Farmers' Market Box 1-11-18

This week’s local produce and featured farms:
Redbor Kale – Be Wise Ranch
Red Dandelion Greens Be Wise Ranch
Super Nova Mandarins – Suntreat
Fuji Apple – Cuyama Orchards
Lee Tangarine – Rancho Del Sol
Tatsoi – Sundial Farms
Arugula – Sundial Farms
White Turnip – Black Sheep Produce
Teen Parsnip – Weiser Family Farm
Oro Blanco – Garcia
Alaskan Fingerling Potato – Weiser Family Farm
Red Radish – Black Sheep Produce
Juicing Bag:
Jumbo Carrot – Babe Farms
Fennel – Cal Organics
Green Kale – Cal Organics
Lemons – Eco Farms
Red beets – Sundance
Farmer’s Choice:
Cara Cara Orange – Lee Farms
Blood Orange – Suntreat
Sorrento Lemon – Rancho Del Sol
Feature:
2 Full Pounds of assorted local dates.

 
 
 
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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)
 

Penne with Redbor Kale Pesto

Serves 6
This delicious pesto can be served over pasta, gnocchi, or stirred into risotto.  It is also delicious, served over grilled chicken or steak, add a bit more oil to the pesto to make it a drizzle to garnish entrees or vegetables.  Don’t leave out boiling the kale, it helps to give the pesto a luxurious flavor. 
 
1 bunch Redbor kale, tough stems removed, and cut into 1/2-inch ribbons
2 garlic cloves, minced
1/4 cup packed Italian parsley
1/4 cup toasted walnuts
2 teaspoons lemon zest
½ cup grated Parmesan cheese
1/2 cup extra virgin olive oil
Salt and freshly ground black pepper
One pound penne, cooked al dente
 

1. Bring 4-quarts of salted water to a boil, add the kale, and bring back to a boil.  Drain the kale, and squeeze dry.
2. Put the kale, garlic, parsley, walnuts, zest and cheese into a food processor or blender.
3. Pulse the machine on and off to bread up the garlic and nuts.
4. With the machine running, pour in the oil, until the mixture comes together.
5. Season with salt and pepper.
6. When the pasta is cooked, drain, and toss with the pesto.  Serve garnished with additional cheese to serve.

 

Sautéed Dandelion Greens

Serves 2 to 4
 
3 tablespoons extra virgin olive oil
2 garlic cloves, sliced
One bunch dandelion greens, tough stems removed, washed and spun dry
Salt and pepper
 

1. In a large skillet, heat the oil over medium high heat, add the garlic, and saute for 3 to 4 minutes, until the garlic is translucent.
2. Remove the garlic, and saute the greens for 3 to 4 minutes, until wilted.  Season with salt and pepper.  Serve warm.  The greens are delicious served on their own, or as a topping for bruschetta, served garnished with some fresh mozzarella or buratta.

 
 

Tatsoi and Fuji Apple Salad

Serves 4
one bunch Tatsoi, washed and spun dry
one bunch arugula, washed and spun dry
2 Fuji apples, cored, and thinly sliced
1/2 cup golden raisins
1/2 cup crumbled blue cheese (you can sub in goat, or Feta here)
1/4 cup finely chopped red onion
1/3 cup finely chopped almonds
1/4 cup sherry vinegar
2 pitted dates, coarsely chopped
1 teaspoon Dijon mustard
1 garlic clove, minced
1/3 cup extra virgin olive oil
Salt and pepper
 

1. In a salad bowl, combine the Tatsoi, arugula, apples, raisins, blue cheese, onion and almonds.
2. In a blender combine the vinegar, dates, mustard, and garlic.  Pulse on and off to break up the dates and garlic.
3. With the machine running, gradually add the oil, until the mixture is thickened.  Season with salt and pepper, and toss the salad with the dressing.

