2 tablespoons extra virgin olive oil
1/2 cup finely chopped yellow onion
2 medium carrots, finely chopped
3 ribs celery, finely chopped
2 garlic cloves, minced
One bunch chard, tough stems removed, and cut into 1/2-inch ribbons
8 cups chicken or vegetable broth
Chopped rinds from Parmigiano Reggiano cheese (optional but oh so good)
Salt and pepper
 

1. In a large Dutch oven, heat the oil over medium high heat, saute the onion, carrots celery, and garlic for 2 to 3 minutes until the onion begins to soften.  Add the chard, and cook until the chard begins to wilt.
2. Add the broth and rinds, and bring to a boil.
3. Add the meatballs at this point.
4. Simmer for 45 minutes until the meatballs are cooked through.
5. Season with salt and pepper and serve.

 

Beet Salad with Orange Balsamic Vinaigrette

Serves 4

 
One bunch chiogga beets, tops removed, and scrubbed
1/4 cup finely chopped red onion
1/4 cup fresh orange juice
1/4 cup balsamic vinegar
1 teaspoon honey
1 tablespoon Dijon mustard
1/3 cup extra virgin olive oil
Salt and pepper
One heat red leaf lettuce, washed spun dry and chopped
2 Navel oranges, peel and pith removed, and segmented
1/2 cup crumbled goat cheese, Feta, or blue cheese for garnish
 

1. Preheat the oven to 400 degrees.  Put the beets onto a baking sheet and cover tightly with aluminum foil.  Bake for 45 minutes (small to medium beets) or 60 minutes for large beets.
2. When the beets are cool enough to handle, slip off the skins, thinly slice them, and put into a bowl.
3. In a mixing bowl, whisk together the Onion, juice, vinegar, honey, mustard and oil.  Season with salt and pepper.  Pour some of the dressing over the beets in the bowl, and toss to coat.
4. Put the lettuce into a bowl, and toss with the remaining dressing.
5. Plate the salad, top each portion with beets, some orange segments and garnish with crumbled goat cheese.

 

Choice:

Pears and Apple Pie

Serves 6 to 8

All Butter Pie Crust

Makes one 9-inch pie crust—-You will need two for this recipe
 
1 1/4 cups all-purpose flour
1 teaspoon salt
1 1/2 teaspoons sugar
1/2 cup cold unsalted butter, cut into 1/2-inch pieces
1/2 cup cold water
2 tablespoons cider vinegar
1/2 cup ice
Bench Flour for rolling
 

1. In a large bowl, stir together the flour, salt and sugar.
2. Add the butter and coat with the flour.
3. Cut the flour and butter together using a pastry blender, until the butter is the size of peas.
4. Combine the water, cider vinegar and ice in a measuring cup.
5. Sprinkle 2 tablespoons of the mixture over the flour and mix and cut in with a bench scraper until fully incorporated.  Add more of the mixture 1 to 2 tablespoons at a time using a bench scraper or your hands, until the dough comes together in a ball with a few dry bits remaining.
6. Shape into a disc, and wrap in plastic wrap.  Refrigerate for 1 hour.
7. Coat the inside of a 9-inch pie plate that is 2-inches deep with non-stick cooking spray.
8. Flour a board, and roll out the disc into an 11-inch round.  Gently transfer to the pie plate, and flute the edges of the pie crust.  Refrigerate for at least 30 minutes before filling and baking.

 

For the Filling

3 Pink Lady apples, peeled, cored and sliced 1/2-inch thick
3 Shinko pears, peeled, cored and sliced
1/2 to 3/4 cup sugar, depending on the sweetness of the fruit
2 tablespoons all-purpose flour
1 1/2 teaspoons ground cinnamon
1/8 teaspoon ground nutmeg
1/4 cup unsalted butter, melted
2 all-butter pie crusts (see above)
1 egg beaten with 1 tablespoons milk or cream
Sugar
 

1. Preheat the oven to 400 degrees.
2. In a large bowl, combine the apples, pears, sugar, flour, cinnamon and nutmeg, tossing until coated.  Drizzle the butter over the fruit, and transfer to the pie crust.
3. Drape the upper crust over the fruit, and crimp the edges together.
4. Cut a few vent holes in the top of the pie crust.
5. Brush with the egg wash, and sprinkle with sugar.
6. Bake for 15 minutes, lower the oven temperature to 350 degrees, and bake another 40 to 50 minutes, until the upper crust is golden brown, and the fruit is bubbling.  Remove from the oven, allow to rest for at least 1 hour before serving.

 

Winter Citrus Sangria

Serves 4 to 6
 
2 white grapefruit, peel and pith removed, and segmented
2 Valencia oranges, thinly sliced
1/2 cup sugar
1/2 cup brandy
One 750ml bottle dry red wine (Merlot is a good choice here)
2 cups sparkling water
Ice
 

1. In a large pitcher, combine the fruit, sugar, and brandy.  Chill the mixture for at least 4 hours.
2. Add the wine to the fruit mixture.  To serve, fill tumblers with ice, add 4 ounces of the sangria mixture, and top off with sparkling water.  Serve garnished with additional orange slices.

 

Tangerine Syrup

Makes 2 cups
 
1 cup sugar
1 cup tangerine juice

 

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.

 

1. In a saucepan, heat the sugar and tangerine juice.  Bring to a boil, and simmer for 10 to 15 minutes until thickened.  Cool, cover and refrigerate.
2. Use the syrup in drinks, serve over ice cream, cake, pancakes or waffles.

 

Tangerine Butter Cookies

Makes about 4 dozen
 
3/4 cup butter, softened
1 1/2 cups sugar
1 1/2 teaspoons baking soda
1 1/2 teaspoons cream of tartar
1 teaspoon salt
2 large eggs
2 teaspoons finely shredded tangerine peel or orange peel
1 teaspoon paste vanilla
1 teaspoon orange extract
3/4 cup olive oil
1/2 cup semolina
4 cups all-purpose flour
1/2 cup sugar
 

1. Preheat the oven to 350 degrees, and line baking sheets with parchment, aluminum foil, or silicone.
2. In the bowl of an electric mixer, beat the butter and sugar together until light.  Add the baking soda, cream of tartar and salt.  Beat in the eggs, one at a time, add the tangerine peel, vanilla and extract, beating to combine.  Add the olive oil, semolina and flour.  Cover and refrigerate for 1 hour.
3. Place the 1/2 cup sugar in a small bowl. Using a portion scoop, shape the dough into 1-inch balls; roll balls in sugar to coat. Place balls 2 inches apart on the prepared baking sheets. Using a fork, press into each ball of dough.
4. Bake the cookies for 9 to 11 minutes or until tops are very lightly browned. Transfer cookies to a wire rack and let cool.

Recipes Provided By:
Diane Phillips www.dianephillips.com and www.cucinadivina.blogspot.com
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