Farmers' Market Box 1-18-2018

This week’s local produce and featured farms:
Spring Mix – JR Organics
Collard Greens Be Wise Ranch
Meyer Lemons – Murray Family Farms
Granny Smith Apple – Cuyama Orchards
Lee Tangarine – Rancho Del Sol
A Choy – Sundial Farms
Cauliflower – Black Sheep Produce
Green Kale – Be Wise Ranch
Celery – Black Sheep Produce
Super Nova Mandarin – Suntreat
Japanese Sweet Potato  – JR Organics
Juicing Bag:
Jumbo Carrot – Babe Farms
Fennel – Cal Organics
Green Chard – Cal Organics
Strawberries – Well Pict
Gold Beets – Cal Organics
Farmer’s Choice:
Cara Cara Orange – Lee Farms
Valencia Orange – JJ Lone
Pink Grapefruit – JJ Lone
Feature:
Strawberries  –Be Wise Ranch

 
 
 
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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)
 

Meyer Lemon Poppy Seed Cake

Makes one 9-inch Bundt
 
1 cup unsalted butter, softened to room temperature
2 1/2 cups sugar
1 teaspoon vanilla extract or paste
1 tablespoon grated lemon zest
5 large eggs, at room temperature
1 cup sour cream
1/2 cup fresh lemon juice
3 tablespoons poppy seeds
2 3/4 cup all-purpose flour
1/2 teaspoon baking soda
3/4 teaspoon salt
 
 

1. Preheat the oven to 350 degrees, and coat the inside of a 10-inch Bundt or tube pan with non-stick cooking spray.
2. In the bowl of an electric mixer, cream the butter and sugar until they are light and fluffy.  Add the vanilla, and lemon zest.
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, lemon juice and poppy seeds 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 1 hour or 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.    Allow to cool.
7.   Pour the lemony icing over the cake when the cake is cooled.
8. The cake keeps at room temperature for up to 5 days, freezes for about 2 months.

 
 

Lemony Icing

 
1 1/2 cups confectioners’ sugar
2 to 3 tablespoons fresh lemon juice
 

1. Whisk the lemon juice into the sugar and drizzle over the cooled cake.

 
 

Spring Mix with Granny Smith Apples

Serves 4
 
1 bag spring mix, washed and spun dry
3 pink lady apples, cored, and thinly sliced
1/4 cup apple cider or apple juice
3 tablespoons sherry vinegar
1 tablespoon Dijon mustard
1 tablespoon chopped shallot
1/3 cup extra virgin olive oil
Salt and pepper
1 cup chopped pecans
1/2 cup crumbled blue cheese
 

1. Put the spring mix and apples into a salad bowl.
2. In a smaller bow, whisk together the apple cider, sherry vinegar, mustard, shallot and oil until thickened.  Season with salt and pepper.
3. Toss the salad with the dressing, and garnish with pecan and blue cheese.

 

Rice Stuffed Collard Greens

Serves 4 to 6

For the Leaves

1 bunch collard greens tough stems removed
1/4 cup olive oil
1 red onion, finely chopped
Salt to taste
1 cup medium-grain rice, rinsed and drained
3 tablespoons pine nuts
3 garlic cloves minced
1/2 cup golden raisins, chopped if large
⅓ cup chopped fresh dill
⅓ cup finely chopped mint
½ cup finely chopped flat-leaf parsley
Freshly ground pepper
 

1. Bring 4 quarts of salted water to a boil, add the collard leaves, in batches. Blanch for 2 minutes and transfer to a colander to drain.  Squeeze out excess water, pat dry and set aside on paper toweling.
2. Heat 2 tablespoons of the olive oil over medium-low heat in a large skillet, add the onions and a pinch of salt.
3. Cook, stirring, until the onion is translucent, about 4 minutes. Add the pine nuts and garlic, stir together and add the drained rinsed rice. Stir for a minute or two, until you hear the rice begin to crackle, then remove from the heat.
4. Toss the rice with the raisins, herbs, salt and pepper, and 1 tablespoon olive oil.
5. Oil a wide, deep lidded sauté pan or saucepan with olive oil. To fill the leaves, place one on your work surface, vein side up and with the stem end facing you. The leaf may have a big space in the middle where you stemmed it; if it does, pull the two sides of the leaf in toward each other and overlap them slightly. Place about 1 level tablespoon of filling on the bottom center of each leaf. Fold the sides over, then roll up tightly, tucking in the sides as you go. Set aside while making the sauce.
6. ***Cook’s note:  If you have any remaining collards, chop into 1/2-inch ribbons and set aside for the sauce.

 

For the Sauce

1/4 cup extra virgin olive oil
1/2 cup finely chopped yellow onion
2 garlic cloves, minced
1/4 cup red wine
One 28-ounce can tomato puree
1/4 cup finely chopped Italian parsley
Salt and pepper
 

1. In a large skillet, heat the oil, saute the onion and garlic for 2 to 3 minutes until fragrant.  Add the wine, and cook stirring until the wine is reduced.
2. Add the tomatoes, and parsley, and bring to a simmer.  Add any remaining collard ribbons at this time.  Season with salt and pepper.
3. Set the collards into the sauce, spooning some of the sauce over the rolls.  Cover and simmer for 45 minutes to one hour.  Carefully remove the rolls from the skillet, taste the sauce for seasoning and adjust using salt and pepper.  Serve the sauce over the rolls.