Potato and Turnip Gratin

Serves 6
2 tablespoons extra virgin olive oil
1 garlic clove, minced
Turnip greens, tough stems removed, and cut into 1/2-inch ribbons
1 1/2 cups milk
1 cup heavy cream
1 bunch white turnips, scrubbed, and thinly sliced
1 pound Alaskan potatoes, scrubbed and thinly sliced
Salt and pepper
1 1/2 cups shredded Fontina or Asiago cheese
1/2 cup grated Parmigiano Reggiano
 

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. In a large skillet, heat the oil, swirl the garlic for 30 seconds, until fragrant.
3. Add the turnip greens, and saute until wilted, about 3 minutes.  Season with salt and pepper.
4. Add the milk, cream, turnips and potatoes to the skillet.  Simmer for 10 to 15 minutes until the vegetables are almost tender.
5. Season the sauce with salt and pepper.
6. Transfer the turnip and potato mixture to the baking dish.  Sprinkle with the cheeses and bake for 35 to 45 minutes until the gratin is bubbling and the cheeses are golden brown.  Allow the casserole to rest for 5 to 10 minutes before serving.

Slow Cooker Asian Short Ribs with Parsnip Potato Puree

Serves 6
1 ½ tablespoons vegetable oil (canola)
4 ½ pounds boneless short ribs, excess fat removed
½ cup firmly packed light brown sugar
½ teaspoons freshly ground black pepper
4 cups sliced sweet onions, like Vidalia, or red onions (about 4 medium to large)
6 cloves garlic, minced
1 teaspoon freshly grated ginger root
2 tablespoons Hoisin Sauce
½ cup soy sauce
1 ½ cups chicken broth
Chopped Green onions and toasted sesame seeds for garnish
 

1. Heat the oil in a large skillet, over medium high heat.  Pat half of the brown sugar onto the ribs and brown the ribs a few at a time on all sides, being careful not to burn the sugar.  Remove the ribs to the slow cooker insert when they are done.
2. Add the onions, garlic and ginger to the skillet, and sauté until the onions and garlic are fragrant, about 4 minutes.  Transfer the onion mixture to the slow cooker insert, and add the remaining sugar, Hoisin, soy sauce and broth.
3. Cover the slow cooker and cook on low for 8 hours, or high for 3 ½ to 4 hours, until the meat is tender.  Remove the meat from the slow cooker, remove any fat from the sauce and pour over the meat, and serve any additional on the side.

 

Parsnip, Potato Puree

 

1 bunch parsnips, peeled, and cut into chunks
1 pound Alaskan potatoes, scrubbed, and cut into chunks
1/3 cup heavy cream
3 tablespoons unsalted butter
Salt and pepper
 

1. Put the parsnips, and potatoes into water to cover, bring to a boil, and simmer till the vegetables are tender, about 20 minutes.
2. Drain thoroughly, add the cream and butter, and mash until smooth. Season with salt and pepper, and serve with the short ribs.

 

Roasted Salmon with Oro Blanco Buerre Blanc

Serves 4 to 6
1/2 cup extra virgin olive oil
2 tablespoons Old Bay Seasoning
2 1/2 pound salmon filets
1/4 cup Oro Blanco juice
1/4 cup white vermouth or dry white wine
2 tablespoons finely chopped shallot
1 cup unsalted butter, cut into small cubes
Salt and pepper
 

1. Preheat the oven to 400 degrees.  Put the oil and Old Bay into a 13-by-9-inch baking dish and stir to blend.  Put the salmon on top of the oil, turn the salmon in the oil, and roast for 10 minutes per inch of thickness, or until the fish reaches 155 degrees on an instant read meat thermometer.
2. While the fish is roasting, in a small saucepan, heat the juice, wine and shallot, bring to a boil, and reduce to 1/4 cup.
3. Remove from the heat and whisk in small cubes of butter a bit at a time.  Put back onto low heat, and add the remaining butter, whisking until the sauce is thickened.  Season with salt and pepper.
4. Serve the salmon in a pool of the sauce, garnished with a few segments of Oro Blanco, if desired.

 

Tangerine Chicken Stir Fry

Serves 4
1 pound chicken breast, cut into thin strips
2 Tbs. soy sauce
1/4 cup fresh tangerine juice
1 teaspoon grated tangerine zest
2 Tbs. rice wine (Mirin)
2 Tbs. hoisin sauce
1 tsp. Asian sesame oil
1 tsp. cornstarch
3 Tbs. vegetable oil
2 garlic cloves, minced
1 Tbs. grated fresh ginger
1/4 lb. snow peas, trimmed, strings removed, and peas cut in half
Steamed rice for serving
 

1. In a large bowl, combine the chicken and soy sauce, mix well and let stand for 10 minutes.
2. In another bowl, combine the tangerine juice, zest, rice wine, hoisin, sesame oil and cornstarch.  Stir to dissolve the cornstarch.
3. In a large skillet or wok, heat 2 tablespoons vegetable oil, and saute the chicken until cooked on all sides.
4. Remove to a plate, add the remaining oil, and saute the garlic and ginger for 1 minute.  Add the snow peas, and saute for 2 minutes.  Remove to the plate with the chicken.
5. Add the sauce to the skillet, and stir until thickened.  Add the chicken and snow peas, and stir to blend.
6. Serve over steamed rice.

