Farmers' Market Box 1-25-2018

This week’s local produce and featured farms:
Romaine Lettuce – Black Sheep Produce
Carrots Be Wise Ranch
Butternut Squash – Be Wise Ranch
Pink Lady Apple – Cuyama Orchards
Algerian Clementine Tangarine – 3 Nuts Farms
Tatsoi – Sundial
Green Kale – Black Sheep Produce
Arugula – Sundial
Red Beet – Be Wise Ranch
Cara Cara Oranges  – Lee
Amarosa Potato  – Weiser
Juicing Bag:
Jumbo Carrot – Cal Organics
Fennel – Lakeside Organics
Green Chard – Lakeside Organics
Black Kale – Foxy Organics
Lemons – Sundance Organics
Farmer’s Choice:
Oro Blanco Grapefruit – Garcia Organics
Page Tangerine – Lee Farms
Passionfruit – Weiser Family Farm
Feature:
Sumo Citrus  – 7 Count Box

 
 
 
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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

Carrot-ade

2 lemons

2 Carrots

1 fennel

 

Citrus Detox

1 Bunch Black Kale

1 fennel bulb

1 bunch Green Chard

2 Lemons

Sweet Greens

1 Green Chard

1 fennel

2 Carrots

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

Butternut Squash Lasagna

Serves 6
There are a few make-ahead steps to this lasagna, it’s totally worth the work, and is a beautiful meatless main course. 
 
1 butternut squash, cut in half seeds removed
Olive oil
Salt and pepper
1/4 pound pancetta, cut into small dice
1/3 cup unsalted butter
2 garlic cloves, minced
1 bunch Tatsoi, washed and spun dry
1/3 cup all-purpose flour
3 cups milk
Salt and pepper
Grated nutmeg to taste
One box no-boil lasagna noodles
2 cups grated Parmigiano Reggiano
 

  1. Preheat the oven to 400 degrees, line a baking sheet with silicone, aluminum foil, or parchment.
  2. Drizzle the squash with olive oil, season with salt and pepper.  Roast covered with foil for 1 hour, until tender.  When the squash is cool enough to handle, transfer to a food processor and puree.  Season with salt and pepper to taste and set aside.
  3. In a large skillet, heat 2 tablespoons of olive oil and saute the pancetta, until crispy.  Drain on paper toweling.
  4. Wipe out the skillet, melt the butter, and saute the garlic for 30 seconds, until fragrant.  Add the Tatsoi and cook until wilted.  Sprinkle the flour over the Tatsoi and cook for 2 minutes.  Slowly add the milk and stir until the liquid comes to a boil.  Season with salt, pepper and nutmeg to taste.  Remove from the stove top and cool slightly.
  5. Coat the inside of a 13-by-9-inch baking dish with non-stick cooking spray.  Spoon a thin layer of the Tatsoi sauce onto the bottom, top with lasagna noodles.  Spread a layer of squash over the noodles, sprinkle with some of the pancetta and Parmigiano, top with lasagna noodles, and spread with some of the sauce.  Repeat making three layers, ending with sauce and remaining cheese.
  6. At this point the lasagna can be covered and baked for 30 minutes, then uncovered and baked another 20 to 30 minutes until bubbling and the cheese is golden brown.  Allow the lasagna to rest for 10 minutes, then cut into squares and serve.

 
 

Chicken Salad with Tangerines and Candied Almonds

Serves 6
 
1 head romaine lettuce, washed, spun dry and chopped
2 carrots, shredded
3 Algerian Tangerines, peel removed, and separated into segments
2 cups cooked chopped or shredded chicken
1/2 cup vegetable oil
3 tablespoons soy sauce
1/4 cup rice vinegar
3 tablespoons sugar
1/4 teaspoon peeled and grated fresh ginger
1 clove garlic, minced
 

  1. In a salad bowl, combine the lettuce, carrots, tangerines and chicken.
  2. In a smaller bowl, whisk together the oil, soy sauce, vinegar, sugar, ginger and garlic.  Pour the dressing over the salad and toss to coat.  Garnish the salad with candied almonds and serve.

 

For the Almonds

 
1/2 cup sugar
1 1/2 cups sliced almonds
 

  1. In a non-stick skillet, heat the sugar until it melts, then add the almonds, stirring to coat.  Cook until the almonds begin to turn golden.
  2. Remove from the skillet to a plate and when cool enough to handle, break them apart.  The almonds will keep in the freezer for up to 1 month.