 
 

Slow Cooker Kale and Sausage Soup

Serves 6
 
2 tablespoons olive oil
1 pound smoked Linguiça, chorizo, or andouille sausage, cut into ½-inch rounds
2 medium onions, finely chopped
4 medium carrots, finely chopped
1 pound kale, chopped into 1-inch pieces
5 medium red potatoes, scrubbed, peeled if desired, and cut into 1/2-inch pieces
6 cups chicken broth
2 bay leaves
¼ cup finely chopped fresh cilantro (optional for garnish)

1. In a large skillet, heat the oil, and sauté the sausage, onion, and carrots, until the onion is translucent, and transfer the mixture to the insert of a 5 to 7-quart slow cooker.
2. Add the kale, potatoes, chicken broth, and bay leaf stirring to combine the ingredients.
3. Cook the soup for 5 to 6 hours on low until the potatoes are tender. Remove the bay leaf, sprinkle the soup with the cilantro and serve.

 
 

Cauliflower Piccata

Serves 4
 
One cauliflower cored, and cut into florets
1/2 cup extra virgin olive oil
1 1/2 teaspoons salt
1/2 teaspoon freshly ground black pepper
1/4 cup extra virgin olive oil
3 garlic cloves, minced
Grated zest of 1 lemon
1/3 cup fresh lemon juice
1/4 cup capers packed in brine, drained, and chopped if large
2 tablespoons finely chopped Italian parsley
 

1. Preheat the oven to 400 degrees, line a baking sheet with silicone, aluminum foil, or parchment.
2. Combine the cauliflower, 1/2 cup of oil, salt and pepper, tossing to coat the cauliflower.
3. Roast for 15 to 20 minutes, turning once, until the cauliflower is tender, and a bit charred on the tips.
4. Remove from the oven, transfer to a serving bowl, and cover with aluminum foil.
5. While the cauliflower is roasting, in a large skillet, heat the oil, saute the garlic, red pepper, and zest for 1 minute.  Add the lemon juice and capers, and simmer 1 minute.  Add the parsley, and pour over the cauliflower in the bowl.  Serve warm.

 

Baked Cauliflower and Goat Cheese Dip

Serves 6
 
1 head cauliflower, cut into florets
Salt and pepper
2 tablespoons unsalted butter
2 garlic cloves, minced
1 medium shallot, finely chopped
Pinch red pepper flakes
1 tablespoon Dijon mustard
4 ounces cream cheese, softened
8 ounces goat cheese, softened
1/4 cup freshly grated Parmigiano Reggiano cheese
1/4 cup fresh bread crumbs
1 tablespoon extra-virgin olive oil
1 tablespoon finely chopped Italian parsley
Toasted baguette slices or fresh vegetables to dip

1. Preheat the oven to 350 degrees. Coat the inside of a gratin dish with non-stick cooking spray.
2. In a 5-quart saucepan, heat 3 quarts of salted water. Add the cauliflower, and simmer until the cauliflower is crisp/tender, about 6 minutes.
3. Drain thoroughly and season with salt and pepper. Set aside to cool.
4. In a small skillet, melt the butter, and sauté the garlic and shallot for 2 minutes, until fragrant, add the red pepper flakes, and swirl in the pan for 10 seconds. Set aside to cool.
5. Place the cauliflower, garlic butter, Dijon mustard, cream cheese and goat cheese in a food processor, and process on and off until the mixture is smooth, with a few chunks of cauliflower.
6. Taste for seasoning and adjust using salt or pepper.
7. Transfer the mixture to the prepared baking dish.
8. Do-Ahead:  At this point, you can cover and refrigerate the dip for 2 days. Before baking, remove the baking dish from the refrigerator 30 minutes before baking, and proceed as directed.
9. In a small bowl, combine the Parmigiano, bread crumbs, oil and parsley, and stir until the crumbs are moistened. Sprinkle over top of the cauliflower mixture, and bake for 15 to 20 minutes, until the dip is bubbling and the topping is golden brown. Spread on crackers, baguette slices, or use as a dip for vegetables.

 

Sautéed A-Choy

Serves 2 to 4
 
2 tablespoons vegetable oil
2 garlic cloves, minced
1/2 teaspoon grated ginger
1 leek, finely chopped, using the white part only
1 bunch a-choy, tough stems removed, and cut into 1/2-inch ribbons
1 tablespoon sesame oil
 

1. In a large skillet, or wok, heat the oil, and saute the garlic, ginger and leek until the leek is translucent, about 3 minutes.
2. Add the a-choy, and saute another 2 minutes, until wilted.
3. Serve the a-choy garnished with a drizzle of sesame oil.

