Farmers' Market Box 2-8-2018

February 9, 2018 KellyH 0 Comments



This week’s local produce and featured farms:
Rainbow Carrot – Black Sheep Produce
Sumo Oranges – Suntreat
Cocktail Grapefruit – Murray Family Farms
Algerian Clementine Tangarine – 3 Nuts Farms
Rainbow Chard – Be Wise Ranch
Cilantro – Be Wise Ranch
French Breakfast Radish – Be Wise Ranch
Melogold Grapefruit – Murray Family Farms
Japanese Sweet Potato – Milliken Family Farm
Spinach  – JR Organics
purple ninja radish  – JR Organics
Juicing Bag:
Jumbo Carrot – Cal Organics
Green Chard – Lakeside Organics
Green Kale – Lakeside Organics
Lemons – Sundance Organics
Lemons – Sundance Organics
Farmer’s Choice:
Valencia Orange – JJ Lone Daughter
Yosemite Gold Tangerine – Murray Family Farms
Oro Blanco – Polito


 
 
 
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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

Delicious Greens

1 bunch green chard

2 Carrots

1 bunch Kale

½ Lemon

 

Power Greens

Half bunch Chard

Half bunch Kale

2 Lemon

Morning Rise

2 carrots

1 lemon

1 Beet

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

Orange Glazed Japanese Sweet Potatoes

Serves 4
1 pound Japanese sweet potatoes, peeled, and cut into 1-inch chunks
1/4 cup unsalted butter
1/4 cup honey
1/2 cup Sumo orange juice
1 teaspoon ground ginger
1/4 cup chopped cilantro
 

  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 saucepan, melt the butter, add the honey, orange juice and ginger.
  3. Put the potatoes into the prepared pan, and pour the orange sauce over the potatoes, turning to coat them.
  4. Roast for 45 to 50 minutes, until the potatoes are tender.
  5. Remove from the oven, and garnish with cilantro before serving.

 
Rainbow Carrot Cake
Makes one 13-by-9-inch pan, or 24 cupcakes
 
1 1/2 cups canola oil
2 cups sugar
3 large eggs
2 teaspoons vanilla extract
3 cups shredded rainbow carrots
1 cup chopped clementines
1/2 cup chopped nuts of your choice
3 cups unbleached all-purpose flour
2 teaspoons baking soda
2 teaspoons ground cinnamon
1 recipe Cream Cheese Frosting (recipe follows)
 

  1. Preheat the oven to 350° F. Coat a 13 x 9-inch baking pan with nonstick cooking spray.
  2. In a large bowl, beat together the oil, sugar, eggs, and vanilla.  Add the carrots, clementines, and nuts, stirring until blended.  Add the flour, baking soda, and cinnamon and stir to combine.
  3. Pour the batter into the prepared pan and bake until a skewer inserted in the center comes out clean, 40 to 50 minutes.
  4. Place the pan on a rack and let cool completely.
  5. Spread the top of the cake with the cream cheese frosting.

 

Cream Cheese Frosting

One 8-ounce package cream cheese, softened
1/2 cup (1 stick) unsalted butter or margarine
5 cups confectioners’ sugar
1/2 teaspoon orange extract
1 teaspoon vanilla extract
Milk, as or if needed

  1. In a medium-size bowl, using an electric mixer, beat together the cream cheese and butter in a medium-size bowl.
  2.  Add the confectioners’ sugar and extracts and beat until the mixture is of spreading spreadable consistency.
  3. If the frosting is too thick, beat in some milk, 1/2 teaspoon at a time, until desired consistency is reached.

Cilantro Citrus Butter

Makes about 2 cups
This compound butter is delicious served over vegetables, swirled into rice, or for garnishing grilled seafood or poultry.  The butter will freeze, but it is easy to cut rounds for using and then freezing the remainder. 
 
1 cup unsalted butter, softened
1/4 cup cocktail grapefruit juice
1/4 cup Clementine juice
1 teaspoon Sumo citrus zest
1/4 cup finely chopped cilantro
 

  1. In a bowl, combine the ingredients, until blended.  Form into a log and wrap in plastic wrap.  Use the butter atop vegetables, seafood or poultry.

Sunrise Grapefruit Cocktail

Makes 4
 
1/2 cup vodka
1 cup cocktail grapefruit juice
1/3 cup Triple Sec
1 cup ice
Grenadine syrup
 

  1. In a blender, combine the vodka, juice, Triple Sec and ice.  Blend until smooth.
  2. Pour into 6-ounce glasses and drizzle a bit of the grenadine down the inside of the glass.

 
 

French Radish Tartine

Serves 4
 
1 baguette, sliced in half horizontally
11 ounces French goat cheese, softened
One bunch French radishes, scrubbed, tops removed, and thinly sliced
1/3 cup finely chopped chives
Fleur de Sel
 

  1. Spread the goat cheese over the bread, and top with the radishes.  Sprinkle with the chives, and Fleur de Sel.
  2. Cut the baguette into 3 to 4-inch portions and serve.

Pickled Purple Radishes

Makes about 1 cup
These make a nice topping for sandwiches, or an addition to salads. 
1/2 cup sugar
2/3 cup white vinegar
1 teaspoon salt
One bunch purple ninja radishes, thinly sliced
 

  1. In a mixing bowl, whisk together the sugar, vinegar, and salt, until the sugar is dissolved.
  2. Add the radishes and allow to mellow at room temperature for at least 1 hour, or up to 2 days, in the refrigerator.  Drain off the pickling mixture before serving.