 

Tuscan Beans and Greens

Serves 6
An example of cucina povera (cuisine of the poor) this versatile dish can be used as a side dish, or more broth can be added to turn it into a soup.  Adding protein such as chicken or sausage can make it a main dish.  This is better the day after it’s prepared when the ingredients all get to know each other. 
 
3 tablespoons extra virgin olive oil, plus more for serving
4 garlic cloves, minced
1 tablespoon finely chopped rosemary
1 bunch green kale, tough stems removed, and leaves chopped 1/2-inch wide
One 14.5-ounce can chopped tomatoes and their juices
Two 14.5-ounce cans cannellini or small white beans (your preference)
1 cup chicken or vegetable broth
Salt and pepper
 

  1. In a Dutch oven, heat the oil, swirl the garlic and rosemary in the pan for 30 seconds till fragrant.
  2. Add the kale, and saute until the kale is wilted.  Season with salt and pepper.
  3. Add the tomatoes and bring to a boil.  Add the beans and broth, and simmer for 1 hour, until the beans are creamy and tender.  Season with salt and pepper.

 
 

Carrot and Apple Slaw

Serves 6
 
One bunch carrots, scraped, and cut into julienne
3 pink lady apples, cored and cut into julienne
1 cup crumbled Feta cheese
¼ cup apple juice
2 tablespoons apple cider vinegar
1 tablespoon honey
2 tablespoonsDijonmustard
1/2 cup canola oil
2 tablespoons poppy seeds
 

  1. In a salad bowl, combine the carrots, apples, and Feta.
  2. In a smaller bowl, whisk together the apple juice, cider vinegar, honey, mustard and canola oil.  Fold in the poppy seeds.
  3. Pour over the apples and carrots and toss to coat.

 

Farro, Beet and Orange Salad

Serves 6
 
1 1/2 cups pearlized farro
1 bunch red beets, tops removed, and scrubbed
2 tablespoons unsalted butter
1/4 cup finely chopped red onion
Beet green tops, tough stems removed, cut into 1/2-inch ribbons
Salt and pepper
2 Cara Cara oranges, peel and pith removed, cut into segments
1/4 cup orange juice
1/4 cup rice vinegar
1 tablespoon Dijon mustard
1/2 cup vegetable oil
Salt and pepper
 

  1. Bring 4 quarts of salted water to a boil add the farro and cook for 15 to 20 minutes until the farro is al dente.  Drain thoroughly and let cool.
  2. Steam the beets until al dente and allow to cool.  Peel and dice the beets, set aside in a bowl.
  3. In a skillet, heat the butter, add the onion, and saute for 2 to 3 minutes to soften.  Add the beet greens, and saute until wilted.  Season with salt and pepper.
  4. In a large salad bowl, combine the farro, beets, beet greens, and oranges.
  5. In another bowl, whisk together the orange juice, vinegar, mustard and oil.  Season with salt and pepper and toss with the salad.  Serve the salad at room temperature.

 

Arugula Salad with Apples and Parmigiano

Serves 4
 
1 bunch arugula, washed and spun dry
2 Pink lady apples, cored, and thinly sliced
Shaved Parmigiano Reggiano cheese
1/4 cup extra virgin olive oil
Salt and pepper
 

  1. In a large bowl, combine the arugula, apples, and cheese.
  2. Drizzle with oil, season with salt and pepper, and toss to coat.

 
 

Amarosa Smashed Potatoes

Serves 4
 
1 pound Amarosa potatoes
1/2 cup extra virgin olive oil
1 1/2 teaspoons salt
1/2 teaspoon pepper
2 garlic cloves, minced
11-ounces goat cheese, cut into 1/2-inch rounds
 

  1. Put the potatoes into water to cover and bring to a boil.  Simmer for 20 minutes until tender.  Drain.
  2. Preheat the oven to 400 degrees, and line a baking sheet with silicone, parchment or aluminum foil.
  3. In a bowl, combine the oil, salt, pepper and garlic.  Pour half the mixture onto the baking sheet.
  4. Put the potatoes onto the baking sheet, and using an oven mitt, press down on the potatoes to smash them.
  5. Drizzle the potatoes with the remaining garlic oil.
  6. Bake for 20 minutes, top each potato with a goat cheese round, and bake another 10 minutes until the potatoes are crispy and the cheese is melting.  Serve hot.