 

Braised Celery Parmigiano

Serves 4
 
2 tablespoons extra virgin olive oil
3/4 cup finely chopped onion
One 1/2-inch slice pancetta, cut into small dice
One bunch celery, leaves removed, and stem end cut off, and stalks cut into 3-inch pieces
8-ounces canned chopped tomatoes
Salt and pepper
1/4 cup finely chopped Italian parsley
1/2 cup grated Parmigiano Reggiano
 

1. In a large skillet, heat the oil, and saute the onion until they begin to turn golden.  Add the pancetta, and cook until the pancetta becomes crispy, about 5 minutes.  Add the celery and tomatoes, season with salt and pepper.  Cover the pan, and simmer for 30 minutes, turning occasionally, until the celery is tender.
2. Add the parsley to the pan, and stir to blend.
3. Serve the celery warm or at room temperature garnished with Parmigiano.

 

Roasted Japanese Sweet Potatoes

Serves 4
1 pound Japanese Sweet Potatoes, scrubbed
Unsalted butter
Salt and pepper
 

1. Preheat the oven to 400 degrees.  Scrub the potatoes, and prick several times with the tip of a sharp paring knife.
2. Roast the potatoes for 45 minutes to 1 hour, until they are tender when pinched with an oven mitt.
3. Remove from the oven, split open, season with butter, salt and pepper and serve.

 

Tangerine Glazed Carrots

Serves 4
 
1 pound carrots, peeled and sliced
1 cup freshly squeezed tangerine juice (I used honey tangerines)
1 tablespoon honey
2 tablespoons brown sugar
3 tablespoons unsalted butter
 

1. In a large skillet, combine all the ingredients, and bring to a boil.
2. Simmer, uncovered for 20 to 30 minutes until the sauce is reduced, and the carrots are tender.

 

Couscous Salad with Tangerines and Raisins

Serves 6
 
2 cups plain couscous
1/2 teaspoon saffron, crushed in the palm of your hand
2 cups hot chicken or vegetable broth
1/2 cup extra virgin olive oil
1/4 cup tangerine juice
1/4 cup rice vinegar
1/4 cup finely chopped red scallion
1/2 cup sliced almonds
1 cup tangerine segments, chopped
1/2 cup raisins
Salt and pepper
 

1. Put the couscous into a heat proof bowl.  Add the saffron to the broth, and stir.  Pour the broth over the couscous, and stir.  Cover the bowl with plastic wrap, and let stand for 5 minutes.  Fluff the couscous, and allow to cool.
2. In a small bowl, whisk together the oil, tangerine juice, rice vinegar, and scallions.  Pour over the couscous, and stir to blend.
3. Add the almonds, tangerine segments, and raisins.  Toss to blend, and taste for seasoning.  Adjust using salt or pepper.  Serve the salad cold or at room temperature.

 
 

Choice:

Cara Cara Upside Down Cake

Cara Cara Cheesecake Squares

Serves 6 to 8

Graham Cracker Crust

1 1/2 cups graham cracker crumbs (about 18 whole crackers)
1/2 cup (1 stick) unsalted butter, melted
1/2 cup sugar
 

1. Preheat the oven to 325° F. Coat a 13 x 9-inch baking pan with nonstick cooking spray.
2. In a large bowl, combine the crust ingredients and press into the bottom and halfway up the sides of the pan.  Set aside.

 

Cream Cheese Filling

Three 8-ounce packages cream cheese, softened
1 cup sugar
4 large eggs
1/2 cup Cara Cara orange juice
1 teaspoon grated Cara Cara zest
 

1. In a large bowl, using to make the filling, with an electric mixer, cream together the cream cheese and sugar in a large bowl until light and fluffy, about 4 minutes.  Add the eggs, one at a time, beating after each addition.  Add the juice and zest and beat until the filling is smooth. Pour into the crust and bake until set, 35 to 40 minutes.
2. Remove from the oven and immediately cut into squares. Let cool completely in the pan on a rack.
3. Refrigerate the cheesecake after cooling, and serve at room temperature.  Cheesecakes freeze well, and can be frozen for up to 6 months.

Cook’s note: Cutting the cheesecake while it’s hot is much easier than cutting it when it’s cooled and solid.  I recommend you do this with a chef’s knife and make one long cut down each row, wiping the knife after each cut.  The ‘lines’ may disappear after cooling, but you will still be able to lift out the squares without tearing the cheesecake.
 

 

Orange and Grapefruit with Star Anise Syrup

Serves 4
 
1/3 cup sugar
1/3 cup water
2 star anise
3 pink grapefruit, peel and pith removed, sliced 1/2-inch thick
2 Valencia oranges, peel and pith removed, sliced 1/2-inch thick
2 cara cara oranges, peel and pith removed, sliced 1/2-inch thick
 

1. In a saucepan, bring the sugar, water and anise to a boil, simmer for 3 minutes.  Turn off the heat and allow to steep at room temperature for 15 minutes.  Remove the star anise.
2. Arrange the fruit in a serving bowl, and pour the syrup over the fruit.  Serve at room temperature.

 

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