 

Arugula and Radish Salad with Spicy Citrus Dressing

Serves 4
1 bunch arugula, washed, spun dry
3 red radishes, thinly sliced
1/4 cup tangerine juice
2 tablespoons red wine vinegar
1/4 teaspoon ancho chili powder
1 tablespoon honey
1/2 cup vegetable oil
Salt and pepper
Shaved Parmigiano Reggiano for garnish
 

1. Put the arugula and radishes into a salad bowl.
2. In a smaller bowl, whisk together the tangerine juice, vinegar, chili powder, honey and oil. Season with salt and pepper.
3. Toss the arugula with the dressing, and plate the salad.  Garnish with shaved Parmigiano Reggiano.

 
 

Choice:

Cara Cara Upside Down Cake

Serves 6 to 8
 
1/2 cup unsalted butter
3/4 cups firmly packed light brown sugar
2 Cara Cara oranges, peel and pith removed, and sliced 1/4-inch thick
 

1. Coat the interior of a 10-inch cake pan with non-stick cooking spray and set aside.
2. Melt the butter in a small saucepan on medium heat, then add the brown sugar and stir for a few minutes until the brown sugar is completely combined and melted.
3. Pour the butter/brown sugar mixture over the bottom of the cake pan, and arrange the orange slices on the sugar syrup.  Set aside while making the cake batter.

 

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
1/2 teaspoon orange zest
2 large eggs, at room temperature
2/3 cup sour cream
1/4 cup fresh orange 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, orange oil, if using.
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 orange 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.

Refrigerate any leftover cake, and re-warm before serving, garnish with whipped cream, crème fraiche or vanilla ice cream.
 

Blood Orange Marmalade

Makes about 2 cups
 
1 medium lemon, ends trimmed
3 blood orange, ends trimmed
2 cups water
2 1/2 cups granulated sugar
 

1. Wash the citrus well under warm running water. Cut the lemons and orange in half lengthwise. Cut each half into 1/8-inch slices.  Remove any seeds.
2. Put the citrus and water into a heavy bottomed pot, and bring to a boil.  Cook until the peels are softened about 30 minutes.
3. Add the sugar to the pot, stir to combine, bring back to a boil. Lower the heat to medium and let the marmalade simmer until it reaches 222 degrees on a candy thermometer, about 35 minutes.
4. Cool to room temperature and refrigerate for up to 1 month, or process the hot marmalade in sterilized jars.

 

Limoncello

Makes 2 liters
1 pound Sorento lemons
One 750-ml bottle Vodka
4 cups superfine sugar
4 cups water
 

1. Using a vegetable peeler, remove the peel from the lemons, and place in a 2-quart jar.
2. Pour the vodka over the peels, seal the jar, and store in a cool dry place for 1 week.
3. Strain out the lemon peels from the vodka.
4. In a saucepan, combine the sugar and water, and bring to a boil.  Stir to dissolve the sugar, and cool the mixture.  When the mixture is cool, combine with the vodka, and pour into sterilized bottles.  Seal and refrigerate for up to 6 months.

 

Fruited Farro Pilaf

Serves 6
 
2 tablespoons extra virgin olive oil
1/2 cup finely chopped onion
1 1/2 cups pearlized farro
1 teaspoon salt
1/2 cup blood orange juice
2 1/2 cups chicken or vegetable broth
1/2 cup raisins
2 blood oranges, peel and pith removed, cut into segments and chopped
1/2 cup finely chopped Italian parsley

1. In a large saucepan, heat the oil, and saute the onion for 2 minutes, until it is softened.
2. Add the farro, and toss in the oil.  Add the salt, orange juice, and broth, cover, and simmer, for 15 to 20 minutes, until the farro is almost tender.
3. Add the raisins, and simmer another 5 minutes.
4. Remove from the heat, add the oranges, and parsley, and serve.

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