 

Roasted Salmon with Melo gold Hollandaise

Serves 6
1/2 cup extra virgin olive oil
1 tablespoon Old Bay Seasoning
2 1/2 pounds salmon filets
3 large egg yolks
2 tablespoons fresh Melo gold 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 and coat the inside of a 13-by-9inch baking dish with non-stick cooking spray.
  2. In a small bowl combine the oil with the Old Bay.  Pour into the baking dish and lay the salmon filets into the baking dish and turn to coat.
  3. Roast for 10 minutes per inch of thickness, or until the fish reaches 155 degrees on an instant read meat thermometer.
  4. Remove from the oven and serve in a pool of Hollandaise.
  5. In a blender, blend the yolks, juice, salt and pepper.  Taste for seasoning, add more juice, salt or pepper to balance the flavor, and serve.  This is also delicious over asparagus or broccoli.

Bacon Wrapped Spinach Quiche

Makes about 12
 
12 slices thick cut bacon
2 tablespoons unsalted butter
1 medium shallot, thinly sliced
1 pound baby spinach, washed and spun dry
salt and pepper
1/8 teaspoon grated nutmeg
8 large eggs
1/2 cup heavy cream
2 1/2 cups grated Gruyere cheese (or imported Swiss)
 

  1. Preheat the oven to 350 degrees, line a baking sheet with parchment, aluminum foil, or silicone.  Put the bacon onto the baking sheet, and bake until the bacon has rendered its fat, but is not crisp.  Drain on paper toweling.
  2. Coat the inside of 12 muffin tins with non-stick cooking spray.  Arrange the bacon in the muffin tins so that it lines the muffin tin.  Set aside.
  3. In a skillet, melt the butter, saute the shallot, for 3 to 4 minutes until the shallot is softened.
  4. Add the spinach, season with salt and pepper, and nutmeg.  Saute until the spinach is wilted.
  5. Transfer to a bowl and cool completely.
  6. In a mixing bowl whisk together the eggs, cream and cheese.  Add the cooled spinach and stir to combine.  Using a portion scoop, scoop the mixture into the muffin tins inside the bacon ring.
  7. Bake for 15 to 20 minutes, until puffed, set in the center and golden.  Allow to rest for 5 minutes before removing from the muffin tins.

 

Spinach Salad with Ginger Soy Dressing

Serves 4
 
One bunch spinach, washed and spun dry
3 clementines, peeled, and separated into segments
1/2 cup vegetable oil
2 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 spinach and clementines.
  2. In a small mixing bowl, whisk together the vegetable oil, soy, rice vinegar, sugar, ginger and garlic.
  3. Pour over the spinach, toss to coat and serve.

 

Beans and Greens Soup

Serves 6
 
2 tablespoons olive oil
1 poundbulk Italian sweet sausage (or not, it’s not necessary, but adds lots of flavor or use finely diced pancetta)
1 cup finely chopped onion
2 garlic cloves, minced
3 ribs celery, finely chopped
3 medium carrots, finely chopped
6 leaves sage, thinly sliced
1/2 cup chopped canned plum tomatoes
1/2 cup white wine
1 bunch rainbow chard, tough stems removed, and cut into 1/2-inch ribbons
One 14.5-ounce can small white beans, rinsed and drained
1/2 cup chopped Parmigiano Reggiano rinds
6 cups chicken or vegetable broth
Salt and pepper
1 cup finely shredded Parmigiano Reggiano cheese
 

  1. In a large skillet, heat the oil, and sauté the sausage, onion, garlic, celery, carrots, and sage until the onion is translucent.
  2. Add the tomatoes and wine and bring to a boil.
  3. Add the chard, beans, Parmigiano rinds, and broth.  Bring to a boil, and simmer for 1 hour until the chard is tender.
  4. Taste for seasoning and adjust using salt and pepper.
  5. Serve the soup drizzled with some extra virgin olive oil and sprinkle with Parmigiano.

Choice Recipes:

Oro Blanco Salsa

Makes about 2 cups
Delicious as a condiment with grilled seafood, or chicken.
 
3 Oro Blanco, peel and pith removed, segmented and chopped
1/4 cup finely chopped shallot
1 tablespoon finely chopped jalapeno pepper, seeds removed
1/4 cup extra virgin olive oil
2 to 3 tablespoons orange juice
1/4 cup finely chopped cilantro
Salt and pepper
 

  1. Combine all the ingredients, season with salt and pepper.  Refrigerate for at least 2 hours, or up to 4 days.

 

Orange Glazed Chicken

Serves 6
 
6 chicken breasts, skin and bones removed
Salt and pepper
2 tablespoons extra virgin olive oil
1/4 cup finely chopped shallot
1 garlic clove, minced
1/4 cup maple syrup
3 tablespoons orange juice
2 teaspoons Dijon mustard
1 teaspoon grated orange zest
1/2 teaspoon dried thyme
1 Valencia orange, peel and pith removed, sliced 1/2-inch thick

  1. Sprinkle the chicken with salt and pepper.  Heat the oil in a skillet and brown the chicken on both sides (about 3 minutes per side) Remove to a plate, add the shallot and garlic to the pan, and saute for 1 minutes.  Add the remaining ingredients, and whisk to blend.  Add the chicken back to the pan, and simmer for 5 to 6 minutes, until the chicken is cooked through, and the sauce is reduced.
  2. Serve the chicken in a pool of the sauce garnished with sliced oranges.

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