 

Choice Recipes:

Passion Fruit Pudding

Serves 4 to 6
 
2 fresh passion fruits yielding 1/4 cup passion fruit pulp
¼ cup passion fruit puree
1 cup granulated sugar
⅓-cup all-purpose flour
3 large eggs, separated
⅓ cup melted butter
¾ cup whole milk
¼ teaspoon salt
1 tablespoon lime juice
1 tablespoon lime zest
1Tablespoon rum (optional)
 

  1. Pre-heat the oven to 350°F. Coat the inside of a 9-inch baking dish with non-stick cooking spray.
  2. In a medium bowl, whisk together ⅔ granulated sugar, salt and flour. Set aside.
  3. In a large bowl, whisk together the egg yolks, butter, milk, rum, lime zest, lime juice and passion fruit puree, and pulp until fully combined.
  4. Add the wet mixture to the flour mixture and whisk to just combine.
  5. Using an electric mixer, beat the egg whites for about a minute then add sugar and continue mixing on medium-high until stiff peaks form, this may take about 2-3 more minutes.
  6. Using a spatula carefully fold in ¼ of the egg whites mixture, and then fold in the remaining until well incorporated.
  7. Pour the batter into the prepared pan bake until the top of the cake turns light golden and puff slightly (30 to 35 minutes)
  8. Let the cake cool to room temperature, refrigerate for about 2 or more hours before serving or up to 24 hours.
  9. Serves with crème fraiche or unsweetened whipped cream.

 

 Oro Blanco Curd

Makes about 3 cups
 
1 1/4 cup sugar
6 large eggs
1/2 cup fresh Oro Blanco juice
1/2 cup chilled butter, cut into 1/2-inch cubes
 

  1. In a saucier, or saucepan, whisk together the sugar, eggs, and juice.  Place over medium heat and whisk until the mixture thickens, and almost boils.
  2. Remove from the heat and add butter, whisking in a few bits at a time, until they are incorporated.
  3. Transfer to a bowl and press plastic wrap onto the surface of the curd to prevent a skin from forming.

Cool, and refrigerate, the curd will set up in the refrigerator.  Use the curd on toast, English muffins, with scones for tea, and as a filling for cakes, or topping for cheesecakes.

Chocolate Orange Ricotta Cheesecake

Serves 6 to 8

For the Crust

 
1 1/2 cups finely ground Nabisco Famous Chocolate Wafer cookies (about 25 cookies) (ground in a food processor)
2 Tbs. granulated sugar
1/4 cup unsalted butter, melted
 

  1. Preheat the oven to 350°F. Coat the inside of a 9-inch spring form pan with nonstick cooking spray.
  2. In a medium bowl, mix the cookie crumbs and sugar with a fork until well blended.
  3. Drizzle the melted butter over the crumbs and mix with the fork or your fingers until the crumbs are evenly moistened.
  4. Put the crumbs in the prepared pan and spread the crumbs so that they coat the bottom of the pan and start to climb the sides.
  5. Bake the crust until it smells nutty and fragrant about 10 min.
  6. Set the baked crust on a rack and let cool.
  7. Do-Ahead: The crust can be made up to one day ahead of filling, and stored at room temperature, wrapped well in plastic.

 

For the Filling

    1 1/2 cups whole-milk ricotta
3 oz. cream cheese, at room temperature
3/4 cup granulated sugar
2 Tbs. unbleached all-purpose flour
1/4 tsp. table salt
3 large egg yolks
1 Tbs. finely grated orange zest
2 Tablespoons orange juice
1 Chocolate Wafer cookie crust, baked and cooled
Orange Syrup, cooled
 

  1. Preheat the oven to 350°F.
  2. In a medium bowl, combine the ricotta and cream cheese.
  3. Using an electric mixer, beat on medium speed until well blended and no lumps remain, about 3 min.
  4. Add the sugar, flour, and salt and continue beating until well blended, about 1 min.
  5. Add the egg yolks, orange zest, and juice.
  6. Beat until just incorporated. Use a rubber spatula to scrape the filling into the crust and spread the filling evenly.
  7. Bake the tart until the filling just barely jiggles when the pan is nudged, 35 to 40 minutes.
  8. Let cool completely on a rack.
  9. Refrigerate the tart in the pan until chilled and firm, 2 to 3 hours.  Serve the cheesecake at room temperature drizzled with orange Syrup.

Orange Syrup

1 cup Orange Juice
1 cup sugar
Grated zest of 1 Orange

  1. In a small saucier, combine the ingredients and bring to a boil.
  2. Simmer the mixture for 5 to 10 minutes, until it becomes thick and syrupy.  Strain out the zest and cool the syrup.

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